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Paragraph Marble, to clean ., .. 2333-4

Marjoram, species of.. .. 173, 415 Marlborough padding . ♦ .. 1304

Marmalade, and vermicelli pudding 1305

Of Apricots 1522

Orange 1566-7

„ an easy way of making 1568 ,, made with honey ., 1569

Quince 1586

Marrow, bones 635

Boiled 635

Dumplings 1306

Pudding, boiled or baited .. 1307

Mayonnaise 468

Measles 2547-59

Meat, action of salt on .. ., 607

Bad 605

Baking 665

Good 003

In season, January to December

pp. 33-7 Modes of cooking .. 540-84

Pies, savoury jelly for .. .. 521
To buy economically .. .. 726

Meats, preserved 643

Medical memoranda .. .. 2689-93

Melon, description of the .. .. 1559

Introduced into England .. 1115

Uses of the 1559

Melons 1569

Meringues 1451

Military puddings .. .. ., 1308 Milk, and cream, separation of .. 1627 „ to keep in hot

weather 1628

And suckling ., .. 2472-90

Excellence of ] 627

General observations on 1008-14

Or cream, substitute for .. 1615

Qualities of 1628

Soup 137

Millet, Italian 17)8

Pannicled 1733

Mince pies 1311

Minced collops 619

Mincemeat, to make .. ., 1309

Excellent 1310

Lemon 1293

Mint 469

Sauce 469

Vinegar .. .. .. .. 470

Mistress, after-dinner invitations .. 39 Charity and benevolence, duties of 14 Choice of acquaintances •. 6

Cleanliness indispensable to

health 4

Conversation, trifling occurrences 9

Daily duties 22-6

Departure of guests .. .. 45*6

Dessert 37-8

Dinner announced .. ,. 35 Domestics, engaging .. ., 17 „ giving characters to 20

„ obtaining .. .. * 18

Ip treatment of ,. ig

,, yearly wages, table of 21

Paragraph

Mistress, dress and fashion.. .. 11

„ of the 13

Early rising 3

Etiquette of evening parties .. 40-3

,, the ball-room ., 44

Evenings at home .. .. 48

Family dinner at home .. .. 47
Friendships should not be hastily

formed 7

Good temper, cultivation of .. 10

Guests at dinner-table .. .. 36

Half-hour before dinner .. 34

Home virtues 5

Hospitality, excellence of .. 8

Household duties 1-2

House-hunting, locality, aspect,

ventilation, rent .. .. 54

Housekeeping account-book ,, 16*

Introductions 51

Invitations for dinner .. .. 33

Letters of introduction .. .. 62 3

Marketing 15

Morning calls and visits .. 27-32

Purchasing of wearing apparel 12

Retiring for the night .. .. 49

Mock-turtlesoup 172-3

Morello cherries, to preserve ,, 1561

Moths, preservatives against ., 2285

Muffins 1727

Mulberries, preserved .. .. 1560

Mulberry, description of the .. 1560

Mullagatawny soup .. .. .. 174

Mullet, grey ,. ., .. .. 284

Red 285

Muriatic acid 2651

Mushroom, tbe cultivated .. .. 473

Growth of the 476

How to distinguish the.. .. 472

Ketchup 472

Localities of the 1126

Nature of the 478

Powder 477

Sauce, brown 474

„ very rich and good .. 479

„ white 475-6

Varieties of the 1125

Mushrooms, baked 1124

Broiled 1125

Pickled 473

Stewed 1127

„ in gravy 1128

To dry 473

,, preserve 1126

„ procure 1127

Mustard 450

How to mix 480

Indian .. .. .. ., 450

Tartar 481

Mutton, baked minced .. .. 703

Breast of, boiled 704

„ (excellent way to

cook a) 709

Broiled, and tomato sauce .. 710

Broth, quickly made .. .. 1873

„ to make 2872

Carving 759-*>3

China chilo 712 Paragraph

Mutton, chops, broiled .. .. 711

Co Hops 731

Curried 713

Cutlets, of cold 71*

„ Italian 723

„ with mashed potatoes 732

Dormers 715

Fillet of, braised 707

Haricot 716-18

Hashed 719

Haunch of, roast. 726

,, „ to carve ft .. ;."■!)

