Pork, parts in 107 INDEX. 649 CUTTING UP AND CURING iMliJATS— (Coiitiuued). Rennet, to prepare 173 Sausages, to make 173, 174 Smoking meat 171 Suet 175 Tallow, to clarify 175 Tongues, to cure 172, 173 Tripe, to clean 173 Veal, parts in IGC. Venison, to cut up 109 MILK, BUTTER AND CHEESE 192 to 202 Butter 193 to 197 Anchovy 291 Clarified or ghee 194 'Mustard 291 Fats, a word about 195 Rancid 19G ■Substitutes for 194, 195 To cream 317 To keep hard 197 To keep sweet 193 To make quickly 193 To salt 194 Various butters 99, 100 Washing of 194 Butterine 194 Oleomargarine 194 Cheese 197 to 202 And macaroni 200 Boiled 199 ■Cottage 199 Cheese crackers 202 Cream 199 Derronshire cream 199 Cheese fondue 200 Fritters 199 Home scallop 200 Italian curds 200 Mode of serving 198 'Parmesan 198 Polpetti 200 Potted 201 Smear case 201 'Straws 201 Rennet for 198 Welsh rarebit 201 With potatoes 243 With rice 248 With toast 201 Milk 192 to 193 Buttermilk 193 Cream, substitute for 317 Canned or condensed 192 Solidified 1{>- Sour 193 Sugar of 19- PASTRY— PIES. SHORTCAKES, TARTS 295 to 314 Pastry 295 to 314 Baking tins for pastry 298 PASTRY— (Continued). L utter for pastry 297 Cornmeul for pastry 300 Doroo 300 Flour ior pastry 295 Gilding 300 Meringue 300 Method of making paste 295 Oven, the 298 Paste, 4 recipes for making 301 Principles involved in making. . .299 The two ci-usts 298 To prevent juice from running out 209 Pies, crust for, 2 recipes 301 Time to bake 302 Apple, (3 recipes for 302 Apple cobbler 309 Banana 303 Carrot 303 Cherry, 3 recipes 303 Cho-joiate 303 Coeoannt, 2 recipes 3^3, 304 Corn-starch 334 Cream, 4 recipes 304, 305 Currant 305 Custard, 3 recipes 3iJ5, 30G Date 305 Elderberrv 30G Fi^ai 59 Fri^-d ■ 306 Fruit 3;!U Gooseberry 306 Grape 306 Hash 178 Hickory-nut 336 Huckleberry 307 Lemon, 2 recipes 307 Mince, 6 recipes oii7, 308 Orange, 2 recipes 308 Oyster 91 Peach 309 Pear 309 Pineanplo 309 Potato 309 Prune 310 Pumpkin, 2 recipes 310 Raisin 310 Rice 311 Rhubarb 310 (Squash 311 Strawberry 311 Sweet potato 310 Tomato 311 Transparent 311 Vinegar 311 Washington 311 Shortcakes, 10 recipes 313. 314 Tarts 306 Tarts. 7 recipes 312, 313 PICKLES. CAl\?rPS. SOYS, SPICED FRUIT 7:A0 to 549 Catsup. 15 recipes •" !:'. to 548 650 INDEX. PICKLES, CATSUPS, ETC.— (Continued). Pickles 530 to 544 A caution 530 Alum, use of 530 Brine for picliles 531 Coloring pickles 530 Keeping pickles 531 Kettle, the, to use 531 Parboiling 530 Spices 531 The vinegar 530 Sour Pickles 531 to 540 Artichokes 532 Beans 532 Beans, in salt 583 Beets 531 Butternuts 539 Cabbage 532 Carrots 532 Cauliflower 532 Celery . . . ." 532 Cherries 532 Chili sauce 539 Chow chow 540 Cucumbers, G recipes. 533, 5-34, 535 Cucumbers, salted 534 Corn 533 Eggs 531 French pickles 539 Gherkins 534 Jersey pickles 535 Lemons 535 Limes 535 :Martynias 53G Mango r3i), 537 Mixed pickles 530 Mushroom 537 Mustard G37 Nasturtium 537 Onions 538 Ornamental picklos 539 Oysters 53S Parsley 538 Peppers 53S Piccalilli 538 Russia picklos 539 Tomato 538, 539 Turnips 539 Walnuts 539 Sweet Pickles 540 to 544 Method of making 541 Apples 541 Beets 541 ^Blackberries 541 Blueberries 541 Cabbage 541 Cantelope 541 Cauliflower 542 Cherries 542 Citron 544 Crab apples 541 Cucumber 542 PICKLlEiS, CATSUPS, ETC.— (Continued). Sweet pickles, figs 542 Grapes 542 Peaches 543 Pears 543

