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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/12519-0.txt b/12519-0.txt new file mode 100644 index 0000000..247e013 --- /dev/null +++ b/12519-0.txt @@ -0,0 +1,6314 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 12519 *** + +THE VIRGINIA HOUSEWIFE + +Or, Methodical Cook + +By + +MRS. MARY RANDOLPH + +1860 + + + + + + +Method Is the Soul of Management + + + + +PREFACE + +The difficulties I encountered when I first entered on the duties of a +housekeeping life, from the want of books sufficiently clear and concise +to impart knowledge to a Tyro, compelled me to study the subject, and by +actual experiment to reduce every thing in the culinary line, to proper +weights and measures. This method I found not only to diminish the +necessary attention and labour, but to be also economical: for, when the +ingredients employed were given in just proportions, the article made +was always equally good. The government of a family, bears a Lilliputian +resemblance to the government of a nation. The contents of the Treasury +must be known, and great care taken to keep the expenditures from being +equal to the receipts. A regular system must be introduced into each +department, which may be modified until matured, and should then pass +into an inviolable law. The grand arcanum of management lies in three +simple rules:--"Let every thing be done at a proper time, keep every +thing in its proper place, and put every thing to its proper use." If +the mistress of a family, will every morning examine minutely the +different departments of her household, she must detect errors in their +infant state, when they can be corrected with ease; but a few days' +growth gives them gigantic strength: and disorder, with all her +attendant evils, are introduced. Early rising is also essential to the +good government of a family. A late breakfast deranges the whole +business of the day, and throws a portion of it on the next, which opens +the door for confusion to enter. The greater part of the following +receipts have been written from memory, where they were impressed by +long continued practice. Should they prove serviceable to the young +inexperienced housekeeper, it will add greatly to that gratification +which an extensive circulation of the work will be likely to confer. + +M. RANDOLPH. Washington, January, 1831. + + + + +INTRODUCTION. + +Management is an art that may be acquired by every woman of good sense +and tolerable memory. If, unfortunately, she has been bred in a family +where domestic business is the work of chance, she will have many +difficulties to encounter; but a determined resolution to obtain this +valuable knowledge, will enable her to surmount all obstacles. She must +begin the day with an early breakfast, requiring each person to be in +readiness to take their seats when the muffins, buckwheat cakes, &c. are +placed on the table. This looks social and comfortable. When the family +breakfast by detachments, the table remains a tedious time; the servants +are kept from their morning's meal, and a complete derangement takes +place in the whole business of the day. No work can be done till +breakfast is finished. The Virginia ladies, who are proverbially good +managers, employ themselves, while their servants are eating, in washing +the cups, glasses, &c.; arranging the cruets, the mustard, salt-sellers, +pickle vases, and all the apparatus for the dinner table. This occupies +but a short time, and the lady has the satisfaction of knowing that they +are in much better order than they would be if left to the servants. It +also relieves her from the trouble of seeing the dinner table prepared, +which should be done every day with the same scrupulous regard to exact +neatness and method, as if a grand company was expected. When the +servant is required to do this daily, he soon gets into the habit of +doing it well; and his mistress having made arrangements for him in the +morning, there is no fear of bustle and confusion in running after +things that may be called for during the hour of dinner. When the +kitchen breakfast is over, and the cook has put all things in their +proper places, the mistress should go in to give her orders. Let all the +articles intended for the dinner, pass in review before her: have the +butter, sugar, flour, meal, lard, given out in proper quantities; the +catsup, spice, wine, whatever may be wanted for each dish, measured to +the cook. The mistress must tax her own memory with all this: we have no +right to expect slaves or hired servants to be more attentive to our +interest than we ourselves are: they will never recollect these little +articles until they are going to use them; the mistress must then be +called out, and thus have the horrible drudgery of keeping house all +day, when one hour devoted to it in the morning, would release her from +trouble until the next day. There is economy as well as comfort in a +regular mode of doing business. When the mistress gives out every thing, +there is no waste; but if temptation be thrown in the way of +subordinates, not many will have power to resist it; besides, it is an +immoral act to place them in a situation which we pray to be exempt from +ourselves. + +The prosperity and happiness of a family depend greatly on the order and +regularity established in it. The husband, who can ask a friend to +partake of his dinner in full confidence of finding his wife unruffled +by the petty vexations attendant on the neglect of household duties--who +can usher his guest into the dining-room assured of seeing that +methodical nicety which is the essence of true elegance,--will feel +pride and exultation in the possession of a companion, who gives to his +home charms that gratify every wish of his soul, and render the haunts +of dissipation hateful to him. The sons bred in such a family will be +moral men, of steady habits; and the daughters, if the mother shall have +performed the duties of a parent in the superintendence of their +education, as faithfully as she has done those of a wife, will each be a +treasure to her husband; and being formed on the model of an exemplary +mother, will use the same means for securing the happiness of her own +family, which she has seen successfully practised under the paternal +roof. + + + + +CONTENTS. + +SOUPS. + + Asparagus soup + Beef soup + Gravy soup + Soup with Bouilli + Veal soup + Oyster soup + Barley soup + Dried pea soup + Green pea soup + Ochra soup + Hare or Rabbit soup + Soup of any kind of old fowl + Catfish soup + Onion soup + To dress turtle + For the soup + Mock turtle soup of calf's head + +BEEF. + + Directions for curing beef + To dry beef for summer use + To corn beef in hot weather + Important observations on roasting, boiling, frying, &c. + Beef a-la-mode + Brisket of beef baked + Beef olives + To stew a rump of beef + A fricando of beef + An excellent method of dressing beef + To collar a flank of beef + To make hunter's beef + A nice little dish of beef + Beef steaks + To hash beef + Beef steak pie + Beef a-la-daube + +VEAL. + + Directions for the pieces in the different quarters of veal + Veal cutlets from the fillet or leg + Veal chops + Veal cutlets + Knuckle of veal + Baked fillet of veal + Scotch collops of veal + Veal olives + Ragout of a breast of veal + Fricando of veal + To make a pie of sweetbreads and oysters + Mock turtle of calf's head + To grill a calf's head + To collar a calf's head + Calf's heart, a nice dish + Calf's feet fricassee + To fry calf's feet + To prepare rennet + To hash a calf's head + To bake a calf's head + To stuff and roast calf's liver + To broil calf's liver + Directions for cleaning calf's head and feet + +LAMB. + + To roast the fore-quarter, &c. + Baked lamb + Fried lamb + To dress lamb's head and feet + +MUTTON. + + Boiled leg of mutton + Roasted leg of mutton + Baked leg of mutton + Steaks of a leg of mutton + To harrico mutton + Mutton chops + Boiled breast of mutton + Breast of mutton in ragout + To grill a breast of mutton + Boiled shoulder of mutton + Shoulder of mutton with celery sauce + Roasted loin of mutton + +PORK. + + To cure bacon + To make souse + To roast a pig + To barbecue shote + To roast a fore-quarter of shote + To make shote cutlets + To corn shote + Shote's head + Leg of pork with pease pudding + Stewed chine + To toast a ham + To stuff a ham + Soused feet in ragout + To make sausages + To make black puddings + A sea pie + To make paste for the pie + Bologna sausages + +FISH. + + To cure herrings + To bake sturgeon + To make sturgeon cutlets + Sturgeon steaks + To boil sturgeon + To bake a shad + To boil a shad + To roast a shad + To broil a shad + To boil rock fish + To fry perch + To pickle oysters + To make a curry of catfish + To dress a cod's head and shoulders + To make sauce for the cod's head + To dress a salt cod + Matelote of any kind of firm fish + Chowder, a sea dish + To pickle sturgeon + To caveach fish + To dress cod fish + Cod fish pie + To dress any kind of salted fish + To fricassee cod sounds and tongues + An excellent way to dress fish + Fish a-la-daub + Fish in jelly + To make egg sauce for a salt cod + To dress cod sounds + To stew carp + To boil eels + To pitchcock eels + To broil eels + To scollop oysters + To fry oysters + To make oyster loaves + +POULTRY, &c. + + To roast a goose + To make sauce for a goose + To boil ducks with onion sauce + To make onion sauce + To roast ducks + To boil a turkey with oyster sauce + To make sauce for a turkey + To roast a turkey + To make sauce for a turkey + To boil fowls + To make white sauce for fowls + Fricassee of small chickens + To roast large fowls + To make egg sauce + To boil young chickens + To roast young chickens + Fried chickens + To roast woodcocks or snipes + To roast wild ducks or teal + To boil pigeons + To roast pigeons + To roast partridges or any small birds + To broil rabbits + To roast rabbits + To stew wild ducks + To dress ducks with juice of oranges + To dress ducks with onions + To roast a calf's head + To make a dish of curry after the East Indian manner + Dish of rice to be served up with the curry, in a dish by itself + Ochra and tomatos + Gumbo--a West India dish + Pepper pot + Spanish method of dressing giblets + Paste for meat dumplins + To make an ollo--a Spanish dish + Ropa veija--Spanish + Chicken pudding, a favourite Virginia dish + To make polenta + Macaroni + Mock macaroni + To make croquets + To make vermicelli + Common patties + Eggs in croquets + Omelette souffle + Fondus + A nice twelve o'clock luncheon + Eggs a-la-creme + Sauce a-la-creme for the eggs + Cabbage a-la-creme + To make an omelette + Omelette--another way + Gaspacho--Spanish + Eggs and tomatos + To fricassee eggs + +SAUCES. + + Fish sauce to keep a year + Sauce for wild fowl + Sauce for boiled rabbits + Gravy + Forcemeat balls + Sauce for boiled ducks or rabbits + Lobster sauce + Shrimp sauce + Oyster sauce for fish + Celery sauce + Mushroom sauce + Common sauce + To melt butter + Caper sauce + Oyster catsup + Celery vinegar + +VEGETABLES. + + To dress salad + To boil potatos + To fry sliced potatos + Potatos mashed + Potatos mashed with onions + To roast potatos + To roast potatos under meat + Potato balls + Jerusalem artichokes + Cabbage + Savoys + Sprouts and young greens + Asparagus + Sea-kale + To scollop tomatos + To stew tomatos + Cauliflower + Red beet roots + Parsnips + Carrots + Turnips + To mash turnips + Turnip tops + French beans + Artichokes + Brocoli + Peas + Puree of turnips + Ragout of turnips + Ragout of French beans, snaps, string beans + Mazagan beans + Lima, or sugar beans + Turnip rooted cabbage + Egg plant + Potato pumpkin + Sweet potato + Sweet potatos stewed + Sweet potatos broiled + Spinach + Sorrel + Cabbage pudding + Squash or cimlin + Winter squash + Field peas + Cabbage with onions + Salsify + Stewed salsify + Stewed mushrooms + Broiled mushrooms + To boil rice + Rice journey, or johnny cake + +PUDDINGS, &c. + + Observations on puddings and cakes + Rice milk for a dessert + To make puff paste + To make mince-meat for pies + To make jelly from feet + A sweet-meat pudding + To make an orange pudding + An apple custard + Boiled loaf + Transparent pudding + Flummery + Burnt custard + An English plum pudding + Marrow pudding + Sippet pudding + Sweet potato pudding + An arrow root pudding + Sago pudding + Puff pudding + Rice pudding + Plum pudding + Almond pudding + Quire of paper pancakes + A curd pudding + Lemon pudding + Bread pudding + The Henrietta pudding + Tansey pudding + Cherry pudding + Apple pie + Baked apple pudding + A nice boiled pudding + An excellent and cheap dessert dish + Sliced apple pudding + Baked Indian meal pudding + Boiled Indian meal pudding + Pumpkin pudding + Fayette pudding + Maccaroni pudding + Potato paste + Compote of apples + Charlotte + Apple fritters + Bell fritters + Bread fritters + Spanish fritters + To make mush + +CAKES. + + Jumbals + Macaroone + To make drop biscuit + Tavern biscuit + Rusk + Ginger bread + Plebeian ginger bread + Sugar ginger bread + Dough nuts--a yankee cake + Risen cake + Pound cake + Savoy, or spunge cake + A rich fruit cake + Naples biscuit + Shrewsbury cakes + Little plum cakes + Soda cakes + To make bread + To make nice biscuit + Rice bread + Mixed bread + Patent yeast + To prepare the cakes + Another method for making yeast + Nice, buns + Muffins + French rolls + Crumpets + Apoquiniminc cakes + Batter cakes + Batter bread + Cream cakes + Soufle biscuits + Corn meal bread + Sweet potato buns + Rice woffles + Velvet cakes + Chocolate cakes + Wafers + Buckwheat cakes + +Observations on ice creams + + Ice creams + Vanilla cream + Raspberry cream + Strawberry cream + Cocoa nut cream + Chocolate cream + Oyster cream + Iced jelly + Peach cream + Coffee cream + Quince cream + Citron cream + Almond cream + Lemon cream + Lemonade iced + To make custard + To make a trifle + Rice blanc mange + Floating island + Syllabub + +COLD CREAMS + + Lemon cream + Orange cream + Raspberry cream + Tea cream + Sago cream + Barley cream + Gooseberry fool + To make slip + Curds and cream + Blanc mange + To make a hen's nest + Pheasants a-la-daub + Partridges a-la-daub + Chickens a-la-daub + To make savoury jelly + Turkey a-la-daub + Salmagundi + An excellent relish after dinner + To stew perch + +PRESERVES + + Directions for making preserves + To preserve cling-stone peaches + Cling-stones sliced + Soft peaches + Peach marmalade + Peach chips + Pears + Pear marmalade + Quinces + Currant jelly + Quince jelly + Quince marmalade + Cherries + Morello cherries + To dry cherries + Raspberry jam + To preserve strawberries + Strawberry jam + Gooseberries + Apricots in brandy + Peaches in brandy + Cherries in brandy + Magnum bonum plums in brandy + +PICKLING. + + Lemon pickle + Tomato catsup + Tomato marmalade + Tomato sweet marmalade + Tomato soy + Pepper vinegar + Mushroom catsup + Tarragon or astragon vinegar + Curry powder + To pickle cucumbers + Oil mangos + To make the stuffing for forty melons + To make yellow pickle + To make green pickles + To prepare vinegar for green or yellow pickle + To pickle onions + To pickle nastertiums + To pickle radish pods + To pickle English walnuts + To pickle peppers + To make walnut catsup + To pickle green nectarines, or apricots + To pickle asparagus + Observations on pickling + +CORDIALS, &c + + Ginger wine + Orgeat + Cherry shrub + Currant wine + To make cherry brandy + Rose brandy + Peach cordial + Raspberry cordial + Raspberry vinegar + Mint cordial + Hydromel, or mead + To make a substitute for arrack + Lemon cordial + Ginger beer + Spruce beer + Molasses beer + To keep lemon juice + Sugar vinegar + Honey vinegar + Syrup of vinegar + Aromatic vinegar + Vinegar of the four thieves + Lavender water + Hungarian water + To prepare cosmetic soap for washing the hands + Cologne water + Soft pomatum + To make soap + To make starch + To dry herbs + To clean silver utensils + To make blacking + To clean knives and forks + + + + +SOUPS + + +ASPARAGUS SOUP. + +Take four large bunches of asparagus, scrape it nicely, cut off one inch +of the tops, and lay them in water, chop the stalks and put them on the +fire with a piece of bacon, a large onion cut up, and pepper and salt; +add two quarts of water, boil them till the stalks are quite soft, then +pulp them through a sieve, and strain the water to it, which must be put +back in the pot; put into it a chicken cut up, with the tops of +asparagus which had been laid by, boil it until these last articles are +sufficiently done, thicken with flour, butter and milk, and serve it up. + + * * * * * + +BEEF SOUP. + +Take the hind shin of beef, cut off all the flesh off the leg-bone, +which must be taken away entirely, or the soup will be greasy. Wash the +meat clean and lay it in a pot, sprinkle over it one small +table-spoonful of pounded black pepper, and two of salt; three onions +the size of a hen's egg, cut small, six small carrots scraped and cut +up, two small turnips pared and cut into dice; pour on three quarts of +water, cover the pot close, and keep it gently and steadily boiling five +hours, which will leave about three pints of clear soup; do not let the +pot boil over, but take off the scum carefully, as it rises. When it has +boiled four hours, put in a small bundle of thyme and parsley, and a +pint of celery cut small, or a tea-spoonful of celery seed pounded. +These latter ingredients would lose their delicate flavour if boiled too +much. Just before you take it up, brown it in the following manner: put +a small table-spoonful of nice brown sugar into an iron skillet, set it +on the fire and stir it till it melts and looks very dark, pour into it +a ladle full of the soup, a little at a time; stirring it all the while. +Strain this browning and mix it well with the soup; take out the bundle +of thyme and parsley, put the nicest pieces of meat in your tureen, and +pour on the soup and vegetables; put in some toasted bread cut in dice, +and serve it up. + + * * * * * + +GRAVY SOUP. + +Get eight pounds of coarse lean beef--wash it clean and lay it in your +pot, put in the same ingredients as for the shin soup, with the same +quantity of water, and follow the process directed for that. Strain the +soup through a sieve, and serve it up clear, with nothing more than +toasted bread in it; two table-spoonsful of mushroom catsup will add a +fine flavour to the soup. + + * * * * * + +SOUP WITH BOUILLI. + +Take the nicest part of the thick brisket of beef, about eight pounds, +put it into a pot with every thing directed for the other soup; make it +exactly in the same way, only put it on an hour sooner, that you may +have time to prepare the bouilli; after it has boiled five hours, take +out the beef, cover up the soup and set it near the fire that it may +keep hot. Take the skin off the beef, have the yelk of an egg well +beaten, dip a feather in it and wash the top of your beef, sprinkle over +it the crumb of stale bread finely grated, put it in a Dutch oven +previously heated, put the top on with coals enough to brown, but not +burn the beef; let it stand nearly an hour, and prepare your gravy +thus:--Take a sufficient quantity of soup and the vegetables boiled in +it; add to it a table-spoonful of red wine, and two of mushroom catsup, +thicken with a little bit of butter and a little brown flour; make it +very hot, pour it in your dish, and put the beef on it. Garnish it with +green pickle, cut in thin slices, serve up the soup in a tureen with +bits of toasted bread. + + * * * * * + +VEAL SOUP. + +Put into a pot three quarts of water, three onions cut small, one +spoonful of black pepper pounded, and two of salt, with two or three +slices of lean ham; let it boil steadily two hours; skim it +occasionally, then put into it a shin of veal, let it boil two hours +longer; take out the slices of ham, and skim off the grease if any +should rise, take a gill of good cream, mix with it two table-spoonsful +of flour very nicely, and the yelks of two eggs beaten well, strain this +mixture, and add some chopped parsley; pour some soup on by degrees, +stir it well, and pour it into the pot, continuing to stir until it has +boiled two or three minutes to take off the raw taste of the eggs. If +the cream be not perfectly sweet, and the eggs quite new, the thickening +will curdle in the soup. For a change you may put a dozen ripe tomatos +in, first taking off their skins, by letting them stand a few minutes in +hot water, when they may be easily peeled. When made in this way you +must thicken it with the flour only. Any part of the veal may be used, +but the shin or knuckle is the nicest. + + * * * * * + +OYSTER SOUP. + +Wash and drain two quarts of oysters, put them on with three quarts of +water, three onions chopped up, two or three slices of lean ham, pepper +and salt; boil it till reduced one-half, strain it through a sieve, +return the liquid into the pot, put in one quart of fresh oysters, boil +it till they are sufficiently done, and thicken the soup with four +spoonsful of flour, two gills of rich cream, and the yelks of six new +laid eggs beaten well; boil it a few minutes after the thickening is put +in. Take care that it does not curdle, and that the flour is not in +lumps; serve it up with the last oysters that were put in. If the +flavour of thyme be agreeable, you may put in a little, but take care +that it does not boil in it long enough to discolour the soup. + + * * * * * + +BARLEY SOUP. + +Put on three gills of barley, three quarts of water, few onions cut up, +six carrots scraped and cut into dice, an equal quantity of turnips cut +small; boil it gently two hours, then put in four or five pounds of the +rack or neck of mutton, a few slices of lean ham, with pepper and salt; +boil it slowly two hours longer and serve it up. Tomatos are an +excellent addition to this soup. + + * * * * * + +DRIED PEA SOUP. + +Take one quart of split peas, or Lima beans, which are better; put them +in three quarts of very soft water with three onions chopped up, pepper +and salt; boil them two hours; mash them well and pass them through a +sieve; return the liquid into the pot, thicken it with a large piece of +butter and flour, put in some slices of nice salt pork, and a large +tea-spoonful of celery seed pounded; boil it till the pork is done, and +serve it up; have some toasted bread cut into dice and fried in butter, +which must be put in the tureen before you pour in the soup. + + * * * * * + +GREEN PEA SOUP. + +Make it exactly as you do the dried pea soup, only in place of the +celery seed, put a handful of mint chopped small, and a pint of young +peas, which must be boiled in the soup till tender; thicken it with a +quarter of a pound of butter, and two spoonsful of flour. + + * * * * * + +OCHRA SOUP. + +Get two double handsful of young ochra, wash and slice it thin, add two +onions chopped fine, put it into a gallon of water at a very early hour +in an earthen pipkin, or very nice iron pot; it must be kept steadily +simmering, but not boiling: put in pepper and salt. At 12 o'clock, put +in a handful of Lima beans; at half-past one o'clock, add three young +cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a +bit of bacon or pork that has been boiled, and six tomatos, with the +skin taken off; when nearly done, thicken with a spoonful of butter, +mixed with one of flour. Have rice boiled to eat with it. + + * * * * * + +HARE OR RABBIT SOUP. + +Cut up two hares, put them into a pot with a piece of bacon, two onions +chopped, a bundle of thyme and parsley, which must be taken out before +the soup is thickened, add pepper, salt, pounded cloves, and mace, put +in a sufficient quantity of water, stew it gently three hours, thicken +with a large spoonful of butter, and one of brown flour, with a glass of +red wine; boil it a few minutes longer, and serve it up with the nicest +parts of the hares. Squirrels make soup equally good, done the same way. + + * * * * * + +SOUP OF ANY KIND OF OLD FOWL. + +_The, only way in which they are eatable._ Put the fowls in a coop and +feed them moderately for a fortnight; kill one and cleanse it, cut off +the legs and wings, and separate the breast from the ribs, which, +together with the whole back, must be thrown away, being too gross and +strong for use. Take the skin and fat from the parts cut off which are +also gross. Wash the pieces nicely, and put them on the fire with abort +a pound of bacon, a large onion chopped small, some pepper and salt, a +few blades of mace, a handful of parsley, cut up very fine, and two +quarts of water, if it be a common fowl or duck--a turkey will require +more water. Boil it gently for three hours, tie up a small bunch of +thyme, and let it boil in it half an hour, then take it out. Thicken +your soup with a large spoonful of butter rubbed into two of flour, the +yelks of two eggs, and half a pint of milk. Be careful not to let it +curdle in the soup. + + * * * * * + +CATFISH SOUP. + +_An excellent dish for those who have not imbibed a needless prejudice +against those delicious fish._ + +Take two large or four small white catfish that have been caught in deep +water, cut off the heads, and skin and clean the bodies; cut each in +three parts, put them in a pot, with a pound of lean bacon, a large +onion cut up, a handful of parsley chopped small, some pepper and salt, +pour in a sufficient quantity of water, and stew them till the fish are +quite tender but not broken; beat the yelks of four fresh eggs, add to +them a large spoonful of butter, two of flour, and half a pint of rich +milk; make all these warm and thicken the soup, take out the bacon, and +put some of the fish in your tureen, pour in the soup, and serve it up. + + * * * * * + +ONION SOUP. + +Chop up twelve large onions, boil them in three quarts of milk and water +equally mixed, put in a bit of veal or fowl, and a piece of bacon with +pepper and salt. When the onions are boiled to pulp, thicken it with a +large spoonful of butter mixed with one of flour. Take out the meat, and +serve it up with toasted bread cut in small pieces in the soup. + + * * * * * + +TO DRESS TURTLE. + +Kill it at night in winter, and in the morning in summer. Hang it up by +the hind fins, cut off the head and let it bleed well. Separate the +bottom shell from the top, with great care, lest the gall bladder be +broken, which must be cautiously taken out and thrown away. Put the +liver in a bowl of water. Empty the guts and lay them in water; if there +be eggs, put them also in water. It is proper to have a separate bowl of +water for each article. Cut all the flesh from the bottom shell, and lay +it in water; then break the shell in two, put it in a pot after having +washed it clean; pour on as much water as will cover it entirely, add +one pound of middling, or flitch of bacon, with four onions chopped, and +set it on the fire to boil. Open the guts, cleanse them perfectly; take +off the inside skin, and put them in the pot with the shell; let them +boil steadily for three hours, and if the water boils away too much, add +more. Wash the top shell nicely after taking out the flesh, cover it, +and set it by. Parboil the fins, clean them nicely--taking off all the +black skin, and put them in water; cut the flesh taken from the bottom +and top shell, in small pieces; cut the fins in two, lay them with the +flesh in a dish; sprinkle some salt over, and cover them up. When the +shell, &c. is done, take out the bacon, scrape the shell clean, and +strain the liquor; about one quart of which must be put back in the pot; +reserve the rest for soup; pick out the guts, and cut them in small +pieces; take all the nice bits that were strained out, put them with the +guts into the gravy; lay in the fins cut in pieces with them, and as +much of the flesh as will be sufficient to fill the upper shell; add to +it, (if a large turtle,) one bottle of white wine; cayenne pepper, and +salt, to your taste, one gill of mushroom catsup, one gill of lemon +pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two +large spoonsful of flour in one pound and a quarter of butter; put it in +with thyme, parsley, marjoram and savory, tied in bunches; stew all +these together, till the flesh and fins are tender; wash out the top +shell, put a puff paste around the brim; sprinkle over the shell pepper +and salt, then take the herbs out of the stew; if the gravy is not thick +enough, add a little more flour, and fill the shell; should there be no +eggs in the turtle, boil six new laid ones for ten minutes, put them in +cold water a short time, peel them, cut them in two, and place them on +the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the +balls nicely, and put them also in the shell; set it in a dripping pan, +with something under the sides to keep it steady; have the oven heated +as for bread, and let it remain in it till nicely browned. Fry the liver +and send it in hot. + + * * * * * + +FOR THE SOUP. + +At an early hour in the morning, put on eight pounds of coarse beef, +some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, +strain it and thicken with a bit of butter, and brown flour; add to it +the water left from boiling the bottom shell; season it very high with +wine, catsup, spice and cayenne; put in the flesh you reserved, and if +that is not enough, add the nicest parts of a well boiled calf's head; +but do not use the eyes or tongue; let it boil till tender, and serve it +up with fried forcemeat balls in it. + +If you have curry powder, (see receipt for it,) it will give a higher +flavour to both soup and turtle, than spice. Should you not want soup, +the remaining flesh may be fried, and served with a rich gravy. + + * * * * * + +MOCK TURTLE SOUP OF CALF'S HEAD. + +Have a large head cleaned nicely without taking off the skin, divide the +chop from the front of the head, take out the tongue, (which is best +when salted,) put on the head with a gallon of water, the hock of a ham +or a piece of nice pork, four or five onions, thyme, parsley, cloves and +nutmeg, pepper and salt, boil all these together until the flesh on the +head is quite tender, then take it up, cut all into small pieces, take +the eyes out carefully, strain the water in which it was boiled, add +half a pint of wine and a gill of mushroom catsup, let it boil slowly +till reduced to two quarts, thicken it with two spoonsful of browned +flour rubbed into four ounces of butter, put the meat in, and after +stewing it a short time, serve it up. The eyes are a great delicacy. + + * * * * * + +BEEF. + + +DIRECTIONS FOR CURING BEEF. + +Prepare your brine in the middle of October, after the following manner: +get a thirty gallon cask, take out one head, drive in the bung, and put +some pitch on it, to prevent leaking. See that the cask is quite tight +and clean. Put into it one pound of saltpetre powdered, fifteen quarts +of salt, and fifteen gallons of cold water; stir it frequently, until +dissolved, throw over the cask a thick cloth, to keep out the dust; look +at it often and take off the scum. These proportions have been +accurately ascertained--fifteen gallons of cold water will exactly hold, +in solution, fifteen quarts of good clean Liverpool salt, and one pound +of saltpetre: this brine will be strong enough to bear up an egg: if +more salt be added, it will fall to the bottom without strengthening the +brine, the water being already saturated. This brine will cure all the +beef which a private family can use in the course of the winter, and +requires nothing more to be done to it except occasionally skimming the +dross that rises. It must be kept in a cool, dry place. For salting your +beef, get a molasses hogshead and saw it in two, that the beef may have +space to lie on; bore some holes in the bottom of these tubs, and raise +them on one side about an inch, that the bloody brine may run off. + +Be sure that your beef is newly killed--rub each piece very well with +good Liverpool salt--a vast deal depends upon rubbing the salt into +every part--it is unnecessary to put saltpetre on it; sprinkle a good +deal of salt on the bottom of the tub. When the beef is well salted, lay +it in the tub, and be sure you put the fleshy side downward. Put a great +deal of salt on your beef after it is packed in the tub; this protects +it from animals who might eat, if they could smell it, and does not +waste the salt, for the beef can only dissolve a certain portion. You +must let the beef lie in salt ten days, then take it out, brush off the +salt, and wipe it with a damp cloth; put it in the brine with a bit of +board and weight to keep it under. In about ten days it will look red +and be fit for the table, but it will be red much sooner when the brine +becomes older. The best time to begin to salt beef is the latter end of +October, if the weather be cool, and from that time have it in +succession. When your beef is taken out of the tub, stir the salt about +to dry, that it may be ready for the next pieces. Tongues are cured in +the same manner. + + * * * * * + +TO DRY BEEF FOR SUMMER USE. + +The best pieces for this purpose are the thin briskets, or that part of +the plate which is farthest from the shoulder of the animal, the round +and rib pieces which are commonly used for roasting. These should not be +cut with long ribs and the back-bones must be sawed off as close as +possible, that the piece may lay flat in the dish. About the middle of +February, select your beef from an animal well fatted with corn, and +which, when killed, will weigh one hundred and fifty per quarter--larger +oxen are always coarse. Salt the pieces as directed, let them lie one +fortnight, then put them in brine, where they must remain three weeks: +take them out at the end of the time, wipe them quite dry, rub them over +with bran, and hang them in a cool, dry, and, if possible, dark place, +that the flies may not get to them: they must be suspended, and not +allowed to touch any thing. It will be necessary, in the course of the +summer, to look them over occasionally, and after a long wet season, to +lay them in the sun a few hours. Your tongues may be dried in the same +manner: make a little hole in the root, run a twine through it, and +suspend it. These dried meats must be put in a good quantity of water, +to soak, the night before they are to be used. In boiling it is +absolutely necessary to have a large quantity of water to put the beef +in while the water is cold, to boil steadily, skimming the pot, until +the bones are ready to fall out; and, if a tongue, till the skin peels +off with perfect ease: the skin must also be taken from the beef. The +housekeeper who will buy good ox beef, and follow these directions +exactly, may be assured of always having delicious beef on her table. +Ancient prejudice has established a notion, that meat killed in the +decrease of the moon, will draw up when cooked. The true cause of this +shrinking, may be found in the old age of the animal, or in its diseased +state, at the time of killing. The best age is from three to five years. + +Few persons are aware of the injury they sustain, by eating the flesh of +diseased animals. None but the Jewish butchers, who are paid exclusively +for it, attend to this important circumstance. The best rule for judging +that I have been able to discover, is the colour of the fat. When the +fat of beef is a high shade of yellow, I reject it. If the fat of veal, +mutton, lamb or pork, have the slightest tinge of yellow, I avoid it as +diseased. The same rule holds good when applied to poultry. + + * * * * * + +TO CORN BEEF IN HOT WEATHER. + +Take a piece of thin brisket or plate, cut out the ribs nicely, rub it +on both sides well with two large spoonsful of pounded saltpetre; pour +on it a gill of molasses and a quart of salt; rub them both in; put it +in a vessel just large enough to hold it, but not tight, for the bloody +brine must run off as it makes, or the meat will spoil. Let it be well +covered, top, bottom and sides, with the molasses and salt. In four days +you may boil it, tied up in a cloth with the salt, &c. about it: when +done, take the skin off nicely, and serve it up. If you have an +ice-house or refrigerator, it will be best to keep it there. A fillet or +breast of veal, and a leg or rack of mutton, are excellent done in the +same way. + + * * * * * + +IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c. + +In roasting butchers' meat, be careful not to run the spit through the +nice parts: let the piece lie in water one hour, then wash it out, wipe +it perfectly dry, and put it on the spit. Set it before a clear, steady +fire: sprinkle some salt on it, and when it becomes hot, baste it for a +time with salt and water: then put a good spoonful of nice lard into the +dripping-pan, and when melted, continue to baste with it. When your +meat, of whatever kind, has been down some time, but before it begins to +look brown, cover it with paper and baste on it; when it is nearly done, +take off the paper, dredge it with flour, turn the spit for some minutes +very quick, and baste all the time to raise a froth--after which, serve +it up. When mutton is roasted, after you take off the paper, loosen the +skin and peel it off carefully, then dredge and froth it up. Beef and +mutton must not be roasted as much as veal, lamb, or pork; the two last +must be skinned in the manner directed for mutton. You may pour a little +melted butter in the dish with veal, but all the others must be served +without sauce, and garnished with horse-radish, nicely scraped. Be +careful not to let a particle of dry flour be seen on the meat--it has a +very ill appearance. Beef may look brown, but the whiter the other meats +are, the more genteel are they, and if properly roasted, they may be +perfectly done, and quite white. A loin of veal, and hind quarter of +lamb, should be dished with the kidneys uppermost; and be sure to joint +every thing that is to be separated at table, or it will be impossible +to carve neatly. For those who _must_ have gravy with these meats, let +it be made in any way they like, and served in a boat. No meat can be +well roasted except on a spit turned by a jack, and before a steady +clear fire--other methods are no better than baking. Many cooks are in +the habit of half boiling the meats to plump them as they term it, +before they are spitted, but it destroys their fine flavour. Whatever is +to be boiled, must be put into cold water with a little salt, which will +cook them regularly. When they are put in boiling water, the outer side +is done too much, before the inside gets heated. Nice lard is much +better than butter for basting roasted meats, or for frying. To choose +butchers' meat, you must see that the fat is not yellow, and that the +lean parts are of a fine close grain, a lively colour, and will feel +tender when pinched. Poultry should be well covered with white fat; if +the bottom of the breast bone be gristly, it is young, but if it be a +hard bone, it is an old one. Fish are judged by the liveliness of their +eyes, and bright red of their gills. Dredge every thing with flour +before it is put on to boil, and be sure to add salt to the water. + +Fish, and all other articles for frying, after being nicely prepared, +should be laid on a board and dredged with flour or meal mixed with +salt: when it becomes dry on one side, turn it, and dredge the other. +For broiling, have very clear coals, sprinkle a little salt and pepper +over the pieces, and when done, dish them, and pour over some melted +butter and chopped parsley--this is for broiled veal, wild fowl, birds +or poultry: beef-steaks and mutton chops require only a table-spoonful +of hot water to be poured over. Slice an onion in the dish before you +put in the steaks or chops, and garnish both with rasped horse-radish. +To have viands served in perfection, the dishes should be made hot, +either by setting them over hot water, or by putting some in them, and +the instant the meats are laid in and garnished, put on a pewter dish +cover. A dinner looks very enticing, when the steam rises from each dish +on removing the covers, and if it be judiciously _ordered_, will have a +double relish. Profusion is not elegance--a dinner justly calculated for +the company, and consisting for the greater part of small articles, +correctly prepared, and neatly served up, will make a much more pleasing +appearance to the sight, and give a far greater gratification to the +appetite, than a table loaded with food, and from the multiplicity of +dishes, unavoidably neglected in the preparation, and served up cold. + +There should always be a supply of brown flour kept in readiness to +thicken brown gravies, which must be prepared in the following manner: +put a pint of flour in a Dutch oven, with some coals under it; keep +constantly stirring it until it is uniformly of a dark brown, but none +of it burnt, which would look like dirt in the gravy. All kitchens +should be provided with a saw for trimming meat, and also with larding +needles. + + * * * * * + +BEEF A-LA-MODE. + +Take the bone from a round of beef, fill the space with a forcemeat made +of the crumbs of a stale loaf, four ounces of marrow, two heads of +garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and +salt, mix it to a paste with the yelks of four eggs beaten, stuff the +lean part of the round with it, and make balls of the remainder; sew a +fillet of strong linen wide enough to keep it round and compact, put it +in a vessel just sufficiently large to hold it, add a pint of red wine, +cover it with sheets of tin or iron, set it in a brick oven properly +heated, and bake it three hours; when done, skim the fat from the gravy, +thicken it with brown flour, add some mushroom and walnut catsup, and +serve it up garnished with forcemeat balls fried. It is still better +when eaten cold with sallad. + + * * * * * + +BRISKET OF BEEF BAKED. + +Bone a brisket of beef, and make holes in it with a sharp knife about an +inch apart, fill them alternately with fat bacon, parsley and oysters, +all chopped small and seasoned with pounded cloves and nutmeg, pepper +and salt, dredge it well with flour, lay it in a pan with a pint of red +wine and a large spoonful of lemon pickle; bake it three hours, take the +fat from the gravy and strain it; serve it up garnished with green +pickles. + + * * * * * + +BEEF OLIVES. + +Cut slices from a fat rump of beef six inches long and half an inch +thick, beat them well with a pestle; make a forcemeat of bread crumbs, +fat bacon chopped, parsley, a little onion, some shred suet, pounded +mace, pepper and salt; mix it up with the yelks of eggs, and spread a +thin layer over each slice of beef, roll it up tight, and secure the +rolls with skewers, set them before the fire, and turn them till they +are a nice brown; have ready a pint of good gravy, thickened with brown +flour and a spoonful of butter, a gill of red wine, with two spoonsful +of mushroom catsup, lay the rolls in it, and stew them till tender; +garnish with forcemeat balls. + + * * * * * + +TO STEW A RUMP OF BEEF. + +Take out as much of the bone as can be done with a saw, that it may lie +flat on the dish, stuff it with forcemeat made as before directed, lay +it in a pot with two quarts of water, a pint of red wine, some carrots +and turnips cut in small pieces and stewed over it, a head of cellery +cut up, a few cloves of garlic, some pounded cloves, pepper and salt, +stew it gently till sufficiently done, skim the fat off, thicken the +gravy, and serve it up; garnish with little bits of puff paste nicely +baked, and scraped horse-radish. + + * * * * * + +A FRICANDO OF BEEF. + +Cut a few slices of beef six inches long, two or three wide, and one +thick, lard them with bacon, dredge them well, and make them a nice +brown before a brisk fire; stew them half an hour in a well seasoned +gravy, put some stewed sorrel or spinage in the dish, lay on the beef, +and pour over a sufficient quantity of gravy; garnish with fried balls. + + * * * * * + +AN EXCELLENT METHOD OF DRESSING BEEF. + +Take a rib roasting piece that has been hanging ten days or a fortnight, +bone it neatly, rub some salt over it and roll it tight, binding it +around with twine, put the spit through the inner fold without sticking +it in the flesh, skewer it well and roast it nicely; when nearly done, +dredge and froth it; garnish with scraped horse-radish. + + * * * * * + +TO COLLAR A FLANK OF BEEF. + +Get a nice flank of beef, rub it well with a large portion of saltpetre +and common salt, let it remain ten days, then wash it clean, take off +the outer and inner skin with the gristle, spread it on a board, and +cover the inside with the following mixture: parsley, sage, thyme +chopped fine, pepper, salt and pounded cloves; roll it up, sew a cloth +over it, and bandage that with tape, boil it gently five or six hours, +when cold, lay it on a board without undoing it, put another board on +the top, with a heavy weight on it; let it remain twenty-four hours, +take off the bandages, cut a thin slice from each end, serve it up +garnished with green pickle and sprigs of parsley. + + * * * * * + +TO MAKE HUNTERS' BEEF. + +Select a fine fat round weighing about twenty-five pounds, take three +ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large +nutmeg, and a quart of salt; pound them all together very fine, take the +bone out, rub it well with this mixture on both sides, put some of it at +the bottom of a tub just large enough to hold the beef, lay it in and +strew the remainder on the top, rub it well every day for two weeks, and +spread the mixture over it; at the end of this time, wash the beef, bind +it with tape, to keep it round and compact, filling the hole where the +bone was with a piece of fat, lay it in a pan of convenient size, strew +a little suet over the top, and pour on it a pint of water, cover the +pan with a coarse crust and a thick paper over that, it will take five +hours baking; when cold take off the tape. It is a delicious relish at +twelve o'clock, or for supper, eaten with vinegar, mustard, oil, or +sallad. Skim the grease from the gravy and bottle it; it makes an +excellent seasoning for any made dish. + + * * * * * + +A NICE LITTLE DISH OF BEEF. + +Mince cold roast beef, fat and lean, very fine, add chopped onion, +pepper, salt, and a little good gravy, fill scollop shells two parts +full, and fill them up with potatos mashed smooth with cream, put a bit +of butter on the top, and set them in an oven to brown. + + * * * * * + +BEEF STEAKS. + +The best part of the beef for steaks, is the seventh and eighth ribs, +the fat and lean are better mixed, and it is more tender than the rump +if it be kept long enough; cut the steaks half an inch thick, beat them +a little, have fine clear coals, rub the bars of the gridiron with a +cloth dipped in lard before you put it over the coals, that none may +drip to cause a bad smell, put no salt on till you dish them, broil them +quick, turning them frequently; the dish must be very hot, some slices +of onion in it, lay in the steaks, sprinkle a little salt, and pour over +them a spoonful of water and one of mushroom catsup, both made boiling +hot, garnish with scraped horse-radish, and put on a hot dish cover. +Every thing must be in readiness, for the great excellence of a beef +steak lies in having it immediately from the gridiron. + + * * * * * + +TO HASH BEEF. + +Cut slices of raw beef, put them in a stew pan with a little water, some +catsup, a clove of garlic, pepper and salt, stew them till done, thicken +the gravy with a lump of butter rubbed into brown flour. A hash may be +made of any kind of meat that has been cooked, but it is not so good, +and it is necessary to have a gravy prepared and seasoned, and keep the +hash over the fire only a few minutes to make it hot. + + * * * * * + +BEEF STEAK PIE. + +Cut nice steaks, and stew them till half done, put a puff paste in the +dish, lay in the steaks with a few slices of boiled ham, season the +gravy very high, pour it in the dish, put on a lid of paste and bake it. + + * * * * * + +BEEF A-LA-DAUBE. + +Get a round of beef, lard it well, and put it in a Dutch oven; cut the +meat from a shin of beef, or any coarse piece in thin slices, put round +the sides and over the top some slices of bacon, salt, pepper, onion, +thyme, parsley, cellery tops, or seed pounded, and some carrots cut +small, strew the pieces of beef over, cover it with water, let it stew +very gently till perfectly done, take out the round, strain the gravy, +let it stand to be cold, take off the grease carefully, beat the whites +of four eggs, mix a little water with them, put them to the gravy, let +it boil till it looks clear, strain it, and when cold, put it over the +beef. + + * * * * * + + +VEAL. + + +DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL. + +A loin of veal must always be roasted: the fillet or leg may be dressed +in various ways, the knuckle or knee is proper for soup or for boiling; +these are the pieces that compose the hind quarter. In the fore quarter, +the breast and rack admit variety in cooking; the shoulder and neck are +only fit for soup. + + * * * * * + +VEAL CUTLETS FROM THE FILLET OR LEG. + +Cut off the flank and take the bone out, then take slices the size of +the fillet and half an inch thick, beat two yelks of eggs light, and +have some grated bread mixed with pepper, salt, pounded nutmeg and +chopped parsley; beat the slices a little, lay them on a board and wash +the upper side with the egg, cover it thick with the bread crumbs, press +them on with a knife, and let them stand to dry a little, that they may +not fall off in frying, then turn them gently, put egg and crumbs on in +the same manner, put them into a pan of boiling lard, and fry them a +light brown; have some good gravy ready, season it with a tea-spoonful +of curry powder, a large one of wine, and one of lemon pickle, thicken +with butter and brown flour, drain every drop of lard from the cutlets, +lay them in the gravy, and stew them fifteen or twenty minutes, serve +them up garnished with lemon cut in thin slices. + + * * * * * + +VEAL CHOPS. + +Take the best end of a rack of veal, cut it in chops, with one bone in +each, leave the small end of the bone bare two inches, beat them flat, +and prepare them with eggs and crumbs, as the cutlets, butter some +half-sheets of white paper, wrap one round each chop, skewer it well, +leaving the bare bone out, broil them till done, and take care the paper +does not burn; have nice white sauce in a boat. + + * * * * * + +VEAL CUTLETS. + +Cut them from the fillet, put them in a stew pan with a piece of nice +pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, +cover them with water and let them stew ten or fifteen minutes, lay them +on a dish, and when cold cover them well with the crumb of stale bread +finely grated, mixed with the leaves of parsley chopped very small, some +pepper, salt and grated nutmeg; press these on the veal with a knife, +and when a little dried, turn it and do the same to the other side; put +a good quantity of lard in a pan, when it boils lay the cutlets in +carefully that the crumbs may not fall; fry them a little brown, lay +them on a strainer to drain off the grease, do the same with the crumbs +that have fallen in the pan: while this is doing, simmer the water they +were boiled in to half a pint, strain it and thicken with four ounces of +butter and a little browned flour; add a gill of wine and one of +mushroom catsup, put in the cutlets and crumbs, and stew till tender; +add forcemeat balls. + + * * * * * + +KNUCKLE OF VEAL. + +Boil a half pint of pearl barley in salt and water till quite tender, +drain the water from it and stir in a piece of butter, put it in a deep +dish; have the knuckle nicely boiled in milk and water, and lay it on +the barley, pour some parsley and butter over it. + + * * * * * + +BAKED FILLET OF VEAL. + +Take the bone out of the fillet, wrap the flap around and sew it, make a +forcemeat of bread crumbs, the fat of bacon, a little onion chopped, +parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of +eggs, fill the place from which the bone was taken, make holes around it +with a knife and fill them also, and lard the top; put it in a Dutch +oven with a pint of water, bake it sufficiently, thicken the gravy with +butter and brown flour, add a gill of wine and one of mushroom catsup, +and serve it garnished with forcemeat balls fried. + + * * * * * + +SCOTCH COLLOPS OF VEAL. + +They may be made of the nice part of the rack, or cut from the fillet, +rub a little salt and pepper on them, and fry them a light brown; have a +rich gravy seasoned with wine, and any kind of catsup you choose, with a +few cloves of garlic, and some pounded mace, thicken it, put the collops +in and stew them a short time, take them out, strain the gravy over, and +garnish with bunches of parsley fried crisp, and thin slices of middling +of bacon, curled around a skewer and boiled. + + * * * * * + +VEAL OLIVES. + +Take the bone out of the fillet and cut thin slices the size of the leg, +beat them flat, rub them with the yelk of an egg beaten, lay on each +piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, +chopped parsley, and bread crumbs over all, roll them up tight, and +secure them with skewers, rub them with egg and roll them in bread +crumbs, lay them on a tin dripping pan, and set them in an oven; when +brown on one side, turn them, and when sufficiently done, lay them in a +rich highly seasoned gravy made of proper thickness, stew them till +tender, garnish with forcemeat balls and green pickles sliced. + + * * * * * + +RAGOUT OF A BREAST OF VEAL. + +Separate the joints of the brisket, and saw off the sharp ends of the +ribs, trim it neatly, and half roast it; put it in a stew pan with a +quart of good gravy seasoned with wine, walnut and mushroom catsup, a +tea-spoonful of curry powder, and a few cloves of garlic; stew it till +tender, thicken the gravy, and garnish with sweatbreads nicely broiled. + + * * * * * + +FRICANDO OF VEAL. + +Cut slices from the fillet an inch thick and six inches long, lard them +with slips of lean middling of bacon, bake them a light brown, stew them +in well seasoned gravy, made as thick as rich cream, serve them up hot, +and lay round the dish sorrel stewed with butter, pepper and salt, till +quite dry. + + * * * * * + + TO MAKE A PIE OF SWEETBREADS AND OYSTERS. + +Boil the sweetbreads tender, stew the oysters, season them with pepper +and salt, and thicken with cream, butter, the yelks of eggs and flour, +put a puff paste at the bottom and around the sides of a deep dish, take +the oysters up with an egg spoon, lay them in the bottom, and cover them +with the sweetbreads, fill the dish with gravy, put a paste on the top, +and bake it. This is the most delicate pie that can be made. The +sweetbread of veal is the most delicious part, and may be broiled, +fried, or dressed in any way, and is always good. + + * * * * * + +MOCK TURTLE OF CALF'S HEAD. + +Have the head nicely cleaned, divide the chop from the skull, take out +the brains and tongue, and boil the other parts till tender, take them +out of the water and put into it a knuckle of veal or four pounds of +lean beef, three onions chopped, thyme, parsley, a tea-spoonful of +pounded cloves, the same of mace, salt, and cayenne pepper to your +taste--boil these things together till reduced to a pint, strain it, and +add two gills of red wine, one of mushroom and one of walnut catsup, +thicken it with butter and brown flour; the head must be cut in small +pieces and stewed a few minutes in the gravy; put a paste round the edge +of a deep dish, three folds, one on the other, but none on the bottom; +pour in the meat and gravy, and bake it till the paste is done; pick all +strings from the brains, pound them, and add grated bread, pepper and +salt, make them in little cakes with the yelk of an egg, fry them a nice +brown, boil six egg's hard, leave one whole and divide the others +exactly in two, have some bits of paste nicely baked; when the head is +taken from the oven, lay the whole egg in the middle, and dispose the +others, with the brain cakes and bits of paste tastily around it. If it +be wanted as soup, do not reduce the gravy so much, and after stewing +the head, serve it in a tureen with the brain cakes and forcemeat balls +fried, in place of the eggs and paste. The tongue should be salted and +put in brine; they are very delicate, and four of them boiled and +pealed, and served with four small chickens boiled, make a handsome +dish, either cold or hot, with parsley and butter poured over them. + + * * * * * + +TO GRILL A CALF'S HEAD. + +Clean and divide it as for the turtle, take out the brains and tongue, +boil it tender, take the eyes out whole, and cut the flesh from the +skull in small pieces; take some of the water it was boiled in for +gravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonful +of lemon pickle; stew it till it is well flavoured, take the jowl or +chop, take out the bones, and cover it with bread crumbs, chopped +parsley, pepper and salt, set it in an oven to brown, thicken the gravy +with the yelks of two eggs and a spoonful of butter rubbed into two of +flour, stew the head in it a few minutes, put it in the dish, and lay +the grilled chop on it; garnish it with brain cakes and broiled +sweetbreads. + + * * * * * + +TO COLLAR A CALF'S HEAD. + +After cleaning it nicely, saw the bone down the middle of the skull, but +do not separate the head, take out the brains and tongue, boil it tender +enough to remove the bones, which must be taken entirely out; lay it on +a board, have a good quantity of chopped parsley seasoned with mace, +nutmeg, pepper and salt--spread a layer of this, then one of thick +slices of ham, another of parsley and one of ham, roll it up tight, sew +a cloth over it, and bind that round with tape; boil it half an hour, +and when cold press it. It must be kept covered with vinegar and water, +and is very delicious eaten with sallad or oil and vinegar. + + * * * * * + +CALF'S HEART, A NICE DISH. + +Take the heart and liver from the harslet, and cut off the windpipe, +boil the lights very tender, and cut them in small pieces--take as much +of the water they were boiled in as will be sufficient for gravy; add to +it a large spoonful of white wine, one of lemon pickle, some grated +nutmeg, pepper and salt, with a large spoonful of butter, mixed with one +of white flour; let it boil a few minutes, and put in the minced lights, +set it by till the heart and liver are ready, cut the ventricle out of +the heart, wash it well, lard it all over with narrow slips of middling, +fill the cavity with good forcemeat, put it in a pan on the broad end, +that the stuffing may not come out; bake it a nice brown, slice the +liver an inch thick and broil it, make the mince hot, set the heart +upright in the middle of the dish, pour it around, lay the broiled liver +on, and garnish with bunches of fried parsley; it should be served up +extremely hot. + + * * * * * + +CALF'S FEET FRICASSEE. + +Boil the feet till very tender, cut them in two and pull out the large +bones, have half a pint of good white gravy, add to it a spoonful of +white wine, one of lemon pickle, and some salt, with a tea-spoonful of +curry powder, stew the feet in it fifteen minutes, and thicken it with +the yelks of two eggs, a gill of milk, a large spoonful of butter, and +two of white flour, let the thickening be very smooth, shake the stew +pan over the fire a few minutes, but do not let it boil lest the eggs +and milk should curdle. + + * * * * * + +TO FRY CALF'S FEET. + +Prepare them as for the fricassee, dredge them well with flour and fry +them a light brown, pour parsley and butter over, and garnish with fried +parsley. + + * * * * * + +TO PREPARE RENNET. + +Take the stomach from the calf as soon as it is killed--do not wash it, +but hang it in a dry cool place for four or five days; then turn it +inside out, slip off all the curd nicely with the hand, fill it with a +little saltpetre mixed with the quantity of salt necessary, and lay it +in a small stone pot, pour over it a small tea-spoonful of vinegar, and +sprinkle a handful of salt over it, cover it closely and keep it for +use. You must not wash it--that would weaken the gastric juice, and +injure the rennet. After it has been salted six or eight weeks, cut off +a piece four or five inches long, put it in a large mustard bottle, or +any vessel that will hold about a pint and a half; put on it five gills +of cold water, and two gills of rose brandy--stop it very close, and +shake it when you are going to use it: a table-spoonful of this is +sufficient for a quart of milk. It must be prepared in very cool +weather, and if well done, will keep more than a year. + + * * * * * + +TO HASH A CALF'S HEAD. + +Boil the head till the meat is almost enough for eating; then cut it in +thin slices, take three quarters of a pint of good gravy, and add half a +pint of white wine, half a nutmeg, two anchovies, a small onion stuck +with cloves, and a little mace; boil these up in the liquor for a +quarter of an hour, then strain it and boil it up again; put in the +meat, with salt to your taste, let it stew a little, and if you choose +it, you may add some sweetbreads, and make some forcemeat balls with +veal; mix the brains with the yelks of eggs and fry them to lay for a +garish. When the head is ready to be sent in, stir in a bit of butter. + + * * * * * + +TO BAKE A CALF'S HEAD. + +Divide the calf's head, wash it clean, and having the yelks of two eggs +well beaten, wash the outside of the head all over with them, and on +that strew raspings of bread sifted, pepper, salt, nutmeg and mace +powdered; also, the brains cut in pieces and dipped in thick butter, +then cover the head with bits of butter, pour into the pan some white +wine and water, with as much gravy, and cover it close. Let it be baked +in a quick oven, and when it is served up, pour on some strong gravy, +and garnish with slices of lemon, red beet root pickled, fried oysters +and fried bread. + + * * * * * + +TO STUFF AND ROAST A CALF'S LIVER. + +Take a fresh calf's liver, and having made a hole in it with a large +knife run in lengthways, but not quite through, have ready a forced +meat, or stuffing made of part of the liver parboiled, fat of bacon +minced very fine, and sweet herbs powdered; add to these some grated +bread and spice finely powdered, with pepper and salt. With this +stuffing fill the hole in the liver, which must be larded with fat +bacon, and then roasted, flouring it well, and basting with butter till +it is enough. This is to be served up hot, with gravy sauce having a +little wine in it. + + * * * * * + +TO BROIL CALF'S LIVER. + +Cut it in slices, put over it salt and pepper; broil it nicely, and pour +on some melted butter with chopped parsley after it is dished. + + * * * * * + +_ Directions for cleaning Calf's Head and Feet, for those who live in +the country and butcher their own meats._ + +As soon as the animal is killed, have the head and feet taken off, wash +them clean, sprinkle some pounded rosin all over the hairs, then dip +them in boiling water, take them instantly out, the rosin will dry +immediately, and they may be scraped clean with ease; the feet should be +soaked in water three or four days, changing it daily; this will make +them very white. + + * * * * * + + +LAMB. + + +TO ROAST THE FORE-QUARTER, &c. + +The fore-quarter should always be roasted and served with mint sauce in +a boat; chop the mint small and mix it with vinegar enough to make it +liquid, sweeten it with sugar. + +The hind-quarter may be boiled or roasted, and requires mint sauce; it +may also be dressed in various ways. + + * * * * * + +BAKED LAMB. + +Cut the shank bone from a hind-quarter, separate the joints of the loin, +lay it in a pan with the kidney uppermost, sprinkle some pepper and +salt, add a few cloves of garlic, a pint of water and a dozen large ripe +tomatoes with the skins taken off, bake it but do not let it be burnt, +thicken the gravy with a little butter and brown flour. + + * * * * * + +FRIED LAMB. + +Separate the leg from the loin, cut off the shank and boil the leg; +divide the loin in chops, dredge and fry them a nice brown, lay the leg +in the middle of the dish, and put the chops around, pour over parsley +and butter, and garnish with fried parsley. + +The leg cut into steaks and the loin into chops will make a fine +fricassee, or cutlets. + + * * * * * + +TO DRESS LAMB'S HEAD AND FEET. + +Clean them very nicely, and boil them till tender, take off the flesh +from the head with the eyes, also mince the tongue and heart, which must +be boiled with the head; split the feet in two, put them with the pieces +from the head and the mince, into a pint of good gravy, seasoned with +pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, +thicken the gravy, and lay the liver cut in slices and broiled over +it--garnish with crisp parsley and bits of curled bacon. + + * * * * * + +MUTTON. + +The saddle should always be roasted and garnished with scraped +horse-radish. See general observations on roasting. Mutton is in the +highest perfection from August until Christmas, when it begins to +decline in goodness. + + * * * * * + +BOILED LEG OF MUTTON. + +Cut off the shank, wrap the flank nicely round and secure it with +skewers, dredge it well with flour, and put it on the fire in a kettle +of cold water with some salt, and three or four heads of garlic, which +will give it a delicately fine flavour; skin it well, and when nearly +done, take it from the fire and keep it hot and closely covered, that +the steam may finish it; have carrots well boiled to put in the dish +under it, or turnips boiled, mashed smooth and stewed with a lump of +butter and salt, lay the mutton on, and pour over it butter melted with +some flour in it, and a cup full of capers with some of the vinegar; +shake them together over the fire till hot before you pour it on. + + * * * * * + +ROASTED LEG. + +Prepare it as for boiling, be very careful in spitting it, cover it with +paper and follow the directions for roasting, serve it up garnished with +scraped horse-radish. + + * * * * * + +BAKED LEG OF MUTTON. + +Take the flank off, but leave all the fat, cut out the bone, stuff the +place with a rich forcemeat, lard the top and sides with bacon, put it +in a pan with a pint of water, some chopped onion and cellery cut small, +a gill of red wine, one of mushroom catsup and a tea-spoonful of curry +powder, bake it and serve it up with the gravy, garnish with forcemeat +balls fried. + + * * * * * + +STEAKS OF A LEG OF MUTTON. + +Cut off the flank, take out the bone, and cut it in large slices half an +inch thick, sprinkle some salt and pepper, and broil it, pour over it +nice melted butter with capers; a leg cut in the same way and dressed as +directed for veal cutlets, is very fine. It is also excellent when +salted as beef, and boiled, served up with carrots or turnips. + +A shoulder of mutton is best when roasted, but may be made into cutlets +or in a harrico. + + * * * * * + +TO HARRICO MUTTON. + +Take the nicest part of the rack, divide it into chops, with one bone in +each, beat them flat, sprinkle salt and pepper on them, and broil them +nicely; make a rich gravy out of the inferior parts, season it well with +pepper, a little spice, and any kind of catsup you choose; when +sufficiently done, strain it, and thicken it with butter and brown +flour, have some carrots and turnips cut into small dice and boiled till +tender, put them in the gravy, lay the chops in and stew them fifteen +minutes; serve them up garnished with green pickle. + + * * * * * + +MUTTON CHOPS. + +Cut the rack as for the harrico, broil them, and when dished, pour over +them a gravy made with two large spoonsful of boiling water, one of +mushroom catsup, a small spoonful of butter and some salt, stir it till +the butter is melted, and garnish with horse-radish scraped. + + * * * * * + +BOILED BREAST OF MUTTON. + +Separate the joints of the brisket, and saw off the sharp ends of the +ribs, dredge it with flour, and boil it; serve it up covered with +onions--see onion sauce. + + * * * * * + +BREAST OF MUTTON IN RAGOUT. + +Prepare the breast as for boiling, brown it nicely in the oven, have a +rich gravy well seasoned and thickened with brown flour, stew the mutton +in it till sufficiently done, and garnish with forcemeat balls fried. + + * * * * * + +TO GRILL A BREAST OF MUTTON. + +Prepare it as before, score the top, wash it over with the yelk of an +egg, sprinkle some salt, and cover it with bread crumbs, bake it, and +pour caper sauce in the dish. It may also be roasted, the skin taken off +and frothed nicely, serve it up with good gravy, and garnish with +current jelly cut in slices. + +The neck of mutton is fit only for soup, the liver is very good when +broiled. + + * * * * * + +BOILED SHOULDER OF MUTTON. + +Put it in cold water with some salt, and boil it till tender; serve it +up covered with onion sauce. + + * * * * * + +SHOULDER OF MUTTON WITH CELERY SAUCE. + +Wash and clean ten heads of celery, cut off the green tops and take off +the outside stalks, cut the heads in thin slices, boil them tender in a +little milk, just enough for gravy, add salt, and thicken it with a +spoonful of butter and some white flour; boil the shoulder and pour the +sauce over it. + + * * * * * + +ROASTED LOIN OF MUTTON. + +Cut the loin in four pieces, take off the skin, rub each piece with +salt, wash them with the yelk of an egg, and cover them thickly with +bread crumbs, chopped parsley, pepper and salt; wrap them up securely in +paper, put them on a bird spit, and roast them; put a little brown gravy +in the dish, and garnish with pickle. + + * * * * * + + +PORK. + + +TO CURE BACON. + +Hogs are in the highest perfection, from two and a half to four years +old, and make the best bacon, when they do not weigh more than one +hundred and fifty or sixty at farthest; they should be fed with corn, +six weeks at least, before they are killed, and the shorter distance +they are driven to market, the better will their flesh be. To secure +them against the possibility of spoiling, salt them before they get +cold; take out the chine or back-bone from the neck to the tail, cut the +hams, shoulders and middlings; take the ribs from the shoulders and the +leaf fat from the hams: have such tubs as are directed for beef, rub a +large table spoonful of saltpetre on the inside of each ham, for some +minutes, then rub both sides well with salt, sprinkle the bottom of the +tub with salt, lay the hams with the skin downward, and put a good deal +of salt between each layer; salt the shoulders and middlings in the same +manner, but less saltpetre is necessary; cut the jowl or chop from the +head, and rub it with salt and saltpetre. You should cut off the feet +just above the knee joint; take off the ears and nose, and lay them in a +large tub of cold water for souse. When the jowls have been in salt two +weeks, hang them up to smoke--do so with the shoulders and middlings at +the end of three weeks, and the hams at the end of four. If they remain +longer in salt they will be hard. Remember to hang the hams and +shoulders with the hocks down, to preserve the juices. Make a good smoke +every morning, and be careful not to have a blaze; the smoke-house +should stand alone, for any additional heat will spoil the meat. During +the hot weather, beginning the first of April, it should be occasionally +taken down, examined--rubbed with hickory ashes, and hung up again. + +The generally received opinion that saltpetre hardens meat, is entirely +erroneous:--it tends greatly to prevent putrefaction, but will not make +it hard; neither will laying in brine five or six weeks in cold weather, +have that effect, but remaining in salt too long, will certainly draw +off the juices, and harden it. Bacon should be boiled in a large +quantity of water, and a ham is not done sufficiently, till the bone on +the under part comes off with ease. New bacon requires much longer +boiling than that which is old. + + * * * * * + +TO MAKE SOUSE. + +Let all the pieces you intend to souse, remain covered with cold water +twelve hours; then wash them out, wipe off the blood, and put them again +in fresh water; soak them in this manner, changing the water frequently, +and keeping it in a cool place, till the blood is drawn away; scrape and +clean each piece perfectly nice, mix some meal with water, add salt to +it, and boil your souse gently, until you can run a straw into the skin +with ease. Do not put too much in the pot, for it will boil to pieces +and spoil the appearance. The best way is to boil the feet in one pot, +the ears and nose in another, and the heads in a third; these should be +boiled till you can take all the bones out; let them get cold, season +the insides with pepper, salt, and a little nutmeg; make it in a tight +roll, sew it up close in a cloth, and press it lightly. Mix some more +meal and cold water, just enough to look white; add salt, and one-fourth +of vinegar; put your souse in different pots, and keep it well covered +with this mixture, and closely stopped. It will be necessary to renew +this liquor every two or three weeks. Let your souse get quite cold +after boiling, before you put it in the liquor, and be sure to use pale +coloured vinegar, or the souse will be dark. Some cooks singe the hair +from the feet, _etcetera_, but this destroys the colour: good souse will +always be white. + + * * * * * + +TO ROAST A PIG. + +The pig must be very fat, nicely cleaned, and not too large to lie in +the dish; chop the liver fine and mix it with crumbs of bread, chopped +onion and parsley, with pepper and salt, make it into a paste with +butter and an egg, stuff the body well with it, and sew it up, spit it, +and have a clear fire to roast it; baste with salt and water at first, +then rub it frequently with a lump of lard wrapped in a piece of clean +linen; this will make it much more crisp than basting it from the +dripping pan. When the pig is done, take off the head, separate the face +from the chop, cut both in two and take off the ears, take out the +stuffing, split the pig in two parts lengthways, lay it in the dish with +the head, ears, and feet, which have been cut off, placed on each side, +put the stuffing in a bowl with a glass of wine, and as much dripping as +will make it sufficiently liquid, put some of it under the pig, and +serve the rest in a boat. + + * * * * * + +TO BARBECUE SHOTE.[1] + +This is the name given in the southern states to a fat young hog, which, +when the head and feet are taken off, and it is cut into four quarters, +will weigh six pounds per quarter. Take a fore-quarter, make several +incisions between the ribs, and stuff it with rich forcemeat; put it in +a pan with a pint of water, two cloves of garlic, pepper, salt, two +gills of red wine, and two of mushroom catsup, bake it, and thicken the +gravy with batter and brown flour; it must be jointed, and the ribs cut +across before it is cooked; or it cannot be carved well; lay it in the +dish with the ribs uppermost; if it be not sufficiently brown, add a +little burnt sugar to the gravy, garnish with balls. + + * * * * * + +TO ROAST A FORE-QUARTER OF SHOTE. + +Joint it for the convenience of carving, roast it before a brisk fire; +when done, take the skin off, dredge and froth it, put a little melted +butter with some caper vinegar over it, or serve it with mint sauce. + + * * * * * + +TO MAKE SHOTE CUTLETS. + +Take the skin from the hind-quarter, and cut it in pieces, prepare them +in the way directed for veal cutlets, make a little nice gravy with the +skin and the scraps of meat left, thicken it with butter and brown +flour, and season it in any way you like. + + * * * * * + +TO CORN SHOTE. + +Rub a hind-quarter with saltpetre and common salt, let it lie ten days, +then boil it, and put either carrots or parsnips under it. + + * * * * * + +SHOTE'S HEAD. + +Take out the brains, and boil the head till quite tender, cut the heart +and liver from the harslet, and boil the feet with the head; cut all the +meat from the head in small pieces, mince the tongue and chop the brains +small, take some of the water the head was boiled in, season it with +onion, parsley and thyme, all chopped fine, add any kind of +catsup--thicken it with butter and brown flour, stew the whole in it +fifteen minutes, and put it in the dish: have the heart roasted to put +in the middle, lay the broiled liver around, and garnish it with green +pickle. + + * * * * * + +LEG OF PORK WITH PEASE PUDDING. + +Boil a small leg of pork that has been sufficiently salted, score the +top and serve it up; the pudding must be in a separate dish; get small +delicate pease, wash them well, and tie them in a cloth, allowing a +little room for swelling, boil them with the pork, then mash and season +them, tie them up again and finish boiling it; take care not to break +the pudding in turning it out. + + * * * * * + +STEWED CHINE. + +Take the neck chine, rub it well with salt, lay it in a pan, put it in a +pint of water, and fill it up with sweet potatos nicely washed, but not +peeled, cover it close and bake it till done; serve it up with the +potatos, put a little of the gravy in the dish. + + * * * * * + +TO TOAST A HAM. + +Boil it well, take off the skin, and cover the top thickly with bread +crumbs, put it in an oven to brown, and serve it up. + + * * * * * + +TO STUFF A HAM. + +Take a well smoked ham, wash it very clean, make incisions all over the +top two inches deep, stuff them quite full with parsley chopped small +and some pepper, boil the ham sufficiently; do not take off the skin. It +must be eaten cold. + + * * * * * + +SOUSED FEET IN RAGOUT. + +Split the feet in two, dredge them with flour and fry them a nice brown; +have some well seasoned gravy thickened with brown flour and butter; +stew the feet in it a few minutes. + + * * * * * + +TO MAKE SAUSAGES. + +Take the tender pieces of fresh pork, chop them exceedingly fine--chop +some of the leaf fat, and put them together in the proportion of three +pounds of pork to one of fat, season it very high with pepper and salt, +add a small quantity of dried sage rubbed to a powder, have the skins +nicely prepared, fill them and hang them in a dry place. Sausages are +excellent made into cakes and fried, but will not keep so well as in +skins. + + * * * * * + +TO MAKE BLACK PUDDINGS. + +Catch the blood as it runs from the hog, stir it continually till cold +to prevent its coagulating; when cold thicken it with boiled rice or +oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that +are liked, fill the skins and smoke them two or three days; they must be +boiled before they are hung up, and prick them with a fork to keep them +from bursting. + + * * * * * + +A SEA PIE. + +Lay at the bottom of a small Dutch oven some slices of boiled pork or +salt beef, then potatos and onions cut in slices, salt, pepper, thyme +and parsley shred fine, some crackers soaked, and a layer of fowls cut +up, or slices of veal; cover them with a paste not too rich, put another +layer of each article, and cover them with paste until the oven is full; +put a little butter between each layer, pour in water till it reaches +the top crust, to which you must add wine, catsup of any kind you +please, and some pounded cloves; let it stew until there is just gravy +enough left; serve it in a deep dish and pour the gravy on. + + * * * * * + +TO MAKE PASTE FOR THE PIE. + +Pour half a pound of butter or dripping, boiling hot, into a quart of +flour, add as much water as will make it a paste, work it and roll it +well before you use it. It is quite a savoury paste. + + * * * * * + +BOLOGNA SAUSAGES. + +Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., +suet, chop all fine, season highly: fill the skins, prick and boil them +an hour, and hang them to dry--grated bread or boiled rice may be added: +clean the skins with salt and vinegar. + + * * * * * + + +FISH. + + +TO CURE HERRINGS. + +The best method for preserving herrings, and which may be followed with +ease, for a small family, is to take the brine left of your winter stock +for beef, to the fishing place, and when the seine is hauled, to pick +out the largest herrings, and throw them alive into the brine; let them +remain twenty-four hours, take them out and lay them on sloping planks, +that the brine may drain off; have a tight barrel, put some coarse alum +salt at the bottom, then put in a layer of herrings--take care not to +bruise them; sprinkle over it alum salt and some saltpetre, then fish, +salt, and saltpetre, till the barrel is full; keep a board over it. +Should they not make brine enough to cover them in a few weeks, you must +add some, for they will be rusty if not kept under brine. The proper +time to salt them is when they are quite fat: the scales will adhere +closely to a lean herring, but will be loose on a fat one--the former is +not fit to be eaten. Do not be sparing of salt when you put them up. +When they are to be used, take a few out of brine, soak them an hour or +two, scale them nicely, pull off the gills, and the only entrail they +have will come with them; wash them clean and hang them up to dry. When +to be broiled, take half a sheet of white paper, rub it over with +butter, put the herring in, double the edges securely, and broil without +burning it. The brine the herrings drink before they die, has a +wonderful effect in preserving their juices: when one or two years old, +they are equal to anchovies. + + * * * * * + +TO BAKE STURGEON. + +Get a piece of sturgeon with the skin on, the piece next to the tail, +scrape it well, cut out the gristle, and boil it about twenty minutes to +take out the oil; take it up, pull off the large scales, and when cold, +stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, +pepper and salt, put it in a Dutch oven just large enough to hold it, +with a pint and a half of water, a gill of red wine, one of mushroom +catsup, some salt and pepper, stew it gently till the gravy is reduced +to the quantity necessary to pour over it; take up your sturgeon +carefully, thicken the gravy with a spoonful of butter rubbed into a +large one of brown flour;--see that it is perfectly smooth when you put +it in the dish. + + * * * * * + +TO MAKE STURGEON CUTLETS. + +The tail piece is the best; skin it and cut off the gristle, cut it into +slices about half an inch thick, sprinkle over them pepper and salt, +dredge them with flour, and fry them a nice light brown; have ready a +pint of good gravy, seasoned with catsup, wine, and a little pounded +cloves, and thickened with brown flour and butter; when the cutlets are +cold, put them into the gravy and stew them a few minutes; garnish the +dish with nice forcemeat balls and parsley fried crisp. + + * * * * * + +STURGEON STEAKS. + +Cut them as for the cutlets, dredge them, and fry them nicely; dish them +quickly lest they get cold; pour over melted butter with chopped +parsley, and garnish with fried parsley. + + * * * * * + +TO BOIL STURGEON. + +Leave the skin on, which must be nicely scraped, take out the gristle, +rub it with salt, and let it lie an hour, then put it on in cold water +with some salt and a few cloves of garlic; it must be dredged with flour +before it is put into the water, skim it carefully, and when dished, +pour over it melted butter with chopped parsley, a large spoonful of +mushroom catsup, one of lemon pickle, and one of pepper vinegar; send +some of it to table in a sauce boat;--the sturgeon being a dry fish, +rich sauce is necessary. + + * * * * * + +TO BAKE A SHAD. + +The shad is a very indifferent fish unless it be large and fat; when you +get a good one, prepare it nicely, put some forcemeat inside, and lay it +at full length in a pan with a pint of water, a gill of red wine, one of +mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, +and six cloves: stew it gently till the gravy is sufficiently reduced; +there should always be a fish-slice with holes to lay the fish on, for +the convenience of dishing without breaking it; when the fish is taken +up, slip it carefully into the dish; thicken the gravy with butter and +brown flour, and pour over it. + + * * * * * + +TO BOIL A SHAD. + +Get a nice fat shad, fresh from the water, that the skin may not crack +in boiling, put it in cold water on a slice, in a kettle of proper +length, with a wine glass of pale vinegar, salt, a little garlic, and a +bundle of parsley; when it is done, drain all the water from the fish, +lay it in the dish, and garnish with scraped horse-radish; have a sauce +boat of nice melted butter, to mix with the different catsups, as taste +shall direct. + + * * * * * + +TO ROAST A SHAD. + +Fill the cavity with good forcemeat, sew it up, and tie it on a board of +proper size, cover it with bread crumbs, with some salt and pepper, set +it before the fire to roast; when done on one side, turn it, tie it +again, and when sufficiently done, pull out the thread, and serve it up +with butter and parsley poured over it. + + * * * * * + +TO BROIL A SHAD. + +Separate one side from the back-bone, so that it will lie open without +being split in two; wash it clean, dry it with a cloth, sprinkle some +salt and pepper on it, and let it stand till you are ready to broil it; +have the gridiron hot and well greased, broil it nicely, and pour over +it melted butter. + + * * * * * + +TO BOIL ROCK FISH. + +The best part of the rock is the head and shoulders--clean it nicely, +put it into the fish kettle with cold water and salt, boil it gently and +skim it well; when done, drain off the water, lay it in the dish, and +garnish with scraped horse-radish; have two boats of tatter nicely +melted with chopped parsley, or for a change, you may have anchovy +butter; the roe and liver should be fried and served in separate dishes. +If any of the rock be left, it will make a delicious dish next +day;--pick it in small pieces, put it in a stew pan with a gill of +water, a good lump of butter, some salt, a large spoonful of lemon +pickle, and one of pepper vinegar--shake it over the fire till perfectly +hot, and serve it up. It is almost equal to stewed crab. + + * * * * * + +TO FRY PERCH. + +Clean the fish nicely, but do not take out the roes, dry them on a +cloth, sprinkle some salt, and dredge them with flour, lay them +separately on a board; when one side is dry, turn them, sprinkle salt +and dredge the other side; be sure the lard boils when you put the fish +in, and fry them with great care; they should be a yellowish brown when +done. Send melted butter or anchovy sauce in a boat. + + * * * * * + +TO PICKLE OYSTERS. + +Select the largest oysters, drain off their liquor, and wash them in +clean water; pick out the pieces of shells that may be left, put them in +a stew pan with water proportioned to the number of oysters, some salt, +blades of mace, and whole black pepper; stew them a few minutes, then +put them in a pot, and when cold, add as much pale vinegar as will give +the liquor an agreeable acid. + + * * * * * + +TO MAKE A CURRY OF CATFISH. + +Take the white channel catfish, cut off their heads, skin and clean +them, cut them in pieces four inches long, put as many as will be +sufficient for a dish into a stew pan with a quart of water, two onions, +and chopped parsley; let them stew gently till the water is reduced to +half a pint, take the fish out and lay them on a dish, cover them to +keep them hot, rub a spoonful of butter into one of flour, add a large +tea-spoonful of curry powder, thicken the gravy with it, shake it over +the fire a few minutes, and pour it over the fish; be careful to have +the gravy smooth. + + * * * * * + +TO DRESS A COD'S HEAD AND SHOULDERS. + +Take out the gills and the blood from the bone, wash the head very +clean, rub over it a little salt, then lay it on your fish plate; throw +in the water a good handful of salt, with a glass of vinegar, then put +in the fish, and let it boil gently half an hour; if it is a large one, +three quarters; take it up very carefully, strip the skin nicely off, +set it before a brisk fire, dredge it all over with flour, and baste it +well with butter; when the froth begins to rise, throw over it some very +fine white bread crumbs; you must keep basting it all the time to make +it froth well; when it is a fine light brown, dish it up, and garnish it +with a lemon cut in slices, scraped horse-radish, barberries, a few +small fish fried and laid around it, or fried oysters--cut the roe and +liver in slices, and lay over it a little of the lobster out of the +sauce in lumps, and then serve it up. + + * * * * * + +TO MAKE SAUCE FOR THE COD'S HEAD. + +Take a lobster, if it be alive, stick a skewer in the rent of the tail, +(to keep the water out,) throw a handful of salt in the water; when it +boils, put in the lobster, and boil it half an hour; if it has spawn on +it, pick them off, and pound them exceedingly fine in a marble mortar, +and put them into half a pound of good melted butter, then take the meat +out of the lobster, pull it in bits, and put it in your butter, with a +meat spoonful of lemon pickle, and the same of walnut catsup, a slice of +lemon, one or two slices of horse-radish, a little beaten mace, salt and +cayenne to your taste; boil them one minute, then take out the +horse-radish and lemon, and serve it up in your sauce boat. + +N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle +sauce, the same way; if there can be no shell fish got, you then may add +two anchovies cut small, a spoonful of walnut liquor, a large onion +stuck with cloves--strain and put it in the sauce boat. + + * * * * * + +TO DRESS A SALT COD. + +Steep your salt fish in water all night, with a glass of vinegar; it +will take out the salt, and make it taste like fresh fish; the next day +boil it; when it is enough take off the skin, pull it in fleaks into +your dish, then pour egg sauce over it, or parsnips boiled and beat +fine, with butter and cream; send it to the table on a water plate, for +it will soon grow cold. + + * * * * * + +MATELOTE OF ANY KIND OF FIRM FISH. + +Cut the fish in pieces six inches long, put it in a pot with onion, +parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine +and water enough for gravy, set it on a quick fire and reduce it +one-third, thicken with a spoonful of butter and two of flour; put it in +a dish with bits of bread fried in butter, and pour the gravy over it. + + * * * * * + +CHOWDER, A SEA DISH. + +Take any kind of firm fish, cut it in pieces six inches long, sprinkle +salt and pepper over each piece, cover the bottom of a small Dutch oven +with slices of salt pork about half boiled, lay in the fish, strewing a +little chopped onion between; cover with crackers that have been soaked +soft in milk, pour over it two gills of white wine, and two of water; +put on the top of the oven, and stew it gently about an hour; take it +out carefully, and lay it in a deep dish; thicken the gravy with a +little flour and a spoonful of butter, add some chopped parsley, boil it +a few minutes, and pour it over the fish--serve it up hot. + + * * * * * + +TO PICKLE STURGEON. + +The best sturgeons are the small ones, about four feet long without the +head, and the best part is the one near the tail. After the sturgeon is +split through the back bone, take a piece with the skin on, which is +essential to its appearance and goodness, cut off the gristle, scrape +the skin well, wash it, and salt it--let it lie twenty-four hours, wipe +off the salt, roll it, and tie it around with twine, put it on in a good +deal of cold water, let it boil till you can run a straw easily into the +skin, take it up, pull off the large scales, and when cold, put it in a +pot, and cover it with one part vinegar, and two of salt and water; keep +it closely stopped, and when served, garnish with green fennel. + + * * * * * + +TO CAVEACH FISH. + +Cut the fish in pieces the thickness of your hand, wash it and dry it in +a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry +it a nice brown; when it gets cold, put it in a pot with a little +chopped onion between the layers, take as much vinegar and water as will +cover it, mix with it some oil, pounded mace, and whole black pepper, +pour it on, and stop the pot closely. This is a very convenient article, +as it makes an excellent and ready addition to a dinner or supper. When +served up, it should be garnished with green fennel, or parsley. + + * * * * * + +TO DRESS COD FISH. + +Boil the fish tender, pick it from the bones, take an equal quantity of +Irish potatos, or parsnips boiled and chopped, and the same of onions +well boiled; add a sufficiency of melted butter, some grated nutmeg, +pepper, and salt, with a little brandy or wine; rub them in a mortar +till well mixed; if too stiff, liquify it with cream or thickened milk, +put paste in the bottom of a dish, pour in the fish, and bake it. For +change, it may be baked in the form of patties. + + * * * * * + +COD FISH PIE. + +Soak the fish, boil it and take off the skin, pick the meat from the +bones, and mince it very fine; take double the quantity of your fish, of +stale bread grated; pour over it as much new milk, boiling hot, as will +wet it completely, add minced parsley, nutmeg, pepper, and made mustard, +with as much melted butter as will make it sufficiently rich; the +quantity must be determined by that of the other ingredients--beat these +together very well, add the minced fish, mix it all, cover the bottom of +the dish with good paste, pour the fish in, put on a lid and bake it. + + * * * * * + +TO DRESS ANY KIND OF SALTED FISH. + +Take the quantity necessary for the dish, wash them, and lay them in +fresh water for a night; then put them on the tin plate with holes, and +place it in the fish kettle--sprinkle over it pounded cloves and pepper, +with four cloves of garlic; put in a bundle of sweet herbs and parsley, +a large spoonful of tarragon, and two of common vinegar, with a pint of +wine; roll one quarter of a pound of butter in two spoonsful of flour, +cut it in small pieces, and put it over the fish--cover it closely, and +simmer it over a slow fire half an hour; take the fish out carefully, +and lay it in the dish, set it over hot water, and cover it till the +gravy has boiled a little longer--take out the garlic and herbs, pour it +over the fish, and serve it up. It is very good when eaten cold with +salad, garnished with parsley. + + * * * * * + +TO FRICASSEE COD SOUNDS AND TONGUES. + +Soak them all night in fresh water, take off the skins, cut them in two +pieces, and boil them in milk and water till quite tender, drain them in +a colander, and season with nutmeg, pepper, and a little salt--take as +much new milk as will make sauce for it, roll a good lump of butter in +flour, melt it in the milk, put the fish in, set it over the fire, and +stir it till thick enough, and serve it up. + + * * * * * + +AN EXCELLENT WAY TO DRESS FISH. + +Dredge the fish well with flour, sprinkle salt and pepper on them, and +fry them a nice brown; set them by to get cold; put a quarter of a pound +of butter in a frying pan; when it boils, fry tomatos with the skins +taken off, parsley nicely picked, and a very little chopped onion; when +done, add as much water as will make sauce for the fish--season it with +pepper, salt, and pounded cloves; add some wine and mushroom catsup, put +the fish in, and when thoroughly heated, serve it up. + + * * * * * + +FISH A-LA-DAUB. + +Boil as many large white perch as will be sufficient for the dish; do +not take off their heads, and be careful not to break their skins; when +cold, place them in the dish, and cover them with savoury jelly broken. +A nice piece of rock-fish is excellent done in the same way. + + * * * * * + +FISH IN JELLY. + +Fill a deep glass dish half full of jelly--have as many small +fish-moulds as will lie conveniently in it fill them with blanc mange; +when they are cold, and the jelly set, lay them on it, as if going in +different directions; put in a little more jelly, and let it get cold, +to keep the fish in their places--then fill the dish so as to cover +them. The jelly should be made of hog's feet, very light coloured, and +perfectly transparent. + + * * * * * + +TO MAKE EGG SAUCE FOR A SALT COD. + +Boil four eggs hard, first half chop the white, then put in the yelks, +and chop them both together, but not very small; put them into half a +pound of good melted butter, and let it boil up--then pour it on the +fish. + + * * * * * + +TO DRESS COD SOUNDS. + +Steep your sounds as you do the salt cod, and boil them in a large +quantity of milk and water; when they are very tender and white, take +them up, and drain the water out and skin them; then pour the egg sauce +boiling hot over them, and serve them up. + + * * * * * + +TO STEW CARP. + +Gut and scale your fish, wash and dry them well with a clean cloth, +dredge them with flour, fry them in lard until they are a light brown, +and then put them in a stew pan with half a pint of water, and half a +pint of red wine, a meat spoonful of lemon pickle, the same of walnut +catsup, a little mushroom powder and cayenne to your taste, a large +onion stuck with cloves, and a slick of horse-radish; cover your pan +close up to keep in the steam; let them stew gently over a stove fire, +till the gravy is reduced to just enough to cover your fish in the dish; +then take the fish out, and put them on the dish you intend for the +table, set the gravy on the fire, and thicken it with flour, and a large +lump of butter; boil it a little, and strain it over your fish; garnish +them with pickled mushrooms and scraped horse-radish, and send them to +the table. + + * * * * * + +TO BOIL EELS. + +Clean the eels, and cut off their heads, dry them, and turn them round +on your fish plate, boil them in salt and water, and make parsley sauce +for them. + + * * * * * + +TO PITCHCOCK EELS. + +Skin and wash your eels, then dry them with a cloth, sprinkle them with +pepper, salt, and a little dried sage, turn them backward and forward, +and skewer them; rub a gridiron with beef suet, broil them a nice brown, +put them on a dish with good melted butter, and lay around fried +parsley. + + * * * * * + +TO BROIL EELS. + +When you have skinned and cleansed your eels as before, rub them with +the yelk of an egg, strew over them bread crumbs, chopped parsley, sage, +pepper, and salt; baste them well with butter, and set them in a +dripping pan; serve them up with parsley and butter for sauce. + + * * * * * + +TO SCOLLOP OYSTERS. + +When the oysters are opened, put them in a bowl, and wash them out of +their own liquor; put some in the scollop shells, strew over them a few +bread crumbs, and lay a slice of butter on them, then more oysters, +bread crumbs, and a slice of butter on the top; put them into a Dutch +oven to brown, and serve them up in the shells. + + * * * * * + +TO FRY OYSTERS. + +Take a quarter of a hundred of large oysters, wash them and roll them in +grated bread, with pepper and salt, and fry them a light brown; if you +choose, you may add a little parsley, shred fine. They are a proper +garnish for calves' head, or most made dishes. + + * * * * * + +TO MAKE OYSTER LOAVES. + +Take little round loaves, cut off the tops, scrape out all the crumbs, +then put the oysters into a stew pan with the crumbs that came out of +the loaves, a little water, and a good lump of butter; stew them +together ten or fifteen minutes, then put in a spoonful of good cream, +fill your loaves, lay the bit of crust carefully on again, set them in +the oven to crisp. Three are enough for a side dish. + + * * * * * + + +POULTRY, &c. + + +TO ROAST A GOOSE. + +Chop a few sage leaves and two onions very fine, mix them with a good +lump of butter, a tea-spoonful of pepper, and two of salt, put it in the +goose, then split it, lay it down, and dust it with flour; when it is +thoroughly hot, baste it with nice lard; if it be a large one, it will +require an hour and a half, before a good clear fire; when it is enough, +dredge and baste it, pull out the spit, and pour in a little boiling +water. + + * * * * * + +TO MAKE SAUCE FOR A GOOSE. + +Pare, core and slice some apples; put them in a sauce pan, with as much +water as will keep them from burning, set them over a very slow fire, +keep them closely covered till reduced to a pulp, then put in a lump of +butter, and sugar to your taste, beat them well, and send them to the +table in a china bowl. + + * * * * * + +TO BOIL DUCKS WITH ONION SAUCE. + +Scald and draw your ducks, put them in warm water for a few minutes, +then take them out and put them in an earthen pot; pour over them a pint +of boiling milk, and let them lie in it two or three hours; when you +take them out, dredge them well with flour, and put them in a copper of +cold water; put on the cover, let them boil slowly twenty minutes, then +take them out, and smother them with onion sauce. + + * * * * * + +TO MAKE ONION SAUCE. + +Boil eight or ten large onions, change the water two or three times +while they are boiling; when enough, chop them on a board to keep them a +good colour, put them in a sauce pan with a quarter of a pound of butter +and two spoonsful of thick cream; boil it a little, and pour it over the +ducks. + + * * * * * + +TO ROAST DUCKS. + +When you have drawn the ducks, shred one onion and a few sage leaves, +put them into the ducks with pepper and salt, spit and dust them with +flour, and baste them with lard; if your fire be very hot, they will +roast in twenty minutes; and the quicker they are roasted, the better +they will taste. Just before you take them from the spit, dust them with +flour and baste them. Get ready some gravy made of the gizzards and +pinions, a large blade of mace, a few pepper corns, a spoonful of +catsup, a tea-spoonful of lemon pickle; strain it and pour it on the +ducks, and send onion sauce in a boat. + + * * * * * + +TO BOIL A TURKEY WITH OYSTER SAUCE. + +Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, +pepper and salt to your taste, mix it up into a light forcemeat with a +quarter of a pound of butter, a spoonful or two of cream, and three +eggs; stuff the craw with it, and make the rest into balls and boil +them; sew up the turkey, dredge it well with flour, put it in a kettle +of cold water, cover it, and set it over the fire; as the scum begins to +rise, take it off, let it boil very slowly for half an hour, then take +off your kettle and keep it closely covered; if it be of a middle size, +let it stand in the hot water half an hour, the steam being kept in, +will stew it enough, make it rise, keep the skin whole, tender, and very +white; when you dish it, pour on a little oyster sauce, lay the balls +round, and serve it up with the rest of the sauce in a boat. + +N.B. Set on the turkey in time, that it may stew as above; it is the +best way to boil one to perfection. Put it over the fire to heat, just +before you dish it up. + + * * * * * + +TO MAKE SAUCE FOR A TURKEY. + +As you open the oysters, put a pint into a bowl, wash them out of their +own liquor, and put them in another bowl; when the liquor has settled, +pour it off into a sauce pan with a little white gravy, and a +tea-spoonful of lemon pickle--thicken it with flour and a good lump of +butter; boil it three or four minutes, put in a spoonful of good cream, +add the oysters, keep shaking them over the fire till they are quite +hot, but don't let them boil, for it will make them hard and appear +small. + + * * * * * + +TO ROAST A TURKEY. + +Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of +a pound of beef suet shred fine, a little sausage meat or veal scraped +and pounded very fine, nutmeg, pepper, and salt to your taste; mix it +lightly with three eggs, stuff the craw with it, spit it, and lay it +down a good distance from the fire, which should be clear and brisk; +dust and baste it several times with cold lard; it makes the froth +stronger than basting it with the hot out of the dripping pan, and makes +the turkey rise better; when it is enough, froth it up as before, dish +it, and pour on the same gravy as for the boiled turkey, or bread sauce; +garnish with lemon and pickles, and serve it up; if it be of a middle +size, it will require one hour and a quarter to roast. + + * * * * * + +TO MAKE SAUCE FOR A TURKEY. + +Cut the crumb of a loaf of bread in thin slices, and put it in cold +water with a few pepper corns, a little salt and onion--then boil it +till the bread is quite soft, beat it well, put in a quarter of a pound +of butter, two spoonsful of thick cream, and put it in the dish with the +turkey. + + * * * * * + +TO BOIL FOWLS. + +Dust the fowls well with flour, put them in a kettle of cold water, +cover it close, set it on the fire; when the scum begins to rise, take +it off, let them boil very slowly for twenty minutes, then take them +off, cover them close, and the heat of the water will stew them enough +in half an hour; it keeps the skin whole, and they will be both whiter +and plumper than if they had boiled fast; when you take them up, drain +them, and pour over them white sauce or melted butter. + + * * * * * + +TO MAKE WHITE SAUCE FOR FOWLS. + +Take a scrag of veal, the necks of fowls, or any bits of mutton or veal +you have; put them in a sauce pan with a blade or two of mace, a few +black pepper corns, one anchovy, a head of celery, a bunch of sweet +herbs, a slice of the end of a lemon; put in a quart of water, cover it +close, let it boil till it is reduced to half a pint, strain it, and +thicken it with a quarter of a pound of butter mixed with flour, boil it +five or six minutes, put in two spoonsful of pickled mushrooms, mix the +yelks of two eggs with a tea cup full of good cream and a little +nutmeg--put it in the sauce, keep shaking it over the fire, but don't +let it boil. + + * * * * * + +FRICASSEE OF SMALL CHICKENS. + +Take off the legs and wings of four chickens, separate the breasts from +the backs, cut off the necks and divide the backs across, clean the +gizzards nicely, put them with the livers and other parts of the +chicken, after being washed clean, into a sauce pan, add pepper, salt, +and a little mace, cover them with water, and stew them till +tender--then take them out, thicken half a pint of the water with two +table spoonsful of flour rubbed into four ounces of butter, add half a +pint of new milk, boil all together a few minutes, then add a gill of +white wine, stirring it in carefully that it may not curdle; put the +chickens in, and continue to shake the pan until they are sufficiently +hot, and serve them up. + + * * * * * + +TO ROAST LARGE FOWLS. + +Take the fowls when they are ready dressed, put them down to a good +fire, dredge and baste them well with lard; they will be near an hour in +roasting; make a gravy of the necks and gizzards, strain it, put in a +spoonful of brown flour; when you dish them, pour on the gravy, and +serve them up with egg sauce in a boat. + + * * * * * + +TO MAKE EGG SAUCE. + +Boil four eggs for ten minutes, chop half the whites, put them with the +yelks, and chop them both together, but not very fine; put them into a +quarter of a pound of good melted butter, and put it in a boat. + + * * * * * + +TO BOIL YOUNG CHICKENS. + +Put the chickens in scalding water; as soon as the feathers will slip +off, take them out, or it will make the skin hard and break: when you +have drawn them, lay them in skimmed milk for two hours, then truss and +dust them well with flour, put them in cold water, cover them close, set +them over a very slow fire, take off the scum, let them boil slowly for +five or six minutes, take them off the fire, keep them closely covered +in the water for half an hour, it will stew them enough; when you are +going to dish them, set them over the fire to make them hot, drain them, +and pour over white sauce made the same way as for the boiled fowls. + + * * * * * + +TO ROAST YOUNG CHICKENS. + +When you kill young chickens, pluck them very carefully, truss and put +them down to a good fire, dredge and baste them with lard; they will +take a quarter of an hour in roasting; froth them up, lay them on the +dish, pour butter and parsley on, and serve them up hot. + + * * * * * + +FRIED CHICKENS. + +Cut them up as for the fricassee, dredge them well with flour, sprinkle +them with salt, put them into a good quantity of boiling lard, and fry +them a light brown; fry small pieces of mush and a quantity of parsley +nicely picked, to be served in the dish with the chickens; take half a +pint of rich milk, add to it a small bit of butter, with pepper, salt, +and chopped parsley; stew it a little, and pour it over the chickens, +and then garnish with the fried parsley. + + * * * * * + +TO ROAST WOODCOCKS OR SNIPES. + +Pluck, but do not draw them, put them on a small spit, dredge and baste +them well with lard, toast a few slices of bread, put them on a clean +plate, and set it under the birds while they are roasting; if the fire +be good, they will take about ten minutes; when you take them from the +spit, lay them upon the toasts on the dish, pour melted butter round +them, and serve them up. + + * * * * * + +TO ROAST WILD DUCKS OR TEAL. + +When the ducks are ready dressed, put in them a small onion, pepper, +salt, and a spoonful of red wine; if the fire be good, they will roast +in twenty minutes; make gravy of the necks and gizzards, a spoonful of +red wine, half an anchovy, a blade or two of mace, one onion, and a +little cayenne pepper; boil it till it is wasted to half a pint, strain +it through a hair sieve, and pour it on the ducks--serve them up with +onion sauce in a boat; garnish the dish with raspings of bread. + + * * * * * + +TO BOIL PIGEONS. + +Scald the pigeons, draw them, take the craw out, wash them in several +waters, cut off the pinions, turn the legs under the wings, dredge them, +and put them in soft cold water; boil them slowly a quarter of an hour, +dish them up, pour over them good melted butter, lay round a little +brocoli in bunches, and send butter and parsley in a boat. + + * * * * * + +TO ROAST PIGEONS. + +When you have dressed your pigeons as before, roll a good lump of butter +in chopped parsley, with pepper and salt, put it in your pigeons, spit, +dust and baste them; if the fire be good, they will roast in twenty +minutes; when they are through, lay round them bunches of asparagus, +with parsley and butter for sauce. + + * * * * * + +TO ROAST PARTRIDGES OR ANY SMALL BIRDS. + +Lard them with slips of bacon, put them on a skewer, tie it to the spit +at both ends, dredge and baste them, let them roast ten minutes, take +the grated crumb of half a loaf of bread, with a piece of butter, the +size of a walnut, put it in a stew pan, and shake it over a gentle fire +till it is of a light brown, lay it between your birds, and pour over +them a little melted butter. + + * * * * * + +TO BROIL RABBITS. + +When you have cased the rabbits, skewer them with their heads straight +up, the fore-legs brought down, and the hind-legs straight; boil them +three quarters of an hour at least, then smother them with onion sauce, +made the same as for boiled ducks, and serve them up. + + * * * * * + +TO ROAST RABBITS. + +When you have cased the rabbits, skewer their heads with their mouths +upon their backs, stick their fore-legs into their ribs, skewer the +hind-legs doubled, then make a pudding for them of the crumb of half a +loaf of bread, a little parsley, sweet marjoram and thyme, all shred +fine, nutmeg, salt and pepper to your taste, mix them up into a light +stuffing, with a quarter of a pound of butter, a little good cream, and +two eggs; put it into the body, and sew them up; dredge and baste them +well with lard, roast them near an hour, serve them up with parsley and +butter for sauce, chop the livers, and lay them in lumps round the edge +of the dish. + + * * * * * + +TO STEW WILD DUCKS. + +Having prepared the fowls, rub the insides with salt, pepper, and a +little powdered cloves; put a shallot or two with a lump of butter in +the body of each, then lay them in a pan that will just hold them, +putting butter under and over them, with vinegar and water, and add +pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan +close, and let them stew till done--pass the liquor through a sieve, +pour it over the ducks, and serve them up hot, with a garnish of lemon +sliced, and raspings of bread fried. The same way may teal, &c. be +dressed. + + * * * * * + +TO DRESS DUCKS WITH JUICE OF ORANGES. + +The ducks being singed, picked, and drawn, mince the livers with a +little scraped bacon, some butter, green onions, sweet herbs and +parsley, seasoned with salt, pepper, and mushrooms; these being all +minced together, put them into the bodies of the ducks, and roast them, +covered with slices of bacon, and wrapped up in paper; then put a little +gravy, the juice of an orange, a few shallots minced, into a stew pan, +and shake in a little pepper; when the ducks are roasted, take off the +bacon, dish them, and pour your sauce with the juice of oranges over +them, and serve them up hot. + + * * * * * + +TO DRESS DUCKS WITH ONIONS. + +Stuff the ducks as before, cut the roots off small onions, blanch them +in scalding water, then pick and put them into a stew pan with a little +gravy, set them over a gentle fire, and let them simmer; when they are +done, thicken them with cream and flour, and when the ducks are roasted, +dish them, pour the ragout of onions over, and serve them up hot. + + * * * * * + +TO ROAST A CALF'S HEAD. + +Wash and pick the head very nicely; having taken out the brains and +tongue, prepare a good quantity of forced meat, with veal and suet well +seasoned; fill the hole of the head with this forced meat, skewer and +tie it together upon the spit, and roast it for an hour and a half. Beat +up the brains with a little sage and parsley shred fine, a little salt, +and the yelks of two or three eggs; boil the tongue, peel, and cut it +into large dice, fry that with the brains, also some of the forced meat +made up into balls, and slices of bacon. Let the sauce be strong gravy, +with oysters, mushrooms, capers, and a little white wine thickened. + + * * * * * + +TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER. + +Cut two chickens as for fricassee, wash them clean, and put them in a +stew pan with as much water as will cover them; sprinkle them with a +large spoonful of salt, and let them boil till tender, covered close all +the time, and skim them well; when boiled enough, take up the chickens, +and put the liquor of them into a pan, then put half a pound of fresh +butter in the pan, and brown it a little; put into it two cloves of +garlic, and a large onion sliced, and let these all fry till brown, +often shaking the pan; then put in the chickens, and sprinkle over them +two or three spoonsful of curry powder; then cover the pan close, and +let the chickens do till brown, often shaking the pan; then put in the +liquor the chickens were boiled in, and let all stew till tender; if +acid is agreeable squeeze the juice of a lemon or orange in it. + + * * * * * + +DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF. + +Take half a pound of rice, wash it clean in salt and water--then put it +into two quarts of boiling water, and boil it briskly twenty minutes; +strain it through a colander and shake it into a dish, but do not touch +it with your fingers nor with a spoon. + +Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table +with or without the dish of rice. + +Curry powder is used as a fine flavoured seasoning for fish, fowls, +steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and +in all rich dishes, gravies, sauce, &c. &c. + + * * * * * + +OCHRA AND TOMATOS. + +Take an equal quantity of each, let the ochra be young, slice it, and +skin the tomatos; put them into a pan without water, add a lump of +butter, an onion chopped fine, some pepper and salt, and stew them one +hour. + + * * * * * + +GUMBO--A WEST INDIA DISH. + +Gather young pods of ochra, wash them clean, and put them in a pan with +a little water, salt and pepper, stew them till tender, and serve them +with melted butter. They are very nutritious, and easy of digestion. + + * * * * * + +PEPPER POT. + +Boil two or three pounds of tripe, cut it in pieces, and put it on the +fire with a knuckle of veal, and a sufficient quantity of water; part of +a pod of pepper, a little spice, sweet herbs according to your taste, +salt, and some dumplins; stew it till tender, and thicken the gravy with +butter and flour. + + * * * * * + +SPANISH METHOD OF DRESSING GIBLETS. + +Take the entrails of fat full grown fowls, empty them of their +contents--open them with a sharp knife, scrape off the inner coat; wash +them clean, and put them on to boil with the liver, gizzard, and other +giblets; add salt, pepper, and chopped onion--when quite tender, set +them by to cool; put some nice dripping or butter in a pan, when it +boils put the giblets, add salt, fry them a nice brown; when nearly +done, break six eggs in a bowl, beat them a little, pour them over the +giblets, stir them for a few minutes, and serve them up. + + * * * * * + +PASTE FOR MEAT DUMPLINS. + +Chop half a pound of suet very fine--add one and a quarter pound of +flour, and a little salt--mix it up with half a pint of milk, knead it +till it looks light; take a bowl of proper size, rub the inside with +butter, roll out the paste and lay it in; parboil beef steaks, +mutton-chops, or any kind of meat you like; season it and lay it in the +bowl--fill it with rich gravy, close the paste over the top--get a very +thick cloth that will keep out the water; wet and flour it, place it +over the top of the bowl--gather it at bottom and tie it very securely; +the water must boil when you put it in--when done, dip the top in cold +water for a moment, that the cloth may not stick to the paste; untie and +take it off carefully--put a dish on the bowl and turn it over--if +properly made, it will come out without breaking; have gravy in a boat +to eat with it. + + * * * * * + +TO MAKE AN OLLO--A SPANISH DISH. + +Take two pounds beef, one pound mutton, a chicken, or half a pullet, and +a small piece of pork; put them into a pot with very little water, and +set it on the fire at ten o'clock, to stew gently; you must sprinkle +over it an onion chopped small, some pepper and salt, before you pour in +the water; at half after twelve, put into the pot two or three apples or +pears, peeled and cut in two, tomatos with the skin taken off, cimblins +cut in pieces, a handful of mint chopped, lima beans, snaps, and any +kind of vegetable you like; let them all stew together till three +o'clock; some cellery tops cut small, and added at half after two, will +improve it much. + + * * * * * + +ROPA VEIJA--SPANISH. + +Peel the skin from ripe tomatos, put them in a pan with a spoonful of +melted butter, some pepper and salt, shred cold meat or fowl; put it in, +and fry it sufficiently. + + * * * * * + +CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH. + +Beat ten eggs very light, add to them a quart of rich milk, with a +quarter of a pound of butter melted, and some pepper and salt; stir in +as much flour as will make a thin good batter; take four young chickens, +and after cleaning them nicely, cut off the legs, wings, &c. put them +all in a sauce pan, with some salt and water, and a bundle of thyme and +parsley, boil them till nearly done, then take the chicken from the +water and put it in the batter pour it in a dish, and bake it; send nice +white gravy in a boat. + + * * * * * + +TO MAKE POLENTA. + +Put a large spoonful of butter in a quart of water, wet your corn meal +with cold water in a bowl, add some salt, and make it quite smooth, then +put it in the buttered water when it is hot, let it boil, stirring it +continually till done; as soon as you can handle it, make it into a +ball, and let it stand till quite cold--then cut it in thin slices, lay +them in the bottom of a deep dish so as to cover it, put on it slices of +cheese, and on that a few bits of butter; then mush, cheese and butter, +until the dish is full; put on the top thin slices of cheese and butter, +put the dish in a quick oven; twenty or thirty minutes will bake it. + + * * * * * + +MACARONI. + +Boil as much macaroni as will fill your dish, in milk and water, till +quite tender; drain it on a sieve sprinkle a little salt over it, put a +layer in your dish then cheese and butter as in the polenta, and bake it +in the same manner. + + * * * * * + +MOCK MACARONI. + +Break some crackers in small pieces, soak them in milk until they are +soft; then use them as a substitute for macaroni. + + * * * * * + +TO MAKE CROQUETS. + +Take cold fowl or fresh meat of any kind, with slices of ham, fat and +lean--chop them together very fine, add half as much stale bread grated, +salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a +table-spoonful of catsup, and a lump of butter; knead all well together +till it resembles sausage meat, make them in cakes, dip them in the yelk +of an egg beaten, cover them thickly with grated bread, and fry them a +light brown. + + * * * * * + +TO MAKE VERMECELLI. + +Beat two or three fresh eggs quite light, make them into a stiff paste +with flour, knead it well, and roll it out very thin, cut it in narrow +strips, give them a twist, and dry them quickly on tin sheets. It is an +excellent ingredient in most soups, particularly those that are thin. +Noodles are made in the same manner, only instead of strips they should +be cut in tiny squares and dried. They are also good in soups. + + * * * * * + +COMMON PATTIES. + +Take some veal, fat and lean, and some slices of boiled ham, chop them +very fine, and season it with salt, pepper, grated nutmeg, and a small +quantity of parsley and thyme minced very fine; with a little gravy make +some paste, cover the bottoms of small moulds, fill them with the meat, +put thin lids on, and bake them crisp; five is enough for a side dish. + + * * * * * + +EGGS IN CROQUETS. + +Boil eighteen eggs, separate the yelks and whites, and cut them in dice; +pour over them a sauce a-la-creme, _(see sauce a-la-creme,)_ add a +little grated bread, mix all well together, and let it get cold; put in +some salt and pepper, make them into cakes, cover them well on both +sides with grated bread, let them stand an hour, and fry them a nice +brown; dry them a little before the fire, and dish them while quite hot. + + * * * * * + +OMELETTE SOUFFLE. + +Break six eggs, beat the yelks and whites separately till very light, +then mix them, add four table spoonsful of powdered sugar, and a little +grated lemon peel; put a quarter of a pound of butter in a pan; when +melted, pour in the eggs and stir them; when they have absorbed the +butter, turn it on a plate previously buttered, sprinkle some powdered +sugar, set it in a hot Dutch oven, and when a little brown, serve it up +for a desert. + + * * * * * + +FONDUS. + +Put a pint of water, and a lump of butter the size of an egg, into a +sauce pan; stir in as much flour as will make a thick batter, put it on +the fire, and stir it continually till it will not stick to the pan; put +it in a bowl, add three quarters of a pound of grated cheese, mix it +well, then break in two eggs, beat them well, then two more until you +put in six; when it looks very light, drop it in small lumps on buttered +paper, bake it in a quick oven till of a delicate brown; you may use +corn meal instead of flour for a change. + + * * * * * + +A NICE TWELVE O'CLOCK LUNCHEON. + +Cut some slices of bread tolerably thick, and toast them slightly; bone +some anchovies, lay half of one on each toast, cover it well with grated +cheese and chopped parsley mixed; pour a little melted butter on, and +brown it with a salamander; it must be done on the dish you send it to +table in. + + * * * * * + +EGGS A-LA-CREME. + +Boil twelve eggs just hard enough to allow you to cut them in +slices--cut some crusts of bread very thin, put them in the bottom and +round the sides of a moderately deep dish, place the eggs in, strewing +each layer with the stale bread grated, and some pepper and salt. + + * * * * * + +SAUCE A-LA-CREME, FOR THE EGGS. + +Put a quarter of a pound of butter, with a large table-spoonful of flour +rubbed well into it in a sauce pan; add some chopped parsley, a little +onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire +until it begins to boil, then pour it over the eggs, cover the top with +grated bread, set it in a Dutch oven with a heated top, and when a light +brown, send it to table. + + * * * * * + +CABBAGE A-LA-CREME. + +Take two good heads of cabbage, cut out the stalks, boil it tender, with +a little salt in the water--have ready one large spoonful of butter, and +a small one of flour rubbed into it, half a pint of milk, with pepper +and salt; make it hot, put the cabbage in after pressing out the water, +and stew it till quite tender. + + * * * * * + +TO MAKE AN OMELETTE. + +Break six or eight eggs in a dish, beat them a little, add parsley and +chives chopped small, with pepper and salt; mix all well together, put a +piece of butter in a pan, let it melt over a clear fire till nearly +brown; pour in the eggs, stir it in, and in a few minutes it will be +done sufficiently; double it, and dish it quite hot. + + * * * * * + +OMELETTE--ANOTHER WAY. + +Break six eggs, leave out half the whites--beat them with a fork, and +add some salt and chopped parsley; take four ounces of fresh butter, cut +half of it in small pieces, put them in the omelette, put the other half +in a small frying pan; when melted, pour in the eggs; stir till it +begins to set, then turn it up round the edges; when done, put a plate +on and turn the pan up, that it may not break--the omelette must be +thick, and great care must be taken in frying; instead of parsley, you +may use any kind of sweet herb or onion chopped fine, anchovy minced, +rasped beef, ham or tongue. + + * * * * * + +GASPACHO--SPANISH + +Put some soft biscuit or toasted bread in the bottom of a sallad bowl, +put in a layer of sliced tomatos with the skin taken off, and one of +sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do +this until the bowl is full; stew some tomatos quite soft, strain the +juice, mix in some mustard, oil, and water, and pour over it; make it +two hours before it is eaten. + + * * * * * + +EGGS AND TOMATOS. + +Peel the skins from a dozen large tomatos, put four ounces of butter in +a frying pan, add some salt, pepper, and a little chopped onion; fry +them a few minutes, add the tomatos, and chop them while frying; when +nearly done, break in six eggs, stir them quickly, and serve them up. + + * * * * * + +TO FRICASSEE EGGS. + +Boil six eggs for five minutes, lay them in cold water, peel them +carefully, dredge them lightly with flour, beat one egg light, dip the +hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and +grated nutmeg; cover them well with this, and let them stand some time +to dry--fry them in boiling lard, and serve them up with any kind of +rich, well seasoned gravy, and garnish with crisped parsley. + + * * * * * + + +SAUCES. + + +FISH SAUCE, TO KEEP A YEAR. + +Chop twenty-four anchovies, bones and all, two shallots, a handful of +scraped horse radish, four blades of mace, one quart of white wine, one +pint of anchovy liquor, one pint of claret, twelve cloves, and twelve +pepper corns; boil them together till reduced to a quart, then strain it +off into a bottle for use Two spoonsful will be sufficient for a pound +of butter. + + * * * * * + +SAUCE FOR WILD FOWL. + +Take a gill of claret, with as much water, some grated bread, three +heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; +let them stew over the fire, then beat it up with butter, and put it +under the wild fowl, which being a little roasted, will afford gravy to +mix with this sauce. + + * * * * * + +SAUCE FOR BOILED RABBITS. + +Boil the livers, and shred them very small, chop two eggs not boiled +very hard, a large spoonful of grated white bread, some broth, sweet +herbs, two spoonsful of white wine, one of vinegar, a little salt, and +some butter; stir all together, and take care the butter does not oil. + + * * * * * + +GRAVY. + +Take a rasher or two of bacon, and lay it at the bottom of a stew pan, +putting either veal, mutton, or beef, cut in slices, over it; then add +some sliced onions, turnips, carrots, celery, a little thyme, and +alspice. Put in a little water, and set it on the fire, stewing till it +be brown at the bottom, which you will know from the pan's hissing; then +pour boiling water over it, and stew it an hour and a half; but the time +must be regulated by the