TO MAKE GOOD TOAST.—

Cut the bread in even slices, and moderately thick. When cut too thin, toast is hard and tasteless. It is much nicer when the crust is pared off before toasting. A long-handled toasting-fork (to be obtained at the hardware or tin stores) is far better than the usual toasting apparatus, made to stand before the fire with the slices of bread slipped in between, and therefore liable to be browned in stripes, dark and light alternately; unless the bread, while toasting, is carefully slipped along, so that the whole may receive equal benefit from the fire. With a fork, whose handle is near a yard in length, the cook can sit at a comfortable distance from the fire, and the bread will be equally browned all over; when one side is done, taking it off from the fork, and turning the other. Send it to table hot, in a heated plate, or in a toast-rack; and butter it to your taste. Toast should neither be burnt nor blackened in any way. You may lay it in even piles, and butter it before it goes to table; cutting each slice in half.

[CARVING.]

The seat, for the carver should be somewhat elevated above the other chairs: it is extremely ungraceful to carve standing, and it is rarely done by any person accustomed to the business. Carving depends more on skill than on strength. We have seen very small women carve admirably sitting down; and very tall men who knew not how to cut a piece of beef-steak without rising on their feet to do it.

The carving knife should be very sharp, and not heavy; and it should be held firmly in the hand: also the dish should be not too far from the carver. It is customary to help the fish with a fish trowel, and not with a knife. The middle part of a fish is generally considered the best. In helping it, avoid breaking the flakes, as that will give it a mangled appearance.

In carving ribs or sirloin of beef, begin by cutting thin slices off the side next to you. Afterwards you may cut from the tender-loin, or cross-part near the lower end. Do not send any one the outside piece, unless you know that they particularly wish it.

In helping beef-steak, put none of the bone on the plate.

In cutting a round of corned beef, begin at the top; but lay aside the first cut or outside piece, and send it to no one, as it is always dry and hard. In a round of a-la-mode beef, the outside is frequently preferred.

In a leg of mutton, begin across the middle, cutting the slices quite down to the bone. The same with a leg of pork or a ham. The latter should be cut in very thin slices, as its flavour is spoiled when cut thick.

To taste well, a tongue should be cut crossways in round slices. Cutting it lengthwise (though the practice at many tables) injures the flavour. The middle part of the tongue is the best. Do not help any one to a piece of the root; that, being by no means a favoured part, is generally left in the dish.

In carving a fore-quarter of lamb, first separate the shoulder part from the breast and ribs, by passing the knife under, and then divide the ribs. If the lamb is large, have another dish brought to put the shoulder in.

For a loin of veal, begin near the smallest end, and separate the ribs; helping a part of the kidney (as far as it will go) with each piece. Carve a loin of pork or mutton in the same manner.

In carving a fillet of veal, begin at the top. Many persons prefer the first cut or outside piece. Help a portion of the stuffing with each slice.

In a breast of veal, there are two parts very different in quality, the ribs and the brisket. You will easily perceive the division; enter your knife at it, and cut through, which will separate the two parts. Ask the persons you are going to help, whether they prefer a rib, or a piece of the brisket.

For a haunch of venison, first make a deep incision, by passing your knife all along the side, cutting quite down to the bone. This is to let out the gravy. Then turn the broad end of the haunch towards you, and cut it as deep as you can, in thin, smooth slices, allowing some of the fat to each person.

For a saddle of venison, or of mutton, cut from the tail to the other end on each side of the back-bone, making very thin slices, and sending some fat with each. Venison and roast mutton chill very soon, therefore it is usual to eat it with iron heaters under the plates. Some heaters are made to contain hot coals, others are kept warm with boiling water, and some are heated by spirits of wine; the last is a very exceptionable mode, as the blue blaze flaming out all around the plate, is to many persons frightful. Currant jelly is an indispensable appendage to venison, and to roast mutton, and to ducks.

A young pig is most generally divided before it comes to table, in which case, it is not customary to send in the head, as to many persons it is a revolting spectacle after it is cut off. When served up whole, first separate the head from the shoulders, then cut off the limbs, and then divide the ribs. Help some of the stuffing with each piece.

To carve a fowl, begin by sticking your fork in the pinion, and drawing it towards the leg; and then passing your knife underneath, take off the wing at the joint. Next, slip your knife between the leg and the body, to cut through the joint; and with the fork, turn the leg back, and the joint will give way. Then take off the other wing and leg. If the fowl has been trussed (as it ought to be) with the liver and gizzard, help the liver with one wing, and the gizzard with the other. The liver wing is considered the best. After the limbs are taken off, enter your knife into the top of the breast, and cut under the merry-thought, so as to loosen it, lifting it with your fork. Afterwards cut slices from both sides of the breast. Next take off the collar-bones, which lie on each side of the merry-thought, and then separate the side-bones from the back. The breast and wings are considered as the most delicate parts of the fowl; the back, as the least desirable, is generally left in the dish. Some persons, in carving a fowl, find it more convenient to take it on a plate, and as they separate it, return each part to the dish; but this is not now the usual way.

A turkey is carved in the same manner as a fowl; except that the legs and wings being larger, are separated at the lower joint. The lower part of the leg, (or drumstick, as it is called,) being hard, tough, and stringy, is never helped to any one, but allowed to remain on the dish. First cut off the wing, leg, and breast from one side; then turn the turkey over, and cut them off from the other.

To carve a goose, separate the leg from the body, by putting the fork into the small end of the limb; pressing it close to the body, and then passing the knife under, and turning the leg back, as you cut through the joint. To take off the wing, put your fork into the small end of the pinion, and press it closely to the body; then slip the knife under, and separate the joint. Next cut under the merry-thought, and take it off; and then cut slices from the breast. Then turn the goose, and dismember the other side. Take off the two upper side-bones, that are next to the wings; and then the two lower side-bones. The breast and legs of a goose afford the finest pieces. If a goose is old, there is no fowl so tough; and if difficult to carve, it will be still more difficult to eat.

