Miss Leslie's Complete Cookery

About this eBook

Author

Leslie, Eliza, 1787-1858

Title

Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches

Credits

Produced by Julia Miller, Gemma J. Wright and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 60025

Release Date

July 31, 2019

Copyright

Public domain in the USA.

Contents

1. 1.Miss Leslie's Complete Cookery. DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.
2. 2.PREFACE. — FOOTNOTES:
3. 3.INTRODUCTORY HINTS.
4. 4.GENERAL CONTENTS.
5. 5.MISS LESLIE'S COOKERY
6. 6.SOUPS. — GENERAL REMARKS. — FAMILY SOUP. — FINE BEEF SOUP. — MUTTON SOUP. — VEAL SOUP. — RICH VEAL SOUP. — CLEAR GRAVY SOUP. — SOUPE À LA JULIENNE. — MACCARONI SOUP. — RICH MACCARONI SOUP. — VERMICELLI SOUP. — MILK SOUP. — RICH BROWN SOUP. — RICH WHITE SOUP. — MEG MERRILIES' SOUP. — VENISON SOUP. — HARE OR RABBIT SOUP. — MULLAGATAWNY SOUP, AS MADE IN INDIA. — MOCK TURTLE OR CALF'S HEAD SOUP. — OX TAIL SOUP. — OCHRA SOUP. — BEAN SOUP. — PEAS SOUP. — GREEN PEAS SOUP. — ASPARAGUS SOUP. — FRIAR'S CHICKEN. — CAT-FISH SOUP. — LOBSTER SOUP. — OYSTER SOUP. — ANOTHER OYSTER SOUP. — CLAM SOUP. — PLAIN CLAM SOUP. — WATER SOUCHY. — FOOTNOTES:
7. 7.FISH. — REMARKS. — TO BOIL FRESH SALMON. — TO BAKE FRESH SALMON WHOLE. — SALMON BAKED IN SLICES. — SALMON STEAKS. — PICKLED SALMON. — SMOKED SALMON. — TO BOIL HALIBUT. — HALIBUT CUTLETS. — TO BROIL MACKEREL. — BOILED MACKEREL. — TO BOIL SALT CODFISH. — TO BOIL FRESH COD. — ANOTHER WAY OF BOILING FRESH COD. — BAKED SHAD. — TO BROIL A SHAD. — BOILED ROCK-FISH. — SEA BASS OR BLACK FISH. — PICKLED ROCK-FISH. — FRIED PERCH. — TO FRY TROUT. — TO BOIL TROUT. — FRIED SEA BASS. — STURGEON CUTLETS OR STEAKS. — STEWED CARP. — CHOWDER. — TO KEEP FRESH SHAD.
8. 8.SHELL FISH. — PICKLED OYSTERS. — FRIED OYSTERS. — SCOLLOPED OYSTERS. — STEWED OYSTERS. — OYSTER FRITTERS. — OYSTER PIE. — TO BOIL A LOBSTER. — TO DRESS LOBSTER COLD — STEWED LOBSTER. — FRICASSEED LOBSTER. — POTTED LOBSTER. — LOBSTER PIE. — TO BOIL PRAWNS. — CRABS. — HOT CRABS. — COLD CRABS. — SOFT CRABS. — TERRAPINS. — PICKLED LOBSTER.
