Part 36

Mutton, (leg of,) stewed, 111.

Mutton, to roast, 106.

Mutton soup, (including cabbage and noodle soups,) 19.

Nasturtians, to pickle, 217.

Nasturtian sauce, 165.

New York cookies, 360.

Nougat, 365.

Noyau, 402.

Oatmeal gruel, 413.

Ochra soup, 32.

Oil of flowers, 425.

Omelet, (plain,) 209.

Omelet soufflé, 209.

Onions, to boil, 198.

Onions, to fry, 199.

Onions, to pickle, 221.

Onions, pickled white, 222.

Onions, to roast, 198.

Onion sauce, (brown,) 166.

Onion sauce, (white,) 166.

Onion soup, 416.

Orangeade, 404.

Orange cream, 321.

Orange jelly, 243.

Orange marmalade, 243.

Orange pudding, 285.

Orgeat, 403.

Ortolans, to roast, 159.

Oyster catchup, 185.

Oysters, fried, 57.

Oyster fritters, 59.

Oysters, minced, 431.

Oysters, pickled, 57.

Oysters, pickled for keeping, 228.

Oyster pie, 60.

Oysters, scolloped, 58.

Oysters, stewed, 59.

Oyster soup, 38.

Oyster soup, (plain,) 38.

Ox-tail soup, 32.

Oyster Sauce, 170.

Panada, 413.

Panada, (chicken,) 416.

Pancakes, (plain,) 312.

Pancakes, (sweetmeat,) 313.

Parsley, to pickle, 215.

Parsley sauce, 168.

Parsnips, to boil, 190.

Partridges, to roast, 158.

Partridges, to roast another way, 158.

Paste, (dripping,) 275.

Paste, (lard,) 275.

Paste, (the best plain,) 272.

Paste, (potato,) 276.

Paste, (fine puff,) 276.

Paste, (suet,) 274.

Paste, (sweet,) 277.

Peaches, (in brandy,) 245.

Peach cordial, 401.

Peaches, (dried,) 248.

Peaches for common use, 245.

Peach jelly, 247.

Peach kernels, 437.

Peach marmalade, 246.

Peaches, to pickle, 217.

Peaches, to preserve, 244.

Peach sauce, 169.

Peas, (green,) to boil, 198.

Peas soup, 34.

Peas soup, (green,) 34.

Pears, to bake, 259.

Pears, to preserve, 259.

Peppers, (green,) to pickle, 214, 218.

Peppers, (green,) to preserve, 238.

Pepper pot, 87.

Perch, to fry, 52.

Pheasants, to roast, 158.

Pheasants, to roast another way, 158.

Pine-apple-ade, 410.

Pies, 279.

Pie crust, (common,) 274.

Pies, (standing,) 280.

Pies, (apple and other,) 281.

Pickle, (East India,) 227.

Pig, to roast, 115.

Pig's feet and ears, soused, 131.

Pigeon or chicken dumplings, 309.

Pigeon pie, 157.

Pigeons, to roast, 156.

Pilau, 147.

Pine-apple ice cream, 325.

Pine-apples,(fresh,) to prepare for eating, 241.

Pine-apples, to preserve, 240.

Plovers, to roast, 159.

Plum charlotte, 321.

Plums for common use, 258.

Plums, to preserve, 257.

Plums,(egg,) to preserve whole, 258.

Plums, (green gage,) to preserve, 256.

Plum pudding, baked, 303.

Plum pudding, boiled, 304.

Poke, to boil, 200.

Pomatum, (soft,) 426.

Pork and beans, 120.

Pork cheese, 130.

Pork, (corned,) to boil, 118.

Pork, (pickled,) to boil with peas pudding, 119.

Pork cutlets, 121.

Pork, (leg of,) to roast, 116.

Pork, (loin of,) to roast, 117.

Pork, (middling piece,) to roast, 117.

Pork pie, 122.

Pork steaks, 120.

Pork, to stew, 118.

Port wine jelly, 412.

