The Philadelphia Housewife; or, Family Receipt Book
Part 8
Stir into a pint of boiling water, a tablespoonful of rice flour, which has been mixed with a little water; let it boil fifteen minutes, stirring all the time; then season with sugar and nutmeg, or a little cream.
TAMARIND WATER.
Upon a gill of good tamarinds, pour a pint of boiling water; cover it, and let it stand until cold, with a lump of ice: it is very grateful to a feverish person. Both currant and quince jelly make pleasant drinks, prepared in the same way.
CREAM OF TARTAR PUNCH.
Pour on a teaspoonful of cream of tartar, a tumbler full of boiling water; sweeten to your taste, with loaf sugar, and drink as hot as possible, upon getting into bed; a teaspoonful of nitre in it is excellent for a fever, or a cold.
LEMONADE.
Squeeze and strain the juice of six lemons into three pints of ice water; sweeten to your taste: by adding a gill of good French brandy, it will be lemon punch. Some persons prefer it made with boiling water, and then cooled with ice.
VEGETABLE SOUP.
Slice one potato, one turnip, one onion, one carrot, and a little celery; boil in a quart of water one hour; toast some bread nicely; cut in small pieces, and lay in a bowl: add salt to the soup, and pour over the toast.
TOAST WATER.
Let the water be boiled and cooled; then toast bread of a deep brown, and pour over it the water; let it stand half an hour. A small piece of dried lemon or orange peel gives it a pleasant taste.
SAGO.
Sago should be well washed; put a tablespoonful in a pint of milk, and boil it until it is quite soft; sweeten to the taste, and add wine or lemon juice. Tapioca is made in the same way, but does not require so much washing.
CARRAGEEN MOSS.
Pour upon one ounce of carrageen (after it has been well washed) one quart of warm water; cover it, and let it stand on top of a stove all night: it will form a tasteless jelly, which when sweetened and seasoned with lemon, is palatable and strengthening.
CRACKER JELLY.
Take a quarter of a pound of crackers; pour on them two quarts of water; boil down to one quart; strain it: add one pound of sugar, one pint of Madeira wine, and a little nutmeg.
BEEF TEA.
Take a tender, juicy piece of beef; cut into small pieces; put into a bottle with a little salt, and a tablespoonful of water: place the bottle in a pan of hot water, and let it boil three quarters of an hour.
BEEF TEA.
Cut up into small pieces a pound of juicy beef; cover it with a quart of water, and let it stand for two hours: then boil it until it is reduced to a pint; let it cool: skim off all the grease; then boil again; drink it while warm.
BALM TEA.
Pour upon a tea-cup full of the leaves of dried balm, a pint of boiling water; let it stand fifteen minutes, when it is ready for use.
CHICKEN TEA.
Wash in cold water the leg and wing of a young chicken; put it in a stew pan, with a pint of water and a little salt; cover it, and let it boil twenty minutes; then skim and strain it.
MILK TOAST.
Cut a thin slice from a loaf of stale baker’s bread; toast it a light brown. Boil half a pint of milk, and a small piece of butter ten minutes; then sprinkle in a little salt, and pour over the toast. Cream toast is made in the same way.
TO KEEP FLOWERS FOR A LONG TIME.
To one quart of water, add one teaspoonful of carbonate of soda: do not change the water.
TO KEEP FURS FROM MOTHS.
Get the gum camphor; as soon as you can do without the furs, beat them, and put small pieces of camphor rolled in paper, in, and around them; sew them up tightly in linen, and keep in a cool place. Black pepper will not prevent the moths getting in, nor will it kill them.
TO WASH FLANNELS.
Wash them in clean suds as hot as you can bear the hands in; then in water of the same temperature, with a little soap in, but not so much as the first; rinse in hot water, and hang up immediately.
TO WASH WINDOWS.
Never put soap on the windows, but wash them off with a shammy, and then dry them with the same; if the shammy cannot be obtained, paper will answer, but it is not so good.
TO WASH BOTTLES BELONGING TO THE CASTOR.
