“ Stuffed (No. 1),213“ “ (No. 2),213“ “ with Cheese,213Omelets,214Omelet, Plain,214“ with Tomatoes,215“ “ Green Pease,216“ “ Ham,216“ “ Fine Herbs,216“ “ Mushrooms,216Omelet, with Shrimps,216“ “ Oysters,216“ “ Cheese (Fondue),216“ “ “ and Macaroni,217“ Soufflé, Fried,217“ Sweet,217“ with Rum,218“ Soufflé,218“ with Cauliflowers, Asparagus Points, or other Vegetables,219SALADS.Sauce Mayonnaise,220“ à la Ravingote,221“ Mayonnaise (red),222French Dressing,222Combinations,223Lettuce,223Potato Salad,224Cold Slaw,224Salad of Vegetables,225Mayonnaise of Cauliflower,225“ of Tomatoes,226String-beans in Salad,226Chicken Salad (No. 1),227“ “ (No. 2),228Mayonnaise of Salmon,228Salad à la Filley,228FRITTERS.Fritter Batter, French (No. 1),229“ “ (No. 2),229Fritters—Pine-apple, Apple Preserve, or Peach,229Fritters, Oyster or Clam (No. 1),230“ Clam (No. 2),230“ Kentish,230Fried Cream (Crème Frite),230Fritters—Peach, Apricot, or Apple,231Fritters, Bread,231“ Pork,164“ Corn,232“ Apple,232PASTRY.Puff Paste,233“ “ Carême’s Receipt for,234To make the Pies,236Pie Paste of Lard and Butter,236A Common Paste,236An Apple-pie,236“ “ (Plain),237Fruit and Berry Pies, or Tarts,237Pie, Lemon (No. 1),237“ “ (No. 2),238“ Orange,238Pie, Pumpkin (No. 1),238“ “ (No. 2),239“ Mince (No. 1),239“ “ (No. 2),239“ Potato,240“ Pine-apple,240“ Chess,240Small Vols-au-vent, or Patty-cases,241Oysters for Vols-au-vent, Scallop-shells, or served on ButteredToast for Breakfast (No. 1),241Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 2),242Vols-au-vent of Oysters (No. 3),242“ of Sweet-breads,242“ of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc.,243Vols-au-vent, with Strawberries, Raspberries, etc.,243“ with Strawberries, etc.,243Lemon Paste,244Mince-meat Patties,244Cream Rissoles (Rissoles à la Crème),244CANNING.To Can Tomatoes,245“ Peaches,246“ String-beans,246“ Okra and Tomatoes,246“ Raspberries,247To Can Greengages,247“ Corn,247“ Succotash,247“ Corn and Tomatoes,247PRESERVES, MARMALADES, AND COMPOTES.Preserves, Sirup for,249“ Citron,250“ Quince,250“ Tomato,251“ Grape,251“ Apple Ginger,251Candied Fruits,252Marmalades,252Marmalade, Quince,252“ Peach,252“ Orange,253Jam, Raspberry,253Jam, Greengage,253Brandy Peaches,253To Jelly Fruits,254Jelly, Currant (No. 1),254“ “ (No. 2),255“ “ (Mrs. Walworth’s),256Compotes,256Compotes, Sirup for,256Compote of Peaches and Apricots,257Compote of Apples,257“ a Beautiful Stuffed,257PICKLES AND CATCHUPS.Pickles, for Country Use,257Pickle, Indian,258“ Chowchow,258To Pickle Cauliflowers,259Pickled Walnuts,259“ Green Tomatoes and Onions,259“ Onions,260Pickled Bell-peppers,260Pickles, Ripe Cucumber,260Sweet Pickled Peaches,260Strawberry Pickle,261Catchup, Tomato (No. 1),261“ “ (No. 2),261“ Gooseberry,261“ Cucumber,262CHEESE.Welsh Rare-bit,264Cottage Cheese,265Ramekins,265Ramekins, with Ale (Warne),265“ Pastry (Warne),266SWEET SAUCES FOR PUDDINGS.Sauce, Butter,266Sauces, Sirup,266Sauce, a Plain and Cheap,266“ Same, Richer,267“ Whipped-cream,267Sauces, Fruit,267Sauce, Strawberry (for Baked Puddings),268Boiled Custard Sauce,268A Good Sauce for Puddings,268Sabyllon,268Caramel Sauce,269PUDDINGS AND CUSTARDS.Plum-pudding, with Brandy or Rum (Gouffé),269“ (No. 2),270Pudding with Remains of Plum-pudding,270“ Plainer Fruit,270“ Suet,271“ Prune,271“ Eve’s,271“ a Spiced Apple,271“ Cottage,272“ Minute,272“ Nantucket Berry,272“ Gelatine,272“ Tapioca,273Tapioca Cream,273Pudding, Cabinet,273Puddings, Batter, Baked,274Pudding, Roly-poly, Boiled,274Berry Rolls, Baked,274Pudding, Swedish,274“ Cherry,275“ a Corn-starch,275“ Cocoa-nut,275“ Chocolate,276Puddings, Cocoa-nut, in Paper Cases,276Egg Soufflé, in Paper Cases,277Pudding, Snow,277Custard, Boiled (No. 1),277“ “ (No. 2),278Apple Méringue,278Baked Apples,278Friar’s Omelet,279Floating Islands,279Pudding, Tipsy,279“ Lemon,280Blanc-mange,280Pudding, Corn-starch,280“ Bread,281“ Bread-and-butter,281“ Bread, Fried,282“ Indian-corn,282BAVARIAN CREAMS, ETC.Bavarian Cream, Vanilla,283“ “ Chocolate,283“ “ Strawberry,283“ “ Almond,283“ “ Peaches,284“ “ Pine-apple,284“ “ Coffee,284Charlotte-russe,285Ambrosia,286DESSERTS OF RICE.Rice, to Boil,286Rice-pudding,286Rice-cones,287Rice-cake, with Peaches,287Ground Rice-pudding, with Chocolate Sauce,287Rice-cake, with Pine-apple,287Orange Snow-balls,288Apple “,288Rice Soufflé,288“ Croquettes,289“ Pancakes, with Preserves,289WINE JELLIES.Jelly, Wine,290“ Orange (molded with Quarters of Oranges),291“ Lemon,291Macedoine of Fruits,292Jellies, Fancy,292What to do with Parts of Jelly left over in Winter,293Jelly, Calf’s-foot,293“ Whipped, with Fruits,294CAKE.Cake, Sponge,295“ White,295Jumbles,296“ Almond,296Cake, Cocoa-nut,296“ Fruit,297“ English Pound,297“ Boston Cream,297Crullers,298Doughnuts,298Bread-cake,298Gingerbread (No. 1),298“ (No. 2),299Cake, Chocolate,299“ Mountain,299Cream Cake or Pie,300Sponge Jelly-cake,300Cocoa-nut Cones,300Croquante Cake,301To Blanch Almonds,301Rebecca Cake,301Ginger-snaps,301Plain Cookies,301Almond Macaroons,302Lady’s-fingers,302Méringues à la Crème,302German Cake,303Ranaque Buns,304Frosting,304Boiled Icing,305CANDIES.Caramels,305Candy, White-sugar,305Candy, Vinegar,306ICES.Cream, Frozen Whipped,307Ice-cream, Vanilla,307Cream, Delmonico Vanilla,307Ice-cream, Chocolate,308To Make a Mold of Chocolate and Vanilla Creams,308Ice-cream, Strawberry,308Cream, Napolitaine,309Ice-cream, Chocolate Fruit,309Frozen Fruit Custard,309Ice-cream, German Steamer, Baked,310Pine-apple Ice-cream Pudding,310Iced Rice-pudding,311Biscuit Glacés, in Small Cases,312“ “ (Francatelli),312Nesselrode Pudding (Carême’s Receipt),312Iced Pudding,313Tutti Frutti,313Fresh Peaches Half Frozen,314Peaches and Cream Frozen,314Ice, Lemon,314“ Currant,314COOKERY FOR THE SICK.Receipts for the Sick-room,319Tea,319Beef Tea, or Essence of Beef,319Another Beef Tea (for Convalescents),320Beef Juice,320Chicken Broth,320“ Custard,320“ Panada,320Mold of Chicken Jelly,321Chicken and Ceylon Moss,321Mutton Broth,321Veal and Sago Broth,321Beef and Tapioca Broth,322How to Prepare an Uncooked Egg,322Tapioca Jelly,322Sea-moss Blanc-mange,323Arrowroot Jelly or Blanc-mange,323Corn-starch and Rice Puddings,323Rice Jelly,323Rice-water for Drink,324Jelly and Ice (for Fever Patients),324Parched Rice,324Milk Porridge,324Beef Sandwich,324Prepared Flour for Summer Complaints,325Milk Toast,325Panada,325Ash-cake,326Milk Punch,326Egg-and-milk Punch,326Herb Teas,327Boneset for a Cough or Cold,327Botanic Cough Sirup,327Arrangement of Dishes for Invalids,328Beefsteak,328Mutton-chop,329Breast of Chicken,329Chicken Boiled,329Venison Steak,329To Prepare a Bird,330Invalid’s Bills of Fare,330Prepared Food for Invalids, etc.,331SOME DISHES FOR BABY.Pap,335Wheat-flour and Corn-meal Gruel,335Roasted Rice,335Corn-meal Gruel,336Food for Infants with Weak Digestive Organs,336Oatmeal Gruel (No. 1),336Beef (No. 2),336HOW TO SERVE FRUITS.Strawberries,336Mixed Fruits,337Water-melons,337Cantaloupe Melons,337Currants,338Currants or other Fruits Iced,338How they eat Oranges in Havana,338Fresh Peaches,338Pine-apples,338BEVERAGES.Punch,339Milk Punch,339Roman Punch,340Claret Punch,340Eggnog,340Sherry, Claret, or Catawba Cobblers,341Lemonade,341Tom and Jerry,341Mint-julep,341Milk Punch and Egg-and-milk Punch,341Blackberry Cordial,341Currant Wine,342Raspberry Vinegar,343SUITABLE COMBINATION OF DISHES.Soup,342Fish,343Beef,343Corned Beef,343Turkeys,343Chickens,344Lamb,344Pork,344Mutton,344Veal,344Roast Goose,344Game,344Cheese,345Sweet-breads,345Roman Punch,345Cantaloupe Melons,345SERVING OF WINES.Proper Temperature in which Wines should be Served,347Treatment of Wines,347Choice of Brands,347Bill-of-fare Table,348To Prepare Company Dinners,349English and French Glossary,359