Read Ebook: The Book of Household Management by Beeton Mrs Isabella Mary

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Accidents, injuries, &c. remarks on 2578 Agreements 2705-7 Alexanders 1108 Alkalis 2654 Allium, the genus 1129 Allspice 438 Almond, the 1219 Bitter 1220 Cake 1752 Cheesecakes 1219 Flowers 1316 Icing for cakes 1735 Paste, for second-course dishes 1220 Pudding, baked 1221 Puddings, small 1222 Puffs 1223 Soup 110 Tree 110, 1487 Uses of the Sweet 1221 Almonds, and raisins 1605 Husks of 1222 Anchovy, the 226 Butter 1637 Butter or paste 227 Paste 228 Sauce 362 Toast 228 Anchovies, fried 226 Potted 227 Animals, period between birth and maturity 92 Quality of the flesh of 93-5 Saxon names of 709 Tails of 640 Tongues of 675 Apoplexy 2634-6 Apple, the 111 Charlotte 1420 Charlotte aux pommes 1418 an easy method of making 1419 Cheesecakes 1226 Constituents of the 1229 Custard, baked 1389 Dumplings, baked 1225 boiled 1227 Fritters 1393 Ginger 1424, 1516 Jam 1517 Jelly 1518-19 clear 1396 or marmalade 1395 Pudding, baked, rich 1228 more economical 1229 very good 1231 boiled 1232 iced 1290 rich, sweet 1230 Sauce, brown 364 for geese or pork 363 Snow 1401 Snowballs 1235 Souffl? 1402 Soup 111 Tart, creamed 1234 or pie 1233 Tourte or cake 1236 Trifle 1404 Universally popular 1236 Uses of the 1225-6 Apples, ? la Portugaise 1398 And rice 1400 a pretty dish 1397 Buttered 1390 Compote of 1515 Dish of 1603 Flanc of 1391-2 Ginger 1424 Ices 1394 In red jelly 1399 Stewed, and custard 1403 To preserve in quarters 1520 Apprentices 2724 Apricot, cream 1405 Jam or marmalade 1522 Pudding 1238 Qualities of the 1239 Tart 1239 Apricots, compote of 1521 Flanc of 1406 Arrowroot, biscuits, or drops 1738 Blancmange 1407 Arrowroot, Manufacture of 387, 1240 Pudding, baked or boiled 1240 Sauce for puddings 1356 To make 1855 What Miss Nightingale says of 1855 Arsenic 2656 Artichoke, composite or composite flowers of 1080 Constituent properties of the 1083 Jerusalem 1086 Uses of the 1084 Artichokes, a French mode of cooking 1082 A l'Italienne 1083 Fried 1081 Jerusalem, boiled 1084 mashed 1085 soup 112 with white sauce 1086 To boil 1080 Asparagus, ancient notion of 114 Boiled 1087 Island 1087 Medicinal uses of 1088 Peas 1088 Pudding 1089 Sauce 365 Soup 113-14 Aspic, or ornamental savoury jelly 366 Attestation to wills 2750

Eel, broth 1866 Haunts of the 254 Pie 253 Productiveness of the 252 Soup 194 Tenacity of life of the 256 The common 250 Tribe, the 249 Voracity of the 253 Eels, ? la Tartare 255 Boiled 249 Collared 254 En matelote 256 Fried 252 Stewed 250-1 Egg, balls for soups and made dishes 408 Sauce for salt fish 409 Soup 128 Wine 1867 Eggs, ? la maitre d'h?tel 1660 A la tripe 1667 Boiled for breakfast, salads, &c. 1656 Buttered 1657 Ducks' 1658 For hatching 927-28 Fried 1659 General remarks on 1623-6 Liaison of, for thickening sauces 461 Oeufs au plat, or au miroir 1661 Plovers' 1662 Poached 1663 with cream 1664 Primitive method of cooking 1658 Quality of 1654-5 Scotch 1666 Snow, or oeufs ? la neige 1482 To choose 1654 keep fresh for several weeks 1655 pickle 407 Veneration for 1659 White of 1387 Will crack if dropped in boiling water 1656 Elderberry wine 1818 Emetic, tartar 2660 Empress pudding 1273 Endive, ? la Fran?aise 1118 Genus of 1116 Plant 169 Stewed 1117 To dress 1116 Entr?e, beef or rump steak, stewed 666 Beef, minced collops 619 Boudin ? la reine 961 Calf's head, fricasseed 863 liver, larded and roasted 882 Chicken and rice croquettes 953-4 cutlets 926 or fowl, fricasseed 945 Fowl, hashed 955 saut? with peas 960 Lamb, cutlets 747 sweetbreads and asparagus 757 another way to dress 758 Lark pie 971 Lobster-curry 274 Entr?e, lobster cutlets 275 patties 277 Oyster patties 289 Sweetbreads, baked 906 fried 907 stewed 908 Veal cutlets 866 ? la Maintenon 868 broiled 867 collops 879 fricandeau of 874-5 tendons de veau 909-10 t?te de veau 911 Vol au vent 1379 Epaulettes of gold or silver 2287 Epicurean sauce 410 Espagnole, or brown Spanish sauce 411 Everton toffee 1597 Exeter pudding 1274 Eye, lime in the 2629 Sore 2628 Stye in the 2630 Substances in the 2627 Eyelids, inflammation of the 2631

