Index to: The Virginian Housewife or Methodical Cook. BEEF. A fiicando of beef, 30 BEEF. A nice little dish of beef, 32 BEEF. An excellent method of dressing beef, 31 BEEF. Beef a-la-daube, 33 BEEF. Beef a-la-mode, 29 BEEF. Beef olives, 29 BEEF. Beef steak pie, 23 BEEF. Beef steaks, 32 BEEF. Brisket of beef baked, 29 BEEF. Directions for curing beef, 22 BEEF. Important observations on roasting, boiling, frying, etc. 26 BEEF. To collar a flank of beef, 31 BEEF. To corn beef in hot weather, 25 BEEF. To dry beef for summer use, 24 BEEF. To hash beef, 32 BEEF. To make hunter's beef, 31 BEEF. To stew a rump of beet SO CAKES. A rich fruit cake, 134 CAKES. Almond cream, 146 CAKES. Another method for making yeast, 138 CAKES. Apoquinimine cakes, 139 CAKES. Batter bread, 140 CAKES. Batter cakes, 140 CAKES. Buckwheat cakes, 142 CAKES. Chocolate cakes, 141 CAKES. Chocolate cream, 144 CAKES. Citron cream, 145 CAKES. Cocoa nut cream, 144 CAKES. Coffee Cream, 145 CAKES. Corn meal bread, 141 CAKES. Cream cakes, 140 CAKES. Crumpets, 139 CAKES. Dough nuts-a yankee cake, 133 CAKES. Floating island, 147 CAKES. French rolls, 139 CAKES. Ginger bread, 132 CAKES. Ice creams, 143 CAKES. Iced jelly, 144 CAKES. Jumbals, 130 CAKES. Lemon cream, 146 CAKES. Lemonade iced, 146 CAKES. Little plum cakes, 13$ CAKES. Macaroone, 131 CAKES. Mixed bread, 137 CAKES. Muffins, 139 CAKES. Naples biscuit, 135 CAKES. Nice buns, 138 CAKES. Observations on ice creams, 142 CAKES. Oyster cream, 144 CAKES. Patent yeast, 137 CAKES. Peach cream, 144 CAKES. Plebeian gingerbread, 132 CAKES. Pound cake, 133 CAKES. Quince Cream, 14$ CAKES. Raspberry cream, 143 CAKES. Rice blanc mange, 147 CAKES. Rice bread, 137 CAKES. Rice woffles, 141 CAKES. Risen cake, 133 CAKES. Rusk, 131 CAKES. Savoy, or spunge cake. 134 CAKES. Shrewsbury cakes, 135 CAKES. Soda cakes, 136 CAKES. Souffle biscuits, 140 CAKES. Strawberry cream, 144 CAKES. Sugar ginger bread, 132 CAKES. Sweet potato buns, 141 CAKES. Syllabub, 148 CAKES. Tavern biscuit, 131 CAKES. To make a trifle, 147 CAKES. To make bread, 136 CAKES. To make custard, 146 CAKES. To make drop biscuit, 131 CAKES. To make nice biscuit, 137 CAKES. To prepare the cakes, 138 CAKES. Vanilla cream, 143 CAKES. Velvet cakes, 141 CAKES. Wafers, 142 COLD CREAMS. An excellent relish after dinner, 153 COLD CREAMS. Barley cream, 149 COLD CREAMS. Blanc mange, ISO COLD CREAMS. Chickens a-la-daub, 152 COLD CREAMS. Curds and cream, 150 COLD CREAMS. Gooseberry fool, 149 COLD CREAMS. Lemon cream, 148 COLD CREAMS. Orange cream, 148 COLD CREAMS. Partridges a-la-daub, 152 COLD CREAMS. Pheasants a-la-daub, 151 COLD CREAMS. Raspberry cream, i48 COLD CREAMS. Sago cream, 149 COLD CREAMS. Salmagundi, 153 COLD CREAMS. Tea cream, 149 COLD CREAMS. To make a hen's nest, 151 COLD CREAMS. To make savoury jelly, 152 COLD CREAMS. To make slip, 150 COLD CREAMS. To stew perch, 154 COLD CREAMS. Turkey a-la-daub, 153 CORDIALS, &c. Aromatic vinegar, 177 CORDIALS, &c. Cherry shrub, 171 CORDIALS, &c. Cologne water, 178 CORDIALS, &c. Currant wine, 171 CORDIALS, &c. Ginger 