Page:Art of Cookery 1774 edition.djvu/35

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CONTENTS

OF THE

APPENDIX.

OBservations on preserving salt meat, so as to keep it mellow and fine for three or four months; and to preserve potted butter 339

To dress a mock turtle 340

To stew a buttock of beef ib

To stew green peas the Jews way 341

To dress haddocks after the Spanish way ib

Minced haddocks after the Dutch way ib

To dress haddocks the Jews way ib

A Spanish pease-soop 342

To make onion soop the Spanish way ib

Milk soop the Dutch way ib

Fish pasties the Italian way ib

Asparagus the Spanish way 343

Red cabbage dressed after the Dutch way, good for a cold in the breast ib

Cauliflowers dressed the Spanish way ib

Carrots and French beans dressed the Dutch way 343

Beans dressed the German way ib

Artichoke-suckers dressed the Spanish way 344

To dry pears without sugar ib

To dry lettuce stalks, artichoke-stalks, or cabbage stalks ib

Artichokes preserved the Spanish way ib

To make almond rice 345

To make sham chocolate ib

Marmalade of eggs the Jews way ib

A cake the Spanish way 346

A cake another way ib

To dry plumbs ib

To make sugar of pearl ib

To make fruit-wafers of codlings &c. 347

To make white wafers ib

To make brown wafers ib

How to dry peaches ib

How to make almond knots ib

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