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Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches

By Eliza Leslie

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Table of Contents

Miss Leslie's Complete Cookery. DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.
PREFACE.
- FOOTNOTES:
INTRODUCTORY HINTS.
GENERAL CONTENTS.
SOUPS.
- GENERAL REMARKS.
- FAMILY SOUP.
- FINE BEEF SOUP.
- MUTTON SOUP.
- VEAL SOUP.
- RICH VEAL SOUP.
- CLEAR GRAVY SOUP.
- SOUPE À LA JULIENNE.
- MACCARONI SOUP.
- RICH MACCARONI SOUP.
- VERMICELLI SOUP.
- MILK SOUP.
- RICH BROWN SOUP.
- RICH WHITE SOUP.
- MEG MERRILIES' SOUP.
- VENISON SOUP.
- HARE OR RABBIT SOUP.
- MULLAGATAWNY SOUP, AS MADE IN INDIA.
- MOCK TURTLE OR CALF'S HEAD SOUP.
- OX TAIL SOUP.
- OCHRA SOUP.
- BEAN SOUP.
- PEAS SOUP.
- GREEN PEAS SOUP.
- ASPARAGUS SOUP.
- FRIAR'S CHICKEN.
- CAT-FISH SOUP.
- LOBSTER SOUP.
- OYSTER SOUP.
- ANOTHER OYSTER SOUP.
- CLAM SOUP.
- PLAIN CLAM SOUP.
- WATER SOUCHY.
- FOOTNOTES:
FISH.
- REMARKS.
- TO BOIL FRESH SALMON.
- TO BAKE FRESH SALMON WHOLE.
- SALMON BAKED IN SLICES.
- SALMON STEAKS.
- PICKLED SALMON.
- SMOKED SALMON.
- TO BOIL HALIBUT.
- HALIBUT CUTLETS.
- TO BROIL MACKEREL.
- BOILED MACKEREL.
- TO BOIL SALT CODFISH.
- TO BOIL FRESH COD.
- ANOTHER WAY OF BOILING FRESH COD.
- BAKED SHAD.
- TO BROIL A SHAD.
- BOILED ROCK-FISH.
- SEA BASS OR BLACK FISH.
- PICKLED ROCK-FISH.
- FRIED PERCH.
- TO FRY TROUT.
- TO BOIL TROUT.
- FRIED SEA BASS.
- STURGEON CUTLETS OR STEAKS.
- STEWED CARP.
- CHOWDER.
- TO KEEP FRESH SHAD.
SHELL FISH.
- PICKLED OYSTERS.
- FRIED OYSTERS.
- SCOLLOPED OYSTERS.
- STEWED OYSTERS.
- OYSTER FRITTERS.
- OYSTER PIE.
- TO BOIL A LOBSTER.
- TO DRESS LOBSTER COLD
- STEWED LOBSTER.
- FRICASSEED LOBSTER.
- POTTED LOBSTER.
- LOBSTER PIE.
- TO BOIL PRAWNS.
- CRABS.
- HOT CRABS.
- COLD CRABS.
- SOFT CRABS.
- TERRAPINS.
- PICKLED LOBSTER.
DIRECTIONS FOR COOKING MEAT. BEEF.
- GENERAL REMARKS.
- TO ROAST BEEF.
- TO SAVE BEEF-DRIPPING.
- BAKED BEEF.
- TO BOIL CORNED OR SALTED BEEF.
- TO BROIL BEEF-STEAKS.
- TO FRY BEEF-STEAKS.
- BEEF-STEAK PUDDING.
- A BEEF-STEAK PIE.
- A-LA-MODE BEEF.
- TO STEW BEEF.
- TO STEW A ROUND OF BEEF.
- ANOTHER WAY TO STEW A ROUND OF BEEF.
- BEEF BOUILLI.
- HASHED BEEF.
- BEEF CAKES.
- TO ROAST A BEEF'S HEART.
- TO STEW A BEEF'S HEART.
- TO DRESS BEEF KIDNEY.
- TO BOIL TRIPE.
- TRIPE AND OYSTERS.
- TO FRY TRIPE.
- PEPPER POT.
- TO BOIL A SMOKED TONGUE.
- TO BOIL A SALTED OR PICKLED TONGUE.
