ENTREES. Alamode beef, Beef olives, Beef roulette, Blanquette of chicken, of veal and ham, Braised tongue, Cannelon of beef, _Chartreuse_ of chicken, of chicken and macaroni, of vegetable and game, Cheese _souffle_, Chicken, _chaud-froid_, Curry of fillet, Braised Fried in jelly, pie, pillau, _quenelles_, _souffle_, Cold game pie, Croquettes, _Croustade_, To make a Cutlets, Escaloped tongue, Fillets, Fricandelles of veal, Fritters, Galatine of turkey, of veal, Lambs' tongues in jelly, Macaronied beef, Ox-tails, Pancakes, Pasties of game and poultry, _Pate de fois gras_, Patties, Potato border, Ragouts of mutton and veal, Rice border, Rissoles, Salmis of game, Stewed lambs' tongues, Stewed steak with oysters, Sweetbreads, Tongue in jelly, Veal, Curry of olives, _quenelles_, _Vol-au-vents_,

Eve's pudding,

Fanchonettes,

Federal cake,

Fig ice cream, pudding,

Fillet of beef, of chicken, of tongue, of veal, To remove a

FISH, See "Marketing" in Index. _a la vinaigrette_, _au gratin_, Baked, balls, Boiled cod with lobster sauce, Court-bouillon, haddock with lobster sauce, Broiled halibut, chowder, Crabs, Cusk _a la creme_, Eels, Escaloped force-meat, Fried Lobsters, _Matelots_ of cod, Oysters, salad, Salmon, Salt cod in puree of potato, To cook Salt fish _souffle_, with dropped eggs, Sauces for Smelts, Stewed Terrapins, stewed, Turbot _a la creme_,

Flannel cakes,

Flemish sauce,

Flounders,

Flour,

FOOD, CARE OF

Force-meat, Chicken Fish, for game, Ham Veal

Fowl, Boiled, with macaroni, with pork,

French dressing for salads, paste for soups,

Fricandeau of veal,

Fricandelles of veal,

Fritters, Apple Batter for Chicken Clam Cream Fruit Meat Oyster Potato

Frosting, Caramel Chocolate Golden

Frozen apricots, cabinet puddings, peaches, pudding, raspberries, strawberries,

Fruit cake, White

_Fruit glace_,

Frying,

GAME, cutlets, _a la royale_, Force-meat for Goose, roasted, Grouse, larded, Partridges, larded, pie, Pigeons, broiled, in jelly, potted, Quail, broiled, larded, Rabbit, Curry of roasted, Salmis of Small birds, broiled, roasted, Venison, Roast leg of Saddle of

Garnishes. Jelly border, Lemon points, Marinade, Cold Marinade for fish,

_Gateau St. Honore_,

Geese,

Gems,

German puffs,

Giblet soup,

Gingerbread, Canada Fairy Hard Soft

_Glace meringue_,

Glaze,

Gold cake,

Golden frosting,

Goose, Roasted

Graham, bread, muffins,

Grape jelly,

Grapes, Preserved

Green turtle soup,

Griddle-cakes, Graham Hominy Indian Squash

GROCERIES, Baking powder, Cracked wheat, Cream of tartar, English currants, Flour, Graham, Hominy, Meal, Indian Oat Rye Raisins, Soda, Spices, Sugar, Sundries,

Grouse, soup, larded,

Haddock, with lobster sauce,

Halibut, Broiled with _maitre d'hotel_ butter,

Ham and eggs on toast, Blanquette of veal and Boiled croquettes, force-meat, Potted Roasted

Haricot of ox-tails,

Hash,

Hearts,

Herbs sauce, Sweet To make a bouquet of

Hermits,

Hollandaise sauce,

Hominy, drop cakes, muffins,

Hot cabbage sald,

How to blanch almonds, to boil sugar, to braise, to clean and truss poultry, to clean English currants, to corn beef, to fry, to fry crumbs, (under Bread Sauce) to fry parsley, to get onion juice, to lard, to make a bouquet of sweet herbs, to make and use a pastry bag, to make paper cases, to make spinach green, to open lobsters, to remove jellies and creams from moulds, to scrape chocolate, to serve, to stew, to use the salamander, to whip cream,

Ice cream, Almond, Apricot, Banana, Brown bread, Caramel, Chocolate, Cocoanut, Coffee, Directions for freezing, Fig, Lemon, Macaroon, Orange, Peach, Pineapple, Pistachio, Raspberry, Strawberry, Vanilla, Walnut,

Icing, Chocolate

Indian and apple pudding, meal, pudding, Delicate

Irish stew,

Jelly, Aspic, Barberry border, Calf's foot Cider Cider apple Coffee Crab-apple Currant Grape Lemon Orange Pineapple roll, Strawberry Wine

Jenny Lind pudding,

Jumbles,

Ketchup, Barberry Tomato

Kidneys, _a la maitre d'hotel_, Broiled _saute_, Stewed

Kisses,

Kiss wafers,