Intro -- Title Page -- CONTENTS -- PRACTICAL COOKERY. -- 1. Meat -- 2. Roast Beef -- 3. Beef Steak -- 4. Alamode Beef -- 5. Beef Liver -- 6. To Corn Beef -- 7. Mutton -- 8. Veal -- 9. Veal Cutlets -- 10. Calf's Head -- 11. Collops -- 12. Plaw -- 13. A Fillet of Veal -- 14. Lamb -- 15. Shoulder of Lamb Grilled -- 16. Lamb's Fry -- 17. Turkey -- 18. Goose -- 19. Chickens -- 20. Fricassee Chickens -- 21. Pigeons -- 22. Ducks -- 23. Baked Pig -- 24. Pressed Head -- 25. Souse -- 26. Tripe -- 27. Ham -- 28. Tongues -- 29. Curries -- 30. Curry Powder -- 31. Chicken Pie -- 32. Beef and Mutton Pie -- 33. Chicken and Veal Pot Pie -- 34. To Frizzle Beef -- 35. Warmed over Meats -- 36. A Ragout of cold Veal -- 37. Drawn Butter -- 38. Burnt Butler -- 39. Roast Meat Gravy -- 40. Sauce for cold Meat Fish or Salad -- 41. Wine Sauce for Veni son or Mutton -- 42. Rice Sauce -- 43. Oyster Sauce -- 44. Liver Sauce for Fish -- 45. Lobster Sauce -- 46. Chicken Salad -- 47. Sauce for Turtle or Calf's Head -- 48. Apple Sauce -- 49. Pudding Sauce -- 50. Tomato Catsup -- 51. Mushroom Catsup -- 52. Essence of Celery -- 53. Soup Herb Spirit -- 54. Veal Soup -- 55. Black Soup -- 56. Calf's Head or mock Turtle Soup -- 57. Chicken or Turkey Soup -- 58. Oyster Soup -- 59. Pea Soup -- 60. To Bake Beans -- 61. Poached Eggs -- 62. To Boil Eggs -- 63. Omelet -- 64. Fresh Fish -- 65. Fresh Cod -- 66. Halibut -- 67. Striped and Sea Bass -- 68. Black Fish -- 69. Shad -- 70. Chowder -- 71. Stuffed and baked Fish -- 72. Salt Cod -- 73. Fish Cakes -- 74. Lobsters and Crabs -- 75. Scollops -- 76. Eels -- 77. Clams -- 78. Stew Oysters -- 79. To Fry Oysters -- 80. Oyster Pancakes -- 81. Oyster Pie -- 82. Scolloped Oysters -- 83. Vegetables.-Potatoes -- 84. Turnips -- 85. Beets -- 86. Parsnips and Carrots -- 87. Onions -- 88. Artichokes -- 89. Squashes -- 90. Cabbage -- 91. Asparagus.

