T S 
C O N T 
o F 
A P P E 
pag. 
O Bfervations cn preferving 
fait meat, fa as to keep it 
mellow and fine for three or 
fourmonths; and to preferve 
potted butter 339 
To drefs a mock turtle 340 
To Hew a buttock of beef ib 
To flew green peas the Jews way 
34* 
To drefs haddocks after the Spa- 
nilh way ib 
Minced haddocks after the Dutch 
way ib 
To drefs haddocks the Jews way 
ib 
A Spanifh peas foop 342 
To make onion foop the Spanilh 
way ib 
Milk foop the Dutch way ib 
Fifh pafties the Italian way ib 
Afparagus the Spanifh way 343 
Red cabbage drefied after the 
Dutch way, good for a cold 
in the break ib 
Cauliflowers drefied the Spanilh 
way ib 
E N 
THE 
N D I X. 
pag 
Carrots and French beans drefied 
the Dutch way 343 
Beans drefied the German way 
ib 
Artichoke-fuckers drefied the Spa- 
nifh way 344 
To dry pears without fugar ib 
To dry lettuce-llalks, artichoke- 
ftalks, or cabbage-flalks ib 
Artichokes preferved the Spanifh 
way ib 
To make almond rice 345 
To make (ham chocolate ib 
Marmalade of eggs the Jews way 
ib 
A cake the Spanilh way 346 
A cake another way ib 
To dry plumbs ’ ib 
To make fugar 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 fib 
