whole together, add gradually the liquor, spices and flour. Beat the
mixture for several minutes, butter some small round tin pans, fill
them about three parts full and bake them.
Queen cakes are very nice with a few dried currants in them. To
the above quantity one pound and a half of dried currants would be
sufficient.
THE END.
INDEX.
A.
Almond cake, 191.
pudding, 127.
water, 253.
Apple cream, 163.
Apees, 217.
Apples, to prepare for pies, 268.
baked, 160.
dried, for pies, 263.
Apple dumplings, 136.
floating island, 154.
fritters, 157.
pudding, No. 1, 129.
No. 2, 130.
pudding, plain, No. 3, 130.
sauce, 101.
water, 252.
Arrow-root, 241.
pudding, for invalids, 236.
Asparagus, 96.
B.
Baked apples, 160.
beef and Yorkshire pudding, 39.
beets, 85.
fillet of veal, 46.
pears, 160.
pudding, for invalids, 242.
rabbit-pie, 61.
shad, 24.
tomatoes, 84.
Barley water, 253.
Beans, boiled dried, 99.
Lima, 98.
pickled, 113.
stringed, 98.
Windsor, or horse, 98.
Beef, a-la-mode, 38.
and hams, to cure, 269.
boiled corned, 43.
corned, 42.
essence of, 251.
Beef's kidney, stewed, 41.
fried, 42.
Beef steaks, 38.
fried, 39.
stewed with onions, 41.
soup, 15.
tea, 250.
to cure dried, 269.
Beets, baked, 85.
pickled, 117.
Best way of cooking venison, 60.
Biscuits, currant, 286.
Dover, 218.
Biscuit, hard, 164.
light sugar, 215.
Maryland, 167.
milk, 177.
soda, 200.
sugar, 220.
travelers', 215.
Yorkshire, 165.
Blackberry cordial, 256.
jam, 233.
mush, 160.
Blancmange, 150.
clear, 150.
Boiled chickens, 74.
cod, 22.
corned beef, 43.
crabs, 34.
custard, 159.
dried beans, 99.
green corn, 89.
ham, 58.
leg of lamb, 52.
lobster, 35.
onions, 97.
potatoes, No. 1, 78.
No. 2, 79.
pudding, No. 1, 145.
No. 2, 146.
rice pudding, 144.
rock, 21.
shad, 23.
sour-krout, 91.
sweet-breads, 49.
tongue, 43.
turkey, 69.
Boston ginger-bread, 198.
Brandy cherries, 255.
grapes, 233.
peaches, 234.
raspberry, 256.
Bread, 273,
dyspeptic, 275.
fried, 275.
mush, 275.
omelette, 261.
potato, 274.
rye, 275.
Brentford rolls, 166.
Bristol loaf-cake, 190.
Broiled chickens, 73.
shad, 24.
squab, 65.
tomatoes, 84.
Browned egg-plant, 88.
flour, 262.
Brown fricassee, 75.
Buckwheat cakes. 169.
Buns, 209.
Guernsey, 170.
Spanish, 209.
Butter, to make, 287.
mixture for salting, 257.
Butter-milk cakes, 180.
C.
Cakes, 182.
almond, 191.
Bristol loaf, 190.
buckwheat, 169.
butter-milk, 180.
cocoa-nut, 208.
pound, 188.
cod-fish, 23.
common pound, 187.
composition, 212,
cream-of-tartar, 181.
crumpets, or flannel, 171.
Cake, currant, 204.
Devonshire, 205.
election, 205.
federal, 202.
French, 213.
fruit, or plum, No. 1, 183.
No. 2, 184.
German, 203.
ginger cup, 196.
fruit, 196.
pound, 285.
icing for, 276.
Indian light, 175.
loaf, 191.
meal breakfast, 176.
pound, 189.
Johnny, or journey, 174.
kisses, or cream, 200.
lady, 211.
loaf, 189
mush, 179.
New York plum, 185.
parsnip, 167.
plain cup, 216.
potato, 81.
pound, No. 1, 186.
No. 2, 187.
queen, 288.
rice cup, 208.
rock, 204.
rye batter, 170.
Scotch, 206.
seed, 203.
short, 163.
Shrewsbury, 217.
sponge, No. 1, 192.
No. 2, 193.
No. 3, 193.
sugar, 201.
tea, 163.
vanilla, 284.
Washington, No. 1, 218.
No. 2, 219.
white cup, 202.
