Q

• Quails broiled, 198.
• Roasted, 198.
• Quenelles, 300.
• Forcemeat, 298.
• Quick aspic, 322.
• Quinces, baked, 532.
• Jelly, 544.
• Marmalade, 542.

R

• Ragoût of beef, 153.
• Of mutton, 164.
• Raisins, 60, 389.
• Range, 63.
• Raspberry vinegar, 558.
• Preserve, 540.
• Raw beef sandwiches, 367.
• Oysters, 131.
• Réchauffé of mutton, 234.
• Redhead ducks, 196.
• Refrigerator, 62.
• Rennet custard, 397.
• Rhode Island Johnny cake, 237.
• Ribbon jelly, 418.
• Rice, to boil, 222.
• Southern way of boiling, 248.
• Bavarian, 402.
• Ice-cream, 498.
• Pancakes, 362.
• Parched, 223.
• Pudding No. 1, 433.
• “   No. 2, 433.
• Lemon rice-pudding, 242.
• And marmalade pudding, 242.
• And raisins, 434.
• Pudding glacé, 505.
• And tomatoes, 223.
• Rich pudding sauce, 445.
• Richelieu sauce, 448.
• Rissotto, 227.
• Rissoles, 305.
• Roast beef, 146.
• Cold, 151.
• Roasted oysters, 133.
• Roasting, 70.
• Rolled loin of mutton, 162.
• Rolls, baking, 344.
• Bread, 349.
• Cleft, 351.
• Luncheon and tea, 351.
• Parker House, 351.
• Roly-poly pudding, 443.
• Rose sugar, 391.
• Roux, to make, 79.
• Royal icing, 483.
• Royale, 92.
• Rum omelet, 426.
• Sauce, 445.
• Rusks, 357.
• Dried, 358.
• Russian jellies, 417.
• Salad, 383.
• Bowls, 329.