quantity. Season it with salt and pepper. + + * * * * * + +FORCEMEAT BALLS. + +Take half a pound of veal, and half a pound of suet cut fine, and beat +in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a +little mace pounded fine, a small nutmeg grated, a little lemon peel, +some pepper and salt, and the yelks of two eggs; mix them well together, +and make them into balls and long pieces--then roll them in flour, and +fry them brown. If they are for the use of white sauce, do not fry them, +but put them in a sauce-pan of hot water and let them boil a few +minutes. + + * * * * * + +SAUCE FOR BOILED DUCKS OR RABBITS. + +Pour boiled onions over your ducks, or rabbits, prepared in this manner: +peel some onions, and boil them in plenty of water; then change the +first water, and boil them two hours: take them up and put them in a +colander to drain, and afterwards chop them on a board; then put them in +a sauce-pan, sprinkle a little flour over them, and put in a large piece +of butter, with a little milk or cream. Set them over the fire, and when +the butter is melted, they will be done enough. This is a good sauce for +mutton also. + + * * * * * + +LOBSTER SAUCE. + +Boil a little mace, and whole pepper, long enough to take out the strong +taste of the spice; then strain it off, and melt three quarters of a +pound of butter in it. Cut the lobster in very small pieces, and stew it +till it is tender. + + * * * * * + +SHRIMP SAUCE. + +Wash half a pint of shrimps very clean--mince and put them in a +stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted +butter; boil it up for five minutes, and squeeze in half a lemon. Toss +it up, and put it in a sauce-boat. + + * * * * * + +OYSTER SAUCE FOR FISH. + +Scald a pint of oysters, and strain them through a sieve; then wash some +more in cold water, and take off their beards; put them in a stew-pan, +and pour the liquor over them; then add a large spoonful of anchovy +liquor, half a lemon, two blades of mace, and thicken it with butter +rolled in flour. Put in half a pound of butter, and boil it till it is +melted--take out the mace and lemon, and squeeze the lemon juice into +the sauce; boil it, and stir it all the time, and put it in a boat. + + * * * * * + +CELERY SAUCE. + +Wash and pare a large bunch of celery very clean cut it into little +bits, and boil it softly till it is tender; add half a pint of cream, +some mace, nutmeg, and a small piece of butter rolled in flour; then +boil it gently. This is a good sauce for roasted or boiled fowls, +turkeys, partridges, or any other game. + + * * * * * + +MUSHROOM SAUCE. + +Clean and wash one quart of fresh mushrooms, cut them in two, and put +them into a stew-pan, with a little salt, a blade of mace, and a little +butter; stew them gently for half an hour, and then add half a pint of +cream, and the yelks of two eggs beat very well--keep stirring it till +it boils up. Put it over the fowls or turkies--or you may put it on a +dish with a piece of fried bread first buttered--then toasted brown, and +just dipped into boiling water. This is very good sauce for white fowls +of all kinds. + + * * * * * + +COMMON SAUCE. + +Plain butter melted thick, with a spoonful of walnut pickle or catsup, +is a very good sauce; but you may put as many things as you choose into +sauces. + + * * * * * + +TO MELT BUTTER. + +Nothing is more simple than this process, and nothing so generally done +badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for +this purpose; weigh one quarter of a pound of good butter; rub into it +two tea-spoonsful of flour; when well mixed, put it in the sauce-pan +with one table-spoonful of water, and a little salt; cover it, and set +the sauce-pan in a larger one of boiling water; shake it constantly till +completely melted, and beginning to boil. If the pan containing the +butter be set on coals, it will oil the butter and spoil it. This +quantity is sufficient for one sauce-boat. A great variety of delicious +sauces can be made, by adding different herbs to melted butter, all of +which are excellent to eat with fish, poultry, or boiled butchers' meat. +To begin with parsley--wash a large bunch very clean, pick the leaves +from the stems carefully, boil them ten minutes in salt and water, drain +them perfectly dry, mince them exceedingly fine, and stir them in the +butter when it begins to melt. When herbs are added to butter, you must +put two spoonsful of water instead of one. Chervil, young fennel, +burnet, tarragon, and cress, or pepper-grass, may all be used, and must +be prepared in the same manner as the parsley. + + * * * * * + +CAPER SAUCE. + +Is made by mixing a sufficient quantity of capers, and adding them to +the melted butter, with a little of the liquor from the capers; where +capers cannot be obtained, pickled nasturtiums make a very good +substitute, or even green pickle minced and put with the butter. + + * * * * * + +OYSTER CATSUP. + +Get fine fresh oysters, wash them in their own liquor, put them in a +marble mortar with salt, pounded mace, and cayenne pepper, in the +proportions of one ounce salt, two drachms mace, and one of cayenne to +each pint of oysters; pound them together, and add a pint of white wine +to each pint; boil it some minutes, and rub it through a sieve; boil it +again, skim it, and when cold, bottle, cork, and seal it. This +composition gives a fine flavour to white sauces, and if a glass of +brandy be added, it will keep good for a considerable time. + + * * * * * + +CELERY VINEGAR. + +Pound two gills of celery seed, put it into a bottle ind fill it with +strong vinegar; shake it every day for a fortnight, then strain it, and +keep it for use. It will impart a pleasant flavour of celery to any +thing with which it is used. A very delicious flavour of thyme may be +obtained, by gathering it when in full perfection; it must be picked +from the stalks, a large handful of it put into a jar, and a quart of +vinegar or brandy poured on it; cover it very close--next day, take all +the thyme out, put in as much more; do this a third time; then strain +it, bottle and seal it securely. This is greatly preferable to the dried +thyme commonly used, during the season when it cannot be obtained in a +fresh state. Mint may be prepared in the same way. The flavour of both +these herbs must be preserved by care in the preparation: if permitted +to stand more than twenty hours in the liquor they are infused in, a +coarse and bitter taste will be extracted, particularly from mint. + + * * * * * + + +VEGETABLES. + + +TO DRESS SALAD. + +To have this delicate dish in perfection, the lettuce, pepper grass, +chervil, cress, &c. should be gathered early in the morning, nicely +picked, washed, and laid in cold water, which will be improved by adding +ice; just before dinner is ready to be served, drain the water from your +salad, cut it into a bowl, giving the proper proportions of each plant; +prepare the following mixture to pour over it: boil two fresh eggs ten +minutes, put them in water to cool, then take the yelks in a soup plate, +pour on them a table spoonful of cold water, rub them with a wooden +spoon until they are perfectly dissolved; then add two spoonsful of oil: +when well mixed, put in a tea-spoonful of salt, one of powdered sugar, +and one of made mustard; when all these are united and quite smooth, +stir in two table spoonsful of common, and two of tarragon vinegar; put +it over the salad, and garnish the top with the whites of the eggs cut +into rings, and lay around the edge of the bowl young scallions, they +being the most delicate of the onion tribe. + + * * * * * + +TO BOIL POTATOS. + +Wash them, but do not pare or cut them, unless they are very large; fill +a sauce-pan half full of potatos of equal size, (or make them so by +dividing the large ones,) put to them as much cold water as will cover +them about an inch; they are sooner boiled, and more savoury, than when +drowned in water; most boiled things are spoiled by having too little +water, but potatos are often spoiled by having too much; they must +merely be covered, and a little allowed for waste in boiling, so that +they must be just covered when done. Set them on a moderate fire till +they boil, then take them off, and set them by the fire to simmer +slowly, till they are soft enough to admit a fork; (place no dependence +on the usual test of their skin's cracking, which, if they are boiled +fast, will happen to some potatos when they are not half done, and the +inside is quite hard,) then pour off the water, (if you let the potatos +remain in the water a moment after they are done enough, they will +become waxy and watery,) uncover the sauce-pan, and set it at such a +distance from the fire as will secure it from burning; their superfluous +moisture will evaporate, and the potatos will be perfectly dry and +mealy. You may afterwards place a napkin, folded up to the size of the +sauce-pan's diameter, over the potatos, to keep them dry and mealy till +wanted, this method of managing potatos, is, in every respect, equal to +steaming them, and they are dressed in half the time. + + * * * * * + +TO FRY SLICED POTATOS. + +Peel large potatos, slice them about a quarter of an inch thick, or cut +them in shavings round and round, as you would peel a lemon; dry them +well in a clean cloth, and fry them in lard or dripping. Take care that +your fat and frying-pan are quite clean; put it on a quick fire, watch +it, and as soon as the lard boils and is still, put in the slices of +potatos, and keep moving them till they are crisp; take them up, and lay +them to drain on a sieve; send them up with very little salt sprinkled +on them. + + * * * * * + +POTATOS MASHED. + +When the potatos are thoroughly boiled, drain and dry them perfectly, +pick out every speck, and rub them through a colander into a clean +stew-pan; to a pound of potatos put half an ounce of butter, and a +table-spoonful of milk; do not make them too moist; mix them well +together. When the potatos are getting old and specked, and in frosty +weather, this is the best way of dressing them--you may put them into +shapes, touch them over with yelk of egg, and brown them very slightly +before a slow fire. + + * * * * * + +POTATOS MASHED WITH ONIONS. + +Prepare some onions by putting them through a sieve, and mix them with +potatos; in proportioning the onions to the potatos, you will be guided +by your wish to have more or less of their flavour. + + * * * * * + +TO ROAST POTATOS. + +Wash and dry your potatos, (all of a size,) and put them in a tin Dutch +oven, or cheese toaster; take care not to put them too near the fire, or +they will get burned on the outside before they are warmed through. +Large potatos, will require two hours to roast them. To save time and +trouble, some cooks half boil them first. + + * * * * * + +TO ROAST POTATOS UNDER MEAT. + +Half boil large potatos, drain the water from them, and put them into an +earthen dish or small tin pan, under meat that is roasting, and baste +them with some of the dripping; when they are browned on one side, turn +them and brown the other; send them up around the meat, or in a small +dish. + + * * * * * + +POTATO BALLS. + +Mix mashed potatos with the yelk of an egg, roll them into balls, flour +them, or cover them with egg and bread crumbs, fry them in clean +dripping, or brown them in a Dutch oven. They are an agreeable vegetable +relish, and a supper dish. + + * * * * * + +JERUSALEM ARTICHOKES. + +Are boiled and dressed in the various ways we have just before directed +for potatos. They should be covered with thick melted butter, or a nice +white or brown sauce. + + * * * * * + +CABBAGE. + +Pick cabbages very clean, and wash them thoroughly; then look them +carefully over again; quarter them if they are very large; put them into +a sauce pan with plenty of boiling water; if any skum rises, take it +off, put a large spoonful of salt into the sauce pan, and boil 'them +till the stalks feel tender. A young cabbage will take about twenty +minutes, or half an hour; when full grown, nearly an hour; see that they +are well covered with water all the time, and that no or smoke arises +from stirring the fire. With careful management, they will look as +beautiful when dressed as they did when growing. It will much ameliorate +the flavour of strong old cabbages, to boil them in two waters, _i.e._ +when they are half done, to take them out, and put them into another +sauce pan of boiling water. + + * * * * * + +SAVOYS. + +Are boiled in the same manner; quarter them when you send them to table. + + * * * * * + +SPROUTS AND YOUNG GREENS. + +The receipt written for cabbages will answer as well for sprouts, only +they will be boiled enough in fifteen minutes. + + * * * * * + +ASPARAGUS. + +Set a stew-pan with plenty of water on the fire, sprinkle a handful of +salt in it, let it boil, and skim it; then put in the asparagus prepared +thus: scrape all the stalks till they are perfectly clean; throw them +into a pan of cold water as you scrape them; when they are all done, tie +them in little bundles, of a quarter of a hundred each, with bass, if +you can get it, or tape; cut off the stalks at the bottom, that they may +be all of a length; when they are tender at the stalk, which will be in +from twenty to thirty minutes, they are done enough. Great care must be +taken to watch the exact time of their becoming tender; take them just +at that instant, and they will have their true flavour and colour; a +minute or two more boiling destroys both. While the asparagus is +boiling, toast a slice of a loaf of bread, about a half an inch thick; +brown it delicately on both sides; dip it lightly in the liquor the +asparagus was boiled in, and lay it in the middle of a dish; pour some +melted butter on the toast, and lay the asparagus upon it; let it +project beyond the asparagus, that the company may see there is a toast. +Do not pour butter over them, but send some in a boat. + + * * * * * + +SEA-KALE. + +Is tied up in bundles, and dressed in the same way as asparagus. + + * * * * * + +TO SCOLLOP TOMATOS. + +Peel off the skin from large, full, ripe tomatos--put a layer in the +bottom of a deep dish, cover it well with bread grated fine; sprinkle on +pepper and salt, and lay some bits of butter over them--put another +layer of each, till the dish is full--let the top be covered with crumbs +and butter--bake it a nice brown. + + * * * * * + +TO STEW TOMATOS. + +Take off the skin, and put them in a pan with salt, pepper, and a large +piece of butter--stew them till sufficiently dry. + + * * * * * + +CAULIFLOWER. + +Choose those that are close and white, and of a middle size--trim off +the outside leaves, cut off the stalk flat at the bottom, let them lie +in salt and water an hour before you boil them. Put them in boiling +water, with a handful of salt in it--skim it well, and let it boil +slowly till done, which a small one will be in fifteen minutes, a large +one in twenty--and take it up the moment it is enough: a few minutes +longer boiling will spoil it. + + * * * * * + +RED BEET ROOTS. + +Are not so much used as they deserve to be; they are dressed in the same +way as parsnips, only neither scraped nor cut till after they are +boiled; they will take from an hour and a half to three hours in +boiling, according to their size; to be sent to the table with salt +fish, boiled beef, &c. When young, small and juicy, it is a very good +variety, an excellent garnish, and easily converted into a very cheap +and pleasant pickle. + + * * * * * + +PARSNIPS. + +Are to be cooked just in the same manner as carrots; they require more +or less time, according to their size; therefore match them in size, and +you must try them by thrusting a fork into them as they are in the +water; when this goes easily through, they are done enough: boil them +from an hour to two hours, according to their size and freshness. +Parsnips are sometimes sent up mashed in the same way as turnips. + + * * * * * + +CARROTS. + +Let them be well washed and scraped--an hour is enough for young spring +carrots; grown carrots will take from an hour and a half to two hours +and a half. The best way to try if they are done enough, is to pierce +them with a fork. + + * * * * * + +TURNIPS. + +Peel off half an inch of the stringy outside--full grown turnips will +take about an hour and a half gentle boiling; try them with a fork, and +when tender, take them up, and lay them on a sieve till the water is +thoroughly drained from them; send them up whole; to very young turnips, +leave about two inches of green top; the old ones are better when the +water is changed as directed for cabbage. + + * * * * * + +TO MASH TURNIPS. + +When they are boiled quite tender, squeeze them as dry as possible--put +them into a sauce pan, mash them with a wooden spoon, and rub them +through a colander; add a little bit of butter, keep stirring them till +the butter is melted and well mixed with them, and they are ready for +table. + + * * * * * + +TURNIP TOPS. + +Are the shoots which grow out, (in the spring.) from the old turnip +roots. Put them in cold water an hour before they are dressed; the more +water they are boiled in, the better they will look; if boiled in a +small quantity of water, they will taste bitter; when the water boils, +put in a small handful of salt, and then your vegetables; they are still +better boiled with bacon in the Virginia style: if fresh and young, they +will be done in about twenty minutes--drain them on the back of a sieve, +and put them under the bacon. + + * * * * * + +FRENCH BEANS. + +Cut off the stalk end first, and then turn to the point and strip off +the strings; if not quite fresh, have a bowl of spring water, with a +little salt dissolved in it, standing before you; as the beans are +cleansed and trimmed, throw them in; when all are done, put them on the +fire in boiling water, with some salt in it; when they have boiled +fifteen or twenty minutes, take one out and taste it; as soon as they +are tender, take them up, and throw them into a colander to drain. To +send up the beans whole, when they are young, is much the best method, +and their delicate flavour and colour is much better preserved. When a +little more grown, they must be cut lengthwise in thin slices after +stringing; and for common tables, they are split, and divided across; +but those who are nice, do not use them at such a growth as to require +splitting. + + * * * * * + +ARTICHOKES. + +Soak them in cold water, wash them well, then put them into plenty of +boiling water, with a handful of salt, and let them boil gently till +they are tender, which will take an hour and a half, or two hours: the +surest way to know when they are done enough, is to draw out a leaf; +trim them, and drain them on a sieve, and send up melted butter with +them, with some put into small cups, so that each guest may have one. + + * * * * * + +BROCOLI. + +The kind which bears flowers around the joints of the stalks, must be +cut into convenient lengths for the dish; scrape the skin from the +stalk, and pick out any leaves or flowers that require to be removed; +tie it up in bunches, and boil it as asparagus; serve it up hot, with +melted butter poured over it. The brocoli that heads at the top like +cauliflowers, must be dressed in the same manner as the cauliflower. + + * * * * * + +PEAS. + +To have them in perfection, they must be quite young, gathered early in +the morning, kept in a cool place, and not shelled until they are to be +dressed; put salt in the water, and when it boils, put in the peas; boil +them quick twenty or thirty minutes, according to their age; just before +they are taken up, add a little mint chopped very fine; drain all the +water from the peas, put in a bit of butter, and serve them up quite +hot. + + * * * * * + +PUREE OF TURNIPS. + +Pare a dozen large turnips, slice them, and put them into a stew-pan, +with four ounces of butter and a little salt; set the pan over a +moderate fire, turn them often with a wooden spoon; when they look +white, add a ladle full of veal gravy, stew them till it becomes thick; +skim it, and pass it through a sieve; put the turnips in a dish, and +pour the gravy over them. + + * * * * * + +RAGOUT OF TURNIPS. + +Peel as many small turnips as will fill a dish; put them into a stew pan +with some butter and a little sugar, set them over a hot stove, shake +them about, and turn them till they are a good brown; pour in half a +pint of rich high seasoned gravy; stew the turnips till tender, and +serve them with the gravy poured over them. + + * * * * * + +RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS. + +Let them be young and fresh gathered, string them, and cut them in long +thin slices; throw them in boiling water for fifteen minutes; have ready +some well seasoned brown gravy, drain the water from the beans, put them +in the gravy, stew them a few minutes, and serve them garnished with +forcemeat balls; there must not be gravy enough to float the beans. + + * * * * * + +MAZAGAN BEANS. + +This is the smallest and most delicate species of the Windsor bean. +Gather them in the morning, when they are full grown, but quite young, +and do not shell them till you are going to dress them. Put them into +boiling water, have a small bit of middling, (flitch,) of bacon, well +boiled--take the skin off, cover it with bread crumbs, and toast it; lay +this in the middle of the dish, drain all the water from the beans--put +a little butter with them, and pour them round the bacon. When the large +Windsor beans are used, it is best to put them into boiling water until +the skins will slip off, and then make them into a puree as directed for +turnips--they are very coarse when plainly dressed. + + * * * * * + +LIMA, OR SUGAR BEANS. + +Like all other spring and summer vegetables, they must be young and +freshly gathered: boil them till tender, drain them, add a little +butter, and serve them up. These beans are easily preserved for winter +use, and will be nearly as good as fresh ones. Gather them on a dry day, +when full grown, but quite young: have a clean and dry keg, sprinkle +some salt in the bottom, put in a layer of pods, containing the beans, +then a little salt--do this till the keg is full; lay a board on with a +weight, to press them down; cover the keg very close, and keep it in a +dry, cool place--they should be put up as late in the season, as they +can be with convenience. When used, the pods must be washed, and laid in +fresh water all night; shell them next day, and keep them in water till +you are going to boil them; when tender, serve them up with melted +butter in a boat. French beans (snaps) may be preserved in the same +manner. + + * * * * * + +TURNIP ROOTED CABBAGE. + +The cabbage growing at the top is not good; cut the root in slices an +inch thick, peel off the rind, and boil the slices in a large quantity +of water, till tender, serve it up hot, with melted butter poured over +it. + + * * * * * + +EGG PLANT. + +The purple ones are best; get them young and fresh; pull out the stem, +and parboil them to take off the bitter taste; cut them in slices an +inch thick, but do not peel them; dip them in the yelk of an egg, and +cover them with grated bread, a little salt and pepper--when this has +dried, cover the other side the same way--fry them a nice brown. They +are very delicious, tasting much like soft crabs. The egg plant may be +dressed in another manner: scrape the rind and parboil them; cut a slit +from one end to the other, take out the seeds, fill the space with a +rich forcemeat, and stew them in well seasoned gravy, or bake them, and +serve up with gravy in the dish. + + * * * * * + +POTATO PUMPKIN. + +Get one of a good colour, and seven or eight inches in diameter; cut a +piece off the top, take out all the seeds, wash and wipe the cavity, +pare the rind off, and fill the hollow with good forcemeat--put the top +on, and set it in a deep pan, to protect the sides; bake it in a +moderate oven, put it carefully in the dish without breaking, and it +will look like a handsome mould. Another way of cooking potato pumpkin +is to cut it in slices, pare off the rind, and make a puree as directed +for turnips. + + * * * * * + +SWEET POTATO. + +Take those that are nearly of the same size, that they may be done +equally--wash them clean, but do not peel them--boil them till tender, +drain the water off, and put them on tin sheets in a stove for a few +minutes to dry. + + * * * * * + +SWEET POTATOS STEWED. + +Wash and wipe them, and if they be large, cut them in two lengths; put +them at the bottom of a stew pan, lay over some slices of boiled ham; +and on that, one or two chickens cut up with pepper, salt, and a bundle +of herbs; pour in some water, and stew them till done, then take out the +herbs, serve the stew in a deep dish--thicken the gravy, and pour over +it. + + * * * * * + +SWEET POTATOS BROILED. + +Cut them across without peeling, in slices half an inch thick, broil +them on a griddle, and serve them with butter in a boat. + + * * * * * + +SPINACH. + +Great care must be used in washing and picking it clean; drain it, and +throw it into boiling water--a few minutes will boil it sufficiently: +press out all the water, put it in a stew pan with a piece of butter, +some pepper and salt--chop it continually with a spoon till it is quite +dry: serve it with poached eggs or without, as you please. + + * * * * * + +SORREL. + +Is dressed as the spinach; and if they be mixed in equal proportions, +improve each other. + + * * * * * + +CABBAGE PUDDING. + +Get a fine head of cabbage, not too large; pour boiling water on, and +cover it till you can turn the leaves back, which you must do carefully; +take some of those in the middle of the head off, chop them fine, and +mix them with rich forcemeat; put this in, and replace the leaves to +confine the stuffing--tie it in a cloth, and boil it--serve it up whole, +with a little melted butter in the dish. + + * * * * * + +SQUASH OR CIMLIN. + +Gather young squashes, peel, and cut them in two; take out the seeds, +and boil them till tender; put them into a colander, drain off the +water, and rub them with a wooden spoon through the colander; then put +them into a stew pan, with a cup full of cream, a small piece of butter, +some pepper and salt--stew them, stirring frequently until dry. This is +the most delicate way of preparing squashes. + + * * * * * + +WINTER SQUASH. + +The crooked neck of this squash is the best part. Cut it in slices an +inch thick, take off the rind, and boil them with salt in the water; +drain them well before they are dished, and pour melted butter +over--serve them up very hot. + +The large part, containing the seeds, must be sliced and pared--cut it +in small pieces, and stew it till soft, with just water enough to cover +it; pass it through a sieve and stew it again, adding some butter, +pepper, and salt; it must be dry, but not burnt. It is excellent when +stewed with pork chops. + + * * * * * + +FIELD PEAS. + +There are many varieties of these peas; the smaller kind are the most +delicate. Have them young and newly gathered, shell and boil them +tender; pour them in a colander to drain; put some lard in a frying pan; +when it boils, mash the peas, and fry them in a cake of a light brown; +put it in the dish with the crust uppermost--garnish with thin bits of +fried bacon. They are very nice when fried whole, so that each pea is +distinct from the other; but they must be boiled less, and fried with +great care. Plain boiling is a very common way of dressing them. + + * * * * * + +CABBAGE WITH ONIONS. + +Boil them separately, and mix them in the proportions you like; add +butter, pepper, and salt, and either stew them, or fry them in a cake. + + * * * * * + +SALSIFY. + +Scrape and wash the roots, put them into boiling water with salt; when +done, drain them, and place them in the dish without cutting them up. +They are a very excellent vegetable, but require nicety in cooking; +exposure to the air, either in scraping, or after boiling, will make +them black. + + * * * * * + +STEWED SALSIFY. + +Half boil it, cut it up, and put it in a stew pan, with a very little +water, and a spoonful of butter; stew them dry, and serve them up. For +change, you may, after stewing, cut them in scollop shells with grated +bread, and bake them; or make them into cakes, and fry them. They are +delicious in whatever way they can be dressed. + + * * * * * + +STEWED MUSHROOMS. + +Gather grown mushrooms, but such as are young enough to have red gills; +cut off that part of the stem which grew in the earth--wash them +carefully, and take the skin from the top; put them into a stew pan with +some salt, but no water--stew them till tender, and thicken them with a +spoonful of butter, mixed with one of brown flour; red wine may be +added, but the flavour of the mushroom is too delicious to require aid +from any thing. + + * * * * * + +BROILED MUSHROOMS. + +Prepare them as above directed--broil them on a griddle, and when done, +sprinkle pepper and salt on the gills, and put a little butter on them. + + * * * * * + +TO BOIL RICE. + +Put two cups full of rice in a bowl of water, rub it well with the hand, +and pour off the water; do this until the water ceases to be +discoloured; then put the rice into two and a half cups of cold water; +add a tea-spoonful of salt, cover the pot close, and set it on a brisk +fire; let it boil ten minutes, pour off the greater part of the water, +and remove the pot to a bed of coals, where it must remain a quarter of +an hour to soak and dry. + + * * * * * + +RICE JOURNEY, OR JOHNNY CAKE. + +Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it +while hot a large spoonful of butter, and spread it on a dish to cool; +when perfectly cold, add a pint of rice flour and half a pint of +milk--beat them all together till well mingled. Take the middle part of +the head of a barrel, make it quite clean, wet it, and put on the +mixture about an inch thick, smooth with a spoon, and baste it with a +little milk; set the board aslant before clear coals; when sufficiently +baked, slip a thread under the cake and turn it: baste and bake that +side in a similar manner, split it, and butter while hot. Small homony +boiled and mixed with rice flour, is better than all rice; and if baked +very thin, and afterwards toasted and buttered, it is nearly as good as +cassada bread. + + * * * * * + + +PUDDINGS, &c. + + +OBSERVATIONS ON PUDDINGS AND CAKES. + +The salt should always be washed from butter, when it is to be used in +any thing that has sugar for an ingredient, and also from that which is +melted to grease any kind of mould for baking--otherwise, there will be +a disagreeable salt taste on the outer side of the article baked. +Raisins should be stoned and cut in two, and have some flour sifted over +them--stir them gently in the flour, and take them out free from lumps; +the small quantity that adheres to them, will prevent their sticking +together, or falling in a mass to the bottom. Eggs must be fresh, or +they will not heal well: it is better to separate the yelks from the +whites always, though it is a more troublesome process; but for some +things it is essential to do so: when they are to be mixed with milk, +let it cool after boiling, or the eggs will poach; and only set it on +the fire a few minutes, to take off the raw taste of the eggs, stirring +it all the time. Currants require washing in many waters to cleanse +them; they must be picked and well dried, or they will stick together. +Almonds should be put in hot water till the skins will slip off, which +is called blanching; they must always be pounded with rose or orange +flower water, to prevent their oiling. When cream is used, put it in +just before the mixture is ready; much beating will decompose it. Before +a pudding or cake is begun, every ingredient necessary for it must be +ready; when the process is retarded by neglecting to have them prepared, +the article is injured. The oven must be in a proper state, and the +paste in the dishes or moulds, ready for such things as require it. +Promptitude is necessary in all our actions, but never more so than when +engaged in making cakes and puddings. When only one or two eggs are to +be used, cooks generally think it needless to beat them--it is an error: +eggs injure every thing, unless they are made light before they are +used. Cloths for boiling puddings should be made of German sheeting; an +article less thick, will admit the water, and injure the pudding. + + * * * * * + +RICE MILK FOR A DESSERT. + +Boil half a pint of rice in water till tender, pour off the water, and +add a pint of milk with two eggs beaten well, stirred into it; boil all +together two or three minutes; serve it up hot, and eat it with butter, +sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out +in a deep dish, and surrounded with rich milk, with raspberry marmalade +stirred into it, and strained to keep back the seeds--or the milk may be +seasoned with wine and sugar. + + * * * * * + +TO MAKE PUFF PASTE. + +Sift a quart of flour, leave out a little for rolling the paste, make up +the remainder with cold water into a stiff paste, knead it well, and +roll it out several times; wash the salt from a pound of butter, divide +it into four parts, put one of them on the paste in little bits, fold it +up, and continue to roll it till the butter is well mixed; then put +another portion of butter, roll it in the same manner; do this till all +the butter is mingled with the paste; touch it very lightly with the +hands in making--bake it in a moderate oven, that will permit it to +rise, but will not make it brown. Good paste must look white, and as +light as a feather. + + * * * * * + +TO MAKE MINCEMEAT FOR PIES. + +Boil either calves or hogs' feet till perfectly tender, rub them through +a colander; when cold, pass them through again, and it will come out +like pearl barley; take one quart of this, one of chopped apples, the +same of currants, washed and picked, raisins stoned and cut, of good +brown sugar, suet nicely chopped, and cider, with a pint of brandy; add +a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all +these together intimately. When the pies are to be made, take out as +much of this mixture as may be necessary; to each quart of it, add a +tea-spoonful of pounded black pepper, and one of salt; this greatly +improves the flavour, and can be better mixed with a small portion than +with the whole mass. Cover the moulds with paste, put in a sufficiency +of mince-meat, cover the top with citron sliced thin, and lay on it a +lid garnished around with paste cut in fanciful shapes. They may be +eaten either hot or cold, but are best when hot. + + * * * * * + +TO MAKE JELLY FROM FEET. + +Boil four calfs' feet, that have been nicely cleaned, and the hoofs +taken off; when the feet are boiled to pieces, strain the liquor through +a colander, and when cold, take all the grease off, and put the jelly in +a skillet, leaving the dregs which will be at the bottom. There should +be from four feet, about two quarts of jelly: pour into it one quart of +white wine, the juice of six fresh lemons strained from the seeds, one +pound and a half of powdered loaf sugar, a little pounded cinnamon and +mace, and the rind thinly pared from two of the lemons; wash eight eggs +very clean, whip up the whites to a froth, crush the shells and put with +them, mix it with the jelly, set it on the fire, stir it occasionally +till the jelly is melted, but do not touch it afterwards. When it has +boiled till it looks quite clear on one side, and the dross accumulates +on the other, take off carefully the thickest part of the dross, and +pour the jelly in the bag; put back what runs through, until it becomes +quite transparent--then set a pitcher under the bag, and put a cover all +over to keep out the dust: the jelly looks much prettier when it is +broken to fill the glasses. The bag should be made of cotton or linen, +and be suspended in a frame made for the purpose. The feet of hogs make +the palest coloured jelly; those of sheep are a beautiful amber-colour, +when prepared. + + * * * * * + +A SWEETMEAT PUDDING. + +Make a quart of flour into puff paste; when done, divide it into three +parts of unequal size; roll the largest out square and moderately thin, +spread over it a thin layer of marmalade, leaving a margin all round +about an inch broad; roll the next largest in the same manner, lay it +on, cover that with marmalade, leaving a margin; then roll the smallest, +and put it on the other two, spreading marmalade; fold it up, one fold +over the other, the width of your hand--press the ends together, tie it +in a cloth securely, and place it in a kettle of boiling water, where it +can lie at length without doubling; boil it quickly, and when done, pour +melted butter with sugar and wine in the dish. + + * * * * * + +TO MAKE AN ORANGE PUDDING. + +Put two oranges and two lemons, into five quarts of water--boil them +till the rinds are quite tender; take them out, and when cold, slice +them thin, and pick out the seeds; put a pound of loaf sugar into a pint +of water--when it boils, slice into it twelve pippins pared and +cored--lay in the lemons and oranges, stew them tender, cover the dish +with puff paste, lay the fruit in carefully, in alternate layers--pour +on the syrup, put some slips of paste across, and bake it. + + * * * * * + +AN APPLE CUSTARD. + +Pare and core twelve pippins, slice them tolerably thick, put a pound of +loaf sugar in a stew pan, with a pint of water and twelve cloves: boil +and skim it, then put in the apples, and stew them till clear, and but +little of the syrup remains--lay them in a deep dish, and take out the +cloves; when the apples are cold, pour in a quart of rich boiled +custard--set it in water, and make it boil till the custard is set--take +care the water does not get into it. + + * * * * * + +BOILED LOAF. + +Pour a quart of boiling milk over four little rolls of bread--cover them +up, turning them occasionally till saturated with the milk; tie them +very tight in cloths, and boil them an hour; lay them in the dish, and +pour a little melted butter over them; for sauce, have butter in a boat, +seasoned with wine, sugar, and grated nutmeg. + + * * * * * + +TRANSPARENT PUDDING. + +Beat eight eggs very light, add half a pound of pounded sugar, the same +of fresh butter melted, and half a nutmeg grated; sit it on a stove, and +keep stirring till it is as thick as buttered eggs--put a puff paste in +a shallow dish, pour in the ingredients, and bake it half an hour in a +moderate oven; sift sugar over it, and serve it up hot. + + * * * * * + +FLUMMERY. + +One measure of jelly, one of cream, and half a one of wine; boil it +fifteen minutes over a slow fire, stirring all the time; sweeten it, and +add a spoonful of orange flower or rose water; cool it in a mould, turn +it in a dish, and pour around it cream, seasoned in any way you like. + + * * * * * + +BURNT CUSTARD. + +Boil a quart of milk--and when cold, mix with it the yelks of eight +eggs; stir them together over the fire a few minutes; sweeten it to your +taste, put some slices of savoy cake in the bottom of a deep dish, and +pour on the custard; whip the whites of the eggs to a strong froth, lay +it lightly on the top, sift some sugar over it, and hold a salamander +over it until it is a light brown; garnish the top with raspberry +marmalade, or any kind of preserved fruit. + + * * * * * + +AN ENGLISH PLUM PUDDING. + +Beat eight eggs very light, add to them a pound of flour sifted, and a +pound of powdered sugar; when it looks quite light, put in a pound of +suet finely shred, a pint of milk, a nutmeg grated, and a gill of +brandy; mix with it a pound of currants, washed, picked, and dried, and +a pound of raisins stoned and floured--tie it in a thick cloth, and boil +it steadily eight hours. + + * * * * * + +MARROW PUDDING. + +Grate a large loaf of bread, and pour on the crumbs a pint of rich milk +boiling hot; when cold, add four eggs, a pound of beef marrow sliced +thin, a gill of brandy, with sugar and nutmeg to your taste--mix all +well together, and either bake or boil it; when done, stick slices of +citron over the top. + + * * * * * + +SIPPET PUDDING. + +Cut a loaf of bread as thin as possible, put a layer of it in the bottom +of a deep dish, strew on some slices of marrow or butter, with a handful +of currants or stoned raisins; do this till the dish is full; let the +currants or raisins be at the top; beat four eggs, mix with them a quart +of milk that has been boiled a little and become cold, a quarter of a +pound of sugar, and a grated nutmeg--pour it in, and bake it in a +moderate oven--eat it with wine sauce. + + * * * * * + +SWEET POTATO PUDDING. + +Boil one pound of sweet potatos very tender, rub them while hot through +a colander; add six eggs well beaten, three quarters of a pound of +powdered sugar, three quarters of butter, and some grated nutmeg and +lemon peel, with a glass of brandy; put a paste in the dish, and when +the pudding is done, sprinkle the top with sugar, and cover it with bits +of citron. Irish potato pudding is made in the same manner, but is not +so good. + + * * * * * + +AN ARROW ROOT PUDDING. + +Boil a quart of milk, and make it into a thick batter, with arrow root; +add six eggs, half a pound of butter, the same of pounded sugar, half a +nutmeg, and a little grated lemon peel; put a paste in the dish, and +bake it nicely; when done, sift sugar over it, and stick slips of citron +all over the top. + + * * * * * + +SAGO PUDDING. + +Wash half a pound of sago in several waters; put it on to boil in a +quart of milk, with a stick of cinnamon; stir it very frequently, for it +is apt to burn: when it becomes quite thick, take out the cinnamon, stir +it in half a pound of butter, and an equal quantity of sugar, with a +gill of wine; when cold, add six eggs and four ounces of currants that +have been plumped in hot water--bake it in a paste. + + * * * * * + +PUFF PUDDING. + +Beat six eggs, add six spoonsful of milk, and six of flour, butter some +cups, pour in the batter, and bake them quickly; turn them out, and eat +them with butter, sugar and nutmeg. + + * * * * * + +RICE PUDDING. + +Boil half a pound of rice in milk, until it is quite tender; beat it +well with a wooden spoon to mash the grains; add three quarters of a +pound of sugar, and the same of melted butter; half a nutmeg, six eggs, +a gill of wine, and some grated lemon peel; put a paste in the dish, and +bake it. For change, it may be boiled, and eaten with butter, sugar, and +wine. + + * * * * * + +PLUM PUDDING. + +Take a pound of the best flour, sift it, and make it up before sunrise, +with six eggs beaten light; a large spoonful of good yeast, and as much +milk as will make it the consistence of bread; let it rise well, knead +into it half a pound of butter, put in a grated nutmeg, with one and a +half pounds of raisins stoned and cut up; mix all well together, wet the +cloth, flour it, and tie it loosely, that the pudding may have room to +rise. Raisins for puddings or cakes, should be rubbed in a little flour, +to prevent their settling to the bottom--see that it does not stick to +them in lumps. + + * * * * * + +ALMOND PUDDING. + +Put a pound of sweet almonds in hot water till the skin will slip off +them; pound them with a little orange flower or rose water, to keep them +from oiling; mix with them four crackers, finely pounded, or two gills +of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound +of butter, and four table-spoonsful of wine; put a nice paste in the +bottom of your dish, garnish the edges, pour in the pudding bake it in a +moderate oven. + + * * * * * + +QUIRE OF PAPER PANCAKES. + +Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound +of flour, a pound of melted butter, a pound of sugar, and two gills of +wine; take care the flour be not in lumps; butter the pan for the first +pancake, run them as thin as possible, and when coloured, they are done; +do not turn them, but lay them carefully in the dish, sprinkling +powdered sugar between each layer--serve them up hot. This quantity will +make four dozen pancakes. + + * * * * * + +A CURD PUDDING. + +Put two quarts of milk on the fire; when it boils, pour in half a pint +of white wine, strain the curd from the whey, and pound it in a mortar, +with six ounces of butter, half a pound of loaf sugar, and half a pint +of rice flour, or as much crackers beaten as fine as flour; six eggs +made light, and half a grated nutmeg--beat all well together, and bake +them in saucers in a moderate oven; turn them out carefully in your +dish, stick thin slices of citron in them, and pour on rich melted +butter, with sugar and wine. + + * * * * * + +LEMON PUDDING. + +Grate the rind from six fresh lemons, squeeze the juice from three, and +strain it; beat the yelks of sixteen eggs very light, put to them +sixteen table-spoonsful of powdered loaf sugar, not heaped up--the same +of melted butter; add the grated rind, and the juice, four crackers +finely pounded, or an equal quantity of rice flour; or for change, six +ounces of corn meal which is excellent--beat it till light, put a puff +paste in your dish, pour the pudding in, and bake it in a moderate +oven--it must not be very brown. + + * * * * * + +BREAD PUDDING. + +Grate the crumb of a stale loaf, and pour on it a pint of boiling +milk--let it stand an hour, then beat it to a pulp; add six eggs, well +beaten, half a pound of butter, the same of powdered sugar, half a +nutmeg, a glass of brandy, and some grated lemon peel--put a paste in +the dish, and bake it. + + * * * * * + +THE HENRIETTA PUDDING. + +Beat six eggs very light, sift into them a pound of loaf sugar powdered, +and a light pound of flour, with half a grated nutmeg, and a glass of +brandy; beat all together very well, add a pint of cream, pour it in a +deep dish, and bake it--when done, sift some powdered sugar over it. + + * * * * * + +TANSEY PUDDING. + +Beat seven eggs very light, mix with them a pint of cream, and nearly as +much spinach juice, with a little juice of tansey; add a quarter of a +pound of powdered crackers or pounded rice made fine, a glass of wine, +some grated nutmeg and sugar; stir it over the fire to thicken, pour it +into a paste and bake it, or fry it like an omelette. + + * * * * * + +CHERRY PUDDING. + +Beat six eggs very light, add half a pint of milk, six ounces flour, +eight ounces grated bread, twelve ounces suet, chopped fine, a little +salt; when it is beat well, mix in eighteen ounces preserved cherries or +damsins; bake or boil it. Make a sauce of melted butter, sugar and wine. + + * * * * * + +APPLE PIE. + +Put a crust in the bottom of a dish, put on it a layer of ripe apples, +pared and sliced thin--then a layer of powdered sugar; do this +alternately till the dish is full; put in a few tea-spoonsful of rose +water and some cloves--put on a crust and bake it. + + * * * * * + +BAKED APPLE PUDDING. + +Take well flavoured apples, bake, but do not burn them, rub them through +a sieve, take one pound of the apples so prepared, mix with it, while +hot, half a pound of butter, and half a pound of powdered sugar; the +rinds of two lemons grated--and when cold, add six eggs well beaten; put +a paste in the bottom of a dish, and pour in the apples--half an hour +will bake it; sift a little sugar on the apples when baked. + + * * * * * + +A NICE BOILED PUDDING. + +Make up a pint of flour at sun rise, exactly as you do for bread; see +that it rises well--have a large pot of water boiling; and half an hour +before the puddings are to go to table, make the dough in balls, the +size of a goose egg; throw them in the water, and boil them quickly, +keeping the pot covered: they must be torn asunder, as cutting will make +them heavy; eat them with powdered sugar, butter, and grated nutmeg. + + * * * * * + +AN EXCELLENT AND CHEAP DESSERT DISH. + +Wash a pint of small homony very clean, and boil it tender; add an equal +quantity of corn meal, make it into a batter with eggs, milk, and a +piece of butter; bake it like batter cakes on a griddle, and eat it with +butter and molasses. + + * * * * * + +SLICED APPLE PUDDING. + +Beat six eggs very light, add a pint of rich milk, pare some apples or +peaches--slice them thin, make the eggs and milk into a tolerably thick +batter with flour, add a small cup of melted butter, put in the fruit, +and bake it in a deep dish--eat with sugar, butter, and nutmeg. + + * * * * * + +BAKED INDIAN MEAL PUDDING. + +Boil one quart of milk, mix in it two gills and a half of corn meal very +smoothly, seven eggs well beaten, a gill of molasses, and a good piece +of butter, bake it two hours. + + * * * * * + +BOILED INDIAN MEAL PUDDING. + +Mix one quart of corn meal, with three quarts of milk; take care it be +not lumpy--add three eggs and a gill of molasses; it must be put on at +sun rise, to eat at three o'clock; the great art in this pudding is +tying the bag properly, as the meal swells very much. + + * * * * * + +PUMPKIN PUDDING. + +Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix +with the pulp six eggs quite light, a quarter of a pound of butter, half +a pint of new milk, some pounded ginger and nutmeg, a wine glass of +brandy, and sugar to your taste. Should it be too liquid, stew it a +little drier, put a paste round the edges, and in the bottom of a +shallow dish or plate--pour in the mixture, cut some thin bits of paste, +twist them, and lay them across the top, and bake it nicely. + + * * * * * + +FAYETTE PUDDING. + +Slice a loaf of bread tolerably thick--lay the slices in the bottom of a +dish, cutting them so as to cover it completely; sprinkle some sugar and +nutmeg, with a little butter, on each layer; when all are in, pour on a +quart of good boiled custard sweetened--serve it up cold. + + * * * * * + +MACCARONI PUDDING. + +Simmer half a pound of maccaroni in a plenty of water, with a +table-spoonful of salt, till tender, but not broke--strain it, beat five +yelks, two whites of eggs, half a pint of cream--mince white meat and +boiled ham very fine, add three spoonsful of grated cheese, pepper and +salt; mix these with the maccaroni, butter the mould, put it in, and +steam it in a pan of boiling water for an hour--serve with rich gravy. + + * * * * * + +POTATO PASTE. + +Boil mealy potatos quite soft, first taking off the skins; rub them +while hot through a sieve, put them in a stew pan over the fire, with as +much water as will make it the consistence of thick mush; sift one quart +of flour, and make it into a paste; with this mush, knead it till light, +roll it out thin, make the dumplins small--fill them with apples, or any +other fruit--tie them up in a thick cloth, and boil them nicely--eat +them with butter, sugar, and nutmeg. + + * * * * * + +COMPOTE OF APPLES. + +Pare and core the apples, and if you prefer it, cut them in four, wash +them clean, and put them in a pan with water and sugar enough to cover +them; add cinnamon and lemon peel, which has been previously soaked, +scraped on the inside, and cut in strings; boil them gently until the +apples are done, take them out in a deep dish, boil the syrup to a +proper consistency, and pour it on them: it will take a pound of sugar +for a large dish. + + * * * * * + +CHARLOTTE. + +Stew any kind of fruit, and season it in any you like best; soak some +slices of bread in butter; them while hot, in the bottom and round the +sides of a dish, which has been rubbed with butter--put in your fruit, +and lay slices of bread prepared in the same manner on the top: bake it +a few minutes, turn it carefully into another dish, sprinkle on some +powdered sugar, and glaze it with a salamander. + + * * * * * + +APPLE FRITTERS. + +Pare some apples, and cut them in thin slices--put them in a bowl, with +a glass of brandy, some white wine, a quarter of a pound of pounded +sugar, a little cinnamon finely powdered, and the rind of a lemon +grated; let them stand some time, turning them over frequently; beat two +eggs very light, add one quarter of a pound of flour, a table-spoonful +of melted butter, and as much cold water as will make a thin batter; +drip the apples on a sieve, mix them with the batter, take one slice +with a spoonful of batter to each fritter, fry them quickly of a light +brown, drain them well, put them in a dish, sprinkling sugar over each, +and glaze them nicely. + + * * * * * + +BELL FRITTERS. + +Put a piece of butter the size of an egg into a pint of water; let it +boil a few minutes--thicken it very smoothly with a pint of flour; let +it remain a short time on the fire, stir it all the time that it may not +stick to the pan, pour it in a wooden bowl, add five or six eggs, +breaking one and beating it in--then another, and so on till they are +all in, and the dough quite light--put a pint of lard in a pan, let it +boil, make the fritters small, and fry them of a fine amber colour. + + * * * * * + +BREAD FRITTERS. + +Cut your bread of a convenient size, pour on it some white wine, and let +it stand a few minutes--drain it on a sieve, beat four eggs very light, +add four spoonsful of wine, beat all well together--have your lard +boiling, dip the bread in the egg, and fry it a light brown; sprinkle +sugar on each, and glaze them. + + * * * * * + +SPANISH FRITTERS. + +Make up a quart of flour, with one egg well beaten, a large spoonful of +yeast, and as much milk as will make it a little softer than muffin +dough; mix it early in the morning; when well risen, work in two +spoonsful of melted butter, make it in balls the size of a walnut, and +fry them a light brown in boiling lard--eat them with wine and sugar, or +molasses. + + * * * * * + +TO MAKE MUSH. + +Put a lump of butter the size of an egg into a quart of water, make it +sufficiently thick with corn meal and a little salt; it must be mixed +perfectly smooth--stir it constantly till done enough. + + * * * * * + + +CAKES. + + +JUMBALS. + +Put one pound of nice sugar into two pounds of flour, add pounded spice +of any kind, and pass them through a sieve; beat four eggs, pour them on +with three quarters of a pound of melted butter, knead all well +together, and bake them. + + * * * * * + +MACAROONE. + +Blanch a pound of sweet almonds, pound them in a mortar with rose water; +whip the whites of seven eggs to a strong froth, put in one pound of +powdered sugar, beat it some time, then put in the almonds--mix them +well, and drop them on sheets of paper buttered; sift sugar over, and +bake them quickly. Be careful not to let them get discoloured. + + * * * * * + +TO MAKE DROP BISCUIT. + +Beat eight eggs very light, add to them twelve ounces of flour, and one +pound of sugar; when perfectly light, drop them on tin sheets, and bake +them in a quick oven. + + * * * * * + +TAVERN BISCUIT. + +To one pound of flour, add half a pound of sugar, half a pound of +butter, some mace and nutmeg powdered, and a glass of brandy or wine; +wet it with milk, and when well kneaded, roll it thin, cut it in shapes, +and bake it quickly. + + * * * * * + +RUSK. + +Rub half a pound of sugar into three pounds of flour--sift it, pour on +half a pint of good yeast, beat six eggs, add half a pint of milk--mix +all together, knead it well: if not soft enough, add more milk-it should +be softer than bread; make it at night--in the morning, if well risen, +work in six ounces of butter, and bake it in small rolls; when cold, +slice it, lay it on tin sheets, and dry it in the oven. + + * * * * * + +GINGER BREAD. + +Three quarts of flour, three quarters of a pound of brown sugar, a large +spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift +it, melt half a pound of butter in a quart of rich molasses, wet the +flour with it, knead it well, and bake it in a slack oven. + + * * * * * + +PLEBEIAN GINGER BREAD. + +Mix three large spoonsful of pounded ginger, with three quarts of +flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of +water, and pour it on the flour; melt half a pound of butter in a quart +of molasses, mix it with the flour, knead it well, cut it in shapes, and +bake it. + + * * * * * + +SUGAR GINGER BREAD. + +Take two pounds of the nicest brown sugar, dry and pound it, put it into +three quarts of flour, add a large cup full of powdered ginger, and sift +the mixture; wash the salt out of a pound of butter, and cream it; have +twelve eggs well beaten; work into the butter first, the mixture, then +the froth from the eggs, until all are in, and it is quite light; add a +glass of brandy butter shallow moulds, pour it in, and bake in a quick +oven. + + * * * * * + +DOUGH NUTS--A YANKEE CAKE. + +Dry half a pound of good brown sugar, pound it and mix it with two +pounds of flour, and sift it; add two spoonsful of yeast, and as much +new milk as will make it like bread: when well risen, knead in half a +pound of butter, make it in cakes the size of a half dollar, and fry +them a light brown in boiling lard. + + * * * * * + +RISEN CAKE. + +Take three pounds of flour, one and a half of pounded sugar, a +tea-spoonful of cloves, one of mace, and one of ginger, all finely +powdered--pass the whole through a sieve, put to it four spoonsful of +good yeast, and twelve eggs--mix it up well, and if not sufficiently +soft, add a little milk: make it up at night, and set it to rise--when +well risen, knead into it a pound of butter, and two gills of brandy; +have ready two pounds of raisins stoned, mix all well together, pour it +into a mould of proper size, and bake it in an oven heated as for bread; +let it stand till thoroughly done, and do not take it from the mould +until quite cold. + + * * * * * + +POUND CAKE. + +Wash the salt from a pound of butter, and rub it till it is soft as +cream--have ready a pound of flour sifted, one of powdered sugar, and +twelve eggs well beaten; put alternately into the butter, sugar, flour, +and the froth from the eggs--continuing to beat them together till all +the ingredients are in, and the cake quite light: add some grated lemon +peel, a nutmeg, and a gill of brandy; butter the pans, and bake them. +This cake makes an excellent pudding, if baked in a large mould, and +eaten with sugar and wine. It is also excellent when boiled, and served +up with melted butter, sugar and wine. + + * * * * * + +SAVOY OR SPUNGE CAKE. + +Take twelve fresh eggs, put them in the scale, and balance them with +sugar: take out half, and balance the other half with flour; separate +the whites from the yelks, whip them up very light, then mix them, and +sift in, first sugar, then flour, till both are exhausted; add some +grated lemon peel; bake them in paper cases, or little tin moulds. This +also makes an excellent pudding, with butter, sugar, and wine, for +sauce. + + * * * * * + +A RICH FRUIT CAKE. + +HAVE the following articles prepared, before you begin the cake: four +pounds of flour dried and sifted, four pounds of butter washed to free +it from salt, two pounds of loaf sugar pounded, a quarter of a pound of +mace, the same of nutmegs powdered; wash four pounds of currants clean, +pick and dry them; blanch one pound of sweet almonds, and cut them in +very thin slices; stone two pounds of raisins, cut them in two, and +strew a little flour over to prevent their sticking together, and two +pounds of citron sliced thin; break thirty eggs, separating the yelks +and whites; work the butter to a cream with your hand-put in +alternately, flour, sugar, and the froth from both whites and yelks, +which must be beaten separately, and _only_ the froth put in. When all +are mixed and the cake looks very light, add the spice, with half a pint +of brandy, the currants and almonds; butter the mould well, pour in part +of the cake, strew over it some raisins and citron--do this until all is +in: set it in a well heated oven: when it has risen, and the top is +coloured, cover it with paper; it will require three hours baking--it +must be iced. + + * * * * * + +NAPLES BISCUIT. + +Beat twelve eggs light, add to them one pound of flour, and one of +powdered sugar; continue to beat all together till perfectly light; bake +it in long pans, four inches wide, with divisions; so that each cake, +when done, will be four inches long, and one and a half wide. + + * * * * * + +SHREWSBURY CAKES. + +Mix a pound of sugar, with two pounds of flour, and a large spoonful of +pounded coriander seeds; sift them, add three quarters of a pound of +melted butter, six eggs, and a gill of brandy; knead it well, roll it +thin, cut it in shapes, and bake without discolouring it. + + * * * * * + +LITTLE PLUM CAKES. + +Prepare them as directed for pound cake, add raisins and currants, bake +them in small tin shapes, and ice them. + + * * * * * + +SODA CAKES. + +Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of +soda; pour it on two pounds of flour--melt half a pound of butter, knead +all together till light, put it in shallow moulds, and bake it quickly +in a brisk oven. + + * * * * * + +TO MAKE BREAD. + +When you find the barrel of flour a good one, empty it into a chest or +box, made for the purpose, with a lid that will shut close: it keeps +much better in this manner than when packed in a barrel, and even +improves by lying lightly; sift the quantity you intend to make up--put +into a bowl two gills and a half of water for each quart, with a +tea-spoon heaped up with salt, and a large spoonful of yeast for each +quart; stir this mixture well, put into another bowl one handful of +flour from every quart; pour a little of the mixture on to wet it, then +more, until you get it all in, taking great care that it be smooth, and +quite free from lumps; beat it some minutes, take one-third of the flour +out of the kettle, pour on the batter, and sprinkle over it the dry +flour; stop the kettle, and set it where it can have a moderate degree +of warmth: when it has risen well, turn it into a bowl, mix in the dry +flour, and knead it on a board till it looks quite light; return it to +the kettle, and place it where it can have proper heat: in the morning, +take the dry crust carefully from the top, put the dough on a board, +knead it well, make it into rolls, set them on tin sheets, put a towel +over, and let them stand near the fire till the oven is ready. In +winter, make the bread up at three o'clock, and it will be ready to work +before bed time. In summer, make it up at five o'clock. A quart of flour +should weigh just one pound and a quarter. The bread must be rasped when +baked. + + * * * * * + +TO MAKE NICE BISCUIT. + +Rub a large spoonful of butter into a quart of risen dough, knead it +well, and make it into biscuit, either thick or thin: bake them quickly. + + * * * * * + +RICE BREAD. + +Boil six ounces of rice in a quart of water, till it is dry and +soft--put it into two pounds of flour, mix it in well; add two +tea-spoonsful of salt, two large spoonsful of yeast, and as much water +as will make it the consistence of bread: when well risen, bake it in +moulds. + + * * * * * + +MIXED BREAD. + +Put a tea-spoonful of salt, and a large one of yeast, into a quart of +flour; make it sufficiently soft, with corn meal gruel; when well risen, +bake it in a mould. It is an excellent bread for breakfast. Indifferent +flour will rise much better, when made with gruel, than with fair water. + + * * * * * + +PATENT YEAST. + +Put half a pound of fresh hops into a gallon of water, and boil it away +to two quarts; then strain it, make it a thin batter with flour; add +half a pint good yeast, and when well fermented, pour it in a bowl, and +work in as much corn meal as will make it the consistency of biscuit +dough; set it to rise, and when quite light, make it into little cakes, +which must be dried in the shade, turning them very frequently; keep +them securely from damp and dust. Persons who live in town, and can +procure brewer's yeast, will save trouble by using it: take one quart of +it, add a quart of water, and proceed as before directed. + + * * * * * + +TO PREPARE THE CAKES. + +Take one or more cakes, according to the flour you are to make; pour on +a little warm water; when it is dissolved, stir it well, thicken with a +little flour, and set it near the fire, to rise before it is used. The +best thing to keep yeast in, is a small mug or pitcher, with a close +stopper, under which must be placed a double fold of linen, to make it +still closer. This is far preferable to a bottle, and more easily +cleaned. + + * * * * * + +ANOTHER METHOD FOR MAKING YEAST. + +Peel one large Irish potato, boil it till soft, rub it through a sieve; +add an equal quantity of flour, make it sufficiently liquid with hop +tea; and when a little warmer than new milk, add a gill of good yeast; +stir it well, and keep it closely covered in a small pitcher. + + * * * * * + +NICE BUNS. + +Put four ounces of sugar with three quarters of a pound of flour; make +it up with two spoonsful of yeast, and half a pint of milk; when well +risen, work into it four ounces of butter, make it into small buns, and +bake them in a quick oven--do not burn them. + + * * * * * + +MUFFINS. + +Sift a quart of flour, put to it a little salt, and a large spoonful of +yeast--beat the white of a fresh egg to a strong froth, add it, and make +the flour up with cold water, as soft as you can to allow it to be +handled; set it in a moderately warm place. Next morning, beat it well +with a spoon, put it on the griddle in a round form, and bake it nicely, +turning them frequently till done. + + * * * * * + +FRENCH ROLLS. + +Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs +well beaten, and half a pint of milk--knead it, and set it to rise: next +morning, work in an ounce of butter, make the dough into small rolls, +and bake them. The top crust should not be hard. + + * * * * * + +CRUMPETS. + +Take a quart of dough from your bread at a very early hour in the +morning; break three fresh eggs, separating the yelks from the +whites--whip them both to a froth, mix them with the dough, and add +gradually milk-warm water, till you make a batter the thickness of +buckwheat cakes: beat it well, and set it to rise till near breakfast +time; have the griddle ready, pour on the batter to look quite round: +they do not require turning. + + * * * * * + +APOQUINIMINC CAKES. + +Put a little salt, one egg beaten, and four ounces of butter, in a quart +of flour--make it into a paste with new milk, beat it for half an hour +with a pestle, roll the paste thin, and cut it into round cakes; bake +them on a gridiron, and be careful not to bum them. + + * * * * * + +BATTER CAKES. + +Boil two cups of small homony very soft; add an equal quantity of corn +meal with a little salt, and a large spoonful of butter; make it in a +thin batter with three eggs, and a sufficient quantity of milk--beat all +together some time, and bake them on a griddle, or in woffle irons. When +eggs cannot be procured, yeast makes a good substitute; put a spoonful +in the batter, and let it stand an hour to rise. + + * * * * * + +BATTER BREAD. + +Take six spoonsful of flour and three of corn meal, with a little +salt--sift them, and make a thin batter with four eggs, and a sufficient +quantity of rich milk; bake it in little tin moulds in a quick oven. + + * * * * * + +CREAM CAKES. + +Melt as much butter in a pint of milk, as will make it rich as +cream--make the flour into a paste with this, knead it well, roll it out +frequently, cut it in squares, and bake on a griddle. + + * * * * * + +SOUFLE BISCUITS. + +Rub four ounces of butter into a quart of flour, make it into paste with +milk, knead it well, roll it as thin as paper, and bake it to look +white. + + * * * * * + +CORN MEAL BREAD. + +Rub a piece of butter the size of an egg, into a pint of corn meal--make +it a batter with two eggs, and some new milk--add a spoonful of yeast, +set it by the fire an hour to rise, butter little pans, and bake it. + + * * * * * + +SWEET POTATO BUNS. + +Boil and mash a potato, rub into it as much flour as will make it like +bread--add spice and sugar to your taste, with a spoonful of yeast; when +it has risen well, work in a piece of butter, bake it in small rolls, to +be eaten hot with butter, either for breakfast or tea. + + * * * * * + +RICE WOFFLES. + +Boil two gills of rice quite soft, mix with it three gills of flour, a +little salt, two ounces melted butter, two eggs beaten well, and as much +milk as will make it a thick batter--beat it till very light, and bake +it in woffle irons. + + * * * * * + +VELVET CAKES. + +Make a batter of one quart of flour, three eggs, a quart of milk, and a +gill of yeast; when well risen, stir in a large spoonful of melted +butter, and bake them in muffin hoops. + + * * * * * + +CHOCOLATE CAKES. + +Put half a pound of nice brown sugar into a quart of flour, sift it, and +make it into a paste, with four ounces of butter melted in as much milk +as will wet it; knead it till light, roll it tolerably thin, cut it in +strips an inch wide, and just long enough to lay in a plate; bake them +on a griddle, put them in the plate in rows to checker each other, and +serve them to eat with chocolate. + + * * * * * + +WAFERS. + +Beat six eggs, add a pint of flour, two ounces of melted butter, with as +much milk as will make a thin batter--put in pounded loaf sugar to your +taste, pour it in the wafer irons, bake them quickly without browning, +and roll them while hot. + + * * * * * + +BUCKWHEAT CAKES. + +Put a large spoonful of yeast and a little salt, into a quart of +buckwheat meal; make it into a batter with cold water; let it rise well, +and bake it on a griddle--it turns sour very quickly, if it be allowed +to stand any time after it has risen. + + * * * * * + +OBSERVATIONS ON ICE CREAMS. + +It is the practice with some indolent cooks, to set the freezer +containing the cream, in a tub with ice and salt, and put it in the ice +house; it will certainly freeze there; but not until the watery +particles have subsided, and by the separation destroyed the cream. A +freezer should be twelve or fourteen inches deep, and eight or ten wide. +This facilitates the operation very much, by giving a larger surface for +the ice to form, which it always does on the sides of the vessel; a +silver spoon with a long handle should be provided for scraping the ice +from the sides as soon as formed: and when the whole is congealed, pack +it in moulds (which must be placed with care, lest they should not be +upright,) in ice and salt, till sufficiently hard to retain the +shape--they should not be turned out till the moment they are to be +served. The freezing tub must be wide enough to leave a margin of four +or five inches all around the freezer, when placed in the middle--which +must be filled up with small lumps of ice mixed with salt--a larger tub +would waste the ice. The freezer must be kept constantly in motion +during the process, and ought to be made of pewter, which is less liable +than tin to be worn in holes, and spoil the cream by admitting the salt +water. + + * * * * * + +ICE CREAMS. + +When ice creams are not put into shapes, they should always be served in +glasses with handles. + + * * * * * + +VANILLA CREAM. + +Boil a Vanilla bean in a quart of rich milk, until it has imparted the +flavour sufficiently--then take it out, and mix with the milk, eight +eggs, yelks and whites beaten well; let it boil a little longer; make it +very sweet, for much of the sugar is lost in the operation of freezing. + + * * * * * + +RASPBERRY CREAM. + +Make a quart of rich boiled custard--when cold, pour it on a quart of +ripe red raspberries; mash them in it, pass it through a sieve, sweeten, +and freeze it. + + * * * * * + +STRAWBERRY CREAM + +Is made in the same manner--the strawberries must be very ripe, and the +stems picked out. If rich cream can be procured, it will be infinitely +better--the custard is intended as a substitute, when cream cannot be +had. + + * * * * * + +COCOA NUT CREAM. + +Take the nut from its shell, pare it, and grate it very fine; mix it +with a quart of cream, sweeten, and freeze it. If the nut be a small +one, it will require one and a half to flavour a quart of cream. + + * * * * * + +CHOCOLATE CREAM. + +Scrape a quarter of a pound of chocolate very fine, put it in a quart of +milk, boil it till the chocolate is dissolved, stirring it +continually--thicken with six eggs. A Vanilla bean boiled with the milk, +will improve the flavour greatly. + + * * * * * + +OYSTER CREAM. + +Make a rich soup, (see directions for oyster soup,) strain it from the +oysters, and freeze it. + + * * * * * + +ICED JELLY. + +Make calf's foot jelly not very stiff, freeze it, and serve it in +glasses. + + * * * * * + +PEACH CREAM. + +Get fine soft peaches perfectly ripe, peel them, take out the stones, +and put them in a China bowl: sprinkle some sugar on, and chop them very +small with a silver spoon--if the peaches be sufficiently ripe, they +will become a smooth pulp; add as much cream or rich milk as you have +peaches; put more sugar, and freeze it. + + * * * * * + +COFFEE CREAM. + +Toast two gills of raw coffee till it is a light brown, and not a grain +burnt; put it hot from the toaster without grinding it, into a quart of +rich, and perfectly sweet milk; boil it, and add the yelks of eight +eggs; when done, strain it through a sieve, and sweeten it; if properly +done, it will not be discoloured. The coffee may be dried, and will +answer for making in the usual way to drink, allowing more for the +quantity of water, than if it had not gone through this process. + + * * * * * + +QUINCE CREAM. + +Wash ripe quinces and boil them whole till quite tender--let them stand +to drain and cool--then rub them through a hair sieve; mix with the pulp +as much cochineal finely powdered, as will make it a pretty colour; then +add an equal quantity of cream, and sweeten it. Pears or apples may be +used, prepared in the same manner. + + * * * * * + +CITRON CREAM. + +Cut the finest citron melons when perfectly ripe--take out the seeds, +and slice the nicest part into a China bowl in small pieces, that will +lie conveniently; cover them with powdered sugar, and let them stand +several hours--then drain off the syrup they have made, and add as much +cream as it will give a strong flavour to, and freeze it. Pine apples +may be used in the same way. + + * * * * * + +ALMOND CREAM. + +Pour hot water on the almonds, and let them stand till the skins will +slip off, then pound them fine, and mix them with cream: a pound of +almonds in the shells, will be sufficient for a quart of cream--sweeten +and freeze it. The kernels of the common black walnut, prepared in the +same way, make an excellent cream. + + * * * * * + +LEMON CREAM. + +Pare the yellow rind very thin from four lemons--put them in a quart of +fresh cream, and boil it; squeeze and strain the juice of one lemon, +saturate it completely with powdered sugar; and when the cream is quite +cold, stir it in--take care that it does not curdle--if not sufficiently +sweet, add more sugar. + + * * * * * + +LEMONADE ICED. + +Make a quart of rich lemonade, whip the whites of six fresh eggs to a +strong froth--mix them well with the lemonade, and freeze it. The juice +of morello cherries, or of currants mixed with water and sugar, and +prepared in the same way, make very delicate ices. + + * * * * * + +TO MAKE CUSTARD. + +Make a quart of milk quite hot, that it may not whey when baked; let it +stand to get cold, and then mix six eggs with it; sweeten it with loaf +sugar, and fill the custard cups--put on the covers, and set them in a +Dutch oven with water, but not enough to risk its boiling into the cups; +do not put on the top of the oven. When the water has boiled ten or +fifteen minutes, take out a cup, and if the custard be the consistence +of jelly; it is sufficiently done; serve them in the cups with the +covers on, and a tea-spoon on the dish between each cup--grate nutmeg on +the tops when cold. + + * * * * * + +TO MAKE A TRIFLE. + +Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; +wet it with white wine, and fill the dish nearly to the top with rich +boiled custard; season half a pint of cream with white wine and sugar; +whip it to a froth--as it rises, take it lightly off, and lay it on the +custard; pile it up high and tastily--decorate it with preserves of any +kind, cut so thin as not to bear the froth down by its weight. + + * * * * * + +RICE BLANC MANGE. + +Boil a tea-cup full of rice in a very small of water, till it is near +bursting--then add half a pint of milk, boil it to a mush, stirring all +the time; season it with sugar, wine, and nutmeg; dip the mould in +water, and fill it; when cold, turn it in a dish, and surround it with +boiled custard seasoned, or syllabub--garnish it with marmalade. + + * * * * * + +FLOATING ISLAND. + +Have the bowl nearly full of syllabub, made with milk, white wine, and +sugar; beat the whites of six new laid eggs to a strong froth--then mix +with it raspberry or strawberry marmalade enough to flavour and colour +it; lay the froth lightly on the syllabub, first putting in some slices +of cake; raise it in little mounds, and garnish with something light. + + * * * * * + +SYLLABUB. + +Season the milk with sugar and white wine, but not enough to curdle it; +fill the glasses nearly full, and crown them with whipt cream seasoned. + + * * * * * + +COLD CREAMS. + +LEMON CREAM. + +Pare the rind very thin from four fresh lemons, squeeze the juice, and +strain it--put them both into a quart of water, sweeten it to your +taste, add the whites of six eggs, beat to a froth; set it over the +fire, and keep stirring until it thickens, but do not let it boil--then +pour it in a bowl; when cold, strain it through a sieve, put it on the +fire, and add the yelks of the eggs--stir it till quite thick, and serve +it in glasses. + + * * * * * + +ORANGE CREAM. + +Is made in the same manner, but requires more juice to give a flavour. + + * * * * * + +RASPBERRY CREAM. + +Stir as much raspberry marmalade into a quart of cream, as will be +sufficient to give a rich flavour of the fruit--strain it, and fill your +glasses, leaving out a part to whip into froth for the top. + + * * * * * + +TEA CREAM. + +Put one ounce of the best tea in a pitcher, pour on it a table spoonful +of water, and let it stand an hour to soften the leaves; then put to it +a quart of boiling cream, cover it close, and in half an hour strain it; +add four tea-spoonsful of a strong infusion of rennet in water, stir it, +and set it on some hot ashes, and cover it; when you find by cooling a +little of it, that it will jelly, pour it into glasses, and garnish with +thin bits of preserved fruit. + + * * * * * + +SAGO CREAM. + +Wash the sago clean, and put it on the fire with a stick of cinnamon, +and as much water as will boil it thick and soft; take out the cinnamon, +and add rich boiled custard till it is of a proper thickness; sweeten +it, and serve in glasses or cups, with grated nutmeg on the top. + + * * * * * + +BARLEY CREAM. + +Is made the same way--you may add a little white wine to both; it will +give an agreeable flavour. + + * * * * * + +GOOSEBERRY FOOL. + +Pick the stems and blossoms from two quarts of green gooseberries; put +them in a stew pan, with their weight in loaf sugar, and a very little +water--when sufficiently stewed, pass the pulp through a sieve; and when +cold, add rich boiled custard till it is like thick cream; put it in a +glass bowl, and lay frothed cream on the top. + + * * * * * + +TO MAKE SLIP. + +Make a quart of rich milk moderately warm: then stir into it one large +spoonful of the preparation of rennet, (see receipt to prepare rennet,) +set it by, and when cold, it will be as stiff as jelly. It should be +made only a few hours before it is used, or it will be tough and watery; +in summer, set the dish in ice after it has jellied--it must be eaten +with powdered sugar, cream, and nutmeg. + + * * * * * + +CURDS AND CREAM. + +Turn one quart of milk as for the slip--let it stand until just before +it is to be served: then take it up with a skimming dish, and lay it on +a sieve--when the whey has drained off, put the curds in a dish, and +surround them with cream--use sugar and nutmeg. These are Arcadian +dishes; very delicious, cheap, and easily prepared. + + * * * * * + +BLANC MANGE. + +Break one ounce of isinglass into very small pieces; wash it well, and +pour on a pint of boiling water; next morning, add a quart of milk, boil +it till the isinglass is dissolved, strain it, put in two ounces sweet +almonds, blanched and pounded; sweeten it, and put it in the mould--when +stiff, turn them into a deep dish, and put raspberry cream around them. +For a change, stick thin slips of blanched almonds all over the blanc +mange, and dress round with syllabub, nicely frothed. Some moulds +require colouring--for an ear of corn, mix the yelk of an egg with a +little of the blanc mange; fill the grains of the corn with it--and when +quite set, pour in the white, but take care it is not warm enough to +melt the yellow: for a bunch of asparagus, colour a little with spinach +juice, to fill the green tops of the heads. Fruit must be made the +natural colour of what it represents. Cochineal and alkanet root pounded +and dissolved in brandy, make good colouring; but blanc mange should +never be served, without raspberry cream or syllabub to eat with it. + + * * * * * + +TO MAKE A HEN'S NEST. + +Get five small eggs, make a hole at one end, and empty the shells--fill +them with blanc mange: when stiff and cold, take off the shells, pare +the yellow rind very thin from six lemons, boil them in water till +tender, then cut them in thin strips to resemble straw, and preserve +them with sugar; fill a small deep dish half full of nice jelly--when it +is set, put the straw on in form of a nest, and lay the eggs in it. It +is a beautiful dish for a dessert or supper. + + * * * * * + +Little Dishes for a Second Course, or Supper. + +PHEASANTS A-LA-DAUB. + +Roast two pheasants in the nicest manner--get a deep dish, the size and +form of the one you intend to serve the pheasants in--it must be as deep +as a tureen; put in savoury jelly about an inch and a half at the +bottom; when that is set, and the pheasants cold, lay them on the jelly +with their breasts down; fill the dish with jelly up to their backs; +take care it is not warm enough to melt the other, and that the birds +are not displaced--just before it is to be served, set it a moment in +hot water to loosen it; put the dish on the top, and turn it out +carefully. + + * * * * * + +PARTRIDGES A-LA-DAUB. + +Truss six partridges neatly, cover them with thin slices of fat bacon +taken from the top of a middling; this keeps them white, and gives a +good flavour; they must be wrapped entirely in it--roast them, and when +done, take off the bacon; let them get cold, and use jelly as for the +pheasants. + + * * * * * + +CHICKENS A-LA-DAUB. + +Roast two half grown chickens, cut off the legs and wings, pull the +breast from each side entire, take the skin from all the pieces, lay it +in the dish, and cover it with jelly. + + * * * * * + +TO MAKE SAVOURY JELLY. + +Put eight or ten pounds of coarse lean beef, or the same quantity of the +inferior parts of the fore quarter of veal, into a pot with two gallons +of water, a pound of lean salt pork, three large onions chopped, three +carrots, a large handful of parsley, and any sweet herb that you choose, +with pepper and salt; boil it very gently till reduced to two quarts; +strain it through a sieve--next day, take off the fat, turn out the +jelly, and separate it from the dregs at the bottom; put it on the fire +with half a pint of white wine, a large spoonful of lemon pickle, and +the whites and shells of four eggs beaten: when it boils clear on one +side, run it through the jelly bag. + + * * * * * + +TURKEY A-LA-DAUB. + +Bone a small turkey, put pepper and salt on the inside, and cover it +with slices of boiled ham or tongue; fill it with well seasoned +forcemeat, sew it up and boil it--cover it with jelly. + + * * * * * + +SALMAGUNDI. + +Turn a bowl on the dish, and put on it in regular rings, beginning at +the bottom, the following ingredients, all minced:--anchovies with the +bones taken out, the white meat of fowls without the skin, hard boiled +eggs, the yelks and whites chopped separately, parsley, the lean of old +ham scraped, the inner stalks of celery; put a row of capers round the +bottom of the bowl, and dispose the others in a fanciful manner; put a +little pyramid of butter on the top, and have a small glass with egg +mixed as for sallad, to eat with the salmagundi. + + * * * * * + +AN EXCELLENT RELISH AFTER DINNER. + +Put some soup or gravy from any of the dishes on the table, into the +stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; +let it be very highly seasoned; broil the legs, liver, and gizzard of a +turkey, the kidney of veal, or any thing you fancy; cut it up in small +pieces: when broiled, put it in the gravy, and stew it at table. + + * * * * * + +TO STEW PERCH. + +Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, +and a little chopped onion over each layer; when they are all in, take +as much water as will be sufficient to fill the pan less than half full; +add a gill of wine, one of catsup, a little lemon pickle and spice; +cover the pan, and let it stew gently till done; take out the fish +without breaking, put them in a deep dish, pour the gravy on, and neatly +turn them out. + + * * * * * + +PRESERVES. + +DIRECTIONS FOR MAKING PRESERVES. + +The preserving pan should be made of bell metal, flat at the bottom, +very large in diameter, but not deep. It should have a cover to fit +closely, and handles at the sides of the pan, for taking it off with +ease when the syrup boils too fast. There should also be a large +chafing-dish with long legs, for the convenience of moving it to any +part of the room. The process is a tedious one; and if the +superintendent be not comfortably situated, the preserves cannot be +properly managed. A ladle the size of a saucer, pierced and having a +long handle, will be necessary for taking up the fruit without syrup. +When a chafing-dish cannot be procured, the best substitute is a brick +stove, with a grating, to burn charcoal. The sugar should be the best +double refined; but if the pure amber coloured sugar house syrup from +the West Indies can be got, it is greatly superior; it never ferments, +and the trouble is very much lessened by having ready made syrup, in +which it is only necessary to boil the fruit till clear. All delicate +fruit should be done gently, and not allowed to remain more than half an +hour after it begins to stew, before it is laid on dishes to cool; it +must be put into the syrup again for the same time; continue this until +it is sufficiently transparent. The advantage of this method is that the +preserves are less liable to boil to pieces, than when done all at one +time. It is injudicious to put more in the pan at once, than can lie on +the bottom without crowding. The pan must be made bright, and nothing +permitted to cool in it, lest it should canker. Delicate preserves +should be kept in small glasses or pots, that will not hold more than +one or two pounds, for the admission of air injures them; put letter +paper wet with brandy on the preserves, and cover the tops with many +folds of soft paper, that will tie round closely; keep them in a dry +place, and expose them constantly to the sun to check fermentation. +Fruit for preserving should be in full perfection, but not too ripe. + + * * * * * + +TO PRESERVE CLING-STONE PEACHES. + +Get the finest yellow cling-stones, pare them, and lay them in a bowl; +have their weight of sugar pounded, and sprinkle it over them as they +are put in; let them stand two or three hours, put them together with +the sugar into the pan, add a little water, and let the peaches remain +till thoroughly scalded; take them out with the ladle, draining off the +syrup; should there not be enough to cover the peaches, add more Water, +boil it and skim it, return the fruit, and do them gently till quite +clear. Have some stones cracked, blanch the kernels, and preserve them +with the peaches. + + * * * * * + +CLING-STONES SLICED. + +Pare the peaches, and cut them in as large slices as possible; have +their weight in sugar, and preserve them as the others. + + * * * * * + +SOFT PEACHES. + +Get yellow soft peaches that are not quite ripe, pare and divide them, +scrape the places where the stones lay with a tea-spoon, and follow the +former directions. + + * * * * * + +PEACH MARMALADE. + +Take the ripest soft peaches, (the yellow ones make the prettiest +marmalade,) pare them, and take out the stones; put them in the pan with +one pound of dry light coloured brown sugar to, two of peaches: when +they are juicy, they do not require water: with a silver or wooden +spoon, chop them with the sugar; continue to do this, and let them boil +gently till they are a transparent pulp, that will be a jelly when cold. +Puffs made of this marmalade are very delicious. + + * * * * * + +PEACH CHIPS. + +Slice them thin, and boil them till clear in a syrup made with half +their weight of sugar; lay them on dishes in the sun, and turn them till +dry; pack them in pots with powdered sugar sifted over each layer; +should there be syrup left, continue the process with other peaches. +They are very nice when done pure honey instead of sugar. + + * * * * * + +PEARS. + +The small pears are better for preserving than large ones. Pare them, +and make a syrup, with their weight of sugar, and a little water--leave +the stem on, and stick a clove in the blossom end of each; stew them +till perfectly transparent. + + * * * * * + +PEAR MARMALADE. + +Boil the pears till soft--when cold, rub the pulp through a sieve, and +boil it to a jelly, allowing one pound of sugar to two of pears. + + * * * * * + +QUINCES. + +Select the finest and most perfect quinces, lay them on shelves, but do +not let them touch each other; keep them till they look yellow and have +a fragrant smell; put as many in the preserving pan as can lie +conveniently, cover them with water, and scald them well: then take out +the cores, and put them in water; cover the pan and boil them some time; +strain the water, add to it the weight of the quinces in pounded loaf +sugar, dissolve and skim it, pare the quinces, put them in the pan, and +should there not be syrup enough to cover them, add more water--stew +them till quite transparent. They will be light coloured if kept covered +during the process, and red if the cover be taken off. Fill the space +the cores occupied with quince jelly, before they are put into the +pots--and cover them with syrup. + + * * * * * + +CURRANT JELLY. + +Pick full ripe currants from the stem, and put them in a stone pot; then +set it in an iron pot of water--take care that no water gets in: when +the currants have yielded their juice, pour them into a jelly bag--let +it run as long as it will without pressing, which must be reserved for +the best jelly; you may then squeeze the bag to make inferior kind. To +each pint of this juice, put one pound of loaf sugar powdered--boil it +fifteen or twenty minutes--skim it clean, and put it in glasses; expose +them daily to the sun to prevent fermentation. + + * * * * * + +QUINCE JELLY. + +Prepare the quinces as before directed, take off the stems and blossoms, +wash them clean, and cut them in slices without paring; fill the pan, +and pour in water to cover them--stew them gently, putting in a little +water occasionally till they are soft; then pour them into a jelly bag; +let all the liquor run through without pressing it, which must be set +aside for the best jelly; to each pint of this, put a pound of loaf +sugar pounded, and boil it to a jelly. The bag may be squeezed for an +inferior, but a very nice jelly. + + * * * * * + +QUINCE MARMALADE. + +Boil the quinces in water until soft, let them cool, and rub all the +pulp through a sieve: put two pounds of it to one of sugar, pound a +little cochineal, sift in through fine muslin, and mix it with the +quince to give a colour; pick out the seeds, tie them in a muslin bag, +and boil them with the marmalade: when it is a thick jelly, take out the +seeds, and put it in pots. + + * * * * * + +CHERRIES. + +The most beautiful cherries to preserve, are the carnation and common +light red, with short stems; select the finest that are not too ripe; +take an equal weight with the cherries of double refined sugar, make it +into a syrup, and preserve them without stoning, and with the stems on; +if they be done carefully, and the "Directions for preserving" closely +attended to, the stems will not come off, and they will be so +transparent that the stones may be seen. + + * * * * * + +MORELLO CHERRIES. + +Take out the stones with a quill over a deep dish, to save the juice +that runs from them; put to the juice a pound of sugar for each pound of +cherries, weighed after they are stoned; boil and skim the syrup, then +put in the fruit, and stew till quite clear. + + * * * * * + +TO DRY CHERRIES. + +Stone them, and save the juice: weigh the cherries, and allow one pound +of good brown sugar to three of the fruit; boil it with the juice, put +the cherries in, stew them fifteen or twenty minutes, take them out, +drain off the syrup, and lay the cherries in dishes to dry in the sun; +keep the syrup to pour over a little at a time, as it dries on the +cherries, which must be frequently turned over; when all the syrup is +used, put the cherries away in pots, sprinkling a little powdered loaf +sugar between the layers. They make excellent pies, puddings, and +charlottes. + + * * * * * + +RASPBERRY JAM. + +To each pound of ripe red or English raspberries, put one pound of loaf +sugar--stir it frequently, and stew till it is a thick jelly. + + * * * * * + +TO PRESERVE STRAWBERRIES. + +Get the largest strawberries before they are too ripe; have the best +loaf sugar, one pound to each of strawberries--stew them very gently, +taking them out to cool frequently, that they may not be mashed; when +they look clear, they are done enough. + + * * * * * + +STRAWBERRY JAM. + +Is made in the same manner as the raspberry, and is very fine to mix +with cream for blanc mange, puffs, sweet-meat puddings, &c. &c. + + * * * * * + +GOOSEBERRIES. + +Select young gooseberries, make a syrup with one pound of loaf sugar to +each of fruit; stew them till quite clear and the syrup becomes thick, +but do not let them be mashed. They are excellent made into tarts--do +not cover the pan while they are stewing. + + * * * * * + +APRICOTS IN BRANDY. + +Take freshly gathered apricots not too ripe; to half their weight of +loaf sugar, add as much water as will cover the fruit; boil and skim it: +then put in the apricots, and let them remain five or six minutes: take +them up without syrup, and lay them on dishes to cool; boil the syrup +till reduced one half; when the apricots are cold, put them in bottles, +and cover them with equal quantities of syrup and French brandy. If the +apricots be cling-stones, they will require more scalding. + + * * * * * + +PEACHES IN BRANDY. + +Get yellow soft peaches, perfectly free from defect and newly gathered, +but not too ripe; place them in a pot, and cover them with cold weak +lye; turn over those that float frequently, that the lye may act equally +on them; at the end of an hour take them out, wipe them carefully with a +soft cloth to get off the down and skin, and lay them in cold water; +make a syrup as for the apricots, and proceed in the same manner, only +scald the peaches more. + + * * * * * + +CHERRIES IN BRANDY. + +Get the short stemmed bright red cherries in bunches--make a syrup, with +equal quantities of sugar and cherries; scald the cherries, but do not +let the skins crack, which they will do if the fruit be too ripe. + + * * * * * + +MAGNUM BONUM PLUMS IN BRANDY. + +Select those that are free from blemish--make a syrup with half their +weight of sugar, and preserve them in the same manner directed for +apricots--green gages. The large amber, and the blue plums, are also +excellent, done in the same way. + + * * * * * + +PICKLING. + +LEMON PICKLE. + +Grate the yellow rind from two dozen fine fresh lemons, quarter them but +leave them whole at the bottom; sprinkle salt on them, and put them in +the sun every day until dry; then brush off the salt, put them in a pot +with one ounce of nutmegs, and one of mace pounded; a large handful of +horse radish scraped and dried two dozen cloves of garlic, and a pint of +mustard seed; pour on one gallon of strong vinegar, tie the pot close, +put a board on, and let it stand three months--strain it, and when +perfectly clear, bottle it. + + * * * * * + +TOMATO CATSUP. + +Gather a peck of tomatos, pick out the stems, and wash them; put them on +the fire without water, sprinkle on a few spoonsful of salt, let them +boil steadily an hour, stirring them frequently; strain them through a +colander, and then through a sieve; put the liquid on the fire with half +a pint of chopped onions, half a quarter of an ounce of mace broke into +small pieces; and if not sufficiently salt, add a little more--one +table-spoonful of whole black pepper; boil all together until just +enough to fill two bottles; cork it tight. Make it in August, in dry +weather. + + * * * * * + +TOMATO MARMALADE. + +Gather full grown tomatos while quite green; take out the stems, and +stew them till soft; rub them through a sieve, put the pulp on the fire +seasoned highly with pepper, salt, and pounded cloves; add some garlic, +and stew all together till thick: it keeps well, and is excellent for +seasoning gravies, &c. &c. + + * * * * * + +TOMATO SWEET MARMALADE. + +Prepare it in the same manner, mix some loaf sugar with the pulp, and +stew until it is a stiff jelly. + + * * * * * + +TOMATO SOY. + +Take a bushel of full ripe tomatos, cut them in slices without +skinning--sprinkle the bottom of a large tub with salt, strew in the +tomatos, and over each layer of about two inches thick, sprinkle half a +pint of salt, and three onions sliced without taking off the skins. + +When the bushel of tomatos is thus prepared, let them remain for _three_ +days, then put them into a large iron pot, in which they must boil from +early in the morning till night, constantly stirring to prevent their +sticking and mashing them. + +The next morning, pass the mixture through a sieve, pressing it to +obtain all the liquor you can; and add to it one ounce of cloves, +quarter of a pound of allspice, quarter of a pound of whole black +pepper, and a small wine glass of Cayenne; let it boil slowly and +constantly during the whole of the day--in the evening, put it into a +suitable vessel to cool; and the day after, bottle and cork it well: +place it in a cool situation during warm weather, and it will keep for +many years, provided it has been boiled very slowly and sufficiently in +the preparation. Should it ferment it must be boiled a second time. + + * * * * * + +PEPPER VINEGAR. + +Get one dozen pods of pepper when ripe, take out the stems, and cut them +in two; put them in a kettle with three pints of vinegar, boil it away +to one quart, and strain it through a sieve. A little of this is +excellent in gravy of every kind, and gives a flavour greatly superior +to black pepper; it is also very fine when added to each of the various +catsups for fish sauce. + + * * * * * + +MUSHROOM CATSUP. + +Take the flaps of the proper mushrooms from the stems--wash them, add +some salt, and crush them; then boil them some time, strain them through +a cloth, put them on the fire again with salt to your taste, a few +cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck +of mushrooms; boil it till reduced to less than half the original +quantity--bottle and cork it well. + + * * * * * + +TARRAGON OR ASTRAGON VINEGAR. + +Pick the tarragon nicely from the stem, let it lie in a dry place +forty-eight hours; put it in a pitcher, and to one quart of the leaves +put three pints of strong vinegar; cover it close, and let it stand a +week--then strain it, and after standing in the pitcher till quite +clear, bottle it, and cork it closely. + + * * * * * + +CURRY POWDER. + +One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. +white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; +pound all together, and pass them through a line sieve; bottle and cork +it well--one tea-spoonful is sufficient to season any made dish. + + * * * * * + +TO PICKLE CUCUMBERS. + +Gather them full grown, but quite young--take off the green rind, and +slice them tolerably thick; put a layer in a deep dish, strew over it +some chopped onion and salt; do this until they are all in; sprinkle +salt on the top, let them stand six hours, put them in a colander--when +all the liquor has run off, put them in a pot; strew a little cayenne +pepper over each layer, and cover them with strong cold vinegar; when +the pot is full, pour on some sweet oil, and tie it, up close; at the +end of a fortnight, pour off the first vinegar, and put on fresh. + + * * * * * + +OIL MANGOS. + +Gather the melons a size larger than a goose egg--put them in a pot, +pour boiling salt and water made strong upon them, and cover them up; +next day, cut a slit from the stem to the blossom end, and take out the +seeds carefully--return them to the brine, and let them remain in it +eight days; then put them in strong vinegar for a fortnight, wipe the +insides with a soft cloth, stuff them and tie them, pack them in a pot +with the slit uppermost; strew some of the stuffing over each layer, and +keep them covered with the best vinegar. + + * * * * * + +TO MAKE THE STUFFING FOR FORTY MELONS. + +Wash a pound of white race ginger very clean; pour boiling water on it, +and let it stand twenty-four hours; slice it thin, and dry it; one pound +of horse-radish scraped and dried, one pound of mustard seed washed and +dried, one pound of chopped onion, one ounce of mace, one of nutmeg +pounded fine, two ounces of turmeric, and a handful of whole black +pepper; make these ingredients into a paste, with a quarter of a pound +of mustard, and a large cup full of sweet oil; put a clove of garlic +into each mango. + + * * * * * + +TO MAKE YELLOW PICKLE. + +Put all the articles intended for the yellow pickle in a pot, and pour +on them boiling salt and water--let them stand forty-eight hours, take +advantage of a clear hot day, press the water from the articles, and lay +them to dry in full sunshine, on a table covered with a thick soft +cloth, with the corners pinned securely, that they may not blow up over +the things--the cloth absorbs the moisture; and by turning them +frequently on a dry place, they become white, and receive the colour of +the turmeric more readily--one day of clear sunshine is enough to +prepare them for the first vinegar. When dried, put them in a pot of +plain cold vinegar, with a little turmeric in it--let them remain in it +two weeks to draw off the water from them, and to make them plump--then +put them in a clean pot, and pour on the vinegar, prepared by the +following directions--this is the most economical and best way of +keeping them--mix the turmeric very smoothly, before you add it to your +pickles. + + * * * * * + +TO MAKE GREEN PICKLES. + +Put the articles you intend to pickle, in a pot--and cover them with +boiling salt and water: put a thick cloth on the top, and then a plate +that will fit it--let it stand till the next morning, then pour off the +salt and water, boil it again, and cover them as before; do this until +your pickles are a good green--then put them in plain cold vinegar, with +some turmeric in it; and at the end of a fortnight, put them up, as you +do the yellow pickle. + + * * * * * + +TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE. + +One pound of ginger sliced and dried, one of horse-radish scraped and +dried, one of mustard seed washed and dried, one ounce long pepper, an +ounce of mace, and one of nutmegs finely pounded; put all these +ingredients in a pot, pour two gallons of strong vinegar on, and let it +stand twelve months, stirring it very frequently. When this vinegar is +used for the pickles, put two gallons more vinegar, with some mace and +nutmegs, and keep it for another year. When the prepared vinegar is +poured from the ingredients, do it very carefully, that it may be quite +clear. Pickles keep much better when the vinegar is not boiled. Should +the green pickles at any time lose their colour, it may be restored by +adding a little more turmeric. All pickles are best, when one or two +years old. + + * * * * * + +TO PICKLE ONIONS. + +Get white onions that are not too large, cut the stem close to the root +with a sharp knife, put them in a pot, pour on boiling salt and water to +cover them, stop the pot closely, let them stand a fortnight, changing +the salt and water every three days; they must be stirred daily, or +those that float will become soft; at the end of this time, take off the +skin and outer shell, put them in plain cold vinegar with a little +turmeric. If the vinegar be not very pale, the onion will not be of a +good colour. + + * * * * * + +TO PICKLE NASTERTIUMS. + +Gather the berries when full grown but young, put them in a pot, pour +boiling salt and water on, and let them stand three or four days; then +drain off the water, and cover them with cold vinegar; add a few blades +of mace, and whole grains of black pepper. + + * * * * * + +TO PICKLE RADISH PODS. + +Cut them in nice bunches as soon as they are fully formed; they must be +young and tender--pour boiling salt and water on them, cover with a +thick cloth, and pewter plate, to keep in the steam; repeat this every +day till they are a good green; then put them in cold vinegar, with mace +and whole pepper; mix a little turmeric, with a small portion of oil, +and stir it into the vinegar; it will make the pods of a more lively +green. They are very pretty for garnishing meats. + + * * * * * + +TO PICKLE ENGLISH WALNUTS. + +The walnuts should be gathered when the nut is so young that you can run +a pin into it easily; pour boiling salt and water on, and let them be +covered with it nine days, changing it every third day--take them out, +and put them on dishes in the air for a few minutes, taking care to turn +them over; this will make them black much sooner--put them in a pot, +strew over some whole pepper, cloves, a little garlic, mustard seed, and +horse-radish scraped and dried; cover them with strong cold vinegar. + + * * * * * + +TO PICKLE PEPPERS. + +Gather the large bell pepper when quite young, leave the seeds in and +the stem on, cut a slit in one side between the large veins, to let the +water in; pour boiling salt and waler on, changing it every day for +three weeks--you must keep them closely stopped; if at the end of this +time, they be a good green, put them in pots, and cover them with cold +vinegar and a little turmeric; those that are not sufficiently green, +must be continued under the same process till they are so. Be careful +not to cut through the large veins, as the heat will instantly diffuse +itself through the pod. + + * * * * * + +TO MAKE WALNUT CATSUP. + +Gather the walnuts as for pickling, and keep them in salt and water the +same time; then pound them in a marble mortar--to every dozen walnuts, +put a quart of vinegar; stir them well every day for a week, then put +them in a bag, and press all the liquor through; to each quart, put a +tea-spoonful of pounded cloves, and one of mace, with six cloves of +garlic--boil it fifteen or twenty minutes, and bottle it. + + * * * * * + +TO PICKLE GREEN NECTARINES OR APRICOTS. + +Gather them while the shell is soft--green them with salt and water as +before directed; when a good green, soak them in plain vinegar for a +fortnight, and put them in the yellow pickle pot. + + * * * * * + +TO PICKLE ASPARAGUS. + +Pour boiling salt and water on, and cover them close--next day, take +them out, dry them, and after standing in vinegar, put them with the +yellow pickle. + + * * * * * + +OBSERVATIONS ON PICKLING. + +The vessels for keeping pickles should be made of stone ware, straight +from the bottom to the top, with stone covers to them; when the mouth is +very wide, the pickles may be taken out without breaking them The motive +for keeping all pickles in plain vinegar, previous to putting them in +the prepared pot, is to draw off the water with which they are +saturated, that they may not weaken the vinegar of the pot. Pickles keep +much better when the vinegar is not boiled. + + * * * * * + + +CORDIALS, &c. + + +GINGER WINE. + +To three gallons of water, put three pounds of sugar, and four ounces of +race ginger, washed in many waters to cleanse it; boil them together for +one hour, and strain it through a sieve; when lukewarm, put it in a cask +with three lemons cut in slices, and two gills of beer yeast; shake it +well, and stop the cask very tight; let it stand a week to ferment; and +if not clear enough to bottle, it must remain until it becomes so; it +will be fit to drink in ten days after bottling. + + * * * * * + +ORGEAT. + +_A Necessary Refreshment at all Parties._ + +Boil two quarts of milk with a stick of cinnamon and let it stand to be +quite cold, first taking out the cinnamon; blanch four ounces of the +best sweet almonds, pound them in a marble mortar with a little +rose-water; mix them well with the milk, sweeten it to your taste, and +let it boil a few minutes only, lest the almonds should be oily; strain +it through a very fine sieve till quite smooth, and free from the +almonds, serve it up either cold or lukewarm, in glasses with handles. + + * * * * * + +CHERRY SHRUB. + +Gather ripe morello cherries, pick them from the stalk, and put them in +an earthen pot, which must be set into an iron pot of water; make the +water boil, but take care that none of it gets into the cherries; when +the juice is extracted, pour it into a bag made of tolerably thick +cloth, which will permit the juice to pass, but not the pulp of your +cherries; sweeten it to your taste, and when it becomes perfectly clear, +bottle it--put a gill of brandy into each bottle, before you pour in the +juice--cover the corks with rosin. It will keep all summer, in a dry +cool place, and is delicious mixed with water. + + * * * * * + +CURRANT WINE. + +Gather full ripe currants on a dry day, pick them from the stalks, and +weigh them; then crush them with your hands, leaving none whole; for +every two pounds of currants put one quart of water; stir all well +together, and let it stand three hours, and strain the liquor through a +sieve; then, for every three pounds of currants, put one pound of +powdered loaf sugar; stir it till the sugar is dissolved, boil it, and +keep skimming it, as long as any scum will rise; let it stand sixteen +hours to cool, before you put it in the cask--stop it very close. If the +quantity be twenty gallons, let it stand three weeks before you bottle +it; if it be thirty gallons, it must remain a month; it should be +perfectly clear when drawn off--put a lump of sugar in each bottle, cork +it well, and keep it in a cool place, or it will turn sour. This is a +pleasant and cheap wine--and if properly made, will keep good for many +years. It makes an agreeable beverage for the sick, when mixed with +water. + + * * * * * + +TO MAKE CHERRY BRANDY. + +Get equal quantities of morello and common black cherries; fill your +cask, and pour on (to a ten gallon cask) one gallon of boiling water; in +two or three hours, fill it up with brandy--let it stand a week, then +draw off all, and put another gallon of boiling water, and fill it again +with brandy--at the end of the week, draw the whole off, empty the cask +of the cherries, and pour in your brandy with water, to reduce the +strength; first dissolving one pound of brown sugar in each gallon of +your mixture. If the brandy be very strong, it will bear water enough to +make the cask full. + + * * * * * + +ROSE BRANDY. + +Gather leaves from fragrant roses without bruising, fill a pitcher with +them, and cover them with French brandy; next day, pour off the brandy, +take out the leaves, and fill the pitcher with fresh ones, and return +the brandy; do this till it is strongly impregnated, then bottle it; +keep the pitcher closely covered during the process. It is better than +distilled rose water for cakes, &c. + + * * * * * + +PEACH CORDIAL. + +Gather ripe cling-stone peaches, wipe off the down, cut them to the +stone in several places, and put them in a cask; when filled with +peaches, pour on as much peach brandy as the cask will hold; let it +stand six or eight weeks, then draw it off, put in water until reduced +to the strength of wine; to each gallon of this, add one pound of good +brown sugar--dissolve it, and pour the cordial into a cask just large +enough to hold it--when perfectly clear, it is fit for use. + + * * * * * + +RASPBERRY CORDIAL. + +To each quart of ripe red raspberries, put one quart of best French +brandy; let it remain about a week, then strain it through a sieve or +bag, pressing out all the liquid; when you have got as much as you want, +reduce the strength to your taste with water, and put a pound of +powdered loaf sugar to each gallon--let it stand till refined. +Strawberry cordial is made the same way. It destroys the flavour of +these fruits to put them on the fire. + + * * * * * + +RASPBERRY VINEGAR. + +Put a quart of ripe red raspberries in a bowl; pour on them a quart of +strong well flavoured vinegar--let them stand twenty-four hours, strain +them through a bag, put this liquid on another quart, of fresh +raspberries, which strain in the same manner--and then on a third quart: +when this last is prepared, make it very sweet with pounded loaf sugar; +refine and bottle it. It is a delicious beverage mixed with iced water. + + * * * * * + +MINT CORDIAL. + +Pick the mint early in the morning while the dew is on it, and be +careful not to bruise it; pour some water over it, and drain it--put two +handsful into a pitcher, with a quart of French brandy, cover it, and +let it stand till next day; take the mint carefully out, and put in as +much more, which must be taken out next day--do this the third time: +then put three quarts of water to the brandy, and one pound of loaf +sugar powdered; mix it well together--and when perfectly clear, bottle +it. + + * * * * * + +HYDROMEL, OR MEAD. + +Mix your mead in the proportion of thirty-six ounces of honey to four +quarts of warm water; when the honey is completely held in solution, +pour it into a cask. When fermented, and become perfectly clear, bottle +and cork it well. If properly prepared, it is a pleasant and wholesome +drink; and in summer particularly grateful, on account of the large +quantity of carbonic acid gas which it contains. Its goodness, however, +depends greatly on the _time_ of bottling, and other circumstances, +which can only be acquired by practice. + + * * * * * + +TO MAKE A SUBSTITUTE FOR ARRACK. + +Dissolve two scruples flowers of Benzoin, in one quart of good rum. + + * * * * * + +LEMON CORDIAL. + +Cut six fresh lemons in thin slices, put them into a quart and a half of +milk, boil it until the whey is very clear, then pass it through a +sieve; put to this whey, one and a half quarts of French brandy, and +three pounds of powdered loaf sugar; stir it till the sugar is +dissolved--let it stand to refine, and bottle it; pare some of the +yellow rind of the lemons very thin, and put a little in each bottle. + + * * * * * + +GINGER BEER. + +Pour two gallons of boiling water on two pounds brown sugar, one and a +half ounce of cream of tartar, and the same of pounded ginger; stir them +well, and put it in a small cask; when milk warm, put in half a pint of +good yeast, shake the cask well, and stop it close--in twenty-four hours +it will be fit to bottle--cork it very well, and in ten days it will +sparkle like Champaigne--one or two lemons cut in slices and put in, +will improve it much. For economy, you may use molasses instead of +sugar--one quart in place of two pounds. This is a wholesome and +delicious beverage in warm weather. + + * * * * * + +SPRUCE BEER. + +Boil a handful of hops, and twice as much of the chippings of sassafras +root, in ten gallons of water; strain it, and pour in, while hot, one +gallon of molasses, two spoonsful of the essence of spruce, two +spoonsful of powdered ginger, and one of pounded allspice; put it in a +cask--when sufficiently cold, add half a pint of good yeast; stir it +well, stop it close, and when fermented and clear, bottle and cork it +tight. + + * * * * * + +MOLASSES BEER. + +Put five quarts of hops, and five of wheat bran, into fifteen gallons of +water; boil it three or four hours, strain it, and pour it into a cask +with one head taken out; put in five quarts of molasses, stir it till +well mixed, throw a cloth over the barrel; when moderately warm, add a +quart of good yeast, which must be stirred in; then stop it close with a +cloth and board. When it has fermented and become quite clear, bottle +it--the corks should be soaked in boiling water an hour or two, and the +bottles perfectly clean, and well drained. + + * * * * * + +TO KEEP LEMON-JUICE. + +Get lemons quite free from blemish, squeeze them, and strain the juice; +to each pint of it, put a pound of good loaf sugar pounded; stir it +frequently until the sugar is completely dissolved, cover the pitcher +closely, and let it stand till the dregs have subsided, and the syrup is +transparent; have bottles perfectly clean and dry, put a wine glass full +of French brandy into each bottle, fill it with syrup, cork it, and dip +the neck into melted rosin or pitch; keep them in a cool dry cellar--do +not put it on the fire--it will destroy the fine flavour of the juice. + +Pour water on the peels of the lemons, let them soak till you can scrape +all the white pulp off, then boil the peel till soft; preserve them with +half their weight of sugar, and keep them for mince pies, cakes, &c. +They are a very good substitute for citron. + + * * * * * + +SUGAR VINEGAR. + +To one measure of sugar, put seven measures of water moderately warm; +dissolve it completely--put it into a cask, stir in yeast in the +proportion of a pint to eight gallons: stop it close, and keep it in a +warm place till sufficiently sour. + + * * * * * + +HONEY VINEGAR. + +To one quart of clear honey, put eight quarts of warm water, mix it well +together: when it has passed through the acetous fermentation, a white +vinegar will be formed, in many respects better than the ordinary +vinegar. + + * * * * * + +SYRUP OF VINEGAR. + +Boil two pounds of sugar with four quarts of vinegar, down to a syrup, +and bottle it. This makes an excellent beverage when mixed with water, +either with or without the addition of brandy. It is nearly equal a +flavour to the syrup of lime juice, when made with superior vinegar. + + * * * * * + +AROMATIC VINEGAR. + +Put a portion of acetate of potash, (sal diureticus,) into a smelling +bottle; mix gradually with it half its weight of sulphuric acid, and add +a few drops of oil of lavender. + + * * * * * + +VINEGAR OF THE FOUR THIEVES. + +Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large +handful; put them in a pot of earthen ware, pour on them four quarts of +very strong vinegar, cover the pot closely, and put a board on the top; +keep it in the hottest sun two weeks, then strain and bottle it, putting +in each bottle a clove of garlic. When it has settled in the bottle and +become clear, pour it off gently; do this until you get it all free from +sediment. The proper time to make it is when the herbs are in full +vigour, in June. This vinegar is very refreshing in crowded rooms, in +the apartments of the sick; and is peculiarly grateful, when sprinkled +about the house in damp weather. + + * * * * * + +LAVENDER WATER. + +Put a pint of highly rectified spirits of wine, to one ounce of +essential oil of lavender, and two drachms of ambergris; shake them well +together, and keep it closely stopped. + + * * * * * + +HUNGARIAN WATER. + +One pint spirits of wine, one ounce oil of rosemary, and two drachms +essence of ambergris. + + * * * * * + +TO PREPARE COSMETIC SOAP FOR WASHING THE HANDS. + +Take a pound of castile, or any other nice old soap; scrape it in small +pieces, and put it on the fire with a little water--stir it till it +becomes a smooth paste, pour it into a bowl, and when cold, add some +lavender water, or essence of any kind--beat it with a silver spoon +until well mixed, thicken it with corn meal, and keep it in small pots +closely covered--for the admission of air will soon make the soap hard. + + * * * * * + +COLOGNE WATER. + +Three quarts spirits of wine, six drachms oil of lavender, one drachm +oil of rosemary, three drachms essence of lemon, ten drops oil of +cinnamon--mix them together very well. + + * * * * * + +SOFT POMATUM. + +Get nice sweet lard that has no salt in it--put in any agreeable +perfume, beat it to a cream, and put it in small pots. + + * * * * * + +TO MAKE SOAP. + +Put on the fire any quantity of lye you choose that is strong enough to +bear an egg--to each gallon, add three quarters of a pound of clean +grease: boil it very fast, and stir it frequently--a few hours will +suffice to make it good soap. When you find by cooling a little on a +plate that it is a thick jelly, and no grease appears, put in salt in +the proportion of one pint to three gallons--let it boil a few minutes, +and pour it in tubs to cool--(should the soap be thin, add a little +water to that in the plate, stir it well, and by that means ascertain +how much water is necessary for the whole quantity; very strong lye will +require water to thicken it, after the incorporation is complete; this +must be done before the salt is added.) Next day, cut out the soap, melt +it, and cool it again; this takes out all the lye, and keeps the soap +from shrinking when dried. A strict conformity to these rules, will +banish the lunar bugbear, which has so long annoyed soap makers. Should +cracknels be used, there must be one pound to each gallon. Kitchen +grease should be clarified in a quantity of water, or the salt will +prevent its incorporating with the lye. Soft soap is made in the same +manner, only omitting the salt. It may also be made by putting the lye +and grease together in exact proportions, and placing it under the +influence of a hot sun for eight or ten days, stirring it well four or +five times a day. + + * * * * * + +TO MAKE STARCH. + +Wash a peck of good wheat, and pick it very clean; put it in a tub, and +cover it with water; it must be kept in the sun, and the water changed +every day, or it will smell very offensively. When the wheat becomes +quite soft, it must be well rubbed in the hands, and the husks thrown +into another tub; let this white substance settle, then pour off the +water, put on fresh, stir it up well, and let it subside; do this every +day till the water comes off clear--then pour it off; collect the starch +in a bag, tie it up tight, and set it in the sun a few days; then open +it, and dry the starch on dishes. + + * * * * * + +TO DRY HERBS. + +Gather them on a dry day, just before they begin to blossom; brush off +the dust, cut them in small branches, and dry them quickly in a moderate +oven; pick off the leaves when dry, pound and sift them--bottle them +immediately, and cork them closely. They must be kept in a dry place. + + * * * * * + +TO CLEAN SILVER UTENSILS. + +Dissolve two tea-spoonsful of alum in a quart of moderately strong +lye--stir in a gill of soft soap, and skim off the dross. Wash the +silver clean in hot water, let it remain covered with this mixture for +ten or fifteen minutes, turning it over frequently; then wash it in hot +soap suds, and rub it well with a dry cloth. + + * * * * * + +TO MAKE BLACKING. + +A quarter of a pound of ivory black, two ounces of sugar candy, a +quarter of an ounce of gum tragacanth; pound them all very fine, boil a +bottle of porter, and stir the ingredients in while boiling hot. + + * * * * * + +TO CLEAN KNIVES AND FORKS. + +Wash them in warm water, and wipe them till quite dry; then touch them +lightly over, without smearing the handles, with rotten stone made wet; +let it dry on them, and then rub with a clean cloth until they are +bright. With this mode of cleaning, one set of knives and forks will +serve a family twenty years; they will require the frequent use of a +steel to keep them with a keen edge--but must never be put into very hot +water, lest the handles be injured. + +THE END. + +Footnotes: + + +Footnote 1: Shote being a Provincial term, and not a legitimate English +Word, Mrs. R. has taken the liberty of spelling it in a way that conveys +the sound of the pronunciation more clearly than _shoat_, the usual +manner of spelling it. + +*** END OF THE PROJECT GUTENBERG EBOOK 12519 *** diff --git a/12519-h/12519-h.htm b/12519-h/12519-h.htm new file mode 100644 index 0000000..26189dc --- /dev/null +++ b/12519-h/12519-h.htm @@ -0,0 +1,6481 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"> +<html> +<head> +<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> +<title>The Project Gutenberg eBook of The Virginia Housewife, by Mary Randolph</title> + <style type="text/css"> + + body + {margin-left: 10%; margin-right: 10%;} + + p + {text-align: justify;} + + blockquote + {text-align: justify;} + + h1,h2,h3,h4,h5,h6 + {text-align: center;} + + hr + {text-align: center; width: 50%;} + + html>body hr + {margin-right: 25%; margin-left: 25%; width: 50%;} + + hr.full + {width: 100%;} + html>body hr.full + {margin-right: 0%; margin-left: 0%; width: 100%;} + + pre + {font-size: 0.7em; color: #000; background-color: #FFF;} + + .poetry + {margin-left: 10%; margin-right: 0%; + text-align: left;} + + .footnote + {margin-left: 10%; margin-right: 10%; + font-size: 0.9em;} + + .index + {margin-left: 10%; margin-right: 10%; + text-align: center;} + + .figure + {margin-left: 5%; margin-right: 5%; + text-align: center; font-size: 0.8em;} + .figure img + {border: none;} + + .date + {margin-left: 10%; margin-right: 10%; + text-align: right;} + + span.rightnote + {position: absolute; left: 92%; right: 1%; + font-size: 0.7em; border-bottom: solid 1px;} + + span.leftnote + {position: absolute; left: 1%; right: 92%; + font-size: 0.7em; border-bottom: solid 1px;} + + span.linenum + {float:right; + text-align: right; font-size: 0.7em;} + a:link {color:blue; + text-decoration:none} + link {color:blue; + text-decoration:none} + a:visited {color:blue; + text-decoration:none} + a:hover {color:red} + </style> +</head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 12519 ***</div> +<h1>The Project Gutenberg eBook, The Virginia Housewife, by Mary Randolph</h1> +<br /> +<br /> +<br /> +<br /> +<hr class="full" /> +<br /> +<br /> +<br /> + +<blockquote> +<h3>THE</h3><br /> +<h2>VIRGINIA</h2><br /> +<h1>HOUSEWIFE:</h1><br /> +<h2>OR</h2><br /> +<h1>METHODICAL COOK.</h1><br /> +<br /> +<h2>BY MRS. MARY RANDOLPH.</h2><br /> +<br /> +<h3>METHOD IS THE SOUL OF MANAGEMENT</h3><br /> +<br /> +<h3>1860</h3><br /> +</blockquote> + +<hr /> + +<h1><a name="PREFACE"></a>PREFACE.</h1> + +<p>The difficulties I encountered when I first entered on the duties of a +housekeeping life, from the want of books sufficiently clear and concise to +impart knowledge to a Tyro, compelled me to study the subject, and by +actual experiment to reduce every thing in the culinary line, to proper +weights and measures. This method I found not only to diminish the +necessary attention and labour, but to be also economical: for, when the +ingredients employed were given in just proportions, the article made was +always equally good. The government of a family, bears a Lilliputian +resemblance to the government of a nation. The contents of the Treasury +must be known, and great care taken to keep the expenditures from being +equal to the receipts. A regular system must be introduced into each +department, which may be modified until matured, and should then pass into +an inviolable law. The grand arcanum of management lies in three simple +rules:--"Let every thing be done at a proper time, keep every thing in its +proper place, and put every thing to its proper use." If the mistress of a +family, will every morning examine minutely the different departments of +her household, she must detect errors in their infant state, when they can +be corrected with ease; but a few days' growth gives them gigantic +strength: and disorder, with all her attendant evils, are introduced. Early +rising is also essential to the good government of a family. A late +breakfast deranges the whole business of the day, and throws a portion of +it on the next, which opens the door for confusion to enter. The greater +part of the following receipts have been written from memory, where they +were impressed by long continued practice. Should they prove serviceable to +the young inexperienced housekeeper, it will add greatly to that +gratification which an extensive circulation of the work will be likely to +confer.