The skilful cook : a practical manual of modern experience / by Mary Harrison.

  • Harrison, Mary.
Date:
1909
Catalogue details

Licence: In copyright

Credit: The skilful cook : a practical manual of modern experience / by Mary Harrison. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    326/337 (page 314)
    OAK CUE TAGE PAGE Cake, seed . . . 236 Cod, cutlets of, 4 plain . . . 231 l’ltalienne. . . 121 — sponge.... 235 — fricassee . . . 122 — sultana . . . 231 — salt 113 — tipsy .... 257 — sounds, boiled . 122 Cakes, gingerbread 241 marinaded . 123 — lemon-rock . . 240 — stuffed and — Queen .... 230 baked .... 123 — rock .... 230 — with tomatoes . 122 plain . . . 230 Coffee .... 81 ,82 — Shrewsbury . . 238 Cold beef olives . . 91 — soda .... 241 — meat cookery . 84 Calf’s-foot stock . 247 and macaroni S9 Candied peel drops 238 curry of . . 85 Carrots . . . . 194 mayonnaise of 89 Cauliflower au gra- pie .... 88 tin 199 with puree of — to boil .... 192 tomatoes . . . 87 Celery 196 — potatoes . . . 291 Charlotte Busse 245 — vegetables . . 292 Chartreuse de fruit 256 Compote of peaches 252 Chaud-froid chicken 109 Cooking utensils Cheese cakes . . 146 and stoves, how — d’Artois . . . 147 to clean . . 19-21 — fondu .... 265 Cornish pasties. . 142 — pat6s • • • • 283 Cream, almond Ba- — pudding . . . 284 varian . . . . 252 — ramequins . . 266 — Bohemian . . 246 — rice stewed with 286 — custard . . . 246 — sandwiches . . 286 — Maraschino . . 254 — scraps of . . . 292 — orange .... 250 — straws . . . . 148 — pistachio . . . 255 — toasted . . . 284 — stone . . . . 253 — and macaroni . 285 — strawberry . . 244 Chicken a la Car- — vanilla.... 251 dinal . . . . 106 Creams and jellies — a la Marengo 106 243, 244 — k la Tartare . . 96 — to make . . . 244 — croquettes . . 94 Cr4me frite . . . 156 — curried . . . 108 Croquant of oranges 255 fillets of . . 105 Croustards a la — for an invalid . 276 Beine . . . . 97 Children, food of 11 — with mincemeat 74 Chocolate . . . . 83 Crust, economical Chop, broiled . 47 short . . . . 136 Cocoa 82 — flaky . . . . 137 Cod, boiled . . 113 — good short . . 136 — cutlets of . . 121 — plainer short 136 4 la Genoise 121 Curried tish . . 113 FAT Curried rabbit . Curry, rice for a Custard, arrowroot — boiled . — cheap . — cream . — savoury — Welsh . Cutlets, mutton, la Macedoine . k la Milanaise 108 si la Kachel . 93 veal 104 — si l’ltalienne . 105 — a la Talley- rand 95 — with tomato sauce .... 102 PA os , 107 202 200 . 261 . 260 , 246 207 259 92 a D OHESTIC eco- nomy, advan- tage of a know- ledge of, to women 1-5 . 291 . 290 . 33 . 37 . 34 Dripping — to clarify Duck, roast — wild. . Ducklings. EELS, stewed . . 132 Egg croustards 78 Eggs and anchovy . 79 — boiled .... 70 — buttered ... 78 — in cases ... 79 — poached ... 71 — scalloped ... 77 — sur le plat . . 77 Entries .... 92 Epigrammes ... 93 FAT, cooked or uncooked . . 291 — rendering down. 289 — skimmings from the stock-pot. . 291