- TO CORN BEEF.
- TO PICKLE BEEF OR TONGUES.
- DRIED OR SMOKED BEEF.
- POTTED BEEF.
- FOOTNOTES:
VEAL.
- GENERAL REMARKS.
- TO ROAST A LOIN OF VEAL.
- TO ROAST A BREAST OF VEAL.
- TO ROAST A FILLET OF VEAL.
- TO STEW A BREAST OF VEAL.
- TO STEW A FILLET OF VEAL.
- TO STEW A KNUCKLE OF VEAL.
- VEAL CUTLETS.
- VEAL STEAKS.
- MINCED VEAL.
- VEAL PATTIES.
- VEAL PIE.
- CALF'S HEAD DREST PLAIN.
- CALF'S HEAD HASHED.
- CHITTERLINGS OR CALF'S TRIPE.
- TO FRY CALF'S FEET.
- TO FRY CALF'S LIVER.
- LARDED CALF'S LIVER.
- TO ROAST SWEET-BREADS.
- LARDED SWEET-BREADS.
- MARBLED VEAL.
MUTTON AND LAMB.
- GENERAL REMARKS.
- TO ROAST MUTTON.
- TO BOIL MUTTON.
- MUTTON CHOPS.
- CUTLETS À LA MAINTENON.
- STEWED MUTTON CHOPS.
- HASHED MUTTON.
- A CASSEROLE OF MUTTON.
- MUTTON HARICO.
- STEWED LEG OF MUTTON
- TO ROAST LAMB.
- MUTTON HAMS.
PORK, HAM, &c.
- GENERAL REMARKS.
- TO ROAST A PIG.
- TO ROAST A LEG OF PORK.
- TO ROAST A LOIN OF PORK.
- TO ROAST A MIDDLING OR SPRING PIECE OF PORK.
- TO STEW PORK.
- TO BOIL CORNED PORK.
- PICKLED PORK AND PEASE PUDDING.
- PORK AND BEANS.
- PORK STEAKS.
- PORK CUTLETS.
- PORK PIE.
- HAM PIE.
- HAM SANDWICHES.
- BROILED HAM.
- TO BOIL A HAM.
- TO ROAST A HAM.
- DIRECTIONS FOR CURING HAM OR BACON.
- LIVER PUDDINGS.
- COMMON SAUSAGE-MEAT.
- FINE SAUSAGES.
- BOLOGNA SAUSAGES.
- PORK CHEESE.
- PIG'S FEET AND EARS SOUSED.
- TO IMITATE WESTPHALIA HAM.
- TO GLAZE A COLD HAM.
VENISON, &c.
- TO ROAST A SADDLE OR HAUNCH OF VENISON.
- TO HASH COLD VENISON.
- VENISON STEAKS.
- VENISON PASTY.
- VENISON HAMS.
- TO ROAST A KID.
- TO ROAST A HARE.
- FRICASSEED RABBITS.
- TO STEW RABBITS.
- TO FRY RABBITS.
- VENISON SAUSAGES.
POULTRY, GAME, &c.
- GENERAL REMARKS.
- TO BOIL A PAIR OF FOWLS.
- TO ROAST A PAIR OF FOWLS.
- BROILED CHICKENS.
- FRICASSEED CHICKENS.
- CHICKEN CROQUETS AND RISSOLES.
- BAKED CHICKEN PIE.
- A POT PIE.
- CHICKEN CURRY.
- A PILAU.
- CHICKEN SALAD.
- TO ROAST A PAIR OF DUCKS.
- STEWED DUCK.
- TO HASH A DUCK.
- TO ROAST A GOOSE.
- A GOOSE PIE.
- A CHRISTMAS GOOSE PIE.
- TO ROAST A TURKEY.
- TO BOIL A TURKEY.
- TO ROAST PIGEONS.
- PIGEON PIE.
- TO ROAST PHEASANTS, PARTRIDGES, QUAILS OR GROUSE.
- ANOTHER WAY TO ROAST PHEASANTS, PARTRIDGES, &c.
- TO ROAST SNIPES, WOODCOCKS, OR PLOVERS.
- TO ROAST REED-BIRDS, OR ORTOLANS.
- LARDING.
