lemonade; barley lemonade; barley orangeade. Broths: Mutton broth;
veal broth; chicken broth; eel broth. Beef tea; baked beef tea; beef
tea in ten minutes; stewed calf's foot; mutton and lamb chops for inva-
lids, &c.
71-75
Puddings and Pies.-Batter pudding. Yeast dumplings; suet pudding; cheese
pudding; hasty pudding; hominy pudding; potato, bread, plain, and
mince-meat puddings; apple dumplings; currant puddings. Plain, and
other custards. Puddings of fig, ginger, citron, lemon, orange, marrow,
rhubarb, muffin, almond, bread-and-butter, tapioca, sago, arrowroot, rice,
Indian meal, fresh fruit, &c., &c. Crusts for puddings and pies. 75-85
Pastry, Jellies, Creams, etc.-Open fruit tarts; strawberry tartlets; cheese-
cakes; puffs; mince-pies; apple fritters; currant, apricot, cream, and
almond fritters. Calves'-foot and other jellies; blancmange; cup custards;
various creams, and charlottes, &c. .
85-91
Cakes.-Directions for making-Pound cake, Savoy, ordinary plain, ordinary
seed, currant, bride, rice, madeira, sponge, and other cakes; gingerbread;
Scotch and plain buns; muffins, tea-cakes, rusks, sweet and other biscuits,
&c.
91-95
Sauces and Stuffings.-The use of sauces. Receipts for making the various
sauces in general use
95-97
Vegetables.-Potatoes, cabbages, green peas, cauliflowers, tomatoes, celery,
salads, fruit, &c.
97-101
Curing, Pickling, and Preserving.-To cure pork, bacon, hams, &c. To pot veal,
venison, fowls, pigeons, &c. To pickle salmon, mackerel, capers, cabbage,
walnuts, onions, &c.
101-103
Preserving and Confectionery.-Bottled fruit. Receipts for various preserves,
jams, marmalades, and confections
103-105