Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.
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Vegetables, beans, 103—450 French, 103—449 beetroot, 103—452 brocoli, 102—443 Brussels sprouts, 102—445 cabbage, 102—444, 446 red. 111—703 carrots, to boil, 101—437 mashed, 101—438 cauliflowers, 102—442 celery, to serve, 101—460 stewed, 101—461 cucumbers, todress,101—462 onions, pickled, 110—403 stewed, 101—439 parsnips, 101—456 browned, 101—438 potatoes, to bake, 100—432 to boil, 100—428 with their skiua,100—429 to brown, 101—433 dressed, 101—434 fried, 100—433 mashed, 100—430 steamed, 100—427 turnips, 103—448 Vegetables, to choose, 9 list for pickling, 139—69R to keep, 9 Vegetable marrow, 103—433 Vegetable marrow,another way, • I in. 103—454 rissoles, 101—433 Vegetable soups, 65 brown onion, 60—132 common carrot, 60—131 green pea, 66—147, M9 jardiniere, 57—155 Julienne, 67—136 Palestine, 67—134 pea, 66—148 potato, 66—133 winter pea, 56—130 Venison, to hash, 81—313 haunch of, 81—311 neck of, 81—312 pasty, 97—412 Vinegar, lemon, 63—200 to make, 63—202 Very superior elder wine, 141—■ 706 Vols-au-vent, 91 ALNUT KETCHUP, 62— 197 pickled, 140—700 Water cakes, 35—122 Wash for hair, 146—730 Washing silks, to clean,146—748 Watkin’s, Sir,pudding, 123—393 Welsh pudding, 123—392 rabbit, 13'2—630 Wheatears, 87—354 White soup, 64—139 Whiting, boiled, 42-^3 fried, 42—62 Wild duck, to roast, 88—336 to truss, 88—333 Wine, egg 144-734 Wmes and syrups, 141 cowslip, 141—707 elder, 141—706 mock champagne, 141—7:8 whey, 142—711 Winter soap, 146—733 soup, 66-130 Wonders, Jersey, 111—303 Woodcocks, to roast, 87—333 to truss, 87—332 Worcestershire sauce, 63—199 AVrexham soup, 65—141 Wyvern puddings, 114—323 ■VARMOUTH BLOATERS, 1 48—114 Yeast, 33—9 dumplings, 123—394, 393 Yorkshire pudding, 123—397 Young fisherman’s soup, 63— 158 Notice.—The Original Work, of which this is a condensation, is entitled WAKNE’S MODEL COOKERY: Containing Complete Instructions in Household Management, AND KECEIPTS FOB Breakfast Dishes. Bread, Biscuits, &o. Fish and Soup. Sauces and Gravies. Beep, Mutton. Lamb, Venison. Veal, Pork. Poultry and Game. Made Dishes, and Entrees. Meat and Fish Pies, kc. Vegetables. Potting and Collaring. Pastry and Puddings. Creams and .Tellies. Custards, Ices, and Cakes. Preserves and Pickles. Souffles and Omelets. Wines, Drinks, and Ale. Desserts. Butter and Cheese. Relishes. Cookery for the Sick. Bills op Fare. Duties op Servants. Compiled and Edited by MARY JEWRY. Containing 3,000 Receipts, numerous Woodcuts, and 12 pages of Original Illustrations, printed in Colours by Krohheim, embodying nearly Two Hundred distinct Subjects. Price 5s., half-hound, 760 pages.