, 253
Parker House (Unfermented), 253
Stale (To Renew), 250
Rice, Boiled, 275
Rusks, 256
With Yeast, 256
Unfermented, 256
Sally Lunn, 255
Unfermented, 255
Samp, or Hulled Corn, 275
Scones, Scotch, 256
Short Cake, Cream, 269
Huckleberry, 271
Lemon, 270
Orange, 270
Strawberry, 270
Waffles, 260
Continental Hotel, 260
Cream, 260
Newport, 260
Rice. No. 1, 261
Rice. No. 2, 261
Rice, German, 261

TOAST, 276
American, 277
Apple, 281
Cheese. No. 1, 277
No. 2, 278
Chicken Hash with Rice, 281
Codfish on (Cuban Style), 280
Cream, 277
Eggs on, 279
Baked on, 279
Halibut on, 281
Ham, 279
Hashed Beef on, 280
Milk, 277
Minced Fowls on, 279
Mushrooms on, 278
Nuns', 277
Oyster, 278
Reed Birds on, 279
Tomato, 278
Veal Hash on, 280

BUTTER AND CHEESE, 219
Butter, A Brine to Preserve, 220
Putting up to Keep, 220
To Make, 219
To Make Quickly, 220
Cheese, Cottage, 221
Cream (New Jersey), 221
Cream Toast, 223
Fondu, 222
Scalloped, 222
Souffle, 222
Straws, Cayenne, 223
Curds and Cream, 221
Pastry Ramakins, 223
Rarebit, Welsh, 224
Slip, 222
Welsh Rarebit, 224

CAKE, ETC., 282
Suggestions in Regard to Cake Making, 282

FROSTING OR ICING, 284
Almond, 285
Boiled, 286
Chocolate, 285
Gelatine, 287
Golden, 287
Without Eggs, 287
Icing, Chocolate, Plain, 285
Sugar, 286
Tutti Frutti, 286

FILLINGS FOR LAYER CAKES, 287
No. 1. Cream Filling, 287
No. 2. Cream Filling, 288
No. 3. Ice Cream Filling, 288
No. 4. Apple Filling, 288
No. 5. Apple Filling, 288
No. 6. Cream Frosting, 288
No. 7. Peach Cream Filling, 288
No. 8. Chocolate Cream Filling, 289
No. 9. Chocolate Cream Filling, 289
No. 10. Banana Filling, 289
No. 11. Lemon Jelly Filling, 289
No. 12. Orange Cake Filling, 289
No. 13. Fig Filling, 289
No. 14. Fruit Filling, 290
Cake, Almond, 303
Angel, 302
Bread or Raised, 290
Bride, 294
Chocolate, No. 1, 298
Chocolate, No. 2, 298
Chocolate, No. 3, 298
Chocolate, French, 297
Citron, 295
Cocoanut, 299
Cocoanut and Almond, 299
Coffee, 299
Cream, 300
Cream (Cheap), 306
Cream, Whipped, 304
Custard or Cream, 305
Delicate, 295