Wash them well with water, with a little soap and soda in it, also some clean coarse sand or rice to get the marks out.
TO WASH CALICOES.
Wash out the grease spots before putting the dress in, as the spots cannot be seen after it is wet; wash them well through two suds; then rinse them, throwing a little salt in the water to set the colours; starch and hang them in the shade, as the sun will fade them. If the calico is black, make the starch water as blue as possible. Wash, and hang up quickly.
TO GATHER GARDEN HERBS.
Herbs should be gathered on a dry day, just before they blossom. Wash them and hang them in a dry place; as soon as they are dry, put them in a paper bag. Sage, sweet marjoram, summer savoury, and thyme should be pounded fine, and kept in bottles corked tight. When parsley is dry, cut it fine, and keep in bottles.
FOR A COUGH.
Make a strong tea of hoarhound; then strain it, and add half a pound of the best loaf sugar, to a pint of the tea: let it simmer till thick; then bottle it, and take a little two or three times a day.
FOR A SORE THROAT OR MOUTH.
Make a sage tea by boiling some sage leaves; when strong, add honey and some alum or borax. Gargle the throat with this often through the day.
FOR THE STING OF A BEE OR WASP.
Rub the part with hot tallow, or with hartshorn, or wet clay.
FOR POISON.
Mix in a tumbler full of warm water one teaspoonful of the flour of mustard; drink while warm: it will make the patient throw off the poison. This is good for the cramp.
FOR BURNS.
When the skin is not off, apply scraped raw potatoes. When the skin is off, apply sweet oil and cotton, or linseed oil and lime water made into a paste. Elder ointment is very good: make the ointment of the green bark of the elder; stew in lard.
Linseed oil and lime water mixed in a paste, is also an excellent cure.
TO PICK DUCKS AND GEESE.
Dip them in boiling water; then wrap them for a few moments in flannel, and pick them, holding them by the feet, with the head down; be careful to dry the feathers as soon as possible. A very good way to cure feathers is to put them several times in a brick oven after the bread comes out: then let them lie on the ground for several days, bringing them in at night. This will take away all the disagreeable smell which is so unpleasant in feathers when they are not properly dried.
TO TAKE INK STAINS OUT OF LINEN.
Rub the stain with lemon juice and salt, or a little hot tallow; when the lemon juice and salt are used, it must go in the sun for several hours; then rinse it: new milk boiling hot will take out most kinds of fruit stains; dip in them when dry, and repeat it often.
TO CLEAN CARPETS.
Shake them well; then spread them on a clean floor, and rub them with a soft brush dipped in camphine, or with a piece of cloth: when they are dry, if the grease is not out, repeat the operation.
TO TAKE GREASE SPOTS OUT OF SILK OR WOOLLEN.
Rub the spots with a sponge dipped in camphine; rub, or if the article soiled be silk, spread magnesia on the wrong side; let it remain for a day or two; then brush it off, and the spot will have disappeared.
TO CLEAN KNIVES AND FORKS.
The iron filings from the blacksmith shop are excellent to clean knives and forks with. Rotten stone or fine brick dust is also very good. Do not put the handles in hot water, as this injures them; wipe them dry, and keep them rolled in brown paper.
TO CLEAN BRASS AND COPPER UTENSILS.
All brass and copper utensils should be well cleaned before using them, with hot vinegar and salt, then washed in hot water; keep the vessel warm till ready for use; when done with it, clean it well, and keep in a dry place.
TO CLEAN BRITANNIA.
Rub them well with sweet oil and whitening; when dry, rub them off with buckskin. If they are well washed in hot soap suds, and rinsed in clean hot water every day, and let dry quickly near the fire or in the sun, they will seldom require rubbing.
TO CLEAN STOVES.
Mix some British lustre with alum water; put it on with a brush, and with a dry brush rub it off.
TO PRESERVE CORN FOR WINTER USE.
Take off all the outside husks; fasten the inside ones down tight, and pack in barrels or boxes with salt in alternate layers; keep in a cool place, or the corn will heat and spoil.
