COLD CREAMS
Lemon cream
Orange cream
Raspberry cream
Tea cream
Sago cream
Barley cream
Gooseberry fool
To make slip
Curds and cream
Blanc mange
To make a hen’s nest
Pheasants a-la-daub
Partridges a-la-daub
Chickens a-la-daub
To make savoury jelly
Turkey a-la-daub
Salmagundi
An excellent relish after
dinner
To stew perch
PRESERVES
Directions for making preserves
To preserve cling-stone peaches
Cling-stones sliced
Soft peaches
Peach marmalade
Peach chips
Pears
Pear marmalade
Quinces
Currant jelly
Quince jelly
Quince marmalade
Cherries
Morello cherries
To dry cherries
Raspberry jam
To preserve strawberries
Strawberry jam
Gooseberries
Apricots in brandy
Peaches in brandy
Cherries in brandy
Magnum bonum plums in brandy
Pickling.
Lemon pickle
Tomato catsup
Tomato marmalade
Tomato sweet marmalade
Tomato soy
Pepper vinegar
Mushroom catsup
Tarragon or astragon vinegar
Curry powder
To pickle cucumbers
Oil mangos
To make the stuffing for forty
melons
To make yellow pickle
To make green pickles
To prepare vinegar for green
or yellow pickle
To pickle onions
To pickle nastertiums
To pickle radish pods
To pickle English walnuts
To pickle peppers
To make walnut catsup
To pickle green nectarines,
or apricots
To pickle asparagus
Observations on pickling
CORDIALS, &c
Ginger wine
Orgeat
Cherry shrub
Currant wine
To make cherry brandy
Rose brandy
Peach cordial
Raspberry cordial
Raspberry vinegar
Mint cordial
Hydromel, or mead
To make a substitute for arrack
Lemon cordial
Ginger beer
Spruce beer
Molasses beer
To keep lemon juice
Sugar vinegar
Honey vinegar
Syrup of vinegar
Aromatic vinegar
Vinegar of the four thieves
Lavender water
Hungarian water
To prepare cosmetic soap for
washing the hands
Cologne water
Soft pomatum
To make soap
To make starch
To dry herbs
To clean silver utensils
To make blacking
To clean knives and forks
SOUPS
ASPARAGUS SOUP.
Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the stalks and put them on the fire with a piece of bacon, a large onion cut up, and pepper and salt; add two quarts of water, boil them till the stalks are quite soft, then pulp them through a sieve, and strain the water to it, which must be put back in the pot; put into it a chicken cut up, with the tops of asparagus which had been laid by, boil it until these last articles are sufficiently done, thicken with flour, butter and milk, and serve it up.