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Fowl, fricasseed .. .. 945-5

Fried 947-8

Hashed 955

„ an Indian dish.. .. 957

House, the 944

„ stocking the .. .. 94 *

Indian dish of 959

Minced 956

„ a la Bechamel .. .. 950

Pillau 963

Foulet aux cressons .. .. 964

„ a la Marengo .. .. 949

Ragout of 951

Roast 952

„ stuffed 965

„ to carve a 1001

Saute\ with peas 960

Scallops 958

To bone for fricassees .. .. 995

Fowls, a la Marengo 949

As food 926

Bantam 939

,, feather-legged.. .. 958

Best to fatten 951

„ way to fatten .. .. 950

Black Spanish 962

Characteristics of health and

power 946

Chip in 953

Cochin China 942

Common, or domestic .. .. 926

Diseases of, and how to cure .. 952

Dorking 940

Eggs for hatching .. .. 927

Feeding and cooping .. .. 930

Game 938

Guinea 970

Hatching 928

Moulting season, the .. .. 956

Obstruction of the crop .. 955

Pencilled Hamburg .. .. 965

Poland 941

Scour, or Dysentery in .. . 957
Serai Ta-ook, or fowls of the

Sultan 963

Sir John Sebright's bantams .. 961.

Sitting 937

Skin disease in 955

Space for 943

Speckled Hamburg .. .. 959

"Turn" in 954

Various modes of fattening .. 948

Young 929

Freezing apparatus, method of

working the .. .. .. 1290

French terms used in cookery .. 87

Fritters, apple 1393

Beef 627

Bread-and-butter .. .. 1410

Currant 1429

Indian 1435

Orange .. 1465

Peach 1469

Pineapple 1472

Plain 1473

Potato 1474

Rice 1478

Paragraph

Fruit, dish of mixed 1601

„ summer .. .. 1604
Fresh to bottle .. .. 1542-3

Ice creams, to make .. .. 1555
In season, January to December

pp. 33-7

Spots, to remove 2270

To bottle with sugar -.1544

Turnovers I27«

Water ices, to make .. .. 1556

Fuel "3

Fungi, analysis of 1128

Varieties of 1124

Furniture cleaning .. 2307,2313

Gloss, German 23.i()