Golden fleece, order of the 708, 715 Pudding 1282 Goose, Brent 966 Description of the 968 Egyptian 969 Hashed 967 Roast 968 to carve a 1002 Stuffing for 505 To dress a green 969 Wild 967 Gooseberries, compote of 1546 Gooseberry, the 1285 Fool 1433 Indigenous to British isles 429 Jam 1547-8 white or green 1549 Jelly 1550 Pudding, baked 1283 Gooseberry pudding, boiled 1284 Sauce for boiled mackerel 429 Tart 1285 Trifle 1434 Vinegar 1820 Wine, effervescing 1821 Grapes, qualities of 1601 Grates 2298, 2299, 2338 Gravy, a quickly-made 434 Beef, for poultry or game 435 Brown 436 without meat 437 Cheap, for minced veal 443 hashes 440 For roast meat 433 venison 444 General stock for 432 Jugged, excellent 441 Kettle 432 Made without meat, for fowls 439 Orange 488 Rich, for hashes and ragouts 438 Roux, for thickening brown 525 white 526 Soup 169 Veal, for white sauces, fricassees 442 Greengage jam 1552 Greengages, compote of 1551 To preserve dry 1553 in syrup 1554 Green sauce 431 Greens, boiled, turnip 1169 Turnip-tops, and cabbage 1169 Groom, bridles 2218 Cleaning fawn or yellow leather 2223 Duties of the 2211 Exercising the horses 2213 Feeding the horses 2214-15 Harness 2219 cleaning old 2221-2 paste 2220 Shoeing 2217 Watering horses 2212, 2216 Wheel-grease 2224 Grouse, description of the 1625-26 Pie 1024 Roast 1025 Salad 1026 To carve a 1058 Gruel, barley 1836 To make 1868 Gudgeon, the 261 Habitat of the 261 Guinea-fowl, description of the 970 Roast 970 Guinea-pig, the 997 Gurnet, the 262 To dress 262

Haddock, habitat of the 263 Finnan 266 Weight of the 264 Haddocks, baked 263 Boiled 264 Dried 265-6 Hair-dressing 2248-9 Hair, pomade for 2253-4 To promote growth of 2257 Wash for 2252 Ham, fried and eggs 843 Omelet 1457 Potted 814-5 To bake a 810 boil a 811 carve a 843 give it an excellent flavour 812 glaize 430 Hams, curing of 822 For curing 816 To cure in the Devonshire way 821 sweet, in the Westmoreland way 818 pickle 819 salt two 817 smoke at home 820 Hare, broiled 1029 Extreme timidity of the 1027 Hashed 1030 Jugged 1031-2 Potted 1028 Roast 1027 Soup 170 To carve a 1056 The common 170 Haricot, beans, and minced onions 1121 Blancs ? la ma?tre d'h?tel 1120 Mutton 716-17-18 To boil blancs, or white haricot beans 1119 Harness, cleaning old 2221-2 Paste 2220 Room, the 2208 Heart, palpitation of the 2646 Henbane, hemlock, nightshade, and foxglove 2664 Herbs, to dry for winter use 445 Powder of, for flavouring 446 Sweet 417 Heradotus pudding 1287 Herring, the 268 Red 267 Herrings, baked, white 268 Red, or Yarmouth bleaters 267 To choose 268 Hessian soup 171 Hidden mountain, the 1438 Hodge-podge 191, 720 Hog, antiquity of the 826, 834 Fossil remains of the 829 General observations on the common 765-95 In England 837 Not bacon 807 Universality of the 833 Wild and domestic 823 Holly leaves, to frost 1545 Honey cake 1758 Hooping cough 2468, 2564 Symptoms of 2565 Treatment of 2566-7 Horse, the 2203 Horses, choosing 2231 Exercising 2213 Horses feeding 2224-15 Watering 2212, 2216 Horseradish, the 447 Medical properties of the 1122 Sauce 447 Vinegar 448 Hot spice 524 Housekeeper, daily duties of the 58-61 General duties of the 55 Knowledge of cookery 57 Necessary qualifications for a 56 Housemaid, bedroom, attention to 2306, 2323-4 Bright grates 2298 Candlestick and lamp-cleaning 2330 Carpet-sweeping 2312 Chips broken off furniture 2330 Cleanings, periodical 2326-9 Dress of the 2319 Dusting 2313 Duties after dinner 2321 evening 2322 general 2292-4 Fire-lighting 2296-7 Furniture-cleaning 2307, 2313 General directions to the 2300-5 Hartshorn, for plate-cleaning 2316 Laying dinner-table 2314-5 Marble, to clean 2333-4 Needlework 2325 Plate, to clean 2317 rags for daily use 2318 Upper and under 2291 Waiting at table 2320 Recipe, Brunswick black, to make 2295 cement for joining broken glass or china 2331-2 decanters, to clean 2336 floorcloth, to clean 2335 furniture gloss, German 2339 paste 2310 polish 2308-9 gilt frames, to brighten 2337 grates and fire irons, to preserve from rust 2338 polish for bright grates 2299 Hunter's pudding 1288 Husband and wife 2725-9 Hysterics 2643

