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

Snipes, to truss, 87—353 Snowballs, rice, 129—633 Snow for pancakes, 123 Soap for chapped hands, HG— 7S3 Soda cake, 133—659 Boles, boiled, 44—78 filleted, 41—77 fried, 44—79 Soullle, Milan, 126—614 omelet, 126—615 pudding, 122—589 Soupe et bouilli, 62—laj carrot, 66—151 a rery cheap, 62—126 clear stock for, 60—118 to colour, 49 common carrot, 66—151 conger eel, 67—157 cottage, baked, 62—127 economical white, 64—140 fravy, 62-130 are, 66—146 Jardiniere, 67—155 Julienne, 67—156 Liebig, 65—144 macaroni, 66—142 to make, 49 nourishing, 143—724 onion, brown, 66—152 ox head, 54—137 01 tail, 64—138 Palestine, 57—154 pea, 66—148 green pea, 66—147 green pea, 66—149 winter pea, 56—150 poor man’s, 62—128 potato, 56—153 tapioca, 65—143 cheap white, 54—139 Wrexham, 55—141 young fisherman’s, 68—158 Sour milk for cakes, 133 Sparrow pie, 97—413 Spatchcock, 92—386, 387 Spinach, to boil, 102—447 Spongecake pudding, 122—588 cheap, 122—587 Sprats, 43—76 preserved like anchovies, 100—485 Spongecake, 133—653 Steel, to take rust out of, 145— 74 ‘ Stockpot, genera], 60—119 Stock, bone, 51—122 cheap, 61—121 medium, 61—120 to clarify, 61— 123 Store-room, the, 9 Store sauces, 63 Strawberry jam, 137-682 and currant pudding, 122— 583 Stuffings, 62 sage and onion, 62-~i93 fluet, to keep, 10 and milk, 145—736 pudding, 122—590 Superior elder wine, 141—700 Sweetbreads, roast, 91-381 stowed, 91—380 Swiss pudding, 122—586 Syllabub, 128—613 Syrups, 141 Sydenham cake, 136—670 Table polish, 140-747 Tallow caudles, 9 Tapioca, 122—591 soup, 56—143 Tarts— aiiple, plain, 109—496 clierry, 109—493 cranberry, 109—494 currant, 109—491 damson, 110—498 gooseberry, 109—493 Jersey wonders, 110—505 lemon puffs, 110—504 meringue, 110—499 mince pies, 110—500 red currant, 110—491 i-hubarb, 110—495 Tartlets, 110—503 orange, 110—503 Target oi lamb, 72—256 Tea, to make, 30 cakes or loaves, 34—18 Teal, 89—368 Tench, fried, 43—70 Tipsy cake, 130—639 Toad in a hole, 90—375 Toast, 31 buttered 6—32 Toasted cheese, 132—649 muffins, 32—7 To bake biscuits, 132 cakes, 132 To beat cakes, 132 eggs, 132 To know when eggs are enough beaten, 133 To blanch almonds, 132 To bone a turkey, 22 To cement broken china, 145— 742 To clean chimney pieces, 145— 738 To clean glazed chintz, 145—745 To clean paper hangings, 145— 744 To clean polished grates, 145— 739 To clean a silk dress, 146—749 To make buns, 135—672 To make tough meat tender, 64 —204 To pickle French beans,140—702 gherkins, 140—704 onions, 140—703 mushrooms, 140—701 red cabbage, 141—705 To remove paint stains from ^lass, 146—746 Totake rust out of steel,145—741 To take stains out of marble, 145 —740 'fo wash coloured prints, 140— 748 J.O wash silks, 146—748 'Tomato sauce, mutton cutlets with, 70—244 Tonic drink, Ivt—733 Tongues, pig’s, 79—301 Tongues, ox, 107—477 Yorkshire fashion,107—47S Tooth powder, 146—754 Trifle cake, 130—637 rich, 130—638 Tripe, 68-229 roasted, 68—230 Trotters, 72—253 To try if a cake is done enough, 132 Trout, boiied, 42—67 Turbot, to boii, 39—47 twioe-iaid, 39—48 to choose, 8 Turkey, to boii, 82—315 to choose, 8 to truss and roast, 81—314 Turnips, boiled, 103—448 TTSEFUL EECEIPTS, 145 U castor oil pomade, 146—751 chimney pieces, to clean, 146 —738 china, to cement, 145—742 chintz, to clean, 146—746 coloured prints, to wash, 146—748 cold cream, 146—753 grates, steel, to clean, 145— 739 lavender water, 146—755 marble, to clean, 145—740 odor delectabilis, 146—756 paint, to remove from glass, 146—746 from wood, 145—743 paper, to clean, 145—744 rust, to remove, 146—741 silk dress,to clean, 146—749 to wash, 146—748 soap for chapped hands, 146—753 table polish, 146—747 tooth powder, 146—754 wash for hair, 146—750 winter soap, 146—753 VEAL, breast, to roast, 75— 273 calf’s brains and tongue, 75 —370 head, boiled, 75—269 hashed,75—271 veal, 74 calf’s head, 74 to choose, 3 cutlets, 76—278 to roast a fillet of, 74—367 fricandeau of, 74—268 knuckle, boiled, 76—376 stewed, 76—273 loin of, roast, 76—273 moulded, 98—419 patties, 98—418 shoulder, roast, 75—274 stewed, with vegetables, 76 —377 Vegetables, 100 artichokes, to boil, 101—439 Jerusalem, 101—440 asparagus, to boil, 101—441