INTRODUCTION 15

1. Chapter 1 2. INTRODUCTION 15 3. CHAPTER 1. Boiling 66 4. INTRODUCTION. 5. CHAPTER I. 6. CHAPTER II. 7. 4. Sugar finely powdered, and mixed with pounded cinnamon, and 8. 5. Fennel-seeds, corianders, cinnamon, and sugar, finely beaten, 9. 6. For young pigs, grated bread or flour, mixed with beaten nutmeg, 10. 7. Sugar, bread, and salt, mixed. 11. 3. Minced sweet herbs, butter, and claret, especially for mutton 12. 6. Yelks of eggs, grated biscuit, and juice of oranges. 13. CHAPTER III. 14. CHAPTER IV. 15. CHAPTER V. 16. CHAPTER VI. 17. CHAPTER VII. 18. CHAPTER VIII. 19. CHAPTER IX. 20. 484. To broil it, No. 487, &c. 21. 158. (See also No. 164.) 22. 285. To pot lobster, No. 178. 23. 68. "I have learned by experience, that of all the fats that are used 24. 28. Powdered mint.