</p> + +<p>M. RANDOLPH. <i>Washington, January</i>, 1831.</p> + +<hr /> + +<h1><a name="INTRODUCTION"></a>INTRODUCTION.</h1> + +<p>Management is an art that may be acquired by every woman of good sense +and tolerable memory. If, unfortunately, she has been bred in a family +where domestic business is the work of chance, she will have many +difficulties to encounter; but a determined resolution to obtain this +valuable knowledge, will enable her to surmount all obstacles. She must +begin the day with an early breakfast, requiring each person to be in +readiness to take their seats when the muffins, buckwheat cakes, &c. +are placed on the table. This looks social and comfortable. When the family +breakfast by detachments, the table remains a tedious time; the servants +are kept from their morning's meal, and a complete derangement takes place +in the whole business of the day. No work can be done till breakfast is +finished. The Virginia ladies, who are proverbially good managers, employ +themselves, while their servants are eating, in washing the cups, glasses, +&c.; arranging the cruets, the mustard, salt-sellers, pickle vases, and +all the apparatus for the dinner table. This occupies but a short time, and +the lady has the satisfaction of knowing that they are in much better order +than they would be if left to the servants. It also relieves her from the +trouble of seeing the dinner table prepared, which should be done every day +with the same scrupulous regard to exact neatness and method, as if a grand +company was expected. When the servant is required to do this daily, he +soon gets into the habit of doing it well; and his mistress having made +arrangements for him in the morning, there is no fear of bustle and +confusion in running after things that may be called for during the hour of +dinner. When the kitchen breakfast is over, and the cook has put all things +in their proper places, the mistress should go in to give her orders. Let +all the articles intended for the dinner, pass in review before her: have +the butter, sugar, flour, meal, lard, given out in proper quantities; the +catsup, spice, wine, whatever may be wanted for each dish, measured to the +cook. The mistress must tax her own memory with all this: we have no right +to expect slaves or hired servants to be more attentive to our interest +than we ourselves are: they will never recollect these little articles +until they are going to use them; the mistress must then be called out, and +thus have the horrible drudgery of keeping house all day, when one hour +devoted to it in the morning, would release her from trouble until the next +day. There is economy as well as comfort in a regular mode of doing +business. When the mistress gives out every thing, there is no waste; but +if temptation be thrown in the way of subordinates, not many will have +power to resist it; besides, it is an immoral act to place them in a +situation which we pray to be exempt from ourselves.</p> + +<p>The prosperity and happiness of a family depend greatly on the order and +regularity established in it. The husband, who can ask a friend to partake +of his dinner in full confidence of finding his wife unruffled by the petty +vexations attendant on the neglect of household duties--who can usher his +guest into the dining-room assured of seeing that methodical nicety which +is the essence of true elegance,--will feel pride and exultation in the +possession of a companion, who gives to his home charms that gratify every +wish of his soul, and render the haunts of dissipation hateful to him. The +sons bred in such a family will be moral men, of steady habits; and the +daughters, if the mother shall have performed the duties of a parent in the +superintendence of their education, as faithfully as she has done those of +a wife, will each be a treasure to her husband; and being formed on the +model of an exemplary mother, will use the same means for securing the +happiness of her own family, which she has seen successfully practised +under the paternal roof.</p> + +<hr /> + +<h1><a name="CONTENTS"></a>CONTENTS.</h1> + +<p><a href="#SOUPS">SOUPS.</a></p> + +<blockquote> +<a href="#ASPARAGUS_SOUP">Asparagus soup</a><br /> +<a href="#BEEF_SOUP">Beef soup</a><br /> +<a href="#GRAVY_SOUP">Gravy soup</a><br /> +<a href="#SOUP_WITH_BOUILLI">Soup with Bouilli</a><br /> +<a href="#VEAL_SOUP">Veal soup</a><br /> +<a href="#OYSTER_SOUP">Oyster soup</a><br /> +<a href="#BARLEY_SOUP">Barley soup</a><br /> +<a href="#DRIED_PEA_SOUP">Dried pea soup</a><br /> +<a href="#GREEN_PEA_SOUP">Green pea soup</a><br /> +<a href="#OCHRA_SOUP">Ochra soup</a><br /> +<a href="#HARE_OR_RABBIT_SOUP">Hare or Rabbit soup</a><br /> +<a href="#SOUP_OF_ANY_KIND_OF_OLD_FOWL">Soup of any kind of old fowl</a><br +/> +<a href="#CATFISH_SOUP">Catfish soup</a><br /> +<a href="#ONION_SOUP">Onion soup</a><br /> +<a href="#TO_DRESS_TURTLE">To dress turtle</a><br /> +<a href="#FOR_THE_SOUP">For the soup</a><br /> +<a href="#MOCK_TURTLE_SOUP_OF_CALFS_HEAD">Mock turtle soup of calf's +head</a><br /> +</blockquote> + +<p><a href="#BEEF">BEEF.</a></p> + +<blockquote> +<a href="#DIRECTIONS_FOR_CURING_BEEF">Directions for curing beef</a><br /> +<a href="#TO_DRY_BEEF_FOR_SUMMER_USE">To dry beef for summer use</a><br /> +<a href="#TO_CORN_BEEF_IN_HOT_WEATHER">To corn beef in hot weather</a><br +/> +<a href="#IMPORTANT_OBSERVATIONS_ON_ROASTING_BOILING_FRYING_c">Important +observations on roasting, boiling, frying, &c.</a><br /> +<a href="#BEEF_A-LA-MODE">Beef a-la-mode</a><br /> +<a href="#BRISKET_OF_BEEF_BAKED">Brisket of beef baked</a><br /> +<a href="#BEEF_OLIVES">Beef olives</a><br /> +<a href="#TO_STEW_A_RUMP_OF_BEEF">To stew a rump of beef</a><br /> +<a href="#A_FRICANDO_OF_BEEF">A fricando of beef</a><br /> +<a href="#AN_EXCELLENT_METHOD_OF_DRESSING_BEEF">An excellent method of +dressing beef</a><br /> +<a href="#TO_COLLAR_A_FLANK_OF_BEEF">To collar a flank of beef</a><br /> +<a href="#TO_MAKE_HUNTERS_BEEF">To make hunter's beef</a><br /> +<a href="#A_NICE_LITTLE_DISH_OF_BEEF">A nice little dish of beef</a><br /> +<a href="#BEEF_STEAKS">Beef steaks</a><br /> +<a href="#TO_HASH_BEEF">To hash beef</a><br /> +<a href="#BEEF_STEAK_PIE">Beef steak pie</a><br /> +<a href="#BEEF_A-LA-DAUBE">Beef a-la-daube</a><br /> +</blockquote> + +<p><a href="#VEAL">VEAL.</a></p> + +<blockquote> +<a +href="#DIRECTIONS_FOR_THE_PIECES_IN_THE_DIFFERENT_QUARTERS_OF_VEAL">Directions for the pieces in the different quarters of veal</a><br /> + +<a href="#VEAL_CUTLETS_FROM_THE_FILLET_OR_LEG">Veal cutlets from the fillet +or leg</a><br /> +<a href="#VEAL_CHOPS">Veal chops</a><br /> +<a href="#VEAL_CUTLETS">Veal cutlets</a><br /> +<a href="#KNUCKLE_OF_VEAL">Knuckle of veal</a><br /> +<a href="#BAKED_FILLET_OF_VEAL">Baked fillet of veal</a><br /> +<a href="#SCOTCH_COLLOPS_OF_VEAL">Scotch collops of veal</a><br /> +<a href="#VEAL_OLIVES">Veal olives</a><br /> +<a href="#RAGOUT_OF_A_BREAST_OF_VEAL">Ragout of a breast of veal</a><br /> +<a href="#FRICANDO_OF_VEAL">Fricando of veal</a><br /> +<a href="#TO_MAKE_A_PIE_OF_SWEETBREADS_AND_OYSTERS">To make a pie of +sweetbreads and oysters</a><br /> +<a href="#MOCK_TURTLE_OF_CALFS_HEAD">Mock turtle of calf's head</a><br /> +<a href="#TO_GRILL_A_CALFS_HEAD">To grill a calf's head</a><br /> +<a href="#TO_COLLAR_A_CALFS_HEAD">To collar a calf's head</a><br /> +<a href="#CALFS_HEART_A_NICE_DISH">Calf's heart, a nice dish</a><br /> +<a href="#CALFS_FEET_FRICASSEE">Calf's feet fricassee</a><br /> +<a href="#TO_FRY_CALFS_FEET">To fry calf's feet</a><br /> +<a href="#TO_PREPARE_RENNET">To prepare rennet</a><br /> +<a href="#TO_HASH_A_CALFS_HEAD">To hash a calf's head</a><br /> +<a href="#TO_BAKE_A_CALFS_HEAD">To bake a calf's head</a><br /> +<a href="#TO_STUFF_AND_ROAST_A_CALFS_LIVER">To stuff and roast calf's +liver</a><br /> +<a href="#TO_BROIL_CALFS_LIVER">To broil calf's liver</a><br /> +<a href="#DIRECTIONS_FOR_CLEANING_CALFS_HEAD_AND_FEET">Directions for +cleaning calf's head and feet</a><br /> +</blockquote> + +<p><a href="#LAMB">LAMB.</a></p> + +<blockquote> +<a href="#TO_ROAST_THE_FORE-QUARTER_c">To roast the fore-quarter, +&c.</a><br /> +<a href="#BAKED_LAMB">Baked lamb</a><br /> +<a href="#FRIED_LAMB">Fried lamb</a><br /> +<a href="#TO_DRESS_LAMBS_HEAD_AND_FEET">To dress lamb's head and +feet</a><br /> +</blockquote> + +<p><a href="#MUTTON">MUTTON.</a></p> + +<blockquote> +<a href="#BOILED_LEG_OF_MUTTON">Boiled leg of mutton</a><br /> +<a href="#ROASTED_LEG">Roasted leg of mutton</a><br /> +<a href="#BAKED_LEG_OF_MUTTON">Baked leg of mutton</a><br /> +<a href="#STEAKS_OF_A_LEG_OF_MUTTON">Steaks of a leg of mutton</a><br /> +<a href="#TO_HARRICO_MUTTON">To harrico mutton</a><br /> +<a href="#MUTTON_CHOPS">Mutton chops</a><br /> +<a href="#BOILED_BREAST_OF_MUTTON">Boiled breast of mutton</a><br /> +<a href="#BREAST_OF_MUTTON_IN_RAGOUT">Breast of mutton in ragout</a><br /> +<a href="#TO_GRILL_A_BREAST_OF_MUTTON">To grill a breast of mutton</a><br +/> +<a href="#BOILED_SHOULDER_OF_MUTTON">Boiled shoulder of mutton</a><br /> +<a href="#SHOULDER_OF_MUTTON_WITH_CELERY_SAUCE">Shoulder of mutton with +celery sauce</a><br /> +<a href="#ROASTED_LOIN_OF_MUTTON">Roasted loin of mutton</a><br /> +</blockquote> + +<p><a href="#PORK">PORK.</a></p> + +<blockquote> +<a href="#TO_CURE_BACON">To cure bacon</a><br /> +<a href="#TO_MAKE_SOUSE">To make souse</a><br /> +<a href="#TO_ROAST_A_PIG">To roast a pig</a><br /> +<a href="#TO_BARBECUE_SHOTE">To barbecue shote</a><br /> +<a href="#TO_ROAST_A_FORE-QUARTER_OF_SHOTE">To roast a fore-quarter of +shote</a><br /> +<a href="#TO_MAKE_SHOTE_CUTLETS">To make shote cutlets</a><br /> +<a href="#TO_CORN_SHOTE">To corn shote</a><br /> +<a href="#SHOTES_HEAD">Shote's head</a><br /> +<a href="#LEG_OF_PORK_WITH_PEASE_PUDDING">Leg of pork with pease +pudding</a><br /> +<a href="#STEWED_CHINE">Stewed chine</a><br /> +<a href="#TO_TOAST_A_HAM">To toast a ham</a><br /> +<a href="#TO_STUFF_A_HAM">To stuff a ham</a><br /> +<a href="#SOUSED_FEET_IN_RAGOUT">Soused feet in ragout</a><br /> +<a href="#TO_MAKE_SAUSAGES">To make sausages</a><br /> +<a href="#TO_MAKE_BLACK_PUDDINGS">To make black puddings</a><br /> +<a href="#A_SEA_PIE">A sea pie</a><br /> +<a href="#TO_MAKE_PASTE_FOR_THE_PIE">To make paste for the pie</a><br /> +<a href="#BOLOGNA_SAUSAGES">Bologna sausages</a><br /> +</blockquote> + +<p><a href="#FISH">FISH.</a></p> + +<blockquote> +<a href="#TO_CURE_HERRINGS">To cure herrings</a><br /> +<a href="#TO_BAKE_STURGEON">To bake sturgeon</a><br /> +<a href="#TO_MAKE_STURGEON_CUTLETS">To make sturgeon cutlets</a><br /> +<a href="#STURGEON_STEAKS">Sturgeon steaks</a><br /> +<a href="#TO_BOIL_STURGEON">To boil sturgeon</a><br /> +<a href="#TO_BAKE_A_SHAD">To bake a shad</a><br /> +<a href="#TO_BOIL_A_SHAD">To boil a shad</a><br /> +<a href="#TO_ROAST_A_SHAD">To roast a shad</a><br /> +<a href="#TO_BROIL_A_SHAD">To broil a shad</a><br /> +<a href="#TO_BOIL_ROCK_FISH">To boil rock fish</a><br /> +<a href="#TO_FRY_PERCH">To fry perch</a><br /> +<a href="#TO_PICKLE_OYSTERS">To pickle oysters</a><br /> +<a href="#TO_MAKE_A_CURRY_OF_CATFISH">To make a curry of catfish</a><br /> +<a href="#TO_DRESS_A_CODS_HEAD_AND_SHOULDERS">To dress a cod's head and +shoulders</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_THE_CODS_HEAD">To make sauce for the cod's +head</a><br /> +<a href="#TO_DRESS_A_SALT_COD">To dress a salt cod</a><br /> +<a href="#MATELOTE_OF_ANY_KIND_OF_FIRM_FISH">Matelote of any kind of firm +fish</a><br /> +<a href="#CHOWDER_A_SEA_DISH">Chowder, a sea dish</a><br /> +<a href="#TO_PICKLE_STURGEON">To pickle sturgeon</a><br /> +<a href="#TO_CAVEACH_FISH">To caveach fish</a><br /> +<a href="#TO_DRESS_COD_FISH">To dress cod fish</a><br /> +<a href="#COD_FISH_PIE">Cod fish pie</a><br /> +<a href="#TO_DRESS_ANY_KIND_OF_SALTED_FISH">To dress any kind of salted +fish</a><br /> +<a href="#TO_FRICASSEE_COD_SOUNDS_AND_TONGUES">To fricassee cod sounds and +tongues</a><br /> +<a href="#AN_EXCELLENT_WAY_TO_DRESS_FISH">An excellent way to dress +fish</a><br /> +<a href="#FISH_A-LA-DAUB">Fish a-la-daub</a><br /> +<a href="#FISH_IN_JELLY">Fish in jelly</a><br /> +<a href="#TO_MAKE_EGG_SAUCE_FOR_A_SALT_COD">To make egg sauce for a salt +cod</a><br /> +<a href="#TO_DRESS_COD_SOUNDS">To dress cod sounds</a><br /> +<a href="#TO_STEW_CARP">To stew carp</a><br /> +<a href="#TO_BOIL_EELS">To boil eels</a><br /> +<a href="#TO_PITCHCOCK_EELS">To pitchcock eels</a><br /> +<a href="#TO_BROIL_EELS">To broil eels</a><br /> +<a href="#TO_SCOLLOP_OYSTERS">To scollop oysters</a><br /> +<a href="#TO_FRY_OYSTERS">To fry oysters</a><br /> +<a href="#TO_MAKE_OYSTER_LOAVES">To make oyster loaves</a><br /> +</blockquote> + +<p><a href="#POULTRY_c">POULTRY, &c.</a></p> + +<blockquote> +<a href="#TO_ROAST_A_GOOSE">To roast a goose</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_A_GOOSE">To make sauce for a goose</a><br /> +<a href="#TO_BOIL_DUCKS_WITH_ONION_SAUCE">To boil ducks with onion +sauce</a><br /> +<a href="#TO_MAKE_ONION_SAUCE">To make onion sauce</a><br /> +<a href="#TO_ROAST_DUCKS">To roast ducks</a><br /> +<a href="#TO_BOIL_A_TURKEY_WITH_OYSTER_SAUCE">To boil a turkey with oyster +sauce</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_A_TURKEY1">To make sauce for a turkey</a><br /> +<a href="#TO_ROAST_A_TURKEY">To roast a turkey</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_A_TURKEY2">To make sauce for a turkey</a><br /> +<a href="#TO_BOIL_FOWLS">To boil fowls</a><br /> +<a href="#TO_MAKE_WHITE_SAUCE_FOR_FOWLS">To make white sauce for +fowls</a><br /> +<a href="#FRICASSEE_OF_SMALL_CHICKENS">Fricassee of small chickens</a><br +/> +<a href="#TO_ROAST_LARGE_FOWLS">To roast large fowls</a><br /> +<a href="#TO_MAKE_EGG_SAUCE">To make egg sauce</a><br /> +<a href="#TO_BOIL_YOUNG_CHICKENS">To boil young chickens</a><br /> +<a href="#TO_ROAST_YOUNG_CHICKENS">To roast young chickens</a><br /> +<a href="#FRIED_CHICKENS">Fried chickens</a><br /> +<a href="#TO_ROAST_WOODCOCKS_OR_SNIPES">To roast woodcocks or snipes</a><br +/> +<a href="#TO_ROAST_WILD_DUCKS_OR_TEAL">To roast wild ducks or teal</a><br +/> +<a href="#TO_BOIL_PIGEONS">To boil pigeons</a><br /> +<a href="#TO_ROAST_PIGEONS">To roast pigeons</a><br /> +<a href="#TO_ROAST_PARTRIDGES_OR_ANY_SMALL_BIRDS">To roast partridges or +any small birds</a><br /> +<a href="#TO_BROIL_RABBITS">To broil rabbits</a><br /> +<a href="#TO_ROAST_RABBITS">To roast rabbits</a><br /> +<a href="#TO_STEW_WILD_DUCKS">To stew wild ducks</a><br /> +<a href="#TO_DRESS_DUCKS_WITH_JUICE_OF_ORANGES">To dress ducks with juice +of oranges</a><br /> +<a href="#TO_DRESS_DUCKS_WITH_ONIONS">To dress ducks with onions</a><br /> +<a href="#TO_ROAST_A_CALFS_HEAD">To roast a calf's head</a><br /> +<a href="#TO_MAKE_A_DISH_OF_CURRY_AFTER_THE_EAST_INDIAN_MANNER">To make a +dish of curry after the East Indian manner</a><br /> +<a +href="#DISH_OF_RICE_TO_BE_SERVED_UP_WITH_THE_CURRY_IN_A_DISH_BY_ITSELF">Dish of rice to be served up with the curry, in a dish by itself</a><br /> + +<a href="#OCHRA_AND_TOMATOS">Ochra and tomatos</a><br /> +<a href="#GUMBO--A_WEST_INDIA_DISH">Gumbo--a West India dish</a><br /> +<a href="#PEPPER_POT">Pepper pot</a><br /> +<a href="#SPANISH_METHOD_OF_DRESSING_GIBLETS">Spanish method of dressing +giblets</a><br /> +<a href="#PASTE_FOR_MEAT_DUMPLINS">Paste for meat dumplins</a><br /> +<a href="#TO_MAKE_AN_OLLO--A_SPANISH_DISH">To make an ollo--a Spanish +dish</a><br /> +<a href="#ROPA_VEIJA--SPANISH">Ropa veija--Spanish</a><br /> +<a href="#CHICKEN_PUDDING_A_FAVOURITE_VIRGINIA_DISH">Chicken pudding, a +favourite Virginia dish</a><br /> +<a href="#TO_MAKE_POLENTA">To make polenta</a><br /> +<a href="#MACARONI">Macaroni</a><br /> +<a href="#MOCK_MACARONI">Mock macaroni</a><br /> +<a href="#TO_MAKE_CROQUETS">To make croquets</a><br /> +<a href="#TO_MAKE_VERMECELLI">To make vermicelli</a><br /> +<a href="#COMMON_PATTIES">Common patties</a><br /> +<a href="#EGGS_IN_CROQUETS">Eggs in croquets</a><br /> +<a href="#OMELETTE_SOUFFLE">Omelette souffle</a><br /> +<a href="#FONDUS">Fondus</a><br /> +<a href="#A_NICE_TWELVE_OCLOCK_LUNCHEON">A nice twelve o'clock +luncheon</a><br /> +<a href="#EGGS_A-LA-CREME">Eggs a-la-creme</a><br /> +<a href="#SAUCE_A-LA-CREME_FOR_THE_EGGS">Sauce a-la-creme for the +eggs</a><br /> +<a href="#CABBAGE_A-LA-CREME">Cabbage a-la-creme</a><br /> +<a href="#TO_MAKE_AN_OMELETTE">To make an omelette</a><br /> +<a href="#OMELETTE--ANOTHER_WAY">Omelette--another way</a><br /> +<a href="#GASPACHO--SPANISH">Gaspacho--Spanish</a><br /> +<a href="#EGGS_AND_TOMATOS">Eggs and tomatos</a><br /> +<a href="#TO_FRICASSEE_EGGS">To fricassee eggs</a><br /> +</blockquote> + +<p><a href="#SAUCES">SAUCES.</a></p> + +<blockquote> +<a href="#FISH_SAUCE_TO_KEEP_A_YEAR">Fish sauce to keep a year</a><br /> +<a href="#SAUCE_FOR_BOILED_RABBITS">Sauce for wild fowl</a><br /> +<a href="#SAUCE_FOR_BOILED_RABBITS">Sauce for boiled rabbits</a><br /> +<a href="#GRAVY">Gravy</a><br /> +<a href="#FORCEMEAT_BALLS">Forcemeat balls</a><br /> +<a href="#SAUCE_FOR_BOILED_DUCKS_OR_RABBITS">Sauce for boiled ducks or +rabbits</a><br /> +<a href="#LOBSTER_SAUCE">Lobster sauce</a><br /> +<a href="#SHRIMP_SAUCE">Shrimp sauce</a><br /> +<a href="#OYSTER_SAUCE_FOR_FISH">Oyster sauce for fish</a><br /> +<a href="#CELERY_SAUCE">Celery sauce</a><br /> +<a href="#MUSHROOM_SAUCE">Mushroom sauce</a><br /> +<a href="#COMMON_SAUCE">Common sauce</a><br /> +<a href="#TO_MELT_BUTTER">To melt butter</a><br /> +<a href="#CAPER_SAUCE">Caper sauce</a><br /> +<a href="#OYSTER_CATSUP">Oyster catsup</a><br /> +<a href="#CELERY_VINEGAR">Celery vinegar</a><br /> +</blockquote> + +<p><a href="#VEGETABLES">VEGETABLES.</a></p> + +<blockquote> +<a href="#TO_DRESS_SALAD">To dress salad</a><br /> +<a href="#TO_BOIL_POTATOS">To boil potatos</a><br /> +<a href="#TO_FRY_SLICED_POTATOS">To fry sliced potatos</a><br /> +<a href="#POTATOS_MASHED">Potatos mashed</a><br /> +<a href="#POTATOS_MASHED_WITH_ONIONS">Potatos mashed with onions</a><br /> +<a href="#TO_ROAST_POTATOS">To roast potatos</a><br /> +<a href="#TO_ROAST_POTATOS_UNDER_MEAT">To roast potatos under meat</a><br +/> +<a href="#POTATO_BALLS">Potato balls</a><br /> +<a href="#JERUSALEM_ARTICHOKES">Jerusalem artichokes</a><br /> +<a href="#CABBAGE">Cabbage</a><br /> +<a href="#SAVOYS">Savoys</a><br /> +<a href="#SPROUTS_AND_YOUNG_GREENS">Sprouts and young greens</a><br /> +<a href="#ASPARAGUS">Asparagus</a><br /> +<a href="#SEA-KALE">Sea-kale</a><br /> +<a href="#TO_SCOLLOP_TOMATOS">To scollop tomatos</a><br /> +<a href="#TO_STEW_TOMATOS">To stew tomatos</a><br /> +<a href="#CAULIFLOWER">Cauliflower</a><br /> +<a href="#RED_BEET_ROOTS">Red beet roots</a><br /> +<a href="#PARSNIPS">Parsnips</a><br /> +<a href="#CARROTS">Carrots</a><br /> +<a href="#TURNIPS">Turnips</a><br /> +<a href="#TO_MASH_TURNIPS">To mash turnips</a><br /> +<a href="#TURNIP_TOPS">Turnip tops</a><br /> +<a href="#FRENCH_BEANS">French beans</a><br /> +<a href="#ARTICHOKES">Artichokes</a><br /> +<a href="#BROCOLI">Brocoli</a><br /> +<a href="#PEAS">Peas</a><br /> +<a href="#PUREE_OF_TURNIPS">Puree of turnips</a><br /> +<a href="#RAGOUT_OF_TURNIPS">Ragout of turnips</a><br /> +<a href="#RAGOUT_OF_FRENCH_BEANS_SNAPS_STRING_BEANS">Ragout of French +beans, snaps, string beans</a><br /> +<a href="#MAZAGAN_BEANS">Mazagan beans</a><br /> +<a href="#LIMA_OR_SUGAR_BEANS">Lima, or sugar beans</a><br /> +<a href="#TURNIP_ROOTED_CABBAGE">Turnip rooted cabbage</a><br /> +<a href="#EGG_PLANT">Egg plant</a><br /> +<a href="#POTATO_PUMPKIN">Potato pumpkin</a><br /> +<a href="#SWEET_POTATO">Sweet potato</a><br /> +<a href="#SWEET_POTATOS_STEWED">Sweet potatos stewed</a><br /> +<a href="#SWEET_POTATOS_BROILED">Sweet potatos broiled</a><br /> +<a href="#SPINACH">Spinach</a><br /> +<a href="#SORREL">Sorrel</a><br /> +<a href="#CABBAGE_PUDDING">Cabbage pudding</a><br /> +<a href="#SQUASH_OR_CIMLIN">Squash or cimlin</a><br /> +<a href="#WINTER_SQUASH">Winter squash</a><br /> +<a href="#FIELD_PEAS">Field peas</a><br /> +<a href="#CABBAGE_WITH_ONIONS">Cabbage with onions</a><br /> +<a href="#SALSIFY">Salsify</a><br /> +<a href="#STEWED_SALSIFY">Stewed salsify</a><br /> +<a href="#STEWED_MUSHROOMS">Stewed mushrooms</a><br /> +<a href="#BROILED_MUSHROOMS">Broiled mushrooms</a><br /> +<a href="#TO_BOIL_RICE">To boil rice</a><br /> +<a href="#RICE_JOURNEY_OR_JOHNNY_CAKE">Rice journey, or johnny cake</a><br +/> +</blockquote> + +<p><a href="#PUDDINGS_c">PUDDINGS, &c.</a></p> + +<blockquote> +<a href="#OBSERVATIONS_ON_PUDDINGS_AND_CAKES">Observations on puddings and +cakes</a><br /> +<a href="#RICE_MILK_FOR_A_DESSERT">Rice milk for a dessert</a><br /> +<a href="#TO_MAKE_PUFF_PASTE">To make puff paste</a><br /> +<a href="#TO_MAKE_MINCEMEAT_FOR_PIES">To make mince-meat for pies</a><br /> +<a href="#TO_MAKE_JELLY_FROM_FEET">To make jelly from feet</a><br /> +<a href="#A_SWEETMEAT_PUDDING">A sweet-meat pudding</a><br /> +<a href="#TO_MAKE_AN_ORANGE_PUDDING">To make an orange pudding</a><br /> +<a href="#AN_APPLE_CUSTARD">An apple custard</a><br /> +<a href="#BOILED_LOAF">Boiled loaf</a><br /> +<a href="#TRANSPARENT_PUDDING">Transparent pudding</a><br /> +<a href="#FLUMMERY">Flummery</a><br /> +<a href="#BURNT_CUSTARD">Burnt custard</a><br /> +<a href="#AN_ENGLISH_PLUM_PUDDING">An English plum pudding</a><br /> +<a href="#MARROW_PUDDING">Marrow pudding</a><br /> +<a href="#SIPPET_PUDDING">Sippet pudding</a><br /> +<a href="#SWEET_POTATO_PUDDING">Sweet potato pudding</a><br /> +<a href="#AN_ARROW_ROOT_PUDDING">An arrow root pudding</a><br /> +<a href="#SAGO_PUDDING">Sago pudding</a><br /> +<a href="#PUFF_PUDDING">Puff pudding</a><br /> +<a href="#RICE_PUDDING">Rice pudding</a><br /> +<a href="#PLUM_PUDDING">Plum pudding</a><br /> +<a href="#ALMOND_PUDDING">Almond pudding</a><br /> +<a href="#QUIRE_OF_PAPER_PANCAKES">Quire of paper pancakes</a><br /> +<a href="#A_CURD_PUDDING">A curd pudding</a><br /> +<a href="#LEMON_PUDDING">Lemon pudding</a><br /> +<a href="#BREAD_PUDDING">Bread pudding</a><br /> +<a href="#THE_HENRIETTA_PUDDING">The Henrietta pudding</a><br /> +<a href="#TANSEY_PUDDING">Tansey pudding</a><br /> +<a href="#CHERRY_PUDDING">Cherry pudding</a><br /> +<a href="#APPLE_PIE">Apple pie</a><br /> +<a href="#BAKED_APPLE_PUDDING">Baked apple pudding</a><br /> +<a href="#A_NICE_BOILED_PUDDING">A nice boiled pudding</a><br /> +<a href="#AN_EXCELLENT_AND_CHEAP_DESSERT_DISH">An excellent and cheap +dessert dish</a><br /> +<a href="#SLICED_APPLE_PUDDING">Sliced apple pudding</a><br /> +<a href="#BAKED_INDIAN_MEAL_PUDDING">Baked Indian meal pudding</a><br /> +<a href="#BOILED_INDIAN_MEAL_PUDDING">Boiled Indian meal pudding</a><br /> +<a href="#PUMPKIN_PUDDING">Pumpkin pudding</a><br /> +<a href="#FAYETTE_PUDDING">Fayette pudding</a><br /> +<a href="#MACCARONI_PUDDING">Maccaroni pudding</a><br /> +<a href="#POTATO_PASTE">Potato paste</a><br /> +<a href="#COMPOTE_OF_APPLES">Compote of apples</a><br /> +<a href="#CHARLOTTE">Charlotte</a><br /> +<a href="#APPLE_FRITTERS">Apple fritters</a><br /> +<a href="#BELL_FRITTERS">Bell fritters</a><br /> +<a href="#BREAD_FRITTERS">Bread fritters</a><br /> +<a href="#SPANISH_FRITTERS">Spanish fritters</a><br /> +<a href="#TO_MAKE_MUSH">To make mush</a><br /> +</blockquote> + +<p><a href="#CAKES">CAKES.</a></p> + +<blockquote> +<a href="#JUMBALS">Jumbals</a><br /> +<a href="#MACAROONE">Macaroone</a><br /> +<a href="#TO_MAKE_DROP_BISCUIT">To make drop biscuit</a><br /> +<a href="#TAVERN_BISCUIT">Tavern biscuit</a><br /> +<a href="#RUSK">Rusk</a><br /> +<a href="#GINGER_BREAD">Ginger bread</a><br /> +<a href="#PLEBEIAN_GINGER_BREAD">Plebeian ginger bread</a><br /> +<a href="#SUGAR_GINGER_BREAD">Sugar ginger bread</a><br /> +<a href="#DOUGH_NUTS--A_YANKEE_CAKE">Dough nuts--a yankee cake</a><br /> +<a href="#RISEN_CAKE">Risen cake</a><br /> +<a href="#POUND_CAKE">Pound cake</a><br /> +<a href="#SAVOY_OR_SPUNGE_CAKE">Savoy, or spunge cake</a><br /> +<a href="#A_RICH_FRUIT_CAKE">A rich fruit cake</a><br /> +<a href="#NAPLES_BISCUIT">Naples biscuit</a><br /> +<a href="#SHREWSBURY_CAKES">Shrewsbury cakes</a><br /> +<a href="#LITTLE_PLUM_CAKES">Little plum cakes</a><br /> +<a href="#SODA_CAKES">Soda cakes</a><br /> +<a href="#TO_MAKE_BREAD">To make bread</a><br /> +<a href="#TO_MAKE_NICE_BISCUIT">To make nice biscuit</a><br /> +<a href="#RICE_BREAD">Rice bread</a><br /> +<a href="#MIXED_BREAD">Mixed bread</a><br /> +<a href="#PATENT_YEAST">Patent yeast</a><br /> +<a href="#TO_PREPARE_THE_CAKES">To prepare the cakes</a><br /> +<a href="#ANOTHER_METHOD_FOR_MAKING_YEAST">Another method for making +yeast</a><br /> +<a href="#NICE_BUNS">Nice, buns</a><br /> +<a href="#MUFFINS">Muffins</a><br /> +<a href="#FRENCH_ROLLS">French rolls</a><br /> +<a href="#CRUMPETS">Crumpets</a><br /> +<a href="#APOQUINIMINC_CAKES">Apoquiniminc cakes</a><br /> +<a href="#BATTER_CAKES">Batter cakes</a><br /> +<a href="#BATTER_BREAD">Batter bread</a><br /> +<a href="#CREAM_CAKES">Cream cakes</a><br /> +<a href="#SOUFLE_BISCUITS">Soufle biscuits</a><br /> +<a href="#CORN_MEAL_BREAD">Corn meal bread</a><br /> +<a href="#SWEET_POTATO_BUNS">Sweet potato buns</a><br /> +<a href="#RICE_WOFFLES">Rice woffles</a><br /> +<a href="#VELVET_CAKES">Velvet cakes</a><br /> +<a href="#CHOCOLATE_CAKES">Chocolate cakes</a><br /> +<a href="#WAFERS">Wafers</a><br /> +<a href="#BUCKWHEAT_CAKES">Buckwheat cakes</a><br /> +</blockquote> + +<p><a href="#OBSERVATIONS_ON_ICE_CREAMS">Observations on ice creams</a></p> + +<blockquote> +<a href="#ICE_CREAMS">Ice creams</a><br /> +<a href="#VANILLA_CREAM">Vanilla cream</a><br /> +<a href="#RASPBERRY_CREAM1">Raspberry cream</a><br /> +<a href="#STRAWBERRY_CREAM">Strawberry cream</a><br /> +<a href="#COCOA_NUT_CREAM">Cocoa nut cream</a><br /> +<a href="#CHOCOLATE_CREAM">Chocolate cream</a><br /> +<a href="#OYSTER_CREAM">Oyster cream</a><br /> +<a href="#ICED_JELLY">Iced jelly</a><br /> +<a href="#PEACH_CREAM">Peach cream</a><br /> +<a href="#COFFEE_CREAM">Coffee cream</a><br /> +<a href="#QUINCE_CREAM">Quince cream</a><br /> +<a href="#CITRON_CREAM">Citron cream</a><br /> +<a href="#ALMOND_CREAM">Almond cream</a><br /> +<a href="#LEMON_CREAM1">Lemon cream</a><br /> +<a href="#LEMONADE_ICED">Lemonade iced</a><br /> +<a href="#TO_MAKE_CUSTARD">To make custard</a><br /> +<a href="#TO_MAKE_A_TRIFLE">To make a trifle</a><br /> +<a href="#RICE_BLANC_MANGE">Rice blanc mange</a><br /> +<a href="#FLOATING_ISLAND">Floating island</a><br /> +<a href="#SYLLABUB">Syllabub</a><br /> +</blockquote> + +<p><a href="#COLD_CREAMS">COLD CREAMS</a></p> + +<blockquote> +<a href="#LEMON_CREAM2">Lemon cream</a><br /> +<a href="#ORANGE_CREAM">Orange cream</a><br /> +<a href="#RASPBERRY_CREAM2">Raspberry cream</a><br /> +<a href="#TEA_CREAM">Tea cream</a><br /> +<a href="#SAGO_CREAM">Sago cream</a><br /> +<a href="#BARLEY_CREAM">Barley cream</a><br /> +<a href="#GOOSEBERRY_FOOL">Gooseberry fool</a><br /> +<a href="#TO_MAKE_SLIP">To make slip</a><br /> +<a href="#CURDS_AND_CREAM">Curds and cream</a><br /> +<a href="#BLANC_MANGE">Blanc mange</a><br /> +<a href="#TO_MAKE_A_HENS_NEST">To make a hen's nest</a><br /> +<a href="#PHEASANTS_A-LA-DAUB">Pheasants a-la-daub</a><br /> +<a href="#PARTRIDGES_A-LA-DAUB">Partridges a-la-daub</a><br /> +<a href="#CHICKENS_A-LA-DAUB">Chickens a-la-daub</a><br /> +<a href="#TO_MAKE_SAVOURY_JELLY">To make savoury jelly</a><br /> +<a href="#TURKEY_A-LA-DAUB">Turkey a-la-daub</a><br /> +<a href="#SALMAGUNDI">Salmagundi</a><br /> +<a href="#AN_EXCELLENT_RELISH_AFTER_DINNER">An excellent relish after +dinner</a><br /> +<a href="#TO_STEW_PERCH">To stew perch</a><br /> +</blockquote> + +<p><a href="#PRESERVES">PRESERVES</a></p> + +<blockquote> +<a href="#DIRECTIONS_FOR_MAKING_PRESERVES">Directions for making +preserves</a><br /> +<a href="#TO_PRESERVE_CLING-STONE_PEACHES">To preserve cling-stone +peaches</a><br /> +<a href="#CLING-STONES_SLICED">Cling-stones sliced</a><br /> +<a href="#SOFT_PEACHES">Soft peaches</a><br /> +<a href="#PEACH_MARMALADE">Peach marmalade</a><br /> +<a href="#PEACH_CHIPS">Peach chips</a><br /> +<a href="#PEARS">Pears</a><br /> +<a href="#PEAR_MARMALADE">Pear marmalade</a><br /> +<a href="#QUINCES">Quinces</a><br /> +<a href="#CURRANT_JELLY">Currant jelly</a><br /> +<a href="#QUINCE_JELLY">Quince jelly</a><br /> +<a href="#QUINCE_MARMALADE">Quince marmalade</a><br /> +<a href="#CHERRIES">Cherries</a><br /> +<a href="#MORELLO_CHERRIES">Morello cherries</a><br /> +<a href="#TO_DRY_CHERRIES">To dry cherries</a><br /> +<a href="#RASPBERRY_JAM">Raspberry jam</a><br /> +<a href="#TO_PRESERVE_STRAWBERRIES">To preserve strawberries</a><br /> +<a href="#STRAWBERRY_JAM">Strawberry jam</a><br /> +<a href="#GOOSEBERRIES">Gooseberries</a><br /> +<a href="#APRICOTS_IN_BRANDY">Apricots in brandy</a><br /> +<a href="#PEACHES_IN_BRANDY">Peaches in brandy</a><br /> +<a href="#CHERRIES_IN_BRANDY">Cherries in brandy</a><br /> +<a href="#MAGNUM_BONUM_PLUMS_IN_BRANDY">Magnum bonum plums in brandy</a><br +/> +</blockquote> + +<p><a href="#PICKLING">PICKLING.</a></p> + +<blockquote> +<a href="#LEMON_PICKLE">Lemon pickle</a><br /> +<a href="#TOMATO_CATSUP">Tomato catsup</a><br /> +<a href="#TOMATO_MARMALADE">Tomato marmalade</a><br /> +<a href="#TOMATO_SWEET_MARMALADE">Tomato sweet marmalade</a><br /> +<a href="#TOMATO_SOY">Tomato soy</a><br /> +<a href="#PEPPER_VINEGAR">Pepper vinegar</a><br /> +<a href="#MUSHROOM_CATSUP">Mushroom catsup</a><br /> +<a href="#TARRAGON_OR_ASTRAGON_VINEGAR">Tarragon or astragon vinegar</a><br +/> +<a href="#CURRY_POWDER">Curry powder</a><br /> +<a href="#TO_PICKLE_CUCUMBERS">To pickle cucumbers</a><br /> +<a href="#OIL_MANGOS">Oil mangos</a><br /> +<a href="#TO_MAKE_THE_STUFFING_FOR_FORTY_MELONS">To make the stuffing for +forty melons</a><br /> +<a href="#TO_MAKE_YELLOW_PICKLE">To make yellow pickle</a><br /> +<a href="#TO_MAKE_GREEN_PICKLES">To make green pickles</a><br /> +<a href="#TO_PREPARE_VINEGAR_FOR_GREEN_OR_YELLOW_PICKLE">To prepare vinegar +for green or yellow pickle</a><br /> +<a href="#TO_PICKLE_ONIONS">To pickle onions</a><br /> +<a href="#TO_PICKLE_NASTERTIUMS">To pickle nastertiums</a><br /> +<a href="#TO_PICKLE_RADISH_PODS">To pickle radish pods</a><br /> +<a href="#TO_PICKLE_ENGLISH_WALNUTS">To pickle English walnuts</a><br /> +<a href="#TO_PICKLE_PEPPERS">To pickle peppers</a><br /> +<a href="#TO_MAKE_WALNUT_CATSUP">To make walnut catsup</a><br /> +<a href="#TO_PICKLE_GREEN_NECTARINES_OR_APRICOTS">To pickle green +nectarines, or apricots</a><br /> +<a href="#TO_PICKLE_ASPARAGUS">To pickle asparagus</a><br /> +<a href="#OBSERVATIONS_ON_PICKLING">Observations on pickling</a><br /> +</blockquote> + +<p><a href="#CORDIALS_c">CORDIALS, &c</a></p> + +<blockquote> +<a href="#GINGER_WINE">Ginger wine</a><br /> +<a href="#ORGEAT">Orgeat</a><br /> +<a href="#CHERRY_SHRUB">Cherry shrub</a><br /> +<a href="#CURRANT_WINE">Currant wine</a><br /> +<a href="#TO_MAKE_CHERRY_BRANDY">To make cherry brandy</a><br /> +<a href="#ROSE_BRANDY">Rose brandy</a><br /> +<a href="#PEACH_CORDIAL">Peach cordial</a><br /> +<a href="#RASPBERRY_CORDIAL">Raspberry cordial</a><br /> +<a href="#RASPBERRY_VINEGAR">Raspberry vinegar</a><br /> +<a href="#MINT_CORDIAL">Mint cordial</a><br /> +<a href="#HYDROMEL_OR_MEAD">Hydromel, or mead</a><br /> +<a href="#TO_MAKE_A_PIE_OF_SWEETBREADS_AND_OYSTERS">To make a substitute +for arrack</a><br /> +<a href="#LEMON_CORDIAL">Lemon cordial</a><br /> +<a href="#GINGER_BEER">Ginger beer</a><br /> +<a href="#SPRUCE_BEER">Spruce beer</a><br /> +<a href="#MOLASSES_BEER">Molasses beer</a><br /> +<a href="#TO_KEEP_LEMON-JUICE">To keep lemon juice</a><br /> +<a href="#SUGAR_VINEGAR">Sugar vinegar</a><br /> +<a href="#HONEY_VINEGAR">Honey vinegar</a><br /> +<a href="#SYRUP_OF_VINEGAR">Syrup of vinegar</a><br /> +<a href="#AROMATIC_VINEGAR">Aromatic vinegar</a><br /> +<a href="#VINEGAR_OF_THE_FOUR_THIEVES">Vinegar of the four thieves</a><br +/> +<a href="#LAVENDER_WATER">Lavender water</a><br /> +<a href="#HUNGARIAN_WATER">Hungarian water</a><br /> +<a href="#TO_PREPARE_COSMETIC_SOAP_FOR_WASHING_THE_HANDS">To prepare +cosmetic soap for washing the hands</a><br /> +<a href="#COLOGNE_WATER">Cologne water</a><br /> +<a href="#SOFT_POMATUM">Soft pomatum</a><br /> +<a href="#TO_MAKE_SOAP">To make soap</a><br /> +<a href="#TO_MAKE_STARCH">To make starch</a><br /> +<a href="#TO_DRY_HERBS">To dry herbs</a><br /> +<a href="#TO_CLEAN_SILVER_UTENSILS">To clean silver utensils</a><br /> +<a href="#TO_MAKE_BLACKING">To make blacking</a><br /> +<a href="#TO_CLEAN_KNIVES_AND_FORKS">To clean knives and forks</a><br /> +</blockquote> + +<hr /> + + +<h2><a name="SOUPS"></a>SOUPS</h2> + + +<h3><a name="ASPARAGUS_SOUP"></a>ASPARAGUS SOUP.</h3> + +<p>Take four large bunches of asparagus, scrape it nicely, cut off one inch +of the tops, and lay them in water, chop the stalks and put them on the +fire with a piece of bacon, a large onion cut up, and pepper and salt; add +two quarts of water, boil them till the stalks are quite soft, then pulp +them through a sieve, and strain the water to it, which must be put back in +the pot; put into it a chicken cut up, with the tops of asparagus which had +been laid by, boil it until these last articles are sufficiently done, +thicken with flour, butter and milk, and serve it up.</p> + +<hr /> + +<h3><a name="BEEF_SOUP"></a>BEEF SOUP.</h3> + +<p>Take the hind shin of beef, cut off all the flesh off the leg-bone, +which must be taken away entirely, or the soup will be greasy. Wash the +meat clean and lay it in a pot, sprinkle over it one small table-spoonful +of pounded black pepper, and two of salt; three onions the size of a hen's +egg, cut small, six small carrots scraped and cut up, two small turnips +pared and cut into dice; pour on three quarts of water, cover the pot +close, and keep it gently and steadily boiling five hours, which will leave +about three pints of clear soup; do not let the pot boil over, but take off +the scum carefully, as it rises. When it has boiled four hours, put in a +small bundle of thyme and parsley, and a pint of celery cut small, or a +tea-spoonful of celery seed pounded. These latter ingredients would lose +their delicate flavour if boiled too much. Just before you take it up, +brown it in the following manner: put a small table-spoonful of nice brown +sugar into an iron skillet, set it on the fire and stir it till it melts +and looks very dark, pour into it a ladle full of the soup, a little at a +time; stirring it all the while. Strain this browning and mix it well with +the soup; take out the bundle of thyme and parsley, put the nicest pieces +of meat in your tureen, and pour on the soup and vegetables; put in some +toasted bread cut in dice, and serve it up.</p> + +<hr /> + +<h3><a name="GRAVY_SOUP"></a>GRAVY SOUP.</h3> + +<p>Get eight pounds of coarse lean beef--wash it clean and lay it in your +pot, put in the same ingredients as for the shin soup, with the same +quantity of water, and follow the process directed for that. Strain the +soup through a sieve, and serve it up clear, with nothing more than toasted +bread in it; two table-spoonsful of mushroom catsup will add a fine flavour +to the soup.</p> + +<hr /> + +<h3><a name="SOUP_WITH_BOUILLI"></a>SOUP WITH BOUILLI.</h3> + +<p>Take the nicest part of the thick brisket of beef, about eight pounds, +put it into a pot with every thing directed for the other soup; make it +exactly in the same way, only put it on an hour sooner, that you may have +time to prepare the bouilli; after it has boiled five hours, take out the +beef, cover up the soup and set it near the fire that it may keep hot. Take +the skin off the beef, have the yelk of an egg well beaten, dip a feather +in it and wash the top of your beef, sprinkle over it the crumb of stale +bread finely grated, put it in a Dutch oven previously heated, put the top +on with coals enough to brown, but not burn the beef; let it stand nearly +an hour, and prepare your gravy thus:--Take a sufficient quantity of soup +and the vegetables boiled in it; add to it a table-spoonful of red wine, +and two of mushroom catsup, thicken with a little bit of butter and a +little brown flour; make it very hot, pour it in your dish, and put the +beef on it. Garnish it with green pickle, cut in thin slices, serve up the +soup in a tureen with bits of toasted bread.</p> + +<hr /> + +<h3><a name="VEAL_SOUP"></a>VEAL SOUP.</h3> + +<p>Put into a pot three quarts of water, three onions cut small, one +spoonful of black pepper pounded, and two of salt, with two or three slices +of lean ham; let it boil steadily two hours; skim it occasionally, then put +into it a shin of veal, let it boil two hours longer; take out the slices +of ham, and skim off the grease if any should rise, take a gill of good +cream, mix with it two table-spoonsful of flour very nicely, and the yelks +of two eggs beaten well, strain this mixture, and add some chopped parsley; +pour some soup on by degrees, stir it well, and pour it into the pot, +continuing to stir until it has boiled two or three minutes to take off the +raw taste of the eggs. If the cream be not perfectly sweet, and the eggs +quite new, the thickening will curdle in the soup. For a change you may put +a dozen ripe tomatos in, first taking off their skins, by letting them +stand a few minutes in hot water, when they may be easily peeled. When made +in this way you must thicken it with the flour only. Any part of the veal +may be used, but the shin or knuckle is the nicest.</p> + +<hr /> + +<h3><a name="OYSTER_SOUP"></a>OYSTER SOUP.</h3> + +<p>Wash and drain two quarts of oysters, put them on with three quarts of +water, three onions chopped up, two or three slices of lean ham, pepper and +salt; boil it till reduced one-half, strain it through a sieve, return the +liquid into the pot, put in one quart of fresh oysters, boil it till they +are sufficiently done, and thicken the soup with four spoonsful of flour, +two gills of rich cream, and the yelks of six new laid eggs beaten well; +boil it a few minutes after the thickening is put in. Take care that it +does not curdle, and that the flour is not in lumps; serve it up with the +last oysters that were put in. If the flavour of thyme be agreeable, you +may put in a little, but take care that it does not boil in it long enough +to discolour the soup.</p> + +<hr /> + +<h3><a name="BARLEY_SOUP"></a>BARLEY SOUP.</h3> + +<p>Put on three gills of barley, three quarts of water, few onions cut up, +six carrots scraped and cut into dice, an equal quantity of turnips cut +small; boil it gently two hours, then put in four or five pounds of the +rack or neck of mutton, a few slices of lean ham, with pepper and salt; +boil it slowly two hours longer and serve it up. Tomatos are an excellent +addition to this soup.</p> + +<hr /> + +<h3><a name="DRIED_PEA_SOUP"></a>DRIED PEA SOUP.</h3> + +<p>Take one quart of split peas, or Lima beans, which are better; put them +in three quarts of very soft water with three onions chopped up, pepper and +salt; boil them two hours; mash them well and pass them through a sieve; +return the liquid into the pot, thicken it with a large piece of butter and +flour, put in some slices of nice salt pork, and a large tea-spoonful of +celery seed pounded; boil it till the pork is done, and serve it up; have +some toasted bread cut into dice and fried in butter, which must be put in +the tureen before you pour in the soup.</p> + +<hr /> + +<h3><a name="GREEN_PEA_SOUP"></a>GREEN PEA SOUP.</h3> + +<p>Make it exactly as you do the dried pea soup, only in place of the +celery seed, put a handful of mint chopped small, and a pint of young peas, +which must be boiled in the soup till tender; thicken it with a quarter of +a pound of butter, and two spoonsful of flour.</p> + +<hr /> + +<h3><a name="OCHRA_SOUP"></a>OCHRA SOUP.</h3> + +<p>Get two double handsful of young ochra, wash and slice it thin, add two +onions chopped fine, put it into a gallon of water at a very early hour in +an earthen pipkin, or very nice iron pot; it must be kept steadily +simmering, but not boiling: put in pepper and salt. At 12 o'clock, put in a +handful of Lima beans; at half-past one o'clock, add three young cimlins +cleaned and cut in small pieces, a fowl, or knuckle of veal, a bit of bacon +or pork that has been boiled, and six tomatos, with the skin taken off; +when nearly done, thicken with a spoonful of butter, mixed with one of +flour. Have rice boiled to eat with it.</p> + +<hr /> + +<h3><a name="HARE_OR_RABBIT_SOUP"></a>HARE OR RABBIT SOUP.</h3> + +<p>Cut up two hares, put them into a pot with a piece of bacon, two onions +chopped, a bundle of thyme and parsley, which must be taken out before the +soup is thickened, add pepper, salt, pounded cloves, and mace, put in a +sufficient quantity of water, stew it gently three hours, thicken with a +large spoonful of butter, and one of brown flour, with a glass of red wine; +boil it a few minutes longer, and serve it up with the nicest parts of the +hares. Squirrels make soup equally good, done the same way.</p> + +<hr /> + +<h3><a name="SOUP_OF_ANY_KIND_OF_OLD_FOWL"></a>SOUP OF ANY KIND OF OLD +FOWL.</h3> + +<p><i>The, only way in which they are eatable.</i> Put the fowls in a coop +and feed them moderately for a fortnight; kill one and cleanse it, cut off +the legs and wings, and separate the breast from the ribs, which, together +with the whole back, must be thrown away, being too gross and strong for +use. Take the skin and fat from the parts cut off which are also gross. +Wash the pieces nicely, and put them on the fire with abort a pound of +bacon, a large onion chopped small, some pepper and salt, a few blades of +mace, a handful of parsley, cut up very fine, and two quarts of water, if +it be a common fowl or duck--a turkey will require more water. Boil it +gently for three hours, tie up a small bunch of thyme, and let it boil in +it half an hour, then take it out. Thicken your soup with a large spoonful +of butter rubbed into two of flour, the yelks of two eggs, and half a pint +of milk. Be careful not to let it curdle in the soup.</p> + +<hr /> + +<h3><a name="CATFISH_SOUP"></a>CATFISH SOUP.</h3> + +<p><i>An excellent dish for those who have not imbibed a needless prejudice +against those delicious fish.</i></p> + +<p>Take two large or four small white catfish that have been caught in deep +water, cut off the heads, and skin and clean the bodies; cut each in three +parts, put them in a pot, with a pound of lean bacon, a large onion cut up, +a handful of parsley chopped small, some pepper and salt, pour in a +sufficient quantity of water, and stew them till the fish are quite tender +but not broken; beat the yelks of four fresh eggs, add to them a large +spoonful of butter, two of flour, and half a pint of rich milk; make all +these warm and thicken the soup, take out the bacon, and put some of the +fish in your tureen, pour in the soup, and serve it up.</p> + +<hr /> + +<h3><a name="ONION_SOUP"></a>ONION SOUP.</h3> + +<p>Chop up twelve large onions, boil them in three quarts of milk and water +equally mixed, put in a bit of veal or fowl, and a piece of bacon with +pepper and salt. When the onions are boiled to pulp, thicken it with a +large spoonful of butter mixed with one of flour. Take out the meat, and +serve it up with toasted bread cut in small pieces in the soup.</p> + +<hr /> + +<h3><a name="TO_DRESS_TURTLE"></a>TO DRESS TURTLE.</h3> + +<p>Kill it at night in winter, and in the morning in summer. Hang it up by +the hind fins, cut off the head and let it bleed well. Separate the bottom +shell from the top, with great care, lest the gall bladder be broken, which +must be cautiously taken out and thrown away. Put the liver in a bowl of +water. Empty the guts and lay them in water; if there be eggs, put them +also in water. It is proper to have a separate bowl of water for each +article. Cut all the flesh from the bottom shell, and lay it in water; then +break the shell in two, put it in a pot after having washed it clean; pour +on as much water as will cover it entirely, add one pound of middling, or +flitch of bacon, with four onions chopped, and set it on the fire to boil. +Open the guts, cleanse them perfectly; take off the inside skin, and put +them in the pot with the shell; let them boil steadily for three hours, and +if the water boils away too much, add more. Wash the top shell nicely after +taking out the flesh, cover it, and set it by. Parboil the fins, clean them +nicely--taking off all the black skin, and put them in water; cut the flesh +taken from the bottom and top shell, in small pieces; cut the fins in two, +lay them with the flesh in a dish; sprinkle some salt over, and cover them +up. When the shell, &c. is done, take out the bacon, scrape the shell +clean, and strain the liquor; about one quart of which must be put back in +the pot; reserve the rest for soup; pick out the guts, and cut them in +small pieces; take all the nice bits that were strained out, put them with +the guts into the gravy; lay in the fins cut in pieces with them, and as +much of the flesh as will be sufficient to fill the upper shell; add to it, +(if a large turtle,) one bottle of white wine; cayenne pepper, and salt, to +your taste, one gill of mushroom catsup, one gill of lemon pickle, mace, +nutmegs and cloves, pounded, to season it high. Mix two large spoonsful of +flour in one pound and a quarter of butter; put it in with thyme, parsley, +marjoram and savory, tied in bunches; stew all these together, till the +flesh and fins are tender; wash out the top shell, put a puff paste around +the brim; sprinkle over the shell pepper and salt, then take the herbs out +of the stew; if the gravy is not thick enough, add a little more flour, and +fill the shell; should there be no eggs in the turtle, boil six new laid +ones for ten minutes, put them in cold water a short time, peel them, cut +them in two, and place them on the turtle; make a rich forcemeat, (see +receipt for forcemeat,) fry the balls nicely, and put them also in the +shell; set it in a dripping pan, with something under the sides to keep it +steady; have the oven heated as for bread, and let it remain in it till +nicely browned. Fry the liver and send it in hot.</p> + +<hr /> + +<h3><a name="FOR_THE_SOUP"></a>FOR THE SOUP.</h3> + +<p>At an early hour in the morning, put on eight pounds of coarse beef, +some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, strain +it and thicken with a bit of butter, and brown flour; add to it the water +left from boiling the bottom shell; season it very high with wine, catsup, +spice and cayenne; put in the flesh you reserved, and if that is not +enough, add the nicest parts of a well boiled calf's head; but do not use +the eyes or tongue; let it boil till tender, and serve it up with fried +forcemeat balls in it.</p> + +<p>If you have curry powder, (see receipt for it,) it will give a higher +flavour to both soup and turtle, than spice. Should you not want soup, the +remaining flesh may be fried, and served with a rich gravy.</p> + +<hr /> + +<h3><a name="MOCK_TURTLE_SOUP_OF_CALFS_HEAD"></a>MOCK TURTLE SOUP OF CALF'S +HEAD.</h3> + +<p>Have a large head cleaned nicely without taking off the skin, divide the +chop from the front of the head, take out the tongue, (which is best when +salted,) put on the head with a gallon of water, the hock of a ham or a +piece of nice pork, four or five onions, thyme, parsley, cloves and nutmeg, +pepper and salt, boil all these together until the flesh on the head is +quite tender, then take it up, cut all into small pieces, take the eyes out +carefully, strain the water in which it was boiled, add half a pint of wine +and a gill of mushroom catsup, let it boil slowly till reduced to two +quarts, thicken it with two spoonsful of browned flour rubbed into four +ounces of butter, put the meat in, and after stewing it a short time, serve +it up. The eyes are a great delicacy.</p> + +<hr /> + +<h2><a name="BEEF"></a>BEEF.</h2> + + +<h3><a name="DIRECTIONS_FOR_CURING_BEEF"></a>DIRECTIONS FOR CURING +BEEF.</h3> + +<p>Prepare your brine in the middle of October, after the following manner: +get a thirty gallon cask, take out one head, drive in the bung, and put +some pitch on it, to prevent leaking. See that the cask is quite tight and +clean. Put into it one pound of saltpetre powdered, fifteen quarts of salt, +and fifteen gallons of cold water; stir it frequently, until dissolved, +throw over the cask a thick cloth, to keep out the dust; look at it often +and take off the scum. These proportions have been accurately +ascertained--fifteen gallons of cold water will exactly hold, in solution, +fifteen quarts of good clean Liverpool salt, and one pound of saltpetre: +this brine will be strong enough to bear up an egg: if more salt be added, +it will fall to the bottom without strengthening the brine, the water being +already saturated. This brine will cure all the beef which a private family +can use in the course of the winter, and requires nothing more to be done +to it except occasionally skimming the dross that rises. It must be kept in +a cool, dry place. For salting your beef, get a molasses hogshead and saw +it in two, that the beef may have space to lie on; bore some holes in the +bottom of these tubs, and raise them on one side about an inch, that the +bloody brine may run off.</p> + +<p>Be sure that your beef is newly killed--rub each piece very well with +good Liverpool salt--a vast deal depends upon rubbing the salt into every +part--it is unnecessary to put saltpetre on it; sprinkle a good deal of +salt on the bottom of the tub. When the beef is well salted, lay it in the +tub, and be sure you put the fleshy side downward. Put a great deal of salt +on your beef after it is packed in the tub; this protects it from animals +who might eat, if they could smell it, and does not waste the salt, for the +beef can only dissolve a certain portion. You must let the beef lie in salt +ten days, then take it out, brush off the salt, and wipe it with a damp +cloth; put it in the brine with a bit of board and weight to keep it under. +In about ten days it will look red and be fit for the table, but it will be +red much sooner when the brine becomes older. The best time to begin to +salt beef is the latter end of October, if the weather be cool, and from +that time have it in succession. When your beef is taken out of the tub, +stir the salt about to dry, that it may be ready for the next pieces. +Tongues are cured in the same manner.</p> + +<hr /> + +<h3><a name="TO_DRY_BEEF_FOR_SUMMER_USE"></a>TO DRY BEEF FOR SUMMER +USE.</h3> + +<p>The best pieces for this purpose are the thin briskets, or that part of +the plate which is farthest from the shoulder of the animal, the round and +rib pieces which are commonly used for roasting. These should not be cut +with long ribs and the back-bones must be sawed off as close as possible, +that the piece may lay flat in the dish. About the middle of February, +select your beef from an animal well fatted with corn, and which, when +killed, will weigh one hundred and fifty per quarter--larger oxen are +always coarse. Salt the pieces as directed, let them lie one fortnight, +then put them in brine, where they must remain three weeks: take them out +at the end of the time, wipe them quite dry, rub them over with bran, and +hang them in a cool, dry, and, if possible, dark place, that the flies may +not get to them: they must be suspended, and not allowed to touch any +thing. It will be necessary, in the course of the summer, to look them over +occasionally, and after a long wet season, to lay them in the sun a few +hours. Your tongues may be dried in the same manner: make a little hole in +the root, run a twine through it, and suspend it. These dried meats must be +put in a good quantity of water, to soak, the night before they are to be +used. In boiling it is absolutely necessary to have a large quantity of +water to put the beef in while the water is cold, to boil steadily, +skimming the pot, until the bones are ready to fall out; and, if a tongue, +till the skin peels off with perfect ease: the skin must also be taken from +the beef. The housekeeper who will buy good ox beef, and follow these +directions exactly, may be assured of always having delicious beef on her +table. Ancient prejudice has established a notion, that meat killed in the +decrease of the moon, will draw up when cooked. The true cause of this +shrinking, may be found in the old age of the animal, or in its diseased +state, at the time of killing. The best age is from three to five +years.</p> + +<p>Few persons are aware of the injury they sustain, by eating the flesh of +diseased animals. None but the Jewish butchers, who are paid exclusively +for it, attend to this important circumstance. The best rule for judging +that I have been able to discover, is the colour of the fat. When the fat +of beef is a high shade of yellow, I reject it. If the fat of veal, mutton, +lamb or pork, have the slightest tinge of yellow, I avoid it as diseased. +The same rule holds good when applied to poultry.</p> + +<hr /> + +<h3><a name="TO_CORN_BEEF_IN_HOT_WEATHER"></a>TO CORN BEEF IN HOT +WEATHER.</h3> + +<p>Take a piece of thin brisket or plate, cut out the ribs nicely, rub it +on both sides well with two large spoonsful of pounded saltpetre; pour on +it a gill of molasses and a quart of salt; rub them both in; put it in a +vessel just large enough to hold it, but not tight, for the bloody brine +must run off as it makes, or the meat will spoil. Let it be well covered, +top, bottom and sides, with the molasses and salt. In four days you may +boil it, tied up in a cloth with the salt, &c. about it: when done, +take the skin off nicely, and serve it up. If you have an ice-house or +refrigerator, it will be best to keep it there. A fillet or breast of veal, +and a leg or rack of mutton, are excellent done in the same way.</p> + +<hr /> + +<h3><a +name="IMPORTANT_OBSERVATIONS_ON_ROASTING_BOILING_FRYING_c"></a>IMPORTANT +OBSERVATIONS ON ROASTING, BOILING, FRYING, &c.</h3> + +<p>In roasting butchers' meat, be careful not to run the spit through the +nice parts: let the piece lie in water one hour, then wash it out, wipe it +perfectly dry, and put it on the spit. Set it before a clear, steady fire: +sprinkle some salt on it, and when it becomes hot, baste it for a time with +salt and water: then put a good spoonful of nice lard into the +dripping-pan, and when melted, continue to baste with it. When your meat, +of whatever kind, has been down some time, but before it begins to look +brown, cover it with paper and baste on it; when it is nearly done, take +off the paper, dredge it with flour, turn the spit for some minutes very +quick, and baste all the time to raise a froth--after which, serve it up. +When mutton is roasted, after you take off the paper, loosen the skin and +peel it off carefully, then dredge and froth it up. Beef and mutton must +not be roasted as much as veal, lamb, or pork; the two last must be skinned +in the manner directed for mutton. You may pour a little melted butter in +the dish with veal, but all the others must be served without sauce, and +garnished with horse-radish, nicely scraped. Be careful not to let a +particle of dry flour be seen on the meat--it has a very ill appearance. +Beef may look brown, but the whiter the other meats are, the more genteel +are they, and if properly roasted, they may be perfectly done, and quite +white. A loin of veal, and hind quarter of lamb, should be dished with the +kidneys uppermost; and be sure to joint every thing that is to be separated +at table, or it will be impossible to carve neatly. For those who +<i>must</i> have gravy with these meats, let it be made in any way they +like, and served in a boat. No meat can be well roasted except on a spit +turned by a jack, and before a steady clear fire--other methods are no +better than baking. Many cooks are in the habit of half boiling the meats +to plump them as they term it, before they are spitted, but it destroys +their fine flavour. Whatever is to be boiled, must be put into cold water +with a little salt, which will cook them regularly. When they are put in +boiling water, the outer side is done too much, before the inside gets +heated. Nice lard is much better than butter for basting roasted meats, or +for frying. To choose butchers' meat, you must see that the fat is not +yellow, and that the lean parts are of a fine close grain, a lively colour, +and will feel tender when pinched. Poultry should be well covered with +white fat; if the bottom of the breast bone be gristly, it is young, but if +it be a hard bone, it is an old one. Fish are judged by the liveliness of +their eyes, and bright red of their gills. Dredge every thing with flour +before it is put on to boil, and be sure to add salt to the water.</p> + +<p>Fish, and all other articles for frying, after being nicely prepared, +should be laid on a board and dredged with flour or meal mixed with salt: +when it becomes dry on one side, turn it, and dredge the other. For +broiling, have very clear coals, sprinkle a little salt and pepper over the +pieces, and when done, dish them, and pour over some melted butter and +chopped parsley--this is for broiled veal, wild fowl, birds or poultry: +beef-steaks and mutton chops require only a table-spoonful of hot water to +be poured over. Slice an onion in the dish before you put in the steaks or +chops, and garnish both with rasped horse-radish. To have viands served in +perfection, the dishes should be made hot, either by setting them over hot +water, or by putting some in them, and the instant the meats are laid in +and garnished, put on a pewter dish cover. A dinner looks very enticing, +when the steam rises from each dish on removing the covers, and if it be +judiciously <i>ordered</i>, will have a double relish. Profusion is not +elegance--a dinner justly calculated for the company, and consisting for +the greater part of small articles, correctly prepared, and neatly served +up, will make a much more pleasing appearance to the sight, and give a far +greater gratification to the appetite, than a table loaded with food, and +from the multiplicity of dishes, unavoidably neglected in the preparation, +and served up cold.</p> + +<p>There should always be a supply of brown flour kept in readiness to +thicken brown gravies, which must be prepared in the following manner: put +a pint of flour in a Dutch oven, with some coals under it; keep constantly +stirring it until it is uniformly of a dark brown, but none of it burnt, +which would look like dirt in the gravy. All kitchens should be provided +with a saw for trimming meat, and also with larding needles.</p> + +<hr /> + +<h3><a name="BEEF_A-LA-MODE"></a>BEEF A-LA-MODE.</h3> + +<p>Take the bone from a round of beef, fill the space with a forcemeat made +of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic +chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix +it to a paste with the yelks of four eggs beaten, stuff the lean part of +the round with it, and make balls of the remainder; sew a fillet of strong +linen wide enough to keep it round and compact, put it in a vessel just +sufficiently large to hold it, add a pint of red wine, cover it with sheets +of tin or iron, set it in a brick oven properly heated, and bake it three +hours; when done, skim the fat from the gravy, thicken it with brown flour, +add some mushroom and walnut catsup, and serve it up garnished with +forcemeat balls fried. It is still better when eaten cold with sallad.</p> + +<hr /> + +<h3><a name="BRISKET_OF_BEEF_BAKED"></a>BRISKET OF BEEF BAKED.</h3> + +<p>Bone a brisket of beef, and make holes in it with a sharp knife about an +inch apart, fill them alternately with fat bacon, parsley and oysters, all +chopped small and seasoned with pounded cloves and nutmeg, pepper and salt, +dredge it well with flour, lay it in a pan with a pint of red wine and a +large spoonful of lemon pickle; bake it three hours, take the fat from the +gravy and strain it; serve it up garnished with green pickles.</p> + +<hr /> + +<h3><a name="BEEF_OLIVES"></a>BEEF OLIVES.</h3> + +<p>Cut slices from a fat rump of beef six inches long and half an inch +thick, beat them well with a pestle; make a forcemeat of bread crumbs, fat +bacon chopped, parsley, a little onion, some shred suet, pounded mace, +pepper and salt; mix it up with the yelks of eggs, and spread a thin layer +over each slice of beef, roll it up tight, and secure the rolls with +skewers, set them before the fire, and turn them till they are a nice +brown; have ready a pint of good gravy, thickened with brown flour and a +spoonful of butter, a gill of red wine, with two spoonsful of mushroom +catsup, lay the rolls in it, and stew them till tender; garnish with +forcemeat balls.</p> + +<hr /> + +<h3><a name="TO_STEW_A_RUMP_OF_BEEF"></a>TO STEW A RUMP OF BEEF.</h3> + +<p>Take out as much of the bone as can be done with a saw, that it may lie +flat on the dish, stuff it with forcemeat made as before directed, lay it +in a pot with two quarts of water, a pint of red wine, some carrots and +turnips cut in small pieces and stewed over it, a head of cellery cut up, a +few cloves of garlic, some pounded cloves, pepper and salt, stew it gently +till sufficiently done, skim the fat off, thicken the gravy, and serve it +up; garnish with little bits of puff paste nicely baked, and scraped +horse-radish.</p> + +<hr /> + +<h3><a name="A_FRICANDO_OF_BEEF"></a>A FRICANDO OF BEEF.</h3> + +<p>Cut a few slices of beef six inches long, two or three wide, and one +thick, lard them with bacon, dredge them well, and make them a nice brown +before a brisk fire; stew them half an hour in a well seasoned gravy, put +some stewed sorrel or spinage in the dish, lay on the beef, and pour over a +sufficient quantity of gravy; garnish with fried balls.</p> + +<hr /> + +<h3><a name="AN_EXCELLENT_METHOD_OF_DRESSING_BEEF"></a>AN EXCELLENT METHOD +OF DRESSING BEEF.</h3> + +<p>Take a rib roasting piece that has been hanging ten days or a fortnight, +bone it neatly, rub some salt over it and roll it tight, binding it around +with twine, put the spit through the inner fold without sticking it in the +flesh, skewer it well and roast it nicely; when nearly done, dredge and +froth it; garnish with scraped horse-radish.</p> + +<hr /> + +<h3><a name="TO_COLLAR_A_FLANK_OF_BEEF"></a>TO COLLAR A FLANK OF BEEF.</h3> + +<p>Get a nice flank of beef, rub it well with a large portion of saltpetre +and common salt, let it remain ten days, then wash it clean, take off the +outer and inner skin with the gristle, spread it on a board, and cover the +inside with the following mixture: parsley, sage, thyme chopped fine, +pepper, salt and pounded cloves; roll it up, sew a cloth over it, and +bandage that with tape, boil it gently five or six hours, when cold, lay it +on a board without undoing it, put another board on the top, with a heavy +weight on it; let it remain twenty-four hours, take off the bandages, cut a +thin slice from each end, serve it up garnished with green pickle and +sprigs of parsley.</p> + +<hr /> + +<h3><a name="TO_MAKE_HUNTERS_BEEF"></a>TO MAKE HUNTERS' BEEF.</h3> + +<p>Select a fine fat round weighing about twenty-five pounds, take three +ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large +nutmeg, and a quart of salt; pound them all together very fine, take the +bone out, rub it well with this mixture on both sides, put some of it at +the bottom of a tub just large enough to hold the beef, lay it in and strew +the remainder on the top, rub it well every day for two weeks, and spread +the mixture over it; at the end of this time, wash the beef, bind it with +tape, to keep it round and compact, filling the hole where the bone was +with a piece of fat, lay it in a pan of convenient size, strew a little +suet over the top, and pour on it a pint of water, cover the pan with a +coarse crust and a thick paper over that, it will take five hours baking; +when cold take off the tape. It is a delicious relish at twelve o'clock, or +for supper, eaten with vinegar, mustard, oil, or sallad. Skim the grease +from the gravy and bottle it; it makes an excellent seasoning for any made +dish.</p> + +<hr /> + +<h3><a name="A_NICE_LITTLE_DISH_OF_BEEF"></a>A NICE LITTLE DISH OF +BEEF.</h3> + +<p>Mince cold roast beef, fat and lean, very fine, add chopped onion, +pepper, salt, and a little good gravy, fill scollop shells two parts full, +and fill them up with potatos mashed smooth with cream, put a bit of butter +on the top, and set them in an oven to brown.</p> + +<hr /> + +<h3><a name="BEEF_STEAKS"></a>BEEF STEAKS.</h3> + +<p>The best part of the beef for steaks, is the seventh and eighth ribs, +the fat and lean are better mixed, and it is more tender than the rump if +it be kept long enough; cut the steaks half an inch thick, beat them a +little, have fine clear coals, rub the bars of the gridiron with a cloth +dipped in lard before you put it over the coals, that none may drip to +cause a bad smell, put no salt on till you dish them, broil them quick, +turning them frequently; the dish must be very hot, some slices of onion in +it, lay in the steaks, sprinkle a little salt, and pour over them a +spoonful of water and one of mushroom catsup, both made boiling hot, +garnish with scraped horse-radish, and put on a hot dish cover. Every thing +must be in readiness, for the great excellence of a beef steak lies in +having it immediately from the gridiron.</p> + +<hr /> + +<h3><a name="TO_HASH_BEEF"></a>TO HASH BEEF.</h3> + +<p>Cut slices of raw beef, put them in a stew pan with a little water, some +catsup, a clove of garlic, pepper and salt, stew them till done, thicken +the gravy with a lump of butter rubbed into brown flour. A hash may be made +of any kind of meat that has been cooked, but it is not so good, and it is +necessary to have a gravy prepared and seasoned, and keep the hash over the +fire only a few minutes to make it hot.</p> + +<hr /> + +<h3><a name="BEEF_STEAK_PIE"></a>BEEF STEAK PIE.</h3> + +<p>Cut nice steaks, and stew them till half done, put a puff paste in the +dish, lay in the steaks with a few slices of boiled ham, season the gravy +very high, pour it in the dish, put on a lid of paste and bake it.</p> + +<hr /> + +<h3><a name="BEEF_A-LA-DAUBE"></a>BEEF A-LA-DAUBE.</h3> + +<p>Get a round of beef, lard it well, and put it in a Dutch oven; cut the +meat from a shin of beef, or any coarse piece in thin slices, put round the +sides and over the top some slices of bacon, salt, pepper, onion, thyme, +parsley, cellery tops, or seed pounded, and some carrots cut small, strew +the pieces of beef over, cover it with water, let it stew very gently till +perfectly done, take out the round, strain the gravy, let it stand to be +cold, take off the grease carefully, beat the whites of four eggs, mix a +little water with them, put them to the gravy, let it boil till it looks +clear, strain it, and when cold, put it over the beef.</p> + +<hr /> + + +<h2><a name="VEAL"></a>VEAL.</h2> + + +<h3><a +name="DIRECTIONS_FOR_THE_PIECES_IN_THE_DIFFERENT_QUARTERS_OF_VEAL"></a>DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.</h3> + + +<p>A loin of veal must always be roasted: the fillet or leg may be dressed +in various ways, the knuckle or knee is proper for soup or for boiling; +these are the pieces that compose the hind quarter. In the fore quarter, +the breast and rack admit variety in cooking; the shoulder and neck are +only fit for soup.</p> + +<hr /> + +<h3><a name="VEAL_CUTLETS_FROM_THE_FILLET_OR_LEG"></a>VEAL CUTLETS FROM THE +FILLET OR LEG.</h3> + +<p>Cut off the flank and take the bone out, then take slices the size of +the fillet and half an inch thick, beat two yelks of eggs light, and have +some grated bread mixed with pepper, salt, pounded nutmeg and chopped +parsley; beat the slices a little, lay them on a board and wash the upper +side with the egg, cover it thick with the bread crumbs, press them on with +a knife, and let them stand to dry a little, that they may not fall off in +frying, then turn them gently, put egg and crumbs on in the same manner, +put them into a pan of boiling lard, and fry them a light brown; have some +good gravy ready, season it with a tea-spoonful of curry powder, a large +one of wine, and one of lemon pickle, thicken with butter and brown flour, +drain every drop of lard from the cutlets, lay them in the gravy, and stew +them fifteen or twenty minutes, serve them up garnished with lemon cut in +thin slices.</p> + +<hr /> + +<h3><a name="VEAL_CHOPS"></a>VEAL CHOPS.</h3> + +<p>Take the best end of a rack of veal, cut it in chops, with one bone in +each, leave the small end of the bone bare two inches, beat them flat, and +prepare them with eggs and crumbs, as the cutlets, butter some half-sheets +of white paper, wrap one round each chop, skewer it well, leaving the bare +bone out, broil them till done, and take care the paper does not burn; have +nice white sauce in a boat.</p> + +<hr /> + +<h3><a name="VEAL_CUTLETS"></a>VEAL CUTLETS.</h3> + +<p>Cut them from the fillet, put them in a stew pan with a piece of nice +pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, +cover them with water and let them stew ten or fifteen minutes, lay them on +a dish, and when cold cover them well with the crumb of stale bread finely +grated, mixed with the leaves of parsley chopped very small, some pepper, +salt and grated nutmeg; press these on the veal with a knife, and when a +little dried, turn it and do the same to the other side; put a good +quantity of lard in a pan, when it boils lay the cutlets in carefully that +the crumbs may not fall; fry them a little brown, lay them on a strainer to +drain off the grease, do the same with the crumbs that have fallen in the +pan: while this is doing, simmer the water they were boiled in to half a +pint, strain it and thicken with four ounces of butter and a little browned +flour; add a gill of wine and one of mushroom catsup, put in the cutlets +and crumbs, and stew till tender; add forcemeat balls.</p> + +<hr /> + +<h3><a name="KNUCKLE_OF_VEAL"></a>KNUCKLE OF VEAL.</h3> + +<p>Boil a half pint of pearl barley in salt and water till quite tender, +drain the water from it and stir in a piece of butter, put it in a deep +dish; have the knuckle nicely boiled in milk and water, and lay it on the +barley, pour some parsley and butter over it.</p> + +<hr /> + +<h3><a name="BAKED_FILLET_OF_VEAL"></a>BAKED FILLET OF VEAL.</h3> + +<p>Take the bone out of the fillet, wrap the flap around and sew it, make a +forcemeat of bread crumbs, the fat of bacon, a little onion chopped, +parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of eggs, +fill the place from which the bone was taken, make holes around it with a +knife and fill them also, and lard the top; put it in a Dutch oven with a +pint of water, bake it sufficiently, thicken the gravy with butter and +brown flour, add a gill of wine and one of mushroom catsup, and serve it +garnished with forcemeat balls fried.</p> + +<hr /> + +<h3><a name="SCOTCH_COLLOPS_OF_VEAL"></a>SCOTCH COLLOPS OF VEAL.</h3> + +<p>They may be made of the nice part of the rack, or cut from the fillet, +rub a little salt and pepper on them, and fry them a light brown; have a +rich gravy seasoned with wine, and any kind of catsup you choose, with a +few cloves of garlic, and some pounded mace, thicken it, put the collops in +and stew them a short time, take them out, strain the gravy over, and +garnish with bunches of parsley fried crisp, and thin slices of middling of +bacon, curled around a skewer and boiled.</p> + +<hr /> + +<h3><a name="VEAL_OLIVES"></a>VEAL OLIVES.</h3> + +<p>Take the bone out of the fillet and cut thin slices the size of the leg, +beat them flat, rub them with the yelk of an egg beaten, lay on each piece +a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, chopped +parsley, and bread crumbs over all, roll them up tight, and secure them +with skewers, rub them with egg and roll them in bread crumbs, lay them on +a tin dripping pan, and set them in an oven; when brown on one side, turn +them, and when sufficiently done, lay them in a rich highly seasoned gravy +made of proper thickness, stew them till tender, garnish with forcemeat +balls and green pickles sliced.</p> + +<hr /> + +<h3><a name="RAGOUT_OF_A_BREAST_OF_VEAL"></a>RAGOUT OF A BREAST OF +VEAL.</h3> + +<p>Separate the joints of the brisket, and saw off the sharp ends of the +ribs, trim it neatly, and half roast it; put it in a stew pan with a quart +of good gravy seasoned with wine, walnut and mushroom catsup, a +tea-spoonful of curry powder, and a few cloves of garlic; stew it till +tender, thicken the gravy, and garnish with sweatbreads nicely broiled.</p> + +<hr /> + +<h3><a name="FRICANDO_OF_VEAL"></a>FRICANDO OF VEAL.</h3> + +<p>Cut slices from the fillet an inch thick and six inches long, lard them +with slips of lean middling of bacon, bake them a light brown, stew them in +well seasoned gravy, made as thick as rich cream, serve them up hot, and +lay round the dish sorrel stewed with butter, pepper and salt, till quite +dry.</p> + +<hr /> + +<h3><a name="TO_MAKE_A_PIE_OF_SWEETBREADS_AND_OYSTERS"></a> TO MAKE A PIE +OF SWEETBREADS AND OYSTERS.</h3> + +<p>Boil the sweetbreads tender, stew the oysters, season them with pepper +and salt, and thicken with cream, butter, the yelks of eggs and flour, put +a puff paste at the bottom and around the sides of a deep dish, take the +oysters up with an egg spoon, lay them in the bottom, and cover them with +the sweetbreads, fill the dish with gravy, put a paste on the top, and bake +it. This is the most delicate pie that can be made. The sweetbread of veal +is the most delicious part, and may be broiled, fried, or dressed in any +way, and is always good.</p> + +<hr /> + +<h3><a name="MOCK_TURTLE_OF_CALFS_HEAD"></a>MOCK TURTLE OF CALF'S +HEAD.</h3> + +<p>Have the head nicely cleaned, divide the chop from the skull, take out +the brains and tongue, and boil the other parts till tender, take them out +of the water and put into it a knuckle of veal or four pounds of lean beef, +three onions chopped, thyme, parsley, a tea-spoonful of pounded cloves, the +same of mace, salt, and cayenne pepper to your taste--boil these things +together till reduced to a pint, strain it, and add two gills of red wine, +one of mushroom and one of walnut catsup, thicken it with butter and brown +flour; the head must be cut in small pieces and stewed a few minutes in the +gravy; put a paste round the edge of a deep dish, three folds, one on the +other, but none on the bottom; pour in the meat and gravy, and bake it till +the paste is done; pick all strings from the brains, pound them, and add +grated bread, pepper and salt, make them in little cakes with the yelk of +an egg, fry them a nice brown, boil six egg's hard, leave one whole and +divide the others exactly in two, have some bits of paste nicely baked; +when the head is taken from the oven, lay the whole egg in the middle, and +dispose the others, with the brain cakes and bits of paste tastily around +it. If it be wanted as soup, do not reduce the gravy so much, and after +stewing the head, serve it in a tureen with the brain cakes and forcemeat +balls fried, in place of the eggs and paste. The tongue should be salted +and put in brine; they are very delicate, and four of them boiled and +pealed, and served with four small chickens boiled, make a handsome dish, +either cold or hot, with parsley and butter poured over them.</p> + +<hr /> + +<h3><a name="TO_GRILL_A_CALFS_HEAD"></a>TO GRILL A CALF'S HEAD.</h3> + +<p>Clean and divide it as for the turtle, take out the brains and tongue, +boil it tender, take the eyes out whole, and cut the flesh from the skull +in small pieces; take some of the water it was boiled in for gravy, put to +it salt, cayenne pepper, a grated nutmeg, with a spoonful of lemon pickle; +stew it till it is well flavoured, take the jowl or chop, take out the +bones, and cover it with bread crumbs, chopped parsley, pepper and salt, +set it in an oven to brown, thicken the gravy with the yelks of two eggs +and a spoonful of butter rubbed into two of flour, stew the head in it a +few minutes, put it in the dish, and lay the grilled chop on it; garnish it +with brain cakes and broiled sweetbreads.</p> + +<hr /> + +<h3><a name="TO_COLLAR_A_CALFS_HEAD"></a>TO COLLAR A CALF'S HEAD.</h3> + +<p>After cleaning it nicely, saw the bone down the middle of the skull, but +do not separate the head, take out the brains and tongue, boil it tender +enough to remove the bones, which must be taken entirely out; lay it on a +board, have a good quantity of chopped parsley seasoned with mace, nutmeg, +pepper and salt--spread a layer of this, then one of thick slices of ham, +another of parsley and one of ham, roll it up tight, sew a cloth over it, +and bind that round with tape; boil it half an hour, and when cold press +it. It must be kept covered with vinegar and water, and is very delicious +eaten with sallad or oil and vinegar.</p> + +<hr /> + +<h3><a name="CALFS_HEART_A_NICE_DISH"></a>CALF'S HEART, A NICE DISH.</h3> + +<p>Take the heart and liver from the harslet, and cut off the windpipe, +boil the lights very tender, and cut them in small pieces--take as much of +the water they were boiled in as will be sufficient for gravy; add to it a +large spoonful of white wine, one of lemon pickle, some grated nutmeg, +pepper and salt, with a large spoonful of butter, mixed with one of white +flour; let it boil a few minutes, and put in the minced lights, set it by +till the heart and liver are ready, cut the ventricle out of the heart, +wash it well, lard it all over with narrow slips of middling, fill the +cavity with good forcemeat, put it in a pan on the broad end, that the +stuffing may not come out; bake it a nice brown, slice the liver an inch +thick and broil it, make the mince hot, set the heart upright in the middle +of the dish, pour it around, lay the broiled liver on, and garnish with +bunches of fried parsley; it should be served up extremely hot.</p> + +<hr /> + +<h3><a name="CALFS_FEET_FRICASSEE"></a>CALF'S FEET FRICASSEE.</h3> + +<p>Boil the feet till very tender, cut them in two and pull out the large +bones, have half a pint of good white gravy, add to it a spoonful of white +wine, one of lemon pickle, and some salt, with a tea-spoonful of curry +powder, stew the feet in it fifteen minutes, and thicken it with the yelks +of two eggs, a gill of milk, a large spoonful of butter, and two of white +flour, let the thickening be very smooth, shake the stew pan over the fire +a few minutes, but do not let it boil lest the eggs and milk should +curdle.</p> + +<hr /> + +<h3><a name="TO_FRY_CALFS_FEET"></a>TO FRY CALF'S FEET.</h3> + +<p>Prepare them as for the fricassee, dredge them well with flour and fry +them a light brown, pour parsley and butter over, and garnish with fried +parsley.</p> + +<hr /> + +<h3><a name="TO_PREPARE_RENNET"></a>TO PREPARE RENNET.</h3> + +<p>Take the stomach from the calf as soon as it is killed--do not wash it, +but hang it in a dry cool place for four or five days; then turn it inside +out, slip off all the curd nicely with the hand, fill it with a little +saltpetre mixed with the quantity of salt necessary, and lay it in a small +stone pot, pour over it a small tea-spoonful of vinegar, and sprinkle a +handful of salt over it, cover it closely and keep it for use. You must not +wash it--that would weaken the gastric juice, and injure the rennet. After +it has been salted six or eight weeks, cut off a piece four or five inches +long, put it in a large mustard bottle, or any vessel that will hold about +a pint and a half; put on it five gills of cold water, and two gills of +rose brandy--stop it very close, and shake it when you are going to use it: +a table-spoonful of this is sufficient for a quart of milk. It must be +prepared in very cool weather, and if well done, will keep more than a +year.</p> + +<hr /> + +<h3><a name="TO_HASH_A_CALFS_HEAD"></a>TO HASH A CALF'S HEAD.</h3> + +<p>Boil the head till the meat is almost enough for eating; then cut it in +thin slices, take three quarters of a pint of good gravy, and add half a +pint of white wine, half a nutmeg, two anchovies, a small onion stuck with +cloves, and a little mace; boil these up in the liquor for a quarter of an +hour, then strain it and boil it up again; put in the meat, with salt to +your taste, let it stew a little, and if you choose it, you may add some +sweetbreads, and make some forcemeat balls with veal; mix the brains with +the yelks of eggs and fry them to lay for a garish. When the head is ready +to be sent in, stir in a bit of butter.</p> + +<hr /> + +<h3><a name="TO_BAKE_A_CALFS_HEAD"></a>TO BAKE A CALF'S HEAD.</h3> + +<p>Divide the calf's head, wash it clean, and having the yelks of two eggs +well beaten, wash the outside of the head all over with them, and on that +strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; +also, the brains cut in pieces and dipped in thick butter, then cover the +head with bits of butter, pour into the pan some white wine and water, with +as much gravy, and cover it close. Let it be baked in a quick oven, and +when it is served up, pour on some strong gravy, and garnish with slices of +lemon, red beet root pickled, fried oysters and fried bread.</p> + +<hr /> + +<h3><a name="TO_STUFF_AND_ROAST_A_CALFS_LIVER"></a>TO STUFF AND ROAST A +CALF'S LIVER.</h3> + +<p>Take a fresh calf's liver, and having made a hole in it with a large +knife run in lengthways, but not quite through, have ready a forced meat, +or stuffing made of part of the liver parboiled, fat of bacon minced very +fine, and sweet herbs powdered; add to these some grated bread and spice +finely powdered, with pepper and salt. With this stuffing fill the hole in +the liver, which must be larded with fat bacon, and then roasted, flouring +it well, and basting with butter till it is enough. This is to be served up +hot, with gravy sauce having a little wine in it.</p> + +<hr /> + +<h3><a name="TO_BROIL_CALFS_LIVER"></a>TO BROIL CALF'S LIVER.</h3> + +<p>Cut it in slices, put over it salt and pepper; broil it nicely, and pour +on some melted butter with chopped parsley after it is dished.</p> + +<hr /> + +<p><i><a name="DIRECTIONS_FOR_CLEANING_CALFS_HEAD_AND_FEET"></a> Directions +for cleaning Calf's Head and Feet, for those who live in the country and +butcher their own meats.</i></p> + +<p>As soon as the animal is killed, have the head and feet taken off, wash +them clean, sprinkle some pounded rosin all over the hairs, then dip them +in boiling water, take them instantly out, the rosin will dry immediately, +and they may be scraped clean with ease; the feet should be soaked in water +three or four days, changing it daily; this will make them very white.</p> + +<hr /> + + +<h2><a name="LAMB"></a>LAMB.</h2> + + +<h3><a name="TO_ROAST_THE_FORE-QUARTER_c"></a>TO ROAST THE FORE-QUARTER, +&c.</h3> + +<p>The fore-quarter should always be roasted and served with mint sauce in +a boat; chop the mint small and mix it with vinegar enough to make it +liquid, sweeten it with sugar.</p> + +<p>The hind-quarter may be boiled or roasted, and requires mint sauce; it +may also be dressed in various ways.</p> + +<hr /> + +<h2><a name="BAKED_LAMB"></a>BAKED LAMB.</h2> + +<p>Cut the shank bone from a hind-quarter, separate the joints of the loin, +lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, +add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes +with the skins taken off, bake it but do not let it be burnt, thicken the +gravy with a little butter and brown flour.</p> + +<hr /> + +<h2><a name="FRIED_LAMB"></a>FRIED LAMB.</h2> + +<p>Separate the leg from the loin, cut off the shank and boil the leg; +divide the loin in chops, dredge and fry them a nice brown, lay the leg in +the middle of the dish, and put the chops around, pour over parsley and +butter, and garnish with fried parsley.</p> + +<p>The leg cut into steaks and the loin into chops will make a fine +fricassee, or cutlets.</p> + +<hr /> + +<h2><a name="TO_DRESS_LAMBS_HEAD_AND_FEET"></a>TO DRESS LAMB'S HEAD AND +FEET.</h2> + +<p>Clean them very nicely, and boil them till tender, take off the flesh +from the head with the eyes, also mince the tongue and heart, which must be +boiled with the head; split the feet in two, put them with the pieces from +the head and the mince, into a pint of good gravy, seasoned with pepper, +salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the +gravy, and lay the liver cut in slices and broiled over it--garnish with +crisp parsley and bits of curled bacon.</p> + +<hr /> + +<h2><a name="MUTTON"></a>MUTTON.</h2> + +<p>The saddle should always be roasted and garnished with scraped +horse-radish. See general observations on roasting. Mutton is in the +highest perfection from August until Christmas, when it begins to decline +in goodness.</p> + +<hr /> + +<h2><a name="BOILED_LEG_OF_MUTTON"></a>BOILED LEG OF MUTTON.</h2> + +<p>Cut off the shank, wrap the flank nicely round and secure it with +skewers, dredge it well with flour, and put it on the fire in a kettle of +cold water with some salt, and three or four heads of garlic, which will +give it a delicately fine flavour; skin it well, and when nearly done, take +it from the fire and keep it hot and closely covered, that the steam may +finish it; have carrots well boiled to put in the dish under it, or turnips +boiled, mashed smooth and stewed with a lump of butter and salt, lay the +mutton on, and pour over it butter melted with some flour in it, and a cup +full of capers with some of the vinegar; shake them together over the fire +till hot before you pour it on.</p> + +<hr /> + +<h2><a name="ROASTED_LEG"></a>ROASTED LEG.</h2> + +<p>Prepare it as for boiling, be very careful in spitting it, cover it with +paper and follow the directions for roasting, serve it up garnished with +scraped horse-radish.</p> + +<hr /> + +<h2><a name="BAKED_LEG_OF_MUTTON"></a>BAKED LEG OF MUTTON.</h2> + +<p>Take the flank off, but leave all the fat, cut out the bone, stuff the +place with a rich forcemeat, lard the top and sides with bacon, put it in a +pan with a pint of water, some chopped onion and cellery cut small, a gill +of red wine, one of mushroom catsup and a tea-spoonful of curry powder, +bake it and serve it up with the gravy, garnish with forcemeat balls +fried.</p> + +<hr /> + +<h2><a name="STEAKS_OF_A_LEG_OF_MUTTON"></a>STEAKS OF A LEG OF MUTTON.</h2> + +<p>Cut off the flank, take out the bone, and cut it in large slices half an +inch thick, sprinkle some salt and pepper, and broil it, pour over it nice +melted butter with capers; a leg cut in the same way and dressed as +directed for veal cutlets, is very fine. It is also excellent when salted +as beef, and boiled, served up with carrots or turnips.</p> + +<p>A shoulder of mutton is best when roasted, but may be made into cutlets +or in a harrico.</p> + +<hr /> + +<h2><a name="TO_HARRICO_MUTTON"></a>TO HARRICO MUTTON.</h2> + +<p>Take the nicest part of the rack, divide it into chops, with one bone in +each, beat them flat, sprinkle salt and pepper on them, and broil them +nicely; make a rich gravy out of the inferior parts, season it well with +pepper, a little spice, and any kind of catsup you choose; when +sufficiently done, strain it, and thicken it with butter and brown flour, +have some carrots and turnips cut into small dice and boiled till tender, +put them in the gravy, lay the chops in and stew them fifteen minutes; +serve them up garnished with green pickle.</p> + +<hr /> + +<h2><a name="MUTTON_CHOPS"></a>MUTTON CHOPS.</h2> + +<p>Cut the rack as for the harrico, broil them, and when dished, pour over +them a gravy made with two large spoonsful of boiling water, one of +mushroom catsup, a small spoonful of butter and some salt, stir it till the +butter is melted, and garnish with horse-radish scraped.</p> + +<hr /> + +<h2><a name="BOILED_BREAST_OF_MUTTON"></a>BOILED BREAST OF MUTTON.</h2> + +<p>Separate the joints of the brisket, and saw off the sharp ends of the +ribs, dredge it with flour, and boil it; serve it up covered with +onions--see onion sauce.</p> + +<hr /> + +<h2><a name="BREAST_OF_MUTTON_IN_RAGOUT"></a>BREAST OF MUTTON IN +RAGOUT.</h2> + +<p>Prepare the breast as for boiling, brown it nicely in the oven, have a +rich gravy well seasoned and thickened with brown flour, stew the mutton in +it till sufficiently done, and garnish with forcemeat balls fried.</p> + +<hr /> + +<h2><a name="TO_GRILL_A_BREAST_OF_MUTTON"></a>TO GRILL A BREAST OF +MUTTON.</h2> + +<p>Prepare it as before, score the top, wash it over with the yelk of an +egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour +caper sauce in the dish. It may also be roasted, the skin taken off and +frothed nicely, serve it up with good gravy, and garnish with current jelly +cut in slices.</p> + +<p>The neck of mutton is fit only for soup, the liver is very good when +broiled.</p> + +<hr /> + +<h2><a name="BOILED_SHOULDER_OF_MUTTON"></a>BOILED SHOULDER OF MUTTON.</h2> + +<p>Put it in cold water with some salt, and boil it till tender; serve it +up covered with onion sauce.</p> + +<hr /> + +<h2><a name="SHOULDER_OF_MUTTON_WITH_CELERY_SAUCE"></a>SHOULDER OF MUTTON +WITH CELERY SAUCE.</h2> + +<p>Wash and clean ten heads of celery, cut off the green tops and take off +the outside stalks, cut the heads in thin slices, boil them tender in a +little milk, just enough for gravy, add salt, and thicken it with a +spoonful of butter and some white flour; boil the shoulder and pour the +sauce over it.</p> + +<hr /> + +<h2><a name="ROASTED_LOIN_OF_MUTTON"></a>ROASTED LOIN OF MUTTON.</h2> + +<p>Cut the loin in four pieces, take off the skin, rub each piece with +salt, wash them with the yelk of an egg, and cover them thickly with bread +crumbs, chopped parsley, pepper and salt; wrap them up securely in paper, +put them on a bird spit, and roast them; put a little brown gravy in the +dish, and garnish with pickle.</p> + +<hr /> + + +<h1><a name="PORK"></a>PORK.</h1> + + +<h2><a name="TO_CURE_BACON"></a>TO CURE BACON.</h2> + +<p>Hogs are in the highest perfection, from two and a half to four years +old, and make the best bacon, when they do not weigh more than one hundred +and fifty or sixty at farthest; they should be fed with corn, six weeks at +least, before they are killed, and the shorter distance they are driven to +market, the better will their flesh be. To secure them against the +possibility of spoiling, salt them before they get cold; take out the chine +or back-bone from the neck to the tail, cut the hams, shoulders and +middlings; take the ribs from the shoulders and the leaf fat from the hams: +have such tubs as are directed for beef, rub a large table spoonful of +saltpetre on the inside of each ham, for some minutes, then rub both sides +well with salt, sprinkle the bottom of the tub with salt, lay the hams with +the skin downward, and put a good deal of salt between each layer; salt the +shoulders and middlings in the same manner, but less saltpetre is +necessary; cut the jowl or chop from the head, and rub it with salt and +saltpetre. You should cut off the feet just above the knee joint; take off +the ears and nose, and lay them in a large tub of cold water for souse. +When the jowls have been in salt two weeks, hang them up to smoke--do so +with the shoulders and middlings at the end of three weeks, and the hams at +the end of four. If they remain longer in salt they will be hard. Remember +to hang the hams and shoulders with the hocks down, to preserve the juices. +Make a good smoke every morning, and be careful not to have a blaze; the +smoke-house should stand alone, for any additional heat will spoil the +meat. During the hot weather, beginning the first of April, it should be +occasionally taken down, examined--rubbed with hickory ashes, and hung up +again.</p> + +<p>The generally received opinion that saltpetre hardens meat, is entirely +erroneous:--it tends greatly to prevent putrefaction, but will not make it +hard; neither will laying in brine five or six weeks in cold weather, have +that effect, but remaining in salt too long, will certainly draw off the +juices, and harden it. Bacon should be boiled in a large quantity of water, +and a ham is not done sufficiently, till the bone on the under part comes +off with ease. New bacon requires much longer boiling than that which is +old.</p> + +<hr /> + +<h2><a name="TO_MAKE_SOUSE"></a>TO MAKE SOUSE.</h2> + +<p>Let all the pieces you intend to souse, remain covered with cold water +twelve hours; then wash them out, wipe off the blood, and put them again in +fresh water; soak them in this manner, changing the water frequently, and +keeping it in a cool place, till the blood is drawn away; scrape and clean +each piece perfectly nice, mix some meal with water, add salt to it, and +boil your souse gently, until you can run a straw into the skin with ease. +Do not put too much in the pot, for it will boil to pieces and spoil the +appearance. The best way is to boil the feet in one pot, the ears and nose +in another, and the heads in a third; these should be boiled till you can +take all the bones out; let them get cold, season the insides with pepper, +salt, and a little nutmeg; make it in a tight roll, sew it up close in a +cloth, and press it lightly. Mix some more meal and cold water, just enough +to look white; add salt, and one-fourth of vinegar; put your souse in +different pots, and keep it well covered with this mixture, and closely +stopped. It will be necessary to renew this liquor every two or three +weeks. Let your souse get quite cold after boiling, before you put it in +the liquor, and be sure to use pale coloured vinegar, or the souse will be +dark. Some cooks singe the hair from the feet, <i>etcetera</i>, but this +destroys the colour: good souse will always be white.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_PIG"></a>TO ROAST A PIG.</h2> + +<p>The pig must be very fat, nicely cleaned, and not too large to lie in +the dish; chop the liver fine and mix it with crumbs of bread, chopped +onion and parsley, with pepper and salt, make it into a paste with butter +and an egg, stuff the body well with it, and sew it up, spit it, and have a +clear fire to roast it; baste with salt and water at first, then rub it +frequently with a lump of lard wrapped in a piece of clean linen; this will +make it much more crisp than basting it from the dripping pan. When the pig +is done, take off the head, separate the face from the chop, cut both in +two and take off the ears, take out the stuffing, split the pig in two +parts lengthways, lay it in the dish with the head, ears, and feet, which +have been cut off, placed on each side, put the stuffing in a bowl with a +glass of wine, and as much dripping as will make it sufficiently liquid, +put some of it under the pig, and serve the rest in a boat.</p> + +<hr /> + +<h2><a name="TO_BARBECUE_SHOTE"></a>TO BARBECUE SHOTE.<sup><a href="#fn1" +name="rfn1">[1]</a></sup></h2> + +<p>This is the name given in the southern states to a fat young hog, which, +when the head and feet are taken off, and it is cut into four quarters, +will weigh six pounds per quarter. Take a fore-quarter, make several +incisions between the ribs, and stuff it with rich forcemeat; put it in a +pan with a pint of water, two cloves of garlic, pepper, salt, two gills of +red wine, and two of mushroom catsup, bake it, and thicken the gravy with +batter and brown flour; it must be jointed, and the ribs cut across before +it is cooked; or it cannot be carved well; lay it in the dish with the ribs +uppermost; if it be not sufficiently brown, add a little burnt sugar to the +gravy, garnish with balls.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_FORE-QUARTER_OF_SHOTE"></a>TO ROAST A FORE-QUARTER +OF SHOTE.</h2> + +<p>Joint it for the convenience of carving, roast it before a brisk fire; +when done, take the skin off, dredge and froth it, put a little melted +butter with some caper vinegar over it, or serve it with mint sauce.</p> + +<hr /> + +<h2><a name="TO_MAKE_SHOTE_CUTLETS"></a>TO MAKE SHOTE CUTLETS.</h2> + +<p>Take the skin from the hind-quarter, and cut it in pieces, prepare them +in the way directed for veal cutlets, make a little nice gravy with the +skin and the scraps of meat left, thicken it with butter and brown flour, +and season it in any way you like.</p> + +<hr /> + +<h2><a name="TO_CORN_SHOTE"></a>TO CORN SHOTE.</h2> + +<p>Rub a hind-quarter with saltpetre and common salt, let it lie ten days, +then boil it, and put either carrots or parsnips under it.</p> + +<hr /> + +<h2><a name="SHOTES_HEAD"></a>SHOTE'S HEAD.</h2> + +<p>Take out the brains, and boil the head till quite tender, cut the heart +and liver from the harslet, and boil the feet with the head; cut all the +meat from the head in small pieces, mince the tongue and chop the brains +small, take some of the water the head was boiled in, season it with onion, +parsley and thyme, all chopped fine, add any kind of catsup--thicken it +with butter and brown flour, stew the whole in it fifteen minutes, and put +it in the dish: have the heart roasted to put in the middle, lay the +broiled liver around, and garnish it with green pickle.</p> + +<hr /> + +<h2><a name="LEG_OF_PORK_WITH_PEASE_PUDDING"></a>LEG OF PORK WITH PEASE +PUDDING.</h2> + +<p>Boil a small leg of pork that has been sufficiently salted, score the +top and serve it up; the pudding must be in a separate dish; get small +delicate pease, wash them well, and tie them in a cloth, allowing a little +room for swelling, boil them with the pork, then mash and season them, tie +them up again and finish boiling it; take care not to break the pudding in +turning it out.</p> + +<hr /> + +<h2><a name="STEWED_CHINE"></a>STEWED CHINE.</h2> + +<p>Take the neck chine, rub it well with salt, lay it in a pan, put it in a +pint of water, and fill it up with sweet potatos nicely washed, but not +peeled, cover it close and bake it till done; serve it up with the potatos, +put a little of the gravy in the dish.</p> + +<hr /> + +<h2><a name="TO_TOAST_A_HAM"></a>TO TOAST A HAM.</h2> + +<p>Boil it well, take off the skin, and cover the top thickly with bread +crumbs, put it in an oven to brown, and serve it up.</p> + +<hr /> + +<h2><a name="TO_STUFF_A_HAM"></a>TO STUFF A HAM.</h2> + +<p>Take a well smoked ham, wash it very clean, make incisions all over the +top two inches deep, stuff them quite full with parsley chopped small and +some pepper, boil the ham sufficiently; do not take off the skin. It must +be eaten cold.</p> + +<hr /> + +<h2><a name="SOUSED_FEET_IN_RAGOUT"></a>SOUSED FEET IN RAGOUT.</h2> + +<p>Split the feet in two, dredge them with flour and fry them a nice brown; +have some well seasoned gravy thickened with brown flour and butter; stew +the feet in it a few minutes.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUSAGES"></a>TO MAKE SAUSAGES.</h2> + +<p>Take the tender pieces of fresh pork, chop them exceedingly fine--chop +some of the leaf fat, and put them together in the proportion of three +pounds of pork to one of fat, season it very high with pepper and salt, add +a small quantity of dried sage rubbed to a powder, have the skins nicely +prepared, fill them and hang them in a dry place. Sausages are excellent +made into cakes and fried, but will not keep so well as in skins.</p> + +<hr /> + +<h2><a name="TO_MAKE_BLACK_PUDDINGS"></a>TO MAKE BLACK PUDDINGS.</h2> + +<p>Catch the blood as it runs from the hog, stir it continually till cold +to prevent its coagulating; when cold thicken it with boiled rice or +oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are +liked, fill the skins and smoke them two or three days; they must be boiled +before they are hung up, and prick them with a fork to keep them from +bursting.</p> + +<hr /> + +<h2><a name="A_SEA_PIE"></a>A SEA PIE.</h2> + +<p>Lay at the bottom of a small Dutch oven some slices of boiled pork or +salt beef, then potatos and onions cut in slices, salt, pepper, thyme and +parsley shred fine, some crackers soaked, and a layer of fowls cut up, or +slices of veal; cover them with a paste not too rich, put another layer of +each article, and cover them with paste until the oven is full; put a +little butter between each layer, pour in water till it reaches the top +crust, to which you must add wine, catsup of any kind you please, and some +pounded cloves; let it stew until there is just gravy enough left; serve it +in a deep dish and pour the gravy on.</p> + +<hr /> + +<h2><a name="TO_MAKE_PASTE_FOR_THE_PIE"></a>TO MAKE PASTE FOR THE PIE.</h2> + +<p>Pour half a pound of butter or dripping, boiling hot, into a quart of +flour, add as much water as will make it a paste, work it and roll it well +before you use it. It is quite a savoury paste.</p> + +<hr /> + +<h2><a name="BOLOGNA_SAUSAGES"></a>BOLOGNA SAUSAGES.</h2> + +<p>Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., +suet, chop all fine, season highly: fill the skins, prick and boil them an +hour, and hang them to dry--grated bread or boiled rice may be added: clean +the skins with salt and vinegar.</p> + +<hr /> + + +<h1><a name="FISH"></a>FISH.</h1> + + +<h2><a name="TO_CURE_HERRINGS"></a>TO CURE HERRINGS.</h2> + +<p>The best method for preserving herrings, and which may be followed with +ease, for a small family, is to take the brine left of your winter stock +for beef, to the fishing place, and when the seine is hauled, to pick out +the largest herrings, and throw them alive into the brine; let them remain +twenty-four hours, take them out and lay them on sloping planks, that the +brine may drain off; have a tight barrel, put some coarse alum salt at the +bottom, then put in a layer of herrings--take care not to bruise them; +sprinkle over it alum salt and some saltpetre, then fish, salt, and +saltpetre, till the barrel is full; keep a board over it. Should they not +make brine enough to cover them in a few weeks, you must add some, for they +will be rusty if not kept under brine. The proper time to salt them is when +they are quite fat: the scales will adhere closely to a lean herring, but +will be loose on a fat one--the former is not fit to be eaten. Do not be +sparing of salt when you put them up. When they are to be used, take a few +out of brine, soak them an hour or two, scale them nicely, pull off the +gills, and the only entrail they have will come with them; wash them clean +and hang them up to dry. When to be broiled, take half a sheet of white +paper, rub it over with butter, put the herring in, double the edges +securely, and broil without burning it. The brine the herrings drink before +they die, has a wonderful effect in preserving their juices: when one or +two years old, they are equal to anchovies.</p> + +<hr /> + +<h2><a name="TO_BAKE_STURGEON"></a>TO BAKE STURGEON.</h2> + +<p>Get a piece of sturgeon with the skin on, the piece next to the tail, +scrape it well, cut out the gristle, and boil it about twenty minutes to +take out the oil; take it up, pull off the large scales, and when cold, +stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, +pepper and salt, put it in a Dutch oven just large enough to hold it, with +a pint and a half of water, a gill of red wine, one of mushroom catsup, +some salt and pepper, stew it gently till the gravy is reduced to the +quantity necessary to pour over it; take up your sturgeon carefully, +thicken the gravy with a spoonful of butter rubbed into a large one of +brown flour;--see that it is perfectly smooth when you put it in the +dish.</p> + +<hr /> + +<h2><a name="TO_MAKE_STURGEON_CUTLETS"></a>TO MAKE STURGEON CUTLETS.</h2> + +<p>The tail piece is the best; skin it and cut off the gristle, cut it into +slices about half an inch thick, sprinkle over them pepper and salt, dredge +them with flour, and fry them a nice light brown; have ready a pint of good +gravy, seasoned with catsup, wine, and a little pounded cloves, and +thickened with brown flour and butter; when the cutlets are cold, put them +into the gravy and stew them a few minutes; garnish the dish with nice +forcemeat balls and parsley fried crisp.</p> + +<hr /> + +<h2><a name="STURGEON_STEAKS"></a>STURGEON STEAKS.</h2> + +<p>Cut them as for the cutlets, dredge them, and fry them nicely; dish them +quickly lest they get cold; pour over melted butter with chopped parsley, +and garnish with fried parsley.</p> + +<hr /> + +<h2><a name="TO_BOIL_STURGEON"></a>TO BOIL STURGEON.</h2> + +<p>Leave the skin on, which must be nicely scraped, take out the gristle, +rub it with salt, and let it lie an hour, then put it on in cold water with +some salt and a few cloves of garlic; it must be dredged with flour before +it is put into the water, skim it carefully, and when dished, pour over it +melted butter with chopped parsley, a large spoonful of mushroom catsup, +one of lemon pickle, and one of pepper vinegar; send some of it to table in +a sauce boat;--the sturgeon being a dry fish, rich sauce is necessary.</p> + +<hr /> + +<h2><a name="TO_BAKE_A_SHAD"></a>TO BAKE A SHAD.</h2> + +<p>The shad is a very indifferent fish unless it be large and fat; when you +get a good one, prepare it nicely, put some forcemeat inside, and lay it at +full length in a pan with a pint of water, a gill of red wine, one of +mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, +and six cloves: stew it gently till the gravy is sufficiently reduced; +there should always be a fish-slice with holes to lay the fish on, for the +convenience of dishing without breaking it; when the fish is taken up, slip +it carefully into the dish; thicken the gravy with butter and brown flour, +and pour over it.</p> + +<hr /> + +<h2><a name="TO_BOIL_A_SHAD"></a>TO BOIL A SHAD.</h2> + +<p>Get a nice fat shad, fresh from the water, that the skin may not crack +in boiling, put it in cold water on a slice, in a kettle of proper length, +with a wine glass of pale vinegar, salt, a little garlic, and a bundle of +parsley; when it is done, drain all the water from the fish, lay it in the +dish, and garnish with scraped horse-radish; have a sauce boat of nice +melted butter, to mix with the different catsups, as taste shall +direct.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_SHAD"></a>TO ROAST A SHAD.</h2> + +<p>Fill the cavity with good forcemeat, sew it up, and tie it on a board of +proper size, cover it with bread crumbs, with some salt and pepper, set it +before the fire to roast; when done on one side, turn it, tie it again, and +when sufficiently done, pull out the thread, and serve it up with butter +and parsley poured over it.</p> + +<hr /> + +<h2><a name="TO_BROIL_A_SHAD"></a>TO BROIL A SHAD.</h2> + +<p>Separate one side from the back-bone, so that it will lie open without +being split in two; wash it clean, dry it with a cloth, sprinkle some salt +and pepper on it, and let it stand till you are ready to broil it; have the +gridiron hot and well greased, broil it nicely, and pour over it melted +butter.</p> + +<hr /> + +<h2><a name="TO_BOIL_ROCK_FISH"></a>TO BOIL ROCK FISH.</h2> + +<p>The best part of the rock is the head and shoulders--clean it nicely, +put it into the fish kettle with cold water and salt, boil it gently and +skim it well; when done, drain off the water, lay it in the dish, and +garnish with scraped horse-radish; have two boats of tatter nicely melted +with chopped parsley, or for a change, you may have anchovy butter; the roe +and liver should be fried and served in separate dishes. If any of the rock +be left, it will make a delicious dish next day;--pick it in small pieces, +put it in a stew pan with a gill of water, a good lump of butter, some +salt, a large spoonful of lemon pickle, and one of pepper vinegar--shake it +over the fire till perfectly hot, and serve it up. It is almost equal to +stewed crab.</p> + +<hr /> + +<h2><a name="TO_FRY_PERCH"></a>TO FRY PERCH.</h2> + +<p>Clean the fish nicely, but do not take out the roes, dry them on a +cloth, sprinkle some salt, and dredge them with flour, lay them separately +on a board; when one side is dry, turn them, sprinkle salt and dredge the +other side; be sure the lard boils when you put the fish in, and fry them +with great care; they should be a yellowish brown when done. Send melted +butter or anchovy sauce in a boat.</p> + +<hr /> + +<h2><a name="TO_PICKLE_OYSTERS"></a>TO PICKLE OYSTERS.</h2> + +<p>Select the largest oysters, drain off their liquor, and wash them in +clean water; pick out the pieces of shells that may be left, put them in a +stew pan with water proportioned to the number of oysters, some salt, +blades of mace, and whole black pepper; stew them a few minutes, then put +them in a pot, and when cold, add as much pale vinegar as will give the +liquor an agreeable acid.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_CURRY_OF_CATFISH"></a>TO MAKE A CURRY OF +CATFISH.</h2> + +<p>Take the white channel catfish, cut off their heads, skin and clean +them, cut them in pieces four inches long, put as many as will be +sufficient for a dish into a stew pan with a quart of water, two onions, +and chopped parsley; let them stew gently till the water is reduced to half +a pint, take the fish out and lay them on a dish, cover them to keep them +hot, rub a spoonful of butter into one of flour, add a large tea-spoonful +of curry powder, thicken the gravy with it, shake it over the fire a few +minutes, and pour it over the fish; be careful to have the gravy +smooth.</p> + +<hr /> + +<h2><a name="TO_DRESS_A_CODS_HEAD_AND_SHOULDERS"></a>TO DRESS A COD'S HEAD +AND SHOULDERS.</h2> + +<p>Take out the gills and the blood from the bone, wash the head very +clean, rub over it a little salt, then lay it on your fish plate; throw in +the water a good handful of salt, with a glass of vinegar, then put in the +fish, and let it boil gently half an hour; if it is a large one, three +quarters; take it up very carefully, strip the skin nicely off, set it +before a brisk fire, dredge it all over with flour, and baste it well with +butter; when the froth begins to rise, throw over it some very fine white +bread crumbs; you must keep basting it all the time to make it froth well; +when it is a fine light brown, dish it up, and garnish it with a lemon cut +in slices, scraped horse-radish, barberries, a few small fish fried and +laid around it, or fried oysters--cut the roe and liver in slices, and lay +over it a little of the lobster out of the sauce in lumps, and then serve +it up.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_THE_CODS_HEAD"></a>TO MAKE SAUCE FOR THE +COD'S HEAD.</h2> + +<p>Take a lobster, if it be alive, stick a skewer in the rent of the tail, +(to keep the water out,) throw a handful of salt in the water; when it +boils, put in the lobster, and boil it half an hour; if it has spawn on it, +pick them off, and pound them exceedingly fine in a marble mortar, and put +them into half a pound of good melted butter, then take the meat out of the +lobster, pull it in bits, and put it in your butter, with a meat spoonful +of lemon pickle, and the same of walnut catsup, a slice of lemon, one or +two slices of horse-radish, a little beaten mace, salt and cayenne to your +taste; boil them one minute, then take out the horse-radish and lemon, and +serve it up in your sauce boat.</p> + +<p>N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle +sauce, the same way; if there can be no shell fish got, you then may add +two anchovies cut small, a spoonful of walnut liquor, a large onion stuck +with cloves--strain and put it in the sauce boat.</p> + +<hr /> + +<h2><a name="TO_DRESS_A_SALT_COD"></a>TO DRESS A SALT COD.</h2> + +<p>Steep your salt fish in water all night, with a glass of vinegar; it +will take out the salt, and make it taste like fresh fish; the next day +boil it; when it is enough take off the skin, pull it in fleaks into your +dish, then pour egg sauce over it, or parsnips boiled and beat fine, with +butter and cream; send it to the table on a water plate, for it will soon +grow cold.</p> + +<hr /> + +<h2><a name="MATELOTE_OF_ANY_KIND_OF_FIRM_FISH"></a>MATELOTE OF ANY KIND OF +FIRM FISH.</h2> + +<p>Cut the fish in pieces six inches long, put it in a pot with onion, +parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine +and water enough for gravy, set it on a quick fire and reduce it one-third, +thicken with a spoonful of butter and two of flour; put it in a dish with +bits of bread fried in butter, and pour the gravy over it.</p> + +<hr /> + +<h2><a name="CHOWDER_A_SEA_DISH"></a>CHOWDER, A SEA DISH.</h2> + +<p>Take any kind of firm fish, cut it in pieces six inches long, sprinkle +salt and pepper over each piece, cover the bottom of a small Dutch oven +with slices of salt pork about half boiled, lay in the fish, strewing a +little chopped onion between; cover with crackers that have been soaked +soft in milk, pour over it two gills of white wine, and two of water; put +on the top of the oven, and stew it gently about an hour; take it out +carefully, and lay it in a deep dish; thicken the gravy with a little flour +and a spoonful of butter, add some chopped parsley, boil it a few minutes, +and pour it over the fish--serve it up hot.</p> + +<hr /> + +<h2><a name="TO_PICKLE_STURGEON"></a>TO PICKLE STURGEON.</h2> + +<p>The best sturgeons are the small ones, about four feet long without the +head, and the best part is the one near the tail. After the sturgeon is +split through the back bone, take a piece with the skin on, which is +essential to its appearance and goodness, cut off the gristle, scrape the +skin well, wash it, and salt it--let it lie twenty-four hours, wipe off the +salt, roll it, and tie it around with twine, put it on in a good deal of +cold water, let it boil till you can run a straw easily into the skin, take +it up, pull off the large scales, and when cold, put it in a pot, and cover +it with one part vinegar, and two of salt and water; keep it closely +stopped, and when served, garnish with green fennel.</p> + +<hr /> + +<h2><a name="TO_CAVEACH_FISH"></a>TO CAVEACH FISH.</h2> + +<p>Cut the fish in pieces the thickness of your hand, wash it and dry it in +a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry it +a nice brown; when it gets cold, put it in a pot with a little chopped +onion between the layers, take as much vinegar and water as will cover it, +mix with it some oil, pounded mace, and whole black pepper, pour it on, and +stop the pot closely. This is a very convenient article, as it makes an +excellent and ready addition to a dinner or supper. When served up, it +should be garnished with green fennel, or parsley.</p> + +<hr /> + +<h2><a name="TO_DRESS_COD_FISH"></a>TO DRESS COD FISH.</h2> + +<p>Boil the fish tender, pick it from the bones, take an equal quantity of +Irish potatos, or parsnips boiled and chopped, and the same of onions well +boiled; add a sufficiency of melted butter, some grated nutmeg, pepper, and +salt, with a little brandy or wine; rub them in a mortar till well mixed; +if too stiff, liquify it with cream or thickened milk, put paste in the +bottom of a dish, pour in the fish, and bake it. For change, it may be +baked in the form of patties.</p> + +<hr /> + +<h2><a name="COD_FISH_PIE"></a>COD FISH PIE.</h2> + +<p>Soak the fish, boil it and take off the skin, pick the meat from the +bones, and mince it very fine; take double the quantity of your fish, of +stale bread grated; pour over it as much new milk, boiling hot, as will wet +it completely, add minced parsley, nutmeg, pepper, and made mustard, with +as much melted butter as will make it sufficiently rich; the quantity must +be determined by that of the other ingredients--beat these together very +well, add the minced fish, mix it all, cover the bottom of the dish with +good paste, pour the fish in, put on a lid and bake it.</p> + +<hr /> + +<h2><a name="TO_DRESS_ANY_KIND_OF_SALTED_FISH"></a>TO DRESS ANY KIND OF +SALTED FISH.</h2> + +<p>Take the quantity necessary for the dish, wash them, and lay them in +fresh water for a night; then put them on the tin plate with holes, and +place it in the fish kettle--sprinkle over it pounded cloves and pepper, +with four cloves of garlic; put in a bundle of sweet herbs and parsley, a +large spoonful of tarragon, and two of common vinegar, with a pint of wine; +roll one quarter of a pound of butter in two spoonsful of flour, cut it in +small pieces, and put it over the fish--cover it closely, and simmer it +over a slow fire half an hour; take the fish out carefully, and lay it in +the dish, set it over hot water, and cover it till the gravy has boiled a +little longer--take out the garlic and herbs, pour it over the fish, and +serve it up. It is very good when eaten cold with salad, garnished with +parsley.</p> + +<hr /> + +<h2><a name="TO_FRICASSEE_COD_SOUNDS_AND_TONGUES"></a>TO FRICASSEE COD +SOUNDS AND TONGUES.</h2> + +<p>Soak them all night in fresh water, take off the skins, cut them in two +pieces, and boil them in milk and water till quite tender, drain them in a +colander, and season with nutmeg, pepper, and a little salt--take as much +new milk as will make sauce for it, roll a good lump of butter in flour, +melt it in the milk, put the fish in, set it over the fire, and stir it +till thick enough, and serve it up.</p> + +<hr /> + +<h2><a name="AN_EXCELLENT_WAY_TO_DRESS_FISH"></a>AN EXCELLENT WAY TO DRESS +FISH.</h2> + +<p>Dredge the fish well with flour, sprinkle salt and pepper on them, and +fry them a nice brown; set them by to get cold; put a quarter of a pound of +butter in a frying pan; when it boils, fry tomatos with the skins taken +off, parsley nicely picked, and a very little chopped onion; when done, add +as much water as will make sauce for the fish--season it with pepper, salt, +and pounded cloves; add some wine and mushroom catsup, put the fish in, and +when thoroughly heated, serve it up.</p> + +<hr /> + +<h2><a name="FISH_A-LA-DAUB"></a>FISH A-LA-DAUB.</h2> + +<p>Boil as many large white perch as will be sufficient for the dish; do +not take off their heads, and be careful not to break their skins; when +cold, place them in the dish, and cover them with savoury jelly broken. A +nice piece of rock-fish is excellent done in the same way.</p> + +<hr /> + +<h2><a name="FISH_IN_JELLY"></a>FISH IN JELLY.</h2> + +<p>Fill a deep glass dish half full of jelly--have as many small +fish-moulds as will lie conveniently in it fill them with blanc mange; when +they are cold, and the jelly set, lay them on it, as if going in different +directions; put in a little more jelly, and let it get cold, to keep the +fish in their places--then fill the dish so as to cover them. The jelly +should be made of hog's feet, very light coloured, and perfectly +transparent.</p> + +<hr /> + +<h2><a name="TO_MAKE_EGG_SAUCE_FOR_A_SALT_COD"></a>TO MAKE EGG SAUCE FOR A +SALT COD.</h2> + +<p>Boil four eggs hard, first half chop the white, then put in the yelks, +and chop them both together, but not very small; put them into half a pound +of good melted butter, and let it boil up--then pour it on the fish.</p> + +<hr /> + +<h2><a name="TO_DRESS_COD_SOUNDS"></a>TO DRESS COD SOUNDS.</h2> + +<p>Steep your sounds as you do the salt cod, and boil them in a large +quantity of milk and water; when they are very tender and white, take them +up, and drain the water out and skin them; then pour the egg sauce boiling +hot over them, and serve them up.</p> + +<hr /> + +<h2><a name="TO_STEW_CARP"></a>TO STEW CARP.</h2> + +<p>Gut and scale your fish, wash and dry them well with a clean cloth, +dredge them with flour, fry them in lard until they are a light brown, and +then put them in a stew pan with half a pint of water, and half a pint of +red wine, a meat spoonful of lemon pickle, the same of walnut catsup, a +little mushroom powder and cayenne to your taste, a large onion stuck with +cloves, and a slick of horse-radish; cover your pan close up to keep in the +steam; let them stew gently over a stove fire, till the gravy is reduced to +just enough to cover your fish in the dish; then take the fish out, and put +them on the dish you intend for the table, set the gravy on the fire, and +thicken it with flour, and a large lump of butter; boil it a little, and +strain it over your fish; garnish them with pickled mushrooms and scraped +horse-radish, and send them to the table.</p> + +<hr /> + +<h2><a name="TO_BOIL_EELS"></a>TO BOIL EELS.</h2> + +<p>Clean the eels, and cut off their heads, dry them, and turn them round +on your fish plate, boil them in salt and water, and make parsley sauce for +them.</p> + +<hr /> + +<h2><a name="TO_PITCHCOCK_EELS"></a>TO PITCHCOCK EELS.</h2> + +<p>Skin and wash your eels, then dry them with a cloth, sprinkle them with +pepper, salt, and a little dried sage, turn them backward and forward, and +skewer them; rub a gridiron with beef suet, broil them a nice brown, put +them on a dish with good melted butter, and lay around fried parsley.</p> + +<hr /> + +<h2><a name="TO_BROIL_EELS"></a>TO BROIL EELS.</h2> + +<p>When you have skinned and cleansed your eels as before, rub them with +the yelk of an egg, strew over them bread crumbs, chopped parsley, sage, +pepper, and salt; baste them well with butter, and set them in a dripping +pan; serve them up with parsley and butter for sauce.</p> + +<hr /> + +<h2><a name="TO_SCOLLOP_OYSTERS"></a>TO SCOLLOP OYSTERS.</h2> + +<p>When the oysters are opened, put them in a bowl, and wash them out of +their own liquor; put some in the scollop shells, strew over them a few +bread crumbs, and lay a slice of butter on them, then more oysters, bread +crumbs, and a slice of butter on the top; put them into a Dutch oven to +brown, and serve them up in the shells.</p> + +<hr /> + +<h2><a name="TO_FRY_OYSTERS"></a>TO FRY OYSTERS.</h2> + +<p>Take a quarter of a hundred of large oysters, wash them and roll them in +grated bread, with pepper and salt, and fry them a light brown; if you +choose, you may add a little parsley, shred fine. They are a proper garnish +for calves' head, or most made dishes.</p> + +<hr /> + +<h2><a name="TO_MAKE_OYSTER_LOAVES"></a>TO MAKE OYSTER LOAVES.</h2> + +<p>Take little round loaves, cut off the tops, scrape out all the crumbs, +then put the oysters into a stew pan with the crumbs that came out of the +loaves, a little water, and a good lump of butter; stew them together ten +or fifteen minutes, then put in a spoonful of good cream, fill your loaves, +lay the bit of crust carefully on again, set them in the oven to crisp. +Three are enough for a side dish.</p> + +<hr /> + + +<h1><a name="POULTRY_c"></a>POULTRY, &c.</h1> + + +<h2><a name="TO_ROAST_A_GOOSE"></a>TO ROAST A GOOSE.</h2> + +<p>Chop a few sage leaves and two onions very fine, mix them with a good +lump of butter, a tea-spoonful of pepper, and two of salt, put it in the +goose, then split it, lay it down, and dust it with flour; when it is +thoroughly hot, baste it with nice lard; if it be a large one, it will +require an hour and a half, before a good clear fire; when it is enough, +dredge and baste it, pull out the spit, and pour in a little boiling +water.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_A_GOOSE"></a>TO MAKE SAUCE FOR A GOOSE.</h2> + +<p>Pare, core and slice some apples; put them in a sauce pan, with as much +water as will keep them from burning, set them over a very slow fire, keep +them closely covered till reduced to a pulp, then put in a lump of butter, +and sugar to your taste, beat them well, and send them to the table in a +china bowl.</p> + +<hr /> + +<h2><a name="TO_BOIL_DUCKS_WITH_ONION_SAUCE"></a>TO BOIL DUCKS WITH ONION +SAUCE.</h2> + +<p>Scald and draw your ducks, put them in warm water for a few minutes, +then take them out and put them in an earthen pot; pour over them a pint of +boiling milk, and let them lie in it two or three hours; when you take them +out, dredge them well with flour, and put them in a copper of cold water; +put on the cover, let them boil slowly twenty minutes, then take them out, +and smother them with onion sauce.</p> + +<hr /> + +<h2><a name="TO_MAKE_ONION_SAUCE"></a>TO MAKE ONION SAUCE.</h2> + +<p>Boil eight or ten large onions, change the water two or three times +while they are boiling; when enough, chop them on a board to keep them a +good colour, put them in a sauce pan with a quarter of a pound of butter +and two spoonsful of thick cream; boil it a little, and pour it over the +ducks.</p> + +<hr /> + +<h2><a name="TO_ROAST_DUCKS"></a>TO ROAST DUCKS.</h2> + +<p>When you have drawn the ducks, shred one onion and a few sage leaves, +put them into the ducks with pepper and salt, spit and dust them with +flour, and baste them with lard; if your fire be very hot, they will roast +in twenty minutes; and the quicker they are roasted, the better they will +taste. Just before you take them from the spit, dust them with flour and +baste them. Get ready some gravy made of the gizzards and pinions, a large +blade of mace, a few pepper corns, a spoonful of catsup, a tea-spoonful of +lemon pickle; strain it and pour it on the ducks, and send onion sauce in a +boat.</p> + +<hr /> + +<h2><a name="TO_BOIL_A_TURKEY_WITH_OYSTER_SAUCE"></a>TO BOIL A TURKEY WITH +OYSTER SAUCE.</h2> + +<p>Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, +pepper and salt to your taste, mix it up into a light forcemeat with a +quarter of a pound of butter, a spoonful or two of cream, and three eggs; +stuff the craw with it, and make the rest into balls and boil them; sew up +the turkey, dredge it well with flour, put it in a kettle of cold water, +cover it, and set it over the fire; as the scum begins to rise, take it +off, let it boil very slowly for half an hour, then take off your kettle +and keep it closely covered; if it be of a middle size, let it stand in the +hot water half an hour, the steam being kept in, will stew it enough, make +it rise, keep the skin whole, tender, and very white; when you dish it, +pour on a little oyster sauce, lay the balls round, and serve it up with +the rest of the sauce in a boat.</p> + +<p>N.B. Set on the turkey in time, that it may stew as above; it is the +best way to boil one to perfection. Put it over the fire to heat, just +before you dish it up.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_A_TURKEY1"></a>TO MAKE SAUCE FOR A +TURKEY.</h2> + +<p>As you open the oysters, put a pint into a bowl, wash them out of their +own liquor, and put them in another bowl; when the liquor has settled, pour +it off into a sauce pan with a little white gravy, and a tea-spoonful of +lemon pickle--thicken it with flour and a good lump of butter; boil it +three or four minutes, put in a spoonful of good cream, add the oysters, +keep shaking them over the fire till they are quite hot, but don't let them +boil, for it will make them hard and appear small.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_TURKEY"></a>TO ROAST A TURKEY.</h2> + +<p>Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of +a pound of beef suet shred fine, a little sausage meat or veal scraped and +pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly +with three eggs, stuff the craw with it, spit it, and lay it down a good +distance from the fire, which should be clear and brisk; dust and baste it +several times with cold lard; it makes the froth stronger than basting it +with the hot out of the dripping pan, and makes the turkey rise better; +when it is enough, froth it up as before, dish it, and pour on the same +gravy as for the boiled turkey, or bread sauce; garnish with lemon and +pickles, and serve it up; if it be of a middle size, it will require one +hour and a quarter to roast.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_A_TURKEY2"></a>TO MAKE SAUCE FOR A +TURKEY.</h2> + +<p>Cut the crumb of a loaf of bread in thin slices, and put it in cold +water with a few pepper corns, a little salt and onion--then boil it till +the bread is quite soft, beat it well, put in a quarter of a pound of +butter, two spoonsful of thick cream, and put it in the dish with the +turkey.</p> + +<hr /> + +<h2><a name="TO_BOIL_FOWLS"></a>TO BOIL FOWLS.</h2> + +<p>Dust the fowls well with flour, put them in a kettle of cold water, +cover it close, set it on the fire; when the scum begins to rise, take it +off, let them boil very slowly for twenty minutes, then take them off, +cover them close, and the heat of the water will stew them enough in half +an hour; it keeps the skin whole, and they will be both whiter and plumper +than if they had boiled fast; when you take them up, drain them, and pour +over them white sauce or melted butter.</p> + +<hr /> + +<h2><a name="TO_MAKE_WHITE_SAUCE_FOR_FOWLS"></a>TO MAKE WHITE SAUCE FOR +FOWLS.