INDEX.
- A.
- Alder wine, [243]
- white, very much like Frontiniac, [243]
- Ale, to brew, [236]
- Almond cheesecakes, [186]
- Amber pudding, a very fine one, [144]
- Anchovies, to keep them when the liquor dries, [118]
- Apples, to prepare them for puffs, [176]
- Apple jelly, for preserved apricots, or any sort of sweetmeats, [196]
- Apricots, in brandy, [195]
- Arrowroot jelly, [260]
- Asses milk, [262]
- B.
- Bacon, excellent, [69]
- Bamboo, (English) to pickle, [120]
- Barberries, for tartlets, [201]
- drops, [202]
- Barleywater, [253]
- , common, [253]
- Bean Pudding, green, [154]
- Bechamel, [104]
- Beef, stewed rump of, [28]
- , stewed brisket, [29]
- , to salt red, which
- is extremely good to eat fresh from the pickle, or to hang to dry, [30]
- , pressed, [31]
- , hunter’s, [31]
- , to dress the inside of a cold sirloin, [38]
- , fricassee of cold roast, [38]
- , to dress cold that has not been done enough, called beef olives, [38]
- , to dress, called Sanders, [39]
- , to dress, called Cecils, [39]
- , to salt for eating immediately, [27]
- alamode, [28]
- , broth, [250]
- , collared, [31]
- Beef, collop, [33]
- hashed, [40]
- heart, [42]
- minced, [39]
- olives, [38]
- palates, [34]
- cakes for sidedish of dressed meat, [34]
- potted, [35]
- , another way, [35]
- patties, or Podovies, [34]
- , Benton sauce for hot or cold roast, [107]
- round of, [40]
- , sauce Robart for rumps, [106]
- , a pickle for that will keep for years, [68]
- , tea, [250]
- Beefsteaks and oyster sauce, [32]
- Beer, to refine, [238]
- Benton sauce, for hot or cold roast beef, [107]
- tea cakes, [220]
- Birds, a very economical way of potting, [78]
- Biscuit cake, [222]
- , hard, [220]
- Biscuit, plain, and very crisp, [221]
- , of fruit, [204]
- Black caps, [175]
- Blancmange, or Blamange, [164]
- Boards, to give them a beautiful appearance, [269]
- Bockings, [182]
- Boiling meat, observations on, [20], [21]
- Brandy cream, [169]
- pudding, [155]
- Bread cake, common, [217]
- Brentford rolls, [227]
- Brewery, Home, [236] to 247
- Broth, A quickmade, [252]
- , a clear one, that will keep long, [249]
- Others are under different names; as Chicken broth, &c.
- Brown bread pudding, [147]
- ice, [211]
- Browning, to colour and flavour made dishes, [117]
- Bubble and Squeak, [42]
- Bun, a good plain one, [226]
- , richer ones, [226]
- Burnt cream, [170]
- Butter, to clarify for potted things, [78]
- Buttermilk, [233]
- C.
- Cabbage, (red) to pickle, [124]
- , to stew, [126]
- Cakes, [212] to 229
- , observations on making and baking them, [212]
- , a very fine one, [215]
- , an excellent and less expensive one, [216]
- , a very good common one, [216]
- , a common one, [218]
- , little white, [219]
- , little short, [219]
- , flat that will keep long in the house good, [221]
- Many other cakes are under their different first names; as Plum cake, Teacakes, &c.
- Cakes, colours for staining &c., [203]
- , icing for, [212]
- Calf’s feet broth, [252]
- Calico furniture, to clean when taken down for the summer, [275]
- Camp vinegar, [112]
- Capers, to keep, [118]
- Carmel cover for sweetmeats, [206]
- Carp, boiled, [12]
- Carpets, to dust, [274]
- , to clean, [275]
- Carrots, to stew, [127]
- Castiron, to clean stoves of, [271]
- , another way, [271]
- Catsup, mushroom, [113]
- Caudle, [255]
- Cauliflower, in white sauce, [126]
- Caveach, [4]
- Cecils, [39]
- Celery, to stew, [19]
- Cheese, to pot, [230]
- , to roast, to come up after dinner, [231]
- , Cheese is also under different names; as Cream cheese, Apricot cheese, &c.