TO PRESERVE GRAPES.
Gather the bunches on a dry day; be careful that the grapes are all sound; pack them in sawdust or cotton: put them in a box; fasten it up, and keep in a dry place.
INDEX.
A.
Albonnie Cake, 105
Almond Cake, 102, 115
Almond Cream, 91
Almond Pudding, 81
Apple Charlotte, 94
Apple Dumplings, 85
Apple Dumpling Sauce, 29
Apple Float, 90
Apple Fritters, 86
Apples, Iced, 90
Apple Jelly, 120
Apples in Jelly, 141
Apple Pudding, 98
Apple Sauce, 29
Apples and Rice, 93
Apple Toddy, 137
Apricots, 121
Arrow Root (for the sick,) 147
Arrow Root Pudding, 80
Asparagus, 58
A. P. S., 112, 145
B.
Balm Tea, 150
Barley Water, 144
Bass, Sea, 19
Batter Cakes, Corn, 74
Bean Soup, 16
Beans, Lima, 58
Beans, String, 58
Beef, To roast, 30
Beef, To stew, 31
Beef, To boil Corned, 33
Beef, To cure, 41
Beef Soup, 11, 12
Beef Steak Pie, 32
Beef Steaks, 31
Beef a La Mode, 23
Beef Brisket, (baked,) 32
Beef’s Heart, 33
Beef Tea, 149
Beef Tongues, To cure, 42
Beer, Spruce, 132
Beets, To boil, 63
Biscuit, Light, 71
Biscuit, Maryland, 71
Biscuit, Philadelphia Milk, 70
Biscuit, Tea, 71
Blackberry Flummery, 119
Blackberry Pie, 77
Brandy, Cherry, 131
Brandy, Wild Cherry, 129
Brandy, Rose, 129
Bread, 68
Bread in a Brick Oven, To bake, 68
Bread, Diet, 69
Bread, Indian, 74
Bread, Potato, 72
Bread Pudding, 79
Bread Rolls, 69
Breakfast Cakes, Indian, 75
Brocoli, 65
Broth, Chicken, 137
Broth, Mutton, 21
Buckwheat Cakes, 72
Burns, For, 152
Butter, 65
Butter Drops, 111
Butter, Melted, 26
Butter, To keep, 66
Butternuts, To pickle, 126
Bunns, 107
Bunns, Philadelphia, 69
Bunns, Spanish, 112
C.
Cabbage, To boil, 64
Cabbage, To pickle, 127
Cakes, 99
Cake, A very cheap, 108, 115
Cake, A good small, 113
Cake, Albonnie, 105
Cake, Almond, 112, 115
Cake, Almond (Small,) 110
Cakes, Buckwheat, 72
Cake, Carolina, 107
Cake, Cheese, 141
Cake, Cinnamon, 116
Cake, Cocoanut, 109, 111, 140
Cake, Cocoanut Pound, 114
Cake, Cocoanut and Almond, 109
Cake, Composition, 104
Cake, Corn Batter, 74
Cake, Cream, 113
Cake, Cup, 106
Cake, Currant, 140
Cake, Diamond, 112
Cake, Dover, 146
Cake, Drop, 110
Cake, Every day, 115
Cake, Federal, 110
Cake, Flannel, 72
Cake, German, 71
Cake, Home made Pound, 115
Cake, Icing for, 99, 114
Cake, Indian Breakfast, 75
Cake, Jelly, 105
Cake, Journey, 74
Cake, Lady, 109
Cake, Lemon, 101
Cake, Lemon Drop, 113
Cake, Loaf, 104
Cake, Ohio, 111
Cake, Plum or Fruit, 108
Cake, Potato, 75
Cake, Pound, 108, 115
Cake, Quaker, 145
Cake, Queen, 102
Cake, Sassafras, 107
Cake, Savoy, 114
Cake, Scotch, 113, 144
Cake, Seed, 104
Cake, Soda, 70
Cake, Spanish, 112
Cake, Sponge, 105, 140