Jam, apple 1517 Apricot, or marmalade 1522 Carrot 1525 Cherry 1528 Currant, black 1530 red 1538 Damson 1538 Gooseberry 1547-8 white or green 1549 Greengage 1552 Omelet 1460 Plum 1580 Raspberry 1588 Rhubarb 1590 and orange 1591 Roly pudding 1291 Strawberry 1594 Jaunemange 1439 Jelly, apple 1518-19 clear 1396 thick, or marmalade 1395 Bag, how to make 1411 Bottled, how to mould 1414 Calf's foot 1416 Cow-heel, stock for 1412 Currant, black 1531 red 1533 white 1534 General observations on 1386 Gooseberry 1550 Invalid's 1869 Isinglass or gelatine 1413 Lemon 1447 Liqueur 1449 Moulded with fresh fruit 1440 with slices of orange 1455 Of two colours 1441 Open with whipped cream 1453 Orange 1454 Quince 1585 Raspberry 1589 Savoury, for meat pies 521 Stock for, and to clarify it 1411 Strawberry 1484 To clarify syrup for 1415 Jewels 2286 John dory, the 248 To dress the 248 Joints, injuries to 2616 Julienne, soup ? la 191 Junket, Devonshire 1631

Kale brose 132 Kegeree 269 Ketchup, mushroom 472 Oyster 490 Walnut 535-6 Kettles for fish 338 Kidney and beefsteak pudding 605 Omelet 1458 Kidneys, broiled 724 Fried 725 Kitchen, distribution of a 62 Essential requirements of the 70 Fuel for the 73 Ranges 65-6 Maid, duties of the 85 Necessity for cleanliness 72 Scullery maid, duties of the 86 Utensils, ancient and modern 69 list of for the 71 Kitchens of the Middle Ages 62 Knives 2177 Kohl Rabi, or turnip-cabbage 1095

