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CAMPAIGNS, ELECTIONS, AND
THE THREAT TO DEMOCRACY
WHAT EVERYONE NEEDS TO KNOW®
 CAMPAIGNS,
ELECTIONS, AND
THE THREAT
TO DEMOCRACY
WHAT EVERYONE NEEDS TO KNOW®

2nd Edition

DENNIS W. JOHNSON
 Oxford University Press is a department of the University of Oxford.
It furthers the University’s objective of excellence in research, scholarship,
and educationby publishing worldwide.

Oxford is a registered trade mark of Oxford University

Press in the UK and certain other countries.

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Oxford University Press.

Published in the United States of America by Oxford University Press

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© Oxford University Press 2022

All rights reserved. No part of this publication may be reproduced, stored in

a retrieval system, or transmitted, in any form or by any means, without the
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Library of Congress Cataloging-in-Publication Data

Names: Johnson, Dennis W., author.
Title: Campaigns, elections, and the threat to democracy :
what everyone needs to know / Dennis W. Johnson.
Other titles: Campaigns and elections
Description: Second edition. | New York : Oxford University Press, 2022. |
Series: What everyone needs to know |
Includes bibliographical references and index.
Identifiers: LCCN 2022023703 (print) | LCCN 2022023704 (ebook) |
ISBN 9780197641972 (hardcover) | ISBN 9780197641989 (paperback) |
ISBN 9780197642009 (epub)
Subjects: LCSH: Political campaigns—United States. | Campaign
management—United States. | Politics, Practical—United States. |
Elections—United States. | Democracy—United States.
Classification: LCC JK2281 .J622 2022 (print) | LCC JK2281 (ebook) |
DDC 323.70973—dc23
LC record available at https://lccn.loc.gov/2022023703
LC ebook record available at https://lccn.loc.gov/2022023704

1 3 5 7 9 8 6 4 2
Paperback printed by Lakeside Book Company, United States of America
Hardback printed by Bridgeport National Bindery, Inc., United States of America
For Pat, with all my love
 CONTENTS

PREFACE TO THE SECOND EDITION: WHY YOU NEED TO

KNOW ABOUT CAMPAIGNS, ELECTIONS, AND THE THREAT
TO DEMOCRACY XVII
ACKNOWLEDGMENTS XXV

1 Voting and Participation 1

How does the United States conduct elections? 1

What’s the historical background on the right to vote in America? 3
Why was the Voting Rights Act of 1965 important? What’s the
importance of the 2013 Shelby County and the 2021 Brnovich
decisions? 5
Who votes more, men or women? Why is there a gap between the
voting participation of women and men? What about Gen Xers and
Millennials? 8
What are the rates of voting for African Americans, Hispanic
Americans, and Asian Americans? And what was the racial makeup
of those who voted in recent elections? 10
Before 2020, had there been efforts to diminish voting participation? 10
Do convicted felons ever get back the right to vote? 12
Why do so few voters participate in elections, especially in state and
local contests? 13
Compared to other democracies, how does the United States rank in
terms of voting participation? 14
viii Contents

What would happen if every American adult were required to vote,

as in some other countries? 15
After the 2000 presidential election exposed problems in local voting
systems, Congress passed legislation to make sweeping reforms in
the administration of voting procedures. Has that made any difference? 16
How vulnerable are state and local voting procedures to hacking and
cyber threats? 17
How accurate are voting records? 18
Can a person be kicked off the voting rolls for failing to vote in
previous elections? 19
Before the 2020 election, how did mail-​in ballots, absentee-​ballot
voting systems, and early voting work out? 20
In recent years, there have been charges of widespread voter fraud.
Are those charges believable? 21

2 Carving Out Legislative Districts 24

How do some states gain and some states lose congressional seats
following reapportionment? 24
Why has redistricting been such a problem? 26
What are the requirements for creating legislative districts? 28
Who makes the decision about redistricting legislative districts? 28
What is partisan “gerrymandering”? How far can it go before it is
unconstitutional? 29
Has there been any attempt to take redistricting and gerrymandering
out of the hands of partisan legislators? 32
Why do all states get two senators no matter how big—​or
small—​they are? 33

3 Political Parties and Elections 35

When did the two major political parties play an important role in
elections and campaigns? 35
The South was once very Democratic but now is largely Republican.
What happened? 36
 Contents ix

What’s the difference between Republicans and Democrats? 38

Shouldn’t the Republican Party really be called the “Trump Party”? 40
Why are we so polarized today? 41
How much disagreement is there within the political parties? 43
Who has more followers, Democrats, Republicans, or independents? 44
How did we get the labels “red states” and “blue states”? 45
What are the Democrats’ “Blue Wall” and the Republicans’
“Red Wall”? 45
What are the states moving from one party to another? 48
Wasn’t the Tea Party a separate political party? 48
Do other political parties get involved in presidential elections? 49
Have the political parties surrendered their role in campaigning to
wealthy donors and super PACs? 50
What’s happened to the Democratic Party and the Republican Party? 51

