" " 2d, 83
Beef " , 74
" " 2d, 74
Beef's head, to prepare as stock for soup, 74
Calf's head soup, 75
" " " 2d, 75
" " " 3d, 76
" " " 4th, 76
" " " 5th, 77
" " " brown, 77
Clam soup, 72
" " 2d, 73
Chicken soup, 78
" " 2d, 79
Crab " , 73
" " 2d, 74
Giblet " , 79
Gumbo " , 80
" " 2d, 80
Okra " , 79
Ox-tail " , 78
Oyster " , 69
" " 2d, 70
" " 3d, 70
" " economical, 69
" " purée of, 70
Pea " , 83
" " green, 84
" " 2d, 84
Potato " , 84
" " 2d, 84
Terrapin soup, mock, 72
Turtle " , 71
" " 2d, 71
" " 3d, 72
" " mock, 72
Tomato " , 82
" " 2d, 83
" " clear, 83
Veal " roast, and chicken bone soup, 79
Vegetable soup, 81
" " fine, 80
OYSTERS AND OTHER SHELL FISH.
Clam or oyster fritters, 90
Crabs, to cook, 94
" devilled, 94
" " 2d, 94
" hard, to devil, 95
Crab stew, 94
" soft, 95
Lobster curry, 95
Terrapin, 96
" or turtle in batter, 96
" " steaks, 96
" " stew, 96
Turtles, to cook, 96
" stewed, 96
Oysters, broiled, 90
" to cook, 86
" " , 89
" devilled, 88
" " , 88
" fritters, 89
" " , 89
" to fry, 89
" fried, 89
" " 2d, 90
" to fry, 90
" " 2d, 90
" to keep alive and fatten, 94
" pâtés, 92
" pie, 92
" " 2d, 92
" pickled, 91
" " 2d, 91
" " 3d, 92
" raw, 93
" to roast, 91
" sausage, 93
" steamed, 90
" shortcake, 93
" scalloped, 86
" " 2d, 87
" " 3d, 87
" " 4th, 88
FISH.
A la crême, 98
Cat fish, 99
" " or hog fish, 99
Cod fish balls, 104
" " boiled, 104
" " salt, to dress, 105
" " Nantucket, 105
Chowder, 99
Chowder, 2d, 100
Drum or sturgeon, 104
German fish stew, 107
Halibut, 98
" 2d, 98
Mackerel, boiled, 105
" to broil, 105
" salt, to cook, 106
Perch, to fry, 104
Rock fish, baked, 101
Rock, to boil, 101
" boiled, 2d, 101
" pickled, 102
" to stew, 101
Shad, baked, 102
" to barbecue, 103
" " broil, 102
" " fry, 102
" potted, 103
" to roast, 102
Salmon, to bake, to boil and steak, 106
" to pickle, 107
Sheep's head, to bake, 100
" or rock, to boil, 100
" to bake, 2d, 100
" " " 3d, 101
" boiled, 100
Sturgeon, baked, 104
" cutlet, 103
" scalloped, 103
Trout, to fry, 104
GAME.
Duck, wild, 111
" " to cook for breakfast, 111
Fowl " " roast in a stove, 110
Goose " , 111
" " 2d, 111
Partridges, to broil, 112
" and pheasants, to cook, 112
" to roast, 112
Pigeon, to broil, 112
" pie, 113
" to stew, 113
Rabbit, barbecue, 109
" roast, 109
" stewed, 109
" " 2d, 109
Reed birds, to dress, 113
Sora, ortolans and other small birds, to cook, 113
Sora, ortolans, robins and other small birds, to cook, 114
Squirrel, to barbecue, 108
Turkey, wild, 110
" " simple way of preparing, 110
Venison, haunch, 108
" " of, 107
Venison, stewed, 108
" " 2d, 108
MEATS.
