APPLE COMPOTE

Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off very nicely with a penknife the yellow rind of the lemons, taking care not to break it; and then with scissors trim the edges to an even width all along. Put the lemon-rind to boil in a little sauce-pan by itself, till it Becomes tender, and then set it to cool. Allow half a pint of water to each pound of sugar; and when it is melted, set it on the fire in the preserving kettle, put in the apples, and boil them slowly till they are clear and tender all through, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put in the lemon-peel, and boil it till quite transparent. When the whole is cold, put the apples with the syrup into glass dishes, and dispose the wreaths of lemon-peel fancifully about them.

FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.

_Note:_ A Chine is two Loins, and two Necks of the Best End.

Acid salt Almond cake Almond custard Almond ice-cream Almond maccaroons Almond pudding Another almond pudding Anchovy catchup Anchovy sauce Anniseed cordial Apees Apples, baked Apple butter Apple butter, without cider Apple custard Apple dumplings Apple fritters Apple jelly Apple and other pies Apple pot-pie Apples, preserved Apple pudding, baked Apple pudding, boiled Apple sauce Apple water Apricots, preserved Arrow-root blanc-mange Arrow-root jelly Arrow-root pudding Artichokes, to boil Asparagus, to boil Asparagus soup

Balm of Gilead oil Barberry jelly Barberries, to pickle Barley water Bath buns Bean soup Beans, (dried,) to boil Beans, (green or French,) to boil Beans, (green,) to pickle Beans, (Lima,) to boil, and dry Beans, (scarlet) to boil Beef, remarks on Beef, a la mode Beef, baked Beef bouilli Beef (corned or salted) to boil Beef cakes Beef, to corn Beef, to dry and smoke Beef dripping, to save Beef, hashed Beef's heart, roasted Beef's heart, stewed Beef kidney, to dress Beef, potted Beef, to roast Beef soup, fine Beef steaks, to broil Beef steaks, to fry Beef steak pie Beef steak pudding Beef, to stew Beef, (a round of,) to stew Beef, (a round of,) to stew another way Beef and tongues, to pickle Beef tea Beets, to boil Beets, to stew Beer, (molasses) Beer, (sassafras) Biscuit, (milk) Biscuit, (soda) Biscuit, (sugar) Biscuit, (tea) Bishop Bitters Black cake Black-fish, to stew Blanc-mange Blanc-mange, (arrow-root) Blanc-mange, (carrageen) Bottled small beer Bran bread Bread Bread, (rye and Indian) Bread cake Bread jelly Bread pudding, baked Bread pudding, boiled Bread and butter pudding Bread sauce Brocoli, to boil Brown soup, rich Buckwheat cakes Burnet vinegar Burns, remedy for Butter, to brown Butter, melted or drawn Butter, to make Butter, to preserve Butternuts, to pickle

Cabbage, to boil Cabbage, (red,) to pickle Cale-cannon Calf's feet broth Calf's feet, to fry Calf's feet jelly Calf's head, dressed plain Calf's head, hashed Calf's head soup Calf's liver, fried Calf's liver, larded Cantelope, preserved Caper sauce Capillaire Carrots, to boil Carrot pudding Carp, to stew Carrageen blanc-mange Catfish soup Cauliflower, to boil Cauliflower, to pickle Cayenne pepper Celery, to prepare for table Celery sauce Celery vinegar Charlotte, (plum) Charlotte, (raspberry) Cheese, to make Cheese, (cottage) Cheese, (sage) Cheese, (Stilton) Cheesecake, (almond) Cheesecake, (common) Cherry bounce Cherry cordial Cherries, (dried) Cherry jam Cherry jelly Cherries, preserved Cherries, preserved whole Cherry shrub Chestnuts, to roast Chestnut pudding Chicken broth, and panada, Chickens, broiled, Chicken croquets and rissoles, Chicken curry, Chicken dumplings or puddings, Chickens, fricasseed, Chicken jelly, Chicken pie, Chicken salad, Chilblains, remedy for, Chili vinegar, Chitterlings, or calf's tripe, Chocolate, to make, Chocolate custard, Chowder, Cider cake, Cider, (mulled,) Cider vinegar, Cider wine, Cinderellas, or German puffs, Citrons, to preserve, Clam soup, Clam soup, (plain,) Clotted cream, Cocoa, to prepare, Cocoa shells, to boil, Cocoa-nut cakes, Cocoa-nut cakes, (white,) Cocoa-nut custard, baked, Cocoa-nut custard, boiled, Cocoa-nut jumbles, Cocoa-nut maccaroons, Cocoa-nut pudding, Cocoa-nut pudding, another way, Codfish, (fresh,) to boil, Codfish, (fresh,) to boil another way, Codfish, salt, to boil, Coffee, to make, Coffee, (French,) Cold cream, Cold slaw, Cold sweet sauce, Cologne water, Colouring for confectionary, Corn, (Indian,) to boil, Corn, (green,) pudding, Corns, remedy for, Cosmetic paste, Crab-apples, (green,) to preserve, Crab-apples, (red,) to preserve, Crabs, (cold,) Crabs, (hot,) Crabs, (soft,) Cranberries, to preserve, Cranberry sauce, Cream cake, Cream, (lemon,) Cream, (orange,) Cream, to preserve, Cream sauce, Cucumbers