</h2> + +<p>Take a scrag of veal, the necks of fowls, or any bits of mutton or veal +you have; put them in a sauce pan with a blade or two of mace, a few black +pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, a +slice of the end of a lemon; put in a quart of water, cover it close, let +it boil till it is reduced to half a pint, strain it, and thicken it with a +quarter of a pound of butter mixed with flour, boil it five or six minutes, +put in two spoonsful of pickled mushrooms, mix the yelks of two eggs with a +tea cup full of good cream and a little nutmeg--put it in the sauce, keep +shaking it over the fire, but don't let it boil.</p> + +<hr /> + +<h2><a name="FRICASSEE_OF_SMALL_CHICKENS"></a>FRICASSEE OF SMALL +CHICKENS.</h2> + +<p>Take off the legs and wings of four chickens, separate the breasts from +the backs, cut off the necks and divide the backs across, clean the +gizzards nicely, put them with the livers and other parts of the chicken, +after being washed clean, into a sauce pan, add pepper, salt, and a little +mace, cover them with water, and stew them till tender--then take them out, +thicken half a pint of the water with two table spoonsful of flour rubbed +into four ounces of butter, add half a pint of new milk, boil all together +a few minutes, then add a gill of white wine, stirring it in carefully that +it may not curdle; put the chickens in, and continue to shake the pan until +they are sufficiently hot, and serve them up.</p> + +<hr /> + +<h2><a name="TO_ROAST_LARGE_FOWLS"></a>TO ROAST LARGE FOWLS.</h2> + +<p>Take the fowls when they are ready dressed, put them down to a good +fire, dredge and baste them well with lard; they will be near an hour in +roasting; make a gravy of the necks and gizzards, strain it, put in a +spoonful of brown flour; when you dish them, pour on the gravy, and serve +them up with egg sauce in a boat.</p> + +<hr /> + +<h2><a name="TO_MAKE_EGG_SAUCE"></a>TO MAKE EGG SAUCE.</h2> + +<p>Boil four eggs for ten minutes, chop half the whites, put them with the +yelks, and chop them both together, but not very fine; put them into a +quarter of a pound of good melted butter, and put it in a boat.</p> + +<hr /> + +<h2><a name="TO_BOIL_YOUNG_CHICKENS"></a>TO BOIL YOUNG CHICKENS.</h2> + +<p>Put the chickens in scalding water; as soon as the feathers will slip +off, take them out, or it will make the skin hard and break: when you have +drawn them, lay them in skimmed milk for two hours, then truss and dust +them well with flour, put them in cold water, cover them close, set them +over a very slow fire, take off the scum, let them boil slowly for five or +six minutes, take them off the fire, keep them closely covered in the water +for half an hour, it will stew them enough; when you are going to dish +them, set them over the fire to make them hot, drain them, and pour over +white sauce made the same way as for the boiled fowls.</p> + +<hr /> + +<h2><a name="TO_ROAST_YOUNG_CHICKENS"></a>TO ROAST YOUNG CHICKENS.</h2> + +<p>When you kill young chickens, pluck them very carefully, truss and put +them down to a good fire, dredge and baste them with lard; they will take a +quarter of an hour in roasting; froth them up, lay them on the dish, pour +butter and parsley on, and serve them up hot.</p> + +<hr /> + +<h2><a name="FRIED_CHICKENS"></a>FRIED CHICKENS.</h2> + +<p>Cut them up as for the fricassee, dredge them well with flour, sprinkle +them with salt, put them into a good quantity of boiling lard, and fry them +a light brown; fry small pieces of mush and a quantity of parsley nicely +picked, to be served in the dish with the chickens; take half a pint of +rich milk, add to it a small bit of butter, with pepper, salt, and chopped +parsley; stew it a little, and pour it over the chickens, and then garnish +with the fried parsley.</p> + +<hr /> + +<h2><a name="TO_ROAST_WOODCOCKS_OR_SNIPES"></a>TO ROAST WOODCOCKS OR +SNIPES.</h2> + +<p>Pluck, but do not draw them, put them on a small spit, dredge and baste +them well with lard, toast a few slices of bread, put them on a clean +plate, and set it under the birds while they are roasting; if the fire be +good, they will take about ten minutes; when you take them from the spit, +lay them upon the toasts on the dish, pour melted butter round them, and +serve them up.</p> + +<hr /> + +<h2><a name="TO_ROAST_WILD_DUCKS_OR_TEAL"></a>TO ROAST WILD DUCKS OR +TEAL.</h2> + +<p>When the ducks are ready dressed, put in them a small onion, pepper, +salt, and a spoonful of red wine; if the fire be good, they will roast in +twenty minutes; make gravy of the necks and gizzards, a spoonful of red +wine, half an anchovy, a blade or two of mace, one onion, and a little +cayenne pepper; boil it till it is wasted to half a pint, strain it through +a hair sieve, and pour it on the ducks--serve them up with onion sauce in a +boat; garnish the dish with raspings of bread.</p> + +<hr /> + +<h2><a name="TO_BOIL_PIGEONS"></a>TO BOIL PIGEONS.</h2> + +<p>Scald the pigeons, draw them, take the craw out, wash them in several +waters, cut off the pinions, turn the legs under the wings, dredge them, +and put them in soft cold water; boil them slowly a quarter of an hour, +dish them up, pour over them good melted butter, lay round a little brocoli +in bunches, and send butter and parsley in a boat.</p> + +<hr /> + +<h2><a name="TO_ROAST_PIGEONS"></a>TO ROAST PIGEONS.</h2> + +<p>When you have dressed your pigeons as before, roll a good lump of butter +in chopped parsley, with pepper and salt, put it in your pigeons, spit, +dust and baste them; if the fire be good, they will roast in twenty +minutes; when they are through, lay round them bunches of asparagus, with +parsley and butter for sauce.</p> + +<hr /> + +<h2><a name="TO_ROAST_PARTRIDGES_OR_ANY_SMALL_BIRDS"></a>TO ROAST +PARTRIDGES OR ANY SMALL BIRDS.</h2> + +<p>Lard them with slips of bacon, put them on a skewer, tie it to the spit +at both ends, dredge and baste them, let them roast ten minutes, take the +grated crumb of half a loaf of bread, with a piece of butter, the size of a +walnut, put it in a stew pan, and shake it over a gentle fire till it is of +a light brown, lay it between your birds, and pour over them a little +melted butter.</p> + +<hr /> + +<h2><a name="TO_BROIL_RABBITS"></a>TO BROIL RABBITS.</h2> + +<p>When you have cased the rabbits, skewer them with their heads straight +up, the fore-legs brought down, and the hind-legs straight; boil them three +quarters of an hour at least, then smother them with onion sauce, made the +same as for boiled ducks, and serve them up.</p> + +<hr /> + +<h2><a name="TO_ROAST_RABBITS"></a>TO ROAST RABBITS.</h2> + +<p>When you have cased the rabbits, skewer their heads with their mouths +upon their backs, stick their fore-legs into their ribs, skewer the +hind-legs doubled, then make a pudding for them of the crumb of half a loaf +of bread, a little parsley, sweet marjoram and thyme, all shred fine, +nutmeg, salt and pepper to your taste, mix them up into a light stuffing, +with a quarter of a pound of butter, a little good cream, and two eggs; put +it into the body, and sew them up; dredge and baste them well with lard, +roast them near an hour, serve them up with parsley and butter for sauce, +chop the livers, and lay them in lumps round the edge of the dish.</p> + +<hr /> + +<h2><a name="TO_STEW_WILD_DUCKS"></a>TO STEW WILD DUCKS.</h2> + +<p>Having prepared the fowls, rub the insides with salt, pepper, and a +little powdered cloves; put a shallot or two with a lump of butter in the +body of each, then lay them in a pan that will just hold them, putting +butter under and over them, with vinegar and water, and add pepper, salt, +lemon peel, and a bunch of sweet herbs; then cover the pan close, and let +them stew till done--pass the liquor through a sieve, pour it over the +ducks, and serve them up hot, with a garnish of lemon sliced, and raspings +of bread fried. The same way may teal, &c. be dressed.</p> + +<hr /> + +<h2><a name="TO_DRESS_DUCKS_WITH_JUICE_OF_ORANGES"></a>TO DRESS DUCKS WITH +JUICE OF ORANGES.</h2> + +<p>The ducks being singed, picked, and drawn, mince the livers with a +little scraped bacon, some butter, green onions, sweet herbs and parsley, +seasoned with salt, pepper, and mushrooms; these being all minced together, +put them into the bodies of the ducks, and roast them, covered with slices +of bacon, and wrapped up in paper; then put a little gravy, the juice of an +orange, a few shallots minced, into a stew pan, and shake in a little +pepper; when the ducks are roasted, take off the bacon, dish them, and pour +your sauce with the juice of oranges over them, and serve them up hot.</p> + +<hr /> + +<h2><a name="TO_DRESS_DUCKS_WITH_ONIONS"></a>TO DRESS DUCKS WITH +ONIONS.</h2> + +<p>Stuff the ducks as before, cut the roots off small onions, blanch them +in scalding water, then pick and put them into a stew pan with a little +gravy, set them over a gentle fire, and let them simmer; when they are +done, thicken them with cream and flour, and when the ducks are roasted, +dish them, pour the ragout of onions over, and serve them up hot.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_CALFS_HEAD"></a>TO ROAST A CALF'S HEAD.</h2> + +<p>Wash and pick the head very nicely; having taken out the brains and +tongue, prepare a good quantity of forced meat, with veal and suet well +seasoned; fill the hole of the head with this forced meat, skewer and tie +it together upon the spit, and roast it for an hour and a half. Beat up the +brains with a little sage and parsley shred fine, a little salt, and the +yelks of two or three eggs; boil the tongue, peel, and cut it into large +dice, fry that with the brains, also some of the forced meat made up into +balls, and slices of bacon. Let the sauce be strong gravy, with oysters, +mushrooms, capers, and a little white wine thickened.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_DISH_OF_CURRY_AFTER_THE_EAST_INDIAN_MANNER"></a>TO +MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.</h2> + +<p>Cut two chickens as for fricassee, wash them clean, and put them in a +stew pan with as much water as will cover them; sprinkle them with a large +spoonful of salt, and let them boil till tender, covered close all the +time, and skim them well; when boiled enough, take up the chickens, and put +the liquor of them into a pan, then put half a pound of fresh butter in the +pan, and brown it a little; put into it two cloves of garlic, and a large +onion sliced, and let these all fry till brown, often shaking the pan; then +put in the chickens, and sprinkle over them two or three spoonsful of curry +powder; then cover the pan close, and let the chickens do till brown, often +shaking the pan; then put in the liquor the chickens were boiled in, and +let all stew till tender; if acid is agreeable squeeze the juice of a lemon +or orange in it.</p> + +<hr /> + +<h2><a +name="DISH_OF_RICE_TO_BE_SERVED_UP_WITH_THE_CURRY_IN_A_DISH_BY_ITSELF"></a>DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.</h2> + + +<p>Take half a pound of rice, wash it clean in salt and water--then put it +into two quarts of boiling water, and boil it briskly twenty minutes; +strain it through a colander and shake it into a dish, but do not touch it +with your fingers nor with a spoon.</p> + +<p>Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to +table with or without the dish of rice.</p> + +<p>Curry powder is used as a fine flavoured seasoning for fish, fowls, +steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and in +all rich dishes, gravies, sauce, &c. &c.</p> + +<hr /> + +<h2><a name="OCHRA_AND_TOMATOS"></a>OCHRA AND TOMATOS.</h2> + +<p>Take an equal quantity of each, let the ochra be young, slice it, and +skin the tomatos; put them into a pan without water, add a lump of butter, +an onion chopped fine, some pepper and salt, and stew them one hour.</p> + +<hr /> + +<h2><a name="GUMBO--A_WEST_INDIA_DISH"></a>GUMBO--A WEST INDIA DISH.</h2> + +<p>Gather young pods of ochra, wash them clean, and put them in a pan with +a little water, salt and pepper, stew them till tender, and serve them with +melted butter. They are very nutritious, and easy of digestion.</p> + +<hr /> + +<h2><a name="PEPPER_POT"></a>PEPPER POT.</h2> + +<p>Boil two or three pounds of tripe, cut it in pieces, and put it on the +fire with a knuckle of veal, and a sufficient quantity of water; part of a +pod of pepper, a little spice, sweet herbs according to your taste, salt, +and some dumplins; stew it till tender, and thicken the gravy with butter +and flour.</p> + +<hr /> + +<h2><a name="SPANISH_METHOD_OF_DRESSING_GIBLETS"></a>SPANISH METHOD OF +DRESSING GIBLETS.</h2> + +<p>Take the entrails of fat full grown fowls, empty them of their +contents--open them with a sharp knife, scrape off the inner coat; wash +them clean, and put them on to boil with the liver, gizzard, and other +giblets; add salt, pepper, and chopped onion--when quite tender, set them +by to cool; put some nice dripping or butter in a pan, when it boils put +the giblets, add salt, fry them a nice brown; when nearly done, break six +eggs in a bowl, beat them a little, pour them over the giblets, stir them +for a few minutes, and serve them up.</p> + +<hr /> + +<h2><a name="PASTE_FOR_MEAT_DUMPLINS"></a>PASTE FOR MEAT DUMPLINS.</h2> + +<p>Chop half a pound of suet very fine--add one and a quarter pound of +flour, and a little salt--mix it up with half a pint of milk, knead it till +it looks light; take a bowl of proper size, rub the inside with butter, +roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any +kind of meat you like; season it and lay it in the bowl--fill it with rich +gravy, close the paste over the top--get a very thick cloth that will keep +out the water; wet and flour it, place it over the top of the bowl--gather +it at bottom and tie it very securely; the water must boil when you put it +in--when done, dip the top in cold water for a moment, that the cloth may +not stick to the paste; untie and take it off carefully--put a dish on the +bowl and turn it over--if properly made, it will come out without breaking; +have gravy in a boat to eat with it.</p> + +<hr /> + +<h2><a name="TO_MAKE_AN_OLLO--A_SPANISH_DISH"></a>TO MAKE AN OLLO--A +SPANISH DISH.</h2> + +<p>Take two pounds beef, one pound mutton, a chicken, or half a pullet, and +a small piece of pork; put them into a pot with very little water, and set +it on the fire at ten o'clock, to stew gently; you must sprinkle over it an +onion chopped small, some pepper and salt, before you pour in the water; at +half after twelve, put into the pot two or three apples or pears, peeled +and cut in two, tomatos with the skin taken off, cimblins cut in pieces, a +handful of mint chopped, lima beans, snaps, and any kind of vegetable you +like; let them all stew together till three o'clock; some cellery tops cut +small, and added at half after two, will improve it much.</p> + +<hr /> + +<h2><a name="ROPA_VEIJA--SPANISH"></a>ROPA VEIJA--SPANISH.</h2> + +<p>Peel the skin from ripe tomatos, put them in a pan with a spoonful of +melted butter, some pepper and salt, shred cold meat or fowl; put it in, +and fry it sufficiently.</p> + +<hr /> + +<h2><a name="CHICKEN_PUDDING_A_FAVOURITE_VIRGINIA_DISH"></a>CHICKEN +PUDDING, A FAVOURITE VIRGINIA DISH.</h2> + +<p>Beat ten eggs very light, add to them a quart of rich milk, with a +quarter of a pound of butter melted, and some pepper and salt; stir in as +much flour as will make a thin good batter; take four young chickens, and +after cleaning them nicely, cut off the legs, wings, &c. put them all +in a sauce pan, with some salt and water, and a bundle of thyme and +parsley, boil them till nearly done, then take the chicken from the water +and put it in the batter pour it in a dish, and bake it; send nice white +gravy in a boat.</p> + +<hr /> + +<h2><a name="TO_MAKE_POLENTA"></a>TO MAKE POLENTA.</h2> + +<p>Put a large spoonful of butter in a quart of water, wet your corn meal +with cold water in a bowl, add some salt, and make it quite smooth, then +put it in the buttered water when it is hot, let it boil, stirring it +continually till done; as soon as you can handle it, make it into a ball, +and let it stand till quite cold--then cut it in thin slices, lay them in +the bottom of a deep dish so as to cover it, put on it slices of cheese, +and on that a few bits of butter; then mush, cheese and butter, until the +dish is full; put on the top thin slices of cheese and butter, put the dish +in a quick oven; twenty or thirty minutes will bake it.</p> + +<hr /> + +<h2><a name="MACARONI"></a>MACARONI.</h2> + +<p>Boil as much macaroni as will fill your dish, in milk and water, till +quite tender; drain it on a sieve sprinkle a little salt over it, put a +layer in your dish then cheese and butter as in the polenta, and bake it in +the same manner.</p> + +<hr /> + +<h2><a name="MOCK_MACARONI"></a>MOCK MACARONI.</h2> + +<p>Break some crackers in small pieces, soak them in milk until they are +soft; then use them as a substitute for macaroni.</p> + +<hr /> + +<h2><a name="TO_MAKE_CROQUETS"></a>TO MAKE CROQUETS.</h2> + +<p>Take cold fowl or fresh meat of any kind, with slices of ham, fat and +lean--chop them together very fine, add half as much stale bread grated, +salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a +table-spoonful of catsup, and a lump of butter; knead all well together +till it resembles sausage meat, make them in cakes, dip them in the yelk of +an egg beaten, cover them thickly with grated bread, and fry them a light +brown.</p> + +<hr /> + +<h2><a name="TO_MAKE_VERMECELLI"></a>TO MAKE VERMECELLI.</h2> + +<p>Beat two or three fresh eggs quite light, make them into a stiff paste +with flour, knead it well, and roll it out very thin, cut it in narrow +strips, give them a twist, and dry them quickly on tin sheets. It is an +excellent ingredient in most soups, particularly those that are thin. +Noodles are made in the same manner, only instead of strips they should be +cut in tiny squares and dried. They are also good in soups.</p> + +<hr /> + +<h2><a name="COMMON_PATTIES"></a>COMMON PATTIES.</h2> + +<p>Take some veal, fat and lean, and some slices of boiled ham, chop them +very fine, and season it with salt, pepper, grated nutmeg, and a small +quantity of parsley and thyme minced very fine; with a little gravy make +some paste, cover the bottoms of small moulds, fill them with the meat, put +thin lids on, and bake them crisp; five is enough for a side dish.</p> + +<hr /> + +<h2><a name="EGGS_IN_CROQUETS"></a>EGGS IN CROQUETS.</h2> + +<p>Boil eighteen eggs, separate the yelks and whites, and cut them in dice; +pour over them a sauce a-la-creme, <i>(see sauce a-la-creme,)</i> add a +little grated bread, mix all well together, and let it get cold; put in +some salt and pepper, make them into cakes, cover them well on both sides +with grated bread, let them stand an hour, and fry them a nice brown; dry +them a little before the fire, and dish them while quite hot.</p> + +<hr /> + +<h2><a name="OMELETTE_SOUFFLE"></a>OMELETTE SOUFFLE.</h2> + +<p>Break six eggs, beat the yelks and whites separately till very light, +then mix them, add four table spoonsful of powdered sugar, and a little +grated lemon peel; put a quarter of a pound of butter in a pan; when +melted, pour in the eggs and stir them; when they have absorbed the butter, +turn it on a plate previously buttered, sprinkle some powdered sugar, set +it in a hot Dutch oven, and when a little brown, serve it up for a +desert.</p> + +<hr /> + +<h2><a name="FONDUS"></a>FONDUS.</h2> + +<p>Put a pint of water, and a lump of butter the size of an egg, into a +sauce pan; stir in as much flour as will make a thick batter, put it on the +fire, and stir it continually till it will not stick to the pan; put it in +a bowl, add three quarters of a pound of grated cheese, mix it well, then +break in two eggs, beat them well, then two more until you put in six; when +it looks very light, drop it in small lumps on buttered paper, bake it in a +quick oven till of a delicate brown; you may use corn meal instead of flour +for a change.</p> + +<hr /> + +<h2><a name="A_NICE_TWELVE_OCLOCK_LUNCHEON"></a>A NICE TWELVE O'CLOCK +LUNCHEON.</h2> + +<p>Cut some slices of bread tolerably thick, and toast them slightly; bone +some anchovies, lay half of one on each toast, cover it well with grated +cheese and chopped parsley mixed; pour a little melted butter on, and brown +it with a salamander; it must be done on the dish you send it to table +in.</p> + +<hr /> + +<h2><a name="EGGS_A-LA-CREME"></a>EGGS A-LA-CREME.</h2> + +<p>Boil twelve eggs just hard enough to allow you to cut them in +slices--cut some crusts of bread very thin, put them in the bottom and +round the sides of a moderately deep dish, place the eggs in, strewing each +layer with the stale bread grated, and some pepper and salt.</p> + +<hr /> + +<h2><a name="SAUCE_A-LA-CREME_FOR_THE_EGGS"></a>SAUCE A-LA-CREME, FOR THE +EGGS.</h2> + +<p>Put a quarter of a pound of butter, with a large table-spoonful of flour +rubbed well into it in a sauce pan; add some chopped parsley, a little +onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire +until it begins to boil, then pour it over the eggs, cover the top with +grated bread, set it in a Dutch oven with a heated top, and when a light +brown, send it to table.</p> + +<hr /> + +<h2><a name="CABBAGE_A-LA-CREME"></a>CABBAGE A-LA-CREME.</h2> + +<p>Take two good heads of cabbage, cut out the stalks, boil it tender, with +a little salt in the water--have ready one large spoonful of butter, and a +small one of flour rubbed into it, half a pint of milk, with pepper and +salt; make it hot, put the cabbage in after pressing out the water, and +stew it till quite tender.</p> + +<hr /> + +<h2><a name="TO_MAKE_AN_OMELETTE"></a>TO MAKE AN OMELETTE.</h2> + +<p>Break six or eight eggs in a dish, beat them a little, add parsley and +chives chopped small, with pepper and salt; mix all well together, put a +piece of butter in a pan, let it melt over a clear fire till nearly brown; +pour in the eggs, stir it in, and in a few minutes it will be done +sufficiently; double it, and dish it quite hot.</p> + +<hr /> + +<h2><a name="OMELETTE--ANOTHER_WAY"></a>OMELETTE--ANOTHER WAY.</h2> + +<p>Break six eggs, leave out half the whites--beat them with a fork, and +add some salt and chopped parsley; take four ounces of fresh butter, cut +half of it in small pieces, put them in the omelette, put the other half in +a small frying pan; when melted, pour in the eggs; stir till it begins to +set, then turn it up round the edges; when done, put a plate on and turn +the pan up, that it may not break--the omelette must be thick, and great +care must be taken in frying; instead of parsley, you may use any kind of +sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or +tongue.</p> + +<hr /> + +<h2><a name="GASPACHO--SPANISH"></a>GASPACHO--SPANISH</h2> + +<p>Put some soft biscuit or toasted bread in the bottom of a sallad bowl, +put in a layer of sliced tomatos with the skin taken off, and one of sliced +cucumbers, sprinkled with pepper, salt, and chopped onion; do this until +the bowl is full; stew some tomatos quite soft, strain the juice, mix in +some mustard, oil, and water, and pour over it; make it two hours before it +is eaten.</p> + +<hr /> + +<h2><a name="EGGS_AND_TOMATOS"></a>EGGS AND TOMATOS.</h2> + +<p>Peel the skins from a dozen large tomatos, put four ounces of butter in +a frying pan, add some salt, pepper, and a little chopped onion; fry them a +few minutes, add the tomatos, and chop them while frying; when nearly done, +break in six eggs, stir them quickly, and serve them up.</p> + +<hr /> + +<h2><a name="TO_FRICASSEE_EGGS"></a>TO FRICASSEE EGGS.</h2> + +<p>Boil six eggs for five minutes, lay them in cold water, peel them +carefully, dredge them lightly with flour, beat one egg light, dip the hard +eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated +nutmeg; cover them well with this, and let them stand some time to dry--fry +them in boiling lard, and serve them up with any kind of rich, well +seasoned gravy, and garnish with crisped parsley.</p> + +<hr /> + + +<h1><a name="SAUCES"></a>SAUCES.</h1> + + +<h2><a name="FISH_SAUCE_TO_KEEP_A_YEAR"></a>FISH SAUCE, TO KEEP A +YEAR.</h2> + +<p>Chop twenty-four anchovies, bones and all, two shallots, a handful of +scraped horse radish, four blades of mace, one quart of white wine, one +pint of anchovy liquor, one pint of claret, twelve cloves, and twelve +pepper corns; boil them together till reduced to a quart, then strain it +off into a bottle for use Two spoonsful will be sufficient for a pound of +butter.</p> + +<hr /> + +<h2><a name="SAUCE_FOR_WILD_FOWL"></a>SAUCE FOR WILD FOWL.</h2> + +<p>Take a gill of claret, with as much water, some grated bread, three +heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; +let them stew over the fire, then beat it up with butter, and put it under +the wild fowl, which being a little roasted, will afford gravy to mix with +this sauce.</p> + +<hr /> + +<h2><a name="SAUCE_FOR_BOILED_RABBITS"></a>SAUCE FOR BOILED RABBITS.</h2> + +<p>Boil the livers, and shred them very small, chop two eggs not boiled +very hard, a large spoonful of grated white bread, some broth, sweet herbs, +two spoonsful of white wine, one of vinegar, a little salt, and some +butter; stir all together, and take care the butter does not oil.</p> + +<hr /> + +<h2><a name="GRAVY"></a>GRAVY.</h2> + +<p>Take a rasher or two of bacon, and lay it at the bottom of a stew pan, +putting either veal, mutton, or beef, cut in slices, over it; then add some +sliced onions, turnips, carrots, celery, a little thyme, and alspice. Put +in a little water, and set it on the fire, stewing till it be brown at the +bottom, which you will know from the pan's hissing; then pour boiling water +over it, and stew it an hour and a half; but the time must be regulated by +the quantity. Season it with salt and pepper.</p> + +<hr /> + +<h2><a name="FORCEMEAT_BALLS"></a>FORCEMEAT BALLS.</h2> + +<p>Take half a pound of veal, and half a pound of suet cut fine, and beat +in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a +little mace pounded fine, a small nutmeg grated, a little lemon peel, some +pepper and salt, and the yelks of two eggs; mix them well together, and +make them into balls and long pieces--then roll them in flour, and fry them +brown. If they are for the use of white sauce, do not fry them, but put +them in a sauce-pan of hot water and let them boil a few minutes.</p> + +<hr /> + +<h2><a name="SAUCE_FOR_BOILED_DUCKS_OR_RABBITS"></a>SAUCE FOR BOILED DUCKS +OR RABBITS.</h2> + +<p>Pour boiled onions over your ducks, or rabbits, prepared in this manner: +peel some onions, and boil them in plenty of water; then change the first +water, and boil them two hours: take them up and put them in a colander to +drain, and afterwards chop them on a board; then put them in a sauce-pan, +sprinkle a little flour over them, and put in a large piece of butter, with +a little milk or cream. Set them over the fire, and when the butter is +melted, they will be done enough. This is a good sauce for mutton also.</p> + +<hr /> + +<h2><a name="LOBSTER_SAUCE"></a>LOBSTER SAUCE.</h2> + +<p>Boil a little mace, and whole pepper, long enough to take out the strong +taste of the spice; then strain it off, and melt three quarters of a pound +of butter in it. Cut the lobster in very small pieces, and stew it till it +is tender.</p> + +<hr /> + +<h2><a name="SHRIMP_SAUCE"></a>SHRIMP SAUCE.</h2> + +<p>Wash half a pint of shrimps very clean--mince and put them in a +stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted +butter; boil it up for five minutes, and squeeze in half a lemon. Toss it +up, and put it in a sauce-boat.</p> + +<hr /> + +<h2><a name="OYSTER_SAUCE_FOR_FISH"></a>OYSTER SAUCE FOR FISH.</h2> + +<p>Scald a pint of oysters, and strain them through a sieve; then wash some +more in cold water, and take off their beards; put them in a stew-pan, and +pour the liquor over them; then add a large spoonful of anchovy liquor, +half a lemon, two blades of mace, and thicken it with butter rolled in +flour. Put in half a pound of butter, and boil it till it is melted--take +out the mace and lemon, and squeeze the lemon juice into the sauce; boil +it, and stir it all the time, and put it in a boat.</p> + +<hr /> + +<h2><a name="CELERY_SAUCE"></a>CELERY SAUCE.</h2> + +<p>Wash and pare a large bunch of celery very clean cut it into little +bits, and boil it softly till it is tender; add half a pint of cream, some +mace, nutmeg, and a small piece of butter rolled in flour; then boil it +gently. This is a good sauce for roasted or boiled fowls, turkeys, +partridges, or any other game.</p> + +<hr /> + +<h2><a name="MUSHROOM_SAUCE"></a>MUSHROOM SAUCE.</h2> + +<p>Clean and wash one quart of fresh mushrooms, cut them in two, and put +them into a stew-pan, with a little salt, a blade of mace, and a little +butter; stew them gently for half an hour, and then add half a pint of +cream, and the yelks of two eggs beat very well--keep stirring it till it +boils up. Put it over the fowls or turkies--or you may put it on a dish +with a piece of fried bread first buttered--then toasted brown, and just +dipped into boiling water. This is very good sauce for white fowls of all +kinds.</p> + +<hr /> + +<h2><a name="COMMON_SAUCE"></a>COMMON SAUCE.</h2> + +<p>Plain butter melted thick, with a spoonful of walnut pickle or catsup, +is a very good sauce; but you may put as many things as you choose into +sauces.</p> + +<hr /> + +<h2><a name="TO_MELT_BUTTER"></a>TO MELT BUTTER.</h2> + +<p>Nothing is more simple than this process, and nothing so generally done +badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this +purpose; weigh one quarter of a pound of good butter; rub into it two +tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one +table-spoonful of water, and a little salt; cover it, and set the sauce-pan +in a larger one of boiling water; shake it constantly till completely +melted, and beginning to boil. If the pan containing the butter be set on +coals, it will oil the butter and spoil it. This quantity is sufficient for +one sauce-boat. A great variety of delicious sauces can be made, by adding +different herbs to melted butter, all of which are excellent to eat with +fish, poultry, or boiled butchers' meat. To begin with parsley--wash a +large bunch very clean, pick the leaves from the stems carefully, boil them +ten minutes in salt and water, drain them perfectly dry, mince them +exceedingly fine, and stir them in the butter when it begins to melt. When +herbs are added to butter, you must put two spoonsful of water instead of +one. Chervil, young fennel, burnet, tarragon, and cress, or pepper-grass, +may all be used, and must be prepared in the same manner as the +parsley.</p> + +<hr /> + +<h2><a name="CAPER_SAUCE"></a>CAPER SAUCE.</h2> + +<p>Is made by mixing a sufficient quantity of capers, and adding them to +the melted butter, with a little of the liquor from the capers; where +capers cannot be obtained, pickled nasturtiums make a very good substitute, +or even green pickle minced and put with the butter.</p> + +<hr /> + +<h2><a name="OYSTER_CATSUP"></a>OYSTER CATSUP.</h2> + +<p>Get fine fresh oysters, wash them in their own liquor, put them in a +marble mortar with salt, pounded mace, and cayenne pepper, in the +proportions of one ounce salt, two drachms mace, and one of cayenne to each +pint of oysters; pound them together, and add a pint of white wine to each +pint; boil it some minutes, and rub it through a sieve; boil it again, skim +it, and when cold, bottle, cork, and seal it. This composition gives a fine +flavour to white sauces, and if a glass of brandy be added, it will keep +good for a considerable time.</p> + +<hr /> + +<h2><a name="CELERY_VINEGAR"></a>CELERY VINEGAR.</h2> + +<p>Pound two gills of celery seed, put it into a bottle ind fill it with +strong vinegar; shake it every day for a fortnight, then strain it, and +keep it for use. It will impart a pleasant flavour of celery to any thing +with which it is used. A very delicious flavour of thyme may be obtained, +by gathering it when in full perfection; it must be picked from the stalks, +a large handful of it put into a jar, and a quart of vinegar or brandy +poured on it; cover it very close--next day, take all the thyme out, put in +as much more; do this a third time; then strain it, bottle and seal it +securely. This is greatly preferable to the dried thyme commonly used, +during the season when it cannot be obtained in a fresh state. Mint may be +prepared in the same way. The flavour of both these herbs must be preserved +by care in the preparation: if permitted to stand more than twenty hours in +the liquor they are infused in, a coarse and bitter taste will be +extracted, particularly from mint.</p> + +<hr /> + + +<h1><a name="VEGETABLES"></a>VEGETABLES.</h1> + + +<h2><a name="TO_DRESS_SALAD"></a>TO DRESS SALAD.</h2> + +<p>To have this delicate dish in perfection, the lettuce, pepper grass, +chervil, cress, &c. should be gathered early in the morning, nicely +picked, washed, and laid in cold water, which will be improved by adding +ice; just before dinner is ready to be served, drain the water from your +salad, cut it into a bowl, giving the proper proportions of each plant; +prepare the following mixture to pour over it: boil two fresh eggs ten +minutes, put them in water to cool, then take the yelks in a soup plate, +pour on them a table spoonful of cold water, rub them with a wooden spoon +until they are perfectly dissolved; then add two spoonsful of oil: when +well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one +of made mustard; when all these are united and quite smooth, stir in two +table spoonsful of common, and two of tarragon vinegar; put it over the +salad, and garnish the top with the whites of the eggs cut into rings, and +lay around the edge of the bowl young scallions, they being the most +delicate of the onion tribe.</p> + +<hr /> + +<h2><a name="TO_BOIL_POTATOS"></a>TO BOIL POTATOS.</h2> + +<p>Wash them, but do not pare or cut them, unless they are very large; fill +a sauce-pan half full of potatos of equal size, (or make them so by +dividing the large ones,) put to them as much cold water as will cover them +about an inch; they are sooner boiled, and more savoury, than when drowned +in water; most boiled things are spoiled by having too little water, but +potatos are often spoiled by having too much; they must merely be covered, +and a little allowed for waste in boiling, so that they must be just +covered when done. Set them on a moderate fire till they boil, then take +them off, and set them by the fire to simmer slowly, till they are soft +enough to admit a fork; (place no dependence on the usual test of their +skin's cracking, which, if they are boiled fast, will happen to some +potatos when they are not half done, and the inside is quite hard,) then +pour off the water, (if you let the potatos remain in the water a moment +after they are done enough, they will become waxy and watery,) uncover the +sauce-pan, and set it at such a distance from the fire as will secure it +from burning; their superfluous moisture will evaporate, and the potatos +will be perfectly dry and mealy. You may afterwards place a napkin, folded +up to the size of the sauce-pan's diameter, over the potatos, to keep them +dry and mealy till wanted, this method of managing potatos, is, in every +respect, equal to steaming them, and they are dressed in half the time.</p> + +<hr /> + +<h2><a name="TO_FRY_SLICED_POTATOS"></a>TO FRY SLICED POTATOS.</h2> + +<p>Peel large potatos, slice them about a quarter of an inch thick, or cut +them in shavings round and round, as you would peel a lemon; dry them well +in a clean cloth, and fry them in lard or dripping. Take care that your fat +and frying-pan are quite clean; put it on a quick fire, watch it, and as +soon as the lard boils and is still, put in the slices of potatos, and keep +moving them till they are crisp; take them up, and lay them to drain on a +sieve; send them up with very little salt sprinkled on them.</p> + +<hr /> + +<h2><a name="POTATOS_MASHED"></a>POTATOS MASHED.</h2> + +<p>When the potatos are thoroughly boiled, drain and dry them perfectly, +pick out every speck, and rub them through a colander into a clean +stew-pan; to a pound of potatos put half an ounce of butter, and a +table-spoonful of milk; do not make them too moist; mix them well together. +When the potatos are getting old and specked, and in frosty weather, this +is the best way of dressing them--you may put them into shapes, touch them +over with yelk of egg, and brown them very slightly before a slow fire.</p> + +<hr /> + +<h2><a name="POTATOS_MASHED_WITH_ONIONS"></a>POTATOS MASHED WITH +ONIONS.</h2> + +<p>Prepare some onions by putting them through a sieve, and mix them with +potatos; in proportioning the onions to the potatos, you will be guided by +your wish to have more or less of their flavour.</p> + +<hr /> + +<h2><a name="TO_ROAST_POTATOS"></a>TO ROAST POTATOS.</h2> + +<p>Wash and dry your potatos, (all of a size,) and put them in a tin Dutch +oven, or cheese toaster; take care not to put them too near the fire, or +they will get burned on the outside before they are warmed through. Large +potatos, will require two hours to roast them. To save time and trouble, +some cooks half boil them first.</p> + +<hr /> + +<h2><a name="TO_ROAST_POTATOS_UNDER_MEAT"></a>TO ROAST POTATOS UNDER +MEAT.</h2> + +<p>Half boil large potatos, drain the water from them, and put them into an +earthen dish or small tin pan, under meat that is roasting, and baste them +with some of the dripping; when they are browned on one side, turn them and +brown the other; send them up around the meat, or in a small dish.</p> + +<hr /> + +<h2><a name="POTATO_BALLS"></a>POTATO BALLS.</h2> + +<p>Mix mashed potatos with the yelk of an egg, roll them into balls, flour +them, or cover them with egg and bread crumbs, fry them in clean dripping, +or brown them in a Dutch oven. They are an agreeable vegetable relish, and +a supper dish.</p> + +<hr /> + +<h2><a name="JERUSALEM_ARTICHOKES"></a>JERUSALEM ARTICHOKES.</h2> + +<p>Are boiled and dressed in the various ways we have just before directed +for potatos. They should be covered with thick melted butter, or a nice +white or brown sauce.</p> + +<hr /> + +<h2><a name="CABBAGE"></a>CABBAGE.</h2> + +<p>Pick cabbages very clean, and wash them thoroughly; then look them +carefully over again; quarter them if they are very large; put them into a +sauce pan with plenty of boiling water; if any skum rises, take it off, put +a large spoonful of salt into the sauce pan, and boil 'them till the stalks +feel tender. A young cabbage will take about twenty minutes, or half an +hour; when full grown, nearly an hour; see that they are well covered with +water all the time, and that no or smoke arises from stirring the fire. +With careful management, they will look as beautiful when dressed as they +did when growing. It will much ameliorate the flavour of strong old +cabbages, to boil them in two waters, <i>i.e.</i> when they are half done, +to take them out, and put them into another sauce pan of boiling water.</p> + +<hr /> + +<h2><a name="SAVOYS"></a>SAVOYS.</h2> + +<p>Are boiled in the same manner; quarter them when you send them to +table.</p> + +<hr /> + +<h2><a name="SPROUTS_AND_YOUNG_GREENS"></a>SPROUTS AND YOUNG GREENS.</h2> + +<p>The receipt written for cabbages will answer as well for sprouts, only +they will be boiled enough in fifteen minutes.</p> + +<hr /> + +<h2><a name="ASPARAGUS"></a>ASPARAGUS.</h2> + +<p>Set a stew-pan with plenty of water on the fire, sprinkle a handful of +salt in it, let it boil, and skim it; then put in the asparagus prepared +thus: scrape all the stalks till they are perfectly clean; throw them into +a pan of cold water as you scrape them; when they are all done, tie them in +little bundles, of a quarter of a hundred each, with bass, if you can get +it, or tape; cut off the stalks at the bottom, that they may be all of a +length; when they are tender at the stalk, which will be in from twenty to +thirty minutes, they are done enough. Great care must be taken to watch the +exact time of their becoming tender; take them just at that instant, and +they will have their true flavour and colour; a minute or two more boiling +destroys both. While the asparagus is boiling, toast a slice of a loaf of +bread, about a half an inch thick; brown it delicately on both sides; dip +it lightly in the liquor the asparagus was boiled in, and lay it in the +middle of a dish; pour some melted butter on the toast, and lay the +asparagus upon it; let it project beyond the asparagus, that the company +may see there is a toast. Do not pour butter over them, but send some in a +boat.</p> + +<hr /> + +<h2><a name="SEA-KALE"></a>SEA-KALE.</h2> + +<p>Is tied up in bundles, and dressed in the same way as asparagus.</p> + +<hr /> + +<h2><a name="TO_SCOLLOP_TOMATOS"></a>TO SCOLLOP TOMATOS.</h2> + +<p>Peel off the skin from large, full, ripe tomatos--put a layer in the +bottom of a deep dish, cover it well with bread grated fine; sprinkle on +pepper and salt, and lay some bits of butter over them--put another layer +of each, till the dish is full--let the top be covered with crumbs and +butter--bake it a nice brown.</p> + +<hr /> + +<h2><a name="TO_STEW_TOMATOS"></a>TO STEW TOMATOS.</h2> + +<p>Take off the skin, and put them in a pan with salt, pepper, and a large +piece of butter--stew them till sufficiently dry.</p> + +<hr /> + +<h2><a name="CAULIFLOWER"></a>CAULIFLOWER.</h2> + +<p>Choose those that are close and white, and of a middle size--trim off +the outside leaves, cut off the stalk flat at the bottom, let them lie in +salt and water an hour before you boil them. Put them in boiling water, +with a handful of salt in it--skim it well, and let it boil slowly till +done, which a small one will be in fifteen minutes, a large one in +twenty--and take it up the moment it is enough: a few minutes longer +boiling will spoil it.</p> + +<hr /> + +<h2><a name="RED_BEET_ROOTS"></a>RED BEET ROOTS.</h2> + +<p>Are not so much used as they deserve to be; they are dressed in the same +way as parsnips, only neither scraped nor cut till after they are boiled; +they will take from an hour and a half to three hours in boiling, according +to their size; to be sent to the table with salt fish, boiled beef, &c. +When young, small and juicy, it is a very good variety, an excellent +garnish, and easily converted into a very cheap and pleasant pickle.</p> + +<hr /> + +<h2><a name="PARSNIPS"></a>PARSNIPS.</h2> + +<p>Are to be cooked just in the same manner as carrots; they require more +or less time, according to their size; therefore match them in size, and +you must try them by thrusting a fork into them as they are in the water; +when this goes easily through, they are done enough: boil them from an hour +to two hours, according to their size and freshness. Parsnips are sometimes +sent up mashed in the same way as turnips.</p> + +<hr /> + +<h2><a name="CARROTS"></a>CARROTS.</h2> + +<p>Let them be well washed and scraped--an hour is enough for young spring +carrots; grown carrots will take from an hour and a half to two hours and a +half. The best way to try if they are done enough, is to pierce them with a +fork.</p> + +<hr /> + +<h2><a name="TURNIPS"></a>TURNIPS.</h2> + +<p>Peel off half an inch of the stringy outside--full grown turnips will +take about an hour and a half gentle boiling; try them with a fork, and +when tender, take them up, and lay them on a sieve till the water is +thoroughly drained from them; send them up whole; to very young turnips, +leave about two inches of green top; the old ones are better when the water +is changed as directed for cabbage.</p> + +<hr /> + +<h2><a name="TO_MASH_TURNIPS"></a>TO MASH TURNIPS.</h2> + +<p>When they are boiled quite tender, squeeze them as dry as possible--put +them into a sauce pan, mash them with a wooden spoon, and rub them through +a colander; add a little bit of butter, keep stirring them till the butter +is melted and well mixed with them, and they are ready for table.</p> + +<hr /> + +<h2><a name="TURNIP_TOPS"></a>TURNIP TOPS.</h2> + +<p>Are the shoots which grow out, (in the spring.) from the old turnip +roots. Put them in cold water an hour before they are dressed; the more +water they are boiled in, the better they will look; if boiled in a small +quantity of water, they will taste bitter; when the water boils, put in a +small handful of salt, and then your vegetables; they are still better +boiled with bacon in the Virginia style: if fresh and young, they will be +done in about twenty minutes--drain them on the back of a sieve, and put +them under the bacon.</p> + +<hr /> + +<h2><a name="FRENCH_BEANS"></a>FRENCH BEANS.</h2> + +<p>Cut off the stalk end first, and then turn to the point and strip off +the strings; if not quite fresh, have a bowl of spring water, with a little +salt dissolved in it, standing before you; as the beans are cleansed and +trimmed, throw them in; when all are done, put them on the fire in boiling +water, with some salt in it; when they have boiled fifteen or twenty +minutes, take one out and taste it; as soon as they are tender, take them +up, and throw them into a colander to drain. To send up the beans whole, +when they are young, is much the best method, and their delicate flavour +and colour is much better preserved. When a little more grown, they must be +cut lengthwise in thin slices after stringing; and for common tables, they +are split, and divided across; but those who are nice, do not use them at +such a growth as to require splitting.</p> + +<hr /> + +<h2><a name="ARTICHOKES"></a>ARTICHOKES.</h2> + +<p>Soak them in cold water, wash them well, then put them into plenty of +boiling water, with a handful of salt, and let them boil gently till they +are tender, which will take an hour and a half, or two hours: the surest +way to know when they are done enough, is to draw out a leaf; trim them, +and drain them on a sieve, and send up melted butter with them, with some +put into small cups, so that each guest may have one.</p> + +<hr /> + +<h2><a name="BROCOLI"></a>BROCOLI.</h2> + +<p>The kind which bears flowers around the joints of the stalks, must be +cut into convenient lengths for the dish; scrape the skin from the stalk, +and pick out any leaves or flowers that require to be removed; tie it up in +bunches, and boil it as asparagus; serve it up hot, with melted butter +poured over it. The brocoli that heads at the top like cauliflowers, must +be dressed in the same manner as the cauliflower.</p> + +<hr /> + +<h2><a name="PEAS"></a>PEAS.</h2> + +<p>To have them in perfection, they must be quite young, gathered early in +the morning, kept in a cool place, and not shelled until they are to be +dressed; put salt in the water, and when it boils, put in the peas; boil +them quick twenty or thirty minutes, according to their age; just before +they are taken up, add a little mint chopped very fine; drain all the water +from the peas, put in a bit of butter, and serve them up quite hot.</p> + +<hr /> + +<h2><a name="PUREE_OF_TURNIPS"></a>PUREE OF TURNIPS.</h2> + +<p>Pare a dozen large turnips, slice them, and put them into a stew-pan, +with four ounces of butter and a little salt; set the pan over a moderate +fire, turn them often with a wooden spoon; when they look white, add a +ladle full of veal gravy, stew them till it becomes thick; skim it, and +pass it through a sieve; put the turnips in a dish, and pour the gravy over +them.</p> + +<hr /> + +<h2><a name="RAGOUT_OF_TURNIPS"></a>RAGOUT OF TURNIPS.</h2> + +<p>Peel as many small turnips as will fill a dish; put them into a stew pan +with some butter and a little sugar, set them over a hot stove, shake them +about, and turn them till they are a good brown; pour in half a pint of +rich high seasoned gravy; stew the turnips till tender, and serve them with +the gravy poured over them.</p> + +<hr /> + +<h2><a name="RAGOUT_OF_FRENCH_BEANS_SNAPS_STRING_BEANS"></a>RAGOUT OF +FRENCH BEANS, SNAPS, STRING BEANS.</h2> + +<p>Let them be young and fresh gathered, string them, and cut them in long +thin slices; throw them in boiling water for fifteen minutes; have ready +some well seasoned brown gravy, drain the water from the beans, put them in +the gravy, stew them a few minutes, and serve them garnished with forcemeat +balls; there must not be gravy enough to float the beans.</p> + +<hr /> + +<h2><a name="MAZAGAN_BEANS"></a>MAZAGAN BEANS.</h2> + +<p>This is the smallest and most delicate species of the Windsor bean. +Gather them in the morning, when they are full grown, but quite young, and +do not shell them till you are going to dress them. Put them into boiling +water, have a small bit of middling, (flitch,) of bacon, well boiled--take +the skin off, cover it with bread crumbs, and toast it; lay this in the +middle of the dish, drain all the water from the beans--put a little butter +with them, and pour them round the bacon. When the large Windsor beans are +used, it is best to put them into boiling water until the skins will slip +off, and then make them into a puree as directed for turnips--they are very +coarse when plainly dressed.</p> + +<hr /> + +<h2><a name="LIMA_OR_SUGAR_BEANS"></a>LIMA, OR SUGAR BEANS.</h2> + +<p>Like all other spring and summer vegetables, they must be young and +freshly gathered: boil them till tender, drain them, add a little butter, +and serve them up. These beans are easily preserved for winter use, and +will be nearly as good as fresh ones. Gather them on a dry day, when full +grown, but quite young: have a clean and dry keg, sprinkle some salt in the +bottom, put in a layer of pods, containing the beans, then a little +salt--do this till the keg is full; lay a board on with a weight, to press +them down; cover the keg very close, and keep it in a dry, cool place--they +should be put up as late in the season, as they can be with convenience. +When used, the pods must be washed, and laid in fresh water all night; +shell them next day, and keep them in water till you are going to boil +them; when tender, serve them up with melted butter in a boat. French beans +(snaps) may be preserved in the same manner.</p> + +<hr /> + +<h2><a name="TURNIP_ROOTED_CABBAGE"></a>TURNIP ROOTED CABBAGE.</h2> + +<p>The cabbage growing at the top is not good; cut the root in slices an +inch thick, peel off the rind, and boil the slices in a large quantity of +water, till tender, serve it up hot, with melted butter poured over it.</p> + +<hr /> + +<h2><a name="EGG_PLANT"></a>EGG PLANT.</h2> + +<p>The purple ones are best; get them young and fresh; pull out the stem, +and parboil them to take off the bitter taste; cut them in slices an inch +thick, but do not peel them; dip them in the yelk of an egg, and cover them +with grated bread, a little salt and pepper--when this has dried, cover the +other side the same way--fry them a nice brown. They are very delicious, +tasting much like soft crabs. The egg plant may be dressed in another +manner: scrape the rind and parboil them; cut a slit from one end to the +other, take out the seeds, fill the space with a rich forcemeat, and stew +them in well seasoned gravy, or bake them, and serve up with gravy in the +dish.</p> + +<hr /> + +<h2><a name="POTATO_PUMPKIN"></a>POTATO PUMPKIN.</h2> + +<p>Get one of a good colour, and seven or eight inches in diameter; cut a +piece off the top, take out all the seeds, wash and wipe the cavity, pare +the rind off, and fill the hollow with good forcemeat--put the top on, and +set it in a deep pan, to protect the sides; bake it in a moderate oven, put +it carefully in the dish without breaking, and it will look like a handsome +mould. Another way of cooking potato pumpkin is to cut it in slices, pare +off the rind, and make a puree as directed for turnips.</p> + +<hr /> + +<h2><a name="SWEET_POTATO"></a>SWEET POTATO.</h2> + +<p>Take those that are nearly of the same size, that they may be done +equally--wash them clean, but do not peel them--boil them till tender, +drain the water off, and put them on tin sheets in a stove for a few +minutes to dry.</p> + +<hr /> + +<h2><a name="SWEET_POTATOS_STEWED"></a>SWEET POTATOS STEWED.</h2> + +<p>Wash and wipe them, and if they be large, cut them in two lengths; put +them at the bottom of a stew pan, lay over some slices of boiled ham; and +on that, one or two chickens cut up with pepper, salt, and a bundle of +herbs; pour in some water, and stew them till done, then take out the +herbs, serve the stew in a deep dish--thicken the gravy, and pour over +it.</p> + +<hr /> + +<h2><a name="SWEET_POTATOS_BROILED"></a>SWEET POTATOS BROILED.</h2> + +<p>Cut them across without peeling, in slices half an inch thick, broil +them on a griddle, and serve them with butter in a boat.</p> + +<hr /> + +<h2><a name="SPINACH"></a>SPINACH.</h2> + +<p>Great care must be used in washing and picking it clean; drain it, and +throw it into boiling water--a few minutes will boil it sufficiently: press +out all the water, put it in a stew pan with a piece of butter, some pepper +and salt--chop it continually with a spoon till it is quite dry: serve it +with poached eggs or without, as you please.</p> + +<hr /> + +<h2><a name="SORREL"></a>SORREL.</h2> + +<p>Is dressed as the spinach; and if they be mixed in equal proportions, +improve each other.</p> + +<hr /> + +<h2><a name="CABBAGE_PUDDING"></a>CABBAGE PUDDING.</h2> + +<p>Get a fine head of cabbage, not too large; pour boiling water on, and +cover it till you can turn the leaves back, which you must do carefully; +take some of those in the middle of the head off, chop them fine, and mix +them with rich forcemeat; put this in, and replace the leaves to confine +the stuffing--tie it in a cloth, and boil it--serve it up whole, with a +little melted butter in the dish.</p> + +<hr /> + +<h2><a name="SQUASH_OR_CIMLIN"></a>SQUASH OR CIMLIN.</h2> + +<p>Gather young squashes, peel, and cut them in two; take out the seeds, +and boil them till tender; put them into a colander, drain off the water, +and rub them with a wooden spoon through the colander; then put them into a +stew pan, with a cup full of cream, a small piece of butter, some pepper +and salt--stew them, stirring frequently until dry. This is the most +delicate way of preparing squashes.</p> + +<hr /> + +<h2><a name="WINTER_SQUASH"></a>WINTER SQUASH.</h2> + +<p>The crooked neck of this squash is the best part. Cut it in slices an +inch thick, take off the rind, and boil them with salt in the water; drain +them well before they are dished, and pour melted butter over--serve them +up very hot.</p> + +<p>The large part, containing the seeds, must be sliced and pared--cut it +in small pieces, and stew it till soft, with just water enough to cover it; +pass it through a sieve and stew it again, adding some butter, pepper, and +salt; it must be dry, but not burnt. It is excellent when stewed with pork +chops.</p> + +<hr /> + +<h2><a name="FIELD_PEAS"></a>FIELD PEAS.</h2> + +<p>There are many varieties of these peas; the smaller kind are the most +delicate. Have them young and newly gathered, shell and boil them tender; +pour them in a colander to drain; put some lard in a frying pan; when it +boils, mash the peas, and fry them in a cake of a light brown; put it in +the dish with the crust uppermost--garnish with thin bits of fried bacon. +They are very nice when fried whole, so that each pea is distinct from the +other; but they must be boiled less, and fried with great care. Plain +boiling is a very common way of dressing them.</p> + +<hr /> + +<h2><a name="CABBAGE_WITH_ONIONS"></a>CABBAGE WITH ONIONS.</h2> + +<p>Boil them separately, and mix them in the proportions you like; add +butter, pepper, and salt, and either stew them, or fry them in a cake.</p> + +<hr /> + +<h2><a name="SALSIFY"></a>SALSIFY.</h2> + +<p>Scrape and wash the roots, put them into boiling water with salt; when +done, drain them, and place them in the dish without cutting them up. They +are a very excellent vegetable, but require nicety in cooking; exposure to +the air, either in scraping, or after boiling, will make them black.</p> + +<hr /> + +<h2><a name="STEWED_SALSIFY"></a>STEWED SALSIFY.</h2> + +<p>Half boil it, cut it up, and put it in a stew pan, with a very little +water, and a spoonful of butter; stew them dry, and serve them up. For +change, you may, after stewing, cut them in scollop shells with grated +bread, and bake them; or make them into cakes, and fry them. They are +delicious in whatever way they can be dressed.</p> + +<hr /> + +<h2><a name="STEWED_MUSHROOMS"></a>STEWED MUSHROOMS.</h2> + +<p>Gather grown mushrooms, but such as are young enough to have red gills; +cut off that part of the stem which grew in the earth--wash them carefully, +and take the skin from the top; put them into a stew pan with some salt, +but no water--stew them till tender, and thicken them with a spoonful of +butter, mixed with one of brown flour; red wine may be added, but the +flavour of the mushroom is too delicious to require aid from any thing.</p> + +<hr /> + +<h2><a name="BROILED_MUSHROOMS"></a>BROILED MUSHROOMS.</h2> + +<p>Prepare them as above directed--broil them on a griddle, and when done, +sprinkle pepper and salt on the gills, and put a little butter on them.</p> + +<hr /> + +<h2><a name="TO_BOIL_RICE"></a>TO BOIL RICE.</h2> + +<p>Put two cups full of rice in a bowl of water, rub it well with the hand, +and pour off the water; do this until the water ceases to be discoloured; +then put the rice into two and a half cups of cold water; add a +tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let +it boil ten minutes, pour off the greater part of the water, and remove the +pot to a bed of coals, where it must remain a quarter of an hour to soak +and dry.</p> + +<hr /> + +<h2><a name="RICE_JOURNEY_OR_JOHNNY_CAKE"></a>RICE JOURNEY, OR JOHNNY +CAKE.</h2> + +<p>Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it +while hot a large spoonful of butter, and spread it on a dish to cool; when +perfectly cold, add a pint of rice flour and half a pint of milk--beat them +all together till well mingled. Take the middle part of the head of a +barrel, make it quite clean, wet it, and put on the mixture about an inch +thick, smooth with a spoon, and baste it with a little milk; set the board +aslant before clear coals; when sufficiently baked, slip a thread under the +cake and turn it: baste and bake that side in a similar manner, split it, +and butter while hot. Small homony boiled and mixed with rice flour, is +better than all rice; and if baked very thin, and afterwards toasted and +buttered, it is nearly as good as cassada bread.</p> + +<hr /> + + +<h1><a name="PUDDINGS_c"></a>PUDDINGS, &c.</h1> + + +<h2><a name="OBSERVATIONS_ON_PUDDINGS_AND_CAKES"></a>OBSERVATIONS ON +PUDDINGS AND CAKES.</h2> + +<p>The salt should always be washed from butter, when it is to be used in +any thing that has sugar for an ingredient, and also from that which is +melted to grease any kind of mould for baking--otherwise, there will be a +disagreeable salt taste on the outer side of the article baked. Raisins +should be stoned and cut in two, and have some flour sifted over them--stir +them gently in the flour, and take them out free from lumps; the small +quantity that adheres to them, will prevent their sticking together, or +falling in a mass to the bottom. Eggs must be fresh, or they will not heal +well: it is better to separate the yelks from the whites always, though it +is a more troublesome process; but for some things it is essential to do +so: when they are to be mixed with milk, let it cool after boiling, or the +eggs will poach; and only set it on the fire a few minutes, to take off the +raw taste of the eggs, stirring it all the time. Currants require washing +in many waters to cleanse them; they must be picked and well dried, or they +will stick together. Almonds should be put in hot water till the skins will +slip off, which is called blanching; they must always be pounded with rose +or orange flower water, to prevent their oiling. When cream is used, put it +in just before the mixture is ready; much beating will decompose it. Before +a pudding or cake is begun, every ingredient necessary for it must be +ready; when the process is retarded by neglecting to have them prepared, +the article is injured. The oven must be in a proper state, and the paste +in the dishes or moulds, ready for such things as require it. Promptitude +is necessary in all our actions, but never more so than when engaged in +making cakes and puddings. When only one or two eggs are to be used, cooks +generally think it needless to beat them--it is an error: eggs injure every +thing, unless they are made light before they are used. Cloths for boiling +puddings should be made of German sheeting; an article less thick, will +admit the water, and injure the pudding.</p> + +<hr /> + +<h2><a name="RICE_MILK_FOR_A_DESSERT"></a>RICE MILK FOR A DESSERT.</h2> + +<p>Boil half a pint of rice in water till tender, pour off the water, and +add a pint of milk with two eggs beaten well, stirred into it; boil all +together two or three minutes; serve it up hot, and eat it with butter, +sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out in +a deep dish, and surrounded with rich milk, with raspberry marmalade +stirred into it, and strained to keep back the seeds--or the milk may be +seasoned with wine and sugar.</p> + +<hr /> + +<h2><a name="TO_MAKE_PUFF_PASTE"></a>TO MAKE PUFF PASTE.</h2> + +<p>Sift a quart of flour, leave out a little for rolling the paste, make up +the remainder with cold water into a stiff paste, knead it well, and roll +it out several times; wash the salt from a pound of butter, divide it into +four parts, put one of them on the paste in little bits, fold it up, and +continue to roll it till the butter is well mixed; then put another portion +of butter, roll it in the same manner; do this till all the butter is +mingled with the paste; touch it very lightly with the hands in +making--bake it in a moderate oven, that will permit it to rise, but will +not make it brown. Good paste must look white, and as light as a +feather.</p> + +<hr /> + +<h2><a name="TO_MAKE_MINCEMEAT_FOR_PIES"></a>TO MAKE MINCEMEAT FOR +PIES.</h2> + +<p>Boil either calves or hogs' feet till perfectly tender, rub them through +a colander; when cold, pass them through again, and it will come out like +pearl barley; take one quart of this, one of chopped apples, the same of +currants, washed and picked, raisins stoned and cut, of good brown sugar, +suet nicely chopped, and cider, with a pint of brandy; add a tea-spoonful +of pounded mace, one of cloves and of nutmegs; mix all these together +intimately. When the pies are to be made, take out as much of this mixture +as may be necessary; to each quart of it, add a tea-spoonful of pounded +black pepper, and one of salt; this greatly improves the flavour, and can +be better mixed with a small portion than with the whole mass. Cover the +moulds with paste, put in a sufficiency of mince-meat, cover the top with +citron sliced thin, and lay on it a lid garnished around with paste cut in +fanciful shapes. They may be eaten either hot or cold, but are best when +hot.</p> + +<hr /> + +<h2><a name="TO_MAKE_JELLY_FROM_FEET"></a>TO MAKE JELLY FROM FEET.</h2> + +<p>Boil four calfs' feet, that have been nicely cleaned, and the hoofs +taken off; when the feet are boiled to pieces, strain the liquor through a +colander, and when cold, take all the grease off, and put the jelly in a +skillet, leaving the dregs which will be at the bottom. There should be +from four feet, about two quarts of jelly: pour into it one quart of white +wine, the juice of six fresh lemons strained from the seeds, one pound and +a half of powdered loaf sugar, a little pounded cinnamon and mace, and the +rind thinly pared from two of the lemons; wash eight eggs very clean, whip +up the whites to a froth, crush the shells and put with them, mix it with +the jelly, set it on the fire, stir it occasionally till the jelly is +melted, but do not touch it afterwards. When it has boiled till it looks +quite clear on one side, and the dross accumulates on the other, take off +carefully the thickest part of the dross, and pour the jelly in the bag; +put back what runs through, until it becomes quite transparent--then set a +pitcher under the bag, and put a cover all over to keep out the dust: the +jelly looks much prettier when it is broken to fill the glasses. The bag +should be made of cotton or linen, and be suspended in a frame made for the +purpose. The feet of hogs make the palest coloured jelly; those of sheep +are a beautiful amber-colour, when prepared.</p> + +<hr /> + +<h2><a name="A_SWEETMEAT_PUDDING"></a>A SWEETMEAT PUDDING.</h2> + +<p>Make a quart of flour into puff paste; when done, divide it into three +parts of unequal size; roll the largest out square and moderately thin, +spread over it a thin layer of marmalade, leaving a margin all round about +an inch broad; roll the next largest in the same manner, lay it on, cover +that with marmalade, leaving a margin; then roll the smallest, and put it +on the other two, spreading marmalade; fold it up, one fold over the other, +the width of your hand--press the ends together, tie it in a cloth +securely, and place it in a kettle of boiling water, where it can lie at +length without doubling; boil it quickly, and when done, pour melted butter +with sugar and wine in the dish.</p> + +<hr /> + +<h2><a name="TO_MAKE_AN_ORANGE_PUDDING"></a>TO MAKE AN ORANGE PUDDING.</h2> + +<p>Put two oranges and two lemons, into five quarts of water--boil them +till the rinds are quite tender; take them out, and when cold, slice them +thin, and pick out the seeds; put a pound of loaf sugar into a pint of +water--when it boils, slice into it twelve pippins pared and cored--lay in +the lemons and oranges, stew them tender, cover the dish with puff paste, +lay the fruit in carefully, in alternate layers--pour on the syrup, put +some slips of paste across, and bake it.</p> + +<hr /> + +<h2><a name="AN_APPLE_CUSTARD"></a>AN APPLE CUSTARD.</h2> + +<p>Pare and core twelve pippins, slice them tolerably thick, put a pound of +loaf sugar in a stew pan, with a pint of water and twelve cloves: boil and +skim it, then put in the apples, and stew them till clear, and but little +of the syrup remains--lay them in a deep dish, and take out the cloves; +when the apples are cold, pour in a quart of rich boiled custard--set it in +water, and make it boil till the custard is set--take care the water does +not get into it.</p> + +<hr /> + +<h2><a name="BOILED_LOAF"></a>BOILED LOAF.</h2> + +<p>Pour a quart of boiling milk over four little rolls of bread--cover them +up, turning them occasionally till saturated with the milk; tie them very +tight in cloths, and boil them an hour; lay them in the dish, and pour a +little melted butter over them; for sauce, have butter in a boat, seasoned +with wine, sugar, and grated nutmeg.</p> + +<hr /> + +<h2><a name="TRANSPARENT_PUDDING"></a>TRANSPARENT PUDDING.</h2> + +<p>Beat eight eggs very light, add half a pound of pounded sugar, the same +of fresh butter melted, and half a nutmeg grated; sit it on a stove, and +keep stirring till it is as thick as buttered eggs--put a puff paste in a +shallow dish, pour in the ingredients, and bake it half an hour in a +moderate oven; sift sugar over it, and serve it up hot.</p> + +<hr /> + +<h2><a name="FLUMMERY"></a>FLUMMERY.</h2> + +<p>One measure of jelly, one of cream, and half a one of wine; boil it +fifteen minutes over a slow fire, stirring all the time; sweeten it, and +add a spoonful of orange flower or rose water; cool it in a mould, turn it +in a dish, and pour around it cream, seasoned in any way you like.</p> + +<hr /> + +<h2><a name="BURNT_CUSTARD"></a>BURNT CUSTARD.</h2> + +<p>Boil a quart of milk--and when cold, mix with it the yelks of eight +eggs; stir them together over the fire a few minutes; sweeten it to your +taste, put some slices of savoy cake in the bottom of a deep dish, and pour +on the custard; whip the whites of the eggs to a strong froth, lay it +lightly on the top, sift some sugar over it, and hold a salamander over it +until it is a light brown; garnish the top with raspberry marmalade, or any +kind of preserved fruit.</p> + +<hr /> + +<h2><a name="AN_ENGLISH_PLUM_PUDDING"></a>AN ENGLISH PLUM PUDDING.</h2> + +<p>Beat eight eggs very light, add to them a pound of flour sifted, and a +pound of powdered sugar; when it looks quite light, put in a pound of suet +finely shred, a pint of milk, a nutmeg grated, and a gill of brandy; mix +with it a pound of currants, washed, picked, and dried, and a pound of +raisins stoned and floured--tie it in a thick cloth, and boil it steadily +eight hours.</p> + +<hr /> + +<h2><a name="MARROW_PUDDING"></a>MARROW PUDDING.</h2> + +<p>Grate a large loaf of bread, and pour on the crumbs a pint of rich milk +boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, +a gill of brandy, with sugar and nutmeg to your taste--mix all well +together, and either bake or boil it; when done, stick slices of citron +over the top.</p> + +<hr /> + +<h2><a name="SIPPET_PUDDING"></a>SIPPET PUDDING.</h2> + +<p>Cut a loaf of bread as thin as possible, put a layer of it in the bottom +of a deep dish, strew on some slices of marrow or butter, with a handful of +currants or stoned raisins; do this till the dish is full; let the currants +or raisins be at the top; beat four eggs, mix with them a quart of milk +that has been boiled a little and become cold, a quarter of a pound of +sugar, and a grated nutmeg--pour it in, and bake it in a moderate oven--eat +it with wine sauce.</p> + +<hr /> + +<h2><a name="SWEET_POTATO_PUDDING"></a>SWEET POTATO PUDDING.</h2> + +<p>Boil one pound of sweet potatos very tender, rub them while hot through +a colander; add six eggs well beaten, three quarters of a pound of powdered +sugar, three quarters of butter, and some grated nutmeg and lemon peel, +with a glass of brandy; put a paste in the dish, and when the pudding is +done, sprinkle the top with sugar, and cover it with bits of citron. Irish +potato pudding is made in the same manner, but is not so good.</p> + +<hr /> + +<h2><a name="AN_ARROW_ROOT_PUDDING"></a>AN ARROW ROOT PUDDING.</h2> + +<p>Boil a quart of milk, and make it into a thick batter, with arrow root; +add six eggs, half a pound of butter, the same of pounded sugar, half a +nutmeg, and a little grated lemon peel; put a paste in the dish, and bake +it nicely; when done, sift sugar over it, and stick slips of citron all +over the top.</p> + +<hr /> + +<h2><a name="SAGO_PUDDING"></a>SAGO PUDDING.</h2> + +<p>Wash half a pound of sago in several waters; put it on to boil in a +quart of milk, with a stick of cinnamon; stir it very frequently, for it is +apt to burn: when it becomes quite thick, take out the cinnamon, stir it in +half a pound of butter, and an equal quantity of sugar, with a gill of +wine; when cold, add six eggs and four ounces of currants that have been +plumped in hot water--bake it in a paste.</p> + +<hr /> + +<h2><a name="PUFF_PUDDING"></a>PUFF PUDDING.</h2> + +<p>Beat six eggs, add six spoonsful of milk, and six of flour, butter some +cups, pour in the batter, and bake them quickly; turn them out, and eat +them with butter, sugar and nutmeg.</p> + +<hr /> + +<h2><a name="RICE_PUDDING"></a>RICE PUDDING.</h2> + +<p>Boil half a pound of rice in milk, until it is quite tender; beat it +well with a wooden spoon to mash the grains; add three quarters of a pound +of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of +wine, and some grated lemon peel; put a paste in the dish, and bake it. For +change, it may be boiled, and eaten with butter, sugar, and wine.</p> + +<hr /> + +<h2><a name="PLUM_PUDDING"></a>PLUM PUDDING.</h2> + +<p>Take a pound of the best flour, sift it, and make it up before sunrise, +with six eggs beaten light; a large spoonful of good yeast, and as much +milk as will make it the consistence of bread; let it rise well, knead into +it half a pound of butter, put in a grated nutmeg, with one and a half +pounds of raisins stoned and cut up; mix all well together, wet the cloth, +flour it, and tie it loosely, that the pudding may have room to rise. +Raisins for puddings or cakes, should be rubbed in a little flour, to +prevent their settling to the bottom--see that it does not stick to them in +lumps.</p> + +<hr /> + +<h2><a name="ALMOND_PUDDING"></a>ALMOND PUDDING.</h2> + +<p>Put a pound of sweet almonds in hot water till the skin will slip off +them; pound them with a little orange flower or rose water, to keep them +from oiling; mix with them four crackers, finely pounded, or two gills of +rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of +butter, and four table-spoonsful of wine; put a nice paste in the bottom of +your dish, garnish the edges, pour in the pudding bake it in a moderate +oven.</p> + +<hr /> + +<h2><a name="QUIRE_OF_PAPER_PANCAKES"></a>QUIRE OF PAPER PANCAKES.</h2> + +<p>Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound +of flour, a pound of melted butter, a pound of sugar, and two gills of +wine; take care the flour be not in lumps; butter the pan for the first +pancake, run them as thin as possible, and when coloured, they are done; do +not turn them, but lay them carefully in the dish, sprinkling powdered +sugar between each layer--serve them up hot. This quantity will make four +dozen pancakes.</p> + +<hr /> + +<h2><a name="A_CURD_PUDDING"></a>A CURD PUDDING.</h2> + +<p>Put two quarts of milk on the fire; when it boils, pour in half a pint +of white wine, strain the curd from the whey, and pound it in a mortar, +with six ounces of butter, half a pound of loaf sugar, and half a pint of +rice flour, or as much crackers beaten as fine as flour; six eggs made +light, and half a grated nutmeg--beat all well together, and bake them in +saucers in a moderate oven; turn them out carefully in your dish, stick +thin slices of citron in them, and pour on rich melted butter, with sugar +and wine.</p> + +<hr /> + +<h2><a name="LEMON_PUDDING"></a>LEMON PUDDING.</h2> + +<p>Grate the rind from six fresh lemons, squeeze the juice from three, and +strain it; beat the yelks of sixteen eggs very light, put to them sixteen +table-spoonsful of powdered loaf sugar, not heaped up--the same of melted +butter; add the grated rind, and the juice, four crackers finely pounded, +or an equal quantity of rice flour; or for change, six ounces of corn meal +which is excellent--beat it till light, put a puff paste in your dish, pour +the pudding in, and bake it in a moderate oven--it must not be very +brown.</p> + +<hr /> + +<h2><a name="BREAD_PUDDING"></a>BREAD PUDDING.</h2> + +<p>Grate the crumb of a stale loaf, and pour on it a pint of boiling +milk--let it stand an hour, then beat it to a pulp; add six eggs, well +beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, +a glass of brandy, and some grated lemon peel--put a paste in the dish, and +bake it.</p> + +<hr /> + +<h2><a name="THE_HENRIETTA_PUDDING"></a>THE HENRIETTA PUDDING.</h2> + +<p>Beat six eggs very light, sift into them a pound of loaf sugar powdered, +and a light pound of flour, with half a grated nutmeg, and a glass of +brandy; beat all together very well, add a pint of cream, pour it in a deep +dish, and bake it--when done, sift some powdered sugar over it.</p> + +<hr /> + +<h2><a name="TANSEY_PUDDING"></a>TANSEY PUDDING.</h2> + +<p>Beat seven eggs very light, mix with them a pint of cream, and nearly as +much spinach juice, with a little juice of tansey; add a quarter of a pound +of powdered crackers or pounded rice made fine, a glass of wine, some +grated nutmeg and sugar; stir it over the fire to thicken, pour it into a +paste and bake it, or fry it like an omelette.</p> + +<hr /> + +<h2><a name="CHERRY_PUDDING"></a>CHERRY PUDDING.</h2> + +<p>Beat six eggs very light, add half a pint of milk, six ounces flour, +eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; +when it is beat well, mix in eighteen ounces preserved cherries or damsins; +bake or boil it. Make a sauce of melted butter, sugar and wine.</p> + +<hr /> + +<h2><a name="APPLE_PIE"></a>APPLE PIE.</h2> + +<p>Put a crust in the bottom of a dish, put on it a layer of ripe apples, +pared and sliced thin--then a layer of powdered sugar; do this alternately +till the dish is full; put in a few tea-spoonsful of rose water and some +cloves--put on a crust and bake it.</p> + +<hr /> + +<h2><a name="BAKED_APPLE_PUDDING"></a>BAKED APPLE PUDDING.</h2> + +<p>Take well flavoured apples, bake, but do not burn them, rub them through +a sieve, take one pound of the apples so prepared, mix with it, while hot, +half a pound of butter, and half a pound of powdered sugar; the rinds of +two lemons grated--and when cold, add six eggs well beaten; put a paste in +the bottom of a dish, and pour in the apples--half an hour will bake it; +sift a little sugar on the apples when baked.</p> + +<hr /> + +<h2><a name="A_NICE_BOILED_PUDDING"></a>A NICE BOILED PUDDING.</h2> + +<p>Make up a pint of flour at sun rise, exactly as you do for bread; see +that it rises well--have a large pot of water boiling; and half an hour +before the puddings are to go to table, make the dough in balls, the size +of a goose egg; throw them in the water, and boil them quickly, keeping the +pot covered: they must be torn asunder, as cutting will make them heavy; +eat them with powdered sugar, butter, and grated nutmeg.</p> + +<hr /> + +<h2><a name="AN_EXCELLENT_AND_CHEAP_DESSERT_DISH"></a>AN EXCELLENT AND +CHEAP DESSERT DISH.</h2> + +<p>Wash a pint of small homony very clean, and boil it tender; add an equal +quantity of corn meal, make it into a batter with eggs, milk, and a piece +of butter; bake it like batter cakes on a griddle, and eat it with butter +and molasses.</p> + +<hr /> + +<h2><a name="SLICED_APPLE_PUDDING"></a>SLICED APPLE PUDDING.</h2> + +<p>Beat six eggs very light, add a pint of rich milk, pare some apples or +peaches--slice them thin, make the eggs and milk into a tolerably thick +batter with flour, add a small cup of melted butter, put in the fruit, and +bake it in a deep dish--eat with sugar, butter, and nutmeg.</p> + +<hr /> + +<h2><a name="BAKED_INDIAN_MEAL_PUDDING"></a>BAKED INDIAN MEAL PUDDING.</h2> + +<p>Boil one quart of milk, mix in it two gills and a half of corn meal very +smoothly, seven eggs well beaten, a gill of molasses, and a good piece of +butter, bake it two hours.</p> + +<hr /> + +<h2><a name="BOILED_INDIAN_MEAL_PUDDING"></a>BOILED INDIAN MEAL +PUDDING.</h2> + +<p>Mix one quart of corn meal, with three quarts of milk; take care it be +not lumpy--add three eggs and a gill of molasses; it must be put on at sun +rise, to eat at three o'clock; the great art in this pudding is tying the +bag properly, as the meal swells very much.</p> + +<hr /> + +<h2><a name="PUMPKIN_PUDDING"></a>PUMPKIN PUDDING.</h2> + +<p>Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix +with the pulp six eggs quite light, a quarter of a pound of butter, half a +pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, +and sugar to your taste. Should it be too liquid, stew it a little drier, +put a paste round the edges, and in the bottom of a shallow dish or +plate--pour in the mixture, cut some thin bits of paste, twist them, and +lay them across the top, and bake it nicely.</p> + +<hr /> + +<h2><a name="FAYETTE_PUDDING"></a>FAYETTE PUDDING.</h2> + +<p>Slice a loaf of bread tolerably thick--lay the slices in the bottom of a +dish, cutting them so as to cover it completely; sprinkle some sugar and +nutmeg, with a little butter, on each layer; when all are in, pour on a +quart of good boiled custard sweetened--serve it up cold.</p> + +<hr /> + +<h2><a name="MACCARONI_PUDDING"></a>MACCARONI PUDDING.</h2> + +<p>Simmer half a pound of maccaroni in a plenty of water, with a +table-spoonful of salt, till tender, but not broke--strain it, beat five +yelks, two whites of eggs, half a pint of cream--mince white meat and +boiled ham very fine, add three spoonsful of grated cheese, pepper and +salt; mix these with the maccaroni, butter the mould, put it in, and steam +it in a pan of boiling water for an hour--serve with rich gravy.</p> + +<hr /> + +<h2><a name="POTATO_PASTE"></a>POTATO PASTE.</h2> + +<p>Boil mealy potatos quite soft, first taking off the skins; rub them +while hot through a sieve, put them in a stew pan over the fire, with as +much water as will make it the consistence of thick mush; sift one quart of +flour, and make it into a paste; with this mush, knead it till light, roll +it out thin, make the dumplins small--fill them with apples, or any other +fruit--tie them up in a thick cloth, and boil them nicely--eat them with +butter, sugar, and nutmeg.</p> + +<hr /> + +<h2><a name="COMPOTE_OF_APPLES"></a>COMPOTE OF APPLES.</h2> + +<p>Pare and core the apples, and if you prefer it, cut them in four, wash +them clean, and put them in a pan with water and sugar enough to cover +them; add cinnamon and lemon peel, which has been previously soaked, +scraped on the inside, and cut in strings; boil them gently until the +apples are done, take them out in a deep dish, boil the syrup to a proper +consistency, and pour it on them: it will take a pound of sugar for a large +dish.</p> + +<hr /> + +<h2><a name="CHARLOTTE"></a>CHARLOTTE.</h2> + +<p>Stew any kind of fruit, and season it in any you like best; soak some +slices of bread in butter; them while hot, in the bottom and round the +sides of a dish, which has been rubbed with butter--put in your fruit, and +lay slices of bread prepared in the same manner on the top: bake it a few +minutes, turn it carefully into another dish, sprinkle on some powdered +sugar, and glaze it with a salamander.</p> + +<hr /> + +<h2><a name="APPLE_FRITTERS"></a>APPLE FRITTERS.</h2> + +<p>Pare some apples, and cut them in thin slices--put them in a bowl, with +a glass of brandy, some white wine, a quarter of a pound of pounded sugar, +a little cinnamon finely powdered, and the rind of a lemon grated; let them +stand some time, turning them over frequently; beat two eggs very light, +add one quarter of a pound of flour, a table-spoonful of melted butter, and +as much cold water as will make a thin batter; drip the apples on a sieve, +mix them with the batter, take one slice with a spoonful of batter to each +fritter, fry them quickly of a light brown, drain them well, put them in a +dish, sprinkling sugar over each, and glaze them nicely.</p> + +<hr /> + +<h2><a name="BELL_FRITTERS"></a>BELL FRITTERS.</h2> + +<p>Put a piece of butter the size of an egg into a pint of water; let it +boil a few minutes--thicken it very smoothly with a pint of flour; let it +remain a short time on the fire, stir it all the time that it may not stick +to the pan, pour it in a wooden bowl, add five or six eggs, breaking one +and beating it in--then another, and so on till they are all in, and the +dough quite light--put a pint of lard in a pan, let it boil, make the +fritters small, and fry them of a fine amber colour.</p> + +<hr /> + +<h2><a name="BREAD_FRITTERS"></a>BREAD FRITTERS.</h2> + +<p>Cut your bread of a convenient size, pour on it some white wine, and let +it stand a few minutes--drain it on a sieve, beat four eggs very light, add +four spoonsful of wine, beat all well together--have your lard boiling, dip +the bread in the egg, and fry it a light brown; sprinkle sugar on each, and +glaze them.</p> + +<hr /> + +<h2><a name="SPANISH_FRITTERS"></a>SPANISH FRITTERS.</h2> + +<p>Make up a quart of flour, with one egg well beaten, a large spoonful of +yeast, and as much milk as will make it a little softer than muffin dough; +mix it early in the morning; when well risen, work in two spoonsful of +melted butter, make it in balls the size of a walnut, and fry them a light +brown in boiling lard--eat them with wine and sugar, or molasses.</p> + +<hr /> + +<h2><a name="TO_MAKE_MUSH"></a>TO MAKE MUSH.</h2> + +<p>Put a lump of butter the size of an egg into a quart of water, make it +sufficiently thick with corn meal and a little salt; it must be mixed +perfectly smooth--stir it constantly till done enough.</p> + +<hr /> + + +<h1><a name="CAKES"></a>CAKES.</h1> + + +<h2><a name="JUMBALS"></a>JUMBALS.</h2> + +<p>Put one pound of nice sugar into two pounds of flour, add pounded spice +of any kind, and pass them through a sieve; beat four eggs, pour them on +with three quarters of a pound of melted butter, knead all well together, +and bake them.</p> + +<hr /> + +<h2><a name="MACAROONE"></a>MACAROONE.</h2> + +<p>Blanch a pound of sweet almonds, pound them in a mortar with rose water; +whip the whites of seven eggs to a strong froth, put in one pound of +powdered sugar, beat it some time, then put in the almonds--mix them well, +and drop them on sheets of paper buttered; sift sugar over, and bake them +quickly. Be careful not to let them get discoloured.</p> + +<hr /> + +<h2><a name="TO_MAKE_DROP_BISCUIT"></a>TO MAKE DROP BISCUIT.</h2> + +<p>Beat eight eggs very light, add to them twelve ounces of flour, and one +pound of sugar; when perfectly light, drop them on tin sheets, and bake +them in a quick oven.</p> + +<hr /> + +<h2><a name="TAVERN_BISCUIT"></a>TAVERN BISCUIT.</h2> + +<p>To one pound of flour, add half a pound of sugar, half a pound of +butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet +it with milk, and when well kneaded, roll it thin, cut it in shapes, and +bake it quickly.</p> + +<hr /> + +<h2><a name="RUSK"></a>RUSK.</h2> + +<p>Rub half a pound of sugar into three pounds of flour--sift it, pour on +half a pint of good yeast, beat six eggs, add half a pint of milk--mix all +together, knead it well: if not soft enough, add more milk-it should be +softer than bread; make it at night--in the morning, if well risen, work in +six ounces of butter, and bake it in small rolls; when cold, slice it, lay +it on tin sheets, and dry it in the oven.</p> + +<hr /> + +<h2><a name="GINGER_BREAD"></a>GINGER BREAD.</h2> + +<p>Three quarts of flour, three quarters of a pound of brown sugar, a large +spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift it, +melt half a pound of butter in a quart of rich molasses, wet the flour with +it, knead it well, and bake it in a slack oven.</p> + +<hr /> + +<h2><a name="PLEBEIAN_GINGER_BREAD"></a>PLEBEIAN GINGER BREAD.</h2> + +<p>Mix three large spoonsful of pounded ginger, with three quarts of +flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of +water, and pour it on the flour; melt half a pound of butter in a quart of +molasses, mix it with the flour, knead it well, cut it in shapes, and bake +it.</p> + +<hr /> + +<h2><a name="SUGAR_GINGER_BREAD"></a>SUGAR GINGER BREAD.</h2> + +<p>Take two pounds of the nicest brown sugar, dry and pound it, put it into +three quarts of flour, add a large cup full of powdered ginger, and sift +the mixture; wash the salt out of a pound of butter, and cream it; have +twelve eggs well beaten; work into the butter first, the mixture, then the +froth from the eggs, until all are in, and it is quite light; add a glass +of brandy butter shallow moulds, pour it in, and bake in a quick oven.</p> + +<hr /> + +<h2><a name="DOUGH_NUTS--A_YANKEE_CAKE"></a>DOUGH NUTS--A YANKEE CAKE.</h2> + +<p>Dry half a pound of good brown sugar, pound it and mix it with two +pounds of flour, and sift it; add two spoonsful of yeast, and as much new +milk as will make it like bread: when well risen, knead in half a pound of +butter, make it in cakes the size of a half dollar, and fry them a light +brown in boiling lard.</p> + +<hr /> + +<h2><a name="RISEN_CAKE"></a>RISEN CAKE.</h2> + +<p>Take three pounds of flour, one and a half of pounded sugar, a +tea-spoonful of cloves, one of mace, and one of ginger, all finely +powdered--pass the whole through a sieve, put to it four spoonsful of good +yeast, and twelve eggs--mix it up well, and if not sufficiently soft, add a +little milk: make it up at night, and set it to rise--when well risen, +knead into it a pound of butter, and two gills of brandy; have ready two +pounds of raisins stoned, mix all well together, pour it into a mould of +proper size, and bake it in an oven heated as for bread; let it stand till +thoroughly done, and do not take it from the mould until quite cold.</p> + +<hr /> + +<h2><a name="POUND_CAKE"></a>POUND CAKE.</h2> + +<p>Wash the salt from a pound of butter, and rub it till it is soft as +cream--have ready a pound of flour sifted, one of powdered sugar, and +twelve eggs well beaten; put alternately into the butter, sugar, flour, and +the froth from the eggs--continuing to beat them together till all the +ingredients are in, and the cake quite light: add some grated lemon peel, a +nutmeg, and a gill of brandy; butter the pans, and bake them. This cake +makes an excellent pudding, if baked in a large mould, and eaten with sugar +and wine. It is also excellent when boiled, and served up with melted +butter, sugar and wine.</p> + +<hr /> + +<h2><a name="SAVOY_OR_SPUNGE_CAKE"></a>SAVOY OR SPUNGE CAKE.</h2> + +<p>Take twelve fresh eggs, put them in the scale, and balance them with +sugar: take out half, and balance the other half with flour; separate the +whites from the yelks, whip them up very light, then mix them, and sift in, +first sugar, then flour, till both are exhausted; add some grated lemon +peel; bake them in paper cases, or little tin moulds. This also makes an +excellent pudding, with butter, sugar, and wine, for sauce.</p> + +<hr /> + +<h2><a name="A_RICH_FRUIT_CAKE"></a>A RICH FRUIT CAKE.</h2> + +<p>HAVE the following articles prepared, before you begin the cake: four +pounds of flour dried and sifted, four pounds of butter washed to free it +from salt, two pounds of loaf sugar pounded, a quarter of a pound of mace, +the same of nutmegs powdered; wash four pounds of currants clean, pick and +dry them; blanch one pound of sweet almonds, and cut them in very thin +slices; stone two pounds of raisins, cut them in two, and strew a little +flour over to prevent their sticking together, and two pounds of citron +sliced thin; break thirty eggs, separating the yelks and whites; work the +butter to a cream with your hand-put in alternately, flour, sugar, and the +froth from both whites and yelks, which must be beaten separately, and +<i>only</i> the froth put in. When all are mixed and the cake looks very +light, add the spice, with half a pint of brandy, the currants and almonds; +butter the mould well, pour in part of the cake, strew over it some raisins +and citron--do this until all is in: set it in a well heated oven: when it +has risen, and the top is coloured, cover it with paper; it will require +three hours baking--it must be iced.</p> + +<hr /> + +<h2><a name="NAPLES_BISCUIT"></a>NAPLES BISCUIT.</h2> + +<p>Beat twelve eggs light, add to them one pound of flour, and one of +powdered sugar; continue to beat all together till perfectly light; bake it +in long pans, four inches wide, with divisions; so that each cake, when +done, will be four inches long, and one and a half wide.</p> + +<hr /> + +<h2><a name="SHREWSBURY_CAKES"></a>SHREWSBURY CAKES.</h2> + +<p>Mix a pound of sugar, with two pounds of flour, and a large spoonful of +pounded coriander seeds; sift them, add three quarters of a pound of melted +butter, six eggs, and a gill of brandy; knead it well, roll it thin, cut it +in shapes, and bake without discolouring it.</p> + +<hr /> + +<h2><a name="LITTLE_PLUM_CAKES"></a>LITTLE PLUM CAKES.</h2> + +<p>Prepare them as directed for pound cake, add raisins and currants, bake +them in small tin shapes, and ice them.</p> + +<hr /> + +<h2><a name="SODA_CAKES"></a>SODA CAKES.</h2> + +<p>Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of +soda; pour it on two pounds of flour--melt half a pound of butter, knead +all together till light, put it in shallow moulds, and bake it quickly in a +brisk oven.</p> + +<hr /> + +<h2><a name="TO_MAKE_BREAD"></a>TO MAKE BREAD.</h2> + +<p>When you find the barrel of flour a good one, empty it into a chest or +box, made for the purpose, with a lid that will shut close: it keeps much +better in this manner than when packed in a barrel, and even improves by +lying lightly; sift the quantity you intend to make up--put into a bowl two +gills and a half of water for each quart, with a tea-spoon heaped up with +salt, and a large spoonful of yeast for each quart; stir this mixture well, +put into another bowl one handful of flour from every quart; pour a little +of the mixture on to wet it, then more, until you get it all in, taking +great care that it be smooth, and quite free from lumps; beat it some +minutes, take one-third of the flour out of the kettle, pour on the batter, +and sprinkle over it the dry flour; stop the kettle, and set it where it +can have a moderate degree of warmth: when it has risen well, turn it into +a bowl, mix in the dry flour, and knead it on a board till it looks quite +light; return it to the kettle, and place it where it can have proper heat: +in the morning, take the dry crust carefully from the top, put the dough on +a board, knead it well, make it into rolls, set them on tin sheets, put a +towel over, and let them stand near the fire till the oven is ready. In +winter, make the bread up at three o'clock, and it will be ready to work +before bed time. In summer, make it up at five o'clock. A quart of flour +should weigh just one pound and a quarter. The bread must be rasped when +baked.</p> + +<hr /> + +<h2><a name="TO_MAKE_NICE_BISCUIT"></a>TO MAKE NICE BISCUIT.</h2> + +<p>Rub a large spoonful of butter into a quart of risen dough, knead it +well, and make it into biscuit, either thick or thin: bake them +quickly.</p> + +<hr /> + +<h2><a name="RICE_BREAD"></a>RICE BREAD.</h2> + +<p>Boil six ounces of rice in a quart of water, till it is dry and +soft--put it into two pounds of flour, mix it in well; add two +tea-spoonsful of salt, two large spoonsful of yeast, and as much water as +will make it the consistence of bread: when well risen, bake it in +moulds.</p> + +<hr /> + +<h2><a name="MIXED_BREAD"></a>MIXED BREAD.</h2> + +<p>Put a tea-spoonful of salt, and a large one of yeast, into a quart of +flour; make it sufficiently soft, with corn meal gruel; when well risen, +bake it in a mould. It is an excellent bread for breakfast. Indifferent +flour will rise much better, when made with gruel, than with fair +water.</p> + +<hr /> + +<h2><a name="PATENT_YEAST"></a>PATENT YEAST.</h2> + +<p>Put half a pound of fresh hops into a gallon of water, and boil it away +to two quarts; then strain it, make it a thin batter with flour; add half a +pint good yeast, and when well fermented, pour it in a bowl, and work in as +much corn meal as will make it the consistency of biscuit dough; set it to +rise, and when quite light, make it into little cakes, which must be dried +in the shade, turning them very frequently; keep them securely from damp +and dust. Persons who live in town, and can procure brewer's yeast, will +save trouble by using it: take one quart of it, add a quart of water, and +proceed as before directed.</p> + +<hr /> + +<h2><a name="TO_PREPARE_THE_CAKES"></a>TO PREPARE THE CAKES.</h2> + +<p>Take one or more cakes, according to the flour you are to make; pour on +a little warm water; when it is dissolved, stir it well, thicken with a +little flour, and set it near the fire, to rise before it is used. The best +thing to keep yeast in, is a small mug or pitcher, with a close stopper, +under which must be placed a double fold of linen, to make it still closer. +This is far preferable to a bottle, and more easily cleaned.</p> + +<hr /> + +<h2><a name="ANOTHER_METHOD_FOR_MAKING_YEAST"></a>ANOTHER METHOD FOR MAKING +YEAST.</h2> + +<p>Peel one large Irish potato, boil it till soft, rub it through a sieve; +add an equal quantity of flour, make it sufficiently liquid with hop tea; +and when a little warmer than new milk, add a gill of good yeast; stir it +well, and keep it closely covered in a small pitcher.</p> + +<hr /> + +<h2><a name="NICE_BUNS"></a>NICE BUNS.</h2> + +<p>Put four ounces of sugar with three quarters of a pound of flour; make +it up with two spoonsful of yeast, and half a pint of milk; when well +risen, work into it four ounces of butter, make it into small buns, and +bake them in a quick oven--do not burn them.</p> + +<hr /> + +<h2><a name="MUFFINS"></a>MUFFINS.</h2> + +<p>Sift a quart of flour, put to it a little salt, and a large spoonful of +yeast--beat the white of a fresh egg to a strong froth, add it, and make +the flour up with cold water, as soft as you can to allow it to be handled; +set it in a moderately warm place. Next morning, beat it well with a spoon, +put it on the griddle in a round form, and bake it nicely, turning them +frequently till done.</p> + +<hr /> + +<h2><a name="FRENCH_ROLLS"></a>FRENCH ROLLS.</h2> + +<p>Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs +well beaten, and half a pint of milk--knead it, and set it to rise: next +morning, work in an ounce of butter, make the dough into small rolls, and +bake them. The top crust should not be hard.</p> + +<hr /> + +<h2><a name="CRUMPETS"></a>CRUMPETS.</h2> + +<p>Take a quart of dough from your bread at a very early hour in the +morning; break three fresh eggs, separating the yelks from the whites--whip +them both to a froth, mix them with the dough, and add gradually milk-warm +water, till you make a batter the thickness of buckwheat cakes: beat it +well, and set it to rise till near breakfast time; have the griddle ready, +pour on the batter to look quite round: they do not require turning.</p> + +<hr /> + +<h2><a name="APOQUINIMINC_CAKES"></a>APOQUINIMINC CAKES.</h2> + +<p>Put a little salt, one egg beaten, and four ounces of butter, in a quart +of flour--make it into a paste with new milk, beat it for half an hour with +a pestle, roll the paste thin, and cut it into round cakes; bake them on a +gridiron, and be careful not to bum them.</p> + +<hr /> + +<h2><a name="BATTER_CAKES"></a>BATTER CAKES.</h2> + +<p>Boil two cups of small homony very soft; add an equal quantity of corn +meal with a little salt, and a large spoonful of butter; make it in a thin +batter with three eggs, and a sufficient quantity of milk--beat all +together some time, and bake them on a griddle, or in woffle irons. When +eggs cannot be procured, yeast makes a good substitute; put a spoonful in +the batter, and let it stand an hour to rise.</p> + +<hr /> + +<h2><a name="BATTER_BREAD"></a>BATTER BREAD.</h2> + +<p>Take six spoonsful of flour and three of corn meal, with a little +salt--sift them, and make a thin batter with four eggs, and a sufficient +quantity of rich milk; bake it in little tin moulds in a quick oven.</p> + +<hr /> + +<h2><a name="CREAM_CAKES"></a>CREAM CAKES.</h2> + +<p>Melt as much butter in a pint of milk, as will make it rich as +cream--make the flour into a paste with this, knead it well, roll it out +frequently, cut it in squares, and bake on a griddle.</p> + +<hr /> + +<h2><a name="SOUFLE_BISCUITS"></a>SOUFLE BISCUITS.</h2> + +<p>Rub four ounces of butter into a quart of flour, make it into paste with +milk, knead it well, roll it as thin as paper, and bake it to look +white.</p> + +<hr /> + +<h2><a name="CORN_MEAL_BREAD"></a>CORN MEAL BREAD.</h2> + +<p>Rub a piece of butter the size of an egg, into a pint of corn meal--make +it a batter with two eggs, and some new milk--add a spoonful of yeast, set +it by the fire an hour to rise, butter little pans, and bake it.</p> + +<hr /> + +<h2><a name="SWEET_POTATO_BUNS"></a>SWEET POTATO BUNS.</h2> + +<p>Boil and mash a potato, rub into it as much flour as will make it like +bread--add spice and sugar to your taste, with a spoonful of yeast; when it +has risen well, work in a piece of butter, bake it in small rolls, to be +eaten hot with butter, either for breakfast or tea.</p> + +<hr /> + +<h2><a name="RICE_WOFFLES"></a>RICE WOFFLES.</h2> + +<p>Boil two gills of rice quite soft, mix with it three gills of flour, a +little salt, two ounces melted butter, two eggs beaten well, and as much +milk as will make it a thick batter--beat it till very light, and bake it +in woffle irons.</p> + +<hr /> + +<h2><a name="VELVET_CAKES"></a>VELVET CAKES.</h2> + +<p>Make a batter of one quart of flour, three eggs, a quart of milk, and a +gill of yeast; when well risen, stir in a large spoonful of melted butter, +and bake them in muffin hoops.</p> + +<hr /> + +<h2><a name="CHOCOLATE_CAKES"></a>CHOCOLATE CAKES.</h2> + +<p>Put half a pound of nice brown sugar into a quart of flour, sift it, and +make it into a paste, with four ounces of butter melted in as much milk as +will wet it; knead it till light, roll it tolerably thin, cut it in strips +an inch wide, and just long enough to lay in a plate; bake them on a +griddle, put them in the plate in rows to checker each other, and serve +them to eat with chocolate.</p> + +<hr /> + +<h2><a name="WAFERS"></a>WAFERS.</h2> + +<p>Beat six eggs, add a pint of flour, two ounces of melted butter, with as +much milk as will make a thin batter--put in pounded loaf sugar to your +taste, pour it in the wafer irons, bake them quickly without browning, and +roll them while hot.</p> + +<hr /> + +<h2><a name="BUCKWHEAT_CAKES"></a>BUCKWHEAT CAKES.</h2> + +<p>Put a large spoonful of yeast and a little salt, into a quart of +buckwheat meal; make it into a batter with cold water; let it rise well, +and bake it on a griddle--it turns sour very quickly, if it be allowed to +stand any time after it has risen.</p> + +<hr /> + +<h2><a name="OBSERVATIONS_ON_ICE_CREAMS"></a>OBSERVATIONS ON ICE +CREAMS.</h2> + +<p>It is the practice with some indolent cooks, to set the freezer +containing the cream, in a tub with ice and salt, and put it in the ice +house; it will certainly freeze there; but not until the watery particles +have subsided, and by the separation destroyed the cream. A freezer should +be twelve or fourteen inches deep, and eight or ten wide. This facilitates +the operation very much, by giving a larger surface for the ice to form, +which it always does on the sides of the vessel; a silver spoon with a long +handle should be provided for scraping the ice from the sides as soon as +formed: and when the whole is congealed, pack it in moulds (which must be +placed with care, lest they should not be upright,) in ice and salt, till +sufficiently hard to retain the shape--they should not be turned out till +the moment they are to be served. The freezing tub must be wide enough to +leave a margin of four or five inches all around the freezer, when placed +in the middle--which must be filled up with small lumps of ice mixed with +salt--a larger tub would waste the ice. The freezer must be kept constantly +in motion during the process, and ought to be made of pewter, which is less +liable than tin to be worn in holes, and spoil the cream by admitting the +salt water.</p> + +<hr /> + +<h2><a name="ICE_CREAMS"></a>ICE CREAMS.</h2> + +<p>When ice creams are not put into shapes, they should always be served in +glasses with handles.</p> + +<hr /> + +<h2><a name="VANILLA_CREAM"></a>VANILLA CREAM.</h2> + +<p>Boil a Vanilla bean in a quart of rich milk, until it has imparted the +flavour sufficiently--then take it out, and mix with the milk, eight eggs, +yelks and whites beaten well; let it boil a little longer; make it very +sweet, for much of the sugar is lost in the operation of freezing.</p> + +<hr /> + +<h2><a name="RASPBERRY_CREAM1"></a>RASPBERRY CREAM.</h2> + +<p>Make a quart of rich boiled custard--when cold, pour it on a quart of +ripe red raspberries; mash them in it, pass it through a sieve, sweeten, +and freeze it.</p> + +<hr /> + +<h2><a name="STRAWBERRY_CREAM"></a>STRAWBERRY CREAM</h2> + +<p>Is made in the same manner--the strawberries must be very ripe, and the +stems picked out. If rich cream can be procured, it will be infinitely +better--the custard is intended as a substitute, when cream cannot be +had.</p> + +<hr /> + +<h2><a name="COCOA_NUT_CREAM"></a>COCOA NUT CREAM.</h2> + +<p>Take the nut from its shell, pare it, and grate it very fine; mix it +with a quart of cream, sweeten, and freeze it. If the nut be a small one, +it will require one and a half to flavour a quart of cream.</p> + +<hr /> + +<h2><a name="CHOCOLATE_CREAM"></a>CHOCOLATE CREAM.</h2> + +<p>Scrape a quarter of a pound of chocolate very fine, put it in a quart of +milk, boil it till the chocolate is dissolved, stirring it +continually--thicken with six eggs. A Vanilla bean boiled with the milk, +will improve the flavour greatly.</p> + +<hr /> + +<h2><a name="OYSTER_CREAM"></a>OYSTER CREAM.</h2> + +<p>Make a rich soup, (see directions for oyster soup,) strain it from the +oysters, and freeze it.</p> + +<hr /> + +<h2><a name="ICED_JELLY"></a>ICED JELLY.</h2> + +<p>Make calf's foot jelly not very stiff, freeze it, and serve it in +glasses.</p> + +<hr /> + +<h2><a name="PEACH_CREAM"></a>PEACH CREAM.</h2> + +<p>Get fine soft peaches perfectly ripe, peel them, take out the stones, +and put them in a China bowl: sprinkle some sugar on, and chop them very +small with a silver spoon--if the peaches be sufficiently ripe, they will +become a smooth pulp; add as much cream or rich milk as you have peaches; +put more sugar, and freeze it.</p> + +<hr /> + +<h2><a name="COFFEE_CREAM"></a>COFFEE CREAM.</h2> + +<p>Toast two gills of raw coffee till it is a light brown, and not a grain +burnt; put it hot from the toaster without grinding it, into a quart of +rich, and perfectly sweet milk; boil it, and add the yelks of eight eggs; +when done, strain it through a sieve, and sweeten it; if properly done, it +will not be discoloured. The coffee may be dried, and will answer for +making in the usual way to drink, allowing more for the quantity of water, +than if it had not gone through this process.</p> + +<hr /> + +<h2><a name="QUINCE_CREAM"></a>QUINCE CREAM.</h2> + +<p>Wash ripe quinces and boil them whole till quite tender--let them stand +to drain and cool--then rub them through a hair sieve; mix with the pulp as +much cochineal finely powdered, as will make it a pretty colour; then add +an equal quantity of cream, and sweeten it. Pears or apples may be used, +prepared in the same manner.</p> + +<hr /> + +<h2><a name="CITRON_CREAM"></a>CITRON CREAM.</h2> + +<p>Cut the finest citron melons when perfectly ripe--take out the seeds, +and slice the nicest part into a China bowl in small pieces, that will lie +conveniently; cover them with powdered sugar, and let them stand several +hours--then drain off the syrup they have made, and add as much cream as it +will give a strong flavour to, and freeze it. Pine apples may be used in +the same way.</p> + +<hr /> + +<h2><a name="ALMOND_CREAM"></a>ALMOND CREAM.</h2> + +<p>Pour hot water on the almonds, and let them stand till the skins will +slip off, then pound them fine, and mix them with cream: a pound of almonds +in the shells, will be sufficient for a quart of cream--sweeten and freeze +it. The kernels of the common black walnut, prepared in the same way, make +an excellent cream.</p> + +<hr /> + +<h2><a name="LEMON_CREAM1"></a>LEMON CREAM.</h2> + +<p>Pare the yellow rind very thin from four lemons--put them in a quart of +fresh cream, and boil it; squeeze and strain the juice of one lemon, +saturate it completely with powdered sugar; and when the cream is quite +cold, stir it in--take care that it does not curdle--if not sufficiently +sweet, add more sugar.</p> + +<hr /> + +<h2><a name="LEMONADE_ICED"></a>LEMONADE ICED.</h2> + +<p>Make a quart of rich lemonade, whip the whites of six fresh eggs to a +strong froth--mix them well with the lemonade, and freeze it. The juice of +morello cherries, or of currants mixed with water and sugar, and prepared +in the same way, make very delicate ices.</p> + +<hr /> + +<h2><a name="TO_MAKE_CUSTARD"></a>TO MAKE CUSTARD.</h2> + +<p>Make a quart of milk quite hot, that it may not whey when baked; let it +stand to get cold, and then mix six eggs with it; sweeten it with loaf +sugar, and fill the custard cups--put on the covers, and set them in a +Dutch oven with water, but not enough to risk its boiling into the cups; do +not put on the top of the oven. When the water has boiled ten or fifteen +minutes, take out a cup, and if the custard be the consistence of jelly; it +is sufficiently done; serve them in the cups with the covers on, and a +tea-spoon on the dish between each cup--grate nutmeg on the tops when +cold.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_TRIFLE"></a>TO MAKE A TRIFLE.</h2> + +<p>Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; +wet it with white wine, and fill the dish nearly to the top with rich +boiled custard; season half a pint of cream with white wine and sugar; whip +it to a froth--as it rises, take it lightly off, and lay it on the custard; +pile it up high and tastily--decorate it with preserves of any kind, cut so +thin as not to bear the froth down by its weight.</p> + +<hr /> + +<h2><a name="RICE_BLANC_MANGE"></a>RICE BLANC MANGE.</h2> + +<p>Boil a tea-cup full of rice in a very small of water, till it is near +bursting--then add half a pint of milk, boil it to a mush, stirring all the +time; season it with sugar, wine, and nutmeg; dip the mould in water, and +fill it; when cold, turn it in a dish, and surround it with boiled custard +seasoned, or syllabub--garnish it with marmalade.</p> + +<hr /> + +<h2><a name="FLOATING_ISLAND"></a>FLOATING ISLAND.</h2> + +<p>Have the bowl nearly full of syllabub, made with milk, white wine, and +sugar; beat the whites of six new laid eggs to a strong froth--then mix +with it raspberry or strawberry marmalade enough to flavour and colour it; +lay the froth lightly on the syllabub, first putting in some slices of +cake; raise it in little mounds, and garnish with something light.</p> + +<hr /> + +<h2><a name="SYLLABUB"></a>SYLLABUB.</h2> + +<p>Season the milk with sugar and white wine, but not enough to curdle it; +fill the glasses nearly full, and crown them with whipt cream seasoned.</p> + +<hr /> + +<h1><a name="COLD_CREAMS"></a>COLD CREAMS.</h1> + +<h2><a name="LEMON_CREAM2"></a>LEMON CREAM.</h2> + +<p>Pare the rind very thin from four fresh lemons, squeeze the juice, and +strain it--put them both into a quart of water, sweeten it to your taste, +add the whites of six eggs, beat to a froth; set it over the fire, and keep +stirring until it thickens, but do not let it boil--then pour it in a bowl; +when cold, strain it through a sieve, put it on the fire, and add the yelks +of the eggs--stir it till quite thick, and serve it in glasses.</p> + +<hr /> + +<h2><a name="ORANGE_CREAM"></a>ORANGE CREAM.</h2> + +<p>Is made in the same manner, but requires more juice to give a +flavour.</p> + +<hr /> + +<h2><a name="RASPBERRY_CREAM2"></a>RASPBERRY CREAM.</h2> + +<p>Stir as much raspberry marmalade into a quart of cream, as will be +sufficient to give a rich flavour of the fruit--strain it, and fill your +glasses, leaving out a part to whip into froth for the top.</p> + +<hr /> + +<h2><a name="TEA_CREAM"></a>TEA CREAM.</h2> + +<p>Put one ounce of the best tea in a pitcher, pour on it a table spoonful +of water, and let it stand an hour to soften the leaves; then put to it a +quart of boiling cream, cover it close, and in half an hour strain it; add +four tea-spoonsful of a strong infusion of rennet in water, stir it, and +set it on some hot ashes, and cover it; when you find by cooling a little +of it, that it will jelly, pour it into glasses, and garnish with thin bits +of preserved fruit.</p> + +<hr /> + +<h2><a name="SAGO_CREAM"></a>SAGO CREAM.</h2> + +<p>Wash the sago clean, and put it on the fire with a stick of cinnamon, +and as much water as will boil it thick and soft; take out the cinnamon, +and add rich boiled custard till it is of a proper thickness; sweeten it, +and serve in glasses or cups, with grated nutmeg on the top.</p> + +<hr /> + +<h2><a name="BARLEY_CREAM"></a>BARLEY CREAM.</h2> + +<p>Is made the same way--you may add a little white wine to both; it will +give an agreeable flavour.</p> + +<hr /> + +<h2><a name="GOOSEBERRY_FOOL"></a>GOOSEBERRY FOOL.</h2> + +<p>Pick the stems and blossoms from two quarts of green gooseberries; put +them in a stew pan, with their weight in loaf sugar, and a very little +water--when sufficiently stewed, pass the pulp through a sieve; and when +cold, add rich boiled custard till it is like thick cream; put it in a +glass bowl, and lay frothed cream on the top.</p> + +<hr /> + +<h2><a name="TO_MAKE_SLIP"></a>TO MAKE SLIP.</h2> + +<p>Make a quart of rich milk moderately warm: then stir into it one large +spoonful of the preparation of rennet, (see receipt to prepare rennet,) set +it by, and when cold, it will be as stiff as jelly. It should be made only +a few hours before it is used, or it will be tough and watery; in summer, +set the dish in ice after it has jellied--it must be eaten with powdered +sugar, cream, and nutmeg.</p> + +<hr /> + +<h2><a name="CURDS_AND_CREAM"></a>CURDS AND CREAM.</h2> + +<p>Turn one quart of milk as for the slip--let it stand until just before +it is to be served: then take it up with a skimming dish, and lay it on a +sieve--when the whey has drained off, put the curds in a dish, and surround +them with cream--use sugar and nutmeg. These are Arcadian dishes; very +delicious, cheap, and easily prepared.</p> + +<hr /> + +<h2><a name="BLANC_MANGE"></a>BLANC MANGE.</h2> + +<p>Break one ounce of isinglass into very small pieces; wash it well, and +pour on a pint of boiling water; next morning, add a quart of milk, boil it +till the isinglass is dissolved, strain it, put in two ounces sweet +almonds, blanched and pounded; sweeten it, and put it in the mould--when +stiff, turn them into a deep dish, and put raspberry cream around them. For +a change, stick thin slips of blanched almonds all over the blanc mange, +and dress round with syllabub, nicely frothed. Some moulds require +colouring--for an ear of corn, mix the yelk of an egg with a little of the +blanc mange; fill the grains of the corn with it--and when quite set, pour +in the white, but take care it is not warm enough to melt the yellow: for a +bunch of asparagus, colour a little with spinach juice, to fill the green +tops of the heads. Fruit must be made the natural colour of what it +represents. Cochineal and alkanet root pounded and dissolved in brandy, +make good colouring; but blanc mange should never be served, without +raspberry cream or syllabub to eat with it.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_HENS_NEST"></a>TO MAKE A HEN'S NEST.</h2> + +<p>Get five small eggs, make a hole at one end, and empty the shells--fill +them with blanc mange: when stiff and cold, take off the shells, pare the +yellow rind very thin from six lemons, boil them in water till tender, then +cut them in thin strips to resemble straw, and preserve them with sugar; +fill a small deep dish half full of nice jelly--when it is set, put the +straw on in form of a nest, and lay the eggs in it. It is a beautiful dish +for a dessert or supper.</p> + +<hr /> + +<h1><a name="Little_Dishes_for_a_Second_Course_or_Supper"></a>Little Dishes +for a Second Course, or Supper.</h1> + +<h2><a name="PHEASANTS_A-LA-DAUB"></a>PHEASANTS A-LA-DAUB.</h2> + +<p>Roast two pheasants in the nicest manner--get a deep dish, the size and +form of the one you intend to serve the pheasants in--it must be as deep as +a tureen; put in savoury jelly about an inch and a half at the bottom; when +that is set, and the pheasants cold, lay them on the jelly with their +breasts down; fill the dish with jelly up to their backs; take care it is +not warm enough to melt the other, and that the birds are not +displaced--just before it is to be served, set it a moment in hot water to +loosen it; put the dish on the top, and turn it out carefully.</p> + +<hr /> + +<h2><a name="PARTRIDGES_A-LA-DAUB"></a>PARTRIDGES A-LA-DAUB.</h2> + +<p>Truss six partridges neatly, cover them with thin slices of fat bacon +taken from the top of a middling; this keeps them white, and gives a good +flavour; they must be wrapped entirely in it--roast them, and when done, +take off the bacon; let them get cold, and use jelly as for the +pheasants.</p> + +<hr /> + +<h2><a name="CHICKENS_A-LA-DAUB"></a>CHICKENS A-LA-DAUB.</h2> + +<p>Roast two half grown chickens, cut off the legs and wings, pull the +breast from each side entire, take the skin from all the pieces, lay it in +the dish, and cover it with jelly.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAVOURY_JELLY"></a>TO MAKE SAVOURY JELLY.</h2> + +<p>Put eight or ten pounds of coarse lean beef, or the same quantity of the +inferior parts of the fore quarter of veal, into a pot with two gallons of +water, a pound of lean salt pork, three large onions chopped, three +carrots, a large handful of parsley, and any sweet herb that you choose, +with pepper and salt; boil it very gently till reduced to two quarts; +strain it through a sieve--next day, take off the fat, turn out the jelly, +and separate it from the dregs at the bottom; put it on the fire with half +a pint of white wine, a large spoonful of lemon pickle, and the whites and +shells of four eggs beaten: when it boils clear on one side, run it through +the jelly bag.</p> + +<hr /> + +<h2><a name="TURKEY_A-LA-DAUB"></a>TURKEY A-LA-DAUB.</h2> + +<p>Bone a small turkey, put pepper and salt on the inside, and cover it +with slices of boiled ham or tongue; fill it with well seasoned forcemeat, +sew it up and boil it--cover it with jelly.</p> + +<hr /> + +<h2><a name="SALMAGUNDI"></a>SALMAGUNDI.</h2> + +<p>Turn a bowl on the dish, and put on it in regular rings, beginning at +the bottom, the following ingredients, all minced:--anchovies with the +bones taken out, the white meat of fowls without the skin, hard boiled +eggs, the yelks and whites chopped separately, parsley, the lean of old ham +scraped, the inner stalks of celery; put a row of capers round the bottom +of the bowl, and dispose the others in a fanciful manner; put a little +pyramid of butter on the top, and have a small glass with egg mixed as for +sallad, to eat with the salmagundi.</p> + +<hr /> + +<h2><a name="AN_EXCELLENT_RELISH_AFTER_DINNER"></a>AN EXCELLENT RELISH +AFTER DINNER.</h2> + +<p>Put some soup or gravy from any of the dishes on the table, into the +stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; +let it be very highly seasoned; broil the legs, liver, and gizzard of a +turkey, the kidney of veal, or any thing you fancy; cut it up in small +pieces: when broiled, put it in the gravy, and stew it at table.</p> + +<hr /> + +<h2><a name="TO_STEW_PERCH"></a>TO STEW PERCH.</h2> + +<p>Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, +and a little chopped onion over each layer; when they are all in, take as +much water as will be sufficient to fill the pan less than half full; add a +gill of wine, one of catsup, a little lemon pickle and spice; cover the +pan, and let it stew gently till done; take out the fish without breaking, +put them in a deep dish, pour the gravy on, and neatly turn them out.</p> + +<hr /> + +<h1><a name="PRESERVES"></a>PRESERVES.</h1> + +<h2><a name="DIRECTIONS_FOR_MAKING_PRESERVES"></a>DIRECTIONS FOR MAKING +PRESERVES.</h2> + +<p>The preserving pan should be made of bell metal, flat at the bottom, +very large in diameter, but not deep. It should have a cover to fit +closely, and handles at the sides of the pan, for taking it off with ease +when the syrup boils too fast. There should also be a large chafing-dish +with long legs, for the convenience of moving it to any part of the room. +The process is a tedious one; and if the superintendent be not comfortably +situated, the preserves cannot be properly managed. A ladle the size of a +saucer, pierced and having a long handle, will be necessary for taking up +the fruit without syrup. When a chafing-dish cannot be procured, the best +substitute is a brick stove, with a grating, to burn charcoal. The sugar +should be the best double refined; but if the pure amber coloured sugar +house syrup from the West Indies can be got, it is greatly superior; it +never ferments, and the trouble is very much lessened by having ready made +syrup, in which it is only necessary to boil the fruit till clear. All +delicate fruit should be done gently, and not allowed to remain more than +half an hour after it begins to stew, before it is laid on dishes to cool; +it must be put into the syrup again for the same time; continue this until +it is sufficiently transparent. The advantage of this method is that the +preserves are less liable to boil to pieces, than when done all at one +time. It is injudicious to put more in the pan at once, than can lie on the +bottom without crowding. The pan must be made bright, and nothing permitted +to cool in it, lest it should canker. Delicate preserves should be kept in +small glasses or pots, that will not hold more than one or two pounds, for +the admission of air injures them; put letter paper wet with brandy on the +preserves, and cover the tops with many folds of soft paper, that will tie +round closely; keep them in a dry place, and expose them constantly to the +sun to check fermentation. Fruit for preserving should be in full +perfection, but not too ripe.</p> + +<hr /> + +<h2><a name="TO_PRESERVE_CLING-STONE_PEACHES"></a>TO PRESERVE CLING-STONE +PEACHES.</h2> + +<p>Get the finest yellow cling-stones, pare them, and lay them in a bowl; +have their weight of sugar pounded, and sprinkle it over them as they are +put in; let them stand two or three hours, put them together with the sugar +into the pan, add a little water, and let the peaches remain till +thoroughly scalded; take them out with the ladle, draining off the syrup; +should there not be enough to cover the peaches, add more Water, boil it +and skim it, return the fruit, and do them gently till quite clear. Have +some stones cracked, blanch the kernels, and preserve them with the +peaches.</p> + +<hr /> + +<h2><a name="CLING-STONES_SLICED"></a>CLING-STONES SLICED.</h2> + +<p>Pare the peaches, and cut them in as large slices as possible; have +their weight in sugar, and preserve them as the others.</p> + +<hr /> + +<h2><a name="SOFT_PEACHES"></a>SOFT PEACHES.</h2> + +<p>Get yellow soft peaches that are not quite ripe, pare and divide them, +scrape the places where the stones lay with a tea-spoon, and follow the +former directions.</p> + +<hr /> + +<h2><a name="PEACH_MARMALADE"></a>PEACH MARMALADE.</h2> + +<p>Take the ripest soft peaches, (the yellow ones make the prettiest +marmalade,) pare them, and take out the stones; put them in the pan with +one pound of dry light coloured brown sugar to, two of peaches: when they +are juicy, they do not require water: with a silver or wooden spoon, chop +them with the sugar; continue to do this, and let them boil gently till +they are a transparent pulp, that will be a jelly when cold. Puffs made of +this marmalade are very delicious.</p> + +<hr /> + +<h2><a name="PEACH_CHIPS"></a>PEACH CHIPS.</h2> + +<p>Slice them thin, and boil them till clear in a syrup made with half +their weight of sugar; lay them on dishes in the sun, and turn them till +dry; pack them in pots with powdered sugar sifted over each layer; should +there be syrup left, continue the process with other peaches. They are very +nice when done pure honey instead of sugar.</p> + +<hr /> + +<h2><a name="PEARS"></a>PEARS.</h2> + +<p>The small pears are better for preserving than large ones. Pare them, +and make a syrup, with their weight of sugar, and a little water--leave the +stem on, and stick a clove in the blossom end of each; stew them till +perfectly transparent.</p> + +<hr /> + +<h2><a name="PEAR_MARMALADE"></a>PEAR MARMALADE.</h2> + +<p>Boil the pears till soft--when cold, rub the pulp through a sieve, and +boil it to a jelly, allowing one pound of sugar to two of pears.</p> + +<hr /> + +<h2><a name="QUINCES"></a>QUINCES.</h2> + +<p>Select the finest and most perfect quinces, lay them on shelves, but do +not let them touch each other; keep them till they look yellow and have a +fragrant smell; put as many in the preserving pan as can lie conveniently, +cover them with water, and scald them well: then take out the cores, and +put them in water; cover the pan and boil them some time; strain the water, +add to it the weight of the quinces in pounded loaf sugar, dissolve and +skim it, pare the quinces, put them in the pan, and should there not be +syrup enough to cover them, add more water--stew them till quite +transparent. They will be light coloured if kept covered during the +process, and red if the cover be taken off. Fill the space the cores +occupied with quince jelly, before they are put into the pots--and cover +them with syrup.</p> + +<hr /> + +<h2><a name="CURRANT_JELLY"></a>CURRANT JELLY.</h2> + +<p>Pick full ripe currants from the stem, and put them in a stone pot; then +set it in an iron pot of water--take care that no water gets in: when the +currants have yielded their juice, pour them into a jelly bag--let it run +as long as it will without pressing, which must be reserved for the best +jelly; you may then squeeze the bag to make inferior kind. To each pint of +this juice, put one pound of loaf sugar powdered--boil it fifteen or twenty +minutes--skim it clean, and put it in glasses; expose them daily to the sun +to prevent fermentation.</p> + +<hr /> + +<h2><a name="QUINCE_JELLY"></a>QUINCE JELLY.</h2> + +<p>Prepare the quinces as before directed, take off the stems and blossoms, +wash them clean, and cut them in slices without paring; fill the pan, and +pour in water to cover them--stew them gently, putting in a little water +occasionally till they are soft; then pour them into a jelly bag; let all +the liquor run through without pressing it, which must be set aside for the +best jelly; to each pint of this, put a pound of loaf sugar pounded, and +boil it to a jelly. The bag may be squeezed for an inferior, but a very +nice jelly.</p> + +<hr /> + +<h2><a name="QUINCE_MARMALADE"></a>QUINCE MARMALADE.</h2> + +<p>Boil the quinces in water until soft, let them cool, and rub all the +pulp through a sieve: put two pounds of it to one of sugar, pound a little +cochineal, sift in through fine muslin, and mix it with the quince to give +a colour; pick out the seeds, tie them in a muslin bag, and boil them with +the marmalade: when it is a thick jelly, take out the seeds, and put it in +pots.</p> + +<hr /> + +<h2><a name="CHERRIES"></a>CHERRIES.</h2> + +<p>The most beautiful cherries to preserve, are the carnation and common +light red, with short stems; select the finest that are not too ripe; take +an equal weight with the cherries of double refined sugar, make it into a +syrup, and preserve them without stoning, and with the stems on; if they be +done carefully, and the "Directions for preserving" closely attended to, +the stems will not come off, and they will be so transparent that the +stones may be seen.</p> + +<hr /> + +<h2><a name="MORELLO_CHERRIES"></a>MORELLO CHERRIES.</h2> + +<p>Take out the stones with a quill over a deep dish, to save the juice +that runs from them; put to the juice a pound of sugar for each pound of +cherries, weighed after they are stoned; boil and skim the syrup, then put +in the fruit, and stew till quite clear.</p> + +<hr /> + +<h2><a name="TO_DRY_CHERRIES"></a>TO DRY CHERRIES.</h2> + +<p>Stone them, and save the juice: weigh the cherries, and allow one pound +of good brown sugar to three of the fruit; boil it with the juice, put the +cherries in, stew them fifteen or twenty minutes, take them out, drain off +the syrup, and lay the cherries in dishes to dry in the sun; keep the syrup +to pour over a little at a time, as it dries on the cherries, which must be +frequently turned over; when all the syrup is used, put the cherries away +in pots, sprinkling a little powdered loaf sugar between the layers. They +make excellent pies, puddings, and charlottes.</p> + +<hr /> + +<h2><a name="RASPBERRY_JAM"></a>RASPBERRY JAM.</h2> + +<p>To each pound of ripe red or English raspberries, put one pound of loaf +sugar--stir it frequently, and stew till it is a thick jelly.</p> + +<hr /> + +<h2><a name="TO_PRESERVE_STRAWBERRIES"></a>TO PRESERVE STRAWBERRIES.</h2> + +<p>Get the largest strawberries before they are too ripe; have the best +loaf sugar, one pound to each of strawberries--stew them very gently, +taking them out to cool frequently, that they may not be mashed; when they +look clear, they are done enough.</p> + +<hr /> + +<h2><a name="STRAWBERRY_JAM"></a>STRAWBERRY JAM.