4 Statewide, Local, and Congressional Elections 53

How many state and local elections are there? 53

What are the rules and regulations controlling campaign financing at
the state and local levels? 54
How do local candidates get out the message and let voters know
about themselves? 55
Are more women running for political office than in previous years? 55
Does it cost a lot for local candidates to run for office? 57
Do states have public financing laws and, if so, what offices do they
apply to? 60
How can an average citizen help a candidate or a cause at the
local level? 61
Electing judges has become more and more like electing regular
political candidates. Is there any danger to this? 61
Congressional incumbents hardly ever lose when they are up for
re-​election. Why is that so? 63
x Contents

5 Presidential Elections 65

Can anyone run for president, or is that just an old American myth? 65
Why do presidential elections last so long? 66
Why do we have so many primaries and caucuses? 67
What’s the difference between a caucus and a primary? 68
Why does Iowa go first? 70
How do you become a party delegate? What’s a “superdelegate”? 71
What is the Electoral College and how does it work? 72
Why did the Founding Fathers decide that we needed the Electoral
College to determine presidential elections? 75
Who are the electors, and how do you get to be one? 76
What if “faithless” electors refuse to vote for the winner of the
popular ballot? 77
What if the president-​elect dies before the Electoral College meets? 78
What happens if no candidate receives 270 votes when the Electoral
College tallies the votes? 79
What’s the “winner-​take-​all” system? 81
What is a “battleground” state? 82
What states have had the most consistent record in voting on the
winning side of presidential elections? 82
How close have recent presidential contests been? 83
What about third-​party candidates, with no chance of winning,
acting as spoilers? 83
How much money is spent in presidential elections? Do the
candidates (and their allies) who spend the most money always win? 85
What kinds of reforms have been suggested for our lengthy primary
and caucus season? 86
Why don’t we just have a nationwide election where whoever gets
the most votes wins, and not worry about the Electoral College vote? 88
What is the idea of a national popular-​vote compact? 89
 Contents xi

6 The 2020 Presidential Election 91

How did Joe Biden win the crowded Democratic primaries? 91

How many people voted, and how many, thanks to Covid-​19, voted
early or used mail-​in ballots? 92
How close was the election? Didn’t Biden win by over 7 million votes? 93
Weren’t many states heavily for Trump and others heavily for Biden? 94
But what about the razor-​thin results in some of the states? 96
How about the battleground states? How did Trump and Biden fare? 96
Were third-​party candidates a factor in 2020? Ever heard
of Jo Jorgenson? 97
How was Biden able to win Georgia, which almost always goes
Republican? 98
What about the recounts and audits in Georgia, Arizona, and
other places? 99
How did voter turnout in 2020 compare to recent presidential
elections? 100
If every eligible adult had voted, how many more people would
that be? 101
How secure was the presidential election from Russian interference
and cyberattacks? 101

7 The Big Lie and Its Aftermath 104

What was the “Big Lie”? 104

Did the “stop the steal” movement occur before Trump came along? 105
What groups were pushing the “Stop the Steal” and Big Lie efforts? 107
Why did so many Republicans believe the Big Lie? 108
Why did so many Republican members of Congress go along with
the Big Lie? 109
To what lengths did Trump go to challenge and refute the election
results? 111
Did Vice President Mike Pence have the authority to overturn the
election? 113
xii Contents

How did state election officials react? 114

How successful were Trump and his supporters in the courts? 115
Didn’t Trump’s lawyers and allies get into trouble with the courts
and the legal profession? 117
What about the defamation suit brought by Dominion Voting Systems? 118
In the end, has there been any proof of “massive voter fraud” and a
“stolen election” as repeatedly charged by Trump and his supporters? 119
Have we ever seen a president or major candidate promote this kind
of falsehood? 120
In really tight past presidential elections, how did the losing
candidate react? 121

8 Money, Mega-​Donors, and Wide-​Open Spending 123

What federal rules and regulations controlled campaign financing

before 1971? 123
What did the Federal Election Campaign Act of 1971 do? 124
Can individual candidates spend as much as they want on their own
campaigns? 125
What’s the difference between “hard” money and “soft” money? 126
What are political action committees (PACs)? 127
What did the McCain-​Feingold Act do to fix campaign-​finance
problems? 129
What do organizations do to get around campaign funding
restrictions? 131
How did the Supreme Court undo campaign-​finance reform in
Citizens United and subsequent cases? 132
What are 501(c) groups, and how do they impact campaign spending? 135
How do super PACs differ from ordinary PACs? 137
What is “dark money” and how important has it been in recent
elections? 138
Who are the top individual mega-​donors, how much have they
spent, and where do they stand politically? 139
What about regular people? Do they give money to political
candidates? 141
 Contents xiii

