INDEX. 



'^39 



Fritters, 



bauaua,53. 

 currant, 72. 

 truit,131, 

 lemon, 88. 



Fruit. 



ambrosia, 127. 



beverages, 161. 

 " temper- 

 anc-e, 163. 



blano-mange, 1?9. 



bread, dessert, 

 and, 128, 140. 



cake, 129. 



caice, tilling tor, 

 143. 



candied, 191. 



canued, 171. 



charlotte, 305. 



cream. Bavarian, 

 203. , 



creams, floats, 

 &c., 300. 



dried or evapo- 

 rated, 131, 159. 



dumplings, 132. 



flummery, 130. 



fritf.eis, 131. 



frosted. 192. 



froze:i, 220, Wl. 



how to keep, 230. 



how to serve, 233. 



Ice cream, 212,313. 



jams, 149. 



jellied, 149. 



juices, 164. 



manloca pud- 

 . ding, 138. 



meringue. 204. 



mixture, frozen, 

 231. 



paste, 158, 192. 



pie pastry, 335. 



plea and tarts, 

 133. 



pot pie, 129. 



preserved, 178. 



preserving, syr- 

 ups for, 133 



proportion for 

 puddings, 134-138 



rolls, 137. 



sago, and, 128. 



sauces, 140,142. 



sherbets, 216. 



snow, 131. 



soup, 127. 



stowed, 133. 



sugar, with, J73. 



FB0IT. 



syrups, 161. 

 syiups (.fresh 



fruit), 169. 

 tapioca, and, 139. 

 tarts, 130. 

 temperance 



beverage, 163. 

 toast, 128. 

 trifle, 204. 

 turn-overs, 133. 

 water ices, 2lti. 

 whip, 128. 



GoosEBEURy, The, 80. 

 catsup, 227. 

 custard, 81. 

 fool, 80. 

 jam, 153. 

 pie, 81. 

 pudding, 81. 

 roU, 80. 

 sauce, 80. 

 spiced, 81. 

 stewed, 80, 

 water, 164. 



Grape, The, 82. 



catsup, 237-238. 

 fruit, 83. 

 jam, 153. 

 jelly, 154. 

 juice, 164, 165, 

 piciiles, 334. 

 t,le. 83. 



short-cake, 82. 

 spiced, 83. 

 vinegar, 164. 

 water-ice, 196. 



GuAVA, The, 84. 

 jeUy, 180. 



How to keep fruits. 230. 

 How to keep jellies and 



preserves, 187. 

 How to serve Iruits, 



333. 



HUCKIiEBERRY, THE, 

 84. 

 cake, 86. 

 corn cake, 86. 

 griddle cakes, 85. 

 milk, and, 85. 

 pie, 87. 



preserves, 181. 

 pudding. 86. 

 sauce, 85. 



HUCKLBBERB7. 



sweet cake, 86, 



toast, 85. 

 Hygenic value of 



fruit, 13. 



ICE-CREAM, 212. 

 apple, 313. 

 apricot, 213. 

 banana, 214, 

 cocoanut, 214. 

 lemon, 3i4, 

 orange, 215. 

 peach, 215. 

 pine-apple, 215. 

 Philadelphia, 213. 

 (luince, 315. 

 raspberry, 215. 

 strawberry, 216. 

 tutti-frutti, 216. 



Increase in use of 



fruit, 17. 

 Introduction, 9. 



Jam, 149. 



roll, 130. 

 turu'Dvers, 138. 



Jelly, 149. 



apple, 149, 150, 158 



193. 

 banana, 194. 

 barberry, 150 . 

 berry, 194. 

 blackberry, 151. 

 cherry, 151, 194. 

 chocolate, 195. 

 crabapple, 151. 

 cranberry, 151, 



152, 195 

 currant, 152, 153, 



195. 

 filling, cake, 147. 

 French pancake, 



with, 131. 

 grape, 154. 

 how to keep, 187. 

 lemon, 196. 

 orange, 196. 

 peach, plum, and 



pear, 196. 

 pine-apple, 197. 

 pudding, sauce, 



for; 141. 

 pudding, 139. 

 quince, 1B7, 197. 

 sauce for game, 



142. 

 Strawberry, 158, 



197. 