Backbone or chine, to cook, 120
" pie, 120
Bacon, to cure, 125
" curing, 125
" fried, 130
" and greens, 129
" shoulder of, 129
Chine, to dress, 121
" roast, 121
Ham, baked, 127
" " 2d, 128
" or tongue, bake, 127
" broiled, 129
" of pork, to cook, 121
" for curing, 125
" Virginia mode of curing, 124
" to boil, 126
" " " 2d, 127
" weighing 10 lbs, 126
" fried, 129
" an improvement to, 126
" relish, 131
" spiced, 129
" stuffed and baked, 128
" to stuff, fresh cured, 128
" toast, 131
" " 2d, 131
Jowl and turnip salad, 130
Lard, to cure, 124
Leg of pork stuffed, 121
Pickled pork, equal to fresh, 130
Pork royal, 122
" steak, 119
Sausage meat, 122
" " excellent recipe, 122
" seasoning for, 122
Salt pork, how to cook, 131
Spare ribs, 119
" " pork, 119
" " 3d, 119
" " 4th, 119
" " grisken and short ribs, to cook, 120
Souse cheese, 123
" to make from hogs' feet, 123
Sweetbread of hog, 123
Tongue or ham, potted, 131
Barbecue shoat, 132
Forequarter of shoat to roast, 132
Head of shoat, 134
" " " to stew, 135
" " pig to hash, 135
Head and jowl of pig to stew, 134
Jowl of shoat, 133
Roast pig, 133
" shoat, 132
BEEF AND VEAL.
À-la mode, 140
" " 2d, 140
" " 3d, 141
Boiled beef and turnips, 141
Brine for beef, 154
Brains, croquettes, 151
" to dress, 150
" " fry, 150
" " " , 150
" " stew, 150
Collaps, beef, 146
Collar, 142
Cow heel, 153
" " fried, 153
Corned beef, 154
" " 2d, 156
" " 3d, 156
" " and tongues, 155
" " or pork, 155
" round, to cook, 158
" beef, how to cook, 159
" " tongue, to cook, 158
Cure " for drying, 159
" " ham, 160
Daube Froide, 163
Dry beef and tongue, 160
French dish, 153
Frizzled beef, 144
Fricasséed beef, 145
Gravy brown, 152
" for roast beef, 152
Heel of beef to fry, 153
Hunter's beef or spiced round, 156
" " " " " 2d, 157
Heart of " , 147
Kidneys, broiled, 148
" fried, 148
" " 2d, 148
" grilled, 148
" stewed, 147
" " 2d, 147
Liver, 149
" fried, 149
" to fry, 149
" to fry with onions, 149
" dried for relish, 149
Ox-heart, to roast, 147
Roast beef, 138
" " 2d, 139
Rib roast of beef, 139
Round of beef, to spice, 157
Rump " " to stew, 145
Steak, broiled, 142
" " 2d, 143
" how to cook, 143
" fried, 144
" to fry, 144
" fried with onions, 148
Stew, Lebanon, 146
Sausage, beef, 152
" bologna, 152
Smoked beef, 159
Spiced " , 157
Tongue à la terrapin, 146
" toast, 147
" to stew, 146
" to pickle, 155
Tripe, 151
" 2d, 151
" to fry, 152
" " prepare, 151
Calves' brains, 167
Cake, of veal, 164
Chops, veal, 161
Cutlets, veal, 162
" " 2d, 162
" " 3d, 162
Cold veal, dressed with white sauce, 163
Daub veal, 167
Feet, calf's, dressed as terrapins, 165
Head, calf's, 167
" " to bake, 167
Liver, bewitched, 166
" broiled, 165
" to fry, 166
" " 2d, 166
" simple way of cooking, 166
Loaf, veal, 163
" " 2d, 164
Loin of veal, stewed, 160
Minced " , 163
Roast " , 161
Steak " , 161
Sweetbreads, 165
" " 2d, 165
" " 3d, 165
MUTTON AND LAMB.
Broiled, 170
Chops, mutton, 172
" " 2d, 172
" " 3d, 173
" " broiled, 173
Corned " , 171
Leg of mutton, boiled, 170
Leg of mutton, boiled, 2d, 170
" " roast, 169
Roast mutton, 169
Saddle of mutton, to cook, 171
" " " , 171
" " iced, 171
" " to roast, 170
Shoulder " corned, 172
Slices, grilled, 174
Stew, 173
" 2d, 173
Tongues, sheep, 174
Lamb's head, 175
" " to fricassee, 175
Roast lamb, 174
Shoulder of lamb, to grill, 174
Decorations and garnishes for cold meat and salads, 175
POULTRY.