Pot pie, 145.

Pot pie, (apple,) 434.

Potatoes, to boil, 183.

Potatoes, to fry, 185.

Potatoes, roasted, 185.

Potato pudding, 289.

Potato snow, 185.

Pound cake, 339.

Prawns, to boil, 64.

Prune pudding, 296.

Pudding catchup, 435.

Pumpkin, to boil, 191.

Pumpkin chips, 238.

Pumpkin pudding, 288.

Pumpkin yeast, 378.

Punch, 404.

Punch, (frozen,) 405.

Punch, (milk,) 405.

Punch, (fine milk,) 405.

Punch, (regent's,) 405.

Punch, (Roman,) 405.

Pyramid of tarts, 280.

Pink sauce, 173.

Quails, to roast, 158.

Queen cake, 341.

Quin's sauce for fish, 172.

Quince cheese, 251.

Quince cordial, 400.

Quince jelly, 250.

Quince marmalade, 250.

Quinces, preserved, 248.

Quinces, to preserve whole, 249.

Quince pudding, 285.

Rabbits, fricasseed, 138.

Rabbits, to fry, 139.

Rabbits, to stew, 138.

Radishes, to prepare for table, 204.

Radish pods, to pickle, 215.

Raspberry charlotte, 320.

Raspberry cordial, 180.

Raspberry ice-cream, 325.

Raspberry jam, 263.

Raspberries, to preserve, 262.

Raspberry vinegar, 180.

Raspberry wine, 395.

Ratafia, 403.

Raw egg, 419.

Reed birds, to roast, 159.

Rennet whey, 415.

Rhubarb tarts, 282.

Rice, to boil, 202.

Rice, to boil for curry, 146.

Rice custard, 314.

Rice cakes, 372.

Rice dumplings, 308.

Rice flummery, 433.

Rice jelly, 412.

Rice pudding, boiled, 293.

Rice pudding, (farmer's,) 293.

Rice pudding, (ground,) 291.

Rice pudding, (plain,) 292.

Rice pudding, (plum,) 292.

Rice milk, 293.

Rice milk, (ground,) 414.

Ringworms, remedy for, 421.

Rock-fish, to boil, 51.

Rock-fish, to pickle, 52.

Rolls, (common,) 373.

Rolls, (French,) 373.

Rose brandy, 402.

Rhubarb jam, 271.

Rose cordial, 399.

Rose vinegar, 424.

Rusk, 361.

Russian or Swedish turnip, to boil, 190.

Rye and Indian bread, 377.

Soup à la Lucy, 489.

Sago, 412.

Sago pudding, 290.

Salad, to dress, 203.

Sour milk, 455.

Salmon, (fresh,) to bake whole, 44.

Salmon, (fresh,) to bake in slices, 44.

Salmon, (fresh,) to boil, 43.

Salmon, (pickled,) 45.

Salmon, (smoked,) 46.

Salmon steaks, 45.

Sally Lunn cake, 371.

Salsify, to dress, 195.

Sandwiches, (ham,) 123.

Sangaree, 407.

Sassafras beer, 392.

Sausage meat, (common,) 129.

Sausages, (fine,) 129.

Sausages, (Bologna,) 130.

Savoy biscuits, 351.

Scented bags, 428.

Scotch cake, 356.

Scotch queen-cake, 356.

Scotch sauce for fish, 171.

Sea bass or black-fish, boiled, 52.

Sea bass, fried, 54.

Sea catchup, 178.

Sea kale, to boil, 199.

Secrets, 355.

Seidlitz powders, 419.

Shad, baked, 50.

Shad, to fry, 51.

Shalot vinegar, 180.

Shells, 278.

Short cakes, 371.

Shrub, (cherry,) 398.

Shrub, (currant,) 397.

Shrub, (fox-grape,) 397.

Smelts, to fry, 431.

Snowball custard, 315.

Snipes, to roast, 157.

Soda biscuit, 371.

Soda water, 419.

Spanish buns, 343.