9. 9.DIRECTIONS FOR COOKING MEAT. BEEF. — GENERAL REMARKS. — TO ROAST BEEF. — TO SAVE BEEF-DRIPPING. — BAKED BEEF. — TO BOIL CORNED OR SALTED BEEF. — TO BROIL BEEF-STEAKS. — TO FRY BEEF-STEAKS. — BEEF-STEAK PUDDING. — A BEEF-STEAK PIE. — A-LA-MODE BEEF. — TO STEW BEEF. — TO STEW A ROUND OF BEEF. — ANOTHER WAY TO STEW A ROUND OF BEEF. — BEEF BOUILLI. — HASHED BEEF. — BEEF CAKES. — TO ROAST A BEEF'S HEART. — TO STEW A BEEF'S HEART. — TO DRESS BEEF KIDNEY. — TO BOIL TRIPE. — TRIPE AND OYSTERS. — TO FRY TRIPE. — PEPPER POT. — TO BOIL A SMOKED TONGUE. — TO BOIL A SALTED OR PICKLED TONGUE. — TO CORN BEEF. — TO PICKLE BEEF OR TONGUES. — DRIED OR SMOKED BEEF. — POTTED BEEF. — FOOTNOTES:
10. 10.VEAL. — GENERAL REMARKS. — TO ROAST A LOIN OF VEAL. — TO ROAST A BREAST OF VEAL. — TO ROAST A FILLET OF VEAL. — TO STEW A BREAST OF VEAL. — TO STEW A FILLET OF VEAL. — TO STEW A KNUCKLE OF VEAL. — VEAL CUTLETS. — VEAL STEAKS. — MINCED VEAL. — VEAL PATTIES. — VEAL PIE. — CALF'S HEAD DREST PLAIN. — CALF'S HEAD HASHED. — CHITTERLINGS OR CALF'S TRIPE. — TO FRY CALF'S FEET. — TO FRY CALF'S LIVER. — LARDED CALF'S LIVER. — TO ROAST SWEET-BREADS. — LARDED SWEET-BREADS. — MARBLED VEAL.
11. 11.MUTTON AND LAMB. — GENERAL REMARKS. — TO ROAST MUTTON. — TO BOIL MUTTON. — MUTTON CHOPS. — CUTLETS À LA MAINTENON. — STEWED MUTTON CHOPS. — HASHED MUTTON. — A CASSEROLE OF MUTTON. — MUTTON HARICO. — STEWED LEG OF MUTTON — TO ROAST LAMB. — MUTTON HAMS.
12. 12.PORK, HAM, &c. — GENERAL REMARKS. — TO ROAST A PIG. — TO ROAST A LEG OF PORK. — TO ROAST A LOIN OF PORK. — TO ROAST A MIDDLING OR SPRING PIECE OF PORK. — TO STEW PORK. — TO BOIL CORNED PORK. — PICKLED PORK AND PEASE PUDDING. — PORK AND BEANS. — PORK STEAKS. — PORK CUTLETS. — PORK PIE. — HAM PIE. — HAM SANDWICHES. — BROILED HAM. — TO BOIL A HAM. — TO ROAST A HAM. — DIRECTIONS FOR CURING HAM OR BACON. — LIVER PUDDINGS. — COMMON SAUSAGE-MEAT. — FINE SAUSAGES. — BOLOGNA SAUSAGES. — PORK CHEESE. — PIG'S FEET AND EARS SOUSED. — TO IMITATE WESTPHALIA HAM. — TO GLAZE A COLD HAM.
13. 13.VENISON, &c. — TO ROAST A SADDLE OR HAUNCH OF VENISON. — TO HASH COLD VENISON. — VENISON STEAKS. — VENISON PASTY. — VENISON HAMS. — TO ROAST A KID. — TO ROAST A HARE. — FRICASSEED RABBITS. — TO STEW RABBITS. — TO FRY RABBITS. — VENISON SAUSAGES.