- Cheesecakes, [183]
- Cherries, in brandy, [195]
- Chickens, to pull, [80]
- Chocolate, to prepare, [258]
- Clary wine, [244]
- Cod, crimp, [13]
- Cod, curry of, [13]
- Codlins, to keep for several months, [189]
- Coffee, to make, [259]
- Collops, mutton, [72]
- Cornish pies, [89]
- Cough, draught for, [258]
- Crab, hot, [8]
- Cracknuts, [222]
- Cracknels, [223]
- Cranberries, different ways of dressing, [177]
- Crawfish, soup, [101]
- Cream, to scald, [233]
- Crust, excellent short, [139]
- Cucumbers, to stew, [125]
- Cullis, or brown sauce, [104]
- Curds and cream, [160]
- Curd, another way, [161]
- Currants, to keep, [188]
- Curry, rice boiled to eat with, [136]
- Custards, cheap and excellent ones, [168]
- Cutlets, Maintenon, [44]
- Cider, to refine, [238]
- D.
- Dairy, [231] to 235
- Damsons, to keep for winter pies, [189]
- another way, [189]
- Damsons, another, [190]
- Davenport fowls, [80]
- Devonshire junket, [161]
- Drink, a very agreeable one for the sick, [253]
- Duck, to boil, [83]
- Dutch pudding, or Souster, [144]
- rice pudding, [145]
- E.
- Eel, boiled, [2]
- Eggs, buttered, [109]
- Essence, of anchovies, [211]
- F.
- Fish, [1] to 20
- Floating island, [162]
- another way, [162]
- Floorcloths, directions respecting them, [269]
- to clean them, [270]
- Floors, to dust, [274]
- Flummery, [172]
- Forcemeat for patties, balls, or stuffing, [132]
- Other forcemeat is under the name of dishes.
- Fowls, boiled, [78]
- Fowls, a very good sauce to hide the bad colour of, [109]
- Fraise, [182]
- French beans, to preserve to eat in the winter, [130]
- Fricandeau, [54], [127]
- Fritters, [182]
- Froth, to set on cream, custard, or trifle, which looks and eats well, [162]
- Fruits to keep, [186] to 211
- Furs, to preserve from moth, [276]
- G.
- George pudding, [153]
- German, [145]
- Giblet pye, [85]
- Gilding, to preserve and clean, [273]
- Ginger drops, a good stomachic, [202]
- Gingerbread, [225]
- Gloucester jelly, [261]
- Goldenpippins, stewed, [175]
- Goose, to roast, [84]
- green pie, [85]
- Gooseberries, to preserve, [186]
- Grapes, to preserve in brandy, [205]
- Grates, to clean the backs of, [271]
- Gravy, clear, [102]
- Green, to stain jellies, ices, or cakes, [203]
- Grouse, [82]
- to pot them, [82]
- H.
- Haddock, [14]
- stuffing for, [16]
- Hams, to cure, [61]
- Hares, [22]
- Harrico, [70]
- Harslet, [67]
- Hartshorn jelly, [167]
- Heart, beef, [42]
- Hearths, (the inner) to clean, [271]
- another way, [271]
- Herrings, baked, [8]
- Hessian soup and ragout, [35]
- the ragout, [36]
- Hog’s cheeks, to dry, [63]
- Hotch potch, an excellent one, [74]
- another, [75]
- Hunter’s beef, [81]
- pudding, [152]
- I.
- Icing, for tarts, [211]
- for cakes, [212]
- Ice waters, [210]
- Imperial, [242]
- cream, [167]
- India pickle, [118]
- Irons, to preserve them from rust, [271]
- J.
- Jelly to cover cold fish, [103]
- Other Jellies are under the names of the different principal articles they are made of; as Calf’s feet jelly, &c.
- colours for staining, &c., [203]
- Junket, Devonshire, [161]
- K.
- Kidney, veal, [46]
- pudding, [151]
- Kitchen pepper, [116]
- L.
- Lamb, fore quarter, [76]
- Lamprey, to stew, as at Worcester, [1]
- Lard, [67]
- Leek soup, Scotch, [99]
- Lemons, to keep for puddings, &c., [186]
- Lemon, pudding, an excellent one, [143]
- Lemonade, [254]
- Lent potatoes, [160]
- Light, or German puddings, [145]
- Liver sauce, [109]
- Lobsters, buttered, [7]
- Lookingglasses, to clean, [273]
- M.