Polish 2308-9

Furs, feathers, and woollens .. 2284

Game, general observations on 1006-18

Hashed 1023

In season, January to December

pp. 33-7

Garlic 392

Geneva wafers.. .. .. ..1431

Genevese sauce 427

German pudding 1279

„ or Dampfnudeln.. 1280

Gherkins, or young cucumbers .. 428

Pickled 428

Giblet pie 966

Soup 168

Gilt frames, to brighten .. .. 2337

Ginger, apples 1424

Beer 1833

Cream 1432

Preserved 1432

Pudding 1281

Qualities of 407

Wine 1819

Gingerbread, nuts, rich sweetmeat 1759

„ Sunderland .. 1761

Thick 1/60

White 1762

Glaize, cold joints to 430

For covering cold hams,

tongues, &c 430

Kettle 430

Godfrey's cordial 2663

Golden fleece, order of the .. 708, 715

Pudding 1282

Goose, Brent 96G

Description of the .. .. 968

Egyptian 969

Hashed 967

Roast 968

„ to carve a 1002

Stuffing for (Soyer's) .. .. 505

To dress a green 969

Wild 967

Gooseberries, compote of .. .. 1546

Gooseberry, the 1285

Fool 1433

Indigenous to British isles .. 429

Jam 1547-8

,, white or green .. .. 1549

Jelly 1550

Pudding, baked 1283
Paragraph

Gooseberry pudding, boiled.. .. 1284

Sauce for boiled mackerel .. 429

Tart 1285

Trifle 1434

Vinegar 1820

Wine, effervescing .. .. 1821

Grapes, qualities of 1601

Grates 2288,2209, 2338

Gravy, a quickly-made .. .. 434 Beef, for poultry or game (good) 435

Brown 436

„ without meat .. ,. 437

Cheap, for minced veal.. ., o

,, hashes .. .. 440

B roast meat 433

„ venison 444

General stock for .. ,. 432

Jugged, excellent .. .. 441

Kettle 432

Made without meat, forfowls.. 430

Orange 488

Rich, for hashes and ragouts .. 438

Roux, for thickening brown .. 525

„ „ white .. 526

Soup 169

Veal, for white sauces, fricas-
sees 442

Greengage jam 1562

Greengages, compote of .. .. 1551

To preserve dry 1553

„ in syrup .. ... 1554

Green sauce .. .. ... .. 431

Greens, boiled, turnip .. .. 1169

Turnip-tops, and cabbage .. 1169

groom, bridles l

Cleaning fawn or yellow leather 2223

Duties of the' 2211

Exercising the horses .. ..2213
Feeding the horses .. 2214-15

Harness 2219

„ cleaning old .. 2221-2

„ paste .. .. .. 2220

Shoeing 2217

"Watering horses.. .. 22)2,2216

Wheel-grease 2224

Grouse, description of the .. 1025-26

Pie , 1024

Roast 1025

Salad 1026

To carve a.. .. .. ., 1058

Gruel, barley 1856

To make 186s

Gudgeon, the .. .. .. .. 261

Habitat of the 261

Guinea-fowl, description of the .. g70

Roast 970

Guinea-pig, the 997

Gurnet, the 262

To dress 262

Haddock, habitat of the .. ., 263

Finnan f, 266

Weight of the 264

Haddocks, baked 263

Boiled 264

Dried 265-6

Hair-dressing 2248-9

Paragraph

Hair, pomade for .. .. 2253-4

To promote growth of .. .. 2257

Wash for 2252

Ham, fried and eggs 813

Omelet 1457

Potted 814-5

To bake a 810

„ boil a 811

,, carve a 843

„ give it an excellent flavour 812

„ glaize 430

Se curing a 822

Se curing 816

To cure in the Devonshire Way 821
„ sweet, in the Westmore-
land way .. .. 818
„ pickle .. .. .. ..819

