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A New System of Domestic Cookery

by Maria Eliza Rundell

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  1. 1New System of Domestic Cookery, Formed Upon Principles of Economy,…
  2. 2Advertisement
  3. 3Table of Contents
  4. 4Fish
  5. 5To Stew Lamprey, as at Worcester
  6. 6Eel Pye
  7. 7Spitchcock Eels
  8. 8Fried Eels — Boiled Eels
  9. 9Eel Broth — Collared Eels
  10. 10Perch and Tench — Mackerel
  11. 11To Pickle Mackerel, Called Caveach
  12. 12To Bake Pike
  13. 13Salmon to Boil
  14. 14Salmon to Pickle · Salmon to Broil — Salmon to Pot
  15. 15Salmon to Dry
  16. 16Lobsters to Pot
  17. 17Another Way, as at Wood’s Hotel
  18. 18Stewed Lobster, as a Very High Relish
  19. 19Lobster Pie
  20. 20Curry of Lobsters or Prawns — Buttered Lobsters
  21. 21Hot Crab
  22. 22To Dress Red Herrings
  23. 23Baked Herrings or Sprats
  24. 24To Smoke Herrings
  25. 25Fried Herrings · Broiled Herrings — Soals
  26. 26Stewed Soals, and Carp — Soals, in the Portuguese Way
  27. 27Stuffing for Soals Baked
  28. 28Soal, Cod, or Turbot Pie: Another Sort of Stuffing
  29. 29An Excellent Way of Dressing a Large Plaice, Especially If There Be…
  30. 30To Fry Smelts
  31. 31Boiled Carp — Cod’s Head and Shoulders
  32. 32Crimp Cod — Cod Sounds Boiled
  33. 33Cod Sounds Ragout
  34. 34Curry of Cod
  35. 35Fish Pie
  36. 36Haddock — Oysters to Stew
  37. 37Scalloped Oysters
  38. 38Oyster Patties or Small Pie
  39. 39Fried Oysters, to Garnish Boiled Fish
  40. 40To Pickle Oysters
  41. 41Another Way
  42. 42Stuffing for Pike, Haddock, &c.
  43. 43Sprats
  44. 44To Dress Fresh Sturgeon
  45. 45Thornback, or Skate · Crimp Skate — Maids
  46. 46Observations on Dressing Fish
  47. 47An Excellent Imitation of Sturgeon
  48. 48On Dressing Meats
  49. 49To Keep Venison
  50. 50Venison
  51. 51To Make a Pasty of Beef or Mutton, to Eat as Well as Venison
  52. 52Haunch, Neck and Shoulders of Venison — Stewed Shoulder
  53. 53To Prepare Venison for Pasty
  54. 54Venison Pasty
  55. 55An Imitation of Venison Pasty
  56. 56Hashed Venison
  57. 57Beef or Pork, to Be Salted for Eating Immediately
  58. 58Beef Alamode
  59. 59Stewed Rump of Beef
  60. 60Stewed Brisket
  61. 61To Salt Beef Red, Which Is Extremely Good to Eat Fresh From the Pic…
  62. 62Pressed Beef
  63. 63Hunter’s Beef
  64. 64Collared Beef
  65. 65Beefsteak and Oyster Sauce
  66. 66Staffordshire Beefsteaks
  67. 67Italian Beefsteaks
  68. 68Beef Collop
  69. 69Beefsteak Pudding
  70. 70Beefsteak Pie
  71. 71Baked Beefsteak Pudding
  72. 72Podovies, or Beef Patties
  73. 73Beef Palates
  74. 74Beef Cakes for Side Dish of Dressed Meat
  75. 75Potted Beef
  76. 76Another Way
  77. 77Hessian Soup and Ragout
  78. 78The Ragout
  79. 79Stewed Oxcheek Plain
  80. 80To Dress an Oxcheek Another Way
  81. 81Marrow Bones — To Dress the Inside of a Cold Sirloin of Beef
  82. 82Fricassee of Cold Roast Beef
  83. 83To Dress Cold Beef That Has Not Been Done Enough, Called Beef Olives
  84. 84To Dress Ditto, Called Sanders
  85. 85To Dress Ditto, Called Cecils
  86. 86Minced Beef
  87. 87Hashed Beef
  88. 88To Preserve Suet a Twelvemonth
  89. 89Round of Beef
  90. 90To Roast Tongue and Udder
  91. 91To Pickle Tongues for Boiling
  92. 92Another Way
  93. 93Beef Heart — Tripe
