GENERAL INDEX.

Previous

Setting the Table and Serving the Dinner, 13
The Dinner Party, 27
Cooking As an Accomplishment, 30
Breakfast, 33
Lunch, 36
Gentlemen’s Suppers, 39
Evening Parties, 40
Something About Economy, 40
Cooking Utensils, 51
DIRECTIONS AND EXPLANATIONS.
Boiling, 43
Frying, 43
“ to Prepare Grease for, 44
Broiling, 45
Roasting, 46
SautÉing, 47
Braising, 47
Larding, 48
Boning, 48
Egg and Bread Crumbing, 48
To Cook Puddings in Boiling Water, 49
Dried Celery, Parsley, etc., for Winter Use, 49
Seeds for Soups, 49
To Flavor with Lemon Zest, 50
The Cook’s Table of Weights and Measures, 50
To Chop Suet, 50
Rising-powder Proportions, 50
To make Roux, 51
BREAD, AND BREAKFAST CAKES.
To make Yeast, 63
To make Bread, 64
Mrs. Bonner’s Bread, 64
French Bread, 65
Petits Pains, 66
Toast, 67
Dixie Biscuit, 68
Graham Bread, 68
Rusks, 68
Parker House Rolls, 68
Beaten Biscuit, 68
Soda and Cream of Tartar Biscuit, 69
Biscuits with Baking-powder, 69
Muffins, 70
Waffles, 70
Rice Waffles, 70
Rice Pancakes, 70
Hominy Cake, 70
Baked Hominy Grits, 71
Breakfast Puffs, or Pop-overs, 71
Henriettes for Tea (No. 1), 71
Henriettes for Breakfast or Tea (No. 2), 71
Wafer Biscuits, 72
Corn Bread, 72
Hoe Cake, 72
Corn Cake, 73
Fried Corn Mush for Breakfast, 73
Corn Mush, 73
Oatmeal Porridge, 74
Mother Johnson’s Pancakes, 74
Sirup, 74
Buckwheat Cakes, 74
Pancakes, with Flour or Corn-meal, 75
Pancakes, with Bread-crumbs, 75
Strawberry Short-cake, 75
Tea, 76
Coffee, 76
Chocolate, 78
Cocoa, 78
SOUPS.
Stock, or Pot au Feu, 79
A Simple Stock, 80
GouffÉ’s Receipt for Stock, or Bouillon, 80
Bouillon served at Luncheons, Germans, etc., 81
Amber Soup, or Clear Broth, 81
To make Caramel, or Burned Sugar, for coloring Broth, 82
Thickenings for Soup, 82
Additions to Beef Stock, to form Other Kinds of Soup, 82
Receipt for Force-meat Balls, 83
Soup, Macaroni, 83
“ Vermicelli, 84
Noodles, 84
“ to serve as a Vegetable, 84
Soup, Beef Noodle, 85
“ Spring, 85
“ Julienne, with Poached Eggs, 86
“ Asparagus, 86
Spinach Green, 87
Soup, Ox-tail, 87
“ Chicken (Potage À la Reine), 87
“ PurÉe of Chicken, 88
Soup, Plain Chicken, 88
“ Giblet, 88
“ Mock-turtle: Receipts for Egg and Meat Balls, 89, 90
“ Mock-turtle (simple), 91
“ Gumbo, 91
“ Gumbo and Tomato, 92
“ Mullagatawny (an Indian Soup), 92
“ Oyster, 93
“ Clam, 93
“ Bean, 94
“ Bean and Tomato, 94
“ Onion (Soupe À l’Ognon), 94
“ Vegetable, without Meat (PurÉe aux LÉgumes), 95
“ Corn, 96
“ Tomato, with Rice, 96
“ Tomato (PurÉe aux Tomates), 96
“ Sorrel (Soupe À la Bonne Femme), 97
“ Potato (No. 1), 97
“ Potato (No. 2), 98
PurÉe of String-beans, 98
Bisque of Lobsters, 98
FISH.
Fish, to Boil, 100
“ “ au Court Bouillon, 100
“ to Fry, 101
“ fried in Batter, 101
“ to Broil, 102
“ to Bake, 102
Stuffings for Fish, 103
Bread Stuffing, 103
Meat Stuffing, 103
To Bake a Fish with Wine, 103
To Stew Fish, or Fish en Matelote, 104
To Cook Fish au Gratin, 104
Fish À la CrÈme, 105
Salmon, 106
Salmon, to Broil, 107
Salmon Cutlets, 108
“ Slices of, Boiled, 108
“ Canned, 108
Shad, 108
Trout, 108
Trout in Cases or in Shells (en Coquilles), 109
Cod-fish, 109
Cod-fish, Crimped, 109
“ Salt, 110
“ Balls, 110
Fish Chowder, 110
Perch, Sun-fish, etc. (Pan-fish), 111
