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The Book of Household Management
by Mrs. Isabella Beeton
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THE BOOK OF HOUSEHOLD MANAGEMENT;

Comprising Information for the

MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S-MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET, AND SICK NURSES, ETC. ETC.

ALSO, SANITARY, MEDICAL, & LEGAL MEMORANDA;

WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT.

BY MRS. ISABELLA BEETON.



Nothing lovelier can be found In Woman, than to study household good.—MILTON.



Published Originally By S. O. Beeton in 24 Monthly Parts 1859-1861.

First Published in a Bound Edition 1861.



PREFACE.

I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways. Men are now so well served out of doors,—at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home.

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the "Englishwoman's Domestic Magazine," who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of "COLD MEAT COOKERY." But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to the cook's department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be found valuable chapters on the "Management of Children"——"The Doctor," the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains "Legal Memoranda," which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.

I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years' incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.

ISABELLA BEETON.



GENERAL CONTENTS

CHAP.

I.—THE MISTRESS.

2.—THE HOUSEKEEPER.

3.—ARRANGEMENT AND ECONOMY OF THE KITCHEN.

4.—INTRODUCTION TO COOKERY.

5.—GENERAL DIRECTIONS FOR MAKING SOUPS.

6.—RECIPES.

7.—THE NATURAL HISTORY OF FISHES.

8.—RECIPES.

9.—SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.—GENERAL REMARKS.

10.—RECIPES.

11.—VARIOUS MODES OF COOKING MEAT.

12.—GENERAL OBSERVATIONS ON QUADRUPEDS.

13.—RECIPES.

14.—GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.

15.—RECIPES.

16.—GENERAL OBSERVATIONS ON THE COMMON HOG.

17.—RECIPES.

18.—GENERAL OBSERVATIONS ON THE CALF.

19.—RECIPES.

20.—GENERAL OBSERVATIONS ON BIRDS.

21.—RECIPES.

22.—GENERAL OBSERVATIONS ON GAME.

23.—RECIPES.

24.—GENERAL OBSERVATIONS ON VEGETABLES.

25.—RECIPES.

26.—GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.

27.—RECIPES

28.—GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETS, AND SWEET DISHES.

29—RECIPES.

30.—GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES.

31.—RECIPES.

32.—GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.

33.—RECIPES.

34.—GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.

35.—RECIPES.

36.—GENERAL OBSERVATIONS ON BEVERAGES.

37.—RECIPES.

38.—INVALID COOKERY.

39.—RECIPES.

40.—DINNERS AND DINING.

41.—DOMESTIC SERVANTS.

42.—THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD.

43.—THE DOCTOR

44.—LEGAL MEMORANDA



ANALYTICAL INDEX.

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

Accidents, injuries, &c. remarks on 2578 Agreements 2705-7 Alexanders 1108 Alkalis 2654 Allium, the genus 1129 Allspice 438 Almond, the 1219 Bitter 1220 Cake 1752 Cheesecakes 1219 Flowers 1316 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 1221 Almonds, and raisins 1605 Husks of 1222 Anchovy, the 226 Butter 1637 Butter or paste 227 Paste 228 Sauce 362 Toast 228 Anchovies, fried 226 Potted 227 Animals, period between birth and maturity 92 Quality of the flesh of 93-5 Saxon names of 709 Tails of 640 Tongues of 675 Apoplexy 2634-6 Apple, the 111 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 Ginger 1424, 1516 Jam 1517 Jelly 1518-19 clear 1396 or marmalade 1395 Pudding, baked, rich 1228 more economical 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 111 Tart, creamed 1234 or pie 1233 Tourte or cake 1236 Trifle 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 Flanc of 1391-2 Ginger 1424 Ices 1394 In red jelly 1399 Stewed, and custard 1403 To preserve in quarters (imitation of ginger) 1520 Apprentices 2724 Apricot, cream 1405 Jam or marmalade 1522 Pudding 1238 Qualities of the 1239 Tart 1239 Apricots, compote of 1521 Flanc of 1406 Arrowroot, biscuits, or drops 1738 Blancmange 1407 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'Italienne 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 Sauce 365 Soup 113-14 Aspic, or ornamental savoury jelly 366 Attestation to wills 2750