Chickens, 183
" to boil, 184
" " broil, 187
" " dress with tomatoes, 186
" " fricassee, 187
" fried, 186
" " 2d, 186
" pie, 187
" " 2d, 188
" pudding, 188
" " 2d, 188
" " with potatoes, 188
" to roast, 184
" smothered, 185
" to steam, 184
" " stew, 185
" " " , 185
Ducks, young, to prepare, 190
" to stew, 190
Goose, devilled, 189
" to roast, 189
Turkey, boiled, 180
" " 2d, 180
" boned, 181
" devilled, 181
" hash, 181
Turkey, meat jelly for, 183
" roast, 178
" " 2d, 178
" " 3d, 179
" " with truffles, 179
" to steam, 180
SALADS.
Celery salad, 196
Chicken " , 194
Chicken salad, 2d, 195
" " 3d, 195
" " 4th, 196
" " for 35 people, 195
Fish salad, 192
Irish potato salad, 198
Lettuce salad, 198
" dressed, 200
" " , 200
Lobster salad, 192
Oyster " , 191
Potato " , 197
" " 2d, 198
Salmon salad, and lobster, 191
Slaw, 199
" cold, 199
" " 2d, 199
Terrapin salad, 192
Tomato " , 197
Turnip " , 197
Turkey " , 193
" " 2d, 193
" " 3d, 194
Veal and potato salad, 197
SAUCES.
Anchovy sauce, 202
Apple " , 204
Cod's head, " for, 201
Fish " , 200
" " 2d, 201
" " 3d, 202
" " or sauce for salad, 200
Dutch " for fish, 201
Horseradish sauce, 202
Maître d'Hôte sauce, 202
Mint sauce, 204
Mushroom sauce, 203
" " , 203
Nasturtium " , 204
Onion " , 204
Pepper vinegar, 203
Tomato sauce, 203
SAUCES ESPECIALLY SUITABLE FOR FOWLS.
Asparagus sauce, 205
Celery " , 205
Cranberry " , 206
Drawn butter, 205
" " 2d, 206
" " 3d, 206
Egg sauce, 205
Mushroom sauce, 206
Oyster " , 205
Sauce for boiled poultry, 205
White sauce, 204
SALAD DRESSING.
Cabbage dressing, 208
Celery dressing, 211
" " 2d, 211
Chicken salad dressing, 208
Cold slaw " , 210
Lettuce " , 208
" " 2d, 210
Sana Mayonnaise, 209
Salad dressing, 207
" " 2d, 207
" " 3d, 207
" " 4th, 208
" " 5th, 210
BRUNSWICK STEWS, GUMBO, SIDE DISHES.
Apples, fried, 231
" spiced, 232
Bacon fraise, 227
Beef cakes, 226
Beefsteak and potatoes, 226
Breakfast dish, 221
" " 2d, 222
Broth, Scotch, 216
Cassa rolls, 221
Calf's head pudding, 223
Cold chicken, devilled, 225
" " with vinegar, 225
Croquettes, 217
" 2d, 217
" 3d, 218
" 4th, 218
Chicken Croquettes, 217
Croquettes balls, 218
" potato 218
" sausage 219
" " 2d, 219
" meat, 217
Crumb pie, 224
Dried apples, peaches, quinces and pears, to stew, 231
Fish and potatoes, 226
Forcemeat balls, 219
Fondée, 230
Giblet pie, 225
Gumbo, 213
" 2d, 213
" 3d, 213
" filet à la Creole, 214
Haggis, 225
Hash, 220
" baked, 222
Hominy, to boil, 228
" " 2d, 229
" croquettes, 228
" fried, 229
Hotch potch, 216
Liver pudding, 223
Loaf, meat, 216
Macaroni, 227
" 2d, 227
" 3d, 227
" Italian method, 227
Mince, with bread crumbs, 219
" " potatoes, 220
Mushrooms, broiled, 230
" to stew, 230
" " fry or broil, 229
" and sweetbread pâtés, 229
Mutton, hashed, 215
" " 2d, 215
" " 3d, 215
Nice pie, 223
Pig's head pudding, 223
Potato pie, 223
" " 2d, 223
Pot pourri, 220
Prunes, stewed, 232
Ragoût souse, 221
Rice and egg pâtés, 231
Sandwiches, 222
" 2d, 222
Squab pie, 225
Side dish, 216
Stew, black, 216
Stew, Brunswick, 211
Stew " 2d, 212
" " 3d, 212
" " 4th, 212
Terrapin, mock, 221
Tongue and prunes, 231
Veal pâtés, 214
Welsh rarebit, 231
EGGS.