- FORCE-MEAT BALLS.
- FINE PARTRIDGE PIE.
GRAVY AND SAUCES.
- DRAWN OR MADE GRAVY.
- MELTED BUTTER, SOMETIMES CALLED DRAWN BUTTER.
- TO BROWN FLOUR.—
- TO BROWN BUTTER.—
- PLAIN SAUCES.
- LOBSTER SAUCE.—
- ANCHOVY SAUCE.—
- CELERY SAUCE.—
- NASTURTIAN SAUCE.—
- WHITE ONION SAUCE.—
- BROWN ONION SAUCE.—
- MUSHROOM SAUCE.—
- EGG SAUCE.—
- BREAD SAUCE.—
- MINT SAUCE.—
- CAPER SAUCE.—
- PARSLEY SAUCE.—
- APPLE SAUCE.—
- CRANBERRY SAUCE.—
- PEACH SAUCE.—
- WINE SAUCE.—
- COLD SWEET SAUCE.—
- CREAM SAUCE.—
- OYSTER SAUCE.—
STORE FISH SAUCES.
- GENERAL REMARKS.
- SCOTCH SAUCE.—
- QUIN'S SAUCE.—
- KITCHINER'S FISH SAUCE.—
- HARVEY'S SAUCE.—
- GENERAL SAUCE.—
- PINK SAUCE.—
- CATCHUPS.
  - LOBSTER CATCHUP.—
  - ANCHOVY CATCHUP.—
  - OYSTER CATCHUP.—
  - WALNUT CATCHUP.—
  - MUSHROOM CATCHUP.—
  - TOMATA CATCHUP.—
  - LEMON CATCHUP.—
  - SEA CATCHUP.—
FLAVOURED VINEGARS.
- TARRAGON VINEGAR.—
- SWEET BASIL VINEGAR.—
- CELERY VINEGAR.—
- BURNET VINEGAR.—
- HORSERADISH VINEGAR.—
- SHALOT VINEGAR.—
- CHILLI VINEGAR.—
- RASPBERRY VINEGAR.—
- MUSTARD AND PEPPER.
  - COMMON MUSTARD—
  - KEEPING MUSTARD.—
  - FRENCH MUSTARD.—
  - TO MAKE CAYENNE PEPPER.—
  - KITCHEN PEPPER.—
VEGETABLES.
- GENERAL REMARKS.
- TO BOIL POTATOES.
- FRIED POTATOES.—
- POTATO SNOW.—
- ROASTED POTATOES.—
- SWEET POTATOES BOILED.
- FRIED SWEET POTATOES.—
- CABBAGE.
- CALE-CANNON.—
- CAULIFLOWER.
- BROCOLI.—
- SPINACH.
- SPINACH AND EGGS.—
- TURNIPS.
- CARROTS.
- PARSNIPS.
- RUSSIAN OR SWEDISH TURNIPS.
- SQUASHES OR CYMLINGS.
- WINTER SQUASH, OR CASHAW.
- PUMPKIN.
- HOMINY.
- INDIAN CORN.
- MOCK OYSTERS OF CORN.
- STEWED EGG PLANT.
- TO FRY EGG PLANT.—
- STUFFED EGG PLANTS.—
- FRIED CUCUMBERS.
- TO DRESS CUCUMBERS RAW.—
- SALSIFY.
- ARTICHOKES.
- BEETS.
- TO STEW BEETS.—
- TO BOIL GREEN OR FRENCH BEANS.
- SCARLET BEANS.—
- LIMA BEANS.
- DRIED BEANS.
- GREEN PEAS.
- TO BOIL ONIONS.
- TO ROAST ONIONS.—
- TO FRY ONIONS.—
- TO BOIL ASPARAGUS.
- SEA KALE.—
- POKE.—
- STEWED TOMATAS.
- BAKED TOMATAS.—
- MUSHROOMS.
- TO STEW MUSHROOMS.—
- BROILED MUSHROOMS.—
- BOILED RICE.
- TO DRESS LETTUCE AS SALAD.
- CELERY.—
- RADISHES.—
- TO ROAST CHESTNUTS.
- GROUND-NUTS.—
- CORN AND BEANS WITH PORK.
- TO KEEP OCHRAS AND TOMATOS.—
EGGS, &c.