Spinach, to boil, 188.

Spinach and eggs, 188.

Sponge cake, 345.

Spruce beer, 391.

Squashes or cymlings, to boil, 191.

Squash, (winter,) to boil, 191.

Squash pudding, 288.

Strawberries, preserved, 267.

Strawberry ice-cream, 325.

Strawberry cordial, 400.

Sturgeon cutlets, 54.

Sherry Cobler, 406.

Suet pudding, 300.

Sugar biscuit, 360.

Sugar syrup, clarified, 232.

Sweet basil vinegar, 179.

Sweet jars, 428.

Sweet sauce, (cold,) 170.

Sweet potatoes, boiled, 186.

Sweet potatoes, fried, 186.

Sweet potato pudding, 289.

Sweetbreads, to broil, 432.

Sweetbreads, larded, 104.

Sweetbreads, to roast, 104.

Syllabub or whipt cream, 318.

Syllabub, (country,) 319.

Shrewsbury cake, 433.

Tamarind water, 417.

Tapioca, 412.

Tarragon vinegar, 179.

Tea, to make, 388.

Terrapins, 66.

Thieves' vinegar, 424.

Toast and water, 417.

Tomatas, to bake, 200.

Tomata catchup, 177.

Tomatas, to keep, 437.

Tomatas, to pickle, 223.

Tomatas, to stew, 200.

Tomata soy, 224.

Tongue, (salted or pickled,) to boil, 89.

Tongue, (smoked,) to boil, 88.

Trifle, 319.

Tripe, to boil, 86.

Tripe, to fry, 87.

Tripe and oysters, 87.

Trout, to boil, 54.

Trout, to fry, 53.

Turkey, to boil, 156.

Turkey, to roast, 154.

Turkish sherbet, 408.

Turnips, to boil, 189.

Veal, (breast of,) to stew, 95.

Veal, (breast of,) to roast, 94.

Veal cutlets, 97.

Veal, (fillet of,) to stew, 96.

Veal, (fillet of,) to roast, 94.

Veal, (knuckle of,) to stew, 96.

Veal, (loin of,) to roast, 93.

Veal, (minced,) 98.

Veal patties, 99.

Veal pie, 99.

Veal soup, 21.

Veal soup, (rich,) 21.

Veal steaks, 98.

Veal or chicken tea, 414.

Vegetable soup, 416.

Venison hams, 136.

Venison, (cold,) to hash, 134.

Venison pasty, 135.

Venison, to roast, 133.

Venison soup, 28.

Venison steaks, 135.

Vermicelli soup, 25.

Vinegar (cider,) 409.

Vinegar, (sugar,) 410.

Vinegar, (white,) 409.

Violet perfume, 429.

Wafer cakes, 357.

Waffles, 359.

Walnut catchup, 175.

Walnuts, pickled black, 219.

Walnuts, pickled green, 221.

Walnuts, pickled white, 220.

Warm slaw, 226.

Warts, remedy for, 421.

Washington cake, 347.

Watermelon rind, to preserve, 237.

Water souchy, 41.

Welsh rabbit, 387.

White soup, (rich,) 26.

Wine jelly, 406.

Wine sauce, 169.

Wine whey, 415.

Wonders or crullers, 357.

Woodcocks, to roast, 159.

Yam pudding, 289.

Yeast, (bakers',) 379.

Yeast, (bran,) 378.

Yeast, (common,) 377.

Yeast, (patent,) 435.

Yeast, (pumpkin,) 378.

NEW RECEIPTS.

Almond bread, 448.

Almond paste, 430.

Apple bread pudding, 462.

Apple custard, 463.

Apple compote, 455.

Apple dumplings, (baked,) 443.

Apple pandowdy, 498.

Apple pork, 504.

Apple rice pudding, 443.

Batter pudding, 440.

Biscuit ice cream, 467.

Blood, to stop, 422.

Boston cream cakes, 458.

Bran batter-cakes, 462.

Calf's head soup, (fine,) 484.