Calves' feet, spiced, 59.
fried, 50.
liver, fried, 50.
Calf's-foot jelly, 222.
Caper sauce, 107.
Carrots, 95.
Carrageen, or Irish moss, 240
Cat-fish, 27.
Catsup, tomato, No. 1, 117.
No. 2, 118.
mushroom, 119.
walnut, 119.
Cauliflower, 91.
Celery, dressed as slaw, 95.
stewed with lamb, 96.
vinegar, 277.
Charlotte, cherry, 153.
peach, 152.
de Russe, 151.
Savoy, 152.
Cheese, cottage, 267.
Cheese-cake, cottage, 125.
curd, 125.
lemon, 124.
orange, 123.
Chocolate, 271.
Chow chow, 112.
Cherry bounce, 257.
Charlotte, 153.
jam, 232.
pie, 137.
Cherries, brandy, 255.
dried, for pies, 262.
pickled, 117.
Chickens, boiled, 74.
broiled, 73.
broth, 242.
fried, 74.
pie, 72.
pot-pie, 73.
roast, 72.
salad, No. 1, 76.
No. 2, 77.
soup, 18.
stewed, 75.
tea, 251.
white fricasseed, 76.
Chitterlings, or calves' tripe, 51.
Citron melon, preserved, 230.
Clams, fried, 33.
stewed, 32.
fritters, 32.
soup, 19.
Clear blanc mange, 150.
Cocoa, 235.
Cocoa-nut cake, 208.
jumbles, 195.
pound-cake, 188.
pudding, No. 1, 128.
No. 2, 128.
Cod, boiled, 22.
fish cakes, 23.
Coffee, 271.
to roast, 270.
Cold custard, 162.
slaw, 92.
College pudding, 149.
Common ginger-bread, 199.
mustard, 276.
paste, 122.
pound-cake, 187.
Composition cake, 212.
Cordial, blackberry, 256.
Corned beef, 42.
Corn, boiled green, 89.
fritters, 89.
oysters, 90.
salad, 97.
soup, 19.
Cottage cheese, 267.
cheese-cake, 125.
Crabs, boiled, 34.
soft, 34.
Cranberry jelly, No. 1, 223.
No. 2, 224.
sauce, 103.
tarts, 134.
Cream, apple, 163.
sauce, 104.
of tartar cakes, 181.
Crumpets, or flannel cakes, 171.
Scotch, 172.
Crullers, 206.
plain, 286.
Cucumbers, fried, 98.
pickled, 115.
Cup-cake, plain, 216.
rice, 208.
Curd, cheese-cake, 125.
Currant biscuits, 286.
cake, 204.
glazed, 161.
jelly, 225,
shrub, 256.
Custard, boiled, 159.
cold, 162.
snow, 159.
vanilla cup, 156.
Cutlets, veal, 47.
Cymlins, 94.
D.
Dandelion, 94.
Devonshire cake, 205.
Dough-nuts, 210.
Dover biscuits, 218.
Drawn butter, 105.
Dried apples, for pies, 263.
beans, boiled, 99.
beef, to cure, 269.
cherries, for pies, 262.
peaches, for pies, 263.
peach sauce, 102.
pumpkin, for pies, 263.
Duck, roasted, No. 1, 69.
No. 2, 70.
Dumplings, apple, 136.
peach, 136.
quince, 136.
rice, 161.
Dutch loaf, 207.
salad, 96.
Dyspeptic bread, 275.
E.
Eggs, to preserve during winter, 255.
Egg and milk, 237.
wine, 236.
nog, 257.
pickled, 111.
plant, No. 1, 86.
No. 2, 86.
No. 3, 86.
No. 4, 87.
No. 5, 87.
plant, browned, 88.
poached, 260.
sauce, 105.
Election cake, 205.
Essence of beef, 251.
Eve's pudding, 138.
F.
Farmers' apple pudding, 142.
Federal cake, 202.
Figs, preserved fresh, 230
Fillet of veal a-la-mode, 46.
Fish, 21.
Flax-seed tea, 250.
Floating island, 155.
apple, 154.
Florendines, Indian, 126.
rice, 126.
Fox-grape jelly, 222.
French bread-pudding, 140.
cake, 213.
custard pudding, 133.
pudding, 139.
rolls, 166.
slaw, 92.
stew, No. 1, 40.
No. 2, 41.
stewed rabbit, 63.
stew of veal, 47.
tomato sauce, 108.