Partridges, pheasants, grouse, &c., are carved in the same manner as fowls. Quails, woodcocks, and snipes are merely split down the back; so also are pigeons, giving a half to each person.

In helping any one to gravy, or to melted butter, do not pour it over their meat, fowl, or fish, but put it to one side on a vacant part of the plate, that they may use just as much of it as they like. In filling a plate, never heap one thing on another.

In helping vegetables, do not plunge the spoon down to the bottom of the dish, in case they should not have been perfectly well drained, and the water should have settled there.

By observing carefully how it is done, you may acquire a knowledge of the joints, and of the process of carving, which a little daily practice will soon convert into dexterity. If a young lady is ignorant of this very useful art, it will be well for her to take lessons of her father, or her brother, and a married lady can easily learn from her husband. Domestics who wait at table may soon, from looking on daily, become so expert that, when necessary, they can take a dish to the side-table and carve it perfectly well.

At a dinner party, if the hostess is quite young, she is frequently glad to be relieved of the trouble of carving by the gentleman who sits nearest to her; but if she is familiar with the business, she usually prefers doing it herself.

TO DRAW POULTRY, &c.

Though to prepare poultry for cooking is by no means an agreeable business, yet some knowledge of it may be very useful to the mistress of a house, in case she should have occasion to instruct a servant in the manner of doing it; or in the possible event of her being obliged to do it herself; for instance, if her cook has been suddenly taken ill, or has left her unexpectedly.

As all poultry is, of course, drawn in the same manner, it will be sufficient to designate the mode of emptying the inside of a fowl. In winter, if the fowl is frozen, lay it before the fire till it has completely thawed. Then have ready one or more large pieces of waste paper, rolled up loosely into a long wisp; lay the fowl down on a clean part of the hearth, and, taking its legs in your hand, light the paper, and pass it back and forward above the surface of the skin, (turning the fowl on both sides,) so as to singe off all the hairs; doing it so carefully as not to burn or scorch the skin. There should always be a quantity of old newspapers, or other waste paper, kept in a closet or drawer of the kitchen for this and other purposes. Next, lay the fowl upon its back on a clean old waiter or tray, (such as should be kept in every kitchen,) and with a large sharp knife cut off, first the head, and then the legs at the first joint. The next thing is to cut a very long slit in the skin at the right side of the neck, and with your fingers strip down the skin towards the shoulders, till you come to the craw, which you must take out with your hand. Then with your knife make two long deep cuts or incisions on each side of the body, going downward towards the tail. Put your hand into the cut or orifice on the right side, and pull out the heart, liver, gizzard, and then the entrails. Take care not to break the gall-bag, or its liquor will run over the liver, and make it so bitter that it cannot be eaten, and should therefore be thrown away without cooking. Next, to flatten the body, break the breast-bone by striking on it hard with your hand. Then tuck the legs into the lower part of the slits that you have cut on each side of the body. Afterwards with your hand bend or curve inwards the end of the neck-bone, and tuck it away under the long loose piece of skin left there. After this, lay the fowl in a small tub of cold water, and wash it well inside and out: then dry it with a clean towel.

Next, cut open the gizzard, empty it of the sand and gravel, and take out the thick inside skin. Split open the heart, and let out the blood that is in it. Then carefully cut the gall-bag from the liver, so as not to break it. Wash clean the heart, liver, and gizzard, (having trimmed them neatly,) and return the heart to the inside of the breast; putting back also the eggs, if you have found any. Have ready the stuffing, and fill up with it the vacancy from which you have taken the craw, &c., pressing it in hard. Next, taking between your thumb and finger the above-mentioned piece of skin at the top of the neck, draw it down tightly towards the back of the fowl, (folding it nicely over the bent end of the neck-bone,) and fasten it down between the shoulders with a skewer, which must be stuck in so as to go lengthways down the back. This will prevent any of the stuffing from getting out, and will keep all compact and nice.

Then run a skewer through both the wings and the upper part of the body, tucking in the liver so as to appear from under the right pinion, and the gizzard (scoring it first) on the left. Both pinions must be bent upwards. Lastly, secure all by tying two strings of small twine tightly round the fowl; one just above the skewer that confines the legs; the other just below that which passes through the wings.

Of course, the strings and skewers are removed before the poultry is sent to table.

Turkeys, geese, and ducks are always trussed in this manner, the legs being cut off at the first joint. So are fowls for boiling. But when fowls are to be roasted, some cooks leave on the whole of the legs and feet, (scraping and washing them clean,) and drawing the feet up quite to the breast, where they are tied together by a string.

Pigeons, pheasants, partridges, &c., are all trussed as above, with the legs short.

To draw a little roasting pig, cut the body open by one long slit, and before you take out what is inside, loosen it all with a sharp knife; then extract it with your hands. Empty the head also. Afterwards wash the animal clean, (inside and out,) and fill the vacancy with stuffing. Having bent the knees under, skewer the legs to the body, and secure the stuffing by tying twine tightly several times round the body; first fastening the slit by pinning it with a wooden skewer. Having boiled the liver and heart, chop them to enrich the gravy.

[FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.]

Beef

Sirloin.
Rump.
Edge Bone.
Buttock.
Mouse Buttock.
Leg.
Thick Flank.
Veiny Piece.
Thin Flank.
Fore Rib: 7 Ribs.
Middle Rib: 4 Ribs
Chuck Rib: 2 Ribs.
Brisket.
Shoulder, or Leg of Mutton Piece.
Clod.
Neck, or Sticking Piece.
Shin.
Cheek.

