Page:The Jewish Manual.djvu/251



Almondegos soup, 11. Almond pudding, 117. rice, 126. paste, 127. tea-cakes, 152. Amnastich, 83. Apple charlotte, 139, 140. jelly, 166. sauce, 23. Apricot jam, 165. preserve, 164. marmalade, 163. Arrowroot pudding, 136. Asparagus sauce, 28. soup, 12. Barley milk, 178. jelly, 177. soup, 14. Batter pudding, 135. Beans, French, to stew with oil, 93. au beurre, 96. to pickle, 170. Béchamel, 32. Beef, rump, to stew, 53. à la mode, or sour meat, 53, 54. of, an olio, 52. Beef, stewed with French beans, 54. with white dried peas and beans, and celery, 56. collops, 57. cold roast, to warm, 57. steak, with chesnuts, 58. steak, stewed simply, 58. hash of, 57. brisket of, with vegetables, 59, 60. brisket, with onions and raisins, 59. tea, 171. ragout of, 60. steak pie, 188. to salt, 61. to spice, 61. to smoke, 62. Blanc, 51. Blanching, directions for, 57. Blancmange, 147. Blanquette of veal, 70, 71. of chicken, 71. Boiling, rules for, 49. Bola d'Amor, 114. Toliedo, 115, 116. d'Hispaniola, 116.