Lace collars, to clean 2266 Lady's maid, arranging the dressing room 2246-7 Attention to bonnets 2244 Chausserie, or foot-gear 2245 Dressing, remarks on 2258-9 Duties of the 2213, 2260-2 when from home 2280 evening 2281 Epaulettes of gold or silver 2287 Fashions, repairs, &c 2263 Hairdressing 2248 lessons in 2249 Ironing 2282 Jewels 2286 Linen, attention to 2278 Packing 2279 Rules of conduct 2288 Recipe, bandoline, to make 2255 Blonde, to clean 2265 Brushes, to wash 2250 Combs, to clean 2251 Crape, to make old look like new 2277 Essence of lemon, use of 2274 Flowers, to preserve cut 2289 to revive after packing 2290 Fruit-spots, to remove 2270 Furs, feathers, and woollens 2284 Grease-spots from cotton or woollen materials, to remove 2268 from silks or moires, to remove 2269 Hair, a good pomade for the 2253-4 Hair, a good wash for the 2253 to promote the growth of 2257 Lace collars, to clean 2266 Moths, preservatives against the ravages of 2285 Paint, to remove from silk cloth 2276 Pomatum, an excellent 2256 Ribbons or silk, to clean 2275 Scorched linen to restore 2283 Stains of syrup or preserved fruit, to remove 2273 To remove ink-spots 2271 Wax, to remove 2272 Lamb, as a sacrifice 744 Breast of, and green peas 744 stewed 745 Carving 761 Chops 746 Cutlets and spinach 747 Fore quarter, to carve a 764 to roast a 750 Fry 748 General observations on the 698-702 Hashed and broiled blade-bone of 749 Leg of, boiled 751 roast 752 Loin of, braised 753 Saddle of 754 Shoulder of 755 stuffed 756 Lamb's sweetbreads, larded 757 another way to dress 758 Lambswool, or lamasool 1227 Lamp-cleaning 2178,2311 Lamprey, the 256 Landlord and tenant, relations of 2700 Landrail or corn-crake 1033 Roast 1033 To carve 1063 Lard, to melt 625 Larding 828 Lark-pie 971 Larks, roast 972 Laundry, situation of, and necessary apparatus 2373-4 Maid, cleaning and washing utensils 2386 General duties of the 2372 Ironing 2393-6 Mangling and ironing 2387-9 Rinsing 2379 Soaking linen 2376 Sorting linen 2375 Starch, to make 2391-2 Starching 2390 Washing 2377-8 coloured muslins, &c 2380 flannels 2381 greasy cloths 2382 satin and silk ribbons 2384 silk handkerchiefs 2383 silks 2385 Laurel, or bay 180 Law, general remarks on 2694 Lead, and its preparations 2661 Leamington sauce 459 Lease, breaks in the 2711 Leases, general remarks on 2702-4 Leek, badge of the Welsh 134 Soup 133 Legacies 2751-4 Bequests, &c 2744-9 Legal memoranda 2694-2751 Lemon, anti venomous 455 Biscuits 1743 Blancmange 1442 Brandy 460 Cake 1764 Cheesecakes 1292 Cream 1443 1444 Creams 1445 or custards 1446 Dumplings 1294 Essence of 2274 Fruit of the 405 Jelly 1447 Juice of the 456 Mincemeat 1293 Pudding, baked 1295-7 boiled 1298 plain 1299 Rind or peel 460 Sauce for boiled fowls 457 for sweet puddings 1358 Sponge 1448 Syrup 1822 Thyme 458 To pickle with the peel on 455 without the peel 456 Water ice 1557 White sauce for fowls or fricassees 458 Uses of the 1296 Wine 1823 Lemonade 1834 For invalids 1870 Most harmless of acids 1834 Nourishing 1871 Lentil, the 126 Lettuce, corrective properties of the 136 Varieties of the 1123 Lettuces, to dress 1123 Leveret, to dress a 1034 Liaison 461 Lightning, treatment after a person has been struck by 2677 Linen, attention to 2278 Scorched, to restore 2283 Soaking 2376 Sorting 2375 Liqueur Jelly 1449 Liver, and lemon sauce for poultry 462 And parsley sauce for poultry 463 Complaints and spasms 2644 Lobster, the 270 A la mode Fran?aise 273 Ancient mode of cooking the 275 Celerity of the 273 Curry 274 Cutlets 275 Hot 271 How it feeds 278 Local attachment of the 277 Patties 277 Potted 278 Salad 272 Sauce 464 Shell of the 272 Soup 195 To boil 270 To dress 276 Lumbago 2645 Luncheon cake 1765 Luncheons and suppers 2147-48 Lungs, respiration of 2453-6

Macaroni, as usually served with cheese course 1645-7 Manufacture of 135, 1301 Pudding, sweet 1301 Soup 135 Sweet dish of 1450 Macaroons 1744 Mace 371 Macedoine de fruits 1440 Mackerel, the 281 Baked 279 Boiled 280 Broiled 281 Fillets of 282 Garum 283 Pickled 283 To choose 281 Weight of the 279 Voracity of the 282 Maid-of-all-work, after breakfast 2344 dinner 2350-1 Bedrooms, attention to 2352 daily work in 2345 Before retiring to bed 2354 Breakfast, preparation for 2343 Cleaning hall 2342 Cooking dinner 2346 Early morning duties 2341 General duties 2340 routine 2353 Knife-cleaning 2351 Laying dinner-cloth 2347 Needlework, time for 2356 Waiting at table 2348-9 Washing 2355 Maigre, soup 136 Ma?tre d'h?tel 465 butter 465 sauce 466