„ salt two ,, 817

„ smoke at home .. .. 820

Hare, broiled .. 1029

Extreme timidity of the ., 1027

Hosted 1030

Jugged .. .. ., 1031-2

Potted 1028

Roast 1027

Soup .. .. ... ,. 170

To carve a.. .. ... ... 1056

The common .. .. .. 170

soy beans, and minced onions 1121 Blancs a la maitre d'h6tel .. 1120

Mutton 716-17-18

To boil blancs, or white haricot

beans 1119

Harness, cleaning old .. 2221-2

Paste 2220

Room, the 220s

Heart, palpitation of the .. „, 2646 Henbane, hemlock, nightshade, and

foxglrve 2664

Herbs, to dry for winter use .. 445

Powder of, for flavouring .. 446

Sweet .. 417

Herodotus pudding .. .. .. 1287

Herring, the 268

Red ,. 267

Herring*, baked, white .. .. 268 Red, or Yarmouth blcaters .. 267

To choose t .. 268

Hessian soup 171

Hidden mountain, the .. .. 1438

Hodge-podge 191,720

Hog, antiquity of the .. 826, 834

Fossil remains of the .. .. 829 General observations on the common .. .. 765-95

In England 83/

Not bacon ., .. ., .. 8t»7

Universality of the .. .. 833

Wild and domestic .. .. 823

C leaves, to frost .. .. 1545

Pan cake 1758

Hooping cough .. .. 2408, 2564

Symptoms of 2565

Treatment of .. .. 2566-7

Horse, the 2203

Horses, choosing 2231

Exercising 2213

Paragraph
Horses, feeding: •• •-. 2*2-24-15

Watering 2212, 2216

Horseradish, the 447

Medical properties of the ., 1122

Sauce 447

Vinegar 448

Hot spice .. 524

Housekeeper, daily duties of the 5S-61

General dutiew of the .. .. 55

knowledge of cookery .. .. 57

Necessary qualifications for a 56

Housemaid, bedroom, attention to 2306,

2323-4

Bright grates 2298

Candlestick and lamp cleaning 2311

Carpet-sweeping 2312

Chips broken off furniture .. 23.10
Cleanings, periodical .. 2326-g

Dress of the 2319

Dusting 2313

Duties after dinner .. .. 2321

„ evening 2322

„ general .. .. 2292 4

Fire-lighting .. .. 2296-7

Furniture-cleaning .. 2307, 2313
General directions to the 2300-5

Hartshorn, for plate-cleaning.. 2316
Laying dinner-table .. 2314-5

Marble, to clean .. .. 2333-4

Needlework 2325

T to clean 231"

,t rags for daily use.. .. 2318
Upper and under.. ..' .. 2291

Waiting at table 2320

Recipe, Brunswick black, to

make 2295

„ cement for joining

broken glass or china 2331-2
,, decanters, to clean .. 2336
,, floorcloth, to clean .. 2335
„ furniture gloss, German 2339
,, „ paste .. .. 2310

i, ,, polish 2308-9

„ gilt frames, to brighten P
„ grates and fire irons, to

preserve from rust 3338
„ polish for bright grates 2299

Hunter's pudding 1288

Husband and wife .. .. 2725-9
Hysterics 2643

Ice, fruit creams, to mako .. .. 1555

Lemon-water .. .. .. 1557

To ice, or glaze pastry .. .. 1334

Iced, apple pudding .. .. .. 1290

Apples, or apple hedgehog .. 1391

Currants 1558

Oranges 1564

Pudding 1289

Ices, fruit-water, to make .. .. 1556
General observations on 1510-11

Icing, for cakes, almond .. •. 1/35

„ sugar .. .. 1736

Indian, Chetney sauce .. .. 452

Corn-flour bread 1721

Curry powder 449

Fritters 1435

Paragraph
Indian, mustard .. .-. .. 450

Pickle 451

Trifle 143ft

Infant, the 2463 2577

Ink-spots, to remove .. .. 2271

invalid cookery, rules to be ob-
served in .. .. s,

Invalid's cutlet, the 1865

Jelly I869

Lemonade .. .. .. .. 1870

Insurance 2708-10

I.O.U., the 2723

Irish St u

Ironing 2282, 2393-6

Isinglass.. 1413

Italian, cream 1437

mutton cutlets 723

Husks 1733-

Sauce, brown 453

,, white .. .. .. 451

Jam, apple .. .. .. .. 1517

Apricot, or marmalade .. .. 1522

Carrot 1525

Cherry 1528

Currant, black 1530

„ red 1532-

Damson .. .. .. .. 1533

Gooseberry .. .. 1547-8

„ white or green .. 1549)

