Page:Art of Cookery 1774 edition.djvu/32
CONTENTS
CHAP. XVII.
Of made wines, brewing, French bread, muffins, &c.
TO make raisin wine 291
Elder wine ib
Orange wine ib
Orange wine with raisins ib
To make elder-flower wine, very like Frontiniac 292
Gooseberry wine ib
Currant wine ib
Cherry wine 293
Birch wine ib
Quince wine ib
Cowslip or clary wine 294
Turnip wine ib
Raspberry wine ib
Rules for brewing 295
The best thing for roped beer 296
When a barrel of beer is turn'd sour 297
To make white bread after the London way ib
French bread ib
Muffins and oatcakes 298
A receipt for making bread with cut barm, bu the help of a leaven 299
A method to preserve a large stock of yeast which will keep and be of use for several months, either to make bread or cakes 300
CHAP. XVIII.
Jarring cherries, and preserves, &c.
TO jar cherries, lady North's way 300
To dry cherries 301
To preserve cherries with the leaves and stalks green ib
To make orange marmalade ib
White marmalade ib
To preserve oranges whole 302
To make red marmalade ib
Red quinces whole 303
Jelly for the quinces ib
To make conserve of red roses, or any other flowers ib
Conserve of hips ib
To make syrup of roses ib
Syrup of citron 304
Syrup of clove gilliflowers ib
Syrup of peach blossoms 304
Syrup of quinces ib
To preserve apricots ib
To preserve damsons whole 305
To candy any sort of flowers ib
To preserve gooseberries whole, without stoning ib
To preserve white walnuts 306
To preserve walnuts green ib
To preserve the large green plumbs 307
A nice way to preserve peaches ib
A second way to preserve peaches ib
To make quince cakes ib