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

Lamb, leg of, boiled, 73—261 Icpof, roast, 73—257 loin of, roast, 73—259 pluck, 73—263 quarter, boned, 72—255 sadclld of, 73—260 shoulder, 73—258 target of, 78—256 Lark pie, 97—413 Larding, 22 Lard, to melt, 79—297 Lavender bags, 10 water, 146—755 Leg of mutton, to boil, 70—241 boned, 69—234 roasted, 69—233 of pork, to boil, 78—294 to roast, 117—285 old fashioned way ,79—286 Loin of mutton, roasted, 69—236 rolled, 69—237 of pork,78—287 Lemon biscuits, 136—675 cake, 133—658 puffs, 110—504 suet pudding, 117—552 to keep—see Storeroom Lemonade, 142—710 Lettuce stalks, to preserve, 138 —687 Liebig soup, 65—144 Light cake, 133—657 Liver a la mode, 91—382 calf's, and bacon, 76—279 List of vegetables and their sea- son for pickling, 139—698 Loaf sugar, 9 Lobsters, to choose, 47 patties, 98—417 potted, 107—483 to dress, 47—loi salad, 106—471 sauce, 68—164 London syllabub, 126—613 Louisa’s, Aunt, pudding, 117— SS3 MAB’8 (QUEEN) PUD- DING, 117-554 Macaroni, 131—645 soup, 65—143 Mackerel, boiled, 46—93 carving, 30 Made dishes, 89 beef rissoles, 90—377 boiled calf s feet, 91—383 calf’s heart, 91—379 feet, 91—383 liver a la mode, 91—382 fricassee of cold meat, 89— 370 fritters, oyster, 80-369, 47 106 lamb’s sweetbreads,90—373 minced veal, 90—378 olives, veal, 91—384 oyster fritters, 89—369, 47 —106 ox-tftils, stewed, 89—371 pig's fry, 92—385 i6chaufl'eofsaltbeef,00—373 rissoles, beef, 90—377 anatchcock, English,92—386 Made dishes: 8patchcock,Indian mode & sea fashion, 92—387 sweetbreads, roast, 01—381 stewed, 91—380 toad in a hole, 90—375 Malvern pudding, 117—556 Maitre d hotel sauce, 61—183 Marble, to take stains out of,145 —740 Marmalades— apple, 139—696 orange, 138—693 rhubarb, 137—685 pudding, 117—557 Marrow pudding, 118—559 Mashed potatoes, 100—430 Mayonnaise sauce, 69—169 Meat, how to keep, 8 Meat pies— beef steak, 95—406 Cheshire, 96—409 chicken, 95—404 larks, 97—413 mutton, 96—407 pigeon,97—414 rabbit, 90—411 veal and oyster, 96—448 Meat puddings— beefsteak, 98—420 and kidney, 99—421 mutton, 99—423 suet, 99—426 Melted butter, 68—159 Meringues, 130—640 rice, 131—641 tart, 110—499 Middle slice of salmon, 40—52 Mdk, to keep, 10 and rum, 145—737 Milan souffle, 126—614 Minced beef, 68—227 Mince meat. 111 egg, 111—507 lemon. 111—508 pies, 110—500 Mint sauce, 61—184 Mixture, devil, 131—646 Mock champagne. 111—708 crab, 132—651 Modes of folding table napkins, 147 Montreal pudding, 117—558 Moor game, to choose, 8 Moulded veal, 98—419 Muffin pudding, 118—55S to toast, 32—7 Mullets, 42—66 dressed, 42—65 in paper, 42—64 Mushrooms- broiled, 37—39 to choose, 104—463 to dry, 62—190 dried, to use, 62—igi stewed, 105—464 ketchup, 63—198 Mushrooms with Artichokes, 105 -46s Mustard to, mix, 61—189 Mussels, IS —111 Mutton, 68 breast and green psas, / 6 broth, 51—I ;o 2;3 Mutton, to choose, 6 chons, broiled, 71—247 cutlets, 71—245 a la Maintenon, 71—246 tomato sauce, 70—244 fillet, mode of dressing, 6£ —238 haricot, 71—248 hashed,71—350 haunch, 68—231 kebobbed,70—240 leg, boiled, 70—241 boned, 69—234 roasted, 69—233 loin, roasted, 69—236 rolled, 69—237 neck, roasted, 70—239 stewed 70—242 saddle, roast, 69—232 shoulder, roast, 69—235 Nasturtiums as ca- pers, 63- 201 Neats’ tongues, to cure, 106— 476 Neck of mutton, roasted, 70— 239 stewed, 70—242 of venison, 81—313 Norfolk pudding, 119—561 Nottingham pudding, 119—560 Nourishing soup for invalids, 123-724 QATMEiL PORRIDGE, 31 Odor delectabilis, 143—756 Olives, veal, 91—384 Omelet, 36—31 friar’s, 126—616 soufDd, 126—615 Onions, pickled, 140—603 sauce, 61—181 stewed, 104—459 Oranges filled with jelly, 129— 630 marmalade, 139—693 pudding, 119—562 marmalade pudding, 118— 557 Ovens, 32 for baking pies, 94 Ox cheek, 66—214 head soup, 54—137 tail sonp, 64—138 tails stewed, 89—371 tongue, potted, 107—477 Oyster fritters, 47—106, 89—369 patties, 97—416 plain stewed, 47—105 sauce, 59—165 scalloped, 47—104 PAINT STAINS FROM GLASS, to remove, 146—746 to remove from wood, 145— 743 Pancakes and fritters, 123 batter for, 124—600 common, 123—598 snow, 124—599 Paper hangings, to clean, 115— 744