Bachelor's omelet 1462 Pudding 1241 Bacon, boiled 804 Broiled rashers of 803 Curing of 822 and keeping it free from rust 806-9 in 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, the 939 Barbel, the 229 To dress 229 Barberries, in bunches 1523 Barberry, description of the 1245 Tart 1245 Barley, 116 Gruel 1856 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 Bay or laurel, varieties of 180 Consecrated by priests 512 Bean, haricot, the 1120 Beans, boiled, broad or Windsor 1092 French 1090 Broad, a la poulette 1093 French mode of cooking 1091 Haricots and minced onions 1121 blancs a la maitre d'hotel 1120 blancs, 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 368 Sauce 406 Beef, aitchbone of, boiled 607 to carve an p. 316 A la mode 601-2 Baked 598-9 Baron of 679 Bones, broiled 614 Brisket of, a la Flamande 649 to carve a p. 317 to stew 649 Broiled, and mushroom sauce 612 oyster sauce 613 Cake 610 Carving p. 316 Collared 617 Collops 18 minced 619 Curried 620 Different seasons for 611 Dripping, to clarify 621-2 Fillet of roast, larded 623 French 649 Frenchman's opinion of 626 Fricandeau of 624 Fried, salt 625 Fritters 627 Hashed 628-9 Hung, to prepare 630 Hunter's 631 Kidney, to dress 632-4 Marrow-bones boiled 635 Minced 636 Miriton of 637 Names of the several joints 597 Olives 650-1 Palates, to dress 653 Pickle for 654 Potted 642-3 Qualities of 599 Ragout of 656 Rib bones of 644 Ribs of, boned and rolled, roast (joint for a small family) 658 roast 657 to carve p. 317 Rissoles 615 Roast 658 Rolled 646 Rolls 647 Round of, boiled 608 miniature 618 to carve a p. 318 Round of, to pickle part of a 655 Rump of, stewed 670 steak 666 Sausages 662 Seasons for 611 Shin of, stewed 671 Sirloin of, roast 659 to carve a p. 317 Sliced and broiled 664 Spiced (to serve cold) 665 Steak, a fried rump 626 and kidney pudding 603 oyster sauce 603 broiled 611 pie 604 pudding, baked 650 rolled, roasted, and stuffed 663 stewed, and celery sauce 667 with oysters 668 with fried potatoes 606 Tea, baked 1860 savoury 1859 to make 1858 Tongue, boiled 673 pickle for 641 to carve a p. 318 to cure a 674-5 to pickle and dress a, to eat cold 676 To salt 660 Dutch way 661 Beef-tea, Dr. Christison's 1859 Miss Nightingale's opinion of 1858 Beer, table 191 Beetroot 1094 Boiled 1094 Pickled 369 Benton sauce 370 Bequests, legacies, &c. 2744-9 Beverages, general observations on 1789, 1806 Bills of fare, for January pp. 909-13 February 914-17 March 918-21 April 922-25 May 926-29 June 930-33 July 934-36 August 937-39 September 940-42 October 943-45 November 946-48 December 949-52 ball supper for 60 persons p. 957 ball supper, cold collation, for a summer entertainment for 70 or 80 persons p. 958 breakfasts 959 game dinner for 30 persons p. 953 luncheons and suppers p. 959 menu, service a la Russe pp. 954-5 picnic for 40 persons 960 suppers p. 956 Birds, general observations on 917-25 Biscuit powder 1737 Biscuits, arrowroot 1738 Cocoa nut 1740 Crisp 1741 Dessert 1742 Lemon 1743 Macaroons 1744 Ratafias 1745 Remarks on 1712-15 Rice 1746 Rock 1747 Savoy 1748 Seed 1749 Simple, hard 1750 Soda 1751 Bites and stings, general remarks on 2609 of insects 2610-11 of snakes 2612 Of dogs 2613 Blackcock, heathcock, &c. 1019 Roast 1019 To carve a 1054 Blancmange 1408 Arrowroot. 1407 Cheap 1409 Lemon 1442 Rice 1476 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 1526 Lemon 460 Orange 1826 Varieties of 1328 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 1254 Rice 1720 Sauce 371-2 Sippets of, fried 425 Soda 1722 Bread, soup 117 To make a peck of good 1719 To make good home-made 1718 To make 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. 175-6 Brilla soup 166 Brocoli, boiled 1095 Broth, calf's-foot 1862 Chicken 1863 Eel 1866 Mutton to make 1872 Mutton to quickly make 1873 Brown roux for thickening gravies 525 Browning, for sauces and gravies 373 For stock 108 Bruises, lacerations, and cuts 2617 Treatment of 2618 Brushes, to wash 2250 Brussels sprouts, boiled 1096 Bubble-and-squeak 616 Bullock's heart, to dress a 615 Buns, light 1731 Plain 1729 To make good plain 1730 Victoria 1732 Burns and scalds 2619 Treatment of the first class of 2620 Treatment of the second class 2621 Treatment of the third class 2622 Butler, care of plate and house 2162 Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9 luncheon, in the drawing-room 2161 Lights, attention to 2160 Wine, bottling 2167-70 Wine, cellar 2163-5 Wine, 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 1255 Fairy 1636 General observations on 1615-19 How to keep 1635 How to keep fresh 1207 In haste 1206 Maitre d'hotel 465 Melted 376-7 Melted (the French sauce blanche) 378 Melted made with milk 380 Moulds for moulding fresh butter 1634 Thickened 379 To keep and choose, fresh 1632 To preserve and to choose, salt 1633 What to do with rancid 1208 Cabbage, the 118 Boiled 1098 Colewort, or wild 1099 Green kale, or borecole 1097 Kohl-Rabi, or turnip 1095 Qualities of the 1169 Red, pickled 499 Red, stewed 1099 Savoy, and Brussels sprouts 1096 Savoy, description of the 140 Soup 118 Tribe and their origin 1098 Turnip tops and greens 1169 Cabinet, or chancellor's pudding 1256 Plain, or boiled bread-and-butter pudding 1257 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 Plain for children 1767 Plum, common 1768 Plum, nice 1769 Pound 1770 Queen 1773 Rice 1746, 1772 Saucer, for tea 1774 Savoy 1748, 1782 Scrap 1779 Seed, common 1775 seed, very good 1776 Snow 1777-8 Soda 1781 Sponge 1783-4 Sponge Small, to make 1785 Tea 1786 Tea to toast 1787 Tipsy 1487 Tipsy an easy way of making 1488 Yeast 1788 Cakes, hints on making and 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 Calf's feet, baked or stewed 1861 Calf's feet, boiled with parsley and butter 860 Calf's feet, broth 1862 Calf's feet, fricasseed 861 jelly 1416 Head, a la Maitre d'hotel 864 boiled 876-7 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 Seed of the 1103 Soup 120-1 Varieties of the 1172 Carrots, boiled 1100 Sliced 1103 Stewed 1102 To dress in the German way 1101 Carving, 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's head 913 Codfish p. 174 Duck 999 wild 1055 Fowl 1000-1 Goose 1002 Grouse 1058 Ham 843 Hare 1056 Lamb 764-5 Landrail 1063 Mutton, haunch of 759 leg of 760 loin of 761 mutton, saddle of 762 shoulder of 763 Partridge 1057 Pheasant 1059 Pigeon 1063 Plover 1066 Pork 842 leg of 844 Ptarmigan 1064 Quail 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 fillet of 914 knuckle of 915 loin of 916 Venison, haunch 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 1622 Damson 1536 Decomposed 1638 Fondue 1643 Brillat Savarin's 1644 General observations on 1620-2 Macaroni, as usually served with 1645-7 Mode of serving 1640 Pork 799 Paragraph Pounded 1648 Raisin 1587 Ramakins, to serve with 1649-50 Sandwiches 1641 Scotch rarebit 1651 Smoking 1640 Stilton 1639 Toasted, or Scotch rarebit 1651 Welsh 1652 Cheesecakes, almond 1219 Apple 1226 Lemon 1292 Cherokee or store sauce 528 Cherries, dried 1527 Morello, to preserve 1561 To preserve in syrup 1529 Cherry, brandy 1526 Jam 1528 Sauce for sweet puddings 1357 Tart 1261 Tree in Rome 1561 Varieties of the 1261 Chervil, peculiarities of 129 Chestnut sauce, brown 391 for fowls or turkey 390 Spanish, soup 124 Uses of the 124 Chicken, boiled 938 Broth 1863 Curried 942 Cutlets 926 French 927 Fricasseed 945 Or fowl patties 928 pie 929 Potted 930 Pox, or glass-pox 2538-42 Salad 931 Chickens, age and flavour of 931 Chili vinegar 393 China chilo 712 Chocolate, box of 1502 Cream 1430 History of 1430 Souffle 1427 To make 1807 Cholera, and autumnal complaints 2624 Christmas, cake 1754 Plum-pudding, very good 1328 Pudding, plain, for children 1327 Christopher North's sauce for game or meat 394 Chub, the 243 Churning 2365 Churns 2362 Cleaning the 2368 Cinnamon-tree, the 524 Citron, uses of the 1329 Varieties of the 1436 Claret cup 1831 Varieties of 1831 Cleanings, periodical 2326-9 Cleanliness, advantages of 2689 Clothes, cleaning 2239 Clove, derivation of the name 436 Tree 367 Coach-house and stables 2204 Coach-house and stables, furniture of the 2209 Harness-room 2208 Heat of stables 2205 Horse, the 2203 Stalls 2207 Ventilation of stables 2206 Coachman, carriages 2225-9 Choosing horses 2231 Driving 2232 Duties of the 2210 Pace of driving 2230 Whip, the 2233 Cock-a-Leekie 134 Cocoa and chocolate, various uses of 1807 To make 1816 Cocoa-nut, the 125 Cakes or biscuits 1740 Soup 125 Cod, fecundity of the 241 Food of the 237 Habitat of the 239 Method of preserving 233 Season for fishing for the 240 Sounds 234 Tribe, the 231 Codfish, the 231 A la Bechamel 239 creme 233 A l'Italienne 241 A la maitre d'hotel 240 Curried 237 Head and shoulders of 232 to carve p. 174 Pie 235-6 Preserving 233 Salt, (commonly called salt fish) 233 Sounds 233 en poule 234 To choose 232 Coffee, Cafe au lait 1812 Cafe noir 1813 Essence of 1808 Miss Nightingale's opinion on 1865 Nutritious 1864 Plant 1811 Simple method of making 1811 To make 1810 To roast 1809 Cold-meat cookery:— Beef, baked 598-9 bones, broiled 614 broiled, and mushroom sauce 612 oyster sauce 613 bubble-and-squeak 616 cake 610 curried 620 fried salt 625 fritters 627 hashed 628-9 minced 636 miriton of 637 olives 651 potted 613 ragout 656 rissoles 615 rolls 647 sliced and broiled 664 stewed, and celery sauce 667 with oysters 668 Calf's head, a la maitre d'hotel 864 fricasseed 863 hashed 878 Chicken, cutlets 927 or fowl patties 928 potted 930 salad 931 Duck, hashed 932 stewed and peas 935 turnips 937 wild, hashed 1020 ragout of 1021 Fish, and oyster pie 257 cake 258 cod, a la Bechamel 239 a la creme 238 curried 237 pie 235-6 salmon, curried 305 scallop 350-1 turbot, a la creme 341 au gratin 342 fillets of, baked 339 a l'Italienne 340 Fowl, a la Mayonnaise 962 boudin, a la Reine 961 croquettes of 953-4 fricasseed 946 fried 947-8 hashed 955 Indian fashion 957 Indian dish of 959 minced 956 a la Bechamel 950 or chicken, curried 942 ragout 951 scollops 658 saute, with peas 960 Game, hashed 1023 Goose, hashed 967 Hare, broiled 1029 hashed 1030 Lamb, hashed, and broiled bladebone 749 Mutton, baked minced 703 broiled and tomato sauce 710 collops 731 curried 713 cutlets 714 dormers 715 haricot 718 hashed 719 hodge-podge 720 pie 733 ragout of neck 736 toad in hole 743 Pork, cheese 796 cutlets 796 hashed 801 Turkey, croquettes of 987 fricasseed 988 hashed 989 Veal, baked 856 cake 859 collops, Scotch 870-1 curried 865 fillet of, au Bechamel 883 loin of, au Bechamel 887 minced 889-92 olive pie 895 patties, fried 896 ragout of 900 rissoles 901 rolis 902 tete de veau en tortue 911 Venison, hashed 1050 Cold, to cure a 2625 On the chest 2626 College pudding 1263 Collops, cooking 871 Scotch 870 Scotch white 871 Combs, to clean 2251 Compote of, Apples 1515 Apricots 1521 Damsons 1537 Figs, green 1541 Gooseberries 1515 Greengages 1551 Oranges 1565 Peaches 1572 Compotes, to make syrup for 1512 Confectionary, general observations on 1508 Consomme, or white stock for many sauces 395 Constructive notices 2699 Convulsions or fits 2519-22 Cook, duties of the cook, kitchen, and scullery-maids 79 Early rising 80 First duty of the 81 General directions to the 75 duties of the 82-4 Cookery, cleanliness of utensils used in 72 Excellence in the art of 78 Explanation of French terms used in 87 Introduction to 76 Measures used in 77 Copper 2659 Coriander plant, the 174 Corks, with wooden tops 446 Corrosive sublimate 2657 Cow, cheese 1652 Heel, fried 639 stock for jellies 1412 Pox, or vaccination 2543-6 or variola 906 Cows, cost of keep for 2370 Cowslip wine 1817 Crab, hot 245 Sauce, for fish 396 To dress 244 Tribe, the 245 Crape, to make old look like new 2277 Crayfish, the 246 Crayfish, how preserved 193 Potted 247 Soup 193 Cream, a la Valois 1422 Apricot 1405 Chocolate 1430 Devonshire 1630 Ginger 1432 Italian 1437 Lemon 1443 economical 1444 or custards 1446 very good 1445 Noyeau 1452 Orange, Seville 1464 sweet 1463 Peculiarities of 1385 Raspberry 1475 Sauce for fish or white dishes 397 Stone, of tous les mois 1483 Swiss 1485 To make ice fruit 1555 Vanilla 1490 Whipped 1492 Creams, general observations on 1385 Croquettes of, fowl 953-4 Rice 1477 Croup 2568 Symptoms of 2569 Treatment of 2570-3 Crumpets 1728 Crust, butter, for boiled puddings 1213 Common, for raised pies 1217 Dripping, for kitchen puddings and pies 1214 For fruit tarts, very good 1210 Lard or flead 1218 Pate brisee, or French, for raised pies 1216 Short, common 1212 good 1211 Suet, for pies and puddings 1215 Cucumber, antiquity of the 127, 402 Chate 1114 Geographical distribution of the 1111 Indigestible 1152 Properties and uses of the 1113 Sauce 398 white 400 Soup 127 Vinegar (a very nice addition to salads) 491 Cucumbers, a la poulette 1112 Fried 1113 For winter use 402 Pickled 399 Preserving (an excellent way) 403 Stewed 1114 with onions 1115 To dress 1111 Curds and whey 1629 Currant, dumplings 1264 Fritters 1429 Jam, black 1530 red 1532 Jelly, black 1531 red 1533 white 1534 Pudding, black or red 1266 boiled 1265 Red, and raspberry tart 1267 Currants, iced 1558 Uses of 1266 Zante, description of 1264 Curry powder 449 Custard, apple, baked 1389 Boiled 1423 Creams, or lemon 1446 Pudding, baked 1268 boiled 1269 Sauce for sweet puddings or tarts 404 Tartlets, or Fanchonnettes 1315 Cutlets, chicken 926 French 927 Invalid's 1865 Lamb 747 Mutton 732 Italian 723 of cold 714 Pheasant 1040 Pork 796-8 Salmon 306 Sauce for 513 Veal 866 a la Maintenon 868 Cygnet, the 998