Fricassee brown, 75.
chicken white, 76.
rabbit, 63.
Fried beef's kidney, 42.
beef steak, 39.
bread, 275.
calves' liver, 50.
feet, 50.
chickens, 74.
clams, 33.
cucumbers, 98.
mush, 266.
oysters, 28.
potatoes, No. 1, 79.
No. 2. 80.
No. 3, 80.
No. 4, 80.
reed birds, 67.
rock, 22.
shad, 24.
sweet-breads, 49.
potatoes, 80.
tomatoes, 83.
veal with tomatoes, 48.
Fritters, apple, 157.
clam, 32.
corn, 89.
Indian, 172.
orange, 158.
oyster, 30.
Spanish, 157.
Fruit or plum-cake. No. 1, 183.
No. 2, 184.
cake, ginger, 196.
G.
Gelatine, jelly of, 249.
German cake, 203.
puffs, 158.
Giblet pie, 71.
Ginger-bread, No. 1, 198.
No. 2, 198.
Boston, 198.
common, 199.
plain, 199.
cup-cake, 196.
fruit-cake, 196.
nuts, 197.
pound-cake, 285.
syrup, 255.
Glazed currants, 161.
ham, 59.
strawberries, 162.
Gooseberry pie, 278.
Goose, roast, 70.
Grape water, 252.
Green corn pudding, 141.
soup, 19.
currant pie, 279.
gage jam, 233.
gages, preserved, 231.
peas, 99.
Ground rice, No. 1, 245.
No. 2, 245.
Gruel, Indian, 237.
oat-meal, 242.
Guernsey buns, 170.
pudding, 137.
Gum-arabic water, 251.
H.
Halibut, 26.
Hams, to cure, 268.
Ham, boiled, 58.
glazed, 59.
omelette, 260.
Hard biscuit, 164.
Hartshorne jelly, 248.
Haslet sauce, 107.
Hasty pudding, or farmers' rice, 156.
Herbs, to dry, 276.
Herring, potted, 27.
Hog's-head cheese, 58.
Hominy, 90.
Horse beans, 98.
radish sauce, 109.
Hot slaw, 92.
I.
Icing for cakes, 276.
Indian baked pudding, 147.
boiled " 146.
florendines, 126.
fritters, 172.
gruel, 237.
light-cake, 175.
loaf-cake, 191.
meal breakfast cakes, 176.
metland, 181.
muffins, No. 1, 175.
No. 2, 176.
mush, 265.
pone, 174.
pound-cake, 189.
slappers, 173.
J.
Jam, blackberry, 233.
cherry, 232.
green-gage, 233.
pine-apple, 233.
raspberry, 233.
strawberry, 232.
Jelly, calf's foot, 222.
currant, 225.
fox-grape, 222.
of gelatine, 249.
hartshorn, 248.
orange, 224.
potato, 247.
port wine, 247.
quince, 226.
rice, 248.
strawberry, 225.
tapioca, 248.
Jewish method of preparing beef for salting, 43.
Johnny, or journey cake, 174.
Jumbles, 194.
Jumbles, cocoa-nut, 195.
plain, 195.
Spanish, 194.
K.
Kisses, or cream cake, 200.
L.
Lady-cake, 211.
Lamb, boiled leg of, 52.
soup, 18.
stewed with onions, 52.
Leg of pork, corned and boiled, 55.
Lemonade, 264.
for an invalid, 241.
Lemon cheese-cake, 124.
pudding, No. 1, 122.
No. 2, 123.
sauce, 101.
sugared, No. 1, 238.
No. 2, 239.
syrup, No. 1, 254.
No. 2, 254.
Light sugar biscuit, 215.
Lima beans, 98.
Loaf-cake, 189.
Bristol, 190.
Indian, 191.
Loaf, Dutch, 207.
Scotch, 213.
Lobster, boiled, 35.
salad, 35.
M.
Macaroni, 241.
265.
Macaroons, 211.
Mangoes, pickled, 114.
Marmalade, peach, 227.
quince, 227.
Maryland biscuits, 167.
Meats, 36.
Milk biscuits, 177.
punch, 267.
toast, 179.
Minced meat, 258.
Mint julep, 266.
Mint sauce, 106.
Miscellaneous, 254.
Mixture for salting butter, 257.
Molasses candy, 278.
Muffins, 164.
Indian, No. 1, 175.
No. 2, 176.
Tottenham, 171.
