I N D E X.
A.
Almond, to make an almond soop, 150. An almond fraze, 159. To make pretty almond puddings, 166. Another way to make an almond pudding, 208. To boil an almond pudding, 209. To make the Ipswich almond pudding, 216. Almond hogs puddings, three ways, 248, 249. Almond cheesecakes, 179, Almond custards, 280. Almond cream, 283. Almond rice, 245. How to make almond knots, 347. To make almond milk for a wash, 348. How to make fine almond cakes, 353. To make almond butter, 361.
Amulet, to make an amulet of beans, 203.
Anchovy, to make anchovy sauce, 119. Anchovies, 308.
Andouilles, or calf's chitterlings, to dress,
Angelica, how to candy it, 359.
Apple-fritters, how to make, 156. To make apple frazes, 159. A pupton of apples, 161. To bake apples whole, ib. To make black caps of apples, ib. An apple pudding, 211, 220. Apple dumplings, two ways, 222. A florentine of apples, 223. An apple pye, 225.
Apricot-pudding, how to make, 210, 216, 220. To pickle apricots, 265. To preserve apricots, 204, 348. To make thin apricot chips, 349. How to preserve apricots green, 354.
April, fruits yet lasting, 326.
Arms, of iron and steel, how to keep from rusting, 366.
Artichokes, how to dress, 17. To make a fricasey of artichoke-bottoms, 191. To fry artichokes ib. To make an artichoke pye, 223. To keep artichokes bottoms dry, 242. To fry artichoke bottoms, ib. To ragoo artichoke bottoms, ib. To fricasey artichoke bottoms, 243. To pickle young artichokes, 269. To pickle artichoke bottoms, 270. To keep artichokes all the year, 309. To dress artichoke suckers the Spanish way, 344. To dry artichoke stalks, ib. Artichokes preserved the Spanish way, ib.
Asparagus, how to dress, 17. How to make a ragoo of asparagus, 110. To dress asparagus and eggs, 192. Asparagus forced in French rolls, 195. To pickle asparagus, 263. Asparagus dressed the Spanish way, 343.
August the product of the kitchen and fruit-garden; this month, 326.
B
Bacon, Bacon, how to make, 259. How to chuse English bacon, 320. See Beans.
Bake, to bake a pig, 4. A leg of beef, 20. An ox's head, ib. A calf's head, 27. A sheep's head, 28. Lamb and rice, 50. Bak'd mutton chops, ib. Ox's palates bak'd, 118. To bake turbuts, 172. An almond pudding, 208. Fish, 243. An oatmeal pudding, 245. A rice pudding, ib. Bak'd custards, how to make, 280.
Balm, how to dsftil, 314.
Bamboo, an imitation of, how to pickle, 270.
Barbel, a fish, how to chuse, 324.
Barberries, how to pickle, 268. To preserve barberries, 355.
Barley-soop, how to make, 151. To make barley-gruel, 154. A pearl barley Pudding, 210. A