'vine, 170 CORDIALS, &c. Ginger beer, 175 CORDIALS, &c. Honey vinegar, 176 CORDIALS, &c. Hungarian water, 178 CORDIALS, &c. Hydromel, or mend, 174 CORDIALS, &c. Lavender water 177 CORDIALS, &c. Lemon cordial, 174 CORDIALS, &c. Mint cordial, 173 CORDIALS, &c. Molasses bee; 175 CORDIALS, &c. Orgeat, 170 CORDIALS, &c. Peach cordial, i72 CORDIALS, &c. Raspberry cordial, 173 CORDIALS, &c. Raspberry vinegar, 173 CORDIALS, &c. Rose brandy, 172 CORDIALS, &c. Soft pomatum, 178 CORDIALS, &c. Spruce bee; 175 CORDIALS, &c. Sugar vinegar, 176 CORDIALS, &c. Syrup of Vinegar, 177 CORDIALS, &c. To clean knives and forks, 180 CORDIALS, &c. To clean silver utensils, 180 CORDIALS, &c. To dry herbs, 180 CORDIALS, &c. To keep lemon juice, 176 CORDIALS, &c. To make a substitute for arrack, 174 CORDIALS, &c. To make blacking, 180 CORDIALS, &c. To make cherry brandy, 172 CORDIALS, &c. To make soap, 178 CORDIALS, &c. To make starch, 179 CORDIALS, &c. To prepare cosmetic soap for washing the hands, 178 CORDIALS, &c. Vinegar of the four thieves, 177 FISH. An excellent way to dress fish, 66 FISH. Chowder, a sea dish, 63 FISH. Cod fish pie, 64 FISH. Fish a-la-daub, 65 FISH. Fish in jelly, 66 FISH. Matelote of any kind of firm fish, 62 FISH. Sturgeon steaks, 57 FISH. To bake a shad, 58 FISH. To bake sturgeon, 57' FISH. To boil a shad, 58 FISH. To boil eels, 68 FISH. To boil rock fish, 59 FISH. To boil sturgeon, 58 FISH. To broil eels, 68 FISH. To caveach fish, 64 FISH. To cure herrings, 56 FISH. To dress a cod's head and shoulders, 61 FISH. To dress a salt cod, 62 FISH. To dress any kind of salted fish, 65 FISH. To dress cod fish, 64 FISH. To dress cod sounds, 67 FISH. To fricassee cod sounds and tongues, 65 FISH. To fry oysters, 69 FISH. To fry perch, 60 FISH. To make a curry of catfish, 60 FISH. To make egg sauces for a salt cod, 67 FISH. To make oyster loaves, 69 FISH. To make sauce for the cod's head, 61 FISH. To make sturgeon cutlets, 57 FISH. To pickle oysters, 60 FISH. To pickle sturgeon, 63 FISH. To pitchcock eels, 68 FISH. To roast a shad, 59 FISH. To scollop oysters, 68 FISH. To stew carp, 67 FISH. Tø broil a shad, 59 LAMB. Baked lamb, 44 LAMB. Fried lamb, 44 LAMB. To dress lamb's head and feet 44 LAMB. To roast the fore-quarter, &c 44 MUTTON. Baked leg of mutton, 46 MUTTON. Boiled breast of mutton, 47 MUTTON. Boiled leg of mutton, 46 MUTTON. Boiled shoulder of mutton, 48 MUTTON. Breast of mutton in ragout, 47 MUTTON. Mutton chops, 47 MUTTON. roasted leg of mutton, 46 MUTTON. Roasted loin of mutton, 48 MUTTON. Shoulder of mutton with celery sauce, 48 MUTTON. Steaks of a leg of mutton, 46 MUTTON. To grill a breast of mutton, 47 MUTTON. To harrico mutton, 46 PICKLING. Curry powder, 164 PICKLING. Lemon pickle, i61 PICKLING. Mushroom catsup, 164 PICKLING. Observations on pickling, 169 PICKLING. Oil mangos, 165 PICKLING. Pepper vinegar, 163 PICKLING. Tarragon, or astragon vinegar, 164 PICKLING. To make green pickles, 166 PICKLING. To make the stuffing for forty melons, 165 PICKLING. To make walnut catsup, 169 