Veal.

Loin, Best End.
Fillet.
Loin, Chump End.
Hind Knuckle.
Neck, Best End.
Breast, Best End.
Blade Bone.
Fore Knuckle.
Breast, Brisket End.
Neck, Scrag End.

Mutton.

Leg.
Shoulder.
Loin, Best End.
Loin. Chump End.
Neck. Best End.
Breast.
Neck, Scrag End.

Note. A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.

Pork.

Leg.
Hind Loin.
Fore Loin.
Spare Rib.
Hand.
Spring.

Venison.

Shoulder.
Neck.
Haunch.
Breast.
Scrag.

[INDEX.]

[A]

[B]

[C]

[D]

[E]

[F]

[G]

[H]

[I]

[J]

[K]

[L]

[M]

[N]

[O]

[P]

[Q]

[R]

[S]

[T]

[V]

[W]

[Y]

Acid salt, [427].
Almond cake, [346].
Almond custard, [316].
Almond ice-cream, [326].
Almond maccaroons, [351].
Almond pudding, [286].
Another almond pudding, [286].
Anchovy catchup, [174].
Anchovy sauce, [164].
Anniseed cordial, [401].
Apees, [354].
Apples, baked, [252].
Apple butter, [253].
Apple butter, without cider, [434].
Apple custard, [315].
Apple dumplings, [307].
Apple fritters, [312].
Apple jelly, [253].
Apple and other pies, [281].
Apple pot-pie, [434].
Apples, preserved, [251].
Apple pudding, baked, [305].
Apple pudding, boiled, [306].
Apple sauce, [168].
Apple water, [417].
Apricots, preserved, [247].
Arrow-root blancmange, [329].
Arrow-root jelly, [411].
Arrow-root pudding, [291].
Artichokes, to boil, [195].
Asparagus, to boil, [199].
Asparagus soup, [35].

Balm of Gilead oil, [425].
Barberry jelly, [270].
Barberries, to pickle, [217].
Barley water, [414].
Bath buns, [344].
Bean soup, [33].
Beans, (dried,) to boil, [197].
Beans, (green or French,) to boil, [197].
Beans, (green,) to pickle, [215].
Beans, (Lima,) to boil, and dry, [197].
Beans, (scarlet,) to boil, [197].
Beef, remarks on, [68].
Beef, à la mode, [78].
Beef, baked, [71].
Beef bouilli, [82].
Beef, (corned or salted,) to boil, [73].
Beef cakes, [84].
Beef, to corn, [89].
Beef, to dry and smoke, [91].
Beef dripping, to save, [71].
Beef, hashed, [83].
Beef's heart, roasted, [85].
Beef's heart, stewed, [85].
Beef kidney, to dress, [86].
Beef, potted, [92].
Beef, to roast, [69].
Beef soup, fine, [17].
Beef steaks, to broil, [74].
Beef steaks, to fry, [76].
Beef steak pie, [77].
Beef steak pudding, [76].
Beef, to stew, [80].
Beef, (a round of,) to stew, [80].
Beef, (a round of,) to stew another way, [81].
Beef and tongues, to pickle, [90].
Beef tea, [414].
Beets, to boil, [196].
Beets, to stew, [197].
Beer, (molasses,) [392].
Beer, (sassafras,) [392].
Biscuit, (milk,) [361].
Biscuit, (soda,) [371].
Biscuit, (sugar,) [361].
Biscuit, (tea,) [372].
Bitters, [419].
Black cake, [338].
Black-fish, to stew, [431].
Blanc-mange, [327].
Blanc-mange, (arrow-root,) [329].
Blanc-mange, (carrageen,) [328].
Bottled small beer, [408].
Bran bread, [377].
Bread, [374].
Bread, (rye and Indian,) [377].
Bread cake, [350].
Bread jelly, [411].
Bread pudding, baked, [299].
Bread pudding, boiled, [298].
Bread and butter pudding, [299].
Bread sauce, [167].
Broccoli, to boil, [188].
Brown soup, rich, [26].
Buckwheat cakes, [367].
Burnet vinegar, [179].
Burns, remedy for, [420].
Butter, to brown, [163].
Butter, melted or drawn, [163].
Butter, to make, [379].
Butter, to preserve, [381].
Butternuts, to pickle, [218].

