Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.

Boiled spinach, 102— whiting, 42—63 Bologna sausages, 80—308 Boning, 22 Boned leg of mutton, 09—234 Bono stock, 51—122 Boning a turkey, 22 Bouilb, 62—laj Braising, 23 I pan, 13 Brawn, 35—27 Bread, 32 brown, 34—16 Crilters, 124—604 jelly, 142—716 to knead, 33—10 to make, 33—it to make with milk, 33—12 German yeast, 34—13 how to put potatoes in, 34 —14 with potatoes, 34—15 and butter pudding, 113— 520 pudding, 113—Jig cheap, 113—521 rice, 34—17 sauce, 60—1178 Breakfast cakes, 34—20 rolls, 3 4—19 table, how to lay the, 30 Breast of mutton, 70—243 Teal, to roast, 75—273 Brewing in cottages, 142—713 Bright polished grates, to clean, 145—739 Brill, in season, 40 to boil, 40—49 Broad beans, 103—4S0 Brocoli, to boil, 102—443 Broiled mushrooms, 37—39 Broken china, to cement, 143— 742 Broth, chicken, 142—717 mutton, 54—136 strong, 143—719 Brown bread biscuits, 136—674 Browned potatoes, 101—435 onion soup, 26—152 Brussels sprouts, to boil, 102— 445 Bubble and squeak, 67—224 Bnns, 135—672 Buteber’s weights, 73 Butter, to keep, 10 to melt, 58—ijg CABBAGES, to boil, IO2-444 with forcemeat, 102—446 Cabinet pudding, 11-4—528 plain, 114—527 sauce, 114—529 Cake, tipsy, 130—639 trifle, 130—637 Cakes, Canadian, 134—665 icing for, 133—652 Josephine, 133—655 lemon, 133—658 light, 133-659 plain, 134—660 plum, 134—662 plain shortbread, 134—661 rich plum, 134—663 Cakes, rr_oi.t, 134—664 rice, i33—654 rock,136—671 Sally lunn, 136—673 seed, 133—656 soda, 133—659 sponge, 133—653 Sydenham, 135—670 Cake of cold fish, 49—117 Cake, veal, 98—419 CalTs feet, 143—720 jelly, 128—625 heart, 91—379 liver and bacon, 76—279 Canadian cakes, 134—665 Carp, baked, 42—68 fried, 43—69 Carrots, to boil, 101—437 mashed, 101—438 soup, 66—151 Cranberry tart, 109—494 Carving fish— cod’s head, 29 mackerel, 30 middle cut of salmon, 29 pike, 30 salmon, 29 turbot, 29 whiting, 30 Carving meat— beef, aitchbone of, 23 ribs of, 23 sirloin of, 24 mutton, haunch of, 26 leg of, 25 loin of, 26 neck of, 26 saddle of, 26 scrag of, 26 shoulder of, 25 fore-quarter of lamb, 26 breast of veal, 24 fillet of veal, 24 loin of veal, 24 neck of veal, 24 shoulder of veal, 25 haunch of venison, 26 kid, 26 pork, ham, 27 P’K. 27 tongue, 27 Carving poultry— fowls, boiled and roast, 28 goose, 28 larks, 29 landrail, 29 hare, 29 partridges, 29 pheasants, 29 pigeons, 29 quads, 29 rabbit, boded and roast, 27 turkey, boiled, 28 roast, 27 Cassel pudding, 116—536 Castor oil pomade, 146—751 Cauliflowers, 102—442 Celery, to dress, 104—462 to servo, 104—460 stewed, 104—461 Champagne, mock, 141—708 ' Chan tidy basket, 127—623 Chroped hards, soap for, 146— 753 Charlotte de pommes, 130 — 636 Charcoal, use of, 8 Cheesecakes, 131—O43 curd for, 131—642 lemon, 131—644 Cheshire pie, 96—409 Cheese, damson, 136—679 toasted, 132—649 Cherries, to bottle, 139—6g5 to preserve, 139—694 Cherry pudding, 116—53’' tart, 109—492 Chestnut sauce, 60—180 Chicken broth, 142—717 pie, 9O—410 to boil, 84—328 to roast, 83—325 China, to cement, 145—742 Chine, to boil, 77—284 to roast, 77—283 Chimney pieces, to clean, 146— 738 Chintz, to clean, 145—745 Chocolate, 31—3 Chloride of soda, to restore fish, 8 Christmas pudding, 119—564 Cinders, 19 Cocoa-nut pudding, 115—532 nibs, 31—4 Cockles, 48—109 Cock aleekie, 63—131 Cod’s head, &c., 41—55 sounds, boiled, 41—59 broiled, 41—60 pickled, 41—56 salt, 41—57 Cofi'ee, 9 exceUent, 30 to roast, 30 Cold cream, 146—752 Collaring, 106 Collared beef, 108—484 College pudding, 115—530 Coloured prints, to wash, 146— 748 Common seed cake, 133—656 Conger, baked, 45—86 boiled, 44—84 fried, 45—87 stewed, 46—85 eel pie, 95—405 eel soup, 67—157 Cookery for the sick, 142 Cottage soup, 62—127 Cow-beel jelly, 128—626 Cowslip wine, 141—707 Crabs, to boil, 47—103 to choose, 47—102 to dress, 47—103 mock, 132 Creams, coffee, 127—619 lemon, 127—620 without cream, 127—621 raspberry, 127—622 stone, 127—617 velvet, 127—618 Crimped skate, 46—96 Crumpets, 32—8 Crust, plain, 95—401