Mackerel and Smelts, 111
Fried Slices of Fish, with Tomato-sauce (Fish À l’Orlay), 112
To Fry Eels, 112
Eels Stewed, 112
SHELL-FISH.
Oysters, 113
Oysters, Raw and Fried, 113
“ Scalloped, in Shells, 114
“ Scalloped, 115
Oyster Soup, 93
“ Stew, 115
Oysters, Fricassee of (Oysters À la Boulette), 115
Oyster Fritters, 230
Oysters for Patties, or Vols-au-vent, 241
Oysters, Canned, to Roast, 116
“ Spiced, 116
Clams, 116
Clams Cooked with Cream, 116
Clam Chowder, 116
“ “ Tunison, 117
“ Fritters, 230
“ Soup, 117
Crabs and Lobsters, 117
Crabs, Soft-shell, 117
“ Deviled, 117
Lobster, Deviled, 118
“ Chops, 118
“ a Good Way to Prepare, 118
Frogs, Fried, 119
SAUCES.
Sauce, Drawn-butter, 121
“ Pickle, 121
“ Boiled-egg, 121
“ Caper, 122
“ Anchovy, 122
“ Shrimp, 122
“ Lobster, 122
“ Oyster, 123
“ Parsley, 123
“ Cauliflower, 123
“ Lemon, 123
“ Chicken, 123
“ MaÎtre-d’hÔtel, 124
“ Mint, 124
“ Currant-jelly, 124
“ Tomato (No. 1), 124
“ Tomato (No. 2), 125
“ Hollandaise, or Dutch Sauce, 125
Mushrooms, for Garnish, 126
Sauce, Mushroom, 126
“ “ White, 126
“ “ (Canned), 127
“ Bechamel (Simple), 127
“ “ , 127
“ aux Fines Herbes, 128
“ Tartare, 128
“ Brown (Simple), 128
BEEF.
Beef, to Roast or Bake, 130
Yorkshire Pudding, 130
Beef À la Mode, 131
“ Braised (No. 1), 132
Beef, Braised (No. 2), 132
“ “ with Horse-radish Sauce, 133
“ Fillet of, 133
Beef, Fillet of, to Trim, 133
“ “ to Cook, 134
“ “ to Garnish, 135
“ “ to Roast, 135
“ “ to Braise, 136
“ “ to Trim with Vegetables (À la JardiniÈre), 136
“ “ Cut into Slices or Scollops, 137
Beefsteak, 137
Beef, Corned, 138
“ “ to serve Cold, 139
Beefsteak Stewed, 139
“ Rolled, 140
Beef Roll (Cannelon de Boeuf), 140
What to do with Cold Cooked Beef, 140
Beef Hash, 141
Meat Pie, 141
“ Rissoles, 142
Beef or any Cold-meat Sausages, 143
Rice and Meat Cakes, 143
Beef Croquettes, 143
A Cheap Arrangement, 144
Mince-pies (made from Remnants of Cold Beef), 144
Pot-pie of Veal, Beef, or Chicken, 144
Calf’s Heart, 144
Tongue, with Sauce, 145
“ Slices, with Spinach and Sauce Tartare, 145
VEAL.
Roast of Veal—the Fillet, 146
A Fricandeau of Veal, 147
Veal Cutlets, Broiled, 147
“ “ SautÉd and Fried, 148
“ “ Braised, 148
“ or Mutton Chops (en Papillote), 148
Blanquette of Veal, 149
Blind Hare, 150
Bewitched Veal, 150
Plain Veal Stew or Pot-pie, 150
To Cook Liver (No. 1), 151
“ (No. 2), 151
Calf’s Brains, 151
SWEET-BREADS.
Sweet-breads Fried, 152
“ À la Milanaise, 153
“ Larded and Braised, 153
Sweet-breads Baked, 154
Sweet-bread Fritters, 154
“ Croquettes, 154
Skewer of Sweet-breads, 155
MUTTON.
Leg of Mutton Boiled, 156
Mutton Cutlets, 156
Ragouts, 156
Another Ragout, 157
Sheep’s Tongues, with Spinach, 158
“ “ À la Mayonnaise, 158
“ “ with Sauce Tartare, 158
LAMB.
Lamb, Leg of, Roasted, 159
“ Fore Quarter of, Roasted, 159
“ Chops, 159
Saddle of Lamb or Mutton, 159
Lamb Croquettes, 160
Sheep’s Kidneys, 160
PORK.
To Cure Bacon, 161
Roast Little Pig, 161
Pork, Roast, 161
“ Cutlets, Broiled, 162
Pork and Beans, 162
Boston Baked Beans, 162
EntrÉe of Apples and Pork, 163
Sausages, 213
“ “ (No. 2), 213
“ “ with Cheese, 213
Omelets, 214
Omelet, Plain, 214
“ with Tomatoes, 215
“ “ Green Pease, 216
“ “ Ham, 216
“ “ Fine Herbs, 216