- TO KEEP EGGS.
- TO BOIL EGGS FOR BREAKFAST.
- TO POACH EGGS.
- FRICASSEED EGGS.
- PLAIN OMELET.
- AN OMELETTE SOUFFLÉ.
- TO DRESS MACCARONI.
- ANOTHER WAY.
PICKLING.
- GENERAL REMARKS.
- TO PICKLE CUCUMBERS.
- GREEN PEPPERS—
- GHERKINS.—
- RADISH PODS.—
- GREEN BEANS.—
- PARSLEY.—
- MANGOES.
- NASTURTIANS.—
- MORELLA CHERRIES.—
- PEACHES.—
- BARBERRIES.—
- TO PICKLE GREEN PEPPERS.
- TO PICKLE BUTTERNUTS.
- TO PICKLE WALNUTS BLACK.
- WALNUTS PICKLED WHITE.—
- WALNUTS PICKLED GREEN.—
- TO PICKLE ONIONS.
- ONIONS PICKLED WHITE.—
- TO PICKLE MUSHROOMS WHITE.
- MUSHROOMS PICKLED BROWN.—
- TO PICKLE TOMATAS.
- TOMATA SOY.—
- TO PICKLE CAULIFLOWERS.
- TO PICKLE RED CABBAGE.
- EXCELLENT COLD SLAW.
- WARM SLAW.—
- EAST INDIA PICKLE.
- TO PICKLE OYSTERS FOR KEEPING.
SWEETMEATS.
- GENERAL REMARKS.
- CLARIFIED SUGAR SYRUP.
- TO PRESERVE GINGER.
- TO PRESERVE CITRONS.
- CANTELOPES OR MUSK-MELONS.—
- PRESERVED WATER-MELON RIND.—
- PRESERVED PEPPERS.—
- PUMPKIN CHIPS.—
- TO PRESERVE PINE-APPLES.—
- TO PREPARE FRESH PINE-APPLES.—
- PRESERVED LEMONS.—
- ORANGE MARMALADE.—
- ORANGE JELLY.—
- PRESERVED PEACHES.
- PEACHES FOR COMMON USE.—
- BRANDY PEACHES.—
- PEACH MARMALADE.—
- PEACH JELLY.—
- TO PRESERVE APRICOTS.—
- TO DRY PEACHES.—
- TO PRESERVE QUINCES.
- TO PRESERVE QUINCES WHOLE.—
- QUINCE JELLY.—
- QUINCE MARMALADE.—
- QUINCE CHEESE.—
- PRESERVED APPLES.
- BAKED APPLES.—
- APPLE JELLY.—
- APPLE BUTTER.—
- TO PRESERVE GREEN CRAB APPLES.—
- TO PRESERVE RED CRAB APPLES.—
- TO PRESERVE GREEN GAGES.
- TO PRESERVE PLUMS.—
- PLUMS FOR COMMON USE.—
- EGG PLUMS WHOLE.—
- TO PRESERVE PEARS.
- BAKED PEARS.—
- TO PRESERVE GOOSEBERRIES.
- TO STEW GOOSEBERRIES.—
- GOOSEBERRY FOOL.—
- TO BOTTLE GOOSEBERRIES.—
- PRESERVED RASPBERRIES.
- RASPBERRY JAM.—
- TO PRESERVE CRANBERRIES.—
- RED CURRANT JELLY.—
- WHITE CURRANT JELLY.—
- BLACK CURRANT JELLY.—
- GRAPE JELLY.—
- BRANDY GRAPES.—
- TO KEEP WILD GRAPES.—
- TO PRESERVE STRAWBERRIES.
- TO PRESERVE CHERRIES.
- CITRON MELON SLICES.—
- CHERRY JELLY.—
- CHERRY JAM.—
- TO DRY CHERRIES.—
- BARBERRY JELLY.—
- FROSTED FRUIT.—
- PEACH LEATHER.—
- RHUBARB JAM,—
PASTRY, PUDDINGS, ETC.
- THE BEST PLAIN PASTE.