How well has the FEC performed its job of enforcing campaign-​
finance rules? 143
Didn’t the IRS get in trouble for trying to oversee these organizations? 144
Where does all that campaign money go? 144
What are the most expensive campaigns at the federal (but not
presidential) level? 145
Do candidates who amass the most money always win? 147
What about self-​funded candidates? 147
Where are we now with federal campaign laws? 149

9 Inner Workings of Modern Campaigns 151

Why can’t candidates just run on their own, without the need for
consultants and handlers? 151
What are the key elements of any successful political campaign? 152
What do you mean by political consultants, and what kinds of
services do they provide? 154
What do media consultants provide? 154
What do pollsters do for a campaign? 155
How much information do political campaigns have on the average
voter? 156
Who have been some of the most important political consultants
over the years, and where are they now? 157
In 2016, it was Hillary Clinton’s race to lose. How did her consultants
and strategists get it wrong, and did Trump show that consultants
aren’t all that necessary or smart in getting a candidate elected? 158
What about Trump versus Biden in 2020? How did the campaign
strategies fare? 161

10 Direct Democracy—​Ballot Campaigns 163

When and why did ballot campaigns become a part of American

politics? 163
What’s the difference between initiatives, referendums, and recalls? 164
xiv Contents

What states have direct democracy through ballot campaigns? What

about at the local level? 167
How do political consultants get involved in ballot issues? 169
What was California’s Proposition 13? 171
How many people are affected by ballot initiatives? 172
How much money is spent on ballot campaigns, and who spends
the money? 172
How successful are ballot issues? What is “choice fatigue”? 173
What are the downsides of ballot initiatives and direct democracy? 174
Is there a federal recall mechanism? Can voters recall a member of
Congress, a cabinet member, or the president? 174
What about a national referendum? Is it allowed in the Constitution?
What might the ramifications of a nationwide ballot initiative be? 176

11 How Campaigns Have Changed 178

Federal candidates now say, “I’m [name] and I approve this

message.” When did that become a part of campaigning, and why? 179
How has the digital revolution changed campaigning? 179
Is regular television dead, or is there still room for national and local
television news coverage in our digital age? 181
There is more polling done today than ever before. Is it worthwhile,
and is it more accurate than past polling? 183
Has early voting changed the way campaigns are run? Has early
voting been good for voters and for democracy? 185
How have outside voices expanded their impact on campaigns? 186
In sum, how have campaigns been transformed since the twentieth
century in the first two decades of the twenty-​first century? 187

12 Threats to Democracy 189

What’s happened to our faith in democracy? 190

What is the global impact of the January 6 insurrection? 190
What has happened to trust in government and institutions? 191
 Contents xv

Has any other president refused to participate in the inauguration of

his successor? 192
Is voter suppression real? 193
Who was paying for these efforts to restrict voting? 196
Why can’t we just have one federal set of laws to protect voting
rights? 197
Why are Republican lawmakers so intent on making voting more
difficult? 199
Which is worse: international interference in our elections or
domestic attempts to undermine them? 200
Why don’t more citizens participate in voting? Is registration
the barrier? 202
What about voter apathy, especially among young voters? 203
Why not hold general elections on the weekend or make Election
Day a national holiday? 204
How confident should we be about our decentralized election system? 204
How can we combat “fake news” and social media lies? 205
Do plutocrats control our elections? 207
Many consider the current campaign-​financing system to be a
mess. Is there any way to reform it? 208
How can citizens find out which groups gave money to political
candidates? For example, who received money from tobacco
companies, pro-​choice organizations, unions, or the National Rifle
Association? 209

NOTES 213
FURTHER READING 239
INDEX 241
 PREFACE TO THE SECOND EDITION: WHY
YOU NEED TO KNOW ABOUT CAMPAIGNS,
ELECTIONS, AND THE THREAT
TO DEMOCRACY

So much has changed in American elections since the first

edition of this book was published just three years ago. Even
the title has changed, to reflect not only our concern about
campaigns and elections but also the threats to democracy
that have recently surfaced. In this edition, there are two new
chapters on the extraordinary 2020 presidential election be-
tween incumbent Donald Trump and challenger Joe Biden.
Under normal circumstances, this book would not focus on just
one presidential election, but the events surrounding the 2020
election were so unique, so contentious, and in the end such
a threat to democratic norms and standards that this election
deserves special treatment in this volume. In ­chapters 6 and
7 we will look at the extraordinary campaign events, the im-
pact of the pandemic, the shift to mail-​in voting, the attempts
by President Trump to raise substantial doubt about the elec-
tion before it even occurred, and, most consequentially, the Big
Lie—​the attempt by Trump and his allies to subvert the vote of
the people and upset the Electoral College vote.
xviii Preface

The final section, ­chapter 12 on the threats to democracy,

is greatly expanded and updated. It focuses on the growing
distrust in American institutions and the flurry of laws passed
by Republican-​dominated state legislatures to restrict access
to voting and to trim the powers of state election officials. We
look at the Democratic responses to these attempts at voter
suppression and the struggle in Congress to protect voting
rights and the integrity of the voting process.
American democracy is indeed under threat and we
all need clear, authoritative, unbiased answers about
campaigns, elections, and the integrity of our democratic
systems and institutions. This updated and thoroughly re-
vised edition will help us sift through the noise and false
narratives of those trying to undermine democratic values
and institutions.

