Samphire, 106.
Strawberries, 106.
Tomato, 107.
for tongue, 154.
Walnut, 107.
Pig, to cure, 138-143.
Pig’s cheek, to cure, 154.
Popcorn, 176.
Pot-pourri, 178.
■Quantities, 37.
“ Quatre epices,” 125.
■Quince jam, 44.
Quince Jelly, 44.
Paste, 44.
Ratafie, 68.
Sambal, 119.
Rahat-la-koum, 172.
Rose petal conserve, 172.
Rowan berries, in brine, 170.
in pickle, 169.
Jelly, 46.
Wine, 84.
Stove, gas or oil, 3, 35.
Salmon, to kipper, 167.
Sambal, cucumber, 119, 120.
quince, 119.
Sausage-making, 14S, 155-157.
Sausages —
an foie gras, 158.
au vin, 158.
Beef, 162.
Bologna, 161.
Chicken and Ham, 159.
German, 160.
Home-made, 157.
Jewish, 162.
Liver (Leberwurst), 159.
Oxford, 157.
to preserve, 158.
smoked Scotch, 162.
Spanish (Chorissa), 160.
Truffled, 157.
Sausage skins, 156.
Sauce qui hi, 121.
sharp, 120.
Worcester, 122.
Smoking cupboard, 146.
Sorrel puree, 18.
Spices, 7.
INDEX.
195
-"Spinach pur£e, 18.
^Spirit, 8.
of curacoa, 72.
of rosolio, 72.
Sprats, to pickle, 167.
'.Storage, 7.
Strawberries to bottle, 28.
Sugar, 6, 34, 37.
overboiled, 36.
•Syrup, 24, 30.
to clarify, 55.
Toffee —
Assafrey, 175.
Chocolate, 176.
Ginger, 176.
Russian, 176.
Tomatoes, to bottle, 16.
conserve, 17.
pur6e, 17.
Tongue, to pickle, 154.
Turnips, to bottle, 14.
Turon bianco, 174.
Utensils, 4, 6, 8, 35, 143.
Vegetables, desiccated, 19, 20.
for pickling, 188.
in season, 184.
Vinegar, 7.
Anchovy, 126.
Apricots, in, 110.
Balls, 136.
Basil, 126.
Burnet, 126.
Capsicum or chilli, 126.
Celery, 127.
Cherries, in, 109.
•Cucumber, 127.
•Curry, 127.
Vinegar (Continued) —
Cyder, 127.
Flower, Carnation, 127.
„ Cowslip, 128.
„ Elderflower, 128.
„ Lavender, 128.
„ Musk Rose, 128.
„ Nasturtium, 128.
,, Orangeflower,128
„ Primrose, 128.
„ Rose, 129.
„ Rosemary, 128.
„ Violet, 129.
Fruit, black currant, 129.
„ red „ 130.
„ in, 109.
„ Gooseberry, 130.
„ Mulberry, 130.
„ Raspberry, 131.
„ Strawberry, 131.
Garlic, 132.
Honey, 132.
Horseradish, 132.
Melons in, 110.
Mint, 133.
Mother of, 135.
Pears in, 111.
Plums in, 111.
Ravigotte, 133.
Shallot, 133.
Spiced, 92, 134, 137.
Tarragon, 134.
Thieves, 137.
Toilet, 136.
White Wine, 135.
Walnuts, in brandy, 31, 32.
to keep, 170.
196
PICKLES AND PRESERVES.
Wax, bottling, 24, 91.
Wine —
Apple, 74.
Birch, 74.
Blackberry, 75.
Celery, 124.
Champagne (mock), 75.
Chilli, 124.
Coltsfoot, 76.
Cowslip, 75.
Currant, 76.
Damson, 77.
Dandelion, 77.
Elderberry, 78.
„ flower, 78.
Garlic, 124.
Wine ( Continued ) —
Ginger, 78.
Gooseberry (white), 79.
Grape, 79.
„ (unfermented), 80 _
Horseradish, 82, 124.
Orange, 80.
Parsnip, 82.
Primrose, 82.
Raisin, 83.
Red, 73.
Rhubarb, 83.
Rowan, 84.
Shallot, 124:
Whiteheart cherry, 84.
.
'
Tlje Series will consist of tlje following
SOUPS.
ICES.
PICKLES AND PRESERVES.
ENTREES.
MEAT AND GAME.
SWEETS — Part I.
