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	TRIFLES.
222	Flummery,	76
223	Floating Island,	76
224	Whip Syllabub,	77
225	Ornamental Froth, for Blanc Mange or Creams,	77
226	Ice Currants,	77
227	Apple Snow,	77
228	Comfits,	77

	BLANC MANGES.
229	Isinglass Blanc Mange,	78
230	Calf’s Feet Blanc Mange,	78
231	Rice Flour Blanc Mange,	78
232	Unground Rice Blanc Mange,	78

	CREAMS.
233	Snow Cream,	79
234	Orange Cream,	79
235	Lemon Cream,	79
236	Iced Creams,	79

	PASTRY AND PIES.
237	Pastry,	80
238	Puff Paste, or Confectioner’s Pastry,	81
239	Apple Pies,	81
240	Mince Pie,	82
241	Rice Pie,	83
242	Peach Pie,	83
243	Tart Pies,	83
244	Rhubarb Pies,	84
245	Tomato Pie,	84
246	Lemon Pie,	84
247	Cherry and Blackberry Pies,	84
248	Grape Pies,	85
249	Currant and Gooseberry Pies,	85
250	Prune Pie,	85
251	Pumpkin Pie,	85
252	Carrot Pie,	86
253	Potato Pie,	86
254	Sweet Marlborough Pie,	87
255	Marlborough Tarts,	87
256	Cocoanut Pie,	87
257	Small Puffs,	88

	CUSTARDS.
258	Plain Custard Pie,	88
259	Rich Baked Custards,	88
260	Boiled Custards,	88
261	Mottled Custard,	89
262	Cream Custard,	89
263	Almond Custard,	89
264	Apple Custard,	90

	PUDDINGS.
265	Directions for making Puddings,	90
266	Hasty Pudding,	90
267	Corn Pudding,	91
268	Cracker Pudding,	91
269	Boiled Indian Pudding,	91
270	Baked Indian Pudding,	91
271	Minute Pudding,	92
272	Boiled Bread Pudding,	92
273	A Plain Baked Bread Pudding,	92
274	Rich Bread Pudding,	93
275	Flour Pudding,	93
276	Boiled Rice Pudding,	93
277	Baked Rice Pudding, without Eggs,	94
278	Baked Rice Pudding, with Eggs,	94
279	Ground Rice Pudding,	94
280	Rice Snow Balls,	94
281	Cream Pudding,	95
282	Custard Pudding,	95
283	Rennet Pudding,	95
284	Fruit Pudding,	95
285	Quaking Pudding,	96
286	Lemon Pudding,	96
287	Almond Pudding,	96
288	Tapioca Pudding,	97
289	Sago Pudding,	97
290	Orange Pudding,	97
291	Bird’s Nest, or Transparent Pudding,	98
292	English Plum Pudding,	98

	FRITTERS AND DUMPLINGS.
293	Plain Fritters,	98
294	Apple Fritters,	98
295	Cream Fritters,	99
296	Oxford Dumplings,	99
297	Apple Dumplings,	99

	SYRUPS.
298	Lemon Syrup,	99
299	Orange Syrup,	100
300	Blackberry Syrup,	100
301	Elderberry Syrup,	100
302	Molasses Syrup, for Sweetmeats,	100
303	To Clarify Syrup for Sweetmeats,	101

	SWEETMEATS.
304	Directions for Preserving,	101
305	To preserve Quinces,	102
306	Quince Marmalade,	103
307	To preserve Pears,	103
308	Pear Marmalade,	103
309	To preserve Peaches,	103
310	Peach Jam,	104
311	To preserve Peaches in Brandy,	104
312	Raspberries,	104
313	Cherries,	105
314	Currants,	105
315	Prunes,	105
316	Cranberries,	106
317	To preserve Crab or Siberian Apples,	106
318	Barberries,	106
319	Tomatoes,	107
320	To preserve Common Apples,	107
321	Cymbelines, or Mock Citron,	107
322	Watermelon Rinds,	108
323	Muskmelons,	108
324	Pine Apples,	109
325	Pumpkins,	109
326	Gages,	110
327	To preserve Strawberries,	110
328	Blackberry and Raspberry Jam,	110

	JELLIES.
329	Strawberry, Raspberry, and Blackberry Jellies,	110
330	Cranberry, Grape, and Currant Jellies,	111
331	Quince Jelly,	111
332	Apple Jelly,	111
333	Lemon Jelly,	112
334	Calf’s Feet Jelly,	112
335	Hartshorn Jelly,	113

	COMMON DRINKS.
336	Coffee,	113
337	Tea,	114
338	Chocolate,	114
339	Hop Beer,	114
340	Beer of Essential Oils,	115
341	Spring Beer,	115
342	Ginger Beer,	116
343	Instantaneous Beer,	116
344	Mixed Wine,	116
345	Currant Wine,	116
346	Grape Wine,	117
347	To mull Wine,	117
348	Quince Cordial,	117
349	Peach Cordial,	117
350	Smallage Cordial,	118
351	Currant Shrub,	118
352	Raspberry Shrub,	118
353	Lemon Shrub,	118
354	Sherbet,	119
355	Noyeau,	119
356	Mead,	119

