C O N T E N T S. 
CHAP. VI. 
Of Soops and Bfoths. 
pag- 
T O make flrong broths for 
foops or gravy 120 
Gravy for white fauce 121 
Gravy for turkey* fowl* or ra- 
goo ib 
Gravy for a fowl* when you have 
no meat or gravy ready ib 
To make mutton or veal gravy 
122 
To make flrong ftfh gravy ib 
To make plumb-porridge for 
Chriftmas ib 
To make flrong broth to keep 
for ufe 123 
A crawfifh foop 122 
A good gravy foop ib 
A green peafe foop 124 
A white peafe foop 125 
Another way to make it ib 
A chefnut foop ib 
To make mutton broth 126 
Beef broth ib 
To make Scotch barley broth ib 
To make hodge-podge 127 
To make pocket foop ib 
To make portable foop 128 
Rules to be obferved in making 
foops and broths 129 
CHAP. VIL 
Of Puddings. 
A 
pag. 
N oat pudding to bake 530 
To make a calf’s foot pud¬ 
ding 
To make a pith pudding 
To make a marrow pudding 
A boiled fweet pudding 
A boiled plumb pudding 
A Yorkfhire pudding 
ib 
ib 
131 
ib 
ib 
131 
pa g a 
A Heak pudding 132 
A vermicella pudding with mar¬ 
row ib 
Sweer dumplings 133 
An Oxford pudding ib 
Rules to be obferved in making 
puddings* &c* ib 
t 
CHAR 