Cabbage, to boil, [186].
Cabbage, (red,) to pickle, [226].
Cale-cannon, [187].
Calf's feet broth, [415].
Calf's feet, to fry, [103].
Calf's feet jelly, [329].
Calf's head, dressed plain, [100].
Calf's head, hashed, [101].
Calf's head soup, [30].
Calf's liver, fried, [103].
Calf's liver, larded, [103].
Cantelope, preserved, [236].
Caper sauce, [168].
Capillaire, [403].
Carrots, to boil, [189].
Carrot pudding, [290].
Carp, to stew, [55].
Carrageen blanc-mange, [328].
Catfish soup, [36].
Cauliflower, to boil, [187].
Cauliflower, to pickle, [225].
Cayenne pepper, [182].
Celery, to prepare for table, [204].
Celery sauce, [165].
Celery vinegar, [179].
Charlotte, (plum,) [321].
Charlotte, (raspberry,) [320].
Cheese, to make, [382].
Cheese, (cottage,) [386].
Cheese, (sage,) [385].
Cheese, (Stilton,) [385].
Cheesecake, (almond,) [294].
Cheesecake, (common,) [295].
Cherry bounce, [398].
Cherry cordial, [451].
Cherries, (dried,) [270].
Cherry jam, [270].
Cherry jelly, [269].
Cherries, preserved, [268].
Citron melon slices, [269].
Cherry shrub, [398].
Chestnuts, to roast, [204].
Chestnut pudding, [289].
Chicken broth and panada, [416].
Chickens, broiled, [142].
Chicken croquets and rissoles, [143].
Chicken curry, [146].
Chicken dumplings or puddings, [309].
Chickens, fricasseed, [143].
Chicken jelly, [411].
Chicken pie, [144].
Chicken salad, [147].
Chilblains, remedy for, [420].
Chili vinegar, [180].
Chitterlings, or calf's tripe, [102].
Chocolate, to make, [387].
Chocolate custard, [317].
Chowder, [55].
Cider cake, [347].
Cider, (mulled,) [407].
Cider vinegar, [409].
Cider wine, [396].
Cinderellas, or German puffs, [297].
Citrons, to preserve, [234].
Clam soup, [39].
Clam soup, (plain,) [40].
Clotted cream, [321].
Cocoa, to prepare, [418].
Cocoa shells, to boil, [418].
Cocoa-nut cakes, [347].
Cocoa-nut cakes, (white,) [353].
Cocoa-nut custard, baked, [317].
Cocoa-nut custard, boiled, [317].
Cocoa-nut jumbles, [353].
Cocoa-nut maccaroons, [352].
Cocoa-nut pudding, [287].
Cocoa-nut pudding, another way, [287].
Codfish, (fresh,) to boil, [50].
Codfish, (fresh,) to boil another way, [50].
Codfish, salt, to boil, [49].
Coffee, to make, [389].
Coffee, (French,) [390].
Cold cream, [426].
Cold slaw, [226].
Cold sweet sauce, [170].
Cologne water, [423].
Colouring for confectionary, [333].
Corn, (Indian,) to boil, [192].
Corn, (green,) pudding, [290].
Corns, remedy for, [421].
Cosmetic paste, [427].
Crab-apples, (green,) to preserve, [254].
Crab-apples, (red,) to preserve, [255].
Crabs, (cold,) [65].
Crabs, (hot,) [65].
Crabs, (soft,) [66].
Cranberries, to preserve, [264].
Cranberry sauce, [169].
Cream cake, [372].
Cream, (lemon,) [321].
Cream, (orange,) [321].
Cream, to preserve, [322].
Cream sauce, [170].
Cucumbers, to dress raw, [194].
Cucumbers, to fry, [194].
Cucumbers, to pickle, [213].
Cup cake, [354].
Curaçoa, [435].
Curds and whey, [322].
Currant jelly, (black,) [265].
Currant jelly, (red,) [264].
Currant jelly, (white,) [265].
Currant shrub, [397].
Currant wine, [394].
Custard, (boiled,) [314].
Custard, (plain,) [313].
Custard, (rice,) [314].
Custard, (soft,) [314].
Custard pudding, [300].

Dough nuts, [358].
Ducks, to hash, [150].
Ducks, to stew, [150].
Ducks, to roast, [149].
Dumplings, (apple,) [307].
Dumplings, (light,) [311].
Dumplings, (plain suet,) [310].
Dumplings, (fine suet,) [309].
Dumplings, (Indian,) [310].
Durable ink, [429].
Durable ink, another way, [430].

Eastern pudding, [306].
Eggs, to boil for breakfast, [207].
Eggs, to fricassee, [208].
Eggs, to keep, [206].
Eggs with ham, [123].
Egg nogg, [407].
Eggs, to pack, [268].
Eggs, to pickle, [432].
Egg plant, to stew, [193].
Egg plant, to fry, [193].
Egg plant, stuffed, [194].
Eggs, raw, [419].
Egg sauce, [167].
Election cake, [348].
Elder-berry wine, [395].
Elder-flower wine, [396].
Essence of lemon peel, [408].
Essence of peppermint, [419].
Eve's pudding, [296].

Family soup, [15].
Federal cakes, [350].
Flannel cakes, [367].
Flax-seed lemonade, [418].
Floating island, [320].
Flour, to brown, [163].
Flour hasty-pudding, [301].
Force-meat balls, [161].
Fowls, to boil, [141].
Fowls, to roast, [142].
Fox-grape shrub, [397].
Friar's chicken, [36].
Fritters, (apple,) [312].
Fritters, (plain,) [311].
Frosted fruit, [271].
Fruit queen-cakes, [342].

General sauce, [173].
Gherkins, to pickle, [214].
Ginger, to preserve, [233].
Ginger beer, [391].
Ginger plum-cake, [364].
Gingerbread, (common,) [362].
Gingerbread nuts, [363].
Gingerbread, (Franklin,) [364].
Gingerbread, (white,) [362].
Gooseberries, bottled, [262].
Gooseberry custard, [316].
Gooseberry fool, [261].
Gooseberries, to preserve, [260].
Gooseberries, to stew, [261].
Gooseberry wine, [393].
Goose pie, [152].
Goose pie for Christmas, [153].
Goose, to roast, [151].
Grapes, in brandy, [266].
Grapes, (wild,) to keep, [267].
Grape jelly, [266].
Gravy, (drawn or made,) [162].
Gravy soup, (clear,) [22].
Ground nuts, to roast, [205].
Ground rice milk, [414].
Grouse, to roast, [158].
Gruel, to make, [413].
Gruel, oatmeal, [413].

Halibut, to boil, [46].
Halibut cutlets, [47].
Ham, to boil, [124].
Ham, to broil, [123].
Ham or bacon, directions for curing, [126].
Ham, (to glaze,) [132].
Ham dumplings, [311].
Ham pie, [122].
Ham sandwiches, [123].
Ham, to roast, [126].
Ham, (Westphalia,) to imitate, [131].
Hare or rabbit soup, [28].
Hare, to roast, [137].
Harvey's sauce, [173].
Herbs, to dry, [436].
Hominy, to boil, [192].
Honey cake, [356].
Horseradish vinegar, [180].
Huckleberry cake, [350].
Hungary water, [424].