</h2> + +<p>Is made in the same manner as the raspberry, and is very fine to mix +with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.</p> + +<hr /> + +<h2><a name="GOOSEBERRIES"></a>GOOSEBERRIES.</h2> + +<p>Select young gooseberries, make a syrup with one pound of loaf sugar to +each of fruit; stew them till quite clear and the syrup becomes thick, but +do not let them be mashed. They are excellent made into tarts--do not cover +the pan while they are stewing.</p> + +<hr /> + +<h2><a name="APRICOTS_IN_BRANDY"></a>APRICOTS IN BRANDY.</h2> + +<p>Take freshly gathered apricots not too ripe; to half their weight of +loaf sugar, add as much water as will cover the fruit; boil and skim it: +then put in the apricots, and let them remain five or six minutes: take +them up without syrup, and lay them on dishes to cool; boil the syrup till +reduced one half; when the apricots are cold, put them in bottles, and +cover them with equal quantities of syrup and French brandy. If the +apricots be cling-stones, they will require more scalding.</p> + +<hr /> + +<h2><a name="PEACHES_IN_BRANDY"></a>PEACHES IN BRANDY.</h2> + +<p>Get yellow soft peaches, perfectly free from defect and newly gathered, +but not too ripe; place them in a pot, and cover them with cold weak lye; +turn over those that float frequently, that the lye may act equally on +them; at the end of an hour take them out, wipe them carefully with a soft +cloth to get off the down and skin, and lay them in cold water; make a +syrup as for the apricots, and proceed in the same manner, only scald the +peaches more.</p> + +<hr /> + +<h2><a name="CHERRIES_IN_BRANDY"></a>CHERRIES IN BRANDY.</h2> + +<p>Get the short stemmed bright red cherries in bunches--make a syrup, with +equal quantities of sugar and cherries; scald the cherries, but do not let +the skins crack, which they will do if the fruit be too ripe.</p> + +<hr /> + +<h2><a name="MAGNUM_BONUM_PLUMS_IN_BRANDY"></a>MAGNUM BONUM PLUMS IN +BRANDY.</h2> + +<p>Select those that are free from blemish--make a syrup with half their +weight of sugar, and preserve them in the same manner directed for +apricots--green gages. The large amber, and the blue plums, are also +excellent, done in the same way.</p> + +<hr /> + +<h1><a name="PICKLING"></a>PICKLING.</h1> + +<h2><a name="LEMON_PICKLE"></a>LEMON PICKLE.</h2> + +<p>Grate the yellow rind from two dozen fine fresh lemons, quarter them but +leave them whole at the bottom; sprinkle salt on them, and put them in the +sun every day until dry; then brush off the salt, put them in a pot with +one ounce of nutmegs, and one of mace pounded; a large handful of horse +radish scraped and dried two dozen cloves of garlic, and a pint of mustard +seed; pour on one gallon of strong vinegar, tie the pot close, put a board +on, and let it stand three months--strain it, and when perfectly clear, +bottle it.</p> + +<hr /> + +<h2><a name="TOMATO_CATSUP"></a>TOMATO CATSUP.</h2> + +<p>Gather a peck of tomatos, pick out the stems, and wash them; put them on +the fire without water, sprinkle on a few spoonsful of salt, let them boil +steadily an hour, stirring them frequently; strain them through a colander, +and then through a sieve; put the liquid on the fire with half a pint of +chopped onions, half a quarter of an ounce of mace broke into small pieces; +and if not sufficiently salt, add a little more--one table-spoonful of +whole black pepper; boil all together until just enough to fill two +bottles; cork it tight. Make it in August, in dry weather.</p> + +<hr /> + +<h2><a name="TOMATO_MARMALADE"></a>TOMATO MARMALADE.</h2> + +<p>Gather full grown tomatos while quite green; take out the stems, and +stew them till soft; rub them through a sieve, put the pulp on the fire +seasoned highly with pepper, salt, and pounded cloves; add some garlic, and +stew all together till thick: it keeps well, and is excellent for seasoning +gravies, &c. &c.</p> + +<hr /> + +<h2><a name="TOMATO_SWEET_MARMALADE"></a>TOMATO SWEET MARMALADE.</h2> + +<p>Prepare it in the same manner, mix some loaf sugar with the pulp, and +stew until it is a stiff jelly.</p> + +<hr /> + +<h2><a name="TOMATO_SOY"></a>TOMATO SOY.</h2> + +<p>Take a bushel of full ripe tomatos, cut them in slices without +skinning--sprinkle the bottom of a large tub with salt, strew in the +tomatos, and over each layer of about two inches thick, sprinkle half a +pint of salt, and three onions sliced without taking off the skins.</p> + +<p>When the bushel of tomatos is thus prepared, let them remain for +<i>three</i> days, then put them into a large iron pot, in which they must +boil from early in the morning till night, constantly stirring to prevent +their sticking and mashing them.</p> + +<p>The next morning, pass the mixture through a sieve, pressing it to +obtain all the liquor you can; and add to it one ounce of cloves, quarter +of a pound of allspice, quarter of a pound of whole black pepper, and a +small wine glass of Cayenne; let it boil slowly and constantly during the +whole of the day--in the evening, put it into a suitable vessel to cool; +and the day after, bottle and cork it well: place it in a cool situation +during warm weather, and it will keep for many years, provided it has been +boiled very slowly and sufficiently in the preparation. Should it ferment +it must be boiled a second time.</p> + +<hr /> + +<h2><a name="PEPPER_VINEGAR"></a>PEPPER VINEGAR.</h2> + +<p>Get one dozen pods of pepper when ripe, take out the stems, and cut them +in two; put them in a kettle with three pints of vinegar, boil it away to +one quart, and strain it through a sieve. A little of this is excellent in +gravy of every kind, and gives a flavour greatly superior to black pepper; +it is also very fine when added to each of the various catsups for fish +sauce.</p> + +<hr /> + +<h2><a name="MUSHROOM_CATSUP"></a>MUSHROOM CATSUP.</h2> + +<p>Take the flaps of the proper mushrooms from the stems--wash them, add +some salt, and crush them; then boil them some time, strain them through a +cloth, put them on the fire again with salt to your taste, a few cloves of +garlic, and a quarter of an ounce of cloves pounded, to a peck of +mushrooms; boil it till reduced to less than half the original +quantity--bottle and cork it well.</p> + +<hr /> + +<h2><a name="TARRAGON_OR_ASTRAGON_VINEGAR"></a>TARRAGON OR ASTRAGON +VINEGAR.</h2> + +<p>Pick the tarragon nicely from the stem, let it lie in a dry place +forty-eight hours; put it in a pitcher, and to one quart of the leaves put +three pints of strong vinegar; cover it close, and let it stand a +week--then strain it, and after standing in the pitcher till quite clear, +bottle it, and cork it closely.</p> + +<hr /> + +<h2><a name="CURRY_POWDER"></a>CURRY POWDER.</h2> + +<p>One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. +white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; pound +all together, and pass them through a line sieve; bottle and cork it +well--one tea-spoonful is sufficient to season any made dish.</p> + +<hr /> + +<h2><a name="TO_PICKLE_CUCUMBERS"></a>TO PICKLE CUCUMBERS.</h2> + +<p>Gather them full grown, but quite young--take off the green rind, and +slice them tolerably thick; put a layer in a deep dish, strew over it some +chopped onion and salt; do this until they are all in; sprinkle salt on the +top, let them stand six hours, put them in a colander--when all the liquor +has run off, put them in a pot; strew a little cayenne pepper over each +layer, and cover them with strong cold vinegar; when the pot is full, pour +on some sweet oil, and tie it, up close; at the end of a fortnight, pour +off the first vinegar, and put on fresh.</p> + +<hr /> + +<h2><a name="OIL_MANGOS"></a>OIL MANGOS.</h2> + +<p>Gather the melons a size larger than a goose egg--put them in a pot, +pour boiling salt and water made strong upon them, and cover them up; next +day, cut a slit from the stem to the blossom end, and take out the seeds +carefully--return them to the brine, and let them remain in it eight days; +then put them in strong vinegar for a fortnight, wipe the insides with a +soft cloth, stuff them and tie them, pack them in a pot with the slit +uppermost; strew some of the stuffing over each layer, and keep them +covered with the best vinegar.</p> + +<hr /> + +<h2><a name="TO_MAKE_THE_STUFFING_FOR_FORTY_MELONS"></a>TO MAKE THE +STUFFING FOR FORTY MELONS.</h2> + +<p>Wash a pound of white race ginger very clean; pour boiling water on it, +and let it stand twenty-four hours; slice it thin, and dry it; one pound of +horse-radish scraped and dried, one pound of mustard seed washed and dried, +one pound of chopped onion, one ounce of mace, one of nutmeg pounded fine, +two ounces of turmeric, and a handful of whole black pepper; make these +ingredients into a paste, with a quarter of a pound of mustard, and a large +cup full of sweet oil; put a clove of garlic into each mango.</p> + +<hr /> + +<h2><a name="TO_MAKE_YELLOW_PICKLE"></a>TO MAKE YELLOW PICKLE.</h2> + +<p>Put all the articles intended for the yellow pickle in a pot, and pour +on them boiling salt and water--let them stand forty-eight hours, take +advantage of a clear hot day, press the water from the articles, and lay +them to dry in full sunshine, on a table covered with a thick soft cloth, +with the corners pinned securely, that they may not blow up over the +things--the cloth absorbs the moisture; and by turning them frequently on a +dry place, they become white, and receive the colour of the turmeric more +readily--one day of clear sunshine is enough to prepare them for the first +vinegar. When dried, put them in a pot of plain cold vinegar, with a little +turmeric in it--let them remain in it two weeks to draw off the water from +them, and to make them plump--then put them in a clean pot, and pour on the +vinegar, prepared by the following directions--this is the most economical +and best way of keeping them--mix the turmeric very smoothly, before you +add it to your pickles.</p> + +<hr /> + +<h2><a name="TO_MAKE_GREEN_PICKLES"></a>TO MAKE GREEN PICKLES.</h2> + +<p>Put the articles you intend to pickle, in a pot--and cover them with +boiling salt and water: put a thick cloth on the top, and then a plate that +will fit it--let it stand till the next morning, then pour off the salt and +water, boil it again, and cover them as before; do this until your pickles +are a good green--then put them in plain cold vinegar, with some turmeric +in it; and at the end of a fortnight, put them up, as you do the yellow +pickle.</p> + +<hr /> + +<h2><a name="TO_PREPARE_VINEGAR_FOR_GREEN_OR_YELLOW_PICKLE"></a>TO PREPARE +VINEGAR FOR GREEN OR YELLOW PICKLE.</h2> + +<p>One pound of ginger sliced and dried, one of horse-radish scraped and +dried, one of mustard seed washed and dried, one ounce long pepper, an +ounce of mace, and one of nutmegs finely pounded; put all these ingredients +in a pot, pour two gallons of strong vinegar on, and let it stand twelve +months, stirring it very frequently. When this vinegar is used for the +pickles, put two gallons more vinegar, with some mace and nutmegs, and keep +it for another year. When the prepared vinegar is poured from the +ingredients, do it very carefully, that it may be quite clear. Pickles keep +much better when the vinegar is not boiled. Should the green pickles at any +time lose their colour, it may be restored by adding a little more +turmeric. All pickles are best, when one or two years old.</p> + +<hr /> + +<h2><a name="TO_PICKLE_ONIONS"></a>TO PICKLE ONIONS.</h2> + +<p>Get white onions that are not too large, cut the stem close to the root +with a sharp knife, put them in a pot, pour on boiling salt and water to +cover them, stop the pot closely, let them stand a fortnight, changing the +salt and water every three days; they must be stirred daily, or those that +float will become soft; at the end of this time, take off the skin and +outer shell, put them in plain cold vinegar with a little turmeric. If the +vinegar be not very pale, the onion will not be of a good colour.</p> + +<hr /> + +<h2><a name="TO_PICKLE_NASTERTIUMS"></a>TO PICKLE NASTERTIUMS.</h2> + +<p>Gather the berries when full grown but young, put them in a pot, pour +boiling salt and water on, and let them stand three or four days; then +drain off the water, and cover them with cold vinegar; add a few blades of +mace, and whole grains of black pepper.</p> + +<hr /> + +<h2><a name="TO_PICKLE_RADISH_PODS"></a>TO PICKLE RADISH PODS.</h2> + +<p>Cut them in nice bunches as soon as they are fully formed; they must be +young and tender--pour boiling salt and water on them, cover with a thick +cloth, and pewter plate, to keep in the steam; repeat this every day till +they are a good green; then put them in cold vinegar, with mace and whole +pepper; mix a little turmeric, with a small portion of oil, and stir it +into the vinegar; it will make the pods of a more lively green. They are +very pretty for garnishing meats.</p> + +<hr /> + +<h2><a name="TO_PICKLE_ENGLISH_WALNUTS"></a>TO PICKLE ENGLISH WALNUTS.</h2> + +<p>The walnuts should be gathered when the nut is so young that you can run +a pin into it easily; pour boiling salt and water on, and let them be +covered with it nine days, changing it every third day--take them out, and +put them on dishes in the air for a few minutes, taking care to turn them +over; this will make them black much sooner--put them in a pot, strew over +some whole pepper, cloves, a little garlic, mustard seed, and horse-radish +scraped and dried; cover them with strong cold vinegar.</p> + +<hr /> + +<h2><a name="TO_PICKLE_PEPPERS"></a>TO PICKLE PEPPERS.</h2> + +<p>Gather the large bell pepper when quite young, leave the seeds in and +the stem on, cut a slit in one side between the large veins, to let the +water in; pour boiling salt and waler on, changing it every day for three +weeks--you must keep them closely stopped; if at the end of this time, they +be a good green, put them in pots, and cover them with cold vinegar and a +little turmeric; those that are not sufficiently green, must be continued +under the same process till they are so. Be careful not to cut through the +large veins, as the heat will instantly diffuse itself through the pod.</p> + +<hr /> + +<h2><a name="TO_MAKE_WALNUT_CATSUP"></a>TO MAKE WALNUT CATSUP.</h2> + +<p>Gather the walnuts as for pickling, and keep them in salt and water the +same time; then pound them in a marble mortar--to every dozen walnuts, put +a quart of vinegar; stir them well every day for a week, then put them in a +bag, and press all the liquor through; to each quart, put a tea-spoonful of +pounded cloves, and one of mace, with six cloves of garlic--boil it fifteen +or twenty minutes, and bottle it.</p> + +<hr /> + +<h2><a name="TO_PICKLE_GREEN_NECTARINES_OR_APRICOTS"></a>TO PICKLE GREEN +NECTARINES OR APRICOTS.</h2> + +<p>Gather them while the shell is soft--green them with salt and water as +before directed; when a good green, soak them in plain vinegar for a +fortnight, and put them in the yellow pickle pot.</p> + +<hr /> + +<h2><a name="TO_PICKLE_ASPARAGUS"></a>TO PICKLE ASPARAGUS.</h2> + +<p>Pour boiling salt and water on, and cover them close--next day, take +them out, dry them, and after standing in vinegar, put them with the yellow +pickle.</p> + +<hr /> + +<h2><a name="OBSERVATIONS_ON_PICKLING"></a>OBSERVATIONS ON PICKLING.</h2> + +<p>The vessels for keeping pickles should be made of stone ware, straight +from the bottom to the top, with stone covers to them; when the mouth is +very wide, the pickles may be taken out without breaking them The motive +for keeping all pickles in plain vinegar, previous to putting them in the +prepared pot, is to draw off the water with which they are saturated, that +they may not weaken the vinegar of the pot. Pickles keep much better when +the vinegar is not boiled.</p> + +<hr /> + + +<h1><a name="CORDIALS_c"></a>CORDIALS, &c.</h1> + + +<h2><a name="GINGER_WINE"></a>GINGER WINE.</h2> + +<p>To three gallons of water, put three pounds of sugar, and four ounces of +race ginger, washed in many waters to cleanse it; boil them together for +one hour, and strain it through a sieve; when lukewarm, put it in a cask +with three lemons cut in slices, and two gills of beer yeast; shake it +well, and stop the cask very tight; let it stand a week to ferment; and if +not clear enough to bottle, it must remain until it becomes so; it will be +fit to drink in ten days after bottling.</p> + +<hr /> + +<h2><a name="ORGEAT"></a>ORGEAT.</h2> + +<p><i>A Necessary Refreshment at all Parties.</i></p> + +<p>Boil two quarts of milk with a stick of cinnamon and let it stand to be +quite cold, first taking out the cinnamon; blanch four ounces of the best +sweet almonds, pound them in a marble mortar with a little rose-water; mix +them well with the milk, sweeten it to your taste, and let it boil a few +minutes only, lest the almonds should be oily; strain it through a very +fine sieve till quite smooth, and free from the almonds, serve it up either +cold or lukewarm, in glasses with handles.</p> + +<hr /> + +<h2><a name="CHERRY_SHRUB"></a>CHERRY SHRUB.</h2> + +<p>Gather ripe morello cherries, pick them from the stalk, and put them in +an earthen pot, which must be set into an iron pot of water; make the water +boil, but take care that none of it gets into the cherries; when the juice +is extracted, pour it into a bag made of tolerably thick cloth, which will +permit the juice to pass, but not the pulp of your cherries; sweeten it to +your taste, and when it becomes perfectly clear, bottle it--put a gill of +brandy into each bottle, before you pour in the juice--cover the corks with +rosin. It will keep all summer, in a dry cool place, and is delicious mixed +with water.</p> + +<hr /> + +<h2><a name="CURRANT_WINE"></a>CURRANT WINE.</h2> + +<p>Gather full ripe currants on a dry day, pick them from the stalks, and +weigh them; then crush them with your hands, leaving none whole; for every +two pounds of currants put one quart of water; stir all well together, and +let it stand three hours, and strain the liquor through a sieve; then, for +every three pounds of currants, put one pound of powdered loaf sugar; stir +it till the sugar is dissolved, boil it, and keep skimming it, as long as +any scum will rise; let it stand sixteen hours to cool, before you put it +in the cask--stop it very close. If the quantity be twenty gallons, let it +stand three weeks before you bottle it; if it be thirty gallons, it must +remain a month; it should be perfectly clear when drawn off--put a lump of +sugar in each bottle, cork it well, and keep it in a cool place, or it will +turn sour. This is a pleasant and cheap wine--and if properly made, will +keep good for many years. It makes an agreeable beverage for the sick, when +mixed with water.</p> + +<hr /> + +<h2><a name="TO_MAKE_CHERRY_BRANDY"></a>TO MAKE CHERRY BRANDY.</h2> + +<p>Get equal quantities of morello and common black cherries; fill your +cask, and pour on (to a ten gallon cask) one gallon of boiling water; in +two or three hours, fill it up with brandy--let it stand a week, then draw +off all, and put another gallon of boiling water, and fill it again with +brandy--at the end of the week, draw the whole off, empty the cask of the +cherries, and pour in your brandy with water, to reduce the strength; first +dissolving one pound of brown sugar in each gallon of your mixture. If the +brandy be very strong, it will bear water enough to make the cask full.</p> + +<hr /> + +<h2><a name="ROSE_BRANDY"></a>ROSE BRANDY.</h2> + +<p>Gather leaves from fragrant roses without bruising, fill a pitcher with +them, and cover them with French brandy; next day, pour off the brandy, +take out the leaves, and fill the pitcher with fresh ones, and return the +brandy; do this till it is strongly impregnated, then bottle it; keep the +pitcher closely covered during the process. It is better than distilled +rose water for cakes, &c.</p> + +<hr /> + +<h2><a name="PEACH_CORDIAL"></a>PEACH CORDIAL.</h2> + +<p>Gather ripe cling-stone peaches, wipe off the down, cut them to the +stone in several places, and put them in a cask; when filled with peaches, +pour on as much peach brandy as the cask will hold; let it stand six or +eight weeks, then draw it off, put in water until reduced to the strength +of wine; to each gallon of this, add one pound of good brown +sugar--dissolve it, and pour the cordial into a cask just large enough to +hold it--when perfectly clear, it is fit for use.</p> + +<hr /> + +<h2><a name="RASPBERRY_CORDIAL"></a>RASPBERRY CORDIAL.</h2> + +<p>To each quart of ripe red raspberries, put one quart of best French +brandy; let it remain about a week, then strain it through a sieve or bag, +pressing out all the liquid; when you have got as much as you want, reduce +the strength to your taste with water, and put a pound of powdered loaf +sugar to each gallon--let it stand till refined. Strawberry cordial is made +the same way. It destroys the flavour of these fruits to put them on the +fire.</p> + +<hr /> + +<h2><a name="RASPBERRY_VINEGAR"></a>RASPBERRY VINEGAR.</h2> + +<p>Put a quart of ripe red raspberries in a bowl; pour on them a quart of +strong well flavoured vinegar--let them stand twenty-four hours, strain +them through a bag, put this liquid on another quart, of fresh raspberries, +which strain in the same manner--and then on a third quart: when this last +is prepared, make it very sweet with pounded loaf sugar; refine and bottle +it. It is a delicious beverage mixed with iced water.</p> + +<hr /> + +<h2><a name="MINT_CORDIAL"></a>MINT CORDIAL.</h2> + +<p>Pick the mint early in the morning while the dew is on it, and be +careful not to bruise it; pour some water over it, and drain it--put two +handsful into a pitcher, with a quart of French brandy, cover it, and let +it stand till next day; take the mint carefully out, and put in as much +more, which must be taken out next day--do this the third time: then put +three quarts of water to the brandy, and one pound of loaf sugar powdered; +mix it well together--and when perfectly clear, bottle it.</p> + +<hr /> + +<h2><a name="HYDROMEL_OR_MEAD"></a>HYDROMEL, OR MEAD.</h2> + +<p>Mix your mead in the proportion of thirty-six ounces of honey to four +quarts of warm water; when the honey is completely held in solution, pour +it into a cask. When fermented, and become perfectly clear, bottle and cork +it well. If properly prepared, it is a pleasant and wholesome drink; and in +summer particularly grateful, on account of the large quantity of carbonic +acid gas which it contains. Its goodness, however, depends greatly on the +<i>time</i> of bottling, and other circumstances, which can only be +acquired by practice.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_SUBSTITUTE_FOR_ARRACK"></a>TO MAKE A SUBSTITUTE FOR +ARRACK.</h2> + +<p>Dissolve two scruples flowers of Benzoin, in one quart of good rum.</p> + +<hr /> + +<h2><a name="LEMON_CORDIAL"></a>LEMON CORDIAL.</h2> + +<p>Cut six fresh lemons in thin slices, put them into a quart and a half of +milk, boil it until the whey is very clear, then pass it through a sieve; +put to this whey, one and a half quarts of French brandy, and three pounds +of powdered loaf sugar; stir it till the sugar is dissolved--let it stand +to refine, and bottle it; pare some of the yellow rind of the lemons very +thin, and put a little in each bottle.</p> + +<hr /> + +<h2><a name="GINGER_BEER"></a>GINGER BEER.</h2> + +<p>Pour two gallons of boiling water on two pounds brown sugar, one and a +half ounce of cream of tartar, and the same of pounded ginger; stir them +well, and put it in a small cask; when milk warm, put in half a pint of +good yeast, shake the cask well, and stop it close--in twenty-four hours it +will be fit to bottle--cork it very well, and in ten days it will sparkle +like Champaigne--one or two lemons cut in slices and put in, will improve +it much. For economy, you may use molasses instead of sugar--one quart in +place of two pounds. This is a wholesome and delicious beverage in warm +weather.</p> + +<hr /> + +<h2><a name="SPRUCE_BEER"></a>SPRUCE BEER.</h2> + +<p>Boil a handful of hops, and twice as much of the chippings of sassafras +root, in ten gallons of water; strain it, and pour in, while hot, one +gallon of molasses, two spoonsful of the essence of spruce, two spoonsful +of powdered ginger, and one of pounded allspice; put it in a cask--when +sufficiently cold, add half a pint of good yeast; stir it well, stop it +close, and when fermented and clear, bottle and cork it tight.</p> + +<hr /> + +<h2><a name="MOLASSES_BEER"></a>MOLASSES BEER.</h2> + +<p>Put five quarts of hops, and five of wheat bran, into fifteen gallons of +water; boil it three or four hours, strain it, and pour it into a cask with +one head taken out; put in five quarts of molasses, stir it till well +mixed, throw a cloth over the barrel; when moderately warm, add a quart of +good yeast, which must be stirred in; then stop it close with a cloth and +board. When it has fermented and become quite clear, bottle it--the corks +should be soaked in boiling water an hour or two, and the bottles perfectly +clean, and well drained.</p> + +<hr /> + +<h2><a name="TO_KEEP_LEMON-JUICE"></a>TO KEEP LEMON-JUICE.</h2> + +<p>Get lemons quite free from blemish, squeeze them, and strain the juice; +to each pint of it, put a pound of good loaf sugar pounded; stir it +frequently until the sugar is completely dissolved, cover the pitcher +closely, and let it stand till the dregs have subsided, and the syrup is +transparent; have bottles perfectly clean and dry, put a wine glass full of +French brandy into each bottle, fill it with syrup, cork it, and dip the +neck into melted rosin or pitch; keep them in a cool dry cellar--do not put +it on the fire--it will destroy the fine flavour of the juice.</p> + +<p>Pour water on the peels of the lemons, let them soak till you can scrape +all the white pulp off, then boil the peel till soft; preserve them with +half their weight of sugar, and keep them for mince pies, cakes, &c. +They are a very good substitute for citron.</p> + +<hr /> + +<h2><a name="SUGAR_VINEGAR"></a>SUGAR VINEGAR.</h2> + +<p>To one measure of sugar, put seven measures of water moderately warm; +dissolve it completely--put it into a cask, stir in yeast in the proportion +of a pint to eight gallons: stop it close, and keep it in a warm place till +sufficiently sour.</p> + +<hr /> + +<h2><a name="HONEY_VINEGAR"></a>HONEY VINEGAR.</h2> + +<p>To one quart of clear honey, put eight quarts of warm water, mix it well +together: when it has passed through the acetous fermentation, a white +vinegar will be formed, in many respects better than the ordinary +vinegar.</p> + +<hr /> + +<h2><a name="SYRUP_OF_VINEGAR"></a>SYRUP OF VINEGAR.</h2> + +<p>Boil two pounds of sugar with four quarts of vinegar, down to a syrup, +and bottle it. This makes an excellent beverage when mixed with water, +either with or without the addition of brandy. It is nearly equal a flavour +to the syrup of lime juice, when made with superior vinegar.</p> + +<hr /> + +<h2><a name="AROMATIC_VINEGAR"></a>AROMATIC VINEGAR.</h2> + +<p>Put a portion of acetate of potash, (sal diureticus,) into a smelling +bottle; mix gradually with it half its weight of sulphuric acid, and add a +few drops of oil of lavender.</p> + +<hr /> + +<h2><a name="VINEGAR_OF_THE_FOUR_THIEVES"></a>VINEGAR OF THE FOUR +THIEVES.</h2> + +<p>Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large +handful; put them in a pot of earthen ware, pour on them four quarts of +very strong vinegar, cover the pot closely, and put a board on the top; +keep it in the hottest sun two weeks, then strain and bottle it, putting in +each bottle a clove of garlic. When it has settled in the bottle and become +clear, pour it off gently; do this until you get it all free from sediment. +The proper time to make it is when the herbs are in full vigour, in June. +This vinegar is very refreshing in crowded rooms, in the apartments of the +sick; and is peculiarly grateful, when sprinkled about the house in damp +weather.</p> + +<hr /> + +<h2><a name="LAVENDER_WATER"></a>LAVENDER WATER.</h2> + +<p>Put a pint of highly rectified spirits of wine, to one ounce of +essential oil of lavender, and two drachms of ambergris; shake them well +together, and keep it closely stopped.</p> + +<hr /> + +<h2><a name="HUNGARIAN_WATER"></a>HUNGARIAN WATER.</h2> + +<p>One pint spirits of wine, one ounce oil of rosemary, and two drachms +essence of ambergris.</p> + +<hr /> + +<h2><a name="TO_PREPARE_COSMETIC_SOAP_FOR_WASHING_THE_HANDS"></a>TO PREPARE +COSMETIC SOAP FOR WASHING THE HANDS.</h2> + +<p>Take a pound of castile, or any other nice old soap; scrape it in small +pieces, and put it on the fire with a little water--stir it till it becomes +a smooth paste, pour it into a bowl, and when cold, add some lavender +water, or essence of any kind--beat it with a silver spoon until well +mixed, thicken it with corn meal, and keep it in small pots closely +covered--for the admission of air will soon make the soap hard.</p> + +<hr /> + +<h2><a name="COLOGNE_WATER"></a>COLOGNE WATER.</h2> + +<p>Three quarts spirits of wine, six drachms oil of lavender, one drachm +oil of rosemary, three drachms essence of lemon, ten drops oil of +cinnamon--mix them together very well.</p> + +<hr /> + +<h2><a name="SOFT_POMATUM"></a>SOFT POMATUM.</h2> + +<p>Get nice sweet lard that has no salt in it--put in any agreeable +perfume, beat it to a cream, and put it in small pots.</p> + +<hr /> + +<h2><a name="TO_MAKE_SOAP"></a>TO MAKE SOAP.</h2> + +<p>Put on the fire any quantity of lye you choose that is strong enough to +bear an egg--to each gallon, add three quarters of a pound of clean grease: +boil it very fast, and stir it frequently--a few hours will suffice to make +it good soap. When you find by cooling a little on a plate that it is a +thick jelly, and no grease appears, put in salt in the proportion of one +pint to three gallons--let it boil a few minutes, and pour it in tubs to +cool--(should the soap be thin, add a little water to that in the plate, +stir it well, and by that means ascertain how much water is necessary for +the whole quantity; very strong lye will require water to thicken it, after +the incorporation is complete; this must be done before the salt is added.) +Next day, cut out the soap, melt it, and cool it again; this takes out all +the lye, and keeps the soap from shrinking when dried. A strict conformity +to these rules, will banish the lunar bugbear, which has so long annoyed +soap makers. Should cracknels be used, there must be one pound to each +gallon. Kitchen grease should be clarified in a quantity of water, or the +salt will prevent its incorporating with the lye. Soft soap is made in the +same manner, only omitting the salt. It may also be made by putting the lye +and grease together in exact proportions, and placing it under the +influence of a hot sun for eight or ten days, stirring it well four or five +times a day.</p> + +<hr /> + +<h2><a name="TO_MAKE_STARCH"></a>TO MAKE STARCH.</h2> + +<p>Wash a peck of good wheat, and pick it very clean; put it in a tub, and +cover it with water; it must be kept in the sun, and the water changed +every day, or it will smell very offensively. When the wheat becomes quite +soft, it must be well rubbed in the hands, and the husks thrown into +another tub; let this white substance settle, then pour off the water, put +on fresh, stir it up well, and let it subside; do this every day till the +water comes off clear--then pour it off; collect the starch in a bag, tie +it up tight, and set it in the sun a few days; then open it, and dry the +starch on dishes.</p> + +<hr /> + +<h2><a name="TO_DRY_HERBS"></a>TO DRY HERBS.</h2> + +<p>Gather them on a dry day, just before they begin to blossom; brush off +the dust, cut them in small branches, and dry them quickly in a moderate +oven; pick off the leaves when dry, pound and sift them--bottle them +immediately, and cork them closely. They must be kept in a dry place.</p> + +<hr /> + +<h2><a name="TO_CLEAN_SILVER_UTENSILS"></a>TO CLEAN SILVER UTENSILS.</h2> + +<p>Dissolve two tea-spoonsful of alum in a quart of moderately strong +lye--stir in a gill of soft soap, and skim off the dross. Wash the silver +clean in hot water, let it remain covered with this mixture for ten or +fifteen minutes, turning it over frequently; then wash it in hot soap suds, +and rub it well with a dry cloth.</p> + +<hr /> + +<h2><a name="TO_MAKE_BLACKING"></a>TO MAKE BLACKING.</h2> + +<p>A quarter of a pound of ivory black, two ounces of sugar candy, a +quarter of an ounce of gum tragacanth; pound them all very fine, boil a +bottle of porter, and stir the ingredients in while boiling hot.</p> + +<hr /> + +<h2><a name="TO_CLEAN_KNIVES_AND_FORKS"></a>TO CLEAN KNIVES AND FORKS.</h2> + +<p>Wash them in warm water, and wipe them till quite dry; then touch them +lightly over, without smearing the handles, with rotten stone made wet; let +it dry on them, and then rub with a clean cloth until they are bright. With +this mode of cleaning, one set of knives and forks will serve a family +twenty years; they will require the frequent use of a steel to keep them +with a keen edge--but must never be put into very hot water, lest the +handles be injured.</p> + +<p>THE END.</p> + +<h1>Footnotes:</h1> + + +<p><a href="#rfn1" name="fn1">1.</a> Shote being a Provincial term, and +not a legitimate English Word, Mrs. R. has taken the liberty of spelling it +in a way that conveys the sound of the pronunciation more clearly than +<i>shoat</i>, the usual manner of spelling it.</p> + +<br /> +<div>*** END OF THE PROJECT GUTENBERG EBOOK 12519 ***</div> +</body> +</html> diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at <a href = "https://www.gutenberg.org">www.gutenberg.org</a></pre> +<p>Title: The Virginia Housewife</p> +<p>Author: Mary Randolph</p> +<p>Release Date: June 4, 2004 [eBook #12519]</p> +<p>Language: English</p> +<p>Character set encoding: iso-8859-1</p> +<p>***START OF THE PROJECT GUTENBERG EBOOK THE VIRGINIA HOUSEWIFE***</p> +<br /> +<br /> +<center><h3>E-text prepared by David Starner, Kevin Handy,<br /> + and the Project Gutenberg Online Distributed Proofreading Team</h3></center> +<br /> +<br /> +<hr class="full" /> +<br /> +<br /> +<br /> + +<blockquote> +<h3>THE</h3><br /> +<h2>VIRGINIA</h2><br /> +<h1>HOUSEWIFE:</h1><br /> +<h2>OR</h2><br /> +<h1>METHODICAL COOK.</h1><br /> +<br /> +<h2>BY MRS. MARY RANDOLPH.</h2><br /> +<br /> +<h3>METHOD IS THE SOUL OF MANAGEMENT</h3><br /> +<br /> +<h3>1860</h3><br /> +</blockquote> + +<hr /> + +<h1><a name="PREFACE"></a>PREFACE.</h1> + +<p>The difficulties I encountered when I first entered on the duties of a +housekeeping life, from the want of books sufficiently clear and concise to +impart knowledge to a Tyro, compelled me to study the subject, and by +actual experiment to reduce every thing in the culinary line, to proper +weights and measures. This method I found not only to diminish the +necessary attention and labour, but to be also economical: for, when the +ingredients employed were given in just proportions, the article made was +always equally good. The government of a family, bears a Lilliputian +resemblance to the government of a nation. The contents of the Treasury +must be known, and great care taken to keep the expenditures from being +equal to the receipts. A regular system must be introduced into each +department, which may be modified until matured, and should then pass into +an inviolable law. The grand arcanum of management lies in three simple +rules:--"Let every thing be done at a proper time, keep every thing in its +proper place, and put every thing to its proper use." If the mistress of a +family, will every morning examine minutely the different departments of +her household, she must detect errors in their infant state, when they can +be corrected with ease; but a few days' growth gives them gigantic +strength: and disorder, with all her attendant evils, are introduced. Early +rising is also essential to the good government of a family. A late +breakfast deranges the whole business of the day, and throws a portion of +it on the next, which opens the door for confusion to enter. The greater +part of the following receipts have been written from memory, where they +were impressed by long continued practice. Should they prove serviceable to +the young inexperienced housekeeper, it will add greatly to that +gratification which an extensive circulation of the work will be likely to +confer.</p> + +<p>M. RANDOLPH. <i>Washington, January</i>, 1831.</p> + +<hr /> + +<h1><a name="INTRODUCTION"></a>INTRODUCTION.</h1> + +<p>Management is an art that may be acquired by every woman of good sense +and tolerable memory. If, unfortunately, she has been bred in a family +where domestic business is the work of chance, she will have many +difficulties to encounter; but a determined resolution to obtain this +valuable knowledge, will enable her to surmount all obstacles. She must +begin the day with an early breakfast, requiring each person to be in +readiness to take their seats when the muffins, buckwheat cakes, &c. +are placed on the table. This looks social and comfortable. When the family +breakfast by detachments, the table remains a tedious time; the servants +are kept from their morning's meal, and a complete derangement takes place +in the whole business of the day. No work can be done till breakfast is +finished. The Virginia ladies, who are proverbially good managers, employ +themselves, while their servants are eating, in washing the cups, glasses, +&c.; arranging the cruets, the mustard, salt-sellers, pickle vases, and +all the apparatus for the dinner table. This occupies but a short time, and +the lady has the satisfaction of knowing that they are in much better order +than they would be if left to the servants. It also relieves her from the +trouble of seeing the dinner table prepared, which should be done every day +with the same scrupulous regard to exact neatness and method, as if a grand +company was expected. When the servant is required to do this daily, he +soon gets into the habit of doing it well; and his mistress having made +arrangements for him in the morning, there is no fear of bustle and +confusion in running after things that may be called for during the hour of +dinner. When the kitchen breakfast is over, and the cook has put all things +in their proper places, the mistress should go in to give her orders. Let +all the articles intended for the dinner, pass in review before her: have +the butter, sugar, flour, meal, lard, given out in proper quantities; the +catsup, spice, wine, whatever may be wanted for each dish, measured to the +cook. The mistress must tax her own memory with all this: we have no right +to expect slaves or hired servants to be more attentive to our interest +than we ourselves are: they will never recollect these little articles +until they are going to use them; the mistress must then be called out, and +thus have the horrible drudgery of keeping house all day, when one hour +devoted to it in the morning, would release her from trouble until the next +day. There is economy as well as comfort in a regular mode of doing +business. When the mistress gives out every thing, there is no waste; but +if temptation be thrown in the way of subordinates, not many will have +power to resist it; besides, it is an immoral act to place them in a +situation which we pray to be exempt from ourselves.</p> + +<p>The prosperity and happiness of a family depend greatly on the order and +regularity established in it. The husband, who can ask a friend to partake +of his dinner in full confidence of finding his wife unruffled by the petty +vexations attendant on the neglect of household duties--who can usher his +guest into the dining-room assured of seeing that methodical nicety which +is the essence of true elegance,--will feel pride and exultation in the +possession of a companion, who gives to his home charms that gratify every +wish of his soul, and render the haunts of dissipation hateful to him. The +sons bred in such a family will be moral men, of steady habits; and the +daughters, if the mother shall have performed the duties of a parent in the +superintendence of their education, as faithfully as she has done those of +a wife, will each be a treasure to her husband; and being formed on the +model of an exemplary mother, will use the same means for securing the +happiness of her own family, which she has seen successfully practised +under the paternal roof.</p> + +<hr /> + +<h1><a name="CONTENTS"></a>CONTENTS.</h1> + +<p><a href="#SOUPS">SOUPS.</a></p> + +<blockquote> +<a href="#ASPARAGUS_SOUP">Asparagus soup</a><br /> +<a href="#BEEF_SOUP">Beef soup</a><br /> +<a href="#GRAVY_SOUP">Gravy soup</a><br /> +<a href="#SOUP_WITH_BOUILLI">Soup with Bouilli</a><br /> +<a href="#VEAL_SOUP">Veal soup</a><br /> +<a href="#OYSTER_SOUP">Oyster soup</a><br /> +<a href="#BARLEY_SOUP">Barley soup</a><br /> +<a href="#DRIED_PEA_SOUP">Dried pea soup</a><br /> +<a href="#GREEN_PEA_SOUP">Green pea soup</a><br /> +<a href="#OCHRA_SOUP">Ochra soup</a><br /> +<a href="#HARE_OR_RABBIT_SOUP">Hare or Rabbit soup</a><br /> +<a href="#SOUP_OF_ANY_KIND_OF_OLD_FOWL">Soup of any kind of old fowl</a><br +/> +<a href="#CATFISH_SOUP">Catfish soup</a><br /> +<a href="#ONION_SOUP">Onion soup</a><br /> +<a href="#TO_DRESS_TURTLE">To dress turtle</a><br /> +<a href="#FOR_THE_SOUP">For the soup</a><br /> +<a href="#MOCK_TURTLE_SOUP_OF_CALFS_HEAD">Mock turtle soup of calf's +head</a><br /> +</blockquote> + +<p><a href="#BEEF">BEEF.</a></p> + +<blockquote> +<a href="#DIRECTIONS_FOR_CURING_BEEF">Directions for curing beef</a><br /> +<a href="#TO_DRY_BEEF_FOR_SUMMER_USE">To dry beef for summer use</a><br /> +<a href="#TO_CORN_BEEF_IN_HOT_WEATHER">To corn beef in hot weather</a><br +/> +<a href="#IMPORTANT_OBSERVATIONS_ON_ROASTING_BOILING_FRYING_c">Important +observations on roasting, boiling, frying, &c.</a><br /> +<a href="#BEEF_A-LA-MODE">Beef a-la-mode</a><br /> +<a href="#BRISKET_OF_BEEF_BAKED">Brisket of beef baked</a><br /> +<a href="#BEEF_OLIVES">Beef olives</a><br /> +<a href="#TO_STEW_A_RUMP_OF_BEEF">To stew a rump of beef</a><br /> +<a href="#A_FRICANDO_OF_BEEF">A fricando of beef</a><br /> +<a href="#AN_EXCELLENT_METHOD_OF_DRESSING_BEEF">An excellent method of +dressing beef</a><br /> +<a href="#TO_COLLAR_A_FLANK_OF_BEEF">To collar a flank of beef</a><br /> +<a href="#TO_MAKE_HUNTERS_BEEF">To make hunter's beef</a><br /> +<a href="#A_NICE_LITTLE_DISH_OF_BEEF">A nice little dish of beef</a><br /> +<a href="#BEEF_STEAKS">Beef steaks</a><br /> +<a href="#TO_HASH_BEEF">To hash beef</a><br /> +<a href="#BEEF_STEAK_PIE">Beef steak pie</a><br /> +<a href="#BEEF_A-LA-DAUBE">Beef a-la-daube</a><br /> +</blockquote> + +<p><a href="#VEAL">VEAL.</a></p> + +<blockquote> +<a +href="#DIRECTIONS_FOR_THE_PIECES_IN_THE_DIFFERENT_QUARTERS_OF_VEAL">Directions for the pieces in the different quarters of veal</a><br /> + +<a href="#VEAL_CUTLETS_FROM_THE_FILLET_OR_LEG">Veal cutlets from the fillet +or leg</a><br /> +<a href="#VEAL_CHOPS">Veal chops</a><br /> +<a href="#VEAL_CUTLETS">Veal cutlets</a><br /> +<a href="#KNUCKLE_OF_VEAL">Knuckle of veal</a><br /> +<a href="#BAKED_FILLET_OF_VEAL">Baked fillet of veal</a><br /> +<a href="#SCOTCH_COLLOPS_OF_VEAL">Scotch collops of veal</a><br /> +<a href="#VEAL_OLIVES">Veal olives</a><br /> +<a href="#RAGOUT_OF_A_BREAST_OF_VEAL">Ragout of a breast of veal</a><br /> +<a href="#FRICANDO_OF_VEAL">Fricando of veal</a><br /> +<a href="#TO_MAKE_A_PIE_OF_SWEETBREADS_AND_OYSTERS">To make a pie of +sweetbreads and oysters</a><br /> +<a href="#MOCK_TURTLE_OF_CALFS_HEAD">Mock turtle of calf's head</a><br /> +<a href="#TO_GRILL_A_CALFS_HEAD">To grill a calf's head</a><br /> +<a href="#TO_COLLAR_A_CALFS_HEAD">To collar a calf's head</a><br /> +<a href="#CALFS_HEART_A_NICE_DISH">Calf's heart, a nice dish</a><br /> +<a href="#CALFS_FEET_FRICASSEE">Calf's feet fricassee</a><br /> +<a href="#TO_FRY_CALFS_FEET">To fry calf's feet</a><br /> +<a href="#TO_PREPARE_RENNET">To prepare rennet</a><br /> +<a href="#TO_HASH_A_CALFS_HEAD">To hash a calf's head</a><br /> +<a href="#TO_BAKE_A_CALFS_HEAD">To bake a calf's head</a><br /> +<a href="#TO_STUFF_AND_ROAST_A_CALFS_LIVER">To stuff and roast calf's +liver</a><br /> +<a href="#TO_BROIL_CALFS_LIVER">To broil calf's liver</a><br /> +<a href="#DIRECTIONS_FOR_CLEANING_CALFS_HEAD_AND_FEET">Directions for +cleaning calf's head and feet</a><br /> +</blockquote> + +<p><a href="#LAMB">LAMB.</a></p> + +<blockquote> +<a href="#TO_ROAST_THE_FORE-QUARTER_c">To roast the fore-quarter, +&c.</a><br /> +<a href="#BAKED_LAMB">Baked lamb</a><br /> +<a href="#FRIED_LAMB">Fried lamb</a><br /> +<a href="#TO_DRESS_LAMBS_HEAD_AND_FEET">To dress lamb's head and +feet</a><br /> +</blockquote> + +<p><a href="#MUTTON">MUTTON.</a></p> + +<blockquote> +<a href="#BOILED_LEG_OF_MUTTON">Boiled leg of mutton</a><br /> +<a href="#ROASTED_LEG">Roasted leg of mutton</a><br /> +<a href="#BAKED_LEG_OF_MUTTON">Baked leg of mutton</a><br /> +<a href="#STEAKS_OF_A_LEG_OF_MUTTON">Steaks of a leg of mutton</a><br /> +<a href="#TO_HARRICO_MUTTON">To harrico mutton</a><br /> +<a href="#MUTTON_CHOPS">Mutton chops</a><br /> +<a href="#BOILED_BREAST_OF_MUTTON">Boiled breast of mutton</a><br /> +<a href="#BREAST_OF_MUTTON_IN_RAGOUT">Breast of mutton in ragout</a><br /> +<a href="#TO_GRILL_A_BREAST_OF_MUTTON">To grill a breast of mutton</a><br +/> +<a href="#BOILED_SHOULDER_OF_MUTTON">Boiled shoulder of mutton</a><br /> +<a href="#SHOULDER_OF_MUTTON_WITH_CELERY_SAUCE">Shoulder of mutton with +celery sauce</a><br /> +<a href="#ROASTED_LOIN_OF_MUTTON">Roasted loin of mutton</a><br /> +</blockquote> + +<p><a href="#PORK">PORK.</a></p> + +<blockquote> +<a href="#TO_CURE_BACON">To cure bacon</a><br /> +<a href="#TO_MAKE_SOUSE">To make souse</a><br /> +<a href="#TO_ROAST_A_PIG">To roast a pig</a><br /> +<a href="#TO_BARBECUE_SHOTE">To barbecue shote</a><br /> +<a href="#TO_ROAST_A_FORE-QUARTER_OF_SHOTE">To roast a fore-quarter of +shote</a><br /> +<a href="#TO_MAKE_SHOTE_CUTLETS">To make shote cutlets</a><br /> +<a href="#TO_CORN_SHOTE">To corn shote</a><br /> +<a href="#SHOTES_HEAD">Shote's head</a><br /> +<a href="#LEG_OF_PORK_WITH_PEASE_PUDDING">Leg of pork with pease +pudding</a><br /> +<a href="#STEWED_CHINE">Stewed chine</a><br /> +<a href="#TO_TOAST_A_HAM">To toast a ham</a><br /> +<a href="#TO_STUFF_A_HAM">To stuff a ham</a><br /> +<a href="#SOUSED_FEET_IN_RAGOUT">Soused feet in ragout</a><br /> +<a href="#TO_MAKE_SAUSAGES">To make sausages</a><br /> +<a href="#TO_MAKE_BLACK_PUDDINGS">To make black puddings</a><br /> +<a href="#A_SEA_PIE">A sea pie</a><br /> +<a href="#TO_MAKE_PASTE_FOR_THE_PIE">To make paste for the pie</a><br /> +<a href="#BOLOGNA_SAUSAGES">Bologna sausages</a><br /> +</blockquote> + +<p><a href="#FISH">FISH.</a></p> + +<blockquote> +<a href="#TO_CURE_HERRINGS">To cure herrings</a><br /> +<a href="#TO_BAKE_STURGEON">To bake sturgeon</a><br /> +<a href="#TO_MAKE_STURGEON_CUTLETS">To make sturgeon cutlets</a><br /> +<a href="#STURGEON_STEAKS">Sturgeon steaks</a><br /> +<a href="#TO_BOIL_STURGEON">To boil sturgeon</a><br /> +<a href="#TO_BAKE_A_SHAD">To bake a shad</a><br /> +<a href="#TO_BOIL_A_SHAD">To boil a shad</a><br /> +<a href="#TO_ROAST_A_SHAD">To roast a shad</a><br /> +<a href="#TO_BROIL_A_SHAD">To broil a shad</a><br /> +<a href="#TO_BOIL_ROCK_FISH">To boil rock fish</a><br /> +<a href="#TO_FRY_PERCH">To fry perch</a><br /> +<a href="#TO_PICKLE_OYSTERS">To pickle oysters</a><br /> +<a href="#TO_MAKE_A_CURRY_OF_CATFISH">To make a curry of catfish</a><br /> +<a href="#TO_DRESS_A_CODS_HEAD_AND_SHOULDERS">To dress a cod's head and +shoulders</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_THE_CODS_HEAD">To make sauce for the cod's +head</a><br /> +<a href="#TO_DRESS_A_SALT_COD">To dress a salt cod</a><br /> +<a href="#MATELOTE_OF_ANY_KIND_OF_FIRM_FISH">Matelote of any kind of firm +fish</a><br /> +<a href="#CHOWDER_A_SEA_DISH">Chowder, a sea dish</a><br /> +<a href="#TO_PICKLE_STURGEON">To pickle sturgeon</a><br /> +<a href="#TO_CAVEACH_FISH">To caveach fish</a><br /> +<a href="#TO_DRESS_COD_FISH">To dress cod fish</a><br /> +<a href="#COD_FISH_PIE">Cod fish pie</a><br /> +<a href="#TO_DRESS_ANY_KIND_OF_SALTED_FISH">To dress any kind of salted +fish</a><br /> +<a href="#TO_FRICASSEE_COD_SOUNDS_AND_TONGUES">To fricassee cod sounds and +tongues</a><br /> +<a href="#AN_EXCELLENT_WAY_TO_DRESS_FISH">An excellent way to dress +fish</a><br /> +<a href="#FISH_A-LA-DAUB">Fish a-la-daub</a><br /> +<a href="#FISH_IN_JELLY">Fish in jelly</a><br /> +<a href="#TO_MAKE_EGG_SAUCE_FOR_A_SALT_COD">To make egg sauce for a salt +cod</a><br /> +<a href="#TO_DRESS_COD_SOUNDS">To dress cod sounds</a><br /> +<a href="#TO_STEW_CARP">To stew carp</a><br /> +<a href="#TO_BOIL_EELS">To boil eels</a><br /> +<a href="#TO_PITCHCOCK_EELS">To pitchcock eels</a><br /> +<a href="#TO_BROIL_EELS">To broil eels</a><br /> +<a href="#TO_SCOLLOP_OYSTERS">To scollop oysters</a><br /> +<a href="#TO_FRY_OYSTERS">To fry oysters</a><br /> +<a href="#TO_MAKE_OYSTER_LOAVES">To make oyster loaves</a><br /> +</blockquote> + +<p><a href="#POULTRY_c">POULTRY, &c.</a></p> + +<blockquote> +<a href="#TO_ROAST_A_GOOSE">To roast a goose</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_A_GOOSE">To make sauce for a goose</a><br /> +<a href="#TO_BOIL_DUCKS_WITH_ONION_SAUCE">To boil ducks with onion +sauce</a><br /> +<a href="#TO_MAKE_ONION_SAUCE">To make onion sauce</a><br /> +<a href="#TO_ROAST_DUCKS">To roast ducks</a><br /> +<a href="#TO_BOIL_A_TURKEY_WITH_OYSTER_SAUCE">To boil a turkey with oyster +sauce</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_A_TURKEY1">To make sauce for a turkey</a><br /> +<a href="#TO_ROAST_A_TURKEY">To roast a turkey</a><br /> +<a href="#TO_MAKE_SAUCE_FOR_A_TURKEY2">To make sauce for a turkey</a><br /> +<a href="#TO_BOIL_FOWLS">To boil fowls</a><br /> +<a href="#TO_MAKE_WHITE_SAUCE_FOR_FOWLS">To make white sauce for +fowls</a><br /> +<a href="#FRICASSEE_OF_SMALL_CHICKENS">Fricassee of small chickens</a><br +/> +<a href="#TO_ROAST_LARGE_FOWLS">To roast large fowls</a><br /> +<a href="#TO_MAKE_EGG_SAUCE">To make egg sauce</a><br /> +<a href="#TO_BOIL_YOUNG_CHICKENS">To boil young chickens</a><br /> +<a href="#TO_ROAST_YOUNG_CHICKENS">To roast young chickens</a><br /> +<a href="#FRIED_CHICKENS">Fried chickens</a><br /> +<a href="#TO_ROAST_WOODCOCKS_OR_SNIPES">To roast woodcocks or snipes</a><br +/> +<a href="#TO_ROAST_WILD_DUCKS_OR_TEAL">To roast wild ducks or teal</a><br +/> +<a href="#TO_BOIL_PIGEONS">To boil pigeons</a><br /> +<a href="#TO_ROAST_PIGEONS">To roast pigeons</a><br /> +<a href="#TO_ROAST_PARTRIDGES_OR_ANY_SMALL_BIRDS">To roast partridges or +any small birds</a><br /> +<a href="#TO_BROIL_RABBITS">To broil rabbits</a><br /> +<a href="#TO_ROAST_RABBITS">To roast rabbits</a><br /> +<a href="#TO_STEW_WILD_DUCKS">To stew wild ducks</a><br /> +<a href="#TO_DRESS_DUCKS_WITH_JUICE_OF_ORANGES">To dress ducks with juice +of oranges</a><br /> +<a href="#TO_DRESS_DUCKS_WITH_ONIONS">To dress ducks with onions</a><br /> +<a href="#TO_ROAST_A_CALFS_HEAD">To roast a calf's head</a><br /> +<a href="#TO_MAKE_A_DISH_OF_CURRY_AFTER_THE_EAST_INDIAN_MANNER">To make a +dish of curry after the East Indian manner</a><br /> +<a +href="#DISH_OF_RICE_TO_BE_SERVED_UP_WITH_THE_CURRY_IN_A_DISH_BY_ITSELF">Dish of rice to be served up with the curry, in a dish by itself</a><br /> + +<a href="#OCHRA_AND_TOMATOS">Ochra and tomatos</a><br /> +<a href="#GUMBO--A_WEST_INDIA_DISH">Gumbo--a West India dish</a><br /> +<a href="#PEPPER_POT">Pepper pot</a><br /> +<a href="#SPANISH_METHOD_OF_DRESSING_GIBLETS">Spanish method of dressing +giblets</a><br /> +<a href="#PASTE_FOR_MEAT_DUMPLINS">Paste for meat dumplins</a><br /> +<a href="#TO_MAKE_AN_OLLO--A_SPANISH_DISH">To make an ollo--a Spanish +dish</a><br /> +<a href="#ROPA_VEIJA--SPANISH">Ropa veija--Spanish</a><br /> +<a href="#CHICKEN_PUDDING_A_FAVOURITE_VIRGINIA_DISH">Chicken pudding, a +favourite Virginia dish</a><br /> +<a href="#TO_MAKE_POLENTA">To make polenta</a><br /> +<a href="#MACARONI">Macaroni</a><br /> +<a href="#MOCK_MACARONI">Mock macaroni</a><br /> +<a href="#TO_MAKE_CROQUETS">To make croquets</a><br /> +<a href="#TO_MAKE_VERMECELLI">To make vermicelli</a><br /> +<a href="#COMMON_PATTIES">Common patties</a><br /> +<a href="#EGGS_IN_CROQUETS">Eggs in croquets</a><br /> +<a href="#OMELETTE_SOUFFLE">Omelette souffle</a><br /> +<a href="#FONDUS">Fondus</a><br /> +<a href="#A_NICE_TWELVE_OCLOCK_LUNCHEON">A nice twelve o'clock +luncheon</a><br /> +<a href="#EGGS_A-LA-CREME">Eggs a-la-creme</a><br /> +<a href="#SAUCE_A-LA-CREME_FOR_THE_EGGS">Sauce a-la-creme for the +eggs</a><br /> +<a href="#CABBAGE_A-LA-CREME">Cabbage a-la-creme</a><br /> +<a href="#TO_MAKE_AN_OMELETTE">To make an omelette</a><br /> +<a href="#OMELETTE--ANOTHER_WAY">Omelette--another way</a><br /> +<a href="#GASPACHO--SPANISH">Gaspacho--Spanish</a><br /> +<a href="#EGGS_AND_TOMATOS">Eggs and tomatos</a><br /> +<a href="#TO_FRICASSEE_EGGS">To fricassee eggs</a><br /> +</blockquote> + +<p><a href="#SAUCES">SAUCES.</a></p> + +<blockquote> +<a href="#FISH_SAUCE_TO_KEEP_A_YEAR">Fish sauce to keep a year</a><br /> +<a href="#SAUCE_FOR_BOILED_RABBITS">Sauce for wild fowl</a><br /> +<a href="#SAUCE_FOR_BOILED_RABBITS">Sauce for boiled rabbits</a><br /> +<a href="#GRAVY">Gravy</a><br /> +<a href="#FORCEMEAT_BALLS">Forcemeat balls</a><br /> +<a href="#SAUCE_FOR_BOILED_DUCKS_OR_RABBITS">Sauce for boiled ducks or +rabbits</a><br /> +<a href="#LOBSTER_SAUCE">Lobster sauce</a><br /> +<a href="#SHRIMP_SAUCE">Shrimp sauce</a><br /> +<a href="#OYSTER_SAUCE_FOR_FISH">Oyster sauce for fish</a><br /> +<a href="#CELERY_SAUCE">Celery sauce</a><br /> +<a href="#MUSHROOM_SAUCE">Mushroom sauce</a><br /> +<a href="#COMMON_SAUCE">Common sauce</a><br /> +<a href="#TO_MELT_BUTTER">To melt butter</a><br /> +<a href="#CAPER_SAUCE">Caper sauce</a><br /> +<a href="#OYSTER_CATSUP">Oyster catsup</a><br /> +<a href="#CELERY_VINEGAR">Celery vinegar</a><br /> +</blockquote> + +<p><a href="#VEGETABLES">VEGETABLES.</a></p> + +<blockquote> +<a href="#TO_DRESS_SALAD">To dress salad</a><br /> +<a href="#TO_BOIL_POTATOS">To boil potatos</a><br /> +<a href="#TO_FRY_SLICED_POTATOS">To fry sliced potatos</a><br /> +<a href="#POTATOS_MASHED">Potatos mashed</a><br /> +<a href="#POTATOS_MASHED_WITH_ONIONS">Potatos mashed with onions</a><br /> +<a href="#TO_ROAST_POTATOS">To roast potatos</a><br /> +<a href="#TO_ROAST_POTATOS_UNDER_MEAT">To roast potatos under meat</a><br +/> +<a href="#POTATO_BALLS">Potato balls</a><br /> +<a href="#JERUSALEM_ARTICHOKES">Jerusalem artichokes</a><br /> +<a href="#CABBAGE">Cabbage</a><br /> +<a href="#SAVOYS">Savoys</a><br /> +<a href="#SPROUTS_AND_YOUNG_GREENS">Sprouts and young greens</a><br /> +<a href="#ASPARAGUS">Asparagus</a><br /> +<a href="#SEA-KALE">Sea-kale</a><br /> +<a href="#TO_SCOLLOP_TOMATOS">To scollop tomatos</a><br /> +<a href="#TO_STEW_TOMATOS">To stew tomatos</a><br /> +<a href="#CAULIFLOWER">Cauliflower</a><br /> +<a href="#RED_BEET_ROOTS">Red beet roots</a><br /> +<a href="#PARSNIPS">Parsnips</a><br /> +<a href="#CARROTS">Carrots</a><br /> +<a href="#TURNIPS">Turnips</a><br /> +<a href="#TO_MASH_TURNIPS">To mash turnips</a><br /> +<a href="#TURNIP_TOPS">Turnip tops</a><br /> +<a href="#FRENCH_BEANS">French beans</a><br /> +<a href="#ARTICHOKES">Artichokes</a><br /> +<a href="#BROCOLI">Brocoli</a><br /> +<a href="#PEAS">Peas</a><br /> +<a href="#PUREE_OF_TURNIPS">Puree of turnips</a><br /> +<a href="#RAGOUT_OF_TURNIPS">Ragout of turnips</a><br /> +<a href="#RAGOUT_OF_FRENCH_BEANS_SNAPS_STRING_BEANS">Ragout of French +beans, snaps, string beans</a><br /> +<a href="#MAZAGAN_BEANS">Mazagan beans</a><br /> +<a href="#LIMA_OR_SUGAR_BEANS">Lima, or sugar beans</a><br /> +<a href="#TURNIP_ROOTED_CABBAGE">Turnip rooted cabbage</a><br /> +<a href="#EGG_PLANT">Egg plant</a><br /> +<a href="#POTATO_PUMPKIN">Potato pumpkin</a><br /> +<a href="#SWEET_POTATO">Sweet potato</a><br /> +<a href="#SWEET_POTATOS_STEWED">Sweet potatos stewed</a><br /> +<a href="#SWEET_POTATOS_BROILED">Sweet potatos broiled</a><br /> +<a href="#SPINACH">Spinach</a><br /> +<a href="#SORREL">Sorrel</a><br /> +<a href="#CABBAGE_PUDDING">Cabbage pudding</a><br /> +<a href="#SQUASH_OR_CIMLIN">Squash or cimlin</a><br /> +<a href="#WINTER_SQUASH">Winter squash</a><br /> +<a href="#FIELD_PEAS">Field peas</a><br /> +<a href="#CABBAGE_WITH_ONIONS">Cabbage with onions</a><br /> +<a href="#SALSIFY">Salsify</a><br /> +<a href="#STEWED_SALSIFY">Stewed salsify</a><br /> +<a href="#STEWED_MUSHROOMS">Stewed mushrooms</a><br /> +<a href="#BROILED_MUSHROOMS">Broiled mushrooms</a><br /> +<a href="#TO_BOIL_RICE">To boil rice</a><br /> +<a href="#RICE_JOURNEY_OR_JOHNNY_CAKE">Rice journey, or johnny cake</a><br +/> +</blockquote> + +<p><a href="#PUDDINGS_c">PUDDINGS, &c.</a></p> + +<blockquote> +<a href="#OBSERVATIONS_ON_PUDDINGS_AND_CAKES">Observations on puddings and +cakes</a><br /> +<a href="#RICE_MILK_FOR_A_DESSERT">Rice milk for a dessert</a><br /> +<a href="#TO_MAKE_PUFF_PASTE">To make puff paste</a><br /> +<a href="#TO_MAKE_MINCEMEAT_FOR_PIES">To make mince-meat for pies</a><br /> +<a href="#TO_MAKE_JELLY_FROM_FEET">To make jelly from feet</a><br /> +<a href="#A_SWEETMEAT_PUDDING">A sweet-meat pudding</a><br /> +<a href="#TO_MAKE_AN_ORANGE_PUDDING">To make an orange pudding</a><br /> +<a href="#AN_APPLE_CUSTARD">An apple custard</a><br /> +<a href="#BOILED_LOAF">Boiled loaf</a><br /> +<a href="#TRANSPARENT_PUDDING">Transparent pudding</a><br /> +<a href="#FLUMMERY">Flummery</a><br /> +<a href="#BURNT_CUSTARD">Burnt custard</a><br /> +<a href="#AN_ENGLISH_PLUM_PUDDING">An English plum pudding</a><br /> +<a href="#MARROW_PUDDING">Marrow pudding</a><br /> +<a href="#SIPPET_PUDDING">Sippet pudding</a><br /> +<a href="#SWEET_POTATO_PUDDING">Sweet potato pudding</a><br /> +<a href="#AN_ARROW_ROOT_PUDDING">An arrow root pudding</a><br /> +<a href="#SAGO_PUDDING">Sago pudding</a><br /> +<a href="#PUFF_PUDDING">Puff pudding</a><br /> +<a href="#RICE_PUDDING">Rice pudding</a><br /> +<a href="#PLUM_PUDDING">Plum pudding</a><br /> +<a href="#ALMOND_PUDDING">Almond pudding</a><br /> +<a href="#QUIRE_OF_PAPER_PANCAKES">Quire of paper pancakes</a><br /> +<a href="#A_CURD_PUDDING">A curd pudding</a><br /> +<a href="#LEMON_PUDDING">Lemon pudding</a><br /> +<a href="#BREAD_PUDDING">Bread pudding</a><br /> +<a href="#THE_HENRIETTA_PUDDING">The Henrietta pudding</a><br /> +<a href="#TANSEY_PUDDING">Tansey pudding</a><br /> +<a href="#CHERRY_PUDDING">Cherry pudding</a><br /> +<a href="#APPLE_PIE">Apple pie</a><br /> +<a href="#BAKED_APPLE_PUDDING">Baked apple pudding</a><br /> +<a href="#A_NICE_BOILED_PUDDING">A nice boiled pudding</a><br /> +<a href="#AN_EXCELLENT_AND_CHEAP_DESSERT_DISH">An excellent and cheap +dessert dish</a><br /> +<a href="#SLICED_APPLE_PUDDING">Sliced apple pudding</a><br /> +<a href="#BAKED_INDIAN_MEAL_PUDDING">Baked Indian meal pudding</a><br /> +<a href="#BOILED_INDIAN_MEAL_PUDDING">Boiled Indian meal pudding</a><br /> +<a href="#PUMPKIN_PUDDING">Pumpkin pudding</a><br /> +<a href="#FAYETTE_PUDDING">Fayette pudding</a><br /> +<a href="#MACCARONI_PUDDING">Maccaroni pudding</a><br /> +<a href="#POTATO_PASTE">Potato paste</a><br /> +<a href="#COMPOTE_OF_APPLES">Compote of apples</a><br /> +<a href="#CHARLOTTE">Charlotte</a><br /> +<a href="#APPLE_FRITTERS">Apple fritters</a><br /> +<a href="#BELL_FRITTERS">Bell fritters</a><br /> +<a href="#BREAD_FRITTERS">Bread fritters</a><br /> +<a href="#SPANISH_FRITTERS">Spanish fritters</a><br /> +<a href="#TO_MAKE_MUSH">To make mush</a><br /> +</blockquote> + +<p><a href="#CAKES">CAKES.</a></p> + +<blockquote> +<a href="#JUMBALS">Jumbals</a><br /> +<a href="#MACAROONE">Macaroone</a><br /> +<a href="#TO_MAKE_DROP_BISCUIT">To make drop biscuit</a><br /> +<a href="#TAVERN_BISCUIT">Tavern biscuit</a><br /> +<a href="#RUSK">Rusk</a><br /> +<a href="#GINGER_BREAD">Ginger bread</a><br /> +<a href="#PLEBEIAN_GINGER_BREAD">Plebeian ginger bread</a><br /> +<a href="#SUGAR_GINGER_BREAD">Sugar ginger bread</a><br /> +<a href="#DOUGH_NUTS--A_YANKEE_CAKE">Dough nuts--a yankee cake</a><br /> +<a href="#RISEN_CAKE">Risen cake</a><br /> +<a href="#POUND_CAKE">Pound cake</a><br /> +<a href="#SAVOY_OR_SPUNGE_CAKE">Savoy, or spunge cake</a><br /> +<a href="#A_RICH_FRUIT_CAKE">A rich fruit cake</a><br /> +<a href="#NAPLES_BISCUIT">Naples biscuit</a><br /> +<a href="#SHREWSBURY_CAKES">Shrewsbury cakes</a><br /> +<a href="#LITTLE_PLUM_CAKES">Little plum cakes</a><br /> +<a href="#SODA_CAKES">Soda cakes</a><br /> +<a href="#TO_MAKE_BREAD">To make bread</a><br /> +<a href="#TO_MAKE_NICE_BISCUIT">To make nice biscuit</a><br /> +<a href="#RICE_BREAD">Rice bread</a><br /> +<a href="#MIXED_BREAD">Mixed bread</a><br /> +<a href="#PATENT_YEAST">Patent yeast</a><br /> +<a href="#TO_PREPARE_THE_CAKES">To prepare the cakes</a><br /> +<a href="#ANOTHER_METHOD_FOR_MAKING_YEAST">Another method for making +yeast</a><br /> +<a href="#NICE_BUNS">Nice, buns</a><br /> +<a href="#MUFFINS">Muffins</a><br /> +<a href="#FRENCH_ROLLS">French rolls</a><br /> +<a href="#CRUMPETS">Crumpets</a><br /> +<a href="#APOQUINIMINC_CAKES">Apoquiniminc cakes</a><br /> +<a href="#BATTER_CAKES">Batter cakes</a><br /> +<a href="#BATTER_BREAD">Batter bread</a><br /> +<a href="#CREAM_CAKES">Cream cakes</a><br /> +<a href="#SOUFLE_BISCUITS">Soufle biscuits</a><br /> +<a href="#CORN_MEAL_BREAD">Corn meal bread</a><br /> +<a href="#SWEET_POTATO_BUNS">Sweet potato buns</a><br /> +<a href="#RICE_WOFFLES">Rice woffles</a><br /> +<a href="#VELVET_CAKES">Velvet cakes</a><br /> +<a href="#CHOCOLATE_CAKES">Chocolate cakes</a><br /> +<a href="#WAFERS">Wafers</a><br /> +<a href="#BUCKWHEAT_CAKES">Buckwheat cakes</a><br /> +</blockquote> + +<p><a href="#OBSERVATIONS_ON_ICE_CREAMS">Observations on ice creams</a></p> + +<blockquote> +<a href="#ICE_CREAMS">Ice creams</a><br /> +<a href="#VANILLA_CREAM">Vanilla cream</a><br /> +<a href="#RASPBERRY_CREAM1">Raspberry cream</a><br /> +<a href="#STRAWBERRY_CREAM">Strawberry cream</a><br /> +<a href="#COCOA_NUT_CREAM">Cocoa nut cream</a><br /> +<a href="#CHOCOLATE_CREAM">Chocolate cream</a><br /> +<a href="#OYSTER_CREAM">Oyster cream</a><br /> +<a href="#ICED_JELLY">Iced jelly</a><br /> +<a href="#PEACH_CREAM">Peach cream</a><br /> +<a href="#COFFEE_CREAM">Coffee cream</a><br /> +<a href="#QUINCE_CREAM">Quince cream</a><br /> +<a href="#CITRON_CREAM">Citron cream</a><br /> +<a href="#ALMOND_CREAM">Almond cream</a><br /> +<a href="#LEMON_CREAM1">Lemon cream</a><br /> +<a href="#LEMONADE_ICED">Lemonade iced</a><br /> +<a href="#TO_MAKE_CUSTARD">To make custard</a><br /> +<a href="#TO_MAKE_A_TRIFLE">To make a trifle</a><br /> +<a href="#RICE_BLANC_MANGE">Rice blanc mange</a><br /> +<a href="#FLOATING_ISLAND">Floating island</a><br /> +<a href="#SYLLABUB">Syllabub</a><br /> +</blockquote> + +<p><a href="#COLD_CREAMS">COLD CREAMS</a></p> + +<blockquote> +<a href="#LEMON_CREAM2">Lemon cream</a><br /> +<a href="#ORANGE_CREAM">Orange cream</a><br /> +<a href="#RASPBERRY_CREAM2">Raspberry cream</a><br /> +<a href="#TEA_CREAM">Tea cream</a><br /> +<a href="#SAGO_CREAM">Sago cream</a><br /> +<a href="#BARLEY_CREAM">Barley cream</a><br /> +<a href="#GOOSEBERRY_FOOL">Gooseberry fool</a><br /> +<a href="#TO_MAKE_SLIP">To make slip</a><br /> +<a href="#CURDS_AND_CREAM">Curds and cream</a><br /> +<a href="#BLANC_MANGE">Blanc mange</a><br /> +<a href="#TO_MAKE_A_HENS_NEST">To make a hen's nest</a><br /> +<a href="#PHEASANTS_A-LA-DAUB">Pheasants a-la-daub</a><br /> +<a href="#PARTRIDGES_A-LA-DAUB">Partridges a-la-daub</a><br /> +<a href="#CHICKENS_A-LA-DAUB">Chickens a-la-daub</a><br /> +<a href="#TO_MAKE_SAVOURY_JELLY">To make savoury jelly</a><br /> +<a href="#TURKEY_A-LA-DAUB">Turkey a-la-daub</a><br /> +<a href="#SALMAGUNDI">Salmagundi</a><br /> +<a href="#AN_EXCELLENT_RELISH_AFTER_DINNER">An excellent relish after +dinner</a><br /> +<a href="#TO_STEW_PERCH">To stew perch</a><br /> +</blockquote> + +<p><a href="#PRESERVES">PRESERVES</a></p> + +<blockquote> +<a href="#DIRECTIONS_FOR_MAKING_PRESERVES">Directions for making +preserves</a><br /> +<a href="#TO_PRESERVE_CLING-STONE_PEACHES">To preserve cling-stone +peaches</a><br /> +<a href="#CLING-STONES_SLICED">Cling-stones sliced</a><br /> +<a href="#SOFT_PEACHES">Soft peaches</a><br /> +<a href="#PEACH_MARMALADE">Peach marmalade</a><br /> +<a href="#PEACH_CHIPS">Peach chips</a><br /> +<a href="#PEARS">Pears</a><br /> +<a href="#PEAR_MARMALADE">Pear marmalade</a><br /> +<a href="#QUINCES">Quinces</a><br /> +<a href="#CURRANT_JELLY">Currant jelly</a><br /> +<a href="#QUINCE_JELLY">Quince jelly</a><br /> +<a href="#QUINCE_MARMALADE">Quince marmalade</a><br /> +<a href="#CHERRIES">Cherries</a><br /> +<a href="#MORELLO_CHERRIES">Morello cherries</a><br /> +<a href="#TO_DRY_CHERRIES">To dry cherries</a><br /> +<a href="#RASPBERRY_JAM">Raspberry jam</a><br /> +<a href="#TO_PRESERVE_STRAWBERRIES">To preserve strawberries</a><br /> +<a href="#STRAWBERRY_JAM">Strawberry jam</a><br /> +<a href="#GOOSEBERRIES">Gooseberries</a><br /> +<a href="#APRICOTS_IN_BRANDY">Apricots in brandy</a><br /> +<a href="#PEACHES_IN_BRANDY">Peaches in brandy</a><br /> +<a href="#CHERRIES_IN_BRANDY">Cherries in brandy</a><br /> +<a href="#MAGNUM_BONUM_PLUMS_IN_BRANDY">Magnum bonum plums in brandy</a><br +/> +</blockquote> + +<p><a href="#PICKLING">PICKLING.</a></p> + +<blockquote> +<a href="#LEMON_PICKLE">Lemon pickle</a><br /> +<a href="#TOMATO_CATSUP">Tomato catsup</a><br /> +<a href="#TOMATO_MARMALADE">Tomato marmalade</a><br /> +<a href="#TOMATO_SWEET_MARMALADE">Tomato sweet marmalade</a><br /> +<a href="#TOMATO_SOY">Tomato soy</a><br /> +<a href="#PEPPER_VINEGAR">Pepper vinegar</a><br /> +<a href="#MUSHROOM_CATSUP">Mushroom catsup</a><br /> +<a href="#TARRAGON_OR_ASTRAGON_VINEGAR">Tarragon or astragon vinegar</a><br +/> +<a href="#CURRY_POWDER">Curry powder</a><br /> +<a href="#TO_PICKLE_CUCUMBERS">To pickle cucumbers</a><br /> +<a href="#OIL_MANGOS">Oil mangos</a><br /> +<a href="#TO_MAKE_THE_STUFFING_FOR_FORTY_MELONS">To make the stuffing for +forty melons</a><br /> +<a href="#TO_MAKE_YELLOW_PICKLE">To make yellow pickle</a><br /> +<a href="#TO_MAKE_GREEN_PICKLES">To make green pickles</a><br /> +<a href="#TO_PREPARE_VINEGAR_FOR_GREEN_OR_YELLOW_PICKLE">To prepare vinegar +for green or yellow pickle</a><br /> +<a href="#TO_PICKLE_ONIONS">To pickle onions</a><br /> +<a href="#TO_PICKLE_NASTERTIUMS">To pickle nastertiums</a><br /> +<a href="#TO_PICKLE_RADISH_PODS">To pickle radish pods</a><br /> +<a href="#TO_PICKLE_ENGLISH_WALNUTS">To pickle English walnuts</a><br /> +<a href="#TO_PICKLE_PEPPERS">To pickle peppers</a><br /> +<a href="#TO_MAKE_WALNUT_CATSUP">To make walnut catsup</a><br /> +<a href="#TO_PICKLE_GREEN_NECTARINES_OR_APRICOTS">To pickle green +nectarines, or apricots</a><br /> +<a href="#TO_PICKLE_ASPARAGUS">To pickle asparagus</a><br /> +<a href="#OBSERVATIONS_ON_PICKLING">Observations on pickling</a><br /> +</blockquote> + +<p><a href="#CORDIALS_c">CORDIALS, &c</a></p> + +<blockquote> +<a href="#GINGER_WINE">Ginger wine</a><br /> +<a href="#ORGEAT">Orgeat</a><br /> +<a href="#CHERRY_SHRUB">Cherry shrub</a><br /> +<a href="#CURRANT_WINE">Currant wine</a><br /> +<a href="#TO_MAKE_CHERRY_BRANDY">To make cherry brandy</a><br /> +<a href="#ROSE_BRANDY">Rose brandy</a><br /> +<a href="#PEACH_CORDIAL">Peach cordial</a><br /> +<a href="#RASPBERRY_CORDIAL">Raspberry cordial</a><br /> +<a href="#RASPBERRY_VINEGAR">Raspberry vinegar</a><br /> +<a href="#MINT_CORDIAL">Mint cordial</a><br /> +<a href="#HYDROMEL_OR_MEAD">Hydromel, or mead</a><br /> +<a href="#TO_MAKE_A_PIE_OF_SWEETBREADS_AND_OYSTERS">To make a substitute +for arrack</a><br /> +<a href="#LEMON_CORDIAL">Lemon cordial</a><br /> +<a href="#GINGER_BEER">Ginger beer</a><br /> +<a href="#SPRUCE_BEER">Spruce beer</a><br /> +<a href="#MOLASSES_BEER">Molasses beer</a><br /> +<a href="#TO_KEEP_LEMON-JUICE">To keep lemon juice</a><br /> +<a href="#SUGAR_VINEGAR">Sugar vinegar</a><br /> +<a href="#HONEY_VINEGAR">Honey vinegar</a><br /> +<a href="#SYRUP_OF_VINEGAR">Syrup of vinegar</a><br /> +<a href="#AROMATIC_VINEGAR">Aromatic vinegar</a><br /> +<a href="#VINEGAR_OF_THE_FOUR_THIEVES">Vinegar of the four thieves</a><br +/> +<a href="#LAVENDER_WATER">Lavender water</a><br /> +<a href="#HUNGARIAN_WATER">Hungarian water</a><br /> +<a href="#TO_PREPARE_COSMETIC_SOAP_FOR_WASHING_THE_HANDS">To prepare +cosmetic soap for washing the hands</a><br /> +<a href="#COLOGNE_WATER">Cologne water</a><br /> +<a href="#SOFT_POMATUM">Soft pomatum</a><br /> +<a href="#TO_MAKE_SOAP">To make soap</a><br /> +<a href="#TO_MAKE_STARCH">To make starch</a><br /> +<a href="#TO_DRY_HERBS">To dry herbs</a><br /> +<a href="#TO_CLEAN_SILVER_UTENSILS">To clean silver utensils</a><br /> +<a href="#TO_MAKE_BLACKING">To make blacking</a><br /> +<a href="#TO_CLEAN_KNIVES_AND_FORKS">To clean knives and forks</a><br /> +</blockquote> + +<hr /> + + +<h2><a name="SOUPS"></a>SOUPS</h2> + + +<h3><a name="ASPARAGUS_SOUP"></a>ASPARAGUS SOUP.</h3> + +<p>Take four large bunches of asparagus, scrape it nicely, cut off one inch +of the tops, and lay them in water, chop the stalks and put them on the +fire with a piece of bacon, a large onion cut up, and pepper and salt; add +two quarts of water, boil them till the stalks are quite soft, then pulp +them through a sieve, and strain the water to it, which must be put back in +the pot; put into it a chicken cut up, with the tops of asparagus which had +been laid by, boil it until these last articles are sufficiently done, +thicken with flour, butter and milk, and serve it up.</p> + +<hr /> + +<h3><a name="BEEF_SOUP"></a>BEEF SOUP.</h3> + +<p>Take the hind shin of beef, cut off all the flesh off the leg-bone, +which must be taken away entirely, or the soup will be greasy. Wash the +meat clean and lay it in a pot, sprinkle over it one small table-spoonful +of pounded black pepper, and two of salt; three onions the size of a hen's +egg, cut small, six small carrots scraped and cut up, two small turnips +pared and cut into dice; pour on three quarts of water, cover the pot +close, and keep it gently and steadily boiling five hours, which will leave +about three pints of clear soup; do not let the pot boil over, but take off +the scum carefully, as it rises. When it has boiled four hours, put in a +small bundle of thyme and parsley, and a pint of celery cut small, or a +tea-spoonful of celery seed pounded. These latter ingredients would lose +their delicate flavour if boiled too much. Just before you take it up, +brown it in the following manner: put a small table-spoonful of nice brown +sugar into an iron skillet, set it on the fire and stir it till it melts +and looks very dark, pour into it a ladle full of the soup, a little at a +time; stirring it all the while. Strain this browning and mix it well with +the soup; take out the bundle of thyme and parsley, put the nicest pieces +of meat in your tureen, and pour on the soup and vegetables; put in some +toasted bread cut in dice, and serve it up.</p> + +<hr /> + +<h3><a name="GRAVY_SOUP"></a>GRAVY SOUP.</h3> + +<p>Get eight pounds of coarse lean beef--wash it clean and lay it in your +pot, put in the same ingredients as for the shin soup, with the same +quantity of water, and follow the process directed for that. Strain the +soup through a sieve, and serve it up clear, with nothing more than toasted +bread in it; two table-spoonsful of mushroom catsup will add a fine flavour +to the soup.</p> + +<hr /> + +<h3><a name="SOUP_WITH_BOUILLI"></a>SOUP WITH BOUILLI.</h3> + +<p>Take the nicest part of the thick brisket of beef, about eight pounds, +put it into a pot with every thing directed for the other soup; make it +exactly in the same way, only put it on an hour sooner, that you may have +time to prepare the bouilli; after it has boiled five hours, take out the +beef, cover up the soup and set it near the fire that it may keep hot. Take +the skin off the beef, have the yelk of an egg well beaten, dip a feather +in it and wash the top of your beef, sprinkle over it the crumb of stale +bread finely grated, put it in a Dutch oven previously heated, put the top +on with coals enough to brown, but not burn the beef; let it stand nearly +an hour, and prepare your gravy thus:--Take a sufficient quantity of soup +and the vegetables boiled in it; add to it a table-spoonful of red wine, +and two of mushroom catsup, thicken with a little bit of butter and a +little brown flour; make it very hot, pour it in your dish, and put the +beef on it. Garnish it with green pickle, cut in thin slices, serve up the +soup in a tureen with bits of toasted bread.</p> + +<hr /> + +<h3><a name="VEAL_SOUP"></a>VEAL SOUP.</h3> + +<p>Put into a pot three quarts of water, three onions cut small, one +spoonful of black pepper pounded, and two of salt, with two or three slices +of lean ham; let it boil steadily two hours; skim it occasionally, then put +into it a shin of veal, let it boil two hours longer; take out the slices +of ham, and skim off the grease if any should rise, take a gill of good +cream, mix with it two table-spoonsful of flour very nicely, and the yelks +of two eggs beaten well, strain this mixture, and add some chopped parsley; +pour some soup on by degrees, stir it well, and pour it into the pot, +continuing to stir until it has boiled two or three minutes to take off the +raw taste of the eggs. If the cream be not perfectly sweet, and the eggs +quite new, the thickening will curdle in the soup. For a change you may put +a dozen ripe tomatos in, first taking off their skins, by letting them +stand a few minutes in hot water, when they may be easily peeled. When made +in this way you must thicken it with the flour only. Any part of the veal +may be used, but the shin or knuckle is the nicest.</p> + +<hr /> + +<h3><a name="OYSTER_SOUP"></a>OYSTER SOUP.</h3> + +<p>Wash and drain two quarts of oysters, put them on with three quarts of +water, three onions chopped up, two or three slices of lean ham, pepper and +salt; boil it till reduced one-half, strain it through a sieve, return the +liquid into the pot, put in one quart of fresh oysters, boil it till they +are sufficiently done, and thicken the soup with four spoonsful of flour, +two gills of rich cream, and the yelks of six new laid eggs beaten well; +boil it a few minutes after the thickening is put in. Take care that it +does not curdle, and that the flour is not in lumps; serve it up with the +last oysters that were put in. If the flavour of thyme be agreeable, you +may put in a little, but take care that it does not boil in it long enough +to discolour the soup.</p> + +<hr /> + +<h3><a name="BARLEY_SOUP"></a>BARLEY SOUP.</h3> + +<p>Put on three gills of barley, three quarts of water, few onions cut up, +six carrots scraped and cut into dice, an equal quantity of turnips cut +small; boil it gently two hours, then put in four or five pounds of the +rack or neck of mutton, a few slices of lean ham, with pepper and salt; +boil it slowly two hours longer and serve it up. Tomatos are an excellent +addition to this soup.</p> + +<hr /> + +<h3><a name="DRIED_PEA_SOUP"></a>DRIED PEA SOUP.</h3> + +<p>Take one quart of split peas, or Lima beans, which are better; put them +in three quarts of very soft water with three onions chopped up, pepper and +salt; boil them two hours; mash them well and pass them through a sieve; +return the liquid into the pot, thicken it with a large piece of butter and +flour, put in some slices of nice salt pork, and a large tea-spoonful of +celery seed pounded; boil it till the pork is done, and serve it up; have +some toasted bread cut into dice and fried in butter, which must be put in +the tureen before you pour in the soup.</p> + +<hr /> + +<h3><a name="GREEN_PEA_SOUP"></a>GREEN PEA SOUP.</h3> + +<p>Make it exactly as you do the dried pea soup, only in place of the +celery seed, put a handful of mint chopped small, and a pint of young peas, +which must be boiled in the soup till tender; thicken it with a quarter of +a pound of butter, and two spoonsful of flour.</p> + +<hr /> + +<h3><a name="OCHRA_SOUP"></a>OCHRA SOUP.</h3> + +<p>Get two double handsful of young ochra, wash and slice it thin, add two +onions chopped fine, put it into a gallon of water at a very early hour in +an earthen pipkin, or very nice iron pot; it must be kept steadily +simmering, but not boiling: put in pepper and salt. At 12 o'clock, put in a +handful of Lima beans; at half-past one o'clock, add three young cimlins +cleaned and cut in small pieces, a fowl, or knuckle of veal, a bit of bacon +or pork that has been boiled, and six tomatos, with the skin taken off; +when nearly done, thicken with a spoonful of butter, mixed with one of +flour. Have rice boiled to eat with it.</p> + +<hr /> + +<h3><a name="HARE_OR_RABBIT_SOUP"></a>HARE OR RABBIT SOUP.</h3> + +<p>Cut up two hares, put them into a pot with a piece of bacon, two onions +chopped, a bundle of thyme and parsley, which must be taken out before the +soup is thickened, add pepper, salt, pounded cloves, and mace, put in a +sufficient quantity of water, stew it gently three hours, thicken with a +large spoonful of butter, and one of brown flour, with a glass of red wine; +boil it a few minutes longer, and serve it up with the nicest parts of the +hares. Squirrels make soup equally good, done the same way.</p> + +<hr /> + +<h3><a name="SOUP_OF_ANY_KIND_OF_OLD_FOWL"></a>SOUP OF ANY KIND OF OLD +FOWL.</h3> + +<p><i>The, only way in which they are eatable.</i> Put the fowls in a coop +and feed them moderately for a fortnight; kill one and cleanse it, cut off +the legs and wings, and separate the breast from the ribs, which, together +with the whole back, must be thrown away, being too gross and strong for +use. Take the skin and fat from the parts cut off which are also gross. +Wash the pieces nicely, and put them on the fire with abort a pound of +bacon, a large onion chopped small, some pepper and salt, a few blades of +mace, a handful of parsley, cut up very fine, and two quarts of water, if +it be a common fowl or duck--a turkey will require more water. Boil it +gently for three hours, tie up a small bunch of thyme, and let it boil in +it half an hour, then take it out. Thicken your soup with a large spoonful +of butter rubbed into two of flour, the yelks of two eggs, and half a pint +of milk. Be careful not to let it curdle in the soup.</p> + +<hr /> + +<h3><a name="CATFISH_SOUP"></a>CATFISH SOUP.</h3> + +<p><i>An excellent dish for those who have not imbibed a needless prejudice +against those delicious fish.</i></p> + +<p>Take two large or four small white catfish that have been caught in deep +water, cut off the heads, and skin and clean the bodies; cut each in three +parts, put them in a pot, with a pound of lean bacon, a large onion cut up, +a handful of parsley chopped small, some pepper and salt, pour in a +sufficient quantity of water, and stew them till the fish are quite tender +but not broken; beat the yelks of four fresh eggs, add to them a large +spoonful of butter, two of flour, and half a pint of rich milk; make all +these warm and thicken the soup, take out the bacon, and put some of the +fish in your tureen, pour in the soup, and serve it up.</p> + +<hr /> + +<h3><a name="ONION_SOUP"></a>ONION SOUP.</h3> + +<p>Chop up twelve large onions, boil them in three quarts of milk and water +equally mixed, put in a bit of veal or fowl, and a piece of bacon with +pepper and salt. When the onions are boiled to pulp, thicken it with a +large spoonful of butter mixed with one of flour. Take out the meat, and +serve it up with toasted bread cut in small pieces in the soup.</p> + +<hr /> + +<h3><a name="TO_DRESS_TURTLE"></a>TO DRESS TURTLE.</h3> + +<p>Kill it at night in winter, and in the morning in summer. Hang it up by +the hind fins, cut off the head and let it bleed well. Separate the bottom +shell from the top, with great care, lest the gall bladder be broken, which +must be cautiously taken out and thrown away. Put the liver in a bowl of +water. Empty the guts and lay them in water; if there be eggs, put them +also in water. It is proper to have a separate bowl of water for each +article. Cut all the flesh from the bottom shell, and lay it in water; then +break the shell in two, put it in a pot after having washed it clean; pour +on as much water as will cover it entirely, add one pound of middling, or +flitch of bacon, with four onions chopped, and set it on the fire to boil. +Open the guts, cleanse them perfectly; take off the inside skin, and put +them in the pot with the shell; let them boil steadily for three hours, and +if the water boils away too much, add more. Wash the top shell nicely after +taking out the flesh, cover it, and set it by. Parboil the fins, clean them +nicely--taking off all the black skin, and put them in water; cut the flesh +taken from the bottom and top shell, in small pieces; cut the fins in two, +lay them with the flesh in a dish; sprinkle some salt over, and cover them +up. When the shell, &c. is done, take out the bacon, scrape the shell +clean, and strain the liquor; about one quart of which must be put back in +the pot; reserve the rest for soup; pick out the guts, and cut them in +small pieces; take all the nice bits that were strained out, put them with +the guts into the gravy; lay in the fins cut in pieces with them, and as +much of the flesh as will be sufficient to fill the upper shell; add to it, +(if a large turtle,) one bottle of white wine; cayenne pepper, and salt, to +your taste, one gill of mushroom catsup, one gill of lemon pickle, mace, +nutmegs and cloves, pounded, to season it high. Mix two large spoonsful of +flour in one pound and a quarter of butter; put it in with thyme, parsley, +marjoram and savory, tied in bunches; stew all these together, till the +flesh and fins are tender; wash out the top shell, put a puff paste around +the brim; sprinkle over the shell pepper and salt, then take the herbs out +of the stew; if the gravy is not thick enough, add a little more flour, and +fill the shell; should there be no eggs in the turtle, boil six new laid +ones for ten minutes, put them in cold water a short time, peel them, cut +them in two, and place them on the turtle; make a rich forcemeat, (see +receipt for forcemeat,) fry the balls nicely, and put them also in the +shell; set it in a dripping pan, with something under the sides to keep it +steady; have the oven heated as for bread, and let it remain in it till +nicely browned. Fry the liver and send it in hot.</p> + +<hr /> + +<h3><a name="FOR_THE_SOUP"></a>FOR THE SOUP.</h3> + +<p>At an early hour in the morning, put on eight pounds of coarse beef, +some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, strain +it and thicken with a bit of butter, and brown flour; add to it the water +left from boiling the bottom shell; season it very high with wine, catsup, +spice and cayenne; put in the flesh you reserved, and if that is not +enough, add the nicest parts of a well boiled calf's head; but do not use +the eyes or tongue; let it boil till tender, and serve it up with fried +forcemeat balls in it.</p> + +<p>If you have curry powder, (see receipt for it,) it will give a higher +flavour to both soup and turtle, than spice. Should you not want soup, the +remaining flesh may be fried, and served with a rich gravy.</p> + +<hr /> + +<h3><a name="MOCK_TURTLE_SOUP_OF_CALFS_HEAD"></a>MOCK TURTLE SOUP OF CALF'S +HEAD.</h3> + +<p>Have a large head cleaned nicely without taking off the skin, divide the +chop from the front of the head, take out the tongue, (which is best when +salted,) put on the head with a gallon of water, the hock of a ham or a +piece of nice pork, four or five onions, thyme, parsley, cloves and nutmeg, +pepper and salt, boil all these together until the flesh on the head is +quite tender, then take it up, cut all into small pieces, take the eyes out +carefully, strain the water in which it was boiled, add half a pint of wine +and a gill of mushroom catsup, let it boil slowly till reduced to two +quarts, thicken it with two spoonsful of browned flour rubbed into four +ounces of butter, put the meat in, and after stewing it a short time, serve +it up. The eyes are a great delicacy.</p> + +<hr /> + +<h2><a name="BEEF"></a>BEEF.</h2> + + +<h3><a name="DIRECTIONS_FOR_CURING_BEEF"></a>DIRECTIONS FOR CURING +BEEF.</h3> + +<p>Prepare your brine in the middle of October, after the following manner: +get a thirty gallon cask, take out one head, drive in the bung, and put +some pitch on it, to prevent leaking. See that the cask is quite tight and +clean. Put into it one pound of saltpetre powdered, fifteen quarts of salt, +and fifteen gallons of cold water; stir it frequently, until dissolved, +throw over the cask a thick cloth, to keep out the dust; look at it often +and take off the scum. These proportions have been accurately +ascertained--fifteen gallons of cold water will exactly hold, in solution, +fifteen quarts of good clean Liverpool salt, and one pound of saltpetre: +this brine will be strong enough to bear up an egg: if more salt be added, +it will fall to the bottom without strengthening the brine, the water being +already saturated. This brine will cure all the beef which a private family +can use in the course of the winter, and requires nothing more to be done +to it except occasionally skimming the dross that rises. It must be kept in +a cool, dry place. For salting your beef, get a molasses hogshead and saw +it in two, that the beef may have space to lie on; bore some holes in the +bottom of these tubs, and raise them on one side about an inch, that the +bloody brine may run off.</p> + +<p>Be sure that your beef is newly killed--rub each piece very well with +good Liverpool salt--a vast deal depends upon rubbing the salt into every +part--it is unnecessary to put saltpetre on it; sprinkle a good deal of +salt on the bottom of the tub. When the beef is well salted, lay it in the +tub, and be sure you put the fleshy side downward. Put a great deal of salt +on your beef after it is packed in the tub; this protects it from animals +who might eat, if they could smell it, and does not waste the salt, for the +beef can only dissolve a certain portion. You must let the beef lie in salt +ten days, then take it out, brush off the salt, and wipe it with a damp +cloth; put it in the brine with a bit of board and weight to keep it under. +In about ten days it will look red and be fit for the table, but it will be +red much sooner when the brine becomes older. The best time to begin to +salt beef is the latter end of October, if the weather be cool, and from +that time have it in succession. When your beef is taken out of the tub, +stir the salt about to dry, that it may be ready for the next pieces. +Tongues are cured in the same manner.</p> + +<hr /> + +<h3><a name="TO_DRY_BEEF_FOR_SUMMER_USE"></a>TO DRY BEEF FOR SUMMER +USE.</h3> + +<p>The best pieces for this purpose are the thin briskets, or that part of +the plate which is farthest from the shoulder of the animal, the round and +rib pieces which are commonly used for roasting. These should not be cut +with long ribs and the back-bones must be sawed off as close as possible, +that the piece may lay flat in the dish. About the middle of February, +select your beef from an animal well fatted with corn, and which, when +killed, will weigh one hundred and fifty per quarter--larger oxen are +always coarse. Salt the pieces as directed, let them lie one fortnight, +then put them in brine, where they must remain three weeks: take them out +at the end of the time, wipe them quite dry, rub them over with bran, and +hang them in a cool, dry, and, if possible, dark place, that the flies may +not get to them: they must be suspended, and not allowed to touch any +thing. It will be necessary, in the course of the summer, to look them over +occasionally, and after a long wet season, to lay them in the sun a few +hours. Your tongues may be dried in the same manner: make a little hole in +the root, run a twine through it, and suspend it. These dried meats must be +put in a good quantity of water, to soak, the night before they are to be +used. In boiling it is absolutely necessary to have a large quantity of +water to put the beef in while the water is cold, to boil steadily, +skimming the pot, until the bones are ready to fall out; and, if a tongue, +till the skin peels off with perfect ease: the skin must also be taken from +the beef. The housekeeper who will buy good ox beef, and follow these +directions exactly, may be assured of always having delicious beef on her +table. Ancient prejudice has established a notion, that meat killed in the +decrease of the moon, will draw up when cooked. The true cause of this +shrinking, may be found in the old age of the animal, or in its diseased +state, at the time of killing. The best age is from three to five +years.</p> + +<p>Few persons are aware of the injury they sustain, by eating the flesh of +diseased animals. None but the Jewish butchers, who are paid exclusively +for it, attend to this important circumstance. The best rule for judging +that I have been able to discover, is the colour of the fat. When the fat +of beef is a high shade of yellow, I reject it. If the fat of veal, mutton, +lamb or pork, have the slightest tinge of yellow, I avoid it as diseased. +The same rule holds good when applied to poultry.</p> + +<hr /> + +<h3><a name="TO_CORN_BEEF_IN_HOT_WEATHER"></a>TO CORN BEEF IN HOT +WEATHER.</h3> + +<p>Take a piece of thin brisket or plate, cut out the ribs nicely, rub it +on both sides well with two large spoonsful of pounded saltpetre; pour on +it a gill of molasses and a quart of salt; rub them both in; put it in a +vessel just large enough to hold it, but not tight, for the bloody brine +must run off as it makes, or the meat will spoil. Let it be well covered, +top, bottom and sides, with the molasses and salt. In four days you may +boil it, tied up in a cloth with the salt, &c. about it: when done, +take the skin off nicely, and serve it up. If you have an ice-house or +refrigerator, it will be best to keep it there. A fillet or breast of veal, +and a leg or rack of mutton, are excellent done in the same way.</p> + +<hr /> + +<h3><a +name="IMPORTANT_OBSERVATIONS_ON_ROASTING_BOILING_FRYING_c"></a>IMPORTANT +OBSERVATIONS ON ROASTING, BOILING, FRYING, &c.</h3> + +<p>In roasting butchers' meat, be careful not to run the spit through the +nice parts: let the piece lie in water one hour, then wash it out, wipe it +perfectly dry, and put it on the spit. Set it before a clear, steady fire: +sprinkle some salt on it, and when it becomes hot, baste it for a time with +salt and water: then put a good spoonful of nice lard into the +dripping-pan, and when melted, continue to baste with it. When your meat, +of whatever kind, has been down some time, but before it begins to look +brown, cover it with paper and baste on it; when it is nearly done, take +off the paper, dredge it with flour, turn the spit for some minutes very +quick, and baste all the time to raise a froth--after which, serve it up. +When mutton is roasted, after you take off the paper, loosen the skin and +peel it off carefully, then dredge and froth it up. Beef and mutton must +not be roasted as much as veal, lamb, or pork; the two last must be skinned +in the manner directed for mutton. You may pour a little melted butter in +the dish with veal, but all the others must be served without sauce, and +garnished with horse-radish, nicely scraped. Be careful not to let a +particle of dry flour be seen on the meat--it has a very ill appearance. +Beef may look brown, but the whiter the other meats are, the more genteel +are they, and if properly roasted, they may be perfectly done, and quite +white. A loin of veal, and hind quarter of lamb, should be dished with the +kidneys uppermost; and be sure to joint every thing that is to be separated +at table, or it will be impossible to carve neatly. For those who +<i>must</i> have gravy with these meats, let it be made in any way they +like, and served in a boat. No meat can be well roasted except on a spit +turned by a jack, and before a steady clear fire--other methods are no +better than baking. Many cooks are in the habit of half boiling the meats +to plump them as they term it, before they are spitted, but it destroys +their fine flavour. Whatever is to be boiled, must be put into cold water +with a little salt, which will cook them regularly. When they are put in +boiling water, the outer side is done too much, before the inside gets +heated. Nice lard is much better than butter for basting roasted meats, or +for frying. To choose butchers' meat, you must see that the fat is not +yellow, and that the lean parts are of a fine close grain, a lively colour, +and will feel tender when pinched. Poultry should be well covered with +white fat; if the bottom of the breast bone be gristly, it is young, but if +it be a hard bone, it is an old one. Fish are judged by the liveliness of +their eyes, and bright red of their gills. Dredge every thing with flour +before it is put on to boil, and be sure to add salt to the water.</p> + +<p>Fish, and all other articles for frying, after being nicely prepared, +should be laid on a board and dredged with flour or meal mixed with salt: +when it becomes dry on one side, turn it, and dredge the other. For +broiling, have very clear coals, sprinkle a little salt and pepper over the +pieces, and when done, dish them, and pour over some melted butter and +chopped parsley--this is for broiled veal, wild fowl, birds or poultry: +beef-steaks and mutton chops require only a table-spoonful of hot water to +be poured over. Slice an onion in the dish before you put in the steaks or +chops, and garnish both with rasped horse-radish. To have viands served in +perfection, the dishes should be made hot, either by setting them over hot +water, or by putting some in them, and the instant the meats are laid in +and garnished, put on a pewter dish cover. A dinner looks very enticing, +when the steam rises from each dish on removing the covers, and if it be +judiciously <i>ordered</i>, will have a double relish. Profusion is not +elegance--a dinner justly calculated for the company, and consisting for +the greater part of small articles, correctly prepared, and neatly served +up, will make a much more pleasing appearance to the sight, and give a far +greater gratification to the appetite, than a table loaded with food, and +from the multiplicity of dishes, unavoidably neglected in the preparation, +and served up cold.</p> + +<p>There should always be a supply of brown flour kept in readiness to +thicken brown gravies, which must be prepared in the following manner: put +a pint of flour in a Dutch oven, with some coals under it; keep constantly +stirring it until it is uniformly of a dark brown, but none of it burnt, +which would look like dirt in the gravy. All kitchens should be provided +with a saw for trimming meat, and also with larding needles.</p> + +<hr /> + +<h3><a name="BEEF_A-LA-MODE"></a>BEEF A-LA-MODE.</h3> + +<p>Take the bone from a round of beef, fill the space with a forcemeat made +of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic +chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix +it to a paste with the yelks of four eggs beaten, stuff the lean part of +the round with it, and make balls of the remainder; sew a fillet of strong +linen wide enough to keep it round and compact, put it in a vessel just +sufficiently large to hold it, add a pint of red wine, cover it with sheets +of tin or iron, set it in a brick oven properly heated, and bake it three +hours; when done, skim the fat from the gravy, thicken it with brown flour, +add some mushroom and walnut catsup, and serve it up garnished with +forcemeat balls fried. It is still better when eaten cold with sallad.</p> + +<hr /> + +<h3><a name="BRISKET_OF_BEEF_BAKED"></a>BRISKET OF BEEF BAKED.</h3> + +<p>Bone a brisket of beef, and make holes in it with a sharp knife about an +inch apart, fill them alternately with fat bacon, parsley and oysters, all +chopped small and seasoned with pounded cloves and nutmeg, pepper and salt, +dredge it well with flour, lay it in a pan with a pint of red wine and a +large spoonful of lemon pickle; bake it three hours, take the fat from the +gravy and strain it; serve it up garnished with green pickles.</p> + +<hr /> + +<h3><a name="BEEF_OLIVES"></a>BEEF OLIVES.</h3> + +<p>Cut slices from a fat rump of beef six inches long and half an inch +thick, beat them well with a pestle; make a forcemeat of bread crumbs, fat +bacon chopped, parsley, a little onion, some shred suet, pounded mace, +pepper and salt; mix it up with the yelks of eggs, and spread a thin layer +over each slice of beef, roll it up tight, and secure the rolls with +skewers, set them before the fire, and turn them till they are a nice +brown; have ready a pint of good gravy, thickened with brown flour and a +spoonful of butter, a gill of red wine, with two spoonsful of mushroom +catsup, lay the rolls in it, and stew them till tender; garnish with +forcemeat balls.</p> + +<hr /> + +<h3><a name="TO_STEW_A_RUMP_OF_BEEF"></a>TO STEW A RUMP OF BEEF.</h3> + +<p>Take out as much of the bone as can be done with a saw, that it may lie +flat on the dish, stuff it with forcemeat made as before directed, lay it +in a pot with two quarts of water, a pint of red wine, some carrots and +turnips cut in small pieces and stewed over it, a head of cellery cut up, a +few cloves of garlic, some pounded cloves, pepper and salt, stew it gently +till sufficiently done, skim the fat off, thicken the gravy, and serve it +up; garnish with little bits of puff paste nicely baked, and scraped +horse-radish.</p> + +<hr /> + +<h3><a name="A_FRICANDO_OF_BEEF"></a>A FRICANDO OF BEEF.</h3> + +<p>Cut a few slices of beef six inches long, two or three wide, and one +thick, lard them with bacon, dredge them well, and make them a nice brown +before a brisk fire; stew them half an hour in a well seasoned gravy, put +some stewed sorrel or spinage in the dish, lay on the beef, and pour over a +sufficient quantity of gravy; garnish with fried balls.</p> + +<hr /> + +<h3><a name="AN_EXCELLENT_METHOD_OF_DRESSING_BEEF"></a>AN EXCELLENT METHOD +OF DRESSING BEEF.</h3> + +<p>Take a rib roasting piece that has been hanging ten days or a fortnight, +bone it neatly, rub some salt over it and roll it tight, binding it around +with twine, put the spit through the inner fold without sticking it in the +flesh, skewer it well and roast it nicely; when nearly done, dredge and +froth it; garnish with scraped horse-radish.</p> + +<hr /> + +<h3><a name="TO_COLLAR_A_FLANK_OF_BEEF"></a>TO COLLAR A FLANK OF BEEF.</h3> + +<p>Get a nice flank of beef, rub it well with a large portion of saltpetre +and common salt, let it remain ten days, then wash it clean, take off the +outer and inner skin with the gristle, spread it on a board, and cover the +inside with the following mixture: parsley, sage, thyme chopped fine, +pepper, salt and pounded cloves; roll it up, sew a cloth over it, and +bandage that with tape, boil it gently five or six hours, when cold, lay it +on a board without undoing it, put another board on the top, with a heavy +weight on it; let it remain twenty-four hours, take off the bandages, cut a +thin slice from each end, serve it up garnished with green pickle and +sprigs of parsley.</p> + +<hr /> + +<h3><a name="TO_MAKE_HUNTERS_BEEF"></a>TO MAKE HUNTERS' BEEF.</h3> + +<p>Select a fine fat round weighing about twenty-five pounds, take three +ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large +nutmeg, and a quart of salt; pound them all together very fine, take the +bone out, rub it well with this mixture on both sides, put some of it at +the bottom of a tub just large enough to hold the beef, lay it in and strew +the remainder on the top, rub it well every day for two weeks, and spread +the mixture over it; at the end of this time, wash the beef, bind it with +tape, to keep it round and compact, filling the hole where the bone was +with a piece of fat, lay it in a pan of convenient size, strew a little +suet over the top, and pour on it a pint of water, cover the pan with a +coarse crust and a thick paper over that, it will take five hours baking; +when cold take off the tape. It is a delicious relish at twelve o'clock, or +for supper, eaten with vinegar, mustard, oil, or sallad. Skim the grease +from the gravy and bottle it; it makes an excellent seasoning for any made +dish.</p> + +<hr /> + +<h3><a name="A_NICE_LITTLE_DISH_OF_BEEF"></a>A NICE LITTLE DISH OF +BEEF.</h3> + +<p>Mince cold roast beef, fat and lean, very fine, add chopped onion, +pepper, salt, and a little good gravy, fill scollop shells two parts full, +and fill them up with potatos mashed smooth with cream, put a bit of butter +on the top, and set them in an oven to brown.</p> + +<hr /> + +<h3><a name="BEEF_STEAKS"></a>BEEF STEAKS.</h3> + +<p>The best part of the beef for steaks, is the seventh and eighth ribs, +the fat and lean are better mixed, and it is more tender than the rump if +it be kept long enough; cut the steaks half an inch thick, beat them a +little, have fine clear coals, rub the bars of the gridiron with a cloth +dipped in lard before you put it over the coals, that none may drip to +cause a bad smell, put no salt on till you dish them, broil them quick, +turning them frequently; the dish must be very hot, some slices of onion in +it, lay in the steaks, sprinkle a little salt, and pour over them a +spoonful of water and one of mushroom catsup, both made boiling hot, +garnish with scraped horse-radish, and put on a hot dish cover. Every thing +must be in readiness, for the great excellence of a beef steak lies in +having it immediately from the gridiron.</p> + +<hr /> + +<h3><a name="TO_HASH_BEEF"></a>TO HASH BEEF.</h3> + +<p>Cut slices of raw beef, put them in a stew pan with a little water, some +catsup, a clove of garlic, pepper and salt, stew them till done, thicken +the gravy with a lump of butter rubbed into brown flour. A hash may be made +of any kind of meat that has been cooked, but it is not so good, and it is +necessary to have a gravy prepared and seasoned, and keep the hash over the +fire only a few minutes to make it hot.</p> + +<hr /> + +<h3><a name="BEEF_STEAK_PIE"></a>BEEF STEAK PIE.</h3> + +<p>Cut nice steaks, and stew them till half done, put a puff paste in the +dish, lay in the steaks with a few slices of boiled ham, season the gravy +very high, pour it in the dish, put on a lid of paste and bake it.</p> + +<hr /> + +<h3><a name="BEEF_A-LA-DAUBE"></a>BEEF A-LA-DAUBE.</h3> + +<p>Get a round of beef, lard it well, and put it in a Dutch oven; cut the +meat from a shin of beef, or any coarse piece in thin slices, put round the +sides and over the top some slices of bacon, salt, pepper, onion, thyme, +parsley, cellery tops, or seed pounded, and some carrots cut small, strew +the pieces of beef over, cover it with water, let it stew very gently till +perfectly done, take out the round, strain the gravy, let it stand to be +cold, take off the grease carefully, beat the whites of four eggs, mix a +little water with them, put them to the gravy, let it boil till it looks +clear, strain it, and when cold, put it over the beef.</p> + +<hr /> + + +<h2><a name="VEAL"></a>VEAL.</h2> + + +<h3><a +name="DIRECTIONS_FOR_THE_PIECES_IN_THE_DIFFERENT_QUARTERS_OF_VEAL"></a>DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.</h3> + + +<p>A loin of veal must always be roasted: the fillet or leg may be dressed +in various ways, the knuckle or knee is proper for soup or for boiling; +these are the pieces that compose the hind quarter. In the fore quarter, +the breast and rack admit variety in cooking; the shoulder and neck are +only fit for soup.</p> + +<hr /> + +<h3><a name="VEAL_CUTLETS_FROM_THE_FILLET_OR_LEG"></a>VEAL CUTLETS FROM THE +FILLET OR LEG.</h3> + +<p>Cut off the flank and take the bone out, then take slices the size of +the fillet and half an inch thick, beat two yelks of eggs light, and have +some grated bread mixed with pepper, salt, pounded nutmeg and chopped +parsley; beat the slices a little, lay them on a board and wash the upper +side with the egg, cover it thick with the bread crumbs, press them on with +a knife, and let them stand to dry a little, that they may not fall off in +frying, then turn them gently, put egg and crumbs on in the same manner, +put them into a pan of boiling lard, and fry them a light brown; have some +good gravy ready, season it with a tea-spoonful of curry powder, a large +one of wine, and one of lemon pickle, thicken with butter and brown flour, +drain every drop of lard from the cutlets, lay them in the gravy, and stew +them fifteen or twenty minutes, serve them up garnished with lemon cut in +thin slices.</p> + +<hr /> + +<h3><a name="VEAL_CHOPS"></a>VEAL CHOPS.</h3> + +<p>Take the best end of a rack of veal, cut it in chops, with one bone in +each, leave the small end of the bone bare two inches, beat them flat, and +prepare them with eggs and crumbs, as the cutlets, butter some half-sheets +of white paper, wrap one round each chop, skewer it well, leaving the bare +bone out, broil them till done, and take care the paper does not burn; have +nice white sauce in a boat.</p> + +<hr /> + +<h3><a name="VEAL_CUTLETS"></a>VEAL CUTLETS.</h3> + +<p>Cut them from the fillet, put them in a stew pan with a piece of nice +pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, +cover them with water and let them stew ten or fifteen minutes, lay them on +a dish, and when cold cover them well with the crumb of stale bread finely +grated, mixed with the leaves of parsley chopped very small, some pepper, +salt and grated nutmeg; press these on the veal with a knife, and when a +little dried, turn it and do the same to the other side; put a good +quantity of lard in a pan, when it boils lay the cutlets in carefully that +the crumbs may not fall; fry them a little brown, lay them on a strainer to +drain off the grease, do the same with the crumbs that have fallen in the +pan: while this is doing, simmer the water they were boiled in to half a +pint, strain it and thicken with four ounces of butter and a little browned +flour; add a gill of wine and one of mushroom catsup, put in the cutlets +and crumbs, and stew till tender; add forcemeat balls.</p> + +<hr /> + +<h3><a name="KNUCKLE_OF_VEAL"></a>KNUCKLE OF VEAL.</h3> + +<p>Boil a half pint of pearl barley in salt and water till quite tender, +drain the water from it and stir in a piece of butter, put it in a deep +dish; have the knuckle nicely boiled in milk and water, and lay it on the +barley, pour some parsley and butter over it.</p> + +<hr /> + +<h3><a name="BAKED_FILLET_OF_VEAL"></a>BAKED FILLET OF VEAL.</h3> + +<p>Take the bone out of the fillet, wrap the flap around and sew it, make a +forcemeat of bread crumbs, the fat of bacon, a little onion chopped, +parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of eggs, +fill the place from which the bone was taken, make holes around it with a +knife and fill them also, and lard the top; put it in a Dutch oven with a +pint of water, bake it sufficiently, thicken the gravy with butter and +brown flour, add a gill of wine and one of mushroom catsup, and serve it +garnished with forcemeat balls fried.</p> + +<hr /> + +<h3><a name="SCOTCH_COLLOPS_OF_VEAL"></a>SCOTCH COLLOPS OF VEAL.</h3> + +<p>They may be made of the nice part of the rack, or cut from the fillet, +rub a little salt and pepper on them, and fry them a light brown; have a +rich gravy seasoned with wine, and any kind of catsup you choose, with a +few cloves of garlic, and some pounded mace, thicken it, put the collops in +and stew them a short time, take them out, strain the gravy over, and +garnish with bunches of parsley fried crisp, and thin slices of middling of +bacon, curled around a skewer and boiled.</p> + +<hr /> + +<h3><a name="VEAL_OLIVES"></a>VEAL OLIVES.</h3> + +<p>Take the bone out of the fillet and cut thin slices the size of the leg, +beat them flat, rub them with the yelk of an egg beaten, lay on each piece +a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, chopped +parsley, and bread crumbs over all, roll them up tight, and secure them +with skewers, rub them with egg and roll them in bread crumbs, lay them on +a tin dripping pan, and set them in an oven; when brown on one side, turn +them, and when sufficiently done, lay them in a rich highly seasoned gravy +made of proper thickness, stew them till tender, garnish with forcemeat +balls and green pickles sliced.</p> + +<hr /> + +<h3><a name="RAGOUT_OF_A_BREAST_OF_VEAL"></a>RAGOUT OF A BREAST OF +VEAL.</h3> + +<p>Separate the joints of the brisket, and saw off the sharp ends of the +ribs, trim it neatly, and half roast it; put it in a stew pan with a quart +of good gravy seasoned with wine, walnut and mushroom catsup, a +tea-spoonful of curry powder, and a few cloves of garlic; stew it till +tender, thicken the gravy, and garnish with sweatbreads nicely broiled.</p> + +<hr /> + +<h3><a name="FRICANDO_OF_VEAL"></a>FRICANDO OF VEAL.</h3> + +<p>Cut slices from the fillet an inch thick and six inches long, lard them +with slips of lean middling of bacon, bake them a light brown, stew them in +well seasoned gravy, made as thick as rich cream, serve them up hot, and +lay round the dish sorrel stewed with butter, pepper and salt, till quite +dry.</p> + +<hr /> + +<h3><a name="TO_MAKE_A_PIE_OF_SWEETBREADS_AND_OYSTERS"></a> TO MAKE A PIE +OF SWEETBREADS AND OYSTERS.</h3> + +<p>Boil the sweetbreads tender, stew the oysters, season them with pepper +and salt, and thicken with cream, butter, the yelks of eggs and flour, put +a puff paste at the bottom and around the sides of a deep dish, take the +oysters up with an egg spoon, lay them in the bottom, and cover them with +the sweetbreads, fill the dish with gravy, put a paste on the top, and bake +it. This is the most delicate pie that can be made. The sweetbread of veal +is the most delicious part, and may be broiled, fried, or dressed in any +way, and is always good.</p> + +<hr /> + +<h3><a name="MOCK_TURTLE_OF_CALFS_HEAD"></a>MOCK TURTLE OF CALF'S +HEAD.</h3> + +<p>Have the head nicely cleaned, divide the chop from the skull, take out +the brains and tongue, and boil the other parts till tender, take them out +of the water and put into it a knuckle of veal or four pounds of lean beef, +three onions chopped, thyme, parsley, a tea-spoonful of pounded cloves, the +same of mace, salt, and cayenne pepper to your taste--boil these things +together till reduced to a pint, strain it, and add two gills of red wine, +one of mushroom and one of walnut catsup, thicken it with butter and brown +flour; the head must be cut in small pieces and stewed a few minutes in the +gravy; put a paste round the edge of a deep dish, three folds, one on the +other, but none on the bottom; pour in the meat and gravy, and bake it till +the paste is done; pick all strings from the brains, pound them, and add +grated bread, pepper and salt, make them in little cakes with the yelk of +an egg, fry them a nice brown, boil six egg's hard, leave one whole and +divide the others exactly in two, have some bits of paste nicely baked; +when the head is taken from the oven, lay the whole egg in the middle, and +dispose the others, with the brain cakes and bits of paste tastily around +it. If it be wanted as soup, do not reduce the gravy so much, and after +stewing the head, serve it in a tureen with the brain cakes and forcemeat +balls fried, in place of the eggs and paste. The tongue should be salted +and put in brine; they are very delicate, and four of them boiled and +pealed, and served with four small chickens boiled, make a handsome dish, +either cold or hot, with parsley and butter poured over them.</p> + +<hr /> + +<h3><a name="TO_GRILL_A_CALFS_HEAD"></a>TO GRILL A CALF'S HEAD.</h3> + +<p>Clean and divide it as for the turtle, take out the brains and tongue, +boil it tender, take the eyes out whole, and cut the flesh from the skull +in small pieces; take some of the water it was boiled in for gravy, put to +it salt, cayenne pepper, a grated nutmeg, with a spoonful of lemon pickle; +stew it till it is well flavoured, take the jowl or chop, take out the +bones, and cover it with bread crumbs, chopped parsley, pepper and salt, +set it in an oven to brown, thicken the gravy with the yelks of two eggs +and a spoonful of butter rubbed into two of flour, stew the head in it a +few minutes, put it in the dish, and lay the grilled chop on it; garnish it +with brain cakes and broiled sweetbreads.</p> + +<hr /> + +<h3><a name="TO_COLLAR_A_CALFS_HEAD"></a>TO COLLAR A CALF'S HEAD.</h3> + +<p>After cleaning it nicely, saw the bone down the middle of the skull, but +do not separate the head, take out the brains and tongue, boil it tender +enough to remove the bones, which must be taken entirely out; lay it on a +board, have a good quantity of chopped parsley seasoned with mace, nutmeg, +pepper and salt--spread a layer of this, then one of thick slices of ham, +another of parsley and one of ham, roll it up tight, sew a cloth over it, +and bind that round with tape; boil it half an hour, and when cold press +it. It must be kept covered with vinegar and water, and is very delicious +eaten with sallad or oil and vinegar.</p> + +<hr /> + +<h3><a name="CALFS_HEART_A_NICE_DISH"></a>CALF'S HEART, A NICE DISH.</h3> + +<p>Take the heart and liver from the harslet, and cut off the windpipe, +boil the lights very tender, and cut them in small pieces--take as much of +the water they were boiled in as will be sufficient for gravy; add to it a +large spoonful of white wine, one of lemon pickle, some grated nutmeg, +pepper and salt, with a large spoonful of butter, mixed with one of white +flour; let it boil a few minutes, and put in the minced lights, set it by +till the heart and liver are ready, cut the ventricle out of the heart, +wash it well, lard it all over with narrow slips of middling, fill the +cavity with good forcemeat, put it in a pan on the broad end, that the +stuffing may not come out; bake it a nice brown, slice the liver an inch +thick and broil it, make the mince hot, set the heart upright in the middle +of the dish, pour it around, lay the broiled liver on, and garnish with +bunches of fried parsley; it should be served up extremely hot.</p> + +<hr /> + +<h3><a name="CALFS_FEET_FRICASSEE"></a>CALF'S FEET FRICASSEE.</h3> + +<p>Boil the feet till very tender, cut them in two and pull out the large +bones, have half a pint of good white gravy, add to it a spoonful of white +wine, one of lemon pickle, and some salt, with a tea-spoonful of curry +powder, stew the feet in it fifteen minutes, and thicken it with the yelks +of two eggs, a gill of milk, a large spoonful of butter, and two of white +flour, let the thickening be very smooth, shake the stew pan over the fire +a few minutes, but do not let it boil lest the eggs and milk should +curdle.</p> + +<hr /> + +<h3><a name="TO_FRY_CALFS_FEET"></a>TO FRY CALF'S FEET.</h3> + +<p>Prepare them as for the fricassee, dredge them well with flour and fry +them a light brown, pour parsley and butter over, and garnish with fried +parsley.</p> + +<hr /> + +<h3><a name="TO_PREPARE_RENNET"></a>TO PREPARE RENNET.</h3> + +<p>Take the stomach from the calf as soon as it is killed--do not wash it, +but hang it in a dry cool place for four or five days; then turn it inside +out, slip off all the curd nicely with the hand, fill it with a little +saltpetre mixed with the quantity of salt necessary, and lay it in a small +stone pot, pour over it a small tea-spoonful of vinegar, and sprinkle a +handful of salt over it, cover it closely and keep it for use. You must not +wash it--that would weaken the gastric juice, and injure the rennet. After +it has been salted six or eight weeks, cut off a piece four or five inches +long, put it in a large mustard bottle, or any vessel that will hold about +a pint and a half; put on it five gills of cold water, and two gills of +rose brandy--stop it very close, and shake it when you are going to use it: +a table-spoonful of this is sufficient for a quart of milk. It must be +prepared in very cool weather, and if well done, will keep more than a +year.</p> + +<hr /> + +<h3><a name="TO_HASH_A_CALFS_HEAD"></a>TO HASH A CALF'S HEAD.</h3> + +<p>Boil the head till the meat is almost enough for eating; then cut it in +thin slices, take three quarters of a pint of good gravy, and add half a +pint of white wine, half a nutmeg, two anchovies, a small onion stuck with +cloves, and a little mace; boil these up in the liquor for a quarter of an +hour, then strain it and boil it up again; put in the meat, with salt to +your taste, let it stew a little, and if you choose it, you may add some +sweetbreads, and make some forcemeat balls with veal; mix the brains with +the yelks of eggs and fry them to lay for a garish. When the head is ready +to be sent in, stir in a bit of butter.</p> + +<hr /> + +<h3><a name="TO_BAKE_A_CALFS_HEAD"></a>TO BAKE A CALF'S HEAD.</h3> + +<p>Divide the calf's head, wash it clean, and having the yelks of two eggs +well beaten, wash the outside of the head all over with them, and on that +strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; +also, the brains cut in pieces and dipped in thick butter, then cover the +head with bits of butter, pour into the pan some white wine and water, with +as much gravy, and cover it close. Let it be baked in a quick oven, and +when it is served up, pour on some strong gravy, and garnish with slices of +lemon, red beet root pickled, fried oysters and fried bread.</p> + +<hr /> + +<h3><a name="TO_STUFF_AND_ROAST_A_CALFS_LIVER"></a>TO STUFF AND ROAST A +CALF'S LIVER.</h3> + +<p>Take a fresh calf's liver, and having made a hole in it with a large +knife run in lengthways, but not quite through, have ready a forced meat, +or stuffing made of part of the liver parboiled, fat of bacon minced very +fine, and sweet herbs powdered; add to these some grated bread and spice +finely powdered, with pepper and salt. With this stuffing fill the hole in +the liver, which must be larded with fat bacon, and then roasted, flouring +it well, and basting with butter till it is enough. This is to be served up +hot, with gravy sauce having a little wine in it.</p> + +<hr /> + +<h3><a name="TO_BROIL_CALFS_LIVER"></a>TO BROIL CALF'S LIVER.</h3> + +<p>Cut it in slices, put over it salt and pepper; broil it nicely, and pour +on some melted butter with chopped parsley after it is dished.</p> + +<hr /> + +<p><i><a name="DIRECTIONS_FOR_CLEANING_CALFS_HEAD_AND_FEET"></a> Directions +for cleaning Calf's Head and Feet, for those who live in the country and +butcher their own meats.</i></p> + +<p>As soon as the animal is killed, have the head and feet taken off, wash +them clean, sprinkle some pounded rosin all over the hairs, then dip them +in boiling water, take them instantly out, the rosin will dry immediately, +and they may be scraped clean with ease; the feet should be soaked in water +three or four days, changing it daily; this will make them very white.</p> + +<hr /> + + +<h2><a name="LAMB"></a>LAMB.</h2> + + +<h3><a name="TO_ROAST_THE_FORE-QUARTER_c"></a>TO ROAST THE FORE-QUARTER, +&c.</h3> + +<p>The fore-quarter should always be roasted and served with mint sauce in +a boat; chop the mint small and mix it with vinegar enough to make it +liquid, sweeten it with sugar.</p> + +<p>The hind-quarter may be boiled or roasted, and requires mint sauce; it +may also be dressed in various ways.</p> + +<hr /> + +<h2><a name="BAKED_LAMB"></a>BAKED LAMB.</h2> + +<p>Cut the shank bone from a hind-quarter, separate the joints of the loin, +lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, +add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes +with the skins taken off, bake it but do not let it be burnt, thicken the +gravy with a little butter and brown flour.</p> + +<hr /> + +<h2><a name="FRIED_LAMB"></a>FRIED LAMB.</h2> + +<p>Separate the leg from the loin, cut off the shank and boil the leg; +divide the loin in chops, dredge and fry them a nice brown, lay the leg in +the middle of the dish, and put the chops around, pour over parsley and +butter, and garnish with fried parsley.</p> + +<p>The leg cut into steaks and the loin into chops will make a fine +fricassee, or cutlets.</p> + +<hr /> + +<h2><a name="TO_DRESS_LAMBS_HEAD_AND_FEET"></a>TO DRESS LAMB'S HEAD AND +FEET.</h2> + +<p>Clean them very nicely, and boil them till tender, take off the flesh +from the head with the eyes, also mince the tongue and heart, which must be +boiled with the head; split the feet in two, put them with the pieces from +the head and the mince, into a pint of good gravy, seasoned with pepper, +salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the +gravy, and lay the liver cut in slices and broiled over it--garnish with +crisp parsley and bits of curled bacon.</p> + +<hr /> + +<h2><a name="MUTTON"></a>MUTTON.</h2> + +<p>The saddle should always be roasted and garnished with scraped +horse-radish. See general observations on roasting. Mutton is in the +highest perfection from August until Christmas, when it begins to decline +in goodness.</p> + +<hr /> + +<h2><a name="BOILED_LEG_OF_MUTTON"></a>BOILED LEG OF MUTTON.</h2> + +<p>Cut off the shank, wrap the flank nicely round and secure it with +skewers, dredge it well with flour, and put it on the fire in a kettle of +cold water with some salt, and three or four heads of garlic, which will +give it a delicately fine flavour; skin it well, and when nearly done, take +it from the fire and keep it hot and closely covered, that the steam may +finish it; have carrots well boiled to put in the dish under it, or turnips +boiled, mashed smooth and stewed with a lump of butter and salt, lay the +mutton on, and pour over it butter melted with some flour in it, and a cup +full of capers with some of the vinegar; shake them together over the fire +till hot before you pour it on.</p> + +<hr /> + +<h2><a name="ROASTED_LEG"></a>ROASTED LEG.</h2> + +<p>Prepare it as for boiling, be very careful in spitting it, cover it with +paper and follow the directions for roasting, serve it up garnished with +scraped horse-radish.</p> + +<hr /> + +<h2><a name="BAKED_LEG_OF_MUTTON"></a>BAKED LEG OF MUTTON.</h2> + +<p>Take the flank off, but leave all the fat, cut out the bone, stuff the +place with a rich forcemeat, lard the top and sides with bacon, put it in a +pan with a pint of water, some chopped onion and cellery cut small, a gill +of red wine, one of mushroom catsup and a tea-spoonful of curry powder, +bake it and serve it up with the gravy, garnish with forcemeat balls +fried.</p> + +<hr /> + +<h2><a name="STEAKS_OF_A_LEG_OF_MUTTON"></a>STEAKS OF A LEG OF MUTTON.</h2> + +<p>Cut off the flank, take out the bone, and cut it in large slices half an +inch thick, sprinkle some salt and pepper, and broil it, pour over it nice +melted butter with capers; a leg cut in the same way and dressed as +directed for veal cutlets, is very fine. It is also excellent when salted +as beef, and boiled, served up with carrots or turnips.</p> + +<p>A shoulder of mutton is best when roasted, but may be made into cutlets +or in a harrico.</p> + +<hr /> + +<h2><a name="TO_HARRICO_MUTTON"></a>TO HARRICO MUTTON.</h2> + +<p>Take the nicest part of the rack, divide it into chops, with one bone in +each, beat them flat, sprinkle salt and pepper on them, and broil them +nicely; make a rich gravy out of the inferior parts, season it well with +pepper, a little spice, and any kind of catsup you choose; when +sufficiently done, strain it, and thicken it with butter and brown flour, +have some carrots and turnips cut into small dice and boiled till tender, +put them in the gravy, lay the chops in and stew them fifteen minutes; +serve them up garnished with green pickle.</p> + +<hr /> + +<h2><a name="MUTTON_CHOPS"></a>MUTTON CHOPS.</h2> + +<p>Cut the rack as for the harrico, broil them, and when dished, pour over +them a gravy made with two large spoonsful of boiling water, one of +mushroom catsup, a small spoonful of butter and some salt, stir it till the +butter is melted, and garnish with horse-radish scraped.</p> + +<hr /> + +<h2><a name="BOILED_BREAST_OF_MUTTON"></a>BOILED BREAST OF MUTTON.</h2> + +<p>Separate the joints of the brisket, and saw off the sharp ends of the +ribs, dredge it with flour, and boil it; serve it up covered with +onions--see onion sauce.</p> + +<hr /> + +<h2><a name="BREAST_OF_MUTTON_IN_RAGOUT"></a>BREAST OF MUTTON IN +RAGOUT.</h2> + +<p>Prepare the breast as for boiling, brown it nicely in the oven, have a +rich gravy well seasoned and thickened with brown flour, stew the mutton in +it till sufficiently done, and garnish with forcemeat balls fried.</p> + +<hr /> + +<h2><a name="TO_GRILL_A_BREAST_OF_MUTTON"></a>TO GRILL A BREAST OF +MUTTON.</h2> + +<p>Prepare it as before, score the top, wash it over with the yelk of an +egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour +caper sauce in the dish. It may also be roasted, the skin taken off and +frothed nicely, serve it up with good gravy, and garnish with current jelly +cut in slices.</p> + +<p>The neck of mutton is fit only for soup, the liver is very good when +broiled.</p> + +<hr /> + +<h2><a name="BOILED_SHOULDER_OF_MUTTON"></a>BOILED SHOULDER OF MUTTON.</h2> + +<p>Put it in cold water with some salt, and boil it till tender; serve it +up covered with onion sauce.</p> + +<hr /> + +<h2><a name="SHOULDER_OF_MUTTON_WITH_CELERY_SAUCE"></a>SHOULDER OF MUTTON +WITH CELERY SAUCE.</h2> + +<p>Wash and clean ten heads of celery, cut off the green tops and take off +the outside stalks, cut the heads in thin slices, boil them tender in a +little milk, just enough for gravy, add salt, and thicken it with a +spoonful of butter and some white flour; boil the shoulder and pour the +sauce over it.</p> + +<hr /> + +<h2><a name="ROASTED_LOIN_OF_MUTTON"></a>ROASTED LOIN OF MUTTON.</h2> + +<p>Cut the loin in four pieces, take off the skin, rub each piece with +salt, wash them with the yelk of an egg, and cover them thickly with bread +crumbs, chopped parsley, pepper and salt; wrap them up securely in paper, +put them on a bird spit, and roast them; put a little brown gravy in the +dish, and garnish with pickle.</p> + +<hr /> + + +<h1><a name="PORK"></a>PORK.</h1> + + +<h2><a name="TO_CURE_BACON"></a>TO CURE BACON.</h2> + +<p>Hogs are in the highest perfection, from two and a half to four years +old, and make the best bacon, when they do not weigh more than one hundred +and fifty or sixty at farthest; they should be fed with corn, six weeks at +least, before they are killed, and the shorter distance they are driven to +market, the better will their flesh be. To secure them against the +possibility of spoiling, salt them before they get cold; take out the chine +or back-bone from the neck to the tail, cut the hams, shoulders and +middlings; take the ribs from the shoulders and the leaf fat from the hams: +have such tubs as are directed for beef, rub a large table spoonful of +saltpetre on the inside of each ham, for some minutes, then rub both sides +well with salt, sprinkle the bottom of the tub with salt, lay the hams with +the skin downward, and put a good deal of salt between each layer; salt the +shoulders and middlings in the same manner, but less saltpetre is +necessary; cut the jowl or chop from the head, and rub it with salt and +saltpetre. You should cut off the feet just above the knee joint; take off +the ears and nose, and lay them in a large tub of cold water for souse. +When the jowls have been in salt two weeks, hang them up to smoke--do so +with the shoulders and middlings at the end of three weeks, and the hams at +the end of four. If they remain longer in salt they will be hard. Remember +to hang the hams and shoulders with the hocks down, to preserve the juices. +Make a good smoke every morning, and be careful not to have a blaze; the +smoke-house should stand alone, for any additional heat will spoil the +meat. During the hot weather, beginning the first of April, it should be +occasionally taken down, examined--rubbed with hickory ashes, and hung up +again.</p> + +<p>The generally received opinion that saltpetre hardens meat, is entirely +erroneous:--it tends greatly to prevent putrefaction, but will not make it +hard; neither will laying in brine five or six weeks in cold weather, have +that effect, but remaining in salt too long, will certainly draw off the +juices, and harden it. Bacon should be boiled in a large quantity of water, +and a ham is not done sufficiently, till the bone on the under part comes +off with ease. New bacon requires much longer boiling than that which is +old.