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Classic
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page IX
Page
O
Onions, to scald . . . . . . 10
Orange Peel, how to preserve 12
P
Parsley Butter . . . . . . . 3
Parsnips, and Celery for Soups 9
Pepper, Cloves and Mace,
when to prepare . . . . . 11
Pistachios . . . . . . . . . 10
Poultry Forcemeat . . . . . 7
R
Raisin Forcemeat . . . . . . 8
Raisins, how to clean . . . 12
Rice, cleaning and scalding . 2
Page
S
Sago, to prepare . . . . . . 2
Spice Extract for Stews . . . 11
Sugar, to clarify . . . . . 1
T
Truffles . . . . . . . . . . 9
V
Veal Forcemeat for Soups and
Dumplings . . . . . . . 7
Veal Sweetbreads for Stews
and Gravies . . . . . . 10
W
White Stew, Clear Broth for . 5
Division B.-Soups.
Page
A
Apple Soup . . . . . . . . . 49
Apple Soup with Currants . . 40
Apricot Cold Soup . . . . . 51
B
Barley Soup for invalids . . 47
Beef Broth Soup for invalids 31
Beef Soup with Pearl Barley
and Rice . . . . . . . . 18
Beef Tea . . . . . . . . . . 30
Beer Cold Soup . . . . . . . 52
Beer Soup with Raisins . . . 43
Beer Soup with Milk . . . . 43
Bread Soup for invalids . . 48
Brown Flour Soup . . . . . . 47
Brown Soup made from Bones
of Hare, Game or Roasts 29
Buttermilk Cold Soup . . . . 52
Buttermilk with Pearl Barley,
good for invalids . . . . 46
Buttermilk with Prunes or
Raisins . . . . . . . . . 46
Page
C
Calf's Head Soup . . . . . . 22
Cherry Cold Soup . . . . . . 51
Cherry Soup . . . . . . . . 49
Chicken Soup . . . . . . . . 23
Chocolate Soup . . . . . . . 46
Clear Brown Beef Soup . . . 18
Clear White Beef Soup . . . 17
Coarse Barley Groats Soup . 41
Cornmeal Soup . . . . . . . 46
Crab Soup . . . . . . . . . 26
D
Dried Prunes Soup . . . . . 50
Dumplings in Soups . . . . . 16
E
Early Vegetable Soup . . . . 34
Eel Soup. (Bremen style) . . 26
Eel Soup. (Hamburg style) . 26
Extract of Beef Soup . . . . 17
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Classic
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