Chapter M

Macaroni, 241.
265.

Macaroons, 211.

Mangoes, pickled, 114.

Marmalade, peach, 227.
quince, 227.

Maryland biscuits, 167.

Meats, 36.

Milk biscuits, 177.
punch, 267.
toast, 179.

Minced meat, 258.

Mint julep, 266.

Mint sauce, 106.

Miscellaneous, 254.

Mixture for salting butter, 257.

Molasses candy, 278.

Muffins, 164.
Indian, No. 1, 175.
No. 2, 176.
Tottenham, 171.

Mulled cider, 239.
water, 252.
wine, 239.

Mush bread, 275.
cakes, 179.
fried, 266.
Indian, 265.

Mushrooms, 93.
catsup, 119.
pickled, No. 1, 110.
No. 2, 110.
sauce, 106.

Mustard, common, 276.
tomato, 105.
whey, 245.

Mutton chops, 52.
with lemon, 53.
dressed like venison, 52.
tea, 251.

N.

Nasturtiums, pickled, 119.

Newcastle pudding, 141.

New York plum-cake, 185.

Noodles for soup, 20.

Nuns' butter, 102.

Nuts, dough, 210.
ginger, 197.

O.

Oatmeal gruel, 242.

Ochras, 94.

Omelette, bread, 261.
ham, 260.
oyster, 36.
plain, 260.
tomato, 261.

Onion sauce, 106.
pickled, 111.
boiled, 97.
beef slewed with, 41.

Orange fritters, 158.
cheese-cake, 123.
jelly, 224.
pudding, 127.
sugared, 238.

Orgeat, 235.

Oxford pudding, 148.

Oysters, corn, 90.
fried, 28.
pickled, 28.
scalloped, 29.
stewed, No. 1, 29.
No. 2, 29.
fritters, 30.
omelette, 31.
36.
pie, 30.
plant, 100.
sauce, 108.
soup, 19.

P.

Panada, No. 1, 244.
No. 2, 244.

Pap of grated flour, 243.
unbolted flour, 243.

Parsnip cake, 167.

Parsley sauce, 107.

Parsnips, No. 1, 88.
No. 2, 88.
No. 3, 88.
No. 4, 89.
stewed, 89.

Paste, common, 122.
plain, 122.
puff, 121.

Pastry, 120.

Peas green, 99.

Pea soup, 20.

Peach, baked pudding, 142.
Charlotte, 152.
dumplings, 136.
sauce, dried, 102.
marmalade, 227.
pie, ripe, 134.
pot-pie, 135.

Peaches, dried, for pies, 263.
stewed, ripe, 132.
pickled, 113.
preserved, 229.

Pears, baked, 160.
preserved, 227.

Peppers, pickled, 109.
pot, 17.
vinegar, 277.

Pickles, 109.

Pickled beans, 113.
beets, 117.
cherries, 117.
cucumbers, 115.
eggs, 111.
mangoes, 114.
mushrooms, No. 1, 110.
No. 2, 10.
nasturtiums, 119.
onions, 111.
oysters, 28.
peaches, 113.
peppers, 109.
tomatoes, 120.
walnuts, 112.

Pie, baked rabbit, 61.
cherry, 137.
chicken, 72.
pot, 73.
giblet, 71.
gooseberry, 278.
green currant, 279.
oyster, 30.
peach pot, 135.
pigeon, 65.
plain veal, 44.
plum, 135.
quince, 135.
rabbit pot, 62.
reed-bird, 67.
rhubarb, 137.
ripe currant, 279.
ripe peach, 134.
veal pot, 45.

Pig's feet, soused, 56.

Pigeon pie, 65.
roasted, 64.
stewed, 64.

Pine-apple jam, 233.
preserved, 228.

Plain apple pudding, No. 3, 130.
crullers, 286.
cup-cake, 216.
fried veal, 48.
ginger-bread, 199.

Plain jumbles, 195.
omelette, 260.
paste, 122.
veal pie, 44.