Hodge-podge 720

Irish stew 721 -2

Kidney, broiled 724

„ fried 725

Leg of, boiled 705

„ boned and stuffed .. 706

„ braised 708

„ roast 727

„ to carve a .. .. 760

Loin of, to carve ft .. .. 761

„ roast 728

„ rolled 729

Neck of, boiled 730

„ ragout of .. .. 736

,, roast 737

Pie 73a- 4

Padding 735

Qualities of various .. .. 7<>7

Saddle of, roast .. ., .. 738

,, to carve a .. .. 762

Shoulder of, roast .. .. 739

„ to carve a.. ,. 763

Soup, good 175

Nasturtium, uses of the .. .. 482

Nasturtiums, pickled 482

Nature and art in nursing .. 2445-2452
Navet, description of the .. .. 1168

Nectar, Welsh 1830

Nectarines, preserved .. .. 1562

Needlework 2325

Negus, to make 1835

Nesselrode pudding J313

Nitric acid 2650

Normandy pippins, stewed .. .. 1563

Notice to quit .. 2716

Noxious trades 2712

Noyeau cream 1452

Home-made 1825

Nurse, attention to children's dis-
positions 2401

Carrying an infant .. .. 2398

Convulsion fits 2406

Croup 2407

Dentition 2405

General duties of the .. 2402-4
Habits of cleanliness in chil-
dren 2400

Hooping-cough .. .. .. 2408

Measles and scarlatina 2410-12

Miss Nightingale's remarks on

children 2414-5

Worms .. .. .. .. 2409

Nursemaids, upper and under .. 2397
Nurse, Monthly, age of ., .. 2431

Paragraph
Nurse, Monthly, attention to clean-
liness in the patient's room.. 2433

Choice of a 2429

Doctor's instructions must be

observed .. .. 3430

General duties of the .. .. 2432
Infant must not be exposed to
light or cold too early .. 2(34

Nurse, Sick, airing the bed .. ., 2425
Attention to food .. .. 2427

Bad smells must be removed 2423
Cleanliness, necessity of .. 2421

Diet suitable to the patient's

ta*te 3428

Duties of the 2416

Necessity for pure air in the

sick-room 2417

Night air injurious, a fallacy 2426
Opening of windows and doors 2418-9
Patient mint not be waked .. 2424
Quiet in the patient's room .. 2423
Ventilation necessary in febrile

cases 4202

Nurse, Wet, abstinence from im-
proper food 2441

Age of the 2430

Diet of the 2442

General remarks on the 2435-8

Health and morality of the .. 2440
Spirits, wines, and narcotics to

be avoided 2443

Nutmeg, the 378

Nuts, dish of 1509

„ hazel and filbert ,. .. 1599

Olive and olive oil 506

Omelet, au Thon 1494

Aux confitures, or jam omelet 1460

Bachelor's 1462

Ham 1457

Kidney 1458

Plain, sweet 1459

Souffle 1461

The Curb's .. ,. p, 753

To make a plain 1466

Onion before tbe Christian era .. 139

History of the 485

Origin of the 1131

Properties of the 1130

Sauce, brown 485

„ or Soubise, French .. 483

,, white 484

Soup 138-9

Onions, burnt, for gravies .. .. 1130

Pickled 486-7

Spanish, baked .. .. ., 1129

„ pickled.. .. .. 527

„ stewed H3i

Open jam tart ,. .. .. .. 1365

Opium and its preparations.. .. 2662

Orange, and cloves 1565

Brandy 1826

Cream 1463-4

Fritters 1465

Gravy 488

In Portugal, the 1565

Jelly 1454

Paragraph Orange, jelly, moulded with slices of

orange 1455

Marmalade .. .. J 566- 7 ,, an easy way of

making- 1568

„ made with honey .. 1569

Pudding, baked 1314

Salad 1571

Seville 1464

Tree, the first in France .. 1564

Uses of the 1314

Wine 1827

Oranges, a pretty dish of .. .. 1466

Compote of 1565

Iced 1564

To preserve 1570

Ox, the 176

Cheek, soup .. .. .. 176

„ stewed 638

Feet, or cowheel, fried .. .. 639

Tail, broiled 652

„ soup 177

Tails, stewed 640

Oxalic acid 2652

Oyster, and scallop 288

Excellence of the English .. 291

Fishery 289

Forcemeat 489

Ketchup 490

Patties 289

Sauce 492

Season 197

Soup 196-7

The edible 286

Oysters, fried 286

,, in batter .. .. 291

Pickled 491

Scalloped .. 287

Stewed 288

To keep 290

Paint, to remove from silk cloth .. 2276

Pan kail 140

Panada 420

Pancakes, French 1425

Richer 1468

To make 1467

Parsley, and butter 493

Fried 494

How used by the ancients 123, 493
Juice (for colouring various

dishes) 495

To preserve through the winter 496 Parsnip, description of the .. 141, 1132

Soup 141

Parsnips, to boil 1132

Partridge, the 178,1039

Broiled 1035

Hashed, or salmi de perdrix .. 1038

Pie 1036

Potted 1037

Roast 1039

Soup 178

To carve a 1057

Paste, almond 1220

Common, for family pies .. 1207

French puff, or feuilletage .. 1208

Paragraph

Paste, medium puff 1206

Soyer's recipe for puff .. .. 1209
Very good puff 1205

Pastry, and puddings, general observations on .. .. 1175-0 Ramakins to serve with cheese course .. .. .. 1650