“ “ Mushrooms, 216
Omelet, with Shrimps, 216
“ “ Oysters, 216
“ “ Cheese (Fondue), 216
“ “ “ and Macaroni, 217
“ SoufflÉ, Fried, 217
“ Sweet, 217
“ with Rum, 218
“ SoufflÉ, 218
“ with Cauliflowers, Asparagus Points, or other Vegetables, 219
SALADS.
Sauce Mayonnaise, 220
“ À la Ravingote, 221
“ Mayonnaise (red), 222
French Dressing, 222
Combinations, 223
Lettuce, 223
Potato Salad, 224
Cold Slaw, 224
Salad of Vegetables, 225
Mayonnaise of Cauliflower, 225
“ of Tomatoes, 226
String-beans in Salad, 226
Chicken Salad (No. 1), 227
“ “ (No. 2), 228
Mayonnaise of Salmon, 228
Salad À la Filley, 228
FRITTERS.
Fritter Batter, French (No. 1), 229
“ “ (No. 2), 229
Fritters—Pine-apple, Apple Preserve, or Peach, 229
Fritters, Oyster or Clam (No. 1), 230
“ Clam (No. 2), 230
“ Kentish, 230
Fried Cream (CrÈme Frite), 230
Fritters—Peach, Apricot, or Apple, 231
Fritters, Bread, 231
“ Pork, 164
“ Corn, 232
“ Apple, 232
PASTRY.
Puff Paste, 233
“ “ CarÊme’s Receipt for, 234
To make the Pies, 236
Pie Paste of Lard and Butter, 236
A Common Paste, 236
An Apple-pie, 236
“ “ (Plain), 237
Fruit and Berry Pies, or Tarts, 237
Pie, Lemon (No. 1), 237
“ “ (No. 2), 238
“ Orange, 238
Pie, Pumpkin (No. 1), 238
“ “ (No. 2), 239
“ Mince (No. 1), 239
“ “ (No. 2), 239
“ Potato, 240
“ Pine-apple, 240
“ Chess, 240
Small Vols-au-vent, or Patty-cases, 241
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered
Toast for Breakfast (No. 1), 241
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 2), 242
Vols-au-vent of Oysters (No. 3), 242
“ of Sweet-breads, 242
“ of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc., 243
Vols-au-vent, with Strawberries, Raspberries, etc., 243
“ with Strawberries, etc., 243
Lemon Paste, 244
Mince-meat Patties, 244
Cream Rissoles (Rissoles À la CrÈme), 244
CANNING.
To Can Tomatoes, 245
“ Peaches, 246
“ String-beans, 246
“ Okra and Tomatoes, 246
“ Raspberries, 247
To Can Greengages, 247
“ Corn, 247
“ Succotash, 247
“ Corn and Tomatoes, 247
PRESERVES, MARMALADES, AND COMPOTES.
Preserves, Sirup for, 249
“ Citron, 250
“ Quince, 250
“ Tomato, 251
“ Grape, 251
“ Apple Ginger, 251
Candied Fruits, 252
Marmalades, 252
Marmalade, Quince, 252
“ Peach, 252
“ Orange, 253
Jam, Raspberry, 253
Jam, Greengage, 253
Brandy Peaches, 253
To Jelly Fruits, 254
Jelly, Currant (No. 1), 254
“ “ (No. 2), 255
“ “ (Mrs. Walworth’s), 256
Compotes, 256
Compotes, Sirup for, 256
Compote of Peaches and Apricots, 257
Compote of Apples, 257
“ a Beautiful Stuffed, 257
PICKLES AND CATCHUPS.
Pickles, for Country Use, 257
Pickle, Indian, 258
“ Chowchow, 258
To Pickle Cauliflowers, 259
Pickled Walnuts, 259
“ Green Tomatoes and Onions, 259
“ Onions, 260
Pickled Bell-peppers, 260
Pickles, Ripe Cucumber, 260
Sweet Pickled Peaches, 260
Strawberry Pickle, 261
Catchup, Tomato (No. 1), 261
“ “ (No. 2), 261
“ Gooseberry, 261
“ Cucumber, 262
CHEESE.
Welsh Rare-bit, 264
Cottage Cheese, 265
Ramekins, 265
Ramekins, with Ale (Warne), 265
“ Pastry (Warne), 266

