Miss Leslie's lady's new receipt-book : a useful guide for large or small families, containing directions for cooking, preserving, pickling, and preparing the following articles according to the most new and approved receipts, viz.: soups, fish, meats, vegetables, poultry, oysters, game, puddings, pies, tarts, custards, ice creams, blancmange, cakes, confectionary, sweetmeats, jellies, syrups, cordials, candies, perfumery, etc.

  • Eliza Leslie
Date:
1851
Catalogue details

Licence: Public Domain Mark

Credit: Miss Leslie's lady's new receipt-book : a useful guide for large or small families, containing directions for cooking, preserving, pickling, and preparing the following articles according to the most new and approved receipts, viz.: soups, fish, meats, vegetables, poultry, oysters, game, puddings, pies, tarts, custards, ice creams, blancmange, cakes, confectionary, sweetmeats, jellies, syrups, cordials, candies, perfumery, etc. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Salmon, baked, 20. Salmon, stewed, 19. Salmon, roasted, 20. Salmon-trout, baked, 23. Salt of lemon or stain-powder, 262. Sandwiches, (biscuit,) 85. Sauce for mutton that has been boiled in soup, 17. Scolloped tomatoes, 44. Sea-bass with tomatoes, 22. Sea-voyage gingerbread, 225. Shad, to keep without corning, 26. Sheep’s-head fish, (or turbot,) baked, 22. Sheep’s-head fish, (or turbot,) boiled, 21. Shoe-bag, (a lady’s,) 317. Shoes or boots, to render water- proof, 274. Shoulder of veal, (French way,) 62. Silk dress, to clean, 300. Silk shawls or scarfs, to wash, 299. Silks, French method of washing them, 300. Silk dress, to strensthcn its hem, 326. Silver, to clean expeditiously, 272. Silver, a good way of cleaning, 271. Silver,to keep always bright271. Smoked beef, to stew, 74. Soap, (Columbian,) 255. Soap, to perfume, 255. Souffle pudding, 125. Soup, almond, 16. Soup, autumn, 4. Soup, chicken, 11. Soup, clam, (excellent,) 14. Soup, clam, (fine,) 13. Soup, cocoa-nut, 15. Soup, duck, 12. Soup, French white soup, 15. Soup, rabbit, 10. Soup, spring, 3. Soil]), summer, 4. Soup, turtle, 34. Soup, winter, 5. Soup-meat, 17. Spanish blanc-mange, 147. Spiced gingerbread, 225. Spermaceti, to take out of a hearth or floor, 274. Spinach, (French way,) 48. Spinach, stewed, 45. Sprained ankle, relief for, 284. Stains, to remove from silver, 270. Standards, to embroider, 336. Stove-hearth, to remove grease from, 274. Strawberries, an excellent way of preserving, 176. Strawberry cakes, 198. Strawberry-water ice, 159. Sugar cake, 227. Summer hearth, 341. Sunderlands, or jelly-puffs, 146. Suppers, (oyster,) 393. Supper-parties, 392. Sweetbreads with cauliflowers, 67. Sweetbreads with clams, 68. Sweetbread croquettes, 65. Sweetbread omelet, 69. Sweetbreads with oysters, 68. Sweetbreads with tomatoes. €6. Sweetmeat dumplings, 248. Sweetmeat fritters, 133. Sweet omelet, 145. Sweet potatoe cake, 212. Sweet potatoe pone, 189. Syllabub cake, 151. Sydney Smith’s salad-dressing,51. Tabouret, (directions for making one,) 339. Tapioca pudding, 123. Tarragon sauce, 54. Tea parties, 390. Temperance mince-meat, 138. Temperance plum pudding, 121 Terrapin veal, 63. Tetter, cure for, 287. Thatched house pie, 99.