Chapter I

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Fats; made with Butter, very rich 74

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

used before a singular noun to mean one of a group, when it is not a particular one

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

(quantifier) used with either mass or count nouns to indicate the whole number or amount of or every one of a class

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

small bushy deciduous tree native to Asia and North Africa having pretty pink blossoms and highly prized edible nuts enclosed in a hard green hull; cultivated in southern Australia and California

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

used to join words or parts of a sentence that go together

From this reading PUDDINGS AND PIES.

one more of the same kind, or a different one

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

fruit with red or yellow or green skin and sweet to tart crisp whitish flesh

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “apple” — fruit with red or yellow or green skin and sweet to tart crisp whitish flesh

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

the sister of your father or mother; the wife of your uncle

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

dried out by heat or excessive exposure to sunlight

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

the supreme effort one can make

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

cooked in hot water

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

distilled from wine or fermented fruit juice

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

food made from dough of flour or meal and usually raised with yeast or baking powder and then baked

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

From this reading Fats; made with Butter, very rich 74

a block of solid substance (such as soap or wax)

From this reading CAKE.

plural of “cake” — a block of solid substance (such as soap or wax)

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

recorded for broadcast

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

wood of any of various cherry trees especially the black cherry

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

plural of “child” — a young person of either sex

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

a beverage made from cocoa powder and milk and sugar; usually drunk hot

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

large lemonlike fruit with thick aromatic rind; usually preserved

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

make clear and (more) comprehensible

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

having a low or inadequate temperature or feeling a sensation of coldness or having been made cold by e.g. ice or refrigeration

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

belonging to or participated in by a community as a whole; public

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

plural of “cooky” — the cook on a ranch or at a camp

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

the best people or things in a group

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

plural of “curd” — a coagulated liquid resembling milk curd

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

any of several tart red or black berries used primarily for jellies and jams

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

sweetened mixture of milk and eggs baked or boiled or frozen

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

a dish served as the last course of a meal

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

plural of “direction” — a line leading to a place or point

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

British marshal of the RAF who commanded the British air defense forces that defeated the Luftwaffe during the Battle of Britain (1882-1970)

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

small balls or strips of boiled or steamed dough

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

take in solid food

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

oval reproductive body of a fowl (especially a hen) used as food

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

refined and tasteful in appearance or behavior or style

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

an Indo-European language belonging to the West Germanic branch; the official language of Britain and the United States and most of the commonwealth countries

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

plural of “fat” — a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)

From this reading Fats; made with Butter, very rich 74

fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

any substance that can be metabolized by an animal to give energy and build tissue

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

intended to be given to, or used by, somebody

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

the cardinal number that is the sum of three and one

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

cooked by frying in fat

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

the ripened reproductive body of a seed plant

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

applying to all or most members of a category or group

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

perennial plants having thick branching aromatic rhizomes and leafy reedlike stems

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

cake flavored with ginger

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

coins made of gold

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

having desirable or positive qualities especially those suitable for a thing specified

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

past form of “grate” — furnish with a grate

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

green color or pigment; resembling the color of growing grass

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

not easy; requiring great physical or mental effort to accomplish or comprehend or endure

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

excessively quick

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

conducive to good health of body or mind

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

A small edible dark blue or black berry, or the famous literary character Huck Finn.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

the formation of frost or ice on a surface

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

of or relating to or characteristic of India or the East Indies or their peoples or languages or cultures

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

plural of “invalid” — someone who is incapacitated by a chronic illness or injury

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

press tightly together or cram

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

plural of “jelly” — an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

yellow oval fruit with juicy acidic flesh

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

existing as or having characteristics of a liquid; especially tending to flow

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

a shaped mass of baked bread that is usually sliced before eating

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

a British dandy in the 18th century who affected Continental mannerisms

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

produced by a manufacturing process

From this reading Fats; made with Butter, very rich 74

a preserve made of the pulp and rind of citrus fruits

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

the flesh of animals (including fishes and birds and snails) used as food

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

plural of “melon” — any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

a white nutritious liquid secreted by mammals and used as food by human beings

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

a unit of time equal to 60 seconds or 1/60th of an hour

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

treat with contempt

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

any soft or soggy mass

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

not any; not one

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

used to make a word, phrase, or sentence negative

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

belonging to, or connected with, somebody or something

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

used to mean any person in general, including the speaker

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

used to join alternatives or possibilities

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

round yellow to orange fruit of any of several citrus trees

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

make a sweeping movement

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

any mixture of a soft and malleable consistency

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “patty” — small flat mass of chopped food

