Aubergine, Fried, 1
Au Gratin, 1
Bacon, Fried, 1 with Liver and Onions, 1
Baked Potato, 1
Bakestone Cakes, 1
Barley, Broth, 1 Storing, 1
Beef, Roast, 1
Beetroot, Pickled, 1
Biscuits, Almond, 1 Rice, 1
Rich Nut, 1
Storing, 1, 2
Blackcurrant Fool, 1
Boiled Chicken, 1
Bouquet Garni, 1
Brandy Cherries, 1 Peaches, 1
Raspberries, 1
Bread Cooked in Saucepan, 1 Storing, 1
Broth, 1
Browning Off, Meat, 1 Chicken, 1
Brussels Sprouts, Cooking, 1 Creamed, 1
in Salad, 1
Butter, Keeping fresh, 1 Parsley, 1
Watercress, 1
Cabbage, Cooked, 1 in Salad, 1
Cake, Fresh Fruit, 1 Icing, 1
Lemon, 1
Orange, 1
in Saucepan, 1
Sponge, 1
Storing, 1
Tipsy, 1
Cakes (Small,) Almond, 1 Bakestone, 1
Coconut, 1
Fruity-Nutty, 1
Fry-Pan, 1
Sultana, 1
Walnut, 1
Camomile Tea, 1
Candling Eggs, 1
Capers, Pickling, 1
Caramel, Crême, 1
Caramels, 1, 2
Carbohydrate, 1
Carrots, Cooked, 1 in Salad, 1
Casserole Cooking, 1
Cauliflower Cheese, 1
Cat, Food for, 1
Celery, Keeping fresh, 1 in Salad, 1
Soup, 1
Cereals, Storing, 1
Cheese Egg Soufflé, 1 Grated, 1
and Noodles, 1
and Poached Egg, 1
Sauce, 1
in Soup, 1
and Spaghetti, 1
Storing, 1, 2
on Toast, 1, 2
Varieties, 1
Cherries, in Brandy, 1
Chicory, Cooking, 1
Chicken, Boiled, 1 Cleaning, 1
Cutlet, 1
Fricassee, 1
Fried, 1
Giblets, 1
Grilled, 1
Pot Roasted, 1
Soup, 1
Trussing, 1
Chiffon Jelly, 1
Chips, 1
Chocolate Caramels, 1 Cream Mousse, 1
Mousse, 1
Pear, 1
Chop, Lamb, 1 Mutton, 1
Chromium, Polishing, 1
Coconut Cakes, 1 Caramels, 1
Citrus Skins, in Cake, 1 Drink, 1
Potted, 1
Coffee, 1 Caramels, 1
Cream Mousse, 1
Storing, 1
Cointreau Oranges, 1
Cooker, Choosing The, 1, 2 Safety of, 1
Crab, Fresh, 1
Crackling, 1
Crayfish, 1
Creamed Spinach, 1 Sprouts, 1
Cream Mousse, 1
Cream Soups, 1
Crême Caramel, 1
Cucumber, Pickled, 1
Custard (Egg), 1
Delicatessen Foods, 1
Diet, 1
Digestion, Care of, 1
Dog, Food for, 1
Dredger for Flour, 1
Drinks, Fruit, 1 from Citrus Skins, 1
Dripping Toast, 1
Egg Custard, 1 Frankfürter, 1
and Milk Flip, 1
and Milk Junket, 1
Poached, 1
and Port Flip, 1
and Rum Flip, 1
Rum Froth, 1
Scrambled, 1
Soufflé with Cheese, 1
Testing (Candling), 1
Elderflower Tea, 1
Electricity Safety, 1
Equipment, 1
Evaporated Milk, Keeping, 1 Mousse, 1
Various Uses, 1
as Whipped Cream, 1
Fish, 1 Cold, 1, 2
au Gratin, 1
Keeping Fresh, 1
Marinating, 1
Flour, Storing, 1
Fools, Fruit, 1
Frankfürter Egg, 1
Fresh Fruit Cake, 1
Frozen Fruits, 1 Vegetables, 1
Fricassee of Chicken, 1
Fried Bacon, 1 Chicken with Pimiento, 1
Fish, 1, 2, 3
Lobster with Rice, 1
Mushrooms, 1
Roes, 1
Rabbit, 1
Sausage, 1
Fruit Drink, 1 Jelly, 1
with Meat, 1, 2
Tarts, 1
Tinned, 1
in Vegetable Salad, 1
Fruits, Dried, Storing, 1 Fresh Frozen, 1
Fruity-Nutty Cakes, 1
Frying, 1
Fry-Pan Cakes, 1
Garlic in a Savoury, 1 Toast, 1
Vinegar, 1
Gas, Safety, 1
Giblets, 1
Glazed Pear, 1
Gnocchi, 1
Gooseberries with Meat, 1
Gooseberry Fool, 1
Grapefruit Jelly, 1
Gratinée, 1
Green Vegetables, Cooking, 1 Storing, 1
Grilling, 1 Bacon, 1
Potatoes, 1
Sausages, 1
Steak, 1
Halibut, Fried, 1 Steamed, 1
Herbal Tea, 1
Herbs, 1 Growing, 1
Storing, 1
Herring, Cleaning, 1 Frying, 1
Grilling, 1
Roes, 1
Hot Plates, 1 Rolls, 1
Sauce, 1
Ice-Cream, Keeping Frozen, 1
Icing, 1
Jelly, Aspic, 1 Chiffon, 1
Fruit, 1
Grapefruit, 1
