1 N D 
French barley padding, 211. 
Earley water, 239. Bailey 
cream, 282, 361. 
Barm, to make bread without, 229, 
Batter, how to make a batter 
pudding, 213. To make a bat¬ 
ter pudding without eggs, ib. 
Beans and Bacon, how to drefs, 
18 To make a fricafey of kid¬ 
ney beans, 109. To drefs Wind- 
for beans, ib. To make a ragoo 
of French beans, 196. A ragoo 
of beans with a force, ib. Beans 
ragoo’d with a cabbage, 197. 
Beans ragoo’d with papfnips, ib. 
Beans ragoo’d with potatoes, ib. 
How to drefs beans in ragoo, 
202. Flow to make an amulet 
of beans, 203. To make a bean 
tanfey, ib. Beans drefied the 
German way, 343. 
Beet-root, how to pickle, 265. 
Bedstead, to clear of bugs, 
33°- 
Beef, how to road, 2, 12. Why 
not to be falted before it is laid 
to the fire, 2. How to be kept 
before it is drefied, ib. Its pro¬ 
per garnifh, ib. How to draw 
beef gravy, 18 To bake a leg 
of beef, 20. How to ragoo a 
piece of beef, 33. To force a 
furloin of beef, 34. To force 
the infide of a rump of beef, the 
French fafhion,ib. Beef Es car- 
lot, 36. Beef a la daube, ib. 
Beef a la mpde in pieces, ib. 
Beef a la mode the French way, 
ib* Beef olives, 37. Beef col- 
lops^ ib. To flew beef (leaks, 
380 To By beef fteaks, ib. A 
ftecond way to fry beef lleaks, ib. 
Another way to do beef (leaks, 
39. A pretty fide difh of beef, 
ib. To drefs a fillet of beef, ib. 
beef (leaks rolled, ib. To flew a 
rump of beef, 40. Another way 
to flew a rump of beef, ib, Por- 
E 
tugal beef, 41. To flew a mmp 
of oeef, or the brifcot, the French 
way, ib. To flew beef gobbets, 
ib. Beef royal, 42. To make col- 
lops of cold beef, 113. To make 
beef broth, 126. A beef (leak 
pye, 136. Beef broth for very 
weak people, 234. Beef drink 
for weak people, 234, A beef 
pudding, 244. To pot cold 
beef, 259. Beef like venifon, 
253. To collar beef, 254. An¬ 
other way to feafon a collar of 
beef, 255. To make Dutch beef, 
ib. Beef-hams, 237. Names of 
the different parts of a bullock, 
316, 317. How to chufe good 
beef, 319. Flow to pickle or 
preserve beef, 339. To ftew a 
buttock of beef, 340. The Jews 
ways to pickle beef, which will 
go good to the Well-Indie’s-, 
and keep a year good in the 
pickle, and with care will go to 
the Eafl-Indies, 366. Pickled 
beef for prefent ufe, 369. Beef- 
fteaksafter the French way, ib. 
To pickle a buttock of beef. 
Beer, directions for brewing it* 
295, 296. The be ft thing for 
rope-beer, 296. To cure four 
beer, 297. 
Birch wine, how to make, 293* 
Birds potted, to fave them when 
they begin to be bad, 259. 
Biscuits, to make drop bilcuks*, 
273. To make common bif- 
cuits, ib. To make French bif- 
cuits, 276, 349. How to make 
bifeuit bread, 339. To make 
orange bifeuits, 364. 
Bitter, how to make fine, 3*82, 
Blackbirds, to choofe, 322. 
Blackcaps, how to make, 161. 
Blackberry wine, to make, 303. 
Blanch’d-cream, to make, 283. 
Boi hy general directions for boiling 
