A Plain Cookery Book for the Working Classes

Bullock's Heart, baked, 39 Bullock's Heart, stuffed, 39 Bubble and Squeak, 46 Burns or Scalds, a Cure for, 98 Cabbage and Bacon, fried, 73 Calf's-feet Jelly, how to make, 85 Camomile Tea, 91 Caudle, how to make, 84 Cheese, Italian, 28 Chicken Broth, 82 Chicken Broth, cheap, 82 Chilblains, a Cure for, 97 Christmas Plum Pudding, 50 Cocky Leeky, 19 Cocoa Nibs, how to prepare, 99 Cod's Head, baked, 63 Coffee, how to make, 98 Cold in the Head, a Cure for, 98 Colds, how to make a cordial for, 94 COOKERY AND DIET FOR THE SICK-ROOM, 81 Cough, a Cure for a hard dry, 95 Cow-heel Broth, 18, 85 Currant Jam, 55 Dandelion Tea, 97 Drink, a cooling, 95 Ducks, baked or roast, 24 Dumplings, Norfolk, 33 Dumplings, Yeast, 33 ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99 Economical Pot Liquor Soup, 14 Eels, stewed, 34 Egg-hot, 78 Eggs and Bacon, fried, 77 Eggs, buttered, 77 Egg Sauce for Roast Fowls, etc., 20 Eggs stewed with Cheese, 78 Eggs with Brown Butter, 77 Elder Wine, how to make, 57 Fish, baked, 63 Fish Curry, how to make a, 48 Fish Pie, 37 Fish, salt, with Parsnips, 62 Fish Soup, 60 Fish Soup, how to make large quantities for distribution to the poor, 101 Fish, to boil, 64 Fish, to fry, 61 French Beans, how to cook, 74 Fruit Pies in general, 52 Gargle, how to make a stringent, 95 Giblet Pie, 37 Gingerbread Nuts, 70 Ginger-pop, 78 Goose, baked, 23 Gooseberry Jam, how to make, 56 Gravy, brown, for Roast Fowls, etc., 20 Ground-rice Milk, how to make, 87 Ground-rice Pudding, 89 Gruel, Brown and Polson, 83 Gruel, how to make, 83 Gruel, how to make with Pearl Barley, 85 Gruel made with Oatmeal, 84 Hams, how to cure, 25 Hams, how to smoke, 26 Hare, jugged, 46 Haricot Beans, a Salad of, 76 Haricot Beans, how to dress, 75, 76 Haricot Beans, white, 75 Hashed Meats, 43 Herrings, red, a dinner of, 61 Hop Tea, 96 Hyssop Tea, a Remedy for Worms, 96 Iceland-moss Jelly, 86,