Nasturtium, uses of the 482 Nasturtiums, pickled 482 Nature and art in nursing 2445-2452 Navet, description of the 1168 Nectar, Welsh 1830 Nectarines, preserved 1562 Needlework 2325 Negus, to make 1835 Nesselrode pudding 1313 Nitric acid 2650 Normandy pippins, stewed 1563 Notice to quit 2716 Noxious trades 2712 Noyeau cream 1452 Homemade 1825 Nurse, attention to children's dispositions 2401 Carrying an infant 2398 Convulsion fits 2406 Croup 2407 Dentition 2405 General duties of the 2402-4 Habits of cleanliness in children 2400 Hooping-cough 2408 Measles and scarlatina 2410-12 Miss Nightingale's remarks on children 2414-5 Worms 2409 Nursemaids, upper and under 2397 Nurse, Monthly, age of 2431 Nurse, Monthly, attention to cleanliness in the patient's room 2433 Choice of a 2429 Doctor's instructions must be observed 2430 General duties of the 2432 Infant must not be exposed to light or cold too early 2434 Nurse, Sick, airing the bed 2425 Attention to food 2427 Bad smells must be removed 2422 Cleanliness, necessity of 2421 Diet suitable to the patient's taste 2428 Duties of the 2416 Necessity for pure air in the sick-room 2417 Night air injurious, a fallacy 2426 Opening of windows and doors 2418-9 Patient must not be waked 2424 Quiet in the patient's room 2423 Ventilation necessary in febrile cases 2402 Nurse, Wet, abstinence from improper food 2411 Age of the 2439 Diet of the 2442 General remarks on the 2435-8 Health and morality of the 2440 Spirits, wines, and narcotics to be avoided 2443 Nutmeg, the 378 Nuts, dish of 1599 hazel and filbert 1599

Olive and olive oil 506 Omelet, au Thon 1494 Aux confitures, or jam omelet 1460 Bachelor's 1462 Ham 1457 Kidney 1458 Plain, sweet 1459 Souffl? 1461 The Cure's p. 753 To make a plain 1456 Onion before the Christian era 139 History of the 485 Origin of the 1131 Properties of the 1130 Sauce, brown 485 or Soubise, French 483 white 484 Soup 138-9 Onions, burnt, for gravies 1130 Pickled 486-7 Spanish, baked 1129 pickled 527 stewed 1131 Open jam tart 1365 Opium and its preparations 2662 Orange, and cloves 1565 Brandy 1826 Cream 1463-4 Fritters 1465 Gravy 483 In Portugal, the 1565 Jelly 1454 Orange, jelly, moulded with slices of orange 1455 Marmalade 1566-7 an easy way of making 1568 made with honey 1569 Pudding, baked 1314 Salad 1571 Seville 1464 Tree, the first in France 1564 Uses of the 1314 Wine 1827 Oranges, a pretty dish of 1466 Compote of 1565 Iced 1564 To preserve 1570 Ox, the 176 Cheek, soup 176 stewed 638 Feet, or cowheel, fried 639 Tail, broiled 652 soup 177 Tails, stewed 610 Oxalic acid 2652 Oyster, and scallop 288 Excellence of the English 291 Fishery 289 Forcemeat 489 Ketchup 490 Patties 289 Sauce 492 Season 197 Soup 196-7 The edible 286 Oysters, fried 286 in batter 291 Pickled 491 Scalloped 287 Stewed 288 To keep 290

Quadrupeds, general observations on 585, 597 Quail, description of the 1046 To carve a 1065 To dress a 1046 Queen-cakes 1773 Quenelles ? tortue 189 Veal 422 Quince, the 1233 Jelly 1585 Marmalade 1586 Quin's sauce 500

Rabbit, ? la minute 980 Angora 985 Boiled 977 Common wild 978 Curried 978 Fecundity of the 981 Fried 979 Habitat of the 977 Hare 985 Himalaya 985 House 982 Hutch 983 Pie 981 Rago?t of, or hare 982 Roast or baked 983 Soup 181 Stewed 984 in milk 1874 larded 985 To carve a 1004 Varieties of the 979 Rabbits, fancy 984 Radish, varieties of the 1152 Raised pie, of poultry or game 1340 Pork 835-6 Veal and ham 1841 Raisin, the 1327 Raisins, cheese 1587 Grape 1324 Pudding, baked 1336 boiled 1337 Ramakins, pastry 1650 To serve with cheese course 1649 Raspberry, and currant salad 1592 tart 1267 Cream 1175 Jam 1588 Jelly 1589 Vinegar 1828 Raspberries, red and white 1267 Ratafias 1745 Ravigotte, a French salad sauce 501 Reading sauce 502 Rearing by hand 2497-8 Rearing, management, and diseases of infancy and childhood 2415-2577 Receipts 2730 Regency soup 182 R?moulade, or French salad dressing 503 Rent, recovery of 2719-22 Rhubarb, and orange jam 1591 Description of 1339 Jam 1590 Pudding, boiled 1338 Tart 1339 Wine 1829 Ribbons, or silk, to clean 2275 Rice, and apples 1400 Biscuits or cakes 1746 Blancmange 1476 Boiled for curries 1347 Bread 1720 Buttered 1349 Cake 1772 Casserole of, savoury 1350 sweet 1351 Croquettes 1477 Esteemed by the ancients 1349 Fritters 1478 Ground 1746 boiled 1353 Iced 1354 Indian, origin of 150 Milk 1875 Paddy 1347 Pudding, baked 1342 more economical 1343 boiled 1345 plain 1344 with dried or fresh fruit 1346 French, or g?teau de riz 1352 Miniature 1355 Qualities of 1342 Snowballs 1479 Souffl? 1480 Soup 150-1 To boil for curries 1348 Varieties of 1345 Ringworm, cure for 2667 Alterative powders for 2668 Rinsing 2379 Rissoles, beef 465 Roach, the 243 Roasting, age of 65 Memoranda in 657 Rock biscuits 1747 Rolls, excellent 1723 Fluted 1317 Hot 1724 Meat, or sausage 1373 Roux, brown, for thickening sauces 525 White, 526 Rusks, Italian 1733 To make 1734