Cake, Sugar, 111
Cake, White, 107
Cake, Warwick, 108
Calf’s Feet Jelly, 96
Calf’s Feet, To stew, 35
Calf’s Head or Mock Turtle, 34
Calf’s Head Soup, 14, 132, 133, 134
Calicoes, To wash, 151
Candy, Molasses, 142
Candy with Kernels of Nuts, 143
Caper and Nasturtion Sauce, 26
Carrageen or Irish Moss Jelly, 143, 149
Carrots, 55
Castor Bottles, To wash, 151
Catfish Soup, 15
Catsup, Mushroom, 128
Catsup, Tomato, 127
Catsup, Walnut, 128
Cauliflower, 54, 127
Celery Sauce, 27
Celery Vinegar, 28
Charlotte Russe, 96
Cheese Cake, 141
Cheese and Eggs, To cook, 142
Cherries, (Morella,) or Carnation, 120
Cherry Shrub, 131
Cherry Brandy, 131
Chicken, To fry, 45
Chicken, To roast, 45
Chicken, To stew, 46
Chicken, To broil, 46
Chicken, To bake, 46
Chicken, To boil, 47
Chicken Broth, 13
Chicken Pie, 46
Chicken Tea, 150
Chicken with Curry, To cook, 47
Chicken in Batter, To cook, 47
Chicken Salad, 51
Chicken Soup, 13
Chine, To boil and freeze, 43
Chocolate, To make, 67
Chocolate Cream, 92, 95
Chocolate Custard, 97
Chops, Mutton, 37
Citron Melon, To preserve, 119
Clam Soup, 17, 135
Clams, To fry, 22
Clams, To stew, 22
Cocoanut Cream, 91
Cocoanut Pound Cake, 114
Cocoanut Pudding, 79
Cod, To boil fresh, 18
Cod, To dress salt, 20
Coffee, To make, 66
Cologne, 130
Composition Cake, 104
Cookies, New York, 111
Cordial, Blackberry, 129, 131
Corn, To boil, 62
Corn, To fricassee, 59
Corn, for Winter, To keep, 59
Corn Batter Cakes, 74
Cornmeal Gruel, 146
Cottage Cheese, 25
Cottage Pudding, 140
Cough, For a, 152
Crab Apples, To preserve, 123
Crabs, To boil, 22
Crabs, To stew, 22
Cracker Jelly, 149
Cranberry Sauce, 30
Cream, To freeze, 90
Cream, Almond, 91
Cream, Chocolate, 92
Cream, Cocoanut, 91
Cream, Ice, 91
Cream, Lemon, 91
Cream, Raspberry, 91, 95
Cream Sauce, 28
Croquettes, To make, 49
Croquettes of sweet Breads, 53
Crullers, 103
Cucumbers, 63
Cucumbers, To pickle, 125, 142
Cup-Cake, 106
Currant Cake, 140
Currant Jelly, 119, 144
Currant Pies, 77
Currant Shrub, 130
Custard, A good, 99
Custard, Boiled, 97
Custard, Cold, 89
Custard, Chocolate, 97
Custard Pudding, 98
Custard, Swiss, 84
Custard with Fruit, Iced, 93
Custard, Sponge Cake, 83
D.
Dessert, 84
Diet for the Sick, 146
Doughnuts, 103
Dried Fruit, To stew, 30
Ducks, To stew, 47
Ducks, Wild, 48
Dumplings, Apple, 85
Dumplings, Fruit, 85
Dumplings, Peach, 85
E.
Eggs, To boil, 53
Eggs, To fry, 53
Eggs, To poach, 53
Eggs and Tomatoes, 62
Eggs, To keep, 66
Eggs, Scrambled, 53
Egg Plant, To fry, 60
Egg Plant, To stew, 60
Egg Sauce, 26
Egg Soup, 135
Egg Toast, 52
Elderberry Jam, 144
Elderberry Wine, 129
F.