- COMMON PIE CRUST.—
- SUET PASTE.—
- DRIPPING PASTE.—
- LARD PASTE.—
- POTATO PASTE.—
- FINE PUFF PASTE.—
- SWEET PASTE.—
- SHELLS.—
- PIES.—
- STANDING PIES.—
- A PYRAMID OF TARTS.—
- APPLE AND OTHER PIES.
- RHUBARB TARTS.—
- MINCE PIES.
- GOOD MINCE-MEAT.—
- THE BEST MINCE-MEAT.—
- VERY PLAIN MINCE-MEAT.—
- MINCE-MEAT FOR LENT.—
- ORANGE PUDDING.
- LEMON PUDDING.—
- QUINCE PUDDING.—
- ALMOND PUDDING.—
- ANOTHER ALMOND PUDDING.—
- COCOA-NUT PUDDING.—
- ANOTHER COCOA-NUT PUDDING.—
- PUMPKIN PUDDING.—
- A SQUASH PUDDING.—
- YAM PUDDING.—
- CHESTNUT PUDDING—
- POTATO PUDDING.—
- SWEET POTATO PUDDING.—
- CARROT PUDDING—
- GREEN CORN PUDDING.—
- SAGO PUDDING.—
- ARROW ROOT PUDDING.—
- GROUND RICE PUDDING.—
- A RICE PLUM PUDDING.—
- A PLAIN RICE PUDDING.—
- A FARMER'S RICE PUDDING.—
- RICE MILK.—
- A BOILED RICE PUDDING.—
- A MARLBOROUGH PUDDING.—
- ALMOND CHEESE CAKE.
- COMMON CHEESE CAKE.—
- PRUNE PUDDING.—
- EVE'S PUDDING.—
- CINDERELLAS OR GERMAN PUFFS.—
- A BOILED BREAD PUDDING.—
- A BAKED BREAD PUDDING.—
- A BREAD AND BUTTER PUDDING.—
- A SUET PUDDING.—
- A CUSTARD PUDDING.—
- FLOUR HASTY PUDDING.—
- INDIAN MUSH.—
- A BAKED INDIAN PUDDING.—
- A BOILED INDIAN PUDDING.—
- INDIAN PUDDING WITHOUT EGGS.—
- A BAKED PLUM PUDDING.—
- A BOILED PLUM PUDDING.—
- A BAKED APPLE PUDDING.—
- BOILED APPLE PUDDING.—
- AN EASTERN PUDDING.—
- APPLE DUMPLINGS.
- RICE DUMPLINGS.—
- PIGEON DUMPLINGS OR PUDDINGS.—
- FINE SUET DUMPLINGS.—
- PLAIN SUET DUMPLINGS.—
- INDIAN DUMPLINGS.—
- LIVER DUMPLINGS.—
- HAM DUMPLINGS.—
- LIGHT DUMPLINGS.—
- PLAIN FRITTERS.
- APPLE FRITTERS.—
- PLAIN PANCAKES.—
- SWEETMEAT PANCAKES.—
- PLAIN CUSTARDS.
- SOFT CUSTARDS—
- BOILED CUSTARDS.—
- RICE CUSTARD.—
- SNOWBALL CUSTARD.—
- APPLE CUSTARD.—
- LEMON CUSTARD.—
- GOOSEBERRY CUSTARD.—
- ALMOND CUSTARD.—
- BOILED COCOA-NUT CUSTARD.—
- BAKED COCOA-NUT CUSTARD.—
- CHOCOLATE CUSTARD.—
- MACCAROON CUSTARDS.—
- FOOTNOTES:
SYLLABUB, OR WHIPT CREAM.
- COUNTRY SYLLABUB.—
- A TRIFLE.—
- FLOATING ISLAND.—
- A RASPBERRY CHARLOTTE.—
- A PLUM CHARLOTTE.—
- CLOTTED CREAM.—
- LEMON CREAM.—
- ORANGE CREAM.—
- CURDS AND WHEY.—
- LEMON ICE CREAM
- STRAWBERRY ICE CREAM.—
- RASPBERRY ICE CREAM—
- PINE-APPLE ICE CREAM.—
- VANILLA ICE CREAM.—
- ALMOND ICE CREAM.—
- ICE ORANGEADE.—
- ICE LEMONADE—
- BLANC-MANGE.