Dace, the 243 Dairy, the 2358 Butter, colouring of 2366 milk 2368 washing 2367 Churning 2365 Churns 2362 Cleaning the churn, &c. 2368 Cows, cost of keep for 2370 Devonshire system 2369 Hair sieve 2360 Maid, charge of dairy produce 2371 duties of the 2357 Milk, dishes 2361 general management of 2364 pails 2359 Situation of the 2363 Dampfnudeln, or German puddings 1280 Damson, the 1270 A very nice preserve 1539 Cheese 1536 Jam 1538 Pudding 1271 Tart 1270 Damsons, baked for winter use 1535 Compote of 1537 To preserve, or any other kind of plums 1540 Darioles, a la vanille 1428 Date, the 1605 Debts 2755 Estate chargeable with 2748 Decanters, to clean 2198, 2336 Deer, the 1049 Fallow 1050 Roebuck 1051 Deer, stag 1051 Delhi pudding 1272 Dentition 2509 Dessert, biscuits 1742 Dishes 1598 general remarks on 1509 Devonshire, cream 1630 Junket 1631 Diarrhoea 2574-7 Dilapidations 2718 Dinners, and dining 1879-86 A la Russe 2137-8 menu p. 955 Bills of fare for, from 6 to 18 persons, from January to December pp. 909-52 Bills of fare for game, for 30 persons p. 953 Bills of fare for plain family pp. 913, 917, 921, 925, 929, 933, 936, 939, 942, 945, 948, 952 Diseases of infancy and childhood 2509-77 Dishes, a hundred different 434 Domestics, general remarks on 2153-6 Dormers 715 Downs, the 725 Draught, for summer 1837 Dress and dressing of infants 2491-6 Drink for warm weather, pleasant 1836 Dripping, to clarify 621-2 Driving 2232-3 Drowning, treatment after 2676 Duck, the 932 American mode of capturing the 936 Aylesbury 935 Bow-bill 936 Buenos Ayres 933 Eggs of the 934, 1658 Fattening 936 Hashed 932 Hatching 935 Man and dog, decoy 937 Roast 934 to carve a 999 Rouen 934 Snares in Lincolnshire 937 Stewed, and peas 935-6 and turnips 937 To ragout a whole 933 Varieties of the 933 Wild, the 934, 937, 1022 hashed 1020 ragout of 1021 roast 1022 to carve a 1055 Ducklings, cooping and feeding 935 Dumplings, baked apple 1225 Boiled apple 1227 Currant 1264 Lemon 1294 Marrow 1306 Sussex, or hard 1376 Yeast 1383 Dusting 2313 Dutch flummery 1426 Sauce, for fish 405 Green, or Hollandaise verte 406

Eel, broth 1866 Haunts of the 254 Pie 253 Productiveness of the 252 Soup 194 Tenacity of life of the 256 The common 250 Tribe, the 249 Voracity of the 253 Eels, a la Tartare 255 Boiled 249 Collared 254 En matelote 256 Fried 252 Stewed 250-1 Egg, balls for soups and made dishes 408 Sauce for salt fish 409 Soup 128 Wine 1867 Eggs, a la maitre d'hotel 1660 A la tripe 1667 Boiled for breakfast, salads, &c. 1656 Buttered 1657 Ducks' 1658 For hatching 927-28 Fried 1659 General remarks on 1623-6 Liaison of, for thickening sauces 461 Oeufs au plat, or au miroir 1661 Plovers' 1662 Poached 1663 with cream 1664 Primitive method of cooking 1658 Quality of 1654-5 Scotch 1666 Snow, or oeufs a la neige 1482 To choose 1654 keep fresh for several weeks 1655 pickle 407 Veneration for 1659 White of 1387 Will crack if dropped in boiling water 1656 Elderberry wine 1818 Emetic, tartar 2660 Empress pudding 1273 Endive, a la Francaise 1118 Genus of 1116 Plant 169 Stewed 1117 To dress 1116 Entree, beef or rump steak, stewed 666 Beef, minced collops 619 Boudin a la reine 961 Calf's head, fricasseed 863 liver, larded and roasted 882 Chicken and rice croquettes 953-4 cutlets 926 or fowl, fricasseed 945 Fowl, hashed 955 saute with peas 960 Lamb, cutlets 747 sweetbreads and asparagus 757 another way to dress 758 Lark pie 971 Lobster-curry 274 Entree, lobster cutlets 275 patties 277 Oyster patties 289 Sweetbreads, baked 906 fried 907 stewed 908 Veal cutlets 866 a la Maintenon 868 broiled 867 collops 879 fricandeau of 874-5 tendons de veau 909-10 tete de veau 911 Vol au vent 1379 Epaulettes of gold or silver 2287 Epicurean sauce 410 Espagnole, or brown Spanish sauce 411 Everton toffee 1597 Exeter pudding 1274 Eye, lime in the 2629 Sore 2628 Stye in the 2630 Substances in the 2627 Eyelids, inflammation of the 2631

Fairy butter 1636 Fanchonnettes, or custard tartlets 1315 Fasting 2632 Feathers 2284 Fennel 412 Sauce for mackerel 412 Fig pudding 1275 Figs, green, compote of 1541 Fish, addendum and anecdote of p. 173 And oyster pie 257 As an article of human food 211-18 Average prices 226 Cake 258 General directions for carving p..174-6 dressing 219-25 rule in choosing 226 In season January to December pp. 33-7 Kettle 338 Pie with tench and eels 349 Sauce 413, 512 Scallop 350-1 Soup 192 Stock 192 Supply of, for the London market 353 To smoke at home 820 Fishes, natural history of 199-210 Fits 2633 Apoplexy 2634-6 and drunkenness, distinctions between 2638 epilepsy, distinctions between 2637 hysterics distinctions between 2639 poisoning by opium, distinctions between 2640 Epilepsy 2641 Fainting 2642 Hysterics 2643 The consequence of dentition 2519-22 Fixtures 2713 Fleece, the golden 715 Floorcloth, to clean 2335 Flounder, the 259 Flounders, boiled 259 Fried 260 Flour, nutritious qualities of 1218 Flowers, to preserve cut 2289 after packing 2290 Flummery, Dutch 1426 Fomentations 2602-3 Fondue, Brillat Savarin's 1644 To make 1643 Food for infants, and its preparation 2499, 2508 Footgear 2245 Footman, boot-cleaning 2174 Boot tops 2176 Breakfast, laying cloth, &c. 2181-3 Brushing clothes 2180 Decanters 2198 Dinner 2185-6 Dinners a la Russe 2188 Dress and livery 2172 During dinner 2191 Early rising 2173 Furniture-rubbing 2179 General duties 2171 Glass-washing 2197-8 Going out with the carriage 2190 Knives 2177 Lamp-trimming 2178 Letters and messages 2200 Luncheon, duties at 2184 Management of work 2196 Manners, modesty, &c. 2190 Opening wine 2192 Pantry 2195 Patent leather boots 2175 Politeness 2201 Receptions and evening parties 2202 Removal of dishes 2193 Salt-cellars 2187 Tea 2194 Waiting at table 2189 Where a valet is not kept 2182 Forcemeat, balls for fish soups 414 Boiled calf's udder for French 421 For baked pike 413 cold savoury pies 415 various kinds of fish 416 veal, turkeys, fowls, hare, &c. 417 French 419-20 Or quenelles, for turtle soup, Soyer's receipt for 423 Oyster 489 Fowl, a la Mayonnaise 962 And rice croquettes 953 Boiled 938 a la Bechamel 943 to carve 1000 with oysters 944 rice 940 Boudin a la reine 961 Broiled and mushroom sauce 939 Croquettes 954 Curried 941-2 Fricasseed 945-6 Fried 947-8 Hashed 955 an Indian dish 957 House, the 944 stocking the 945 Indian dish of 950 Minced 956 a la Bechamel 950 Pillau 963 Poulet 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 948 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 927 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 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 1278 Water ices, to make 1556 Fuel 73 Fungi, analysis of 1128 Varieties of 1124 Furniture cleaning 2307, 2313 Gloss, German 2339 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 965 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 1769 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 966 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 Gooseberry pudding, boiled 1284 Sauce for boiled mackerel 429 Tart 1285 Trifle 1434 Vinegar 1820 Wine, effervescing 1821 Grapes, qualities of 1601 Grates 2298, 2299, 2338 Gravy, a quickly-made 434 Beef, for poultry or game (good) 435 Brown 436 without meat 437 Cheap, for minced veal 443 hashes 440 For roast meat 433 venison 444 General stock for 432 Jugged, excellent 441 Kettle 432 Made without meat, for fowls 439 Orange 488 Rich, for hashes and ragouts 438 Roux, for thickening brown 525 white 526 Soup 169 Veal, for white sauces, fricassees 442 Greengage jam 1552 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 2218 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 2212, 2216 Wheel-grease 2224 Grouse, description of the 1625-26 Pie 1024 Roast 1025 Salad 1026 To carve a 1058 Gruel, barley 1836 To make 1868 Gudgeon, the 261 Habitat of the 261 Guinea-fowl, description of the 970 Roast 970 Guinea-pig, the 997 Gurnet, the 262 To dress 262

Haddock, habitat of the 263 Finnan 266 Weight of the 264 Haddocks, baked 263 Boiled 264 Dried 265-6 Hair-dressing 2248-9 Hair, pomade for 2253-4 To promote growth of 2257 Wash for 2252 Ham, fried and eggs 843 Omelet 1457 Potted 814-5 To bake a 810 boil a 811 carve a 843 give it an excellent flavour 812 glaize 430 Hams, curing of 822 For curing 816 To cure in the Devonshire way 821 sweet, in the Westmoreland way 818 pickle 819 salt two 817 smoke at home 820 Hare, broiled 1029 Extreme timidity of the 1027 Hashed 1030 Jugged 1031-2 Potted 1028 Roast 1027 Soup 170 To carve a 1056 The common 170 Haricot, beans, and minced onions 1121 Blancs a la maitre d'hotel 1120 Mutton 716-17-18 To boil blancs, or white haricot beans 1119 Harness, cleaning old 2221-2 Paste 2220 Room, the 2208 Heart, palpitation of the 2646 Henbane, hemlock, nightshade, and foxglove 2664 Herbs, to dry for winter use 445 Powder of, for flavouring 446 Sweet 417 Heradotus pudding 1287 Herring, the 268 Red 267 Herrings, baked, white 268 Red, or Yarmouth bleaters 267 To choose 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 837 Not bacon 807 Universality of the 833 Wild and domestic 823 Holly leaves, to frost 1545 Honey cake 1758 Hooping cough 2468, 2564 Symptoms of 2565 Treatment of 2566-7 Horse, the 2203 Horses, choosing 2231 Exercising 2213 Horses feeding 2224-15 Watering 2212, 2216 Horseradish, the 447 Medical properties of the 1122 Sauce 447 Vinegar 448 Hot spice 524 Housekeeper, daily duties of the 58-61 General duties 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 2330 Carpet-sweeping 2312 Chips broken off furniture 2330 Cleanings, periodical 2326-9 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 Plate, to clean 2317 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 polish 2308-9 gilt frames, to brighten 2337 grates and fire irons, to preserve from rust 2338 polish for bright grates 2299 Hunter's pudding 1288 Husband and wife 2725-9 Hysterics 2643