</p> + +<hr /> + +<h2><a name="TO_MAKE_SOUSE"></a>TO MAKE SOUSE.</h2> + +<p>Let all the pieces you intend to souse, remain covered with cold water +twelve hours; then wash them out, wipe off the blood, and put them again in +fresh water; soak them in this manner, changing the water frequently, and +keeping it in a cool place, till the blood is drawn away; scrape and clean +each piece perfectly nice, mix some meal with water, add salt to it, and +boil your souse gently, until you can run a straw into the skin with ease. +Do not put too much in the pot, for it will boil to pieces and spoil the +appearance. The best way is to boil the feet in one pot, the ears and nose +in another, and the heads in a third; these should be boiled till you can +take all the bones out; let them get cold, season the insides with pepper, +salt, and a little nutmeg; make it in a tight roll, sew it up close in a +cloth, and press it lightly. Mix some more meal and cold water, just enough +to look white; add salt, and one-fourth of vinegar; put your souse in +different pots, and keep it well covered with this mixture, and closely +stopped. It will be necessary to renew this liquor every two or three +weeks. Let your souse get quite cold after boiling, before you put it in +the liquor, and be sure to use pale coloured vinegar, or the souse will be +dark. Some cooks singe the hair from the feet, <i>etcetera</i>, but this +destroys the colour: good souse will always be white.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_PIG"></a>TO ROAST A PIG.</h2> + +<p>The pig must be very fat, nicely cleaned, and not too large to lie in +the dish; chop the liver fine and mix it with crumbs of bread, chopped +onion and parsley, with pepper and salt, make it into a paste with butter +and an egg, stuff the body well with it, and sew it up, spit it, and have a +clear fire to roast it; baste with salt and water at first, then rub it +frequently with a lump of lard wrapped in a piece of clean linen; this will +make it much more crisp than basting it from the dripping pan. When the pig +is done, take off the head, separate the face from the chop, cut both in +two and take off the ears, take out the stuffing, split the pig in two +parts lengthways, lay it in the dish with the head, ears, and feet, which +have been cut off, placed on each side, put the stuffing in a bowl with a +glass of wine, and as much dripping as will make it sufficiently liquid, +put some of it under the pig, and serve the rest in a boat.</p> + +<hr /> + +<h2><a name="TO_BARBECUE_SHOTE"></a>TO BARBECUE SHOTE.<sup><a href="#fn1" +name="rfn1">[1]</a></sup></h2> + +<p>This is the name given in the southern states to a fat young hog, which, +when the head and feet are taken off, and it is cut into four quarters, +will weigh six pounds per quarter. Take a fore-quarter, make several +incisions between the ribs, and stuff it with rich forcemeat; put it in a +pan with a pint of water, two cloves of garlic, pepper, salt, two gills of +red wine, and two of mushroom catsup, bake it, and thicken the gravy with +batter and brown flour; it must be jointed, and the ribs cut across before +it is cooked; or it cannot be carved well; lay it in the dish with the ribs +uppermost; if it be not sufficiently brown, add a little burnt sugar to the +gravy, garnish with balls.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_FORE-QUARTER_OF_SHOTE"></a>TO ROAST A FORE-QUARTER +OF SHOTE.</h2> + +<p>Joint it for the convenience of carving, roast it before a brisk fire; +when done, take the skin off, dredge and froth it, put a little melted +butter with some caper vinegar over it, or serve it with mint sauce.</p> + +<hr /> + +<h2><a name="TO_MAKE_SHOTE_CUTLETS"></a>TO MAKE SHOTE CUTLETS.</h2> + +<p>Take the skin from the hind-quarter, and cut it in pieces, prepare them +in the way directed for veal cutlets, make a little nice gravy with the +skin and the scraps of meat left, thicken it with butter and brown flour, +and season it in any way you like.</p> + +<hr /> + +<h2><a name="TO_CORN_SHOTE"></a>TO CORN SHOTE.</h2> + +<p>Rub a hind-quarter with saltpetre and common salt, let it lie ten days, +then boil it, and put either carrots or parsnips under it.</p> + +<hr /> + +<h2><a name="SHOTES_HEAD"></a>SHOTE'S HEAD.</h2> + +<p>Take out the brains, and boil the head till quite tender, cut the heart +and liver from the harslet, and boil the feet with the head; cut all the +meat from the head in small pieces, mince the tongue and chop the brains +small, take some of the water the head was boiled in, season it with onion, +parsley and thyme, all chopped fine, add any kind of catsup--thicken it +with butter and brown flour, stew the whole in it fifteen minutes, and put +it in the dish: have the heart roasted to put in the middle, lay the +broiled liver around, and garnish it with green pickle.</p> + +<hr /> + +<h2><a name="LEG_OF_PORK_WITH_PEASE_PUDDING"></a>LEG OF PORK WITH PEASE +PUDDING.</h2> + +<p>Boil a small leg of pork that has been sufficiently salted, score the +top and serve it up; the pudding must be in a separate dish; get small +delicate pease, wash them well, and tie them in a cloth, allowing a little +room for swelling, boil them with the pork, then mash and season them, tie +them up again and finish boiling it; take care not to break the pudding in +turning it out.</p> + +<hr /> + +<h2><a name="STEWED_CHINE"></a>STEWED CHINE.</h2> + +<p>Take the neck chine, rub it well with salt, lay it in a pan, put it in a +pint of water, and fill it up with sweet potatos nicely washed, but not +peeled, cover it close and bake it till done; serve it up with the potatos, +put a little of the gravy in the dish.</p> + +<hr /> + +<h2><a name="TO_TOAST_A_HAM"></a>TO TOAST A HAM.</h2> + +<p>Boil it well, take off the skin, and cover the top thickly with bread +crumbs, put it in an oven to brown, and serve it up.</p> + +<hr /> + +<h2><a name="TO_STUFF_A_HAM"></a>TO STUFF A HAM.</h2> + +<p>Take a well smoked ham, wash it very clean, make incisions all over the +top two inches deep, stuff them quite full with parsley chopped small and +some pepper, boil the ham sufficiently; do not take off the skin. It must +be eaten cold.</p> + +<hr /> + +<h2><a name="SOUSED_FEET_IN_RAGOUT"></a>SOUSED FEET IN RAGOUT.</h2> + +<p>Split the feet in two, dredge them with flour and fry them a nice brown; +have some well seasoned gravy thickened with brown flour and butter; stew +the feet in it a few minutes.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUSAGES"></a>TO MAKE SAUSAGES.</h2> + +<p>Take the tender pieces of fresh pork, chop them exceedingly fine--chop +some of the leaf fat, and put them together in the proportion of three +pounds of pork to one of fat, season it very high with pepper and salt, add +a small quantity of dried sage rubbed to a powder, have the skins nicely +prepared, fill them and hang them in a dry place. Sausages are excellent +made into cakes and fried, but will not keep so well as in skins.</p> + +<hr /> + +<h2><a name="TO_MAKE_BLACK_PUDDINGS"></a>TO MAKE BLACK PUDDINGS.</h2> + +<p>Catch the blood as it runs from the hog, stir it continually till cold +to prevent its coagulating; when cold thicken it with boiled rice or +oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are +liked, fill the skins and smoke them two or three days; they must be boiled +before they are hung up, and prick them with a fork to keep them from +bursting.</p> + +<hr /> + +<h2><a name="A_SEA_PIE"></a>A SEA PIE.</h2> + +<p>Lay at the bottom of a small Dutch oven some slices of boiled pork or +salt beef, then potatos and onions cut in slices, salt, pepper, thyme and +parsley shred fine, some crackers soaked, and a layer of fowls cut up, or +slices of veal; cover them with a paste not too rich, put another layer of +each article, and cover them with paste until the oven is full; put a +little butter between each layer, pour in water till it reaches the top +crust, to which you must add wine, catsup of any kind you please, and some +pounded cloves; let it stew until there is just gravy enough left; serve it +in a deep dish and pour the gravy on.</p> + +<hr /> + +<h2><a name="TO_MAKE_PASTE_FOR_THE_PIE"></a>TO MAKE PASTE FOR THE PIE.</h2> + +<p>Pour half a pound of butter or dripping, boiling hot, into a quart of +flour, add as much water as will make it a paste, work it and roll it well +before you use it. It is quite a savoury paste.</p> + +<hr /> + +<h2><a name="BOLOGNA_SAUSAGES"></a>BOLOGNA SAUSAGES.</h2> + +<p>Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., +suet, chop all fine, season highly: fill the skins, prick and boil them an +hour, and hang them to dry--grated bread or boiled rice may be added: clean +the skins with salt and vinegar.</p> + +<hr /> + + +<h1><a name="FISH"></a>FISH.</h1> + + +<h2><a name="TO_CURE_HERRINGS"></a>TO CURE HERRINGS.</h2> + +<p>The best method for preserving herrings, and which may be followed with +ease, for a small family, is to take the brine left of your winter stock +for beef, to the fishing place, and when the seine is hauled, to pick out +the largest herrings, and throw them alive into the brine; let them remain +twenty-four hours, take them out and lay them on sloping planks, that the +brine may drain off; have a tight barrel, put some coarse alum salt at the +bottom, then put in a layer of herrings--take care not to bruise them; +sprinkle over it alum salt and some saltpetre, then fish, salt, and +saltpetre, till the barrel is full; keep a board over it. Should they not +make brine enough to cover them in a few weeks, you must add some, for they +will be rusty if not kept under brine. The proper time to salt them is when +they are quite fat: the scales will adhere closely to a lean herring, but +will be loose on a fat one--the former is not fit to be eaten. Do not be +sparing of salt when you put them up. When they are to be used, take a few +out of brine, soak them an hour or two, scale them nicely, pull off the +gills, and the only entrail they have will come with them; wash them clean +and hang them up to dry. When to be broiled, take half a sheet of white +paper, rub it over with butter, put the herring in, double the edges +securely, and broil without burning it. The brine the herrings drink before +they die, has a wonderful effect in preserving their juices: when one or +two years old, they are equal to anchovies.</p> + +<hr /> + +<h2><a name="TO_BAKE_STURGEON"></a>TO BAKE STURGEON.</h2> + +<p>Get a piece of sturgeon with the skin on, the piece next to the tail, +scrape it well, cut out the gristle, and boil it about twenty minutes to +take out the oil; take it up, pull off the large scales, and when cold, +stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, +pepper and salt, put it in a Dutch oven just large enough to hold it, with +a pint and a half of water, a gill of red wine, one of mushroom catsup, +some salt and pepper, stew it gently till the gravy is reduced to the +quantity necessary to pour over it; take up your sturgeon carefully, +thicken the gravy with a spoonful of butter rubbed into a large one of +brown flour;--see that it is perfectly smooth when you put it in the +dish.</p> + +<hr /> + +<h2><a name="TO_MAKE_STURGEON_CUTLETS"></a>TO MAKE STURGEON CUTLETS.</h2> + +<p>The tail piece is the best; skin it and cut off the gristle, cut it into +slices about half an inch thick, sprinkle over them pepper and salt, dredge +them with flour, and fry them a nice light brown; have ready a pint of good +gravy, seasoned with catsup, wine, and a little pounded cloves, and +thickened with brown flour and butter; when the cutlets are cold, put them +into the gravy and stew them a few minutes; garnish the dish with nice +forcemeat balls and parsley fried crisp.</p> + +<hr /> + +<h2><a name="STURGEON_STEAKS"></a>STURGEON STEAKS.</h2> + +<p>Cut them as for the cutlets, dredge them, and fry them nicely; dish them +quickly lest they get cold; pour over melted butter with chopped parsley, +and garnish with fried parsley.</p> + +<hr /> + +<h2><a name="TO_BOIL_STURGEON"></a>TO BOIL STURGEON.</h2> + +<p>Leave the skin on, which must be nicely scraped, take out the gristle, +rub it with salt, and let it lie an hour, then put it on in cold water with +some salt and a few cloves of garlic; it must be dredged with flour before +it is put into the water, skim it carefully, and when dished, pour over it +melted butter with chopped parsley, a large spoonful of mushroom catsup, +one of lemon pickle, and one of pepper vinegar; send some of it to table in +a sauce boat;--the sturgeon being a dry fish, rich sauce is necessary.</p> + +<hr /> + +<h2><a name="TO_BAKE_A_SHAD"></a>TO BAKE A SHAD.</h2> + +<p>The shad is a very indifferent fish unless it be large and fat; when you +get a good one, prepare it nicely, put some forcemeat inside, and lay it at +full length in a pan with a pint of water, a gill of red wine, one of +mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, +and six cloves: stew it gently till the gravy is sufficiently reduced; +there should always be a fish-slice with holes to lay the fish on, for the +convenience of dishing without breaking it; when the fish is taken up, slip +it carefully into the dish; thicken the gravy with butter and brown flour, +and pour over it.</p> + +<hr /> + +<h2><a name="TO_BOIL_A_SHAD"></a>TO BOIL A SHAD.</h2> + +<p>Get a nice fat shad, fresh from the water, that the skin may not crack +in boiling, put it in cold water on a slice, in a kettle of proper length, +with a wine glass of pale vinegar, salt, a little garlic, and a bundle of +parsley; when it is done, drain all the water from the fish, lay it in the +dish, and garnish with scraped horse-radish; have a sauce boat of nice +melted butter, to mix with the different catsups, as taste shall +direct.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_SHAD"></a>TO ROAST A SHAD.</h2> + +<p>Fill the cavity with good forcemeat, sew it up, and tie it on a board of +proper size, cover it with bread crumbs, with some salt and pepper, set it +before the fire to roast; when done on one side, turn it, tie it again, and +when sufficiently done, pull out the thread, and serve it up with butter +and parsley poured over it.</p> + +<hr /> + +<h2><a name="TO_BROIL_A_SHAD"></a>TO BROIL A SHAD.</h2> + +<p>Separate one side from the back-bone, so that it will lie open without +being split in two; wash it clean, dry it with a cloth, sprinkle some salt +and pepper on it, and let it stand till you are ready to broil it; have the +gridiron hot and well greased, broil it nicely, and pour over it melted +butter.</p> + +<hr /> + +<h2><a name="TO_BOIL_ROCK_FISH"></a>TO BOIL ROCK FISH.</h2> + +<p>The best part of the rock is the head and shoulders--clean it nicely, +put it into the fish kettle with cold water and salt, boil it gently and +skim it well; when done, drain off the water, lay it in the dish, and +garnish with scraped horse-radish; have two boats of tatter nicely melted +with chopped parsley, or for a change, you may have anchovy butter; the roe +and liver should be fried and served in separate dishes. If any of the rock +be left, it will make a delicious dish next day;--pick it in small pieces, +put it in a stew pan with a gill of water, a good lump of butter, some +salt, a large spoonful of lemon pickle, and one of pepper vinegar--shake it +over the fire till perfectly hot, and serve it up. It is almost equal to +stewed crab.</p> + +<hr /> + +<h2><a name="TO_FRY_PERCH"></a>TO FRY PERCH.</h2> + +<p>Clean the fish nicely, but do not take out the roes, dry them on a +cloth, sprinkle some salt, and dredge them with flour, lay them separately +on a board; when one side is dry, turn them, sprinkle salt and dredge the +other side; be sure the lard boils when you put the fish in, and fry them +with great care; they should be a yellowish brown when done. Send melted +butter or anchovy sauce in a boat.</p> + +<hr /> + +<h2><a name="TO_PICKLE_OYSTERS"></a>TO PICKLE OYSTERS.</h2> + +<p>Select the largest oysters, drain off their liquor, and wash them in +clean water; pick out the pieces of shells that may be left, put them in a +stew pan with water proportioned to the number of oysters, some salt, +blades of mace, and whole black pepper; stew them a few minutes, then put +them in a pot, and when cold, add as much pale vinegar as will give the +liquor an agreeable acid.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_CURRY_OF_CATFISH"></a>TO MAKE A CURRY OF +CATFISH.</h2> + +<p>Take the white channel catfish, cut off their heads, skin and clean +them, cut them in pieces four inches long, put as many as will be +sufficient for a dish into a stew pan with a quart of water, two onions, +and chopped parsley; let them stew gently till the water is reduced to half +a pint, take the fish out and lay them on a dish, cover them to keep them +hot, rub a spoonful of butter into one of flour, add a large tea-spoonful +of curry powder, thicken the gravy with it, shake it over the fire a few +minutes, and pour it over the fish; be careful to have the gravy +smooth.</p> + +<hr /> + +<h2><a name="TO_DRESS_A_CODS_HEAD_AND_SHOULDERS"></a>TO DRESS A COD'S HEAD +AND SHOULDERS.</h2> + +<p>Take out the gills and the blood from the bone, wash the head very +clean, rub over it a little salt, then lay it on your fish plate; throw in +the water a good handful of salt, with a glass of vinegar, then put in the +fish, and let it boil gently half an hour; if it is a large one, three +quarters; take it up very carefully, strip the skin nicely off, set it +before a brisk fire, dredge it all over with flour, and baste it well with +butter; when the froth begins to rise, throw over it some very fine white +bread crumbs; you must keep basting it all the time to make it froth well; +when it is a fine light brown, dish it up, and garnish it with a lemon cut +in slices, scraped horse-radish, barberries, a few small fish fried and +laid around it, or fried oysters--cut the roe and liver in slices, and lay +over it a little of the lobster out of the sauce in lumps, and then serve +it up.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_THE_CODS_HEAD"></a>TO MAKE SAUCE FOR THE +COD'S HEAD.</h2> + +<p>Take a lobster, if it be alive, stick a skewer in the rent of the tail, +(to keep the water out,) throw a handful of salt in the water; when it +boils, put in the lobster, and boil it half an hour; if it has spawn on it, +pick them off, and pound them exceedingly fine in a marble mortar, and put +them into half a pound of good melted butter, then take the meat out of the +lobster, pull it in bits, and put it in your butter, with a meat spoonful +of lemon pickle, and the same of walnut catsup, a slice of lemon, one or +two slices of horse-radish, a little beaten mace, salt and cayenne to your +taste; boil them one minute, then take out the horse-radish and lemon, and +serve it up in your sauce boat.</p> + +<p>N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle +sauce, the same way; if there can be no shell fish got, you then may add +two anchovies cut small, a spoonful of walnut liquor, a large onion stuck +with cloves--strain and put it in the sauce boat.</p> + +<hr /> + +<h2><a name="TO_DRESS_A_SALT_COD"></a>TO DRESS A SALT COD.</h2> + +<p>Steep your salt fish in water all night, with a glass of vinegar; it +will take out the salt, and make it taste like fresh fish; the next day +boil it; when it is enough take off the skin, pull it in fleaks into your +dish, then pour egg sauce over it, or parsnips boiled and beat fine, with +butter and cream; send it to the table on a water plate, for it will soon +grow cold.</p> + +<hr /> + +<h2><a name="MATELOTE_OF_ANY_KIND_OF_FIRM_FISH"></a>MATELOTE OF ANY KIND OF +FIRM FISH.</h2> + +<p>Cut the fish in pieces six inches long, put it in a pot with onion, +parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine +and water enough for gravy, set it on a quick fire and reduce it one-third, +thicken with a spoonful of butter and two of flour; put it in a dish with +bits of bread fried in butter, and pour the gravy over it.</p> + +<hr /> + +<h2><a name="CHOWDER_A_SEA_DISH"></a>CHOWDER, A SEA DISH.</h2> + +<p>Take any kind of firm fish, cut it in pieces six inches long, sprinkle +salt and pepper over each piece, cover the bottom of a small Dutch oven +with slices of salt pork about half boiled, lay in the fish, strewing a +little chopped onion between; cover with crackers that have been soaked +soft in milk, pour over it two gills of white wine, and two of water; put +on the top of the oven, and stew it gently about an hour; take it out +carefully, and lay it in a deep dish; thicken the gravy with a little flour +and a spoonful of butter, add some chopped parsley, boil it a few minutes, +and pour it over the fish--serve it up hot.</p> + +<hr /> + +<h2><a name="TO_PICKLE_STURGEON"></a>TO PICKLE STURGEON.</h2> + +<p>The best sturgeons are the small ones, about four feet long without the +head, and the best part is the one near the tail. After the sturgeon is +split through the back bone, take a piece with the skin on, which is +essential to its appearance and goodness, cut off the gristle, scrape the +skin well, wash it, and salt it--let it lie twenty-four hours, wipe off the +salt, roll it, and tie it around with twine, put it on in a good deal of +cold water, let it boil till you can run a straw easily into the skin, take +it up, pull off the large scales, and when cold, put it in a pot, and cover +it with one part vinegar, and two of salt and water; keep it closely +stopped, and when served, garnish with green fennel.</p> + +<hr /> + +<h2><a name="TO_CAVEACH_FISH"></a>TO CAVEACH FISH.</h2> + +<p>Cut the fish in pieces the thickness of your hand, wash it and dry it in +a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry it +a nice brown; when it gets cold, put it in a pot with a little chopped +onion between the layers, take as much vinegar and water as will cover it, +mix with it some oil, pounded mace, and whole black pepper, pour it on, and +stop the pot closely. This is a very convenient article, as it makes an +excellent and ready addition to a dinner or supper. When served up, it +should be garnished with green fennel, or parsley.</p> + +<hr /> + +<h2><a name="TO_DRESS_COD_FISH"></a>TO DRESS COD FISH.</h2> + +<p>Boil the fish tender, pick it from the bones, take an equal quantity of +Irish potatos, or parsnips boiled and chopped, and the same of onions well +boiled; add a sufficiency of melted butter, some grated nutmeg, pepper, and +salt, with a little brandy or wine; rub them in a mortar till well mixed; +if too stiff, liquify it with cream or thickened milk, put paste in the +bottom of a dish, pour in the fish, and bake it. For change, it may be +baked in the form of patties.</p> + +<hr /> + +<h2><a name="COD_FISH_PIE"></a>COD FISH PIE.</h2> + +<p>Soak the fish, boil it and take off the skin, pick the meat from the +bones, and mince it very fine; take double the quantity of your fish, of +stale bread grated; pour over it as much new milk, boiling hot, as will wet +it completely, add minced parsley, nutmeg, pepper, and made mustard, with +as much melted butter as will make it sufficiently rich; the quantity must +be determined by that of the other ingredients--beat these together very +well, add the minced fish, mix it all, cover the bottom of the dish with +good paste, pour the fish in, put on a lid and bake it.</p> + +<hr /> + +<h2><a name="TO_DRESS_ANY_KIND_OF_SALTED_FISH"></a>TO DRESS ANY KIND OF +SALTED FISH.</h2> + +<p>Take the quantity necessary for the dish, wash them, and lay them in +fresh water for a night; then put them on the tin plate with holes, and +place it in the fish kettle--sprinkle over it pounded cloves and pepper, +with four cloves of garlic; put in a bundle of sweet herbs and parsley, a +large spoonful of tarragon, and two of common vinegar, with a pint of wine; +roll one quarter of a pound of butter in two spoonsful of flour, cut it in +small pieces, and put it over the fish--cover it closely, and simmer it +over a slow fire half an hour; take the fish out carefully, and lay it in +the dish, set it over hot water, and cover it till the gravy has boiled a +little longer--take out the garlic and herbs, pour it over the fish, and +serve it up. It is very good when eaten cold with salad, garnished with +parsley.</p> + +<hr /> + +<h2><a name="TO_FRICASSEE_COD_SOUNDS_AND_TONGUES"></a>TO FRICASSEE COD +SOUNDS AND TONGUES.</h2> + +<p>Soak them all night in fresh water, take off the skins, cut them in two +pieces, and boil them in milk and water till quite tender, drain them in a +colander, and season with nutmeg, pepper, and a little salt--take as much +new milk as will make sauce for it, roll a good lump of butter in flour, +melt it in the milk, put the fish in, set it over the fire, and stir it +till thick enough, and serve it up.</p> + +<hr /> + +<h2><a name="AN_EXCELLENT_WAY_TO_DRESS_FISH"></a>AN EXCELLENT WAY TO DRESS +FISH.</h2> + +<p>Dredge the fish well with flour, sprinkle salt and pepper on them, and +fry them a nice brown; set them by to get cold; put a quarter of a pound of +butter in a frying pan; when it boils, fry tomatos with the skins taken +off, parsley nicely picked, and a very little chopped onion; when done, add +as much water as will make sauce for the fish--season it with pepper, salt, +and pounded cloves; add some wine and mushroom catsup, put the fish in, and +when thoroughly heated, serve it up.</p> + +<hr /> + +<h2><a name="FISH_A-LA-DAUB"></a>FISH A-LA-DAUB.</h2> + +<p>Boil as many large white perch as will be sufficient for the dish; do +not take off their heads, and be careful not to break their skins; when +cold, place them in the dish, and cover them with savoury jelly broken. A +nice piece of rock-fish is excellent done in the same way.</p> + +<hr /> + +<h2><a name="FISH_IN_JELLY"></a>FISH IN JELLY.</h2> + +<p>Fill a deep glass dish half full of jelly--have as many small +fish-moulds as will lie conveniently in it fill them with blanc mange; when +they are cold, and the jelly set, lay them on it, as if going in different +directions; put in a little more jelly, and let it get cold, to keep the +fish in their places--then fill the dish so as to cover them. The jelly +should be made of hog's feet, very light coloured, and perfectly +transparent.</p> + +<hr /> + +<h2><a name="TO_MAKE_EGG_SAUCE_FOR_A_SALT_COD"></a>TO MAKE EGG SAUCE FOR A +SALT COD.</h2> + +<p>Boil four eggs hard, first half chop the white, then put in the yelks, +and chop them both together, but not very small; put them into half a pound +of good melted butter, and let it boil up--then pour it on the fish.</p> + +<hr /> + +<h2><a name="TO_DRESS_COD_SOUNDS"></a>TO DRESS COD SOUNDS.</h2> + +<p>Steep your sounds as you do the salt cod, and boil them in a large +quantity of milk and water; when they are very tender and white, take them +up, and drain the water out and skin them; then pour the egg sauce boiling +hot over them, and serve them up.</p> + +<hr /> + +<h2><a name="TO_STEW_CARP"></a>TO STEW CARP.</h2> + +<p>Gut and scale your fish, wash and dry them well with a clean cloth, +dredge them with flour, fry them in lard until they are a light brown, and +then put them in a stew pan with half a pint of water, and half a pint of +red wine, a meat spoonful of lemon pickle, the same of walnut catsup, a +little mushroom powder and cayenne to your taste, a large onion stuck with +cloves, and a slick of horse-radish; cover your pan close up to keep in the +steam; let them stew gently over a stove fire, till the gravy is reduced to +just enough to cover your fish in the dish; then take the fish out, and put +them on the dish you intend for the table, set the gravy on the fire, and +thicken it with flour, and a large lump of butter; boil it a little, and +strain it over your fish; garnish them with pickled mushrooms and scraped +horse-radish, and send them to the table.</p> + +<hr /> + +<h2><a name="TO_BOIL_EELS"></a>TO BOIL EELS.</h2> + +<p>Clean the eels, and cut off their heads, dry them, and turn them round +on your fish plate, boil them in salt and water, and make parsley sauce for +them.</p> + +<hr /> + +<h2><a name="TO_PITCHCOCK_EELS"></a>TO PITCHCOCK EELS.</h2> + +<p>Skin and wash your eels, then dry them with a cloth, sprinkle them with +pepper, salt, and a little dried sage, turn them backward and forward, and +skewer them; rub a gridiron with beef suet, broil them a nice brown, put +them on a dish with good melted butter, and lay around fried parsley.</p> + +<hr /> + +<h2><a name="TO_BROIL_EELS"></a>TO BROIL EELS.</h2> + +<p>When you have skinned and cleansed your eels as before, rub them with +the yelk of an egg, strew over them bread crumbs, chopped parsley, sage, +pepper, and salt; baste them well with butter, and set them in a dripping +pan; serve them up with parsley and butter for sauce.</p> + +<hr /> + +<h2><a name="TO_SCOLLOP_OYSTERS"></a>TO SCOLLOP OYSTERS.</h2> + +<p>When the oysters are opened, put them in a bowl, and wash them out of +their own liquor; put some in the scollop shells, strew over them a few +bread crumbs, and lay a slice of butter on them, then more oysters, bread +crumbs, and a slice of butter on the top; put them into a Dutch oven to +brown, and serve them up in the shells.</p> + +<hr /> + +<h2><a name="TO_FRY_OYSTERS"></a>TO FRY OYSTERS.</h2> + +<p>Take a quarter of a hundred of large oysters, wash them and roll them in +grated bread, with pepper and salt, and fry them a light brown; if you +choose, you may add a little parsley, shred fine. They are a proper garnish +for calves' head, or most made dishes.</p> + +<hr /> + +<h2><a name="TO_MAKE_OYSTER_LOAVES"></a>TO MAKE OYSTER LOAVES.</h2> + +<p>Take little round loaves, cut off the tops, scrape out all the crumbs, +then put the oysters into a stew pan with the crumbs that came out of the +loaves, a little water, and a good lump of butter; stew them together ten +or fifteen minutes, then put in a spoonful of good cream, fill your loaves, +lay the bit of crust carefully on again, set them in the oven to crisp. +Three are enough for a side dish.</p> + +<hr /> + + +<h1><a name="POULTRY_c"></a>POULTRY, &c.</h1> + + +<h2><a name="TO_ROAST_A_GOOSE"></a>TO ROAST A GOOSE.</h2> + +<p>Chop a few sage leaves and two onions very fine, mix them with a good +lump of butter, a tea-spoonful of pepper, and two of salt, put it in the +goose, then split it, lay it down, and dust it with flour; when it is +thoroughly hot, baste it with nice lard; if it be a large one, it will +require an hour and a half, before a good clear fire; when it is enough, +dredge and baste it, pull out the spit, and pour in a little boiling +water.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_A_GOOSE"></a>TO MAKE SAUCE FOR A GOOSE.</h2> + +<p>Pare, core and slice some apples; put them in a sauce pan, with as much +water as will keep them from burning, set them over a very slow fire, keep +them closely covered till reduced to a pulp, then put in a lump of butter, +and sugar to your taste, beat them well, and send them to the table in a +china bowl.</p> + +<hr /> + +<h2><a name="TO_BOIL_DUCKS_WITH_ONION_SAUCE"></a>TO BOIL DUCKS WITH ONION +SAUCE.</h2> + +<p>Scald and draw your ducks, put them in warm water for a few minutes, +then take them out and put them in an earthen pot; pour over them a pint of +boiling milk, and let them lie in it two or three hours; when you take them +out, dredge them well with flour, and put them in a copper of cold water; +put on the cover, let them boil slowly twenty minutes, then take them out, +and smother them with onion sauce.</p> + +<hr /> + +<h2><a name="TO_MAKE_ONION_SAUCE"></a>TO MAKE ONION SAUCE.</h2> + +<p>Boil eight or ten large onions, change the water two or three times +while they are boiling; when enough, chop them on a board to keep them a +good colour, put them in a sauce pan with a quarter of a pound of butter +and two spoonsful of thick cream; boil it a little, and pour it over the +ducks.</p> + +<hr /> + +<h2><a name="TO_ROAST_DUCKS"></a>TO ROAST DUCKS.</h2> + +<p>When you have drawn the ducks, shred one onion and a few sage leaves, +put them into the ducks with pepper and salt, spit and dust them with +flour, and baste them with lard; if your fire be very hot, they will roast +in twenty minutes; and the quicker they are roasted, the better they will +taste. Just before you take them from the spit, dust them with flour and +baste them. Get ready some gravy made of the gizzards and pinions, a large +blade of mace, a few pepper corns, a spoonful of catsup, a tea-spoonful of +lemon pickle; strain it and pour it on the ducks, and send onion sauce in a +boat.</p> + +<hr /> + +<h2><a name="TO_BOIL_A_TURKEY_WITH_OYSTER_SAUCE"></a>TO BOIL A TURKEY WITH +OYSTER SAUCE.</h2> + +<p>Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, +pepper and salt to your taste, mix it up into a light forcemeat with a +quarter of a pound of butter, a spoonful or two of cream, and three eggs; +stuff the craw with it, and make the rest into balls and boil them; sew up +the turkey, dredge it well with flour, put it in a kettle of cold water, +cover it, and set it over the fire; as the scum begins to rise, take it +off, let it boil very slowly for half an hour, then take off your kettle +and keep it closely covered; if it be of a middle size, let it stand in the +hot water half an hour, the steam being kept in, will stew it enough, make +it rise, keep the skin whole, tender, and very white; when you dish it, +pour on a little oyster sauce, lay the balls round, and serve it up with +the rest of the sauce in a boat.</p> + +<p>N.B. Set on the turkey in time, that it may stew as above; it is the +best way to boil one to perfection. Put it over the fire to heat, just +before you dish it up.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_A_TURKEY1"></a>TO MAKE SAUCE FOR A +TURKEY.</h2> + +<p>As you open the oysters, put a pint into a bowl, wash them out of their +own liquor, and put them in another bowl; when the liquor has settled, pour +it off into a sauce pan with a little white gravy, and a tea-spoonful of +lemon pickle--thicken it with flour and a good lump of butter; boil it +three or four minutes, put in a spoonful of good cream, add the oysters, +keep shaking them over the fire till they are quite hot, but don't let them +boil, for it will make them hard and appear small.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_TURKEY"></a>TO ROAST A TURKEY.</h2> + +<p>Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of +a pound of beef suet shred fine, a little sausage meat or veal scraped and +pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly +with three eggs, stuff the craw with it, spit it, and lay it down a good +distance from the fire, which should be clear and brisk; dust and baste it +several times with cold lard; it makes the froth stronger than basting it +with the hot out of the dripping pan, and makes the turkey rise better; +when it is enough, froth it up as before, dish it, and pour on the same +gravy as for the boiled turkey, or bread sauce; garnish with lemon and +pickles, and serve it up; if it be of a middle size, it will require one +hour and a quarter to roast.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAUCE_FOR_A_TURKEY2"></a>TO MAKE SAUCE FOR A +TURKEY.</h2> + +<p>Cut the crumb of a loaf of bread in thin slices, and put it in cold +water with a few pepper corns, a little salt and onion--then boil it till +the bread is quite soft, beat it well, put in a quarter of a pound of +butter, two spoonsful of thick cream, and put it in the dish with the +turkey.</p> + +<hr /> + +<h2><a name="TO_BOIL_FOWLS"></a>TO BOIL FOWLS.</h2> + +<p>Dust the fowls well with flour, put them in a kettle of cold water, +cover it close, set it on the fire; when the scum begins to rise, take it +off, let them boil very slowly for twenty minutes, then take them off, +cover them close, and the heat of the water will stew them enough in half +an hour; it keeps the skin whole, and they will be both whiter and plumper +than if they had boiled fast; when you take them up, drain them, and pour +over them white sauce or melted butter.</p> + +<hr /> + +<h2><a name="TO_MAKE_WHITE_SAUCE_FOR_FOWLS"></a>TO MAKE WHITE SAUCE FOR +FOWLS.</h2> + +<p>Take a scrag of veal, the necks of fowls, or any bits of mutton or veal +you have; put them in a sauce pan with a blade or two of mace, a few black +pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, a +slice of the end of a lemon; put in a quart of water, cover it close, let +it boil till it is reduced to half a pint, strain it, and thicken it with a +quarter of a pound of butter mixed with flour, boil it five or six minutes, +put in two spoonsful of pickled mushrooms, mix the yelks of two eggs with a +tea cup full of good cream and a little nutmeg--put it in the sauce, keep +shaking it over the fire, but don't let it boil.</p> + +<hr /> + +<h2><a name="FRICASSEE_OF_SMALL_CHICKENS"></a>FRICASSEE OF SMALL +CHICKENS.</h2> + +<p>Take off the legs and wings of four chickens, separate the breasts from +the backs, cut off the necks and divide the backs across, clean the +gizzards nicely, put them with the livers and other parts of the chicken, +after being washed clean, into a sauce pan, add pepper, salt, and a little +mace, cover them with water, and stew them till tender--then take them out, +thicken half a pint of the water with two table spoonsful of flour rubbed +into four ounces of butter, add half a pint of new milk, boil all together +a few minutes, then add a gill of white wine, stirring it in carefully that +it may not curdle; put the chickens in, and continue to shake the pan until +they are sufficiently hot, and serve them up.</p> + +<hr /> + +<h2><a name="TO_ROAST_LARGE_FOWLS"></a>TO ROAST LARGE FOWLS.</h2> + +<p>Take the fowls when they are ready dressed, put them down to a good +fire, dredge and baste them well with lard; they will be near an hour in +roasting; make a gravy of the necks and gizzards, strain it, put in a +spoonful of brown flour; when you dish them, pour on the gravy, and serve +them up with egg sauce in a boat.</p> + +<hr /> + +<h2><a name="TO_MAKE_EGG_SAUCE"></a>TO MAKE EGG SAUCE.</h2> + +<p>Boil four eggs for ten minutes, chop half the whites, put them with the +yelks, and chop them both together, but not very fine; put them into a +quarter of a pound of good melted butter, and put it in a boat.</p> + +<hr /> + +<h2><a name="TO_BOIL_YOUNG_CHICKENS"></a>TO BOIL YOUNG CHICKENS.</h2> + +<p>Put the chickens in scalding water; as soon as the feathers will slip +off, take them out, or it will make the skin hard and break: when you have +drawn them, lay them in skimmed milk for two hours, then truss and dust +them well with flour, put them in cold water, cover them close, set them +over a very slow fire, take off the scum, let them boil slowly for five or +six minutes, take them off the fire, keep them closely covered in the water +for half an hour, it will stew them enough; when you are going to dish +them, set them over the fire to make them hot, drain them, and pour over +white sauce made the same way as for the boiled fowls.</p> + +<hr /> + +<h2><a name="TO_ROAST_YOUNG_CHICKENS"></a>TO ROAST YOUNG CHICKENS.</h2> + +<p>When you kill young chickens, pluck them very carefully, truss and put +them down to a good fire, dredge and baste them with lard; they will take a +quarter of an hour in roasting; froth them up, lay them on the dish, pour +butter and parsley on, and serve them up hot.</p> + +<hr /> + +<h2><a name="FRIED_CHICKENS"></a>FRIED CHICKENS.</h2> + +<p>Cut them up as for the fricassee, dredge them well with flour, sprinkle +them with salt, put them into a good quantity of boiling lard, and fry them +a light brown; fry small pieces of mush and a quantity of parsley nicely +picked, to be served in the dish with the chickens; take half a pint of +rich milk, add to it a small bit of butter, with pepper, salt, and chopped +parsley; stew it a little, and pour it over the chickens, and then garnish +with the fried parsley.</p> + +<hr /> + +<h2><a name="TO_ROAST_WOODCOCKS_OR_SNIPES"></a>TO ROAST WOODCOCKS OR +SNIPES.</h2> + +<p>Pluck, but do not draw them, put them on a small spit, dredge and baste +them well with lard, toast a few slices of bread, put them on a clean +plate, and set it under the birds while they are roasting; if the fire be +good, they will take about ten minutes; when you take them from the spit, +lay them upon the toasts on the dish, pour melted butter round them, and +serve them up.</p> + +<hr /> + +<h2><a name="TO_ROAST_WILD_DUCKS_OR_TEAL"></a>TO ROAST WILD DUCKS OR +TEAL.</h2> + +<p>When the ducks are ready dressed, put in them a small onion, pepper, +salt, and a spoonful of red wine; if the fire be good, they will roast in +twenty minutes; make gravy of the necks and gizzards, a spoonful of red +wine, half an anchovy, a blade or two of mace, one onion, and a little +cayenne pepper; boil it till it is wasted to half a pint, strain it through +a hair sieve, and pour it on the ducks--serve them up with onion sauce in a +boat; garnish the dish with raspings of bread.</p> + +<hr /> + +<h2><a name="TO_BOIL_PIGEONS"></a>TO BOIL PIGEONS.</h2> + +<p>Scald the pigeons, draw them, take the craw out, wash them in several +waters, cut off the pinions, turn the legs under the wings, dredge them, +and put them in soft cold water; boil them slowly a quarter of an hour, +dish them up, pour over them good melted butter, lay round a little brocoli +in bunches, and send butter and parsley in a boat.</p> + +<hr /> + +<h2><a name="TO_ROAST_PIGEONS"></a>TO ROAST PIGEONS.</h2> + +<p>When you have dressed your pigeons as before, roll a good lump of butter +in chopped parsley, with pepper and salt, put it in your pigeons, spit, +dust and baste them; if the fire be good, they will roast in twenty +minutes; when they are through, lay round them bunches of asparagus, with +parsley and butter for sauce.</p> + +<hr /> + +<h2><a name="TO_ROAST_PARTRIDGES_OR_ANY_SMALL_BIRDS"></a>TO ROAST +PARTRIDGES OR ANY SMALL BIRDS.</h2> + +<p>Lard them with slips of bacon, put them on a skewer, tie it to the spit +at both ends, dredge and baste them, let them roast ten minutes, take the +grated crumb of half a loaf of bread, with a piece of butter, the size of a +walnut, put it in a stew pan, and shake it over a gentle fire till it is of +a light brown, lay it between your birds, and pour over them a little +melted butter.</p> + +<hr /> + +<h2><a name="TO_BROIL_RABBITS"></a>TO BROIL RABBITS.</h2> + +<p>When you have cased the rabbits, skewer them with their heads straight +up, the fore-legs brought down, and the hind-legs straight; boil them three +quarters of an hour at least, then smother them with onion sauce, made the +same as for boiled ducks, and serve them up.</p> + +<hr /> + +<h2><a name="TO_ROAST_RABBITS"></a>TO ROAST RABBITS.</h2> + +<p>When you have cased the rabbits, skewer their heads with their mouths +upon their backs, stick their fore-legs into their ribs, skewer the +hind-legs doubled, then make a pudding for them of the crumb of half a loaf +of bread, a little parsley, sweet marjoram and thyme, all shred fine, +nutmeg, salt and pepper to your taste, mix them up into a light stuffing, +with a quarter of a pound of butter, a little good cream, and two eggs; put +it into the body, and sew them up; dredge and baste them well with lard, +roast them near an hour, serve them up with parsley and butter for sauce, +chop the livers, and lay them in lumps round the edge of the dish.</p> + +<hr /> + +<h2><a name="TO_STEW_WILD_DUCKS"></a>TO STEW WILD DUCKS.</h2> + +<p>Having prepared the fowls, rub the insides with salt, pepper, and a +little powdered cloves; put a shallot or two with a lump of butter in the +body of each, then lay them in a pan that will just hold them, putting +butter under and over them, with vinegar and water, and add pepper, salt, +lemon peel, and a bunch of sweet herbs; then cover the pan close, and let +them stew till done--pass the liquor through a sieve, pour it over the +ducks, and serve them up hot, with a garnish of lemon sliced, and raspings +of bread fried. The same way may teal, &c. be dressed.</p> + +<hr /> + +<h2><a name="TO_DRESS_DUCKS_WITH_JUICE_OF_ORANGES"></a>TO DRESS DUCKS WITH +JUICE OF ORANGES.</h2> + +<p>The ducks being singed, picked, and drawn, mince the livers with a +little scraped bacon, some butter, green onions, sweet herbs and parsley, +seasoned with salt, pepper, and mushrooms; these being all minced together, +put them into the bodies of the ducks, and roast them, covered with slices +of bacon, and wrapped up in paper; then put a little gravy, the juice of an +orange, a few shallots minced, into a stew pan, and shake in a little +pepper; when the ducks are roasted, take off the bacon, dish them, and pour +your sauce with the juice of oranges over them, and serve them up hot.</p> + +<hr /> + +<h2><a name="TO_DRESS_DUCKS_WITH_ONIONS"></a>TO DRESS DUCKS WITH +ONIONS.</h2> + +<p>Stuff the ducks as before, cut the roots off small onions, blanch them +in scalding water, then pick and put them into a stew pan with a little +gravy, set them over a gentle fire, and let them simmer; when they are +done, thicken them with cream and flour, and when the ducks are roasted, +dish them, pour the ragout of onions over, and serve them up hot.</p> + +<hr /> + +<h2><a name="TO_ROAST_A_CALFS_HEAD"></a>TO ROAST A CALF'S HEAD.</h2> + +<p>Wash and pick the head very nicely; having taken out the brains and +tongue, prepare a good quantity of forced meat, with veal and suet well +seasoned; fill the hole of the head with this forced meat, skewer and tie +it together upon the spit, and roast it for an hour and a half. Beat up the +brains with a little sage and parsley shred fine, a little salt, and the +yelks of two or three eggs; boil the tongue, peel, and cut it into large +dice, fry that with the brains, also some of the forced meat made up into +balls, and slices of bacon. Let the sauce be strong gravy, with oysters, +mushrooms, capers, and a little white wine thickened.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_DISH_OF_CURRY_AFTER_THE_EAST_INDIAN_MANNER"></a>TO +MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.</h2> + +<p>Cut two chickens as for fricassee, wash them clean, and put them in a +stew pan with as much water as will cover them; sprinkle them with a large +spoonful of salt, and let them boil till tender, covered close all the +time, and skim them well; when boiled enough, take up the chickens, and put +the liquor of them into a pan, then put half a pound of fresh butter in the +pan, and brown it a little; put into it two cloves of garlic, and a large +onion sliced, and let these all fry till brown, often shaking the pan; then +put in the chickens, and sprinkle over them two or three spoonsful of curry +powder; then cover the pan close, and let the chickens do till brown, often +shaking the pan; then put in the liquor the chickens were boiled in, and +let all stew till tender; if acid is agreeable squeeze the juice of a lemon +or orange in it.</p> + +<hr /> + +<h2><a +name="DISH_OF_RICE_TO_BE_SERVED_UP_WITH_THE_CURRY_IN_A_DISH_BY_ITSELF"></a>DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.</h2> + + +<p>Take half a pound of rice, wash it clean in salt and water--then put it +into two quarts of boiling water, and boil it briskly twenty minutes; +strain it through a colander and shake it into a dish, but do not touch it +with your fingers nor with a spoon.</p> + +<p>Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to +table with or without the dish of rice.</p> + +<p>Curry powder is used as a fine flavoured seasoning for fish, fowls, +steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and in +all rich dishes, gravies, sauce, &c. &c.</p> + +<hr /> + +<h2><a name="OCHRA_AND_TOMATOS"></a>OCHRA AND TOMATOS.</h2> + +<p>Take an equal quantity of each, let the ochra be young, slice it, and +skin the tomatos; put them into a pan without water, add a lump of butter, +an onion chopped fine, some pepper and salt, and stew them one hour.</p> + +<hr /> + +<h2><a name="GUMBO--A_WEST_INDIA_DISH"></a>GUMBO--A WEST INDIA DISH.</h2> + +<p>Gather young pods of ochra, wash them clean, and put them in a pan with +a little water, salt and pepper, stew them till tender, and serve them with +melted butter. They are very nutritious, and easy of digestion.</p> + +<hr /> + +<h2><a name="PEPPER_POT"></a>PEPPER POT.</h2> + +<p>Boil two or three pounds of tripe, cut it in pieces, and put it on the +fire with a knuckle of veal, and a sufficient quantity of water; part of a +pod of pepper, a little spice, sweet herbs according to your taste, salt, +and some dumplins; stew it till tender, and thicken the gravy with butter +and flour.</p> + +<hr /> + +<h2><a name="SPANISH_METHOD_OF_DRESSING_GIBLETS"></a>SPANISH METHOD OF +DRESSING GIBLETS.</h2> + +<p>Take the entrails of fat full grown fowls, empty them of their +contents--open them with a sharp knife, scrape off the inner coat; wash +them clean, and put them on to boil with the liver, gizzard, and other +giblets; add salt, pepper, and chopped onion--when quite tender, set them +by to cool; put some nice dripping or butter in a pan, when it boils put +the giblets, add salt, fry them a nice brown; when nearly done, break six +eggs in a bowl, beat them a little, pour them over the giblets, stir them +for a few minutes, and serve them up.</p> + +<hr /> + +<h2><a name="PASTE_FOR_MEAT_DUMPLINS"></a>PASTE FOR MEAT DUMPLINS.</h2> + +<p>Chop half a pound of suet very fine--add one and a quarter pound of +flour, and a little salt--mix it up with half a pint of milk, knead it till +it looks light; take a bowl of proper size, rub the inside with butter, +roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any +kind of meat you like; season it and lay it in the bowl--fill it with rich +gravy, close the paste over the top--get a very thick cloth that will keep +out the water; wet and flour it, place it over the top of the bowl--gather +it at bottom and tie it very securely; the water must boil when you put it +in--when done, dip the top in cold water for a moment, that the cloth may +not stick to the paste; untie and take it off carefully--put a dish on the +bowl and turn it over--if properly made, it will come out without breaking; +have gravy in a boat to eat with it.</p> + +<hr /> + +<h2><a name="TO_MAKE_AN_OLLO--A_SPANISH_DISH"></a>TO MAKE AN OLLO--A +SPANISH DISH.</h2> + +<p>Take two pounds beef, one pound mutton, a chicken, or half a pullet, and +a small piece of pork; put them into a pot with very little water, and set +it on the fire at ten o'clock, to stew gently; you must sprinkle over it an +onion chopped small, some pepper and salt, before you pour in the water; at +half after twelve, put into the pot two or three apples or pears, peeled +and cut in two, tomatos with the skin taken off, cimblins cut in pieces, a +handful of mint chopped, lima beans, snaps, and any kind of vegetable you +like; let them all stew together till three o'clock; some cellery tops cut +small, and added at half after two, will improve it much.</p> + +<hr /> + +<h2><a name="ROPA_VEIJA--SPANISH"></a>ROPA VEIJA--SPANISH.</h2> + +<p>Peel the skin from ripe tomatos, put them in a pan with a spoonful of +melted butter, some pepper and salt, shred cold meat or fowl; put it in, +and fry it sufficiently.</p> + +<hr /> + +<h2><a name="CHICKEN_PUDDING_A_FAVOURITE_VIRGINIA_DISH"></a>CHICKEN +PUDDING, A FAVOURITE VIRGINIA DISH.</h2> + +<p>Beat ten eggs very light, add to them a quart of rich milk, with a +quarter of a pound of butter melted, and some pepper and salt; stir in as +much flour as will make a thin good batter; take four young chickens, and +after cleaning them nicely, cut off the legs, wings, &c. put them all +in a sauce pan, with some salt and water, and a bundle of thyme and +parsley, boil them till nearly done, then take the chicken from the water +and put it in the batter pour it in a dish, and bake it; send nice white +gravy in a boat.</p> + +<hr /> + +<h2><a name="TO_MAKE_POLENTA"></a>TO MAKE POLENTA.</h2> + +<p>Put a large spoonful of butter in a quart of water, wet your corn meal +with cold water in a bowl, add some salt, and make it quite smooth, then +put it in the buttered water when it is hot, let it boil, stirring it +continually till done; as soon as you can handle it, make it into a ball, +and let it stand till quite cold--then cut it in thin slices, lay them in +the bottom of a deep dish so as to cover it, put on it slices of cheese, +and on that a few bits of butter; then mush, cheese and butter, until the +dish is full; put on the top thin slices of cheese and butter, put the dish +in a quick oven; twenty or thirty minutes will bake it.</p> + +<hr /> + +<h2><a name="MACARONI"></a>MACARONI.</h2> + +<p>Boil as much macaroni as will fill your dish, in milk and water, till +quite tender; drain it on a sieve sprinkle a little salt over it, put a +layer in your dish then cheese and butter as in the polenta, and bake it in +the same manner.</p> + +<hr /> + +<h2><a name="MOCK_MACARONI"></a>MOCK MACARONI.</h2> + +<p>Break some crackers in small pieces, soak them in milk until they are +soft; then use them as a substitute for macaroni.</p> + +<hr /> + +<h2><a name="TO_MAKE_CROQUETS"></a>TO MAKE CROQUETS.</h2> + +<p>Take cold fowl or fresh meat of any kind, with slices of ham, fat and +lean--chop them together very fine, add half as much stale bread grated, +salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a +table-spoonful of catsup, and a lump of butter; knead all well together +till it resembles sausage meat, make them in cakes, dip them in the yelk of +an egg beaten, cover them thickly with grated bread, and fry them a light +brown.</p> + +<hr /> + +<h2><a name="TO_MAKE_VERMECELLI"></a>TO MAKE VERMECELLI.</h2> + +<p>Beat two or three fresh eggs quite light, make them into a stiff paste +with flour, knead it well, and roll it out very thin, cut it in narrow +strips, give them a twist, and dry them quickly on tin sheets. It is an +excellent ingredient in most soups, particularly those that are thin. +Noodles are made in the same manner, only instead of strips they should be +cut in tiny squares and dried. They are also good in soups.</p> + +<hr /> + +<h2><a name="COMMON_PATTIES"></a>COMMON PATTIES.</h2> + +<p>Take some veal, fat and lean, and some slices of boiled ham, chop them +very fine, and season it with salt, pepper, grated nutmeg, and a small +quantity of parsley and thyme minced very fine; with a little gravy make +some paste, cover the bottoms of small moulds, fill them with the meat, put +thin lids on, and bake them crisp; five is enough for a side dish.</p> + +<hr /> + +<h2><a name="EGGS_IN_CROQUETS"></a>EGGS IN CROQUETS.</h2> + +<p>Boil eighteen eggs, separate the yelks and whites, and cut them in dice; +pour over them a sauce a-la-creme, <i>(see sauce a-la-creme,)</i> add a +little grated bread, mix all well together, and let it get cold; put in +some salt and pepper, make them into cakes, cover them well on both sides +with grated bread, let them stand an hour, and fry them a nice brown; dry +them a little before the fire, and dish them while quite hot.</p> + +<hr /> + +<h2><a name="OMELETTE_SOUFFLE"></a>OMELETTE SOUFFLE.</h2> + +<p>Break six eggs, beat the yelks and whites separately till very light, +then mix them, add four table spoonsful of powdered sugar, and a little +grated lemon peel; put a quarter of a pound of butter in a pan; when +melted, pour in the eggs and stir them; when they have absorbed the butter, +turn it on a plate previously buttered, sprinkle some powdered sugar, set +it in a hot Dutch oven, and when a little brown, serve it up for a +desert.</p> + +<hr /> + +<h2><a name="FONDUS"></a>FONDUS.</h2> + +<p>Put a pint of water, and a lump of butter the size of an egg, into a +sauce pan; stir in as much flour as will make a thick batter, put it on the +fire, and stir it continually till it will not stick to the pan; put it in +a bowl, add three quarters of a pound of grated cheese, mix it well, then +break in two eggs, beat them well, then two more until you put in six; when +it looks very light, drop it in small lumps on buttered paper, bake it in a +quick oven till of a delicate brown; you may use corn meal instead of flour +for a change.</p> + +<hr /> + +<h2><a name="A_NICE_TWELVE_OCLOCK_LUNCHEON"></a>A NICE TWELVE O'CLOCK +LUNCHEON.</h2> + +<p>Cut some slices of bread tolerably thick, and toast them slightly; bone +some anchovies, lay half of one on each toast, cover it well with grated +cheese and chopped parsley mixed; pour a little melted butter on, and brown +it with a salamander; it must be done on the dish you send it to table +in.</p> + +<hr /> + +<h2><a name="EGGS_A-LA-CREME"></a>EGGS A-LA-CREME.</h2> + +<p>Boil twelve eggs just hard enough to allow you to cut them in +slices--cut some crusts of bread very thin, put them in the bottom and +round the sides of a moderately deep dish, place the eggs in, strewing each +layer with the stale bread grated, and some pepper and salt.</p> + +<hr /> + +<h2><a name="SAUCE_A-LA-CREME_FOR_THE_EGGS"></a>SAUCE A-LA-CREME, FOR THE +EGGS.</h2> + +<p>Put a quarter of a pound of butter, with a large table-spoonful of flour +rubbed well into it in a sauce pan; add some chopped parsley, a little +onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire +until it begins to boil, then pour it over the eggs, cover the top with +grated bread, set it in a Dutch oven with a heated top, and when a light +brown, send it to table.</p> + +<hr /> + +<h2><a name="CABBAGE_A-LA-CREME"></a>CABBAGE A-LA-CREME.</h2> + +<p>Take two good heads of cabbage, cut out the stalks, boil it tender, with +a little salt in the water--have ready one large spoonful of butter, and a +small one of flour rubbed into it, half a pint of milk, with pepper and +salt; make it hot, put the cabbage in after pressing out the water, and +stew it till quite tender.</p> + +<hr /> + +<h2><a name="TO_MAKE_AN_OMELETTE"></a>TO MAKE AN OMELETTE.</h2> + +<p>Break six or eight eggs in a dish, beat them a little, add parsley and +chives chopped small, with pepper and salt; mix all well together, put a +piece of butter in a pan, let it melt over a clear fire till nearly brown; +pour in the eggs, stir it in, and in a few minutes it will be done +sufficiently; double it, and dish it quite hot.</p> + +<hr /> + +<h2><a name="OMELETTE--ANOTHER_WAY"></a>OMELETTE--ANOTHER WAY.</h2> + +<p>Break six eggs, leave out half the whites--beat them with a fork, and +add some salt and chopped parsley; take four ounces of fresh butter, cut +half of it in small pieces, put them in the omelette, put the other half in +a small frying pan; when melted, pour in the eggs; stir till it begins to +set, then turn it up round the edges; when done, put a plate on and turn +the pan up, that it may not break--the omelette must be thick, and great +care must be taken in frying; instead of parsley, you may use any kind of +sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or +tongue.</p> + +<hr /> + +<h2><a name="GASPACHO--SPANISH"></a>GASPACHO--SPANISH</h2> + +<p>Put some soft biscuit or toasted bread in the bottom of a sallad bowl, +put in a layer of sliced tomatos with the skin taken off, and one of sliced +cucumbers, sprinkled with pepper, salt, and chopped onion; do this until +the bowl is full; stew some tomatos quite soft, strain the juice, mix in +some mustard, oil, and water, and pour over it; make it two hours before it +is eaten.</p> + +<hr /> + +<h2><a name="EGGS_AND_TOMATOS"></a>EGGS AND TOMATOS.</h2> + +<p>Peel the skins from a dozen large tomatos, put four ounces of butter in +a frying pan, add some salt, pepper, and a little chopped onion; fry them a +few minutes, add the tomatos, and chop them while frying; when nearly done, +break in six eggs, stir them quickly, and serve them up.</p> + +<hr /> + +<h2><a name="TO_FRICASSEE_EGGS"></a>TO FRICASSEE EGGS.</h2> + +<p>Boil six eggs for five minutes, lay them in cold water, peel them +carefully, dredge them lightly with flour, beat one egg light, dip the hard +eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated +nutmeg; cover them well with this, and let them stand some time to dry--fry +them in boiling lard, and serve them up with any kind of rich, well +seasoned gravy, and garnish with crisped parsley.</p> + +<hr /> + + +<h1><a name="SAUCES"></a>SAUCES.</h1> + + +<h2><a name="FISH_SAUCE_TO_KEEP_A_YEAR"></a>FISH SAUCE, TO KEEP A +YEAR.</h2> + +<p>Chop twenty-four anchovies, bones and all, two shallots, a handful of +scraped horse radish, four blades of mace, one quart of white wine, one +pint of anchovy liquor, one pint of claret, twelve cloves, and twelve +pepper corns; boil them together till reduced to a quart, then strain it +off into a bottle for use Two spoonsful will be sufficient for a pound of +butter.</p> + +<hr /> + +<h2><a name="SAUCE_FOR_WILD_FOWL"></a>SAUCE FOR WILD FOWL.</h2> + +<p>Take a gill of claret, with as much water, some grated bread, three +heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; +let them stew over the fire, then beat it up with butter, and put it under +the wild fowl, which being a little roasted, will afford gravy to mix with +this sauce.</p> + +<hr /> + +<h2><a name="SAUCE_FOR_BOILED_RABBITS"></a>SAUCE FOR BOILED RABBITS.</h2> + +<p>Boil the livers, and shred them very small, chop two eggs not boiled +very hard, a large spoonful of grated white bread, some broth, sweet herbs, +two spoonsful of white wine, one of vinegar, a little salt, and some +butter; stir all together, and take care the butter does not oil.</p> + +<hr /> + +<h2><a name="GRAVY"></a>GRAVY.</h2> + +<p>Take a rasher or two of bacon, and lay it at the bottom of a stew pan, +putting either veal, mutton, or beef, cut in slices, over it; then add some +sliced onions, turnips, carrots, celery, a little thyme, and alspice. Put +in a little water, and set it on the fire, stewing till it be brown at the +bottom, which you will know from the pan's hissing; then pour boiling water +over it, and stew it an hour and a half; but the time must be regulated by +the quantity. Season it with salt and pepper.</p> + +<hr /> + +<h2><a name="FORCEMEAT_BALLS"></a>FORCEMEAT BALLS.</h2> + +<p>Take half a pound of veal, and half a pound of suet cut fine, and beat +in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a +little mace pounded fine, a small nutmeg grated, a little lemon peel, some +pepper and salt, and the yelks of two eggs; mix them well together, and +make them into balls and long pieces--then roll them in flour, and fry them +brown. If they are for the use of white sauce, do not fry them, but put +them in a sauce-pan of hot water and let them boil a few minutes.</p> + +<hr /> + +<h2><a name="SAUCE_FOR_BOILED_DUCKS_OR_RABBITS"></a>SAUCE FOR BOILED DUCKS +OR RABBITS.</h2> + +<p>Pour boiled onions over your ducks, or rabbits, prepared in this manner: +peel some onions, and boil them in plenty of water; then change the first +water, and boil them two hours: take them up and put them in a colander to +drain, and afterwards chop them on a board; then put them in a sauce-pan, +sprinkle a little flour over them, and put in a large piece of butter, with +a little milk or cream. Set them over the fire, and when the butter is +melted, they will be done enough. This is a good sauce for mutton also.</p> + +<hr /> + +<h2><a name="LOBSTER_SAUCE"></a>LOBSTER SAUCE.</h2> + +<p>Boil a little mace, and whole pepper, long enough to take out the strong +taste of the spice; then strain it off, and melt three quarters of a pound +of butter in it. Cut the lobster in very small pieces, and stew it till it +is tender.</p> + +<hr /> + +<h2><a name="SHRIMP_SAUCE"></a>SHRIMP SAUCE.</h2> + +<p>Wash half a pint of shrimps very clean--mince and put them in a +stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted +butter; boil it up for five minutes, and squeeze in half a lemon. Toss it +up, and put it in a sauce-boat.</p> + +<hr /> + +<h2><a name="OYSTER_SAUCE_FOR_FISH"></a>OYSTER SAUCE FOR FISH.</h2> + +<p>Scald a pint of oysters, and strain them through a sieve; then wash some +more in cold water, and take off their beards; put them in a stew-pan, and +pour the liquor over them; then add a large spoonful of anchovy liquor, +half a lemon, two blades of mace, and thicken it with butter rolled in +flour. Put in half a pound of butter, and boil it till it is melted--take +out the mace and lemon, and squeeze the lemon juice into the sauce; boil +it, and stir it all the time, and put it in a boat.</p> + +<hr /> + +<h2><a name="CELERY_SAUCE"></a>CELERY SAUCE.</h2> + +<p>Wash and pare a large bunch of celery very clean cut it into little +bits, and boil it softly till it is tender; add half a pint of cream, some +mace, nutmeg, and a small piece of butter rolled in flour; then boil it +gently. This is a good sauce for roasted or boiled fowls, turkeys, +partridges, or any other game.</p> + +<hr /> + +<h2><a name="MUSHROOM_SAUCE"></a>MUSHROOM SAUCE.</h2> + +<p>Clean and wash one quart of fresh mushrooms, cut them in two, and put +them into a stew-pan, with a little salt, a blade of mace, and a little +butter; stew them gently for half an hour, and then add half a pint of +cream, and the yelks of two eggs beat very well--keep stirring it till it +boils up. Put it over the fowls or turkies--or you may put it on a dish +with a piece of fried bread first buttered--then toasted brown, and just +dipped into boiling water. This is very good sauce for white fowls of all +kinds.</p> + +<hr /> + +<h2><a name="COMMON_SAUCE"></a>COMMON SAUCE.</h2> + +<p>Plain butter melted thick, with a spoonful of walnut pickle or catsup, +is a very good sauce; but you may put as many things as you choose into +sauces.</p> + +<hr /> + +<h2><a name="TO_MELT_BUTTER"></a>TO MELT BUTTER.</h2> + +<p>Nothing is more simple than this process, and nothing so generally done +badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this +purpose; weigh one quarter of a pound of good butter; rub into it two +tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one +table-spoonful of water, and a little salt; cover it, and set the sauce-pan +in a larger one of boiling water; shake it constantly till completely +melted, and beginning to boil. If the pan containing the butter be set on +coals, it will oil the butter and spoil it. This quantity is sufficient for +one sauce-boat. A great variety of delicious sauces can be made, by adding +different herbs to melted butter, all of which are excellent to eat with +fish, poultry, or boiled butchers' meat. To begin with parsley--wash a +large bunch very clean, pick the leaves from the stems carefully, boil them +ten minutes in salt and water, drain them perfectly dry, mince them +exceedingly fine, and stir them in the butter when it begins to melt. When +herbs are added to butter, you must put two spoonsful of water instead of +one. Chervil, young fennel, burnet, tarragon, and cress, or pepper-grass, +may all be used, and must be prepared in the same manner as the +parsley.</p> + +<hr /> + +<h2><a name="CAPER_SAUCE"></a>CAPER SAUCE.</h2> + +<p>Is made by mixing a sufficient quantity of capers, and adding them to +the melted butter, with a little of the liquor from the capers; where +capers cannot be obtained, pickled nasturtiums make a very good substitute, +or even green pickle minced and put with the butter.</p> + +<hr /> + +<h2><a name="OYSTER_CATSUP"></a>OYSTER CATSUP.</h2> + +<p>Get fine fresh oysters, wash them in their own liquor, put them in a +marble mortar with salt, pounded mace, and cayenne pepper, in the +proportions of one ounce salt, two drachms mace, and one of cayenne to each +pint of oysters; pound them together, and add a pint of white wine to each +pint; boil it some minutes, and rub it through a sieve; boil it again, skim +it, and when cold, bottle, cork, and seal it. This composition gives a fine +flavour to white sauces, and if a glass of brandy be added, it will keep +good for a considerable time.</p> + +<hr /> + +<h2><a name="CELERY_VINEGAR"></a>CELERY VINEGAR.</h2> + +<p>Pound two gills of celery seed, put it into a bottle ind fill it with +strong vinegar; shake it every day for a fortnight, then strain it, and +keep it for use. It will impart a pleasant flavour of celery to any thing +with which it is used. A very delicious flavour of thyme may be obtained, +by gathering it when in full perfection; it must be picked from the stalks, +a large handful of it put into a jar, and a quart of vinegar or brandy +poured on it; cover it very close--next day, take all the thyme out, put in +as much more; do this a third time; then strain it, bottle and seal it +securely. This is greatly preferable to the dried thyme commonly used, +during the season when it cannot be obtained in a fresh state. Mint may be +prepared in the same way. The flavour of both these herbs must be preserved +by care in the preparation: if permitted to stand more than twenty hours in +the liquor they are infused in, a coarse and bitter taste will be +extracted, particularly from mint.</p> + +<hr /> + + +<h1><a name="VEGETABLES"></a>VEGETABLES.</h1> + + +<h2><a name="TO_DRESS_SALAD"></a>TO DRESS SALAD.</h2> + +<p>To have this delicate dish in perfection, the lettuce, pepper grass, +chervil, cress, &c. should be gathered early in the morning, nicely +picked, washed, and laid in cold water, which will be improved by adding +ice; just before dinner is ready to be served, drain the water from your +salad, cut it into a bowl, giving the proper proportions of each plant; +prepare the following mixture to pour over it: boil two fresh eggs ten +minutes, put them in water to cool, then take the yelks in a soup plate, +pour on them a table spoonful of cold water, rub them with a wooden spoon +until they are perfectly dissolved; then add two spoonsful of oil: when +well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one +of made mustard; when all these are united and quite smooth, stir in two +table spoonsful of common, and two of tarragon vinegar; put it over the +salad, and garnish the top with the whites of the eggs cut into rings, and +lay around the edge of the bowl young scallions, they being the most +delicate of the onion tribe.</p> + +<hr /> + +<h2><a name="TO_BOIL_POTATOS"></a>TO BOIL POTATOS.</h2> + +<p>Wash them, but do not pare or cut them, unless they are very large; fill +a sauce-pan half full of potatos of equal size, (or make them so by +dividing the large ones,) put to them as much cold water as will cover them +about an inch; they are sooner boiled, and more savoury, than when drowned +in water; most boiled things are spoiled by having too little water, but +potatos are often spoiled by having too much; they must merely be covered, +and a little allowed for waste in boiling, so that they must be just +covered when done. Set them on a moderate fire till they boil, then take +them off, and set them by the fire to simmer slowly, till they are soft +enough to admit a fork; (place no dependence on the usual test of their +skin's cracking, which, if they are boiled fast, will happen to some +potatos when they are not half done, and the inside is quite hard,) then +pour off the water, (if you let the potatos remain in the water a moment +after they are done enough, they will become waxy and watery,) uncover the +sauce-pan, and set it at such a distance from the fire as will secure it +from burning; their superfluous moisture will evaporate, and the potatos +will be perfectly dry and mealy. You may afterwards place a napkin, folded +up to the size of the sauce-pan's diameter, over the potatos, to keep them +dry and mealy till wanted, this method of managing potatos, is, in every +respect, equal to steaming them, and they are dressed in half the time.</p> + +<hr /> + +<h2><a name="TO_FRY_SLICED_POTATOS"></a>TO FRY SLICED POTATOS.</h2> + +<p>Peel large potatos, slice them about a quarter of an inch thick, or cut +them in shavings round and round, as you would peel a lemon; dry them well +in a clean cloth, and fry them in lard or dripping. Take care that your fat +and frying-pan are quite clean; put it on a quick fire, watch it, and as +soon as the lard boils and is still, put in the slices of potatos, and keep +moving them till they are crisp; take them up, and lay them to drain on a +sieve; send them up with very little salt sprinkled on them.</p> + +<hr /> + +<h2><a name="POTATOS_MASHED"></a>POTATOS MASHED.</h2> + +<p>When the potatos are thoroughly boiled, drain and dry them perfectly, +pick out every speck, and rub them through a colander into a clean +stew-pan; to a pound of potatos put half an ounce of butter, and a +table-spoonful of milk; do not make them too moist; mix them well together. +When the potatos are getting old and specked, and in frosty weather, this +is the best way of dressing them--you may put them into shapes, touch them +over with yelk of egg, and brown them very slightly before a slow fire.</p> + +<hr /> + +<h2><a name="POTATOS_MASHED_WITH_ONIONS"></a>POTATOS MASHED WITH +ONIONS.</h2> + +<p>Prepare some onions by putting them through a sieve, and mix them with +potatos; in proportioning the onions to the potatos, you will be guided by +your wish to have more or less of their flavour.</p> + +<hr /> + +<h2><a name="TO_ROAST_POTATOS"></a>TO ROAST POTATOS.</h2> + +<p>Wash and dry your potatos, (all of a size,) and put them in a tin Dutch +oven, or cheese toaster; take care not to put them too near the fire, or +they will get burned on the outside before they are warmed through. Large +potatos, will require two hours to roast them. To save time and trouble, +some cooks half boil them first.</p> + +<hr /> + +<h2><a name="TO_ROAST_POTATOS_UNDER_MEAT"></a>TO ROAST POTATOS UNDER +MEAT.</h2> + +<p>Half boil large potatos, drain the water from them, and put them into an +earthen dish or small tin pan, under meat that is roasting, and baste them +with some of the dripping; when they are browned on one side, turn them and +brown the other; send them up around the meat, or in a small dish.</p> + +<hr /> + +<h2><a name="POTATO_BALLS"></a>POTATO BALLS.</h2> + +<p>Mix mashed potatos with the yelk of an egg, roll them into balls, flour +them, or cover them with egg and bread crumbs, fry them in clean dripping, +or brown them in a Dutch oven. They are an agreeable vegetable relish, and +a supper dish.</p> + +<hr /> + +<h2><a name="JERUSALEM_ARTICHOKES"></a>JERUSALEM ARTICHOKES.</h2> + +<p>Are boiled and dressed in the various ways we have just before directed +for potatos. They should be covered with thick melted butter, or a nice +white or brown sauce.</p> + +<hr /> + +<h2><a name="CABBAGE"></a>CABBAGE.</h2> + +<p>Pick cabbages very clean, and wash them thoroughly; then look them +carefully over again; quarter them if they are very large; put them into a +sauce pan with plenty of boiling water; if any skum rises, take it off, put +a large spoonful of salt into the sauce pan, and boil 'them till the stalks +feel tender. A young cabbage will take about twenty minutes, or half an +hour; when full grown, nearly an hour; see that they are well covered with +water all the time, and that no or smoke arises from stirring the fire. +With careful management, they will look as beautiful when dressed as they +did when growing. It will much ameliorate the flavour of strong old +cabbages, to boil them in two waters, <i>i.e.</i> when they are half done, +to take them out, and put them into another sauce pan of boiling water.</p> + +<hr /> + +<h2><a name="SAVOYS"></a>SAVOYS.</h2> + +<p>Are boiled in the same manner; quarter them when you send them to +table.</p> + +<hr /> + +<h2><a name="SPROUTS_AND_YOUNG_GREENS"></a>SPROUTS AND YOUNG GREENS.</h2> + +<p>The receipt written for cabbages will answer as well for sprouts, only +they will be boiled enough in fifteen minutes.</p> + +<hr /> + +<h2><a name="ASPARAGUS"></a>ASPARAGUS.</h2> + +<p>Set a stew-pan with plenty of water on the fire, sprinkle a handful of +salt in it, let it boil, and skim it; then put in the asparagus prepared +thus: scrape all the stalks till they are perfectly clean; throw them into +a pan of cold water as you scrape them; when they are all done, tie them in +little bundles, of a quarter of a hundred each, with bass, if you can get +it, or tape; cut off the stalks at the bottom, that they may be all of a +length; when they are tender at the stalk, which will be in from twenty to +thirty minutes, they are done enough. Great care must be taken to watch the +exact time of their becoming tender; take them just at that instant, and +they will have their true flavour and colour; a minute or two more boiling +destroys both. While the asparagus is boiling, toast a slice of a loaf of +bread, about a half an inch thick; brown it delicately on both sides; dip +it lightly in the liquor the asparagus was boiled in, and lay it in the +middle of a dish; pour some melted butter on the toast, and lay the +asparagus upon it; let it project beyond the asparagus, that the company +may see there is a toast. Do not pour butter over them, but send some in a +boat.</p> + +<hr /> + +<h2><a name="SEA-KALE"></a>SEA-KALE.</h2> + +<p>Is tied up in bundles, and dressed in the same way as asparagus.</p> + +<hr /> + +<h2><a name="TO_SCOLLOP_TOMATOS"></a>TO SCOLLOP TOMATOS.</h2> + +<p>Peel off the skin from large, full, ripe tomatos--put a layer in the +bottom of a deep dish, cover it well with bread grated fine; sprinkle on +pepper and salt, and lay some bits of butter over them--put another layer +of each, till the dish is full--let the top be covered with crumbs and +butter--bake it a nice brown.</p> + +<hr /> + +<h2><a name="TO_STEW_TOMATOS"></a>TO STEW TOMATOS.</h2> + +<p>Take off the skin, and put them in a pan with salt, pepper, and a large +piece of butter--stew them till sufficiently dry.</p> + +<hr /> + +<h2><a name="CAULIFLOWER"></a>CAULIFLOWER.</h2> + +<p>Choose those that are close and white, and of a middle size--trim off +the outside leaves, cut off the stalk flat at the bottom, let them lie in +salt and water an hour before you boil them. Put them in boiling water, +with a handful of salt in it--skim it well, and let it boil slowly till +done, which a small one will be in fifteen minutes, a large one in +twenty--and take it up the moment it is enough: a few minutes longer +boiling will spoil it.</p> + +<hr /> + +<h2><a name="RED_BEET_ROOTS"></a>RED BEET ROOTS.</h2> + +<p>Are not so much used as they deserve to be; they are dressed in the same +way as parsnips, only neither scraped nor cut till after they are boiled; +they will take from an hour and a half to three hours in boiling, according +to their size; to be sent to the table with salt fish, boiled beef, &c. +When young, small and juicy, it is a very good variety, an excellent +garnish, and easily converted into a very cheap and pleasant pickle.</p> + +<hr /> + +<h2><a name="PARSNIPS"></a>PARSNIPS.</h2> + +<p>Are to be cooked just in the same manner as carrots; they require more +or less time, according to their size; therefore match them in size, and +you must try them by thrusting a fork into them as they are in the water; +when this goes easily through, they are done enough: boil them from an hour +to two hours, according to their size and freshness. Parsnips are sometimes +sent up mashed in the same way as turnips.</p> + +<hr /> + +<h2><a name="CARROTS"></a>CARROTS.</h2> + +<p>Let them be well washed and scraped--an hour is enough for young spring +carrots; grown carrots will take from an hour and a half to two hours and a +half. The best way to try if they are done enough, is to pierce them with a +fork.</p> + +<hr /> + +<h2><a name="TURNIPS"></a>TURNIPS.</h2> + +<p>Peel off half an inch of the stringy outside--full grown turnips will +take about an hour and a half gentle boiling; try them with a fork, and +when tender, take them up, and lay them on a sieve till the water is +thoroughly drained from them; send them up whole; to very young turnips, +leave about two inches of green top; the old ones are better when the water +is changed as directed for cabbage.</p> + +<hr /> + +<h2><a name="TO_MASH_TURNIPS"></a>TO MASH TURNIPS.</h2> + +<p>When they are boiled quite tender, squeeze them as dry as possible--put +them into a sauce pan, mash them with a wooden spoon, and rub them through +a colander; add a little bit of butter, keep stirring them till the butter +is melted and well mixed with them, and they are ready for table.</p> + +<hr /> + +<h2><a name="TURNIP_TOPS"></a>TURNIP TOPS.</h2> + +<p>Are the shoots which grow out, (in the spring.) from the old turnip +roots. Put them in cold water an hour before they are dressed; the more +water they are boiled in, the better they will look; if boiled in a small +quantity of water, they will taste bitter; when the water boils, put in a +small handful of salt, and then your vegetables; they are still better +boiled with bacon in the Virginia style: if fresh and young, they will be +done in about twenty minutes--drain them on the back of a sieve, and put +them under the bacon.</p> + +<hr /> + +<h2><a name="FRENCH_BEANS"></a>FRENCH BEANS.</h2> + +<p>Cut off the stalk end first, and then turn to the point and strip off +the strings; if not quite fresh, have a bowl of spring water, with a little +salt dissolved in it, standing before you; as the beans are cleansed and +trimmed, throw them in; when all are done, put them on the fire in boiling +water, with some salt in it; when they have boiled fifteen or twenty +minutes, take one out and taste it; as soon as they are tender, take them +up, and throw them into a colander to drain. To send up the beans whole, +when they are young, is much the best method, and their delicate flavour +and colour is much better preserved. When a little more grown, they must be +cut lengthwise in thin slices after stringing; and for common tables, they +are split, and divided across; but those who are nice, do not use them at +such a growth as to require splitting.</p> + +<hr /> + +<h2><a name="ARTICHOKES"></a>ARTICHOKES.</h2> + +<p>Soak them in cold water, wash them well, then put them into plenty of +boiling water, with a handful of salt, and let them boil gently till they +are tender, which will take an hour and a half, or two hours: the surest +way to know when they are done enough, is to draw out a leaf; trim them, +and drain them on a sieve, and send up melted butter with them, with some +put into small cups, so that each guest may have one.</p> + +<hr /> + +<h2><a name="BROCOLI"></a>BROCOLI.</h2> + +<p>The kind which bears flowers around the joints of the stalks, must be +cut into convenient lengths for the dish; scrape the skin from the stalk, +and pick out any leaves or flowers that require to be removed; tie it up in +bunches, and boil it as asparagus; serve it up hot, with melted butter +poured over it. The brocoli that heads at the top like cauliflowers, must +be dressed in the same manner as the cauliflower.</p> + +<hr /> + +<h2><a name="PEAS"></a>PEAS.</h2> + +<p>To have them in perfection, they must be quite young, gathered early in +the morning, kept in a cool place, and not shelled until they are to be +dressed; put salt in the water, and when it boils, put in the peas; boil +them quick twenty or thirty minutes, according to their age; just before +they are taken up, add a little mint chopped very fine; drain all the water +from the peas, put in a bit of butter, and serve them up quite hot.</p> + +<hr /> + +<h2><a name="PUREE_OF_TURNIPS"></a>PUREE OF TURNIPS.</h2> + +<p>Pare a dozen large turnips, slice them, and put them into a stew-pan, +with four ounces of butter and a little salt; set the pan over a moderate +fire, turn them often with a wooden spoon; when they look white, add a +ladle full of veal gravy, stew them till it becomes thick; skim it, and +pass it through a sieve; put the turnips in a dish, and pour the gravy over +them.</p> + +<hr /> + +<h2><a name="RAGOUT_OF_TURNIPS"></a>RAGOUT OF TURNIPS.</h2> + +<p>Peel as many small turnips as will fill a dish; put them into a stew pan +with some butter and a little sugar, set them over a hot stove, shake them +about, and turn them till they are a good brown; pour in half a pint of +rich high seasoned gravy; stew the turnips till tender, and serve them with +the gravy poured over them.</p> + +<hr /> + +<h2><a name="RAGOUT_OF_FRENCH_BEANS_SNAPS_STRING_BEANS"></a>RAGOUT OF +FRENCH BEANS, SNAPS, STRING BEANS.</h2> + +<p>Let them be young and fresh gathered, string them, and cut them in long +thin slices; throw them in boiling water for fifteen minutes; have ready +some well seasoned brown gravy, drain the water from the beans, put them in +the gravy, stew them a few minutes, and serve them garnished with forcemeat +balls; there must not be gravy enough to float the beans.</p> + +<hr /> + +<h2><a name="MAZAGAN_BEANS"></a>MAZAGAN BEANS.</h2> + +<p>This is the smallest and most delicate species of the Windsor bean. +Gather them in the morning, when they are full grown, but quite young, and +do not shell them till you are going to dress them. Put them into boiling +water, have a small bit of middling, (flitch,) of bacon, well boiled--take +the skin off, cover it with bread crumbs, and toast it; lay this in the +middle of the dish, drain all the water from the beans--put a little butter +with them, and pour them round the bacon. When the large Windsor beans are +used, it is best to put them into boiling water until the skins will slip +off, and then make them into a puree as directed for turnips--they are very +coarse when plainly dressed.</p> + +<hr /> + +<h2><a name="LIMA_OR_SUGAR_BEANS"></a>LIMA, OR SUGAR BEANS.</h2> + +<p>Like all other spring and summer vegetables, they must be young and +freshly gathered: boil them till tender, drain them, add a little butter, +and serve them up. These beans are easily preserved for winter use, and +will be nearly as good as fresh ones. Gather them on a dry day, when full +grown, but quite young: have a clean and dry keg, sprinkle some salt in the +bottom, put in a layer of pods, containing the beans, then a little +salt--do this till the keg is full; lay a board on with a weight, to press +them down; cover the keg very close, and keep it in a dry, cool place--they +should be put up as late in the season, as they can be with convenience. +When used, the pods must be washed, and laid in fresh water all night; +shell them next day, and keep them in water till you are going to boil +them; when tender, serve them up with melted butter in a boat. French beans +(snaps) may be preserved in the same manner.</p> + +<hr /> + +<h2><a name="TURNIP_ROOTED_CABBAGE"></a>TURNIP ROOTED CABBAGE.</h2> + +<p>The cabbage growing at the top is not good; cut the root in slices an +inch thick, peel off the rind, and boil the slices in a large quantity of +water, till tender, serve it up hot, with melted butter poured over it.</p> + +<hr /> + +<h2><a name="EGG_PLANT"></a>EGG PLANT.</h2> + +<p>The purple ones are best; get them young and fresh; pull out the stem, +and parboil them to take off the bitter taste; cut them in slices an inch +thick, but do not peel them; dip them in the yelk of an egg, and cover them +with grated bread, a little salt and pepper--when this has dried, cover the +other side the same way--fry them a nice brown. They are very delicious, +tasting much like soft crabs. The egg plant may be dressed in another +manner: scrape the rind and parboil them; cut a slit from one end to the +other, take out the seeds, fill the space with a rich forcemeat, and stew +them in well seasoned gravy, or bake them, and serve up with gravy in the +dish.</p> + +<hr /> + +<h2><a name="POTATO_PUMPKIN"></a>POTATO PUMPKIN.</h2> + +<p>Get one of a good colour, and seven or eight inches in diameter; cut a +piece off the top, take out all the seeds, wash and wipe the cavity, pare +the rind off, and fill the hollow with good forcemeat--put the top on, and +set it in a deep pan, to protect the sides; bake it in a moderate oven, put +it carefully in the dish without breaking, and it will look like a handsome +mould. Another way of cooking potato pumpkin is to cut it in slices, pare +off the rind, and make a puree as directed for turnips.</p> + +<hr /> + +<h2><a name="SWEET_POTATO"></a>SWEET POTATO.</h2> + +<p>Take those that are nearly of the same size, that they may be done +equally--wash them clean, but do not peel them--boil them till tender, +drain the water off, and put them on tin sheets in a stove for a few +minutes to dry.</p> + +<hr /> + +<h2><a name="SWEET_POTATOS_STEWED"></a>SWEET POTATOS STEWED.</h2> + +<p>Wash and wipe them, and if they be large, cut them in two lengths; put +them at the bottom of a stew pan, lay over some slices of boiled ham; and +on that, one or two chickens cut up with pepper, salt, and a bundle of +herbs; pour in some water, and stew them till done, then take out the +herbs, serve the stew in a deep dish--thicken the gravy, and pour over +it.</p> + +<hr /> + +<h2><a name="SWEET_POTATOS_BROILED"></a>SWEET POTATOS BROILED.</h2> + +<p>Cut them across without peeling, in slices half an inch thick, broil +them on a griddle, and serve them with butter in a boat.</p> + +<hr /> + +<h2><a name="SPINACH"></a>SPINACH.</h2> + +<p>Great care must be used in washing and picking it clean; drain it, and +throw it into boiling water--a few minutes will boil it sufficiently: press +out all the water, put it in a stew pan with a piece of butter, some pepper +and salt--chop it continually with a spoon till it is quite dry: serve it +with poached eggs or without, as you please.</p> + +<hr /> + +<h2><a name="SORREL"></a>SORREL.</h2> + +<p>Is dressed as the spinach; and if they be mixed in equal proportions, +improve each other.</p> + +<hr /> + +<h2><a name="CABBAGE_PUDDING"></a>CABBAGE PUDDING.</h2> + +<p>Get a fine head of cabbage, not too large; pour boiling water on, and +cover it till you can turn the leaves back, which you must do carefully; +take some of those in the middle of the head off, chop them fine, and mix +them with rich forcemeat; put this in, and replace the leaves to confine +the stuffing--tie it in a cloth, and boil it--serve it up whole, with a +little melted butter in the dish.</p> + +<hr /> + +<h2><a name="SQUASH_OR_CIMLIN"></a>SQUASH OR CIMLIN.</h2> + +<p>Gather young squashes, peel, and cut them in two; take out the seeds, +and boil them till tender; put them into a colander, drain off the water, +and rub them with a wooden spoon through the colander; then put them into a +stew pan, with a cup full of cream, a small piece of butter, some pepper +and salt--stew them, stirring frequently until dry. This is the most +delicate way of preparing squashes.</p> + +<hr /> + +<h2><a name="WINTER_SQUASH"></a>WINTER SQUASH.</h2> + +<p>The crooked neck of this squash is the best part. Cut it in slices an +inch thick, take off the rind, and boil them with salt in the water; drain +them well before they are dished, and pour melted butter over--serve them +up very hot.</p> + +<p>The large part, containing the seeds, must be sliced and pared--cut it +in small pieces, and stew it till soft, with just water enough to cover it; +pass it through a sieve and stew it again, adding some butter, pepper, and +salt; it must be dry, but not burnt. It is excellent when stewed with pork +chops.</p> + +<hr /> + +<h2><a name="FIELD_PEAS"></a>FIELD PEAS.</h2> + +<p>There are many varieties of these peas; the smaller kind are the most +delicate. Have them young and newly gathered, shell and boil them tender; +pour them in a colander to drain; put some lard in a frying pan; when it +boils, mash the peas, and fry them in a cake of a light brown; put it in +the dish with the crust uppermost--garnish with thin bits of fried bacon. +They are very nice when fried whole, so that each pea is distinct from the +other; but they must be boiled less, and fried with great care. Plain +boiling is a very common way of dressing them.</p> + +<hr /> + +<h2><a name="CABBAGE_WITH_ONIONS"></a>CABBAGE WITH ONIONS.</h2> + +<p>Boil them separately, and mix them in the proportions you like; add +butter, pepper, and salt, and either stew them, or fry them in a cake.</p> + +<hr /> + +<h2><a name="SALSIFY"></a>SALSIFY.</h2> + +<p>Scrape and wash the roots, put them into boiling water with salt; when +done, drain them, and place them in the dish without cutting them up. They +are a very excellent vegetable, but require nicety in cooking; exposure to +the air, either in scraping, or after boiling, will make them black.</p> + +<hr /> + +<h2><a name="STEWED_SALSIFY"></a>STEWED SALSIFY.</h2> + +<p>Half boil it, cut it up, and put it in a stew pan, with a very little +water, and a spoonful of butter; stew them dry, and serve them up. For +change, you may, after stewing, cut them in scollop shells with grated +bread, and bake them; or make them into cakes, and fry them. They are +delicious in whatever way they can be dressed.</p> + +<hr /> + +<h2><a name="STEWED_MUSHROOMS"></a>STEWED MUSHROOMS.</h2> + +<p>Gather grown mushrooms, but such as are young enough to have red gills; +cut off that part of the stem which grew in the earth--wash them carefully, +and take the skin from the top; put them into a stew pan with some salt, +but no water--stew them till tender, and thicken them with a spoonful of +butter, mixed with one of brown flour; red wine may be added, but the +flavour of the mushroom is too delicious to require aid from any thing.</p> + +<hr /> + +<h2><a name="BROILED_MUSHROOMS"></a>BROILED MUSHROOMS.</h2> + +<p>Prepare them as above directed--broil them on a griddle, and when done, +sprinkle pepper and salt on the gills, and put a little butter on them.</p> + +<hr /> + +<h2><a name="TO_BOIL_RICE"></a>TO BOIL RICE.</h2> + +<p>Put two cups full of rice in a bowl of water, rub it well with the hand, +and pour off the water; do this until the water ceases to be discoloured; +then put the rice into two and a half cups of cold water; add a +tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let +it boil ten minutes, pour off the greater part of the water, and remove the +pot to a bed of coals, where it must remain a quarter of an hour to soak +and dry.</p> + +<hr /> + +<h2><a name="RICE_JOURNEY_OR_JOHNNY_CAKE"></a>RICE JOURNEY, OR JOHNNY +CAKE.</h2> + +<p>Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it +while hot a large spoonful of butter, and spread it on a dish to cool; when +perfectly cold, add a pint of rice flour and half a pint of milk--beat them +all together till well mingled. Take the middle part of the head of a +barrel, make it quite clean, wet it, and put on the mixture about an inch +thick, smooth with a spoon, and baste it with a little milk; set the board +aslant before clear coals; when sufficiently baked, slip a thread under the +cake and turn it: baste and bake that side in a similar manner, split it, +and butter while hot. Small homony boiled and mixed with rice flour, is +better than all rice; and if baked very thin, and afterwards toasted and +buttered, it is nearly as good as cassada bread.</p> + +<hr /> + + +<h1><a name="PUDDINGS_c"></a>PUDDINGS, &c.</h1> + + +<h2><a name="OBSERVATIONS_ON_PUDDINGS_AND_CAKES"></a>OBSERVATIONS ON +PUDDINGS AND CAKES.</h2> + +<p>The salt should always be washed from butter, when it is to be used in +any thing that has sugar for an ingredient, and also from that which is +melted to grease any kind of mould for baking--otherwise, there will be a +disagreeable salt taste on the outer side of the article baked. Raisins +should be stoned and cut in two, and have some flour sifted over them--stir +them gently in the flour, and take them out free from lumps; the small +quantity that adheres to them, will prevent their sticking together, or +falling in a mass to the bottom. Eggs must be fresh, or they will not heal +well: it is better to separate the yelks from the whites always, though it +is a more troublesome process; but for some things it is essential to do +so: when they are to be mixed with milk, let it cool after boiling, or the +eggs will poach; and only set it on the fire a few minutes, to take off the +raw taste of the eggs, stirring it all the time. Currants require washing +in many waters to cleanse them; they must be picked and well dried, or they +will stick together. Almonds should be put in hot water till the skins will +slip off, which is called blanching; they must always be pounded with rose +or orange flower water, to prevent their oiling. When cream is used, put it +in just before the mixture is ready; much beating will decompose it. Before +a pudding or cake is begun, every ingredient necessary for it must be +ready; when the process is retarded by neglecting to have them prepared, +the article is injured. The oven must be in a proper state, and the paste +in the dishes or moulds, ready for such things as require it. Promptitude +is necessary in all our actions, but never more so than when engaged in +making cakes and puddings. When only one or two eggs are to be used, cooks +generally think it needless to beat them--it is an error: eggs injure every +thing, unless they are made light before they are used. Cloths for boiling +puddings should be made of German sheeting; an article less thick, will +admit the water, and injure the pudding.</p> + +<hr /> + +<h2><a name="RICE_MILK_FOR_A_DESSERT"></a>RICE MILK FOR A DESSERT.</h2> + +<p>Boil half a pint of rice in water till tender, pour off the water, and +add a pint of milk with two eggs beaten well, stirred into it; boil all +together two or three minutes; serve it up hot, and eat it with butter, +sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out in +a deep dish, and surrounded with rich milk, with raspberry marmalade +stirred into it, and strained to keep back the seeds--or the milk may be +seasoned with wine and sugar.</p> + +<hr /> + +<h2><a name="TO_MAKE_PUFF_PASTE"></a>TO MAKE PUFF PASTE.</h2> + +<p>Sift a quart of flour, leave out a little for rolling the paste, make up +the remainder with cold water into a stiff paste, knead it well, and roll +it out several times; wash the salt from a pound of butter, divide it into +four parts, put one of them on the paste in little bits, fold it up, and +continue to roll it till the butter is well mixed; then put another portion +of butter, roll it in the same manner; do this till all the butter is +mingled with the paste; touch it very lightly with the hands in +making--bake it in a moderate oven, that will permit it to rise, but will +not make it brown. Good paste must look white, and as light as a +feather.</p> + +<hr /> + +<h2><a name="TO_MAKE_MINCEMEAT_FOR_PIES"></a>TO MAKE MINCEMEAT FOR +PIES.</h2> + +<p>Boil either calves or hogs' feet till perfectly tender, rub them through +a colander; when cold, pass them through again, and it will come out like +pearl barley; take one quart of this, one of chopped apples, the same of +currants, washed and picked, raisins stoned and cut, of good brown sugar, +suet nicely chopped, and cider, with a pint of brandy; add a tea-spoonful +of pounded mace, one of cloves and of nutmegs; mix all these together +intimately. When the pies are to be made, take out as much of this mixture +as may be necessary; to each quart of it, add a tea-spoonful of pounded +black pepper, and one of salt; this greatly improves the flavour, and can +be better mixed with a small portion than with the whole mass. Cover the +moulds with paste, put in a sufficiency of mince-meat, cover the top with +citron sliced thin, and lay on it a lid garnished around with paste cut in +fanciful shapes. They may be eaten either hot or cold, but are best when +hot.</p> + +<hr /> + +<h2><a name="TO_MAKE_JELLY_FROM_FEET"></a>TO MAKE JELLY FROM FEET.</h2> + +<p>Boil four calfs' feet, that have been nicely cleaned, and the hoofs +taken off; when the feet are boiled to pieces, strain the liquor through a +colander, and when cold, take all the grease off, and put the jelly in a +skillet, leaving the dregs which will be at the bottom. There should be +from four feet, about two quarts of jelly: pour into it one quart of white +wine, the juice of six fresh lemons strained from the seeds, one pound and +a half of powdered loaf sugar, a little pounded cinnamon and mace, and the +rind thinly pared from two of the lemons; wash eight eggs very clean, whip +up the whites to a froth, crush the shells and put with them, mix it with +the jelly, set it on the fire, stir it occasionally till the jelly is +melted, but do not touch it afterwards. When it has boiled till it looks +quite clear on one side, and the dross accumulates on the other, take off +carefully the thickest part of the dross, and pour the jelly in the bag; +put back what runs through, until it becomes quite transparent--then set a +pitcher under the bag, and put a cover all over to keep out the dust: the +jelly looks much prettier when it is broken to fill the glasses. The bag +should be made of cotton or linen, and be suspended in a frame made for the +purpose. The feet of hogs make the palest coloured jelly; those of sheep +are a beautiful amber-colour, when prepared.</p> + +<hr /> + +<h2><a name="A_SWEETMEAT_PUDDING"></a>A SWEETMEAT PUDDING.</h2> + +<p>Make a quart of flour into puff paste; when done, divide it into three +parts of unequal size; roll the largest out square and moderately thin, +spread over it a thin layer of marmalade, leaving a margin all round about +an inch broad; roll the next largest in the same manner, lay it on, cover +that with marmalade, leaving a margin; then roll the smallest, and put it +on the other two, spreading marmalade; fold it up, one fold over the other, +the width of your hand--press the ends together, tie it in a cloth +securely, and place it in a kettle of boiling water, where it can lie at +length without doubling; boil it quickly, and when done, pour melted butter +with sugar and wine in the dish.</p> + +<hr /> + +<h2><a name="TO_MAKE_AN_ORANGE_PUDDING"></a>TO MAKE AN ORANGE PUDDING.</h2> + +<p>Put two oranges and two lemons, into five quarts of water--boil them +till the rinds are quite tender; take them out, and when cold, slice them +thin, and pick out the seeds; put a pound of loaf sugar into a pint of +water--when it boils, slice into it twelve pippins pared and cored--lay in +the lemons and oranges, stew them tender, cover the dish with puff paste, +lay the fruit in carefully, in alternate layers--pour on the syrup, put +some slips of paste across, and bake it.</p> + +<hr /> + +<h2><a name="AN_APPLE_CUSTARD"></a>AN APPLE CUSTARD.</h2> + +<p>Pare and core twelve pippins, slice them tolerably thick, put a pound of +loaf sugar in a stew pan, with a pint of water and twelve cloves: boil and +skim it, then put in the apples, and stew them till clear, and but little +of the syrup remains--lay them in a deep dish, and take out the cloves; +when the apples are cold, pour in a quart of rich boiled custard--set it in +water, and make it boil till the custard is set--take care the water does +not get into it.</p> + +<hr /> + +<h2><a name="BOILED_LOAF"></a>BOILED LOAF.</h2> + +<p>Pour a quart of boiling milk over four little rolls of bread--cover them +up, turning them occasionally till saturated with the milk; tie them very +tight in cloths, and boil them an hour; lay them in the dish, and pour a +little melted butter over them; for sauce, have butter in a boat, seasoned +with wine, sugar, and grated nutmeg.</p> + +<hr /> + +<h2><a name="TRANSPARENT_PUDDING"></a>TRANSPARENT PUDDING.</h2> + +<p>Beat eight eggs very light, add half a pound of pounded sugar, the same +of fresh butter melted, and half a nutmeg grated; sit it on a stove, and +keep stirring till it is as thick as buttered eggs--put a puff paste in a +shallow dish, pour in the ingredients, and bake it half an hour in a +moderate oven; sift sugar over it, and serve it up hot.</p> + +<hr /> + +<h2><a name="FLUMMERY"></a>FLUMMERY.</h2> + +<p>One measure of jelly, one of cream, and half a one of wine; boil it +fifteen minutes over a slow fire, stirring all the time; sweeten it, and +add a spoonful of orange flower or rose water; cool it in a mould, turn it +in a dish, and pour around it cream, seasoned in any way you like.</p> + +<hr /> + +<h2><a name="BURNT_CUSTARD"></a>BURNT CUSTARD.</h2> + +<p>Boil a quart of milk--and when cold, mix with it the yelks of eight +eggs; stir them together over the fire a few minutes; sweeten it to your +taste, put some slices of savoy cake in the bottom of a deep dish, and pour +on the custard; whip the whites of the eggs to a strong froth, lay it +lightly on the top, sift some sugar over it, and hold a salamander over it +until it is a light brown; garnish the top with raspberry marmalade, or any +kind of preserved fruit.</p> + +<hr /> + +<h2><a name="AN_ENGLISH_PLUM_PUDDING"></a>AN ENGLISH PLUM PUDDING.</h2> + +<p>Beat eight eggs very light, add to them a pound of flour sifted, and a +pound of powdered sugar; when it looks quite light, put in a pound of suet +finely shred, a pint of milk, a nutmeg grated, and a gill of brandy; mix +with it a pound of currants, washed, picked, and dried, and a pound of +raisins stoned and floured--tie it in a thick cloth, and boil it steadily +eight hours.</p> + +<hr /> + +<h2><a name="MARROW_PUDDING"></a>MARROW PUDDING.</h2> + +<p>Grate a large loaf of bread, and pour on the crumbs a pint of rich milk +boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, +a gill of brandy, with sugar and nutmeg to your taste--mix all well +together, and either bake or boil it; when done, stick slices of citron +over the top.</p> + +<hr /> + +<h2><a name="SIPPET_PUDDING"></a>SIPPET PUDDING.</h2> + +<p>Cut a loaf of bread as thin as possible, put a layer of it in the bottom +of a deep dish, strew on some slices of marrow or butter, with a handful of +currants or stoned raisins; do this till the dish is full; let the currants +or raisins be at the top; beat four eggs, mix with them a quart of milk +that has been boiled a little and become cold, a quarter of a pound of +sugar, and a grated nutmeg--pour it in, and bake it in a moderate oven--eat +it with wine sauce.</p> + +<hr /> + +<h2><a name="SWEET_POTATO_PUDDING"></a>SWEET POTATO PUDDING.</h2> + +<p>Boil one pound of sweet potatos very tender, rub them while hot through +a colander; add six eggs well beaten, three quarters of a pound of powdered +sugar, three quarters of butter, and some grated nutmeg and lemon peel, +with a glass of brandy; put a paste in the dish, and when the pudding is +done, sprinkle the top with sugar, and cover it with bits of citron. Irish +potato pudding is made in the same manner, but is not so good.</p> + +<hr /> + +<h2><a name="AN_ARROW_ROOT_PUDDING"></a>AN ARROW ROOT PUDDING.</h2> + +<p>Boil a quart of milk, and make it into a thick batter, with arrow root; +add six eggs, half a pound of butter, the same of pounded sugar, half a +nutmeg, and a little grated lemon peel; put a paste in the dish, and bake +it nicely; when done, sift sugar over it, and stick slips of citron all +over the top.</p> + +<hr /> + +<h2><a name="SAGO_PUDDING"></a>SAGO PUDDING.</h2> + +<p>Wash half a pound of sago in several waters; put it on to boil in a +quart of milk, with a stick of cinnamon; stir it very frequently, for it is +apt to burn: when it becomes quite thick, take out the cinnamon, stir it in +half a pound of butter, and an equal quantity of sugar, with a gill of +wine; when cold, add six eggs and four ounces of currants that have been +plumped in hot water--bake it in a paste.</p> + +<hr /> + +<h2><a name="PUFF_PUDDING"></a>PUFF PUDDING.</h2> + +<p>Beat six eggs, add six spoonsful of milk, and six of flour, butter some +cups, pour in the batter, and bake them quickly; turn them out, and eat +them with butter, sugar and nutmeg.</p> + +<hr /> + +<h2><a name="RICE_PUDDING"></a>RICE PUDDING.</h2> + +<p>Boil half a pound of rice in milk, until it is quite tender; beat it +well with a wooden spoon to mash the grains; add three quarters of a pound +of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of +wine, and some grated lemon peel; put a paste in the dish, and bake it. For +change, it may be boiled, and eaten with butter, sugar, and wine.</p> + +<hr /> + +<h2><a name="PLUM_PUDDING"></a>PLUM PUDDING.</h2> + +<p>Take a pound of the best flour, sift it, and make it up before sunrise, +with six eggs beaten light; a large spoonful of good yeast, and as much +milk as will make it the consistence of bread; let it rise well, knead into +it half a pound of butter, put in a grated nutmeg, with one and a half +pounds of raisins stoned and cut up; mix all well together, wet the cloth, +flour it, and tie it loosely, that the pudding may have room to rise. +Raisins for puddings or cakes, should be rubbed in a little flour, to +prevent their settling to the bottom--see that it does not stick to them in +lumps.</p> + +<hr /> + +<h2><a name="ALMOND_PUDDING"></a>ALMOND PUDDING.</h2> + +<p>Put a pound of sweet almonds in hot water till the skin will slip off +them; pound them with a little orange flower or rose water, to keep them +from oiling; mix with them four crackers, finely pounded, or two gills of +rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of +butter, and four table-spoonsful of wine; put a nice paste in the bottom of +your dish, garnish the edges, pour in the pudding bake it in a moderate +oven.</p> + +<hr /> + +<h2><a name="QUIRE_OF_PAPER_PANCAKES"></a>QUIRE OF PAPER PANCAKES.</h2> + +<p>Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound +of flour, a pound of melted butter, a pound of sugar, and two gills of +wine; take care the flour be not in lumps; butter the pan for the first +pancake, run them as thin as possible, and when coloured, they are done; do +not turn them, but lay them carefully in the dish, sprinkling powdered +sugar between each layer--serve them up hot. This quantity will make four +dozen pancakes.</p> + +<hr /> + +<h2><a name="A_CURD_PUDDING"></a>A CURD PUDDING.</h2> + +<p>Put two quarts of milk on the fire; when it boils, pour in half a pint +of white wine, strain the curd from the whey, and pound it in a mortar, +with six ounces of butter, half a pound of loaf sugar, and half a pint of +rice flour, or as much crackers beaten as fine as flour; six eggs made +light, and half a grated nutmeg--beat all well together, and bake them in +saucers in a moderate oven; turn them out carefully in your dish, stick +thin slices of citron in them, and pour on rich melted butter, with sugar +and wine.</p> + +<hr /> + +<h2><a name="LEMON_PUDDING"></a>LEMON PUDDING.</h2> + +<p>Grate the rind from six fresh lemons, squeeze the juice from three, and +strain it; beat the yelks of sixteen eggs very light, put to them sixteen +table-spoonsful of powdered loaf sugar, not heaped up--the same of melted +butter; add the grated rind, and the juice, four crackers finely pounded, +or an equal quantity of rice flour; or for change, six ounces of corn meal +which is excellent--beat it till light, put a puff paste in your dish, pour +the pudding in, and bake it in a moderate oven--it must not be very +brown.</p> + +<hr /> + +<h2><a name="BREAD_PUDDING"></a>BREAD PUDDING.</h2> + +<p>Grate the crumb of a stale loaf, and pour on it a pint of boiling +milk--let it stand an hour, then beat it to a pulp; add six eggs, well +beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, +a glass of brandy, and some grated lemon peel--put a paste in the dish, and +bake it.</p> + +<hr /> + +<h2><a name="THE_HENRIETTA_PUDDING"></a>THE HENRIETTA PUDDING.</h2> + +<p>Beat six eggs very light, sift into them a pound of loaf sugar powdered, +and a light pound of flour, with half a grated nutmeg, and a glass of +brandy; beat all together very well, add a pint of cream, pour it in a deep +dish, and bake it--when done, sift some powdered sugar over it.</p> + +<hr /> + +<h2><a name="TANSEY_PUDDING"></a>TANSEY PUDDING.</h2> + +<p>Beat seven eggs very light, mix with them a pint of cream, and nearly as +much spinach juice, with a little juice of tansey; add a quarter of a pound +of powdered crackers or pounded rice made fine, a glass of wine, some +grated nutmeg and sugar; stir it over the fire to thicken, pour it into a +paste and bake it, or fry it like an omelette.</p> + +<hr /> + +<h2><a name="CHERRY_PUDDING"></a>CHERRY PUDDING.</h2> + +<p>Beat six eggs very light, add half a pint of milk, six ounces flour, +eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; +when it is beat well, mix in eighteen ounces preserved cherries or damsins; +bake or boil it. Make a sauce of melted butter, sugar and wine.</p> + +<hr /> + +<h2><a name="APPLE_PIE"></a>APPLE PIE.</h2> + +<p>Put a crust in the bottom of a dish, put on it a layer of ripe apples, +pared and sliced thin--then a layer of powdered sugar; do this alternately +till the dish is full; put in a few tea-spoonsful of rose water and some +cloves--put on a crust and bake it.</p> + +<hr /> + +<h2><a name="BAKED_APPLE_PUDDING"></a>BAKED APPLE PUDDING.</h2> + +<p>Take well flavoured apples, bake, but do not burn them, rub them through +a sieve, take one pound of the apples so prepared, mix with it, while hot, +half a pound of butter, and half a pound of powdered sugar; the rinds of +two lemons grated--and when cold, add six eggs well beaten; put a paste in +the bottom of a dish, and pour in the apples--half an hour will bake it; +sift a little sugar on the apples when baked.</p> + +<hr /> + +<h2><a name="A_NICE_BOILED_PUDDING"></a>A NICE BOILED PUDDING.</h2> + +<p>Make up a pint of flour at sun rise, exactly as you do for bread; see +that it rises well--have a large pot of water boiling; and half an hour +before the puddings are to go to table, make the dough in balls, the size +of a goose egg; throw them in the water, and boil them quickly, keeping the +pot covered: they must be torn asunder, as cutting will make them heavy; +eat them with powdered sugar, butter, and grated nutmeg.</p> + +<hr /> + +<h2><a name="AN_EXCELLENT_AND_CHEAP_DESSERT_DISH"></a>AN EXCELLENT AND +CHEAP DESSERT DISH.</h2> + +<p>Wash a pint of small homony very clean, and boil it tender; add an equal +quantity of corn meal, make it into a batter with eggs, milk, and a piece +of butter; bake it like batter cakes on a griddle, and eat it with butter +and molasses.</p> + +<hr /> + +<h2><a name="SLICED_APPLE_PUDDING"></a>SLICED APPLE PUDDING.</h2> + +<p>Beat six eggs very light, add a pint of rich milk, pare some apples or +peaches--slice them thin, make the eggs and milk into a tolerably thick +batter with flour, add a small cup of melted butter, put in the fruit, and +bake it in a deep dish--eat with sugar, butter, and nutmeg.</p> + +<hr /> + +<h2><a name="BAKED_INDIAN_MEAL_PUDDING"></a>BAKED INDIAN MEAL PUDDING.</h2> + +<p>Boil one quart of milk, mix in it two gills and a half of corn meal very +smoothly, seven eggs well beaten, a gill of molasses, and a good piece of +butter, bake it two hours.</p> + +<hr /> + +<h2><a name="BOILED_INDIAN_MEAL_PUDDING"></a>BOILED INDIAN MEAL +PUDDING.</h2> + +<p>Mix one quart of corn meal, with three quarts of milk; take care it be +not lumpy--add three eggs and a gill of molasses; it must be put on at sun +rise, to eat at three o'clock; the great art in this pudding is tying the +bag properly, as the meal swells very much.</p> + +<hr /> + +<h2><a name="PUMPKIN_PUDDING"></a>PUMPKIN PUDDING.</h2> + +<p>Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix +with the pulp six eggs quite light, a quarter of a pound of butter, half a +pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, +and sugar to your taste. Should it be too liquid, stew it a little drier, +put a paste round the edges, and in the bottom of a shallow dish or +plate--pour in the mixture, cut some thin bits of paste, twist them, and +lay them across the top, and bake it nicely.</p> + +<hr /> + +<h2><a name="FAYETTE_PUDDING"></a>FAYETTE PUDDING.</h2> + +<p>Slice a loaf of bread tolerably thick--lay the slices in the bottom of a +dish, cutting them so as to cover it completely; sprinkle some sugar and +nutmeg, with a little butter, on each layer; when all are in, pour on a +quart of good boiled custard sweetened--serve it up cold.</p> + +<hr /> + +<h2><a name="MACCARONI_PUDDING"></a>MACCARONI PUDDING.</h2> + +<p>Simmer half a pound of maccaroni in a plenty of water, with a +table-spoonful of salt, till tender, but not broke--strain it, beat five +yelks, two whites of eggs, half a pint of cream--mince white meat and +boiled ham very fine, add three spoonsful of grated cheese, pepper and +salt; mix these with the maccaroni, butter the mould, put it in, and steam +it in a pan of boiling water for an hour--serve with rich gravy.</p> + +<hr /> + +<h2><a name="POTATO_PASTE"></a>POTATO PASTE.</h2> + +<p>Boil mealy potatos quite soft, first taking off the skins; rub them +while hot through a sieve, put them in a stew pan over the fire, with as +much water as will make it the consistence of thick mush; sift one quart of +flour, and make it into a paste; with this mush, knead it till light, roll +it out thin, make the dumplins small--fill them with apples, or any other +fruit--tie them up in a thick cloth, and boil them nicely--eat them with +butter, sugar, and nutmeg.</p> + +<hr /> + +<h2><a name="COMPOTE_OF_APPLES"></a>COMPOTE OF APPLES.</h2> + +<p>Pare and core the apples, and if you prefer it, cut them in four, wash +them clean, and put them in a pan with water and sugar enough to cover +them; add cinnamon and lemon peel, which has been previously soaked, +scraped on the inside, and cut in strings; boil them gently until the +apples are done, take them out in a deep dish, boil the syrup to a proper +consistency, and pour it on them: it will take a pound of sugar for a large +dish.</p> + +<hr /> + +<h2><a name="CHARLOTTE"></a>CHARLOTTE.</h2> + +<p>Stew any kind of fruit, and season it in any you like best; soak some +slices of bread in butter; them while hot, in the bottom and round the +sides of a dish, which has been rubbed with butter--put in your fruit, and +lay slices of bread prepared in the same manner on the top: bake it a few +minutes, turn it carefully into another dish, sprinkle on some powdered +sugar, and glaze it with a salamander.</p> + +<hr /> + +<h2><a name="APPLE_FRITTERS"></a>APPLE FRITTERS.</h2> + +<p>Pare some apples, and cut them in thin slices--put them in a bowl, with +a glass of brandy, some white wine, a quarter of a pound of pounded sugar, +a little cinnamon finely powdered, and the rind of a lemon grated; let them +stand some time, turning them over frequently; beat two eggs very light, +add one quarter of a pound of flour, a table-spoonful of melted butter, and +as much cold water as will make a thin batter; drip the apples on a sieve, +mix them with the batter, take one slice with a spoonful of batter to each +fritter, fry them quickly of a light brown, drain them well, put them in a +dish, sprinkling sugar over each, and glaze them nicely.</p> + +<hr /> + +<h2><a name="BELL_FRITTERS"></a>BELL FRITTERS.</h2> + +<p>Put a piece of butter the size of an egg into a pint of water; let it +boil a few minutes--thicken it very smoothly with a pint of flour; let it +remain a short time on the fire, stir it all the time that it may not stick +to the pan, pour it in a wooden bowl, add five or six eggs, breaking one +and beating it in--then another, and so on till they are all in, and the +dough quite light--put a pint of lard in a pan, let it boil, make the +fritters small, and fry them of a fine amber colour.</p> + +<hr /> + +<h2><a name="BREAD_FRITTERS"></a>BREAD FRITTERS.</h2> + +<p>Cut your bread of a convenient size, pour on it some white wine, and let +it stand a few minutes--drain it on a sieve, beat four eggs very light, add +four spoonsful of wine, beat all well together--have your lard boiling, dip +the bread in the egg, and fry it a light brown; sprinkle sugar on each, and +glaze them.</p> + +<hr /> + +<h2><a name="SPANISH_FRITTERS"></a>SPANISH FRITTERS.</h2> + +<p>Make up a quart of flour, with one egg well beaten, a large spoonful of +yeast, and as much milk as will make it a little softer than muffin dough; +mix it early in the morning; when well risen, work in two spoonsful of +melted butter, make it in balls the size of a walnut, and fry them a light +brown in boiling lard--eat them with wine and sugar, or molasses.</p> + +<hr /> + +<h2><a name="TO_MAKE_MUSH"></a>TO MAKE MUSH.</h2> + +<p>Put a lump of butter the size of an egg into a quart of water, make it +sufficiently thick with corn meal and a little salt; it must be mixed +perfectly smooth--stir it constantly till done enough.</p> + +<hr /> + + +<h1><a name="CAKES"></a>CAKES.</h1> + + +<h2><a name="JUMBALS"></a>JUMBALS.</h2> + +<p>Put one pound of nice sugar into two pounds of flour, add pounded spice +of any kind, and pass them through a sieve; beat four eggs, pour them on +with three quarters of a pound of melted butter, knead all well together, +and bake them.</p> + +<hr /> + +<h2><a name="MACAROONE"></a>MACAROONE.</h2> + +<p>Blanch a pound of sweet almonds, pound them in a mortar with rose water; +whip the whites of seven eggs to a strong froth, put in one pound of +powdered sugar, beat it some time, then put in the almonds--mix them well, +and drop them on sheets of paper buttered; sift sugar over, and bake them +quickly. Be careful not to let them get discoloured.</p> + +<hr /> + +<h2><a name="TO_MAKE_DROP_BISCUIT"></a>TO MAKE DROP BISCUIT.</h2> + +<p>Beat eight eggs very light, add to them twelve ounces of flour, and one +pound of sugar; when perfectly light, drop them on tin sheets, and bake +them in a quick oven.</p> + +<hr /> + +<h2><a name="TAVERN_BISCUIT"></a>TAVERN BISCUIT.</h2> + +<p>To one pound of flour, add half a pound of sugar, half a pound of +butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet +it with milk, and when well kneaded, roll it thin, cut it in shapes, and +bake it quickly.</p> + +<hr /> + +<h2><a name="RUSK"></a>RUSK.</h2> + +<p>Rub half a pound of sugar into three pounds of flour--sift it, pour on +half a pint of good yeast, beat six eggs, add half a pint of milk--mix all +together, knead it well: if not soft enough, add more milk-it should be +softer than bread; make it at night--in the morning, if well risen, work in +six ounces of butter, and bake it in small rolls; when cold, slice it, lay +it on tin sheets, and dry it in the oven.</p> + +<hr /> + +<h2><a name="GINGER_BREAD"></a>GINGER BREAD.</h2> + +<p>Three quarts of flour, three quarters of a pound of brown sugar, a large +spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift it, +melt half a pound of butter in a quart of rich molasses, wet the flour with +it, knead it well, and bake it in a slack oven.</p> + +<hr /> + +<h2><a name="PLEBEIAN_GINGER_BREAD"></a>PLEBEIAN GINGER BREAD.</h2> + +<p>Mix three large spoonsful of pounded ginger, with three quarts of +flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of +water, and pour it on the flour; melt half a pound of butter in a quart of +molasses, mix it with the flour, knead it well, cut it in shapes, and bake +it.</p> + +<hr /> + +<h2><a name="SUGAR_GINGER_BREAD"></a>SUGAR GINGER BREAD.</h2> + +<p>Take two pounds of the nicest brown sugar, dry and pound it, put it into +three quarts of flour, add a large cup full of powdered ginger, and sift +the mixture; wash the salt out of a pound of butter, and cream it; have +twelve eggs well beaten; work into the butter first, the mixture, then the +froth from the eggs, until all are in, and it is quite light; add a glass +of brandy butter shallow moulds, pour it in, and bake in a quick oven.</p> + +<hr /> + +<h2><a name="DOUGH_NUTS--A_YANKEE_CAKE"></a>DOUGH NUTS--A YANKEE CAKE.</h2> + +<p>Dry half a pound of good brown sugar, pound it and mix it with two +pounds of flour, and sift it; add two spoonsful of yeast, and as much new +milk as will make it like bread: when well risen, knead in half a pound of +butter, make it in cakes the size of a half dollar, and fry them a light +brown in boiling lard.</p> + +<hr /> + +<h2><a name="RISEN_CAKE"></a>RISEN CAKE.</h2> + +<p>Take three pounds of flour, one and a half of pounded sugar, a +tea-spoonful of cloves, one of mace, and one of ginger, all finely +powdered--pass the whole through a sieve, put to it four spoonsful of good +yeast, and twelve eggs--mix it up well, and if not sufficiently soft, add a +little milk: make it up at night, and set it to rise--when well risen, +knead into it a pound of butter, and two gills of brandy; have ready two +pounds of raisins stoned, mix all well together, pour it into a mould of +proper size, and bake it in an oven heated as for bread; let it stand till +thoroughly done, and do not take it from the mould until quite cold.</p> + +<hr /> + +<h2><a name="POUND_CAKE"></a>POUND CAKE.</h2> + +<p>Wash the salt from a pound of butter, and rub it till it is soft as +cream--have ready a pound of flour sifted, one of powdered sugar, and +twelve eggs well beaten; put alternately into the butter, sugar, flour, and +the froth from the eggs--continuing to beat them together till all the +ingredients are in, and the cake quite light: add some grated lemon peel, a +nutmeg, and a gill of brandy; butter the pans, and bake them. This cake +makes an excellent pudding, if baked in a large mould, and eaten with sugar +and wine. It is also excellent when boiled, and served up with melted +butter, sugar and wine.</p> + +<hr /> + +<h2><a name="SAVOY_OR_SPUNGE_CAKE"></a>SAVOY OR SPUNGE CAKE.</h2> + +<p>Take twelve fresh eggs, put them in the scale, and balance them with +sugar: take out half, and balance the other half with flour; separate the +whites from the yelks, whip them up very light, then mix them, and sift in, +first sugar, then flour, till both are exhausted; add some grated lemon +peel; bake them in paper cases, or little tin moulds. This also makes an +excellent pudding, with butter, sugar, and wine, for sauce.</p> + +<hr /> + +<h2><a name="A_RICH_FRUIT_CAKE"></a>A RICH FRUIT CAKE.</h2> + +<p>HAVE the following articles prepared, before you begin the cake: four +pounds of flour dried and sifted, four pounds of butter washed to free it +from salt, two pounds of loaf sugar pounded, a quarter of a pound of mace, +the same of nutmegs powdered; wash four pounds of currants clean, pick and +dry them; blanch one pound of sweet almonds, and cut them in very thin +slices; stone two pounds of raisins, cut them in two, and strew a little +flour over to prevent their sticking together, and two pounds of citron +sliced thin; break thirty eggs, separating the yelks and whites; work the +butter to a cream with your hand-put in alternately, flour, sugar, and the +froth from both whites and yelks, which must be beaten separately, and +<i>only</i> the froth put in. When all are mixed and the cake looks very +light, add the spice, with half a pint of brandy, the currants and almonds; +butter the mould well, pour in part of the cake, strew over it some raisins +and citron--do this until all is in: set it in a well heated oven: when it +has risen, and the top is coloured, cover it with paper; it will require +three hours baking--it must be iced.</p> + +<hr /> + +<h2><a name="NAPLES_BISCUIT"></a>NAPLES BISCUIT.</h2> + +<p>Beat twelve eggs light, add to them one pound of flour, and one of +powdered sugar; continue to beat all together till perfectly light; bake it +in long pans, four inches wide, with divisions; so that each cake, when +done, will be four inches long, and one and a half wide.</p> + +<hr /> + +<h2><a name="SHREWSBURY_CAKES"></a>SHREWSBURY CAKES.</h2> + +<p>Mix a pound of sugar, with two pounds of flour, and a large spoonful of +pounded coriander seeds; sift them, add three quarters of a pound of melted +butter, six eggs, and a gill of brandy; knead it well, roll it thin, cut it +in shapes, and bake without discolouring it.</p> + +<hr /> + +<h2><a name="LITTLE_PLUM_CAKES"></a>LITTLE PLUM CAKES.</h2> + +<p>Prepare them as directed for pound cake, add raisins and currants, bake +them in small tin shapes, and ice them.</p> + +<hr /> + +<h2><a name="SODA_CAKES"></a>SODA CAKES.</h2> + +<p>Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of +soda; pour it on two pounds of flour--melt half a pound of butter, knead +all together till light, put it in shallow moulds, and bake it quickly in a +brisk oven.</p> + +<hr /> + +<h2><a name="TO_MAKE_BREAD"></a>TO MAKE BREAD.