	ESSENCES.
357	Essence of Lemon,	119
358	Essence of Ginger,	120
359	Spice Brandy,	120
360	Rosewater,	120

	PERFUMERY.
361	To extract the Essential Oil of Flowers,	121
362	Perfumery Bags,	121
363	Cologne Water,	121
364	Lavender Water,	121
365	Aromatic Vinegar,	121

	COOKERY FOR THE SICK.
366	Barley Water,	122
367	Rice Gruel,	122
368	Water Gruel,	122
369	Caudle,	122
370	Arrow Root Custards,	123
371	Wine Whey,	123
372	Stomachic Tincture,	123
373	Thoroughwort Bitters,	123
374	Cough Tea,	124
375	Beef Tea,	124
376	Moss Jelly,	124
377	Sago Jelly,	124
378	Tapioca Jelly,	125

	MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.
379	To renew Old Bread and Cake,	125
380	To keep Insects from Cheese,	125
381	To pot Cheese,	125
382	To pot Butter for winter,	125
383	To extract Salt from Butter,	126
384	To extract Rancidity from Butter,	126
385	To preserve Cream for a long time,	126
386	Substitute for Cream,	126
387	To keep Eggs several months,	126
388	To melt Fat for Shortening,	126
389	To keep Vegetables through the winter,	126
390	To preserve Herbs a year,	126
391	To keep various kinds of Fruit through the winter,	126
392	To keep Pickles and Sweetmeats,	127
393	Cautions relative to the use of Brass and Copper Cooking Utensils,	127
394	Durable Ink,	127
395	Black Ball,	127
396	Liquid Blacking,	127
397	Cement for the mouths of Bottles,	127
398	Cement for China, Glass, and Earthenware,	127
399	Japanese Cement,	128
400	Alabaster Cement,	128
401	To clean Alabaster,	128
402	Cement for Ironware,	128
403	To loosen Glass Stopples, when wedged tight in bottles,	128
404	Lip Salve,	128
405	Cold Cream,	128
406	To prevent the formation of a crust on Tea-Kettles,	128
407	To remove Stains from Broad cloth,	128
408	To extract Paint from Goods,	128
409	To remove Stains on Scarlet Woollen Goods,	128
410	To extract Grease from Silks, Woollens, and Floors,	128
411	To extract Stains from White Cotton and Colored Silks,	129
412	Directions for Washing Calicoes,	129
413	Directions for Cleaning Silk Goods,	129
414	Directions for Washing Woollen Goods,	129
415	Directions for Washing White Cotton Clothes,	130
416	Starch,	130
417	To clean Nice Shawls,	130
418	Directions for Carpets,	130
419	To clean Light Kid Gloves,	130
420	To restore Rusty Crape,	131
421	To clean Mahogany and Marble Furniture,	131
422	To clean Stoves and Stone Hearths,	131
423	To extract Ink from Floors,	131
424	To remove Paint and Putty from Window Glass,	131
425	To clean Feather Beds and Mattresses,	131
426	To clean Vials and Pie Plates,	131
427	To temper Earthenware,	131
428	To temper new Ovens and Ironware,	132
429	To polish Brass, Britannia, and Silver Utensils,	132
430	To remove or keep Cutlery from contracting rust,	132
431	Preservatives against the ravages of Moths,	132
432	To destroy various kinds of household Vermin,	132

	COMMON DYES.
433	To dye Black,	132
434	Green and Blue Dye,	133
435	Yellow Dyes,	133
436	Red Dyes,	133
437	Slate-Colored Dye,	133

	SOAPS.
438	Soap from Scraps,	134
439	Cold Soap,	134
440	Hard Soap,	134
441	Windsor and Castile Soap,	134
442	Bayberry, or Myrtle Soap,	134

	THE ART OF CARVING.
1	Sirloin of Beef,	135
2	Aitch, or Edgebone of Beef,	136
3	Shoulder of Mutton,	136
4	Knuckle of Veal,	137
5	Roasted Breast of Veal,	137
6	A Spare Rib,	138
7	Saddle of Mutton,	138
8	Pig,	138
9	Half a Calf’s Head, boiled,	139
10	Leg of Mutton,	139
11	Ham,	140
12	Fore Quarter of Lamb,	140
13	Haunch of Venison,	141
14	Round of Beef,	141
15	Brisket of Beef,	141
16	Leg of Pork,	141
17	Haunch of Mutton,	141
18	Goose,	142
19	A Fowl,	142
20	Partridge,	143
21	Pigeons,	143
22	Turkey,	143
23	Cod’s Head,	144

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