SWEET SAUCES FOR PUDDINGS.
Sauce, Butter, 266
Sauces, Sirup, 266
Sauce, a Plain and Cheap, 266
“ Same, Richer, 267
“ Whipped-cream, 267
Sauces, Fruit, 267
Sauce, Strawberry (for Baked Puddings), 268
Boiled Custard Sauce, 268
A Good Sauce for Puddings, 268
Sabyllon, 268
Caramel Sauce, 269
PUDDINGS AND CUSTARDS.
Plum-pudding, with Brandy or Rum (GouffÉ), 269
“ (No. 2), 270
Pudding with Remains of Plum-pudding, 270
“ Plainer Fruit, 270
“ Suet, 271
“ Prune, 271
“ Eve’s, 271
“ a Spiced Apple, 271
“ Cottage, 272
“ Minute, 272
“ Nantucket Berry, 272
“ Gelatine, 272
“ Tapioca, 273
Tapioca Cream, 273
Pudding, Cabinet, 273
Puddings, Batter, Baked, 274
Pudding, Roly-poly, Boiled, 274
Berry Rolls, Baked, 274
Pudding, Swedish, 274
“ Cherry, 275
“ a Corn-starch, 275
“ Cocoa-nut, 275
“ Chocolate, 276
Puddings, Cocoa-nut, in Paper Cases, 276
Egg SoufflÉ, in Paper Cases, 277
Pudding, Snow, 277
Custard, Boiled (No. 1), 277
“ “ (No. 2), 278
Apple MÉringue, 278
Baked Apples, 278
Friar’s Omelet, 279
Floating Islands, 279
Pudding, Tipsy, 279
“ Lemon, 280
Blanc-mange, 280
Pudding, Corn-starch, 280
“ Bread, 281
“ Bread-and-butter, 281
“ Bread, Fried, 282
“ Indian-corn, 282
BAVARIAN CREAMS, ETC.
Bavarian Cream, Vanilla, 283
“ “ Chocolate, 283
“ “ Strawberry, 283
“ “ Almond, 283
“ “ Peaches, 284
“ “ Pine-apple, 284
“ “ Coffee, 284
Charlotte-russe, 285
Ambrosia, 286
DESSERTS OF RICE.
Rice, to Boil, 286
Rice-pudding, 286
Rice-cones, 287
Rice-cake, with Peaches, 287
Ground Rice-pudding, with Chocolate Sauce, 287
Rice-cake, with Pine-apple, 287
Orange Snow-balls, 288
Apple “, 288
Rice SoufflÉ, 288
“ Croquettes, 289
“ Pancakes, with Preserves, 289