Mulled cider, 239.
water, 252.
wine, 239.
Mush bread, 275.
cakes, 179.
fried, 266.
Indian, 265.
Mushrooms, 93.
catsup, 119.
pickled, No. 1, 110.
No. 2, 110.
sauce, 106.
Mustard, common, 276.
tomato, 105.
whey, 245.
Mutton chops, 52.
with lemon, 53.
dressed like venison, 52.
tea, 251.
N.
Nasturtiums, pickled, 119.
Newcastle pudding, 141.
New York plum-cake, 185.
Noodles for soup, 20.
Nuns' butter, 102.
Nuts, dough, 210.
ginger, 197.
O.
Oatmeal gruel, 242.
Ochras, 94.
Omelette, bread, 261.
ham, 260.
oyster, 36.
plain, 260.
tomato, 261.
Onion sauce, 106.
pickled, 111.
boiled, 97.
beef slewed with, 41.
Orange fritters, 158.
cheese-cake, 123.
jelly, 224.
pudding, 127.
sugared, 238.
Orgeat, 235.
Oxford pudding, 148.
Oysters, corn, 90.
fried, 28.
pickled, 28.
scalloped, 29.
stewed, No. 1, 29.
No. 2, 29.
fritters, 30.
omelette, 31.
36.
pie, 30.
plant, 100.
sauce, 108.
soup, 19.
P.
Panada, No. 1, 244.
No. 2, 244.
Pap of grated flour, 243.
unbolted flour, 243.
Parsnip cake, 167.
Parsley sauce, 107.
Parsnips, No. 1, 88.
No. 2, 88.
No. 3, 88.
No. 4, 89.
stewed, 89.
Paste, common, 122.
plain, 122.
puff, 121.
Pastry, 120.
Peas green, 99.
Pea soup, 20.
Peach, baked pudding, 142.
Charlotte, 152.
dumplings, 136.
sauce, dried, 102.
marmalade, 227.
pie, ripe, 134.
pot-pie, 135.
Peaches, dried, for pies, 263.
stewed, ripe, 132.
pickled, 113.
preserved, 229.
Pears, baked, 160.
preserved, 227.
Peppers, pickled, 109.
pot, 17.
vinegar, 277.
Pickles, 109.
Pickled beans, 113.
beets, 117.
cherries, 117.
cucumbers, 115.
eggs, 111.
mangoes, 114.
mushrooms, No. 1, 110.
No. 2, 10.
nasturtiums, 119.
onions, 111.
oysters, 28.
peaches, 113.
peppers, 109.
tomatoes, 120.
walnuts, 112.
Pie, baked rabbit, 61.
cherry, 137.
chicken, 72.
pot, 73.
giblet, 71.
gooseberry, 278.
green currant, 279.
oyster, 30.
peach pot, 135.
pigeon, 65.
plain veal, 44.
plum, 135.
quince, 135.
rabbit pot, 62.
reed-bird, 67.
rhubarb, 137.
ripe currant, 279.
ripe peach, 134.
veal pot, 45.
Pig's feet, soused, 56.
Pigeon pie, 65.
roasted, 64.
stewed, 64.
Pine-apple jam, 233.
preserved, 228.
Plain apple pudding, No. 3, 130.
crullers, 286.
cup-cake, 216.
fried veal, 48.
ginger-bread, 199.
Plain jumbles, 195.
omelette, 260.
paste, 122.
veal pie, 44.
Plum cake, New York, 185.
pies, 135.
preserved, 232.
pudding, 145.
Poached eggs, 260.
Pone, Indian, 174.
Pork, leg of, corned and boiled, 55.
steaks, 55.
stuffed leg of, 55.
Porter sangaree, 259.
Port wine jelly, 247.
Potatoes, boiled, No. 1, 78.
No. 2, 79,
bread, 274.
cakes, 81.
fried, No. 1, 79.
No. 2, 80.
No. 3, 80.
No. 4, 80.
jelly, 247.
kale, 81.
pudding, 133.
roasted, 81.
rolls, 165.
salad, 82.
sausage, 83.
yeast, 273.
Potted herring, 27.
shad, No. 1, 25.
No. 2, 26.
Pound-cake, No. 1, 186.
No. 2, 187.
cocoa-nut, 188.
common, 187.
Indian, 189.
Preserved citron melon, 230.
fresh figs, 230.
green-gages, 231.
peaches, 229.
pears, 227.
pine-apple, 228.
plums, 232.
quinces, 228.