S

• Sabayon sauces, 446.
• Saddle of mutton, 162.
• Salads, general remarks about, 374.
• Aspic of pâté en bellevue, 384.
• “ with walnuts, 384.
• Bean, 377.
• Bird’s nest, 385.
• Bouilli, 383.
• Cauliflower, 377.
• Celery, 376.
• “ and walnut, 381.
• Chicken, 235, 382.
• Cold slaw, 378.
• Cucumber, 377.
• “   and tomato, 377.
• Egg, No. 1, 381.
• “ No. 2, 381.
• French dressing for, 375.
• Hot slaw, 379.
• Lettuce, 376.
• Lobster, 382.
• Macédoine, 378.
• Mayonnaise dressing for, 288, 290, 375.
• To marinate, 374.
• Orange, 382.
• Oyster, 383.
• Potato, 378.
• Russian, 383.
• “ Individual, 383.
• Sandwiches, 366.
• String bean, 377.
• Sweetbreads with celery, 381.
• Tomato No. 1, 379.
• “ and egg, 380.
• “ jelly, 380.
• “   “    molded, 380.
• “ stuffed, 380.
• Water cress and apples, 376.
• Sally lunn, 355.
• Salmi of duck or game, 196.
• Salmon, 128.
• Broiled slices of, 129.
• Canned, 129.
• Cutlets, 129.
• Fillets for green luncheon, 130.
• Slices with mayonnaise, 129.
• Salpicon, 80, 299.
• Of fruits, 532.
• Punch, 533.
• Lobster, 140.
• Salt codfish, 127.
• Mackerel, 127.
• Salted nuts, 533.
• Sandwiches, remarks about, 364.
• Shapes of, 364.
• How to prepare meat for, 364.
• How to prepare bread for, 365.
• Butter, 33.
• Cheese, 367.
• Egg, 366.
• Fish, 366.
• Meat, 365.
• Raw beef, 367.
• Rolls, 365.
• Salad, 366.
• Spanish, 367.
• Sweet, 367.
• Sardine canapés, 368.
• Sardines, broiled, 128.
• Sauces for meats, 275.
• Sauces for sweet puddings, 444.
• Sauces for cold sweet desserts, 393.
• Sauces for macaroni, rissotto, 226.
• Sauces for boiled fish, kinds of, 114.
• Sauces, 275.
• General directions for, 275.
• Agra dolce, 291.
• Allemande, 279.
• Apple, 288.
• Béarnaise, 288.
• Béchamel, 279.
• Beurre Noir or Brown Butter, 291.
• Bread, 287.
• Brown, 282.
• Caper, 279.
• Celery, 279.
• Champagne, 283.
• Chaudfroid, 281.
• Cranberry, 287.
• Curry, 284.
• Egg, 278.
• Espagnole, 282.
• For mixing croquettes, 293.
• “ macaroni, 223, 226.
• Giblet, 185.
• Glaze, 277.
• Hollandaise, 281.
• Horseradish, 284.
• Jelly, 287.
• Lobster, 279.
• maître d’hôtel, 286.
• Mayonnaise, 288.
• “ with arrowroot, 290.
• “ green, 289.
• “ jelly, 290.
• “ red, 290.
• “ white, 289.
• Mint, 287.
• Mushroom, 286.
• Mustard, 284.
• Olive, 285.
• Oyster, 279.
• Piquante, 283.
• Poulette, 280.
• Pudding sauces, sweet, 444.
• Roux for, 277.
• Soubise, 284.
• Tartare, 290.
• Tomato, 285.
• Velouté, 279.
• Villeroi, 280.
• White, 277.
• “  for fish, 278.
• Sauce, apricot, 446.
• Bischoff, 447.
• Brandy, rum, kirsch, 445.
• Cocoanut, 449.
• Cold jelly, 449.
• Chocolate, 447.
• Custard, 447.
• Foamy, 445.
• Fruit, 446.
• “   purée of, 447.
• Hard, 448.
• Meringue, 448.
• Pineapple, 447.
• Plain pudding, No. 1 (hot), 444.
• Plain pudding, No. 2 (cold), 445.
• Rich pudding, 445.
• Richelieu, 448.
• Sabayon, No. 1, 446.
• “ No. 2, 446.
• Strawberry, 449.
• Syrup, 446.
• For plum pudding glacé, 501.
• Saratoga potatoes, 205.
• Sautéing, 72.
• Savarins, 440.
• Scalloped fish, 120.
• Meat, 151.
• Mushrooms, 320.
• Oysters, 231.
• Tomatoes, 207.
• Veal, 172.
• Scallops, 136.
• Scotch broth, 252.
• Scrambled eggs, 264.
• Seasoning, 80.
• Meats, 145.
• Serving boiled fish, 114.
• Dinners, 10.
• “     the informal, 29.
• Jellies, 414.
• Wines, 560.
• Shad, 125.
• Planked, 125.
• Spiced, 233.
• Roe, broiled, 126.
• “  croquettes, No. 1, 126.
• “ “ No. 2, 126.
• Shell fish, 131.
• Sherbets, 508.
• General remarks about, 508.
• Shirred eggs, 266.
• Shin of beef, 250.
• Shortcake, currant, 442.
• Strawberry, 443.
• Shrimps, croustade of, 130.
• Smelts à la Toulouse, 334.
• Broiled, 118.
• To fry, 117.
• Fried on skewers, 118.
• Snipe, 198.
• Snow apple pudding, 429.
• Snow pudding, 417.
• Soap, to make, 259.
• Socles, 326.
• Of rice, 327.
• Soubise sauce, 284.
• Soufflés, 421.
• Apple, 424.
• Cheese, 370.
• Chicken, 190.
• Chocolate, 423.
• Omelet, 422.
• Potato, 202.
• Prune, 423.
• Spinach, 211.
• Vanilla, 422.
• Soup, general directions for, 84.
• Meats, 85.
• Vegetables, 85.
• Inexpensive, 255.
• Garnishes for Soup, 90, 92.
• Forcemeat balls, 92.
• Egg balls, 92.
• Green pea timbale, 94.
• Harlequin slices, 94.
• Marrow balls, 94.
• Noodles, 93.
• “     balls, 93.
• Sweet potato balls, 94.
• Soup, bean, 102.
• Black bean, 102, 229.
• Bouillon, 97.
• Calf’s head or mock turtle, 103.
• Chicken, 100.
• “ consommé, 100.
• Clam, 104, 230.
• Croûte au pot, 90.
• Fish stock and, 103.
• Julienne, 89.
• Lobster bisque, 109.
• “ butter for, 109.
• Macaroni, 89.
• Noodle, 89.
• Onion, 105.
• Oyster, 104.
• Ox-tail, 99.
• Pea, 102, 229.
• Potato, 105.
• Tapioca, 90.
• Tomato bisque, 106.
• “   purée, 101.
• Vegetable, 89.
• “ or printanière, 89.
• Vermicelli, 89.
• White, 99.
• Broths, 95.
• Clam, 95.
• Chicken, 95.
• Mutton, 95.
• Made quickly for invalids, 96.
• Chowders, 110.
• Potato, 110.
• Clam, 111, 230.
• Fish, 110, 230.
• Soups, cream, 105.
• “    asparagus, 106.
• “    celery, 106.
• “    clams, 107.
• “    corn, 106.
• “    green peas, 106.
• “    oysters, 108.
• “    spinach, 106.
• “    string beans, 106.
• “ à la reine, 108.
• Southern dishes, 246.
• Spaghetti, 225.
• Spanish omelet, 274.
• Spanish Sandwiches, 367.
• Spiced Grapes, 544.
• Spinach, 210.
• Chartreuse of, 211.
• Soufflé, 211.
• Sponge, to make bread, 342.
• Sponge cake, Nos. 1, 2, 3, 466.
• “   white, 467.
• “   mixing, 465.
• Spring lamb, 167.
• Squabs, 197.
• Squash, 218.
• “   Pie, 238.
• Starch molds for candies, 525.
• Steaks, Hamburg, 151.
• Stew, Irish, 165.
• Stewed figs, 531.
• “   pears, 244.
• “   kidneys, 173.
• “   lobster, 232.
• “   oysters, 331.
• Sterilized Milk, 257.
• Sticks, bread, 357.
• “  cheese, 369.
• Stock, soup, 84.
• “ “ brown, 88.
• “ “ white, 99.
• Strawberries, 530.
• Strawberry Cake, 443.
• Charlotte, 406.
• Shortcake, 442.
• Preserved, 539, 540.
• Suprême of, 419.
• Sauce, 449.
• Ice, 508.
• Ice-cream, 501.
• Stirring, 78.
• Store-closet, 55, 394.
• Strainers, 60.
• String beans, 209.
• “ salad, 377.
• Stuffing for baked fish, 116.
• “ “ Boned fowls, 183.
• “ “ fowls, 184.
• chestnut, 185.
• Stuffed chicken legs, 188.
• Cucumbers, 218.
• Eggs, 271, 272.
• Egg-plant, 215.
• Mushrooms, 309.
• Peppers, 215.
• Potatoes, 204.
• Shoulder of mutton, 163.
• “ “ veal, 168.
• Spanish onions, 219.
• Tomatoes, 207.
• Succotash, 220.
• Suet, to try out, 74.
• Chopping, 59.
• Pudding, 436.
• Sugar and its uses, 510.
• Boiling, 510.
• “ degrees of, 512.
• Colored for garnishing, 393.
• “ how to make, 393.
• Creams, 524.
• Spun, 515.
• “ directions for making, 515.
• Syrup, 503.
• Syrups, 513.
• Sugared Almonds, 520.
• Sunshine Cake, 467.
• Supply closet, 62.
• Supports for hot meats, 328.
• Sweetbreads, to prepare, 305.
• à la poulette, 306.
• Baked, 306.
• Braised, 306.
• Chaudfroid of, 306.
• Fried, 306.
• Salad, 381.
• Sautéd, 306.
• Sweet pancakes, 426.
• Sweet potatoes, baked, 206.
• balls for soup, 94.
• boiled, 206.
• browned, 206.
• croquettes, 207.
• Purée of, 207.
• Sweet sandwiches, 367.
• Swedish cabbage, 213.
• Syrups, fruit, 557.
• sauce, 446.
• sugar, 503, 513.

