APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets) .
APRIL, Plain Family Dinners for.
ARROWROOT BLANCMANGE (an inexpensive Supper Dish) .
ARROWROOT PUDDING, Baked or Boiled.
ARROWROOT SAUCE, for Puddings.
ARTICHOKES, a French Mode of Cooking.
ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course) .
ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup) .
ASPARAGUS-PEAS (Entremets, or to be served as a Side Dish, with the Second Course) .
ASPARAGUS PUDDING (a delicious Dish, to be served with the Second Course) .
ASPIC, or Ornamental Savoury Jelly.
AUGUST, Plain Family Dinners for.
BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe) .
BACON or HAMS, to Cure in the Devonshire way.
BACON, to Cure in the Wiltshire way.
BACON, Fried Rashers of, and Poached Eggs.
BARBERRIES (Berberis vulgaris) .
BARBERRIES, to preserve in Bunches.
BATTER PUDDING, Baked, with Dried or Fresh Fruit.
BATTER PUDDING, with Orange Marmalade.
BEANS, Boiled Broad or Windsor.
BEANS, French Mode of Cooking French.
BEANS, to Boil Haricots Blancs, or White Haricot.
BEANS, Haricots Blancs & Minced Onions.