Ice cream, (almond,) [326].
Ice cream, (lemon,) [322].
Ice cream, (pine apple,) [325].
Ice cream, (raspberry,) [325].
Ice cream, (strawberry,) [325].
Ice cream, (vanilla,) [325].
Ice lemonade, [326].
Ice orangeade, [326].
Icing for cakes, [338].
Indian batter cakes, [368].
Indian corn, to boil, [192].
Indian dumplings, [310].
Indian flappers, [369].
Indian muffins, [369].
Indian mush, [301].
Indian mush cakes, [368].
Indian pound cake, [340].
Indian pudding, baked, [302].
Indian pudding, boiled, [302].
Indian pudding without eggs, [303].
Italian Cream, [332].

Jaune-mange, [329].
Jelly cake, [344].
Johnny cake, [369].
Julienne (à la) soup, [23].

Kid, to roast, [136].
Kitchen pepper, [182].
Kitchiner's fish-sauce, [172].
Kisses, [354].

Lady cake, [342].
Lamb, to roast, [112].
Larding, [160].
Lavender, compound, [421].
Lavender water, [423].
Laudanum, antidote to, [422].
Lead water, [420].
Lemon brandy, [402].
Lemon catchup, [177].
Lemon cordial, [399].
Lemon cream, [321].
Lemon custard, [315].
Lemon juice, to keep, [408].
Lemon peel, to keep, [437].
Lemon peel, (essence of,) [408].
Lemons, preserved, [241].
Lemon pudding, [285].
Lemon syrup, [398].
Lemonade, [404].
Lettuce or salad, to dress, [203].
Lip salve, [426].
Liver dumplings, [310].
Liver puddings, [128].
Lobster, to boil, [61].
Lobster catchup, [174].
Lobster, to fricassee, [62].
Lobster, to dress cold, [61].
Lobster, pickled, [67].
Lobster, potted, [63].
Lobster pie, [64].
Lobster sauce, [164].
Lobster soup, [37].
Lobster, to stew, [62].

Maccaroni, to dress, [210].
Maccaroni soup, [24].
Maccaroni soup, (rich,) [24].
Maccaroons, (almond,) [351].
Maccaroons, (cocoa-nut,) [352].
Maccaroon custard, [318].
Mackerel, to boil, [48].
Mackerel, to broil, [47].
Mangoes, to pickle, [216].
Marbled veal, [105].
Marlborough pudding, [294].
Marmalade cake, [355].
Mead, [397].
Meg Merrilies' soup, [27].
Milk biscuit, [361].
Milk punch, [405].
Milk soup, [25].
Mince pies, [282].
Mince meat, [283].
Mince meat for Lent, [284].
Mince meat, (very plain,) [284].
Minced oysters, [431].
Mint sauce, [167].
Molasses beer, [392].
Molasses candy, [365].
Molasses posset, [407].
Moravian sugar-cake, [349].
Morella cherries, to pickle, [217].
Mock oysters of corn, [193].
Mock turtle, or calf's head soup, [30].
Muffins, (common,) [370].
Muffins, (Indian,) [369].
Muffins, (water,) [370].
Mulled cider, [407].
Mulled wine, [407].
Mulligatawny soup, [29].
Mush, (Indian,) to make, [301].
Mush cakes, [368].
Mushrooms, to broil, [202].
Mushroom catchup, [176].
Mushrooms, to pickle brown, [223].
Mushrooms, to pickle white, [222].
Mushroom sauce, [166].
Mushrooms, to stew, [201].
Musquito bites, remedy for, [421].
Mustard, (common,) [181].
Mustard, (French,) [181].
Mustard, (keeping.) [181].
Mutton, to boil, [107].
Mutton broth, [414].
Mutton broth made quickly, [415].
Mutton, (casserole of,) [111].
Mutton chops, broiled, [108].
Mutton chops, stewed, [110].
Mutton cutlets, à la Maintenon, [109].
Mutton harico, [111].
Mutton, hashed, [110].
Mutton, (leg of,) stewed, [111].
Mutton, to roast, [106].
Mutton soup, (including cabbage and noodle soups,) [19].

Nasturtians, to pickle, [217].
Nasturtian sauce, [165].
New York cookies, [360].
Nougat, [365].
Noyau, [402].

Oatmeal gruel, [413].
Ochra soup, [32].
Oil of flowers, [425].
Omelet, (plain,) [209].
Omelet soufflé, [209].
Onions, to boil, [198].
Onions, to fry, [199].
Onions, to pickle, [221].
Onions, pickled white, [222].
Onions, to roast, [198].
Onion sauce, (brown,) [166].
Onion sauce, (white,) [166].
Onion soup, [416].
Orangeade, [404].
Orange cream, [321].
Orange jelly, [243].
Orange marmalade, [243].
Orange pudding, [285].
Orgeat, [403].
Ortolans, to roast, [159].
Oyster catchup, [185].
Oysters, fried, [57].
Oyster fritters, [59].
Oysters, minced, [431].
Oysters, pickled, [57].
Oysters, pickled for keeping, [228].
Oyster pie, [60].
Oysters, scolloped, [58].
Oysters, stewed, [59].
Oyster soup, [38].
Oyster soup, (plain,) [38].
Ox-tail soup, [32].
Oyster Sauce, [170].

