The Art of Cookery Made Easy and Refined

249 --------- red cabbage 250 --------- currants 251 --------- barberries ib. Sour crout 252 Peas pudding, to be eaten with boiled pork 253 Currie, or pepper water 254 Grills and sauce, which are generally eaten after dinner 255 Salmé of woodcocks 256 To make a haggess ib. French black puddings 257 Milk punch 258 Plum pottage 259 Candied orange or lemon peels 260 Lemonade or orangeade 261 Poivrade sauce for game, Maintenon cutlets, &c. 261 Lobster sauce for fish 262 Oyster sauce for fish 263 Shrimp sauce for fish 264 Dutch sauce for fish ib. Anchovie sauce for fish 265 Observations in respect of fish sauces, &c. ib. Apple sauce, for pork, geese, &c. 267 Green sauce for ducklings or green geese 268 Fennel sauce for mackarel ib. Bread sauce, for turkies, game, &c. 269 Melted butter ib. To make melon citron 270 Rusks, or tops and bottoms 271 Wafers ib. Cracknels 272 To bake pears 273 To clarify sugar ib. Syrup of cloves, &c. 274 ----- golden pippins 275 ----- capillaire 276 Flowers in sugar ib. Syrup of roses 277 To preserve cucumbers ib. ----------- currants 278 ----------- barberries 279 Gooseberry fool 280 Sago 281 Oatmeal pottage, or gruel ib. To bottle gooseberries, &c. for tarts 282 ----------------------- another way 283 Small cakes ib. Diet bread cake 284 Sponge biscuits ib. Common seed cake 285 Cinnamon cakes ib. To make red colouring for pippin paste, &c. for garnishing twelfth cakes 286 Twelfth cakes ib. Bristol cakes 287 Hyde park corner cakes 288 Good gingerbread nuts ib. Bride cake 289 Rice cakes 290 Bath cakes 291 Pancakes ib. Shrewsbury cakes 292 Portugal cakes, or heart cakes 293 Macaroons ib. Mirangles 294 Ratafias 295 Lemon puffs ib. Chantilly basket 296 Green codlins, frosted with sugar 297 Pound cake ib. Yest cake 298 Rich plum cake 299 Dried cherries 300 Pippins with rice 301 To make English bread ib. French bread 302 Pulpton of apples 303 A sweet omlet of eggs 304 To keep cucumbers for winter use for sauces ib. To preserve mushrooms for sauces 305 Pullet roasted with batter ib.