Fish, 17
Flannel Cakes, 72
Flannels, To wash, 151
Floating Island, 89
Florendines, 78
Flowers, To keep, 150
Fondus, 39
Freezing Cream, 90
Fritters, Apple, 86
Fritters, Boiled Milk, 86
Fritters, Indian Meal, 85
Fritters, Rice Flour, 88
Furs from Moths, To keep, 150
G.
German Cakes, 71
Gingerbread, A very good, 101, 116
Gingerbread, Crisp, 100
Gingerbread, Hard, 110, 145
Gingerbread, Light, 99
Gingerbread Nuts, 100
Gingerbread, Soft Molasses, 100
Gingerbread, Spiced, 101
Ginger Jumbles, 145
Goose, To roast, 44
Gooseberry Fool, 90
Grape Jelly, Green, 120
Gravy, 29
Greens, To boil, 57
Gruel, Cornmeal, 146
Gruel, Oatmeal, 146
Gruel, Rice, 147
Guinea Fowl, 137
H.
Haddock, 19
Halibut, To boil, 18
Halibut, To fry, 18
Ham, To boil, 42
Ham, To boil Stuffed, 42
Ham, To bake, 42
Hams and Shoulders, To cure, 42
Hen’s Nest, 96
Herbs, To gather, 151
Herring, To pickle, 19
Hog’s Head Cheese, 44
Hominy, 59
Hominy, To fry, 59
I.
Ice Cream, 91
Icing for Cakes, 99, 114
Indian Bread, 74
Indian Breakfast Cakes, 75
Indian Meal Fritters, 85
Indian Pudding, 78
Irish Moss, 89
Isinglass, To clarify, 94
Italian Macaroni, 51
J.
Jam, Elderberry, 144
Jam, Raspberry, 120
Jam, Strawberry, 121
Jelly, 143
Jelly, Apple, 120
Jelly Cake, 105
Jelly, Calf’s Feet, 96
Jelly, Cracker, 149
Jelly, Currant, 119, 144
Jelly, Green Grape, 120
Jelly, (Irish Moss) or Carrageen, 143
Jelly, Madeira, 95
Jelly Puffs, 92
Jelly, Quince, 118
Jelly, Raspberry, 120
Jelly, Strawberry, 94
Journey Cake, 74
Jumbles, Common, 103
Jumbles, Good, 102
Jumbles, Ginger, 145
K.
Kidneys, 39
Kisses, 106
L.
Lady Fingers, 105
Lamb with Peas, To stew, 36
Lemonade, 148
Lemon Cake, 101
Lemon Cream, 91
Lemon Juice, To keep, 130
Lemon Peel, To preserve, 142
Lemon Pudding, 82
Lima Beans, 58
Limes, To preserve, 123
Liver, 39
Loaf Cake, 104
Lobsters, To boil, 22
Lobster Sauce, 27
Lobsters, Stewed, 22
M.
Macaroni, 50
Macaroni with Cream, 51
Macaroni, Italian, 51
Macaroni Pudding, 87
Macaroons, 102
Mackerel, To boil, 21
Mangoes, To pickle, 124
Marmalade, Peach, 117
Marmalade, Quince, 118
Mead, 132
Melted Butter, 26
Merang aux Pomme, in Paste, 83
Merang aux Pomme, with Cream, 83
Merangues, 103
Mince Pies, 77
Mint Sauce, 27
Mock Turtle Soup, 14
Mock Turtle or Calf’s Head, 34
Muffins, Mush, 73
Muffins, Quick, 73
Muffins, Rice, 73
Muffins, Risen, 70
Mullagatawny Soup, 15
Munsey Pudding, 80
Mush, To make, 74
Mush Rolls, 69
Mushrooms, To pickle, 126
Mushrooms, To stew, 64
Mushroom Sauce, 27
Mutton, To hash, 139
Mutton, To roast a Loin of, 36
Mutton, To roast a Leg of, 36
Mutton, To boil a Breast of, 37
Mutton, To boil a Leg of, 38
Mutton, To salt a Leg of, 37
Mutton, To stew, 38
Mutton with Mushrooms, To stew, 38
Mutton like Venison, To dress, 37
Mutton like Venison, To stew, 39
Mutton Broth, 12
Mutton Chops, 37
Mutton Chops like Venison, 38
Mutton Steaks, 37
N.
