5.
English plum, 239.
gelatine, 244.
minute, 243.
plain rice, 243.
Sunder land, 241.
tapioca, 242.
tapioca cream, 243.
tipsy, 246.

Puff paste, 233.

Purees, 128.

Rammekins, 237.

Rice, boiled, 207.
croquettes, 207.
water, 265.
parched, 267.

Rolls, plain, 214.
Parker-House, 215,

Roux, to make, 174.

Salads, 173.

Salmi of duck or game, 169.

Sauces, 173.

Sauce, apple, 176.
bread, 174.
celery, 175
cranberry, 175.
foaming, 176.
fruit, 177.
hard, 177.
mayonnaise, 178.
mint, 175.
molasses, 176.
plain pudding, 176.

Spanish tomato, 178.

Sausage, fried, 190.

Short-cake, 217.

Sinks and drains, to purify, 270.

Soft soap, 270.

Soup, amber or clear, 123.
beef, with vegetables, 122.
clam, 127.
mock turtle, 125.
onion, 130.
oyster, 127.
pea, 129.
tomato, without meat, 126.
tomato, hasty, 126.
turtle-bean, 129.
white, 124.

Spanish tomato sauce, 178.

Spinach, 205.

Spice salt, 272.

Spices, mixed, 271.

Stew, Brunswick, 154.
brown, 152.
Irish, 151.
white, 152.

Stock and seasoning, 119.

Squash, winter, 202.
summer, 202.

Succotash, 203.

Tea, 194.

Time table for roasted meats, 273.
for boiled meats, 274.
for fish, 274.
for vegetables, 274.
bread, cake, &c., 275.

Toast, dry or buttered, 192.
for sick, 266.
milk, 193, 266,
water, 193, 265.

Topics for twenty lessons, 285.

Tomato catchup, 259.
chutney, 257.

Tomatoes, baked, 206.
canned, 253.
stewed, 206.
fried, 206.
boiled, 207.

Tongue, boiled, 150.
deviled, 170.

Tripe, 161.

Turkey, boiled, 167.
boned, 171.
roasted, 163.

Turnips, 200.

Twelve lessons, 282.

Veal, 156.
cutlets, 159.
loaf, 191.
minced, 192.

Venison, roast, 157.

Wafers, 216.

Waffles, 216.
rice or hominy, 217.

Water, apple, 269.
toast, 266.
hard, to make soft, 271.
ices, 250.

Weights and measures, 272.

Wine whey, 264.

Yeast, 209.

SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH.

BY HELEN CAMPBELL.

_16mo. Cloth. Price, $1.00._

Besides being equal to Mrs. Campbell's best work in the past, it is
strikingly original in presenting the ethics of the body as imperiously
claiming recognition in the radical cure of inebriety. It forces attention
to the physical and spiritual value of foods, and weaves precedent and
precept into one of the most beguiling