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ANALYTICAL INDEX.

Note.—Where a "p" occurs before the number for reference, the page, and not the paragraph, is to be sought.

Paragraph Accidents, injuries, &c. remarks on 25"8

Agreements 2705-7

Alexanders 1108

Alkalies .. 2654

Allium, the genus 1129

Allspice .. 438

Almond, the 1219

Bitter 1220

Cake 1752

Cheesecakes 1219

Flowers 1318

Icing for cakes .. .. .. 1735

Paste, for second-course dishes 1220

Pudding, baked 1221

Puddings, small 1222

Puffs 1223

Soup 110

Tree 110, 1487

Uses of the Sweet .. "er rands, and raisins .. ., 1605

Husksof 1222

Anchovy, the 226

Butter 1637

Butter or paste 227

Paste .. 228

Sauce 362

Toast 228

anchovies, fried 226

Potted 227

d period between birth and

maturity.. .. .. .. 92

Quality of the flesh of .. ..935

Saxon names of 709

Tails of 640

Tongues of 675

Apoplexy 2634-6

Apple, the Ill

Charlotte 1420

Charlotte aux pommes.. .. 1418

„ ,, ,, an easy

method of making .. .. 1419

Cheesecakes .. .. 1226

Constituents of the .. ..1229

Custard, baked 1389

Dumplings, baked .. .. 1225

„ boiled .. .. 1227

Fritters 1393

Paragraph

Apple, ginger 1424,1516

Jam 1517

JeUy 1518-19

„ clear 1396

,, or marmalade .. .. 1395

Pudding, baked, r.ch .. .. 1228

„ „ moreeconomical 1229

,, ,, very good .. 1231

„ boiled 1232

„ iced 1290

„ rich, sweet .. .. 1230

Sauce, brown .. .. .. 364

,, for geese or pork .. 363

Snow 1401

Snowballs 1235

Souffle 1402

Soup Ill

Tart, creamed 1234

,, orpie 1233

Tourteorcake 1236

TRIPLE 1404

Universally popular .. .. 1236

Uses of the .. 1225-6

Apples, a la Portugaise .. .. 1398

And rice 1400

„ ,, a pretty dish .. .. 1397

Buttered 1390

Compote of .. .. .. 1515

Dish of 1603

Flancof 1391-2

Ginger .. .. .. .. 1424

Iced 139i

In red jelly 1399.

Stewed, and custard .. .. 1403

To preserve 1230

To preserve in quarters (imita-
tion of ginger) 1520

Apprentices .. .. .. .'. 2724

Apricot, cream.. .. .. 1405

Jam or marmalade .. .. 1522

Pudding 1238

Qualities of the .. .. .. 1239

Tart 1239>

Apricots, compote of 1521

Flancof 1406

Arrowroot, biscuits, or drops .. a,

Blancmange 1407 Paragraph

[graphic]

Arrowroot, Manufacture of 387, 1240

Pudding:, baked or boiled .. 1240

Sauce for puddings .. .. 1356

To make 1855

What Miss Nightingale says of 1855 Arsenic .. .. .. .. .. 2656

Artichoke, composite or composite

flowers of .. .. .. 1080

Constituent properties of the.. 1083

Jerusalem 1086

Uses of the 1084

Artichokes, a French mode of cooking 1082

A l'ltaliennc 1083

Fried 1081

Jerusalem, boiled .. .. 1084

,, mashed .. .. 1085

,, soup 112

,, with white sauce .. 1086

To boil 1080

Asparagus, ancient notion of .. 114

Boiled 1087

Island 1087

Medicinal uses of .. .. 1088

Peas 1088

Pudding 1089

Save 365

Soup 113-14

Aspic, or ornamental savoury jelly 366 Attestation to wills 2/50

Bachelor's omelet 1462

Pudding 1241

Bacon, built 804

Broiled rashers of .. .. 803

Curing of 822

„ and keeping it free from

rust .. .. 806-0

,, iu the Devonshire way 821 „ in the Wiltshire way .. 805 Fried rashers of, and poached eggs .. .. .. .. 802