- CARRAGEEN BLANC-MANGE.—
- ARROW ROOT BLANC-MANGE.—
- JAUNE-MANGE.—
- CALVES' FOOT JELLY.
- TO PRESERVE CREAM.—
- ITALIAN CREAM.—
- CHOCOLATE CREAM.—
- COLOURING FOR CONFECTIONARY.
  - RED.—
  - COCHINEAL FOR PRESENT USE.—
  - YELLOW COLOURING.—
  - GREEN.—
  - WHITE.—
- FOOTNOTES:
CAKES, ETC.
- GENERAL OBSERVATIONS.
- BLACK CAKE.
- ICING.—
- POUND CAKE.—
- INDIAN POUND CAKE.—
- QUEEN CAKE.—
- FRUIT QUEEN CAKES.—
- LADY CAKE.—
- SPANISH BUNS.—
- BATH BUNS.—
- JELLY CAKE.—
- SPONGE CAKE.—
- ALMOND CAKE.—
- COCOA-NUT CAKE.—
- WASHINGTON CAKE.—
- CIDER CAKE.—
- ELECTION CAKE.—
- MORAVIAN SUGAR CAKE.—
- HUCKLEBERRY CAKE.—
- BREAD CAKE.—
- FEDERAL CAKES.
- SAVOY BISCUITS.—
- ALMOND MACCAROONS.—
- COCOA-NUT MACCAROONS.—
- WHITE COCOA-NUT CAKES.—
- COCOA-NUT JUMBLES.—
- COMMON JUMBLES.—
- APEES.—
- WHITE CUP CAKE.—
- KISSES.—
- MARMALADE CAKE.—
- SECRETS.—
- SCOTCH CAKE.—
- SCOTCH QUEEN CAKE—
- HONEY CAKES.—
- WAFER CAKES.
- WONDERS, OR CRULLERS.—
- DOUGH NUTS.—
- WAFFLES.—
- NEW YORK COOKIES.—
- SUGAR BISCUIT.—
- RUSKS.—
- MILK BISCUIT.—
- WHITE GINGERBREAD.
- COMMON GINGERBREAD.—
- GINGERBREAD NUTS.—
- FRANKLIN CAKE.—
- GINGER PLUM CAKE.—
- MOLASSES CANDY.—
- NOUGAT.—
- LEMON DROPS.—
- FOOTNOTES:
WARM CAKES FOR BREAKFAST AND TEA.
- BUCKWHEAT CAKES.
- FLANNEL CAKES.—
- INDIAN BATTER CAKES.—
- INDIAN MUSH CAKES.—
- JOHNNY CAKE.—
- INDIAN FLAPPERS.—
- INDIAN MUFFINS.—
- WATER MUFFINS.—
- COMMON MUFFINS.—
- SODA BISCUITS.—
- A SALLY LUNN.—
- SHORT CAKES.—
- TEA BISCUIT.—
- RICE CAKES.—
- CREAM CAKES.—
- FRENCH ROLLS.—
- COMMON ROLLS.—
- BREAD.
- BRAN BREAD.—
- RYE AND INDIAN BREAD.—
- COMMON YEAST.—
- BRAN YEAST.—
- PUMPKIN YEAST.—
- BAKER'S YEAST.—
- TO MAKE BUTTER.
- CHEESE.
- SAGE CHEESE.—
- STILTON CHEESE.—
- COTTAGE CHEESE.—
- A WELSH RABBIT.—
- TO MAKE CHOCOLATE.
- TO MAKE TEA.—
- TO MAKE COFFEE—
- FRENCH COFFEE.—
- FOOTNOTES:
DOMESTIC LIQUORS ETC.
- SPRUCE BEER.
- GINGER BEER.—
- MOLASSES BEER.—
- SASSAFRAS BEER.—
- GOOSEBERRY WINE.
- CURRANT WINE.—
- RASPBERRY WINE.—
- ELDERBERRY WINE.—
- ELDER FLOWER WINE.—
- CIDER WINE.—
- MEAD.—
- FOX GRAPE SHRUB.—
- CURRANT SHRUB.—
- CHERRY SHRUB.—
- CHERRY BOUNCE.—
- LEMON SYRUP.—
- LEMON CORDIAL.