The right of all citizens to vote and participate in elections

is a bedrock principle of American democracy. It has been a
hard-​won right, overcoming prejudice, stubborn resistance,
and blatant discrimination grounded in state law and practice.
In our textbook versions, citizens are given the opportunity
to choose their representatives and to vote on issues without
fear of intimidation, knowing that the elections will be fairly
conducted, and the decision of the voters will be abided by.
Citizens also are assured that elections will be held on a fre-
quent and regular basis, usually every two or four years. Our
concept of democracy also assumes that citizens will be active
in public affairs—​not just voting, but also learning about is-
sues, supporting candidates for office, even donating money
and working on campaigns.
But now, in the third decade of the twenty-​first century, our
campaign and election systems are not working the way the
textbooks taught us. We have seen profound changes in how
campaigns are conducted, how voters get their information,
who gives money to campaigns, how the highest court has
interpreted the relationship between money and free speech,
 Preface xix

how campaign consultants have used their influence, how a

president and his followers have denigrated the electoral pro-
cess and have pushed a Big Lie about the 2020 election results,
and how outside forces have tried to impact—​and sometimes
have succeeded in impacting—​elections.
Before we move on, let’s define two key words: elections
and campaigns. Through an election, citizens have the chance
to choose from among candidates for public office who will,
if elected, vote on policy issues. Usually, elections are held
on a fixed day, very often in early November for a general
election. Sometimes there are special elections (often to fill a
seat vacated by a death or resignation), primaries (to deter-
mine which of several candidates will represent a political
party), and, occasionally, runoff elections (when the leading
primary candidates have not reached a certain percentage of
voters during the first round). In over half the states, an elec-
tion can also include ballot issues, where there is no candi-
date, only policy issues at stake (for example, whether to have
a lottery or permit marijuana for recreational use). Elections
are conducted and monitored by state and local officials,
candidates are chosen to fill government jobs, and policy is-
sues are decided.
A campaign is the active side of an election: announcing a
candidacy, raising and debating issues, scheduling meet-​and-​
greet dinners and rallies, raising campaign funds, identifying
potential voters, communicating through social media and tel-
evision, and getting voters out to the polling stations. Much
of what we’ll discuss in this book deals with the changing dy-
namics and mechanisms of campaigning.
But over recent years, unfortunately, we’ve seen some dis-
turbing trends.

