legacies, &c. 2744-9
Beverages, general observations on 1789, 1806
Bills of fare, for January pp. 909-13
  February 914-17
  March 918-21
  April 922-25
  May 926-29
  June 930-33
  July 934-36
  August 937-39
  September 940-42
  October 943-45
  November 946-48
  December 949-52
  ball supper for 60 persons p. 957
  ball supper, cold collation, for a summer entertainment for 70 or 80
      persons p. 958
  breakfasts 959
  game dinner for 30
  persons p. 953
  luncheons and suppers p. 959
  menu, service ŕ la Russe pp. 954-5
  picnic for 40 persons 960
  suppers p. 956
Birds, general observations on 917-25
Biscuit powder 1737
Biscuits, arrowroot 1738
  Cocoa nut 1740
  Crisp 1741
  Dessert 1742
  Lemon 1743
  Macaroons 1744
  Ratafias 1745
  Remarks on 1712-15
  Rice 1746
  Rock 1747
  Savoy 1748
  Seed 1749
  Simple, hard 1750
  Soda 1751
Bites and stings, general remarks on 2609
  of insects 2610-11
  of snakes 2612
  Of dogs 2613
Blackcock, heathcock, &c. 1019
  Roast 1019
  To carve a 1054
Blancmange 1408
  Arrowroot. 1407
  Cheap 1409
  Lemon 1442
  Rice 1476
Bleeding, from the nose 2607
  Operation of 2605-6
Blonde, to clean 2265
Blood, spitting of 2608
Boar's head, importance of the 815
  The Westphalian 787
Bones, dislocation of 2614
  Fracture of 2615
Bonnets 2244
Books of account 2731
Boots, polish for 2240-1
  Bottled fresh fruit 1542-3
    with sugar 1544
  Boudin, ŕ la reine 961
  Brain, concussion of, stunning 2623
  Brandy, cherry 1526
  Lemon 460
  Orange 1826
  Varieties of 1328
Bread, and bread-making 1668-1703
  And-butter fritters 1410
    pudding 1255
  Crumbs, fried 424
    Fried for borders 426
  Indian-corn-flour 1721
  Making in Spain 1776
  Origin of 117
  Properties of 1252
  Pudding, baked 1250
    boiled 1252
    brown 1253
    miniature 1254
    very plain 1254
  Rice 1720
  Sauce 371-2
  Sippets of, fried 425
    Soda 1722
Bread, soup 117
  To make a peck of good 1719
  To make good home-made 1718
  To make yeast for 1716
Breakfasts p. 959, par 2144-6
Breath, shortness of, or difficult breathing 2670
Bride-cake, rich 1753
Bridles 2218
Brill, the 230
  To carve a pp. 175-6
Brilla soup 166
Brocoli, boiled 1095
Broth, calf's-foot 1862
  Chicken 1863
  Eel 1866
  Mutton to make 1872
  Mutton to quickly make 1873
Brown roux for thickening gravies 525
Browning, for sauces and gravies 373
  For stock 108
Bruises, lacerations, and cuts 2617
  Treatment of 2618
Brushes, to wash 2250
Brussels sprouts, boiled 1096
Bubble-and-squeak 616
Bullock's heart, to dress a 615
Buns, light 1731
  Plain 1729
  To make good plain 1730
  Victoria 1732
Burns and scalds 2619
  Treatment of the first class of 2620
  Treatment of the second class 2621
  Treatment of the third class 2622
Butler, care of plate and house 2162
  Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9
   luncheon, in the drawing-room 2161
  Lights, attention to 2160
  Wine, bottling 2167-70
  Wine, cellar 2163-5
  Wine, fining 2166
Butter, anchovy 227,1637
  Antiquity of 1205
  Beurre noir, or brown butter (a French sauce) 374
  Clarified 375
  Colouring of 1636
  Curled 1635
  Easily digested 1255
  Fairy 1636
  General observations on 1615-19
  How to keep 1635
  How to keep fresh 1207
  In haste 1206
  Maitre d'hôtel 465
  Melted 376-7
  Melted (the French sauce blanche) 378
  Melted made with milk 380
  Moulds for moulding fresh butter 1634
  Thickened 379
  To keep and choose, fresh 1632
  To preserve and to choose, salt 1633
  What to do with rancid 1208
Cabbage, the 118
  Boiled 1098
  Colewort, or wild 1099
  Green kale, or borecole 1097
  Kohl-Rabi, or turnip 1095
  Qualities of the 1169
  Red, pickled 499
  Red, stewed 1099
  Savoy, and Brussels sprouts 1096
  Savoy, description of the 140
  Soup 118
  Tribe and their origin 1098
  Turnip tops and greens 1169
Cabinet, or chancellor's pudding 1256
  Plain, or boiled bread-and-butter pudding 1257
Café au lait 1812
  Noir 1813
Cake, almond 1752
  Breakfast, nice 1739
  Bride or Christening 1753
  Christmas 1754
  Cocoa-nut 1740
  Economical 1756
  Good holiday 1763
  Honey 1758
  Lemon 1764
  Luncheon 1765
  Nice useful 1757
  Pavini 1771
  Plain 1766
  Plain for children 1767
  Plum, common 1768
  Plum, nice 1769
  Pound 1770
  Queen 1773
  Rice 1746, 1772
  Saucer, for tea 1774
  Savoy 1748, 1782
  Scrap 1779
  Seed, common 1775
  seed, very good 1776
  Snow 1777-8
  Soda 1781
  Sponge 1783-4
  Sponge Small, to make 1785
  Tea 1786
  Tea to toast 1787
  Tipsy 1487
  Tipsy an easy way of making 1488
  Yeast 1788
Cakes, hints on making and baking 1704-11
Calf, the 173
  Birth of the 893
  Breeding of the 858
  Fattening the 903
  Feeding a 862
  General observations on the 845-53
  In America 864
  Names of the 899
  Symbol of Divine power 890
  The golden 873
  When it should be killed 860
Calf's feet, baked or stewed 1861
Calf's feet, boiled with parsley and butter 860
Calf's feet, broth 1862
Calf's feet, fricasseed 861
  jelly 1416
      Head, ŕ la Maitre d'hôtel 864
      boiled 876-7
      collared 862
      club 867
      fricasseed 863
      hashed 878
      soup 167
    to carve a 913
    Liver and bacon 881
    aux fines herbes 880
      larded and roasted 882
    Udder, for French forcemeats 421
Calomel 2658
Camp-vinegar 381
Canary-pudding 1258
Candlesticks 2311
Cannelons, or fried puffs 1417
Caper-sauce, for boiled mutton 382
  For fish 383
  Substitute for 384
Capercalzie, the 1026
Capers 383
Capsicums, pickled 385
Carbonate of soda 1765
Carp, the 242
  Age of the 243
    Baked 242
    Stewed 243
  Carpet sweeping 2312
  Carriages 2225-9
  Carrot, the 121
    Constituents of the 1101
    Jam, to imitate apricot preserve 1525
    Nutritive properties of the 1102
    Origin of the 1100
    Pudding, boiled or baked 1259
    Seed of the 1103
  Soup 120-1
  Varieties of the 1172
Carrots, boiled 1100
  Sliced 1103
  Stewed 1102
  To dress in the German way 1101
Carving, beef p. 316
  aitchbone of p. 316
  brisket of p. 317
  ribs of p.