X N t) 
Powder fweet, how to make for 
cloaths, 366. 
Prawns, how to flew, 186. How 
to chufe prawns* 325. 
Preserve, how to,preferve coeks - 
combs, 107. To preferve or 
pickle pigs feet and ears, 108. 
To preferve apricots, 304,348* 
Damfons whole, 305. Goofe- 
berries whole, 16. White wal¬ 
nuts, 306. Green walnuts, 
ib. Large green plumbs,*307. 
Peaches two ways, ib. Arti¬ 
chokes all the year, 309. French 
beans all the year, 310. Green 
peafe till Chriflmas, ib. Another 
way to preferve green peafe, ib. 
Green goofeberries till Chrift- 
mas, ib. Red goofeberries, 311. 
Walnuts all the year, ib. Le¬ 
mons, two ways, ib. White 
bull ice, pear plumbs, or dam¬ 
fons, &C. for tarts or pies, ib. 
358. To preferve artichokes the 
Spanifh way, 344. Pippins in 
jelly,349. White quinces whole, 
351. Apricots or plumbs green, 
354. Cherries, ib. 359. Bar¬ 
berries, 355. White pear 
plumbs, 358. Currants, ibid. 
Rafpberries, ibid. Pippins in 
flices, 361. The Jews way of 
preferving falmon, and all forts 
of filh, 376. To preferve tripe 
to go to the Eafl-Indies, 379. 
Prune pudding, to make, 220* 
Pudding, how to bake, an oat 
pudding, 130. How to make a 
calPs foot pudding, ib. A pith 
pudding, ib. A marrow pud^ 
ding, 131. A boiled fuet pud¬ 
ding, ib. A boiled plumb pud- 
ding,ib, A Yorkfhire pudding* 
ib. A fleak pudding, 132. Aver- 
micella pudding with marrow, 
ib. An Oxford pudding, 133, 
Rules to be obferved in making 
£ ±. 
puddings, &c. 133. How tG 
make pretty almond puddings. 
166; An oatmeal pudding, 206. 
A potatoe pudding, three ways, 
ib. 207. An orange puddings 
four ways, ib. 208. A lemon 
pudding, ib. An almond pud¬ 
ding, ib. How to boil an al¬ 
mond pudding, 209. A fago© 
pudding, ib. A millet pudding, 
ib. A carrot pudding, two ways, 
ib. 210. To make a cowllip 
pudding, ib. A quince apricot 
or wh.te pear plumb pudding, 
ib* A pearl barley pudding, ib. 
A French barley pudding, 211. 
An apple pudding, ib. An Ita¬ 
lian pudding, ib. A rice pud¬ 
ding, three ways, ib. 212. To 
boil a cuftard pudding, ib. A 
flour pudding, ib. A batter 
pudding, 213. A batter pud¬ 
ding without eggs, ib. A grate¬ 
ful pudding, ib. A bread pud¬ 
ding, ib. A fine bread pudding, 
214. An ordinary bread pud¬ 
ding, ib. A baked bread pud¬ 
ding, ib, A chefnut pudding, 
215. A fine plain baked pud¬ 
ding, ib. Pretty little cheefe- 
curd puddings, ib; An apricot 
pudding, 216. The Ipfwick 
almond pudding, ib* A ver- 
micella pudding, ib. To make 
puddings for little diflies, 217- 
A iweetmeat pudding, ib. A 
fine plain pudding, ib. A rata¬ 
fia pudding, 218. A bread and 
butter pudding, ib. A boiled 
rice puddihg, !b. A cheap rice 
pudding,ib. A cheap plain rice 
pudding, 219. A cheap baked y 
rice pudding, ib. A fpinaefe 
pudding, ib. A quaking pud¬ 
ding, ib. A cream puddings 
220. A fpoonful pudding, ib. 
To make a prune pudding, ib. 
D d * An 
