Barley, 116
Gruel 1856
Soup 116
Sugar 1524
Water, to make 1857
Baroness pudding 1244
Basil 173
Baths and fomentations, remarks on 2599
Cold 2603
Heat of 2600
Warm and hot bath 2601
Batter pudding, baked 1246
with fruits 1247
boiled 1248
orange 1249
Bay or laurel, varieties of 180
Consecrated by priests 512
Bean, haricot, the 1120
Beans, boiled, broad or Windsor 1092
French 1090
Broad, à la poulette 1093
French mode of cooking 1091
Haricots and minced onions 1121
blancs à la maitre d'hôtel 1120
blancs, or white haricots 1119
and lentils 1119
Nutritive properties of 1092
Origin and varieties of 1093
Béchamel, or French white sauce 367
Maigre, or without meat 368