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Classic
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page 333
Duke of Cumberland's pudding,142
Dumplings, Oxford, 150
........, suet, 151
........, apple, 151
........, currant,151
........, damson, 151
........, yeast, or Suffolk,151
Dun-birds, to dress, 92
Dunelm of cold veal or fowl,43
Dutch flummery, 187
.... pudding, or souster, 189
.... rice pudding, 139
.... sauce for meat or fish,115
To Dye the linings of furniture, 330
...... gloves, 331
E.
Eels, to choose, 2
...., spitchcock, 17
...., fried, 17
.... boiled, 17
.... broth, 17
..........for the sick, 278
...., collared, 17
.... stewed (like lamprey),18
.... soup, 106
.... pie, 127
Eggs, buttered, 207
...., Scotch, 207
...., to poach, 206
.... sauce, 114
.... wine, for the sick, 281
...., little eggs for turtles,126
.... mince pies, 158
.... different ways of preparing eggs for the sick, 281
.... to choose eggs at market, and to preserve them, 272
Elder-wine, 253
Elder-wine, white, very much like Frontiniac,253
English bamboo, 180
English wines, remarks on,250
Essence of anchovies, 123
Eve's pudding, 142
Extract of malt for coughs,249
F.
Family dinners, list of, 312
Feathers, care and management of, 272
Fevers: China-orange juice, a very useful thing to mix with water in fevers,
when the fresh juice cannot be had, 229
Firmity, Somersetshire, 187
FISH, 1 to 23
...., how to choose, 1
...., observations on dressing,4
....,to force, 125
.... pie, a remarkably fine one, 128
.... gravy, strong, 111
.... sauce for fish-pies, 116
...., jelly, to cover cold fish,112
.... sauce without butter,118
.... sauce -la-craster, 118
...., a very fine fish-sauce,117
Flannels, to make them keep their colour, and not shrink,300
Floating island, 186............, another way,186
Floor-cloths, directions respecting them, 304
.........., to clean them,305
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Classic
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