A

B

C

D

E

F

G

H

I

J

K

L

M

N

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P

Q

R

S

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V

W

X

Y

Z

• 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.