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Classic
Cook Books
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page 307
Rheumatism, 241.
Rhubarb Pies, 87.
Rhubarb, Spiced, 263.
Rice, to Boil, 57.
Rice Cakes, 79.
Rice Dumplings, 98.
Rice Fritters, 99.
Rice Flour Pound Cake, 116.
Rice Flour Sponge Cake, 116.
Rice Flummery, 100.
Rice Dish with Fruit, 94.
Rice Milk, 100.
Rice Muffins, 72.
Rice Pudding, 91.
Rice Pudding, Plain, 93.
Rice, Stewed with Chicken, 30.
Rice Waffles, 75.
Rich Fruit Cake, 113.
Richmond Pudding, 92.
Roasting Coffee, 183.
Roasting Meat, 12.
Rock Fish, to Stew or Bake, 34, 35.
Rolls, Bread, 68.
Rolls, Boiled Milk, 65.
Rolls, Carolina Corn, 82.
Rolls, Egg, 66.
Rolls, French, 68.
Rolls, Mush, 67.
Rolls, Potato, 66.
Rolls, Soft, 66.
Rolls, Twist, 68.
Rolls, Water, 66.
Rose Brandy, 148.
Rose Conserve, 142.
Rose Water, 148.
Rusk, 124.
Rusk, Bread, 125.
Rusk for Drying, 124.
Rye, Mush, 273.
S.
SAGO, 268.
Salad, Chicken, 30.
Salæratus Biscuit, 69.
Salæratus Cake, 70.
Sally Lunn, 76.
Salsify or Oyster Plant, 50.
Salt Cod, 36.
Salt Shad, to Broil, 35.
Salt Shad, to Boil, 37.
Salt Salmon, to Boil, 37.
Salve for Burns, 260.
Salve for Corns, 260.
Salve, Deshler's, 260.
Sauce, Celery, 23.
Sauce, Cream, 101.
Sauce, Egg, 23, 101.
Sauce, Molasses, 101.
Sauce, Mushroom, 165.
Sauce, Oyster, 41.
Sauce, Tomato, 165.
Sauce, Wine, 101.
Sauce, White, 101.
Sausage, Bologna, 170.
Sausage Meat, 168.
Sausage, Liver, 170.
Sassafras Poultice, 261.
Scalds and Burns, 249.
Scarlet, to Dye, 203.
Scolloped Oysters, 39.
Scrapple, 171.
Screw Dumplings, 97.
Scurvy of the Gums, 261.
Shad, to put up, and Herring, 175.
Shad, to Broil, or Bake, 35.
Silver, to Clean, 213.
Simple Remedies, 226.
Skim Curds of Whey, 105.
Skim Curds, 105.
Short Cake, 71.
Slaw, Cold, 51.
Smearcase, or Cottage Cheese, 182.
Snow Cream, 111.
Snow Fritters, 100.
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Classic
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