Page:Art of Cookery 1774 edition.djvu/27

To make a vermicella pudding 216

Pudding for little dishes 217

To make a sweet meat pudding ib

To make a fine plain pudding ib

To make a ratafia pudding 218

To make a bread and butter pudding ib

To make a boiled rice pudding ib

To make a cheap rice pudding ib

To make a cheap plain rice pudding 219

To make a cheap baked rice pudding ib

To make a spinach pudding ib

To make a quaking pudding ib

To make a cream pudding ib

To make a prune pudding ib

To make a spoonful pudding ib

To make an apple pudding ib

To make yeast dumplings 220

To make Norfolk dumpling ib

To make hard dumplings 221

Another way to make hard dumplings ib

To make apple dumplings 222

Another way to make apple dumplings ib

To make a cheese-curd florendine ib

A florendine of oranges or apples 223

To make an artichoke pye ib

To make a sweet egg pye ib

To make a potatoe pye 224

To make an onion pye ib

To make an orangeado pye ib

To make a skirret pye ib

To make an apple pye 225

To make a cherry pye ib

To make a salt-fish pye ib

To make a carp pye 226

To make a soal pye ib

To make an eel pye 227

To make a flounder pye ib

To make a herring pye ib

To make a salmon pye ib

To make a lobster pye 228

To make a mussel pye ib

To make Lent mince pyes ib

To collar salmon ib

To collar eels 229

To pickle or bake herrings ib

To pickle or bake mackrel to keep all the year ib

To souse mackrel 230

To pot a lobster ib

To pot eels 231

To pot lampreys ib

To pot chars ib

To pot a pike ib

To pot salmon 232

Another way to pot salmon ib