Ice, fruit creams, to make 1555 Lemon-water 1557 To ice, or glaze pastry 1334 Iced, apple pudding 1290 Apples, or apple hedgehog 1394 Currants 1558 Oranges 1564 Pudding 1289 Ices, fruit-water, to make 1556 General observations on 1510-11 Icing, for cakes, almond 1735 sugar 1736 Indian, Chetney sauce 452 Corn-flour bread 1721 Curry powder 449 Fritters 1435 Mustard 450 Pickle 451 Trifle 1436 Infant, the 2460-2577 Ink-spots, to remove 2271 Invalid cookery, rules to be observed in 1841-54 Invalid's cutlet, the 1865 Jelly 1869 Lemonade 1870 Insurance 2708-10 I. O. U., the 2723 Irish stew 721-2 Ironing 2282, 2393-6 Isinglass 1413 Italian, cream 1437 Mutton cutlets 723 Rusks 1733 Sauce, brown 453 white 451

Jam, apple 1517 Apricot, or marmalade 1522 Carrot 1525 Cherry 1528 Currant, black 1530 red 1538 Damson 1538 Gooseberry 1547-8 white or green 1549 Greengage 1552 Omelet 1460 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 Calf's foot 1416 Cow-heel, stock for 1412 Currant, black 1531 red 1533 white 1534 General observations on 1386 Gooseberry 1550 Invalid's 1869 Isinglass or gelatine 1413 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 521 Stock for, and to clarify it 1411 Strawberry 1484 To clarify syrup for 1415 Jewels 2286 John dory, the 248 To dress the 248 Joints, injuries to 2616 Julienne, soup a la 191 Junket, Devonshire 1631

Kale brose 132 Kegeree 269 Ketchup, mushroom 472 Oyster 490 Walnut 535-6 Kettles for 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 Necessity 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 Dressing, remarks on 2258-9 Duties of the 2213, 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, feathers, and woollens 2284 Grease-spots from cotton or woollen materials, to remove 2268 from silks or moires, to remove 2269 Hair, a good pomade for the 2253-4 Hair, a good wash for the 2253 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 Ribbons or silk, to clean 2275 Scorched linen to restore 2283 Stains of syrup or preserved fruit, to remove 2273 To remove ink-spots 2271 Wax, to remove 2272 Lamb, as a sacrifice 744 Breast of, and green peas 744 stewed 745 Carving 761 Chops 746 Cutlets and spinach 747 Fore quarter, to carve a 764 to roast a 750 Fry 748 General observations on the 698-702 Hashed and broiled blade-bone of 749 Leg of, boiled 751 roast 752 Loin of, braised 753 Saddle of 754 Shoulder of 755 stuffed 756 Lamb's sweetbreads, larded 757 another way to dress 758 Lambswool, 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 625 Larding 828 Lark-pie 971 Larks, roast 972 Laundry, situation of, 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 2375 Starch, to make 2391-2 Starching 2390 Washing 2377-8 coloured muslins, &c 2380 flannels 2381 greasy cloths 2382 satin and silk ribbons 2384 silk handkerchiefs 2383 silks 2385 Laurel, or bay 180 Law, general remarks on 2694 Lead, and its preparations 2661 Leamington sauce 459 Lease, breaks in the 2711 Leases, general remarks on 2702-4 Leek, badge of the Welsh 134 Soup 133 Legacies 2751-4 Bequests, &c 2744-9 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 1294 Essence of 2274 Fruit of the 405 Jelly 1447 Juice of the 456 Mincemeat 1293 Pudding, baked 1295-7 boiled 1298 plain 1299 Rind or peel 460 Sauce for boiled fowls 457 for sweet puddings 1358 Sponge 1448 Syrup 1822 Thyme 458 To pickle with the peel on 455 without the peel 456 Water ice 1557 White sauce for fowls or fricassees 458 Uses of the 1296 Wine 1823 Lemonade 1834 For invalids 1870 Most harmless of acids 1834 Nourishing 1871 Lentil, the 126 Lettuce, corrective properties of the 136 Varieties of the 1123 Lettuces, to dress 1123 Leveret, to dress a 1034 Liaison 461 Lightning, treatment after a person has been struck by 2677 Linen, attention to 2278 Scorched, to restore 2283 Soaking 2376 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 Cutlets (an entree) 275 Hot 271 How it feeds 278 Local attachment of the 277 Patties (an entree) 277 Potted 278 Salad 272 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, 1301 Pudding, sweet 1301 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 Garum 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 2346 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 Maitre d'hotel 465 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 1302 Mansfield pudding 1303 Marble, to clean 2333-4 Marjoram, species of 173, 415 Marlborough pudding 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 baked 1307 Mayonnaise 468 Measles 2547-59 Meat, action of salt on 607 Bad 605 Baking 665 Good 602 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 1627 General observations on 1608-14 Or cream, substitute for 1815 Qualities of 1628 Soup 137 Millet, Italian 1718 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 treatment of 19 yearly wages, table of 21 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 52-3 Marketing 15 Morning calls and visits 27-32 Purchasing of wearing apparel 12 Retiring for the night 49 Mock-turtle soup 172-3 Morello cherries, to preserve 1561 Moths, preservatives against 2285 Muffins 1727 Mulberries, preserved 1360 Mulberry, description of the 1360 Mullagatawny soup 174 Mullet, grey 284 Red 285 Muriatic acid 2651 Mushroom, the 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 478 Stewed 1127 in gravy 1128 To dry 473 preserve 1126 procure 1127 Mustard 480 How to mix 480 Indian 480 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 1872 Carving 759-63 China chilo 712 Mutton, chops, broiled 711 Collops 731 Curried 713 Cutlets, of cold 714 Italian 723 with mashed potatoes 732 Dormers 715 Fillet of, braised 707 Haricot 716-18 Hashed 719 Haunch of, roast 726 to carve a 759 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 a 761 roast 728 rolled 729 Neck of, boiled 730 ragout of 736 roast 737 Pie 733-4 Pudding 735 Qualities of various 707 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 1313 Nitric acid 2650 Normandy pippins, stewed 1563 Notice to quit 2716 Noxious trades 2712 Noyeau cream 1452 Homemade 1825 Nurse, attention to children's dispositions 2401 Carrying an infant 2398 Convulsion fits 2406 Croup 2407 Dentition 2405 General duties of the 2402-4 Habits of cleanliness in children 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 Nurse, Monthly, attention to cleanliness in the patient's room 2433 Choice of a 2429 Doctor's instructions must be observed 2430 General duties of the 2432 Infant must not be exposed to light or cold too early 2434 Nurse, Sick, airing the bed 2425 Attention to food 2427 Bad smells must be removed 2422 Cleanliness, necessity of 2421 Diet suitable to the patient's taste 2428 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 must not be waked 2424 Quiet in the patient's room 2423 Ventilation necessary in febrile cases 2402 Nurse, Wet, abstinence from improper food 2411 Age of the 2439 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 1599 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 Cure's p. 753 To make a plain 1456 Onion before the 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 1131 Open jam tart 1365 Opium and its preparations 2662 Orange, and cloves 1565 Brandy 1826 Cream 1463-4 Fritters 1465 Gravy 483 In Portugal, the 1565 Jelly 1454 Orange, jelly, moulded with slices of orange 1455 Marmalade 1566-7 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 610 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 Paste, medium puff 1206 Soyer's recipe for puff 1209 Very good puff 1205 Pastry, and puddings, general observations on 1175-9 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 a la Francaise 1134 stewed 1135 Peach, and nectarine 1572 Description of the 1469 Fritters 1469 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 Brillat Savarin'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 611 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 Oysters, to 491 Red cabbage, to 493 Universal 533 Walnuts, to 534 Pickles of the Greeks and Romans 452 Keeping 451 Pie, apple, or tart 1233 Beef-steak 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 cod 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 Pettitocs 832 Pigs, Austrian mode of herding 796 English mode of hunting and Indian sticking 800 How pastured and fed formerly 805 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 Nun 975 Owl 976 Pie 975 Pouter 973 Rock 976 Runt 975 To carve a 1003 Trumpeter 975 Tumbler 975 Turbit 976 Wood or wild 975 Pigeons, broiled 973 Roast 974 Stewed 970 Pike, the 293 Baked 296 Boiled 295 Pineapple 1472, 1478 Chips 1577 Fritters 1472 In Heathendom 1578 Preserved 1578 for present use 1579 Pippins, stewed, Normandy 1563 Plaice, the 298 Fried 297 Stewed 298 Plate-cleaning 2317-18 Plover, description of the 1044 To carve a 1066 dress a 1044 Plovers' eggs 1626 Plum, an excellent pudding 1325 Cake, common 1768 nice 1769 Jam 1580 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 1582 Poisonous food 2665 Mushrooms 2666 Poisons 2647 Calomel 2658 Copper 2659 Emetic tartar 2656 Lead, and its preparations 2661 Opium and its preparations 2662 Symptoms of having inhaled strong fumes of smelling salts 2655 swallowed 2618 alkalis 2654 arsenic 2656 corrosive sublimate 2657 muriatic acid 2651 nitric acid 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 foxglove 2664 Polish tartlets 1320 Pomatum, an excellent 2256 Pork, carving 842 Cheese 799 Cutlets 796 Cutlets or chops 797-8 Griskin of, roast 827 Hashed 801 Leg of, boiled 826 roast 800 to carve a 844 Loin of, 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 1138 As an article of food 1148 Bread 1141 Fritters 1474 Patty 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'hotel 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 To boil 1137 in their jackets 1138 new 1139 To 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 Pound cake 1770 Pounded cheese 1648 Prawn, the 198 Soup 198 Prawns or shrimps, buttered 313 To boil 299 To dress 300 Prescriptions, general remarks on 2580 Blister, an ordinary 2598 Clyster 2582 Draught 2581 common black 2587 Drugs, list of, necessary to carry out all instructions 2579 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 Damsons 1539 or any other kind of plums 1540 Ginger 1432 Greengages in syrup 1554 Morello cherries 1561 Mulberries 1560 Nectarines 1562 Oranges 1570 Peaches in brandy 1573 Pineapple 1578 Plums 1581 Pumpkin 1584 Strawberries in wine 1595 whole 1596 Preserves, general observations on 1495, 1507 Primitive ages, simplicity of the 63-4 Prince of Wales soup 148 Property law 2696-8 Prussic acid 2653 Ptarmigan, or white grouse 1045 To carve a 1064 To dress a 1045 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 1249 Asparagus 1089 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 Bread, miniature 1254 very plain 1251 Bread-and-butter, baked 1255 Cabinet, or chancellor's 1256 plain, or boiled bread-and-butter 1257 Canary 1258 Carrot, baked or boiled 1259 Christmas, for children, plain 1327 plum 1328 Cold 1262 College 1263 Currant, black or red 1266 boiled 1265 Custard, baked 1268 boiled 1269 Damson 1271 Delhi 1272 Empress 1273 Exeter 1274 Fig 1275 Staffordshire recipe 1276 Folkestone pudding pies 1277 German 1279 or Dampfnudeln 1280 Ginger 1281 Golden 1282 Gooseberry, baked 1283 boiled 1284 Half-pay 1286 Herodotus 1287 Hunter's 1288 Iced 1289 Lemon, baked 1295-7 boiled 1298 plain 1299 Macaroni, sweet 1301 Manchester 1300 Manna kroup 1302 Mansfield 1303 Marlborough 1304 Marmalade and vermicelli 1305 Marrow, boiled or baked 1307 Military 1308 Monday's 1312 Mutton 735 Nesselrode 1313 Orange, baked 1314 batter 1249 Paradise 1322 Pease 1323 Plum, an excellent 1325 baked 1324 fresh fruit 1330 Potato 1333 Pound, plum 1329 an unrivalled 1326 Quickly made 1366 Raisin, baked 1336 boiled 1337 Rhubarb, boiled 1338 Rice, baked 1342 more economical 1343 boiled with dried and fresh fruit 1345-6 French, or gateau de riz 1352 ground, boiled or baked 1353 iced 1354 miniature 1355 plain, boiled 1344 Roly-poly jam 1291 Royal Coburg 1260 Sago 1367 Semolina, baked 1369 Somersetshire 1374 Suet, to serve with roast meat 1375 Tapioca 1370 Treacle, rolled 1372 Toad-in-the-hole 672 of cold meat 743 Vermicelli 1377 Vicarage 1378 West Indian 1382 Yorkshire 1384 Puddings and pastry, directions for making 1180, 1204 general observations on 1175-1179 Puits d'amour, or puff-paste rings 1321 Pumpkin, preserved 1584 Punch 1839 To make hot 1839 Purchasing a house 2695-98