Bain-Marie .. .. .. .. 430

Bakewell pudding, very rich .. 1242

Plainer 1243

Ball suppers pp, 957-8

Bandoline, to make .. .. .. 2255

Bantam, re 939

Barbel, the 229

To dress 229

Barberries, in bunches .. .. 1523 Barberry, description of the.. .. 1245

Tart 1245

Carlo s,

Gruel 1656

Soup 116

Sugar 1524

Water, to make 1857

Baroness pudding 1244

Basil .. 173

Baths and fomentations, remarks on 2599

Cold 2603

Heat of 2600

Warm and hot bath .. .. 2601

Batter pudding, baked. .. .. 1246

„ „ with fruits 1247

,, boiled .. .. 1248

„ orange .. ..1249

Paragraph

Bay or laurel, varieties of .

Consecrated by priests ..
Bean, haricot, the
Beans, boiled, broad or Windsor
,, French
Broad, a la poulette
French mode of cooking
Haricots and minced onions

,, blancsalamaUred'hdtelll20

„ Wages, or white haricots 1119

,, and lentils .. .. 1119

Nutritive properties of .. .. 1092

Origin and varieties of .. .. 1093

Bechamel, or French white sauce.. 367

Maigre, or without meat

Sauce

Beef, aitchbone of, boiled ..

,, to carve an

A la mode 601-2

Baked 598-9

Baron of 670

Bones, broiled .. .. .. 6l4

Brisket of, a la Flamande .. 649 ,t to carve a p. 317

,, to stew 669

Broiled, and mushroom sauce.. 612 ., oyster sauce .. 6l3

Cake 610

Carving ■ p. 3lfi

Collared 617

Collops 618

,, minced 619

Curried 620

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Different seasons for
Dripping, to clarify
Fillet of roast, larded ..