PICKLING. To make yellow pickle, 166 PICKLING. To pickle asparagus, 169 PICKLING. To pickle cucumbers, 164 PICKLING. To pickle English walnuts, 168 PICKLING. To pickle green nectarines, or apricots, 169 PICKLING. To pickle nastertiums, 167 PICKLING. To pickle onions, 167 PICKLING. To pickle peppers, 168 PICKLING. To pickle radish pods, 168 PICKLING. To prepare vinegar for green or yellow pickle, 167 PICKLING. Tomato catsup, 162 PICKLING. Tomato Marmalade 162 PICKLING. Tomato soy, 163 PICKLING. Tomato sweet marmalade, 162 PORK. A sea pie, 55 PORK. Bologna sausages, 55 PORK. Leg of pork with pease pudding, 53 PORK. Shote's head, 53 PORK. Soused feet in ragout, 54 PORK. Stewed chine, 53i PORK. To barbecue shote, 51 PORK. To corn shot; 52 PORK. To cure bacon, 48 PORK. To make black puddings, 54 PORK. To make paste for the pie, 55 PORK. To make sausages, 54 PORK. To make shote cutlets, 52 PORK. To make souse, 50 PORK. To roast a fore-quarter of shote, 52 PORK. to roast a pig, 51 PORK. To stuff a ham, 54 PORK. To toast a ham, 54 POULTRY, &c. A nice twelve o'clock luncheon, 87 POULTRY, &c. Cabbage a-la-creme, 88 POULTRY, &c. Chicken pudding, a favorite Virginia dish, 83 POULTRY, &c. Common patties, 85 POULTRY, &c. Dish of rice to be served up with the curry, in a dish by itself, 80 POULTRY, &c. Eggs a la-creme, 87 POULTRY, &c. Eggs and tomatos, 89 POULTRY, &c. Eggs in croquets, 86 POULTRY, &c. Fondus, 86 POULTRY, &c. Fricasee of small chickens, 74 POULTRY, &c. Gaspacho-Spanish, 89 POULTRY, &c. Gumbo-a West India dish, 81 POULTRY, &c. Macaroni, 84 POULTRY, &c. Mock macaroni, 84 POULTRY, &c. Ochra and tomatos, 81 POULTRY, &c. Omelette souffle, 86 POULTRY, &c. Omelette-another way, 88 POULTRY, &c. Paste for meat dumplings, 82 POULTRY, &c. Pepperpot, 81 POULTRY, &c. Pried chickens, 75 POULTRY, &c. Ropa veija-Spanish, 83 POULTRY, &c. Sauce a-la-creme for the eggs, 88 POULTRY, &c. Spanish method of dressing giblets, 82 POULTRY, &c. To boil a turkey with oyster sauce, 71 POULTRY, &c. To boil ducks with onion sauce, 70 POULTRY, &c. To boil fowls, 73 POULTRY, &c. To boil pigeons, 76 POULTRY, &c. To boil rabbits, 77 POULTRY, &c. To boil young chickens, 75 POULTRY, &c. To dress ducks with juice of oranges, 79 POULTRY, &c. To dress ducks with onions, 79 POULTRY, &c. To fricassee eggs, SAUCES. 89 POULTRY, &c. To make a dish of curry after the East Indian manner, 80 POULTRY, &c. To make an ollo-a Spanish dish, 83 POULTRY, &c. To make an omelette, 88 POULTRY, &c. To make croquets, 85 POULTRY, &c. To make egg sauce, 74 POULTRY, &c. To make onion sauce, 70 POULTRY, &c. To make polenta, 84 POULTRY, &c. To make sauce foe a turkey, 72 POULTRY, &c. To make sauce for a goose, 70 POULTRY, &c. To make sauce for a turkey,72 POULTRY, &c. To make vermicelli, 85 POULTRY, &c. To make white sauce for fowls, 73 POULTRY, &c. To roast a calf's head, 79 POULTRY, &c. to roast a goose. 