Lemon, 1
Orange, 1
Port Wine, 1
Tomato, 1
Junket, 1, 2
Ketchup, Tomato, 1
Kidney, and Mushrooms, 1
Kirsch Strawberries, 1
Lamb Chop, 1 Roast, 1
Stewed, 1
Leek, in Savoury, 1
Lemon Cake, 1 Jelly, 1
Sprinkler, 1
Lettuce in Salad, 1
Liver and Bacon, with Onions, 1
Lobster, Fried with Rice, 1 Fresh, 1
Mackerel, Grilled, 1
Marinating, Fish, 1 Meat, 1
Maté Tea, 1
Mayonnaise for One, 1 Varieties, 1
Meat, au Gratin, 1 Braising, 1
Browning Off, 1
Casserole of, 1
Cooked in Advance, 1
with Fruit, 1, 2
Frying, 1
Grilling, 1
Keeping Fresh, 1
Marinating, 1
Oven Roasting, 1
Pot-Roasting, 1
Soup, 1
Milk and Egg Flip, 1 and Egg Rum Jelly, 1
and Egg Junket, 1
Evaporated, 1
Keeping Fresh, 1
Scalding, 1
in Soup, 1
Sterilized, 1
in Tomato Soup, 1, 2
Milky Tea, 1
Minced Meat Casserole, 1
Mousse, Chocolate, 1 Chocolate Cream, 1
Coffee, 1
Vanilla, 1
Mullet, Red, 1
Mushrooms in Butter, 1 Cleaning, 1
Fried, 1
Soup, 1
Mutton Broth, 1 Chop, 1
Noodles, with Cheese, 1 with Meat and Mushrooms, 1
Nut Biscuits, 1 Cakes, 1
Toffee, 1
Nuts, Roasted, 1
Nutty-Fruity Cakes, 1
Oatmeal in Soup, 1
Offal, Edible, 1
Olives with Lamb Chop, 1
Onion Soup, 1
Onions, Buttered, 1 Chopping, 1
Fried with Liver, 1
Pickled, 1
Roasted, 1
in Savoury, 1
Spring, in Savoury, 1
Storing, 1
<
br /> Orange, Drinks, 1 Cake, 1
Jelly, 1
Rind (Zest) Potted, 1
Oranges in Cointreau, 1
Pancakes, 1
Parsley Butter, 1 Keeping Fresh, 1
Pastry, in Advance, 1 Cases, 1
Peaches, Brandy, 1
Pear, Chocolate, 1 Glazed, 1
Pears, Stewed, 1
Peas, Garden, 1 Fresh Frozen, 1
Pickled Beetroot, 1 Capers, 1
Cucumber, 1
Onions, 1
Pikelets, 1
Pimiento, fried with Chicken, 1
Plaice, Poached, 1
Plum Fool, 1
Poached Egg with Cheese, 1 Fish, 1
Pork, Roast, 1
Port Wine, Chiffon Jelly, 1 Flip, 1
Potatoes, Baked, 1 Boiled, 1
Chipped, 1
au Gratin, 1
Grilled, 1
Mashed, 1
Roasted, 1
Sauté, 1
Potato Soup, 1
Pot Roasting, 1, 2
Poultry, Cleaning, 1 Cooking, 1
Trussing, 1
Prawns, 1
Protein, 1
Prunes Fried with Rabbit, 1
Purée of Fruit, 1 Spinach, 1
Sprouts, 1
Tomato, 1
Raspberries in Brandy, 1
Ravioli, 1
Red Mullet, 1
Re-heating Chicken, 1 Meat, 1
Rice, 1
Revivers, 1
Rice Biscuits, 1 Boiling, 1
Fried, 1
and Fried Lobster, 1
Keeping (Cooked), 1
Paper (edible), 1
Pudding, 1
Re-heating, 1
Savoury with Cheese, 1
in Soup, 1
Storing, 1
Rhubarb Fool, 1
Roast Beef, 1 Lamb, 1
Onions, 1
Pork, 1
Potatoes, 1
Veal, 1
Vegetables, 1
Roasted Nuts, 1
Roes, Fried, 1
Rolls, Hot, 1
Root Vegetables, Boiling, 1 Braising, 1
Storing, 1
Roux, Brown, 1 White, 1
Rum and Egg Flip, 1 and Egg Froth, 1
and Egg Milk Jelly, 1
Russian Salad, 1
Salad, Brussel Sprouts, 1 Fruit, 1
Raw Vegetable, 1
Russian, 1
Vegetable and Fruit, 1
Salmon, Fresh, 1
Salts, 1
Sausages, Gherkins and Tomatoes, Grilled, 1 Fried, 1
Frankfürter with Egg, 1
Sauce, Cheese, 1 Chocolate, 1
Hot, 1
Mayonnaise, 1
Roux Base, White, 1 Brown, 1
Tomato, 1
Saucepan Bread, 1 Cake, 1
Savoury Noodles, 1, 2 Rice, 1, 2
Snacks, 1
Tomato, 1
Scrambled Egg, 1
Seakale, 1
Semolina Pudding, 1 in Soup, 1
Shortcake, 1
Shortcrust, 1
Shrimps, 1
Silver, Cleaning, 1
Skate, 1
Sole, Dover, Poached, 1
Soufflé, Egg and Cheese, 1
Soup, Artichoke, 1 Celery, 1
Cheese in, 1
Chicken, 1
Cream of Mushroom, 1
Macaroni in, 1
Meat, 1
Milk in, 1, 2
