THE FRUGAL HOUSEWIFE,OR Complete Woman Cook Index of The Frugal Housewife, or Complete Woman Cook. INDEX. (PAGE 3) A Bill of Fare, For Every Month of the Year 9 Chapter I: GRAVIES and SAUCES. 13 #1: To Draw Gravy. 13 #2: White Gravy. 13 #3: Gravy without Meat. 14 #4: For Turkey of Fowl. 14 #5: Gravy to make Mutton eat like Venison. 15 #6: Gravy for Fowl, when you have no meat ready. 15 #7: Strong Fish Sauce. 15 #8: Essence of Ham. 16 #9: To Make a Standing Sauce. 16 #10: Sauce for Roasted Meat. 13 #11: To make sauce for Savoury Pies 17 #12: To make Sauce for a sweet Pie 17 #13: To make Sauce for Fish Pies. 17 #14: To melt Butter Thick. 17 #15: To Burn Butter 18 #16: To Make Mushroom Sauce for White Fowls. 18 #17: Mushroom Sauce for White Fowls Boiled. 18 #18: Celery Sauce, for roasted or boiled Fowls, Turkies, Patridges, or other Game. 19 #19: To make Brown Celery Sauce. 19 #20: To make Egg Sauce for Roasted Chicken. 19 #21: Shallot Sauce for Roasted Fowls. 19 #22: Shallot Sauce for a Scrag of Mutton boiled. 20 #23: To make Lemon Sauce for boiled Fowls. 20 #24: A pretty Sauce for a boiled Fowl. 20 #25: To make Onion Sauce. 20 #26: To make Apple Sauce. 21 #27: Bread or Pap-sauce. 21 #28: Mint Sauce. 21 #29: Parsley Sauce. 21 #30: To make Parsley Sauce in Winter. 21 #31: To make Lobster sauce. 22 #32: To make Shrimp sauce. 22 #33: To make Oyster sauce. 22 #34: To make Anchovy sauce. 23 #35: To make a good Fish Sauce. 23 Anchovy Sauce 31 Apple Sauce 21 Bread Sauce 21 Butter to melt 17 Butter to Burn 18 Celery Sauce 19 Celery Sauce, brown 19 Egg Sauce 19 Essence of Ham 16 Fish Sauce 23 Gravy to Draw 13 Gravy, white 13 Gravy without Meat 14 Gravy for a Turkey or Fowl 14 Gravy to make Mutton eat like Venison 15 Gravy, for a Fowl when you have no Meat 15 Gravy for Fish 15 Lobster Sauce 22 Lemon Sauce 20 Mint Sauce 21 Mushroom Sauce for roasted or boiled 18 Onion Sauce 20 Oyster Sauce 22 Pap Sauce 21 Parsley Sauce 21 Parsley Sauce when no parsley can be got 21 Shallot Sauce 19 Shrimp Sauce 22 Sauce, a pretty one for boiled Fowls 20 Sauce for Fish Pies 17 Sauce for sweet Pies 17 Sauce for savoury Pies 17 Sauce for roast meat 17 Sauce, a standing one 16 Chapter II: OF ROASTING. Beef 24 Cod's Head 37 Duck, Tame 34 Duck, Wild 34 Eels 38 Fowls 31 Fowls with Chestnuts 33 Fowls the German way 33 Goose 31 Goose with Green Sauce 33 Hare 30 Lamb 26 Larks 36 Mutton 24 Mutton, Venison 25 Mutton, Breast of, with Force-meat 26 Ortolans 37 Partridges 35 Pheasants 35 Pig 29 Pigeons 34 Pike 33 Plovers 36 Pork 27 Pork, Chine of, stuffed 23 Quails 35 Rabbits 31 Rabbits, Hare Fashion 31 Ruffs and Reefs 37 Snipes 34 Teal 34 Turkey 31 Turkey with Chesnuts 33 Tongue and Udder 26 Veal 26 Venison 29 Wigeons 34 Woodcocks 34 (PAGE 4) Chapter III: OF BOILING. Artichoaks 57 Asparagus 56 Beans, French 58 Beans, Broad 59 Beef 39 Brocoli 58 Cabbage 59 Calf's Head 40 Carp 51 Carrots 62 Chickens 43 Cod 47 Cod's Head 48 Crimp Cod 48 Cauliflower 57 Ducks 42 Eels 53 Flounders 49 Fowls 42 Goose 42 Ham 42 Lamb 41 Mackrel 52 Mutton 39 Neat's Tongue 41 Patridges 46 Parsnips 61 Peas, Green 59 Pheasants 46 Pigeons 44 Pike 53 Plaice 49 Pork, Leg of 39 Pork, Pickled 40 Potatoes 62 Rabbits 44 Rabbits with Onions 45 Salmon 50 Seate 49 Snipes 45 Soals 49 Spinach 60 Sprouts 60 Sturgeon 50 Tench 52 Turbot 47 Turkey 42 Turnips 61 Turtle 54 Veal 46 Venison 42 Woodcocks 45 Chapter IV: OF FRYING OF BUTCHER'S MEAT Artichoke Bottoms 66 Beef Collops 66 Beef Steaks 63 Calf's Liver and Bacon 68 