  94. 94Bubble and Squeak
  95. 95Stewed Tongue
  96. 96An Excellent Mode of Doing Tongues to Eat Cold
  97. 97Leg of Veal
  98. 98Knuckle
  99. 99Cutlets Maintenon
  100. 100Cutlets Another Way
  101. 101Another Way
  102. 102Collops Dressed Quick
  103. 103Another Way
  104. 104Veal Collops
  105. 105Scollops of Cold Veal or Chicken
  106. 106Scotch Collops
  107. 107Kidney
  108. 108To Pot Veal or Chicken With Ham
  109. 109Neck of Veal
  110. 110Breast of Veal
  111. 111Rolled Breast of Veal
  112. 112Shoulder of Veal
  113. 113Different Ways of Dressing Calf’s Head
  114. 114Hashed Calf’s Head
  115. 115Mock Turtle
  116. 116A Cheaper Way
  117. 117Forcemeat as for Turtle, at the Bush, Bristol
  118. 118Another Forcemeat, for Balls or Patties
  119. 119Another Mock Turtle
  120. 120Another Ditto
  121. 121Calf’s Head Pie
  122. 122Calf’s Head Fricasseed
  123. 123Veal Patties
  124. 124Fricandeau
  125. 125Sorrel Sauce
  126. 126Veal Olives
  127. 127Calf’s Liver — Roasted
  128. 128Sweetbreads
  129. 129Sweetbread Ragout
  130. 130Veal Sausages
  131. 131To Make Excellent Meat of a Hog’s Head
  132. 132To Scald a Sucking Pig
  133. 133To Roast a Sucking Pig
  134. 134Pettitoes
  135. 135Porker’s Head Roasted
  136. 136Pig’s Cheek for Boiling
  137. 137Collared Head
  138. 138To Roast a Leg of Pork
  139. 139To Boil a Leg of Pork
  140. 140Different Ways of Dressing Pig’s Feet and Ears
  141. 141Feet and Ears Fricasseed
  142. 142Jelly of Feet and Ears
  143. 143Pork Steaks
  144. 144To Cure Hams. First Way
  145. 145Another Way. Second Way
  146. 146Another Way. Third Way
  147. 147Another Way, That Gives a High Flavour. Fourth Way
  148. 148A Method of Giving a Still Higher Flavour
  149. 149Hogs’ Cheeks to Dry
  150. 150To Dress Hams
  151. 151The Manner of Curing Wiltshire Bacon
  152. 152To Pickle Pork
  153. 153Sausages
  154. 154An Excellent Sausage to Eat Cold
  155. 155Spadbury’s Oxford Sausages
  156. 156Black Puddings
  157. 157Black Puddings Another Way
  158. 158White Hogs’ Puddings
  159. 159Hogs’ Lard
  160. 160Pig’s Harslet
  161. 161Loins and Necks of Pork, Roast — Rolled Neck
  162. 162Excellent Bacon
  163. 163Harrico
  164. 164Mutton Pie
  165. 165Mutton and Potatoe Pie
  166. 166Mutton Pudding
  167. 167Mutton Sausages
  168. 168Mutton Steaks
  169. 169Mutton Collops
  170. 170Lamb Steaks
  171. 171Shoulder of Mutton Boiled With Oysters
  172. 172Breast of Mutton
  173. 173Rolled Loin of Mutton
  174. 174Steaks of Mutton, or Lamb and Cucumbers
  175. 175An Excellent Hotch Potch
  176. 176Another Hotch Potch — Mutton Ham
  177. 177Mutton Cutlets in the Portuguese Way
  178. 178Lamb
  179. 179Lamb’s Head and Hinge
  180. 180Fore Quarter of Lamb · Lamb’s Fry — Turkey to Boil
  181. 181Turkey to Roast
  182. 182Pulled Turkey
  183. 183Turkey Patties
  184. 184Pheasants and Partridges
  185. 185Potted Partridge
  186. 186A Very Economical Way of Potting Birds
  187. 187To Clarify Butter for Potted Things
  188. 188Fowls — Ditto Roasted
  189. 189To Boil Fowl With Rice
  190. 190Fricassee of Chickens
  191. 191Another White Sauce, More Easily Made
  192. 192Davenport Fowls
  193. 193To Pull Chicken
  194. 194Chicken Pie
  195. 195The Forcemeat for Pies of Fowls of Any Kind
  196. 196Chicken Curry
  197. 197Another Curry, and More Quickly Made
