Powders, to take 622 Prickly heat 629 Proud flesh 629 Retching 629 Ringworm 629 Salt rheum 629 Salve 629 Scalds 623 Sea sickness 630 Sleeplessness 630 Snakes, bites of 622 Snoring 630 Sore throat (i30 Sprains (>30 Sunburn 633 Suffocation 630 Swallowing substances by mis- take 630 Tan, to remove 633 Throat, sore 623, 630 Tobacco, to stop odor of G33 Toilet, hints 632, 633 Tooth powder 632 Warts 633 Wounds 625 SUPPLEMENTARY INDEX. ALBUMEN 20 Allspice So."! Altering recipes IS Arrowroot, origin, etc "iSo Aspic jelly 98 BACTERIA r.lS Bain-marie 11") Baking powder 2C,T, Barding 122 Basil, the 23 Bay, the -1"' Boiled dinner 134 Braising 120 Brawn 148 Brioches 27.") CANNELONS 343 Capers ^"2 Capsicum, the -"CT Caramel 31. 263. 3; 7, -'.."n Caramel, prepared ;'• •• Caramel syrup 317 Cassava 335 Caviar 60 Celery, to frin-e 204 Chervil 208 Chicory 2<i7. riG2 Chive, the 24 Cinnamon 348 Clove, the 98 Col)lers 309 Collops, Scoti-h 182 Compotes 48"! to 487 CondimoTits 97 Cooking in high altitudes 308 Corn-starch 320 Cottolene 119 Cotosuet 119 Cream, mock whipped 30)0 ('reaip of tartar 3."0 rreaui. substitute for 317 ! 'rontons 29 Oxirry powder lo7 656 SUPPLEMENTARY INDEX. DATES, to prepare for cooking. 349 Daubing 122 Dextrin 263, 289, 578 Doree 300 ELDERBERRY, tlie 545 Egg and bread crumbing 122 Endive 207 Eschalot, the 24 Escarole 207 FAGGOTS 160 Fats and oils 117 Fat, to clarify 117, 118, 338 Fennel, the 102 Fetticus 208 Flour, pastry 347 Flour, to brown 127 Fondant 451 Fondue 200 Forcemeat 29 GARLIC, the 43 Gases in meat pies 153 Gelatine 20, 427 Ghee 194 Gherkins 534 Gilding 300 Ginger 560 Glazing 122, 633 'HONEY, artificial 572 Horseradish, the 104 ICELAND MOSS, origin, etc 588 Intoxicating liquors, use of 18 Irish moss, origin, etc 588 Isinglass 427 KOUFTAS 183 Kromeskies 182 LAMB'S LETTUCE 208 Larding 121 Lardoons 121 Leek, the 35 Lemon peel, to grate 358 Lights, the 106 Liquors, intoxicating 18 MACE 30 Macedoines 442 Maple syrup, imitation 283 Marinade 54 Marinate, to 204 Marjoran, the lOS Meringue ' 300 Microbes 518 Mint, the 104 Molasses for cooking 347, 351 Mold 4!W) Monks-beard 207 Rc 1 i Mousse 443 Muriatic acid 350 Mustard 105 NASTURTIUM, the 537 Nutmeg, the 412 OILS 117 Oleomai-garine 194 Osmazome 21 Ossein 21 PECTOSE 489 Peppermint 459 Pilaff 179 Piping 397 Pluck, the 166 QUENELLES 29 RAISINE 484 Raisins 310 Ragout IIG Rennet 198, 410 Rice 248 Rocambole, the 24 Roux 97 Rumford, Count 20 SAGE, the 182 Sago 424 Saleratus 350 Salmis 176 Sal-soda 350 Sarsaparilla 572 'Sautering 119, 121 Shallot, the 24 Soda 350 Solauine 240 Sorrel, the 37 Spaghetti 233, 234 Spices 97 'Starch, cooking of 326 Sugar, use of in cooking 477 TALLOW, to clarify 175 Tapioca 335 Tarragon, the 110 Theine 556 Thermometers, use of 123 Thyme, the 38 Tonka, beans 358 Trichina 144 VANILLA 357 Vegetable marrow 38 Vegetole 119 Vermicelli 233, 234 WAFERS 273 Wheat, entire 267 Williams, Mattieu 216 YEAST 203 to 265 Yorkshire pudding 132 ZANTE CURRANTS 340 Zest 358 "•^^n^ I' V'^#^x V #: V^^ :\ •\. ■)* ,• '.* *(• <^1o. -.^^ jP.,^_ 5^ " \ ^^■^ "^^ - -^^0^ 0 -^' 0 *•' v-s <^. ^'--^ ^^ * i'. '-^--o^ 0' .•'^•,''*° C" . \ . .f" . ,*' .0^ .•" ,-^^ .^ "^bv^ ^^0^ ^^^ -of .-iq. * *>• <. *'-••* A<» >v » ^v ^0' >bv^ ^^ -^6^ : ^^-n^. ^0^ 4 ^^^ ^