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

cultivated in temperate regions

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

plural of “peach” — cultivated in temperate regions

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

plural of “pear” — sweet juicy gritty-textured fruit available in many varieties

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

dish baked in pastry-lined pan often with a pastry top

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “pie” — dish baked in pastry-lined pan often with a pastry top

From this reading PUDDINGS AND PIES.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

clearly revealed to the mind or the senses or judgment

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

exactly

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “plum” — any of several trees producing edible oval fruit having a smooth skin and a single hard stone

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

an edible tuber native to South America; a staple food of Ireland

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

hit hard with the hand, fist, or some heavy instrument

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

plural of “powder” — a solid substance in the form of tiny loose particles; a solid that has been pulverized

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

keep or maintain in unaltered condition; cause to remain or last

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

prevented from decaying or spoiling and prepared for future use

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

fruit preserved by cooking with sugar

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

any of various soft thick unsweetened baked dishes

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

plural of “pudding” — any of various soft thick unsweetened baked dishes

From this reading PUDDINGS AND PIES.

a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

a purple color or pigment

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

the only fertile female in a colony of social insects such as bees and ants and termites; its function is to lay eggs

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

small Asian tree with pinkish flowers and pear-shaped fruit; widely cultivated

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

located or moved above the surround or above the normal position

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

woody brambles bearing usually red but sometimes black or yellow fruits that separate from the receptacle when ripe and are rounder and smaller than blackberries

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

plural of “remark” — a statement that expresses a personal opinion or belief or adds information

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

a substance that curdles milk in making cheese and junket

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

grains used as food either unpolished or more often polished

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

possessing material wealth

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “rind” — the natural outer covering of food (usually removed before eating)

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

slice of sweet raised bread baked again until it is brown and hard and crisp

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

flavorful relish or dressing or topping served as an accompaniment to food

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “sauce” — flavorful relish or dressing or topping served as an accompaniment to food

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

a small hard fruit

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

a soft white precious univalent metallic element having the highest electrical and thermal conductivity of any metal; occurs in argentite and in free form; used in coins and jewelry and tableware and photography

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

plural of “snap” — the act of catching an object with the hands

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

past form of “spice” — make more interesting or flavorful

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

wipe with a sponge, so as to clean or moisten

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

to compress with violence, out of natural shape or condition

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

lacking freshness, palatability, or showing deterioration from age

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

cooked in hot water

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

plural of “strawberry” — sweet fleshy red fruit

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

sweet fleshy red fruit

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

hard fat around the kidneys and loins in beef and sheep

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

having or denoting the characteristic taste of sugar

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

granular preparation of cassava starch used to thicken especially puddings

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

the cardinal number that is the sum of one and one and one

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

used before the base form of a verb to make the infinitive

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

the cardinal number that is the sum of one and one or a numeral representing this number

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

of worldwide scope or applicability

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

pasta in strings thinner than spaghetti

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without

precisely as stated

From this reading Fats; made with Butter, very rich 74

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

a Caucasian

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

including all components without exception; being one unit or constituting the full amount or extent or duration; complete

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

fermented juice (of grapes especially)

From this reading Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread Pudding—Rennet Wine—Rennet Custard—Bird’snest

in the company of; together with

From this reading Fats; made with Butter, very rich 74

not having, not using, or not accompanied by

From this reading Pudding—Minute Pudding of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice

a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey

From this reading General Directions.—_Cake raised with Powders_—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85 PRESERVES AND JELLIES. General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90

(used of living things especially persons) in an early period of life or development or growth

From this reading and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without