240 



FEUITS AND HOW TO USE THEM. 



Lemon, The, 87 . 

 Lemonade, 165, 166. 

 cake. 90. 

 candied, 192. 

 cream, 205. 

 flUing, 147. 

 float, 206. 

 fritters, 88. 

 honey, 91 . 

 honey, French, 91. 

 ice-cream , 214-. 

 jelly, 196. 

 juice, 91. 

 meringue, 305. 

 miLli, with, 167. 

 orange jelly, and, 

 196. 



pie, 88, 89. 



" cream, 89. 



" custard, 89. 



" mola&Bes, 89. 

 " raisin, and, 8! 

 " Washington, 

 90. 



peel candled, 198. 



pickles, 234. 



p-adding, 87,88- 



punch, 166. 



saui'e, 141. 



short-cake, 90, 



sponge, 199. 



syrup, 167. 



tea, 166. 



tincture, 167. 



vinegar, 166. 



water, 167. 



water-ice, 196. 



whey, 167. 



Lime, The, 93. 



Mango, the, 98 

 Marmalades, 149. 



Nantucket, pudding, 

 berry, 133. 



Nuts. 



macaroons, 94 

 pickles, butternut, 



327. 

 pickles, wain ut,227, 



Orange, The, 95. 

 Orangeade, 167. 

 baskets, 100. 

 cake, 97. 



charlotte, 206, 207. 

 coooanut, and 



cake, 148. 

 compote, 96. 

 cream, 207. 

 cream for cake, 



98. 

 custard, 98. 

 dreasing for 



salad, 229. 

 filling for cake, 



147. 

 float, 307. 

 frozen, 321. 

 ice, 318. 



ice-cream, 315. 

 jellied,206. 



jelly, 196. 



maimalade, 154. 



meringue, 207. 



patties, 96. 



peel candied, 193. 



pie, 99. 



preserves, 183. 



peel, 18;3 



pudding, 100, 101 



rhubarb, and 

 preserves, 183. 



roUy-poly, 'K. 



salad, 230. 



sauce, 100, 141. 



sherbet, 318. 



short-cake, 99. 



snow, 206. 



sponge, 199. 



tapioca, 96. 



tartp, 97. 



water-ice, 217. 

 Pastry.plain, 235. 



NASTCBTinM, pickles 



827. 



Nuts, 94. 



almond filling,143 



144. 

 almond salted,134. 

 cake, 94, 95. 

 candi ed, 191. 

 cookies, 94. 

 filling for calce, 

 149, 



Peach, The, 102. 



apple, and, 103. 

 baked, 102. 

 blossom cake, 130. 

 butter, 106. 

 canned. 176. 

 charlotte, 208. 

 cobbler, 105. 

 cream, Bavarian, 



208. 

 custard, 103, 



Peach, 



dried, 160. 

 dumplings, 105. 

 filling for cake, 



148. 

 flummery, 103. 

 fritters, 105. 

 frozen, 281. 

 ice-cream, 315. 

 jelly, 156, 196. 

 leather, 161. 

 marmalade, 156. 

 meringue, 106. 

 pickled, 885. 

 pie, 106. 



preserves, 183-3. 

 pudding, 105. 



" baked, 104. 



■' batter, 104. 



" boiled, 104, 



" bread, 103. 



*' manioca, 103. 



" sauce tor, 104 



141. 



" tapioca, 105. 

 salad, 329. 

 epiced, 225. 



Peab, The, 107. 

 baked, 108. 

 canned, 176. 

 cream, and 107. 

 jelly, 196. 

 klosse, 108. 

 marmalade, 156. 

 pickled, 225. . 

 preserves, 183. 

 priokly 108. 

 salad, 889, 

 stewed, 107. 

 tarts, 108. 



Persimmon, The, 109. 



Pickles, 232 2 



apple, 3 8, 333. 

 blaoii berry , 223. 

 butter-nut, 327. 

 cherry, 823. 

 crabappie, 224. 

 cranberry, 284. 

 currant, 224. 

 grape, 224. 



lemon, 224. 



nasturtium-see J 

 227. 



peach, 225. 



pear, 325, 



pine-apple, 226. 



plum, !;26. 



quince, 226. 