• Thanks to federal court decisions, the federal campaign-​

finance laws have been almost entirely blown out of the
water. We used to require transparency; now millions of
campaign dollars can be hidden. We used to have limits
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 mutton kidneys à la Française, 213
Oxford receipt for mutton kidneys, 214
oyster patties, 359
oyster sausages, 87
patties à la pontife and à la cardinale, 360
pork cutlets, 251
rissoles, 387
salmis of game, 292, 294
savoury croquettes of rice, 386
savoury rissoles, 387
sausages and chestnuts, 262
scallops of fowl au béchamel, 277
Sefton, a, or veal custard, 362
small pain de veau, or veal cake, 222
spring stew of veal, 224
stewed beef-steak, 189
stewed calf’s feet, 228
stewed duck, 278
stewed leg of lamb, with white sauce, 245
stewed ox-tails, 195
stewed tongue, 203
sweetbread cutlets, 227
sweetbreads, stewed, fricasseed, or roasted, 227
truffled sausages, or saucisses aux truffles, 263
veal cutlets, 225
veal cutlets or collops, à la Française, 226
veal cutlets à l’Indienne, or Indian fashion, 225
veal cutlets à la mode de Londres, or London fashion, 226
veal fricasseed, 231
minced, 230
vol-au-vent, 357
small vols-au-vents, 374
Entremets, apfel krapfen (German receipt), 373
apple cake, or German tart, 362
apple calf’s feet jelly, 464
Charlotte, 486
apple custards, 482
 apple, peach, or orange fritters, 384
apple hedgehog, or Suédoise, 480
apple tarts, 363
apricot blamange, 479
arocē docē, or sweet rice à la Portugaise, 489
asparagus points, dressed like peas, 319
barberry tart, 364
Bermuda witches, 491
blamanges (various), 476-479
Entremets, Black caps, par excellence, 460
boiled custards, 481
brioche fritters, 384
buttered cherries, or cerises au beurre, 490
calf’s feet jelly, 461, 463
canellons, 385
canellons of brioche paste, 385
cauliflowers à la Française, 326
cauliflowers with Parmesan cheese, 325
Chantilly basket, 474
Charlotte à la Parisienne, 487
chocolate custard, 483
cocoa-nut cheese cakes, 371
compote of peaches, 459
compotes (various) of fruit, 457, 458
constantia jelly, 467
creamed tartlets, 375
crême à la Comtesse, or the Countess’s cream, 472
croquettes of rice, 385
croquettes of rice, finer, 386
croustades, or sweet patties à la minute, 387
cucumbers à la crême, 324
cucumbers, à la poulette, 324
currant jelly tartlets or custards, 375
custards (baked), 483
custards (various), 481, 484
dressed maccaroni, 392
fairy fancies, 368
fanchonettes, 374
forced eggs, or eggs en surprise, 447
French beans à la Française, 321
gâteau of mixed fruits, 461
gâteau de pommes, 460
gâteau de riz, 433
gâteau de semoule, 430
genoises à la Reine, 366
German puffs, 484
Gertrude à la crême, 487
green peas à la Française, 320
green peas with cream, 321
imperial gooseberry fool, 480
Italian creams, 475
jaumange, or jaune manger, 477
Jerusalem artichokes à la Reine, 338
lemon calf’s feet jelly, 467
lemon creams, 475
lemon fritters, 384
lemon sandwiches, 374
lemon sponge, 480
lemon tartlets, 372
lobster au béchamel, 89
lobster salad, 142
Louise Franks’ citron soufflé, 378
Madame Werner’s Rosenvik cheese cakes, 372
Madeleine puddings, 432
Meringue of pears, 486
Meringues, 550, 551
mincemeat fritters, 383
mince pies, 369
mince pies royal, 370
monitor’s tart, 370
moulded rice, or sago, and apple-juice, 422
mushroom-toast, 330
mushrooms au beurre, 329
Nesselróde pudding, 491
omlette aux fines herbes, 380
omlette soufflée, 381
orange calf’s feet jelly, 434
orange fritters, 384
orange isinglass jelly, 465
oranges filled with jelly, 466
pancakes, 382
pastry sandwiches, 374
plain common fritters, 381
pommes au beurre, or buttered apples, 488
potatoes à la Maître d’Hôtel, 315
potato boulettes, 314
potato fritters, 384
potato-ribbons, 313
potted meats, 303
prawns, 93
pudding-pies, 371
Queen Mab’s summer pudding,[195] 470
quince blamange, 478
ramakins à l’Ude, 375
raspberry puffs, 375
rice à la Vathek, 440
salad of lobster, 142
sea-kale, 316
sea-kale stewed in gravy, 316
scooped potatoes, 312
spinach à l’Anglaise, 317
spinach (French receipt), 316
stewed celery, 341
strawberry blamange, 477
strawberry isinglass jelly, 468
strawberry tartlets, 375
suédoise of peaches, 488
sweet carrots, 336
sweet casserole of rice, 438
sweet maccaroni, 490
Swiss cream, or trifle, 473
 tartlets of almond paste, 367
tipsy cake, or brandy trifle, 474
tourte meringuée, 363
trifle (excellent), 473
truffles à l’Italienne, 331
truffles à la serviette, 331