French

Frenchman's Opinion of

Fricandeauof 624

De salt 625

Fritters 627

Hashed 628-9

Hung, to prepare 630

Hunter's 631

Kidney, to dress .. .. 632-4

Marrow-bones boiled .. .. 635

Minced 6

Miritonof 637

Names of the several joints .. 597

Olives 650-1

Palates, to dress 653

Pickle for 654

Potted r

Qualities of 599

Ragout of 656

Rib bones of .. .. .. 644

Ribs of, boned and cont roast

(joint for a small family) 658

„ roast 657

„ to carve .. p. 317

Rissoles 645

Roast 658

Rolled 646

Rolls 647

Round of, boiled 608

„ miniature .. .. 648

.,, to carve a .. p. 318

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Paragraph

Bills of fare, picnic for 40 persons 960

,, ,, suppers p. 9'">6

Birds, general observations on 917-25

Biscuit powder .. 1737

Biscuits, arrowroot 1738

Cocoanut 1740

Crisp 1741

Dessert A

Lemon 1743

Macaroons 1744

Ratafias 174 J

Remarks on .. .. 1712-1S

Rice 1745

Rock 1747

Savoy 1748

Seed 1749

Simple, hard .. .. .. 1 "50

Soda 17-51

Bites and stings, general remarks on 2609
,, of insects .. 2610-M

,, of snakes .. .. 261 a

Of dogs 2613

Blackcock, heathcock, b 1019

Roast 1019

To carve a .. .. .. .. 1054

Blancmange .. .. .. >. 1408

Arrowroot.. .. .. .. 1407

Cheap A

Lemon .. .. .. .. 1442

Rice 1478

Bleeding, from the nose .. .. 2607
Operation of .. .. 2605-6

Blonde, to clean 2265

Blood, spitting of 2608

Boar's head, importance of the .. 815

The Westphalian 787

Bones, dislocation of 2614

Fracture of 2615

Bonnets 2244

Books of account 2731

Boots, polish for .. .. 2240-1

Bottled fresh fruit .. 1542-3

„ with sugar .. 1544

Boudin, a la reine 961

Brain, concussion of, stunning .. 2623
Brandy, cherry st

U-mori .. .. .. 460

Orange 1926

Varieties of V

bread, and bread-making .. 1668-1703

And-butter fritters .. .. 1410

„ pudding .. .. 1255

Crumbs, fried 424

Fried for borders.. .. .. 426

Indian-corn-flour .. .. 1721

Making in Spain.. '.. .. 1776

Origin of 117

Properties of 1252

Pudding, baked 1250

„ boiled 1252

,, brown 1253

„ miniature ., .. 1254

„ very plain .. .. 1251

Rice 1720

Sauce 371-2

Sippets of, fried 425

Soda 1722

b

Paragraph

Bread, soup 117

To make a peck of good .. 1719

„ good home-made .. 1718

„ yeast for .. 1716

Breakfasts .. p. 959, par. 2144-6

Breath, shortness of, or difficult

breathing: .. 2670

Bride-cake, rich 1753

Bridles 2218

Brill, the 230

To carve a pp. 1/5-6

Brilla soup 166

Broccoli, boiled .. 1095

Broth, cairs-foot I862

Chicken I863

Eel 1866

Mutton to make 1872

„ quickly made .. .. 1873 Brown roux for Bio gravies 525 Browning, for sauces and gravies.. 373

For stock 108

Bruises, lacerations, and cuts .. 26:7

Treatment of 2618

Brushes, to wash 2250

Brussels sprouts, boiled .. .. 1096

Bubble-and-squeak 616

Block heart, ad dress a .. .. 615

Buns, light 17:11

Plain '.. 1729

To make good plain .. .. 1730

Victoria 1732

Burns and scalds .. .. .. 2619

Treatment of the first class of .. £620 „ second class .. 2621 ,, third class .. 2622 Butler, care of plate and house .. 2162 Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9

„ In the drawing-room .. 2161

Lights, attention to .. .. 2160

wine, bottling .. .. 2167-70

„ cellar .. .. 2163-5

„ fining 2166

Butter, anchovy .. .. 227, 1637

Antiquity of .. .. .. 1205

Beurre noir, or brown butter (a
French sauce) .. .. .. 374 *

Clarified 375

Colouring of 1636

Curled 1635

Easily digested l 255

Fairy 1636

General observations on 1615-19

How to keep 1635

„ ,; fresh .. ..1207

In haste 1206

Maitre d'hOtel 465

Melted 376-7

„ (the French sauce blanche) 378 „ made with milk .. 380 Moulds for moulding fresh butter 1634

Thickened 379

To keep and cheese, fresh .. 1632 „ preserve and to choose, salt 1633 What to do with rancid.. ., 1208

Paragraph

Cabbage, the lis

Boiled 1098

Colewort, or wild .. .. 1099

Green kale, or borecole.. .. 1097
Kohl-Rabi, or turnip .. *. 1005

Qualities of the 1169

Red, pickled 498

,, ctewed .. .. 1099

Savoy, and Brussels sprout* ., 1096

„ description of the -• 140

Soup us

Tribe and their origin .. .. 1098
Turnip tops and greens.. .. 1169

Cabinet, or chancellor's pudding .. 1256
Plain, or boiled bread-and-but-
ter pudding 1267

