Page:Art of Cookery 1774 edition.djvu/444

 water, 316, 373. The stag's heart water, 272. Angelica water, 373. Cordial poppy water, 374.

fish, how to broil, 172.

rabbit, how to make, 190.

fool, how to make, 153.

, See.

cream, how to make, 284. To make whipt syllabubs, ibid.

pot, how to make, 152. To make a rice white pot, ib. To make white fritters, 157. A white pear plumb pudding, 210. White marmalade, 301. White ears, how to chuse, 312.

, how to boil, 171. How to chuse, 324.

, how to roast, 14. To boil, 96.

, how to make very good, 277. To make light wigs, ib. Another way to make good wigs, 355.

, how to broil, 172.

, how to make raisin wine, 291, 350. To make elder wine, ibid. To make orange-wine, ibid. Orange wine with raisins, ibid. Elder flower wine, 292. Gooseberry wine, ib. Currant wine, ib. Cherry wine, 293. Birch wine, ib. Quince wine, ibid. Cowslip wine, 294. Turnip wine, ib. Raspberry wine, ibid. Blackberry wine, 350.

, how to roast, 6, 14, 94. Woodcocks in a surtout, 95. To boil woodcocks, ibid. To chuse woodcocks, 322.

dumplings, how to make, 221. To preserve yeast for several months, 299.

, to make, 365.

pudding, how to make, 131. To make a Yorkshire Christmas pye, 139. Yorkshire, why famous for hams, 258.