Quadrupeds, general observations on 585, 597 Quail, description of the 1046 To carve a 1065 To dress a 1046 Queen-cakes 1773 Quenelles a tortue 189 Veal 422 Quince, the 1233 Jelly 1585 Marmalade 1586 Quin's sauce 500

Rabbit, a la minute 980 Angora 985 Boiled 977 Common wild 978 Curried 978 Fecundity of the 981 Fried 979 Habitat of the 977 Hare 985 Himalaya 985 House 982 Hutch 983 Pie 981 Ragout of, or hare 982 Roast or baked 983 Soup 181 Stewed 984 in milk 1874 larded 985 To carve a 1004 Varieties of the 979 Rabbits, fancy 984 Radish, varieties of the 1152 Raised pie, of poultry or game 1340 Pork 835-6 Veal and ham 1841 Raisin, the 1327 Raisins, cheese 1587 Grape 1324 Pudding, baked 1336 boiled 1337 Ramakins, pastry 1650 To serve with cheese course 1649 Raspberry, and currant salad 1592 tart 1267 Cream 1175 Jam 1588 Jelly 1589 Vinegar 1828 Raspberries, red and white 1267 Ratafias 1745 Ravigotte, a French salad sauce 501 Reading sauce 502 Rearing by hand 2497-8 Rearing, management, and diseases of infancy and childhood 2415-2577 Receipts 2730 Regency soup 182 Remoulade, or French salad dressing 503 Rent, recovery of 2719-22 Rhubarb, and orange jam 1591 Description of 1339 Jam 1590 Pudding, boiled 1338 Tart 1339 Wine 1829 Ribbons, or silk, to clean 2275 Rice, and apples 1400 Biscuits or cakes 1746 Blancmange 1476 Boiled for curries 1347 Bread 1720 Buttered 1349 Cake 1772 Casserole of, savoury 1350 sweet 1351 Croquettes 1477 Esteemed by the ancients 1349 Fritters 1478 Ground 1746 boiled 1353 Iced 1354 Indian, origin of 150 Milk 1875 Paddy 1347 Pudding, baked 1342 more economical 1343 boiled 1345 plain 1344 with dried or fresh fruit 1346 French, or gateau de riz 1352 Miniature 1355 Qualities of 1342 Snowballs 1479 Souffle 1480 Soup 150-1 To boil for curries 1348 Varieties of 1345 Ringworm, cure for 2667 Alterative powders for 2668 Rinsing 2379 Rissoles, beef 465 Roach, the 243 Roasting, age of 65 Memoranda in 657 Rock biscuits 1747 Rolls, excellent 1723 Fluted 1317 Hot 1724 Meat, or sausage 1373 Roux, brown, for thickening sauces 525 White, 526 Rusks, Italian 1733 To make 1734

Sage 427 And onion stuffing 501 Sago, alimentary properties of 1367 How procured 152 Pudding 1367 Sauce for sweet puddings 1368 Soup 152 Salad, a poetic recipe for 508 Boiled 1151 Chicken 931 Dressing 506-8 French 503 Grouse 1026 Lobster 272 Orange 1571 Potato 1154 Scarcity of, in England 505 Summer 1152 Winter 1153 Salads 1153 Salmi de perdrix, or hashed partridge 1038 Salmon, a la Genevese 307 And caper sauce 302 Aversion of the 309 Boiled 301 Collared 303 Crimped 304 Curried 305 Cutlets 306 Growth of the 305 Habitat of the 303 Migratory habits of the 302 Pickled 308 Potted 309 To carve p. 175 choose 301 cure 308 Tribe 304 Salsify, description of 1149 To dress 1149 Salt, action of on meat 607 Common 403 Fish 233 Meat, Soyer's recipe for preserving the gravy in 609 Sandwiches, of cheese 1611 Pastry 1318 Toast 1877 Victoria 1491 Sauce, a l'Aurore 511 A la matelote 512 Allemande, or German sauce 509 Anchovy, for fish 362

