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Classic
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page 337
Hotch-Potch, another, 75
House-lamb steaks, white, 77
................, brown, 77
Hungary-water, to make, 296
Hunters beef, 35
...... pudding, 146
I.
Iceing for tarts, 255
.... for cakes, 232
...., to ice a very large cake,232
Ice, how to prepare for iceing,200
.., ice waters, 200
.........., currant or raspberry water-ice, 201
.., brown-bread ice, 201
.. creams, 201
.. colouring for staining ices,201
Imperial, 256
........cream, 192
Indian pickle, 178
Ink, black, to make, 297
..................another way, 297
Iron-mould, to take them out of linen, 299
Iron-stains, to take them out of marble, 306
Irons, to preserve them from rust, 307
...., another way, 307
J.
Jams. Cherry jam, 216
...., currant jam, red, black, or white, 216
...., gooseberry jam for tarts,218
................, white, 219
.... raspberry jam,219
Jarganel pears, to preserve most beautifully, 218
Jelly, a savoury one for pies to eat cold, 111
Jelly to cover cold fish, 112
...., calf's feet jelly, l96
...., orange, 197
....., hartshorn, 197
...., cranberry, 197
...., cranberry and rice jelly, 197
...., apple, to serve at table, two ways of making, 197
.... to cover meat or any relishing pie, to be eaten cold,111
...., colourings to stain jellies,201
...., currant jelly, red or black, 217
...., apple jelly, for preserving apricots, or for any sort of sweetmeats, 217
...., red apples in jelly, 217
Jellies for the sick, 279
.... Dr. Ratcliff's restorative pork-jelly, 279
...., shank jelly,279
...., arrow-root jelly, 279
...., tapioca jelly, 279
...., Gloucester jelly, 28O
.... Other jellies are under the names of the different principal articles
they are made of; as Calf's feet jelly.
Jerusalem artichokes, to dress, 170
Jugged hare, 94
Junket, Devonshire, 202
K.
Kebobbed mutton, 75
Ketchup, mushroom, 183
......, another way, 184
......, walnut, of the finest sort, 184
......, cockle, 184
Kidney, veal, 56
......, mutton, 75
......pudding, 145
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