INDEX
Reading edition
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, 9-15
” 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, 9-15
” clotted, 11
” curds, 15
Crême de cacao, 113
” ” café, 113
” ” menthe, 114
Crust coffee, 143
Curaçoa, 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
” Macédoine, 130
” storing, 57-62
” syrups, 65
Furniture polish, 149
Garden Party, refreshments at, 128-136
Gin fizz, 121
” punch, 124
” sling, 121
Ginger beer, 89
” brandy, 114
Gingerbread loaf, 135
Ham, 26
” to boil, 28
” to cure, 27
” to steam, 29
Hamburgh bitters, 108
Henry VIII., appreciator of pudding, 2
Herbs, gathering and drying, 62
Housewifery, a plea for, 1-8
Hughes, Tom, on life, beer and skittles, 117
Hydromel, 89
Ice Creams, 137, 138
Incense, 147
Invalids, food for, 139-144
Jams, 48-56
Jellies, fruit, 52
Jelly, apple, 52
” blackberry, 54
” cranberry, 53
” currant, 53, 54
” Scotch, 54
” calves’-foot, 142
” restorative, 141
” rice, 142
Julep, 122
King, Dr., his appeal to the ale-wife, 76
Kirschenwasser, 108
Kummel, 108
La Masubal, 121
Lavender, gathering and drying, 62
” water, 96, 146
Lemon brandy, 114
Lemon cordial, 111, 114
Lemonade, 121
Long drink, 121
Macédoine of Fruit, 130
Markham, Gervase, on the vertues of a compleate woman, 6
Marmalade, crab-apple, 52
” orange, 50, 51
” quince, 51
Mead, 87-89
Meat, pickling, 23-30
” to pot, 30
Medlars, storing of, 61
Merissah, 87
Metheglin, 87-89
Milk, 9-15
” punch, 123
Mint julep, 122
Mulled ale, 122
” claret, 123
Mushroom catsup, 45
Mustard, 40
” aromatic, 42
” Düsseldorf, 42
” Frankfort, 42
” French, 41
” Jesuits’, 42
” spiced, 41
” with horseradish, 40
Noyau, 111
Orange Bitters, 115
” cordial, 111
Paint, to remove the smell of, 149
Pastils, aromatic, 148
Paste, stick-fast, 150
Peaches, brandy, 56
Perfumes, 145-148
Pickle for bacon, 28
Pickling apples, 38
” apricots, 38
” barberries, 38
” bean pods, 38
” beetroot, 38
” cabbage, 34
” cauliflower, 38
” damsons, 38
” fish, 31
” gherkins, 36
” meat, 23-30
” mushrooms, 38
” nasturtium seeds, 37
” onions, 38
” peaches, 38
” pears, 38
” plums, 37
” samphire, 37
” shallots, 34
” tomatoes, 36, 37
” vegetables, 33-39
” walnuts, 36
Picnic, refreshments at, 128-136
Pigs’ cheeks, to cure, 28
Polish, for furniture, etc., 149
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, 85
” lemon, 86
” making, 80-91
” rhubarb, 87
Wines, aromatic, 45
Yorkshire Pudding, 141