Nasturtions, To pickle, 125
Noodles for Soup, 49
O.
Ochras for Winter, To dry, 62
Ochra Soup, 15
Ointment for Mortification, 143
Omelet, 54
Omelet Souffle, 54
Omelette with Cheese, 52
Omelette with Oysters, 52
Onions, To cook, 63
Onion Sauce, 27
Onions, To pickle, 124
Orange Pudding, 80
Oranges, A fancy dish of, 82
Orange Peel, To preserve, 144
Orgeat, 130
Ox Tail Soup, 14
Oysters, Broiled, 22
Oyster Fritters, 24
Oysters, Pickled, 23
Oyster Pie, 23
Oyster Plant or Salsify, 55
Oysters, Roasted, 23
Oyster Sauce, 26
Oysters, Scalloped, 24
Oyster Soup, 13, 136
Oysters, Stewed, 23
P.
Pancakes, 86
Parsnips, 55
Partridges, 49
Peaches, To preserve, 116
Peaches in Brandy, To preserve, 117
Peach Cheese, 95
Peach Dumplings, 85
Peach Ice, 92
Peach Marmalade, 117
Peaches, Spiced, 119
Peaches like Figs, To dry, 123
Peas, 58
Pea Soup, 16
Pears, 118
Perch, To fry, 21
Pepper Sauce, 28
Pepper-pot, 49
Peppers, To pickle, 125
Pheasants, To roast, 48
Piccalille, 127
Pickles, 124
Pie, Blackberry, 77
Pie, Currant, 77
Pies, Mince, 77
Pies, Peach, 78
Pies, Rhubarb, 77
Pig, To roast, 40
Pig’s Feet, To fry, 40
Pig’s Feet, To souse, 41
Pig’s Head, 40
Pigeons, 49
Pignolattis, 140
Pine Apples, 121
Pine Apple Preserves, 123
Plums, 119
Plums, Green Gage, 121
Plums, Magnum Bonum, 121
Poison, For, 152
Polenta, To make, 50
Pone, Lightened, 74
Pork, To roast, 40
Potatoes, To boil, 55
Potatoes, To fry, 56
Potatoes, To stew, 56
Potatoes, Mashed, 56
Potatoes, To roast, 57
Potato Cakes, 75
Potato Rolls, 72
Potato Puffs, 114
Preserves, 116
Preserves, Pine Apple, 123
Pudding, Almond, 88
Pudding, Apple, 98
Pudding, Arrow Root, 80
Pudding, Bird’s Nest, 98
Pudding, Bread, 79
Pudding, Cocoanut, 79
Pudding, Corn Starch, 87
Pudding, Cottage, 140
Pudding, Cream, 78
Pudding, Custard, 98
Pudding, Farina, 87
Pudding, Flour (baked,) 86
Pudding, Flour (boiled,) 98
Pudding, Green Corn, 99
Pudding, Indian, 78
Pudding, Lemon, 82
Pudding, Macaroni, 87
Pudding, Munsey, 80
Pudding, Orange, 80
Pudding, Peach, 81
Pudding, Plum, 81
Pudding, Poor Man’s, 79
Pudding, Pumpkin, 82
Pudding, Quick, 86
Pudding, Rice, 78, 87
Pudding, Rice (Jersey,) 80
Pudding, Rice (boiled,) 88
Pudding, Sago, 79
Pudding, Sponge Cake, 80
Pudding, Sweet Potato, 81
Pudding, Tapioca, 79
Pudding, Transparent, 97
Pudding, Vermicelli, 87
Puff Paste, 75, 76
Puffs, French, 92
Puffs, Jelly, 92
Puffs, Potato, 114
Punch, Cream of Tartar, 148
Punch, Roman, 137
Q.
Queen Cake, 102
Quinces, 117
Quince Jelly, 118
Quince Marmalade, 118
R.