  198. 198Grouse — To Pot Grouse, or Moor Game
  199. 199To Roast Widgeon, Duck, Teal, or Moorhen
  200. 200Duck to Boil
  201. 201Duck Pie
  202. 202Goose to Roast
  203. 203Green Goose Pie
  204. 204Giblet Pie
  205. 205Stewed Giblets — Stewed Pigeons
  206. 206Another Way — To Pickle Pigeons
  207. 207Pigeons in Jelly
  208. 208Potted Pigeons
  209. 209Pigeon Pie
  210. 210Broiled Pigeons · Roast Pigeons — Parsley Pie
  211. 211Potatoe Pasty
  212. 212Turnip Pie
  213. 213Shrimp Pie. Excellent
  214. 214Cornish Pies
  215. 215Fish Pie
  216. 216To Prepare Meat or Fowls for Raised Pies
  217. 217Hares
  218. 218To Jug an Old Hare
  219. 219Hare Soup. See Soups
  220. 220Potted Hare
  221. 221Broiled Hare and Hashed
  222. 222Rabbits
  223. 223To Make Rabbit Taste Much Like Hare
  224. 224Potted Rabbit
  225. 225Soups
  226. 226Turnip Soup
  227. 227Old Peas Soup
  228. 228Green Peas Soup
  229. 229Gravy Soup
  230. 230A Rich White Soup
  231. 231A Plainer White Soup
  232. 232An Excellent Soup
  233. 233Carrot Soup
  234. 234Onion Soup
  235. 235Vegetable Soup
  236. 236Another Vegetable Soup
  237. 237Spinach Soup
  238. 238Scotch Leek Soup
  239. 239Hare Soup
  240. 240Scotch Mutton Broth
  241. 241Soups Under the Articles of Their Respective Meats — Ox Rump Soup
  242. 242Soup A-la-sap
  243. 243Crawfish or Prawn Soup
  244. 244Portable Soup. A Very Useful Thing
  245. 245Clear Gravy
  246. 246To Draw Gravy That Will Keep a Week
  247. 247A Rich Gravy
  248. 248Jelly to Cover Cold Fish
  249. 249Cullis, or Brown Sauce
  250. 250Veal Gravy
  251. 251Bechamel or White Sauce
  252. 252Sauce for Wild Fowl
  253. 253Another for the Same, or Ducks
  254. 254Sauce Robart for Rumps or Steaks
  255. 255An Excellent Sauce for Carp or Boiled Turkey
  256. 256Sauce for Cold Fowl or Partridge
  257. 257Vinagret for Cold Fowl or Meat — Benton Sauce for Hot or Cold Roast…
  258. 258To Melt Butter
  259. 259Lobster Sauce
  260. 260Another Way
  261. 261Shrimp Sauce
  262. 262Anchovy Sauce
  263. 263Fish Sauce Without Butter
  264. 264Lemon Sauce · Liver Sauce — A Very Good Sauce, Especially to Hide t…
  265. 265Egg Sauce — Buttered Eggs
  266. 266Onion Sauce
  267. 267Oyster Sauce
  268. 268Bread Sauce
  269. 269Little Eggs for Pies or Turtles
  270. 270Fish Sauce A-la-Craster
  271. 271A Very Fine Fish Sauce
  272. 272Camp Vinegar
  273. 273Lemon Pickle
  274. 274Shalot Vinegar
  275. 275Essence of Anchovies
  276. 276Mushroom Catsup
  277. 277Mushroom Catsup, Another Way
  278. 278Walnut Catsup of the Finest Sort
  279. 279Cockle Catsup
  280. 280Mushroom Powder
  281. 281To Dry Mushrooms
  282. 282Sugar Vinegar
  283. 283Gooseberry Vinegar
  284. 284Wine Vinegar
  285. 285Kitchen Pepper
  286. 286Browning, to Colour and Flavour Made Dishes
  287. 287To Make Sprats Taste Like Anchovies
  288. 288To Keep Anchovies When the Liquor Dries · To Keep Capers — To Make…
  289. 289Another Way for Immediate Use
  290. 290Pickles
  291. 291English Bamboo, to Pickle
  292. 292Melon Mangoes
  293. 293Pickled Onions
  294. 294Cucumbers and Onions Sliced
  295. 295Pickled Sliced Cucumbers, Another Way
  296. 296Young Cucumbers
  297. 297To Pickle Walnuts
  298. 298Nasturtions, for Capers
  299. 299An Excellent Way to Pickle Mushrooms, to Preserve the Flavour
  300. 300Red Cabbage
  301. 301To Stew Green Peas