Panada, [413].
Panada, (chicken,) [416].
Pancakes, (plain,) [312].
Pancakes, (sweetmeat,) [313].
Parsley, to pickle, [215].
Parsley sauce, [168].
Parsnips, to boil, [190].
Partridges, to roast, [158].
Partridges, to roast another way, [158].
Paste, (dripping,) [275].
Paste, (lard,) [275].
Paste, (the best plain,) [272].
Paste, (potato,) [276].
Paste, (fine puff,) [276].
Paste, (suet,) [274].
Paste, (sweet,) [277].
Peaches, (in brandy,) [245].
Peach cordial, [401].
Peaches, (dried,) [248].
Peaches for common use, [245].
Peach jelly, [247].
Peach kernels, [437].
Peach marmalade, [246].
Peaches, to pickle, [217].
Peaches, to preserve, [244].
Peach sauce, [169].
Peas, (green,) to boil, [198].
Peas soup, [34].
Peas soup, (green,) [34].
Pears, to bake, [259].
Pears, to preserve, [259].
Peppers, (green,) to pickle, [214], [218].
Peppers, (green,) to preserve, [238].
Pepper pot, [87].
Perch, to fry, [52].
Pheasants, to roast, [158].
Pheasants, to roast another way, [158].
Pine-apple-ade, [410].
Pies, [279].
Pie crust, (common,) [274].
Pies, (standing,) [280].
Pies, (apple and other,) [281].
Pickle, (East India,) [227].
Pig, to roast, [115].
Pig's feet and ears, soused, [131].
Pigeon or chicken dumplings, [309].
Pigeon pie, [157].
Pigeons, to roast, [156].
Pilau, [147].
Pine-apple ice cream, [325].
Pine-apples,(fresh,) to prepare for eating, [241].
Pine-apples, to preserve, [240].
Plovers, to roast, [159].
Plum charlotte, [321].
Plums for common use, [258].
Plums, to preserve, [257].
Plums,(egg,) to preserve whole, [258].
Plums, (green gage,) to preserve, [256].
Plum pudding, baked, [303].
Plum pudding, boiled, [304].
Poke, to boil, [200].
Pomatum, (soft,) [426].
Pork and beans, [120].
Pork cheese, [130].
Pork, (corned,) to boil, [118].
Pork, (pickled,) to boil with peas pudding, [119].
Pork cutlets, [121].
Pork, (leg of,) to roast, [116].
Pork, (loin of,) to roast, [117].
Pork, (middling piece,) to roast, [117].
Pork pie, [122].
Pork steaks, [120].
Pork, to stew, [118].
Port wine jelly, [412].
Pot pie, [145].
Pot pie, (apple,) [434].
Potatoes, to boil, [183].
Potatoes, to fry, [185].
Potatoes, roasted, [185].
Potato pudding, [289].
Potato snow, [185].
Pound cake, [339].
Prawns, to boil, [64].
Prune pudding, [296].
Pudding catchup, [435].
Pumpkin, to boil, [191].
Pumpkin chips, [238].
Pumpkin pudding, [288].
Pumpkin yeast, [378].
Punch, [404].
Punch, (frozen,) [405].
Punch, (milk,) [405].
Punch, (fine milk,) [405].
Punch, (regent's,) [405].
Punch, (Roman,) [405].
Pyramid of tarts, [280].
Pink sauce, [173].

Quails, to roast, [158].
Queen cake, [341].
Quin's sauce for fish, [172].
Quince cheese, [251].
Quince cordial, [400].
Quince jelly, [250].
Quince marmalade, [250].
Quinces, preserved, [248].
Quinces, to preserve whole, [249].
Quince pudding, [285].

Rabbits, fricasseed, [138].
Rabbits, to fry, [139].
Rabbits, to stew, [138].
Radishes, to prepare for table, [204].
Radish pods, to pickle, [215].
Raspberry charlotte, [320].
Raspberry cordial, [180].
Raspberry ice-cream, [325].
Raspberry jam, [263].
Raspberries, to preserve, [262].
Raspberry vinegar, [180].
Raspberry wine, [395].
Ratafia, [403].
Raw egg, [419].
Reed birds, to roast, [159].
Rennet whey, [415].
Rhubarb tarts, [282].
Rice, to boil, [202].
Rice, to boil for curry, [146].
Rice custard, [314].
Rice cakes, [372].
Rice dumplings, [308].
Rice flummery, [433].
Rice jelly, [412].
Rice pudding, boiled, [293].
Rice pudding, (farmer's,) [293].
Rice pudding, (ground,) [291].
Rice pudding, (plain,) [292].
Rice pudding, (plum,) [292].
Rice milk, [293].
Rice milk, (ground,) [414].
Ringworms, remedy for, [421].
Rock-fish, to boil, [51].
Rock-fish, to pickle, [52].
Rolls, (common,) [373].
Rolls, (French,) [373].
Rose brandy, [402].
Rhubarb jam, [271].
Rose cordial, [399].
Rose vinegar, [424].
Rusk, [361].
Russian or Swedish turnip, to boil, [190].
Rye and Indian bread, [377].

