Page:Art of Cookery 1774 edition.djvu/37

 How to clean gold or silver lace 365

How to make sweet powder for cloaths 366

To clean white sattins, flower'd silks, with gold and silver in them ib

To keep arms, iron or steel from rusting ib

The jews way to pickle beef, which will go good to the West Indies, and keep a year good in the pickle, and with care, will go to the East-Indies ib

How to make cyder 367

For sining cyder io

To make chouder, a sea dish 368

To clarify sugar after the Spanish way ib

To make Spanish fritters ib

To fricasey pigeons the Italian way 369

Pickled beef for present use ib

Beef steaks after the French way ib

A capon done after the French way ib

To make Hamburgh sausages 373

Sausages after the German way ib

A turkey stuff'd after the Hamburgh way ib

Chickens dress'd the French way ib

A calf's head dress'd after the Dutch way 371

Chickens and turkies dress'd after the Dutch way ib

To make a fricasey of calves feet and chaldron, after the Italian way ib

To make a cropadeu, a Scotch dish, &c. ib

To pickle the fine purple cabbage, so much admired, at the great tables 371

To make the pickle 372

To raise mushrooms ib

The stag's heart water ib

To make angelica water 373

To make milk water ib

To make slip-coat cheese ib

To make brick-back cheese. It must be made in September 374

To make cordial poppy water ib

To make white mead ib

To make brown pottage ib

To make white barley pottage with a large chicken in the middle 375

English Jews pudding; an excellent dish for fix or seven people, for the expence of sixpence ib

To make a Scotch haggass 376

To make sour crout ib

To keep green pease, beans, &c. and fruit, fresh and good till Christmas ib

To make pico-lilla, or Indian pickle, the same the mangos come over in 377

To preserve cucumbers equal with any India sweet-meat 378

The Jews way of preserving salmon, and all sorts of fish ib

To preserve tripe to go to the East-Indies 379

The manner of dressing various sorts of dried fish; as stock-fish, cod, salmon, whitings, &c. ib

The way of curing mackrel 381

To dress cured mackrel ib