INDEX 
A. 
A Lmond, to make an almond 
foop, 150, An almond 
fraze, 159. To make pretty 
almond puddings, 166. An¬ 
other way to make an almond 
pudding, 208. To boil an al¬ 
mond pudding, 209. To make 
the Jpfwich almond pudding, 
216. Almond hogs puddings, 
three ways, 248, 249. Almond 
cheefecakes, 179. Almond cuf- 
tards, 280. Almond cream, 283. 
Almond rice, 245. Howto make 
almond knots, 347. To make 
almond milk for a wafh, 348, 
How to make fine almond cakes, 
353. To make almond butter, 361 
Amulet, to make an amulet of 
beans, 203. 
Anchovy, to make anchovy fauce, 
119. Anchovies, 308. 
Andquilles, or calf’s chitter¬ 
lings, to drefs, 58. 
Angelico, how to candy it, 359. 
Apple-fritters, how to make, 
156. Tornake apple frazes, 159. 
A pupton of apples, 161. To 
bake apples whole, ib. To make 
black caps of apples, ib. An ap¬ 
ple pudding, 211, 220. Apple 
dumplings, two ways, 222. A 
florentine of apples, 223. An 
apple pye, 225. 
Ap r 1 cot-p ud d j n g ,how tornake, 
210, 216, 220. To pickle apri¬ 
cots, 265. To preferve apricots, 
304, 348. Tornake thinapricot 
chips, 349. How to preferve 
apricots green, 354. 
April, fruits yet lading, ,326. 
Arms, of iron or Heel, how to 
keep from rutting, 366. 
Artichokes, how to drefs, 17. 
To make a fricafey of artichoke- 
bottoms, 191. To fry artichokes. 
ib. To make an artichoke pye, 
223. To keep artichoke bot¬ 
toms dry, 242. To fry artL 
choke bottoms, ib. To ragoO 
artichoke bottoms, ib. Tofri- 
cafey artichoke bottoms, 243. 
To pickle young artichokes, 
269* To pickle artichoke bot* 
toms, 270. To keep artichokes 
all the year, 309, To drefs arti¬ 
choke fuckers the Spanilh way, 
344. To dry artichoke-ttalks, 
ib. Artichokes preferved the 
Spanilh way, ib, 
lSparagu s,how to drefs 17. How 
to make a ragoo of afparagus, 
no. To drefs afparagus and 
eggs, 192. Afparagus forced in 
French rolls, 195. To pickle 
afparagus, 263. Afparagus 
dreffed the Spanilh way, 343. 
August, theproduft of the kitchen 
and fruit-garden this month, 327 
B. 
Bacon, how tornake, 259. How 
to chufe Englifh bacon, 320. 
See Beans. 
Bake, to bake a pig, 4. A leg of 
beef, 20. An ox’s head, ib. A 
calf’s head, 27. A iheep’s head, 
28. Lamb and rice, 50. Bak’d 
mutton chops, ib. Ox’s palates 
bak’d, 118. To bake turbuts, 
172. An almond pudding, 208* 
Fitti, 243. An oatmeal pudding, 
241;. A rice pudding, ib. Bak’d 
cuttards, how to make, 280. 
Balm, how to dittil, 314. 
Bamboo, an imitation of, how to 
pickle, 270. 
Barbel, a filh, how to chafe, 3 24. 
Barberries, how to pickle, 268* 
To preferve barberries, 353. 
Barley»soop, how to make, 
151. To make barley-gruel, 154* 
A pearl barley pudding, 210. A 
C g French 