À la crême, 237
Boiled eggs, 233
" " soft, 333
Baked for dinner, 237
Egg cups, breakfast dish, 233
" for breakfast, 233
Egg with toast, 236
Ham and eggs, 236
" egg pudding, 237
Omelette, 234
" 2d, 234
" 3d, 234
" 4th, 234
" cheese, 235
" German, 235
" ham, 235
" mock, 235
" soufflé, 235
Pie, egg, 237
Poached eggs, 236
Rumble " , 236
Scrambled eggs, 233
" " , 233
Stuffed, 237
VEGETABLES.
Artichokes, burr, 249
Asparagus, to cook, 238
" " 2d, 239
Beans, lima, to boil, 245
" " " 2d, 245
" " " 3d, 254
Beets, to boil, 239
Cabbage, with bacon, to boil, 251
" boiled without bacon, 251
" fried, 252
" pudding, 251
" " 2d, 251
Cauliflower, 252
Celery, 240
Corn fritters, 242
" " 2d, 243
" " for breakfast, 243
" green, to boil, 241
" pudding, 242
" " 2d, 242
" put in brine, 254
Cucumbers, to dress raw, 246
Cucumbers, to fry, 246
Cymlings, with bacon, 240
" to fry, 241
" fritters, 241
" pudding, 241
" or squash to stew, 240
Egg-plant, to bake, 249
" " to fry, 249
" " pudding, 249
" " to stew, 248
Okra, 246
Onions, to bake, 239
" " cook, 239
" " dress raw, 240
Onions, to fry, 239
Parsnips, to cook, 250
" " fry, 249
" " stew, 249
Peas, cornfield or black-eye, 254
" dried, to boil, 254
" green, " , 238
Pees, kon-feel, 253
Potato chips, Irish, 247
" cakes, 247
Potatoes creamed, 247
" Irish, to boil, 246
Potato hash, 247
" pudding, 247
" snow, 247
Potatoes, sliced, to fry, 247
" sweet, to boil, 248
" " to cook inferior, 248
" " to fry, 248
Radishes, 240
Ropa Viga, 244
Salsify, to cook, 250
" " fry, 250
" " stew, 250
" " " , 250
Slaw, warm, 251
" " 2d, 252
" " 3d, 252
Snaps, to boil, 240
Spinach, 252
Succotash, 246
Tomatoes, baked, 243
" " 2d, 243
" fried, 244
" omelet, 244
" raw, to dress, 245
" " " 2d, 245
" stewed, 244
" " 2d, 244
Tomato toast, 245
Turnips, 253
" salad, 253
" to stew, 253
Yams, to dress, 248
PICKLE AND CATSUPS.
Apple pickle, 294
Blackberry pickle, 295
Cabbage " for present use, 262
" " cut, 262
" " chopped, 263
Cantaloupe pickle, 3, 287, 288
Composition " , 291
Cherry " , 295
Chow-chow " 5, 282-284
" " " (Leesburg), 285
Cucumber pickle, 4, 266-268
" " boiled, 268
" " ripe, 269
" " sweet, 2, 269
Damson " 2, 290, 291
French " 2, 292
Green " 3, 264-266
German " , 290
Honolulu melon pickle, 287
Hyden salad, 5, 273-275
Ingredients for one gallon green pickle, 258
Kentucky pickle, 292
Lemon " 2, 294
Mangoes, oil, 3, 276
" to green, 270
" stuffing for 60, 270
" peach, 4, 278, 279
" pepper, 279
Martinas pickle, 281, 282
Muskmelon pickle, 288
Onion " 2, 293, 294
Peach " 4, 286, 287
" " spiced, 286
" " sweet, 286
Pear, peach or quince pickle, 287
Plum pickle, 289
Preparing pickles, 258
Ragoût pickle, 291
Spanish " , 293
Sweet " , 287, 290
Tomato " (green) 3, 269, 270
" " (sweet) 3, 272
" " (ripe) 272
" sauce (green) 3, 270, 271
" marmalade or sauce for meats, 273
Vinegar for pickle, 3, 256
" " yellow pickle, 257
Walnut pickle, 4, 280, 281
Watermelon pickle, 4, 289
" " sweet, 288
Yellow " 7, 258-261
Bay sauce, 2, 299
Caper sauce, 302
Celery vinegar, 301
Cucumber catsup, 4, 297
Horseradish sauce, 301
Mushroom catsup, 4, 299, 300
" sauce, 300
Mustard, to mix, 303
" aromatic, 303
Pepper catsup, 302
" sauce, 301
" vinegar, 302
Tomato catsup, 2, 295, 296
Tartan sauce, 302
" " (Morcan's), 303
Walnut catsup, 3, 298
" leaves, catsup from, 298
CAKE.
