• Almond cakes, 146
• Almonds and pistachio kernels, to blanch, 290
• Alpine snow, 259
• Apple cream, 258
• — dumplings, 149
• — flummery, 258
• — fritters, 266
• — tart, 143
• — turnovers, 149
• — water, 271
• — — boiled, 275
• Arrowroot, a cup of, 271
• — custard, 260
• Artichokes, Jerusalem, 194
• Asparagus, 194

• Bacon, 31
• — and eggs, 70
• — fried, 70
• — toasted, 70
• Baking, rules for, 26
• Barley water, clear, 270
• — — thick, 270
• Batter for fritters (Kromesky), 266
• Beans, broad, 197
• — French, 193
• — haricot, 195
• Beef, aitch-bone, round, thick and thin flank of, 28
• — brisket of, 28
• — — stewed, 41
• — fillets of, À la BÉarnaise, 95
• — olives, 102
• — ribs of, 28
• — scalloped, 90
• — sirloin of, 28
• — steak pie, 138
• — tea, 269
• — — raw, 268
• — and mushrooms, 89
• Beginners, hints to, 15–18
• Beverages, 69
• Biscuits, ginger, 240
• — oatmeal, 239
• Blancmange, 251
• Bloaters, 80
• Boiling, rules for, 22
• Boilings from meats, 292
• Bran tea, 274
• Brawn, 76
• Bread, 226
• — croutons of, for soup, 288
• — crumbs, 288
• — — browned, 288
• — crust, flaky, 137
• — scraps of, 291
• — toasted, for soup, 288
• — unfermented, 228
• — Vienna, 228
• Breakfast dishes, 69
• Breast of veal, braised, 49
• Brill, boiled, 112
• Broiling, rules for, 27
• Broth, Dr. Kitchener's, 87
• — batter for (Kromesky), 266
• Frying, dry, 26
• — French, or wet, 24, 25
• — rules for, 24

• Galettes, 242
• Game, rissoles of, 109
• GÂteau aux pommes, 251
• — de cerise, 157
• Genoise iced cakes, 145
• — pastry, 144
• — preserve cakes, 145
• — sandwiches, 144
• Gingerbread, 235
• Goose, mock, 45, 46
• — roast, 32
• Gooseberry fool, 180
• — turnovers, 148
• Green peas, 192
• Grilling, rules for, 27
• Grouse, 38
• Gruel, 274
• Gurnets, baked, 131

• Haddock, 113
• — broiled, dried, 80
• — stuffed, 120
• Hake, 116
• Halibut, 125
• Ham, how to cook a, 30
• Hare, jugged, 35
• — mock, 42
• — roast, 34
• Haricot mutton, 42
• Hash, 84
• Herrings, baked, 114
• — — in vinegar, 115
• — red, 80
• Housekeepers, hints to young, 6

• Imitation foie-gras, 294
• Invalid cookery, 268
• — soup, 274
• Invalids, dishes suitable for, 276
• Irish stew, 50

• Jam, black currant, 296
• — damson, 296
• — raspberry, 295
• — red gooseberry, 296
• — rhubarb, 295
• — strawberry, 295
• Jaunemange, 157
• Jelly, aspic, 248
• — claret, 249
• — orange, 249
• — pineapple, 248
• — strawberry, 250
• — wine, 247
• Jellies, 243, 244
• — to clear, 243
• Joints, 28, 31

• Kedgeree, 114
154
• — railway, 179
• — raspberry, 161
• — ratafia, 175
• — rice, 168
• — sago, 167
• — scrap, 166
• — semolina, 168
• — snow, 159
• — spring, 183
• — stale bread, 181
• — steamed rice, 175
• — — semolina, 177
• — suet, 153
• — sultana, 153
• — sweet custard, 170
• — Swiss, 186
• — — apple, 168
• — tapioca, 168
• — treacle, 182
• — — roly-poly, 170
• — Viennoise, 158
• — welcome guest, 156
• — West of England, 178
• — Windsor, 182
• — Yorkshire (or batter), 163
• Puddings, little batter, 172
• Puff paste, 134
• — — rough, 137
• Puffs, German, 160

• Quartern loaf, a, 227
• Quenelle forcemeat, 294
• Quenelles of veal, 92

• Rabbit, boiled, 36
• — curried, 107
• — pie, 139
• — ragout of, 36
• — roast, 35
• — stewed, 36
• Rabbits À la Tartare, 96
• Rhubarb fool, 166
• Rice balls, 172
• — bars, 154
• — cakes, 155
• — compote of, 153
• — for a curry, 202
• — milk, 273
• — mould of, 167
• — savoury, 286
• — stewed with cheese, 286
• — water, 270
• Rissoles, 87
• — of game, 109
• Roast, savoury, 48
• Roasting, rules for, 23

W. BRENDON AND SON, LIMITED, PLYMOUTH