WINE JELLIES.
Jelly, Wine, 290
“ Orange (molded with Quarters of Oranges), 291
“ Lemon, 291
Macedoine of Fruits, 292
Jellies, Fancy, 292
What to do with Parts of Jelly left over in Winter, 293
Jelly, Calf’s-foot, 293
“ Whipped, with Fruits, 294
CAKE.
Cake, Sponge, 295
“ White, 295
Jumbles, 296
“ Almond, 296
Cake, Cocoa-nut, 296
“ Fruit, 297
“ English Pound, 297
“ Boston Cream, 297
Crullers, 298
Doughnuts, 298
Bread-cake, 298
Gingerbread (No. 1), 298
“ (No. 2), 299
Cake, Chocolate, 299
“ Mountain, 299
Cream Cake or Pie, 300
Sponge Jelly-cake, 300
Cocoa-nut Cones, 300
Croquante Cake, 301
To Blanch Almonds, 301
Rebecca Cake, 301
Ginger-snaps, 301
Plain Cookies, 301
Almond Macaroons, 302
Lady’s-fingers, 302
MÉringues À la CrÈme, 302
German Cake, 303
Ranaque Buns, 304
Frosting, 304
Boiled Icing, 305
CANDIES.
Caramels, 305
Candy, White-sugar, 305
Candy, Vinegar, 306
ICES.
Cream, Frozen Whipped, 307
Ice-cream, Vanilla, 307
Cream, Delmonico Vanilla, 307
Ice-cream, Chocolate, 308
To Make a Mold of Chocolate and Vanilla Creams, 308
Ice-cream, Strawberry, 308
Cream, Napolitaine, 309
Ice-cream, Chocolate Fruit, 309
Frozen Fruit Custard, 309
Ice-cream, German Steamer, Baked, 310
Pine-apple Ice-cream Pudding, 310
Iced Rice-pudding, 311
Biscuit GlacÉs, in Small Cases, 312
“ “ (Francatelli), 312
Nesselrode Pudding (CarÊme’s Receipt), 312
Iced Pudding, 313
Tutti Frutti, 313
Fresh Peaches Half Frozen, 314
Peaches and Cream Frozen, 314
Ice, Lemon, 314
“ Currant, 314
COOKERY FOR THE SICK.
Receipts for the Sick-room, 319
Tea, 319
Beef Tea, or Essence of Beef, 319
Another Beef Tea (for Convalescents), 320
Beef Juice, 320
Chicken Broth, 320
“ Custard, 320
“ Panada, 320
Mold of Chicken Jelly,

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MOHAMMED AND MOHAMMEDANISM: Lectures Delivered at the Royal Institution of Great Britain in February and March, 1874. By R. Bosworth Smith, M.A., Assistant Master in Harrow School; late Fellow of Trinity College, Oxford. With an Appendix containing Emanuel Deutsch’s Article on “Islam.” 12mo, Cloth, $1 50.

MOSHEIM’S ECCLESIASTICAL HISTORY, Ancient and Modern; in which the Rise, Progress, and Variation of Church Power are considered in their Connection with the State of Learning and Philosophy, and the Political History of Europe during that Period. Translated, with Notes, &c., by A. Maclaine, D.D. Continued to 1826, by C. Coote, LL.D. 2 vols., 8vo, Cloth, $4 00; Sheep, $5 00; Half Calf, $8 50.

HARPER’S NEW CLASSICAL LIBRARY. Literal Translations. The following Volumes are now ready. 12mo, Cloth, $1 50 each.

CÆsar.Virgil.Sallust.Horace.Cicero’s Orations.Cicero’s Offices, &c.Cicero on Oratory and Orators.Tacitus (2 Vols.).—Terence.Sophocles.Juvenal.Xenophon.Homer’s Iliad.Homer’s Odyssey.Herodotus.Demosthenes (2 Vols.).—Thucydides.Æschylus.Euripides (2 Vols.).—Livy (2 Vols.).—Plato [Select Dialogues].

LIVINGSTONE’S SOUTH AFRICA. Missionary Travels and Researches in South Africa: including a Sketch of Sixteen Years’ Residence in the Interior of Africa, and a Journey from the Cape of Good Hope to Loanda on the West Coast; thence across the Continent, down the River Zambesi, to the Eastern Ocean. By David Livingstone, LL.D., D.C.L. With Portrait, Maps, and Illustrations. 8vo, Cloth, $4 50; Sheep, $5 00; Half Calf, $6 75.

