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

Crust, puff, 95—402 short, 95—400 suet, 95—403 rich short, 108—488 Cucumbers, to dress, 101—462 Currant tart, 109—491 Curries and Indian dishes— ballachony, 93—394 bobotee, 93—393 curry of beef, 93—390 eggs, 91-398 Hindostanee, 93—392 lobster, 91—397 mutton, 92—390 powder, 92—388 rice for, 92—389 veal, 93—391 sansastees, 91—396 Custards, boiled, 125—608 lemon, 125—607 Ciustard puddings— apple, 115-333 boiled, 115—334 for puddings, 115—333 Cutlets ii la Maintenon, 21 lamb, 74—263 Damson cheese, i36— 679 tart, 110—498 Date pudding, 116—340 Devil miiture, 131—646 Digester, 14 Directions for brewing in cot- tages, 142—713 Dress, silk, to clean, 146—749 Dripping, 10 to clarify, 94—399 Drink, tonic, 144—732 Duck, to roast, 83—322 to stew, 83—323 to truss, 83—321 wild, to roast, 83—336 to truss, 88—333 Dumplings, apple, baked, 112— 312 boiled, 112—311 hard, 123—396 JlAES, PIGS’, 36-35 Economy of fuel, 19 Economical way of making gravy, 20 Eels, to choose, 8 baked, 44—81 boiled, 44—82 conger, soup, 57—137 fried, 44—83 spitchcocked, 44—80 Eggs a la bonne femme, 35— 26 and baeon, 35-23 balls, 62—193 to beat, 132 to boil, 35—23 buttered, 36—30 to choose, 8 flip, 142—71S to preserve, 10 to poach, 35—24 Eggs, toast, 36-30 wine, 141—734 sauce, 53—160 Elderberry soy, 64—203 wine, 141—706 English spatchcock, 92—386 Escape of gases from meat pics, 94 I7ADGE, 35—21 Fennel sauce, 58—161 Fricandeau of veal, 74—268 Fillet of mutton, 69—238 of veal, 74—267 Fig pudding, 116—341 Finnon haddocks, 38—41 Fish, 38 to broil, 39—46 crimped, 39 to choose, 8 to dress, without a kettle, 38 to fry, 39—43 brill, 40—49 cake, 49—117 carp, baked, 42—68 fried, 43—69 cockles, 48—109 to pickle, 48—no cod’s head and shoulders, 41-55 pieked, 41—36 salt, 41—3^ Bounds boiled, 41—39 broiled, 41—60 conger, baked, 45—86 fried, 45—87 stewed, 45—83 crabs, to boil, 47—103 to choose, 47—102 Dory, John, 40—30 eels, baked, 44—81 - boiled, 44—83 fried, 44—83 spitchcocked, 44—80 flounders, 43—72 to fry, 43—73 gurnets, baked, 49—116 haddocks, baked, 45—94 boiled, 45—93 broiled, 45—93 hake, baked, 41—61 herrings, to bake, 48—113 to boil, 48—112 fried, 4S—113 red, 48—114 lobsters, to boil, 47—100 to choose, 47—99 to dress, 47—loi mackerel, boiled, 45—92 mullet, red, baked, 42—66 in paper, 42—64 to dress, 42—63 mussels, 48—in oyster fritters, 47—106 oysters, to scallop, 47—104 to stew, 47—103 perch, to boil, 45—88 to fry, 45—89 periwinkles, 48—log pike, to bake, 46—91 to boil, 45—90 plaice, to boil, 43—72 to lUlet, 43—71 Fish, to fry, 43—73 prawns, 49—108 salmon, boiled, 40—31 broiled, 40—33 middle slice, 40—32 pickled, 41—34 scallop flsh, 47—107 shrimps, 43—108 skate, to boil, 40—97 to crimp, 46—96 smelts, 43—74 soles, fried, 43—73 boiled, 44—78 fllleted, 41—77 fried, 44—79 tench, 43—70 trout, 42—67 turbot, boiled, 39—47 twice laid, 39—48 whiting, boiled, 42—63 fried, 42—62 Fisherman’s soup, 58—138 Fbh pies, 95—404 sauces, 69 anchovy,59—168 sauce blonde, 59—167 lobster, 58—164 oyster, 59—163 Flip, 142—712 Flounders, 43—72 Flour, 32 to brown, 69—171 Flummery, rice, 125—606 Folding table napkins, 147 Fondue, 132—648 Food of one person weekly, 1 in season, 11 price of, 1 Fool, gooseberry, 129—632 Forcemeats, 62 oyster, 62—194 for veal or hare, 62—192 For removingpaint from wood, 145—743 Fowls, to blanch, 87—348 to boil, 84—328 to roast, 83—323 to truss, for boiling, 8-4—327 for roasting, 88—334 Fowl and ham, potted, 107—479 Foundation of all jelly, 128— 624 French beans, boiled, 103—449 . pickled, 140—703 Friar’s omelet, 126—616 Fricassee of cold meat, 89—370 Fritters, 123 apple, 124—603 arrowroot, 12-4-6or bread, 124—604 cake, 124—603 orange, 124—603 parsnip, 104—457 Frosted pippins, 129—634 Frying pan, 15, 16 Fun pudding, 116—542 Game, blackcock, to roast, 33-36J to truss, 88—361 grouse, to roast, 88—337 hare, hashed, 86—343 jugged, 88-34»