Index - A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Adelaide sandwiches 358 Apricot water ice 923
Aitch-bone of beef, boiled 384 Aromatic herbaceous seasoning 948
Albert biscuits 780 Arrowroot 989
Allemande sauce 17 — sauce 97
Almonds, burnt 1004 Artichokes a la Barigoule 681
— cakes 765 —a I'ltalienne 683
— cream sauce 93 —a la Lyonnaise 682
— gauffres 753 —, preserved 965
— milk beverage 983 —, puree of 117
— milk, or orgeate 1036 —with butter sauce 680
— paste 955 —Jerusalem 698, 699
American drinks 1014 Asparagus garnish 108
— yams, a, la Francaise 702 — peas a la Creme 685
Anchovies 343 —, puree of spruce 113
— canopees 335 — soup 152
— sauce 49 — with white sauce 684
— toast 338 Aspic jelly 7
Angelica, to preserve green 880 — jelly, economical 8
Appetisers for breakfast or light suppers 301 — jelly, ham with 930
Apples a la Portugaise 797A — jelly, tongue with 931
Apple charlotte 797B Au gratin, turbot with 195
—, compote of 892 Aurora sauce 88
— fritters 806    
— jelly 998 Baba, or Polish cake 738
— marmalade 1002 Bacon and chicken, boiled 473
—, Parisian turnover of 786 — how to cure 735
— pudding 833 Baked cod's head 228
— sauce 50 — cod-fish, stuffed 219
— tart with quince 803 — gurnet 247
— tartlets 797-798 — haddock 230
Apricots, to bottle 874 — hams 454
Apricot biscuits 775 — potatoes 705E
—, compote of 896 Ball-supper sandwiches 364
— cream 860-868 Barberries, dried 888
— ice 1045 Barbel, roach, and dace 276
— D'Artois of 789 Barley sugar 1013
— dried 883 — water 986
— German tourte of 785 Baron of hare, German fashion 649
— jam 1001 Bath chaps 447
    Bavarian cream 858
    Batter, German frying 289