LIVINGSTONE’S ZAMBESI. Narrative of an Expedition to the Zambesi and its Tributaries, and of the Discovery of the Lakes Shirwa and Nyassa, 1858-1864. By David and Charles Livingstone. With Map and Illustrations. 8vo, Cloth, $5 00; Sheep, $5 50; Half Calf, $7 25.

LIVINGSTONE’S LAST JOURNALS. The Last Journals of David Livingstone, in Central Africa, from 1865 to his Death. Continued by a Narrative of his Last Moments and Sufferings, obtained from his Faithful Servants Chuma and Susi. By Horace Waller, F.R.G.S., Rector of Twywell, Northampton. With Portrait, Maps, and Illustrations. 8vo, Cloth, $5 00; Sheep, $5 50; Half Calf, $7 25. Cheap Popular Edition, 8vo, Cloth, with Map and Illustrations, $2 50.

GROTE’S HISTORY OF GREECE. 12 vols., 12mo, Cloth, $18 00; Sheep, $22 80; Half Calf, $39 00.

RECLUS’S EARTH. The Earth: a Descriptive History of the Phenomena of the Life of the Globe. By ÉlisÉe Reclus. With 234 Maps and Illustrations, and 23 Page Maps printed in Colors. 8vo, Cloth, $5 00; Half Calf, $7 25.

RECLUS’S OCEAN. The Ocean, Atmosphere, and Life. Being the Second Series of a Descriptive History of the Life of the Globe. By ÉlisÉe Reclus. Profusely Illustrated with 250 Maps or Figures, and 27 Maps printed in Colors. 8vo, Cloth, $6 00; Half Calf, $8 25.

NORDHOFF’S COMMUNISTIC SOCIETIES OF THE UNITED STATES. The Communistic Societies of the United States, from Personal Visit and Observation; including Detailed Accounts of the Economists, Zoarites, Shakers, the Amana, Oneida, Bethel, Aurora, Icarian, and other existing Societies. With Particulars of their Religious Creeds and Practices, their Social Theories and Life, Numbers, Industries, and Present Condition. By Charles Nordhoff. Illustrations. 8vo, Cloth, $4 00.

NORDHOFF’S CALIFORNIA. California: for Health, Pleasure, and Residence. A Book for Travellers and Settlers. Illustrated. 8vo, Cloth, $2 50.

NORDHOFF’S NORTHERN CALIFORNIA, OREGON, AND THE SANDWICH ISLANDS. Northern California, Oregon, and the Sandwich Islands. By Charles Nordhoff. Illustrated. 8vo, Cloth, $2 50.

PARTON’S CARICATURE. Caricature and Other Comic Art, in All Times and Many Lands. By James Parton. With 203 Illustrations. 8vo, Cloth. (Nearly Ready.)

*RAWLINSON’S MANUAL OF ANCIENT HISTORY. A Manual of Ancient History, from the Earliest Times to the Fall of the Western Empire. Comprising the History of ChaldÆa, Assyria, Media, Babylonia, Lydia, Phoenicia, Syria, JudÆa, Egypt, Carthage, Persia, Greece, Macedonia, Parthia, and Rome. By George Rawlinson, M.A., Camden Professor of Ancient History in the University of Oxford. 12mo, Cloth, $1 25.

NICHOLS’S ART EDUCATION. Art Education applied to Industry. By George Ward Nichols, Author of “The Story of the Great March.” Illustrated. 8vo, Cloth, $4 00.

BAKER’S ISMAILÏA. IsmailÏa: a Narrative of the Expedition to Central Africa for the Suppression of the Slave-trade, organized by Ismail, Khedive of Egypt. By Sir Samuel White Baker, Pasha, F.R.S., F.R.G.S. With Maps, Portraits, and Illustrations. 8vo, Cloth, $5 00; Half Calf, $7 25.

BOSWELL’S JOHNSON. The Life of Samuel Johnson, LL.D., including a Journal of a Tour to the Hebrides. By James Boswell, Esq. Edited by John Wilson Croker, LL.D., F.R.S. With a Portrait of Boswell. 2 vols., 8vo, Cloth, $4 00; Sheep, $5 00; Half Calf, $8 50.

VAN-LENNEP’S BIBLE LANDS. Bible Lands: their Modern Customs and Manners Illustrative of Scripture. By the Rev. Henry J. Van-lennep, D.D. Illustrated with upward of 350 Wood Engravings and two Colored Maps. 838 pp., 8vo, Cloth, $5 00; Sheep, $6 00; Half Morocco, $8 00.

