Intro -- Title Page -- PREFACE. -- RATIONAL COOKERY. -- 1. A good pickle for Hams. -- 2. To corn Beef -- 3. To pickle one hundred pounds of Beef to keep a year. -- 4. To salt Pork. -- 5. To roast Beef. -- 6. Roast Mutton. -- 7. Roast Veal -- 8. Roast Lamb. -- 9. Alamode Beef. -- 10. To stuff a leg of Veal -- 11. To stuff a Pig, to roast or bake. -- 12. To stuff a leg of Pork, to bake or roast. -- 13. To stuff a Turkey. -- 14. To stuff and roast a Turkey or Fowl. -- 15. To stuff and roast a Gosling. -- 16. To stuff and roast four Chickens. -- 17. To broil Chickens. -- 18. To smother a fowl in Oysters. -- 19. To dress a Calf's head-Turtle fashion. -- 20. Calf's head turtle fashion-another way. -- 21. To clarify Drippings, -- 22. To clarify Suet to fry with. -- 23. Veal Cutlets. -- 24. To broil Beef Steak. -- 25. To broil shad. -- 26. To stew Oysters. -- 27. Oysters fried. -- 28. Clarifie d Butter. -- 29. Burnt Butter. -- 30. Parsley and Butter. -- 31. Egg Sauce. -- 32. Lemon Sauce. -- 33. Sage and Onion, or Goose stuffing Sauce. -- 34. Soup made of a Beef's Hock. -- 35. Veal Soup. -- 36. Soup of lamb's head and pluck. -- 37. General rules to be observed in boiling. -- 38. To boil Ham. -- 39. To boil a Turkey, fowl or Goose. -- 40. To dress Bass, and many other hinds of fish. -- 41. To dress a Sturgeon. -- 42. For dressing Codfish!. -- 43. Chouder. -- 44. How to keep green pens till Christmas. -- 45. Beef steak Pie. -- 46. A lamb Pie. -- 47. A stew Pie. -- 48. A sea Pie. -- 49. Chicken Pie. -- 50. Save all Pie. -- 51. Mince Meat. -- 52. A good way to cook Codfish. -- 53. Another way to cook Codfish. -- 54. A Tongue Pie. -- 55. Minced pie of beef. -- 56. Apple Pie. -- 57. Dried Apple Pie. -- 58. A buttered Apple Pie. -- 59. Currant Pie. -- 60. Potatoe Pie. -- 61. Custards. -- 62. Boiled Custards. -- 63. Rice Custard. -- 64. Common baked Custard.

65. A sick bed Custard. -- 66. Apple Tarts. -- 67. Apple Tarts. -- 68. Raspberry Tarts with Cream. -- 69. Currant and Raspberry Tarts. -- 70. Cranberries. -- 71. Gooseberry Tarts. -- 72. Grapes, -- 73. Rice Pudding with Fruit. -- 74. Baked Rice Pudding. -- 75. A cheap Rice Pudding: -- 76. A tasty Indian Pudding. -- 77. Another. -- 78. Another. -- 79. A Sunderland Pudding. -- 80. A Whitpot Pudding. -- 81. Bread Padding,. -- 82. A Flour Pudding. -- 83. A boiled flour Pudding. -- 84. An apple pudding Dumplin. -- 85. Pears, plums, & -- c. -- 86. Cottage potatoe Pudding or Cake. -- 87. Apple Pudding. -- 83. Carrot Pudding. -- 89. A crookneck or winter squash Pudding. -- 90. Pumpion Pudding, -- 91. Orange Pudding, -- 92. Lemon Pudding, -- 93. Marlborough Pudding. -- 94. A plum Pudding boiled. -- 95. Sago Pudding, for sickness. -- 96. Bread and butter Pudding. -- 97. Arrow root Pudding, for sickness. -- 98. Quince Pudding. -- 99. Eve's Pudding. -- 100. Batter Pudding. -- 101. Nottingham Pudding. -- 102. Good Rye and Indian, or Wheat and Indian Bread. -- 103. To make common Wheat Bread. -- 104. Nice Cookies that will keep good three months. -- 105. Puff paste for Tarts. -- 106. Johnny cake, or hoc cake. -- 107. Indian Slapjack. -- 108. Loaf Cake. -- 109. To make puff paste rich. -- 110. To make fruit Cake. -- 111. Soft Wafers. -- 112. Hard Wafers. -- 113. Cup Cake. -- 114. Washington Cake. -- 115. Jumbles. -- 116. Wedding Cake. -- 117. Rusk. -- 118. Cruller, sometimes called Miracles or Wonders. -- 119. Fruit Cake. -- 120. To make Doughnuts. -- 121. Dough Cake. -- 122. Good common Cake. -- 123. Biscuit. -- 124. Cake. -- 125. Muffins. -- 126. Soft Gingerbread. -- 127. Soft Gingerbread with Fruit. -- 128. Sugar Gingerbread. -- 129. Hard Gingerbread. -- 130. Orange Gingerbread. -- 131. Sponge Cake. -- 132. Composition Cake. -- 133. Whigs, or Wigs.

