style="font-size:15px;"> Brussels sprouts, boiled 1096Bubble-and-squeak 616
Bullock's heart, to dress a 615
Buns, light 1731
Plain 1729
To make good plain 1730
Victoria 1732
Burns and scalds 2619
Treatment of the first class of 2620
Treatment of the second class 2621
Treatment of the third class 2622
Butler, care of plate and house 2162
Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9 luncheon, in the drawing-room 2161
Lights, attention to 2160
Wine, bottling 2167-70
Wine, cellar 2163-5
Wine, fining 2166
Butter, anchovy 227,1637
Antiquity of 1205
Beurre noir, or brown butter (a French sauce) 374
Clarified 375
Colouring of 1636
Curled 1635
Easily digested 1255
Fairy 1636
General observations on 1615-19
How to keep 1635
How to keep fresh 1207
In haste 1206
Maitre d'hotel 465
Melted 376-7
Melted (the French sauce blanche) 378
Melted made with milk 380
Moulds for moulding fresh butter 1634
Thickened 379
To keep and choose, fresh 1632
To preserve and to choose, salt 1633
What to do with rancid 1208
Cabbage, the 118
Boiled 1098
Colewort, or wild 1099
Green kale, or borecole 1097
Kohl-Rabi, or turnip 1095
Qualities of the 1169
Red, pickled 499
Red, stewed 1099
Savoy, and Brussels sprouts 1096
Savoy, description of the 140
Soup 118
Tribe and their origin 1098
Turnip tops and greens 1169
Cabinet, or chancellor's pudding 1256
10
Plain, or boiled bread-and-butter pudding 1257
Cafe au lait 1812
Noir 1813
Cake, almond 1752
Breakfast, nice 1739
Bride or Christening 1753
Christmas 1754
Cocoanut 1740
Economical 1756
Good holiday 1763
Honey 1758
Lemon 1764
Luncheon 1765
Nice useful 1757
Pavini 1771
Plain 1766
Plain for children 1767
Plum, common 1768
Plum, nice 1769
Pound 1770
Queen 1773
Rice 1746, 1772
Saucer, for tea 1774
Savoy 1748, 1782
Scrap 1779
Seed, common 1775 seed, very good 1776
Snow 1777-8
Soda 1781
Sponge 1783-4
Sponge Small, to make 1785
Tea 1786
Tea to toast 1787
Tipsy 1487
Tipsy an easy way of making 1488
Yeast 1788
Cakes, hints on making and baking 1704-11
Calf, the 173
Birth of the 893
Breeding of the 858
Fattening the 903
Feeding a 862
General observations on the 845-53
In America 864
Names of the 899
Symbol of Divine power 890
The golden 873
When it should be killed 860
Calf 's feet, baked or stewed 1861
Calf 's feet, boiled with parsley and butter 860
Calf 's feet, broth 1862
Calf 's feet, fricasseed 861 jelly 1416
Head, a la Maitre d'hotel 864 boiled 876-7
collared 862 club 867 fricasseed 863
11
hashed 878 soup 167
to carve a 913
Liver and bacon 881 aux fines herbes 880 larded and roasted 882
Udder, for French forcemeats 421