- Macaroons, [224]
- Mackerel, boiled, [3]
- Magnum bonum plums, [204]
- Mahogany, to give a fine colour to, [274]
- Maids, [17]
- Marble, to take stains out of, [275]
- Marmalade, apple, [177]
- Mawskins, to cure, for rennet, [233]
- Meats, [20] to 76
- Melon mangoes, [121]
- Milkporridge, for the sick, [255]
- French, [255]
- Milkpunch, [246]
- Millet pudding, [153]
- Mincepie, [134]
- Mock turtle, [49]
- Moor game, to pot, [82]
- Moor hen to roast, [83]
- Morella cherries, to preserve, [209]
- Muffins, [227]
- Mulled wine, [262]
- Mushrooms, to dry, [115]
- Mustard, to make, [118]
- another way for immediate use, [118]
- Mutton, to choose, [22]
- Mutton, breast, [73]
- Mutton, steaks of, or lamb and cucumbers, [74]
- N.
- Nasturtions, to pickle for capers, [123]
- New college puddings, [146]
- Norfolk punch, [247]
- O.
- Oatmeal pudding, [144]
- Omlet, [136]
- Onions, pickled, [121]
- Orangeade, [254]
- Orange butter, [131]
- Oranges, to butter, [173]
- Oranges, to preserve in jelly, [207]
- Orgeat, [254]
- Oxcheek stewed, plain, [36]
- Oxford dumplings, [147]
- Oysters, fried, to garnish boiled fish, [15]
- P.
- Paint, to clean, [272]
- Panada, made in five minutes, [252]
- Pancakes, common, [181]
- Paperhangings, to clean, [272]
- Parsley pie, [88]
- Parsnips, to mash, [129]
- Partridges, to roast, [77]
- Pastes, light, for tarts and cheesecakes, [139]
- , potatoe, [141]
- See also the article Crust.
- Pastry, [132] to 142
- Pasty, venison, [25], [26]
- Patties, sweet, [134]
- Peaches in brandy, [195]
- Pears, stewed, [174]
- Peas (old) soup, [94]
- Peas, to stew, [124]
- , soup, [94]
- Pepper, kitchen, [116]
- Peppermint drops, [203]
- Perch and tench, [3]
- Pettitoes, [58]
- Pewter (patent) porterpots, to clean, [271]
- Pheasants, to roast, [77]
- Pickles, [118] to 124
- , that will keep for years, for hams, tongues, or beef, [68]
- , are under the names of the articles pickled.
- Pies, [88] to 90
- , are under the names of the principal articles they are made of; as Apple pie, &c.
- Pig’s cheek for boiling, [58]
- Pigeons broiled, [88]
- Pike, baked, [4]
- , stuffing for, [16]
- Pippin pudding, [157]
- Plaice, an excellent way of dressing a large one, [11]
- Plate, to clean, [273]
- Plumcake, [213]
- Plum pudding, common, [152]
- Podovies, or beef patties, [34]
- Poor persons, hints respecting their relief, [264] to 268
- Pork, to roast a leg, [59]
- Porker’s head, roasted, [58]
- Portable soup, a very useful thing, [101]
- Potatoes, to boil, [128]
- Potting birds, a very economical way of, [78]
- to clarify butter for potted things, [78]
- Poultry, [76] to 88
- Pound cake, good, [217]
- Prawns, curry of, [7]
- soup, [101]
- Prune tart, [178]
- Puddings, [142] to 159
- Puff paste, rich, [138]
- Punch, milk, [246]
- Norfolk, [247]
- Q.
- Queen cakes, [218]
- , another way, [218]
- Quickmade pudding, [158]
- R.
- Rabbits, [22]
- Raised crust for custards or fruit, [140]
- Raisinwine, with cider, [245]
- , without cider, [245]
- Ramakins, [137]
- Raspberry brandy, [246]
- 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]
- Rhubarb tart, [180]
- Rice, savory, [136]
- Rice caudle, for the sick, [225]
- Roasting meat, observations on, [21]
- Rolls, excellent ones, [228]
- Rusks, [222]
- Russian seed pudding, [159]
- S.