Calves' feet soup, 484.

Carving, 490.

Charlotte Polonaise, 454.

Charlotte Russe, 452.

Charlotte Russe, (fine,) 471.

Cherry cordial, 451.

Chicken salad, (French,) 481.

Cider cake, (plain,) 445.

Citron cakes, 457.

Cinnamon cake, 501.

Clams, (baked,) 486.

Clam soup, (fine,) 486.

Clove cakes, 460.

Cocoa-nut candy, 491.

Cocoa-nut pudding, (West India,) 464.

Coffee custard, 472.

Connecticut loaf cake, 459.

Cookies, (fine,) 461.

Corn starch blancmange, 500.

Cream cheese, 447.

Croquant cake, 478.

Cucumbers, (preserved,) 442.

Cup cake, (Indian,) 462.

Custard cakes, 448.

Farina, 502.

Figs, (preserved,) 493.

Fresh eggs, (to keep,) 488.

Frozen custard, 450.

Frozen meat, (to thaw,) 502.

Gelatine jelly, 465.

Giblet soup, 438.

Gingerbread, (soft,) 461.

Glycerine, 499.

Grape water-ice, 470.

Green corn muffins, 496.

Green ointment, 422.

Green pea soup, (French,) 438.

Green tomatas, (preserved,) 492.

Gumbo, 439.

Gumbo soup, 432.

Ham, (baked,) 496.

Ham omelet, 439.

Hashed veal, 480.

Hoe cake, 445.

Honey ginger-cake, 449.

Honey paste for the hands, 449.

Ice cream, (common,) 451.

Indian loaf cake, 444.

Keeping meat, &c., in summer, 502.

Lemon drops, 366.

Lemon syrup, (fine,) 477.

Lemon water-ice, 469.

Limes, or small lemons, (preserved,) 473.

Maccaroon ice cream, 467.

Milk toast, 446.

Mint julep, 490.

Molasses pie, 489.

Mushroom sweetbreads, 497.

Musquitoes, to keep off, 500.

Myrtle oranges, to preserve, 493.

Normandy soup, 482.

Orange cake, 456.

Orange drops, 476.

Orange water-ice, 468.

Oysters, (fine stewed,) 487.

Oysters, (spiced,) 488.

Pancake ham, 497.

Peach leather, 271.

Peach mangoes, 440.

Peach water-ice, 470.

Pearlash, to keep, 430.

Peppermint drops, 366.

Pine-apple marmalade, 476.

Pine-apple water-ice, 470.

Pink champagne jelly, 452.

Potato yeast, 446.

Poultry, (to draw, &c.,) 494.

Pumpkin pie, (New England,) 464.

Peaches, (to keep,) 495.

Raspberry water-ice, 469.

Rock cake, 449.

Salt pork, (to stew,) 504.

Sassafras mead, 478.

Shad, (broiled,) 503.

Strawberries, (to keep,) 494.

Strawberry water-ice, 469.

Sweet potatoes, (compote of,) 497.

Tennessee muffins, 445.

Toast, (to make,) 505.

Tomatas, (broiled,) 441.

Tomata catchup, (fine,) 479.

Tomata honey, 441.

Tomata pickles, (green,) 480.

Tomata pickles, (red,) 480.

Tomatas, (preserved,) 441.

Tomata soup, 483.

Union pudding, 490.

Transcriber's note:

Printer errors such as missing punctuation have been corrected silently. Mis-spellings have been corrected if they were deemed to be printer errors, but those deemed to be deliberate spelling variations have been retained.