14. 14.POULTRY, GAME, &c. — GENERAL REMARKS. — TO BOIL A PAIR OF FOWLS. — TO ROAST A PAIR OF FOWLS. — BROILED CHICKENS. — FRICASSEED CHICKENS. — CHICKEN CROQUETS AND RISSOLES. — BAKED CHICKEN PIE. — A POT PIE. — CHICKEN CURRY. — To boil Rice for the Curry. — A PILAU. — CHICKEN SALAD. — TO ROAST A PAIR OF DUCKS. — STEWED DUCK. — TO HASH A DUCK. — TO ROAST A GOOSE. — A GOOSE PIE. — A CHRISTMAS GOOSE PIE. — TO ROAST A TURKEY. — TO BOIL A TURKEY. — TO ROAST PIGEONS. — PIGEON PIE. — TO ROAST PHEASANTS, PARTRIDGES, QUAILS OR GROUSE. — ANOTHER WAY TO ROAST PHEASANTS, PARTRIDGES, &c. — TO ROAST SNIPES, WOODCOCKS, OR PLOVERS. — TO ROAST REED-BIRDS, OR ORTOLANS. — LARDING. — FORCE-MEAT BALLS. — FINE PARTRIDGE PIE.
15. 15.GRAVY AND SAUCES. — DRAWN OR MADE GRAVY. — MELTED BUTTER, SOMETIMES CALLED DRAWN BUTTER. — TO BROWN FLOUR.— — TO BROWN BUTTER.— — PLAIN SAUCES. — LOBSTER SAUCE.— — ANCHOVY SAUCE.— — CELERY SAUCE.— — NASTURTIAN SAUCE.— — WHITE ONION SAUCE.— — BROWN ONION SAUCE.— — MUSHROOM SAUCE.— — EGG SAUCE.— — BREAD SAUCE.— — MINT SAUCE.— — CAPER SAUCE.— — PARSLEY SAUCE.— — APPLE SAUCE.— — CRANBERRY SAUCE.— — PEACH SAUCE.— — WINE SAUCE.— — COLD SWEET SAUCE.— — CREAM SAUCE.— — OYSTER SAUCE.—
16. 16.STORE FISH SAUCES. — GENERAL REMARKS. — SCOTCH SAUCE.— — QUIN'S SAUCE.— — KITCHINER'S FISH SAUCE.— — HARVEY'S SAUCE.— — GENERAL SAUCE.— — PINK SAUCE.— — CATCHUPS. — LOBSTER CATCHUP.— — ANCHOVY CATCHUP.— — OYSTER CATCHUP.— — WALNUT CATCHUP.— — MUSHROOM CATCHUP.— — TOMATA CATCHUP.— — LEMON CATCHUP.— — SEA CATCHUP.—
17. 17.FLAVOURED VINEGARS. — TARRAGON VINEGAR.— — SWEET BASIL VINEGAR.— — CELERY VINEGAR.— — BURNET VINEGAR.— — HORSERADISH VINEGAR.— — SHALOT VINEGAR.— — CHILLI VINEGAR.— — RASPBERRY VINEGAR.— — MUSTARD AND PEPPER. — COMMON MUSTARD— — KEEPING MUSTARD.— — FRENCH MUSTARD.— — TO MAKE CAYENNE PEPPER.— — KITCHEN PEPPER.—
18. 18.VEGETABLES. — GENERAL REMARKS. — TO BOIL POTATOES. — FRIED POTATOES.— — POTATO SNOW.— — ROASTED POTATOES.— — SWEET POTATOES BOILED. — FRIED SWEET POTATOES.— — CABBAGE. — CALE-CANNON.— — CAULIFLOWER. — BROCOLI.— — SPINACH. — SPINACH AND EGGS.— — TURNIPS. — CARROTS. — PARSNIPS. — RUSSIAN OR SWEDISH TURNIPS. — SQUASHES OR CYMLINGS. — WINTER SQUASH, OR CASHAW. — PUMPKIN. — HOMINY. — INDIAN CORN. — MOCK OYSTERS OF CORN. — STEWED EGG PLANT. — TO FRY EGG PLANT.— — STUFFED EGG PLANTS.— — FRIED CUCUMBERS. — TO DRESS CUCUMBERS RAW.— — SALSIFY. — ARTICHOKES. — BEETS. — TO STEW BEETS.— — TO BOIL GREEN OR FRENCH BEANS. — SCARLET BEANS.— — LIMA BEANS. — DRIED BEANS. — GREEN PEAS. — TO BOIL ONIONS. — TO ROAST ONIONS.— — TO FRY ONIONS.— — TO BOIL ASPARAGUS. — SEA KALE.— — POKE.— — STEWED TOMATAS. — BAKED TOMATAS.— — MUSHROOMS. — TO STEW MUSHROOMS.— — BROILED MUSHROOMS.— — BOILED RICE. — TO DRESS LETTUCE AS SALAD. — CELERY.— — RADISHES.— — TO ROAST CHESTNUTS. — GROUND-NUTS.— — CORN AND BEANS WITH PORK. — TO KEEP OCHRAS AND TOMATOS.—
