The New England Cook Book, or Young Housekeeper's Guide. Anonymous

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232. Blackberry Syrup.

       233. Clarified Syrup for Sweet Meats.

       234. To Preserve Quinces.

       235. Quince Marmalade.

       236. To Preserve Pears.

       237. To Preserve Peaches.

       238. To Preserve Currants.

       239. To Preserve Barberries.

       240. To Preserve Ginger.

       241. To Preserve Apples.

       242. To Preserve Cymbelines or Mock Citron.

       243. To Preserve Watermelon Rinds.

       244. To Preserve Cherries.

       245. To Preserve Muskmelons.

       246. To Preserve Pine Apples.

       247. To Preserve Pumpkins.

       248. To Preserve Gages.

       249. To Preserve Strawberries.

       250. Blackberry and Raspberry Jam.

       251. Strawberry, Blackberry, and Raspberry Jelly.

       252. Cranberry, Grape and Currant Jelly.

       253. Quince Jelly.

       254. Apple Jelly.

       255. Lemon Jelly.

       256. Calf's Foot Jelly.

       257. Coffee.

       258. To make Tea.

       259. Chocolate.

       260. Hop Beer.

       261. Spruce Beer.

       262. Spring Beer.

       263. Ginger Beer.

       264. A good Family Wine.

       265. Currant Wine.

       266. Raspberry Shrub.

       267. Noyeau.

       268. Spring Fruit Sherbet.

       269. Grape Wine.

       270. Smallage Cordial.

       Miscellaneous Receipts, and observations useful to young housekeepers.

       1. To make Essence of Lemon.

       2. Essence of Ginger.

       3. Rose Water.

       4. Spice Brandy.

       5. Barley Water.

       6. Water Gruel.

       7. Wine Whey.

       8. Stomachic Tincture.

       9. Beef Tea.

       10. Carrageen or Irish Moss.

       11. Moss Blanc Mange.

       12. Elderberry Syrup.

       13. New Bread and Cake from old and rusked bread.

       14. To Preserve Cheese from Insects and Mould.

       15. To keep Vegetables and Herbs.

       16. To preserve various kinds of Fruit over winter.

       17. To extract essences from various kinds of flowers.

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