Almond cake, 2, 328
Angel's " , 311
" bread, 323
Black cake, 314, 315
Brides' cake, 4, 309, 310
Capital " , 342
Citron " 4, 327, 328
Cocoanut cake, 6, 322, 324
Chocolate " 5, 325, 326
" jelly cake, 327
Corn-starch " , 313
Clay " , 323
Cream " 2, 340, 341
Currant " , 329
Cup " 3, 342
Custard " , 344
Cake, 343
" with sauce, 344
" that never fails, 344
Delicate cake, 2, 312
Delicious " 2, 343
Fruit " 7, 316-319
Fig " , 329
Gold " , 311
Mrs. Galt's cake, 345
Jelly for " 2, 334, 335
Jelly " 2, 335
Jelly cake (lemon) 2, 335, 336
" " (rolled) 2, 336
" " filling for, 337
Kettle cake, 345
Lady " 2, 311, 312
Lee " (R. E.) 2, 321
Leighton cake, 306
Lemon " 2, 320, 321
Mountain cake, 307
" ash-cake, 308
Merry Christmas cake, 312
Marble cake, 337, 339
" or Bismarck cake, 339
Norfolk " , 345
Naples biscuit, 347
Orange cake, 3, 319, 320
Parson's " , 346
Pound " 7, 329, 331
Pineapple " , 319
Risen " , 346
Rose or clouded cake, 339
Ruggles' " , 346
Silver " , 310
Snow " , 308
" mountain " , 307
Spice mountain cake, 340
Sponge " 2, 332
Sponge cake (confederate), 332
" " (cream) 333
" " (butter) 2, 331, 332
" " (extra), 333
" " that never fails, 333
" " roll, 2, 334
Tipsy cakes, 347
Velvet " , 347
White " 2, 305
" " (superior) 305
" mountain cake, 4, 306, 307
" " ash-cake, 308
" fruitcake, 4, 313, 314
Whortleberry, 347
Icing for cakes, 349
Icing, 5, 348, 349
" boiled, 2, 348, 349
" cold, 348
" hot, 348, 349
Ginger bread, 350, 351
Ginger bread, cup cake, 351
" " lightened, 351
" " risen, 351
" " soft, 350
Ginger loaf, 350
Molasses cake, 2, 351, 352
" or black cake, 352
" pound cake, 352
Small cakes, 353
Albany cakes, 353
Bonnefeadas, 361
Coffee cakes, 357
Cookies, 358
Cinnamon cakes, 2, 357
Coffee " , 357
Cream " , 354
Crullers, 359
Delicate tea cakes, 2, 360
Delicious small cakes, 361
Dimples, 362
Drop cakes, 353
Ginger cakes, 2, 362, 363
" " (drop) 364
" " (cheap) 363
" bunns, 363
" snaps, 2, 363, 364
Gloucester cakes, 359
Holmcroft, 358
Jumbles, 3, 356
" (Jackson), 356
" (lemon), 361
Macaroons, 356
Marguerites, 3, 354, 355
Molasses cakes, 364
Nothings, 358
Scotch cakes, 353
Strawberry cakes, 357
Sugar " , 358
Shrewsbury " , 355
Sweet crackers, 353
Spice nuts, 364
Tea cakes, 2, 359, 360
Tartaric cakes, 360
Wafers, 2, 362
PUDDINGS.
