RASPBERRY VINEGAR, 125 Rice jelly, 142 Rosemary water, 96 Rum shrub, 115
SANDWICHES, 128-132 Sauce, anchovy, 47 ” piquant, 46, 47 Sauerkraut, 38 Salad dressing, 47 Saratoga cobbler, 125 Sausages, to cook, 26 ” to make, 25 Scent-bags, 146 Shandy-gaff, 125 Sherbet, 125 Sherry cobbler, 126 Shrimps, to pot, 31 Shrub brandy, 112 ” rum, 115 Sighs of love, 115 Sloe gin, 116 Spiced beef, 24 Spruce, beer, 90 Storing of fruit and herbs, 57-62 Sweet-jar, 145 Swift, on the necessity of cordials, 112 Syllabub, 126
TEA, COLD, 133-135 Tent, 116 Tewahdiddle, 126 Toast and water, 143 Tomato catsup, 46
VEGETABLES, BOTTLING OF, 63-66 ” drying of, 67-70 Vermouth, 116 Vinegar, toilet, 146 ” aromatic, for smelling bottles, 142 ” aromatic table, 44, 45 ” spiced table, 44
WALNUTS, STORING OF, 62 Walnut catsup, 46 Wassail, 126 Water biscuits, 136 Waters, aromatic, 96 Welsh beef, 25 Wine, cowslip, 86 ” damson, 87 ” date, 87 ” elderberry, 90 ” gooseberry, 85 ” lemon, 86 ” making, 80-91 ” rhubarb, 87 Wines, aromatic, 45
Page xii, “Pellican” changed to “Pellicane” (named the Pellicane)
Page 49, “degress” changed to “degrees” (sugar by degrees)
Page 146, “dr” changed to “dry” (almost any dry)
End of the Project Gutenberg EBook of The Still-Room, by Julia Anne Elizabeth Tollemache Roundell and Harry Roberts