The following alterations have been made (the whole original line given for context):

p.22 three large turnips, and slice them also. Wash clean and cu -- 't' added to final word 'cut'. p.38 oysters; and when it comes to a boil again, they will be sufciently -- 'sufciently' corrected to sufficiently. p.52 but into a cold place will keep a fortnight. -- 'but' corrected to 'put'. p.60 of it is too thick, thin it with some additional milk. -- 'of' corrected to 'If'. p.83 ten minutes, but do not allow it to boil, lest (having beef -- 'beef' corrected to 'been'. p.87 hours till it is quite tender, cut it up into small pieces. Pu -- 't' added to final word 'Put'. p.89 great deal of salt well into it. Cover it carefully, and keen -- 'keen' corrected to 'keep' p.99 two pounds of flour. Divide it into two pieces, oll it out -- 'oll' corrected to 'roll'. p.105 them to pieces and pound them to a paste in a mortar, moist-tening -- 'moist-tening' corrected to 'moistening'. p.112 tomatas or tomata catchup, and shred or powdered swee -- 't' added to final word 'sweet'. p.130 cloves; and one clove or garlic minced very fine. -- 'or' corrected to 'of'. p.148 will become tough and hard. After you pour it on, mix the the -- extra 'the' removed. p.156 of cream or rich mllk, and the beaten yolks of three -- 'mllk' corrected to 'milk'. p.162 If must be stewed for a long time, skimmed, strained, thickened, -- 'If' corrected to 'It'. p.174 In using this catchup, allow four table-spoonfuls to a common-seized -- 'common-seized' corrected to 'common-sized'. p.198 before roasting. Take large onions, place them on a ho -- 't' added to final word 'hot'. p.210 a iittle at a time. Keep stirring it gently, and continue to do -- 'iittle' corrected to 'little'. p.291 &c. Add the spice, and lastly the currants; having dredges -- 'dredges' corrected to 'dredged'. p.293 pound of brown sugar, and a table-spooonful of powdered cinnamon. -- 'table-spooonful' corrected to 'table-spoonful'. p.301 being long and thoroughly boiled. If sufficienlty cooked, it is -- 'sufficienlty' corrected to 'sufficiently'. p.327 Instead of using a figure-mould, you may set it to congea. -- 'congea.' corrected to 'congeal'. p.359 ones that are to hold four at a time; as the wafflles baked in -- 'wafflles' corrected to 'waffles'. p.365 almond into two slips. Spread them over a lage dish, and -- 'lage' corrected to 'large'. p.367 melted; then stir it well, and set it away too cool. Beat five -- 'too' corrected to 'to'. p.393 let it ferment at the bung-hole; filling it up as as it works out -- extra 'as' removed. p.405 is a mixture of brandy or rum, sugar, milk and nutmeg, with-without -- 'with-without' is probably an error but has been left uncorrected as the intention is unclear. p.425 jasmine, wall-flower, tuberose, magnolia blossoms, or and -- 'and' corrected to 'any'. p.445 in three-quarters of a pound of powdered white sugar, an -- 'd' added to final word 'and' (scan unclear). p.445 melt a small tea-spoonful of sal-aratus or pearl-ash in a pi -- 'nt' added to final word 'pint' (scan unclear). p.463 interpersed (as above) with bits of butter, and layers of grated -- 'interpersed' corrected to 'interspersed'. p.468 After it has congealed in the freezer, yon may transfer it to -- 'yon' (upside-down u) corrected to 'you'.

Added index:

Acid salt, 427.

Almond bread, 448.

Almond cake, 346.

Almond custard, 316.

Almond ice-cream, 326.

Almond maccaroons, 351.

Almond paste, 430.

Almond pudding, 286.

Anchovy catchup, 174.

Anchovy sauce, 164.

Anniseed cordial, 401

Another almond pudding, 286.

Apees, 354.

Apple and other pies, 281.

Apple bread pudding, 462.

Apple butter, 253.

Apple butter, without cider, 434.

Apple compote, 455.

Apple custard, 315.

Apple custard, 463.

Apple dumplings, (baked,) 443.

Apple dumplings, 307.

Apple fritters, 312.

Apple jelly, 253.

Apple pandowdy, 498.

Apple pork, 504.

Apple pot-pie, 434.

Apple pudding, baked, 305.

Apple pudding, boiled, 306.

Apple rice pudding, 443.

Apple sauce, 168.

Apple water, 417.