  302. 302To Stew Cucumbers
  303. 303Another Way
  304. 304Stewed Onions
  305. 305Roast Onions — Stewed Celery
  306. 306Cauliflower in White Sauce
  307. 307Spinach
  308. 308French Way
  309. 309Stewed Red Cabbage
  310. 310Stewed Mushrooms
  311. 311Stewed Sorrel for Fricandeau, and Roast Meat
  312. 312Stewed Carrots
  313. 313Stewed Old Peas
  314. 314French Sallad
  315. 315Lobster Sallad
  316. 316To Boil Potatoes
  317. 317To Broil Potatoes
  318. 318To Roast Potatoes · To Fry Potatoes — To Mash Potatoes
  319. 319To Mash Parsnips — To Keep Green Peas
  320. 320Another Way, as Practised in the Emperor of Russia’s Kitchen
  321. 321To Preserve French Beans, to Eat in the Winter
  322. 322To Boil Vegetables Green
  323. 323Small Dishes for Supper, &c.
  324. 324Orange Butter
  325. 325Forcemeat for Patties, Balls or Stuffing
  326. 326Fried Patties
  327. 327Oyster Patties
  328. 328Lobster Patties
  329. 329Sweet Patties
  330. 330Patties Resembling Mincepies
  331. 331Mincepie
  332. 332Mincepies, Without Meat
  333. 333Lemon Mincepies
  334. 334Egg Mincepies
  335. 335Savory Rice
  336. 336Buttered Rice
  337. 337Rice Boiled to Eat With Curry or Roast Meats
  338. 338Omlet
  339. 339Ramakins
  340. 340Bacon Fraise
  341. 341Rich Puff Paste
  342. 342A Less Rich Paste
  343. 343German Puffs Another Way
  344. 344Excellent Short Crust
  345. 345Another
  346. 346Light Paste for Tarts and Cheesecakes
  347. 347A Very Fine Crust for Orange Cheesecakes or Sweetmeats, When to Be…
  348. 348Raised Crust for Custards or Fruit
  349. 349Raised Crust for Meatpies or Fowls, &c.
  350. 350Crust for Venison Pastry
  351. 351Rice Pastry
  352. 352Potatoe Pastry
  353. 353Puddings
  354. 354Sago Pudding
  355. 355Bread and Butter Pudding
  356. 356Orange Pudding
  357. 357Another Orange Pudding
  358. 358Another
  359. 359An Excellent Lemon Pudding
  360. 360A Very Fine Amber Pudding
  361. 361Baked Apple Pudding
  362. 362Oatmeal Pudding
  363. 363Dutch Pudding or Souster
  364. 364A Dutch Rice Pudding
  365. 365Light, or German Puddings
  366. 366Little Bread Puddings
  367. 367Puddings in Haste
  368. 368New College Puddings
  369. 369Oxford Dumplings
  370. 370Brown Bread Pudding
  371. 371Boiled Bread Pudding
  372. 372Another, and Richer Bread Pudding
  373. 373Batter Pudding
  374. 374Batter Pudding With Meat
  375. 375Rice Small Puddings
  376. 376Plain Rice Pudding
  377. 377Rice Pudding With Fruit
  378. 378Baked Rice Pudding — Another, for the Family
  379. 379A George Pudding
  380. 380Rice Piecrust
  381. 381Potatoe Pudding With Meat
  382. 382Steak, or Kidney Pudding
  383. 383Suet Puddings
  384. 384Suet Dumplings — Apple, Currant, or Damson Dumplings or Pudding
  385. 385Snowball
  386. 386Hunter’s Pudding
  387. 387Common Plumb Pudding
  388. 388Custard Pudding
  389. 389A Rich Rice Pudding
  390. 390Millet Pudding
  391. 391An Excellent Plain Potatoe Pudding
  392. 392Carrot Pudding
  393. 393An Excellent Apricot Pudding
  394. 394Baked Gooseberry Pudding
  395. 395A Green Bean Pudding
  396. 396Baked Almond Pudding
  397. 397Shelford Pudding
  398. 398Brandy Pudding
  399. 399Buttermilk Pudding
  400. 400Curd Puddings, or Puffs
  401. 401Boiled Curd Pudding
  402. 402Small Almond Puddings
  403. 403Excellent Light Puffs
  404. 404Pippin Pudding