Dough nuts, Ducks, to hash, Ducks, to stew, Ducks, to roast, Dumplings, (apple,) Dumplings, (light,) Dumplings, (plain suet,) Dumplings, (fine suet,) Dumplings, (Indian,) Durable ink, Durable ink, another way,

Eastern pudding, Eggs, to boil for breakfast, Eggs, to fricassee, Eggs, to keep, Eggs with ham, Egg nogg, Eggs, to pack, Eggs, to pickle, Egg plant, to stew, Egg plant, to fry, Egg plant, stuffed, Eggs, raw, Egg sauce, Election cake, Elderberry wine, Elder-flower wine, Essence of lemon peel, Essence of peppermint, Eve's pudding,

Family soup, Federal cakes, Flannel cakes, Flax-seed lemonade, Floating island, Flour, to brown, Flour hasty-pudding, Force-meat balls, Fowls, to boil, Fowls, to roast, Fox-grape shrub, Friar's chicken, Fritters, (apple,) Fritters, (plain,) Frosted fruit, Fruit queen-cakes,

General sauce, Gherkins, to pickle, Ginger, to preserve, Ginger beer, Ginger plum-cake, Gingerbread, (common,) Gingerbread nuts, Gingerbread, (Franklin,) Gingerbread, (white,) Gooseberries, bottled, Gooseberry custard, Gooseberry fool, Gooseberries, to preserve, Gooseberries, to stew, Gooseberry wine, Goose pie, Goose pie for Christmas, Goose, to roast, Grapes, in brandy, Grapes, (wild,) to keep, Grape jelly, Gravy, (drawn or made,) Gravy soup, (clear,) Ground nuts, to roast, Ground rice milk, Grouse, to roast, Gruel, to make, Gruel, oatmeal,

Halibut, to boil, Halibut cutlets, Ham, to boil, Ham, to broil, Ham or bacon, directions for curing, Ham, (to glaze,) Ham dumplings, Ham pie, Ham sandwiches, Ham, to roast, Ham, (Westphalia,) to imitate, Hare or rabbit soup, Hare, to roast, Harvey's sauce, Herbs, to dry, Hominy, to boil, Honey cake, Horseradish vinegar, Huckleberry cake, Hungary water,

Ice cream, (almond,) Ice cream, (lemon,) Ice cream, (pine apple,) Ice cream, (raspberry,) Ice cream, (strawberry,) Ice cream, (vanilla,) Ice lemonade, Ice orangeade, Icing for cakes, Indian batter cakes, Indian corn, to boil, Indian dumplings, Indian flappers, Indian muffins, Indian mush, Indian mush cakes, Indian pound cake, Indian pudding, baked, Indian pudding, boiled, Indian pudding without eggs, Italian Cream,

Jaune-mange, Jelly cake, Johnny cake, Julienne (a la) soup,

Kid, to roast, Kitchen, pepper, Kitchiner's fish-sauce, Kisses,

Lady cake, Lamb, to roast, Larding, Lavender, compound, Lavender water, Laudanum, antidote to, Lead water, Lemon brandy, Lemon catchup, Lemon cordial, Lemon cream, Lemon custard, Lemon juice, to keep, Lemon peel, to keep, Lemon peel, (essence of,) Lemons, preserved, Lemon pudding, Lemon syrup, Lemonade, Lettuce or salad, to dress, Lip salve, Liver dumplings, Liver puddings, Lobster, to boil, Lobster catchup, Lobster, to fricassee, Lobster, to dress cold, Lobster, pickled, Lobster, potted, Lobster pie, Lobster sauce, Lobster soup, Lobster, to stew,