Apples, baked, 252.

Apples, preserved, 251.

Apricots, preserved, 247.

Arrow-root blancmange, 329.

Arrow-root jelly, 411.

Arrow-root pudding, 291.

Artichokes, to boil, 195.

Asparagus soup, 35.

Asparagus, to boil, 199.

Balm of Gilead oil, 425.

Barberries, to pickle, 217.

Barberry jelly, 270.

Barley water, 414.

Bath buns, 344.

Batter pudding, 440.

Bean soup, 33.

Beans, (dried,) to boil, 197.

Beans, (green or French,) to boil, 197.

Beans, (green,) to pickle, 215.

Beans, (Lima,) to boil, and dry, 197.

Beans, (scarlet,) to boil, 197.

Beef and tongues, to pickle, 90.

Beef bouilli, 82.

Beef cakes, 84.

Beef dripping, to save, 71.

Beef kidney, to dress, 86.

Beef soup, fine, 17.

Beef steak pie, 77.

Beef steak pudding, 76.

Beef steaks, to broil, 74.

Beef steaks, to fry, 76.

Beef tea, 414.

Beef's heart, roasted, 85.

Beef's heart, stewed, 85.

Beef, (a round of,) to stew another way, 81.

Beef, (a round of,) to stew, 80.

Beef, (corned or salted,) to boil, 73.

Beef, baked, 71.

Beef, hashed, 83.

Beef, potted, 92.

Beef, remarks on, 68.

Beef, to corn, 89.

Beef, to dry and smoke, 91.

Beef, to roast, 69.

Beef, to stew, 80.

Beef, à la mode, 78.

Beer, (molasses,) 392.

Beer, (sassafras,) 392.

Beets, to boil, 196.

Beets, to stew, 197.

Biscuit ice cream, 467.

Biscuit, (milk,) 361.

Biscuit, (soda,) 371.

Biscuit, (sugar,) 361.

Biscuit, (tea,) 372.

Bitters, 419.

Black cake, 338.

Black-fish, to stew, 431.

Blanc-mange, (arrow-root,) 329.

Blanc-mange, (carrageen,) 328.

Blanc-mange, 327.

Blood, to stop, 422.

Boston cream cakes, 458.

Bottled small beer, 408.

Bran batter-cakes, 462.

Bran bread, 377.

Bread and butter pudding, 299.

Bread cake, 350.

Bread jelly, 411.

Bread pudding, baked, 299.

Bread pudding, boiled, 298.

Bread sauce, 167.

Bread, (rye and Indian,) 377.

Bread, 374.

Broccoli, to boil, 188.

Brown soup, rich, 26.

Buckwheat cakes, 367.

Burnet vinegar, 179.

Burns, remedy for, 420.

Butter, melted or drawn, 163.

Butter, to brown, 163.

Butter, to make, 379.

Butter, to preserve, 381.

Butternuts, to pickle, 218.

Cabbage, (red,) to pickle, 226.

Cabbage, to boil, 186.

Cale-cannon, 187.

Calf's feet broth, 415.

Calf's feet jelly, 329.

Calf's feet, to fry, 103.

Calf's head soup, (fine,) 484.

Calf's head soup, 30.

Calf's head, dressed plain, 100.

Calf's head, hashed, 101.

Calf's liver, fried, 103.

Calf's liver, larded, 103.

Calves' feet soup, 484.

Cantelope, preserved, 236.

Caper sauce, 168.

Capillaire, 403.

Carp, to stew, 55.

Carrageen blanc-mange, 328.

Carrot pudding, 290.

Carrots, to boil, 189.

Carving, 490.

Catfish soup, 36.

Cauliflower, to boil, 187.

Cauliflower, to pickle, 225.

Cayenne pepper, 182.

Celery sauce, 165.

Celery vinegar, 179.

Celery, to prepare for table, 204.

Charlotte Polonaise, 454.

Charlotte Russe, (fine,) 471.

Charlotte Russe, 452.

Charlotte, (plum,) 321.

