Crust patties,
Cucumber salad,
Cucumbers,
Pickled
Currant jelly,
jelly sauce,
sherbet,
Currants, English
Preserved
Spiced
Curry, of chicken,
of lobster,
of veal,
Cusk,
_à la crème_,
Custard _soufflé_,
Custards, Soft,
Soft caramel,
Cutlets, _à la duchesse_,
Game, _à la royale_,
Lobster,
Mutton,
served _in papillotes_,
Veal,
Damsons, Preserved,
Dandelions,
Danish pudding,
Date pudding,
Demon cake,
DESSERT.
Apple charlotte,
Bavarian creams,
_Biscuit Glacé_,
Blanc-mange,
_Bombe Glacée_,
Brier Hill Dessert,
Charlotte russe,
Chocolate whips,
Cream _à la versailles_,
Cream méringues,
Fanchonettes,
Frozen apricots,
peaches,
pudding,
raspberries,
strawberries,
_Fruit Glacé_,
_Gâteau St. Honoré_,
_Glacé Méringue_,
Ice Cream,
Jellies,
Kisses,
Kiss wafers,
Nesselrode pudding,
Richmond maids of honor,
Royal cream,
Sherbets,
Soft custards,
_Soufflé_, Chocolate,
Omelet, _à la crème_,
Omelet, _à la poête_,
Orange,
Surprise,
Sponges,
Directions for freezing,
Dominos,
Down East pudding,
Dressings for salads,
DRINKS,
Chocolate,
Cocoa,
Coffee,
Lemonade,
Shells,
Tea,
Duchess soup,
Duck,
Roasted,
Dumplings,
_Éclairs_,
Chocolate,
Vanilla,
ECONOMICAL DISHES.
Barley stew,
Beef stew,
Calf's liver, Braised,
Cold meats with purée of potato,
Curry of cold meats,
Dumplings,
Escaloped meat,
Shepherd's pies,
Eels,
_à la Tartare_,
Stewed,
Egg balls for soups,
plant, Fried,
sauce,
EGGS, _brouillé_,
Creamed,
Dropped,
Hard-boiled,
Omelets,
Poached,
Scotch,
Scrambled,
Soft-boiled,
Spanish,
Stuffed,
_sur la plat_,
Endive,
English currants, To clean,
ENTREES.
Alamode beef,
Beef olives,
Beef roulette,
Blanquette of chicken,
of veal and ham,
Braised tongue,
Cannelon of beef,
_Chartreuse_ of chicken,
of chicken and macaroni,
of vegetable and game,
Cheese _soufflé_,
Chicken, _chaud-froid_,
Curry of
fillet, Braised
Fried
in jelly,
pie,
pillau,
_quenelles_,
_soufflé_,
Cold game pie,
Croquettes,
_Crôustade_, To make a
Cutlets,
Escaloped tongue,
Fillets,
Fricandelles of veal,
Fritters,
Galatine of turkey,
of veal,
Lambs' tongues in jelly,
Macaronied beef,
Ox-tails,
Pancakes,
Pasties of game and poultry,
_Pâté de fois gras_,
Patties,
Potato border,
Ragouts of mutton and veal,
Rice border,
Rissoles,
Salmis of game,
Stewed lambs' tongues,
Stewed steak with oysters,
Sweetbreads,
Tongue in jelly,
Veal, Curry of
olives,
_quenelles_,
_Vol-au-vents_,
Eve's pudding,
Fanchonettes,
Federal cake,
Fig ice cream,
pudding,
Fillet of beef,
of chicken,
of tongue,
of veal,
To remove a
FISH,
See "Marketing" in Index.
_à la vinaigrette_,
_au gratin_,
Baked,
balls,
Boiled
cod with lobster sauce,
Court-bouillon,
haddock with lobster sauce,
Broiled
halibut,
chowder,
Crabs,
Cusk _à la crème_,
Eels,
Escaloped
force-meat,
Fried
Lobsters,
_Matelots_ of cod,
Oysters,
salad,
Salmon,
Salt cod in purée of potato,
To cook
Salt fish _soufflé_,
with dropped eggs,
Sauces for
Smelts,
Stewed
Terrapins, stewed,
Turbot _à la crème_,
Flannel cakes,
Flemish sauce,
Flounders,
Flour,