92. Peas -- 93. Beans -- 94. Corn -- 95. Greens -- 96. Salads -- 97. To Stew Mushrooms -- 98. Egg Plant -- 99. Celeriac -- 100. Salsify or Vegetable Oyster -- 101. Tomatoes -- 102. Gumb -- 103. Southern manner of Cooking Rice -- 104. To Pickle Peppers -- 105. Mangoes -- 106. To Pickle Butternuts and Walnuts -- 107. To Pickle Cabbage and Cauliflower -- 108. To Pickle Onions -- 109. To Pickle Artichokes -- 110. To Pickle Cucumbers -- 111. To Pickle Gherkins -- 112. To Pickle Oysters -- 113. To Pickle Mushrooms -- 114. Wheat Bread -- 115. Sponge Bread -- 116. Rye Bread -- 117. Rice Bread -- 118. French Rollsor Twists -- 119. Yeast -- 120. Yeast Cakes -- 121. Biscuit -- 122. Butter Milk Biscuit -- 123. Hard Biscuit -- 124. York Biscuit -- 125. Rice Cakes -- 126. Rice Ruffs -- 127. Buck Wheat Cakes -- 128. Economy Cakes -- 129. Green Corn Cakes -- 130. Corn Cake -- 131. Indian Slap Jacks -- 132. Johnny Cakes -- 133. Hoe Cakes -- 134. Muffins -- 135. Flour Waffles -- 136. Quick Waffles -- 137. Rice Waffles -- 138. Rice Wafers -- 139. Observations respecting Sweet Cakes -- 140. Gingerbread -- 141. Soft Gingerbread -- 142. Ginger Snaps -- 143. Cider Cake -- 144. Cookies -- 145. New Year's Cookies -- 146. Plain Tea Cakes -- 147. Shrewsbury Cake -- 148. Tunbridge Cake -- 149. Jumbles -- 150. Simbals -- 151. Sugar Gingerbread -- 152. Rusk -- 153. Whigs -- 154. Hot Cream Cakes -- 155. Cross Buns -- 156. Nut Cakes -- 157. Crollers -- 158. Molasses Dough Cake -- 159. Sugar Dough Cake -- 160. Measure Cake -- 161. Cup Cake -- 162. French Loaf -- 163. Washington Cake -- 164. Plain Cream Cake -- 165. Rich Cream Cake -- 166. Shelah or quick Loaf Cake -- 167. Loaf Cake -- 168. Rice Cake -- 169. Diet Bread -- 170. Scotch or Lemon Cake -- 171. Pound Cake -- 172. Queen's or heart Cakes -- 173. Jelly Cake -- 174. Raised Queen's Cake -- 175. Sponge Cake.

176. Almond Sponge Cake -- 177. Black or Fruit Cake -- 178. Almond Cheese Cake -- 179. Maccaroons -- 180. Frosting for Cake -- 181. Cocoanut Cakes -- 182. Floating Island -- 183. Whip Syllabub -- 184. Blanc Mange -- 185. Rice flour Blanc mange -- 186. Ice Cream -- 187. Pastry -- 188. Puft Paste or Confectioner's Pastry -- 189. Apple Pie -- 190. Mince Pie -- 191. Peach Pie -- 192. Tart Pie -- 193. Rice Pie -- 194. Rhubarb or Persian Apple Pie -- 195. Cherry and Blackberry Pies -- 196. Grape Pie -- 197. Currant and Goose berry Pies -- 198. Pumpkin Pie -- 199. Carrot Pic -- 200. Potatoe Pie -- 201. Marlborough Pie -- 202. Custard Pie -- 203. A Plain Custard Pie -- 204. Lemon Pie -- 205. Cocoanut Pie -- 206. Small Puffs -- 207. Boiled Custards -- 208. Almond Custards -- 209. Cold Custard or Rennet Pudding -- 210. Custard Pudding -- 211. Boiled Bread Pudding -- 212. A Plain Baked Bread Pudding -- 213. A Rich Bread Pudding -- 214. Flour Pudding -- 215. A Plain Rice Pudding -- 216. A Rich Rice Pudding -- 217. Rice Snow Balls -- 218. Baked Indian Pudding -- 219. Boiled Indian Pudding -- 220. Corn Pudding -- 221. Hasty Pudding -- 222. Fruit Pudding -- 223. Fritters -- 224. Apple Dumplings -- 225. Orange Pudding -- 226. Bird's Nest Pudding -- 227. Apple Custard Pudding -- 228. English Plum Pudding -- 229. Transparent Pudding -- 230. Lemon Syrup -- 231. Orange Syrup -- 232. Blackberry Syrup -- 233. Clarified Syrup for Sweet Meats -- 234. To Preserve Quinces -- 235. Quince Marmalade -- 236. To Preserve Pears -- 237. To Preserve Peaches -- 238. To Preserve Currants -- 239. To Preserve Barberries -- 240. To Preserve Ginger -- 241. To Preserve Apples -- 242. To Preserve Cymbelines or Mock Citron -- 243. To Preserve "Watermelon Rinds -- 244. To Preserve Cherries -- 245. To Preserve Muskmelons -- 246. To Preserve Pine Apples -- 247. To Preserve Pumpkins.

