1903 The still-room by C. Roundell

Index

Lemon' cordial, iii, 114 Lemonade, 121 Long drink, 121

Pickling bean pods, 38 „ beetroot, 38 „ cabbage, 34 „ cauliflower, 38 „ damsons, 38 „ fish, 31 „ gherkins, 36 „ meat, 23-30 „ mushrooms, 38 „

Macedoine of Fruit, 130 Markham,Gervase,on thevertues of a compleate woman, 6 Marmalade, crab-apple, 52 „ orange, 50, 51 „ quince, 51 Mead, 87-89 Meat, pickling, 23-30 „ to pot, 30 Medlars, storing of, 61 Merissah, 87 Metheglin, 87-89 Milk, 9-15 „ punch, 123

nasturtium seeds, 37

onions, 38 peaches, 38 pears, 38 plums,^ 37 samphire, 37 shallots, 34

„ „ „ „

„

tomatoes, 36, 37 vegetables, 33-39

„ „ „

Mint julep, 122 Mulled ale, 122 „ claret, 123 Mushroom catsup, 45 Mustard, 40 „ aromatic, 42 „ Dusseldorf, 42 „ Frankfort, 42 „ French, 41 „ Jesuits', 42 „ spiced, 41 „

walnuts, 36 Picnic, refreshments at, 128-136 Pigs' cheeks, to cure, 28 Polish, for furniture, etc., 149 Potting fish, 30 „ meat, 30 „ shrimps, 31 Pot-pourri, 145

Preserves, 48-56 Punch, 123, 124 Purl, 124

with horseradish, 40

Raspberry Vinegar, 125 Rice jelly, 142 Rosemary water, 96 Rum shrub, 1 1 Sandwiches, 128-132 Sauce, anchovy, 47 „ piquant, 46, 47 Sauerkraut, 38 Salad dressing, 47

Noyau, hi

Orange Bitters, i i 5 „ cordial, 1 1

Paint, to remove the smell of, 149

Pastils, aromatic, 148 Paste, stick-fast, 150 Peaches, brandy, 56 Perfumes, 145-148 Pickle for bacon, 28 Pickling apples, 38 „ apricots, 38 „ barberries, 38

Saratoga cobbler, 125 Sausages, to cook, 26

to make, 25

,,

Scent-bags, 146 Shandy-gafF, 125 Sherbet, 125