„ Part II.
SAVOURIES AND BREAKFAST DISHES.
VEGETABLES.
Page 94
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Samphire, 106. Strawberries, 106. Tomato, 107. for tongue, 154.
Walnut, 107.
Pig, to cure, 138-143.
Pig’s cheek, to cure, 154. Popcorn, 176.
Pot-pourri, 178.
■Quantities, 37.
“ Quatre epices,” 125.
■Quince jam, 44.
Quince Jelly, 44.
Paste, 44.
Ratafie, 68.
Sambal, 119. Rahat-la-koum, 172.
Rose petal conserve, 172. Rowan berries, in brine, 170. in pickle, 169.
Jelly, 46.
Wine, 84.
Stove, gas or oil, 3, 35. Salmon, to kipper, 167. Sambal, cucumber, 119, 120.
Quince, 119.
Sausage-making, 14S, 155-157. Sausages —
au foie gras, 158.
au vin, 158.
Beef, 162.
Bologna, 161.
Chicken and Ham, 159. German, 160.
Home-made, 157.
Jewish, 162.
Liver (Leberwurst), 159. Oxford, 157. to preserve, 158. smoked Scotch, 162. Spanish (Chorissa), 160. Truffled, 157.
Sausage skins, 156.
Sauce qui hi, 121. sharp, 120.
Worcester, 122.
Smoking cupboard, 146.
Sorrel puree, 18.
Spices, 7.
-"Spinach pur£e, 18.
^Spirit, 8.
of curacoa, 72. of rosolio, 72.
Sprats, to pickle, 167. '.Storage, 7.
Strawberries to bottle, 28. Sugar, 6, 34, 37.
overboiled, 36.
•Syrup, 24, 30.
to clarify, 55.
Toffee —
Assafrey, 175.
Chocolate, 176.
Ginger, 176.
Russian, 176.
Tomatoes, to bottle, 16. conserve, 17. pur6e, 17.
Tongue, to pickle, 154. Turnips, to bottle, 14.
Turron bianco, 174.
Utensils, 4, 6, 8, 35, 143. Vegetables, desiccated, 19, 20. for pickling, 188. in season, 184.
Vinegar, 7.
Anchovy, 126.
Apricots, in, 110.
Balls, 136.
Basil, 126.
Burnet, 126.
Capsicum or chilli, 126. Celery, 127.
Cherries, in, 109. •Cucumber, 127.
•Curry, 127.
Vinegar (Continued) — Cyder, 127.
Flower, Carnation, 127.
„ Cowslip, 128.
„ Elderflower, 128.
„ Lavender, 128.
„ Musk Rose, 128.
„ Nasturtium, 128.
,, Orangeflower,128 „ Primrose, 128.
„ Rose, 129.
„ Rosemary, 128.
„ Violet, 129.
Fruit, black currant, 129. „ red „ 130.
„ in, 109.
„ Gooseberry, 130.
„ Mulberry, 130.
„ Raspberry, 131.
„ Strawberry, 131. Garlic, 132.
Honey, 132.
Horseradish, 132.
Melons in, 110.
Mint, 133.
Mother of, 135.
Pears in, 111.
Plums in, 111.
Ravigotte, 133.
Shallot, 133.
Spiced, 92, 134, 137. Tarragon, 134.
Thieves, 137.
Toilet, 136.
White Wine, 135. Walnuts, in brandy, 31, 32. to keep, 170.
Wax, bottling, 24, 91.
Wine —
Apple, 74.
Birch, 74.
Blackberry, 75.
Celery, 124.
Champagne (mock), 75. Chilli, 124.
Coltsfoot, 76.
Cowslip, 75.
Currant, 76.
Damson, 77.
Dandelion, 77. Elderberry, 78.
„ flower, 78. Garlic, 124.
Wine ( Continued ) —
Ginger, 78.
Gooseberry (white), 79. Grape, 79.
„ (unfermented), 80 _ Horseradish, 82, 124. Orange, 80.
Parsnip, 82.
Primrose, 82.
Raisin, 83.
Red, 73.
Rhubarb, 83.
Rowan, 84.
Shallot, 124:
Whiteheart cherry, 84.
.
'
The Series will consist of the following
SOUPS.
ICES.
ENTREES.
MEAT AND GAME.
SWEETS — Part I.
„ Part II.
SAVOURIES AND BREAKFAST DISHES. VEGETABLES.