Prunes, stewed, 235.
Pudding, almond, 127.
apple, No. 1, 129.
No. 2, 130.
arrow-root, for invalids, 236.
for the convalescent, 236.
baked for invalids, 242.
beef and Yorkshire, 59.
boiled rice, 144.
cocoa-nut, No. 1, 128.
No. 2, 128.
college, 149.
Eve's, 138.
farmers' apple, 142.
French, 139.
bread, 140.
custard, 133.
green corn, 141.
Guernsey, 137.
hasty, or farmers' rice, 156.
Indian baked, 147.
boiled, 146.
lemon, No. 1, 122.
No. 2, 123.
Newcastle, 141.
orange, 127.
Oxford, 148.
peach, baked, 142.
plain apple, No. 3, 130.
potato, 133.
plum, 145.
pumpkin, No. 1, 131.
No. 2, 131.
quince, 132.
rice, with fruit, 144.
No. 1, 143.
No. 2, 143.
cup, 141.
sago, 139.
for invalids, 236.
sweet potato, 134.
tapioca, 236.
Puffs, German, 158.
paste, 121.
Pumpkin, dried for pies, 263.
pudding, No. 1, 131.
No. 2, 131.
Punch, 264.
milk, 267.
Q.
Queen cake, 288.
Quince dumplings, 136.
jelly, 226.
marmalade, 227.
pie, 135.
preserved, 228.
pudding, 132.
R.
Rabbit, French stewed, 63.
fricasseed, 63.
pot-pie, 62.
smothered, 64.
Raspberry brandy, 256.
jam, 233.
shrub, 257.
vinegar, 277.
Reed-birds, fried, 67.
pie, 67.
roasted, 67.
stewed, No. 1, 65.
No. 2, 66.
Rennet, to prepare, 267.
whey, 246.
Rhubarb pie, 137.
tarts, 134.
Rice cups, 144.
cake, 208.
pudding, 141.
dumplings, 161.
florendines, 126.
flummery, 154.
ground, No. 1, 245.
No. 2, 245.
jelly, 248.
milk, 153.
pudding, No. 1, 143.
No. 2, 143.
boiled, 144.
with fruit, 144.
waffles, 180.
Rich wine sauce, 103.
Ripe currant pie, 279.
peach pie, 134.
Roast beef, 37.
chickens, 72.
duck, No. 1, 69.
No. 2, 70.
Roast goose, 70.
leg of lamb, 51.
oysters, 31.
pig, 54.
pigeons, 64.
pork, 53.
potatoes, 81.
rabbit, 61.
reed-birds, 67.
turkey, 68.
veal, 44.
Rock, boiled 21.
cake, 204.
fried, 22.
Rolls, Brentford, 186.
French, 166.
potato, 165.
Rye batter cakes, 170.
bread, 275.
S.
Sago pudding, for invalids, 236.
139.
milk, 234.
Salaeratus, to prepare, 264.
Sally Lunn, No. 1, 178.
No. 2, 178.
Salsify or oyster-plant, No. 1, 100.
No. 2, 100.
No. 3, 100.
No. 4, 101.
Sandwiches, 259.
Sangaree, porter, 259.
wine, 259.
Sauces, 101.
caper, 107.
egg, 105.
French tomato, 108.
haslet, 107.
horse-radish, 109.
mint, 106.
mushroom, 106.
onion, 106.
oyster, 108.
parsley, 107.
tomato, 108.
Sausage meat, 59.
Savoy Charlotte, 152.
Scalloped oysters, 29.
tomatoes, 84.
Scotch cake, 206,
crumpets, 172.
loaf, 213.
Scrapple, 57.
Seed cake, 203.
Shad, baked, 24.
boiled, 23.
broiled, 24.
fried, 24.
potted, No. 1, 25.
No. 2, 26.
roasted on a board, 25.
to cure, 270.
Shell-fish, 28.
Short-cake, 163.
Shrewsbury cake, 217.
Shrub, currant, 256.
raspberry, 257.
Slaw, cold, 92.
French, 92.
hot, 92.
Slippery-elm tea, 249.
Smothered rabbit, 64.
Smothered steak, 39.
Snow custard, 159.
Soda biscuit, 200.
Soft crabs, 34.
Soup, beef, 15.
chicken, 18.
clam, 19.
corn, 19.
green corn, 19.
lamb, 18.
noodles for, 20.
oyster, 19.
pea, 20.
veal, 16.
vegetable, 240.
