Rachael, a, 118. Ragout of beef, 60. Ramakins, 100. Raspberries preserved whole, 165. jam, 165. jelly, 166. Ratafia pudding, 132. Restorative milk, 176. jelly, 179. Rice fritters, 125. pudding for children, 130. fruit tart, 127. souflé, 143. custard, 128. caudle, 178. wall, 91. Risoles, 33, 34, 100. Roasting, rules for, 50. Rump of beef stewed, 53. Russe, a charlotte, 139. Salmon cutlets, 42. pie, 187. Sauces, piquante, 17. egg, 18. English, do., 28. celery, 19. tomato, 19. for steaks, 21. without butter for fish, 21. for fish to keep, 22. to serve with ducks, 22. oiled butter, 24. bread, 22. apple, 23. onions, 23. melted butter, 25. mushroom, 24. white, to throw over vegetables, 26. for puddings without butter, 26. Robert, 26. caper, 27, 19. à la Tartare, 28. for roast mutton, 28. asparagus, 28. cucumber, white, 29. brown, 29. velouté, 31. béchamel, 32. Sauer krout, 56. Savoury jelly, 20. herb powder, 27. Seasoning for poultry, 27. Siesta, a, 151. Soda cake, 155. Sopa d'ora, 119. Souflè, 140, 141. omelette, 142. rice, 143. Soups, almondegos, a superior white soup, 11. asparagus, 12. cressy, 7. malagatany, 4. English do., 5. gravy, 3. barley, 14. carrot, 8. giblet, 14. Julienne, 5. mock turtle, 3. matso, 9. Palestine, 8. de poisson, or fish, 15. ox tail, 16. peas, summer, 13. winter, 14. potatoe, 7. à la turque, 6. vermicelli, 9. white, a, 9. tomato, 10. vegetable, or French, 11. Spanish beans and peas, 29. Spinach à la Française, 92. Sponge cakes, 158. Spring dish, a, 95. Staffin, 125. Steak stewed with chestnuts, 58. stewed simply, 58. Stewing, rules for, 50. Stock--see _consommé_. Strawberries preserved whole, 164. jam, 165. jelly, 166. Suet to clarify, 52. Sugar to clarify, 160. Sweetbreads roasted, 73. stewed white, 73. brown, 74. fricasseed, 73. Tart de moy, 122. Tartlets, 107. Tendons of veal, 66. Thickening for soups and sauces, 2. Timbale of maccaroni, 87. Tomato soup, 10. sauce, 17. dry soup, a, 97. Tourte à la creme, 149. Trifle, an easy one, 137. a still more simple and quickly made, 147. Truffle sauce, 20. Turke soup, à la, 6. Turkey boned and forced, 82. Veal, a white fricandeaux of, 62. brown, do. 63. tendons of, 66. fricandeaux, 67. collard, 67. curried, 68. cutlets, 68, 69. 70. blanquette of, 70. minced, 71. stuffing, 34. miroton of, 71, 72. smoked, 73. Vegetable or French soup, 11. observations on, 90. Velouté, 31. Venison to roast, 186. a pasty, 186. Vermicelli pudding, 136. soup, 9. Vol-au-vent, 109. de fruit, 110. petits, 110. Waflers, 126. Walnuts, to pickle, 173. Water souchy, 41. Whey wine, 179. tamarind, 179. plain, 180. White bait, 45, 46. White soup, 9. superior, do., 11. Wine, mulled, 183. egg, 183. Yorkshire pudding, 138. End of Project Gutenberg's The Jewish Manual, by Judith Cohen Montefiore