Sauce, apple, brown 364 for geese or pork 363 Aristocratique 510 Arrowroot, for puddings 1356 Asparagus 365 Bechamel, or French white sauce 367 maigre 368 Benton 370 Beurre noir, or browned butter, a French sauce 374 Bread 371-2 Browning for 373 Butter, melted 376-7 made with milk 380 maitre d'hotel 465 thickened 379 Camp vinegar 381 Caper, for boiled mutton 382 for fish 383 a substitute for 384 Celery, for boiled turkey, poultry, &c. 387 a more simple recipe 388 Cherry, for sweet puddings 1357 Chestnut, brown 391 for turkey or fowls 390 Chili vinegar 393 Christopher North's, for game or meat 394 Consomme, or white stock for 395 Crab, for fish 396 Cream, for fish or white dishes 397 Cucumber 398 white 400 Custard, for sweet puddings or tart 404 Dutch, for fish 405 green, or Hollandaise verte 406 Egg, for salt fish 409 Epicurean 410 Espagnole, or brown Spanish 411 Fennel, for mackerel 412 Fish 413 For boiled puddings 514 steaks 516 wildfowl 519 Genevese, for salmon, trout, &c. 427 Gooseberry, for boiled mackerel 429 Green, for green geese or ducklings 431 Horseradish 447 Hot spice 524 Indian chetney 452 Italian, brown 453 white 454 Leamington 459 Lemon, for boiled fowls 457 for fowls and fricassees, white 458 for sweet puddings 1358 Liaison of eggs for thickening 461 Liver and lemon, for poultry 462 parsley 463 Lobster 464 Maigre maitre d'hotel (hot) 467 Maitre d'hotel (hot) 466 Mango chetney (Bengal recipe) 392 Mayonnaise 468 Melted butter 376-8 Mint 469 Mushroom, a very rich and good 479 brown 474 ketchup 472 white 475-6 Onion, brown 485 French, or Soubise 483 white 484 Oyster 492 Parsley and butter 493 Piquante 513 Plum-pudding 499 Quin's (an excellent fish-sauce) 500 Ravigotte 501 Reading 502 Robert 515 Sago, for sweet puddings 1368 Shrimp 522 Soyer's, for plum-puddings 1359 Store, or Cherokee 528 Sweet, for puddings 1360 venison 518 Thickening for 525-6 Tomato 529-32 Tournee 517 Vanilla custard 1361 Wine, excellent for puddings 1362 for puddings 1364 or brandy 1363 white 537-9 Sauces and gravies, in the Middle Ages 433 Manufacture of 510 Pickles, gravies, and forcemeats, remarks on 354, 361 Saucer-cakes, for tea 1774 Sausage, meat cakes 839 Meat stuffing 520 Or meat rolls 1373 Sausages, beef 662 Pork, fried 838 to make 837 Veal 904 Savory 446 Savoury jelly for meat pies 521 Savoy, the 140 Biscuits or cakes 1748 Cake 1782 Scarlatina, or scarlet fever 2560-3 Scotch, collops 870 white 871 Eggs 1666 Rarebit, or toasted cheese 1651 Shortbread 1780 Woodcock 1653 Scrap cakes 1779 Scratches 2669 Sea-bream, the 310 baked 310 Mr. Yarrell's recipe 310 Kale, description of 1150 To boil 1150 Seed, biscuits 1749 Cake, common 1775 very good 1776 Semolina, pudding, baked 1369 Qualities of 153 Soup 153 Uses of 1369 Shad, the 311 To dress 311 Shalot, or Eschalot 410 Sheep, the 175 General observations on the 678, 697 Poets on the 730 Sheep's brains, en matelote 740 Feet, or trotters 741 Head, to dress 742 singed 742 Shepherd, the Ettrick 739 The Good 705 Shepherds and their flocks 710 Sherry 1416 Pale 1426 Shortbread, Scotch 1780 Shrimp, the 313 Sauce 522 Shrimps, or prawns, buttered 313 to boil 299 Potted 312 Sick-rooms, caution in visiting 2692 Sirloin, origin of the word 659 Skate, the 315 Boiled 314 Crimped 315 Small, fried 317 Species of 317 To choose 315 With caper sauce (a la Francaise) 316 Smelt, the 319 Odour of the 318 Smelts, to bake 318 To fry 319 Snipe, description of the 1047 Snipes, to carve 1060 To dress 1047 Snow cake 1777-8 Eggs, or oeufs a la neige 1482 Snowballs, apple 1235 Rice 1479 Soda, biscuits 1751 Bread 1722 Cake 1781 Carbonate of 1765 Sole, the 320 Flavour of the 324 Or cod pie 322 Soles, a favourite dish of the ancient Greeks 323 Baked 320 Boiled 321 or fried, to carve p. 175 Filleted, a l'Italienne 324 Fricasseed 325 Fried 327 filleted 326 How caught 325 To choose 320 With cream sauce 323 mushrooms 328 Sorrel 131 Qualities of 431 Souffle, apple 1402 Chocolate 1427 Omelette 1461 Rice 1480 To make a 1481 Souffles, general observations on 1388 Soup, a la cantatrice 119 Crecy 126 Flamande 129-30 Julienne 131 Reine 183-4 Solferino 154 Almond 110 Apple 111 Artichoke, Jerusalem 112 Asparagus 113-14 Baked 115 Barley 116 Bread 117 Brilla 166 Broth and bouillon, general remarks on 91-5 Cabbage 118 Calf's head 167 Carrot 120-1 Celery 122 Chantilly 123 Chemistry and economy of making 96, 103 Chestnut, Spanish 124 Cock-a Leekie 134 Cocoa-nut 125 Crayfish 193 Cucumber 127 Eel 194 Egg 128 Family, a good 190 Fish, stock 192 General directions for making 88 Giblet 168 Gravy 169 Hare 170 Hessian 171 Hodge-podge 191 In season, January to December pp. 57, 104 Kale brose 132 Leek 133 Lobster 195 Macaroni 135 Maigre 136 Making, the chemistry of 96-103 Milk 137 Mock-turtle 172-3 Mutton, good 175 Ox-cheek 176 Ox-tail 177 Oyster 196-7 Pan kail 140 Parsnip 141 Partridge 178 Pea, green 144 inexpensive 142 winter, yellow 143 Pheasant 179 Portable 180 Potage printanier 149 Potato 145-7 Prawn 198 Prince of Wales 148 Rabbit 181 Regency 182 Rice 150-1 Sago 152 Seasonings for 90 Semolina 153 Spanish chestnut 124 Spinach 155 Spring 149 Stew 186-7 of salt meat 185 Tapioca 156 Turkey 188 Turnip 157 Turtle 189 Useful for benevolent purposes 165 Vegetable 159-161 marrow 158 Vermicelli 162-3 White 164 Sow, Berkshire 781 Chinese 785 Cumberland 784 Essex 782 Price of, in Africa 816 Yorkshire 783 Soy 497 Soyer's recipe for goose stuffing 505 Spanish onions pickled 527 Spiced beef 665 Spinach, description of 1156 Dressed with cream, a la Francaise 1156 French mode of dressing 1157 Green, for colouring dishes 523 Soup 155 To boil, English mode 1155 Varieties of 155, 1155 Sponge cake 1783 Small, to make 1785 Lemon 1448 Sprains 2671 Sprat, the 331 Sprats 329 Dried 331 Fried in batter 330 Sprouts 1096 Boiled, Brussels 1096 To boil young greens, or 1097 Stables and coach-house 2204 Heat of 2205 Stains of syrup, or preserved fruits, to remove 2273 Stalls 2207 Stammering 2673 Cure for 2672 Stamp duties 2742 Starch, to make 2391-2 Starching 2390 Stew soup 185-7 Stilton cheese 1639 Stock, browning for 108 Stock, cow-heel 1412 Economical 106 For gravies, general 432 For jelly 1411 Medium 105 Rich strong 104 To clarify 109 White 107 Stomach, digestion 2457-9 Stone cream 1483 Store sauce, or Cherokee 528 Strawberry, jam 1594 Jelly 1484 Name of, among the Greeks 1381 Origin of the name 1365 Strawberries, and cream 1593 Dish of 1606 To preserve whole 1596 in wine 1595 Stuffing, for geese, ducks, pork, &c 504 Sausage meat for turkey 520 Soyer's recipe for 505 Sturgeon, the 332 Baked 332 Estimate of, by the ancients 333 Roast 333 Stye in the eye 2630 Substitute for milk and cream 1815 Sucking-pig, to carve 842 To roast 841 scald 840 Suffocation, apparent 2674 Carbonic acid gas, choke-damp of mines 2675 Sugar, and beetroot 1211 Cane 1334 French 1211 Icing for cakes 1736 Introduction of 1336 Potato 1136 Qualities of 1212 To boil to caramel 1514 Sulphuric acid 2649 Sultana grape 1326 Suppers 2139-41 Sweetbreads, baked 906 Fried 907 Stewed 908 Sweet dishes, general observations on 1385-8 Swine, flesh of, in hot climates 835 Swineherds of antiquity 836 Saxon 838 Swiss cream 1485 Syllabub, to make 1486 Whipped 1493 Syrup, for compotes, to make 1512 Lemon 1822 Of poppies 2663 To clarify 1513

Tails, strange 652 Tapioca pudding 1370 Soup 156 Wholesomeness of 156, 1370 Tart, apple creamed 1234 Apricot 1239 Barberry, 1245 Cherry 1261 Damson 1270 Gooseberry 1285 Plum 1331 Raspberry and currant 1267 Rhubarb 1339 Strawberry, or any other kind of preserve, open 1365 Tartlets 1371 Polish 1320 Tarragon 503 Taxes 2714 Tea 1814 And coffee 1813 Miss Nightingale's opinion on the use of 1864 To make 1814 Teacakes 1786 To toast 1787 Teal, to carve 1067 To roast a 1048 Teething 2510-18 Tenancy, by sufferance 2701 General remarks on 2717 Tench, the 334 And eel-pie 349 Matelote of 334 Singular quality in the 335 Stewed with wine 335 Terms used in cookery, French 87 Thrush and its treatment 2523-37 Thyme 166 Tipsy-cake 1487 an easy way of making 1488 Toad-in-the-hole 672 of cold meat 743 Toast, and water, to make 1876 Sandwiches 1877 Tea-cakes, to 1787 To make dry 1725 hot buttered 1726 Toffee, Everton, to make 1597 Tomato, analysis of the 1159 Extended cultivation of the 1160 Immense importance in cookery 1153 Sauce 529 for keeping 530-2 Stewed 1159-60 Uses of the 629, 528, 2690 Tomatoes, baked, excellent 1158 Tongue, boiled 673 Pickle for 641 To cure 674-5 To pickle and dress to eat cold 676 Tongues of animals 675 Toothache, cure for the 2678-9 Tourte apple or cake 1236 Treacle, or molasses, description of 1224 Pudding, rolled 1372 Trifle, apple 1404 Gooseberry 1434 Indian 1436 To make a 1489 Tripe, to dress 677 Trout, the 336 Stewed 336 Truffle, the common 1161 Impossibility of regular culture of the 1162 Uses of the 1164 Truffles, a l' Italienne 1164 Au naturel 1161 Italian mode of dressing 1163 To dress with champagne 1162 Where found 1163 Turbot, the 333 A la creme 341 Ancient Romans' estimate of the 340 Au gratin 342 Boiled 337 Fillet of, baked 339 a l'Italienne 340 Garnish for, or other large fish 338 To carve a p. 175 To choose 338 Turkey, boiled 986 Croquettes of 987 Difficult to rear the 188 Disposition of the 988 English 990 Feathers of the 991 Fricasseed 988 Habits of the 988 Hashed 989 Hunting 989 Native of America 986 Or fowl, to bone without opening 992-4 Poults, roast 991

Roast 990 Stuffing for 520 Soup 188 To carve a roast 1005 Wild 987 Turnip greens boiled 1169 Or the French navet 1168 Qualities of the 1167 Soup 157 Uses of the 1165 Whence introduced 157 Turnips, boiled 1165 German mode of cooking 1167 In white sauce 1168 Mashed 1166 Turnovers, fruit 1278 Turtle, mock 172-3 Soup, cost of 189 The green 189