248. To Preserve Gages -- 249. To Preserve Strawberries -- 250. Blackberry and Raspberry Jam -- 251. Strawberry, Blackberry and Raspberry Jelly -- 252. Cranberry, Grape and Currant Jelly -- 253. Quince Jelly -- 254. Apple Jelly -- 255. Lemon Jelly -- 256. Calf's Foot Jelly -- 257. Coffee -- 258. To make Tea -- 259. Chocolate -- 260. Hop Beer -- 261. Spruce Beer -- 262. Spring Beer -- 263. Ginger Beer -- 264. A good Family Wine -- 265. Currant Wine -- 266. Raspberry Shrub -- 267. Noyeau -- 268. Spring Fruit Sherbet -- 269. Grape Wine -- 270. Smallage Cordial -- MISCELLANEOUS RECEIPTS AND OBSERVATIONS USEFUL TO YOUNG HOUSEKEEPERS. -- 1. To make Essence of Lemon -- 2. Essence of Ginger -- 3. Rose Water -- 4. Spice Brandy -- 5. Barley Water -- 6. Water Gruel -- 7. Wine Whey -- 8. Stomachic Tincture -- 9. Beef Tea -- 10. Carrageen or Irish Moss -- 11. Moss Blanc Mange -- 12. Elderberry Syrup -- 13. New Bread and Cake from old and rnsked bread -- 14. To Preserve Cheese from Insects and Mould -- 15. To keep vegetables and herbs -- 16. To Preserve various kinds of Fruit over winter -- 17. To extract Essences from various kinds of Flowers -- 18. Indelible Ink for marking linen -- 19. Perfume Bags -- 20. Lip Salve -- 21. Bread Seals -- 22. To Loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight -- 23. Cement for broken China, Glass and Earthenware -- 24. Japanese Cement or Rice Glue -- 25. Cement for Alabaster -- 26. To extract fruit Stains -- 27. To extract Spots of paint from Silk, Woolen and Cotton Goods -- 28. To remove black stains on Scarlet Merinos or Broadcloths -- 29. To remove grease spots from Paper, Silk or Woolen -- 30. To extract stains from white Cotton goods and Colored Silks -- 31. Rules for washing Calicoes -- 32. Rules for washing Silks -- 33. Rules for washing woolens -- 34. Rules for washing white Cotton Clothes.

35. To clean silk and wool en Shawls -- 36. To clean Silk Stockings -- 37. To clean Carpets -- 38. To clean feather Beds and Mattresses -- 39. To clean Light Kid Gloves -- 40. To remove Ink or grease spots from Floors -- 41. To clean Mahogany and Marble Furniture -- 42. To clean stone hearths and stoves -- 43. To clean Brass -- 44. To cleanse Vials and Pie Plates -- 45. Cautions Relative to Brass and Copper -- 46. To keep Pickles and Sweet Meats -- 47. Starch -- 48. To temper new Ovens and Iron Ware -- 49. To temper Earthen Ware -- 50. Preservatives against the ravages of Moths -- 51. To drive away various kinds of household vermin -- 52. To keep Meat in hot Weather -- 53. To Prevent polished Cutlery from rusting -- 54. To melt Fat for Shortening -- 55. To preserve Eggs fresh a year -- 56. To preserve Cream for long Voyages -- 57. Substitute for Milk and Cream in Tea or Coffee -- 58. To Cure Butter -- 59. To make salt Butter fresh -- 60. To take rankness from a small quantity of butter -- 61. Windsor Soap -- 62. To make Bayberry or Myrtle Soap -- 63. Cold Soap.