AI-modernized reading of the original text

Pork, parts in 107 MEATS— (Continued). Rennet, to prepare 173 Sausages, to make 173, 174 Smoking meat 171 Suet 175 Tallow, to clarify 175 Tongues, to cure 172, 173 Tripe, to clean 173 Veal, parts in IGC. Venison, to cut up 109 192 to 202 Butter 193 to 197 Anchovy 291 Clarified or ghee 194 'Mustard 291 Fats, a word about 195 Rancid 19G ■Substitutes for 194, 195 To cream 317 To keep hard 197 To keep sweet 193 To make quickly 193 To salt 194 Various butters 199, 200 Washing of 194 Butterine 194 Oleomargarine 194 Cheese 197 to 202 And macaroni 200 Boiled 199 ■Cottage 199 Cheese crackers 202 Cream 199 Devonshire cream 199 Cheese fondue 200 Fritters 199 Home scallop 200 Italian curds 200 Mode of serving 198 'Parmesan 198 Polpetti 200 Potted 201 Smear case 201 'Straws 201 Rennet for 198 Welsh rarebit 201 With potatoes 243 With rice 248 With toast 201 Milk 192 to 193 Buttermilk 193 Cream, substitute for 317 Canned or condensed 192 Solidified 192 Sour 193 Sugar of milk 192 PASTRY— PIES. SHORTCAKES, TARTS 295 to 314 Pastry 295 to 314 Baking tins for pastry 298 PASTRY— (Continued). L utter for pastry 297 Cornmeul for pastry 300 Doroo 300 Flour ior pastry 295 Gilding 300 Meringue 300 Method of making paste 295 Oven, the 298 Paste, 4 recipes for making 301 Principles involved in making. . .299 The two ci-usts 298 To prevent juice from running out 209 Pies, crust for, 2 recipes 301 Time to bake 302 Apple, (3 recipes for 302 Apple cobbler 309 Banana 303 Carrot 303 Cherry, 3 recipes 303 Chocolate 303 Cocoanut, 2 recipes 303, 304 Corn-starch 304 Cream, 4 recipes 304, 305 Currant 305 Custard, 3 recipes 305, 306 Date 305 Elderberrv 30G Fig 306 Fried 306 Fruit 3;!U Gooseberry 306 Grape 306 Hash 178 Hickory-nut 306 Huckleberry 307 Lemon, 2 recipes 307 Mince, 6 recipes 307, 308 Orange, 2 recipes 308 Oyster 91 Peach 309 Pear 309 Pineanplo 309 Potato 309 Prune 310 Pumpkin, 2 recipes 310 Raisin 310 Rice 311 Rhubarb 310 (Squash 311 Strawberry 311 Sweet potato 310 Tomato 311 Transparent 311 Vinegar 311 Washington 311 Shortcakes, 10 recipes 313. 314 Tarts 306 Tarts. 7 recipes 312, 313 PICKLES. CAl\?rPS. SOYS, SPICED FRUIT 7:A0 to 549 Catsup. 15 recipes •" !:'. to 548 PICKLES, CATSUPS, ETC.— (Continued). Pickles 530 to 544 A caution 530 Alum, use of 530 Brine for picliles 531 Coloring pickles 530 Keeping pickles 531 Kettle, the, to use 531 Parboiling 530 Spices 531 The vinegar 530 Sour Pickles 531 to 540 Artichokes 532 Beans 532 Beans, in salt 583 Beets 531 Butternuts 539 Cabbage 532 Carrots 532 Cauliflower 532 Celery . . . ." 532 Cherries 532 Chili sauce 539 Chow chow 540 Cucumbers, G recipes. 533, 5-34, 535 Cucumbers, salted 534 Corn 533 Eggs 531 French pickles 539 Gherkins 534 Jersey pickles 535 Lemons 535 Limes 535 :Martynias 53G Mango r3i), 537 Mixed pickles 530 Mushroom 537 Mustard G37 Nasturtium 537 Onions 538 Ornamental picklos 539 Oysters 53S Parsley 538 Peppers 53S Piccalilli 538 Russia picklos 539 Tomato 538, 539 Turnips 539 Walnuts 539 Sweet Pickles 540 to 544 Method of making 541 Apples 541 Beets 541 ^Blackberries 541 Blueberries 541 Cabbage 541 Cantelope 541 Cauliflower 542 Cherries 542 Citron 544 Crab apples 541 Cucumber 542 PICKLlEiS, CATSUPS, ETC.— (Continued). Sweet pickles, figs 542 Grapes 542 Peaches 543 Pears 543

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