  405. 405Yorkshire Pudding
  406. 406A Quick Made Pudding
  407. 407Yeast or Suffolk Dumplings
  408. 408Russian Seed, or Ground Rice Pudding
  409. 409Observations on Making Puddings
  410. 410Sweet Dishes
  411. 411Lent Potatoes
  412. 412Rice Flummery
  413. 413Curds and Cream
  414. 414Another Way
  415. 415London Syllabub
  416. 416Staffordshire Syllabub
  417. 417Devonshire Junket — A Very Fine Somersetshire Syllabub
  418. 418Sack Cream
  419. 419A Froth to Set on Cream, Custard, or Trifle, Which Looks and Eats Well
  420. 420Floating Island
  421. 421Another Way
  422. 422Everlasting, or Solid Syllabubs
  423. 423Yellow Lemon Cream, Without Cream
  424. 424White Ditto — Lemon Cream
  425. 425An Excellent Cream
  426. 426Blancmange or Blamange
  427. 427Dutch Flummery
  428. 428Calf’s Feet Jelly
  429. 429Another Sort
  430. 430Orange Jelly
  431. 431Hartshornjelly
  432. 432Imperial Cream
  433. 433A Cream
  434. 434Cheap, and Excellent Custards
  435. 435Richer Custard
  436. 436Almond Cream
  437. 437Brandy Cream
  438. 438Snow Cream
  439. 439A Pretty Supper Dish
  440. 440Wine Roll
  441. 441An Excellent Trifle
  442. 442Burnt Cream
  443. 443Rice and Sago Milks
  444. 444Lemon Honeycomb
  445. 445Coffee Cream. Much Admired
  446. 446Orange Fool
  447. 447Gooseberry Fool
  448. 448Apple Fool — Raspberry Cream
  449. 449Flummery
  450. 450To Butter Oranges
  451. 451Buttered Orange Juice
  452. 452Stewed Pears
  453. 453Baked Pears
  454. 454Dried Apples, or Pears
  455. 455Black Caps
  456. 456Stewed Golden Pippins
  457. 457Red Apples in Jelly
  458. 458Apple Jelly, to Serve to Table
  459. 459Another
  460. 460To Prepare Apples for Puffs
  461. 461Pippin Tarts
  462. 462Apple Marmalade
  463. 463Codlins to Scald
  464. 464Different Ways of Dressing Cranberries
  465. 465Cranberry Jelly
  466. 466Cranberry and Rice Jelly
  467. 467Prune Tart
  468. 468To Fill Preserved Oranges. Corner Dish
  469. 469Orange Tart
  470. 470Codlin Tart
  471. 471Cherry Pie — Rhubarb Tart
  472. 472Currant and Raspberry — Applepie
  473. 473Puffs of Any Sort of Fruit
  474. 474A Tansey
  475. 475Pancakes of Rice
  476. 476Common Pancakes
  477. 477Irish Pancakes
  478. 478Fine Pancakes, Fried Without Butter, or Lard
  479. 479Bockings
  480. 480A Fraise
  481. 481Fritters
  482. 482Spanish Fritters
  483. 483Potatoe Fritters
  484. 484Cheesecakes
  485. 485A Plainer Sort
  486. 486Cheesecakes, Another Way
  487. 487Lemon Cheesecakes
  488. 488Another Lemon Cheesecake
  489. 489Orange Cheesecakes
  490. 490Potatoe Cheesecakes
  491. 491Almond Cheesecakes
  492. 492Fruits, to Keep
  493. 493To Preserve Gooseberries
  494. 494Another Way
  495. 495Another Way
  496. 496To Keep Currants
  497. 497To Keep Codlins for Several Months
  498. 498To Keep Damsons for Winter Pies
  499. 499Another Way
  500. 500Another Way
  501. 501Observations on Sweetmeats
  502. 502To Clarify Sugar
  503. 503To Dry Cherries, With Sugar
  504. 504To Dry Cherries Without Sugar
  505. 505Excellent Sweetmeats for Tarts, When Fruit Is Plentiful
  506. 506Currantjelly, Red or Black
  507. 507Raspberry Jam
  508. 508Raspberry Jam Another Way
  509. 509Raspberry Jelly, for Ices or Creams — Raspberry Cakes
  510. 510Apricot Cheese
  511. 511Apricots or Peaches in Brandy
  512. 512Cherries in Brandy