Roast 990 Stuffing for 520 Soup 188 To carve a roast 1005 Wild 987 Turnip greens boiled 1169 Or the French navet 1168 Qualities of the 1167 Soup 157 Uses of the 1165 Whence introduced 157 Turnips, boiled 1165 German mode of cooking 1167 In white sauce 1168 Mashed 1166 Turnovers, fruit 1278 Turtle, mock 172-3 Soup, cost of 189 The green 189

Yeast 1383 Cake, nice 1788 Dumplings 1383 Kirkleatham 1717 To make, for bread 1716 Yorkshire pudding 1384

ENGRAVINGS.

Almond and blossom 110 Puddings 1222 Almonds and raisins 1598 Anchovy 226 Apple, and blossom 1226 Compote of 1515 Jelly stuck with almonds 1395 Apples, dish of 1598 Arrowroot 387 Artichoke, cardoon 1080 Jerusalem 1084 Artichokes 1080 Asparagus 114 On toast 1087 Tongs 1087

Bacon, boiled 804 For larding, and needles 828 Bain Marie 430 Bantams, black 939 Feather-legged 958 Barbel 229 Barberry 1245 Barley 116 Basil 417 Basin, pudding 1200 Basket, wire 494 Bay, the 512 Bean, broad 1092 French 1151 Haricot 1120 Scarlet runner 1090 Beef, aitchbone of 677 Brisket of, to carve a 677 Collared 617 Ribs of, to carve a 677 Round of, to carve a 677 Beef, side of, showing the several joints 595 Sirloin of 659 " to carve a 677 Steak pie 604 Tongue 675 " to carve a 677 Beetroot 1094 Birds 917 Blackcock 1019 Roast 1019 " to carve a 1054 Blacking-brush box 2342 Blancmange 1409 Mould for 1408, 1442 Boar, Westphalian 787 Bread, &c. 1658 Loaf of, cottage 1718 Tin 1718 Brill, the 230 Brocoli 1095 Boiled 1095 Broom, carpet 2293 Long hair 2306 Brush, banister 2302 Cornice 2327 Crumb 2321 Dusting 2327 Furniture 2310 Plate 2317 Scrubbing 2306 Staircase 2302 Stove 2294 Buns 1731 Butler's tray and stand 2315 Butter, dish 1632 Dish of, rolled 1634

Cabbage, seeding 118 Cake-moulds 1756,1761,1772 Calf, side of, showing the several joints 854 Calf's-head 877 Half a 877 To carve a 913 Calves 845 Sweetbreads of 906 Caper, the 383 Capercalzie, the 1026 Capsicum, the 362 Carp, the 242 Carpet brooms 2293 Carrots 1100 Cauliflower, the 1104 Boiled 1104 Celery 441 In glass 1107 Char, the 243 Charlotte aux pommes 1418 Cheese glass 1640 Hot-water dish for 1651 Stilton 1639 Cherry 1261 Chervil 1151 Chestnut 124 Chocolate, box of 1598 Milk 1807 Christmas pudding, &c. 1175 Chub, the 243 Cinnamon 524 Citron, the 1436 Claret-cup 1831 Clove, the 367 Coal, sections of 73 Cocoa-bean 1815 Nut and blossom 125 " palm 125 Cod, the 231 Cod's head and shoulders, to carve 174 Coffee 1811 Colander, ancient 68 Modern 68 Coriander 174 Cork, with wooden top 446 Cow and bull, Alderney 592 Galloway 593 Long-horn 591 Short-horn 590 Crab, the 245 Crayfish 193 Cream-mould 1430 Crumpets 1728 Cucumber, the 402,1111 Slice 1152 Sliced 1111 Currants 1266 Zante 1264 Custards, in glasses 1423 Cygnet 998

