INDEX.
��613
��PASTRY, PIES AND TARTS Con- tinued.
Pie Continued.
Cranberry 335
Cranberry Tart 335
Cream 330
Cream, Boston 331
Cream, Mock 331
Cream, Whipped 331
Currant. No. 1 332
Currant, Ripe. No. 2 332
Custard 331
Custard, Bakers' 330
Custard, Chocolate. No. 1 328
Custard, Chocolate. No. 2 328
Custard, Fruit 332
Dried Fruit 335
Fruit, German 342
Gooseberry 336
Grape 334
Huckleberry 333
Jelly and Preserved Fruit 335
Lemon. No. 1 (Superior) .... 328
Lemon. No. 2 329
Lemon. No. 3 329
Lemon. No. 4 329
Lemon, Raisin 333
Mince. No. 1 338
Mince. No. 2 338
Molasses 333
Orange 330
Peach 335
Pineapple 334
Plum or Damson 334
Pumpkin. No. 1 336
Pumpkin. No. 2 336
Pumpkin, Without Eggs 337
Rhubarb 333
Rhubarb (Cooked) 334
Ripe Berry 335
Squash 337
Sweet Potato 337
Tomato, Green 332
Pie Crust, Plain 324
To Make Flaky 325
Rule for Undercrust 324
Puff Paste, Fine 322
for Pies 322
of Suet 324
Soyer's Recipe for 323
Pumpkin or Squash for Pies,
Stewed 336
Baked 336
Tartlets. No. 1 325
No. 2 325
Lemon. No. 1 339
Lemon. No. 2 340
Meringue Custard 340
Orange 340
Plum Custard 339
Tarts 326
Apple 342
Berry 34}.
Chocolate : 341
Cocoanut ,..,..,,,.,.......,.. 34J.
��PASTRY, PIES AND TARTS Con- tinued. PAGE Tarts Continued.
Cream , , 343
Gooseberry, Green 341
Jam, Open 343
Strawberry Cream 341
Turnover, Fruit, Suitable for Pic- nics 339
POULTRY AND GAME 81
Chicken, Boiled 87
Breaded 92
Broiled 89
Broiled on Toast 03
Croquettes. No. 1 90
Croquettes. No. 2 91
Croquettes, To Fry 91
Curry 93
Dressed as Terrapin 95
Fricassee 87
Fried 90
Fried a la Italienne 90
Lunch for Traveling 91
Macaroni and 96
Patties 88
Pickled 88
Pie 89
Pot Pie. No. 1 94
Pot Pie. No. 2 94
Potted 92
Pressed 91
Pudding 96
Rissoles of 88
Roast 86
Roley Poley 95
Scalloped 92
Steamed 87
Stewed (Whole Spring) 87
Stewed with Biscuit 95
Turnovers 95
Dressing or Stuffing for Fowls.. 83
Oyster 83
Duck, Braised 97
Canvas Back 99
Duck Pie 98
Roast (Tame) 96
Roast (Wild) ...... 98
Stewed 97
Warmed Up 98
Wild 98
Game Pie 101
Salmi of .... ..... ... 103
Goose, Roast . . . ..-- 86
Grouse, To Roast, Etc. .'. 101
Hare, Roast 102
Partridges, To Roast, Etc....... 101
Pigeon Pie 99
Pigeons, Broiled, or Squabs 100
Roast 99
Stewed ..... '. 99
Quail, To Roast ...' 101
To Roast, Etc 101
Rabbit, Broiled 103
Fricassee 102
Fried 103
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