| 551 |
Tea (No. 550)
|
5 |
4 |
success
|
| 552 |
Tewahdiddle (No. 467)
|
6 |
1 |
success
|
| 553 |
The Griskin (No. 52)
|
1 |
2 |
success
|
| 554 |
The Justice’s Orange Syrup for Punch or Puddings (No. 392)
|
2 |
5 |
success
|
| 555 |
The Queen’s Morning “Bouillon de Santé,” (No. 196)
|
11 |
2 |
success
|
| 556 |
The Spaniard’s Garlic Gravy (No. 311)
|
12 |
5 |
success
|
| 557 |
Thickening (No. 257)
|
9 |
20 |
success
|
| 558 |
Tincture of Allspice (No. 413)
|
3 |
1 |
success
|
| 559 |
Tincture of Cinnamon (No. 416)
|
7 |
4 |
success
|
| 560 |
Tincture of Clove (No. 415)
|
2 |
1 |
success
|
| 561 |
Tincture of Lemon-peel (No. 408)
|
2 |
3 |
success
|
| 562 |
Tincture of Nutmeg (No. 413)
|
4 |
2 |
success
|
| 563 |
Toast and Cheese (No. 539)
|
5 |
4 |
success
|
| 564 |
Toast and Water (No. 463)
|
7 |
9 |
success
|
| 565 |
Toasted Cheese (No. 540)
|
3 |
5 |
success
|
| 566 |
To boil Eggs to eat in the Shell, or for Salads (No. 547)
|
3 |
7 |
success
|
| 567 |
To boil Sugar to Caramel (No. 85)
|
6 |
14 |
success
|
| 568 |
To bottle Beer (No. 468)
|
3 |
6 |
success
|
| 569 |
To clarify Drippings (No. 83)
|
2 |
7 |
success
|
| 570 |
To clarify Suet to fry with (No. 84)
|
4 |
6 |
success
|
| 571 |
To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit (No. 535)
|
13 |
7 |
success
|
| 572 |
TO DRESS SPRING FRUIT.
|
0 |
0 |
success
|
| 573 |
To dress them maigre
|
16 |
3 |
success
|
| 574 |
To dry Apples (No. 83)
|
5 |
10 |
success
|
| 575 |
To Dry Sweet and Savoury Herbs (No. 461)
|
8 |
9 |
success
|
| 576 |
To fry Eels (No. 165)
|
11 |
9 |
success
|
| 577 |
To hash Beef, &c.—(No. 486.)
|
12 |
5 |
success
|
| 578 |
To hash Mutton, &c. (No. 484)
|
3 |
7 |
success
|
| 579 |
To mash Turnips (No. 131)
|
2 |
1 |
success
|
| 580 |
Tomata, or Love-apple Sauce (No. 292)
|
16 |
8 |
success
|
| 581 |
Tongue (No. 15)
|
5 |
5 |
success
|
| 582 |
Toothache and anti-rheumatic Embrocation (No. 567)
|
2 |
2 |
success
|
| 583 |
To poach Eggs (No. 546)
|
12 |
13 |
success
|
| 584 |
To preserve Cucumbers (No. 98)
|
5 |
9 |
success
|
| 585 |
To preserve Ginger.—(No. 97.)
|
4 |
16 |
success
|
| 586 |
To salt Meat (No. 6)
|
17 |
30 |
success
|
| 587 |
To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder.—No. 158
|
17 |
13 |
success
|
| 588 |
To warm Hashes, Made Dishes, Stews, Ragoûts, Soups, &c. (No. 485)
|
1 |
3 |
success
|
| 589 |
Trifle (No. 49)
|
18 |
6 |
success
|
| 590 |
Tripe (No. 18)
|
15 |
4 |
success
|
| 591 |
Turkeys, Capons, Fowls, Chickens, &c.—(No. 16.)
|
25 |
16 |
success
|
| 592 |
Turkey, Turkey Poults, and other Poultry (No. 57)
|
18 |
22 |
success
|
| 593 |
Turnip and Parsnip Soups (No. 213)
|
2 |
1 |
success
|
| 594 |
Turnips (No. 130)
|
2 |
3 |
success
|
| 595 |
Turnip-tops (No. 132)
|
2 |
5 |
success
|
| 596 |
Turtle Sauce (No. 343)
|
10 |
5 |
success
|
| 597 |
Turtle Soup (No. 250)
|
2 |
2 |
success
|
| 598 |
Twelfth Cake (No. 55)
|
16 |
8 |
success
|
| 599 |
Veal and Ham Patties (No. 28)
|
11 |
3 |
success
|
| 600 |
Veal and Ham Pie (No. 20)
|
9 |
7 |
success
|