69 POULTRY, &c. To roast a turkey, 72 POULTRY, &c. To roast clucks, 70 POULTRY, &c. To roast large fowls, 74 POULTRY, &c. To roast partridges or any small birds, 77 POULTRY, &c. TO roast pigeons, 77 POULTRY, &c. To roast rabbits, 78 POULTRY, &c. To roast wild ducks or teal, 76 POULTRY, &c. To roast woodcocks or snipes, 76 POULTRY, &c. To roast young chickens, 75 POULTRY, &c. To stew wild ducks, 78 PRESERVES. Apricots in brandy, 160 PRESERVES. Cherries in brandy, 161 PRESERVES. Cherries, 159 PRESERVES. Cling-stones sliced, 156 PRESERVES. Currant jelly, 158 PRESERVES. Directions for making preserves, 154 PRESERVES. Gooseberries, 160 PRESERVES. Magnum bonum plums in brandy, 151 PRESERVES. Morello cherries, 159 PRESERVES. Peach chips, 156 PRESERVES. Peach marmalade, 156 PRESERVES. Peaches in brandy, 161 PRESERVES. Pear marmalade, 157 PRESERVES. Pears, 157 PRESERVES. Quince jelly, 158 PRESERVES. Quince marmalade, 158 PRESERVES. Quinces, 157 PRESERVES. Raspberry jam, 160 PRESERVES. Soft peaches. 156 PRESERVES. Strawberry jam, 160 PRESERVES. To dry cherries, 159 PRESERVES. To preserve cling-stone peaches, 1SS PRESERVES. To preserve strawberries, 160 PUDDINGS, etc. A curd pudding, 123 PUDDINGS, etc. A nice boiled pudding, 125 PUDDINGS, etc. A sweet-meat pudding. 117 PUDDINGS, etc. Almond pudding, 122 PUDDINGS, etc. An apple custard, 118 PUDDINGS, etc. An arrow root padding, 121 PUDDINGS, etc. An English plum pudding, 119 PUDDINGS, etc. An excellent and cheap dessert dish, 126 PUDDINGS, etc. Apple fritters, 129 PUDDINGS, etc. Apple pie, 125 PUDDINGS, etc. Baked apple pudding, 125 PUDDINGS, etc. Baked Indian meal pudding, 126 PUDDINGS, etc. Bell fitters, 129 PUDDINGS, etc. Boiled Indian meal pudding, 127 PUDDINGS, etc. Boiled loaf, 118 PUDDINGS, etc. Bread fritters, ISO PUDDINGS, etc. Bread pudding, 124 PUDDINGS, etc. Burnt custard, 119 PUDDINGS, etc. Charlotte, 128 PUDDINGS, etc. Cherry pudding, 125 PUDDINGS, etc. Compote of apples, 128 PUDDINGS, etc. Fayette pudding, 127 PUDDINGS, etc. Flummery, 119 PUDDINGS, etc. Lemon pudding, 123 PUDDINGS, etc. Maccaroni pudding, 127 PUDDINGS, etc. Marrow pudding, 120 PUDDINGS, etc. Observations on puddings and cakes, 118 PUDDINGS, etc. Plum pudding, 122 PUDDINGS, etc. Potato paste, 128 PUDDINGS, etc. Puff pudding, i21 PUDDINGS, etc. Pumpkin pudding 127 PUDDINGS, etc. Quire of paper pancakes, 123 PUDDINGS, etc. Rice milk for a dessert, 115 PUDDINGS, etc. Rice pudding, t21 PUDDINGS, etc. Sago pudding, 121 PUDDINGS, etc. Sippet pudding, 120 PUDDINGS, etc. Sliced apple pudding, 126 PUDDINGS, etc. Spanish flitters, 130 PUDDINGS, etc. Sweet potato pudding, 120 PUDDINGS, etc. Tansey pudding, 124 PUDDINGS, etc. The Henrietta pudding, 124 PUDDINGS, etc. To make an orange pudding, 117 PUDDINGS, etc. To make jelly from feet, 116 PUDDINGS, etc. To make mince-meat for pies, 115 PUDDINGS, etc. To make mush, 130 PUDDINGS, etc. To make puff paste, 115 PUDDINGS, etc. Transparent pudding, 118 SAUCES. Caper sauce, 94 SAUCES. Celery sauce, 92 SAUCES. Celery vinegar, 95 SAUCES. Common sauce, 93 SAUCES. Fish sauce to keep a year, 90 SAUCES. Forcemeat baIls, 91 SAUCES. Gravy, 90 SAUCES. Lobster sauce, 92 SAUCES. Mushroom sauce, 93 SAUCES. Oyster catsup, 