Soup à la Lucy, [489].
Sago, [412].
Sago pudding, [290].
Salad, to dress, [203].
Sour milk, [455].
Salmon, (fresh,) to bake whole, [44].
Salmon, (fresh,) to bake in slices, [44].
Salmon, (fresh,) to boil, [43].
Salmon, (pickled,) [45].
Salmon, (smoked,) [46].
Salmon steaks, [45].
Sally Lunn cake, [371].
Salsify, to dress, [195].
Sandwiches, (ham,) [123].
Sangaree, [407].
Sassafras beer, [392].
Sausage meat, (common,) [129].
Sausages, (fine,) [129].
Sausages, (Bologna,) [130].
Savoy biscuits, [351].
Scented bags, [428].
Scotch cake, [356].
Scotch queen-cake, [356].
Scotch sauce for fish, [171].
Sea bass or black-fish, boiled, [52].
Sea bass, fried, [54].
Sea catchup, [178].
Sea kale, to boil, [199].
Secrets, [355].
Seidlitz powders, [419].
Shad, baked, [50].
Shad, to fry, [51].
Shalot vinegar, [180].
Shells, [278].
Short cakes, [371].
Shrub, (cherry,) [398].
Shrub, (currant,) [397].
Shrub, (fox-grape,) [397].
Smelts, to fry, [431].
Snowball custard, [315].
Snipes, to roast, [157].
Soda biscuit, [371].
Soda water, [419].
Spanish buns, [343].
Spinach, to boil, [188].
Spinach and eggs, [188].
Sponge cake, [345].
Spruce beer, [391].
Squashes or cymlings, to boil, [191].
Squash, (winter,) to boil, [191].
Squash pudding, [288].
Strawberries, preserved, [267].
Strawberry ice-cream, [325].
Strawberry cordial, [400].
Sturgeon cutlets, [54].
Sherry Cobler, [406].
Suet pudding, [300].
Sugar biscuit, [360].
Sugar syrup, clarified, [232].
Sweet basil vinegar, [179].
Sweet jars, [428].
Sweet sauce, (cold,) [170].
Sweet potatoes, boiled, [186].
Sweet potatoes, fried, [186].
Sweet potato pudding, [289].
Sweetbreads, to broil, [432].
Sweetbreads, larded, [104].
Sweetbreads, to roast, [104].
Syllabub or whipt cream, [318].
Syllabub, (country,) [319].
Shrewsbury cake, [433].

Tamarind water, [417].
Tapioca, [412].
Tarragon vinegar, [179].
Tea, to make, [388].
Terrapins, [66].
Thieves' vinegar, [424].
Toast and water, [417].
Tomatas, to bake, [200].
Tomata catchup, [177].
Tomatas, to keep, [437].
Tomatas, to pickle, [223].
Tomatas, to stew, [200].
Tomata soy, [224].
Tongue, (salted or pickled,) to boil, [89].
Tongue, (smoked,) to boil, [88].
Trifle, [319].
Tripe, to boil, [86].
Tripe, to fry, [87].
Tripe and oysters, [87].
Trout, to boil, [54].
Trout, to fry, [53].
Turkey, to boil, [156].
Turkey, to roast, [154].
Turkish sherbet, [408].
Turnips, to boil, [189].

Veal, (breast of,) to stew, [95].
Veal, (breast of,) to roast, [94].
Veal cutlets, [97].
Veal, (fillet of,) to stew, [96].
Veal, (fillet of,) to roast, [94].
Veal, (knuckle of,) to stew, [96].
Veal, (loin of,) to roast, [93].
Veal, (minced,) [98].
Veal patties, [99].
Veal pie, [99].
Veal soup, [21].
Veal soup, (rich,) [21].
Veal steaks, [98].
Veal or chicken tea, [414].
Vegetable soup, [416].
Venison hams, [136].
Venison, (cold,) to hash, [134].
Venison pasty, [135].
Venison, to roast, [133].
Venison soup, [28].
Venison steaks, [135].
Vermicelli soup, [25].
Vinegar (cider,) [409].
Vinegar, (sugar,) [410].
Vinegar, (white,) [409].
Violet perfume, [429].

Wafer cakes, [357].
Waffles, [359].
Walnut catchup, [175].
Walnuts, pickled black, [219].
Walnuts, pickled green, [221].
Walnuts, pickled white, [220].
Warm slaw, [226].
Warts, remedy for, [421].
Washington cake, [347].
Watermelon rind, to preserve, [237].
Water souchy, [41].
Welsh rabbit, [387].
White soup, (rich,) [26].
Wine jelly, [406].
Wine sauce, [169].
Wine whey, [415].
Wonders or crullers, [357].
Woodcocks, to roast, [159].

Yam pudding, [289].
Yeast, (bakers',) [379].
Yeast, (bran,) [378].
Yeast, (common,) [377].
Yeast, (patent,) [435].
Yeast, (pumpkin,) [378].

[NEW RECEIPTS.]

[A]

[B]

[C]

[F]

[G]

[H]

[I]

[K]

[L]

[M]

[N]

[O]

[P]

[R]

[S]

[T]

[U]

Almond bread, [448].
Almond paste, [430].
Apple bread pudding, [462].
Apple custard, [463].
Apple compote, [455].
Apple dumplings, (baked,) [443].
Apple pandowdy, [498].
Apple pork, [504].
Apple rice pudding, [443].

Batter pudding, [440].
Biscuit ice cream, [467].
Blood, to stop, [422].
Boston cream cakes, [458].
Bran batter-cakes, [462].

Calf's head soup, (fine,) [484].
Calves' feet soup, [484].
Carving, [490].
Charlotte Polonaise, [454].
Charlotte Russe, [452].
Charlotte Russe, (fine,) [471].
Cherry cordial, [451].
Chicken salad, (French,) [481].
Cider cake, (plain,) [445].
Citron cakes, [457].
Cinnamon cake, [501].
Clams, (baked,) [486].
Clam soup, (fine,) [486].
Clove cakes, [460].
Cocoa-nut candy, [491].
Cocoa-nut pudding, (West India,) [464].
Coffee custard, [472].
Connecticut loaf cake, [459].
Cookies, (fine,) [461].
Corn starch blancmange, [500].
Cream cheese, [447].
Croquant cake, [478].
Cucumbers, (preserved,) [442].
Cup cake, (Indian,) [462].
Custard cakes, [448].

Farina, [502].
Figs, (preserved,) [493].
Fresh eggs, (to keep,) [488].
Frozen custard, [450].
Frozen meat, (to thaw,) [502].

Gelatine jelly, [465].
Giblet soup, [438].
Gingerbread, (soft,) [461].
Glycerine, [499].
Grape water-ice, [470].
Green corn muffins, [496].
Green ointment, [422].
Green pea soup, (French,) [438].
Green tomatas, (preserved,) [492].
Gumbo, [439].
Gumbo soup, [432].