Cafe au lait 1812

Noir 1813

Cake, almond 1752

Breakfast, nice 1739

Bride or Christening .. .. 1753

Christmas 1754

Cocoa-nut.. .. .. .. 1740

Economical 1756

Good holiday 1763

Honey 1758

Lemon .. .. .. .. 1764

Luncheon .. .. .. .. 1765

Nice useful 1757

Pavini 1771

Plain 1766

,, for children .. ,. 1767 Plum, common .. .. ,. 1768

.. nice 1769

Pound 1770

Queen 1773

Kice 1746, 1772

Saucer, for tea 1774

Savoy 1748, 1782

Scrap 1779

Seed, common 1775

very good 1776

Snow 1/77-8

Soda 1781

Sponge 1783-4

,, Small, to make.. ,. 1 ;sr>

Tea 1786

„ to toast 1787

Tipsy 1487

„ an easy way of making.. 1488 Yeast 1788

Cakes, hintsonmakingand baking 1704-11

Calf, the 173

Birth of the 893

Breeding of the 858

Fattening the 903

Feeding a 862

General observations on the 845-53

In America 864

Names of the 899

Symbol of Divine power .. 890

The golden 873

When it should be killed .. 860

CalPs feet, baked or stewed.. .. 1861 boiled with parsley and

butter 860

„ broth 1862 Paragraph

Calf's feet, fricasseed 861

,, jelly 1416

Head, a la Maitre d'hotel .. 8li4 ,, boiled .. .. 876-7

t, collared 862

„ club 867

„ fricasseed .. .. 863

,, hashed 878

„ soup .. .. .. 167

„ to carve a .. .. 913

Liver and bacon 881

„ aux fines herbes .. .. 880

„ larded and roasted .. 882

Udder, for French forcemeats.. 421

Calomel 2658

Camp-vinegar 381

Canary-pudding 1258

Candlesticks 2311

Cannelons, or fried puffs .. ., 1417 Caper-sauce, for boiled mutton .. 382

For fish 383

Substitute for 384

Capercalzie, the 1026

Capers 383

Capsicums, pickled 385

Carbonate of soda 1765

Carp, the 242

Age of the 243

Baked 242

Stewed 243

Carpet-sweeping 2312

Carriages 2225-9

Carrot, the 121

Constituents of the .. .. 1101
Jam, to imitate apricot preserve 1525
Nutritive properties of the .. 1102

Origin of the 1100

Pudding, boiled or baked .. 1259

Seedoftbe 1103

Soup 120-1

Varieties of the 1172

Carrots, boiled 1100

Sliced 1103

Stewed 1102

To dress in the German way .. 1101

C beef p. 316

„ aitchbone of .. p. 316

„ brisket of .. p. 317

,, ribs of .. .. p. 317

„ round of .. p. 318

,, sirloin of .. p. 317

Blackcock 1054

Brill pp. 175-6

Calf'shead 913

Codfish p. 174

Duck 999

„ wild 1055

Fowl 1000-1

Goose 1002

Grouse 1058

Ham 843

Hare 1056

Lamb 764-5

Landrail 1063

Mntton, haunch of .. .. 759

„ leg of 760

„ loin of 7<l

Paragraph

Carving, mutton, saddle of.. .. 762

,, shoulder of .. .. 763

Partridge 1067

Pheasant 1059

Pigeon 1003

Plover 1066

Pork 842

„ leg of 844

Ptarmigan 1064

l 1065

Rabbit 1004

Salmon p. 175

Snipe .. .. .. .. 1060

Soles p. 175

Sucking-pig 842

Teal 1067

Tongue p. 318

Turbot p. 175

Turkey 1005

Veal 854

,, breast of 912

„ fllletof 914

„ knuckle of .. .. ,. 915

„ loin of 916

Venison, baunch of .. .. 1061

Widgeon 1068

Woodcock 1062

Cauliflower, description of the -. 1105

Properties of the 1151

Cauliflowers, a la sauce blanche .. 1105

Boiled 1104

With Parmesan cheese .. ,. 1106

Cayenne, varieties of 362

Vinegar or essence of cayenne 386 Celery, Indigenous to Britain .. 122

Origin of 1109

Sauce for boiled turkey, poultry,

&c 387

„ (a more simple recipe) 388

Soup 122

Stewed 1110

,, a la creme .. .. 1108 „ with white sauce 1109-10

To dress 1107

Various uses of .. .. 441,1107

Vinegar 389

Champagne 1832

Cup 1832

Chanticleer and his companions .. 947

Chantilly soup 123

Char, the 243

Charlotte apple, very simple .. 1420

Aux pommes, an easy method
of making .. .. 1418-19

Russe 1421

Cheese 1638

Cayenne .. 1642

Cream 1641

Damson .. .. .. .. 1536

Decomposed .. .. .. 1638

Fondue 1643

,, Brillat Savarin's ,. o

General observations on 1620-2

Macaroni, as ob served

with 1645-7

Mode of serving 1640

Pork 799

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