100
Sheep's, 99

Iced soufflee, 85
A la Byron, 84

Icing, 89

Ink, to remove from carpets, 107

Jellied fish or oysters, 41

Jelly for cold chicken, 47

Jelly from pork, 31

Kerosene lamps, 107

Keeping meat, 106
Poultry, 107
Dough, 106

Kitchen conveniences, 114

Kreuznach horns, 16

Kringles, 17

Lamb, cromesquis of, 75

Lamps, 107

Larding needle, 112

Leg of mutton, 52
A la Soubise, 52
Boiled, 52

Lemons, to keep, 105
Peels, 106

Little dinners, 50

Liver, sheep's, 98

Luncheons, 35

Maitre d'hotel butter, 32

Management in small families, 47

Maraschino, to make, 90

Marrow from soup bone, 98

Mayonnaise, new, 42

Meat, to keep, 106
Salad, 52

Mephistophelian sauce, 81

Miroton of beef, 76

Montpellier butter, 33

Mushroom powder, 29

Mutton broth, 52
Forequarter, 101
Leg, 52

Neck of mutton, 101

Noyeau, 90

Nutmegs, best way to grate, 105

Omelet, new, 45

Onion soup, maigre, 103

Ornamenting meat pies, 37

Ovens, 14
Gouffe's rules for heating, 27

Oysters, to fry, 57
In jelly, 41

Ox cheek, 100

Panache fondant, 93

Parsley seed for soup, 106