Sour krout, 91.
Soused pig's feet, 56.
Spanish buns, 209.
fritters, 157.
jumbles, 194.
Spare rib, 56.
Spiced calves' feet, 49.
shad, 23.
veal, 48.
Spinach, 93.
as greens, 93.
Sponge cake, No. 1, 192.
No. 2, 193.
No. 3, 193.
Squashes, or cymlins, 94.
Steak, beef, 38.
Steaks, venison, 60.
Stewed beef's kidney, 41.
cherries, 160.
chickens, 75.
clams, 32.
oysters, No. 1, 29.
No. 2, 29.
ripe peaches, 162.
pigeons, 64.
prunes, 235.
reed-birds, No. 1, 65.
No. 2, 66.
sweet-breads, 49.
tomatoes, 83.
veal, 47.
Strawberries, glazed, 162.
Strawberry jam, 232.
jelly, 225.
Stringed beans, 98.
Stuffed leg of pork, 55.
Succotash, 20.
Sugar biscuits, 220.
light, 215.
cake, 201.
Sugared lemons, No. 1, 238.
No. 2, 239.
orange, 238.
Sweet-breads, boiled, 49.
for invalids, 243.
fried, 49.
stewed, 49.
dishes, 137.
potatoes, fried, 80.
pudding, 134.
Syllabub, 155.
Syrup, lemon, No. 1, 254.
No. 2, 254.
ginger, 255.
T.
Tamarind water, 252.
whey, 247.
Tapioca jelly, 248.
pudding, 236.
Tarts, cranberry, 134.
rhubarb, 134.
Tea, 272.
Tea, beef, 250.
cake, 163.
chicken, 251.
flax-seed, 250.
mutton, 251.
slippery-elm, 249.
veal, 250.
Terrapins, 33.
Toast, milk, 179.
water, 179.
253.
Tomatoes, baked, 84.
broiled, 84.
catsup, No. 1, 117.
No. 2, 118.
dressed as cucumbers, 85.
fricandeau, 85.
fried, 83.
mustard, 105.
omelette, 261.
pickled, 120.
sauce, 108.
scalloped, 84.
stewed, 83.
Tongue, boiled, 43.
To roast a haunch of venison, 59.
Tottenham muffins, 171.
Travelers' biscuit, 215.
Tripe, 43.
Turkey, boiled, 69.
roast, 68.
Turnips, 95.
V.
Vanilla cake, 284.
cup-custards, 156.
Veal, baked fillet of, 46.
cutlets, 47.
fillet of, a-la-mode, 46.
French stew of, 47.
fried plain, 48.
with tomatoes, 48.
pie, plain, 44.
pot-pie, 45.
soup, 16
spiced, 48.
stewed, 47.
tea, 250.
Vegetables, 78.
sauce, 104.
soup, 240.
Venison, best way of cooking, 60.
mutton dressed like, 52.
steaks, 60.
Vinegar celery, 277.
pepper, 277.
raspberry, 277.
whey, 246.
W.
Waffles, 168.
rice, 180.
without yeast, 169.
Walnut catsup, 119.
pickled, 112.
Washington cake, No. 1, 218.
No. 2, 219.
Water toast, 179.
Welsh-rabbit, 266.
Whey, mustard, 245.
rennet, 246.
tamarind, 247.
vinegar, 246.
wine, 246.
Whips, 155.
White cup-cake, 202.
fricasseed chicken, 76.
Windsor, or horse beans, 98.
Wine sangaree, 259.
sauce, 103.
rich, 103.
whey, 246.
Y.
Yeast, potato, 273.
to make, 272.
Yorkshire sauce, 102.
biscuit, 165.
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired.
Both "buttermilk" and "butter-milk" were used in this text.
Both "lukewarm" and "luke-warm" were used in this text.
Both "oatmeal" and "oat-meal" were used in this text.
Both "green gage" and "green-gage" were used in this text.
Both "pine apple" and "pine-apple" were used in this text.
Article 69, word "seive" changed to "sieve" (through a sieve to take)
Article 104, word "FRICASEED" changed to "FRICASSEED" (FRICASSEED
RABBIT)
Article 575, removed dittograph "it" (cut it it into)
Article 577, word "Farenheit" changed to "Fahrenheit" (54 degrees of
Fahrenheit)
Article 577, word "thorougly" changed to "thoroughly" (and worked
thoroughly)