id="id00067">40.—DINNERS AND DINING.

41.—DOMESTIC SERVANTS.

42.—THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD.

43.—THE DOCTOR

44.—LEGAL MEMORANDA

ANALYTICAL INDEX.

NOTE.—Where a "p" occurs before the number for reference, the page, and not the paragraph, is to be sought.

Accidents, injuries, &c. remarks on 2578
Agreements 2705-7
Alexanders 1108
Alkalis 2654
Allium, the genus 1129
Allspice 438
Almond, the 1219
  Bitter 1220
  Cake 1752
  Cheesecakes 1219
  Flowers 1316
  Icing for cakes 1735
  Paste, for second-course dishes 1220
  Pudding, baked 1221
  Puddings, small 1222
  Puffs 1223
  Soup 110
  Tree 110, 1487
  Uses of the Sweet 1221
Almonds, and raisins 1605
  Husks of 1222
Anchovy, the 226
  Butter 1637
  Butter or paste 227
  Paste 228
  Sauce 362
  Toast 228
Anchovies, fried 226
  Potted 227
Animals, period between birth and maturity 92
  Quality of the flesh of 93-5
  Saxon names of 709
  Tails of 640
  Tongues of 675
Apoplexy 2634-6
Apple, the 111
  Charlotte 1420
  Charlotte aux pommes 1418
    an easy method of making 1419
  Cheesecakes 1226
  Constituents of the 1229
  Custard, baked 1389
  Dumplings, baked 1225
    boiled 1227
  Fritters 1393
  Ginger 1424, 1516
  Jam 1517
  Jelly 1518-19
    clear 1396
    or marmalade 1395
  Pudding, baked, rich 1228
    more economical 1229
    very good 1231
    boiled 1232
    iced 1290
    rich, sweet 1230
  Sauce, brown 364
    for geese or pork 363
  Snow 1401
  Snowballs 1235
  Soufflé 1402
  Soup 111
  Tart, creamed 1234
    or pie 1233
  Tourte or cake 1236
  Trifle 1404
  Universally popular 1236
  Uses of the 1225-6
Apples, ŕ la Portugaise 1398
  And rice 1400
      a pretty dish 1397
  Buttered 1390
  Compote of 1515
  Dish of 1603
  Flanc of 1391-2
  Ginger 1424
  Ices 1394
  In red jelly 1399
  Stewed, and custard 1403
  To preserve in quarters (imitation of ginger) 1520
Apprentices 2724
Apricot, cream 1405
  Jam or marmalade 1522
  Pudding 1238
  Qualities of the 1239
  Tart 1239
Apricots, compote of 1521
  Flanc of 1406
Arrowroot, biscuits, or drops 1738
  Blancmange 1407
Arrowroot, Manufacture of 387, 1240
  Pudding, baked or boiled 1240
  Sauce for puddings 1356
  To make 1855
  What Miss Nightingale says of 1855
Arsenic 2656
Artichoke, composite or composite flowers of 1080
  Constituent properties of the 1083
  Jerusalem 1086
  Uses of the 1084
Artichokes, a French mode of cooking 1082
  A l'Italienne 1083
  Fried 1081
  Jerusalem, boiled 1084
    mashed 1085
    soup 112
    with white sauce 1086
  To boil 1080
Asparagus, ancient notion of 114
  Boiled 1087
  Island 1087
  Medicinal uses of 1088
  Peas 1088
  Pudding 1089
  Sauce 365
  Soup 113-14
Aspic, or ornamental savoury jelly 366
Attestation to wills 2750

Bachelor's omelet 1462
  Pudding 1241
Bacon, boiled 804
  Broiled rashers of 803
  Curing of 822
    and keeping it free from rust 806-9
    in the Devonshire way 821
    in the Wiltshire way 805
  Fried rashers of, and poached eggs 802
Bain-Marie 430
Bakewell pudding, very rich 1242
  Plainer 1243
Ball suppers pp. 957-8
Bandoline, to make 2255
Bantam, the 939
Barbel, the 229
  To dress 229
Barberries, in bunches 1523
Barberry, description of the 1245
  Tart 1245
Barley, 116
  Gruel 1856
  Soup 116
  Sugar 1524
  Water, to make 1857
Baroness pudding 1244
Basil 173
Baths and fomentations, remarks on 2599
  Cold 2603
  Heat of 2600
  Warm and hot bath 2601
Batter pudding, baked 1246
  with fruits 1247
  boiled 1248
  orange 1249
Bay or laurel, varieties of 180
  Consecrated by priests 512
Bean, haricot, the 1120
Beans, boiled, broad or Windsor 1092
    French 1090
  Broad, ŕ la poulette 1093
  French mode of cooking 1091
  Haricots and minced onions 1121
    blancs ŕ la maitre d'hôtel 1120
    blancs, or white haricots 1119
    and lentils 1119
  Nutritive properties of 1092
  Origin and varieties of 1093
Béchamel, or French white sauce 367
  Maigre, or without meat 368
  Sauce 406
Beef, aitchbone of, boiled 607
    to carve an p. 316
  A la mode 601-2
  Baked 598-9
  Baron of 679
  Bones, broiled 614
  Brisket of, ŕ la Flamande 649
    to carve a p. 317
    to stew 649
  Broiled, and mushroom sauce 612
    oyster sauce 613
  Cake 610
  Carving p. 316
  Collared 617
  Collops 18
    minced 619
  Curried 620
  Different seasons for 611
  Dripping, to clarify 621-2
  Fillet of roast, larded 623
  French 649
  Frenchman's opinion of 626
  Fricandeau of 624
  Fried, salt 625
  Fritters 627
  Hashed 628-9
  Hung, to prepare 630
  Hunter's 631
  Kidney, to dress 632-4
  Marrow-bones boiled 635
  Minced 636
  Miriton of 637
  Names of the several joints 597
  Olives 650-1
  Palates, to dress 653
  Pickle for 654
  Potted 642-3
  Qualities of 599
  Ragoűt of 656
  Rib bones of 644
  Ribs of, boned and rolled, roast (joint for a small family) 658
    roast 657
    to carve p. 317
  Rissoles 615
  Roast 658
  Rolled 646
  Rolls 647
  Round of, boiled 608
    miniature 618
    to carve a p. 318
  Round of, to pickle part of a 655
  Rump of, stewed 670
    steak 666
  Sausages 662
  Seasons for 611
  Shin of, stewed 671
  Sirloin of, roast 659
      to carve a p. 317
  Sliced and broiled 664
  Spiced (to serve cold) 665
  Steak, a fried rump 626
    and kidney pudding 603
    oyster sauce 603
    broiled 611
    pie 604
    pudding, baked 650
    rolled, roasted, and stuffed 663
    stewed, and celery sauce 667
    with oysters 668
    with fried potatoes 606
  Tea, baked 1860
    savoury 1859
    to make 1858
  Tongue, boiled 673
    pickle for 641
    to carve a p. 318
     to cure a 674-5
    to pickle and dress a, to eat cold 676
  To salt 660
    Dutch way 661
Beef-tea, Dr. Christison's 1859
  Miss Nightingale's opinion of 1858
Beer, table 191
Beetroot 1094
  Boiled 1094
  Pickled 369
Benton sauce 370
Bequests,