I N 
herrings, 325. Dried herrings, 
how to drefs, 380. 
Hodge-podge, how to make, 127 
Hogs feet and ears, how to ragoo, 
25. Hogs ears forced, 107. 
Almond hogs puddings, :hree 
ways, 248, 249. Hogs puddings 
with currants, 249. The feverai 
parts of a hog, 317. Parts of a 
b*tcon hog., 218. 
Honey-comb, howto make a le¬ 
moned honey-comb, 332. 
Hysterical water, to make, 314 
January, fruits then lading, 325. 
Ice, how to ice a great cake, 272, 
To make ice cream, 332. 
Jelly, how to make ifinglafs jel¬ 
ly, 238. Jelly of cream, 282. 
Hartlhorn jelly, 285. A ribband 
jelly, ib. Calves feet jelly, 286. 
Currant jelly, ib. A turkey, &c, 
in jelly, 333 
India pickle, how to make, 334. 
Ipswich, how to make an Ipfwich 
almond pudding, 216. 
Iron-molds, how to take out of 
linen, 334. How to keep iron 
from ruiiing 366. 
Isinglass jelly, how to make, 
238. 
Island, how to make the floating- 
idand, 290. 
Italian, how to make an Italian 
pudding, 211. 
Jugg, to drefs a jugg’d hare, 97. 
July, the product of the kitchen 
and fruit garden this month, 326. 
Jumballs, how to make, 109. 
June, the prod 11 df of kitchen and 
fruit garden this month, 326. 
K. 
Kickshaws, how to make, 163. 
Kidney-beans. See Beans. 
Knots, a hlh, how to chufe, 322. 
L. 
Lace, gold or filver, how to clean, 
3 6 S- 
D E X. 
Lamb, how to road, 2. To boil 
houfe lamb, 8. To road houfe- 
lamb, 13. How to fricafey lamb, 
34. To rricafey lamb-dorses and 
fweetbreads, 26. To drefs a 
lamb’s head, 28. To force a 
leg of lamb, 31. To boil a leg 
of lamb, ib. Howto bake lamb 
and rice, 50. A forced leg of 
lamb, ib. To fry a loin oflamb, 
51. Another way of frying a 
neck or loin of lamb, ib. A ra¬ 
goo of lamb, 52. To dew a 
lamb's head, ib. To make a 
very fine fweet lamb pye, 134. 
The feverai parts of houle-lamh, 
317. Proper feafons for houfe 
and grafs-lamb, ib. How to 
chufe lamb, 418. 
Lampreys, how to drefs, 179. 
To fry lampreys, ib. To pot 
lampreys, 231. 
Larks, fauce for, 5* Diredlions for 
roadinglarks, 14. How to drefs 
larks, 96. To drefs larks pear 
fafhion, 97. To chufe larks, 322* 
Lemon fauce for boiled fowl, how 
to make, 69. To make lemon 
tarts, 143. To pickle lemons, 
266. To make lemon cheefe- 
cakes, two ways, 279. To make 
lemon cream, two ways, 281. 
Howto keep lemon?, two ways, 
3 11. To make a lemoned ho¬ 
ney-comb, 352. A lemon tower 
or pudding, 357. To make the 
clear lemon cream, ib. 
Lettuce-stalks, to dry theta, 
344 * 
Leveret, how to chufe, 324* 
Limes, how to pickle, 269, 
Ling, how to chufe, 324. 
Linen, how to take iron molds 
out of, 334. 
Lip-salve, a fine one, 383. 
Livers„ how to drefs livers with 
muihroom fauce, 69. A ragoo 
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