19. 19.EGGS, &c. — TO KEEP EGGS. — TO BOIL EGGS FOR BREAKFAST. — TO POACH EGGS. — FRICASSEED EGGS. — PLAIN OMELET. — AN OMELETTE SOUFFLÉ. — TO DRESS MACCARONI. — ANOTHER WAY.
20. 20.PICKLING. — GENERAL REMARKS. — TO PICKLE CUCUMBERS. — GREEN PEPPERS— — GHERKINS.— — RADISH PODS.— — GREEN BEANS.— — PARSLEY.— — MANGOES. — NASTURTIANS.— — MORELLA CHERRIES.— — PEACHES.— — BARBERRIES.— — TO PICKLE GREEN PEPPERS. — TO PICKLE BUTTERNUTS. — TO PICKLE WALNUTS BLACK. — WALNUTS PICKLED WHITE.— — WALNUTS PICKLED GREEN.— — TO PICKLE ONIONS. — ONIONS PICKLED WHITE.— — TO PICKLE MUSHROOMS WHITE. — MUSHROOMS PICKLED BROWN.— — TO PICKLE TOMATAS. — TOMATA SOY.— — TO PICKLE CAULIFLOWERS. — TO PICKLE RED CABBAGE. — EXCELLENT COLD SLAW. — WARM SLAW.— — EAST INDIA PICKLE. — TO PICKLE OYSTERS FOR KEEPING.
21. 21.SWEETMEATS. — GENERAL REMARKS. — CLARIFIED SUGAR SYRUP. — TO PRESERVE GINGER. — TO PRESERVE CITRONS. — CANTELOPES OR MUSK-MELONS.— — PRESERVED WATER-MELON RIND.— — PRESERVED PEPPERS.— — PUMPKIN CHIPS.— — TO PRESERVE PINE-APPLES.— — TO PREPARE FRESH PINE-APPLES.— — PRESERVED LEMONS.— — ORANGE MARMALADE.— — ORANGE JELLY.— — PRESERVED PEACHES. — PEACHES FOR COMMON USE.— — BRANDY PEACHES.— — PEACH MARMALADE.— — PEACH JELLY.— — TO PRESERVE APRICOTS.— — TO DRY PEACHES.— — TO PRESERVE QUINCES. — TO PRESERVE QUINCES WHOLE.— — QUINCE JELLY.— — QUINCE MARMALADE.— — QUINCE CHEESE.— — PRESERVED APPLES. — BAKED APPLES.— — APPLE JELLY.— — APPLE BUTTER.— — TO PRESERVE GREEN CRAB APPLES.— — TO PRESERVE RED CRAB APPLES.— — TO PRESERVE GREEN GAGES. — TO PRESERVE PLUMS.— — PLUMS FOR COMMON USE.— — EGG PLUMS WHOLE.— — TO PRESERVE PEARS. — BAKED PEARS.— — TO PRESERVE GOOSEBERRIES. — TO STEW GOOSEBERRIES.— — GOOSEBERRY FOOL.— — TO BOTTLE GOOSEBERRIES.— — PRESERVED RASPBERRIES. — RASPBERRY JAM.— — TO PRESERVE CRANBERRIES.— — RED CURRANT JELLY.— — WHITE CURRANT JELLY.— — BLACK CURRANT JELLY.— — GRAPE JELLY.— — BRANDY GRAPES.— — TO KEEP WILD GRAPES.— — TO PRESERVE STRAWBERRIES. — TO PRESERVE CHERRIES. — CITRON MELON SLICES.— — CHERRY JELLY.— — CHERRY JAM.— — TO DRY CHERRIES.— — BARBERRY JELLY.— — FROSTED FRUIT.— — PEACH LEATHER.— — RHUBARB JAM,—