134. Queen's Cake. -- 135. Another Queen's Cake. -- 136. Shrewsbury Cake. -- 137. Federal Cake. -- 138. Jumbles. -- 139. Pound Cake. -- 140. Minute Cake. -- 141. Thanksgiving Cake. -- 142. Pearlash Cake. -- 143. Cream Cake. -- 144. Mineral Cake. -- 145. Pumpion Pie. -- 146. An Excellent Cake. -- 147. Tunbridge Cake. -- 148. Route drop Cake. -- 149. Clove Cake. -- 150. Common Pancakes. -- 151. Rice Pancakes. -- 152. Fritters. -- 153. Spanish Fritters. -- 154. Baked Custard. -- 155. To make Floating Islands. -- 156. Ice Cream. -- 157. Icing for Cakes. -- 158. Apple Jelly. -- 159. Raspberry Jam. -- 160. Quince. Sweetmeats. -- 161. Heart Cakes. -- 162. Queen's Drops. -- 163. Danbury Cakes. -- 164. Plain Buns. -- 165. Derby, or Short Cakes. -- 166. Jackson Jumbles. -- 167. Cream Cake. -- 168. Jumbles. -- 169. To make Crackers. -- 170. To preserve Beets. Carrots, & -- c. -- 171. Apple Jelly. -- 172. Buckwheat Cakes. -- 173. Rice Snow -- 174. Federal Pancake. -- 175. Tea Cakes. -- 176. Tea Biscuit. -- 177. Butter Biscuit. -- 178. Soft Cakes in little pans. -- 179. A butter Drop. -- 180. To make Bread with grown flour. -- 181. American Citron. -- 182. For preserving Quinces. -- 183. For preserving Quinces in loaf sugar. -- 184. For preserving Strawberries. -- 185. To keep white bullace, pears, plums, or damsons, & -- c. for tarts or pies. -- 186. To make Marmalade. -- 187. To preserve Gooseberries, Damsons or Plums. -- 188. To preserve Peaches. -- 189. To preserve Cherries. -- 190. To preserve Raspberries. -- 191. To preserve Currants. -- 192. To preserve Plums. -- 193. Strawberry Preserve. -- 194. Apple Preserve. -- 195. Damson Preserve. -- 196. A new method of keeping apples fresh and good, through the winter and into summer. -- 197. To preserve bush beans fresh and good until winter. -- 198. To preserve Cucumbers.

