Chapter D: Dandelion, 94

Devonshire cake, 205.

Dough-nuts, 210.

Dover biscuits, 218.

Drawn butter, 105.

Dried apples, for pies, 263.
beans, boiled, 99.
beef, to cure, 269.
cherries, for pies, 262.
peaches, for pies, 263.
peach sauce, 102.
pumpkin, for pies, 263.

Duck, roasted, No. 1, 69.
No. 2, 70.

Dumplings, apple, 136.
peach, 136.
quince, 136.
rice, 161.

Dutch loaf, 207.
salad, 96.

Dyspeptic bread, 275.

E.

Eggs, to preserve during winter, 255.

Egg and milk, 237.
wine, 236.
nog, 257.
pickled, 111.
plant, No. 1, 86.
No. 2, 86.
No. 3, 86.
No. 4, 87.
No. 5, 87.
plant, browned, 88.
poached, 260.
sauce, 105.

Election cake, 205.

Essence of beef, 251.

Eve's pudding, 138.

F.

Farmers' apple pudding, 142.

Federal cake, 202.

Figs, preserved fresh, 230

Fillet of veal a-la-mode, 46.

Fish, 21.

Flax-seed tea, 250.

Floating island, 155.
apple, 154.

Florendines, Indian, 126.
rice, 126.

Fox-grape jelly, 222.

French bread-pudding, 140.
cake, 213.
custard pudding, 133.
pudding, 139.
rolls, 166.
slaw, 92.
stew, No. 1, 40.
No. 2, 41.
stewed rabbit, 63.
stew of veal, 47.
tomato sauce, 108.

Fricassee brown, 75.
chicken white, 76.
rabbit, 63.

Fried beef's kidney, 42.
beef steak, 39.
bread, 275.
calves' liver, 50.
feet, 50.
chickens, 74.
clams, 33.
cucumbers, 98.
mush, 266.
oysters, 28.
potatoes, No. 1, 79.
No. 2. 80.
No. 3, 80.
No. 4, 80.
reed birds, 67.
rock, 22.
shad, 24.
sweet-breads, 49.
potatoes, 80.
tomatoes, 83.
veal with tomatoes, 48.

Fritters, apple, 157.
clam, 32.
corn, 89.
Indian, 172.
orange, 158.
oyster, 30.
Spanish, 157.

Fruit or plum-cake. No. 1, 183.
No. 2, 184.
cake, ginger, 196.

G.

Gelatine, jelly of, 249.

German cake, 203.
puffs, 158.

Giblet pie, 71.

Ginger-bread, No. 1, 198.
No. 2, 198.
Boston, 198.
common, 199.
plain, 199.
cup-cake, 196.
fruit-cake, 196.
nuts, 197.
pound-cake, 285.
syrup, 255.

Glazed currants, 161.
ham, 59.
strawberries, 162.

Gooseberry pie, 278.

Goose, roast, 70.

Grape water, 252.

Green corn pudding, 141.
soup, 19.
currant pie, 279.
gage jam, 233.
gages, preserved, 231.
peas, 99.

Ground rice, No. 1, 245.
No. 2, 245.

Gruel, Indian, 237.
oat-meal, 242.

Guernsey buns, 170.
pudding, 137.

Gum-arabic water, 251.

H.

Halibut, 26.

Hams, to cure, 268.

Ham, boiled, 58.
glazed, 59.
omelette, 260.

Hard biscuit, 164.

Hartshorne jelly, 248.

Haslet sauce, 107.

Hasty pudding, or farmers' rice, 156.

Herbs, to dry, 276.

Herring, potted, 27.

Hog's-head cheese, 58.

Hominy, 90.

Horse beans, 98.
radish sauce, 109.

Hot slaw, 92.