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Classic
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page 370
INDEX.
Absinthe.......................284
Ale............................268
Almond, burned.................255
" cookies................131
" essence................285
" ice cream..............240
" milk...................214
" moulds.................138
" tart...................134
" wreaths................257
Anchovy essence................301
" sauce.................. 87
Angelica wine..................284
Anisette.......................285
Apple compote..................249
" cream....................249
" jelly....................145
" marmelade................251
" mash.....................250
" mush.....................220
" pie......................120
" pudding..................105
" sauce.................... 86
Apples, to dry.................166
" in jelly...............147
Apricots, preserved............152
Asparagus......................171
" gathering of.........171
" stewed...............182
" to preserve..........159
" tops.................297
Aspic..........................314
Bass, with oyster sauce....... 65
Beans, brown...................184
" Boston..................181
" dry.....................179
" puree of...............291
" Welch...................183
" white...................183
" with pork or bacon...180
Beef, a la mode................ 28
" fricasse................. 27
" ragout................... 31
" salted down..............165
" steak, broiled........... 26
" steak with onions........ 26
" stewed................... 30
" substance of.............305
Beets..........................155
Beer...........................268
" and juice.................216
" and milk..................213
" soup......................213
Birthday cake..................126
Biscuits....................... 15
Boston brown bread............. 10
Bouillon,......................217
" fish.................195
" thickened............217
" with dumplings.......216
" with rice and eggs...216
" with spinach.........181
Bouquet........................308
Brandy cream...................227
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Classic
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