Valet, cleaning clothes 2239 Duties of the 2234-8, 2242 Polish for boots 2240-1 Vanilla cream 1490 Custard sauce 1361 Vanille or Vanilla 1490 Veal, a la bourgeoise 869 And ham pie 898 Baked 856 Breast of, roast 857 stewed and peas 858 to carve 912 Cake 859 Collops 879 Scotch 870 Veal, collops, Scotch, white 871 Colour of 861 Curried 865 Cutlets 866 a la Maintenon 868 broiled 867 Dinner, a very 897 Fillet of, au Bechamel 883 roast 872 stewed 873 to carve a 914 Frenchman's opinion of 911 Fricandeau of 874-5 Knuckle of, ragout 884 stewed 885 to carve a 915 Loin of au Daube 888 au Bechamel 887 roast 886 to carve 916 Manner of cutting up 854 Minced 891-892 and macaroni 891 Neck of, braised 893 roast 894 Olive pie 895 Patties, fried 896 Pie 897 Potted 899 Quenelles 422 Ragout of, cold 900 Rissoles 901 Rolls 902 Sausages 904 Season and choice of 908 Shoulder of 903 Stewed 905 tendons de veau 909-10 Tete de veau en tortue 911 Vegetable, a variety of the goard 158 Fried 1171 Marrow, a tropical plant 1171 boiled 1170 in white sauce 1173 Soup 158, 159-61 Vegetables, acetarious 1151 And herbs, various 89 Cut for soups 1172 General observations on 1069, 1079 Reduced to puree 1166 In season, January to December pp. 33-7 Venison 1049 Antiquity of, as food 444 Hashed 1050 Haunch of, roast 1049 Sauce for 518 Stewed 1051 The new 1051 To carve 1061 Ventilation, necessity of, in rooms lighted with gas 2693 of stables 2206 Vermicelli 162, 1377 Pudding 1377 Soup 162-3 Vicarage pudding 1378 Victoria sandwiches 1491 Vinegar, camp. 381 Cayenne 385 Celery 389 Chili 393 Cucumber 401 Gooseberry 1820 Horseradish 418 Mint 470 Raspberry 1828 Use of, by the Romans 451 Vol-au-vent, an entree 1379 Of fresh strawberries with whipped cream 1381 Sweet, with fresh fruit 1380

Wafers, Geneva 1431 Walnut, the 536 Ketchup 535-6 Walnuts, pickled 534 Properties of the 1599 To have fresh throughout the season 1607 Warts 2680 Washing 2377-8 Coloured muslins, &c. 2380 Flannels 2381 Greasy cloths 2382 Satin and silk ribbons 2384 Silks 2385 Water, rate 2715 Souchy 352-3 Supply of in Rome 1216 Warm 2691 What the ancients thought of 1214 Wax, to remove 2272 Welsh, nectar 1830 Rarebit, or toasted cheese 1652 West-Indian pudding 1382 Wheat, diseases of 1779 Egyptian or mummy 1783 Polish and Pomeranian 1722 Red varieties of 1719 Wheatear, the 996 Wheatears, to dress 996 Whipped, cream 1492 Syllabubs 1493 Whisky cordial 1840 Whitebait 348 To dress 348 Whiting, the 343 Au gratin, or baked 346 Aux fines herbes 347 Buckhorn 344 Boiled 343 Broiled 344 Fried 345 Pout and pollack 347 To carve a p. 176 choose 343 Whitlow, to cure a 2681 Widgeon, to carve a 1068 Roast 1052 Will, attestation of a 2757 Advice in making a 2756 Witnesses to a 2746, 2758 Wills 2732-38 Form of 2740-1 Wine, cowslip 1817 Elder 1818 Ginger 1819 Gooseberry, effervescing 1821 Lemon 1823 Malt 1824 Orange 1827 Rhubarb 1829 To mull 1838 Wire-basket 494 Witnesses 2739-51 Woodcock, description of the 1053 Scotch 1653 To carve a 1062 Woodcock, to roast a 1053 Woollen manufactures 737 Woollens 2284 Worms 2409 Wounds 2682 Incised, or cuts 2683, 2686 Lacerated or torn 2684, 2687 Punctured or penetrating 2685, 2688

Yeast 1383 Cake, nice 1788 Dumplings 1383 Kirkleatham 1717 To make, for bread 1716 Yorkshire pudding 1384



ENGRAVINGS.

Almond and blossom 110 Puddings 1222 Almonds and raisins 1598 Anchovy 226 Apple, and blossom 1226 Compote of 1515 Jelly stuck with almonds 1395 Apples, dish of 1598 Arrowroot 387 Artichoke, cardoon 1080 Jerusalem 1084 Artichokes 1080 Asparagus 114 On toast 1087 Tongs 1087

Bacon, boiled 804 For larding, and needles 828 Bain Marie 430 Bantams, black 939 Feather-legged 958 Barbel 229 Barberry 1245 Barley 116 Basil 417 Basin, pudding 1200 Basket, wire 494 Bay, the 512 Bean, broad 1092 French 1151 Haricot 1120 Scarlet runner 1090 Beef, aitchbone of 677 Brisket of, to carve a 677 Collared 617 Ribs of, to carve a 677 Round of, to carve a 677 Beef, side of, showing the several joints 595 Sirloin of 659 " to carve a 677 Steak pie 604 Tongue 675 " to carve a 677 Beetroot 1094 Birds 917 Blackcock 1019 Roast 1019 " to carve a 1054 Blacking-brush box 2342 Blancmange 1409 Mould for 1408, 1442 Boar, Westphalian 787 Bread, &c. 1658 Loaf of, cottage 1718 Tin 1718 Brill, the 230 Brocoli 1095 Boiled 1095 Broom, carpet 2293 Long hair 2306 Brush, banister 2302 Cornice 2327 Crumb 2321 Dusting 2327 Furniture 2310 Plate 2317 Scrubbing 2306 Staircase 2302 Stove 2294 Buns 1731 Butler's tray and stand 2315 Butter, dish 1632 Dish of, rolled 1634

Cabbage, seeding 118 Cake-moulds 1756,1761,1772 Calf, side of, showing the several joints 854 Calf's-head 877 Half a 877 To carve a 913 Calves 845 Sweetbreads of 906 Caper, the 383 Capercalzie, the 1026 Capsicum, the 362 Carp, the 242 Carpet brooms 2293 Carrots 1100 Cauliflower, the 1104 Boiled 1104 Celery 441 In glass 1107 Char, the 243 Charlotte aux pommes 1418 Cheese glass 1640 Hot-water dish for 1651 Stilton 1639 Cherry 1261 Chervil 1151 Chestnut 124 Chocolate, box of 1598 Milk 1807 Christmas pudding, &c. 1175 Chub, the 243 Cinnamon 524 Citron, the 1436 Claret-cup 1831 Clove, the 367 Coal, sections of 73 Cocoa-bean 1815 Nut and blossom 125 " palm 125 Cod, the 231 Cod's head and shoulders, to carve 174 Coffee 1811 Colander, ancient 68 Modern 68 Coriander 174 Cork, with wooden top 446 Cow and bull, Alderney 592 Galloway 593 Long-horn 591 Short-horn 590 Crab, the 245 Crayfish 193 Cream-mould 1430 Crumpets 1728 Cucumber, the 402,1111 Slice 1152 Sliced 1111 Currants 1266 Zante 1264 Custards, in glasses 1423 Cygnet 998

Dace, the 243 Damson, the 1270 Deer, the 444 Eland, bull and cow 1051 Fallow, buck and doe 1050 Roebuck 1051 The stag and hind 1051 Dessert 1495 Dishes 1598 Dish, baking 551 Pie 1190 Sussex pudding 695 Dripping-pan, ancient 68 Modern 68 And basting-ladle 580 Duck, Aylesbury 935 Bowbill 936 Buenos Ayres 933 Call 937 Roast 934 " to carve a 999 Rouen 934 Wild 1022 " roast 1022 " " to carve a 1055

Eel, the 249 Egg poacher, tin 1663 Stand for breakfast-table 1656 Eggs, basket of 1667 Comparative sizes of 1665 Fried on bacon 1659 Poached, on toast 1663 Elder-berries 1818 Endive 169 Ewe, heath 690 Leicester 682 Romney-Marsh 691 South-Down 687

Fennel 412 Figs, compote of 1541 Fish 199 Flounders 259 Flowers and fruit 61, 103, 584, 925 Fowl, black bantams 939 Black Spanish 962 Boiled 938 " to carve a 1000 Cochin-China 942 Dorking 940 Feather-legged bantams 958 Game 938 Guinea 970 Pencilled Hamburgs 965 Roast 952 " to carve a 1001 Sebright bantams 961 Spangled Polands 941 Speckled Hamburgs 959 Sultans 963 Fritter mould, star 1473 Scroll 1474 Fruit, dish of, mixed 1598 Dish of, mixed summer 1598

Game 1006 Garlic 392 Gherkins 428 Ginger 407 Gingerbread 1760 Glass measure, graduated 77 Goose, Emden 968 Roast 1002 " to carve a 1002 Toulouse 969 Gooseberry 429 Grape, raisin 1324 Sultana 1326 Gridiron, ancient 68 Modern 68 Revolving 569 Grouse, red 1025 Roast 1025 " to carve a 1058 Gudgeon, the 261 Gurnet, the 262

Haddock, the 263 Ham, boiled 811 To carve 843 Hare, the common 170, 1027 Roast 1027 " to carve a 1056 Herring, the 268 Horseradish 447 Hotplate 568 Housemaid's box 2294

Ice-pail and spattle 1290 Ices, dish of 1556

Jack-bottle 580 Jam-pot 1532 Jar-potting 642 Jellies, &c 1385 Jelly, bag 1411 Mould 1411, 1416 " oval 1449 Moulded with cherries 1440 Of two colours 1441 Open with whipped cream 1453 John Dory 248

Kettle, glaze 430 Fish 225 Gravy 432 Kidneys 724 Knife-cleaning machine 5123

Lamb, fore-quarter of 750 " " to carve a 764 Leg of 752 Loin of 753 Ribs of 754 Saddle of 754 Side of 701 Lamprey, the 256 Landrail, the 1033 Leaf in puff paste 1245 Pastry 1492 Leeks 134 Lemon, the 405, 1296 Cream mould 1443 Dumplings 1294 Lentil, the 126 Lettuce, the 136 Lobster, the 270

Macaroni 135 Macaroons 1744 Mace 371 Mackerel, the 281 Maize, ear of 1721 Plant 1721 Marjoram 415 Marrow-bones 635 Milking cow 1608 Millet, Italian 1718 Panicled 1733 Mince pies 1311 Mint 469 Mould, baked pudding or cake 1329 Blancmange 1408, 1442 Boiled pudding 1196-8 Cake 1756, 1764, 1772 Cream 1430 For Christmas plum-pudding 1328 For an open tart 1365 Iced pudding 1289 Jelly 1411, 1416 " oval 1449 Lemon cream 1443 Open 1454, 1463 Raised pie, closed and open 1190 Raspberry cream 1475 Vanilla cream 1490 Muffins 1727 Mulberry, the 1560 Mullet, grey 284 Striped red 285 Mushroom, the 473 Mushrooms 1125 Broiled 1125 Mustard 450 Mutton, cutlets 732 Haunch of 726 " to carve a 759 Leg of 727 " to carve a 760 Loin of 728 " to carve a 761 Neck of 737 Saddle of 738 " to carve a 762 Side of, showing the several joints 695 Shoulder of 739 " to carve a 763

