mashed, 335.
    Parisienne, 332.
    Polonaise, 335.
    sautées, 336.
    soufflées, 336.
    stuffed, 337.
    swelled, 333.
    in balls, 333, 338.
     " cakes, 338.
     " croquettes, 338.
     " matelote, 339.
     " provençale, 336.
     " purée, 121.
    salad, 351.
    with bacon, 339.
      "  butter, 339.
      "  cream, etc., 340.
    soup, 81.
    sweet, 340.
  Pot-au-feu, 61.
  Poultry, 237.
  Pound cake, 432.
  Prairie hen, 282.
    baked, 282.
    boned, 288.
    broiled, 283.
    preserved, 46.
    roasted, 286.
    sauté, 287.
    stewed, 287.
    with sauces, 287.
      "  vegetables, 283, 284.
      "  currant-jelly, 287.
      "  garnitures, 287.
      "  mushrooms, 287.
      "  oranges, 287.
    hunter-like, 287.
    larded, 284.
    in chartreuse, 284
     " crapaudine, 287.
     " croquettes, 288.
     " fricassée, 287.
     " pie, 436.
     " purée, 119.
     " salad, 288.
     " salmis, 288.
     " terreen, 438.
  Prawns, 154.
  Preface, 3.
  Preserves of berries, 402.
    of fruits, 401.
     " meat, 46.
     " vegetables, 353.
  Prunes, 401.
    glazed, 397.
    pie, 440.
  Puddings, 442.
    bread, 445.
    cabinet, 445.
    macaroni, 447.
    plum, 447.
    tapioca, etc., 447.
    vermicelli, 446.
    sauces, 111.
  Puff-paste, 410-413.
  Pumpkins, 340.
  Punch, 407.
    Roman, 408, 463.
  Purées, of fruits,
         "   vegetables, 120-124.
         "   meat, 119.
  Purslain, 340.

  Quail, 288.
    baked, 288.
    roasted, 289.
      vegetables, 290.
    in chartreuse, 290.
     " pie, 436.
    hunter-like, 289.
    preserved, 46.
    in grape-vine leaves, 290.
  Quality of fish, 35.
    of meat, etc., 35.
  Quenelles, 117.
  Quinces, preserved, 402.
    in marmalade, 387.
     " jelly, 406.

  Rabbit, 200.
    baked, 291.
    larded, 291.
    roasted, 293.
    sauté, 294.
    stewed, 294.
    in chartreuse, 291.
     " civet, 291.
     " croquettes, 292.
     " gibelotte, 293.
     " Marengo, 293.
     " pie, 436.
     " vol-au-vent, 420.
    with olives, 293.
      "  peas, 294.
      "  currant-jelly, 292.
      "  sauces, 291, 294.
     sportsman-like, 294.
     cold, 295.
  Raccoon, 297.
  Radishes, 341.
  Rail, 279.
  Raisiné, 402.
  Raisins, 57.
  Raspberries, compote, 386.
    jelly, 406.
  Raw materials, 36.
  Ray, 139.
    au beurre noir, 140.
  Red herring, 148.
  Reed-bird, 279.
  Relevés, 462.
  Rhubarb, 341.
    pie, 441.
  Rice, 372.
    in border, 373.
    cake, 373.
    croquettes, 373.
    fritters, 374.
    soufflé, 374.
    soup, 80.
    water, 375.
    with fruit, 374.
  Rice-bird, 279.
  Rissoles, 416.
  Roasting, 12.
  Robins, 279.
  Rolls, 458.
  Roman punch, 408.
  Rôts, 463.
  Roux, 109.
  Rum cakes, 430.

