Page:Art of Cookery 1774 edition.djvu/27

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To make a vermicella pudding 216
Pudding for little dishes 217
To make a sweet meat pudding ib
To make a fine plain pudding ib
To make a ratafia pudding 218
To make a bread and butter pudding ib
To make a boiled rice pudding ib
To make a cheap rice pudding ib
To make a cheap plain rice pudding {{float-right|219}
To make a cheap baked rice pudding ib
To make a spinach pudding ib
To make a quaking pudding ib
To make a cream pudding ib
To make a prune pudding ib
To make a spoonful pudding ib
To make an apple pudding ib
To make yeast dumplings 220
To make Norfolk dumpling ib
To make hard dumplings 221
Another way to make hard dumplings ib
To make apple dumplings 222
Another way to make apple dumplings ib
To make a cheese-curd florendine ib
A florendine of oranges or apples 223
To make an artichoke pye ib
To make a sweet egg pye ib
To make a potatoe pye 224
To make an onion pye ib
To make an orangeado pye ib
To make a skirret pye ib
To make an apple pye 225
To make a cherry pye ib
To make a salt-fish pye ib
To make a carp pye 226
To make a soal pye ib
To make an eel pye 227
To make a flounder pye ib
To make a herring pye {{float-right|ib}
To make a salmon pye {{float-right|ib}
To make a lobster pye 228
To make a mussel pye ib
To make Lent mince pyes ib
To collar salmon ib
To collar eels 229
To pickle or bake herrings ib
To pickle or bake mackrel to keep all the year ib
To souse mackrel 230
To pot a lobster ib
To pot eels 231
To pot lampreys ib
To pot chars ib
To pot a pike ib
To pot salmon 232
Another way to pot salmon ib

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