AI-modernized reading of the original text

Powders, to take 622 Prickly heat 629 Proud flesh 629 Retching 629 Ringworm 629 Salt rheum 629 Salve 629 Scalds 623 Sea sickness 630 Sleeplessness 630 Snakes, bites of 622 Snoring 630 Sore throat (i30 Sprains (>30 Sunburn 633 Suffocation 630 Swallowing substances by mistake 630 Tan, to remove 633 Throat, sore 623, 630 Tobacco, to stop odor of G33 Toilet, hints 632, 633 Tooth powder 632 Warts 633 Wounds 625 SUPPLEMENTARY INDEX. ALBUMEN 20 Allspice 30 Altering recipes IS Arrowroot, origin, etc 280 Aspic jelly 98 BACTERIA 518 Bain-marie 119 Baking powder 267 Barding 122 Basil, the 23 Bay, the 24 Boiled dinner 134 Braising 120 Brawn 148 Brioches 27.") CANNELONS 343 Capers ^"2 Capsicum, the 267 Caramel 31, 263, 337, 380 Caramel, prepared 317• Caramel syrup 317 Cassava 335 Caviar 60 Celery, to fringe 204 Chervil 208 Chicory 207, 562 Chive, the 24 Cinnamon 348 Clove, the 98 Cobblers 309 Collops, Scottish 182 Compotes 48"! to 487 Condiments 97 Cooking in high altitudes 308 Corn-starch 320 Cottolene 119 Cotosuet 119 Cream, mock whipped 30)0 Cream of tartar 350 Cream, substitute for 317 ! 'rontons 29 Curry powder 107 SUPPLEMENTARY INDEX. DATES, to prepare for cooking. 349 Daubing 122 Dextrin 263, 289, 578 Doree 300 ELDERBERRY, tlie 545 Egg and bread crumbing 122 Endive 207 Eschalot, the 24 Escarole 207 FAGGOTS 160 Fats and oils 117 Fat, to clarify 117, 118, 338 Fennel, the 102 Fetticus 208 Flour, pastry 347 Flour, to brown 127 Fondant 451 Fondue 200 Forcemeat 29 GARLIC, the 43 Gases in meat pies 153 Gelatine 20, 427 Ghee 194 Gherkins 534 Gilding 300 Ginger 560 Glazing 122, 633 HONEY, artificial 572 Horseradish, the 104 ICELAND MOSS, origin, etc 588 Intoxicating liquors, use of 18 Irish moss, origin, etc 588 Isinglass 427 KOUFTAS 183 Kromeskies 182 LAMB'S LETTUCE 208 Larding 121 Lardoons 121 Leek, the 35 Lemon peel, to grate 358 Lights, the 106 Liquors, intoxicating 18 MACE 30 Macedoines 442 Maple syrup, imitation 283 Marinade 54 Marinate, to 204 Marjoran, the lOS Meringue ' 300 Microbes 518 Mint, the 104 Molasses for cooking 347, 351 Mold 4!W) Monks-beard 207 Mousse 443 Muriatic acid 350 Mustard 105 NASTURTIUM, the 537 Nutmeg, the 412 OILS 117 Oleomai-garine 194 Osmazome 21 Ossein 21 PECTOSE 489 Peppermint 459 Pilaff 179 Piping 397 Pluck, the 166 QUENELLES 29 RAISINE 484 Raisins 310 Ragout IIG Rennet 198, 410 Rice 248 Rocambole, the 24 Roux 97 Rumford, Count 20 SAGE, the 182 Sago 424 Saleratus 350 Salmis 176 Sal-soda 350 Sarsaparilla 572 Sautering 119, 121 Shallot, the 24 Soda 350 Solauine 240 Sorrel, the 37 Spaghetti 233, 234 Spices 97 Starch, cooking of 326 Sugar, use of in cooking 477 TALLOW, to clarify 175 Tapioca 335 Tarragon, the 110 Theine 556 Thermometers, use of 123 Thyme, the 38 Tonka, beans 358 Trichina 144 VANILLA 357 Vegetable marrow 38 Vegetole 119 Vermicelli 233, 234 WAFERS 273 Wheat, entire 267 Williams, Mattieu 216 YEAST 203 to 265 Yorkshire pudding 132 ZANTE CURRANTS 340 Zest 358 "•^^n^ I' V'^#^x V #: V^^ :\ •\. ■)* ,• '.* *(• <^1o. -.^^ jP.,^_ 5^ " \ ^^■^ "^^ - -^^0^ -^' 0 *•' v-s <^. ^'--^ ^^ * i'. '-^--o^ 0' .•'^•,''*° C" . \ . .f" . ,*' .0^ .•" ,-^^ .^ "^bv^ ^^0^ ^^^ -of .-iq. * *>• <. *'-••* A<» >v » ^v ^0' >bv^ ^^ -^6^ : ^^-n^. ^0^ 4 ^^^ ^

The household cook book