- ROSE CORDIAL.—
- STRAWBERRY CORDIAL.—
- RASPBERRY CORDIAL—
- QUINCE CORDIAL.—
- PEACH CORDIAL.—
- ANNISEED CORDIAL.—
- ROSE BRANDY.—
- LEMON BRANDY.—
- NOYAU.—
- RATAFIA.—
- CAPILLAIRE.—
- ORGEAT.—
- LEMONADE.—
- ORANGEADE—
- PUNCH.
- FROZEN PUNCH—
- ROMAN PUNCH.—
- MILK PUNCH.—
- FINE MILK PUNCH.—
- REGENT'S PUNCH.—
- WINE JELLY.—
- SHERRY COBLER.—
- MULLED WINE.—
- MULLED CIDER.—
- EGG NOGG.—
- SANGAREE.—
- TURKISH SHERBET.—
- BOTTLED SMALL BEER.—
- TO KEEP LEMON JUICE.—
- ESSENCE OF LEMON-PEEL.—
- CIDER VINEGAR.
- WHITE VINEGAR.—
- SUGAR VINEGAR.—
- COMMON CIDER VINEGAR.—
- PINE-APPLE-ADE.—
PREPARATIONS FOR THE SICK
- CHICKEN JELLY.
- BREAD JELLY.—
- ARROW ROOT JELLY.—
- RICE JELLY.—
- PORT WINE JELLY.—
- SAGO.—
- TAPIOCA.—
- GRUEL.—
- OATMEAL GRUEL.—
- PANADA.—
- BARLEY WATER.—
- GROUND RICE MILK.—
- BEEF TEA.—
- MUTTON BROTH.—
- MUTTON BROTH MADE QUICKLY.—
- WINE WHEY.—
- RENNET WHEY.—
- CALF'S FEET BROTH.—
- CHICKEN BROTH AND PANADA.—
- VEGETABLE SOUP.—
- ONION SOUP.—
- TOAST AND WATER.—
- APPLE WATER.—
- TAMARIND WATER.—
- MOLASSES POSSET.—
- FLAX-SEED LEMONADE.—
- COCOA.—
- COCOA SHELLS.—
- RAW EGG.—
- SODA WATER.—
- SEIDLITZ POWDERS.—
- BITTERS.—
- ESSENCE OF PEPPERMINT.—
- LAVENDER COMPOUND.—
- LEAD WATER.—
- REMEDY FOR A BURN.[N]—
- FOR CHILBLAINS.—
- FOR CORNS.—
- WARTS.—
- RING-WORMS.—
- MUSQUITO BITES.—
- ANTIDOTE FOR LAUDANUM.—
- GREEN OINTMENT.—
- TO STOP BLOOD.—
- FOOTNOTES:
PERFUMERY, ETC.
- COLOGNE WATER.
- LAVENDER WATER.—
- HUNGARY WATER.—
- ROSE VINEGAR.—
- THIEVES' VINEGAR.—
- OIL OF FLOWERS.—
- BALM OF GILEAD OIL.—
- LIP SALVE.—
- COLD CREAM.—
- SOFT POMATUM.—
- COSMETIC PASTE.—
- ACID SALT.—
- SWEET JARS.—
- SCENTED BAGS.—
- VIOLET PERFUME.—
- DURABLE INK.—
- ANOTHER DURABLE INK.—
- TO KEEP PEARL-ASH.—
- ALMOND PASTE.—
MISCELLANEOUS RECEIPTS.
- MINCED OYSTERS.—
- STEWED BLACK FISH.—
- FRIED SMELTS.—
- BROILED SWEETBREADS.—
- PICKLED EGGS.—
- GUMBO SOUP.—
- SHREWSBURY CAKES.—
- RICE FLUMMERY.—
- APPLE BUTTER WITHOUT CIDER—
- AN APPLE POT PIE.—
- PUDDING CATCHUP.—
- CURAÇOA.—
- PATENT YEAST.—
- TO DRY HERBS.—
- PEACH KERNELS.—
- LEMON-PEEL.—
- TO KEEP TOMATAS.—
ADDITIONAL RECEIPTS.