  Sage, 35.
  Sago, 76.
  Saint-Honoré, 423.
  Salads, 347.
    of greens, 348.
     " fruits, 352.
    of poultry, 256.
     " game, 288.
     " fish, 352.
  Salmis, 296.
  Salmon, 140.
    broiled, 142.
    in fricandeau, 140.
     " Genèvoise, 141.
     " hors-d'oeuvre, 352.
     " papillotes, 140.
     " pie, 439.
     " salad, 141.
     " scallops, 141.
    caper-sauce, 136.
    court bouillon, 140.
    maître d'hôtel, 140.
    roasted, 130.
    salt, 146, 147.
    smoked, 147.
  Salpicon, 117.
  Salsify, 342.
    Béchamel, etc., 342.
  Sandwiches, 57.
  Sardines, 145.
  Sauce, 97.
    Allemande, 98.
    anchovy, 99.
    apple, 99.
    Béchamel, 99.
    blonde, 100.
    bread, 100.
    brown, 100.
    caper, 100.
    celery, 100.
    Champagne, 105.
    Colbert, 100.
    coulis, 101.
    cranberry, 99.
    cream, 102.
    craw-fish, 105.
    cucumber, 102.
    currant, 99.
    diplomat, 102.
    egg, 102.
    Espagnolle 102.
    essence, 103.
    fines herbes, 103.
    fish, 103.
    Genèvoise, 141.
    Génoise, 103.
    gravy, 55.
    Hollandaise, 104.
    Indian, 104.
    Italian, 104.
    juice, 55.
    lobster, 105.
    Madeira, 105.
    maître d'hôtel, 105.
    matelote, 132, 133.
    Mayonnaise, 105.
    muscle, 111.
    mushroom, 106.
    oyster, 111.
    Parisienne, 106.
    peach, 99.
    piquante, 106.
    poivrade, 107.
    Polonaise, 107.
    poulette, 107.
    prawn, 105.
    princesse, 108.
    provençale, 108.
    ravigote, 108.
    raspberry, 99.
    rémolade, 109.
    Robert, 108.
    roux, 109.
    shallot, 109.
    shrimp, 105.
    soubise, 109.
    suprème, 109.
    tarragon, 118.
    Tartar, 106.
    tomato, 110.
    truffle, 110.
    velouté, 110.
    white, 111.
    vinaigrette, 110.
    for blanc mange, 381.
     "  puddings, 111, 112.
     "  Savarin, 430.
  Saucissons, 19.
  Sausages, 19.
  Sausage-meat, 57.
  Sautéing, 13.
  Savarin, 430.
  Scallops, 158.
    on the shell, 159.
    of salmon, 141.
     " veal, 206.
  Scalloped-knife, 36.
  Seasoning, 14.
  Semoule, 76.
  Shad, 142.
    broiled, 142.
    à la Chambord, 142.
    au gratin, 142.
    in provençale, 142.
    with sorrel, 142.
    stuffed, 137.
    roasted, 130.
  Shallots, 37.
  Sheep's brain, 194.
    feet, 194.
    kidneys, 196.
    tongue, 197.
  Sheep's-head fish, 142, 143.
  Short-cake, 432.
  Shrimps, 154.
  Simmering, 14.
  Skate, 139.
  Skewers, 37.
  Skirret, 342.
  Skunk, 298.
  Small birds, 278, 279.
  Small fish, 126.
  Smelts, 129.
  Smoked tongue, 183.
  Snails, 303.
  Snipe, 279, 295.
  Sole, 137.
  Sorrel, 342.
    au jus, 343.
    in purée, 343.
     " salad, 350.
     " soup, 89.
    preserved, 343.
  Soufflés, 400.
  Soups, 61.
  Sour-krout, 315.
  Souse, 58.
  Spanish mackerel, 135.
  Sparrow-grass, 307.
  Spices, 38.
  Spinach, 343.
    au beurre, etc., 345.
     " jus, 344.
     " sucre, 344.
    à la crème, 344.
    essence, 52.
  Sponge cake, 431.
  Sportsman's soup, 86.
  Sprats, 145.
  Sprouts, 345.
  Squash, 340.
  Squirrel, 299.
  Steaks, 171.
    turtle, 88.
  Sterlet, 143.
  Stewing, 14.
  Stirring, 39.
  Straining, 39.
  Strawberry, glazed, 396.
    iced, 398.
    in compote, 386.
     " fritters, 393.
     " jelly, 406.
     " salad, 352.
     " short-cake, 432.
  Stuffing of birds, 253.
    fish, 131.
  Sturgeon, 140.
  Succory, 320.
  Succotash, 321.
  Sucking-pig, 235.
    baked, 235.
    boned, 236.
    roasted, 235.
    decorated, 236.
  Sugar, 39, 376.
    burnt, 47.
    cooked, 376.
    dusted, 21.
    pulverized, 39.
    syrup, 376.
  Sun-fish, 132.
  Supper, 464.
  Syrup for compotes, 384.
    sugar, 376.
    apple, 380.
  Sweetbreads, 223.
  Sweet dishes, 376.
    potatoes, 340.

  Tapioca, 447.
  Tarragon, 40.
  Tarte, 441.
  Tartelettes, 414.
  Tasting, 14.
  Tea, 58.
    cake, 433.
    (meal), 464.
  Tench, 132.
  Tenderloin, 168.
  Terrapin, 87.
  Terreen, 438.
  Thrush, 279.
  Thermometer, 410.
  Thyme, 35.
  Tin tubes, 40.
  Toasts, 59.
  Tomatoes, 345.
    salad, 351.
    stuffed, 345.
    stewed, 345.
    preserved, 354.
    catsup, 354.
  Tongue, 178.
  Tripe, 181.
  Trout, 139.
    génoise sauce, 139.
    in matelote, 132-134.
    with sauces, 135, 136.
  Troutlet, 139.
  Truffles, 40.
    garniture, 117.
  Tunny, 143, 147.
  Turbot, 143, 144.
    Bordelaise, 143.
    in salad, 144.
     " vol-au-vent, 419.
     " pie, 439.
    roasted, 130.
    cold, 144.
    in hors-d'oeuvre, 352.
  Turkey, 257.
    baked, 258.
    boiled, 257.
    boned, 260.
    preserved, 46.
    roasted, 258.
    stewed, 259.
    stuffed, 259, 260.
    in croquettes, 264.
     " pie, 437.
     " salad, 264.
    with cranberry-sauce, 259.
      "  oyster-sauce, 259.
      "  currant-jelly, 259.
    cold, 263.
    caponed, 264.
  Turnips, 346.
    Béchamel, etc., 346.
    glazed, 346.
    au jus, 346.
    with sugar, 346.
  Turtle, 87.