22. 22.PASTRY, PUDDINGS, ETC. — THE BEST PLAIN PASTE. — COMMON PIE CRUST.— — SUET PASTE.— — DRIPPING PASTE.— — LARD PASTE.— — POTATO PASTE.— — FINE PUFF PASTE.— — SWEET PASTE.— — SHELLS.— — PIES.— — STANDING PIES.— — A PYRAMID OF TARTS.— — APPLE AND OTHER PIES. — RHUBARB TARTS.— — MINCE PIES. — GOOD MINCE-MEAT.— — THE BEST MINCE-MEAT.— — VERY PLAIN MINCE-MEAT.— — MINCE-MEAT FOR LENT.— — ORANGE PUDDING. — LEMON PUDDING.— — QUINCE PUDDING.— — ALMOND PUDDING.— — ANOTHER ALMOND PUDDING.— — COCOA-NUT PUDDING.— — ANOTHER COCOA-NUT PUDDING.— — PUMPKIN PUDDING.— — A SQUASH PUDDING.— — YAM PUDDING.— — CHESTNUT PUDDING— — POTATO PUDDING.— — SWEET POTATO PUDDING.— — CARROT PUDDING— — GREEN CORN PUDDING.— — SAGO PUDDING.— — ARROW ROOT PUDDING.— — GROUND RICE PUDDING.— — A RICE PLUM PUDDING.— — A PLAIN RICE PUDDING.— — A FARMER'S RICE PUDDING.— — RICE MILK.— — A BOILED RICE PUDDING.— — A MARLBOROUGH PUDDING.— — ALMOND CHEESE CAKE. — COMMON CHEESE CAKE.— — PRUNE PUDDING.— — EVE'S PUDDING.— — CINDERELLAS OR GERMAN PUFFS.— — A BOILED BREAD PUDDING.— — A BAKED BREAD PUDDING.— — A BREAD AND BUTTER PUDDING.— — A SUET PUDDING.— — A CUSTARD PUDDING.— — FLOUR HASTY PUDDING.— — INDIAN MUSH.— — A BAKED INDIAN PUDDING.— — A BOILED INDIAN PUDDING.— — INDIAN PUDDING WITHOUT EGGS.— — A BAKED PLUM PUDDING.— — A BOILED PLUM PUDDING.— — A BAKED APPLE PUDDING.— — BOILED APPLE PUDDING.— — AN EASTERN PUDDING.— — APPLE DUMPLINGS. — RICE DUMPLINGS.— — PIGEON DUMPLINGS OR PUDDINGS.— — FINE SUET DUMPLINGS.— — PLAIN SUET DUMPLINGS.— — INDIAN DUMPLINGS.— — LIVER DUMPLINGS.— — HAM DUMPLINGS.— — LIGHT DUMPLINGS.— — PLAIN FRITTERS. — APPLE FRITTERS.— — PLAIN PANCAKES.— — SWEETMEAT PANCAKES.— — PLAIN CUSTARDS. — SOFT CUSTARDS— — BOILED CUSTARDS.— — RICE CUSTARD.— — SNOWBALL CUSTARD.— — APPLE CUSTARD.— — LEMON CUSTARD.— — GOOSEBERRY CUSTARD.— — ALMOND CUSTARD.— — BOILED COCOA-NUT CUSTARD.— — BAKED COCOA-NUT CUSTARD.— — CHOCOLATE CUSTARD.— — MACCAROON CUSTARDS.— — FOOTNOTES:
