Marmalade and vermicelli 1305
Marrow, boiled or baked 1307
Military 1308
Monday's 1312
Mutton 735
Nesselrode 1313
Orange, baked 1314 batter 1249
Paradise 1322
Pease 1323
Plum, an excellent 1325 baked 1324
fresh fruit 1330
Potato 1333
Pound, plum 1329 an unrivalled 1326
Quickly made 1366
Raisin, baked 1336 boiled 1337
Rhubarb, boiled 1338
Rice, baked 1342
more economical 1343
boiled with dried and fresh fruit 1345-6
French, or gateau de riz 1352 ground, boiled or baked 1353 iced 1354
miniature 1355 plain, boiled 1344
47
Roly-poly jam 1291
Royal Coburg 1260
Sago 1367
Semolina, baked 1369
Somersetshire 1374
Suet, to serve with roast meat 1375
Tapioca 1370
Treacle, rolled 1372
Toad-in-the-hole 672 of cold meat 743
Vermicelli 1377
Vicarage 1378
West Indian 1382
Yorkshire 1384
Puddings and pastry, directions for making 1180, 1204 general observations on 1175-1179
Puits d'amour, or puff-paste rings 1321
Pumpkin, preserved 1584
Punch 1839
To make hot 1839
Purchasing a house 2695-98
Quadrupeds, general observations on 585, 597
Quail, description of the 1046
To carve a 1065
To dress a 1046
Queen-cakes 1773
Quenelles a tortue 189
Veal 422
Quince, the 1233
Jelly 1585
Marmalade 1586
Quin's sauce 500
Rabbit, a la minute 980
Angora 985
Boiled 977
Common wild 978
Curried 978
Fecundity of the 981
Fried 979
Habitat of the 977
Hare 985
Himalaya 985
House 982
Hutch 983
Pie 981
Ragout of, or hare 982
Roast or baked 983
Soup 181
Stewed 984
in milk 1874 larded 985
To carve a 1004
Varieties of the 979
Rabbits, fancy 984
Radish, varieties of the 1152
Raised pie, of poultry or game 1340
Pork 835-6
Veal and ham 1841
48
Raisin, the 1327
Raisins, cheese 1587
Grape 1324
Pudding, baked 1336 boiled 1337
Ramakins, pastry 1650
To serve with cheese course 1649
Raspberry, and currant salad 1592 tart 1267
Cream 1175
Jam 1588
Jelly 1589
Vinegar 1828
Raspberries, red and white 1267
Ratafias 1745
Ravigotte, a French salad sauce 501
Reading sauce 502
Rearing by hand 2497-8
Rearing, management, and diseases of infancy and childhood 2415-2577
Receipts 2730
Regency soup 182
Remoulade, or French salad dressing 503
Rent, recovery of 2719-22
Rhubarb, and orange jam 1591
Description of 1339
Jam 1590
Pudding, boiled 1338
Tart 1339
Wine 1829
Ribbons, or silk, to clean 2275
Rice, and apples 1400
Biscuits or cakes 1746
Blancmange 1476
Boiled for curries 1347
Bread 1720
Buttered 1349
Cake 1772
Casserole of, savoury 1350 sweet 1351
Croquettes 1477
Esteemed by the ancients 1349
Fritters 1478
Ground 1746 boiled 1353
Iced 1354
Indian, origin of 150
Milk 1875
Paddy 1347
Pudding, baked 1342 more economical 1343 boiled 1345
plain 1344
with dried or fresh fruit 1346
French, or gateau de riz 1352
Miniature 1355
Qualities of 1342
Snowballs 1479
Souffle 1480
49
Soup 150-1
To boil for curries 1348
Varieties of 1345
Ringworm, cure for 2667
Alterative powders for 2668
Rinsing 2379
Rissoles, beef 465
Roach, the 243
Roasting, age of 65
Memoranda in 657
Rock biscuits 1747
Rolls, excellent 1723
Fluted 1317
Hot 1724
Meat, or sausage 1373
Roux, brown, for thickening sauces 525
White, 526
Rusks, Italian 1733
To make 1734
Sage 427
And onion stuffing 501
Sago, alimentary properties of 1367
How procured 152
Pudding 1367
Sauce for sweet puddings 1368