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Classic
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page 327
Beet-root, to preserve to eat in the winter, 177
Benton sauce, for hot or cold roast beef, 116
...... tea-cakes, 239;
another sort, as biscuits, 239;
another sort, 239;
BILLS OF FARE, 309 to 312
Birds, a very economical way of potting, 91
Biscuit, orange, 213
...... cake, 239
...... of fruit, 221
......, hard, 247
......, plain, and very crisp,247
Black-caps, two ways of making, 193
.... pudding, 64
.........., two other ways,65
Blacking for shoes, fine, 308
Blanching a rabbit, fowl, explained, 96
Blanc-mange, or Blamange, 188
Boards, to give them a beautiful appearance, 305
......, to extract oil from,306
Bockings, 153
Boerhaave's(Dr.)sweet butter-milk, 288
Boiling meat, observations on, 27
Braising explained, 84
........ chickens braised, 86
Brandy pudding, 148
......cream, 191
......, apricots or peaches in brandy, 210
......, cherries in brandy,216
Brawn, to choose, 25
....., souse for, 64
......, mock, 64
Brawn sauce, 115Bread, to make, 243
......, Rev. Mr. Hagget's
economical bread, 244
...., management of American flour, 243
......, rice-and-wheat bread,244
......, French bread, 245
......, to discover whether bread has been adulterated with whitening or
chalk, 245
......, to detect bones, jalap, ashes, in bread, 245
......cake, common, 237
......pudding, boiled, 141
..............another, and richer, 141
......puddings, little, 140
...... and butter pudding,138
......brown-bread pudding,141
......, brown-bread ice, 201
Brentford rolls, 246
BREWERY (HOME),247 to 258
Brocoli, to dress, 172
Broth. A quick-made broth, for the sick, 277
...., a clear one, that will keep long, 277
...., a very supporting one, against any kind of weakness, 277
...., of beef, mutton, and veal, 277
.... Other broths are under different names; as Chicken broth.
Brown-bread pudding, 141.......... ice, 201
Browning to colour and flavour made dishes, 126
Bubble and squeak, 44
Bun, a good plain one, 240
...., richer ones, 241
Burnt cream, two ways, 191
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Classic
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