Sandwiches 1318

To ice or glaze .. .. 1334-5

Patties, chicken or fowl .. .. 928

Fried 896

Lobster 227

Oyster 289

Pavini cake 1771

Pea, origin of the 1133

Soup 144

,, green 142

„ winter, yellow .. .. 143 Sweet and heath or wood .. 1135 Varieties of the .. .. 143,1134

Peas, green 1133

,, alaFrancaise .. .. 1134 „ stewed .. .. .. 1135

Peach, and nectarine 1572

Description of the .. .. 1469
Fritters 1400

Peaches, compote of 1572

Preserved in brandy .. .. 1573

Pear 1574

Bon Chretien 1576

Pears, a l'Allemande 1470

Baked 1574

Moulded 1471

Preserved 1575

Stewed 1576

Pepper, black 369

Long 399

Plant, growth of the .. .. 516
White 366

Perch, the 292

Boiled 292

Fried 293

Stewed with wine .. .. 294

Pestle and Mortar .. .. .. 421

Petites bouches 1319

Pheasant, the 1041

Broiled 1043

Cutlets 1040

Height of excellence in the .. 1043

Roast 1041

„ BrillatSavarin's recipe for 1042

Soup 179

To carve a 1059

Pickle, an excellent 497

Beetroot, to 369

Capsicums, to 385

Cucumbers, to 399

For tongues or beef .. .. 641

Gherkins, to 428

Indian (very superior) .. .. 451

Lemons, to .. .. .. 456

„ with the peel on .. 455

Mixed 471

Mushrooms, to 478

Nasturtiums, to 482

Onions, to .. .. 486-7

„ Spanish, to .. ..527 Paragraph

Pickle, oysters, to 491

Red cabbage, to 49s

Universal 533

Walnuts, to 534

Pickles of the Greeks and Romans 452
Keeping •• -- • • ..451

Pie, apple, or tart 1233

Beefsteak 604

Chicken or fowl 929

Eel 253

Fish and oyster .. .. .. 257

Giblet 966

Grouse 1024

Lark 971

Mince 1311

Mutton 733-4

Partridge 1036

Pigeon 975

Pork, raised 835

„ „ little .. .. 836

Poultry or game, raised .. 1340

Rabbit 981

Sole or code 322

Tench and eel 349

Veal 897

„ and ham 898

„ „ raised .. .. 1341

„ olive 895

Pig, Guinea 997

How roast pig was discovered 841

,, to silence a 812

Novel way of recovering a stolen 819

Sucking, to carve a .. .. 842

„ roast 841

„ to scald 840

The learned 840

pig's cheeks, to dry 830

Face, collared 823

Fry, to dress 824

Liver 831

Pettitoes 832

Pigs, Austrian mode of herding .. 796
English mode of hunting and

Indian sticking .. .. 800

How pastured and fed formerly 8U5

Pigeon, the 974

Barb 976

Breeding 974

Carrier 974

Fantail 976

House or dovecot, aspect of .. 974

Jacobin 976

Necessity of cleanliness in the 974

Nnn 975

Owl 976

Pie 975

Pouter 973

Rock 976

Runt 975

To carve a 1003

Trumpeter 975

Tumbler 975

Turbit 976

Wood or wild 976

Pigeons, broiled 973

a 974

Stewed 976

Paragraph

Pike, the 295

Baked 296

Boiled 295

Pineapple 1472, 14/8

Chips 1577

Fritters 1472

In Heathendom .". .. .. 1578

Preserved 1578

,, for present use .. 1579

Pippins, stewed, Normandy .. 1563

Plaice, the 298

Fried 297

Shewed 298

Plate-cleaning 2317-18

Plover, description of the .. .. I

Tocarvea 1066

„ dress a 1044

Plovers'eggs 1662

Plum, an excellent pudding .. 1325

Cake, common 1768

„ nice 1769

Jam 15S0

Pudding, baked 1324

Pudding sauce 499

Tart 1331

Plums 1330

French, box of 1600

„ stewed .. .. .. 1583

Cultivation of .. .. .. 1582

Origin of the names of .. .. 1580

Preserved 1581

To preserve dry ;582

Poisonous food 2665

Mushrooms 2666

Poisons 2647

Calomel 2658

Copper 2659

Emetic tartar 2660

Lead, and its preparations .. 2661
Opium and its preparations .. 2662
Symptoms of having inhaled
strong fumes
of smelling
salts.. .. i
„ swallowed t