23. 23.SYLLABUB, OR WHIPT CREAM. — COUNTRY SYLLABUB.— — A TRIFLE.— — FLOATING ISLAND.— — A RASPBERRY CHARLOTTE.— — A PLUM CHARLOTTE.— — CLOTTED CREAM.— — LEMON CREAM.— — ORANGE CREAM.— — CURDS AND WHEY.— — LEMON ICE CREAM — STRAWBERRY ICE CREAM.— — RASPBERRY ICE CREAM— — PINE-APPLE ICE CREAM.— — VANILLA ICE CREAM.— — ALMOND ICE CREAM.— — ICE ORANGEADE.— — ICE LEMONADE— — BLANC-MANGE. — CARRAGEEN BLANC-MANGE.— — ARROW ROOT BLANC-MANGE.— — JAUNE-MANGE.— — CALVES' FOOT JELLY. — TO PRESERVE CREAM.— — ITALIAN CREAM.— — CHOCOLATE CREAM.— — COLOURING FOR CONFECTIONARY. — RED.— — COCHINEAL FOR PRESENT USE.— — YELLOW COLOURING.— — GREEN.— — WHITE.— — FOOTNOTES:
24. 24.CAKES, ETC. — GENERAL OBSERVATIONS. — BLACK CAKE. — ICING.— — POUND CAKE.— — INDIAN POUND CAKE.— — QUEEN CAKE.— — FRUIT QUEEN CAKES.— — LADY CAKE.— — SPANISH BUNS.— — BATH BUNS.— — JELLY CAKE.— — SPONGE CAKE.— — ALMOND CAKE.— — COCOA-NUT CAKE.— — WASHINGTON CAKE.— — CIDER CAKE.— — ELECTION CAKE.— — MORAVIAN SUGAR CAKE.— — HUCKLEBERRY CAKE.— — BREAD CAKE.— — FEDERAL CAKES. — SAVOY BISCUITS.— — ALMOND MACCAROONS.— — COCOA-NUT MACCAROONS.— — WHITE COCOA-NUT CAKES.— — COCOA-NUT JUMBLES.— — COMMON JUMBLES.— — APEES.— — WHITE CUP CAKE.— — KISSES.— — MARMALADE CAKE.— — SECRETS.— — SCOTCH CAKE.— — SCOTCH QUEEN CAKE— — HONEY CAKES.— — WAFER CAKES. — WONDERS, OR CRULLERS.— — DOUGH NUTS.— — WAFFLES.— — NEW YORK COOKIES.— — SUGAR BISCUIT.— — RUSKS.— — MILK BISCUIT.— — WHITE GINGERBREAD. — COMMON GINGERBREAD.— — GINGERBREAD NUTS.— — FRANKLIN CAKE.— — GINGER PLUM CAKE.— — MOLASSES CANDY.— — NOUGAT.— — LEMON DROPS.— — FOOTNOTES:
25. 25.WARM CAKES FOR BREAKFAST AND TEA. — BUCKWHEAT CAKES. — FLANNEL CAKES.— — INDIAN BATTER CAKES.— — INDIAN MUSH CAKES.— — JOHNNY CAKE.— — INDIAN FLAPPERS.— — INDIAN MUFFINS.— — WATER MUFFINS.— — COMMON MUFFINS.— — SODA BISCUITS.— — A SALLY LUNN.— — SHORT CAKES.— — TEA BISCUIT.— — RICE CAKES.— — CREAM CAKES.— — FRENCH ROLLS.— — COMMON ROLLS.— — BREAD. — BRAN BREAD.— — RYE AND INDIAN BREAD.— — COMMON YEAST.— — BRAN YEAST.— — PUMPKIN YEAST.— — BAKER'S YEAST.— — TO MAKE BUTTER. — CHEESE. — SAGE CHEESE.— — STILTON CHEESE.— — COTTAGE CHEESE.— — A WELSH RABBIT.— — TO MAKE CHOCOLATE. — TO MAKE TEA.— — TO MAKE COFFEE— — FRENCH COFFEE.— — FOOTNOTES:
26. 26.DOMESTIC LIQUORS ETC. — SPRUCE BEER. — GINGER BEER.— — MOLASSES BEER.— — SASSAFRAS BEER.— — GOOSEBERRY WINE. — CURRANT WINE.— — RASPBERRY WINE.— — ELDERBERRY WINE.— — ELDER FLOWER WINE.— — CIDER WINE.— — MEAD.— — FOX GRAPE SHRUB.— — CURRANT SHRUB.— — CHERRY SHRUB.— — CHERRY BOUNCE.— — LEMON SYRUP.— — LEMON CORDIAL. — ROSE CORDIAL.— — STRAWBERRY CORDIAL.