Oatmeal in, 1
Onion, 1
Potato, 1
Rice in, 1
Roux, Brown, 1 White, 1
Semolina in, 1
Thickening, 1
Tomato, 1, 2
Watercress in, 1
Spaghetti and Cheese, 1
Spiced Vinegar, 1
Spices, 1 Storing, 1
Spinach, Creamed, 1 Fresh Frozen, 1
Sponge Cake, 1
Steak, Braised, 1 Fried, 1
Grilled, 1
Making tender, 1
Storing Barley, 1 Biscuits, 1
Bread, 1
Butter, 1
Cake, 1
Celery, 1
Cereals, 1
Coffee, 1
Dried Fruits, 1
Fish, 1
Flour, 1
Green Vegetables, 1
Herbs, 1
Meat, 1
Milk, 1
Onions, 1
Parsley, 1
Pastry, 1 Cases, 1
Rice, 1 Cooked, 1
Spices, 1
Sugar, 1
Tea, 1
Vegetables, Root, 1
Strawberries in Kirsch, 1
Sugar, Storing, 1
Swede Mashed with Bacon, 1
Sweet Corn, 1
Sweet Course, The, 1
Tarts, Fruit, 1 Jam, 1
Re-heating, 1
Tea, Camomile, 1 Elderflower, 1
Herbal, 1
Lime Blossom, 1
Maté, 1
Milky, 1
for One, 1
Storing, 1
Varieties, 1
Tipsy Cake, 1
Toast, 1 Cheese on, 1
Dripping, 1
Garlic, 1
Savouries, 1
Toffee, 1 Chocolate, 1
Coconut, 1
Coffee, 1
Tomato Jelly, 1 Juice, 1
Ketchup, 1
Paste, 1
Purée, 1, 2
in Salad, 1
Soup, 1, 2
Trout, Grilled, 1
Turnip, Cooked, 1 in Salad, 1
Vanilla Cream Mousse, 1
Veal, Roast, 1
Vegetable Cup, 1 Salad, Cooked, 1 Raw, 1
Vegetables, Fresh Frozen, 1 Green, Cooking, 1, 2
Root, Braising, 1
Cooking, 1, 2
Roasting, 1, 2
Storing, 1
Vinegar, Garlic, 1 Re-Using, 1
Spiced, 1
Sterilized, 1
Vitamins, 1
Washing up, 1 Warning, 1
Watercress Butter, 1
Whiting, 1
Whipped Cream (Evaporated Milk), 1
White-Heart Cabbage, 1
Wine in Braised Meat, 1 Casserole, 1
Yoghourt, 1
Zest (Rind), of Citrus Fruits in Cake, 1 Potted, 1
ABOUT THE AUTHORS
Kathleen Le Riche is the author of Cooking Alone, Cooking from Scratch and Cooking for a Party, which were all published by Faber from the 1950s onwards.
Bee Wilson is a prize-winning food writer and historian. Her books include Consider the Fork: A History of How We Cook and Eat and First Bite: How We Learn to Eat.
By the Same Author
COOKING FROM SCRATCH
COOKING FOR A PARTY
COPYRIGHT
This new edition first published in the UK and USA in 2021
by Faber & Faber Limited
Bloomsbury House,
74–77 Great Russell Street,
London WC1B 3DA
First published in 1954 by Faber & Faber Limited
This ebook edition first published in 2021
All rights reserved
© Kathleen Le Riche, 1954
Foreword © Bee Wilson, 2021
The right of Kathleen Le Riche to be identified as author of this work has been asserted in accordance with Section 77 of the Copyright, Designs and Patents Act 1988
Cover design by Faber
Every effort has been made to trace or contact copyright holders. The publishers would be pleased to rectify any omissions or errors brought to their notice at the earliest opportunity.
This book is a facsimile of the original 1954 edition. As such the recipes and instructions contained within the book may be outdated and Faber & Faber Limited will not be liable for any loss or damage sustained by a user who chooses to follow them. If you choose to follow any of the recipes contained in this book, exercise caution and follow up-t
o-date health and safety guidelines.
This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the author’s and publisher’s rights, and those responsible may be liable in law accordingly.
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