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Classic
Cook Books
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page 301
French Rolls, 68.
Floors, to Clean, 209.
Floors, to take Grease out of, 214.
Flour, to Brown for Gravy, 22.
Flowers, the Cultivation of, 291.
Flummery, Blackberry, 128.
Flummery, Rice, 100.
Food for the Sick, 266.
Force Meat Balls, 20.
Fowls to Bake, 26.
Fox Grape Jam, 136.
Fraise Bacon, 22.
Fresh Meat, to Boil, 9.
Fresh Meat, to Keep, 175.
Fresh Meat, to Restore when kept too long, 174.
French Honey, 136.
Float, Apple, 104.
Freezing Ice Cream, 108.
Fresh Shad, to Bake, 35.
Fricassee, Chickens to, 27.
Fricassee, Corn, to, 44.
Fricassee, Tomatoes to, 48.
Fritters, Apple, 99.
Fritters, Corn, 44.
Fritters, Indian Meal, 99.
Fritters, Oysters, 39.
Fritters, Rice, 99.
Fritters, Snow, 100.
Fruit Cake, 113, 114.
Fruit, Frosted, 142.
Fruit to Stew for Pies, 83.
Furs and Woolens, to Keep, 206.
Furniture, Linseed Oil for, 221.
G.
GATHERING on a Finger, 262.
Gardens and Yards, 218.
Geese, to Pick, 211.
General Remarks, 77.
Giblet Pie and Soup, 28.
Gingerbread, Crisp, 123.
Gingerbread, Light, 123.
Gingerbread Nuts, 123.
Ginger Cup-cake, 123.
Ginger, to Preserve Green, 129.
Ginger Tea, 229.
Ginger Wine, 151.
Glass, to Cut, 225.
Goose, to Roast, 13.
Gooseberries, to Preserve, 132.
Gooseberry Wine, 149.
Gloves, to Clean Kid, 225.
Gout, 248.
Grapes in Brandy, 141.
Grapes for Pies, 142.
Graham Bread, 61.
Grates and Stoves, to Clean, 213.
Gravy, to Brown Flour for, 22.
Gravy, Hash, 14.
Gravy with Roast Turkey, 12.
Greasers for Bake Irons, 220.
Grease, to take, out of Floors, 214.
Greens, to Boil, 52.
Green Beans for Winter use, 54.
Green Corn Pudding, 95.
Green, to Color, 203.
Green Peppers, to Preserve, 135.
Green Tomato Catsup, 164.
Green Wash, 200.
Gruel, Corn, 267.
Gruel, Oat Meal, 267.
Gum Arabic Paste, 223.
Gumbo Soup, 33.
Gums, Scurvy of, 261.
H.
HAM, to Bake, 16.
Ham, to Boil, 11.
Hams, to Cure, 167.
Ham, to Fry, 18.
Ham, to Stew, for the Sick, 270.
Hash made of Fowls, 24.
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Classic
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