Charlotte, (raspberry,) 320.

Cheese, (cottage,) 386.

Cheese, (sage,) 385.

Cheese, (Stilton,) 385.

Cheese, to make, 382.

Cheesecake, (almond,) 294.

Cheesecake, (common,) 295.

Cherries, (dried,) 270.

Cherries, preserved, 268.

Cherry bounce, 398.

Cherry cordial, 451.

Cherry cordial, 451.

Cherry jam, 270.

Cherry jelly, 269.

Cherry shrub, 398.

Chestnut pudding, 289.

Chestnuts, to roast, 204.

Chicken broth and panada, 416.

Chicken croquets and rissoles, 143.

Chicken curry, 146.

Chicken dumplings or puddings, 309.

Chicken jelly, 411.

Chicken pie, 144.

Chicken salad, (French,) 481.

Chicken salad, 147.

Chickens, broiled, 142.

Chickens, fricasseed, 143.

Chilblains, remedy for, 420.

Chili vinegar, 180.

Chitterlings, or calf's tripe, 102.

Chocolate custard, 317.

Chocolate, to make, 387.

Chowder, 55.

Cider cake, (plain,) 445.

Cider cake, 347.

Cider vinegar, 409.

Cider wine, 396.

Cider, (mulled,) 407.

Cinderellas, or German puffs, 297.

Cinnamon cake, 501.

Citron cakes, 457.

Citron melon slices, 269.

Citrons, to preserve, 234.

Clam soup, (fine,) 486.

Clam soup, (plain,) 40.

Clam soup, 39.

Clams, (baked,) 486.

Clotted cream, 321.

Clove cakes, 460.

Cocoa shells, to boil, 418.

Cocoa, to prepare, 418.

Cocoa-nut cakes, (white,) 353.

Cocoa-nut cakes, 347.

Cocoa-nut candy, 491.

Cocoa-nut custard, baked, 317.

Cocoa-nut custard, boiled, 317.

Cocoa-nut jumbles, 353.

Cocoa-nut maccaroons, 352.

Cocoa-nut pudding, (West India,) 464.

Cocoa-nut pudding, 287.

Cocoa-nut pudding, another way, 287.

Codfish, (fresh,) to boil another way, 50.

Codfish, (fresh,) to boil, 50.

Codfish, salt, to boil, 49.

Coffee custard, 472.

Coffee, (French,) 390.

Coffee, to make, 389.

Cold cream, 426.

Cold slaw, 226.

Cold sweet sauce, 170.

Cologne water, 423.

Colouring for confectionary, 333.

Connecticut loaf cake, 459.

Cookies, (fine,) 461.

Corn starch blancmange, 500.

Corn, (green,) pudding, 290.

Corn, (Indian,) to boil, 192.

Corns, remedy for, 421.

Cosmetic paste, 427.

Crab-apples, (green,) to preserve, 254.

Crab-apples, (red,) to preserve, 255.

Crabs, (cold,) 65.

Crabs, (hot,) 65.

Crabs, (soft,) 66.

Cranberries, to preserve, 264.

Cranberry sauce, 169.

Cream cake, 372.

Cream cheese, 447.

Cream sauce, 170.

Cream, (lemon,) 321.

Cream, (orange,) 321.

Cream, to preserve, 322.

Croquant cake, 478.

Cucumbers, (preserved,) 442.

Cucumbers, to dress raw, 194.

Cucumbers, to fry, 194.

Cucumbers, to pickle, 213.

Cup cake, (Indian,) 462.

Cup cake, 354.

Curaçoa, 435.

Curds and whey, 322.

Currant jelly, (black,) 265.

Currant jelly, (red,) 264.

Currant jelly, (white,) 265.

Currant shrub, 397.

Currant wine, 394.

Custard cakes, 448.

Custard pudding, 300.

Custard, (boiled,) 314.

Custard, (plain,) 313.

Custard, (rice,) 314.

Custard, (soft,) 314.

Dough nuts, 358.