Plum cake, New York, 185.
pies, 135.
preserved, 232.
pudding, 145.

Poached eggs, 260.

Pone, Indian, 174.

Pork, leg of, corned and boiled, 55.
steaks, 55.
stuffed leg of, 55.

Porter sangaree, 259.

Port wine jelly, 247.

Potatoes, boiled, No. 1, 78.
No. 2, 79,
bread, 274.
cakes, 81.
fried, No. 1, 79.
No. 2, 80.
No. 3, 80.
No. 4, 80.
jelly, 247.
kale, 81.
pudding, 133.
roasted, 81.
rolls, 165.
salad, 82.
sausage, 83.
yeast, 273.

Potted herring, 27.
shad, No. 1, 25.
No. 2, 26.

Pound-cake, No. 1, 186.
No. 2, 187.
cocoa-nut, 188.
common, 187.
Indian, 189.

Preserved citron melon, 230.
fresh figs, 230.
green-gages, 231.
peaches, 229.
pears, 227.
pine-apple, 228.
plums, 232.
quinces, 228.

Prunes, stewed, 235.

Pudding, almond, 127.
apple, No. 1, 129.
No. 2, 130.
arrow-root, for invalids, 236.
for the convalescent, 236.
baked for invalids, 242.
beef and Yorkshire, 59.
boiled rice, 144.
cocoa-nut, No. 1, 128.
No. 2, 128.
college, 149.
Eve's, 138.
farmers' apple, 142.
French, 139.
bread, 140.
custard, 133.
green corn, 141.
Guernsey, 137.
hasty, or farmers' rice, 156.
Indian baked, 147.
boiled, 146.
lemon, No. 1, 122.
No. 2, 123.
Newcastle, 141.
orange, 127.
Oxford, 148.
peach, baked, 142.
plain apple, No. 3, 130.
potato, 133.
plum, 145.
pumpkin, No. 1, 131.
No. 2, 131.
quince, 132.
rice, with fruit, 144.
No. 1, 143.
No. 2, 143.
cup, 141.
sago, 139.
for invalids, 236.
sweet potato, 134.
tapioca, 236.

Puffs, German, 158.
paste, 121.

Pumpkin, dried for pies, 263.
pudding, No. 1, 131.
No. 2, 131.

Punch, 264.
milk, 267.

Q.

Queen cake, 288.

Quince dumplings, 136.
jelly, 226.
marmalade, 227.
pie, 135.
preserved, 228.
pudding, 132.

R.

Rabbit, French stewed, 63.
fricasseed, 63.
pot-pie, 62.
smothered, 64.

Raspberry brandy, 256.
jam, 233.
shrub, 257.
vinegar, 277.

Reed-birds, fried, 67.
pie, 67.
roasted, 67.
stewed, No. 1, 65.
No. 2, 66.

Rennet, to prepare, 267.
whey, 246.

Rhubarb pie, 137.
tarts, 134.

Rice cups, 144.
cake, 208.
pudding, 141.
dumplings, 161.
florendines, 126.
flummery, 154.
ground, No. 1, 245.
No. 2, 245.
jelly, 248.
milk, 153.
pudding, No. 1, 143.
No. 2, 143.
boiled, 144.
with fruit, 144.
waffles, 180.

Rich wine sauce, 103.

Ripe currant pie, 279.
peach pie, 134.

Roast beef, 37.
chickens, 72.
duck, No. 1, 69.
No. 2, 70.

Roast goose, 70.
leg of lamb, 51.
oysters, 31.
pig, 54.
pigeons, 64.
pork, 53.
potatoes, 81.
rabbit, 61.
reed-birds, 67.
turkey, 68.
veal, 44.

Rock, boiled 21.
cake, 204.
fried, 22.

Rolls, Brentford, 186.
French, 166.
potato, 165.

Rye batter cakes, 170.
bread, 275.

S.

Sago pudding, for invalids, 236.
139.
milk, 234.