Maccaroni, to dress, Maccaroni soup, Maccaroni soup, (rich,) Maccaroons, (almond,) Maccaroons, (cocoa-nut,) Maccaroon custard, Mackerel, to boil, Mackerel, to broil, Mangoes, to pickle, Marbled veal, Marlborough pudding, Marmalade cake, Mead, Meg Merrilies' soup, Milk biscuit Milk punch Milk soup Mince pies Mince meat Mince meat for Lent Mince meat, (very plain) Minced oysters Mint sauce Molasses beer Molasses candy Molasses posset Moravian sugar-cake Morella cherries, to pickle Mock oysters of corn Mock turtle, or calf's head soup Muffins, (common) Muffins, (Indian) Muffins, (water) Mulled cider Mulled wine Mulligatawny soup Mush, (Indian,) to make Mush cakes Mushrooms, to broil Mushroom catchup Mushrooms, to pickle brown Mushrooms, to pickle white Mushroom sauce Mushrooms, to stew Musquito bites, remedy for Mustard, (common) Mustard,(French) Mustard, (keeping) Mutton, to boil Mutton broth Mutton broth made quickly Mutton, (casserole of) Mutton chops, broiled Mutton chops, stewed Mutton cutlets, a la Maintenon Mutton harico Mutton, hashed Mutton, (leg of,) stewed Mutton, to roast Mutton soup, (including cabbage and noodle soups)

Nasturtians, to pickle Nasturtian sauce New York cookies Nougat Noyau

Oatmeal gruel Ochra soup Oil of flowers Omelet, (plain) Omelet souffle Onions, to boil Onions, to fry Onions, to pickle Onions, pickled white Onions, to roast Onion sauce, (brown) Onion sauce, (white) Onion soup Orangeade Orange cream Orange jelly Orange marmalade Orange pudding Orgeat Ortelans, to roast Oyster catchup Oysters, fried Oyster fritters Oysters, minced Oysters, pickled Oysters, pickled for keeping Oyster pie Oysters, scalloped Oysters, stewed Oyster soup Oyster soup, (plain,) Ox-tail soup, Oyster Sauce,

Panada, (chicken,) Pancakes, (plain,) Pancakes, (sweetmeat,) Parsley, to pickle, Parsley sauce, Parsnips, to boil, Partridges, to roast, Partridges, to roast another way, Paste, (dripping,) Paste, (lard,) Paste, (the best plain,) Paste, (potato,) Paste, (fine puff.) Paste, (suet,) Paste, (sweet,) Peaches, (in brandy,) Peach cordial, Peaches, (dried,) Peaches for common use, Peach jelly, Peach kernels, Peach marmalade, Peaches, to pickle, Peaches, to preserve, Peach sauce, Peas, (green,) to boil, Peas soup, Peas soup, (green,) Pears, to bake, Pears, to preserve, Peppers, (green,) to pickle, Peppers, (green,) to preserve, Pepper pot, Perch, to fry, Pheasants, to roast, Pheasants, to roast another way, Pies, Pie crust, (common,) Pies, (standing,) Pies, (apple and other,) Pickle, (East India,) Pig, to roast, Pig's feet and ears, soused, Pigeon or chicken dumplings, Pigeon pie, Pigeons, to roast, Pilau, Pine-apple ice cream, Pine-apples, (fresh,) to prepare for eating, Pine-apples, to preserve, Plovers, to roast, Plum charlotte, Plums for common use, Plums, to preserve, Plums,(egg,) to preserve whole, Plums, (green gage,) to preserve, Plum pudding, baked, Plum pudding, boiled, Poke, to boil, Pomatum, (soft,) Pork and beans, Pork cheese, Pork, (corned,) to boil, Pork, (pickled,) to boil with peas pudding, Pork cutlets, Pork, (leg of,) to roast, Pork; (loin of,) to roast, Pork, (middling piece,) to roast, Pork pie, Pork steaks, Pork, to stew, Port wine jelly, Pot pie, Pot pie, (apple,) Potatoes, to boil, Potatoes, to fry, Potatoes, roasted Potato pudding Potato snow Pound cake Prawns, to boil Prune pudding Pudding catchup Pumpkin, to boil Pumpkin chips Pumpkin pudding Pumpkin yeast Punch Punch, (frozen,) Punch, (milk,) Punch, (fine milk,) Punch, (regent's,) Punch, (Roman,) Pyramid of tarts, Pink sauce,

Quails, to roast Queen cake Quin's sauce for fish Quince cheese Quince cordial Quince jelly Quince marmalade Quinces, preserved Quinces, to preserve whole Quince pudding

Rabbits, fricasseed Rabbits, to fry Rabbits, to stew Radishes, to prepare for table Radish pods, to pickle Raspberry charlotte Raspberry cordial Raspberry ice-cream Raspberry jam Raspberries, to preserve Raspberry vinegar Raspberry wine Ratafia Raw egg Reed birds, to roast Rennet whey Rhubarb tarts Rice, to boil Rice, to boil for curry Rice custard Rice cakes Rice dumplings Rice flummery Rice jelly Rice pudding, boiled Rice pudding, (farmer's,) Rice pudding, (ground,) Rice pudding, (plain,) Rice pudding, (plum,) Rice milk Rice milk, (ground,) Ringworms, remedy for, Rock-fish, to boil, Rock-fish, to pickle, Rolls, (common,) Rolls, (French,) Rose brandy Rhubarb jam Rose cordial Rose vinegar Rusk Russian or Swedish turnip, to boil, Rye and Indian bread