VINCENT’S LAND OF THE WHITE ELEPHANT. The Land of the White Elephant: Sights and Scenes in Southeastern Asia. A Personal Narrative of Travel and Adventure in Farther India, embracing the Countries of Burma, Siam, Cambodia, and Cochin-China (1871-2). By Frank Vincent, Jr. Illustrated with Maps, Plans, and Woodcuts. Crown 8vo, Cloth, $3 50.

SHAKSPEARE. The Dramatic Works of William Shakspeare. With Corrections and Notes. Engravings. 6 vols., 12mo, Cloth, $9 00. 2 vols., 8vo, Cloth, $4 00; Sheep, $5 00. In one vol., 8vo, Sheep, $4 00.

SMILES’S HISTORY OF THE HUGUENOTS. The Huguenots: their Settlements, Churches, and Industries in England and Ireland. By Samuel Smiles. With an Appendix relating to the Huguenots in America. Crown 8vo, Cloth, $2 00.

SMILES’S HUGUENOTS AFTER THE REVOCATION. The Huguenots in France after the Revocation of the Edict of Nantes; with a Visit to the Country of the Vaudois. By Samuel Smiles. Crown 8vo, Cloth, $2 00.

SMILES’S LIFE OF THE STEPHENSONS. The Life of George Stephenson, and of his Son, Robert Stephenson; comprising, also, a History of the Invention and Introduction of the Railway Locomotive. By Samuel Smiles. With Steel Portraits and numerous Illustrations. 8vo, Cloth, $3 00.

SQUIER’S PERU. Peru: Incidents of Travel and Exploration in the Land of the Incas. By E. George Squier, M.A., F.S.A., late U. S. Commissioner to Peru, Author of “Nicaragua,” “Ancient Monuments of Mississippi Valley,” &c., &c. With Illustrations. 8vo, Cloth, $5 00.

STRICKLAND’S (Miss) QUEENS OF SCOTLAND. Lives of the Queens of Scotland and English Princesses connected with the Regal Succession of Great Britain. By Agnes Strickland. 8 vols., 12mo, Cloth, $12 00; Half Calf, $26 00.

THE “CHALLENGER” EXPEDITION. The Atlantic: an Account of the General Results of the Exploring Expedition of H.M.S. “Challenger.” By Sir Wyville Thomson, K.C.B., F.R.S. With numerous Illustrations, Colored Maps, and Charts, from Drawings by J. J. Wyld, engraved by J. D. Cooper, and Portrait of the Author, engraved by C. H. Jeens. 2 vols., 8vo. (In Press.)

BOURNE’S LIFE OF JOHN LOCKE. The Life of John Locke. By H. R. Fox Bourne. 2 vols., 8vo, Cloth, uncut edges and gilt tops, $5 00.

FOOTNOTES:

[A] The author would add a small proportion of water to the pieces of fat. It facilitates the melting process, preserves the color, and will all evaporate in cooking.

[B] The addition of the slice of pork is quite indispensable for veal chops en papillote, but it is often omitted when the chops are of mutton.

[C] If the fowls are not tender, add a little water, and stew them slowly until they are.—Ed.

[D] The macaroni may be boiled in stock.

[E] The brandy, wine, or lemon-juice may be omitted if preferred.

[F] Francatelli used three oblong tin pans, three inches deep, instead of plates, the under and upper pans serving to hold the pounded ice.—Ed.

[G] Four cupfuls of sifted flour are a pound; one cupful of lard or butter is half a pound.

[H] If fresh lemons can not be obtained, the extract of lemon may be used. Do not let the pies remain in the tins.

[I] Five or six minutes will suffice for baking them.—Ed.

[J] A pound of sugar is three cupfuls; half a pound of flour, two and a half cupfuls—i. e., the ordinary sized kitchen cup. Do not try to make half the quantity.

[K] Dr. Franklin admits that Valentine’s extract is more nutritive than that of Liebig. I have heard other physicians say that they considered the Valentine much preferable to the Liebig extract, abandoning the use of the latter for the former.—Ed.

[L] Foreigners consider it vulgar to eat corn from the cob, although quite elegant to eat asparagus with their fingers.—Ed.






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