- FRENCH GREEN PEA SOUP.—
- GIBLET SOUP.—
- GUMBO.—
- HAM OMELET.—
- BATTER PUDDING.—
- PEACH MANGOES.—
- BROILED TOMATAS.—
- PRESERVED TOMATAS.—
- TOMATA HONEY.—
- PRESERVED CUCUMBERS.—
- APPLE RICE PUDDING.—
- BAKED APPLE DUMPLINGS.—
- INDIAN LOAF CAKE.—
- PLAIN CIDER CAKE.—
- TENNESSEE MUFFINS.—
- HOE CAKE.—
- MILK TOAST.—
- POTATO YEAST.—
- CREAM CHEESE.—
- ALMOND BREAD.—
- CUSTARD CAKES.—
- HONEY GINGER CAKE.—
- ROCK CAKE.—
- FROZEN CUSTARD.—
- CHERRY CORDIAL.—
- COMMON ICE CREAM.—
- PINK CHAMPAGNE JELLY.—
- A CHARLOTTE RUSSE.—
- A CHARLOTTE POLONAISE.—
- APPLE COMPOTE.—
- SOUR MILK.—
APPENDIX, CONTAINING NEW RECEIPTS.
- ORANGE CAKE.—
- CITRON CAKE—
- BOSTON CREAM CAKES—
- CONNECTICUT LOAF CAKE.—
- CLOVE CAKES.—
- SOFT GINGERBREAD.—
- FINE COOKIES.—
- INDIAN CUP CAKES.—
- BRAN BATTER-CAKES.—
- APPLE BREAD PUDDING.—
- APPLE CUSTARDS.—
- NEW ENGLAND PUMPKIN PIE.—
- WEST INDIA COCOA-NUT PUDDING.—
- YANKEE TEA CAKES.—
- GELATINE JELLY.—
- BISCUIT ICE CREAM.—
- MACCAROON ICE CREAM.—
- ORANGE WATER ICE.—
- LEMON-WATER ICE.—
- STRAWBERRY-WATER ICE.—
- RASPBERRY-WATER ICE.—
- GRAPE-WATER ICE—
- PINE-APPLE WATER ICE.—
- PEACH-WATER ICE.—
- A FINE CHARLOTTE RUSSE.—
- COFFEE CUSTARD—
- PRESERVED LIMES, OR SMALL LEMONS.—
- PINE-APPLE MARMALADE.—
- ORANGE DROPS.—
- FINE LEMON SYRUP.—
- CROQUANT CAKE.—
- SASSAFRAS MEAD.—
- FINE TOMATA CATCHUP.—
- GREEN TOMATA PICKLES.—
- RED TOMATA PICKLES.—
- HASHED VEAL.—
- FRENCH CHICKEN SALAD.—
- NORMANDY SOUP.—
- TOMATA SOUP.—
- CALVES' FEET SOUP.—
- FINE CALVES' HEAD SOUP.—
- THE BEST CLAM SOUP.—
- BAKED CLAMS.—
- FINE STEWED OYSTERS.—
- SPICED OYSTERS.—
- TO KEEP FRESH EGGS.—
- A MOLASSES PIE.—
- SOUP À LA LUCY.—
- MINT JULEP.—
- A UNION PUDDING.—
- COCOA-NUT CANDY.—
- PRESERVED GREEN TOMATAS.—
- PRESERVED FIGS.—
- MYRTLE ORANGES PRESERVED.—
- TO KEEP STRAWBERRIES.—
- TO KEEP PEACHES.—
- GREEN CORN MUFFINS.—
- COMPOTE OF SWEET POTATOES.—
- BAKED HAM.—
- MUSHROOM SWEET-BREADS.—
- PANCAKE HAM.—
- AN APPLE PANDOWDY.—
- HONEY PASTE (for the HANDS.)—
- GLYCERINE.—
- TO KEEP OFF MUSQUITOES.—
- CORN-STARCH BLANCMANGE.—
- FARINA.—
- CINNAMON CAKE.—
- THAWING FROZEN MEAT, &c.—
- KEEPING MEAT, &c., IN SUMMER.—
- BROILED SHAD.—
- APPLE PORK.—
- STEWED SALT PORK.—
- TO MAKE GOOD TOAST.—
CARVING.
- TO DRAW POULTRY, &c.
FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.
INDEX.
NEW RECEIPTS.
Transcriber's note:
FULL INDEX.

Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches

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