turnips in white sauce, 334
Venetian fritters, 383
Vol-au-vent à la crême, 358
Vol-au-vent of fruit, 358
Vols-au-vent, small, à la Parisienne, 374
Epicurean sauce, 151
Eschalots, to pickle, 537
to serve with venison, 284
Eschalot sauce, mild, 127
vinegar, 152
wine, 153
Espagnole, or Spanish sauce, 100
with wine, 100
Fairy Fancies (fantaisies de fées), 368
Fanchonnettes (entremets), 374
Fancy jellies, 469
Fermentation of bread, 604
Feuilletage, or fine puff paste, 345
Figs, stewed, 492
Fillets of mackerel boiled, 71
of mackerel, fried or broiled, 71
of mackerel stewed in wine, 72
of soles, 65
of whitings, 68
Fillet of mutton, 238
of veal au béchamel, with oysters, 215
 of veal, boiled, 217
of veal, roast, 216
Finnan haddocks (to dress), 74
Fish, to bake, 55
boiled, to render firm, 54
brine, for boiling, 54
best mode of boiling, 53
to choose, 48
to clean, 50
cooking, mode of, best adapted to different kinds of, 51
fat for frying, 55
to keep, 51
to keep hot for table, 56
to know when cooked, 55
to sweeten when tainted, 51
salt, to boil, 62
salt, à la Maître d’Hôtel, 63
salt, in potato-pasty, 350
shell, dishes of, 85
Flead, or fleed crust, 347
Flavouring, for sweet dishes, 456
Flounders, to boil, and fry, 75
Flour, browned, for thickening soups, &c., 131
Flour of potatoes (fecule de pommes de terre), 154
of rice, 154
Fondu, a, 379
Forced turkeys’ or swans’ eggs, 447
turkey, 268
Forcemeats, general remarks on, 156
Forcemeat balls for mock turtle, No. 11, 161
chestnut, No. 15, 162
Mr. Cooke’s for geese or ducks, No. 10, 161
 good common, for veal, turkeys, &c., No. 1, 157
another good common, No. 2, 157
French, an excellent, No. 16, 163
French, called quenelles, No. 17, 163
for hare, No. 8, 160
mushroom, No. 7, 159
oyster, No. 5, 159
oyster, finer, No. 6, 159
for raised, and other cold pies, No. 18, 164
common suet, No. 4, 158
superior suet, No. 3, 158
Fourneau économique, or portable French furnace, 494, 495
Fowl, a, to bone, without opening it, 265
to bone, another way, 265
Fowl, to bone, for fricassees, &c., 266
to broil, 274
à la Carlsfors, 273
fried, à la Malabar (entrée), 276
hashed, 276
minced (French and other receipts), 277
minced, French receipt (entrée), 276
roast (French receipt), 273
to roast a, 272
scollops of, au béchamel, 278
Fowl-Guinea, to roast a, 273
Fowl, wild, 294
salmi of, 294
Fowls à la mayonnaise, 278
to bone, for fricassees, curries, and pies, 266
boiled, 274
cutlets of, English (entrée), 275
fricasseed, 275
cold, fritot of, 277
cold, grillade of, 278
French batter, for frying fruit, vegetables, &c., 130
melted butter, 109
breakfast cake, or Sally Lunn, 549
crust, for hot or cold pies, 347
receipt for boiling a ham, 258
Maître d’Hôtel sauce, 116, 117
rice pudding, 433
partridges, 290
semoulina pudding, 430
salad, 140
salad dressing, 140
salmi, or hash of game, 292
thickening, or roux, 106
beans, à la Française, 321
beans, an excellent receipt for, 322
beans, to boil, 321
Fresh herrings (Farleigh receipt for), 74
Fricandeau of veal, 223
Fried anchovies in batter, 84
bread-crumbs, 131
bread for garnishing, 131
canellons, 385
cod-fish, slices of, 61
Jerusalem artichokes, 338
mackerel, 70
parsnips, 337
potatoes, 313
salsify, 341
soles, 64
Fritters, apple, apricot, orange, or peach, 384
brioche, 384
cake, 382
lemon, 384
mincemeat (very good), 383
orange, 384
 plain, common, 381
of plum pudding, 382
potato, 384
of spring fruit (rhubarb), 383
Venetian, 383
Fruit, to bottle for winter use, 522
creams, 475
en chemise, 570
isinglass jellies, 464-469
to weigh the juice of, 498
directions for preserving, 496
remarks on preserved, 493
stewed, 456-459
tart, with royal icing, 363
Frying, general directions for, 176
Galantine of chicken, 266
Galette, 557
Game, to choose, 281
directions for keeping, 281
gravy of, 289
hashes of, 292, 294
Gar-fish, to broil or bake, 77
Garlic, mild ragout of, 126
vinegar, 152
Gâteau of mixed fruits, 461
de pommes, 460
de semoule, or French semoulina pudding, 430
de riz, or French rice pudding, 433
Geneva buns, or rolls, 601
Genevese sauce, 117
Genoises à la Reine, or her Majesty’s pastry, 366
German puffs, 484
 pudding, 412
pudding sauce (delicious), 413
yeast, observations on, 598
Gertrude à la Crême, 487
Gherkins, to pickle, 532
to pickle, French receipt, 533
Ginger biscuits, cheap, 560
bread, 553
bread, Acton, 552
bread, cocoa-nut, 553
bread, thick, light, 551
candy, 565
oven cakes, 552
wine (excellent), 584
Glaze, to make, 104