Rabbits, To fry, 48
Rabbits, To stew, 48
Raspberry Cream, 91, 95
Raspberry Jam, 120
Raspberry Vinegar, 130
Rennet, To prepare, 25
Rice Flour Fritters, 88
Rice Gruel, 147
Rice Milk, 88
Rice Pudding, 78, 80, 87, 88
Rice Sponge Cake, 106
Rock Fish, To boil, 21
Rock Fish, To fry, 21
Rolls, Bread, 69
Rolls, Mush, 69
Rolls, Potato, 72
Rolls, Twist, 70
Rologee, 39
Rose Brandy, 129
Rusks, 109
Rusks, (Common,) 115
S.
Sago, 148
Salad, To dress, 54
Salad, Chicken, 51
Sally Lunn, 72
Salmon, To boil, 20
Salmon, To pickle, 20
Salsify or Oyster Plant, 55
Sauce, Venison, 29
Sauce, Wine, 28
Sausage Meat, To make, 43
Scrapple, To make, 41
Sea Bass, 19
Sea Kale, 65
Seed Cake, 104
Shad, To bake, 17
Shad, To broil, 18
Shad, Potted, 138
Shavings, 100
Sheep’s Head, To boil, 19
Slaw, Cold, 64
Slaw, Hot or Cold, 64
Smearcase, or Cottage Cheese, 25
Smelts, To fry, 21
Snipe or Woodcock, To roast, 48
Snow, A dish of, 141
Soda Cakes, 70
Soup, Clam, 135
Soup, Egg, 135
Soup, Oyster, 136
Soup, Turtle, 134
Soup, Veal, 12
Soup, Vegetable, 148
Soup for the Sick, 136
Spanish Olio, 50
Spice Nuts, 145
Spinach, 57
Sponge Cake, 105, 140
Sponge Cake in form of a Ham, 93
Sponge Cake, Custard, 83
Sponge Cake, Rice, 106
Spruce Beer, 132
Squashes, 63
Sting of a Bee, or Wasp, 152
Stock for Soups and Gravy, 138
Strawberries, To preserve, 121
Strawberry Jam, 121
Strawberry Jelly, 94
Strawberry Whips, 84
Sturgeon, To boil, 19
Succotash, 138
Sugar, To clarify, 94
Sugar Drops, 139
Sweet Breads, 35
Sweet Breads, To stew, 139
Sweet Breads, To roast, 139
Sweet Breads and Oyster Pie, 35
Sweet Potatoes, To fry, 57
Sweet Potatoes, To boil, 57
Syllabub, 141
T.
Tamarind Water, 147
Tea, To make, 66
Tea, Balm, 150
Terrapins, 24, 136
Throat, For a Sore, 152
Toast Water, 148
Toast, Milk, 150
Toddy, Apple, 137
Tomatoes, To stew, 60, 61
Tomatoes, To broil, 61
Tomatoes, To bake, 61, 62
Tomatoes and Ochras, 62
Tomatoes, To pickle, 125
Tomatoes, To pickle green, 126
Tomatoes, To preserve green, 118
Trifle, 89
Tripe, To fry, 25
Trout, 19
Turbot, 18
Turkey, To roast, 44
Turkey, To boil, 45
Turnips, 55
Turtle Soup, 134
V.
Veal, 33
Veal, To stew, 34
Veal, To roast a Loin of, 33
Veal, To bake a Fillet of, 34
Veal Cutlets, 34
Veal Gravy, 29
Veal Potpie, 137
Veal Soup, 12
Vegetables for Winter, To keep, 64
Venison Sauce, 29
Vinegar, Celery, 28
Vinegar, Raspberry, 130
W.
Wafers, 106
Waffles, Quick, 73
Water Melon Rinds, 122
Whips, 89
White Cake, 107
Wild Cherry Brandy, 129
Windows, To wash, 151
Wine, Elderberry, 129
Wine Sauce, 28
Wine Whey, 147
Woodcock, or Snipe, To roast, 48
Y.
Yeast, 67
* * * * * *
Transcriber’s note:
Inconsistent spelling and hyphenation are as in the original.