PAGE
HINTS TO YOUNG HOUSEKEEPERS ix.
CHAPTER ON KOSHERING xi.
SOUPS.
Hints on making soup and stock 1
Two ways of making fresh stock 2
White stock 2
Soup, to clear 2
Green pea soup 3
Julienne soup 3
Kugel 3
Liver soup 4
Mock turtle soup 4
Mulligatawny soup 4
Mutton broth 5
Oxtail soup 5
Tomato soup 5
Savoury ingredients for soups 6
(_sundries_, _frimsels_,
_drop dumplings_,
_custards_)
MILK SOUPS.
Artichoke soup 7
Cabbage soup 7
Celery soup 7
Haricot soup 7
Potato soup 8
Turnip soup 7
CHEAP SOUPS.
Barley soup 8
Brown onion soup 8
Carrot soup 9
Lentil soup 9
Split pea soup 9
Spinach soup 9
Vegetable soup 10
FISH.
Buy, how to 10
Bake, how to 10
Boil, how to 10
Broil, how to 11
Frying, hints on 11
Fry, how to 11
Steam, how to 11
Anchovy butter 12
Cod, savoury 12
Haddock, baked 12
Haddock, dried 12
Plaice and tomatoes 13
Soused herrings 13
Sole à la maître d’hôtel 13
Sole au gratin 13
Sole and tomatoes 14
Stewed fish, brown 14
Stewed fish, white 15
SIMPLE WAYS OF USING COLD COOKED
FISH.
Curried fish 16
Fish cake 16
Fish cakes 16
Fish pie 17
Fish quenelles 17
Fish soufflée 17
Halibut crême 17
Kedgeree 18
MEAT.
Buy, how to 18
Bake, how to 18
Boil, how to 18
Roast, how to 19
Beef à la mode 19
Beef smoked 19
Beef steak, to grill 19
Beef steak pie 20
Beef steak pudding 20
Beef stewed shin of, with 20
dumplings
Beef with French beans 21
Beef with haricot beans 21
Beef braised 22
Brain fritters 22
Brazilian stew 22
Chops, to grill 19
Dripping, to clarify 22
Fat, to clarify 23
Irish stew 23
Liver, to fry 23
Liver, fritters 23
Mutton, braised leg of 24
Mutton, cutlets 24
Mutton, haricot 24
Mutton, breast of, stuffed 27
Pillau 24
Poor man’s goose 25
Sausage meat fritters 23
Sausage rolls 25
Sausage and rice 25
Sheep’s head, boiled 26
Sheep’s hearts, roasted 26
Steak, stewed 26
Tongue, salt or smoked 27
Toad-in-the-hole 27
Veal, stewed knuckle of 27
Veal, breast of, stuffed 27
SIMPLE WAYS OF USING COLD COOKED
MEAT.
Curry 28
Hash 28
Macaroni mutton 29
Meat croquettes 29
Patties of cold meat 29
Potato pie 29
Potato surprise 30
Ragout of beef 30
Rissoles 30
Salt meat salad 30
Tomato pie 31
Tomatoes, stuffed 31
Vegetable marrow, stuffed 31
Walnut stew 31
VEGETABLES.
Hints on preparing 32
Beetroot, baked 32
Beans, broad 32
Beans, French 32
Beans, French à la maître 33
d’hôtel
Beans, haricot 33
Cabbages 33
Cauliflowers 33
Carrots, stewed 33
Celery, stewed 33
Colcannon 33
Greens 33
Green peas, boiled 34
Green peas, dried 34
Jerusalem artichokes 34
Potatoes, baked 34
Potatoes, baked under meat 34
Potatoes, boiled 34
Potatoes, fried 35
Potatoes, mashed 35
Rice, boiled 35
Savoys 33
Spanish onions 35
Spinach 35
Turnip tops 35
Vegetable marrow, fried 35
SALADS AND PICKLES.
Bean salad 36
Cabbage salad 36
Cauliflower salad 36
German celery 36
Lettuce salad 36
Onions, pickled 37
Potato salad 37
Red cabbage, pickled 37
Russian salad 37
Salad cream 38
SAUCES AND SYRUPS.
Almond milk 38
Bread sauce 38
Caper sauce for boiled mutton 38
Caper sauce for fish 38
Cheap sauce 39
Clarified sugar 39
Egg sauce 39
German sauce 39
Jam sauce 39
Lemon sauce 39
Marmalade sauce 39
Mayonnaise sauce 40
Melted butter 40
Mint sauce 40
Onion sauce 40
Piquant sauce 40
Tartare sauce 40
PIES, PUDDINGS, AND SWEET DISHES.