„ „ alkalis 2654

„ „ arsenic 2656

„ „ corrosive

sublimate 2657
,, „ muriatic

acid.. 2651
,, ,, nitric add 2650

,, ,, oxalic acid 2652

„ „ prussic

acid.. 2653
„ „ sulphuric

acid.. 2649
syrup of poppies and Godfrey's

cordial 2663

Treatment after taking henbane
hemlock, nightshade, or fox-
glove 2664

Polish tartlets 1320

Pomatum, an excellent .. .. 2256

Wood carving 842

Cheese .. 799

Cutlets I

Paragraph Port, cutlets or chops .. 797-8

Griskin of, roast 827

Hashed 801

Leg of, boiled 826

„ roast 800

„ to carve a .. .. 844

Join b roast 829

Pickled, to boil 834

Pies 835

„ little, raised .. ..836

Sausages, to make .. .. 837

To pickle 833

Portable soup 180

Potato, the 147

Analysis of the 1138

As an article of food .. ..1148

Bread 1141

Fritters 1474

Pasty 1332

Properties of the 1137

Pudding 1333

Qualities of the 1147

Rissoles 1147

Salad 1154

Snow 1148

Soup 145-6-7

Starch 1139

Sugar 1136

Uses of the 1140

Varieties of the 1146

Potatoes, a la maitre d'hdtel .. 1144

Baked 1136

Fried, French fashion .. ..1142

German way of cooking .. 1143

How to use cold 1141

Mashed 1145

Preserving .. .. .. 1143

Puree de pommes de terre .. 1146

Toboil 1137

„ in their jackets.. .. 1138

„ new 1139

„ steam 1140

Potted, beef 642-3

Chicken or fowl 930

Ham 815

Hare 1028

Partridge 1037

Shrimps 312

Veal 899

Poulet, a la Marengo 949

Aux cressons 964

Poultry, in season, January to

December .. .. pp. 33-7

Poundcake 1770

Pounded cheese 1648

Prawn, the 198

Soup 198

prawns or shrimps, buttered .. 313

Toboil 299

„ dress 300

Prescriptions, general remarks on.. 2580

Blister, an ordinary .. .. o

Clyster 2582

Draught 2581

„ common black.. .. 2587 Drugs, list of, necessary to carry

c all instructions .. ., 2579.

Paragraph

Prescriptions, liniment .. .. 2583

Lotion 2584

„ Goulard 2585

„ Opodeldoc 2586

Mixtures, aperient .. .. 2588

fever 2589

Pills 2592

„ compound iron .. *■ 2591

„ myrrh and aloes .. .. 2590

Poultice 2604

„ Abernethy's plan for
making a bread-and-

water 2595

„ linseed meal .. .. 2596

„ mustard 2597

Powders 2593

Preserved, and dried greengages .. 1553

Cherries in syrup .. •• 1529

Domains 1539

,, or any other kind of

plums .. *. 1540

Ginger 143S

Greengages in syrup .. .. 1554

Morello cherries 1561

Mulberries • • 1560

Nectarines 1562

s •• 157°

Peaches N o, .. «• 1573

Pineapple 1578

Plums 1581

Pumpkin 1584

Strawberries in wine .. .. I

„ whole .. ..1596

Preserves, general observations on 1495,

1507

Primitive ages, simplicity of the .. 63-4

Prince of Wales soup M8

Property law 2696-8

Prussic acid 2653

Ptarmigan, or white grouse .. 1045

To carve a 1»64

,, dress a •* l°4ft

Pudding, Alma 1237

Almond, baked 1221

„ small 1222

Apple, baked, very good .. 1231

„ ,, economical .. 1229

„ „ rich 1228

„ boiled 1232

„ iced 1290

„ rich sweet 1230

Apricot, baked 1238

Arrowroot, baked or boiled .. 1240

Asparagus I

Aunt Nelly's 1224

Bachelor's 1241

Bakewell .. .. 1242-3

Baroness 1244

Batter, baked 1246

„ „ with dried or fresh

fruit 1247

„ boiled 1248

Beefsteak and kidney .. .. 605

„ baked 600

Bread, baked 1250

„ boiled 1252

„ brown 1253

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