94 SAUCES. Oyster sauce for fish, 92 SAUCES. Sauce for boiled ducks or rabbits, 91 SAUCES. Sauce for boiled rabbits, 90 SAUCES. Sauce for wild fowl, 90 SAUCES. Shrimp sauce, 92 SAUCES. To melt butter, 93 Soup of anykind of old fowl, 18 Soup, Asparagus soup, 13 Soup, Barley soup, 16 Soup, Beef soup, 13 Soup, Catfish soup. 19 Soup, Dried pea soup, 17 Soup, For the soup, 21 Soup, Gravy soup, 14 Soup, Green pea soup, 17 Soup, Hare or rabbit soup, 18 Soup, Mock turtle soup of calf's head, 22 Soup, Ochra soup, 17 Soup, Onion soup, .19 Soup, Oyster soup, 16 Soup, To dress turtle, 20 Soup, Veal soup, 15 Soup, with Bouilli, 15 VEAL. Baked fillet of veal, 36 VEAL. Calf's feet fricassee, 41 VEAL. Calf's heart, a nice dish, 40 VEAL. Directions for cleaning calfs head and feet, 43 VEAL. Directions for the pieces in the different quarters of veal, 34 VEAL. Fricando of veal, 37 VEAL. Knuckle of veal, 36 VEAL. Mock turtle of calf's head, 28 VEAL. Ragout of a breast of veal, 37 VEAL. Scotch collops of veal, 36 VEAL. To bake a calPs head, 42 VEAL. To broil calf's liver, 43 VEAL. To collar a calf's head, 40 VEAL. To fry calf's feet, 41 VEAL. To grill a calf~s head, 39 VEAL. To hash a calf's head, 42 VEAL. To make a pie of sweet breads and oysters, 38 VEAL. To prepare rennet, 41 VEAL. To stuff and roast calf~s liver, 4S VEAL. Veal chops 35 VEAL. Veal cutlets from the fillet or leg, 34 VEAL. Veal cutlets, 35 VEAL. Veal olives, 37 VEGETABLES. Artichokes, 104 VEGETABLES. Asparagus, 100 VEGETABLES. Brocoli, 105 VEGETABLES. Broiled mushrooms, 112 VEGETABLES. Cabbage pudding. 110' VEGETABLES. Cabbage with onions, 111 VEGETABLES. Cabbage, 99 VEGETABLES. Carrots, 103 VEGETABLES. Cauliflower, 101 VEGETABLES. Egg plant, 108 VEGETABLES. Field peas, 111 VEGETABLES. French beans, 104 VEGETABLES. Jerusalem artichokes, 99 VEGETABLES. Lima, at. sugar beans, 107 VEGETABLES. Mazagan beans, 106 VEGETABLES. Parsnips, 102 VEGETABLES. Peas, 105 VEGETABLES. Potato balls. 99 VEGETABLES. Potato pumpkin. 108 VEGETABLES. Potatos mashed with onions,98 VEGETABLES. Potatos mashed, 98 VEGETABLES. Puree of turnips, 105 VEGETABLES. Ragout of French beans, snaps, string beans, 106 VEGETABLES. Ragout of turnips, 106 VEGETABLES. Red beet roots, 102 VEGETABLES. Rice journey, or johnny cake, 113 VEGETABLES. Salsify, 111 VEGETABLES. Savoys, 100 VEGETABLES. Sea-kale, 101 VEGETABLES. Sorrel, 109, VEGETABLES. Spinach, 109 VEGETABLES. Sprouts and young greens, 100 VEGETABLES. Squash or cimlin, 110 VEGETABLES. Stewed mushrooms. 112, VEGETABLES. Stewed salsify, lit VEGETABLES. Sweet potato, 108 VEGETABLES. Sweet potatos broiled, 109 VEGETABLES. Sweet potatos stewed, 109 VEGETABLES. To boil potatos, 96 VEGETABLES. To boil rice, 112 VEGETABLES. To dress salad, 95 VEGETABLES. To fry sliced potatos, 97 VEGETABLES. To mash turnips, 103 VEGETABLES. To roast potatos under meat, 98 VEGETABLES. To roast potatos, 98 VEGETABLES. To scollop tomatos. 101 VEGETABLES. Turnip tooted cabbage, 107 VEGETABLES. Turnip tops, 103 VEGETABLES. Turnips, 103 VEGETABLES. Winter squash, 110