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ANALYTICAL INDEX
2053
Page Tinned Food, Average Prices 91–93 General Observations 779–782 Fish 780, 784–786 Fruits 780 Lobster, Scalloped 1220 Meat 786–797 Meat„ to Re-heat 779 Mushrooms with Cream Sauce 846 Okras, to Serve as a Vegetable 848 Peas, to Dress 854 Poultry 786–797 Recipes for 783–798 Soups 780, 783, 784 Sweets 707, 798 Vegetables, to Dress 877 Vegetables,„ to Warm 780 Tip-Top Cakes 1452 Tipparee Jelly 1001 Tipsy Cake 1042 Tipsy„ Pudding 1042 Tired Eyes 1869 Tit-Bits Oyster 1215 Tithes, Payment of 1990 Toad-in-the-Hole 537, 796 Toadstools, Poison from 1875 Toadstools,„ to Distinguish 1183 - Toast—
Anchovy 1195 Bacon and Eggs 1225 Bloater 1195 Brain 1539 Curried 1518 Dry, to Make 1458 Foie Gras 1207 Grid 64 Hot Buttered, to Make 1458 Kidney 1244 Marrow 524, 1211 Mushroom and Tomato 1212 Oysters on 1214 Recipes for 1455–1459 Roes on 1216, 1248 Sardine 1218 Savoury Meat 1253 Shrimp 1221 Water 1382 Woodcock 1223, 1520 Toasted Cheese 1223, 1304 Tobacco 1875 Toe-nail, Ingrowing 1866 Toffee 1089 Almond 1073 Cocanut 1081 Everton 1082 French 1089 Ginger 1084 Lemon 1089 Raspberry 1090 Russian 1090 Treacle 1091 Walnut 1091 Tomato, Analysis of the 870 and Artichoke Salad 1108 and„ Chives Salad 1107 and„ Lentil Soup 177 and„ Mushroom Toast 1212 and„ Onion Pie, V.R. 1336 and„ Onion„ Salad 1108 and„ Sardine Sandwiches 1121 Aspic 280 Chow Chow 1188 Tomato, Chutney 1167 Cultivation of the 251 Jam 1160 Marmalade 1160 Salad 869, 1107 Sandwiches 1123 Sauce 251, 279, 1188, 1338 Sausages 1256 Soup 176 Soup„ with Meat 176 Stuffed, Salad 1106 Vinegar 1188 where Found 868 - Tomatoes—
Al Pane 1566 All'Indiana 1566 and Beans, V.R. 1325 and„ Dried Haddock 1235 and„ Eggs, Cold, V.R. 1326 and„ Macaroni 1278, 1328 and„ Onions, Pickled 1177 and„ Rice 1281 and„ Spinach 869 Baked 868 Con Nova 1566 Devilled 868 Mutton and 1245 Pickled 1177 Preserve of 1160 Sardines with 1219 Savoury 1220 Scalloped 869 Stewed 869, 1570 Stuffed 870 Stuffed„ with Mushrooms 870 Tongue, Beef, Boiled 537 Beef,„ to Carve 1264 Beef,„ to Cure 538 Curried 797 Eggs with 1238 Presser 65 Tongues of Animals 531 Sheeps', Braised 611 Sheeps',„ in Paper Cases 614 Sheeps',„ Tinned 796 - Tonsilitis (see Sore Throat).
Tooth Extraction, Bleeding from 1873 Tooth„ Powder, Areca Nut 1806 Toothache 1869 Top-Boots, to Clean 1800 Toregas par el des Ayuno 1569 Tortas de Hueno 1570 Tortas„ de„ Langosta 1570 Tortilla Bunurlos 1569 - Tournedos of Beef—
à la Bearnaise 539 à la Colbert 538 à la Nelson 540 à la Sicilian 539 à la Venetienne 539 Tournée Sauce 232 Transparent Icing 910 Paste 886 Pudding 968 Soup 161 Treacle Candy 1090 Posset 1381 Pudding 969 Toffee 1091 Trees, Overhanging 1983 Trespass, Law Relating to 1999 Trifle, Apple 1017 Apricot 1019 Banana 1020 Trifle, Coburg 1023 Gooseberry 1030 Macaroni 1032 No. 1 1042 No. 2 1043 St. Honoré 1040 Spun Sugar 1089 Tripe à la Lyonnaise 540 and Onions 540 Fricassée of 520 Fried 541 Soup 1387 Stewed 1370 To Dress 541 Trout, The 398 Aurora Sauce for 254 Baked 397 Boiled 397 Filleted and Fried 397 Fillet of, with Tomato Sauce 398 Stewed 398 Truffle and Celery Salad 1096 Forcemeat 286 Salad 1108 Sauce 252 Soup 198 The Common 871 Truffles 871 in Crust 873 Italian Style of Cooking 1256 Italian„ Style„ of Dressing 872 Served on a Serviette 871 Uses 872 Where Found 872 With Italian Sauce 872 Trussing Poultry and Game 1632–1637 Tumeric 1645 Turbot, The 400 All' Italiana 1567 au Gratin 400 Baked Fillets of 399 Boiled 399 Fillets with Italian Sauce 400 Kettle 59 To Carve 1263 with Aubergines 399 with„ Cream Sauce 400 with„ Wine, Paupiettes of 401 Turkey, The 720 Alla Milanese 1567 Baked à la Milanaise 719 Blanquette of 719 Boiled 720 Croquettes of 721, 1231 Description 177 Devilled 721 Disposition of 720 Eggs 1294 Feathers 724 Fricassée of 721 Galantine of 721 Ham Forcemeat for 282 Hashed 722 Origin of 723 Oyster Forcemeat for 283 Poult, Roasted 722 Roast 723 Roast„ Chestnut Farce for 281 Roast„ Cranberry Sauce for 264 Roast„ to Carve 1271 Sausage Farce for 285