  513. 513To Prepare Oranges to Put Into Orange Puddings
  514. 514To Dry Apricots in Half
  515. 515To Preserve Apricots in Jelly
  516. 516Applejelly for the Above, or Any Sort of Sweetmeats
  517. 517To Preserve Green Apricots
  518. 518To Preserve Strawberries Whole
  519. 519Another Way
  520. 520Cherry Jam
  521. 521Orange Marmalade
  522. 522Quince Marmalade
  523. 523To Dry Cherries; the Best Way
  524. 524Gooseberry Jam, for Tarts
  525. 525Another
  526. 526White Gooseberry Jam
  527. 527Barberries for Tartlets
  528. 528Barberry Drops
  529. 529Ginger Drops, a Good Stomachic
  530. 530Peppermint Drops
  531. 531Lemon Drops
  532. 532A Beautiful Red, to Stain Jellies, Ices or Cakes
  533. 533Damson Cheese
  534. 534Biscuit of Fruit
  535. 535Magnum Bonum Plums. Excellent as a Sweetmeat, or in Tarts, Though V…
  536. 536To Preserve Grapes in Brandy
  537. 537Gooseberry Hops
  538. 538A Carmel Cover for Sweetmeats
  539. 539Transparent Marmalade
  540. 540To Preserve Oranges or Lemons in Jelly
  541. 541Orange Chips
  542. 542Orange Cakes
  543. 543To Preserve Morella Cherries
  544. 544To Keep Lemonjuice
  545. 545Ice Waters
  546. 546Currant, or Raspberry Water Ice — Ice Creams
  547. 547Brown Bread Ice — To Make the Ice
  548. 548Icing for Tarts
  549. 549Icing for Cakes
  550. 550Cakes
  551. 551Plumcake
  552. 552Another Plumcake
  553. 553A Very Fine Cake
  554. 554An Excellent and Less Expensive Cake
  555. 555A Very Good Common Cake
  556. 556A Cheap Seed Cake
  557. 557Another
  558. 558Common Bread Cake
  559. 559A Good Pound Cake
  560. 560Queen Cakes
  561. 561Queen Cakes, Another Way
  562. 562A Common Cake
  563. 563Shrewsbury Cakes
  564. 564Little White Cakes
  565. 565Tea Cakes
  566. 566Little Short Cakes
  567. 567Very Good Common Plum Cakes
  568. 568Benton Tea Cakes
  569. 569Another Sort, as Biscuit
  570. 570Another Sort
  571. 571Hard Biscuit
  572. 572Flat Cakes, That Will Keep Long in the House Good
  573. 573Plain and Very Crisp Biscuit
  574. 574Little Plumcakes, to Keep Long
  575. 575Rusks
  576. 576A Biscuit Cake
  577. 577Cracknuts
  578. 578Water Cakes
  579. 579Cracknels
  580. 580Rice Cake
  581. 581Another Rice Cake
  582. 582Sponge Cake
  583. 583Another, Without Butter
  584. 584Macaroons
  585. 585Wafers
  586. 586Tunbridge Cakes
  587. 587Gingerbread
  588. 588Another Sort
  589. 589To Make a Good Gingerbread, Without Butter
  590. 590A Good Plain Bun, That May Be Eaten With or Without Toasting and Bu…
  591. 591Richer Buns
  592. 592Muffins
  593. 593French Rolls
  594. 594Brentford Rolls
  595. 595Excellent Rolls
  596. 596Potatoe Butter
  597. 597Yorkshire Cake
  598. 598French Bread
  599. 599To Make Yeast
  600. 600Another Way
  601. 601To Preserve Yeast
  602. 602To Pot Cheese
  603. 603To Roast Cheese, to Come Up After Dinner
  604. 604To Poach Eggs
  605. 605Dairy
  606. 606To Scald Cream
  607. 607Buttermilk
  608. 608To Cure Mawskins for Rennet
  609. 609Cream Cheese
  610. 610Another
  611. 611Another Sort
  612. 612Rush Cream Cheese
  613. 613Another Way
  614. 614To Brew Very Fine Welsh Ale
  615. 615Strong Beer, or Ale
  616. 616Excellent Table Beer
  617. 617To Refine Beer, Ale, Wine, or Cider
  618. 618To Make Excellent Coffee. See Among Sick Cookery
  619. 619Another Way
  620. 620Lemonade. To Be Made a Day Before Wanted