199. To preserve Parsley fresh and green, to garnish viands in the winter. -- 200. To keep damsons. -- 201. Currant Jelly. -- 202. To preserve plums and cherries, six months or a year, retaining all that bloom and agreeable flavour, during the whole of that period, of which they are possessed token taken from the tree. -- 203. Peach Preserve. -- 204. To dry Peaches. -- 205. For brewing Spruce Beer. -- 206. To preserve Eggs from May until May again -- 207. To make Souse. -- 208. To make Coffee. -- 209. A good substitute for cream to put in Coffee. -- 210. To burn Coffee. -- 211. To try hard. -- 212. To keep clear of Bedbugs. -- 213. To make yeast cakes for yeast. -- 214. To keep Cheese in the winter. -- 215. To preserve Butter. -- 216. To preserve Soapgrease. -- 217. To make Boiled Soap. -- 218. Cold Soap. -- 219. To put up a Leech, say a large tierce. -- 220. Barley Water. -- 221. Gruel -- 222. Prepared Arrow Root for sickness. -- 223. White Wine Whey. -- 224. Balm, Mint, and other Teas. -- 225. Beef Tea. -- 226. Veal Tea, -- 227. Chicken Tea, -- 228. Toast and Water, -- 229. To preserve Grapes and other delicate fruits. -- 230. Proper place for preserving Roots and Fruit. -- 231. To keep Onions and oilier Bulbous roots. -- 232. To preserve Cabbages, Lettuce, and other similar plants. -- 233. For preserving Fruit. -- 234. To take grease, spots out of clothes. -- 235. Drying and preserving Flowers and Plants. -- 236. Preserving Potatoes. -- 237. Preservative against Insects and Blight. -- 238. Extracting Grease. -- 239. Preparing Coffee. -- 240. Washing cottons and linen. -- 241. New method of making Jelly. -- 242. Yest. -- 243. A good bread. -- 244. Cottage Beer. -- 245. Foul air in Wells. -- 246. To wash printed Calicoes. -- 247. To prevent Moths. -- 248. To prevent disagreeable smells in sinks, & -- c. -- 249. To make Sticking Paste.

250. To transplant trees. -- 251. To clean and renew the appearance of painted wood work. -- 252. To kill grass that springs up in seams of flagging or gravel walks. -- 253. To make a whitewash that will preserve its whiteness and not rub off. -- 254. The only sure way to stop the blaze of a female's dress when accidentally caught on fire. -- 255. To remove spots or stains from linen or cotton. -- 256. To remove glass stopples when fast. -- 257. To prevent wooden ware from cracking. -- 258. To sweeten musty tubs or casks. -- 259. To preserve Parsnips, Carrots, and Beets all the winter. -- 260. To take mildew out of linen. -- 261. Necessity of taking off superfluous suckers from shrubs. -- 262. Eggs. to keep -- 263. Another manner of preserving Eggs perfectly fresh, for twelve months. -- 264. To wash Woollen so as not to shrink or full. -- 265. Yests. -- 266. To expel nameless intruders from children's heads. -- 267. To wash white Marino Shawls. -- 268. To manage Feather Beds. -- 269. To clean Brass. -- 270. To preserve furs from Moths. -- 271. Dried Beef. -- 272. To keep Hams in the summer. -- 273. Observations on Puddings and Pies. -- 274. An excellent Ketchup which will keep good more than twenty years. -- 275. To die Cotton Yarn of a deep blue. -- 276. Butch Beef. -- 277. A cheap and excellent Custard. -- 278. Curious and simple manner of keeping Apricots, Peaches, Plums, & -- c. fresh all the year. -- 279. Art of Dying, or staining leather Gloves, to resemble the beautiful York Tan, Limerick dye, & -- c. -- 280. Cheap and excellent Blue for Ceilings, & -- c. -- 281. Ready mode of mending cracks in Stoves, Pipes, and Iron Ovens. -- 282. Dairy secret for increasing the quantity of Cream. -- 283. Tincture for the Teeth and Gums. -- 284. An admirable beverage for a weak Constitution.

285. French method of purifying rancid or tainted Butter.