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APRICOTS, Compôte of (an elegant Dish) .

       APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets) .

       APRIL—BILLS OF FARE.

       Dinner for 12 persons.

       Dinner for 10 persons.

       Dinner for 8 persons.

       Dinners for 6 persons.

       APRIL, Plain Family Dinners for.

       APRIL, Things in Season.

       ARROWROOT BISCUITS, or Drops.

       ARROWROOT BLANCMANGE (an inexpensive Supper Dish) .

       ARROWROOT PUDDING, Baked or Boiled.

       ARROWROOT SAUCE, for Puddings.

       ARROWROOT, to make.

       ARTICHOKES, Boiled.

       ARTICHOKES, a French Mode of Cooking.

       ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course) .

       ARTICHOKES à l’Italienne.

       ARTICHOKES, Boiled Jerusalem.

       ARTICHOKES, Mashed Jerusalem.

       ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup) .

       ASPARAGUS, Boiled.

       ASPARAGUS-PEAS (Entremets, or to be served as a Side Dish, with the Second Course) .

       ASPARAGUS PUDDING (a delicious Dish, to be served with the Second Course) .

       ASPARAGUS SOUP.

       ASPIC, or Ornamental Savoury Jelly.

       AUGUST—BILLS OF FARE.

       Dinner for 12 persons.

       Dinner for 8 persons.

       Dinner for 6 persons.

       AUGUST, Plain Family Dinners for.

       AUGUST, Things in Season.

       BACON, Boiled.

       BACON, Broiled Rashers of.

       BACON and HAMS, Curing of.

       BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe) .

       BACON or HAMS, to Cure in the Devonshire way.

       BACON, to Cure in the Wiltshire way.

       BACON, Fried Rashers of, and Poached Eggs.

       BARBEL.

       BARBERRIES (Berberis vulgaris) .

       BARBERRIES, to preserve in Bunches.

       BARLEY SOUP.

       BARLEY-SUGAR, to make.

       BARLEY-WATER, to make.

       BATTER PUDDING, Baked.

       BATTER PUDDING, Baked, with Dried or Fresh Fruit.

       BATTER PUDDING, Boiled.

       BATTER PUDDING, with Orange Marmalade.

       BEANS, Boiled Broad or Windsor.

       BEANS, Broad, à la Poulette.

       BEANS, Boiled French.

       BEANS, French Mode of Cooking French.

       BEANS, to Boil Haricots Blancs, or White Haricot.

       BEANS, Haricots Blancs & Minced Onions.

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