Soup 155
To boil, English mode 1155
Varieties of 155, 1155
Sponge cake 1783
Small, to make 1785
Lemon 1448
Sprains 2671
Sprat, the 331
Sprats 329
Dried 331
Fried in batter 330
Sprouts 1096
Boiled, Brussels 1096
To boil young greens, or 1097
Stables and coachhouse 2204
Heat of 2205
Stains of syrup, or preserved fruits, to remove 2273
Stalls 2207
Stammering 2673
Cure for 2672
Stamp duties 2742
Starch, to make 2391-2
Starching 2390
Stew soup 185-7
Stilton cheese 1639
Stock, browning for 108
Stock, cowheel 1412
Economical 106
For gravies, general 432
For jelly 1411
Medium 105
Rich strong 104
To clarify 109
White 107
Stomach, digestion 2457-9
Stone cream 1483
Store sauce, or Cherokee 528
Strawberry, jam 1594
Jelly 1484
Name of, among the Greeks 1381
Origin of the name 1365
56
Strawberries, and cream 1593
Dish of 1606
To preserve whole 1596 in wine 1595
Stuffing, for geese, ducks, pork, &c 504
Sausage meat for turkey 520
Soyer's recipe for 505
Sturgeon, the 332
Baked 332
Estimate of, by the ancients 333
Roast 333
Stye in the eye 2630
Substitute for milk and cream 1815
Sucking-pig, to carve 842
To roast 841 scald 840
Suffocation, apparent 2674
Carbonic acid gas, choke-damp of mines 2675
Sugar, and beetroot 1211
Cane 1334
French 1211
Icing for cakes 1736
Introduction of 1336
Potato 1136
Qualities of 1212
To boil to caramel 1514
Sulphuric acid 2649
Sultana grape 1326
Suppers 2139-41
Sweetbreads, baked 906
Fried 907
Stewed 908
Sweet dishes, general observations on 1385-8
Swine, flesh of, in hot climates 835
Swineherds of antiquity 836
Saxon 838
Swiss cream 1485
Syllabub, to make 1486
Whipped 1493
Syrup, for compotes, to make 1512
Lemon 1822
Of poppies 2663
To clarify 1513
Tails, strange 652
Tapioca pudding 1370
Soup 156
Wholesomeness of 156, 1370
Tart, apple creamed 1234
Apricot 1239
Barberry, 1245
Cherry 1261
Damson 1270
Gooseberry 1285
Plum 1331
Raspberry and currant 1267
Rhubarb 1339
Strawberry, or any other kind of preserve, open 1365
57
Tartlets 1371
Polish 1320
Tarragon 503
Taxes 2714
Tea 1814
And coffee 1813
Miss Nightingale's opinion on the use of 1864
To make 1814
Teacakes 1786
To toast 1787
Teal, to carve 1067
To roast a 1048
Teething 2510-18
Tenancy, by sufferance 2701
General remarks on 2717
Tench, the 334
And eel-pie 349
Matelote of 334
Singular quality in the 335
Stewed with wine 335
Terms used in cookery, French 87
Thrush and its treatment 2523-37
Thyme 166
Tipsy-cake 1487
an easy way of making 1488
Toad-in-the-hole 672 of cold meat 743
Toast, and water, to make 1876
Sandwiches 1877
Teacakes, to 1787
To make dry 1725 hot buttered 1726
Toffee, Everton, to make 1597
Tomato, analysis of the 1159
Extended cultivation of the 1160
Immense importance in cookery 1153
Sauce 529
for keeping 530-2
Stewed 1159-60
Uses of the 629, 528, 2690
Tomatoes, baked, excellent 1158
Tongue, boiled 673
Pickle for 641
To cure 674-5
To pickle and dress to eat cold 676
Tongues of animals 675
Toothache, cure for the 2678-9
Tourte apple or cake 1236
Treacle, or molasses, description of 1224
Pudding, rolled 1372
Trifle, apple 1404
Gooseberry 1434
Indian 1436
To make a 1489
Tripe, to dress 677
Trout, the 336
Stewed 336
Truffle, the common 1161
58
Impossibility of regular culture of the 1162
Uses