Greengage 1552

Omelet 146o

Plum 1580

Raspberry 1588

Rhubarb 1590

,, and orange .. .. 1591

Roly pudding 1291

Strawberry 1594

Jaunemange .. .. .. .. 1439

jelly, apple 1518-19

„ clear 1396

,, thick, or marmalade .. 1395

Bag, how to make .. .. 1411

Bottled, how to mould .. .. 1414

Cairsfoot 1416

Cow-heel, o for .. .. 1412

Currant, black 1531

„ red 1533

„ white 1534

General observations on .. 1386

Gooseberry .. .. .. 1550

In\ald's 186J

Isinglass or gelatine .. .. 1r ::*

Lemon .. .. .. .- 1447

Liqueur 1449

Moulded with fresh fruit .. 1440

„ with slices of orange 1455

Of two colours .. .. 1441

Open with whipped cream .. 1453

Orange 1454

Quince 1585

Raspberry 1589

Savoury, for meat pies .. .. 621

Stock for, and to clarify it .. 1411

Strawberry 1484

To clarify syrup for .. ..1415

Jewels 2286
Paragraph

John dory, the 248

To dress the 248

Joints, injuries to .. .. .. 2616

Julienne, soup a la 131

Junket, Devonshire 1631

Kalebrose 132

Kegeree 269

Ketchup, mushroom .. .. .. 4~2

Oyster 490

Walnut 535-6

Kettles lor fish 338

Kidney and beefsteak pudding- .. 605

Omelet 1458

Kidneys, broiled .. .. .. 724

Fried 725

Kitchen, distribution of a .. .. 62

Essential requirements of the 70

Fuel for the 73

Ranges 65-6

Maid, duties of the .. .. 85

n for cleanliness .. 72

Scullery maid, duties of the .. 86

Utensils, ancient and modern 69

list of for the .. .. 71

Kitchens of the Middle Ages .. 62

Knives 2177

Kohl Rabi, or turnip-cabbage .. 1095

Lace collars, to clean .. .. 2266

Lady's maid, arranging the dressing

room 2246-7

Attention to bonnets .. .. 2244
Chausserie, or foot-gear .. 2245

Dreeing, remarks on .. 2258 9

Duties of the .. 2243, 2260-2

„ when from home .. 2280

„ evening 2281

Epaulettes of gold or silver .. 2287

Fashions, repairs, &c 2263

Hairdressing 2248

,, lessons in .. 2249

Ironing 2282

Jewels 2286

Linen, attention to .. .. 2278

Packing 2279

Rules of conduct .. .. 2288

Recipe, bandoline, to make .. 2255 ,, Blonde, to clean .. 2265

,, Brushes, to wash .. 2250 „ Combs, to clean .. 2251

,, Crape, to make old look

like new .. .. 2277

„ Essence of lemon, use of 2274 „ Flowers, to preserve cut 2289 „ „ to revive after

packing .. .. 2290

,, Fruit-spots, to remove 2270 „ Furs, features, and

woollens .. .. 2284 „ Grease-spots from cotton or woollen materials, to remove a „ ,, from silks or

moires, to remove .. 2269 ,, Hair, a good pomade

for the .. 2253-4

Paragraph Lady's maid, horse hair, a good

wash for the .. 2252 „ ,» to promote the

growth of .. 2257 „ Lace collars, to clean .. 2266 „ Moths, preservatives

against the ravages of 2285 ,, Paint, to remove from

silk cloth .. .. 2276 „ Pomatum, an excellent 2256 ,f ribbons or silk, to clean 2275 „ Scorched linento restore 2283 „ Stains of syrup or preserved fruit, to remove 2 „ To remove ink-spots .. 2271 „ Wax. to remove .. 2272

Lamb, as a sacrifice 744

Breast of, and green peas .. 744 „ stewed .. .. 745

Carving 764

Chops 746

Cutlets and spinach .. .. 747

Fore quarter, to carve a .. 764

„ to roast a.. .. 750

Fry 748

General observations on the 693-702
Hashed and broiled blade-bone of 749
Leg of, boiled .. .. .. 751

„ roast 752

Loin of, braised 753

Saddle of 754

Shoulder of 755

stuffed .. ..766

Lamb's re larded .. 757

„ another way

to dress .. .. .. .. 758

Lambs wool, or lamasool .. .. 1227

Lamp-cleaning .. .. 2178,2311

Lamprey, the .. .. .. .. 256

Landlord and tenant, relations of.. 2700 Landrail or corn-crake .. .. 1033

Roast 1033

To carve 1063

Lard, to melt 825

Larding 828

Lark-pie 971

Larks, roast 972

o situation o and necessary

apparatus .. .. 2373-4

Maid, cleaning and washing

utensils 2386

General duties of the .. .. 2372

Ironing 2393-6

Mangling and ironing .. 2387-9

Rinsing 2379

Soaking linen .. .. .. 2376

Sorting linen 23/5

Starch, to make .. .. 2391-2

Starching 2390

Washing 2377-8

„ coloured muslins, &c. 2380 ,, flannels .. .. a

„ greasy cloths .. .. 2382 ,, satin and silk ribbons I ,, silk handkerchiefs .. 2383