T

• Table, laying the, 13.
• Time, inside of cover.
• Weights and measures, 387.
• Taffy, 527.
• Tapioca, Soup, 90.
• and apples, 252.
• Pudding, 433.
• Tartare sauce, 290.
• Tart bands, 460.
• bread, 435.
• Pies, 452.
• Tartlets, 461.
• Paganini, 461.
• Tea, 549.
• Five o’clock, 33.
• Iced, 550.
• Biscuits, 352.
• “   with sour milk, 352.
• Terrapin, 311.
• à la Newburg, 313.
• General rules about, 311.
• Maryland style, 313.
• False, 308.
• Thickening for soup, 90.
• Things to remember, 58.
• Timbales, 296.
• To mold and cook, 298.
• Fish, 123.
• Halibut, 303.
• Honeycomb, 302.
• Macaroni, 302.
• of brioche, 361.
• Pastry, 303.
• Potato and fish, 304.
• Toast, 348.
• milk, 348.
• Tomato bisque, 106.
• broiled, 208.
• Farci, 208.
• Jelly, 380.
• Purée, 101.
• Roasted, 208.
• Salads, 379, 380.
• Sauce, 285.
• Scalloped, 207.
• Stewed, 207.
• Stuffed, 207.
• “   with eggs, 380.
• and rice, 223.
• Tongue, beef, 174.
• cold, 175.
• Hot sliced, 174.
• Jellied, 175.
• Trifle, 411.
• Banana, 412.
• Tripe, 173.
• Truffles, 296.
• To decorate with, 326.
• Turkey, 193.
• Boned, 193.
• Galantine, 193.
• Turnips, 160, 216.
• Tutti Frutti, 501.