INDEX. 
311. How to make goofeberry 
wafers, 348. 
G railing, a fib, to chufe, 324. 
Grapes, how to pickle, 267. 
Grateful, how to make a grate¬ 
ful padding, 213. 
Gravy, how to make good and 
cheap gravy, Pref. iii. How to 
draw mutton, or beef, or veal 
gravy, j8. To make gravy for 
a turkey, or any fort of fowl, ib. 
Another diredion tomake gravy 
19. To make gravy forfoops, 
&e. ib. To make gravy for 
white fauce, 121. Gravy for a 
turkey, fowl, orragoo, ib. Gra¬ 
vy for a fowl when you have 
no meat nor gravy ready made., 
Ib. Muttonor veal gravy, 122. 
Strong fifh gravy, ib. A good 
gravy foop, 123, 243. Good 
brown gravy, 189. 
Greens, diredionsfor dreffing, 15 
Green-gages, how to candy, 333 
Grill, how togrilHhrimps, 193, 
Gruel, how to make water- 
gruel, 237. 
Gull, how to chufe, 322. 
H. 
Haddocks, how to broil, 172. To 
broil haddocks when they are in 
high feafon, 176. How to drefs 
Scotch haddocks, 178. Had¬ 
docks after the Spanifh way, 
341. Minced haddock, after 
the Dutch way, ib. To drefs 
haddocks the Jews way, ib. 
Haggas, Scotch, to make, 3^6. 
To make it fvveet with fruit, ib. 
Ham, the abfurdity of making the 
effence of ham ; a fauce to one 
diih,Pref. ii. How to boil a ham, 
8. To drefs a ham a la braife, 
59. To roait a ham or gammon, 
bo. To make effence of ham, 
102, 104. To make a ham pye, 
13b. Veal hams, 257. beef 
hams, ib. Mutton hams, 258, 
Pork hams, ib. To chufe Weft- 
phalia hams, 3 \g, 320. Farther 
diredions as to pickling hams, 
339 ' 
Hamburgh faufages, how to 
make, 370. A turkey huffed 
after the Hamburgh way, ib, 
Hard dumplings, how to make, 
two ways, 221. 
Hair to preferve and make it 
grow thick, 382. 
Hare, to roaft a hare, 6, 13, 97* 
Different forts of fauce for a 
hare, 7. To keep hares fweet, 
or make them frefh when they 
(link, 10. To drefs a jugged 
hare, 97. To fcare a hare, ib. 
To fcew a hare, 98. A hare ci¬ 
vet, ib. To chufe a hare, 323. 
Harrico of French beans, how 
to make, 246, 
Hartshorn jelly, tomake, 285. 
To make a hartfhorn flummery, 
two ways, 287. 
Hash, how to hafh a calPs head, 
26. A calPs head white, 27. 
A mutton hafh, 47. To hafh 
coid mutton, 115. Mutton like 
venifon, ib. 
Hasty pudding, how to make a 
hour hahy pudding, 154, An 
oat-meal hahy pudding, 155. A 
fine hahy pudding, ib. Hahy 
fritters, 156. 
Heartburn, apowderfor, 383, 
Heath-poults, to chufe, 322. 
To chufe heathcock and hen, ib. 
Hedge-hog, how to make, three 
ways, 164, 165, 288. 
Hen, how to chufe, 321. 
Herrings, how to broil, 174. To 
fry herrings, ib. To drefs her¬ 
rings and cabbage,, ib. A her- 
ring pye, 227. To pickle or 
bake herrings, 229. To chufe 
herrings, 324. Pickled and red 