Salaeratus, to prepare, 264.

Sally Lunn, No. 1, 178.
No. 2, 178.

Salsify or oyster-plant, No. 1, 100.
No. 2, 100.
No. 3, 100.
No. 4, 101.

Sandwiches, 259.

Sangaree, porter, 259.
wine, 259.

Sauces, 101.
caper, 107.
egg, 105.
French tomato, 108.
haslet, 107.
horse-radish, 109.
mint, 106.
mushroom, 106.
onion, 106.
oyster, 108.
parsley, 107.
tomato, 108.

Sausage meat, 59.

Savoy Charlotte, 152.

Scalloped oysters, 29.
tomatoes, 84.

Scotch cake, 206,
crumpets, 172.
loaf, 213.

Scrapple, 57.

Seed cake, 203.

Shad, baked, 24.
boiled, 23.
broiled, 24.
fried, 24.
potted, No. 1, 25.
No. 2, 26.
roasted on a board, 25.
to cure, 270.

Shell-fish, 28.

Short-cake, 163.

Shrewsbury cake, 217.

Shrub, currant, 256.
raspberry, 257.

Slaw, cold, 92.
French, 92.
hot, 92.

Slippery-elm tea, 249.

Smothered rabbit, 64.

Smothered steak, 39.

Snow custard, 159.

Soda biscuit, 200.

Soft crabs, 34.

Soup, beef, 15.
chicken, 18.
clam, 19.
corn, 19.
green corn, 19.
lamb, 18.
noodles for, 20.
oyster, 19.
pea, 20.
veal, 16.
vegetable, 240.

Sour krout, 91.

Soused pig's feet, 56.

Spanish buns, 209.
fritters, 157.
jumbles, 194.

Spare rib, 56.

Spiced calves' feet, 49.
shad, 23.
veal, 48.

Spinach, 93.
as greens, 93.

Sponge cake, No. 1, 192.
No. 2, 193.
No. 3, 193.

Squashes, or cymlins, 94.

Steak, beef, 38.

Steaks, venison, 60.

Stewed beef's kidney, 41.
cherries, 160.
chickens, 75.
clams, 32.
oysters, No. 1, 29.
No. 2, 29.
ripe peaches, 162.
pigeons, 64.
prunes, 235.
reed-birds, No. 1, 65.
No. 2, 66.
sweet-breads, 49.
tomatoes, 83.
veal, 47.

Strawberries, glazed, 162.

Strawberry jam, 232.
jelly, 225.

Stringed beans, 98.

Stuffed leg of pork, 55.

Succotash, 20.

Sugar biscuits, 220.
light, 215.
cake, 201.

Sugared lemons, No. 1, 238.
No. 2, 239.
orange, 238.

Sweet-breads, boiled, 49.
for invalids, 243.
fried, 49.
stewed, 49.
dishes, 137.
potatoes, fried, 80.
pudding, 134.

Syllabub, 155.

Syrup, lemon, No. 1, 254.
No. 2, 254.
ginger, 255.

T.

Tamarind water, 252.
whey, 247.

Tapioca jelly, 248.
pudding, 236.

Tarts, cranberry, 134.
rhubarb, 134.

Tea, 272.

Tea, beef, 250.
cake, 163.
chicken, 251.
flax-seed, 250.
mutton, 251.
slippery-elm, 249.
veal, 250.

Terrapins, 33.

Toast, milk, 179.
water, 179.
253.

Tomatoes, baked, 84.
broiled, 84.
catsup, No. 1, 117.
No. 2, 118.
dressed as cucumbers, 85.
fricandeau, 85.
fried, 83.
mustard, 105.
omelette, 261.
pickled, 120.
sauce, 108.
scalloped, 84.
stewed, 83.

Tongue, boiled, 43.

To roast a haunch of venison, 59.

Tottenham muffins, 171.

Travelers' biscuit, 215.

Tripe, 43.

Turkey, boiled, 69.
roast, 68.

Turnips, 95.