Page 5

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The Index

Recipe Title	Page	Recipe Title	Page
To Dry Damsons	29	To Make Lozenges of Any Spirits Without Boiling	45
To Dry Green Plums	30	To Make Genoa Paste	43
To Dry Pippins	30	To Make Raspberry Paste	43
To Dry Cherries	31	To Make White and Red Paste	43
To Dry Any Soft Plum	31	To Make Pistachio Paste	45
To Dry Quinces	31	To Make Clear Paste of Raspberries	45
To Dry Apricots	32	To Make Red Colors	44
To Dry Gooseberries	32	To Make Green Colors	44
To Dry Apricots Another Way	33	To Make Green Paste	44
To Preserve and Dry Preserve [Black?] Pear Plums	33	To Make [Pineapple?] Paste	44
To Preserve Citron	34	A Fricassee of Eggs	46
To Make Rock of Citron	34	A Fricassee of Chickens	46
To Preserve Raspberries	35	Sauce for a Fricassee	46
To Preserve Cherries	35	To Make [Rufs/Russ?] to Fry	46
To Preserve Barberries	35	To Boil a Breast of Mutton	47
To Preserve Green Plums	36	To Stew a Calf's Head	47
To Preserve Damsons	36	Sauce for a Roast Leg of Veal	47
To Preserve Quinces, White	36	To Make Sauce for Roasted Rabbits	48
To Preserve Red Quinces	37	Sauce for Boiled Salmon	48
To Preserve Quinces Another Way	37	To Pickle Lemon Skins	48
To Preserve White Pare Plums	38
To Preserve Quinces White or Red Without Water	38
To Make Conserve of Currants, Barberries or Raspberries	39
To Make White Marmolade	39
To Make Orange Marmolade	40
To Make Red Quince Marmolade	40
To Make Lemon Lozenges	40
To Candy Sucketts	40

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