INDEX Absinthe , 104 Ale, 71-76 " cup, 117 " mulled, 122 |
  INDEX Absinthe , 104 Ale, 71-76 " cup, 117 " mulled, 122 Anchovy sauce, 47 Angostura bitters, 112 Aniseed cordial, 105 Bacon, Pickle for , 28 Badminton, 117 Balm of Molucca, 112 Baking-powder, 150 Beauty water, 96 Beef, spiced, 24 " tea, 139 " Welsh, 25 Beer, home-brewed, 71-76 Beetles, to destroy, 153 Benedictine, 115 Biscuits, water, 136 Bishop, 117 Bitters, angostura, 112 " Hamburgh, 106 " orange, 115 Boston cooler, 118 Bottling of fruit and vegetables, 63-66 Brandy, cherry, 113 " cherries, 55 " cocktail, 118 " ginger, 114 " lemon, 114 " peaches, 56 Brewing, 71-76 Broth, 139 , 140 Browning, gush about, 2 Butter, 15-Sep " to pot, 14 Calves'-foot Jelly , 142 Cassis, 113 Catsup, mushroom, 45 " tomato, 46 " walnut, 46 Champagne cobbler, 113 " cup, 118 Chartreuse, 106 Cheese, 16-22 " Camembert, 21 " Cheddar, 18 " cream, 19 " Gervais, 21 " Grewelthorp, 20 " Stilton, 16 " to pot, 22 Cherries, brandy, 55 Cherry brandy, 113 Churning, 12 Cider, 77-79 " cup, 118 Cinnamon cordial, 106 Claret cup, 118 " mulled, 123 Clove cordial, 106 Cobbett, William, on pietistic and other cant, 71-73 Cobbler, champagne, 118 " Saratoga, 125 " sherry, 126 Cocktail, brandy, 118 Coffee, 119 , 136 Cordials, 102-116 Crambambuli, 120 Cream, 15-Sep " clotted, 11 " curds, 15 Creme de cacao, 113 " " cafE, 113 " " menthe, 114 Crust coffee, 143 Curaaeoa, 114 Curry powder, 45 Custard, savoury, 141 Cutlet, mutton, 140 Damson Cheese , 55 Distilling, 92-111 Drying of fruit and vegetables, 67-70 Eau-de-Cologne , 145 Egg-and-brandy mixture, 120 Egg flip, 120 " nog, 120 Eggs, to preserve, 32 Essences, 96-102 Evaporating of fruit and vegetables, 67-70 Filberts, storing of , 62 Fish, to pickle, 31 " to pot, 30 " to salt, 31 " to smoke, 31 Flies, to destroy, 149 Flowers, cut, to keep fresh, 151 Fruit, bottling of, 63-66 " drink, 121 " drying of, 67-70 " MacEdoine, 130
Potting fish, 30 ” meat, 30 ” shrimps, 31 Pot-pourri, 145 Preserves, 48-56 Punch, 123, 124 Purl, 124
Raspberry vinegar, 125 Rice jelly, 142 Rosemary water, 96 Rum shrub, 115
Sandwiches, 128-132 Sauce, anchovy, 47 ” piquant, 46, 47 Sauerkraut, 38 Salad dressing, 47 Saratoga cobbler, 125 Sausages, to cook, 26 ” to make, 25 Scent-bags, 146 Shandy-gaff, 125 Sherbet, 125 Sherry cobbler, 126 Shrimps, to pot, 31 Shrub brandy, 112 ” rum, 115 Sighs of love, 115 Sloe gin, 116 Spiced beef, 24 Spruce, beer, 90 Storing of fruit and herbs, 57-62 Sweet-jar, 145 Swift, on the necessity of cordials, 112 Syllabub, 126
Tea, cold, 133-135 Tent, 116 Tewahdiddle, 126 Toast and water, 143 Tomato catsup, 46
Usquebaugh, 116
Vegetables, bottling of, 63-66 ” drying of, 67-70 Vermouth, 116 Vinegar, toilet, 146 ” aromatic, for smelling bottles, 142 ” aromatic table, 44, 45 ” spiced table, 44
Walnuts, storing of, 62 Walnut catsup, 46 Wassail, 126 Water biscuits, 136 Waters, aromatic, 96 Welsh beef, 25 Wine, cowslip, 86 ” damson, 87 ” date, 87 ” elderberry, 90 ” gooseberry, Obvious punctuation errors repaired.Page xii, “Pellican” changed to “Pellicane” (named the Pellicane) Page 49, “degress” changed to “degrees” (sugar by degrees) Page 146, “dr” changed to “dry” (almost any dry) |
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