Dace, the 243 Damson, the 1270 Deer, the 444 Eland, bull and cow 1051 Fallow, buck and doe 1050 Roebuck 1051 The stag and hind 1051 Dessert 1495 Dishes 1598 Dish, baking 551 Pie 1190 Sussex pudding 695 Dripping-pan, ancient 68 Modern 68 And basting-ladle 580 Duck, Aylesbury 935 Bowbill 936 Buenos Ayres 933 Call 937 Roast 934 " to carve a 999 Rouen 934 Wild 1022 " roast 1022 " " to carve a 1055

Eel, the 249 Egg poacher, tin 1663 Stand for breakfast-table 1656 Eggs, basket of 1667 Comparative sizes of 1665 Fried on bacon 1659 Poached, on toast 1663 Elder-berries 1818 Endive 169 Ewe, heath 690 Leicester 682 Romney-Marsh 691 South-Down 687

Fennel 412 Figs, compote of 1541 Fish 199 Flounders 259 Flowers and fruit 61, 103, 584, 925 Fowl, black bantams 939 Black Spanish 962 Boiled 938 " to carve a 1000 Cochin-China 942 Dorking 940 Feather-legged bantams 958 Game 938 Guinea 970 Pencilled Hamburgs 965 Roast 952 " to carve a 1001 Sebright bantams 961 Spangled Polands 941 Speckled Hamburgs 959 Sultans 963 Fritter mould, star 1473 Scroll 1474 Fruit, dish of, mixed 1598 Dish of, mixed summer 1598

Game 1006 Garlic 392 Gherkins 428 Ginger 407 Gingerbread 1760 Glass measure, graduated 77 Goose, Emden 968 Roast 1002 " to carve a 1002 Toulouse 969 Gooseberry 429 Grape, raisin 1324 Sultana 1326 Gridiron, ancient 68 Modern 68 Revolving 569 Grouse, red 1025 Roast 1025 " to carve a 1058 Gudgeon, the 261 Gurnet, the 262

Haddock, the 263 Ham, boiled 811 To carve 843 Hare, the common 170, 1027 Roast 1027 " to carve a 1056 Herring, the 268 Horseradish 447 Hotplate 568 Housemaid's box 2294

Ice-pail and spattle 1290 Ices, dish of 1556

Jack-bottle 580 Jam-pot 1532 Jar-potting 642 Jellies, &c 1385 Jelly, bag 1411 Mould 1411, 1416 " oval 1449 Moulded with cherries 1440 Of two colours 1441 Open with whipped cream 1453 John Dory 248

Kettle, glaze 430 Fish 225 Gravy 432 Kidneys 724 Knife-cleaning machine 5123

Lamb, fore-quarter of 750 " " to carve a 764 Leg of 752 Loin of 753 Ribs of 754 Saddle of 754 Side of 701 Lamprey, the 256 Landrail, the 1033 Leaf in puff paste 1245 Pastry 1492 Leeks 134 Lemon, the 405, 1296 Cream mould 1443 Dumplings 1294 Lentil, the 126 Lettuce, the 136 Lobster, the 270

Macaroni 135 Macaroons 1744 Mace 371 Mackerel, the 281 Maize, ear of 1721 Plant 1721 Marjoram 415 Marrow-bones 635 Milking cow 1608 Millet, Italian 1718 Panicled 1733 Mince pies 1311 Mint 469 Mould, baked pudding or cake 1329 Blancmange 1408, 1442 Boiled pudding 1196-8 Cake 1756, 1764, 1772 Cream 1430 For Christmas plum-pudding 1328 For an open tart 1365 Iced pudding 1289 Jelly 1411, 1416 " oval 1449 Lemon cream 1443 Open 1454, 1463 Raised pie, closed and open 1190 Raspberry cream 1475 Vanilla cream 1490 Muffins 1727 Mulberry, the 1560 Mullet, grey 284 Striped red 285 Mushroom, the 473 Mushrooms 1125 Broiled 1125 Mustard 450 Mutton, cutlets 732 Haunch of 726 " to carve a 759 Leg of 727 " to carve a 760 Loin of 728 " to carve a 761 Neck of 737 Saddle of 738 " to carve a 762 Side of, showing the several joints 695 Shoulder of 739 " to carve a 763

Nasturtiums 482 Nutmeg, the 378 Nuts, dish of 1598

Olive, the 506 Omelet 1456 Pan 1458 Onion, the 139 Orange, the 1314 Oranges, compote of 1565 Oyster, edible 286