Glaze, to, pastry, 345
Glazing, directions for, 182
for fine pastry and cakes, 345
Goose, to deprive of its strong odour, Obs: 271
to roast, 271
to roast a green, 271
Gooseberries, to bottle for tarts, 499
dried, with sugar, 499
dried, without sugar, 501
Gooseberry jam, red, 500
jam, very fine, 500
jelly, 500, 501
paste, 501
pudding, 435, 408, 420
sauce for mackerel, 120
Grape jelly, 520
Gravies, to heighten the colour and flavour of, 96
 introductory remarks on, 84
shin of beef stock for, 97
Gravy, good beef or veal (English receipt), 99
Baron Liebig’s beef (most excellent), 96
rich brown, 99
Gravy cheap, for a fowl, 101
another cheap, 102
curried, 302
Espagnole, highly-flavoured, 100
Espagnole with wine, 100
for a goose, 102
in haste, 101
jus des rognons, or kidney gravy, 101
orange, for wild fowl, 102
veal, rich, deep-coloured, 98
veal, rich, pale, or consommé, 97
for venison, plain, 99
for haunch of venison, 283
rich, for venison, 100
sweet sauce, or gravy, for venison, 100
soup, or stock, clear, pale, 10
soup, cheap, clear, 11
soup, another receipt for, 10
Gray hen, to roast, 291
Green goose, to roast, 271
mint sauce, 132
mint vinegar, 152
orange plum, preserve of, 514
peas, à la Française, 320
peas, with cream, 321
pea-soup, cheap, 40
peas-soup, excellent, 39
peas-soup, without meat, 39
Greengage jam, or marmalade, 515
Groseillée, 513
Ground rice puddings, 435
in pudding-pies, 371
Grouse, to roast, 292
salmi of, 292
Guava, English, 520
strawberry jelly, which resembles, 505
Guinea-fowl, to roast, 273
Gurnards, to dress in various ways, 74
Haddocks, baked, 73
to boil, 73
Finnan, to dress, 74
to fry, 73
Ham, to bake a, 258
to boil a, 256
to boil a (French receipt), 253
potted, excellent, 304
Hams, Bordyke receipt for, 256
to garnish and ornament in various ways, 257
to pickle, 254
superior to Westphalia (Monsieur Ude’s receipt), 255
genuine Yorkshire receipt for, 253
Hamburgh pickle, for hams, beef, and tongues, 197
another pickle, for hams, beef, and tongues, 197
Hare, to choose, 282
forcemeat for, No. 8, 160
sweet gravy for, 284
in pie, 352
potted, 307
to roast, 284
to roast, superior receipt, 285
soup, superlative, 32
soup, a less expensive, 32
stewed, 286
Haricots blancs, 338
Harrico, Norman 224
Hashed bouilli, 206
calf’s head, 213
fowl, 276
venison, 284
Hash, a, of cold beef or mutton (excellent), 205
common, of cold beef or mutton, 205
cheap, of calf’s head, 213
Norman, 206
Haunch of mutton, to roast, 234
of venison, to roast, 282
Herrings, fresh (Farleigh receipt), 74
red, à la Dauphin, 84
red, common English mode, 84
Iced pudding, Nesselrôde, 491
Ice, advantage of, for jellies, fine paste, &c., 575
Ices, observations on, 575
currant, 576
raspberry, 576
strawberry, 576
Icing, for tarts, &c., 345
white or coloured, for fine pastry, or cakes, 543
Imperatrice plums, to dry, 521
very fine marmalade of, 521
Imperial gooseberry fool, 480
Imperials, 545
Indian Burdwan, 612
common currie, 299
curried fish, 615
lobster cutlets, 611
 pilaw, 614
corn, to boil, 329
Ingoldsby Christmas pudding, 416
Ingredients, which may all be used in making soups, 1
Invalid’s, the, new baked apple pudding, 608
Irish stew, 242
Isinglass to clarify, 454
jelly, Constantia, 467
jelly, orange, 465
jelly, strawberry, and other fruit, 505-508
Italian creams, 475
jelly, 470
meringues, 551
modes of dressing maccaroni, 391-393
pork cheese, 260
Jack-bottle, 170
spring, 170
Jam, apricot, or marmalade, 516
barberry, 526
cherry, 502
currant, best black, 512
currant, black, 511
currant, red, superlative, 509
currant, white, a beautiful preserve, 510
damson, 519
gooseberry, red, 500
gooseberry, very fine, 500
green gooseberry, 499
greengage, 515
of mixed fruits, 483
of Mogul plums, 515
peach (or nectarine), 518
raspberry, 506
raspberry, very good, red or white, 507
 raspberry, very rich, 506
rhubarb, 498
strawberry, 504
Jaumange, or jaune manger, called also Dutch flummery, 477
Jellies, calf’s feet stock for, 453
to clarify calf’s feet stock for, 454
to clarify isinglass for, 454
fancy, 469
meat, for pies and sauces, 103
cheaper meat, 103
Jelly apple, 522
apple, exceedingly fine, 523
apple, calf’s feet, 464
barberry, 527
calf’s feet, 461, 462
calf’s feet, modern varieties of, 463
calf’s feet, strawberry, 468
lemon, calf’s feet, 467
orange, calf’s feet, 464
orange isinglass, 465
orange, very fine, 465
orange, Seville, very fine, 530
Constantia, 467
black currant, common, 511
black currant, fine, 511