</h2> + +<p>When you find the barrel of flour a good one, empty it into a chest or +box, made for the purpose, with a lid that will shut close: it keeps much +better in this manner than when packed in a barrel, and even improves by +lying lightly; sift the quantity you intend to make up--put into a bowl two +gills and a half of water for each quart, with a tea-spoon heaped up with +salt, and a large spoonful of yeast for each quart; stir this mixture well, +put into another bowl one handful of flour from every quart; pour a little +of the mixture on to wet it, then more, until you get it all in, taking +great care that it be smooth, and quite free from lumps; beat it some +minutes, take one-third of the flour out of the kettle, pour on the batter, +and sprinkle over it the dry flour; stop the kettle, and set it where it +can have a moderate degree of warmth: when it has risen well, turn it into +a bowl, mix in the dry flour, and knead it on a board till it looks quite +light; return it to the kettle, and place it where it can have proper heat: +in the morning, take the dry crust carefully from the top, put the dough on +a board, knead it well, make it into rolls, set them on tin sheets, put a +towel over, and let them stand near the fire till the oven is ready. In +winter, make the bread up at three o'clock, and it will be ready to work +before bed time. In summer, make it up at five o'clock. A quart of flour +should weigh just one pound and a quarter. The bread must be rasped when +baked.</p> + +<hr /> + +<h2><a name="TO_MAKE_NICE_BISCUIT"></a>TO MAKE NICE BISCUIT.</h2> + +<p>Rub a large spoonful of butter into a quart of risen dough, knead it +well, and make it into biscuit, either thick or thin: bake them +quickly.</p> + +<hr /> + +<h2><a name="RICE_BREAD"></a>RICE BREAD.</h2> + +<p>Boil six ounces of rice in a quart of water, till it is dry and +soft--put it into two pounds of flour, mix it in well; add two +tea-spoonsful of salt, two large spoonsful of yeast, and as much water as +will make it the consistence of bread: when well risen, bake it in +moulds.</p> + +<hr /> + +<h2><a name="MIXED_BREAD"></a>MIXED BREAD.</h2> + +<p>Put a tea-spoonful of salt, and a large one of yeast, into a quart of +flour; make it sufficiently soft, with corn meal gruel; when well risen, +bake it in a mould. It is an excellent bread for breakfast. Indifferent +flour will rise much better, when made with gruel, than with fair +water.</p> + +<hr /> + +<h2><a name="PATENT_YEAST"></a>PATENT YEAST.</h2> + +<p>Put half a pound of fresh hops into a gallon of water, and boil it away +to two quarts; then strain it, make it a thin batter with flour; add half a +pint good yeast, and when well fermented, pour it in a bowl, and work in as +much corn meal as will make it the consistency of biscuit dough; set it to +rise, and when quite light, make it into little cakes, which must be dried +in the shade, turning them very frequently; keep them securely from damp +and dust. Persons who live in town, and can procure brewer's yeast, will +save trouble by using it: take one quart of it, add a quart of water, and +proceed as before directed.</p> + +<hr /> + +<h2><a name="TO_PREPARE_THE_CAKES"></a>TO PREPARE THE CAKES.</h2> + +<p>Take one or more cakes, according to the flour you are to make; pour on +a little warm water; when it is dissolved, stir it well, thicken with a +little flour, and set it near the fire, to rise before it is used. The best +thing to keep yeast in, is a small mug or pitcher, with a close stopper, +under which must be placed a double fold of linen, to make it still closer. +This is far preferable to a bottle, and more easily cleaned.</p> + +<hr /> + +<h2><a name="ANOTHER_METHOD_FOR_MAKING_YEAST"></a>ANOTHER METHOD FOR MAKING +YEAST.</h2> + +<p>Peel one large Irish potato, boil it till soft, rub it through a sieve; +add an equal quantity of flour, make it sufficiently liquid with hop tea; +and when a little warmer than new milk, add a gill of good yeast; stir it +well, and keep it closely covered in a small pitcher.</p> + +<hr /> + +<h2><a name="NICE_BUNS"></a>NICE BUNS.</h2> + +<p>Put four ounces of sugar with three quarters of a pound of flour; make +it up with two spoonsful of yeast, and half a pint of milk; when well +risen, work into it four ounces of butter, make it into small buns, and +bake them in a quick oven--do not burn them.</p> + +<hr /> + +<h2><a name="MUFFINS"></a>MUFFINS.</h2> + +<p>Sift a quart of flour, put to it a little salt, and a large spoonful of +yeast--beat the white of a fresh egg to a strong froth, add it, and make +the flour up with cold water, as soft as you can to allow it to be handled; +set it in a moderately warm place. Next morning, beat it well with a spoon, +put it on the griddle in a round form, and bake it nicely, turning them +frequently till done.</p> + +<hr /> + +<h2><a name="FRENCH_ROLLS"></a>FRENCH ROLLS.</h2> + +<p>Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs +well beaten, and half a pint of milk--knead it, and set it to rise: next +morning, work in an ounce of butter, make the dough into small rolls, and +bake them. The top crust should not be hard.</p> + +<hr /> + +<h2><a name="CRUMPETS"></a>CRUMPETS.</h2> + +<p>Take a quart of dough from your bread at a very early hour in the +morning; break three fresh eggs, separating the yelks from the whites--whip +them both to a froth, mix them with the dough, and add gradually milk-warm +water, till you make a batter the thickness of buckwheat cakes: beat it +well, and set it to rise till near breakfast time; have the griddle ready, +pour on the batter to look quite round: they do not require turning.</p> + +<hr /> + +<h2><a name="APOQUINIMINC_CAKES"></a>APOQUINIMINC CAKES.</h2> + +<p>Put a little salt, one egg beaten, and four ounces of butter, in a quart +of flour--make it into a paste with new milk, beat it for half an hour with +a pestle, roll the paste thin, and cut it into round cakes; bake them on a +gridiron, and be careful not to bum them.</p> + +<hr /> + +<h2><a name="BATTER_CAKES"></a>BATTER CAKES.</h2> + +<p>Boil two cups of small homony very soft; add an equal quantity of corn +meal with a little salt, and a large spoonful of butter; make it in a thin +batter with three eggs, and a sufficient quantity of milk--beat all +together some time, and bake them on a griddle, or in woffle irons. When +eggs cannot be procured, yeast makes a good substitute; put a spoonful in +the batter, and let it stand an hour to rise.</p> + +<hr /> + +<h2><a name="BATTER_BREAD"></a>BATTER BREAD.</h2> + +<p>Take six spoonsful of flour and three of corn meal, with a little +salt--sift them, and make a thin batter with four eggs, and a sufficient +quantity of rich milk; bake it in little tin moulds in a quick oven.</p> + +<hr /> + +<h2><a name="CREAM_CAKES"></a>CREAM CAKES.</h2> + +<p>Melt as much butter in a pint of milk, as will make it rich as +cream--make the flour into a paste with this, knead it well, roll it out +frequently, cut it in squares, and bake on a griddle.</p> + +<hr /> + +<h2><a name="SOUFLE_BISCUITS"></a>SOUFLE BISCUITS.</h2> + +<p>Rub four ounces of butter into a quart of flour, make it into paste with +milk, knead it well, roll it as thin as paper, and bake it to look +white.</p> + +<hr /> + +<h2><a name="CORN_MEAL_BREAD"></a>CORN MEAL BREAD.</h2> + +<p>Rub a piece of butter the size of an egg, into a pint of corn meal--make +it a batter with two eggs, and some new milk--add a spoonful of yeast, set +it by the fire an hour to rise, butter little pans, and bake it.</p> + +<hr /> + +<h2><a name="SWEET_POTATO_BUNS"></a>SWEET POTATO BUNS.</h2> + +<p>Boil and mash a potato, rub into it as much flour as will make it like +bread--add spice and sugar to your taste, with a spoonful of yeast; when it +has risen well, work in a piece of butter, bake it in small rolls, to be +eaten hot with butter, either for breakfast or tea.</p> + +<hr /> + +<h2><a name="RICE_WOFFLES"></a>RICE WOFFLES.</h2> + +<p>Boil two gills of rice quite soft, mix with it three gills of flour, a +little salt, two ounces melted butter, two eggs beaten well, and as much +milk as will make it a thick batter--beat it till very light, and bake it +in woffle irons.</p> + +<hr /> + +<h2><a name="VELVET_CAKES"></a>VELVET CAKES.</h2> + +<p>Make a batter of one quart of flour, three eggs, a quart of milk, and a +gill of yeast; when well risen, stir in a large spoonful of melted butter, +and bake them in muffin hoops.</p> + +<hr /> + +<h2><a name="CHOCOLATE_CAKES"></a>CHOCOLATE CAKES.</h2> + +<p>Put half a pound of nice brown sugar into a quart of flour, sift it, and +make it into a paste, with four ounces of butter melted in as much milk as +will wet it; knead it till light, roll it tolerably thin, cut it in strips +an inch wide, and just long enough to lay in a plate; bake them on a +griddle, put them in the plate in rows to checker each other, and serve +them to eat with chocolate.</p> + +<hr /> + +<h2><a name="WAFERS"></a>WAFERS.</h2> + +<p>Beat six eggs, add a pint of flour, two ounces of melted butter, with as +much milk as will make a thin batter--put in pounded loaf sugar to your +taste, pour it in the wafer irons, bake them quickly without browning, and +roll them while hot.</p> + +<hr /> + +<h2><a name="BUCKWHEAT_CAKES"></a>BUCKWHEAT CAKES.</h2> + +<p>Put a large spoonful of yeast and a little salt, into a quart of +buckwheat meal; make it into a batter with cold water; let it rise well, +and bake it on a griddle--it turns sour very quickly, if it be allowed to +stand any time after it has risen.</p> + +<hr /> + +<h2><a name="OBSERVATIONS_ON_ICE_CREAMS"></a>OBSERVATIONS ON ICE +CREAMS.</h2> + +<p>It is the practice with some indolent cooks, to set the freezer +containing the cream, in a tub with ice and salt, and put it in the ice +house; it will certainly freeze there; but not until the watery particles +have subsided, and by the separation destroyed the cream. A freezer should +be twelve or fourteen inches deep, and eight or ten wide. This facilitates +the operation very much, by giving a larger surface for the ice to form, +which it always does on the sides of the vessel; a silver spoon with a long +handle should be provided for scraping the ice from the sides as soon as +formed: and when the whole is congealed, pack it in moulds (which must be +placed with care, lest they should not be upright,) in ice and salt, till +sufficiently hard to retain the shape--they should not be turned out till +the moment they are to be served. The freezing tub must be wide enough to +leave a margin of four or five inches all around the freezer, when placed +in the middle--which must be filled up with small lumps of ice mixed with +salt--a larger tub would waste the ice. The freezer must be kept constantly +in motion during the process, and ought to be made of pewter, which is less +liable than tin to be worn in holes, and spoil the cream by admitting the +salt water.</p> + +<hr /> + +<h2><a name="ICE_CREAMS"></a>ICE CREAMS.</h2> + +<p>When ice creams are not put into shapes, they should always be served in +glasses with handles.</p> + +<hr /> + +<h2><a name="VANILLA_CREAM"></a>VANILLA CREAM.</h2> + +<p>Boil a Vanilla bean in a quart of rich milk, until it has imparted the +flavour sufficiently--then take it out, and mix with the milk, eight eggs, +yelks and whites beaten well; let it boil a little longer; make it very +sweet, for much of the sugar is lost in the operation of freezing.</p> + +<hr /> + +<h2><a name="RASPBERRY_CREAM1"></a>RASPBERRY CREAM.</h2> + +<p>Make a quart of rich boiled custard--when cold, pour it on a quart of +ripe red raspberries; mash them in it, pass it through a sieve, sweeten, +and freeze it.</p> + +<hr /> + +<h2><a name="STRAWBERRY_CREAM"></a>STRAWBERRY CREAM</h2> + +<p>Is made in the same manner--the strawberries must be very ripe, and the +stems picked out. If rich cream can be procured, it will be infinitely +better--the custard is intended as a substitute, when cream cannot be +had.</p> + +<hr /> + +<h2><a name="COCOA_NUT_CREAM"></a>COCOA NUT CREAM.</h2> + +<p>Take the nut from its shell, pare it, and grate it very fine; mix it +with a quart of cream, sweeten, and freeze it. If the nut be a small one, +it will require one and a half to flavour a quart of cream.</p> + +<hr /> + +<h2><a name="CHOCOLATE_CREAM"></a>CHOCOLATE CREAM.</h2> + +<p>Scrape a quarter of a pound of chocolate very fine, put it in a quart of +milk, boil it till the chocolate is dissolved, stirring it +continually--thicken with six eggs. A Vanilla bean boiled with the milk, +will improve the flavour greatly.</p> + +<hr /> + +<h2><a name="OYSTER_CREAM"></a>OYSTER CREAM.</h2> + +<p>Make a rich soup, (see directions for oyster soup,) strain it from the +oysters, and freeze it.</p> + +<hr /> + +<h2><a name="ICED_JELLY"></a>ICED JELLY.</h2> + +<p>Make calf's foot jelly not very stiff, freeze it, and serve it in +glasses.</p> + +<hr /> + +<h2><a name="PEACH_CREAM"></a>PEACH CREAM.</h2> + +<p>Get fine soft peaches perfectly ripe, peel them, take out the stones, +and put them in a China bowl: sprinkle some sugar on, and chop them very +small with a silver spoon--if the peaches be sufficiently ripe, they will +become a smooth pulp; add as much cream or rich milk as you have peaches; +put more sugar, and freeze it.</p> + +<hr /> + +<h2><a name="COFFEE_CREAM"></a>COFFEE CREAM.</h2> + +<p>Toast two gills of raw coffee till it is a light brown, and not a grain +burnt; put it hot from the toaster without grinding it, into a quart of +rich, and perfectly sweet milk; boil it, and add the yelks of eight eggs; +when done, strain it through a sieve, and sweeten it; if properly done, it +will not be discoloured. The coffee may be dried, and will answer for +making in the usual way to drink, allowing more for the quantity of water, +than if it had not gone through this process.</p> + +<hr /> + +<h2><a name="QUINCE_CREAM"></a>QUINCE CREAM.</h2> + +<p>Wash ripe quinces and boil them whole till quite tender--let them stand +to drain and cool--then rub them through a hair sieve; mix with the pulp as +much cochineal finely powdered, as will make it a pretty colour; then add +an equal quantity of cream, and sweeten it. Pears or apples may be used, +prepared in the same manner.</p> + +<hr /> + +<h2><a name="CITRON_CREAM"></a>CITRON CREAM.</h2> + +<p>Cut the finest citron melons when perfectly ripe--take out the seeds, +and slice the nicest part into a China bowl in small pieces, that will lie +conveniently; cover them with powdered sugar, and let them stand several +hours--then drain off the syrup they have made, and add as much cream as it +will give a strong flavour to, and freeze it. Pine apples may be used in +the same way.</p> + +<hr /> + +<h2><a name="ALMOND_CREAM"></a>ALMOND CREAM.</h2> + +<p>Pour hot water on the almonds, and let them stand till the skins will +slip off, then pound them fine, and mix them with cream: a pound of almonds +in the shells, will be sufficient for a quart of cream--sweeten and freeze +it. The kernels of the common black walnut, prepared in the same way, make +an excellent cream.</p> + +<hr /> + +<h2><a name="LEMON_CREAM1"></a>LEMON CREAM.</h2> + +<p>Pare the yellow rind very thin from four lemons--put them in a quart of +fresh cream, and boil it; squeeze and strain the juice of one lemon, +saturate it completely with powdered sugar; and when the cream is quite +cold, stir it in--take care that it does not curdle--if not sufficiently +sweet, add more sugar.</p> + +<hr /> + +<h2><a name="LEMONADE_ICED"></a>LEMONADE ICED.</h2> + +<p>Make a quart of rich lemonade, whip the whites of six fresh eggs to a +strong froth--mix them well with the lemonade, and freeze it. The juice of +morello cherries, or of currants mixed with water and sugar, and prepared +in the same way, make very delicate ices.</p> + +<hr /> + +<h2><a name="TO_MAKE_CUSTARD"></a>TO MAKE CUSTARD.</h2> + +<p>Make a quart of milk quite hot, that it may not whey when baked; let it +stand to get cold, and then mix six eggs with it; sweeten it with loaf +sugar, and fill the custard cups--put on the covers, and set them in a +Dutch oven with water, but not enough to risk its boiling into the cups; do +not put on the top of the oven. When the water has boiled ten or fifteen +minutes, take out a cup, and if the custard be the consistence of jelly; it +is sufficiently done; serve them in the cups with the covers on, and a +tea-spoon on the dish between each cup--grate nutmeg on the tops when +cold.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_TRIFLE"></a>TO MAKE A TRIFLE.</h2> + +<p>Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; +wet it with white wine, and fill the dish nearly to the top with rich +boiled custard; season half a pint of cream with white wine and sugar; whip +it to a froth--as it rises, take it lightly off, and lay it on the custard; +pile it up high and tastily--decorate it with preserves of any kind, cut so +thin as not to bear the froth down by its weight.</p> + +<hr /> + +<h2><a name="RICE_BLANC_MANGE"></a>RICE BLANC MANGE.</h2> + +<p>Boil a tea-cup full of rice in a very small of water, till it is near +bursting--then add half a pint of milk, boil it to a mush, stirring all the +time; season it with sugar, wine, and nutmeg; dip the mould in water, and +fill it; when cold, turn it in a dish, and surround it with boiled custard +seasoned, or syllabub--garnish it with marmalade.</p> + +<hr /> + +<h2><a name="FLOATING_ISLAND"></a>FLOATING ISLAND.</h2> + +<p>Have the bowl nearly full of syllabub, made with milk, white wine, and +sugar; beat the whites of six new laid eggs to a strong froth--then mix +with it raspberry or strawberry marmalade enough to flavour and colour it; +lay the froth lightly on the syllabub, first putting in some slices of +cake; raise it in little mounds, and garnish with something light.</p> + +<hr /> + +<h2><a name="SYLLABUB"></a>SYLLABUB.</h2> + +<p>Season the milk with sugar and white wine, but not enough to curdle it; +fill the glasses nearly full, and crown them with whipt cream seasoned.</p> + +<hr /> + +<h1><a name="COLD_CREAMS"></a>COLD CREAMS.</h1> + +<h2><a name="LEMON_CREAM2"></a>LEMON CREAM.</h2> + +<p>Pare the rind very thin from four fresh lemons, squeeze the juice, and +strain it--put them both into a quart of water, sweeten it to your taste, +add the whites of six eggs, beat to a froth; set it over the fire, and keep +stirring until it thickens, but do not let it boil--then pour it in a bowl; +when cold, strain it through a sieve, put it on the fire, and add the yelks +of the eggs--stir it till quite thick, and serve it in glasses.</p> + +<hr /> + +<h2><a name="ORANGE_CREAM"></a>ORANGE CREAM.</h2> + +<p>Is made in the same manner, but requires more juice to give a +flavour.</p> + +<hr /> + +<h2><a name="RASPBERRY_CREAM2"></a>RASPBERRY CREAM.</h2> + +<p>Stir as much raspberry marmalade into a quart of cream, as will be +sufficient to give a rich flavour of the fruit--strain it, and fill your +glasses, leaving out a part to whip into froth for the top.</p> + +<hr /> + +<h2><a name="TEA_CREAM"></a>TEA CREAM.</h2> + +<p>Put one ounce of the best tea in a pitcher, pour on it a table spoonful +of water, and let it stand an hour to soften the leaves; then put to it a +quart of boiling cream, cover it close, and in half an hour strain it; add +four tea-spoonsful of a strong infusion of rennet in water, stir it, and +set it on some hot ashes, and cover it; when you find by cooling a little +of it, that it will jelly, pour it into glasses, and garnish with thin bits +of preserved fruit.</p> + +<hr /> + +<h2><a name="SAGO_CREAM"></a>SAGO CREAM.</h2> + +<p>Wash the sago clean, and put it on the fire with a stick of cinnamon, +and as much water as will boil it thick and soft; take out the cinnamon, +and add rich boiled custard till it is of a proper thickness; sweeten it, +and serve in glasses or cups, with grated nutmeg on the top.</p> + +<hr /> + +<h2><a name="BARLEY_CREAM"></a>BARLEY CREAM.</h2> + +<p>Is made the same way--you may add a little white wine to both; it will +give an agreeable flavour.</p> + +<hr /> + +<h2><a name="GOOSEBERRY_FOOL"></a>GOOSEBERRY FOOL.</h2> + +<p>Pick the stems and blossoms from two quarts of green gooseberries; put +them in a stew pan, with their weight in loaf sugar, and a very little +water--when sufficiently stewed, pass the pulp through a sieve; and when +cold, add rich boiled custard till it is like thick cream; put it in a +glass bowl, and lay frothed cream on the top.</p> + +<hr /> + +<h2><a name="TO_MAKE_SLIP"></a>TO MAKE SLIP.</h2> + +<p>Make a quart of rich milk moderately warm: then stir into it one large +spoonful of the preparation of rennet, (see receipt to prepare rennet,) set +it by, and when cold, it will be as stiff as jelly. It should be made only +a few hours before it is used, or it will be tough and watery; in summer, +set the dish in ice after it has jellied--it must be eaten with powdered +sugar, cream, and nutmeg.</p> + +<hr /> + +<h2><a name="CURDS_AND_CREAM"></a>CURDS AND CREAM.</h2> + +<p>Turn one quart of milk as for the slip--let it stand until just before +it is to be served: then take it up with a skimming dish, and lay it on a +sieve--when the whey has drained off, put the curds in a dish, and surround +them with cream--use sugar and nutmeg. These are Arcadian dishes; very +delicious, cheap, and easily prepared.</p> + +<hr /> + +<h2><a name="BLANC_MANGE"></a>BLANC MANGE.</h2> + +<p>Break one ounce of isinglass into very small pieces; wash it well, and +pour on a pint of boiling water; next morning, add a quart of milk, boil it +till the isinglass is dissolved, strain it, put in two ounces sweet +almonds, blanched and pounded; sweeten it, and put it in the mould--when +stiff, turn them into a deep dish, and put raspberry cream around them. For +a change, stick thin slips of blanched almonds all over the blanc mange, +and dress round with syllabub, nicely frothed. Some moulds require +colouring--for an ear of corn, mix the yelk of an egg with a little of the +blanc mange; fill the grains of the corn with it--and when quite set, pour +in the white, but take care it is not warm enough to melt the yellow: for a +bunch of asparagus, colour a little with spinach juice, to fill the green +tops of the heads. Fruit must be made the natural colour of what it +represents. Cochineal and alkanet root pounded and dissolved in brandy, +make good colouring; but blanc mange should never be served, without +raspberry cream or syllabub to eat with it.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_HENS_NEST"></a>TO MAKE A HEN'S NEST.</h2> + +<p>Get five small eggs, make a hole at one end, and empty the shells--fill +them with blanc mange: when stiff and cold, take off the shells, pare the +yellow rind very thin from six lemons, boil them in water till tender, then +cut them in thin strips to resemble straw, and preserve them with sugar; +fill a small deep dish half full of nice jelly--when it is set, put the +straw on in form of a nest, and lay the eggs in it. It is a beautiful dish +for a dessert or supper.</p> + +<hr /> + +<h1><a name="Little_Dishes_for_a_Second_Course_or_Supper"></a>Little Dishes +for a Second Course, or Supper.</h1> + +<h2><a name="PHEASANTS_A-LA-DAUB"></a>PHEASANTS A-LA-DAUB.</h2> + +<p>Roast two pheasants in the nicest manner--get a deep dish, the size and +form of the one you intend to serve the pheasants in--it must be as deep as +a tureen; put in savoury jelly about an inch and a half at the bottom; when +that is set, and the pheasants cold, lay them on the jelly with their +breasts down; fill the dish with jelly up to their backs; take care it is +not warm enough to melt the other, and that the birds are not +displaced--just before it is to be served, set it a moment in hot water to +loosen it; put the dish on the top, and turn it out carefully.</p> + +<hr /> + +<h2><a name="PARTRIDGES_A-LA-DAUB"></a>PARTRIDGES A-LA-DAUB.</h2> + +<p>Truss six partridges neatly, cover them with thin slices of fat bacon +taken from the top of a middling; this keeps them white, and gives a good +flavour; they must be wrapped entirely in it--roast them, and when done, +take off the bacon; let them get cold, and use jelly as for the +pheasants.</p> + +<hr /> + +<h2><a name="CHICKENS_A-LA-DAUB"></a>CHICKENS A-LA-DAUB.</h2> + +<p>Roast two half grown chickens, cut off the legs and wings, pull the +breast from each side entire, take the skin from all the pieces, lay it in +the dish, and cover it with jelly.</p> + +<hr /> + +<h2><a name="TO_MAKE_SAVOURY_JELLY"></a>TO MAKE SAVOURY JELLY.</h2> + +<p>Put eight or ten pounds of coarse lean beef, or the same quantity of the +inferior parts of the fore quarter of veal, into a pot with two gallons of +water, a pound of lean salt pork, three large onions chopped, three +carrots, a large handful of parsley, and any sweet herb that you choose, +with pepper and salt; boil it very gently till reduced to two quarts; +strain it through a sieve--next day, take off the fat, turn out the jelly, +and separate it from the dregs at the bottom; put it on the fire with half +a pint of white wine, a large spoonful of lemon pickle, and the whites and +shells of four eggs beaten: when it boils clear on one side, run it through +the jelly bag.</p> + +<hr /> + +<h2><a name="TURKEY_A-LA-DAUB"></a>TURKEY A-LA-DAUB.</h2> + +<p>Bone a small turkey, put pepper and salt on the inside, and cover it +with slices of boiled ham or tongue; fill it with well seasoned forcemeat, +sew it up and boil it--cover it with jelly.</p> + +<hr /> + +<h2><a name="SALMAGUNDI"></a>SALMAGUNDI.</h2> + +<p>Turn a bowl on the dish, and put on it in regular rings, beginning at +the bottom, the following ingredients, all minced:--anchovies with the +bones taken out, the white meat of fowls without the skin, hard boiled +eggs, the yelks and whites chopped separately, parsley, the lean of old ham +scraped, the inner stalks of celery; put a row of capers round the bottom +of the bowl, and dispose the others in a fanciful manner; put a little +pyramid of butter on the top, and have a small glass with egg mixed as for +sallad, to eat with the salmagundi.</p> + +<hr /> + +<h2><a name="AN_EXCELLENT_RELISH_AFTER_DINNER"></a>AN EXCELLENT RELISH +AFTER DINNER.</h2> + +<p>Put some soup or gravy from any of the dishes on the table, into the +stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; +let it be very highly seasoned; broil the legs, liver, and gizzard of a +turkey, the kidney of veal, or any thing you fancy; cut it up in small +pieces: when broiled, put it in the gravy, and stew it at table.</p> + +<hr /> + +<h2><a name="TO_STEW_PERCH"></a>TO STEW PERCH.</h2> + +<p>Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, +and a little chopped onion over each layer; when they are all in, take as +much water as will be sufficient to fill the pan less than half full; add a +gill of wine, one of catsup, a little lemon pickle and spice; cover the +pan, and let it stew gently till done; take out the fish without breaking, +put them in a deep dish, pour the gravy on, and neatly turn them out.</p> + +<hr /> + +<h1><a name="PRESERVES"></a>PRESERVES.</h1> + +<h2><a name="DIRECTIONS_FOR_MAKING_PRESERVES"></a>DIRECTIONS FOR MAKING +PRESERVES.</h2> + +<p>The preserving pan should be made of bell metal, flat at the bottom, +very large in diameter, but not deep. It should have a cover to fit +closely, and handles at the sides of the pan, for taking it off with ease +when the syrup boils too fast. There should also be a large chafing-dish +with long legs, for the convenience of moving it to any part of the room. +The process is a tedious one; and if the superintendent be not comfortably +situated, the preserves cannot be properly managed. A ladle the size of a +saucer, pierced and having a long handle, will be necessary for taking up +the fruit without syrup. When a chafing-dish cannot be procured, the best +substitute is a brick stove, with a grating, to burn charcoal. The sugar +should be the best double refined; but if the pure amber coloured sugar +house syrup from the West Indies can be got, it is greatly superior; it +never ferments, and the trouble is very much lessened by having ready made +syrup, in which it is only necessary to boil the fruit till clear. All +delicate fruit should be done gently, and not allowed to remain more than +half an hour after it begins to stew, before it is laid on dishes to cool; +it must be put into the syrup again for the same time; continue this until +it is sufficiently transparent. The advantage of this method is that the +preserves are less liable to boil to pieces, than when done all at one +time. It is injudicious to put more in the pan at once, than can lie on the +bottom without crowding. The pan must be made bright, and nothing permitted +to cool in it, lest it should canker. Delicate preserves should be kept in +small glasses or pots, that will not hold more than one or two pounds, for +the admission of air injures them; put letter paper wet with brandy on the +preserves, and cover the tops with many folds of soft paper, that will tie +round closely; keep them in a dry place, and expose them constantly to the +sun to check fermentation. Fruit for preserving should be in full +perfection, but not too ripe.</p> + +<hr /> + +<h2><a name="TO_PRESERVE_CLING-STONE_PEACHES"></a>TO PRESERVE CLING-STONE +PEACHES.</h2> + +<p>Get the finest yellow cling-stones, pare them, and lay them in a bowl; +have their weight of sugar pounded, and sprinkle it over them as they are +put in; let them stand two or three hours, put them together with the sugar +into the pan, add a little water, and let the peaches remain till +thoroughly scalded; take them out with the ladle, draining off the syrup; +should there not be enough to cover the peaches, add more Water, boil it +and skim it, return the fruit, and do them gently till quite clear. Have +some stones cracked, blanch the kernels, and preserve them with the +peaches.</p> + +<hr /> + +<h2><a name="CLING-STONES_SLICED"></a>CLING-STONES SLICED.</h2> + +<p>Pare the peaches, and cut them in as large slices as possible; have +their weight in sugar, and preserve them as the others.</p> + +<hr /> + +<h2><a name="SOFT_PEACHES"></a>SOFT PEACHES.</h2> + +<p>Get yellow soft peaches that are not quite ripe, pare and divide them, +scrape the places where the stones lay with a tea-spoon, and follow the +former directions.</p> + +<hr /> + +<h2><a name="PEACH_MARMALADE"></a>PEACH MARMALADE.</h2> + +<p>Take the ripest soft peaches, (the yellow ones make the prettiest +marmalade,) pare them, and take out the stones; put them in the pan with +one pound of dry light coloured brown sugar to, two of peaches: when they +are juicy, they do not require water: with a silver or wooden spoon, chop +them with the sugar; continue to do this, and let them boil gently till +they are a transparent pulp, that will be a jelly when cold. Puffs made of +this marmalade are very delicious.</p> + +<hr /> + +<h2><a name="PEACH_CHIPS"></a>PEACH CHIPS.</h2> + +<p>Slice them thin, and boil them till clear in a syrup made with half +their weight of sugar; lay them on dishes in the sun, and turn them till +dry; pack them in pots with powdered sugar sifted over each layer; should +there be syrup left, continue the process with other peaches. They are very +nice when done pure honey instead of sugar.</p> + +<hr /> + +<h2><a name="PEARS"></a>PEARS.</h2> + +<p>The small pears are better for preserving than large ones. Pare them, +and make a syrup, with their weight of sugar, and a little water--leave the +stem on, and stick a clove in the blossom end of each; stew them till +perfectly transparent.</p> + +<hr /> + +<h2><a name="PEAR_MARMALADE"></a>PEAR MARMALADE.</h2> + +<p>Boil the pears till soft--when cold, rub the pulp through a sieve, and +boil it to a jelly, allowing one pound of sugar to two of pears.</p> + +<hr /> + +<h2><a name="QUINCES"></a>QUINCES.</h2> + +<p>Select the finest and most perfect quinces, lay them on shelves, but do +not let them touch each other; keep them till they look yellow and have a +fragrant smell; put as many in the preserving pan as can lie conveniently, +cover them with water, and scald them well: then take out the cores, and +put them in water; cover the pan and boil them some time; strain the water, +add to it the weight of the quinces in pounded loaf sugar, dissolve and +skim it, pare the quinces, put them in the pan, and should there not be +syrup enough to cover them, add more water--stew them till quite +transparent. They will be light coloured if kept covered during the +process, and red if the cover be taken off. Fill the space the cores +occupied with quince jelly, before they are put into the pots--and cover +them with syrup.</p> + +<hr /> + +<h2><a name="CURRANT_JELLY"></a>CURRANT JELLY.</h2> + +<p>Pick full ripe currants from the stem, and put them in a stone pot; then +set it in an iron pot of water--take care that no water gets in: when the +currants have yielded their juice, pour them into a jelly bag--let it run +as long as it will without pressing, which must be reserved for the best +jelly; you may then squeeze the bag to make inferior kind. To each pint of +this juice, put one pound of loaf sugar powdered--boil it fifteen or twenty +minutes--skim it clean, and put it in glasses; expose them daily to the sun +to prevent fermentation.</p> + +<hr /> + +<h2><a name="QUINCE_JELLY"></a>QUINCE JELLY.</h2> + +<p>Prepare the quinces as before directed, take off the stems and blossoms, +wash them clean, and cut them in slices without paring; fill the pan, and +pour in water to cover them--stew them gently, putting in a little water +occasionally till they are soft; then pour them into a jelly bag; let all +the liquor run through without pressing it, which must be set aside for the +best jelly; to each pint of this, put a pound of loaf sugar pounded, and +boil it to a jelly. The bag may be squeezed for an inferior, but a very +nice jelly.</p> + +<hr /> + +<h2><a name="QUINCE_MARMALADE"></a>QUINCE MARMALADE.</h2> + +<p>Boil the quinces in water until soft, let them cool, and rub all the +pulp through a sieve: put two pounds of it to one of sugar, pound a little +cochineal, sift in through fine muslin, and mix it with the quince to give +a colour; pick out the seeds, tie them in a muslin bag, and boil them with +the marmalade: when it is a thick jelly, take out the seeds, and put it in +pots.</p> + +<hr /> + +<h2><a name="CHERRIES"></a>CHERRIES.</h2> + +<p>The most beautiful cherries to preserve, are the carnation and common +light red, with short stems; select the finest that are not too ripe; take +an equal weight with the cherries of double refined sugar, make it into a +syrup, and preserve them without stoning, and with the stems on; if they be +done carefully, and the "Directions for preserving" closely attended to, +the stems will not come off, and they will be so transparent that the +stones may be seen.</p> + +<hr /> + +<h2><a name="MORELLO_CHERRIES"></a>MORELLO CHERRIES.</h2> + +<p>Take out the stones with a quill over a deep dish, to save the juice +that runs from them; put to the juice a pound of sugar for each pound of +cherries, weighed after they are stoned; boil and skim the syrup, then put +in the fruit, and stew till quite clear.</p> + +<hr /> + +<h2><a name="TO_DRY_CHERRIES"></a>TO DRY CHERRIES.</h2> + +<p>Stone them, and save the juice: weigh the cherries, and allow one pound +of good brown sugar to three of the fruit; boil it with the juice, put the +cherries in, stew them fifteen or twenty minutes, take them out, drain off +the syrup, and lay the cherries in dishes to dry in the sun; keep the syrup +to pour over a little at a time, as it dries on the cherries, which must be +frequently turned over; when all the syrup is used, put the cherries away +in pots, sprinkling a little powdered loaf sugar between the layers. They +make excellent pies, puddings, and charlottes.</p> + +<hr /> + +<h2><a name="RASPBERRY_JAM"></a>RASPBERRY JAM.</h2> + +<p>To each pound of ripe red or English raspberries, put one pound of loaf +sugar--stir it frequently, and stew till it is a thick jelly.</p> + +<hr /> + +<h2><a name="TO_PRESERVE_STRAWBERRIES"></a>TO PRESERVE STRAWBERRIES.</h2> + +<p>Get the largest strawberries before they are too ripe; have the best +loaf sugar, one pound to each of strawberries--stew them very gently, +taking them out to cool frequently, that they may not be mashed; when they +look clear, they are done enough.</p> + +<hr /> + +<h2><a name="STRAWBERRY_JAM"></a>STRAWBERRY JAM.</h2> + +<p>Is made in the same manner as the raspberry, and is very fine to mix +with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.</p> + +<hr /> + +<h2><a name="GOOSEBERRIES"></a>GOOSEBERRIES.</h2> + +<p>Select young gooseberries, make a syrup with one pound of loaf sugar to +each of fruit; stew them till quite clear and the syrup becomes thick, but +do not let them be mashed. They are excellent made into tarts--do not cover +the pan while they are stewing.</p> + +<hr /> + +<h2><a name="APRICOTS_IN_BRANDY"></a>APRICOTS IN BRANDY.</h2> + +<p>Take freshly gathered apricots not too ripe; to half their weight of +loaf sugar, add as much water as will cover the fruit; boil and skim it: +then put in the apricots, and let them remain five or six minutes: take +them up without syrup, and lay them on dishes to cool; boil the syrup till +reduced one half; when the apricots are cold, put them in bottles, and +cover them with equal quantities of syrup and French brandy. If the +apricots be cling-stones, they will require more scalding.</p> + +<hr /> + +<h2><a name="PEACHES_IN_BRANDY"></a>PEACHES IN BRANDY.</h2> + +<p>Get yellow soft peaches, perfectly free from defect and newly gathered, +but not too ripe; place them in a pot, and cover them with cold weak lye; +turn over those that float frequently, that the lye may act equally on +them; at the end of an hour take them out, wipe them carefully with a soft +cloth to get off the down and skin, and lay them in cold water; make a +syrup as for the apricots, and proceed in the same manner, only scald the +peaches more.</p> + +<hr /> + +<h2><a name="CHERRIES_IN_BRANDY"></a>CHERRIES IN BRANDY.</h2> + +<p>Get the short stemmed bright red cherries in bunches--make a syrup, with +equal quantities of sugar and cherries; scald the cherries, but do not let +the skins crack, which they will do if the fruit be too ripe.</p> + +<hr /> + +<h2><a name="MAGNUM_BONUM_PLUMS_IN_BRANDY"></a>MAGNUM BONUM PLUMS IN +BRANDY.</h2> + +<p>Select those that are free from blemish--make a syrup with half their +weight of sugar, and preserve them in the same manner directed for +apricots--green gages. The large amber, and the blue plums, are also +excellent, done in the same way.</p> + +<hr /> + +<h1><a name="PICKLING"></a>PICKLING.</h1> + +<h2><a name="LEMON_PICKLE"></a>LEMON PICKLE.</h2> + +<p>Grate the yellow rind from two dozen fine fresh lemons, quarter them but +leave them whole at the bottom; sprinkle salt on them, and put them in the +sun every day until dry; then brush off the salt, put them in a pot with +one ounce of nutmegs, and one of mace pounded; a large handful of horse +radish scraped and dried two dozen cloves of garlic, and a pint of mustard +seed; pour on one gallon of strong vinegar, tie the pot close, put a board +on, and let it stand three months--strain it, and when perfectly clear, +bottle it.</p> + +<hr /> + +<h2><a name="TOMATO_CATSUP"></a>TOMATO CATSUP.</h2> + +<p>Gather a peck of tomatos, pick out the stems, and wash them; put them on +the fire without water, sprinkle on a few spoonsful of salt, let them boil +steadily an hour, stirring them frequently; strain them through a colander, +and then through a sieve; put the liquid on the fire with half a pint of +chopped onions, half a quarter of an ounce of mace broke into small pieces; +and if not sufficiently salt, add a little more--one table-spoonful of +whole black pepper; boil all together until just enough to fill two +bottles; cork it tight. Make it in August, in dry weather.</p> + +<hr /> + +<h2><a name="TOMATO_MARMALADE"></a>TOMATO MARMALADE.</h2> + +<p>Gather full grown tomatos while quite green; take out the stems, and +stew them till soft; rub them through a sieve, put the pulp on the fire +seasoned highly with pepper, salt, and pounded cloves; add some garlic, and +stew all together till thick: it keeps well, and is excellent for seasoning +gravies, &c. &c.</p> + +<hr /> + +<h2><a name="TOMATO_SWEET_MARMALADE"></a>TOMATO SWEET MARMALADE.</h2> + +<p>Prepare it in the same manner, mix some loaf sugar with the pulp, and +stew until it is a stiff jelly.</p> + +<hr /> + +<h2><a name="TOMATO_SOY"></a>TOMATO SOY.</h2> + +<p>Take a bushel of full ripe tomatos, cut them in slices without +skinning--sprinkle the bottom of a large tub with salt, strew in the +tomatos, and over each layer of about two inches thick, sprinkle half a +pint of salt, and three onions sliced without taking off the skins.</p> + +<p>When the bushel of tomatos is thus prepared, let them remain for +<i>three</i> days, then put them into a large iron pot, in which they must +boil from early in the morning till night, constantly stirring to prevent +their sticking and mashing them.</p> + +<p>The next morning, pass the mixture through a sieve, pressing it to +obtain all the liquor you can; and add to it one ounce of cloves, quarter +of a pound of allspice, quarter of a pound of whole black pepper, and a +small wine glass of Cayenne; let it boil slowly and constantly during the +whole of the day--in the evening, put it into a suitable vessel to cool; +and the day after, bottle and cork it well: place it in a cool situation +during warm weather, and it will keep for many years, provided it has been +boiled very slowly and sufficiently in the preparation. Should it ferment +it must be boiled a second time.</p> + +<hr /> + +<h2><a name="PEPPER_VINEGAR"></a>PEPPER VINEGAR.</h2> + +<p>Get one dozen pods of pepper when ripe, take out the stems, and cut them +in two; put them in a kettle with three pints of vinegar, boil it away to +one quart, and strain it through a sieve. A little of this is excellent in +gravy of every kind, and gives a flavour greatly superior to black pepper; +it is also very fine when added to each of the various catsups for fish +sauce.</p> + +<hr /> + +<h2><a name="MUSHROOM_CATSUP"></a>MUSHROOM CATSUP.</h2> + +<p>Take the flaps of the proper mushrooms from the stems--wash them, add +some salt, and crush them; then boil them some time, strain them through a +cloth, put them on the fire again with salt to your taste, a few cloves of +garlic, and a quarter of an ounce of cloves pounded, to a peck of +mushrooms; boil it till reduced to less than half the original +quantity--bottle and cork it well.</p> + +<hr /> + +<h2><a name="TARRAGON_OR_ASTRAGON_VINEGAR"></a>TARRAGON OR ASTRAGON +VINEGAR.</h2> + +<p>Pick the tarragon nicely from the stem, let it lie in a dry place +forty-eight hours; put it in a pitcher, and to one quart of the leaves put +three pints of strong vinegar; cover it close, and let it stand a +week--then strain it, and after standing in the pitcher till quite clear, +bottle it, and cork it closely.</p> + +<hr /> + +<h2><a name="CURRY_POWDER"></a>CURRY POWDER.</h2> + +<p>One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. +white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; pound +all together, and pass them through a line sieve; bottle and cork it +well--one tea-spoonful is sufficient to season any made dish.</p> + +<hr /> + +<h2><a name="TO_PICKLE_CUCUMBERS"></a>TO PICKLE CUCUMBERS.</h2> + +<p>Gather them full grown, but quite young--take off the green rind, and +slice them tolerably thick; put a layer in a deep dish, strew over it some +chopped onion and salt; do this until they are all in; sprinkle salt on the +top, let them stand six hours, put them in a colander--when all the liquor +has run off, put them in a pot; strew a little cayenne pepper over each +layer, and cover them with strong cold vinegar; when the pot is full, pour +on some sweet oil, and tie it, up close; at the end of a fortnight, pour +off the first vinegar, and put on fresh.</p> + +<hr /> + +<h2><a name="OIL_MANGOS"></a>OIL MANGOS.</h2> + +<p>Gather the melons a size larger than a goose egg--put them in a pot, +pour boiling salt and water made strong upon them, and cover them up; next +day, cut a slit from the stem to the blossom end, and take out the seeds +carefully--return them to the brine, and let them remain in it eight days; +then put them in strong vinegar for a fortnight, wipe the insides with a +soft cloth, stuff them and tie them, pack them in a pot with the slit +uppermost; strew some of the stuffing over each layer, and keep them +covered with the best vinegar.</p> + +<hr /> + +<h2><a name="TO_MAKE_THE_STUFFING_FOR_FORTY_MELONS"></a>TO MAKE THE +STUFFING FOR FORTY MELONS.</h2> + +<p>Wash a pound of white race ginger very clean; pour boiling water on it, +and let it stand twenty-four hours; slice it thin, and dry it; one pound of +horse-radish scraped and dried, one pound of mustard seed washed and dried, +one pound of chopped onion, one ounce of mace, one of nutmeg pounded fine, +two ounces of turmeric, and a handful of whole black pepper; make these +ingredients into a paste, with a quarter of a pound of mustard, and a large +cup full of sweet oil; put a clove of garlic into each mango.</p> + +<hr /> + +<h2><a name="TO_MAKE_YELLOW_PICKLE"></a>TO MAKE YELLOW PICKLE.</h2> + +<p>Put all the articles intended for the yellow pickle in a pot, and pour +on them boiling salt and water--let them stand forty-eight hours, take +advantage of a clear hot day, press the water from the articles, and lay +them to dry in full sunshine, on a table covered with a thick soft cloth, +with the corners pinned securely, that they may not blow up over the +things--the cloth absorbs the moisture; and by turning them frequently on a +dry place, they become white, and receive the colour of the turmeric more +readily--one day of clear sunshine is enough to prepare them for the first +vinegar. When dried, put them in a pot of plain cold vinegar, with a little +turmeric in it--let them remain in it two weeks to draw off the water from +them, and to make them plump--then put them in a clean pot, and pour on the +vinegar, prepared by the following directions--this is the most economical +and best way of keeping them--mix the turmeric very smoothly, before you +add it to your pickles.</p> + +<hr /> + +<h2><a name="TO_MAKE_GREEN_PICKLES"></a>TO MAKE GREEN PICKLES.</h2> + +<p>Put the articles you intend to pickle, in a pot--and cover them with +boiling salt and water: put a thick cloth on the top, and then a plate that +will fit it--let it stand till the next morning, then pour off the salt and +water, boil it again, and cover them as before; do this until your pickles +are a good green--then put them in plain cold vinegar, with some turmeric +in it; and at the end of a fortnight, put them up, as you do the yellow +pickle.</p> + +<hr /> + +<h2><a name="TO_PREPARE_VINEGAR_FOR_GREEN_OR_YELLOW_PICKLE"></a>TO PREPARE +VINEGAR FOR GREEN OR YELLOW PICKLE.</h2> + +<p>One pound of ginger sliced and dried, one of horse-radish scraped and +dried, one of mustard seed washed and dried, one ounce long pepper, an +ounce of mace, and one of nutmegs finely pounded; put all these ingredients +in a pot, pour two gallons of strong vinegar on, and let it stand twelve +months, stirring it very frequently. When this vinegar is used for the +pickles, put two gallons more vinegar, with some mace and nutmegs, and keep +it for another year. When the prepared vinegar is poured from the +ingredients, do it very carefully, that it may be quite clear. Pickles keep +much better when the vinegar is not boiled. Should the green pickles at any +time lose their colour, it may be restored by adding a little more +turmeric. All pickles are best, when one or two years old.</p> + +<hr /> + +<h2><a name="TO_PICKLE_ONIONS"></a>TO PICKLE ONIONS.</h2> + +<p>Get white onions that are not too large, cut the stem close to the root +with a sharp knife, put them in a pot, pour on boiling salt and water to +cover them, stop the pot closely, let them stand a fortnight, changing the +salt and water every three days; they must be stirred daily, or those that +float will become soft; at the end of this time, take off the skin and +outer shell, put them in plain cold vinegar with a little turmeric. If the +vinegar be not very pale, the onion will not be of a good colour.</p> + +<hr /> + +<h2><a name="TO_PICKLE_NASTERTIUMS"></a>TO PICKLE NASTERTIUMS.</h2> + +<p>Gather the berries when full grown but young, put them in a pot, pour +boiling salt and water on, and let them stand three or four days; then +drain off the water, and cover them with cold vinegar; add a few blades of +mace, and whole grains of black pepper.</p> + +<hr /> + +<h2><a name="TO_PICKLE_RADISH_PODS"></a>TO PICKLE RADISH PODS.</h2> + +<p>Cut them in nice bunches as soon as they are fully formed; they must be +young and tender--pour boiling salt and water on them, cover with a thick +cloth, and pewter plate, to keep in the steam; repeat this every day till +they are a good green; then put them in cold vinegar, with mace and whole +pepper; mix a little turmeric, with a small portion of oil, and stir it +into the vinegar; it will make the pods of a more lively green. They are +very pretty for garnishing meats.</p> + +<hr /> + +<h2><a name="TO_PICKLE_ENGLISH_WALNUTS"></a>TO PICKLE ENGLISH WALNUTS.</h2> + +<p>The walnuts should be gathered when the nut is so young that you can run +a pin into it easily; pour boiling salt and water on, and let them be +covered with it nine days, changing it every third day--take them out, and +put them on dishes in the air for a few minutes, taking care to turn them +over; this will make them black much sooner--put them in a pot, strew over +some whole pepper, cloves, a little garlic, mustard seed, and horse-radish +scraped and dried; cover them with strong cold vinegar.</p> + +<hr /> + +<h2><a name="TO_PICKLE_PEPPERS"></a>TO PICKLE PEPPERS.</h2> + +<p>Gather the large bell pepper when quite young, leave the seeds in and +the stem on, cut a slit in one side between the large veins, to let the +water in; pour boiling salt and waler on, changing it every day for three +weeks--you must keep them closely stopped; if at the end of this time, they +be a good green, put them in pots, and cover them with cold vinegar and a +little turmeric; those that are not sufficiently green, must be continued +under the same process till they are so. Be careful not to cut through the +large veins, as the heat will instantly diffuse itself through the pod.</p> + +<hr /> + +<h2><a name="TO_MAKE_WALNUT_CATSUP"></a>TO MAKE WALNUT CATSUP.</h2> + +<p>Gather the walnuts as for pickling, and keep them in salt and water the +same time; then pound them in a marble mortar--to every dozen walnuts, put +a quart of vinegar; stir them well every day for a week, then put them in a +bag, and press all the liquor through; to each quart, put a tea-spoonful of +pounded cloves, and one of mace, with six cloves of garlic--boil it fifteen +or twenty minutes, and bottle it.</p> + +<hr /> + +<h2><a name="TO_PICKLE_GREEN_NECTARINES_OR_APRICOTS"></a>TO PICKLE GREEN +NECTARINES OR APRICOTS.</h2> + +<p>Gather them while the shell is soft--green them with salt and water as +before directed; when a good green, soak them in plain vinegar for a +fortnight, and put them in the yellow pickle pot.</p> + +<hr /> + +<h2><a name="TO_PICKLE_ASPARAGUS"></a>TO PICKLE ASPARAGUS.</h2> + +<p>Pour boiling salt and water on, and cover them close--next day, take +them out, dry them, and after standing in vinegar, put them with the yellow +pickle.</p> + +<hr /> + +<h2><a name="OBSERVATIONS_ON_PICKLING"></a>OBSERVATIONS ON PICKLING.</h2> + +<p>The vessels for keeping pickles should be made of stone ware, straight +from the bottom to the top, with stone covers to them; when the mouth is +very wide, the pickles may be taken out without breaking them The motive +for keeping all pickles in plain vinegar, previous to putting them in the +prepared pot, is to draw off the water with which they are saturated, that +they may not weaken the vinegar of the pot. Pickles keep much better when +the vinegar is not boiled.</p> + +<hr /> + + +<h1><a name="CORDIALS_c"></a>CORDIALS, &c.</h1> + + +<h2><a name="GINGER_WINE"></a>GINGER WINE.</h2> + +<p>To three gallons of water, put three pounds of sugar, and four ounces of +race ginger, washed in many waters to cleanse it; boil them together for +one hour, and strain it through a sieve; when lukewarm, put it in a cask +with three lemons cut in slices, and two gills of beer yeast; shake it +well, and stop the cask very tight; let it stand a week to ferment; and if +not clear enough to bottle, it must remain until it becomes so; it will be +fit to drink in ten days after bottling.</p> + +<hr /> + +<h2><a name="ORGEAT"></a>ORGEAT.</h2> + +<p><i>A Necessary Refreshment at all Parties.</i></p> + +<p>Boil two quarts of milk with a stick of cinnamon and let it stand to be +quite cold, first taking out the cinnamon; blanch four ounces of the best +sweet almonds, pound them in a marble mortar with a little rose-water; mix +them well with the milk, sweeten it to your taste, and let it boil a few +minutes only, lest the almonds should be oily; strain it through a very +fine sieve till quite smooth, and free from the almonds, serve it up either +cold or lukewarm, in glasses with handles.</p> + +<hr /> + +<h2><a name="CHERRY_SHRUB"></a>CHERRY SHRUB.</h2> + +<p>Gather ripe morello cherries, pick them from the stalk, and put them in +an earthen pot, which must be set into an iron pot of water; make the water +boil, but take care that none of it gets into the cherries; when the juice +is extracted, pour it into a bag made of tolerably thick cloth, which will +permit the juice to pass, but not the pulp of your cherries; sweeten it to +your taste, and when it becomes perfectly clear, bottle it--put a gill of +brandy into each bottle, before you pour in the juice--cover the corks with +rosin. It will keep all summer, in a dry cool place, and is delicious mixed +with water.</p> + +<hr /> + +<h2><a name="CURRANT_WINE"></a>CURRANT WINE.</h2> + +<p>Gather full ripe currants on a dry day, pick them from the stalks, and +weigh them; then crush them with your hands, leaving none whole; for every +two pounds of currants put one quart of water; stir all well together, and +let it stand three hours, and strain the liquor through a sieve; then, for +every three pounds of currants, put one pound of powdered loaf sugar; stir +it till the sugar is dissolved, boil it, and keep skimming it, as long as +any scum will rise; let it stand sixteen hours to cool, before you put it +in the cask--stop it very close. If the quantity be twenty gallons, let it +stand three weeks before you bottle it; if it be thirty gallons, it must +remain a month; it should be perfectly clear when drawn off--put a lump of +sugar in each bottle, cork it well, and keep it in a cool place, or it will +turn sour. This is a pleasant and cheap wine--and if properly made, will +keep good for many years. It makes an agreeable beverage for the sick, when +mixed with water.</p> + +<hr /> + +<h2><a name="TO_MAKE_CHERRY_BRANDY"></a>TO MAKE CHERRY BRANDY.</h2> + +<p>Get equal quantities of morello and common black cherries; fill your +cask, and pour on (to a ten gallon cask) one gallon of boiling water; in +two or three hours, fill it up with brandy--let it stand a week, then draw +off all, and put another gallon of boiling water, and fill it again with +brandy--at the end of the week, draw the whole off, empty the cask of the +cherries, and pour in your brandy with water, to reduce the strength; first +dissolving one pound of brown sugar in each gallon of your mixture. If the +brandy be very strong, it will bear water enough to make the cask full.</p> + +<hr /> + +<h2><a name="ROSE_BRANDY"></a>ROSE BRANDY.</h2> + +<p>Gather leaves from fragrant roses without bruising, fill a pitcher with +them, and cover them with French brandy; next day, pour off the brandy, +take out the leaves, and fill the pitcher with fresh ones, and return the +brandy; do this till it is strongly impregnated, then bottle it; keep the +pitcher closely covered during the process. It is better than distilled +rose water for cakes, &c.</p> + +<hr /> + +<h2><a name="PEACH_CORDIAL"></a>PEACH CORDIAL.</h2> + +<p>Gather ripe cling-stone peaches, wipe off the down, cut them to the +stone in several places, and put them in a cask; when filled with peaches, +pour on as much peach brandy as the cask will hold; let it stand six or +eight weeks, then draw it off, put in water until reduced to the strength +of wine; to each gallon of this, add one pound of good brown +sugar--dissolve it, and pour the cordial into a cask just large enough to +hold it--when perfectly clear, it is fit for use.</p> + +<hr /> + +<h2><a name="RASPBERRY_CORDIAL"></a>RASPBERRY CORDIAL.</h2> + +<p>To each quart of ripe red raspberries, put one quart of best French +brandy; let it remain about a week, then strain it through a sieve or bag, +pressing out all the liquid; when you have got as much as you want, reduce +the strength to your taste with water, and put a pound of powdered loaf +sugar to each gallon--let it stand till refined. Strawberry cordial is made +the same way. It destroys the flavour of these fruits to put them on the +fire.</p> + +<hr /> + +<h2><a name="RASPBERRY_VINEGAR"></a>RASPBERRY VINEGAR.</h2> + +<p>Put a quart of ripe red raspberries in a bowl; pour on them a quart of +strong well flavoured vinegar--let them stand twenty-four hours, strain +them through a bag, put this liquid on another quart, of fresh raspberries, +which strain in the same manner--and then on a third quart: when this last +is prepared, make it very sweet with pounded loaf sugar; refine and bottle +it. It is a delicious beverage mixed with iced water.</p> + +<hr /> + +<h2><a name="MINT_CORDIAL"></a>MINT CORDIAL.</h2> + +<p>Pick the mint early in the morning while the dew is on it, and be +careful not to bruise it; pour some water over it, and drain it--put two +handsful into a pitcher, with a quart of French brandy, cover it, and let +it stand till next day; take the mint carefully out, and put in as much +more, which must be taken out next day--do this the third time: then put +three quarts of water to the brandy, and one pound of loaf sugar powdered; +mix it well together--and when perfectly clear, bottle it.</p> + +<hr /> + +<h2><a name="HYDROMEL_OR_MEAD"></a>HYDROMEL, OR MEAD.</h2> + +<p>Mix your mead in the proportion of thirty-six ounces of honey to four +quarts of warm water; when the honey is completely held in solution, pour +it into a cask. When fermented, and become perfectly clear, bottle and cork +it well. If properly prepared, it is a pleasant and wholesome drink; and in +summer particularly grateful, on account of the large quantity of carbonic +acid gas which it contains. Its goodness, however, depends greatly on the +<i>time</i> of bottling, and other circumstances, which can only be +acquired by practice.</p> + +<hr /> + +<h2><a name="TO_MAKE_A_SUBSTITUTE_FOR_ARRACK"></a>TO MAKE A SUBSTITUTE FOR +ARRACK.</h2> + +<p>Dissolve two scruples flowers of Benzoin, in one quart of good rum.</p> + +<hr /> + +<h2><a name="LEMON_CORDIAL"></a>LEMON CORDIAL.</h2> + +<p>Cut six fresh lemons in thin slices, put them into a quart and a half of +milk, boil it until the whey is very clear, then pass it through a sieve; +put to this whey, one and a half quarts of French brandy, and three pounds +of powdered loaf sugar; stir it till the sugar is dissolved--let it stand +to refine, and bottle it; pare some of the yellow rind of the lemons very +thin, and put a little in each bottle.</p> + +<hr /> + +<h2><a name="GINGER_BEER"></a>GINGER BEER.</h2> + +<p>Pour two gallons of boiling water on two pounds brown sugar, one and a +half ounce of cream of tartar, and the same of pounded ginger; stir them +well, and put it in a small cask; when milk warm, put in half a pint of +good yeast, shake the cask well, and stop it close--in twenty-four hours it +will be fit to bottle--cork it very well, and in ten days it will sparkle +like Champaigne--one or two lemons cut in slices and put in, will improve +it much. For economy, you may use molasses instead of sugar--one quart in +place of two pounds. This is a wholesome and delicious beverage in warm +weather.</p> + +<hr /> + +<h2><a name="SPRUCE_BEER"></a>SPRUCE BEER.</h2> + +<p>Boil a handful of hops, and twice as much of the chippings of sassafras +root, in ten gallons of water; strain it, and pour in, while hot, one +gallon of molasses, two spoonsful of the essence of spruce, two spoonsful +of powdered ginger, and one of pounded allspice; put it in a cask--when +sufficiently cold, add half a pint of good yeast; stir it well, stop it +close, and when fermented and clear, bottle and cork it tight.</p> + +<hr /> + +<h2><a name="MOLASSES_BEER"></a>MOLASSES BEER.</h2> + +<p>Put five quarts of hops, and five of wheat bran, into fifteen gallons of +water; boil it three or four hours, strain it, and pour it into a cask with +one head taken out; put in five quarts of molasses, stir it till well +mixed, throw a cloth over the barrel; when moderately warm, add a quart of +good yeast, which must be stirred in; then stop it close with a cloth and +board. When it has fermented and become quite clear, bottle it--the corks +should be soaked in boiling water an hour or two, and the bottles perfectly +clean, and well drained.</p> + +<hr /> + +<h2><a name="TO_KEEP_LEMON-JUICE"></a>TO KEEP LEMON-JUICE.</h2> + +<p>Get lemons quite free from blemish, squeeze them, and strain the juice; +to each pint of it, put a pound of good loaf sugar pounded; stir it +frequently until the sugar is completely dissolved, cover the pitcher +closely, and let it stand till the dregs have subsided, and the syrup is +transparent; have bottles perfectly clean and dry, put a wine glass full of +French brandy into each bottle, fill it with syrup, cork it, and dip the +neck into melted rosin or pitch; keep them in a cool dry cellar--do not put +it on the fire--it will destroy the fine flavour of the juice.</p> + +<p>Pour water on the peels of the lemons, let them soak till you can scrape +all the white pulp off, then boil the peel till soft; preserve them with +half their weight of sugar, and keep them for mince pies, cakes, &c. +They are a very good substitute for citron.</p> + +<hr /> + +<h2><a name="SUGAR_VINEGAR"></a>SUGAR VINEGAR.</h2> + +<p>To one measure of sugar, put seven measures of water moderately warm; +dissolve it completely--put it into a cask, stir in yeast in the proportion +of a pint to eight gallons: stop it close, and keep it in a warm place till +sufficiently sour.</p> + +<hr /> + +<h2><a name="HONEY_VINEGAR"></a>HONEY VINEGAR.</h2> + +<p>To one quart of clear honey, put eight quarts of warm water, mix it well +together: when it has passed through the acetous fermentation, a white +vinegar will be formed, in many respects better than the ordinary +vinegar.</p> + +<hr /> + +<h2><a name="SYRUP_OF_VINEGAR"></a>SYRUP OF VINEGAR.</h2> + +<p>Boil two pounds of sugar with four quarts of vinegar, down to a syrup, +and bottle it. This makes an excellent beverage when mixed with water, +either with or without the addition of brandy. It is nearly equal a flavour +to the syrup of lime juice, when made with superior vinegar.</p> + +<hr /> + +<h2><a name="AROMATIC_VINEGAR"></a>AROMATIC VINEGAR.</h2> + +<p>Put a portion of acetate of potash, (sal diureticus,) into a smelling +bottle; mix gradually with it half its weight of sulphuric acid, and add a +few drops of oil of lavender.</p> + +<hr /> + +<h2><a name="VINEGAR_OF_THE_FOUR_THIEVES"></a>VINEGAR OF THE FOUR +THIEVES.</h2> + +<p>Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large +handful; put them in a pot of earthen ware, pour on them four quarts of +very strong vinegar, cover the pot closely, and put a board on the top; +keep it in the hottest sun two weeks, then strain and bottle it, putting in +each bottle a clove of garlic. When it has settled in the bottle and become +clear, pour it off gently; do this until you get it all free from sediment. +The proper time to make it is when the herbs are in full vigour, in June. +This vinegar is very refreshing in crowded rooms, in the apartments of the +sick; and is peculiarly grateful, when sprinkled about the house in damp +weather.</p> + +<hr /> + +<h2><a name="LAVENDER_WATER"></a>LAVENDER WATER.</h2> + +<p>Put a pint of highly rectified spirits of wine, to one ounce of +essential oil of lavender, and two drachms of ambergris; shake them well +together, and keep it closely stopped.</p> + +<hr /> + +<h2><a name="HUNGARIAN_WATER"></a>HUNGARIAN WATER.</h2> + +<p>One pint spirits of wine, one ounce oil of rosemary, and two drachms +essence of ambergris.</p> + +<hr /> + +<h2><a name="TO_PREPARE_COSMETIC_SOAP_FOR_WASHING_THE_HANDS"></a>TO PREPARE +COSMETIC SOAP FOR WASHING THE HANDS.</h2> + +<p>Take a pound of castile, or any other nice old soap; scrape it in small +pieces, and put it on the fire with a little water--stir it till it becomes +a smooth paste, pour it into a bowl, and when cold, add some lavender +water, or essence of any kind--beat it with a silver spoon until well +mixed, thicken it with corn meal, and keep it in small pots closely +covered--for the admission of air will soon make the soap hard.</p> + +<hr /> + +<h2><a name="COLOGNE_WATER"></a>COLOGNE WATER.</h2> + +<p>Three quarts spirits of wine, six drachms oil of lavender, one drachm +oil of rosemary, three drachms essence of lemon, ten drops oil of +cinnamon--mix them together very well.</p> + +<hr /> + +<h2><a name="SOFT_POMATUM"></a>SOFT POMATUM.</h2> + +<p>Get nice sweet lard that has no salt in it--put in any agreeable +perfume, beat it to a cream, and put it in small pots.</p> + +<hr /> + +<h2><a name="TO_MAKE_SOAP"></a>TO MAKE SOAP.</h2> + +<p>Put on the fire any quantity of lye you choose that is strong enough to +bear an egg--to each gallon, add three quarters of a pound of clean grease: +boil it very fast, and stir it frequently--a few hours will suffice to make +it good soap. When you find by cooling a little on a plate that it is a +thick jelly, and no grease appears, put in salt in the proportion of one +pint to three gallons--let it boil a few minutes, and pour it in tubs to +cool--(should the soap be thin, add a little water to that in the plate, +stir it well, and by that means ascertain how much water is necessary for +the whole quantity; very strong lye will require water to thicken it, after +the incorporation is complete; this must be done before the salt is added.) +Next day, cut out the soap, melt it, and cool it again; this takes out all +the lye, and keeps the soap from shrinking when dried. A strict conformity +to these rules, will banish the lunar bugbear, which has so long annoyed +soap makers. Should cracknels be used, there must be one pound to each +gallon. Kitchen grease should be clarified in a quantity of water, or the +salt will prevent its incorporating with the lye. Soft soap is made in the +same manner, only omitting the salt. It may also be made by putting the lye +and grease together in exact proportions, and placing it under the +influence of a hot sun for eight or ten days, stirring it well four or five +times a day.</p> + +<hr /> + +<h2><a name="TO_MAKE_STARCH"></a>TO MAKE STARCH.</h2> + +<p>Wash a peck of good wheat, and pick it very clean; put it in a tub, and +cover it with water; it must be kept in the sun, and the water changed +every day, or it will smell very offensively. When the wheat becomes quite +soft, it must be well rubbed in the hands, and the husks thrown into +another tub; let this white substance settle, then pour off the water, put +on fresh, stir it up well, and let it subside; do this every day till the +water comes off clear--then pour it off; collect the starch in a bag, tie +it up tight, and set it in the sun a few days; then open it, and dry the +starch on dishes.</p> + +<hr /> + +<h2><a name="TO_DRY_HERBS"></a>TO DRY HERBS.</h2> + +<p>Gather them on a dry day, just before they begin to blossom; brush off +the dust, cut them in small branches, and dry them quickly in a moderate +oven; pick off the leaves when dry, pound and sift them--bottle them +immediately, and cork them closely. They must be kept in a dry place.</p> + +<hr /> + +<h2><a name="TO_CLEAN_SILVER_UTENSILS"></a>TO CLEAN SILVER UTENSILS.</h2> + +<p>Dissolve two tea-spoonsful of alum in a quart of moderately strong +lye--stir in a gill of soft soap, and skim off the dross. Wash the silver +clean in hot water, let it remain covered with this mixture for ten or +fifteen minutes, turning it over frequently; then wash it in hot soap suds, +and rub it well with a dry cloth.</p> + +<hr /> + +<h2><a name="TO_MAKE_BLACKING"></a>TO MAKE BLACKING.</h2> + +<p>A quarter of a pound of ivory black, two ounces of sugar candy, a +quarter of an ounce of gum tragacanth; pound them all very fine, boil a +bottle of porter, and stir the ingredients in while boiling hot.</p> + +<hr /> + +<h2><a name="TO_CLEAN_KNIVES_AND_FORKS"></a>TO CLEAN KNIVES AND FORKS.</h2> + +<p>Wash them in warm water, and wipe them till quite dry; then touch them +lightly over, without smearing the handles, with rotten stone made wet; let +it dry on them, and then rub with a clean cloth until they are bright. With +this mode of cleaning, one set of knives and forks will serve a family +twenty years; they will require the frequent use of a steel to keep them +with a keen edge--but must never be put into very hot water, lest the +handles be injured.</p> + +<p>THE END.</p> + +<h1>Footnotes:</h1> + + +<p><a href="#rfn1" name="fn1">1.</a> Shote being a Provincial term, and +not a legitimate English Word, Mrs. R. has taken the liberty of spelling it +in a way that conveys the sound of the pronunciation more clearly than +<i>shoat</i>, the usual manner of spelling it.</p> + +<br /> +<hr class="full" /> +<p>***END OF THE PROJECT GUTENBERG EBOOK THE VIRGINIA HOUSEWIFE***</p> +<p>******* This file should be named 12519-h.txt or 12519-h.zip *******</p> +<p>This and all associated files of various formats will be found in:<br /> +<a href="https://www.gutenberg.org/1/2/5/1/12519">https://www.gutenberg.org/1/2/5/1/12519</a></p> +<p>Updated editions will replace the previous one--the old editions +will be renamed.</p> + +<p>Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + + + + +Title: The Virginia Housewife + +Author: Mary Randolph + +Release Date: June 4, 2004 [eBook #12519] + +Language: English + +Character set encoding: US-ASCII + + +***START OF THE PROJECT GUTENBERG EBOOK THE VIRGINIA HOUSEWIFE*** + + +E-text prepared by David Starner, Kevin Handy, and the Project Gutenberg +Online Distributed Proofreading Team + + + +THE VIRGINIA HOUSEWIFE + +Or, Methodical Cook + +By + +MRS. MARY RANDOLPH + +1860 + + + + + + +Method Is the Soul of Management + + + + +PREFACE + +The difficulties I encountered when I first entered on the duties of a +housekeeping life, from the want of books sufficiently clear and concise +to impart knowledge to a Tyro, compelled me to study the subject, and by +actual experiment to reduce every thing in the culinary line, to proper +weights and measures. This method I found not only to diminish the +necessary attention and labour, but to be also economical: for, when the +ingredients employed were given in just proportions, the article made +was always equally good. The government of a family, bears a Lilliputian +resemblance to the government of a nation. The contents of the Treasury +must be known, and great care taken to keep the expenditures from being +equal to the receipts. A regular system must be introduced into each +department, which may be modified until matured, and should then pass +into an inviolable law. The grand arcanum of management lies in three +simple rules:--"Let every thing be done at a proper time, keep every +thing in its proper place, and put every thing to its proper use." If +the mistress of a family, will every morning examine minutely the +different departments of her household, she must detect errors in their +infant state, when they can be corrected with ease; but a few days' +growth gives them gigantic strength: and disorder, with all her +attendant evils, are introduced. Early rising is also essential to the +good government of a family. A late breakfast deranges the whole +business of the day, and throws a portion of it on the next, which opens +the door for confusion to enter. The greater part of the following +receipts have been written from memory, where they were impressed by +long continued practice. Should they prove serviceable to the young +inexperienced housekeeper, it will add greatly to that gratification +which an extensive circulation of the work will be likely to confer. + +M. RANDOLPH. Washington, January, 1831. + + + + +INTRODUCTION. + +Management is an art that may be acquired by every woman of good sense +and tolerable memory. If, unfortunately, she has been bred in a family +where domestic business is the work of chance, she will have many +difficulties to encounter; but a determined resolution to obtain this +valuable knowledge, will enable her to surmount all obstacles. She must +begin the day with an early breakfast, requiring each person to be in +readiness to take their seats when the muffins, buckwheat cakes, &c. are +placed on the table. This looks social and comfortable. When the family +breakfast by detachments, the table remains a tedious time; the servants +are kept from their morning's meal, and a complete derangement takes +place in the whole business of the day. No work can be done till +breakfast is finished. The Virginia ladies, who are proverbially good +managers, employ themselves, while their servants are eating, in washing +the cups, glasses, &c.; arranging the cruets, the mustard, salt-sellers, +pickle vases, and all the apparatus for the dinner table. This occupies +but a short time, and the lady has the satisfaction of knowing that they +are in much better order than they would be if left to the servants. It +also relieves her from the trouble of seeing the dinner table prepared, +which should be done every day with the same scrupulous regard to exact +neatness and method, as if a grand company was expected. When the +servant is required to do this daily, he soon gets into the habit of +doing it well; and his mistress having made arrangements for him in the +morning, there is no fear of bustle and confusion in running after +things that may be called for during the hour of dinner. When the +kitchen breakfast is over, and the cook has put all things in their +proper places, the mistress should go in to give her orders. Let all the +articles intended for the dinner, pass in review before her: have the +butter, sugar, flour, meal, lard, given out in proper quantities; the +catsup, spice, wine, whatever may be wanted for each dish, measured to +the cook. The mistress must tax her own memory with all this: we have no +right to expect slaves or hired servants to be more attentive to our +interest than we ourselves are: they will never recollect these little +articles until they are going to use them; the mistress must then be +called out, and thus have the horrible drudgery of keeping house all +day, when one hour devoted to it in the morning, would release her from +trouble until the next day. There is economy as well as comfort in a +regular mode of doing business. When the mistress gives out every thing, +there is no waste; but if temptation be thrown in the way of +subordinates, not many will have power to resist it; besides, it is an +immoral act to place them in a situation which we pray to be exempt from +ourselves. + +The prosperity and happiness of a family depend greatly on the order and +regularity established in it. The husband, who can ask a friend to +partake of his dinner in full confidence of finding his wife unruffled +by the petty vexations attendant on the neglect of household duties--who +can usher his guest into the dining-room assured of seeing that +methodical nicety which is the essence of true elegance,--will feel +pride and exultation in the possession of a companion, who gives to his +home charms that gratify every wish of his soul, and render the haunts +of dissipation hateful to him. The sons bred in such a family will be +moral men, of steady habits; and the daughters, if the mother shall have +performed the duties of a parent in the superintendence of their +education, as faithfully as she has done those of a wife, will each be a +treasure to her husband; and being formed on the model of an exemplary +mother, will use the same means for securing the happiness of her own +family, which she has seen successfully practised under the paternal +roof. + + + + +CONTENTS. + +SOUPS. + + Asparagus soup + Beef soup + Gravy soup + Soup with Bouilli + Veal soup + Oyster soup + Barley soup + Dried pea soup + Green pea soup + Ochra soup + Hare or Rabbit soup + Soup of any kind of old fowl + Catfish soup + Onion soup + To dress turtle + For the soup + Mock turtle soup of calf's head + +BEEF. + + Directions for curing beef + To dry beef for summer use + To corn beef in hot weather + Important observations on roasting, boiling, frying, &c. + Beef a-la-mode + Brisket of beef baked + Beef olives + To stew a rump of beef + A fricando of beef + An excellent method of dressing beef + To collar a flank of beef + To make hunter's beef + A nice little dish of beef + Beef steaks + To hash beef + Beef steak pie + Beef a-la-daube + +VEAL. + + Directions for the pieces in the different quarters of veal + Veal cutlets from the fillet or leg + Veal chops + Veal cutlets + Knuckle of veal + Baked fillet of veal + Scotch collops of veal + Veal olives + Ragout of a breast of veal + Fricando of veal + To make a pie of sweetbreads and oysters + Mock turtle of calf's head + To grill a calf's head + To collar a calf's head + Calf's heart, a nice dish + Calf's feet fricassee + To fry calf's feet + To prepare rennet + To hash a calf's head + To bake a calf's head + To stuff and roast calf's liver + To broil calf's liver + Directions for cleaning calf's head and feet + +LAMB. + + To roast the fore-quarter, &c. + Baked lamb + Fried lamb + To dress lamb's head and feet + +MUTTON. + + Boiled leg of mutton + Roasted leg of mutton + Baked leg of mutton + Steaks of a leg of mutton + To harrico mutton + Mutton chops + Boiled breast of mutton + Breast of mutton in ragout + To grill a breast of mutton + Boiled shoulder of mutton + Shoulder of mutton with celery sauce + Roasted loin of mutton + +PORK. + + To cure bacon + To make souse + To roast a pig + To barbecue shote + To roast a fore-quarter of shote + To make shote cutlets + To corn shote + Shote's head + Leg of pork with pease pudding + Stewed chine + To toast a ham + To stuff a ham + Soused feet in ragout + To make sausages + To make black puddings + A sea pie + To make paste for the pie + Bologna sausages + +FISH. + + To cure herrings + To bake sturgeon + To make sturgeon cutlets + Sturgeon steaks + To boil sturgeon + To bake a shad + To boil a shad + To roast a shad + To broil a shad + To boil rock fish + To fry perch + To pickle oysters + To make a curry of catfish + To dress a cod's head and shoulders + To make sauce for the cod's head + To dress a salt cod + Matelote of any kind of firm fish + Chowder, a sea dish + To pickle sturgeon + To caveach fish + To dress cod fish + Cod fish pie + To dress any kind of salted fish + To fricassee cod sounds and tongues + An excellent way to dress fish + Fish a-la-daub + Fish in jelly + To make egg sauce for a salt cod + To dress cod sounds + To stew carp + To boil eels + To pitchcock eels + To broil eels + To scollop oysters + To fry oysters + To make oyster loaves + +POULTRY, &c. + + To roast a goose + To make sauce for a goose + To boil ducks with onion sauce + To make onion sauce + To roast ducks + To boil a turkey with oyster sauce + To make sauce for a turkey + To roast a turkey + To make sauce for a turkey + To boil fowls + To make white sauce for fowls + Fricassee of small chickens + To roast large fowls + To make egg sauce + To boil young chickens + To roast young chickens + Fried chickens + To roast woodcocks or snipes + To roast wild ducks or teal + To boil pigeons + To roast pigeons + To roast partridges or any small birds + To broil rabbits + To roast rabbits + To stew wild ducks + To dress ducks with juice of oranges + To dress ducks with onions + To roast a calf's head + To make a dish of curry after the East Indian manner + Dish of rice to be served up with the curry, in a dish by itself + Ochra and tomatos + Gumbo--a West India dish + Pepper pot + Spanish method of dressing giblets + Paste for meat dumplins + To make an ollo--a Spanish dish + Ropa veija--Spanish + Chicken pudding, a favourite Virginia dish + To make polenta + Macaroni + Mock macaroni + To make croquets + To make vermicelli + Common patties + Eggs in croquets + Omelette souffle + Fondus + A nice twelve o'clock luncheon + Eggs a-la-creme + Sauce a-la-creme for the eggs + Cabbage a-la-creme + To make an omelette + Omelette--another way + Gaspacho--Spanish + Eggs and tomatos + To fricassee eggs + +SAUCES. + + Fish sauce to keep a year + Sauce for wild fowl + Sauce for boiled rabbits + Gravy + Forcemeat balls + Sauce for boiled ducks or rabbits + Lobster sauce + Shrimp sauce + Oyster sauce for fish + Celery sauce + Mushroom sauce + Common sauce + To melt butter + Caper sauce + Oyster catsup + Celery vinegar + +VEGETABLES. + + To dress salad + To boil potatos + To fry sliced potatos + Potatos mashed + Potatos mashed with onions + To roast potatos + To roast potatos under meat + Potato balls + Jerusalem artichokes + Cabbage + Savoys + Sprouts and young greens + Asparagus + Sea-kale + To scollop tomatos + To stew tomatos + Cauliflower + Red beet roots + Parsnips + Carrots + Turnips + To mash turnips + Turnip tops + French beans + Artichokes + Brocoli + Peas + Puree of turnips + Ragout of turnips + Ragout of French beans, snaps, string beans + Mazagan beans + Lima, or sugar beans + Turnip rooted cabbage + Egg plant + Potato pumpkin + Sweet potato + Sweet potatos stewed + Sweet potatos broiled + Spinach + Sorrel + Cabbage pudding + Squash or cimlin + Winter squash + Field peas + Cabbage with onions + Salsify + Stewed salsify + Stewed mushrooms + Broiled mushrooms + To boil rice + Rice journey, or johnny cake + +PUDDINGS, &c. + + Observations on puddings and cakes + Rice milk for a dessert + To make puff paste + To make mince-meat for pies + To make jelly from feet + A sweet-meat pudding + To make an orange pudding + An apple custard + Boiled loaf + Transparent pudding + Flummery + Burnt custard + An English plum pudding + Marrow pudding + Sippet pudding + Sweet potato pudding + An arrow root pudding + Sago pudding + Puff pudding + Rice pudding + Plum pudding + Almond pudding + Quire of paper pancakes + A curd pudding + Lemon pudding + Bread pudding + The Henrietta pudding + Tansey pudding + Cherry pudding + Apple pie + Baked apple pudding + A nice boiled pudding + An excellent and cheap dessert dish + Sliced apple pudding + Baked Indian meal pudding + Boiled Indian meal pudding + Pumpkin pudding + Fayette pudding + Maccaroni pudding + Potato paste + Compote of apples + Charlotte + Apple fritters + Bell fritters + Bread fritters + Spanish fritters + To make mush + +CAKES. + + Jumbals + Macaroone + To make drop biscuit + Tavern biscuit + Rusk + Ginger bread + Plebeian ginger bread + Sugar ginger bread + Dough nuts--a yankee cake + Risen cake + Pound cake + Savoy, or spunge cake + A rich fruit cake + Naples biscuit + Shrewsbury cakes + Little plum cakes + Soda cakes + To make bread + To make nice biscuit + Rice bread + Mixed bread + Patent yeast + To prepare the cakes + Another method for making yeast + Nice, buns + Muffins + French rolls + Crumpets + Apoquiniminc cakes + Batter cakes + Batter bread + Cream cakes + Soufle biscuits + Corn meal bread + Sweet potato buns + Rice woffles + Velvet cakes + Chocolate cakes + Wafers + Buckwheat cakes + +Observations on ice creams + + Ice creams + Vanilla cream + Raspberry cream + Strawberry cream + Cocoa nut cream + Chocolate cream + Oyster cream + Iced jelly + Peach cream + Coffee cream + Quince cream + Citron cream + Almond cream + Lemon cream + Lemonade iced + To make custard + To make a trifle + Rice blanc mange + Floating island + Syllabub + +COLD CREAMS + + Lemon cream + Orange cream + Raspberry cream + Tea cream + Sago cream + Barley cream + Gooseberry fool + To make slip + Curds and cream + Blanc mange + To make a hen's nest + Pheasants a-la-daub + Partridges a-la-daub + Chickens a-la-daub + To make savoury jelly + Turkey a-la-daub + Salmagundi + An excellent relish after dinner + To stew perch + +PRESERVES + + Directions for making preserves + To preserve cling-stone peaches + Cling-stones sliced + Soft peaches + Peach marmalade + Peach chips + Pears + Pear marmalade + Quinces + Currant jelly + Quince jelly + Quince marmalade + Cherries + Morello cherries + To dry cherries + Raspberry jam + To preserve strawberries + Strawberry jam + Gooseberries + Apricots in brandy + Peaches in brandy + Cherries in brandy + Magnum bonum plums in brandy + +PICKLING. + + Lemon pickle + Tomato catsup + Tomato marmalade + Tomato sweet marmalade + Tomato soy + Pepper vinegar + Mushroom catsup + Tarragon or astragon vinegar + Curry powder + To pickle cucumbers + Oil mangos + To make the stuffing for forty melons + To make yellow pickle + To make green pickles + To prepare vinegar for green or yellow pickle + To pickle onions + To pickle nastertiums + To pickle radish pods + To pickle English walnuts + To pickle peppers + To make walnut catsup + To pickle green nectarines, or apricots + To pickle asparagus + Observations on pickling + +CORDIALS, &c + + Ginger wine + Orgeat + Cherry shrub + Currant wine + To make cherry brandy + Rose brandy + Peach cordial + Raspberry cordial + Raspberry vinegar + Mint cordial + Hydromel, or mead + To make a substitute for arrack + Lemon cordial + Ginger beer + Spruce beer + Molasses beer + To keep lemon juice + Sugar vinegar + Honey vinegar + Syrup of vinegar + Aromatic vinegar + Vinegar of the four thieves + Lavender water + Hungarian water + To prepare cosmetic soap for washing the hands + Cologne water + Soft pomatum + To make soap + To make starch + To dry herbs + To clean silver utensils + To make blacking + To clean knives and forks + + + + +SOUPS + + +ASPARAGUS SOUP. + +Take four large bunches of asparagus, scrape it nicely, cut off one inch +of the tops, and lay them in water, chop the stalks and put them on the +fire with a piece of bacon, a large onion cut up, and pepper and salt; +add two quarts of water, boil them till the stalks are quite soft, then +pulp them through a sieve, and strain the water to it, which must be put +back in the pot; put into it a chicken cut up, with the tops of +asparagus which had been laid by, boil it until these last articles are +sufficiently done, thicken with flour, butter and milk, and serve it up. + + * * * * * + +BEEF SOUP. + +Take the hind shin of beef, cut off all the flesh off the leg-bone, +which must be taken away entirely, or the soup will be greasy. Wash the +meat clean and lay it in a pot, sprinkle over it one small +table-spoonful of pounded black pepper, and two of salt; three onions +the size of a hen's egg, cut small, six small carrots scraped and cut +up, two small turnips pared and cut into dice; pour on three quarts of +water, cover the pot close, and keep it gently and steadily boiling five +hours, which will leave about three pints of clear soup; do not let the +pot boil over, but take off the scum carefully, as it rises. When it has +boiled four hours, put in a small bundle of thyme and parsley, and a +pint of celery cut small, or a tea-spoonful of celery seed pounded. +These latter ingredients would lose their delicate flavour if boiled too +much. Just before you take it up, brown it in the following manner: put +a small table-spoonful of nice brown sugar into an iron skillet, set it +on the fire and stir it till it melts and looks very dark, pour into it +a ladle full of the soup, a little at a time; stirring it all the while. +Strain this browning and mix it well with the soup; take out the bundle +of thyme and parsley, put the nicest pieces of meat in your tureen, and +pour on the soup and vegetables; put in some toasted bread cut in dice, +and serve it up. + + * * * * * + +GRAVY SOUP. + +Get eight pounds of coarse lean beef--wash it clean and lay it in your +pot, put in the same ingredients as for the shin soup, with the same +quantity of water, and follow the process directed for that. Strain the +soup through a sieve, and serve it up clear, with nothing more than +toasted bread in it; two table-spoonsful of mushroom catsup will add a +fine flavour to the soup. + + * * * * * + +SOUP WITH BOUILLI. + +Take the nicest part of the thick brisket of beef, about eight pounds, +put it into a pot with every thing directed for the other soup; make it +exactly in the same way, only put it on an hour sooner, that you may +have time to prepare the bouilli; after it has boiled five hours, take +out the beef, cover up the soup and set it near the fire that it may +keep hot. Take the skin off the beef, have the yelk of an egg well +beaten, dip a feather in it and wash the top of your beef, sprinkle over +it the crumb of stale bread finely grated, put it in a Dutch oven +previously heated, put the top on with coals enough to brown, but not +burn the beef; let it stand nearly an hour, and prepare your gravy +thus:--Take a sufficient quantity of soup and the vegetables boiled in +it; add to it a table-spoonful of red wine, and two of mushroom catsup, +thicken with a little bit of butter and a little brown flour; make it +very hot, pour it in your dish, and put the beef on it. Garnish it with +green pickle, cut in thin slices, serve up the soup in a tureen with +bits of toasted bread. + + * * * * * + +VEAL SOUP. + +Put into a pot three quarts of water, three onions cut small, one +spoonful of black pepper pounded, and two of salt, with two or three +slices of lean ham; let it boil steadily two hours; skim it +occasionally, then put into it a shin of veal, let it boil two hours +longer; take out the slices of ham, and skim off the grease if any +should rise, take a gill of good cream, mix with it two table-spoonsful +of flour very nicely, and the yelks of two eggs beaten well, strain this +mixture, and add some chopped parsley; pour some soup on by degrees, +stir it well, and pour it into the pot, continuing to stir until it has +boiled two or three minutes to take off the raw taste of the eggs. If +the cream be not perfectly sweet, and the eggs quite new, the thickening +will curdle in the soup. For a change you may put a dozen ripe tomatos +in, first taking off their skins, by letting them stand a few minutes in +hot water, when they may be easily peeled. When made in this way you +must thicken it with the flour only. Any part of the veal may be used, +but the shin or knuckle is the nicest. + + * * * * * + +OYSTER SOUP. + +Wash and drain two quarts of oysters, put them on with three quarts of +water, three onions chopped up, two or three slices of lean ham, pepper +and salt; boil it till reduced one-half, strain it through a sieve, +return the liquid into the pot, put in one quart of fresh oysters, boil +it till they are sufficiently done, and thicken the soup with four +spoonsful of flour, two gills of rich cream, and the yelks of six new +laid eggs beaten well; boil it a few minutes after the thickening is put +in. Take care that it does not curdle, and that the flour is not in +lumps; serve it up with the last oysters that were put in. If the +flavour of thyme be agreeable, you may put in a little, but take care +that it does not boil in it long enough to discolour the soup. + + * * * * * + +BARLEY SOUP. + +Put on three gills of barley, three quarts of water, few onions cut up, +six carrots scraped and cut into dice, an equal quantity of turnips cut +small; boil it gently two hours, then put in four or five pounds of the +rack or neck of mutton, a few slices of lean ham, with pepper and salt; +boil it slowly two hours longer and serve it up. Tomatos are an +excellent addition to this soup. + + * * * * * + +DRIED PEA SOUP. + +Take one quart of split peas, or Lima beans, which are better; put them +in three quarts of very soft water with three onions chopped up, pepper +and salt; boil them two hours; mash them well and pass them through a +sieve; return the liquid into the pot, thicken it with a large piece of +butter and flour, put in some slices of nice salt pork, and a large +tea-spoonful of celery seed pounded; boil it till the pork is done, and +serve it up; have some toasted bread cut into dice and fried in butter, +which must be put in the tureen before you pour in the soup. + + * * * * * + +GREEN PEA SOUP. + +Make it exactly as you do the dried pea soup, only in place of the +celery seed, put a handful of mint chopped small, and a pint of young +peas, which must be boiled in the soup till tender; thicken it with a +quarter of a pound of butter, and two spoonsful of flour. + + * * * * * + +OCHRA SOUP. + +Get two double handsful of young ochra, wash and slice it thin, add two +onions chopped fine, put it into a gallon of water at a very early hour +in an earthen pipkin, or very nice iron pot; it must be kept steadily +simmering, but not boiling: put in pepper and salt. At 12 o'clock, put +in a handful of Lima beans; at half-past one o'clock, add three young +cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a +bit of bacon or pork that has been boiled, and six tomatos, with the +skin taken off; when nearly done, thicken with a spoonful of butter, +mixed with one of flour. Have rice boiled to eat with it. + + * * * * * + +HARE OR RABBIT SOUP. + +Cut up two hares, put them into a pot with a piece of bacon, two onions +chopped, a bundle of thyme and parsley, which must be taken out before +the soup is thickened, add pepper, salt, pounded cloves, and mace, put +in a sufficient quantity of water, stew it gently three hours, thicken +with a large spoonful of butter, and one of brown flour, with a glass of +red wine; boil it a few minutes longer, and serve it up with the nicest +parts of the hares. Squirrels make soup equally good, done the same way. + + * * * * * + +SOUP OF ANY KIND OF OLD FOWL. + +_The, only way in which they are eatable._ Put the fowls in a coop and +feed them moderately for a fortnight; kill one and cleanse it, cut off +the legs and wings, and separate the breast from the ribs, which, +together with the whole back, must be thrown away, being too gross and +strong for use. Take the skin and fat from the parts cut off which are +also gross. Wash the pieces nicely, and put them on the fire with abort +a pound of bacon, a large onion chopped small, some pepper and salt, a +few blades of mace, a handful of parsley, cut up very fine, and two +quarts of water, if it be a common fowl or duck--a turkey will require +more water. Boil it gently for three hours, tie up a small bunch of +thyme, and let it boil in it half an hour, then take it out. Thicken +your soup with a large spoonful of butter rubbed into two of flour, the +yelks of two eggs, and half a pint of milk. Be careful not to let it +curdle in the soup. + + * * * * * + +CATFISH SOUP. + +_An excellent dish for those who have not imbibed a needless prejudice +against those delicious fish._ + +Take two large or four small white catfish that have been caught in deep +water, cut off the heads, and skin and clean the bodies; cut each in +three parts, put them in a pot, with a pound of lean bacon, a large +onion cut up, a handful of parsley chopped small, some pepper and salt, +pour in a sufficient quantity of water, and stew them till the fish are +quite tender but not broken; beat the yelks of four fresh eggs, add to +them a large spoonful of butter, two of flour, and half a pint of rich +milk; make all these warm and thicken the soup, take out the bacon, and +put some of the fish in your tureen, pour in the soup, and serve it up. + + * * * * * + +ONION SOUP. + +Chop up twelve large onions, boil them in three quarts of milk and water +equally mixed, put in a bit of veal or fowl, and a piece of bacon with +pepper and salt. When the onions are boiled to pulp, thicken it with a +large spoonful of butter mixed with one of flour. Take out the meat, and +serve it up with toasted bread cut in small pieces in the soup. + + * * * * * + +TO DRESS TURTLE. + +Kill it at night in winter, and in the morning in summer. Hang it up by +the hind fins, cut off the head and let it bleed well. Separate the +bottom shell from the top, with great care, lest the gall bladder be +broken, which must be cautiously taken out and thrown away. Put the +liver in a bowl of water. Empty the guts and lay them in water; if there +be eggs, put them also in water. It is proper to have a separate bowl of +water for each article. Cut all the flesh from the bottom shell, and lay +it in water; then break the shell in two, put it in a pot after having +washed it clean; pour on as much water as will cover it entirely, add +one pound of middling, or flitch of bacon, with four onions chopped, and +set it on the fire to boil. Open the guts, cleanse them perfectly; take +off the inside skin, and put them in the pot with the shell; let them +boil steadily for three hours, and if the water boils away too much, add +more. Wash the top shell nicely after taking out the flesh, cover it, +and set it by. Parboil the fins, clean them nicely--taking off all the +black skin, and put them in water; cut the flesh taken from the bottom +and top shell, in small pieces; cut the fins in two, lay them with the +flesh in a dish; sprinkle some salt over, and cover them up. When the +shell, &c. is done, take out the bacon, scrape the shell clean, and +strain the liquor; about one quart of which must be put back in the pot; +reserve the rest for soup; pick out the guts, and cut them in small +pieces; take all the nice bits that were strained out, put them with the +guts into the gravy; lay in the fins cut in pieces with them, and as +much of the flesh as will be sufficient to fill the upper shell; add to +it, (if a large turtle,) one bottle of white wine; cayenne pepper, and +salt, to your taste, one gill of mushroom catsup, one gill of lemon +pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two +large spoonsful of flour in one pound and a quarter of butter; put it in +with thyme, parsley, marjoram and savory, tied in bunches; stew all +these together, till the flesh and fins are tender; wash out the top +shell, put a puff paste around the brim; sprinkle over the shell pepper +and salt, then take the herbs out of the stew; if the gravy is not thick +enough, add a little more flour, and fill the shell; should there be no +eggs in the turtle, boil six new laid ones for ten minutes, put them in +cold water a short time, peel them, cut them in two, and place them on +the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the +balls nicely, and put them also in the shell; set it in a dripping pan, +with something under the sides to keep it steady; have the oven heated +as for bread, and let it remain in it till nicely browned. Fry the liver +and send it in hot. + + * * * * * + +FOR THE SOUP. + +At an early hour in the morning, put on eight pounds of coarse beef, +some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, +strain it and thicken with a bit of butter, and brown flour; add to it +the water left from boiling the bottom shell; season it very high with +wine, catsup, spice and cayenne; put in the flesh you reserved, and if +that is not enough, add the nicest parts of a well boiled calf's head; +but do not use the eyes or tongue; let it boil till tender, and serve it +up with fried forcemeat balls in it. + +If you have curry powder, (see receipt for it,) it will give a higher +flavour to both soup and turtle, than spice. Should you not want soup, +the remaining flesh may be fried, and served with a rich gravy. + + * * * * * + +MOCK TURTLE SOUP OF CALF'S HEAD. + +Have a large head cleaned nicely without taking off the skin, divide the +chop from the front of the head, take out the tongue, (which is best +when salted,) put on the head with a gallon of water, the hock of a ham +or a piece of nice pork, four or five onions, thyme, parsley, cloves and +nutmeg, pepper and salt, boil all these together until the flesh on the +head is quite tender, then take it up, cut all into small pieces, take +the eyes out carefully, strain the water in which it was boiled, add +half a pint of wine and a gill of mushroom catsup, let it boil slowly +till reduced to two quarts, thicken it with two spoonsful of browned +flour rubbed into four ounces of butter, put the meat in, and after +stewing it a short time, serve it up. The eyes are a great delicacy. + + * * * * * + +BEEF. + + +DIRECTIONS FOR CURING BEEF. + +Prepare your brine in the middle of October, after the following manner: +get a thirty gallon cask, take out one head, drive in the bung, and put +some pitch on it, to prevent leaking. See that the cask is quite tight +and clean. Put into it one pound of saltpetre powdered, fifteen quarts +of salt, and fifteen gallons of cold water; stir it frequently, until +dissolved, throw over the cask a thick cloth, to keep out the dust; look +at it often and take off the scum. These proportions have been +accurately ascertained--fifteen gallons of cold water will exactly hold, +in solution, fifteen quarts of good clean Liverpool salt, and one pound +of saltpetre: this brine will be strong enough to bear up an egg: if +more salt be added, it will fall to the bottom without strengthening the +brine, the water being already saturated. This brine will cure all the +beef which a private family can use in the course of the winter, and +requires nothing more to be done to it except occasionally skimming the +dross that rises. It must be kept in a cool, dry place. For salting your +beef, get a molasses hogshead and saw it in two, that the beef may have +space to lie on; bore some holes in the bottom of these tubs, and raise +them on one side about an inch, that the bloody brine may run off. + +Be sure that your beef is newly killed--rub each piece very well with +good Liverpool salt--a vast deal depends upon rubbing the salt into +every part--it is unnecessary to put saltpetre on it; sprinkle a good +deal of salt on the bottom of the tub. When the beef is well salted, lay +it in the tub, and be sure you put the fleshy side downward. Put a great +deal of salt on your beef after it is packed in the tub; this protects +it from animals who might eat, if they could smell it, and does not +waste the salt, for the beef can only dissolve a certain portion. You +must let the beef lie in salt ten days, then take it out, brush off the +salt, and wipe it with a damp cloth; put it in the brine with a bit of +board and weight to keep it under. In about ten days it will look red +and be fit for the table, but it will be red much sooner when the brine +becomes older. The best time to begin to salt beef is the latter end of +October, if the weather be cool, and from that time have it in +succession. When your beef is taken out of the tub, stir the salt about +to dry, that it may be ready for the next pieces. Tongues are cured in +the same manner. + + * * * * * + +TO DRY BEEF FOR SUMMER USE. + +The best pieces for this purpose are the thin briskets, or that part of +the plate which is farthest from the shoulder of the animal, the round +and rib pieces which are commonly used for roasting. These should not be +cut with long ribs and the back-bones must be sawed off as close as +possible, that the piece may lay flat in the dish. About the middle of +February, select your beef from an animal well fatted with corn, and +which, when killed, will weigh one hundred and fifty per quarter--larger +oxen are always coarse. Salt the pieces as directed, let them lie one +fortnight, then put them in brine, where they must remain three weeks: +take them out at the end of the time, wipe them quite dry, rub them over +with bran, and hang them in a cool, dry, and, if possible, dark place, +that the flies may not get to them: they must be suspended, and not +allowed to touch any thing. It will be necessary, in the course of the +summer, to look them over occasionally, and after a long wet season, to +lay them in the sun a few hours. Your tongues may be dried in the same +manner: make a little hole in the root, run a twine through it, and +suspend it. These dried meats must be put in a good quantity of water, +to soak, the night before they are to be used. In boiling it is +absolutely necessary to have a large quantity of water to put the beef +in while the water is cold, to boil steadily, skimming the pot, until +the bones are ready to fall out; and, if a tongue, till the skin peels +off with perfect ease: the skin must also be taken from the beef. The +housekeeper who will buy good ox beef, and follow these directions +exactly, may be assured of always having delicious beef on her table. +Ancient prejudice has established a notion, that meat killed in the +decrease of the moon, will draw up when cooked. The true cause of this +shrinking, may be found in the old age of the animal, or in its diseased +state, at the time of killing. The best age is from three to five years. + +Few persons are aware of the injury they sustain, by eating the flesh of +diseased animals. None but the Jewish butchers, who are paid exclusively +for it, attend to this important circumstance. The best rule for judging +that I have been able to discover, is the colour of the fat. When the +fat of beef is a high shade of yellow, I reject it. If the fat of veal, +mutton, lamb or pork, have the slightest tinge of yellow, I avoid it as +diseased. The same rule holds good when applied to poultry. + + * * * * * + +TO CORN BEEF IN HOT WEATHER. + +Take a piece of thin brisket or plate, cut out the ribs nicely, rub it +on both sides well with two large spoonsful of pounded saltpetre; pour +on it a gill of molasses and a quart of salt; rub them both in; put it +in a vessel just large enough to hold it, but not tight, for the bloody +brine must run off as it makes, or the meat will spoil. Let it be well +covered, top, bottom and sides, with the molasses and salt. In four days +you may boil it, tied up in a cloth with the salt, &c. about it: when +done, take the skin off nicely, and serve it up. If you have an +ice-house or refrigerator, it will be best to keep it there. A fillet or +breast of veal, and a leg or rack of mutton, are excellent done in the +same way. + + * * * * * + +IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c. + +In roasting butchers' meat, be careful not to run the spit through the +nice parts: let the piece lie in water one hour, then wash it out, wipe +it perfectly dry, and put it on the spit. Set it before a clear, steady +fire: sprinkle some salt on it, and when it becomes hot, baste it for a +time with salt and water: then put a good spoonful of nice lard into the +dripping-pan, and when melted, continue to baste with it. When your +meat, of whatever kind, has been down some time, but before it begins to +look brown, cover it with paper and baste on it; when it is nearly done, +take off the paper, dredge it with flour, turn the spit for some minutes +very quick, and baste all the time to raise a froth--after which, serve +it up. When mutton is roasted, after you take off the paper, loosen the +skin and peel it off carefully, then dredge and froth it up. Beef and +mutton must not be roasted as much as veal, lamb, or pork; the two last +must be skinned in the manner directed for mutton. You may pour a little +melted butter in the dish with veal, but all the others must be served +without sauce, and garnished with horse-radish, nicely scraped. Be +careful not to let a particle of dry flour be seen on the meat--it has a +very ill appearance. Beef may look brown, but the whiter the other meats +are, the more genteel are they, and if properly roasted, they may be +perfectly done, and quite white. A loin of veal, and hind quarter of +lamb, should be dished with the kidneys uppermost; and be sure to joint +every thing that is to be separated at table, or it will be impossible +to carve neatly. For those who _must_ have gravy with these meats, let +it be made in any way they like, and served in a boat. No meat can be +well roasted except on a spit turned by a jack, and before a steady +clear fire--other methods are no better than baking. Many cooks are in +the habit of half boiling the meats to plump them as they term it, +before they are spitted, but it destroys their fine flavour. Whatever is +to be boiled, must be put into cold water with a little salt, which will +cook them regularly. When they are put in boiling water, the outer side +is done too much, before the inside gets heated. Nice lard is much +better than butter for basting roasted meats, or for frying. To choose +butchers' meat, you must see that the fat is not yellow, and that the +lean parts are of a fine close grain, a lively colour, and will feel +tender when pinched. Poultry should be well covered with white fat; if +the bottom of the breast bone be gristly, it is young, but if it be a +hard bone, it is an old one. Fish are judged by the liveliness of their +eyes, and bright red of their gills. Dredge every thing with flour +before it is put on to boil, and be sure to add salt to the water. + +Fish, and all other articles for frying, after being nicely prepared, +should be laid on a board and dredged with flour or meal mixed with +salt: when it becomes dry on one side, turn it, and dredge the other. +For broiling, have very clear coals, sprinkle a little salt and pepper +over the pieces, and when done, dish them, and pour over some melted +butter and chopped parsley--this is for broiled veal, wild fowl, birds +or poultry: beef-steaks and mutton chops require only a table-spoonful +of hot water to be poured over. Slice an onion in the dish before you +put in the steaks or chops, and garnish both with rasped horse-radish. +To have viands served in perfection, the dishes should be made hot, +either by setting them over hot water, or by putting some in them, and +the instant the meats are laid in and garnished, put on a pewter dish +cover. A dinner looks very enticing, when the steam rises from each dish +on removing the covers, and if it be judiciously _ordered_, will have a +double relish. Profusion is not elegance--a dinner justly calculated for +the company, and consisting for the greater part of small articles, +correctly prepared, and neatly served up, will make a much more pleasing +appearance to the sight, and give a far greater gratification to the +appetite, than a table loaded with food, and from the multiplicity of +dishes, unavoidably neglected in the preparation, and served up cold. + +There should always be a supply of brown flour kept in readiness to +thicken brown gravies, which must be prepared in the following manner: +put a pint of flour in a Dutch oven, with some coals under it; keep +constantly stirring it until it is uniformly of a dark brown, but none +of it burnt, which would look like dirt in the gravy. All kitchens +should be provided with a saw for trimming meat, and also with larding +needles. + + * * * * * + +BEEF A-LA-MODE. + +Take the bone from a round of beef, fill the space with a forcemeat made +of the crumbs of a stale loaf, four ounces of marrow, two heads of +garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and +salt, mix it to a paste with the yelks of four eggs beaten, stuff the +lean part of the round with it, and make balls of the remainder; sew a +fillet of strong linen wide enough to keep it round and compact, put it +in a vessel just sufficiently large to hold it, add a pint of red wine, +cover it with sheets of tin or iron, set it in a brick oven properly +heated, and bake it three hours; when done, skim the fat from the gravy, +thicken it with brown flour, add some mushroom and walnut catsup, and +serve it up garnished with forcemeat balls fried. It is still better +when eaten cold with sallad. + + * * * * * + +BRISKET OF BEEF BAKED. + +Bone a brisket of beef, and make holes in it with a sharp knife about an +inch apart, fill them alternately with fat bacon, parsley and oysters, +all chopped small and seasoned with pounded cloves and nutmeg, pepper +and salt, dredge it well with flour, lay it in a pan with a pint of red +wine and a large spoonful of lemon pickle; bake it three hours, take the +fat from the gravy and strain it; serve it up garnished with green +pickles. + + * * * * * + +BEEF OLIVES. + +Cut slices from a fat rump of beef six inches long and half an inch +thick, beat them well with a pestle; make a forcemeat of bread crumbs, +fat bacon chopped, parsley, a little onion, some shred suet, pounded +mace, pepper and salt; mix it up with the yelks of eggs, and spread a +thin layer over each slice of beef, roll it up tight, and secure the +rolls with skewers, set them before the fire, and turn them till they +are a nice brown; have ready a pint of good gravy, thickened with brown +flour and a spoonful of butter, a gill of red wine, with two spoonsful +of mushroom catsup, lay the rolls in it, and stew them till tender; +garnish with forcemeat balls. + + * * * * * + +TO STEW A RUMP OF BEEF. + +Take out as much of the bone as can be done with a saw, that it may lie +flat on the dish, stuff it with forcemeat made as before directed, lay +it in a pot with two quarts of water, a pint of red wine, some carrots +and turnips cut in small pieces and stewed over it, a head of cellery +cut up, a few cloves of garlic, some pounded cloves, pepper and salt, +stew it gently till sufficiently done, skim the fat off, thicken the +gravy, and serve it up; garnish with little bits of puff paste nicely +baked, and scraped horse-radish. + + * * * * * + +A FRICANDO OF BEEF. + +Cut a few slices of beef six inches long, two or three wide, and one +thick, lard them with bacon, dredge them well, and make them a nice +brown before a brisk fire; stew them half an hour in a well seasoned +gravy, put some stewed sorrel or spinage in the dish, lay on the beef, +and pour over a sufficient quantity of gravy; garnish with fried balls. + + * * * * * + +AN EXCELLENT METHOD OF DRESSING BEEF. + +Take a rib roasting piece that has been hanging ten days or a fortnight, +bone it neatly, rub some salt over it and roll it tight, binding it +around with twine, put the spit through the inner fold without sticking +it in the flesh, skewer it well and roast it nicely; when nearly done, +dredge and froth it; garnish with scraped horse-radish. + + * * * * * + +TO COLLAR A FLANK OF BEEF. + +Get a nice flank of beef, rub it well with a large portion of saltpetre +and common salt, let it remain ten days, then wash it clean, take off +the outer and inner skin with the gristle, spread it on a board, and +cover the inside with the following mixture: parsley, sage, thyme +chopped fine, pepper, salt and pounded cloves; roll it up, sew a cloth +over it, and bandage that with tape, boil it gently five or six hours, +when cold, lay it on a board without undoing it, put another board on +the top, with a heavy weight on it; let it remain twenty-four hours, +take off the bandages, cut a thin slice from each end, serve it up +garnished with green pickle and sprigs of parsley. + + * * * * * + +TO MAKE HUNTERS' BEEF. + +Select a fine fat round weighing about twenty-five pounds, take three +ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large +nutmeg, and a quart of salt; pound them all together very fine, take the +bone out, rub it well with this mixture on both sides, put some of it at +the bottom of a tub just large enough to hold the beef, lay it in and +strew the remainder on the top, rub it well every day for two weeks, and +spread the mixture over it; at the end of this time, wash the beef, bind +it with tape, to keep it round and compact, filling the hole where the +bone was with a piece of fat, lay it in a pan of convenient size, strew +a little suet over the top, and pour on it a pint of water, cover the +pan with a coarse crust and a thick paper over that, it will take five +hours baking; when cold take off the tape. It is a delicious relish at +twelve o'clock, or for supper, eaten with vinegar, mustard, oil, or +sallad. Skim the grease from the gravy and bottle it; it makes an +excellent seasoning for any made dish. + + * * * * * + +A NICE LITTLE DISH OF BEEF. + +Mince cold roast beef, fat and lean, very fine, add chopped onion, +pepper, salt, and a little good gravy, fill scollop shells two parts +full, and fill them up with potatos mashed smooth with cream, put a bit +of butter on the top, and set them in an oven to brown. + + * * * * * + +BEEF STEAKS. + +The best part of the beef for steaks, is the seventh and eighth ribs, +the fat and lean are better mixed, and it is more tender than the rump +if it be kept long enough; cut the steaks half an inch thick, beat them +a little, have fine clear coals, rub the bars of the gridiron with a +cloth dipped in lard before you put it over the coals, that none may +drip to cause a bad smell, put no salt on till you dish them, broil them +quick, turning them frequently; the dish must be very hot, some slices +of onion in it, lay in the steaks, sprinkle a little salt, and pour over +them a spoonful of water and one of mushroom catsup, both made boiling +hot, garnish with scraped horse-radish, and put on a hot dish cover. +Every thing must be in readiness, for the great excellence of a beef +steak lies in having it immediately from the gridiron. + + * * * * * + +TO HASH BEEF. + +Cut slices of raw beef, put them in a stew pan with a little water, some +catsup, a clove of garlic, pepper and salt, stew them till done, thicken +the gravy with a lump of butter rubbed into brown flour. A hash may be +made of any kind of meat that has been cooked, but it is not so good, +and it is necessary to have a gravy prepared and seasoned, and keep the +hash over the fire only a few minutes to make it hot. + + * * * * * + +BEEF STEAK PIE. + +Cut nice steaks, and stew them till half done, put a puff paste in the +dish, lay in the steaks with a few slices of boiled ham, season the +gravy very high, pour it in the dish, put on a lid of paste and bake it. + + * * * * * + +BEEF A-LA-DAUBE. + +Get a round of beef, lard it well, and put it in a Dutch oven; cut the +meat from a shin of beef, or any coarse piece in thin slices, put round +the sides and over the top some slices of bacon, salt, pepper, onion, +thyme, parsley, cellery tops, or seed pounded, and some carrots cut +small, strew the pieces of beef over, cover it with water, let it stew +very gently till perfectly done, take out the round, strain the gravy, +let it stand to be cold, take off the grease carefully, beat the whites +of four eggs, mix a little water with them, put them to the gravy, let +it boil till it looks clear, strain it, and when cold, put it over the +beef. + + * * * * * + + +VEAL. + + +DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL. + +A loin of veal must always be roasted: the fillet or leg may be dressed +in various ways, the knuckle or knee is proper for soup or for boiling; +these are the pieces that compose the hind quarter. In the fore quarter, +the breast and rack admit variety in cooking; the shoulder and neck are +only fit for soup. + + * * * * * + +VEAL CUTLETS FROM THE FILLET OR LEG. + +Cut off the flank and take the bone out, then take slices the size of +the fillet and half an inch thick, beat two yelks of eggs light, and +have some grated bread mixed with pepper, salt, pounded nutmeg and +chopped parsley; beat the slices a little, lay them on a board and wash +the upper side with the egg, cover it thick with the bread crumbs, press +them on with a knife, and let them stand to dry a little, that they may +not fall off in frying, then turn them gently, put egg and crumbs on in +the same manner, put them into a pan of boiling lard, and fry them a +light brown; have some good gravy ready, season it with a tea-spoonful +of curry powder, a large one of wine, and one of lemon pickle, thicken +with butter and brown flour, drain every drop of lard from the cutlets, +lay them in the gravy, and stew them fifteen or twenty minutes, serve +them up garnished with lemon cut in thin slices. + + * * * * * + +VEAL CHOPS. + +Take the best end of a rack of veal, cut it in chops, with one bone in +each, leave the small end of the bone bare two inches, beat them flat, +and prepare them with eggs and crumbs, as the cutlets, butter some +half-sheets of white paper, wrap one round each chop, skewer it well, +leaving the bare bone out, broil them till done, and take care the paper +does not burn; have nice white sauce in a boat. + + * * * * * + +VEAL CUTLETS. + +Cut them from the fillet, put them in a stew pan with a piece of nice +pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, +cover them with water and let them stew ten or fifteen minutes, lay them +on a dish, and when cold cover them well with the crumb of stale bread +finely grated, mixed with the leaves of parsley chopped very small, some +pepper, salt and grated nutmeg; press these on the veal with a knife, +and when a little dried, turn it and do the same to the other side; put +a good quantity of lard in a pan, when it boils lay the cutlets in +carefully that the crumbs may not fall; fry them a little brown, lay +them on a strainer to drain off the grease, do the same with the crumbs +that have fallen in the pan: while this is doing, simmer the water they +were boiled in to half a pint, strain it and thicken with four ounces of +butter and a little browned flour; add a gill of wine and one of +mushroom catsup, put in the cutlets and crumbs, and stew till tender; +add forcemeat balls. + + * * * * * + +KNUCKLE OF VEAL. + +Boil a half pint of pearl barley in salt and water till quite tender, +drain the water from it and stir in a piece of butter, put it in a deep +dish; have the knuckle nicely boiled in milk and water, and lay it on +the barley, pour some parsley and butter over it. + + * * * * * + +BAKED FILLET OF VEAL. + +Take the bone out of the fillet, wrap the flap around and sew it, make a +forcemeat of bread crumbs, the fat of bacon, a little onion chopped, +parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of +eggs, fill the place from which the bone was taken, make holes around it +with a knife and fill them also, and lard the top; put it in a Dutch +oven with a pint of water, bake it sufficiently, thicken the gravy with +butter and brown flour, add a gill of wine and one of mushroom catsup, +and serve it garnished with forcemeat balls fried. + + * * * * * + +SCOTCH COLLOPS OF VEAL. + +They may be made of the nice part of the rack, or cut from the fillet, +rub a little salt and pepper on them, and fry them a light brown; have a +rich gravy seasoned with wine, and any kind of catsup you choose, with a +few cloves of garlic, and some pounded mace, thicken it, put the collops +in and stew them a short time, take them out, strain the gravy over, and +garnish with bunches of parsley fried crisp, and thin slices of middling +of bacon, curled around a skewer and boiled. + + * * * * * + +VEAL OLIVES. + +Take the bone out of the fillet and cut thin slices the size of the leg, +beat them flat, rub them with the yelk of an egg beaten, lay on each +piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, +chopped parsley, and bread crumbs over all, roll them up tight, and +secure them with skewers, rub them with egg and roll them in bread +crumbs, lay them on a tin dripping pan, and set them in an oven; when +brown on one side, turn them, and when sufficiently done, lay them in a +rich highly seasoned gravy made of proper thickness, stew them till +tender, garnish with forcemeat balls and green pickles sliced. + + * * * * * + +RAGOUT OF A BREAST OF VEAL. + +Separate the joints of the brisket, and saw off the sharp ends of the +ribs, trim it neatly, and half roast it; put it in a stew pan with a +quart of good gravy seasoned with wine, walnut and mushroom catsup, a +tea-spoonful of curry powder, and a few cloves of garlic; stew it till +tender, thicken the gravy, and garnish with sweatbreads nicely broiled. + + * * * * * + +FRICANDO OF VEAL. + +Cut slices from the fillet an inch thick and six inches long, lard them +with slips of lean middling of bacon, bake them a light brown, stew them +in well seasoned gravy, made as thick as rich cream, serve them up hot, +and lay round the dish sorrel stewed with butter, pepper and salt, till +quite dry. + + * * * * * + + TO MAKE A PIE OF SWEETBREADS AND OYSTERS. + +Boil the sweetbreads tender, stew the oysters, season them with pepper +and salt, and thicken with cream, butter, the yelks of eggs and flour, +put a puff paste at the bottom and around the sides of a deep dish, take +the oysters up with an egg spoon, lay them in the bottom, and cover them +with the sweetbreads, fill the dish with gravy, put a paste on the top, +and bake it. This is the most delicate pie that can be made. The +sweetbread of veal is the most delicious part, and may be broiled, +fried, or dressed in any way, and is always good. + + * * * * * + +MOCK TURTLE OF CALF'S HEAD. + +Have the head nicely cleaned, divide the chop from the skull, take out +the brains and tongue, and boil the other parts till tender, take them +out of the water and put into it a knuckle of veal or four pounds of +lean beef, three onions chopped, thyme, parsley, a tea-spoonful of +pounded cloves, the same of mace, salt, and cayenne pepper to your +taste--boil these things together till reduced to a pint, strain it, and +add two gills of red wine, one of mushroom and one of walnut catsup, +thicken it with butter and brown flour; the head must be cut in small +pieces and stewed a few minutes in the gravy; put a paste round the edge +of a deep dish, three folds, one on the other, but none on the bottom; +pour in the meat and gravy, and bake it till the paste is done; pick all +strings from the brains, pound them, and add grated bread, pepper and +salt, make them in little cakes with the yelk of an egg, fry them a nice +brown, boil six egg's hard, leave one whole and divide the others +exactly in two, have some bits of paste nicely baked; when the head is +taken from the oven, lay the whole egg in the middle, and dispose the +others, with the brain cakes and bits of paste tastily around it. If it +be wanted as soup, do not reduce the gravy so much, and after stewing +the head, serve it in a tureen with the brain cakes and forcemeat balls +fried, in place of the eggs and paste. The tongue should be salted and +put in brine; they are very delicate, and four of them boiled and +pealed, and served with four small chickens boiled, make a handsome +dish, either cold or hot, with parsley and butter poured over them. + + * * * * * + +TO GRILL A CALF'S HEAD. + +Clean and divide it as for the turtle, take out the brains and tongue, +boil it tender, take the eyes out whole, and cut the flesh from the +skull in small pieces; take some of the water it was boiled in for +gravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonful +of lemon pickle; stew it till it is well flavoured, take the jowl or +chop, take out the bones, and cover it with bread crumbs, chopped +parsley, pepper and salt, set it in an oven to brown, thicken the gravy +with the yelks of two eggs and a spoonful of butter rubbed into two of +flour, stew the head in it a few minutes, put it in the dish, and lay +the grilled chop on it; garnish it with brain cakes and broiled +sweetbreads. + + * * * * * + +TO COLLAR A CALF'S HEAD. + +After cleaning it nicely, saw the bone down the middle of the skull, but +do not separate the head, take out the brains and tongue, boil it tender +enough to remove the bones, which must be taken entirely out; lay it on +a board, have a good quantity of chopped parsley seasoned with mace, +nutmeg, pepper and salt--spread a layer of this, then one of thick +slices of ham, another of parsley and one of ham, roll it up tight, sew +a cloth over it, and bind that round with tape; boil it half an hour, +and when cold press it. It must be kept covered with vinegar and water, +and is very delicious eaten with sallad or oil and vinegar. + + * * * * * + +CALF'S HEART, A NICE DISH. + +Take the heart and liver from the harslet, and cut off the windpipe, +boil the lights very tender, and cut them in small pieces--take as much +of the water they were boiled in as will be sufficient for gravy; add to +it a large spoonful of white wine, one of lemon pickle, some grated +nutmeg, pepper and salt, with a large spoonful of butter, mixed with one +of white flour; let it boil a few minutes, and put in the minced lights, +set it by till the heart and liver are ready, cut the ventricle out of +the heart, wash it well, lard it all over with narrow slips of middling, +fill the cavity with good forcemeat, put it in a pan on the broad end, +that the stuffing may not come out; bake it a nice brown, slice the +liver an inch thick and broil it, make the mince hot, set the heart +upright in the middle of the dish, pour it around, lay the broiled liver +on, and garnish with bunches of fried parsley; it should be served up +extremely hot. + + * * * * * + +CALF'S FEET FRICASSEE. + +Boil the feet till very tender, cut them in two and pull out the large +bones, have half a pint of good white gravy, add to it a spoonful of +white wine, one of lemon pickle, and some salt, with a tea-spoonful of +curry powder, stew the feet in it fifteen minutes, and thicken it with +the yelks of two eggs, a gill of milk, a large spoonful of butter, and +two of white flour, let the thickening be very smooth, shake the stew +pan over the fire a few minutes, but do not let it boil lest the eggs +and milk should curdle. + + * * * * * + +TO FRY CALF'S FEET. + +Prepare them as for the fricassee, dredge them well with flour and fry +them a light brown, pour parsley and butter over, and garnish with fried +parsley. + + * * * * * + +TO PREPARE RENNET. + +Take the stomach from the calf as soon as it is killed--do not wash it, +but hang it in a dry cool place for four or five days; then turn it +inside out, slip off all the curd nicely with the hand, fill it with a +little saltpetre mixed with the quantity of salt necessary, and lay it +in a small stone pot, pour over it a small tea-spoonful of vinegar, and +sprinkle a handful of salt over it, cover it closely and keep it for +use. You must not wash it--that would weaken the gastric juice, and +injure the rennet. After it has been salted six or eight weeks, cut off +a piece four or five inches long, put it in a large mustard bottle, or +any vessel that will hold about a pint and a half; put on it five gills +of cold water, and two gills of rose brandy--stop it very close, and +shake it when you are going to use it: a table-spoonful of this is +sufficient for a quart of milk. It must be prepared in very cool +weather, and if well done, will keep more than a year. + + * * * * * + +TO HASH A CALF'S HEAD. + +Boil the head till the meat is almost enough for eating; then cut it in +thin slices, take three quarters of a pint of good gravy, and add half a +pint of white wine, half a nutmeg, two anchovies, a small onion stuck +with cloves, and a little mace; boil these up in the liquor for a +quarter of an hour, then strain it and boil it up again; put in the +meat, with salt to your taste, let it stew a little, and if you choose +it, you may add some sweetbreads, and make some forcemeat balls with +veal; mix the brains with the yelks of eggs and fry them to lay for a +garish. When the head is ready to be sent in, stir in a bit of butter. + + * * * * * + +TO BAKE A CALF'S HEAD. + +Divide the calf's head, wash it clean, and having the yelks of two eggs +well beaten, wash the outside of the head all over with them, and on +that strew raspings of bread sifted, pepper, salt, nutmeg and mace +powdered; also, the brains cut in pieces and dipped in thick butter, +then cover the head with bits of butter, pour into the pan some white +wine and water, with as much gravy, and cover it close. Let it be baked +in a quick oven, and when it is served up, pour on some strong gravy, +and garnish with slices of lemon, red beet root pickled, fried oysters +and fried bread. + + * * * * * + +TO STUFF AND ROAST A CALF'S LIVER. + +Take a fresh calf's liver, and having made a hole in it with a large +knife run in lengthways, but not quite through, have ready a forced +meat, or stuffing made of part of the liver parboiled, fat of bacon +minced very fine, and sweet herbs powdered; add to these some grated +bread and spice finely powdered, with pepper and salt. With this +stuffing fill the hole in the liver, which must be larded with fat +bacon, and then roasted, flouring it well, and basting with butter till +it is enough. This is to be served up hot, with gravy sauce having a +little wine in it. + + * * * * * + +TO BROIL CALF'S LIVER. + +Cut it in slices, put over it salt and pepper; broil it nicely, and pour +on some melted butter with chopped parsley after it is dished. + + * * * * * + +_ Directions for cleaning Calf's Head and Feet, for those who live in +the country and butcher their own meats._ + +As soon as the animal is killed, have the head and feet taken off, wash +them clean, sprinkle some pounded rosin all over the hairs, then dip +them in boiling water, take them instantly out, the rosin will dry +immediately, and they may be scraped clean with ease; the feet should be +soaked in water three or four days, changing it daily; this will make +them very white. + + * * * * * + + +LAMB. + + +TO ROAST THE FORE-QUARTER, &c. + +The fore-quarter should always be roasted and served with mint sauce in +a boat; chop the mint small and mix it with vinegar enough to make it +liquid, sweeten it with sugar. + +The hind-quarter may be boiled or roasted, and requires mint sauce; it +may also be dressed in various ways. + + * * * * * + +BAKED LAMB. + +Cut the shank bone from a hind-quarter, separate the joints of the loin, +lay it in a pan with the kidney uppermost, sprinkle some pepper and +salt, add a few cloves of garlic, a pint of water and a dozen large ripe +tomatoes with the skins taken off, bake it but do not let it be burnt, +thicken the gravy with a little butter and brown flour. + + * * * * * + +FRIED LAMB. + +Separate the leg from the loin, cut off the shank and boil the leg; +divide the loin in chops, dredge and fry them a nice brown, lay the leg +in the middle of the dish, and put the chops around, pour over parsley +and butter, and garnish with fried parsley. + +The leg cut into steaks and the loin into chops will make a fine +fricassee, or cutlets. + + * * * * * + +TO DRESS LAMB'S HEAD AND FEET. + +Clean them very nicely, and boil them till tender, take off the flesh +from the head with the eyes, also mince the tongue and heart, which must +be boiled with the head; split the feet in two, put them with the pieces +from the head and the mince, into a pint of good gravy, seasoned with +pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, +thicken the gravy, and lay the liver cut in slices and broiled over +it--garnish with crisp parsley and bits of curled bacon. + + * * * * * + +MUTTON. + +The saddle should always be roasted and garnished with scraped +horse-radish. See general observations on roasting. Mutton is in the +highest perfection from August until Christmas, when it begins to +decline in goodness. + + * * * * * + +BOILED LEG OF MUTTON. + +Cut off the shank, wrap the flank nicely round and secure it with +skewers, dredge it well with flour, and put it on the fire in a kettle +of cold water with some salt, and three or four heads of garlic, which +will give it a delicately fine flavour; skin it well, and when nearly +done, take it from the fire and keep it hot and closely covered, that +the steam may finish it; have carrots well boiled to put in the dish +under it, or turnips boiled, mashed smooth and stewed with a lump of +butter and salt, lay the mutton on, and pour over it butter melted with +some flour in it, and a cup full of capers with some of the vinegar; +shake them together over the fire till hot before you pour it on. + + * * * * * + +ROASTED LEG. + +Prepare it as for boiling, be very careful in spitting it, cover it with +paper and follow the directions for roasting, serve it up garnished with +scraped horse-radish. + + * * * * * + +BAKED LEG OF MUTTON. + +Take the flank off, but leave all the fat, cut out the bone, stuff the +place with a rich forcemeat, lard the top and sides with bacon, put it +in a pan with a pint of water, some chopped onion and cellery cut small, +a gill of red wine, one of mushroom catsup and a tea-spoonful of curry +powder, bake it and serve it up with the gravy, garnish with forcemeat +balls fried. + + * * * * * + +STEAKS OF A LEG OF MUTTON. + +Cut off the flank, take out the bone, and cut it in large slices half an +inch thick, sprinkle some salt and pepper, and broil it, pour over it +nice melted butter with capers; a leg cut in the same way and dressed as +directed for veal cutlets, is very fine. It is also excellent when +salted as beef, and boiled, served up with carrots or turnips. + +A shoulder of mutton is best when roasted, but may be made into cutlets +or in a harrico. + + * * * * * + +TO HARRICO MUTTON. + +Take the nicest part of the rack, divide it into chops, with one bone in +each, beat them flat, sprinkle salt and pepper on them, and broil them +nicely; make a rich gravy out of the inferior parts, season it well with +pepper, a little spice, and any kind of catsup you choose; when +sufficiently done, strain it, and thicken it with butter and brown +flour, have some carrots and turnips cut into small dice and boiled till +tender, put them in the gravy, lay the chops in and stew them fifteen +minutes; serve them up garnished with green pickle. + + * * * * * + +MUTTON CHOPS. + +Cut the rack as for the harrico, broil them, and when dished, pour over +them a gravy made with two large spoonsful of boiling water, one of +mushroom catsup, a small spoonful of butter and some salt, stir it till +the butter is melted, and garnish with horse-radish scraped. + + * * * * * + +BOILED BREAST OF MUTTON. + +Separate the joints of the brisket, and saw off the sharp ends of the +ribs, dredge it with flour, and boil it; serve it up covered with +onions--see onion sauce. + + * * * * * + +BREAST OF MUTTON IN RAGOUT. + +Prepare the breast as for boiling, brown it nicely in the oven, have a +rich gravy well seasoned and thickened with brown flour, stew the mutton +in it till sufficiently done, and garnish with forcemeat balls fried. + + * * * * * + +TO GRILL A BREAST OF MUTTON. + +Prepare it as before, score the top, wash it over with the yelk of an +egg, sprinkle some salt, and cover it with bread crumbs, bake it, and +pour caper sauce in the dish. It may also be roasted, the skin taken off +and frothed nicely, serve it up with good gravy, and garnish with +current jelly cut in slices. + +The neck of mutton is fit only for soup, the liver is very good when +broiled. + + * * * * * + +BOILED SHOULDER OF MUTTON. + +Put it in cold water with some salt, and boil it till tender; serve it +up covered with onion sauce. + + * * * * * + +SHOULDER OF MUTTON WITH CELERY SAUCE. + +Wash and clean ten heads of celery, cut off the green tops and take off +the outside stalks, cut the heads in thin slices, boil them tender in a +little milk, just enough for gravy, add salt, and thicken it with a +spoonful of butter and some white flour; boil the shoulder and pour the +sauce over it. + + * * * * * + +ROASTED LOIN OF MUTTON. + +Cut the loin in four pieces, take off the skin, rub each piece with +salt, wash them with the yelk of an egg, and cover them thickly with +bread crumbs, chopped parsley, pepper and salt; wrap them up securely in +paper, put them on a bird spit, and roast them; put a little brown gravy +in the dish, and garnish with pickle. + + * * * * * + + +PORK. + + +TO CURE BACON. + +Hogs are in the highest perfection, from two and a half to four years +old, and make the best bacon, when they do not weigh more than one +hundred and fifty or sixty at farthest; they should be fed with corn, +six weeks at least, before they are killed, and the shorter distance +they are driven to market, the better will their flesh be. To secure +them against the possibility of spoiling, salt them before they get +cold; take out the chine or back-bone from the neck to the tail, cut the +hams, shoulders and middlings; take the ribs from the shoulders and the +leaf fat from the hams: have such tubs as are directed for beef, rub a +large table spoonful of saltpetre on the inside of each ham, for some +minutes, then rub both sides well with salt, sprinkle the bottom of the +tub with salt, lay the hams with the skin downward, and put a good deal +of salt between each layer; salt the shoulders and middlings in the same +manner, but less saltpetre is necessary; cut the jowl or chop from the +head, and rub it with salt and saltpetre. You should cut off the feet +just above the knee joint; take off the ears and nose, and lay them in a +large tub of cold water for souse. When the jowls have been in salt two +weeks, hang them up to smoke--do so with the shoulders and middlings at +the end of three weeks, and the hams at the end of four. If they remain +longer in salt they will be hard. Remember to hang the hams and +shoulders with the hocks down, to preserve the juices. Make a good smoke +every morning, and be careful not to have a blaze; the smoke-house +should stand alone, for any additional heat will spoil the meat. During +the hot weather, beginning the first of April, it should be occasionally +taken down, examined--rubbed with hickory ashes, and hung up again. + +The generally received opinion that saltpetre hardens meat, is entirely +erroneous:--it tends greatly to prevent putrefaction, but will not make +it hard; neither will laying in brine five or six weeks in cold weather, +have that effect, but remaining in salt too long, will certainly draw +off the juices, and harden it. Bacon should be boiled in a large +quantity of water, and a ham is not done sufficiently, till the bone on +the under part comes off with ease. New bacon requires much longer +boiling than that which is old. + + * * * * * + +TO MAKE SOUSE. + +Let all the pieces you intend to souse, remain covered with cold water +twelve hours; then wash them out, wipe off the blood, and put them again +in fresh water; soak them in this manner, changing the water frequently, +and keeping it in a cool place, till the blood is drawn away; scrape and +clean each piece perfectly nice, mix some meal with water, add salt to +it, and boil your souse gently, until you can run a straw into the skin +with ease. Do not put too much in the pot, for it will boil to pieces +and spoil the appearance. The best way is to boil the feet in one pot, +the ears and nose in another, and the heads in a third; these should be +boiled till you can take all the bones out; let them get cold, season +the insides with pepper, salt, and a little nutmeg; make it in a tight +roll, sew it up close in a cloth, and press it lightly. Mix some more +meal and cold water, just enough to look white; add salt, and one-fourth +of vinegar; put your souse in different pots, and keep it well covered +with this mixture, and closely stopped. It will be necessary to renew +this liquor every two or three weeks. Let your souse get quite cold +after boiling, before you put it in the liquor, and be sure to use pale +coloured vinegar, or the souse will be dark. Some cooks singe the hair +from the feet, _etcetera_, but this destroys the colour: good souse will +always be white. + + * * * * * + +TO ROAST A PIG. + +The pig must be very fat, nicely cleaned, and not too large to lie in +the dish; chop the liver fine and mix it with crumbs of bread, chopped +onion and parsley, with pepper and salt, make it into a paste with +butter and an egg, stuff the body well with it, and sew it up, spit it, +and have a clear fire to roast it; baste with salt and water at first, +then rub it frequently with a lump of lard wrapped in a piece of clean +linen; this will make it much more crisp than basting it from the +dripping pan. When the pig is done, take off the head, separate the face +from the chop, cut both in two and take off the ears, take out the +stuffing, split the pig in two parts lengthways, lay it in the dish with +the head, ears, and feet, which have been cut off, placed on each side, +put the stuffing in a bowl with a glass of wine, and as much dripping as +will make it sufficiently liquid, put some of it under the pig, and +serve the rest in a boat. + + * * * * * + +TO BARBECUE SHOTE.