Pail, house 2327 Pancakes 1467 Parsley 493 Parsnip, the 1132 Partridge, the 1039 Roast 1039 " to carve a 1057 Baste, board and rolling-pin 1186 Cutter and corner-cutter 1189 Ornamental cutter 1189 Pincers and jagger 1186 Patty-pans, plain and fluted 1190 Pea, the 143 Peach, the 1469 Pear, bon Chr?tien 1576 Pears, stewed 1576 Peas, green 1135 Pepper, black 369 Long 399 Perch, the 292 Pestle and Mortar 421 Pheasant, the 1041 Roast 1041 " to carve a 1059 Pickle, Indian 551 Pie, raised 1340 Pig, Guinea 997 Roast, sucking 841 " " to carve a 842 Pig's face 823 Pigs 765 Pigeon, barb 976 Blue rock 976 Carrier 974 Fantail 976 Jacobin 976 Nun 975 Owl 976 Pouter 973 Roast 974 Runt 975 To carve a 1003 Trumpeter 975 Tumbler 975 Turbit 976 Wood 975 Pike, the 295 Pimento 438 Plaice, the 298 Plover, the 1044 Plum, the 1330 Pork, fore loin of 829 Griskin of 827 Hind loin of 829 Leg of, to carve a 844 " roast 800 Side of, showing joints 795 Spare rib of 827 Pot, boiling 567 Potato, the 147 Pasty pan 1333 Rissoles 1147 Sweet 1146 Potatoes, baked, served in napkin 1136 Pound cake 1770 Prawn, the 198 Ptarmigan, or white grouse 1045 Pudding, boiled fruit 1284 Cabinet 1286 Punch-bowl and ladle 1839

Quadrupeds 585 Quail, the 1046 Quern, or grinding-mill 117 Quince, the 1233

Rabbit, Angora 983 Boiled 977 " to carve a 1004 Hare, the 985 Himalaya 985 Lop-eared 984 Roast 983 " to carve a 1004 Wild 978 Radish, long 1152 Turnip 1152 Raisin, grape 1324 Ram, heath 689 Leicester 688 Romney-Marsh and ewe 691 South-down and ewe 687 Range, modern 65 Raspberry, the 1267 Cream mould 1475 Ratafias 1745 Rhubarb 1339 Rice, casserole of 1350 Ears of 150 Roach, the 243 Rolls 1723 Rusks 1734

Tarragon 503 Tart, open 1365 Open mould for a 1365 Plum 1331 Tartlets, dish of 1371 Tazza and carrot leaves 121 Tea 1814 Teacakes 1787 Tench, the 334 Thyme, lemon 458 Tipsy cake 1487 Tomato, the 529 Tomatoes, stewed 1159 Trifle 1489 Trout, the 336 Truffles 1161 Turbot, the 338 Kettle 338 To carve a 176 Tureen, soup 88 Turkey, boiled 986 Roast 990 " to carve a 1005 Turnip 157 Turnips 1165 Turret on old Abbey kitchen 62 Turtle, the 189

Urns, Loysell's hydrostatic 1810 Utensils for cooking, ancient and modern 66-8

Vanilla cream mould 1490 Veal, breast of 857 " to carve a 912 Cutlets 866 Fillet of 872 " to carve a 914 Knuckle of 885 " to carve a 915 Loin of 885 " to carve a 916 Vegetable, cutter 1173 Strips of 131 Vegetable marrow 158 In white sauce 1173 On toast 1170 Vegetables 1069 Cellular development of 1075 Siliceous cuticles of 1075 Venison, haunch of 1061 " roast 1049 " to carve a 1061 Vermicelli 162 Vessels for beverages 1789 Vol-au-vent 1379 Small 1379

Walnut, the 536 Wheat 1779 Egyptian, or mummy 1783 Polish 1722 Red winter 1719 Whitebait 348 Whiting, the 343 Window and flowers 75 Wirebasket 494 Woodcock, the 1053 Roast 1053 Scotch 1653 To carve a 1062

Yorkshire pudding 1384

COLOURED PLATES.

Apples in custard

Beef, round of, boiled Roast sirloin of

Calf's head, boiled Charlotte aux pommes Cod's head and shoulders Crab, dressed

Duck, wild Ducks, couple of, roast

Eggs, poached, and spinach

Fowl, boiled with cauliflower Roast, with watercresses Fruits, centre dish of various

Goose, roast Grouse

Ham, cold glazed Hare, roast

Jelly, two colours of

Lobsters, dressed

Mackerel, boiled Mutton cutlets and mashed potatoes Haunch of roast Saddle of roast Mutton, shoulder of roast

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