Pastry, Hints on making 41
Pastry, short crusts 41
Pastry, flaky 41
Pastry, rough puff 41
Puddings, to bake 42
Puddings, to boil 42
Puddings, to steam 42
Almond pudding 42
Apples, baked 43
Apple snow 43
Apple dumplings baked 43
Apple fritters 43
Apples in custard 44
Apple jelly 44
Batter (for frying) 43
Batter pudding 54
Bread pudding 44
Cocoanut pudding 44
Date pudding 45
Ebony jelly 45
Eve pudding 45
Fig pudding 45
Fruit pie 45
Fruit pudding, boiled 46
Fruit pudding, baked 46
Fruit stewed 46
Gooseberry fool 49
Gooseberry jelly 46
Homœopathic pudding 46
Lemon creams 47
Lemon dumplings 47
Madeira cake pudding 47
Marmalade pudding 47
Mincemeat 48
Pancakes 48
Pears, stewed 48
Plum pudding (economical) 48
Plum pudding (Scotch) 49
Prunes, stewed 49
Rhubarb fool 49
Rhubarb stewed 49
Roly poly 49
Silk pudding 49
Suet pudding 49
Swiss fritters 50
Swiss roll 50
Treacle and ginger pudding 50
Treacle pie 51
Yorkshire pudding 51
MILK PUDDINGS.
Apples in custard 51
Batter pudding 55
Bread and butter pudding 51
Cocoa mould 52
Cocoanut custard 52
Custards, boiled 52
Custard pudding 52
Derby pudding 53
Macaroni pudding 53
New Year tartlets 53
Pancakes 54
Queen of puddings 54
Rice pudding 54
Sago pudding 54
Sweet omelet 54
Tapioca pudding 54
Trifle (cheap) 54
Yorkshire pudding 55
BREAKFAST DISHES.
Cauliflower au gratin 55
Chocolate 55
Cocoa 56
Cocoa nibs 56
Coffee 56
Eggs, boiled, _see_ coddled 56
Eggs, coddled 56
Eggs, fried 57
Eggs, hard-boiled 57
Eggs, poached 57
Eggs, savoury 57
Eggs, stewed with peas 58
Eggs, stirred or buttered 58
Hominy 58
Macaroni cheese 58
Mushrooms 58
Peas stewed with eggs 58
Porridge 59
Risotto 59
Salmagundy 59
Savoury omelet 59
Tea 60
Toast 60
Tomatoes, fried 60
Welsh rarebit 60
BREAD AND BISCUITS.
African shoots 60
Bola 61
Bread 61
Bread unfermented 62
Buns 62
Butter cakes 62
Candied peel drops 62
Chocolate cake 63
Chocolate drops 63
Cocoanut drops 63
Cornflower cake 63
Dough cake 63
Hanucah cakes 64
Lemon cheese-cake mixture 64
Oatmeal biscuits 64
Orange cake 64
Plum loaf 65
Scones 65
Shrewsbury biscuits 60
Spanish biscuits 65
Spice cakes 65
Vinegar cake 65
Yorkshire tea-cakes 66
SWEETMEATS.
Chocolate caramels 66
Cocoanut candy 66
Ginger lee 67
Toffee 67
INVALID COOKERY.
Arrowroot, cup of 67
Barley water 67
Beef tea, raw 68
Beef tea, strongest 68
Beef tea, whole 68
Calf’s foot jelly 68
Chicken, boiled 69
Chicken, broth 69
Chicken, roasted 69
Cornflower, cup of 67
Cornflower, blanc mange 69
Gruel 70
Lait de poule 70
Lemonade 70
Mutton broth 70
Toast water 70
PASSOVER DISHES.
Batter pudding 70
Cocoanut custard 71
Fish, fried 71
Fish, stewed 71
Grimslichs 71
Motza kleis 71
Motza pudding, baked 71
Motza pudding, boiled 72
Potato pastry 72
Potato pudding 72
Sassafras 72
Swiss roll 72
Lightning cakes 72
APPENDIX.
Formation of Cookery Classes 73
List of Utensils for Classes 74
Hints on Cleaning Kitchen 76
Utensils
------------------------------------------------------------------------