Liniment for Chilblains, 535
Medicinal Food, 540
Molasses Posset, 526
Recipe for Felons, 531
Regulation in Diet, 523
Relief from Asthma, 531
Remedy for Lockjaw, 532
Sore Throat, 529
Sun Stroke, 534
Swaim's Vermifuge, 534
"The Sun's" Cholera Mixture, 535
To Cure the Sting of Bee or Wasp, 527
Cure Earache, 527
Toothache, For, 527
To Stop the Flow of Blood, 529
Take Cinders from the Eye, 533
Remove Warts, 534
Vermifuge, Swaim's, 534
Water, 523
Whooping Cough, 530
HOUSEKEEPERS' TIME TABLE, 542
ICE-CREAMS AND ICES, 376
Cream, Fruit, 378
Frozen Fruits, 379
Peaches, 379
Ice, Almond, 380
Currant, 380
Lemon, 379
Orange Water, 380
Ice-Cream, 376
Chocolate. No. 1, 377
Chocolate. No. 2, 377
Cocoanut, 377
Custard, 377
Fruit, 376
Pure, 376
Strawberry, 378
Tutti Frutti 378
Without a Freezer, 378
Sherbet, Pineapple, 380
Raspberry, 380
JELLIES AND PRESERVES, 423
MEATS, 107
Beef á la Mode, 113
Brisket of, Stewed, 120
Cold Roast, Warmed. No. 1, 122
Cold Roast, Warmed. No. 2, 122
Croquettes. No. 1, 121
Croquettes. No. 2, 121
Corned or Salted (Red), 116
Corned, To Boil, 118
Dried, 116
Dried, with Cream, 121
Flank of, to Collar, 115
Frizzled, 118
Hash. No. 1, 123
Hash. No. 2, 123
Heart, Stewed, 124
Heart, To Roast, 124
Kidney, Stewed, 124
Liver, Fried, 119
Pot Roast (Old Style), 112
Pressed, 119
Roast, 109
Pie, Roast, 117
Pie, Roast, with Potato Crust, 116
Spiced, Excellent, 112
Spiced, Relish, 119
Beefsteak. No. 1, 110
No. 2, 111
and Onions, 111
and Oysters, 111
Flank, 118
Hamburger, 123
Pie, 117
Rolls, 115
Smothered, 114
Stewed with Oysters, 114
To Fry, 111
Beef-stew, French, 119
Beef, Tenderloin of, 113
To Clarify Drippings of, 126
Tongue, Boiled, 124
Tongue, Spiced, 125
To Pot, 120
Brain Cutlets, 133
Calf's Head, Baked, 132
Head, Boiled, 133
Head Cheese, 133
Liver and Bacon, 134
Meat and Potato Croquettes, 121
Cold, and Potatoes, Baked, 122
Thawing Frozen, Etc., 109
To Keep from Flies, 109
Sweetbreads, 135
Baked, 135
Croquettes of, 135
Fricasseed, 136
Fried, 135
Tripe, Fricasseed, 126
Lyonnaise, 126
To Boil, 125
To Fry, 125
Veal, Braised, 132
Cheese, 129
Chops, Fried (Plain), 128
Collops, 128
Croquettes, 129
Cutlets, Broiled (Fine), 129
Cutlets, Fried, 128
Fillet of, Roast, 127
Fillet of, Boiled, 127
for Lunch, 131
Loaf, 131
Loin of, Roast, 126
Olives, 129
Patties, 132
Pie, 130
Pot Pie, 130
Pudding, 127
Stew, 131
Yorkshire Pudding, For Veal, 110
LAMB AND MUTTON, 136
Lamb, Croquettes of Odds and Ends of, 144
Fore-Quarter of, To Broil, 143
Pressed, 143
Quarter of, Roasted, 142
Stew, 143
Sweetbreads and Tomato Sauce, 142
Mutton, Boned Leg of, Roasted, 136
Chops and Potatoes, Baked, 140
Broiled, 139
Fried. No. 1, 139
Fried. No. 2, 139
Cutlets (Baked), 140
Hashed, 138
Irish Stew, 141
Leg of, á la Venison, 138
Leg of, Boiled, 137
Leg of, Braised, 137
Leg of, Steamed, 138
Pudding, 141
Roast, 136
Scalloped, and Tomatoes, 142
Scrambled, 141
Muttonettes, 140
PORK, 144
Bacon and Eggs, Cold, 150
To Cure English, 155
Cheese, Head, 154
Ham and Eggs, Fried, 150
Boiled, 151
Broiled, 152
Potted, 152
To Bake a (Corned), 151
Hams and Bacon, To Cure, 154
and Fish, To Smoke at Home, 154
Head Cheese, 154