,, Silks 2385

Laurel, or bay 180

Paragraph i
Law, general remarks on .. .. -2691

Lead, and its preparations .. .. 2661

Leamington sauce .. .. .. 459

Lease, breaks in the .. -. ..2711
Leases, general remarks on.. 2/02-4

Leek, badge of the Welsh .. .. 134

Soup 133

Legacies 2751-4

Bequests, &c 2?44-9

Legacy duty 2743

Legal memoranda .. .. 2694-2751
Lemon, anti-venomous .. .. 455

Biscuits 1743

Blancmange 1442

Brandy 460

Cake 1764

Cheesecakes 1292

Cream 1443

„ (economical) .. -. 1444

Creams 1445

,, or custards .. .. 1446

Dumplings 12fl4

Essence of 2274

Fruit of the 405

Jelly 1447

Juice of the 456

Mincemeat 1«»3

Pudding, baked .. .. 1295-7

„ boiled 1298

plain 1299

Rind or peel .. .. ■ ■ 4do

Sauce for boiled fowls .. .. 457

M for sweet puddings .. 1358

Sponge 1448

Syrup 1822

"Ibyme 458

To pickle with the peel on .. 455
„ without the peel .. 456

Water ice 155;

Whitesaucefor fowls or fricassees 458

Uses of the 1296

Wine 1823

Lemonade > 834

For invalids I870

Most harmless of acids .. 1834

Nourishing 1871

Lentil, the 126

Lettuce, corrective properties of the 136

Vadeties of the 1123

Lettuces, to dress 1123

Leveret, to dress a 1034

Liaison .. 46l

Lightning, treatment after a person

has been struck by .. .. 2677

Linen, attention to 2278

Scorched, to restore .. .. 2283

Soaking 23/6

Sorting .. 2375

Liqueur Jelly 1449

Liver, and lemon sauce for poultry 462
And parsley sauce for poultry.. 463
Complaints and spasms .. 2644

Lobster, the 270

A la mode Francaise .. •. 273
Ancient mode of cooking the .. 275

Celerity of the 273

Curry (an entree) 274

Paragraph
Lobster, cutlets (an entree) .. 275

Hot 271

How it feeds 278

Local attachment of the .. 277

Fatties (an entree) .. .. 277

Potted 278

Salad 2/2

Sauce 464

Shell of the 272

Soup 195

To boil 270

To dress 276

Lumbago 2645

Luncheon cake 1765

Luncheons and suppers .. 2147-48
Lungs, respiration of.. .. 2453-6

Macaroni, as usually served with

cheese course .. .. 1645-7

Manufacture of .. .. 135, 130)

Pudding, sweet isol

Soup .. .. .. .. 135

Sweet dish of 1450

Macaroons .. .. .. .. 1744

Mace 371

Macedoine de fruits .. .. ..1440

Mackerel, the 281

Baked 279

Boiled 280

Broiled 281

Fillets of 282

Gam m 283

Pickled 283

To choose 281

Weight of the 279

Voracity of the 282

Maid-of-all-work, after breakfast.. 2344

„ „ dinner 2350-1

Bedrooms, attention to .. 2352

,, daily work in .. 2345

Before retiring to bed .. .. 2354

Breakfast, preparation for .. 2343

Cleaning hall 2342

Cooking dinner 2316

Early morning duties .. .. 2341

General duties 2340

„ routine 2353

Knife-cleaning 2351

Laying dinner-cloth .. .. 2347
Needlework, time for .. .. 2356
Waiting at table .. .. 2348-9

Washing 2355

Maigre, soup .. .. . - .. 136

Maltre d'hotel 46s

„ butter 465

„ sauce (hot) .. .. 466

Maize 1721

Cobbett a cultivator of.. .. 1174
Or Indian wheat, boiled .. 1174

Malt wine .. 1824

Manchester pudding 1300

Mangling and ironing .. 2387-9

Mango chetney, Bengal recipe for

making .. .. .. .. 392

Manna kroup pudding .. 1302

Qualities of 13u2

Mansfield pudding 1303

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