— — RASPBERRY CORDIAL— — QUINCE CORDIAL.— — PEACH CORDIAL.— — ANNISEED CORDIAL.— — ROSE BRANDY.— — LEMON BRANDY.— — NOYAU.— — RATAFIA.— — CAPILLAIRE.— — ORGEAT.— — LEMONADE.— — ORANGEADE— — PUNCH. — FROZEN PUNCH— — ROMAN PUNCH.— — MILK PUNCH.— — FINE MILK PUNCH.— — REGENT'S PUNCH.— — WINE JELLY.— — SHERRY COBLER.— — MULLED WINE.— — MULLED CIDER.— — EGG NOGG.— — SANGAREE.— — TURKISH SHERBET.— — BOTTLED SMALL BEER.— — TO KEEP LEMON JUICE.— — ESSENCE OF LEMON-PEEL.— — CIDER VINEGAR. — WHITE VINEGAR.— — SUGAR VINEGAR.— — COMMON CIDER VINEGAR.— — PINE-APPLE-ADE.—
27. 27.PREPARATIONS FOR THE SICK — CHICKEN JELLY. — BREAD JELLY.— — ARROW ROOT JELLY.— — RICE JELLY.— — PORT WINE JELLY.— — SAGO.— — TAPIOCA.— — GRUEL.— — OATMEAL GRUEL.— — PANADA.— — BARLEY WATER.— — GROUND RICE MILK.— — BEEF TEA.— — MUTTON BROTH.— — MUTTON BROTH MADE QUICKLY.— — WINE WHEY.— — RENNET WHEY.— — CALF'S FEET BROTH.— — CHICKEN BROTH AND PANADA.— — VEGETABLE SOUP.— — ONION SOUP.— — TOAST AND WATER.— — APPLE WATER.— — TAMARIND WATER.— — MOLASSES POSSET.— — FLAX-SEED LEMONADE.— — COCOA.— — COCOA SHELLS.— — RAW EGG.— — SODA WATER.— — SEIDLITZ POWDERS.— — BITTERS.— — ESSENCE OF PEPPERMINT.— — LAVENDER COMPOUND.— — LEAD WATER.— — REMEDY FOR A BURN. [N] — — FOR CHILBLAINS.— — FOR CORNS.— — WARTS.— — RING-WORMS.— — MUSQUITO BITES.— — ANTIDOTE FOR LAUDANUM.— — GREEN OINTMENT.— — TO STOP BLOOD.— — FOOTNOTES:
28. 28.PERFUMERY, ETC. — COLOGNE WATER. — LAVENDER WATER.— — HUNGARY WATER.— — ROSE VINEGAR.— — THIEVES' VINEGAR.— — OIL OF FLOWERS.— — BALM OF GILEAD OIL.— — LIP SALVE.— — COLD CREAM.— — SOFT POMATUM.— — COSMETIC PASTE.— — ACID SALT.— — SWEET JARS.— — SCENTED BAGS.— — VIOLET PERFUME.— — DURABLE INK.— — ANOTHER DURABLE INK.— — TO KEEP PEARL-ASH.— — ALMOND PASTE.—
29. 29.MISCELLANEOUS RECEIPTS. — MINCED OYSTERS.— — STEWED BLACK FISH.— — FRIED SMELTS.— — BROILED SWEETBREADS.— — PICKLED EGGS.— — GUMBO SOUP.— — SHREWSBURY CAKES.— — RICE FLUMMERY.— — APPLE BUTTER WITHOUT CIDER— — AN APPLE POT PIE.— — PUDDING CATCHUP.— — CURAÇOA.— — PATENT YEAST.— — TO DRY HERBS.— — PEACH KERNELS.— — LEMON-PEEL.— — TO KEEP TOMATAS.—