Sago Sago pudding Salad, to dress, Salmon, (fresh,) to bake whole, Salmon, (fresh,) to bake in slices, Salmon, (fresh,) to boil, Salmon, (pickled,) Salmon, (smoked,) Salmon steaks Sally Lunn cake, Salsify, to dress, Sandwiches, (ham,) Sangaree, Sassafras beer, Sausage meat, (common,) Sausages, (fine,) Sausages, (Bologna,) Savoy biscuits, Scented bags, Scotch cake, Scotch queen-cake, Scotch sauce for fish, Sea bass or black-fish, boiled, Sea bass, fried, Sea catchup, Sea kale, to boil, Secrets, Seidlitz powders, Shad, baked, Shad, to fry, Shalot vinegar, Shells, Short cakes, Shrub, (cherry,) Shrub, (currant,) Shrub, (fox-grape,) Smelts, to fry, Snowball custard, Snipes, to roast, Soda biscuit, Soda water, Spanish buns, Spinach, to boil, Spinach and eggs, Sponge cake, Spruce beer, Squashes or cymlings, to boil, Squash, (winter,) to boil, Squash, pudding, Strawberries, preserved, Strawberry ice-cream, Strawberry cordial, Sturgeon cutlets, Suet pudding, Sugar biscuit, Sugar syrup, clarified, Sweet basil vinegar, Sweet jars, Sweet sauce, (cold,) Sweet potatoes, boiled, Sweet potatoes, fried, Sweet potato pudding, Sweetbreads, to broil, Sweetbreads, larded, Sweetbreads, to roast, Syllabub or whipt cream, Syllabub, (country,) Shrewsbury cake,

Tamarind water, Tapioca, Tarragon vinegar, Tea, to make, Terrapins, Thieves' vinegar, Toast and water, Tomatas, to bake, Tomata catchup, Tomatas, to keep, Tomatas, to pickle, Tomatas, to stew, Tomata soy, Tongue, (salted or pickled,) to boil, Tongue, (smoked,) to boil, Trifle, Tripe, to boil, Tripe, to fry, Tripe and oysters, Trout, to boil, Trout, to fry, Turkey, to boil, Turkey, to roast, Turkish sherbet, Turnips, to boil,

Veal, (breast of,) to stew, Veal,(breast of,) to roast, Veal cutlets, Veal, (fillet of,) to stew, Veal, (fillet of,) to roast, Veal, (knuckle of,) to stew, Veal, (loin of,) to roast, Veal, (minced,) Veal patties, Veal pie, Veal soup Veal soup, (rich,) Veal steaks Veal or chicken tea, Vegetable soup, Venison hams, Venison, (cold,) to hash, Venison pasty, Venison, to roast, Venison soup, Venison steaks, Vermicelli sour, Vinegar (cider,) Vinegar, (sugar,) Vinegar, (white,) Violet perfume,

Wafer cakes, Waffles, Walnut catchup, Walnuts, pickled black, Walnuts, pickled green, Walnuts, pickled white, Warm slaw, Warts, remedy for, Washington cake, Watermelon rind, to preserve, Water souchy, Welsh rabbit, White soup, (rich,) Wine jelly, Wine sauce, Wine whey, Wonders or crullers, Woodcocks, to roast,

Yam pudding, Yeast, (bakers',) Yeast, (bran,) Yeast, (common,) Yeast, (patent,) Yeast, (pumpkin,)

ADDITIONAL RECEIPTS

Almond bread, Almond paste, Apple dumplings, (baked,) Apple compote, Apple rice pudding,

Batter pudding Blood, to stop,

Charlotte Polonaise, Charlotte Russe, Cherry cordial, Cider cake, (plain,) Cream cheese, Cucumbers, (preserved,) Custard cakes,

Frozen custard,

Giblet soup, Green pea soup, (French,) Green ointment, Gumbo, Gumbo soup,

Ham omelet, Hoe cake, Honey ginger cake,

Ice cream, (common,) Indian loaf cake,

Lemon drops,

Milk toast,

Peach leather, Peach mangoes, Pearlash, to keep, Peppermint drop's, Pink champagne jelly, Potato Yeast,

Rock cake,

Tennesee muffins, Tomatas, (broiled,) Tomata honey Tomatas, (preserved,)