currant, red, 508
currant, red, French, 509
red currant, superlative (Norman receipt), 509
currant, white, very fine, 510
damson, 519
green gooseberry, 498
ripe gooseberry, 500, 501
red grape, 520
guava, English, 520
to extract the juice of plums for, 497
mussel plum, 516
 quince, 525
raspberry, 507, 508
rhubarb isinglass, 468
Siberian crab, 526
tartlets, or custards, 375
strawberry, very fine, 505
John Dories, small, baked (author’s receipt), 58
John Dory, to boil a, 58
Jewish almond pudding, 608
table, general directions for the, 609
cookery, remarks on, 606
sausage, or Chorissa, 607
smoked beef, 606
Julep, mint (American), 582
Jumbles, 556
Kale, sea, to boil, 316
stewed in gravy (entremets), 316
Kater’s, Captain, receipt for boiling potatoes, 312
Kedgerse (an Indian breakfast dish), 612
Kentish, receipt for cutting up and curing a
pig, 254
suet pudding, 407
Kidneys, mutton, à la Française, 243
mutton, to broil, 244
mutton, Oxford receipt for, 244
Kidney, beef, to dress, 204, 205
Kohl-cannon, or Kale-cannon (Irish receipt), 315
Lait, du, à Madame, 451
Lady’s, the, sauce for fish, 117
Lamb, cutlets, in their own gravy, 246
cutlets, with Soubise sauce, 216
 cutlets of cold, 246
leg of, with white sauce, 245
roast loin of, 245
loin of, stewed in butter, 246
to roast a quarter of, 244
roast saddle of, 245
sauce for, 132
Landrail, to roast, 291
Lard, to melt, 248
to preserve unmelted, for many months, 248
to, a pheasant, 287
Larding, general directions for, 181
Larding-needles, 181
Lardoons, 181
Leeks, to boil, 318
Lemonade, delicious, milk, 583
excellent, portable, 583
Lemon, calf’s feet jelly, 467
creams, 475
dumplings, 421
fritters, 384
jelly, calf’s feet, 467
pickle, or catsup, 150
pudding, an excellent, 426
sandwiches, 374
sponge, or moulded cream, 480
suet pudding, 427
tartlets, 372
Lemons in mincemeat, 368, 369
to pickle, 534, 538
Lettuces, in mayonnaise of fowls, 278
stewed, 319
in salads, 140, 141
Liebig’s, Baron, directions for boiling, 53
for roasting, 171
beef gravy, 96
extract of beef, 6
Limes, to pickle, 538
Liver, calf’s, to roast, 229
stoved, or stewed, 228
Lobsters, to boil, 88
boudinettes of (author’s receipt), 92
Lobster, or crab, buttered, 89
butter, 138
cutlets (a superior entrée), 91
cutlets, Indian, 611
cold dressed, 88
fricasseed, or au béchamel, 89
hot, 89
patties, common, 359
patties, superlative, 359
potted, 90
salad, 142
sausages, 91
Luncheon cake, 555
Macaroons, almond, 544
cocoa-nut (very fine), 545
orange-flower, 544
Macaroncini, to boil and to choose, 390
Maccaroni, Genoa, to boil, 391
Neapolitan, to boil, 391
ribbon (or lazanges), to boil, 391
to choose, and other Italian pastes, 390
to dress à la Reine, 393
to dress in various ways, 392
with gravy, 392
ribbon, 391
 soup, 13
sweet, 490
Mackerel, to bake, 69
baked (Cinderella’s receipt, good), 70
to boil, 69
broiled whole, 71
fillets of, boiled, 71
fillets of, broiled or fried, 71
fillets of, stewed in wine (excellent), 72
fried (French receipt), 70
stewed with wine, 72
Madeira cake, 548
Madeleine puddings, to serve cold, 432
Magnum bonum plums, to dry or preserve, 515
Mai-Trank (German), 620
Maître d’Hôtel sauce, cold, 133
sauce, French, 116
sauce, maigre, 117
sauce, sharp (English receipt for), 116
Majesty’s, her, pastry, 366
pudding, 410
Mandrang, or mandram, West Indian receipt, 323
another receipt for, 323
Mangoes, lemon, 538
peach, 534
Marmalade, apple, for Charlotte, 487
apricot, 516
barberry, 527
Imperatrice plum, 521
orange (Portuguese receipt), 527
clear (author’s receipt), 529
orange, genuine Scotch receipt for, 528
peach, 518
 pine-apple, superior (a new receipt), 513
quince, 524
quince and apple, 525
Marrow bones, baked, 208
to boil, 207
Marrow, clarified, to keep, 208
vegetable, to dress in various ways, 327
Mashed, artichokes, Jerusalem, 338
carrots, 336
parsnips (see turnips), 333
potatoes, 313
potatoes, crust of, for pasty, 350
turnips (an excellent receipt for), 333
Mayonnaise, a delicious sauce to serve with cold meat, &c., 135,
136
French, 617
Swiss, 617
Mayor’s, the Lord, soup, 17
soup (author’s receipt for), 18
Meat, jellies for, pies, 104
pies, crust for, 347, 348
puddings, 399-401
rolls, excellent, 360
Mélange of fruit for rice-crust, 570
or mixed preserve, 513
Melon, to serve with meat, 325
sweet pickle of, to serve with roast meat (good), 534
Melted butter, 108, 109
Meringue of pears, or other fruit, 486
of rhubarb, or gooseberries, 485
Meringues, 550
Italian, 551