Apple pudding, 5, 376
Apple charlotte, 377
Apple custard, 378
Apple custard pudding, 377
Apple méringue, 2, 377
Apple dumplings, 373
Apple roll (baked), 377
Almond pudding, 381
Amherst " , 370
Arrowroot " , 389
Batter " , 398
Balloons, 398
Bread pudding, 390
Boiled bread pudding, 2, 372
Boiled pudding of acid fruit, 371
" sweetmeat pudding, 372
" molasses " , 373
" pudding, 2, 370, 372
" dumplings, paste for, 373
Cake pudding, 387
Caramel pudding, 383
Citron " 2, 378
Cocoanut " 5, 381, 382
Chocolate " 2, 382, 383
Cherry " , 371
Cheese-cake pudding, 388
Cracker " , 392
Cream " , 395
Currant " , 375
Custard " , 390
Cottage " , 396
Delicious pudding, 398
" hasty pudding, 397
Eve's pudding, 374
Economical pudding, 400
Extra fine " , 399
Fruit " , 374, 391
French " , 391
Feather " , 397
Irish potato " , 394
Indian " , 399
Jelly roll, 387
Lemon pudding, 4, 380
Lemon méringue, 2, 381
Molasses pudding, 3, 395, 396
Marrow pudding, 392
Original " 2, 369, 392
Orange " 4, 378, 379
One egg " , 398
Peach dumplings, 375
Penny pudding, 400
Plain " , 401
Plum " 4, 365-368
" " Christmas, 368
" " economical, 2, 369
" " English, 367
" " rich, 367
" " simpler kind of, 369
Poor man's pudding, 400
Puff " , 400
Preserve " , 387
Pudding without milk or eggs, 382
Queen of puddings, 5, 383-385
Raspberry pudding, 375
Rice " 3, 393, 394
Sago " , 389, 390
Sippet " , 390
Snow " 3, 386, 387
Snowball " , 396
Sweet potato " , 394, 395
" " roll, 372
Suet pudding, 2, 373
" dumplings, 374
Steam pudding, 370
Superior " , 399
Sweetmeat pudding, 2, 388
Mrs. Spence's " , 391
Tapioca " , 385
" with apples, 386
Teacup pudding, 391
Texas " , 396
Thickened milk pudding, 347
Transparent " , 388, 389
Troy " , 371
Tyler " , 395
Virginia " , 398
Washington " , 397
PUDDING SAUCES.
Brandy sauce, 402
Cold " 3, 403
French " , 402
Lemon " , 403
Molasses " , 404
Nice " , 402
Rich " , 403
Sauce for pudding, 3, 402, 403
" for boiled pastry, 404
Wine sauce, 3, 400
PASTRY.
Apple pie, 1, 2, 3, 409, 410
Blackberry pie, 410
Cherry " , 409
Cream " 1, 2, 412
Currant " , 409
Custard " , 413
Cream tarts, 415
Cheese cakes, almond, 1, 2, 415
" cornstarch, 414
" lemon, 414
Damson pie, 408
Gooseberry pie, 410
Lemon " 1, 2, 3, 4, 406
Lemon cream pie, 406
Lemon tarts, 415
Mince meat, 1, 2, 3, 4, 411, 412
Molasses pie, 1, 2, 413, 414
Orange pie, 1, 2, 3, 407
Pastry, 1, 2, 3, 405
Puff paste, 405
Peach pie, 408
Peach méringue pie, 407
Potato pie (sliced), 411
" " (sweet), 411
Prune " , 408
Prune tarts, 415
Rhubarb pie, 411
Soda cracker pie, 413
Silver " , 413
Sugar " , 413
Strawberry shortcake, 408
Washington pie, 413
Whortleberry " , 410
Fritters (Bell), 416
" (French), 416
" (made with yeast), 416
Pancakes (common), 417
" (quire of paper), 417
JELLIES, BLANC-MANGE, CHARLOTTE RUSSE, BAKED
CUSTARDS, CREAMS, ETC.
Jelly (calves' feet), 419
" cream, 421
" crystal, 420
" gelatine, 2, 420
" " without straining, 420
" " without eggs or boiling, 421
Jelly without boiling, 421
" (stock), 419
Blanc-mange, 4, 421, 422
" (arrowroot), 422
" (coffee), 423
Blanc-mange, (chocolate), 423
" (custard), 422
Charlotte russe, 6, 423, 424
" " (strawberry), 424
Baked custard, 3, 425
Apples (baked), 429
Apple compote, 429
" float, 428
Apples (nice dessert of), 429
" (nice plain dessert of), 429
" (iced), 430
" (nice preparation of), 429
Apple snow, 428
Bonny clabber, 428
Cream (Bavarian) 2, 426
" Italian, 426
" Russian, 426
" Spanish, 2, 425, 426
" Tapioca, 2, 427
Float, 428
Lemon froth, 427
Slip, 428
Syllabub, 427
ICE-CREAM.