30. 30.ADDITIONAL RECEIPTS. — FRENCH GREEN PEA SOUP.— — GIBLET SOUP.— — GUMBO.— — HAM OMELET.— — BATTER PUDDING.— — PEACH MANGOES.— — BROILED TOMATAS.— — PRESERVED TOMATAS.— — TOMATA HONEY.— — PRESERVED CUCUMBERS.— — APPLE RICE PUDDING.— — BAKED APPLE DUMPLINGS.— — INDIAN LOAF CAKE.— — PLAIN CIDER CAKE.— — TENNESSEE MUFFINS.— — HOE CAKE.— — MILK TOAST.— — POTATO YEAST.— — CREAM CHEESE.— — ALMOND BREAD.— — CUSTARD CAKES.— — HONEY GINGER CAKE.— — ROCK CAKE.— — FROZEN CUSTARD.— — CHERRY CORDIAL.— — COMMON ICE CREAM.— — PINK CHAMPAGNE JELLY.— — A CHARLOTTE RUSSE.— — A CHARLOTTE POLONAISE.— — APPLE COMPOTE.— — SOUR MILK.—
31. 31.APPENDIX, CONTAINING NEW RECEIPTS. — ORANGE CAKE.— — CITRON CAKE— — BOSTON CREAM CAKES— — CONNECTICUT LOAF CAKE.— — CLOVE CAKES.— — SOFT GINGERBREAD.— — FINE COOKIES.— — INDIAN CUP CAKES.— — BRAN BATTER-CAKES.— — APPLE BREAD PUDDING.— — APPLE CUSTARDS.— — NEW ENGLAND PUMPKIN PIE.— — WEST INDIA COCOA-NUT PUDDING.— — YANKEE TEA CAKES.— — GELATINE JELLY.— — BISCUIT ICE CREAM.— — MACCAROON ICE CREAM.— — ORANGE WATER ICE.— — LEMON-WATER ICE.— — STRAWBERRY-WATER ICE.— — RASPBERRY-WATER ICE.— — GRAPE-WATER ICE— — PINE-APPLE WATER ICE.— — PEACH-WATER ICE.— — A FINE CHARLOTTE RUSSE.— — COFFEE CUSTARD— — PRESERVED LIMES, OR SMALL LEMONS.— — PINE-APPLE MARMALADE.— — ORANGE DROPS.— — FINE LEMON SYRUP.— — CROQUANT CAKE.— — SASSAFRAS MEAD.— — FINE TOMATA CATCHUP.— — GREEN TOMATA PICKLES.— — RED TOMATA PICKLES.— — HASHED VEAL.— — FRENCH CHICKEN SALAD.— — NORMANDY SOUP.— — TOMATA SOUP.— — CALVES' FEET SOUP.— — FINE CALVES' HEAD SOUP.— — THE BEST CLAM SOUP.— — BAKED CLAMS.— — FINE STEWED OYSTERS.— — SPICED OYSTERS.— — TO KEEP FRESH EGGS.— — A MOLASSES PIE.— — SOUP À LA LUCY.— — MINT JULEP.— — A UNION PUDDING.— — COCOA-NUT CANDY.— — PRESERVED GREEN TOMATAS.— — PRESERVED FIGS.— — MYRTLE ORANGES PRESERVED.— — TO KEEP STRAWBERRIES.— — TO KEEP PEACHES.— — GREEN CORN MUFFINS.— — COMPOTE OF SWEET POTATOES.— — BAKED HAM.— — MUSHROOM SWEET-BREADS.— — PANCAKE HAM.— — AN APPLE PANDOWDY.— — HONEY PASTE ( for the HANDS .)— — GLYCERINE.— — TO KEEP OFF MUSQUITOES.— — CORN-STARCH BLANCMANGE.— — FARINA.— — CINNAMON CAKE.— — THAWING FROZEN MEAT, &c.— — KEEPING MEAT, &c., IN SUMMER.— — BROILED SHAD.— — APPLE PORK.— — STEWED SALT PORK.— — TO MAKE GOOD TOAST.—
32. 32.CARVING. — TO DRAW POULTRY, &c.
33. 33.FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.
34. 34.INDEX.
35. 35.NEW RECEIPTS.
36. 36.Transcriber's note:
37. 37.FULL INDEX.

Community reviews

Sign in to write a review.

No reviews yet.