Carp 68 Celery 74 Couliflowers 74 Eels 72 Eggs as round as Balls 68 Flat Fish 71 Herrings 71 Lamb, loin of 64 Lampries 72 Mutton Cutlets 67 Onions 83 Oysters 73 Parsley 83 Potatoes 75 Sausages with Apples 65 Scotch Collops 66 Small Fish 73 Sweetbreads and Kidneys 68 Tench 69 Tripe 63 Trout 70 Veal Cutlets 67 Veal, cold 65 Chapter V: BROILING. Beef Steaks 76 Chickens 77 Cod 77 (PAGE 5) Cod's Sounds 78 Eels 79 Eels Spitchcocked 79 Eggs 80 Haddocks 77 Herrings 78 Mackrel 78 Mutton Chops 76 Pigeons 76 Pork Chops 76 Salmon 77 Whitings 77 Chapter VI: OF STEWING Beef 80 Beef Collops 82 Beef Gobbets 81 Beef Stakes 82 Breast of Veal 84 Brisket of Beef 81 Cabbage red 94 Carp or Tench 89 Chickens 87 Cod 90 Cucumbers 93 Ducks 83 Eels 91 Giblets 89 Hare 85 Hare to Jug 86 Knuckle of Veal 83 Mushrooms 94 Mutton Chops 85 Neck or Leg of Mutton 85 Neck of Veal 84 Ox Palates 82 Oysters or Muscles 91 Parsnips 92 Pease with Lettuce 93 Pears 94 Pig 84 Pigeons 87 Pigeons to Jug 83 Spinach and Eggs 92 Turkey or Fowl 86 Veal in general 83 Wild Fowl 89 Chapter VII: HASHES. Beef 95 Brain Cakes 98 Calf's Head brown or 97 " white 98 Fowls 99 Hare 100 Lamb's Head and Pluck 96 Mutton 96 Mock Turtle 98 Veal, to mince 97 Chapter VIII: SOUPS. Gravy Soup 100 Giblet Soup 101 Pease Soup 101 Green Pease Soup 102 White Portable Soup 103 Brown Portable Soup 104 Vermicelli Soup 106 Soup Lorrain 106 Sorrel Soup with Eggs 107 Asparagus Soup 108 Craw-fish Soup 108 Oyster Soup 109 Eel Soup 109 Brown Soup 110 White Soup 110 Onion Soup 111 Rice Soup 112 Turnip Soup 112 Soup Meagre 113 Chapter IX: FRICASEES. Artichoke bottoms 125 Calf's Head 115 Calf's Feet 116 Chickens white 120 Chickens brown 121 Cod 121 Eggs, white or brown 124 Flounders 122 (PAGE 6) Hare 119 Lamb, brown or white 116 Lamb stones and Sweetbreads 117 Mushrooms 125 Neat's Tongue 114 Ox Palates 114 Pig's Ears 118 Pig's Petittoes 118 Pigeons 121 Plaise 122 Rabbits, white 119 Rabbits, brown 120 Soals 122 Sweetbreads 116 Tench, white or brown 123 Tripe 115 Chapter X: RAGOUTS. A rich Ragout 129 Ragouts for made dishes 129 Beef, called Beef a-la-mode 126 Breast of Veal 126 Eggs 130 Hog's Feet and Ears 128 Leg of Mutton 128 Neck of Veal 127 Oysters 131 Snipes 129 Sturgeon 130 Meal Sweetbreads 127 Chapter XI: PASTRY. Paste for tarts 132 Puff Paste 132 Paste for raised pies 132 Paste for Venison pastries 133 Paste for Custards 133 Paste Royal 133 Artichoke pie 141 Apple pie 142 Battalia pie 138 Calf's Head pie 138 Carp pie 133 Chicken pie 136 Cherry pie 143 Ell Pie 141 Egg pie 139 Flounder pie 140 Gooseberry pie 143 Hare pie 133 Hen pie 136 Lamb pie 134 Lamb pie with Currants 135 Lamb-stones and Sweetbread pie 138 Lamprey pie 141 Lumber pie 134 Minced pie 139 Mutton pie 135 Neat's Tongue pie 138 Oyster pie 140 Pear pie 142 Pigeon pie 137 Plumb pie 143 Potatoe pie 144 Shrewsbury pie 134 Sweet Chicken pie 136 Trout pie 144 Turkey pie 137 Venison pastry 136 Veal pie 139 Umble pie 133 TARTS OF DIVERSE KINDS. Iceing for Tarts 145 Almond Tarts 146 Apricot Tarts 144 Apple Tarts 144 Lemon Tarts 145 Lemon Puffs 146 Orange Tarts 145 Orange Puffs 146 Pear Tarts 144 Chapter XII: CAKES. Rich Cakes 147, 148 (PAGE 7) Spanish Cake 149 Portugal Cake 149 Dutch Cakes 149 Shrewsberry Cakes 150 Marlborough Cakes 150 Queen Cakes 150 Uxbridge Cakes 154 A Pound Cake 151 Seed Cake 152 Almond Cake 152 Safron Cakes 152 Orange Cakes 153 Common Biscuits 154 Whigs 154 Buns 155 Maccaroons 155 Fritters 155 Pancakes 156 Cheese-cakes 156 Cheese-cakes