  621. 621Another Way
  622. 622Raspberry Vinegar
  623. 623Raspberry Wine
  624. 624Raspberry, or Currant Wine
  625. 625Imperial
  626. 626Excellent Gingerwine
  627. 627Another for Gingerwine
  628. 628Alderwine
  629. 629White Alderwine; Very Much Like Frontiniac
  630. 630Clary Wine
  631. 631A Rich and Pleasant Wine
  632. 632Raisinwine, With Cider
  633. 633Raisinwine, Without Cider
  634. 634Ratafia
  635. 635Raspberry Brandy
  636. 636Verder, or Milkpunch
  637. 637Norfolkpunch
  638. 638White Currant Shrub
  639. 639A Great Restorative
  640. 640Another
  641. 641Another
  642. 642Another Most Pleasant Draught
  643. 643A Very Nourishing Veal Broth
  644. 644A Clear Broth That Will Keep Long
  645. 645Dr. Ratcluff’s Restorative Porkjelly
  646. 646Beef Tea
  647. 647Broth of Beef, Mutton, and Veal
  648. 648Two Ways of Preparing a Chicken
  649. 649Chicken Broth
  650. 650Shank Jelly
  651. 651Eel Broth
  652. 652Tench Broth — A Quick Made Broth
  653. 653Calf’s Feet Broth
  654. 654Another
  655. 655Panada; Made in Five Minutes
  656. 656Another
  657. 657Another
  658. 658Barleywater
  659. 659Common Barleywater
  660. 660A Very Agreeable Drink — Lemon Water; a Delightful Drink
  661. 661Apple Water
  662. 662Raspberry Vinegarwater. See Page 240 — Toast and Water
  663. 663Orangeade, or Lemonade
  664. 664Orgeat
  665. 665Milkporridge — French Milkporridge
  666. 666Caudle
  667. 667Another Caudle
  668. 668Rice Caudle
  669. 669Cold Caudle
  670. 670A Refreshing Drink in a Fever
  671. 671Another Drink
  672. 672Another Drink
  673. 673A Most Pleasant Drink
  674. 674Whey — White Wine Whey
  675. 675Vinegar and Lemon Wheys — Eggwine
  676. 676Chocolate
  677. 677To Make Coffee
  678. 678Coffee Milk
  679. 679Ground Rice Milk — Tapioca Jelly
  680. 680Sago
  681. 681Sago Milk
  682. 682Arrowroot Jelly
  683. 683A Flour Caudle
  684. 684A Rice Caudle
  685. 685Gloucester Jelly
  686. 686Mulled Wine
  687. 687Asses’ Milk
  688. 688Artificial Asses’ Milk
  689. 689Another — Another
  690. 690Buttermilk, With Bread or Without — Dr. Boerhaave’s Sweet Buttermilk
  691. 691When the Stomach Will Not Receive Meat
  692. 692Saloop
  693. 693A Baked Soup
  694. 694The Following Is an Excellent Soup for the Weakly
  695. 695Sago
  696. 696Caudle for the Sick and Lying in
  697. 697Useful Directions to Give to Servants
  698. 698Floorcloths
  699. 699To Clean Floorcloths
  700. 700To Take the Black Off the Bright Bars of Polished Stoves in a Few M…
  701. 701The Mixture
  702. 702To Clean the Back of the Grate; the Inner Hearth; and of Castiron S…
  703. 703Another Way to Clean Castiron, and Black Hearths
  704. 704To Preserve Irons From Rust
  705. 705To Clean Tin Covers, and Patent Pewter Porterpots
  706. 706To Take Rust Out of Steel
  707. 707To Clean Stone Stairs and Halls
  708. 708To Clear Paperhangings
  709. 709To Clean Paint
  710. 710To Clean Lookingglasses — To Preserve Gilding, and Clean It
  711. 711To Clean Plate
  712. 712To Give a Fine Colour to Mahogany
  713. 713To Dust Carpets and Floors
  714. 714To Clean Carpets
  715. 715To Take Stains Out of Marble
  716. 716To Clean Calico Furniture, When Taken Down for the Summer
  717. 717To Preserve Furs and Woollen From Moth

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