We shall conclude these Introductory Observations, with a few remarks on the qualities of certain Articles in common use.
Cayenne pepper, black pepper, and ginger, may be esteemed the best of spices.
Nutmegs, cloves, mace, cinnamon, and allspice, are generally productive of indigestion and headache to weak persons.
Receipts for making all kinds of Bread, Biscuits, Blancmange, Buns, Broth, Cakes, Creams, Custards, Jams, Jellies, Paste, Pies, Puddings, Soups, Sauces, etc, will be found under these general heads; the method of cooking the several meats are arranged under the name of each meat. Still there are interspersed throughout the book single receipts under the letter of the name, of which many of the above articles are composed. We will instance the following, viz: Cakes, - Almond, Crumpets, Echaudes, Fanchonottes, Flemish wafers, Frangipane, Gateau, Gingerbread, Hedgehog, Jumbles, Kisses, Lemon Bonbons, Macaroons, Madelains, Meat, M if-fins, Oat, Orange, Perlingo, Sally Lunns. Bread, - Almond, Brentford, Filbert, French Rolls, Rusks. Creams, - Under various fruits of which they are made. Veal, - Friar's chicken, Gratin, and many articles under Calf Fowls, - See also Chickens, Capons. Beef, - See also Ox.