without Rennet 157 Potatoe or Lemon Cheese-cakes 158 Chapter XIII: OF PUDDINGS, ETC. A plain boiled Pudding 158 Light Pudding 159 Quaking Pudding 159 Biscuit Pudding 159 Plumb Pudding, boiled 160 Tunbridge Pudding 160 Custard Pudding 161 Hunting Pudding 161 Suet Pudding, boiled 161 Steak Pudding 162 Potatoe Pudding, boiled 162 Almond Pudding, boiled 162 Rice Pudding, boiled 163 Prune or Damson Pudding 163 Apple Pudding 163 Baked Pudding 164 Bread Pudding, baked 164 Millet Pudding 164 Marrow Pudding 164 Rice Pudding 165 Poor Man's Pudding 166 Orange Pudding 166 Carrot Pudding 166 Quince, Apricot, or white Pear Plumb Pudding 167 Italian Pudding 167 Apple Pudding, baked 168 Norfolk Dumplings 168 Hard Dumplings 168 Apple dumplings 168 Chapter XIV: OF SYLLABUBS CREAMS and FLUMMERY. A fine Syllabub 169 White Syllabub 169 A fine Cream 170 Lemon Cream 170 Rasberry Cream 170 Whipt Cream 171 A Trifle 171 Flummery 171 Oatmeal Flummery 172 Chapter XV: JELLIES, GIAMS, and CUSTARDS. Calf's Feet Jelly 173 Hart's Horn Jelly 173 Currant Jelly 174 Rasberry Giam 174 Custards 175 Custard boiled 175 Almond Custards 176 Rice Custards 176 Chapter XVI: POTTING. Beef 176 Charrs 177 Eels 177 Fowls 177 Lampreys 177 Pigeons 177 Trout 177 (PAGE 8) Venison 176 Chapter XVI: COLLARING. Beef 178 Breast of Veal 178 Breast of Mutton 179 Eels 179 Pork 179 PRESERVING. [Editorial note: In the printed volume, the page numbers 177-180 were duplicated with different text. The links below will go to the version with the correct content.]-- Angelica, to candy 183 Apricots to preserve 179a Apricots, Green 180a Beans, French all the year 180 Bullace 177 Cherries 181 Cherries, to dry 182 Currants, to preserve 181 Damsons, to preserve 178a Gooseberries 178a Marmalade, to make 178a Mulberries, to preserve 178a Peaches, to dry 182 Peaches, to preserve 179a Peas, till Christmas 180 Plumbs 178b Rasberries 181 Chapter XVIII: OF PICKLING Asparagus 183 Barberries 185 Beans, French 187 Cabbage 187 Cucumbers 188 Mangos or Melon 184 Mushrooms 184 Nastertion Buds, or Seed 184 Onions 185 Radish Pods 186 Samphire 186 Walnuts 188 Chapter XIX: MADE WINES. Gooseberry Wine 189 Currant Wine 190 Apricot Wine 195 Balm Wine 193 Barley Wine 198 Birch Wine 194 Cherry Brandy 202 Clary Wine 199 Cowslip Wine 192 Currant Wine 190 Damson Wine 195 Elder Wine 192 English Champaign 201 Frontiniac 200 Gooseberry Wine 189 Lemon Wine 197 Mead 193 Milk Punch 203 Morella Wine 192 Mountain Wine 202 Orange Wine 195 Orange Wine with Raisins 200 Palermo Wine 199 Plumb Wine 198 Quince Wine 197 Raisin Wine 190 Rasberry Wine 191 Sage Wine 196 Saragosa, or Sack 201 Shrub 202 To recover Wine 203 To fine Wine 204 To clear Wine 204 AN APPENDIX, Containing Several new Receipts adapted to the American mode of Cooking. 205 Baked Indian Pudding 205 Boiled Indian Pudding 205 Mush 205 Buck-Wheat Cakes 206 Pumpkin Pies 206 Dough Nuts 206 To Make Sausages. 206 To Make Blood Puddings. 207 To make Cranberry Tarts. 207 To pickle Peppers 207 To pickle Beets. 208 To make Peach Sweetmeats 208 Quince Sweetmeats 209 Green Gage Sweetmeats 209 Receipt to make Maple Sugar 209 Maple Molasses 210 Maple Beer 210 Thieves Vinegar 211 Method of destroying the putrid smell which meat acquires during hot weather. 211 Spruce Beer out of the Essence. 212 Spruce Bear out of Shed Spruce. 212 Ell Pie 213 Pork Pie 213 Pork Pie 213 Bath Pudding. 213 Pot Pie 214 Short Gingerbread 214 Waffles 214 Crullers 215 Rearing Turkeys 215 Twelve Bills of Fare. 217