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Classic
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page 339
Lobster-sauce, another way, 119
......pie, 128
......patties, 161
......salad, 174
London syllabub, 201
Looking-glasses, to clean, 302
M.
Macaroni, as usually served, 204
........, two other ways, 204
........, dressed sweet, a ve ry nice dish of, 186
........soup, 100
........ pudding, 147
Macaroons, 240
Mackerel, to choose, 2
........boiled, 13
........broiled, 13
........collared, 13
........potted, 13
..........(like lobsters), 20
........pickled, 13
........pickled, called ca veach, 13
........pie (like cod) 127
Magnum bonum plums, 222
Mahogany, to give a fine co lour to, 304
........, to take ink out of, 304
Maids, 11
Malt, extract of, for coughs, 249
Mangoes, melon, 180
Marble, to take stains out of, 306
............iron-stains, 306
Marmalade, orange, 211
.........., quince, 221
.........., lemon, 211
.........., transparent, 211
.........., apple, 217
Marrow bones, 43
Mead, sack, 255
.........., cowslip, 255Meat, 23 to 79
......, to choose,23 to 25
......, observations on pur chasing, keeping, and dress ing, 23 to 25
......, to keep meat hot, 29
Melon mangoes, 180
Melted butter, an essential ar ticle, rarely well done, 120
Mildew, to take it out of linen, 299
Milk, to keep in the dairy, 268
...., rice and sago, 202
...., coffee milk, 283 ...., ground-rice milk, 284
...., sago milk, 285
...., asses' milk, 285
Milk-porridge, 284
............, French, 284
Milk-punch, or verder, 258
Millet pudding, 147
Mince pie, 157
........, without meat, 157
......, lemon, 153
......, egg, 153
.... patties resembling mince pies, 162
Mock-brawn, 64
Mock-turtle, 54
.........., a cheaper way, 54
.........., another, 54
.........., another, 65
Moor-game, to pot, 92
Morels and truffles, useful to thicken soups and sauces, 97
................, how to preserve them in the win ter, 178
Mortar, Roman, for outside plaistering, or brick-work; 298
Muffins, 246
Mulled wine, two ways, 283
Mullets, to choose, 2
......, red, to dress, 13
Muscle-plum cheese, 221
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