_Rabbits_, 22
, various ways, 92
, to make them taste much like a hare, 92
potted, 93
(roast) a very good sauce for them, 109
_Raised_ crust for custards or fruit, 140
, for meatpies or fowls, &c., 140
pies, to prepare meat or fowls for them, 90
_Raisinwine_, with cider, 245
, without cider, 245
_Ramakins_, 137
_Raspberry_ brandy, 246
cakes, 194
cream, 172
jam, 193
, another way, 194
jelly, for ices or creams, 194
vinegar, 240
vinegarwater, 254
water ice, 210
wine, 241
, another way, 241
and currant tart, 180
_Ratafia_, 246
_Red_, a beautiful one, to stain jellies, ices, or cakes, 203
herrings, to dress, 8
_Rennet_, to cure mawskins, for, 233
_Restorative_, a great one, 248
another, 248
another, 248
another most pleasant draught, 248
_Rhubarb_ tart, 180
_Rice_, savory, 136
boiled to eat with curry or roast meat, 130
buttered, 136
cake, 223
, another, 223
caudle, 261
_Rice_ caudle, for the sick, 225
flummery, 160
milk, 171
, ground rice milk, 260
piecrust, 150
pasty crust, 141
_pudding_, baked, 149
, another, for the family, 149
Dutch, 145
with fruit, 149
, plain, 149
, rich, 152
small, 148
ground, 159
_Roasting_ meat, observations on, 21
fowls, 22
hares and rabbits, 22
_Rolls_, excellent ones, 228
, Brentford, 227
, French, 227
, potatoe, 228
_Rusks_, 222
_Russian seed_ pudding, 159