Nasturtiums 482 Nutmeg, the 378 Nuts, dish of 1598

Olive, the 506 Omelet 1456 Pan 1458 Onion, the 139 Orange, the 1314 Oranges, compote of 1565 Oyster, edible 286

Pail, house 2327 Pancakes 1467 Parsley 493 Parsnip, the 1132 Partridge, the 1039 Roast 1039 " to carve a 1057 Baste, board and rolling-pin 1186 Cutter and corner-cutter 1189 Ornamental cutter 1189 Pincers and jagger 1186 Patty-pans, plain and fluted 1190 Pea, the 143 Peach, the 1469 Pear, bon Chretien 1576 Pears, stewed 1576 Peas, green 1135 Pepper, black 369 Long 399 Perch, the 292 Pestle and Mortar 421 Pheasant, the 1041 Roast 1041 " to carve a 1059 Pickle, Indian 551 Pie, raised 1340 Pig, Guinea 997 Roast, sucking 841 " " to carve a 842 Pig's face 823 Pigs 765 Pigeon, barb 976 Blue rock 976 Carrier 974 Fantail 976 Jacobin 976 Nun 975 Owl 976 Pouter 973 Roast 974 Runt 975 To carve a 1003 Trumpeter 975 Tumbler 975 Turbit 976 Wood 975 Pike, the 295 Pimento 438 Plaice, the 298 Plover, the 1044 Plum, the 1330 Pork, fore loin of 829 Griskin of 827 Hind loin of 829 Leg of, to carve a 844 " roast 800 Side of, showing joints 795 Spare rib of 827 Pot, boiling 567 Potato, the 147 Pasty pan 1333 Rissoles 1147 Sweet 1146 Potatoes, baked, served in napkin 1136 Pound cake 1770 Prawn, the 198 Ptarmigan, or white grouse 1045 Pudding, boiled fruit 1284 Cabinet 1286 Punch-bowl and ladle 1839

Quadrupeds 585 Quail, the 1046 Quern, or grinding-mill 117 Quince, the 1233

Rabbit, Angora 983 Boiled 977 " to carve a 1004 Hare, the 985 Himalaya 985 Lop-eared 984 Roast 983 " to carve a 1004 Wild 978 Radish, long 1152 Turnip 1152 Raisin, grape 1324 Ram, heath 689 Leicester 688 Romney-Marsh and ewe 691 South-down and ewe 687 Range, modern 65 Raspberry, the 1267 Cream mould 1475 Ratafias 1745 Rhubarb 1339 Rice, casserole of 1350 Ears of 150 Roach, the 243 Rolls 1723 Rusks 1734

Sage 427 Sago palm 152 Salad, in bowl 1152 Salmon, the 304 To carve a p. 175 Salt-mine at Northwich 403 Saucepan, ancient 68 Modern 68 Sauce tureen, boat, &c. 354 Sausages, fried 838 Saute-pan 571 Ancient 68 Modern 68 Scales, ancient and modern 70 Screen, meat 582 Sea-bream, the 310 Sea-kale 1150 Boiled 1150 Shad, the 311 Shalot, the 410 Sheep 678 Heath ram 689 " ewe 690 Romney-Marsh ram and ewe 691 South-Down ram and ewe 687 Shortbread 1780 Shrimp, the 313 Skate, thornback 315 Snipe, the 1047 Roast 1047 " to carve a 1060 Sole, the 320 Sorrel 431 Souffle pan 1481 Sow, and pigs 765 Berkshire 781 Chinese 785 Cumberland 784 Essex 782 Yorkshire 783 Spinach 155 Garnished with croutons 1155 Sponge cake 1783 Sprat, the 331 Sprouts, Brussels 1098 Stewpan 567 Stock-pot, ancient 66 Bronze 66 Modern 66 Stove, gas 575 Family kitchener 65 Leamington 65, 540 Pompeiian 65 Strawberries, dish of 1598 Sturgeon, the 332 Sugar-cane, the 1335 Sultana grape, the 1326 Swans 54

Tarragon 503 Tart, open 1365 Open mould for a 1365 Plum 1331 Tartlets, dish of 1371 Tazza and carrot leaves 121 Tea 1814 Teacakes 1787 Tench, the 334 Thyme, lemon 458 Tipsy cake 1487 Tomato, the 529 Tomatoes, stewed 1159 Trifle 1489 Trout, the 336 Truffles 1161 Turbot, the 338 Kettle 338 To carve a 176 Tureen, soup 88 Turkey, boiled 986 Roast 990 " to carve a 1005 Turnip 157 Turnips 1165 Turret on old Abbey kitchen 62 Turtle, the 189

Urns, Loysell's hydrostatic 1810 Utensils for cooking, ancient and modern 66-8

Vanilla cream mould 1490 Veal, breast of 857 " to carve a 912 Cutlets 866 Fillet of 872 " to carve a 914 Knuckle of 885 " to carve a 915 Loin of 885 " to carve a 916 Vegetable, cutter 1173 Strips of 131 Vegetable marrow 158 In white sauce 1173 On toast 1170 Vegetables 1069 Cellular development of 1075 Siliceous cuticles of 1075 Venison, haunch of 1061 " roast 1049 " to carve a 1061 Vermicelli 162 Vessels for beverages 1789 Vol-au-vent 1379 Small 1379

Walnut, the 536 Wheat 1779 Egyptian, or mummy 1783 Polish 1722 Red winter 1719 Whitebait 348 Whiting, the 343 Window and flowers 75 Wirebasket 494 Woodcock, the 1053 Roast 1053 Scotch 1653 To carve a 1062

Yorkshire pudding 1384



COLOURED PLATES.

Apples in custard

Beef, round of, boiled Roast sirloin of

Calf's head, boiled Charlotte aux pommes Cod's head and shoulders Crab, dressed

Duck, wild Ducks, couple of, roast

Eggs, poached, and spinach

Fowl, boiled with cauliflower Roast, with watercresses Fruits, centre dish of various

Goose, roast Grouse

Ham, cold glazed Hare, roast

Jelly, two colours of

Lobsters, dressed

Mackerel, boiled Mutton cutlets and mashed potatoes Haunch of roast Saddle of roast Mutton, shoulder of roast

Oysters, scalloped

Partridge Pheasant Pie, raised Pig, sucking, roast or baked Pigeon Plum-pudding, Christmas, in mould

Rabbit, boiled Or fowl, curried Raspberry cream Rissoles

Salmon, boiled Snipe Soles, dish of filleted Spinach and poached eggs Strawberries, au naturel, in ornamental flower-pot

Tongue, cold boiled Trifle Turbot, or brill, boiled Turkey, roast

Veal, fricandeau of Vol-au-vent

Whiting, dish of, fried Woodcock



THE BOOK OF HOUSEHOLD MANAGEMENT.



CHAPTER I.

THE MISTRESS.

"Strength, and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household; and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, and he praiseth her."—Proverbs, xxxi. 25-28.

I. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those acquirements, which more particularly belong to the feminine character, there are none which take a higher rank, in our estimation, than such as enter into a knowledge of household duties; for on these are perpetually dependent the happiness, comfort, and well-being of a family. In this opinion we are borne out by the author of "The Vicar of Wakefield," who says: "The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes."

2. PURSUING THIS PICTURE, we may add, that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation; and we think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps seem to be incompatible with the enjoyment of life. Let us, however, now proceed to describe some of those home qualities and virtues which are necessary to the proper management of a Household, and then point out the plan which may be the most profitably pursued for the daily regulation of its affairs.

3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into good Household Management, as it is not only the parent of health, but of innumerable other advantages. Indeed, when a mistress is an early riser, it is almost certain that her house will be orderly and well-managed. On the contrary, if she remain in bed till a late hour, then the domestics, who, as we have before observed, invariably partake somewhat of their mistress's character, will surely become sluggards. To self-indulgence all are more or less disposed, and it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham thus gave his advice in reference to this subject:—"I would have inscribed on the curtains of your bed, and the walls of your chamber, 'If you do not rise early, you can make progress in nothing.'"

4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both in regard to the person and the house, and all that it contains. Cold or tepid baths should be employed every morning, unless, on account of illness or other circumstances, they should be deemed objectionable. The bathing of children will be treated of under the head of "MANAGEMENT OF CHILDREN."

5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household can prosper. Dr. Johnson says: "Frugality may be termed the daughter of Prudence, the sister of Temperance, and the parent of Liberty. He that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption." The necessity of practising economy should be evident to every one, whether in the possession of an income no more than sufficient for a family's requirements, or of a large fortune, which puts financial adversity out of the question. We must always remember that it is a great merit in housekeeping to manage a little well. "He is a good waggoner," says Bishop Hall, "that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little, than how to make it more." In this there is true wisdom, and it may be added, that those who can manage a little well, are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to degenerate into parsimony and meanness.

6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a mistress and her family. A gossiping acquaintance, who indulges in the scandal and ridicule of her neighbours, should be avoided as a pestilence. It is likewise all-necessary to beware, as Thomson sings,

"The whisper'd tale, That, like the fabling Nile, no fountain knows;— Fair-laced Deceit, whose wily, conscious aye Ne'er looks direct; the tongue that licks the dust But, when it safely dares, as prompt to sting."

If the duties of a family do not sufficiently occupy the time of a mistress, society should be formed of such a kind as will tend to the mutual interchange of general and interesting information.

7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at once, to every new-comer. There are ladies who uniformly smile at, and approve everything and everybody, and who possess neither the courage to reprehend vice, nor the generous warmth to defend virtue. The friendship of such persons is without attachment, and their love without affection or even preference. They imagine that every one who has any penetration is ill-natured, and look coldly on a discriminating judgment. It should be remembered, however, that this discernment does not always proceed from an uncharitable temper, but that those who possess a long experience and thorough knowledge of the world, scrutinize the conduct and dispositions of people before they trust themselves to the first fair appearances. Addison, who was not deficient in a knowledge of mankind, observes that "a friendship, which makes the least noise, is very often the most useful; for which reason, I should prefer a prudent friend to a zealous one." And Joanna Baillie tells us that

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