Ducks, to hash, 150.

Ducks, to roast, 149.

Ducks, to stew, 150.

Dumplings, (apple,) 307.

Dumplings, (fine suet,) 309.

Dumplings, (Indian,) 310.

Dumplings, (light,) 311.

Dumplings, (plain suet,) 310.

Durable ink, 429.

Durable ink, another way, 430.

Eastern pudding, 306.

Egg nogg, 407.

Egg plant, stuffed, 194.

Egg plant, to fry, 193.

Egg plant, to stew, 193.

Egg sauce, 167.

Eggs with ham, 123.

Eggs, raw, 419.

Eggs, to boil for breakfast, 207.

Eggs, to fricassee, 208.

Eggs, to keep, 206.

Eggs, to pack, 268.

Eggs, to pickle, 432.

Elder-berry wine, 395.

Elder-flower wine, 396.

Election cake, 348.

Essence of lemon peel, 408.

Essence of peppermint, 419.

Eve's pudding, 296.

Family soup, 15.

Farina, 502.

Federal cakes, 350.

Figs, (preserved,) 493.

Flannel cakes, 367.

Flax-seed lemonade, 418.

Floating island, 320.

Flour hasty-pudding, 301.

Flour, to brown, 163.

Force-meat balls, 161.

Fowls, to boil, 141.

Fowls, to roast, 142.

Fox-grape shrub, 397.

Fresh eggs, (to keep,) 488.

Friar's chicken, 36.

Fritters, (apple,) 312.

Fritters, (plain,) 311.

Frosted fruit, 271.

Frozen custard, 450.

Frozen meat, (to thaw,) 502.

Fruit queen-cakes, 342.

Gelatine jelly, 465.

General sauce, 173.

Gherkins, to pickle, 214.

Giblet soup, 438.

Ginger beer, 391.

Ginger plum-cake, 364.

Ginger, to preserve, 233.

Gingerbread nuts, 363.

Gingerbread, (common,) 362.

Gingerbread, (Franklin,) 364.

Gingerbread, (soft,) 461.

Gingerbread, (white,) 362.

Glycerine, 499.

Goose pie for Christmas, 153.

Goose pie, 152.

Goose, to roast, 151.

Gooseberries, bottled, 262.

Gooseberries, to preserve, 260.

Gooseberries, to stew, 261.

Gooseberry custard, 316.

Gooseberry fool, 261.

Gooseberry wine, 393.

Grape jelly, 266.

Grape water-ice, 470.

Grapes, (wild,) to keep, 267.

Grapes, in brandy, 266.

Gravy soup, (clear,) 22.

Gravy, (drawn or made,) 162.

Green corn muffins, 496.

Green ointment, 422.

Green pea soup, (French,) 438.

Green tomatas, (preserved,) 492.

Ground nuts, to roast, 205.

Ground rice milk, 414.

Grouse, to roast, 158.

Gruel, oatmeal, 413.

Gruel, to make, 413.

Gumbo soup, 432.

Gumbo, 439.

Halibut cutlets, 47.

Halibut, to boil, 46.

Ham dumplings, 311.

Ham omelet, 439.

Ham or bacon, directions for curing, 126.

Ham pie, 122.

Ham sandwiches, 123.

Ham, (baked,) 496.

Ham, (to glaze,) 132.

Ham, (Westphalia,) to imitate, 131.

Ham, to boil, 124.

Ham, to broil, 123.

Ham, to roast, 126.

Hare or rabbit soup, 28.

Hare, to roast, 137.

Harvey's sauce, 173.

Hashed veal, 480.

Herbs, to dry, 436.

Hoe cake, 445.

Hominy, to boil, 192.

Honey cake, 356.

Honey ginger-cake, 449.

Honey paste for the hands, 449.

Horseradish vinegar, 180.

Huckleberry cake, 350.

Hungary water, 424.

Ice cream, (almond,) 326.

Ice cream, (common,) 451.

Ice cream, (lemon,) 322.