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330. Apples, 317. Balls, 313. Balls, Fried, 315. Hashed Brown, 319. Hongroise, 313. Lattice, 314. Lyonnaise, I, 320. Lyonnaise, II, 320. Maître d’Hôtel, 273. Rules for Washing, 461. Scotch, 539. Butter Taffy, 539. Chocolate Caramels, Rich, 540. Charlotte, 428. Almond Ice Cream, 444. Veal, 359. Croustades of Bread, 378. Cutlets of Sweetbreads Parboil a sweetbread, lard the upper stages include.