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Classic
Cook Books
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page 325
INDEX.
A.
ACIDS, stains caused by, in linen, various ways of taking out, 299
Adulterations in the making of bread, how to detect, 245
Ale, very fine Welch, to brew, 247
...., or strong beer, to brew,248
...., to refine, 249
Almond puddings, 137
..............., baked, 137
..............., small, 137
...... custard, 166
...... cheesecakes, 167
...... two other ways, 168
...... cream, 193
Amber pudding, a very fine one,138
American flower, management of, in making bread, 243
Anchovies, to choose, 123
........., to keep them when the liquor dries, 123
........ sauce, 119
........ toast, 206
.............., another way,206
........, essence of, 123
........, to make sprats taste like anchovies, 123
Apple-water, for the sick, 288
Apples, to prepare them for puffs, 162
...... dried, 218
...... dumplings, or pudding,151
......trifle, 189
......fool, 190
Apple, marmalade, 217
......jelly to serve to table,198; another, 198
...... and rice, souffle of,185
......, or gooseberry trifle,189
......, jelly for preserving apricots, or for any sort of sweetmeats, 217
......pie, 157
.........., hot,157
......pudding, baked, 139
......puffs, 162
......sauce for goose and roast pork, 116
......, to scald codlins, 198
.....to keep codlins for several months, 226
......stewed golden pippins,198
......red apples in jelly, 217
Apricots, in brandy, 210
...... to dry in half, 211
......, a beautiful preserve of apricots, 209
......, to preserve green, 210
......, to preserve in jelly,210
................apple jelly for this purpose, 217
......cheese, 211
..... pudding, an excellent one, 148
...... dumplings, 151
Arrow-root jelly, for the sick,279
Artichokes, to dress, 170
........ bottoms, 170
........, Jerusalem, 170
........ bottoms, to keep for the winter, 177
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