Ham, (baked,) [496].
Ham omelet, [439].
Hashed veal, [480].
Hoe cake, [445].
Honey ginger-cake, [449].
Honey paste for the hands, [449].

Ice cream, (common,) [451].
Indian loaf cake, [444].

Keeping meat, &c., in summer, [502].

Lemon drops, [366].
Lemon syrup, (fine,) [477].
Lemon water-ice, [469].
Limes, or small lemons, (preserved,) [473].

Maccaroon ice cream, [467].
Milk toast, [446].
Mint julep, [490].
Molasses pie, [489].
Mushroom sweetbreads, [497].
Musquitoes, to keep off, [500].
Myrtle oranges, to preserve, [493].

Normandy soup, [482].

Orange cake, [456].
Orange drops, [476].
Orange water-ice, [468].
Oysters, (fine stewed,) [487].
Oysters, (spiced,) [488].

Pancake ham, [497].
Peach leather, [271].
Peach mangoes, [440].
Peach water-ice, [470].
Pearlash, to keep, [430].
Peppermint drops, [366].
Pine-apple marmalade, [476].
Pine-apple water-ice, [470].
Pink champagne jelly, [452].
Potato yeast, [446].
Poultry, (to draw, &c.,) [494].
Pumpkin pie, (New England,) [464].
Peaches, (to keep,) [495].

Raspberry water-ice, [469].
Rock cake, [449].

Salt pork, (to stew,) [504].
Sassafras mead, [478].
Shad, (broiled,) [503].
Strawberries, (to keep,) [494].
Strawberry water-ice, [469].
Sweet potatoes, (compote of,) [497].

Tennessee muffins, [445].
Toast, (to make,) [505].
Tomatas, (broiled,) [441].
Tomata catchup, (fine,) [479].
Tomata honey, [441].
Tomata pickles, (green,) [480].
Tomata pickles, (red,) [480].
Tomatas, (preserved,) [441].
Tomata soup, [483].

Union pudding, [490].

[Transcriber's note:]

Printer errors such as missing punctuation have been corrected silently. Mis-spellings have been corrected if they were deemed to be printer errors, but those deemed to be deliberate spelling variations have been retained.

The following alterations have been made (the whole original line given for context):

p.[22] three large turnips, and slice them also. Wash clean and cu - 't' added to final word 'cut'.
p.[38] oysters; and when it comes to a boil again, they will be sufciently - 'sufciently' corrected to sufficiently.
p.[52] but into a cold place will keep a fortnight. - 'but' corrected to 'put'.
p.[60] of it is too thick, thin it with some additional milk. - 'of' corrected to 'If'.
p.[83] ten minutes, but do not allow it to boil, lest (having beef - 'beef' corrected to 'been'.
p.[87] hours till it is quite tender, cut it up into small pieces. Pu - 't' added to final word 'Put'.
p.[89] great deal of salt well into it. Cover it carefully, and keen - 'keen' corrected to 'keep'
p.[99] two pounds of flour. Divide it into two pieces, oll it out - 'oll' corrected to 'roll'.
p.[105] them to pieces and pound them to a paste in a mortar, moist-tening - 'moist-tening' corrected to 'moistening'.
p.[112] tomatas or tomata catchup, and shred or powdered swee - 't' added to final word 'sweet'.
p.[130] cloves; and one clove or garlic minced very fine. - 'or' corrected to 'of'.
p.[148] will become tough and hard. After you pour it on, mix the the — extra 'the' removed.
p.[156] of cream or rich mllk, and the beaten yolks of three - 'mllk' corrected to 'milk'.
p.[162] If must be stewed for a long time, skimmed, strained, thickened, - 'If' corrected to 'It'.
p.[174] In using this catchup, allow four table-spoonfuls to a common-seized - 'common-seized' corrected to 'common-sized'.
p.[198] before roasting. Take large onions, place them on a ho - 't' added to final word 'hot'.
p.[210] a iittle at a time. Keep stirring it gently, and continue to do - 'iittle' corrected to 'little'.
p.[291] &c. Add the spice, and lastly the currants; having dredges - 'dredges' corrected to 'dredged'.
p.[293] pound of brown sugar, and a table-spooonful of powdered cinnamon. - 'table-spooonful' corrected to 'table-spoonful'.
p.[301] being long and thoroughly boiled. If sufficienlty cooked, it is - 'sufficienlty' corrected to 'sufficiently'.
p.[327] Instead of using a figure-mould, you may set it to congea. - 'congea.' corrected to 'congeal'.
p.[359] ones that are to hold four at a time; as the wafflles baked in - 'wafflles' corrected to 'waffles'.
p.[365] almond into two slips. Spread them over a lage dish, and - 'lage' corrected to 'large'.
p.[367] melted; then stir it well, and set it away too cool. Beat five - 'too' corrected to 'to'.
p.[393] let it ferment at the bung-hole; filling it up as as it works out — extra 'as' removed.
p.[405] is a mixture of brandy or rum, sugar, milk and nutmeg, with-without - 'with-without' is probably an error but has been left uncorrected as the intention is unclear.
p.[425] jasmine, wall-flower, tuberose, magnolia blossoms, or and - 'and' corrected to 'any'.
p.[445] in three-quarters of a pound of powdered white sugar, an - 'd' added to final word 'and' (scan unclear).
p.[445] melt a small tea-spoonful of sal-aratus or pearl-ash in a pi - 'nt' added to final word 'pint' (scan unclear).
p.[463] interpersed (as above) with bits of butter, and layers of grated - 'interpersed' corrected to 'interspersed'.
p.[468] After it has congealed in the freezer, yon may transfer it to - 'yon' (upside-down u) corrected to 'you'.