- Sack cream, [162]
- Saffron cakes, [228]
- Sago, to prepare, [260]
- Sallad, French, [128]
- , lobster, [128]
- Salmon, to boil, [4]
- Saloop, [264]
- Sanders, [39]
- Sauces, [104] to 111
- Sausages, mutton, [71]
- Scotch collops, [46]
- Seed cake, a cheap one, [216]
- , another, [217]
- Servants, useful directions to give to them, [269] to 276
- Shalot vinegar, [112]
- Shank jelly, [251]
- Shelford pudding, [155]
- Shrewsbury cakes, [219]
- Shrimp pie excellent, [88]
- sauce, [108]
- Shrub, white currant, [247]
- Sick persons, cookery for, [247] to 264
- Skate, [16]
- crimp, [17]
- Smelts, to fry, [12]
- Snow balls, [151]
- cream, [169]
- Soals, boiled, [9]
- Sorrel, to stew, for fricandeau and roast meat, [127]
- sauce, [54]
- Soups, [93] to 102
- Souster, [144]
- Spadbury’s Oxford sausages, [65]
- Spinach, to stew, [126]
- Sprats, [16]
- Spongecake, [224]
- another, without butter, [224]
- Steak pudding, [151]
- Steel, to take rust out of, [272]
- Stews, [124] to 127
- Stone stairs and halls, to clean, [272]
- Stoves, to take the black off the bright bars in a few minutes, [270]
- Strawberries, to preserve them whole, [197]
- another way, [198]
- Stuffing for pike, haddock, &c., [16]
- for soals baked
- another sort, [11]
- for soals baked
- Stuffing, forcemeat for, [132]
- Sturgeon, to dress fresh, [16]
- an excellent imitation of sturgeon, [19]
- Sucking pig, to scald, [57]
- , to roast, [57]
- Suet, to preserve it a twelve month, [40]
- Suffolk dumplings, [158]
- Sugar, to clarify, [191]
- Supper, small dishes for, [131], [132]
- , a pretty sweet supper dish, [169]
- Sweet dishes, [159] to 186
- Sweetbreads, [55]
- , ragout, [56]
- Sweetmeats, observations on, [190]
- Syllabub, London, [161]
- T.
- Table Beer, excellent, to brew, [237]
- Tansey, [181]
- Tapioca jelly, [260]
- Tarts, icing for them, [211]
- Tarts are under the names of the principal articles they are made of; as Codlin tarts, &c.
- Teacakes, [219]
- Teal, to roast, [83]
- Tench, [3]
- broth, [251]
- Thornback, [16]
- Tin covers, to clean, [271]
- Toast and water, for the sick, [254]
- Tongues, to pickle for boiling, [41]
- Trifle, an excellent one, [170]
- , a froth to set on, which looks and eats well, [162]
- Tripe, [42]
- Tunbridge cakes, [225]
- Turbot, to boil, [1]
- pie, [11]
- Turkey, to boil, [70]
- Turnip pie, [88]
- soup, [93]
- Turtles, little eggs for them, [111]
- U.
- Udder and tongue, to roast, [40]
- V.
- Veal, breast of, [47]
- Vegetables, [128] to 131
- Venison, to keep, [23]
- Verder, or milk punch, [246]
- Vinegar, camp, [112]
- Vingaret, for cold fowl or meat, [107]
- W.
- Wafers, [224]
- Walnuts, to pickle, [123]
- Water cakes, [223]
- Whey, [257]
- Whey, white wine for the sick, [257]
- vinegar and lemon, [257]
- White, to stain jellies, ices, or cakes, [203]
- Widgeon, to roast, [83]
- Wine, to refine, [238]
- Y.
- Yeast, to make, [229]
- Yellow, to stain jellies, ices or cakes, [203]
- Yorkshire cake, [228]
- pudding, [158]
THE END.
Just published, and for sale by W. Andrews, No. 1, Cornhill, Boston,
JOHNSON’S DICTIONARY
OF THE
ENGLISH LANGUAGE, IN MINIATURE.
To which are added, an alphabetical account of the
HEATHEN DEITIES,