Bisque ice-cream, 437
Buttermilk ice-cream, 437
Caramel ice-cream, 435
" " (Norvell House), 435
Cocoanut " 3, 436
Chocolate " , 435, 436
Gelatine " , 436
Ice-cream, 3, 432
" (without cream), 437
Lemon ice-cream, 432
Orange " , 433
Peach " , 433
Pineapple " , 434
Strawberry ice-cream, 433
Vanilla " , 434
White " , 436
_Frozen Custards._
Bisque, 438
Caramel custard, 437
Frozen custard, 2, 437, 438
" pudding, 438
Plumbière, 438
Plum pudding glacé, 438
_Sherbet._
Cream sherbet, 439
Lemon " 4, 439
Orange " , 439
_Water Ices._
Citron ice, 441
Gelatine ice, 441
Orange " 2, 440
Pineapple ice, 3, 440, 441
Raspberry " , 441
Watermelon ice, 441
_Fruit Desserts._
Ambrosia, 2, 442
Cantaleupes, 442
Peaches and cream, 442
Pineapple, 442
Strawberries, 443
Watermelons, 442
PRESERVES AND FRUIT JELLIES.
Apples (preserved for winter use), 450
Apple mange, 450
" preserves (crab), 450
Cherry " , 451
Candied fruit, 454
Damson preserves, 451
Fig " , 452
Fox grape " , 451
Fruit (putting up), 453
Lemon preserves, 448
" " (sliced), 447
" marmalade, 448
" conserves, 454
Muskmelon preserves (ripe), 446
Orange " , 446
" marmalade, 2, 447
" conserves, 454
Peach preserves, 2, 448, 449
" marmalade, 449
" (brandy) 2, 449, 450
" conserves, 454
Pear preserves, 450
Pineapple preserves, 446
Quince jam, 451
Raspberry jam, 452
Sweetmeat preserves, 444
Strawberry " , 452
" jam, 452
Syrup (golden), 454
Tomato preserves, 453
" sweetmeats, 453
Watermelon marmalade, 445
" or muskmelon preserves, 445
Apple jelly, 3, 455, 456
" " (crab), 456
Blackberry jelly, 454
Currant " , 455
" " (without cooking), 454
Cranberry jelly, 455
Grape " , 457
Green grape jelly, 457
Orange " , 456
Jelly oranges, 457
Quince jelly, 456
Tomato, 458
CONFECTIONERY.
Almond macaroons, 460
Caramels, 2, 459
" (chocolate), 460
Cocoanut balls, 460
" caramels, 2, 460
" drops, 460
Cream candy, 459
Cream chocolate, 460
Nut candy, 458
Molasses candy, 459
Sugar " 2, 458
" kisses, 458
WINE.
Blackberry wine, 4, 462, 463
Cider " , 467
Cherry " , 467
Currant " 3, 466
Gooseberry " , 466
Grape Wine, 3, 464
" " (Catawba), 464, 465
" " (wild black), 465
" " (native), 465
Fox grape wine, 465
Orange " , 467
Strawberry " , 467
Tomato " , 467
Apple toddy, 2, 468, 469
Beer (cream), 474
" (ginger), 475
" (lemon), 475
" (small), 475
" (summer), 474
Blackberry cordial, 2, 470
Cherry " , 471
Crab cider, 475
Cider (mulled), 475
Dewberry cordial, 2, 470, 471
Eggnog, 468
Lemon vinegar, 474
" or orange syrup, 474
Mint cordial, 472
Orgeat, 474
Raspberry acid, 473
" vinegar, 2, 473
Regent punch, 469
Roman punch, 469, 470
Rum " , 469
Strawberry acid, 2, 472
" cordial, 471
" vinegar, 472
Tea punch, 469
THE SICK-ROOM DIET AND REMEDIES FOR THE SICK.
