A Plain Cookery Book for the Working Classes

96 Irish Stew, 60 Isinglass Jelly, how to prepare, 87 Jam Pudding, 51 Jam Tart, 53 Kidney Pudding, 43 Leg of Beef, stewed, 18 Lemonade, how to make, 90 Lentils, 76 Lime-flower Tea, 96 Linseed Tea, 91 Mackerel, soused, 61 Meat Panada for Invalids and Infants, 82 Meat Pie, 37 MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC., 90 Milk, thick for breakfast, 16 Mince-meat, a cheap kind of, 52 Mince-pie, how to make a, 53 Mince-pie Paste, 52 Muscles, or Mussels, stewed, 34 Mustard, how to mix, 81 Mutton Broth, 81 Mutton Chops, or Steaks, 43 Mutton, Shoulder of, boiled, and Onions, 36 Oatmeal Porridge for Six Persons, 16 Omelet, how to make an, 77 Onions, baked or roasted, 74 Onion Soup for Six Persons, 15 Orangeade, or Orange Drink, 90 Ox-cheek Soup, 17 Ox Kidney, stewed, 39 Oysters, stewed, 34 Pancakes for Shrove Tuesday, 54 Parsley Sauce, 64 Parsnips, buttered, 73 Pears, baked, 56 Peas and Bacon, 74 Pea Soup for Six Persons, 15 Pig's Feet, 28 Pig's Fry, 42 Pig's Head, baked, 23 Pig, how to make the most of, after it is killed, 24 Pig's Pluck, how to dispose of, 27 Pig, Sucking, baked, 24 Plum Broth, 79 Plum or Currant Dough Pudding, 50 Plum Porridge, cold, 79 Pork Chops, grilled or boiled, 20 Pork, roast, 45 Potatoes, baked or roasted, 71 Potatoes, baked, mashed, 72 Potatoes, how to boil, 70 Potatoes, how to fry, 71 Potatoes, how to mash, 72 Potatoes, how to steam, 70 Potatoes, how to stew, 72 Potatoes, mashed with Ling, 72 Potato Pie, 38 Potato Pudding, 32 Potato Soup for Six Persons, 14 Prunes, or Pruens, stewed, 79 Pudding, baked Suet, 36 Pudding made of small Birds, 22 Pudding, Yorkshire, 35 Pumpkin Porridge, 58 Rabbit Pudding, 38 Raisinet, a Preserve for Winter, 54 Red Cabbages, how to stew, 93 Rhubarb, how to preserve, 56 Rhubarb Pie, 51 Rice and Apples, 31 Rice, curried, 28 Rice Dumplings, 49 Rice Gruel, a Remedy for Relaxed Bowels, 84 Rice-milk for Six Persons, 59 Rice Pudding, a Ground, 29 Rice Pudding, a Plain, 29 Rice,