  Vanilla, 41.
  Veal, 202.
    baked, 205.
    blanquette, 205.
    broiled, 208.
    broth, 68.
    croquettes, 206.
    ragout, 206.
    roasted, 203.
    in scallops, 206.
     " vol-au-vent, 420.
    with vegetables, 204.
    decorated, 204.
    breast, with peas, 207.
      in matelote, 208.
      stewed, 207.
    neck, 206.
    cold, 214.
    cutlets, 208.
      baked, 209.
      sautées, 209.
      with sauces, 210.
        "  garnitures, 209.
      in papillotes, 210.
      with mushrooms, 209.
      en Bellevue, 210.
    fricandeau, 211.
      au jus, 211.
      financière, 211.
      with peas, etc., 211.
    loin, or leg, stewed, 213.
      baked, 205.
      roasted, 203.
      decorated, 204.
    shoulder, on purées, etc., 212.
      baked, 212.
      boned, 212.
      roasted, 212.
      stuffed, 212.
      en Bellevue, 213.
    brain, etc., 214.
      pie, 437.
  Vegetables, 305.
    spoons, 41.
  Venison, 299.
    baked, 300.
    in civet, 300.
    cutlets, 300.
      with sauces, 301.
    haunch, 301.
    saddle, with currant-jelly, 302.
    shoulder, 302.
      stewed, 302.
      with truffles, etc., 303.
    cold, 303.
  Vermicelli, 77, 446.
  Vinegar, 347.
  Vol-au-vent, 417.
    of fish, 419.
     " oysters, 419.
     " chicken, 419.
     " veal, 420.
     " game, 420.
     " fruits, 420.
     " sweatmeats, 420.

  Waffles, 454.
  Walnuts, 351.
  Water, 42.
  Watercress, 347, 349.
  Weak-fish, 132.
  Welsh rarebit, 60.
  White-fish, 140.
  White pepper, 35.
  Whortleberry, 386, 440.
  Wines, 42.
  Woodchuck, 297.
  Woodcock, 279.
    in pie, 436.
     " salmis, 296.
  Woodpecker, 279.

  Yellow-birds, 279.

  Zéphyrs, 453.

  THE END.

  GASTRONOMY AND HOUSEKEEPING.

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  The Chemistry of Common Life.

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  _D. APPLETON & CO., Publishers_, 1, 3, & 5 _Bond St., New York_

  =Transcriber's Notes:=
  hyphenation, spelling and grammar have been preserved as in the original
  Page 28, kept a ong time ==> kept a long time
  Page 29, to bake game ==> to bake game.
  Page 47, when proper y made ==> when properly made
  Page 53, with good beef ==> with good beef.
  Page 68, stalks of chewil ==> stalks of chervil
  Page 78, place a ayer ==> place a layer
  Page 83, when mash gently ==> then mash gently
  Page 86, but ess nourishing ==> but less nourishing
  Page 116, fresh mushroons and ==> fresh mushrooms and
  Page 116, cooked, when add ==> cooked, then add
  Page 157, excellent dish ==> excellent dish.
  Page 205, hrow them in ==> throw them in
  Page 218, with once ounce ==> with one ounce
  Page 248, cooked, when add ==> cooked, then add
  Page 253, yellow, when add ==> yellow, then add
  Page 284, done, when dish ==> done, then dish
  Page 297, following sauce pound ==> following sauce; pound
  Page 334, and scolloped all ==> and scalloped all
  Page 346, fifteen minutes ==> fifteen minutes.
  Page 361, Procced as for eggs ==> Proceed as for eggs
  Page 379, by squeezeing it ==> by squeezing it
  Page 394, an inck thick. ==> an inch thick.
  Page 400, tea, choco late, etc. ==> tea, chocolate, etc.
  Page 404, one another; and ==> one an other; and
  Page 416, with trim mings of ==> with trimmings of
  Page 418/419, the cen tre, it ==> the centre, it
  Page 443, atter are blamable ==> latter are blamable
  Page 460, rots and entremets ==> rôts and entremets
  Page 460, to spend. etc. ==> to spend, etc.
  Page 461, Hôrs-d'oeuvres ==> hors-d'oeuvres
  Page 474, sauteés, 336. ==> sautées, 336.