Aromatic vinegar, 483
Arrowroot, 2, 479, 480
Asthma, sore-throat and cough, remedy for, 491
Beef essence, 481
" tea, 481
Boils, 493
" salve for, 493
Bone felon, 492
Blisters, dressing for, 493
Breakfast for an invalid, 480
Breast salve, 487
Burns and scalds, 488
Carolina small hominy, 483
Carrot salve for blisters, 492
Cold in the head, cure for, 2, 490
Colic, cure for, 486
" cramp, cure for, 486
Corns, remedy for, 492
Coughs, remedies for, 490
Chalk mixture for infants and young children, 489
Chicken essence, 481
" jelly, 482
" cholera, 488
Chilblains, 486
Chill pills, 489
Cuts, 486
Cracked wheat, 480
Croup, good treatment for, 492
Diarrhoea, remedy for, 489
Dysentery " " , 489
Earache " " , 487
Inflamed eyes, remedy for, 487
Epilepsy " " , 486
Food for sick infants, 480
Flames, to extinguish clothing in, 492
Jaundice, remedy for, 491
Jamaica ginger (Brown's), 484
Lime-water, 484
Liniment (a good), 492
" for rheumatism, 492
" for recent burns, 489
Mashed finger, 488
Milk punch, 481
Mustard, 484
" leaves, 485
Nourishing way to prepare chicken, squirrel, or beef for the
sick, 482
Ocean salt, 486
Panada, 482
Prickly heat, remedy for, 488
Poison oak " " 2, 491
Poisons, antidotes to, 494-496
Acids, 494
Alkalies, 494
Arsenic, 494
Carbolic acid, 494
Chloral, 494
Chloroform, 495
Copper, 495
Corrosive sublimate, 495
Gases, 495
Glass, in powder, 495
Iodine, 495
Lead, 495
Nitrate of silver, 495
Opium, 495
Phosphorus, 495
Prussic acid, 495
Strychnine, 496
Tartar emetic, 496
Venomous bites of rabid dogs and serpents, 496
Quinine, to take without tasting, 493
Racahaut, 480
Seamoss farina, 480
Seltzer aperient, 484
Soda mint, 484
Sore throat, remedy for, 3, 485, 486
Sick-room, 476, 496
Scarlet fever, preventive to, 2, 487, 488
Snake bites, 488
Toast, dry, 482
" milk, 483
" scalded, 483
Toothache drops, 487
Thieves' vinegar, 483
Weak back, remedy for, 494
Wine whey, 480
Whooping-cough, remedy for, 490
HOUSE-CLEANING.
Ants and bugs, to destroy, 503
Bedbugs " " , 503
" poison, 503
Brasses, to clean, 501
Carpets, to wash, 499
" to remove ink from, 500
Cement for rubber and glass, 503
Egg-beater, 502
Egg stains, to remove from silver spoons, 501
Floors to oil, 499
" to dye, 499
Furniture to clean, 500
" unvarnished, to clean, 500
" polish, 2, 500, 501
House-cleaning (directions for), 496-498
Knives and tins, to clean, 502
" to remove rust from, 502
" to whiten handles of, 502
Mosquitoes, 504
Marble slabs, to clean, 500
Oil-cloth, to wash, 2, 499
Paint, to clean, 499
Rats, 504
Red ants, remedy for, 503
Sapolio for kitchen use, 502
Silver, to clean, 2, 501
Shading glass, mixture for, 503
Soap, concentrated lye, 504
Wall paper, to remove grease from, 500
Washing mixture, 504
Whitewash, outdoor, 498
" indoor, 498
RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS,
REMOVING STAINS, ETC.
Black cashmere, to wash, 505
Black crape veils, to renew, 506
Black silk, to renew old, 506
" " to freshen old, 506
Blue calicoes, to keep bright and fresh, 507
Colors, to set, 507
Colors, to restore, 507
Cloth, to remove spots from, 505
Cloth, soap for removing grease from, 505
Clothes to clean, 505
Fruit stains, to remove, 507
" or ink stains, to remove, 507
Iron rust, to remove, 508
Mildew, " " , 507
" Labaraque solution for, 507
Velvet, to restore the pile of, 506
MISCELLANEOUS RECIPES.
Almond bandoline, 514
Ammonia, 508
Borax, 509
Bottle wax, 510
Blood stains, to remove, 514
Camphor ice, 512
" salve, 512
Cold cream, 511
Chaps, lotion for, 511
Dandruff, to remove, 514
Fertilizer for strawberries, 511
Grafting wax, 510
Hair-oil, 3, 513
" dye, 2, 513
" tonic, 513
" restorative, 518
" to clean, 514
" brushes, to clean, 514
Herbs, to dry, 511
Ink (black), 509
" (red), 509
Liquid glue, 510
" blacking, 510
Lip salve (red), 511
Rose bandoline, 514
Shoe blacking, 510
Shampoo liquor, 513
Sozodont, 512
Tooth powder, 512
" " charcoal, 513
THE END.