[1] + +This is the name given in the southern states to a fat young hog, which, +when the head and feet are taken off, and it is cut into four quarters, +will weigh six pounds per quarter. Take a fore-quarter, make several +incisions between the ribs, and stuff it with rich forcemeat; put it in +a pan with a pint of water, two cloves of garlic, pepper, salt, two +gills of red wine, and two of mushroom catsup, bake it, and thicken the +gravy with batter and brown flour; it must be jointed, and the ribs cut +across before it is cooked; or it cannot be carved well; lay it in the +dish with the ribs uppermost; if it be not sufficiently brown, add a +little burnt sugar to the gravy, garnish with balls. + + * * * * * + +TO ROAST A FORE-QUARTER OF SHOTE. + +Joint it for the convenience of carving, roast it before a brisk fire; +when done, take the skin off, dredge and froth it, put a little melted +butter with some caper vinegar over it, or serve it with mint sauce. + + * * * * * + +TO MAKE SHOTE CUTLETS. + +Take the skin from the hind-quarter, and cut it in pieces, prepare them +in the way directed for veal cutlets, make a little nice gravy with the +skin and the scraps of meat left, thicken it with butter and brown +flour, and season it in any way you like. + + * * * * * + +TO CORN SHOTE. + +Rub a hind-quarter with saltpetre and common salt, let it lie ten days, +then boil it, and put either carrots or parsnips under it. + + * * * * * + +SHOTE'S HEAD. + +Take out the brains, and boil the head till quite tender, cut the heart +and liver from the harslet, and boil the feet with the head; cut all the +meat from the head in small pieces, mince the tongue and chop the brains +small, take some of the water the head was boiled in, season it with +onion, parsley and thyme, all chopped fine, add any kind of +catsup--thicken it with butter and brown flour, stew the whole in it +fifteen minutes, and put it in the dish: have the heart roasted to put +in the middle, lay the broiled liver around, and garnish it with green +pickle. + + * * * * * + +LEG OF PORK WITH PEASE PUDDING. + +Boil a small leg of pork that has been sufficiently salted, score the +top and serve it up; the pudding must be in a separate dish; get small +delicate pease, wash them well, and tie them in a cloth, allowing a +little room for swelling, boil them with the pork, then mash and season +them, tie them up again and finish boiling it; take care not to break +the pudding in turning it out. + + * * * * * + +STEWED CHINE. + +Take the neck chine, rub it well with salt, lay it in a pan, put it in a +pint of water, and fill it up with sweet potatos nicely washed, but not +peeled, cover it close and bake it till done; serve it up with the +potatos, put a little of the gravy in the dish. + + * * * * * + +TO TOAST A HAM. + +Boil it well, take off the skin, and cover the top thickly with bread +crumbs, put it in an oven to brown, and serve it up. + + * * * * * + +TO STUFF A HAM. + +Take a well smoked ham, wash it very clean, make incisions all over the +top two inches deep, stuff them quite full with parsley chopped small +and some pepper, boil the ham sufficiently; do not take off the skin. It +must be eaten cold. + + * * * * * + +SOUSED FEET IN RAGOUT. + +Split the feet in two, dredge them with flour and fry them a nice brown; +have some well seasoned gravy thickened with brown flour and butter; +stew the feet in it a few minutes. + + * * * * * + +TO MAKE SAUSAGES. + +Take the tender pieces of fresh pork, chop them exceedingly fine--chop +some of the leaf fat, and put them together in the proportion of three +pounds of pork to one of fat, season it very high with pepper and salt, +add a small quantity of dried sage rubbed to a powder, have the skins +nicely prepared, fill them and hang them in a dry place. Sausages are +excellent made into cakes and fried, but will not keep so well as in +skins. + + * * * * * + +TO MAKE BLACK PUDDINGS. + +Catch the blood as it runs from the hog, stir it continually till cold +to prevent its coagulating; when cold thicken it with boiled rice or +oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that +are liked, fill the skins and smoke them two or three days; they must be +boiled before they are hung up, and prick them with a fork to keep them +from bursting. + + * * * * * + +A SEA PIE. + +Lay at the bottom of a small Dutch oven some slices of boiled pork or +salt beef, then potatos and onions cut in slices, salt, pepper, thyme +and parsley shred fine, some crackers soaked, and a layer of fowls cut +up, or slices of veal; cover them with a paste not too rich, put another +layer of each article, and cover them with paste until the oven is full; +put a little butter between each layer, pour in water till it reaches +the top crust, to which you must add wine, catsup of any kind you +please, and some pounded cloves; let it stew until there is just gravy +enough left; serve it in a deep dish and pour the gravy on. + + * * * * * + +TO MAKE PASTE FOR THE PIE. + +Pour half a pound of butter or dripping, boiling hot, into a quart of +flour, add as much water as will make it a paste, work it and roll it +well before you use it. It is quite a savoury paste. + + * * * * * + +BOLOGNA SAUSAGES. + +Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., +suet, chop all fine, season highly: fill the skins, prick and boil them +an hour, and hang them to dry--grated bread or boiled rice may be added: +clean the skins with salt and vinegar. + + * * * * * + + +FISH. + + +TO CURE HERRINGS. + +The best method for preserving herrings, and which may be followed with +ease, for a small family, is to take the brine left of your winter stock +for beef, to the fishing place, and when the seine is hauled, to pick +out the largest herrings, and throw them alive into the brine; let them +remain twenty-four hours, take them out and lay them on sloping planks, +that the brine may drain off; have a tight barrel, put some coarse alum +salt at the bottom, then put in a layer of herrings--take care not to +bruise them; sprinkle over it alum salt and some saltpetre, then fish, +salt, and saltpetre, till the barrel is full; keep a board over it. +Should they not make brine enough to cover them in a few weeks, you must +add some, for they will be rusty if not kept under brine. The proper +time to salt them is when they are quite fat: the scales will adhere +closely to a lean herring, but will be loose on a fat one--the former is +not fit to be eaten. Do not be sparing of salt when you put them up. +When they are to be used, take a few out of brine, soak them an hour or +two, scale them nicely, pull off the gills, and the only entrail they +have will come with them; wash them clean and hang them up to dry. When +to be broiled, take half a sheet of white paper, rub it over with +butter, put the herring in, double the edges securely, and broil without +burning it. The brine the herrings drink before they die, has a +wonderful effect in preserving their juices: when one or two years old, +they are equal to anchovies. + + * * * * * + +TO BAKE STURGEON. + +Get a piece of sturgeon with the skin on, the piece next to the tail, +scrape it well, cut out the gristle, and boil it about twenty minutes to +take out the oil; take it up, pull off the large scales, and when cold, +stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, +pepper and salt, put it in a Dutch oven just large enough to hold it, +with a pint and a half of water, a gill of red wine, one of mushroom +catsup, some salt and pepper, stew it gently till the gravy is reduced +to the quantity necessary to pour over it; take up your sturgeon +carefully, thicken the gravy with a spoonful of butter rubbed into a +large one of brown flour;--see that it is perfectly smooth when you put +it in the dish. + + * * * * * + +TO MAKE STURGEON CUTLETS. + +The tail piece is the best; skin it and cut off the gristle, cut it into +slices about half an inch thick, sprinkle over them pepper and salt, +dredge them with flour, and fry them a nice light brown; have ready a +pint of good gravy, seasoned with catsup, wine, and a little pounded +cloves, and thickened with brown flour and butter; when the cutlets are +cold, put them into the gravy and stew them a few minutes; garnish the +dish with nice forcemeat balls and parsley fried crisp. + + * * * * * + +STURGEON STEAKS. + +Cut them as for the cutlets, dredge them, and fry them nicely; dish them +quickly lest they get cold; pour over melted butter with chopped +parsley, and garnish with fried parsley. + + * * * * * + +TO BOIL STURGEON. + +Leave the skin on, which must be nicely scraped, take out the gristle, +rub it with salt, and let it lie an hour, then put it on in cold water +with some salt and a few cloves of garlic; it must be dredged with flour +before it is put into the water, skim it carefully, and when dished, +pour over it melted butter with chopped parsley, a large spoonful of +mushroom catsup, one of lemon pickle, and one of pepper vinegar; send +some of it to table in a sauce boat;--the sturgeon being a dry fish, +rich sauce is necessary. + + * * * * * + +TO BAKE A SHAD. + +The shad is a very indifferent fish unless it be large and fat; when you +get a good one, prepare it nicely, put some forcemeat inside, and lay it +at full length in a pan with a pint of water, a gill of red wine, one of +mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, +and six cloves: stew it gently till the gravy is sufficiently reduced; +there should always be a fish-slice with holes to lay the fish on, for +the convenience of dishing without breaking it; when the fish is taken +up, slip it carefully into the dish; thicken the gravy with butter and +brown flour, and pour over it. + + * * * * * + +TO BOIL A SHAD. + +Get a nice fat shad, fresh from the water, that the skin may not crack +in boiling, put it in cold water on a slice, in a kettle of proper +length, with a wine glass of pale vinegar, salt, a little garlic, and a +bundle of parsley; when it is done, drain all the water from the fish, +lay it in the dish, and garnish with scraped horse-radish; have a sauce +boat of nice melted butter, to mix with the different catsups, as taste +shall direct. + + * * * * * + +TO ROAST A SHAD. + +Fill the cavity with good forcemeat, sew it up, and tie it on a board of +proper size, cover it with bread crumbs, with some salt and pepper, set +it before the fire to roast; when done on one side, turn it, tie it +again, and when sufficiently done, pull out the thread, and serve it up +with butter and parsley poured over it. + + * * * * * + +TO BROIL A SHAD. + +Separate one side from the back-bone, so that it will lie open without +being split in two; wash it clean, dry it with a cloth, sprinkle some +salt and pepper on it, and let it stand till you are ready to broil it; +have the gridiron hot and well greased, broil it nicely, and pour over +it melted butter. + + * * * * * + +TO BOIL ROCK FISH. + +The best part of the rock is the head and shoulders--clean it nicely, +put it into the fish kettle with cold water and salt, boil it gently and +skim it well; when done, drain off the water, lay it in the dish, and +garnish with scraped horse-radish; have two boats of tatter nicely +melted with chopped parsley, or for a change, you may have anchovy +butter; the roe and liver should be fried and served in separate dishes. +If any of the rock be left, it will make a delicious dish next +day;--pick it in small pieces, put it in a stew pan with a gill of +water, a good lump of butter, some salt, a large spoonful of lemon +pickle, and one of pepper vinegar--shake it over the fire till perfectly +hot, and serve it up. It is almost equal to stewed crab. + + * * * * * + +TO FRY PERCH. + +Clean the fish nicely, but do not take out the roes, dry them on a +cloth, sprinkle some salt, and dredge them with flour, lay them +separately on a board; when one side is dry, turn them, sprinkle salt +and dredge the other side; be sure the lard boils when you put the fish +in, and fry them with great care; they should be a yellowish brown when +done. Send melted butter or anchovy sauce in a boat. + + * * * * * + +TO PICKLE OYSTERS. + +Select the largest oysters, drain off their liquor, and wash them in +clean water; pick out the pieces of shells that may be left, put them in +a stew pan with water proportioned to the number of oysters, some salt, +blades of mace, and whole black pepper; stew them a few minutes, then +put them in a pot, and when cold, add as much pale vinegar as will give +the liquor an agreeable acid. + + * * * * * + +TO MAKE A CURRY OF CATFISH. + +Take the white channel catfish, cut off their heads, skin and clean +them, cut them in pieces four inches long, put as many as will be +sufficient for a dish into a stew pan with a quart of water, two onions, +and chopped parsley; let them stew gently till the water is reduced to +half a pint, take the fish out and lay them on a dish, cover them to +keep them hot, rub a spoonful of butter into one of flour, add a large +tea-spoonful of curry powder, thicken the gravy with it, shake it over +the fire a few minutes, and pour it over the fish; be careful to have +the gravy smooth. + + * * * * * + +TO DRESS A COD'S HEAD AND SHOULDERS. + +Take out the gills and the blood from the bone, wash the head very +clean, rub over it a little salt, then lay it on your fish plate; throw +in the water a good handful of salt, with a glass of vinegar, then put +in the fish, and let it boil gently half an hour; if it is a large one, +three quarters; take it up very carefully, strip the skin nicely off, +set it before a brisk fire, dredge it all over with flour, and baste it +well with butter; when the froth begins to rise, throw over it some very +fine white bread crumbs; you must keep basting it all the time to make +it froth well; when it is a fine light brown, dish it up, and garnish it +with a lemon cut in slices, scraped horse-radish, barberries, a few +small fish fried and laid around it, or fried oysters--cut the roe and +liver in slices, and lay over it a little of the lobster out of the +sauce in lumps, and then serve it up. + + * * * * * + +TO MAKE SAUCE FOR THE COD'S HEAD. + +Take a lobster, if it be alive, stick a skewer in the rent of the tail, +(to keep the water out,) throw a handful of salt in the water; when it +boils, put in the lobster, and boil it half an hour; if it has spawn on +it, pick them off, and pound them exceedingly fine in a marble mortar, +and put them into half a pound of good melted butter, then take the meat +out of the lobster, pull it in bits, and put it in your butter, with a +meat spoonful of lemon pickle, and the same of walnut catsup, a slice of +lemon, one or two slices of horse-radish, a little beaten mace, salt and +cayenne to your taste; boil them one minute, then take out the +horse-radish and lemon, and serve it up in your sauce boat. + +N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle +sauce, the same way; if there can be no shell fish got, you then may add +two anchovies cut small, a spoonful of walnut liquor, a large onion +stuck with cloves--strain and put it in the sauce boat. + + * * * * * + +TO DRESS A SALT COD. + +Steep your salt fish in water all night, with a glass of vinegar; it +will take out the salt, and make it taste like fresh fish; the next day +boil it; when it is enough take off the skin, pull it in fleaks into +your dish, then pour egg sauce over it, or parsnips boiled and beat +fine, with butter and cream; send it to the table on a water plate, for +it will soon grow cold. + + * * * * * + +MATELOTE OF ANY KIND OF FIRM FISH. + +Cut the fish in pieces six inches long, put it in a pot with onion, +parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine +and water enough for gravy, set it on a quick fire and reduce it +one-third, thicken with a spoonful of butter and two of flour; put it in +a dish with bits of bread fried in butter, and pour the gravy over it. + + * * * * * + +CHOWDER, A SEA DISH. + +Take any kind of firm fish, cut it in pieces six inches long, sprinkle +salt and pepper over each piece, cover the bottom of a small Dutch oven +with slices of salt pork about half boiled, lay in the fish, strewing a +little chopped onion between; cover with crackers that have been soaked +soft in milk, pour over it two gills of white wine, and two of water; +put on the top of the oven, and stew it gently about an hour; take it +out carefully, and lay it in a deep dish; thicken the gravy with a +little flour and a spoonful of butter, add some chopped parsley, boil it +a few minutes, and pour it over the fish--serve it up hot. + + * * * * * + +TO PICKLE STURGEON. + +The best sturgeons are the small ones, about four feet long without the +head, and the best part is the one near the tail. After the sturgeon is +split through the back bone, take a piece with the skin on, which is +essential to its appearance and goodness, cut off the gristle, scrape +the skin well, wash it, and salt it--let it lie twenty-four hours, wipe +off the salt, roll it, and tie it around with twine, put it on in a good +deal of cold water, let it boil till you can run a straw easily into the +skin, take it up, pull off the large scales, and when cold, put it in a +pot, and cover it with one part vinegar, and two of salt and water; keep +it closely stopped, and when served, garnish with green fennel. + + * * * * * + +TO CAVEACH FISH. + +Cut the fish in pieces the thickness of your hand, wash it and dry it in +a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry +it a nice brown; when it gets cold, put it in a pot with a little +chopped onion between the layers, take as much vinegar and water as will +cover it, mix with it some oil, pounded mace, and whole black pepper, +pour it on, and stop the pot closely. This is a very convenient article, +as it makes an excellent and ready addition to a dinner or supper. When +served up, it should be garnished with green fennel, or parsley. + + * * * * * + +TO DRESS COD FISH. + +Boil the fish tender, pick it from the bones, take an equal quantity of +Irish potatos, or parsnips boiled and chopped, and the same of onions +well boiled; add a sufficiency of melted butter, some grated nutmeg, +pepper, and salt, with a little brandy or wine; rub them in a mortar +till well mixed; if too stiff, liquify it with cream or thickened milk, +put paste in the bottom of a dish, pour in the fish, and bake it. For +change, it may be baked in the form of patties. + + * * * * * + +COD FISH PIE. + +Soak the fish, boil it and take off the skin, pick the meat from the +bones, and mince it very fine; take double the quantity of your fish, of +stale bread grated; pour over it as much new milk, boiling hot, as will +wet it completely, add minced parsley, nutmeg, pepper, and made mustard, +with as much melted butter as will make it sufficiently rich; the +quantity must be determined by that of the other ingredients--beat these +together very well, add the minced fish, mix it all, cover the bottom of +the dish with good paste, pour the fish in, put on a lid and bake it. + + * * * * * + +TO DRESS ANY KIND OF SALTED FISH. + +Take the quantity necessary for the dish, wash them, and lay them in +fresh water for a night; then put them on the tin plate with holes, and +place it in the fish kettle--sprinkle over it pounded cloves and pepper, +with four cloves of garlic; put in a bundle of sweet herbs and parsley, +a large spoonful of tarragon, and two of common vinegar, with a pint of +wine; roll one quarter of a pound of butter in two spoonsful of flour, +cut it in small pieces, and put it over the fish--cover it closely, and +simmer it over a slow fire half an hour; take the fish out carefully, +and lay it in the dish, set it over hot water, and cover it till the +gravy has boiled a little longer--take out the garlic and herbs, pour it +over the fish, and serve it up. It is very good when eaten cold with +salad, garnished with parsley. + + * * * * * + +TO FRICASSEE COD SOUNDS AND TONGUES. + +Soak them all night in fresh water, take off the skins, cut them in two +pieces, and boil them in milk and water till quite tender, drain them in +a colander, and season with nutmeg, pepper, and a little salt--take as +much new milk as will make sauce for it, roll a good lump of butter in +flour, melt it in the milk, put the fish in, set it over the fire, and +stir it till thick enough, and serve it up. + + * * * * * + +AN EXCELLENT WAY TO DRESS FISH. + +Dredge the fish well with flour, sprinkle salt and pepper on them, and +fry them a nice brown; set them by to get cold; put a quarter of a pound +of butter in a frying pan; when it boils, fry tomatos with the skins +taken off, parsley nicely picked, and a very little chopped onion; when +done, add as much water as will make sauce for the fish--season it with +pepper, salt, and pounded cloves; add some wine and mushroom catsup, put +the fish in, and when thoroughly heated, serve it up. + + * * * * * + +FISH A-LA-DAUB. + +Boil as many large white perch as will be sufficient for the dish; do +not take off their heads, and be careful not to break their skins; when +cold, place them in the dish, and cover them with savoury jelly broken. +A nice piece of rock-fish is excellent done in the same way. + + * * * * * + +FISH IN JELLY. + +Fill a deep glass dish half full of jelly--have as many small +fish-moulds as will lie conveniently in it fill them with blanc mange; +when they are cold, and the jelly set, lay them on it, as if going in +different directions; put in a little more jelly, and let it get cold, +to keep the fish in their places--then fill the dish so as to cover +them. The jelly should be made of hog's feet, very light coloured, and +perfectly transparent. + + * * * * * + +TO MAKE EGG SAUCE FOR A SALT COD. + +Boil four eggs hard, first half chop the white, then put in the yelks, +and chop them both together, but not very small; put them into half a +pound of good melted butter, and let it boil up--then pour it on the +fish. + + * * * * * + +TO DRESS COD SOUNDS. + +Steep your sounds as you do the salt cod, and boil them in a large +quantity of milk and water; when they are very tender and white, take +them up, and drain the water out and skin them; then pour the egg sauce +boiling hot over them, and serve them up. + + * * * * * + +TO STEW CARP. + +Gut and scale your fish, wash and dry them well with a clean cloth, +dredge them with flour, fry them in lard until they are a light brown, +and then put them in a stew pan with half a pint of water, and half a +pint of red wine, a meat spoonful of lemon pickle, the same of walnut +catsup, a little mushroom powder and cayenne to your taste, a large +onion stuck with cloves, and a slick of horse-radish; cover your pan +close up to keep in the steam; let them stew gently over a stove fire, +till the gravy is reduced to just enough to cover your fish in the dish; +then take the fish out, and put them on the dish you intend for the +table, set the gravy on the fire, and thicken it with flour, and a large +lump of butter; boil it a little, and strain it over your fish; garnish +them with pickled mushrooms and scraped horse-radish, and send them to +the table. + + * * * * * + +TO BOIL EELS. + +Clean the eels, and cut off their heads, dry them, and turn them round +on your fish plate, boil them in salt and water, and make parsley sauce +for them. + + * * * * * + +TO PITCHCOCK EELS. + +Skin and wash your eels, then dry them with a cloth, sprinkle them with +pepper, salt, and a little dried sage, turn them backward and forward, +and skewer them; rub a gridiron with beef suet, broil them a nice brown, +put them on a dish with good melted butter, and lay around fried +parsley. + + * * * * * + +TO BROIL EELS. + +When you have skinned and cleansed your eels as before, rub them with +the yelk of an egg, strew over them bread crumbs, chopped parsley, sage, +pepper, and salt; baste them well with butter, and set them in a +dripping pan; serve them up with parsley and butter for sauce. + + * * * * * + +TO SCOLLOP OYSTERS. + +When the oysters are opened, put them in a bowl, and wash them out of +their own liquor; put some in the scollop shells, strew over them a few +bread crumbs, and lay a slice of butter on them, then more oysters, +bread crumbs, and a slice of butter on the top; put them into a Dutch +oven to brown, and serve them up in the shells. + + * * * * * + +TO FRY OYSTERS. + +Take a quarter of a hundred of large oysters, wash them and roll them in +grated bread, with pepper and salt, and fry them a light brown; if you +choose, you may add a little parsley, shred fine. They are a proper +garnish for calves' head, or most made dishes. + + * * * * * + +TO MAKE OYSTER LOAVES. + +Take little round loaves, cut off the tops, scrape out all the crumbs, +then put the oysters into a stew pan with the crumbs that came out of +the loaves, a little water, and a good lump of butter; stew them +together ten or fifteen minutes, then put in a spoonful of good cream, +fill your loaves, lay the bit of crust carefully on again, set them in +the oven to crisp. Three are enough for a side dish. + + * * * * * + + +POULTRY, &c. + + +TO ROAST A GOOSE. + +Chop a few sage leaves and two onions very fine, mix them with a good +lump of butter, a tea-spoonful of pepper, and two of salt, put it in the +goose, then split it, lay it down, and dust it with flour; when it is +thoroughly hot, baste it with nice lard; if it be a large one, it will +require an hour and a half, before a good clear fire; when it is enough, +dredge and baste it, pull out the spit, and pour in a little boiling +water. + + * * * * * + +TO MAKE SAUCE FOR A GOOSE. + +Pare, core and slice some apples; put them in a sauce pan, with as much +water as will keep them from burning, set them over a very slow fire, +keep them closely covered till reduced to a pulp, then put in a lump of +butter, and sugar to your taste, beat them well, and send them to the +table in a china bowl. + + * * * * * + +TO BOIL DUCKS WITH ONION SAUCE. + +Scald and draw your ducks, put them in warm water for a few minutes, +then take them out and put them in an earthen pot; pour over them a pint +of boiling milk, and let them lie in it two or three hours; when you +take them out, dredge them well with flour, and put them in a copper of +cold water; put on the cover, let them boil slowly twenty minutes, then +take them out, and smother them with onion sauce. + + * * * * * + +TO MAKE ONION SAUCE. + +Boil eight or ten large onions, change the water two or three times +while they are boiling; when enough, chop them on a board to keep them a +good colour, put them in a sauce pan with a quarter of a pound of butter +and two spoonsful of thick cream; boil it a little, and pour it over the +ducks. + + * * * * * + +TO ROAST DUCKS. + +When you have drawn the ducks, shred one onion and a few sage leaves, +put them into the ducks with pepper and salt, spit and dust them with +flour, and baste them with lard; if your fire be very hot, they will +roast in twenty minutes; and the quicker they are roasted, the better +they will taste. Just before you take them from the spit, dust them with +flour and baste them. Get ready some gravy made of the gizzards and +pinions, a large blade of mace, a few pepper corns, a spoonful of +catsup, a tea-spoonful of lemon pickle; strain it and pour it on the +ducks, and send onion sauce in a boat. + + * * * * * + +TO BOIL A TURKEY WITH OYSTER SAUCE. + +Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, +pepper and salt to your taste, mix it up into a light forcemeat with a +quarter of a pound of butter, a spoonful or two of cream, and three +eggs; stuff the craw with it, and make the rest into balls and boil +them; sew up the turkey, dredge it well with flour, put it in a kettle +of cold water, cover it, and set it over the fire; as the scum begins to +rise, take it off, let it boil very slowly for half an hour, then take +off your kettle and keep it closely covered; if it be of a middle size, +let it stand in the hot water half an hour, the steam being kept in, +will stew it enough, make it rise, keep the skin whole, tender, and very +white; when you dish it, pour on a little oyster sauce, lay the balls +round, and serve it up with the rest of the sauce in a boat. + +N.B. Set on the turkey in time, that it may stew as above; it is the +best way to boil one to perfection. Put it over the fire to heat, just +before you dish it up. + + * * * * * + +TO MAKE SAUCE FOR A TURKEY. + +As you open the oysters, put a pint into a bowl, wash them out of their +own liquor, and put them in another bowl; when the liquor has settled, +pour it off into a sauce pan with a little white gravy, and a +tea-spoonful of lemon pickle--thicken it with flour and a good lump of +butter; boil it three or four minutes, put in a spoonful of good cream, +add the oysters, keep shaking them over the fire till they are quite +hot, but don't let them boil, for it will make them hard and appear +small. + + * * * * * + +TO ROAST A TURKEY. + +Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of +a pound of beef suet shred fine, a little sausage meat or veal scraped +and pounded very fine, nutmeg, pepper, and salt to your taste; mix it +lightly with three eggs, stuff the craw with it, spit it, and lay it +down a good distance from the fire, which should be clear and brisk; +dust and baste it several times with cold lard; it makes the froth +stronger than basting it with the hot out of the dripping pan, and makes +the turkey rise better; when it is enough, froth it up as before, dish +it, and pour on the same gravy as for the boiled turkey, or bread sauce; +garnish with lemon and pickles, and serve it up; if it be of a middle +size, it will require one hour and a quarter to roast. + + * * * * * + +TO MAKE SAUCE FOR A TURKEY. + +Cut the crumb of a loaf of bread in thin slices, and put it in cold +water with a few pepper corns, a little salt and onion--then boil it +till the bread is quite soft, beat it well, put in a quarter of a pound +of butter, two spoonsful of thick cream, and put it in the dish with the +turkey. + + * * * * * + +TO BOIL FOWLS. + +Dust the fowls well with flour, put them in a kettle of cold water, +cover it close, set it on the fire; when the scum begins to rise, take +it off, let them boil very slowly for twenty minutes, then take them +off, cover them close, and the heat of the water will stew them enough +in half an hour; it keeps the skin whole, and they will be both whiter +and plumper than if they had boiled fast; when you take them up, drain +them, and pour over them white sauce or melted butter. + + * * * * * + +TO MAKE WHITE SAUCE FOR FOWLS. + +Take a scrag of veal, the necks of fowls, or any bits of mutton or veal +you have; put them in a sauce pan with a blade or two of mace, a few +black pepper corns, one anchovy, a head of celery, a bunch of sweet +herbs, a slice of the end of a lemon; put in a quart of water, cover it +close, let it boil till it is reduced to half a pint, strain it, and +thicken it with a quarter of a pound of butter mixed with flour, boil it +five or six minutes, put in two spoonsful of pickled mushrooms, mix the +yelks of two eggs with a tea cup full of good cream and a little +nutmeg--put it in the sauce, keep shaking it over the fire, but don't +let it boil. + + * * * * * + +FRICASSEE OF SMALL CHICKENS. + +Take off the legs and wings of four chickens, separate the breasts from +the backs, cut off the necks and divide the backs across, clean the +gizzards nicely, put them with the livers and other parts of the +chicken, after being washed clean, into a sauce pan, add pepper, salt, +and a little mace, cover them with water, and stew them till +tender--then take them out, thicken half a pint of the water with two +table spoonsful of flour rubbed into four ounces of butter, add half a +pint of new milk, boil all together a few minutes, then add a gill of +white wine, stirring it in carefully that it may not curdle; put the +chickens in, and continue to shake the pan until they are sufficiently +hot, and serve them up. + + * * * * * + +TO ROAST LARGE FOWLS. + +Take the fowls when they are ready dressed, put them down to a good +fire, dredge and baste them well with lard; they will be near an hour in +roasting; make a gravy of the necks and gizzards, strain it, put in a +spoonful of brown flour; when you dish them, pour on the gravy, and +serve them up with egg sauce in a boat. + + * * * * * + +TO MAKE EGG SAUCE. + +Boil four eggs for ten minutes, chop half the whites, put them with the +yelks, and chop them both together, but not very fine; put them into a +quarter of a pound of good melted butter, and put it in a boat. + + * * * * * + +TO BOIL YOUNG CHICKENS. + +Put the chickens in scalding water; as soon as the feathers will slip +off, take them out, or it will make the skin hard and break: when you +have drawn them, lay them in skimmed milk for two hours, then truss and +dust them well with flour, put them in cold water, cover them close, set +them over a very slow fire, take off the scum, let them boil slowly for +five or six minutes, take them off the fire, keep them closely covered +in the water for half an hour, it will stew them enough; when you are +going to dish them, set them over the fire to make them hot, drain them, +and pour over white sauce made the same way as for the boiled fowls. + + * * * * * + +TO ROAST YOUNG CHICKENS. + +When you kill young chickens, pluck them very carefully, truss and put +them down to a good fire, dredge and baste them with lard; they will +take a quarter of an hour in roasting; froth them up, lay them on the +dish, pour butter and parsley on, and serve them up hot. + + * * * * * + +FRIED CHICKENS. + +Cut them up as for the fricassee, dredge them well with flour, sprinkle +them with salt, put them into a good quantity of boiling lard, and fry +them a light brown; fry small pieces of mush and a quantity of parsley +nicely picked, to be served in the dish with the chickens; take half a +pint of rich milk, add to it a small bit of butter, with pepper, salt, +and chopped parsley; stew it a little, and pour it over the chickens, +and then garnish with the fried parsley. + + * * * * * + +TO ROAST WOODCOCKS OR SNIPES. + +Pluck, but do not draw them, put them on a small spit, dredge and baste +them well with lard, toast a few slices of bread, put them on a clean +plate, and set it under the birds while they are roasting; if the fire +be good, they will take about ten minutes; when you take them from the +spit, lay them upon the toasts on the dish, pour melted butter round +them, and serve them up. + + * * * * * + +TO ROAST WILD DUCKS OR TEAL. + +When the ducks are ready dressed, put in them a small onion, pepper, +salt, and a spoonful of red wine; if the fire be good, they will roast +in twenty minutes; make gravy of the necks and gizzards, a spoonful of +red wine, half an anchovy, a blade or two of mace, one onion, and a +little cayenne pepper; boil it till it is wasted to half a pint, strain +it through a hair sieve, and pour it on the ducks--serve them up with +onion sauce in a boat; garnish the dish with raspings of bread. + + * * * * * + +TO BOIL PIGEONS. + +Scald the pigeons, draw them, take the craw out, wash them in several +waters, cut off the pinions, turn the legs under the wings, dredge them, +and put them in soft cold water; boil them slowly a quarter of an hour, +dish them up, pour over them good melted butter, lay round a little +brocoli in bunches, and send butter and parsley in a boat. + + * * * * * + +TO ROAST PIGEONS. + +When you have dressed your pigeons as before, roll a good lump of butter +in chopped parsley, with pepper and salt, put it in your pigeons, spit, +dust and baste them; if the fire be good, they will roast in twenty +minutes; when they are through, lay round them bunches of asparagus, +with parsley and butter for sauce. + + * * * * * + +TO ROAST PARTRIDGES OR ANY SMALL BIRDS. + +Lard them with slips of bacon, put them on a skewer, tie it to the spit +at both ends, dredge and baste them, let them roast ten minutes, take +the grated crumb of half a loaf of bread, with a piece of butter, the +size of a walnut, put it in a stew pan, and shake it over a gentle fire +till it is of a light brown, lay it between your birds, and pour over +them a little melted butter. + + * * * * * + +TO BROIL RABBITS. + +When you have cased the rabbits, skewer them with their heads straight +up, the fore-legs brought down, and the hind-legs straight; boil them +three quarters of an hour at least, then smother them with onion sauce, +made the same as for boiled ducks, and serve them up. + + * * * * * + +TO ROAST RABBITS. + +When you have cased the rabbits, skewer their heads with their mouths +upon their backs, stick their fore-legs into their ribs, skewer the +hind-legs doubled, then make a pudding for them of the crumb of half a +loaf of bread, a little parsley, sweet marjoram and thyme, all shred +fine, nutmeg, salt and pepper to your taste, mix them up into a light +stuffing, with a quarter of a pound of butter, a little good cream, and +two eggs; put it into the body, and sew them up; dredge and baste them +well with lard, roast them near an hour, serve them up with parsley and +butter for sauce, chop the livers, and lay them in lumps round the edge +of the dish. + + * * * * * + +TO STEW WILD DUCKS. + +Having prepared the fowls, rub the insides with salt, pepper, and a +little powdered cloves; put a shallot or two with a lump of butter in +the body of each, then lay them in a pan that will just hold them, +putting butter under and over them, with vinegar and water, and add +pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan +close, and let them stew till done--pass the liquor through a sieve, +pour it over the ducks, and serve them up hot, with a garnish of lemon +sliced, and raspings of bread fried. The same way may teal, &c. be +dressed. + + * * * * * + +TO DRESS DUCKS WITH JUICE OF ORANGES. + +The ducks being singed, picked, and drawn, mince the livers with a +little scraped bacon, some butter, green onions, sweet herbs and +parsley, seasoned with salt, pepper, and mushrooms; these being all +minced together, put them into the bodies of the ducks, and roast them, +covered with slices of bacon, and wrapped up in paper; then put a little +gravy, the juice of an orange, a few shallots minced, into a stew pan, +and shake in a little pepper; when the ducks are roasted, take off the +bacon, dish them, and pour your sauce with the juice of oranges over +them, and serve them up hot. + + * * * * * + +TO DRESS DUCKS WITH ONIONS. + +Stuff the ducks as before, cut the roots off small onions, blanch them +in scalding water, then pick and put them into a stew pan with a little +gravy, set them over a gentle fire, and let them simmer; when they are +done, thicken them with cream and flour, and when the ducks are roasted, +dish them, pour the ragout of onions over, and serve them up hot. + + * * * * * + +TO ROAST A CALF'S HEAD. + +Wash and pick the head very nicely; having taken out the brains and +tongue, prepare a good quantity of forced meat, with veal and suet well +seasoned; fill the hole of the head with this forced meat, skewer and +tie it together upon the spit, and roast it for an hour and a half. Beat +up the brains with a little sage and parsley shred fine, a little salt, +and the yelks of two or three eggs; boil the tongue, peel, and cut it +into large dice, fry that with the brains, also some of the forced meat +made up into balls, and slices of bacon. Let the sauce be strong gravy, +with oysters, mushrooms, capers, and a little white wine thickened. + + * * * * * + +TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER. + +Cut two chickens as for fricassee, wash them clean, and put them in a +stew pan with as much water as will cover them; sprinkle them with a +large spoonful of salt, and let them boil till tender, covered close all +the time, and skim them well; when boiled enough, take up the chickens, +and put the liquor of them into a pan, then put half a pound of fresh +butter in the pan, and brown it a little; put into it two cloves of +garlic, and a large onion sliced, and let these all fry till brown, +often shaking the pan; then put in the chickens, and sprinkle over them +two or three spoonsful of curry powder; then cover the pan close, and +let the chickens do till brown, often shaking the pan; then put in the +liquor the chickens were boiled in, and let all stew till tender; if +acid is agreeable squeeze the juice of a lemon or orange in it. + + * * * * * + +DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF. + +Take half a pound of rice, wash it clean in salt and water--then put it +into two quarts of boiling water, and boil it briskly twenty minutes; +strain it through a colander and shake it into a dish, but do not touch +it with your fingers nor with a spoon. + +Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table +with or without the dish of rice. + +Curry powder is used as a fine flavoured seasoning for fish, fowls, +steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and +in all rich dishes, gravies, sauce, &c. &c. + + * * * * * + +OCHRA AND TOMATOS. + +Take an equal quantity of each, let the ochra be young, slice it, and +skin the tomatos; put them into a pan without water, add a lump of +butter, an onion chopped fine, some pepper and salt, and stew them one +hour. + + * * * * * + +GUMBO--A WEST INDIA DISH. + +Gather young pods of ochra, wash them clean, and put them in a pan with +a little water, salt and pepper, stew them till tender, and serve them +with melted butter. They are very nutritious, and easy of digestion. + + * * * * * + +PEPPER POT. + +Boil two or three pounds of tripe, cut it in pieces, and put it on the +fire with a knuckle of veal, and a sufficient quantity of water; part of +a pod of pepper, a little spice, sweet herbs according to your taste, +salt, and some dumplins; stew it till tender, and thicken the gravy with +butter and flour. + + * * * * * + +SPANISH METHOD OF DRESSING GIBLETS. + +Take the entrails of fat full grown fowls, empty them of their +contents--open them with a sharp knife, scrape off the inner coat; wash +them clean, and put them on to boil with the liver, gizzard, and other +giblets; add salt, pepper, and chopped onion--when quite tender, set +them by to cool; put some nice dripping or butter in a pan, when it +boils put the giblets, add salt, fry them a nice brown; when nearly +done, break six eggs in a bowl, beat them a little, pour them over the +giblets, stir them for a few minutes, and serve them up. + + * * * * * + +PASTE FOR MEAT DUMPLINS. + +Chop half a pound of suet very fine--add one and a quarter pound of +flour, and a little salt--mix it up with half a pint of milk, knead it +till it looks light; take a bowl of proper size, rub the inside with +butter, roll out the paste and lay it in; parboil beef steaks, +mutton-chops, or any kind of meat you like; season it and lay it in the +bowl--fill it with rich gravy, close the paste over the top--get a very +thick cloth that will keep out the water; wet and flour it, place it +over the top of the bowl--gather it at bottom and tie it very securely; +the water must boil when you put it in--when done, dip the top in cold +water for a moment, that the cloth may not stick to the paste; untie and +take it off carefully--put a dish on the bowl and turn it over--if +properly made, it will come out without breaking; have gravy in a boat +to eat with it. + + * * * * * + +TO MAKE AN OLLO--A SPANISH DISH. + +Take two pounds beef, one pound mutton, a chicken, or half a pullet, and +a small piece of pork; put them into a pot with very little water, and +set it on the fire at ten o'clock, to stew gently; you must sprinkle +over it an onion chopped small, some pepper and salt, before you pour in +the water; at half after twelve, put into the pot two or three apples or +pears, peeled and cut in two, tomatos with the skin taken off, cimblins +cut in pieces, a handful of mint chopped, lima beans, snaps, and any +kind of vegetable you like; let them all stew together till three +o'clock; some cellery tops cut small, and added at half after two, will +improve it much. + + * * * * * + +ROPA VEIJA--SPANISH. + +Peel the skin from ripe tomatos, put them in a pan with a spoonful of +melted butter, some pepper and salt, shred cold meat or fowl; put it in, +and fry it sufficiently. + + * * * * * + +CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH. + +Beat ten eggs very light, add to them a quart of rich milk, with a +quarter of a pound of butter melted, and some pepper and salt; stir in +as much flour as will make a thin good batter; take four young chickens, +and after cleaning them nicely, cut off the legs, wings, &c. put them +all in a sauce pan, with some salt and water, and a bundle of thyme and +parsley, boil them till nearly done, then take the chicken from the +water and put it in the batter pour it in a dish, and bake it; send nice +white gravy in a boat. + + * * * * * + +TO MAKE POLENTA. + +Put a large spoonful of butter in a quart of water, wet your corn meal +with cold water in a bowl, add some salt, and make it quite smooth, then +put it in the buttered water when it is hot, let it boil, stirring it +continually till done; as soon as you can handle it, make it into a +ball, and let it stand till quite cold--then cut it in thin slices, lay +them in the bottom of a deep dish so as to cover it, put on it slices of +cheese, and on that a few bits of butter; then mush, cheese and butter, +until the dish is full; put on the top thin slices of cheese and butter, +put the dish in a quick oven; twenty or thirty minutes will bake it. + + * * * * * + +MACARONI. + +Boil as much macaroni as will fill your dish, in milk and water, till +quite tender; drain it on a sieve sprinkle a little salt over it, put a +layer in your dish then cheese and butter as in the polenta, and bake it +in the same manner. + + * * * * * + +MOCK MACARONI. + +Break some crackers in small pieces, soak them in milk until they are +soft; then use them as a substitute for macaroni. + + * * * * * + +TO MAKE CROQUETS. + +Take cold fowl or fresh meat of any kind, with slices of ham, fat and +lean--chop them together very fine, add half as much stale bread grated, +salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a +table-spoonful of catsup, and a lump of butter; knead all well together +till it resembles sausage meat, make them in cakes, dip them in the yelk +of an egg beaten, cover them thickly with grated bread, and fry them a +light brown. + + * * * * * + +TO MAKE VERMECELLI. + +Beat two or three fresh eggs quite light, make them into a stiff paste +with flour, knead it well, and roll it out very thin, cut it in narrow +strips, give them a twist, and dry them quickly on tin sheets. It is an +excellent ingredient in most soups, particularly those that are thin. +Noodles are made in the same manner, only instead of strips they should +be cut in tiny squares and dried. They are also good in soups. + + * * * * * + +COMMON PATTIES. + +Take some veal, fat and lean, and some slices of boiled ham, chop them +very fine, and season it with salt, pepper, grated nutmeg, and a small +quantity of parsley and thyme minced very fine; with a little gravy make +some paste, cover the bottoms of small moulds, fill them with the meat, +put thin lids on, and bake them crisp; five is enough for a side dish. + + * * * * * + +EGGS IN CROQUETS. + +Boil eighteen eggs, separate the yelks and whites, and cut them in dice; +pour over them a sauce a-la-creme, _(see sauce a-la-creme,)_ add a +little grated bread, mix all well together, and let it get cold; put in +some salt and pepper, make them into cakes, cover them well on both +sides with grated bread, let them stand an hour, and fry them a nice +brown; dry them a little before the fire, and dish them while quite hot. + + * * * * * + +OMELETTE SOUFFLE. + +Break six eggs, beat the yelks and whites separately till very light, +then mix them, add four table spoonsful of powdered sugar, and a little +grated lemon peel; put a quarter of a pound of butter in a pan; when +melted, pour in the eggs and stir them; when they have absorbed the +butter, turn it on a plate previously buttered, sprinkle some powdered +sugar, set it in a hot Dutch oven, and when a little brown, serve it up +for a desert. + + * * * * * + +FONDUS. + +Put a pint of water, and a lump of butter the size of an egg, into a +sauce pan; stir in as much flour as will make a thick batter, put it on +the fire, and stir it continually till it will not stick to the pan; put +it in a bowl, add three quarters of a pound of grated cheese, mix it +well, then break in two eggs, beat them well, then two more until you +put in six; when it looks very light, drop it in small lumps on buttered +paper, bake it in a quick oven till of a delicate brown; you may use +corn meal instead of flour for a change. + + * * * * * + +A NICE TWELVE O'CLOCK LUNCHEON. + +Cut some slices of bread tolerably thick, and toast them slightly; bone +some anchovies, lay half of one on each toast, cover it well with grated +cheese and chopped parsley mixed; pour a little melted butter on, and +brown it with a salamander; it must be done on the dish you send it to +table in. + + * * * * * + +EGGS A-LA-CREME. + +Boil twelve eggs just hard enough to allow you to cut them in +slices--cut some crusts of bread very thin, put them in the bottom and +round the sides of a moderately deep dish, place the eggs in, strewing +each layer with the stale bread grated, and some pepper and salt. + + * * * * * + +SAUCE A-LA-CREME, FOR THE EGGS. + +Put a quarter of a pound of butter, with a large table-spoonful of flour +rubbed well into it in a sauce pan; add some chopped parsley, a little +onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire +until it begins to boil, then pour it over the eggs, cover the top with +grated bread, set it in a Dutch oven with a heated top, and when a light +brown, send it to table. + + * * * * * + +CABBAGE A-LA-CREME. + +Take two good heads of cabbage, cut out the stalks, boil it tender, with +a little salt in the water--have ready one large spoonful of butter, and +a small one of flour rubbed into it, half a pint of milk, with pepper +and salt; make it hot, put the cabbage in after pressing out the water, +and stew it till quite tender. + + * * * * * + +TO MAKE AN OMELETTE. + +Break six or eight eggs in a dish, beat them a little, add parsley and +chives chopped small, with pepper and salt; mix all well together, put a +piece of butter in a pan, let it melt over a clear fire till nearly +brown; pour in the eggs, stir it in, and in a few minutes it will be +done sufficiently; double it, and dish it quite hot. + + * * * * * + +OMELETTE--ANOTHER WAY. + +Break six eggs, leave out half the whites--beat them with a fork, and +add some salt and chopped parsley; take four ounces of fresh butter, cut +half of it in small pieces, put them in the omelette, put the other half +in a small frying pan; when melted, pour in the eggs; stir till it +begins to set, then turn it up round the edges; when done, put a plate +on and turn the pan up, that it may not break--the omelette must be +thick, and great care must be taken in frying; instead of parsley, you +may use any kind of sweet herb or onion chopped fine, anchovy minced, +rasped beef, ham or tongue. + + * * * * * + +GASPACHO--SPANISH + +Put some soft biscuit or toasted bread in the bottom of a sallad bowl, +put in a layer of sliced tomatos with the skin taken off, and one of +sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do +this until the bowl is full; stew some tomatos quite soft, strain the +juice, mix in some mustard, oil, and water, and pour over it; make it +two hours before it is eaten. + + * * * * * + +EGGS AND TOMATOS. + +Peel the skins from a dozen large tomatos, put four ounces of butter in +a frying pan, add some salt, pepper, and a little chopped onion; fry +them a few minutes, add the tomatos, and chop them while frying; when +nearly done, break in six eggs, stir them quickly, and serve them up. + + * * * * * + +TO FRICASSEE EGGS. + +Boil six eggs for five minutes, lay them in cold water, peel them +carefully, dredge them lightly with flour, beat one egg light, dip the +hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and +grated nutmeg; cover them well with this, and let them stand some time +to dry--fry them in boiling lard, and serve them up with any kind of +rich, well seasoned gravy, and garnish with crisped parsley. + + * * * * * + + +SAUCES. + + +FISH SAUCE, TO KEEP A YEAR. + +Chop twenty-four anchovies, bones and all, two shallots, a handful of +scraped horse radish, four blades of mace, one quart of white wine, one +pint of anchovy liquor, one pint of claret, twelve cloves, and twelve +pepper corns; boil them together till reduced to a quart, then strain it +off into a bottle for use Two spoonsful will be sufficient for a pound +of butter. + + * * * * * + +SAUCE FOR WILD FOWL. + +Take a gill of claret, with as much water, some grated bread, three +heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; +let them stew over the fire, then beat it up with butter, and put it +under the wild fowl, which being a little roasted, will afford gravy to +mix with this sauce. + + * * * * * + +SAUCE FOR BOILED RABBITS. + +Boil the livers, and shred them very small, chop two eggs not boiled +very hard, a large spoonful of grated white bread, some broth, sweet +herbs, two spoonsful of white wine, one of vinegar, a little salt, and +some butter; stir all together, and take care the butter does not oil. + + * * * * * + +GRAVY. + +Take a rasher or two of bacon, and lay it at the bottom of a stew pan, +putting either veal, mutton, or beef, cut in slices, over it; then add +some sliced onions, turnips, carrots, celery, a little thyme, and +alspice. Put in a little water, and set it on the fire, stewing till it +be brown at the bottom, which you will know from the pan's hissing; then +pour boiling water over it, and stew it an hour and a half; but the time +must be regulated by the quantity. Season it with salt and pepper. + + * * * * * + +FORCEMEAT BALLS. + +Take half a pound of veal, and half a pound of suet cut fine, and beat +in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a +little mace pounded fine, a small nutmeg grated, a little lemon peel, +some pepper and salt, and the yelks of two eggs; mix them well together, +and make them into balls and long pieces--then roll them in flour, and +fry them brown. If they are for the use of white sauce, do not fry them, +but put them in a sauce-pan of hot water and let them boil a few +minutes. + + * * * * * + +SAUCE FOR BOILED DUCKS OR RABBITS. + +Pour boiled onions over your ducks, or rabbits, prepared in this manner: +peel some onions, and boil them in plenty of water; then change the +first water, and boil them two hours: take them up and put them in a +colander to drain, and afterwards chop them on a board; then put them in +a sauce-pan, sprinkle a little flour over them, and put in a large piece +of butter, with a little milk or cream. Set them over the fire, and when +the butter is melted, they will be done enough. This is a good sauce for +mutton also. + + * * * * * + +LOBSTER SAUCE. + +Boil a little mace, and whole pepper, long enough to take out the strong +taste of the spice; then strain it off, and melt three quarters of a +pound of butter in it. Cut the lobster in very small pieces, and stew it +till it is tender. + + * * * * * + +SHRIMP SAUCE. + +Wash half a pint of shrimps very clean--mince and put them in a +stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted +butter; boil it up for five minutes, and squeeze in half a lemon. Toss +it up, and put it in a sauce-boat. + + * * * * * + +OYSTER SAUCE FOR FISH. + +Scald a pint of oysters, and strain them through a sieve; then wash some +more in cold water, and take off their beards; put them in a stew-pan, +and pour the liquor over them; then add a large spoonful of anchovy +liquor, half a lemon, two blades of mace, and thicken it with butter +rolled in flour. Put in half a pound of butter, and boil it till it is +melted--take out the mace and lemon, and squeeze the lemon juice into +the sauce; boil it, and stir it all the time, and put it in a boat. + + * * * * * + +CELERY SAUCE. + +Wash and pare a large bunch of celery very clean cut it into little +bits, and boil it softly till it is tender; add half a pint of cream, +some mace, nutmeg, and a small piece of butter rolled in flour; then +boil it gently. This is a good sauce for roasted or boiled fowls, +turkeys, partridges, or any other game. + + * * * * * + +MUSHROOM SAUCE. + +Clean and wash one quart of fresh mushrooms, cut them in two, and put +them into a stew-pan, with a little salt, a blade of mace, and a little +butter; stew them gently for half an hour, and then add half a pint of +cream, and the yelks of two eggs beat very well--keep stirring it till +it boils up. Put it over the fowls or turkies--or you may put it on a +dish with a piece of fried bread first buttered--then toasted brown, and +just dipped into boiling water. This is very good sauce for white fowls +of all kinds. + + * * * * * + +COMMON SAUCE. + +Plain butter melted thick, with a spoonful of walnut pickle or catsup, +is a very good sauce; but you may put as many things as you choose into +sauces. + + * * * * * + +TO MELT BUTTER. + +Nothing is more simple than this process, and nothing so generally done +badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for +this purpose; weigh one quarter of a pound of good butter; rub into it +two tea-spoonsful of flour; when well mixed, put it in the sauce-pan +with one table-spoonful of water, and a little salt; cover it, and set +the sauce-pan in a larger one of boiling water; shake it constantly till +completely melted, and beginning to boil. If the pan containing the +butter be set on coals, it will oil the butter and spoil it. This +quantity is sufficient for one sauce-boat. A great variety of delicious +sauces can be made, by adding different herbs to melted butter, all of +which are excellent to eat with fish, poultry, or boiled butchers' meat. +To begin with parsley--wash a large bunch very clean, pick the leaves +from the stems carefully, boil them ten minutes in salt and water, drain +them perfectly dry, mince them exceedingly fine, and stir them in the +butter when it begins to melt. When herbs are added to butter, you must +put two spoonsful of water instead of one. Chervil, young fennel, +burnet, tarragon, and cress, or pepper-grass, may all be used, and must +be prepared in the same manner as the parsley. + + * * * * * + +CAPER SAUCE. + +Is made by mixing a sufficient quantity of capers, and adding them to +the melted butter, with a little of the liquor from the capers; where +capers cannot be obtained, pickled nasturtiums make a very good +substitute, or even green pickle minced and put with the butter. + + * * * * * + +OYSTER CATSUP. + +Get fine fresh oysters, wash them in their own liquor, put them in a +marble mortar with salt, pounded mace, and cayenne pepper, in the +proportions of one ounce salt, two drachms mace, and one of cayenne to +each pint of oysters; pound them together, and add a pint of white wine +to each pint; boil it some minutes, and rub it through a sieve; boil it +again, skim it, and when cold, bottle, cork, and seal it. This +composition gives a fine flavour to white sauces, and if a glass of +brandy be added, it will keep good for a considerable time. + + * * * * * + +CELERY VINEGAR. + +Pound two gills of celery seed, put it into a bottle ind fill it with +strong vinegar; shake it every day for a fortnight, then strain it, and +keep it for use. It will impart a pleasant flavour of celery to any +thing with which it is used. A very delicious flavour of thyme may be +obtained, by gathering it when in full perfection; it must be picked +from the stalks, a large handful of it put into a jar, and a quart of +vinegar or brandy poured on it; cover it very close--next day, take all +the thyme out, put in as much more; do this a third time; then strain +it, bottle and seal it securely. This is greatly preferable to the dried +thyme commonly used, during the season when it cannot be obtained in a +fresh state. Mint may be prepared in the same way. The flavour of both +these herbs must be preserved by care in the preparation: if permitted +to stand more than twenty hours in the liquor they are infused in, a +coarse and bitter taste will be extracted, particularly from mint. + + * * * * * + + +VEGETABLES. + + +TO DRESS SALAD. + +To have this delicate dish in perfection, the lettuce, pepper grass, +chervil, cress, &c. should be gathered early in the morning, nicely +picked, washed, and laid in cold water, which will be improved by adding +ice; just before dinner is ready to be served, drain the water from your +salad, cut it into a bowl, giving the proper proportions of each plant; +prepare the following mixture to pour over it: boil two fresh eggs ten +minutes, put them in water to cool, then take the yelks in a soup plate, +pour on them a table spoonful of cold water, rub them with a wooden +spoon until they are perfectly dissolved; then add two spoonsful of oil: +when well mixed, put in a tea-spoonful of salt, one of powdered sugar, +and one of made mustard; when all these are united and quite smooth, +stir in two table spoonsful of common, and two of tarragon vinegar; put +it over the salad, and garnish the top with the whites of the eggs cut +into rings, and lay around the edge of the bowl young scallions, they +being the most delicate of the onion tribe. + + * * * * * + +TO BOIL POTATOS. + +Wash them, but do not pare or cut them, unless they are very large; fill +a sauce-pan half full of potatos of equal size, (or make them so by +dividing the large ones,) put to them as much cold water as will cover +them about an inch; they are sooner boiled, and more savoury, than when +drowned in water; most boiled things are spoiled by having too little +water, but potatos are often spoiled by having too much; they must +merely be covered, and a little allowed for waste in boiling, so that +they must be just covered when done. Set them on a moderate fire till +they boil, then take them off, and set them by the fire to simmer +slowly, till they are soft enough to admit a fork; (place no dependence +on the usual test of their skin's cracking, which, if they are boiled +fast, will happen to some potatos when they are not half done, and the +inside is quite hard,) then pour off the water, (if you let the potatos +remain in the water a moment after they are done enough, they will +become waxy and watery,) uncover the sauce-pan, and set it at such a +distance from the fire as will secure it from burning; their superfluous +moisture will evaporate, and the potatos will be perfectly dry and +mealy. You may afterwards place a napkin, folded up to the size of the +sauce-pan's diameter, over the potatos, to keep them dry and mealy till +wanted, this method of managing potatos, is, in every respect, equal to +steaming them, and they are dressed in half the time. + + * * * * * + +TO FRY SLICED POTATOS. + +Peel large potatos, slice them about a quarter of an inch thick, or cut +them in shavings round and round, as you would peel a lemon; dry them +well in a clean cloth, and fry them in lard or dripping. Take care that +your fat and frying-pan are quite clean; put it on a quick fire, watch +it, and as soon as the lard boils and is still, put in the slices of +potatos, and keep moving them till they are crisp; take them up, and lay +them to drain on a sieve; send them up with very little salt sprinkled +on them. + + * * * * * + +POTATOS MASHED. + +When the potatos are thoroughly boiled, drain and dry them perfectly, +pick out every speck, and rub them through a colander into a clean +stew-pan; to a pound of potatos put half an ounce of butter, and a +table-spoonful of milk; do not make them too moist; mix them well +together. When the potatos are getting old and specked, and in frosty +weather, this is the best way of dressing them--you may put them into +shapes, touch them over with yelk of egg, and brown them very slightly +before a slow fire. + + * * * * * + +POTATOS MASHED WITH ONIONS. + +Prepare some onions by putting them through a sieve, and mix them with +potatos; in proportioning the onions to the potatos, you will be guided +by your wish to have more or less of their flavour. + + * * * * * + +TO ROAST POTATOS. + +Wash and dry your potatos, (all of a size,) and put them in a tin Dutch +oven, or cheese toaster; take care not to put them too near the fire, or +they will get burned on the outside before they are warmed through. +Large potatos, will require two hours to roast them. To save time and +trouble, some cooks half boil them first. + + * * * * * + +TO ROAST POTATOS UNDER MEAT. + +Half boil large potatos, drain the water from them, and put them into an +earthen dish or small tin pan, under meat that is roasting, and baste +them with some of the dripping; when they are browned on one side, turn +them and brown the other; send them up around the meat, or in a small +dish. + + * * * * * + +POTATO BALLS. + +Mix mashed potatos with the yelk of an egg, roll them into balls, flour +them, or cover them with egg and bread crumbs, fry them in clean +dripping, or brown them in a Dutch oven. They are an agreeable vegetable +relish, and a supper dish. + + * * * * * + +JERUSALEM ARTICHOKES. + +Are boiled and dressed in the various ways we have just before directed +for potatos. They should be covered with thick melted butter, or a nice +white or brown sauce. + + * * * * * + +CABBAGE. + +Pick cabbages very clean, and wash them thoroughly; then look them +carefully over again; quarter them if they are very large; put them into +a sauce pan with plenty of boiling water; if any skum rises, take it +off, put a large spoonful of salt into the sauce pan, and boil 'them +till the stalks feel tender. A young cabbage will take about twenty +minutes, or half an hour; when full grown, nearly an hour; see that they +are well covered with water all the time, and that no or smoke arises +from stirring the fire. With careful management, they will look as +beautiful when dressed as they did when growing. It will much ameliorate +the flavour of strong old cabbages, to boil them in two waters, _i.e._ +when they are half done, to take them out, and put them into another +sauce pan of boiling water. + + * * * * * + +SAVOYS. + +Are boiled in the same manner; quarter them when you send them to table. + + * * * * * + +SPROUTS AND YOUNG GREENS. + +The receipt written for cabbages will answer as well for sprouts, only +they will be boiled enough in fifteen minutes. + + * * * * * + +ASPARAGUS. + +Set a stew-pan with plenty of water on the fire, sprinkle a handful of +salt in it, let it boil, and skim it; then put in the asparagus prepared +thus: scrape all the stalks till they are perfectly clean; throw them +into a pan of cold water as you scrape them; when they are all done, tie +them in little bundles, of a quarter of a hundred each, with bass, if +you can get it, or tape; cut off the stalks at the bottom, that they may +be all of a length; when they are tender at the stalk, which will be in +from twenty to thirty minutes, they are done enough. Great care must be +taken to watch the exact time of their becoming tender; take them just +at that instant, and they will have their true flavour and colour; a +minute or two more boiling destroys both. While the asparagus is +boiling, toast a slice of a loaf of bread, about a half an inch thick; +brown it delicately on both sides; dip it lightly in the liquor the +asparagus was boiled in, and lay it in the middle of a dish; pour some +melted butter on the toast, and lay the asparagus upon it; let it +project beyond the asparagus, that the company may see there is a toast. +Do not pour butter over them, but send some in a boat. + + * * * * * + +SEA-KALE. + +Is tied up in bundles, and dressed in the same way as asparagus. + + * * * * * + +TO SCOLLOP TOMATOS. + +Peel off the skin from large, full, ripe tomatos--put a layer in the +bottom of a deep dish, cover it well with bread grated fine; sprinkle on +pepper and salt, and lay some bits of butter over them--put another +layer of each, till the dish is full--let the top be covered with crumbs +and butter--bake it a nice brown. + + * * * * * + +TO STEW TOMATOS. + +Take off the skin, and put them in a pan with salt, pepper, and a large +piece of butter--stew them till sufficiently dry. + + * * * * * + +CAULIFLOWER. + +Choose those that are close and white, and of a middle size--trim off +the outside leaves, cut off the stalk flat at the bottom, let them lie +in salt and water an hour before you boil them. Put them in boiling +water, with a handful of salt in it--skim it well, and let it boil +slowly till done, which a small one will be in fifteen minutes, a large +one in twenty--and take it up the moment it is enough: a few minutes +longer boiling will spoil it. + + * * * * * + +RED BEET ROOTS. + +Are not so much used as they deserve to be; they are dressed in the same +way as parsnips, only neither scraped nor cut till after they are +boiled; they will take from an hour and a half to three hours in +boiling, according to their size; to be sent to the table with salt +fish, boiled beef, &c. When young, small and juicy, it is a very good +variety, an excellent garnish, and easily converted into a very cheap +and pleasant pickle. + + * * * * * + +PARSNIPS. + +Are to be cooked just in the same manner as carrots; they require more +or less time, according to their size; therefore match them in size, and +you must try them by thrusting a fork into them as they are in the +water; when this goes easily through, they are done enough: boil them +from an hour to two hours, according to their size and freshness. +Parsnips are sometimes sent up mashed in the same way as turnips. + + * * * * * + +CARROTS. + +Let them be well washed and scraped--an hour is enough for young spring +carrots; grown carrots will take from an hour and a half to two hours +and a half. The best way to try if they are done enough, is to pierce +them with a fork. + + * * * * * + +TURNIPS. + +Peel off half an inch of the stringy outside--full grown turnips will +take about an hour and a half gentle boiling; try them with a fork, and +when tender, take them up, and lay them on a sieve till the water is +thoroughly drained from them; send them up whole; to very young turnips, +leave about two inches of green top; the old ones are better when the +water is changed as directed for cabbage. + + * * * * * + +TO MASH TURNIPS. + +When they are boiled quite tender, squeeze them as dry as possible--put +them into a sauce pan, mash them with a wooden spoon, and rub them +through a colander; add a little bit of butter, keep stirring them till +the butter is melted and well mixed with them, and they are ready for +table. + + * * * * * + +TURNIP TOPS. + +Are the shoots which grow out, (in the spring.) from the old turnip +roots. Put them in cold water an hour before they are dressed; the more +water they are boiled in, the better they will look; if boiled in a +small quantity of water, they will taste bitter; when the water boils, +put in a small handful of salt, and then your vegetables; they are still +better boiled with bacon in the Virginia style: if fresh and young, they +will be done in about twenty minutes--drain them on the back of a sieve, +and put them under the bacon. + + * * * * * + +FRENCH BEANS. + +Cut off the stalk end first, and then turn to the point and strip off +the strings; if not quite fresh, have a bowl of spring water, with a +little salt dissolved in it, standing before you; as the beans are +cleansed and trimmed, throw them in; when all are done, put them on the +fire in boiling water, with some salt in it; when they have boiled +fifteen or twenty minutes, take one out and taste it; as soon as they +are tender, take them up, and throw them into a colander to drain. To +send up the beans whole, when they are young, is much the best method, +and their delicate flavour and colour is much better preserved. When a +little more grown, they must be cut lengthwise in thin slices after +stringing; and for common tables, they are split, and divided across; +but those who are nice, do not use them at such a growth as to require +splitting. + + * * * * * + +ARTICHOKES. + +Soak them in cold water, wash them well, then put them into plenty of +boiling water, with a handful of salt, and let them boil gently till +they are tender, which will take an hour and a half, or two hours: the +surest way to know when they are done enough, is to draw out a leaf; +trim them, and drain them on a sieve, and send up melted butter with +them, with some put into small cups, so that each guest may have one. + + * * * * * + +BROCOLI. + +The kind which bears flowers around the joints of the stalks, must be +cut into convenient lengths for the dish; scrape the skin from the +stalk, and pick out any leaves or flowers that require to be removed; +tie it up in bunches, and boil it as asparagus; serve it up hot, with +melted butter poured over it. The brocoli that heads at the top like +cauliflowers, must be dressed in the same manner as the cauliflower. + + * * * * * + +PEAS. + +To have them in perfection, they must be quite young, gathered early in +the morning, kept in a cool place, and not shelled until they are to be +dressed; put salt in the water, and when it boils, put in the peas; boil +them quick twenty or thirty minutes, according to their age; just before +they are taken up, add a little mint chopped very fine; drain all the +water from the peas, put in a bit of butter, and serve them up quite +hot. + + * * * * * + +PUREE OF TURNIPS. + +Pare a dozen large turnips, slice them, and put them into a stew-pan, +with four ounces of butter and a little salt; set the pan over a +moderate fire, turn them often with a wooden spoon; when they look +white, add a ladle full of veal gravy, stew them till it becomes thick; +skim it, and pass it through a sieve; put the turnips in a dish, and +pour the gravy over them. + + * * * * * + +RAGOUT OF TURNIPS. + +Peel as many small turnips as will fill a dish; put them into a stew pan +with some butter and a little sugar, set them over a hot stove, shake +them about, and turn them till they are a good brown; pour in half a +pint of rich high seasoned gravy; stew the turnips till tender, and +serve them with the gravy poured over them. + + * * * * * + +RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS. + +Let them be young and fresh gathered, string them, and cut them in long +thin slices; throw them in boiling water for fifteen minutes; have ready +some well seasoned brown gravy, drain the water from the beans, put them +in the gravy, stew them a few minutes, and serve them garnished with +forcemeat balls; there must not be gravy enough to float the beans. + + * * * * * + +MAZAGAN BEANS. + +This is the smallest and most delicate species of the Windsor bean. +Gather them in the morning, when they are full grown, but quite young, +and do not shell them till you are going to dress them. Put them into +boiling water, have a small bit of middling, (flitch,) of bacon, well +boiled--take the skin off, cover it with bread crumbs, and toast it; lay +this in the middle of the dish, drain all the water from the beans--put +a little butter with them, and pour them round the bacon. When the large +Windsor beans are used, it is best to put them into boiling water until +the skins will slip off, and then make them into a puree as directed for +turnips--they are very coarse when plainly dressed. + + * * * * * + +LIMA, OR SUGAR BEANS. + +Like all other spring and summer vegetables, they must be young and +freshly gathered: boil them till tender, drain them, add a little +butter, and serve them up. These beans are easily preserved for winter +use, and will be nearly as good as fresh ones. Gather them on a dry day, +when full grown, but quite young: have a clean and dry keg, sprinkle +some salt in the bottom, put in a layer of pods, containing the beans, +then a little salt--do this till the keg is full; lay a board on with a +weight, to press them down; cover the keg very close, and keep it in a +dry, cool place--they should be put up as late in the season, as they +can be with convenience. When used, the pods must be washed, and laid in +fresh water all night; shell them next day, and keep them in water till +you are going to boil them; when tender, serve them up with melted +butter in a boat. French beans (snaps) may be preserved in the same +manner. + + * * * * * + +TURNIP ROOTED CABBAGE. + +The cabbage growing at the top is not good; cut the root in slices an +inch thick, peel off the rind, and boil the slices in a large quantity +of water, till tender, serve it up hot, with melted butter poured over +it. + + * * * * * + +EGG PLANT. + +The purple ones are best; get them young and fresh; pull out the stem, +and parboil them to take off the bitter taste; cut them in slices an +inch thick, but do not peel them; dip them in the yelk of an egg, and +cover them with grated bread, a little salt and pepper--when this has +dried, cover the other side the same way--fry them a nice brown. They +are very delicious, tasting much like soft crabs. The egg plant may be +dressed in another manner: scrape the rind and parboil them; cut a slit +from one end to the other, take out the seeds, fill the space with a +rich forcemeat, and stew them in well seasoned gravy, or bake them, and +serve up with gravy in the dish. + + * * * * * + +POTATO PUMPKIN. + +Get one of a good colour, and seven or eight inches in diameter; cut a +piece off the top, take out all the seeds, wash and wipe the cavity, +pare the rind off, and fill the hollow with good forcemeat--put the top +on, and set it in a deep pan, to protect the sides; bake it in a +moderate oven, put it carefully in the dish without breaking, and it +will look like a handsome mould. Another way of cooking potato pumpkin +is to cut it in slices, pare off the rind, and make a puree as directed +for turnips. + + * * * * * + +SWEET POTATO. + +Take those that are nearly of the same size, that they may be done +equally--wash them clean, but do not peel them--boil them till tender, +drain the water off, and put them on tin sheets in a stove for a few +minutes to dry. + + * * * * * + +SWEET POTATOS STEWED. + +Wash and wipe them, and if they be large, cut them in two lengths; put +them at the bottom of a stew pan, lay over some slices of boiled ham; +and on that, one or two chickens cut up with pepper, salt, and a bundle +of herbs; pour in some water, and stew them till done, then take out the +herbs, serve the stew in a deep dish--thicken the gravy, and pour over +it. + + * * * * * + +SWEET POTATOS BROILED. + +Cut them across without peeling, in slices half an inch thick, broil +them on a griddle, and serve them with butter in a boat. + + * * * * * + +SPINACH. + +Great care must be used in washing and picking it clean; drain it, and +throw it into boiling water--a few minutes will boil it sufficiently: +press out all the water, put it in a stew pan with a piece of butter, +some pepper and salt--chop it continually with a spoon till it is quite +dry: serve it with poached eggs or without, as you please. + + * * * * * + +SORREL. + +Is dressed as the spinach; and if they be mixed in equal proportions, +improve each other. + + * * * * * + +CABBAGE PUDDING. + +Get a fine head of cabbage, not too large; pour boiling water on, and +cover it till you can turn the leaves back, which you must do carefully; +take some of those in the middle of the head off, chop them fine, and +mix them with rich forcemeat; put this in, and replace the leaves to +confine the stuffing--tie it in a cloth, and boil it--serve it up whole, +with a little melted butter in the dish. + + * * * * * + +SQUASH OR CIMLIN. + +Gather young squashes, peel, and cut them in two; take out the seeds, +and boil them till tender; put them into a colander, drain off the +water, and rub them with a wooden spoon through the colander; then put +them into a stew pan, with a cup full of cream, a small piece of butter, +some pepper and salt--stew them, stirring frequently until dry. This is +the most delicate way of preparing squashes. + + * * * * * + +WINTER SQUASH. + +The crooked neck of this squash is the best part. Cut it in slices an +inch thick, take off the rind, and boil them with salt in the water; +drain them well before they are dished, and pour melted butter +over--serve them up very hot. + +The large part, containing the seeds, must be sliced and pared--cut it +in small pieces, and stew it till soft, with just water enough to cover +it; pass it through a sieve and stew it again, adding some butter, +pepper, and salt; it must be dry, but not burnt. It is excellent when +stewed with pork chops. + + * * * * * + +FIELD PEAS. + +There are many varieties of these peas; the smaller kind are the most +delicate. Have them young and newly gathered, shell and boil them +tender; pour them in a colander to drain; put some lard in a frying pan; +when it boils, mash the peas, and fry them in a cake of a light brown; +put it in the dish with the crust uppermost--garnish with thin bits of +fried bacon. They are very nice when fried whole, so that each pea is +distinct from the other; but they must be boiled less, and fried with +great care. Plain boiling is a very common way of dressing them. + + * * * * * + +CABBAGE WITH ONIONS. + +Boil them separately, and mix them in the proportions you like; add +butter, pepper, and salt, and either stew them, or fry them in a cake. + + * * * * * + +SALSIFY. + +Scrape and wash the roots, put them into boiling water with salt; when +done, drain them, and place them in the dish without cutting them up. +They are a very excellent vegetable, but require nicety in cooking; +exposure to the air, either in scraping, or after boiling, will make +them black. + + * * * * * + +STEWED SALSIFY. + +Half boil it, cut it up, and put it in a stew pan, with a very little +water, and a spoonful of butter; stew them dry, and serve them up. For +change, you may, after stewing, cut them in scollop shells with grated +bread, and bake them; or make them into cakes, and fry them. They are +delicious in whatever way they can be dressed. + + * * * * * + +STEWED MUSHROOMS. + +Gather grown mushrooms, but such as are young enough to have red gills; +cut off that part of the stem which grew in the earth--wash them +carefully, and take the skin from the top; put them into a stew pan with +some salt, but no water--stew them till tender, and thicken them with a +spoonful of butter, mixed with one of brown flour; red wine may be +added, but the flavour of the mushroom is too delicious to require aid +from any thing. + + * * * * * + +BROILED MUSHROOMS. + +Prepare them as above directed--broil them on a griddle, and when done, +sprinkle pepper and salt on the gills, and put a little butter on them. + + * * * * * + +TO BOIL RICE. + +Put two cups full of rice in a bowl of water, rub it well with the hand, +and pour off the water; do this until the water ceases to be +discoloured; then put the rice into two and a half cups of cold water; +add a tea-spoonful of salt, cover the pot close, and set it on a brisk +fire; let it boil ten minutes, pour off the greater part of the water, +and remove the pot to a bed of coals, where it must remain a quarter of +an hour to soak and dry. + + * * * * * + +RICE JOURNEY, OR JOHNNY CAKE. + +Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it +while hot a large spoonful of butter, and spread it on a dish to cool; +when perfectly cold, add a pint of rice flour and half a pint of +milk--beat them all together till well mingled. Take the middle part of +the head of a barrel, make it quite clean, wet it, and put on the +mixture about an inch thick, smooth with a spoon, and baste it with a +little milk; set the board aslant before clear coals; when sufficiently +baked, slip a thread under the cake and turn it: baste and bake that +side in a similar manner, split it, and butter while hot. Small homony +boiled and mixed with rice flour, is better than all rice; and if baked +very thin, and afterwards toasted and buttered, it is nearly as good as +cassada bread. + + * * * * * + + +PUDDINGS, &c. + + +OBSERVATIONS ON PUDDINGS AND CAKES. + +The salt should always be washed from butter, when it is to be used in +any thing that has sugar for an ingredient, and also from that which is +melted to grease any kind of mould for baking--otherwise, there will be +a disagreeable salt taste on the outer side of the article baked. +Raisins should be stoned and cut in two, and have some flour sifted over +them--stir them gently in the flour, and take them out free from lumps; +the small quantity that adheres to them, will prevent their sticking +together, or falling in a mass to the bottom. Eggs must be fresh, or +they will not heal well: it is better to separate the yelks from the +whites always, though it is a more troublesome process; but for some +things it is essential to do so: when they are to be mixed with milk, +let it cool after boiling, or the eggs will poach; and only set it on +the fire a few minutes, to take off the raw taste of the eggs, stirring +it all the time. Currants require washing in many waters to cleanse +them; they must be picked and well dried, or they will stick together. +Almonds should be put in hot water till the skins will slip off, which +is called blanching; they must always be pounded with rose or orange +flower water, to prevent their oiling. When cream is used, put it in +just before the mixture is ready; much beating will decompose it. Before +a pudding or cake is begun, every ingredient necessary for it must be +ready; when the process is retarded by neglecting to have them prepared, +the article is injured. The oven must be in a proper state, and the +paste in the dishes or moulds, ready for such things as require it. +Promptitude is necessary in all our actions, but never more so than when +engaged in making cakes and puddings. When only one or two eggs are to +be used, cooks generally think it needless to beat them--it is an error: +eggs injure every thing, unless they are made light before they are +used. Cloths for boiling puddings should be made of German sheeting; an +article less thick, will admit the water, and injure the pudding. + + * * * * * + +RICE MILK FOR A DESSERT. + +Boil half a pint of rice in water till tender, pour off the water, and +add a pint of milk with two eggs beaten well, stirred into it; boil all +together two or three minutes; serve it up hot, and eat it with butter, +sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out +in a deep dish, and surrounded with rich milk, with raspberry marmalade +stirred into it, and strained to keep back the seeds--or the milk may be +seasoned with wine and sugar. + + * * * * * + +TO MAKE PUFF PASTE. + +Sift a quart of flour, leave out a little for rolling the paste, make up +the remainder with cold water into a stiff paste, knead it well, and +roll it out several times; wash the salt from a pound of butter, divide +it into four parts, put one of them on the paste in little bits, fold it +up, and continue to roll it till the butter is well mixed; then put +another portion of butter, roll it in the same manner; do this till all +the butter is mingled with the paste; touch it very lightly with the +hands in making--bake it in a moderate oven, that will permit it to +rise, but will not make it brown. Good paste must look white, and as +light as a feather. + + * * * * * + +TO MAKE MINCEMEAT FOR PIES. + +Boil either calves or hogs' feet till perfectly tender, rub them through +a colander; when cold, pass them through again, and it will come out +like pearl barley; take one quart of this, one of chopped apples, the +same of currants, washed and picked, raisins stoned and cut, of good +brown sugar, suet nicely chopped, and cider, with a pint of brandy; add +a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all +these together intimately. When the pies are to be made, take out as +much of this mixture as may be necessary; to each quart of it, add a +tea-spoonful of pounded black pepper, and one of salt; this greatly +improves the flavour, and can be better mixed with a small portion than +with the whole mass. Cover the moulds with paste, put in a sufficiency +of mince-meat, cover the top with citron sliced thin, and lay on it a +lid garnished around with paste cut in fanciful shapes. They may be +eaten either hot or cold, but are best when hot. + + * * * * * + +TO MAKE JELLY FROM FEET. + +Boil four calfs' feet, that have been nicely cleaned, and the hoofs +taken off; when the feet are boiled to pieces, strain the liquor through +a colander, and when cold, take all the grease off, and put the jelly in +a skillet, leaving the dregs which will be at the bottom. There should +be from four feet, about two quarts of jelly: pour into it one quart of +white wine, the juice of six fresh lemons strained from the seeds, one +pound and a half of powdered loaf sugar, a little pounded cinnamon and +mace, and the rind thinly pared from two of the lemons; wash eight eggs +very clean, whip up the whites to a froth, crush the shells and put with +them, mix it with the jelly, set it on the fire, stir it occasionally +till the jelly is melted, but do not touch it afterwards. When it has +boiled till it looks quite clear on one side, and the dross accumulates +on the other, take off carefully the thickest part of the dross, and +pour the jelly in the bag; put back what runs through, until it becomes +quite transparent--then set a pitcher under the bag, and put a cover all +over to keep out the dust: the jelly looks much prettier when it is +broken to fill the glasses. The bag should be made of cotton or linen, +and be suspended in a frame made for the purpose. The feet of hogs make +the palest coloured jelly; those of sheep are a beautiful amber-colour, +when prepared. + + * * * * * + +A SWEETMEAT PUDDING. + +Make a quart of flour into puff paste; when done, divide it into three +parts of unequal size; roll the largest out square and moderately thin, +spread over it a thin layer of marmalade, leaving a margin all round +about an inch broad; roll the next largest in the same manner, lay it +on, cover that with marmalade, leaving a margin; then roll the smallest, +and put it on the other two, spreading marmalade; fold it up, one fold +over the other, the width of your hand--press the ends together, tie it +in a cloth securely, and place it in a kettle of boiling water, where it +can lie at length without doubling; boil it quickly, and when done, pour +melted butter with sugar and wine in the dish. + + * * * * * + +TO MAKE AN ORANGE PUDDING. + +Put two oranges and two lemons, into five quarts of water--boil them +till the rinds are quite tender; take them out, and when cold, slice +them thin, and pick out the seeds; put a pound of loaf sugar into a pint +of water--when it boils, slice into it twelve pippins pared and +cored--lay in the lemons and oranges, stew them tender, cover the dish +with puff paste, lay the fruit in carefully, in alternate layers--pour +on the syrup, put some slips of paste across, and bake it. + + * * * * * + +AN APPLE CUSTARD. + +Pare and core twelve pippins, slice them tolerably thick, put a pound of +loaf sugar in a stew pan, with a pint of water and twelve cloves: boil +and skim it, then put in the apples, and stew them till clear, and but +little of the syrup remains--lay them in a deep dish, and take out the +cloves; when the apples are cold, pour in a quart of rich boiled +custard--set it in water, and make it boil till the custard is set--take +care the water does not get into it. + + * * * * * + +BOILED LOAF. + +Pour a quart of boiling milk over four little rolls of bread--cover them +up, turning them occasionally till saturated with the milk; tie them +very tight in cloths, and boil them an hour; lay them in the dish, and +pour a little melted butter over them; for sauce, have butter in a boat, +seasoned with wine, sugar, and grated nutmeg. + + * * * * * + +TRANSPARENT PUDDING. + +Beat eight eggs very light, add half a pound of pounded sugar, the same +of fresh butter melted, and half a nutmeg grated; sit it on a stove, and +keep stirring till it is as thick as buttered eggs--put a puff paste in +a shallow dish, pour in the ingredients, and bake it half an hour in a +moderate oven; sift sugar over it, and serve it up hot. + + * * * * * + +FLUMMERY. + +One measure of jelly, one of cream, and half a one of wine; boil it +fifteen minutes over a slow fire, stirring all the time; sweeten it, and +add a spoonful of orange flower or rose water; cool it in a mould, turn +it in a dish, and pour around it cream, seasoned in any way you like. + + * * * * * + +BURNT CUSTARD. + +Boil a quart of milk--and when cold, mix with it the yelks of eight +eggs; stir them together over the fire a few minutes; sweeten it to your +taste, put some slices of savoy cake in the bottom of a deep dish, and +pour on the custard; whip the whites of the eggs to a strong froth, lay +it lightly on the top, sift some sugar over it, and hold a salamander +over it until it is a light brown; garnish the top with raspberry +marmalade, or any kind of preserved fruit. + + * * * * * + +AN ENGLISH PLUM PUDDING. + +Beat eight eggs very light, add to them a pound of flour sifted, and a +pound of powdered sugar; when it looks quite light, put in a pound of +suet finely shred, a pint of milk, a nutmeg grated, and a gill of +brandy; mix with it a pound of currants, washed, picked, and dried, and +a pound of raisins stoned and floured--tie it in a thick cloth, and boil +it steadily eight hours. + + * * * * * + +MARROW PUDDING. + +Grate a large loaf of bread, and pour on the crumbs a pint of rich milk +boiling hot; when cold, add four eggs, a pound of beef marrow sliced +thin, a gill of brandy, with sugar and nutmeg to your taste--mix all +well together, and either bake or boil it; when done, stick slices of +citron over the top. + + * * * * * + +SIPPET PUDDING. + +Cut a loaf of bread as thin as possible, put a layer of it in the bottom +of a deep dish, strew on some slices of marrow or butter, with a handful +of currants or stoned raisins; do this till the dish is full; let the +currants or raisins be at the top; beat four eggs, mix with them a quart +of milk that has been boiled a little and become cold, a quarter of a +pound of sugar, and a grated nutmeg--pour it in, and bake it in a +moderate oven--eat it with wine sauce. + + * * * * * + +SWEET POTATO PUDDING. + +Boil one pound of sweet potatos very tender, rub them while hot through +a colander; add six eggs well beaten, three quarters of a pound of +powdered sugar, three quarters of butter, and some grated nutmeg and +lemon peel, with a glass of brandy; put a paste in the dish, and when +the pudding is done, sprinkle the top with sugar, and cover it with bits +of citron. Irish potato pudding is made in the same manner, but is not +so good. + + * * * * * + +AN ARROW ROOT PUDDING. + +Boil a quart of milk, and make it into a thick batter, with arrow root; +add six eggs, half a pound of butter, the same of pounded sugar, half a +nutmeg, and a little grated lemon peel; put a paste in the dish, and +bake it nicely; when done, sift sugar over it, and stick slips of citron +all over the top. + + * * * * * + +SAGO PUDDING. + +Wash half a pound of sago in several waters; put it on to boil in a +quart of milk, with a stick of cinnamon; stir it very frequently, for it +is apt to burn: when it becomes quite thick, take out the cinnamon, stir +it in half a pound of butter, and an equal quantity of sugar, with a +gill of wine; when cold, add six eggs and four ounces of currants that +have been plumped in hot water--bake it in a paste. + + * * * * * + +PUFF PUDDING. + +Beat six eggs, add six spoonsful of milk, and six of flour, butter some +cups, pour in the batter, and bake them quickly; turn them out, and eat +them with butter, sugar and nutmeg. + + * * * * * + +RICE PUDDING. + +Boil half a pound of rice in milk, until it is quite tender; beat it +well with a wooden spoon to mash the grains; add three quarters of a +pound of sugar, and the same of melted butter; half a nutmeg, six eggs, +a gill of wine, and some grated lemon peel; put a paste in the dish, and +bake it. For change, it may be boiled, and eaten with butter, sugar, and +wine. + + * * * * * + +PLUM PUDDING. + +Take a pound of the best flour, sift it, and make it up before sunrise, +with six eggs beaten light; a large spoonful of good yeast, and as much +milk as will make it the consistence of bread; let it rise well, knead +into it half a pound of butter, put in a grated nutmeg, with one and a +half pounds of raisins stoned and cut up; mix all well together, wet the +cloth, flour it, and tie it loosely, that the pudding may have room to +rise. Raisins for puddings or cakes, should be rubbed in a little flour, +to prevent their settling to the bottom--see that it does not stick to +them in lumps. + + * * * * * + +ALMOND PUDDING. + +Put a pound of sweet almonds in hot water till the skin will slip off +them; pound them with a little orange flower or rose water, to keep them +from oiling; mix with them four crackers, finely pounded, or two gills +of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound +of butter, and four table-spoonsful of wine; put a nice paste in the +bottom of your dish, garnish the edges, pour in the pudding bake it in a +moderate oven. + + * * * * * + +QUIRE OF PAPER PANCAKES. + +Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound +of flour, a pound of melted butter, a pound of sugar, and two gills of +wine; take care the flour be not in lumps; butter the pan for the first +pancake, run them as thin as possible, and when coloured, they are done; +do not turn them, but lay them carefully in the dish, sprinkling +powdered sugar between each layer--serve them up hot. This quantity will +make four dozen pancakes. + + * * * * * + +A CURD PUDDING. + +Put two quarts of milk on the fire; when it boils, pour in half a pint +of white wine, strain the curd from the whey, and pound it in a mortar, +with six ounces of butter, half a pound of loaf sugar, and half a pint +of rice flour, or as much crackers beaten as fine as flour; six eggs +made light, and half a grated nutmeg--beat all well together, and bake +them in saucers in a moderate oven; turn them out carefully in your +dish, stick thin slices of citron in them, and pour on rich melted +butter, with sugar and wine. + + * * * * * + +LEMON PUDDING. + +Grate the rind from six fresh lemons, squeeze the juice from three, and +strain it; beat the yelks of sixteen eggs very light, put to them +sixteen table-spoonsful of powdered loaf sugar, not heaped up--the same +of melted butter; add the grated rind, and the juice, four crackers +finely pounded, or an equal quantity of rice flour; or for change, six +ounces of corn meal which is excellent--beat it till light, put a puff +paste in your dish, pour the pudding in, and bake it in a moderate +oven--it must not be very brown. + + * * * * * + +BREAD PUDDING. + +Grate the crumb of a stale loaf, and pour on it a pint of boiling +milk--let it stand an hour, then beat it to a pulp; add six eggs, well +beaten, half a pound of butter, the same of powdered sugar, half a +nutmeg, a glass of brandy, and some grated lemon peel--put a paste in +the dish, and bake it. + + * * * * * + +THE HENRIETTA PUDDING. + +Beat six eggs very light, sift into them a pound of loaf sugar powdered, +and a light pound of flour, with half a grated nutmeg, and a glass of +brandy; beat all together very well, add a pint of cream, pour it in a +deep dish, and bake it--when done, sift some powdered sugar over it. + + * * * * * + +TANSEY PUDDING. + +Beat seven eggs very light, mix with them a pint of cream, and nearly as +much spinach juice, with a little juice of tansey; add a quarter of a +pound of powdered crackers or pounded rice made fine, a glass of wine, +some grated nutmeg and sugar; stir it over the fire to thicken, pour it +into a paste and bake it, or fry it like an omelette. + + * * * * * + +CHERRY PUDDING. + +Beat six eggs very light, add half a pint of milk, six ounces flour, +eight ounces grated bread, twelve ounces suet, chopped fine, a little +salt; when it is beat well, mix in eighteen ounces preserved cherries or +damsins; bake or boil it. Make a sauce of melted butter, sugar and wine. + + * * * * * + +APPLE PIE. + +Put a crust in the bottom of a dish, put on it a layer of ripe apples, +pared and sliced thin--then a layer of powdered sugar; do this +alternately till the dish is full; put in a few tea-spoonsful of rose +water and some cloves--put on a crust and bake it. + + * * * * * + +BAKED APPLE PUDDING. + +Take well flavoured apples, bake, but do not burn them, rub them through +a sieve, take one pound of the apples so prepared, mix with it, while +hot, half a pound of butter, and half a pound of powdered sugar; the +rinds of two lemons grated--and when cold, add six eggs well beaten; put +a paste in the bottom of a dish, and pour in the apples--half an hour +will bake it; sift a little sugar on the apples when baked. + + * * * * * + +A NICE BOILED PUDDING. + +Make up a pint of flour at sun rise, exactly as you do for bread; see +that it rises well--have a large pot of water boiling; and half an hour +before the puddings are to go to table, make the dough in balls, the +size of a goose egg; throw them in the water, and boil them quickly, +keeping the pot covered: they must be torn asunder, as cutting will make +them heavy; eat them with powdered sugar, butter, and grated nutmeg. + + * * * * * + +AN EXCELLENT AND CHEAP DESSERT DISH. + +Wash a pint of small homony very clean, and boil it tender; add an equal +quantity of corn meal, make it into a batter with eggs, milk, and a +piece of butter; bake it like batter cakes on a griddle, and eat it with +butter and molasses. + + * * * * * + +SLICED APPLE PUDDING. + +Beat six eggs very light, add a pint of rich milk, pare some apples or +peaches--slice them thin, make the eggs and milk into a tolerably thick +batter with flour, add a small cup of melted butter, put in the fruit, +and bake it in a deep dish--eat with sugar, butter, and nutmeg. + + * * * * * + +BAKED INDIAN MEAL PUDDING. + +Boil one quart of milk, mix in it two gills and a half of corn meal very +smoothly, seven eggs well beaten, a gill of molasses, and a good piece +of butter, bake it two hours. + + * * * * * + +BOILED INDIAN MEAL PUDDING. + +Mix one quart of corn meal, with three quarts of milk; take care it be +not lumpy--add three eggs and a gill of molasses; it must be put on at +sun rise, to eat at three o'clock; the great art in this pudding is +tying the bag properly, as the meal swells very much. + + * * * * * + +PUMPKIN PUDDING. + +Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix +with the pulp six eggs quite light, a quarter of a pound of butter, half +a pint of new milk, some pounded ginger and nutmeg, a wine glass of +brandy, and sugar to your taste. Should it be too liquid, stew it a +little drier, put a paste round the edges, and in the bottom of a +shallow dish or plate--pour in the mixture, cut some thin bits of paste, +twist them, and lay them across the top, and bake it nicely. + + * * * * * + +FAYETTE PUDDING. + +Slice a loaf of bread tolerably thick--lay the slices in the bottom of a +dish, cutting them so as to cover it completely; sprinkle some sugar and +nutmeg, with a little butter, on each layer; when all are in, pour on a +quart of good boiled custard sweetened--serve it up cold. + + * * * * * + +MACCARONI PUDDING. + +Simmer half a pound of maccaroni in a plenty of water, with a +table-spoonful of salt, till tender, but not broke--strain it, beat five +yelks, two whites of eggs, half a pint of cream--mince white meat and +boiled ham very fine, add three spoonsful of grated cheese, pepper and +salt; mix these with the maccaroni, butter the mould, put it in, and +steam it in a pan of boiling water for an hour--serve with rich gravy. + + * * * * * + +POTATO PASTE. + +Boil mealy potatos quite soft, first taking off the skins; rub them +while hot through a sieve, put them in a stew pan over the fire, with as +much water as will make it the consistence of thick mush; sift one quart +of flour, and make it into a paste; with this mush, knead it till light, +roll it out thin, make the dumplins small--fill them with apples, or any +other fruit--tie them up in a thick cloth, and boil them nicely--eat +them with butter, sugar, and nutmeg. + + * * * * * + +COMPOTE OF APPLES. + +Pare and core the apples, and if you prefer it, cut them in four, wash +them clean, and put them in a pan with water and sugar enough to cover +them; add cinnamon and lemon peel, which has been previously soaked, +scraped on the inside, and cut in strings; boil them gently until the +apples are done, take them out in a deep dish, boil the syrup to a +proper consistency, and pour it on them: it will take a pound of sugar +for a large dish. + + * * * * * + +CHARLOTTE. + +Stew any kind of fruit, and season it in any you like best; soak some +slices of bread in butter; them while hot, in the bottom and round the +sides of a dish, which has been rubbed with butter--put in your fruit, +and lay slices of bread prepared in the same manner on the top: bake it +a few minutes, turn it carefully into another dish, sprinkle on some +powdered sugar, and glaze it with a salamander. + + * * * * * + +APPLE FRITTERS. + +Pare some apples, and cut them in thin slices--put them in a bowl, with +a glass of brandy, some white wine, a quarter of a pound of pounded +sugar, a little cinnamon finely powdered, and the rind of a lemon +grated; let them stand some time, turning them over frequently; beat two +eggs very light, add one quarter of a pound of flour, a table-spoonful +of melted butter, and as much cold water as will make a thin batter; +drip the apples on a sieve, mix them with the batter, take one slice +with a spoonful of batter to each fritter, fry them quickly of a light +brown, drain them well, put them in a dish, sprinkling sugar over each, +and glaze them nicely. + + * * * * * + +BELL FRITTERS. + +Put a piece of butter the size of an egg into a pint of water; let it +boil a few minutes--thicken it very smoothly with a pint of flour; let +it remain a short time on the fire, stir it all the time that it may not +stick to the pan, pour it in a wooden bowl, add five or six eggs, +breaking one and beating it in--then another, and so on till they are +all in, and the dough quite light--put a pint of lard in a pan, let it +boil, make the fritters small, and fry them of a fine amber colour. + + * * * * * + +BREAD FRITTERS. + +Cut your bread of a convenient size, pour on it some white wine, and let +it stand a few minutes--drain it on a sieve, beat four eggs very light, +add four spoonsful of wine, beat all well together--have your lard +boiling, dip the bread in the egg, and fry it a light brown; sprinkle +sugar on each, and glaze them. + + * * * * * + +SPANISH FRITTERS. + +Make up a quart of flour, with one egg well beaten, a large spoonful of +yeast, and as much milk as will make it a little softer than muffin +dough; mix it early in the morning; when well risen, work in two +spoonsful of melted butter, make it in balls the size of a walnut, and +fry them a light brown in boiling lard--eat them with wine and sugar, or +molasses. + + * * * * * + +TO MAKE MUSH. + +Put a lump of butter the size of an egg into a quart of water, make it +sufficiently thick with corn meal and a little salt; it must be mixed +perfectly smooth--stir it constantly till done enough. + + * * * * * + + +CAKES. + + +JUMBALS. + +Put one pound of nice sugar into two pounds of flour, add pounded spice +of any kind, and pass them through a sieve; beat four eggs, pour them on +with three quarters of a pound of melted butter, knead all well +together, and bake them. + + * * * * * + +MACAROONE. + +Blanch a pound of sweet almonds, pound them in a mortar with rose water; +whip the whites of seven eggs to a strong froth, put in one pound of +powdered sugar, beat it some time, then put in the almonds--mix them +well, and drop them on sheets of paper buttered; sift sugar over, and +bake them quickly. Be careful not to let them get discoloured. + + * * * * * + +TO MAKE DROP BISCUIT. + +Beat eight eggs very light, add to them twelve ounces of flour, and one +pound of sugar; when perfectly light, drop them on tin sheets, and bake +them in a quick oven. + + * * * * * + +TAVERN BISCUIT. + +To one pound of flour, add half a pound of sugar, half a pound of +butter, some mace and nutmeg powdered, and a glass of brandy or wine; +wet it with milk, and when well kneaded, roll it thin, cut it in shapes, +and bake it quickly. + + * * * * * + +RUSK. + +Rub half a pound of sugar into three pounds of flour--sift it, pour on +half a pint of good yeast, beat six eggs, add half a pint of milk--mix +all together, knead it well: if not soft enough, add more milk-it should +be softer than bread; make it at night--in the morning, if well risen, +work in six ounces of butter, and bake it in small rolls; when cold, +slice it, lay it on tin sheets, and dry it in the oven. + + * * * * * + +GINGER BREAD. + +Three quarts of flour, three quarters of a pound of brown sugar, a large +spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift +it, melt half a pound of butter in a quart of rich molasses, wet the +flour with it, knead it well, and bake it in a slack oven. + + * * * * * + +PLEBEIAN GINGER BREAD. + +Mix three large spoonsful of pounded ginger, with three quarts of +flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of +water, and pour it on the flour; melt half a pound of butter in a quart +of molasses, mix it with the flour, knead it well, cut it in shapes, and +bake it. + + * * * * * + +SUGAR GINGER BREAD. + +Take two pounds of the nicest brown sugar, dry and pound it, put it into +three quarts of flour, add a large cup full of powdered ginger, and sift +the mixture; wash the salt out of a pound of butter, and cream it; have +twelve eggs well beaten; work into the butter first, the mixture, then +the froth from the eggs, until all are in, and it is quite light; add a +glass of brandy butter shallow moulds, pour it in, and bake in a quick +oven. + + * * * * * + +DOUGH NUTS--A YANKEE CAKE. + +Dry half a pound of good brown sugar, pound it and mix it with two +pounds of flour, and sift it; add two spoonsful of yeast, and as much +new milk as will make it like bread: when well risen, knead in half a +pound of butter, make it in cakes the size of a half dollar, and fry +them a light brown in boiling lard. + + * * * * * + +RISEN CAKE. + +Take three pounds of flour, one and a half of pounded sugar, a +tea-spoonful of cloves, one of mace, and one of ginger, all finely +powdered--pass the whole through a sieve, put to it four spoonsful of +good yeast, and twelve eggs--mix it up well, and if not sufficiently +soft, add a little milk: make it up at night, and set it to rise--when +well risen, knead into it a pound of butter, and two gills of brandy; +have ready two pounds of raisins stoned, mix all well together, pour it +into a mould of proper size, and bake it in an oven heated as for bread; +let it stand till thoroughly done, and do not take it from the mould +until quite cold. + + * * * * * + +POUND CAKE. + +Wash the salt from a pound of butter, and rub it till it is soft as +cream--have ready a pound of flour sifted, one of powdered sugar, and +twelve eggs well beaten; put alternately into the butter, sugar, flour, +and the froth from the eggs--continuing to beat them together till all +the ingredients are in, and the cake quite light: add some grated lemon +peel, a nutmeg, and a gill of brandy; butter the pans, and bake them. +This cake makes an excellent pudding, if baked in a large mould, and +eaten with sugar and wine. It is also excellent when boiled, and served +up with melted butter, sugar and wine. + + * * * * * + +SAVOY OR SPUNGE CAKE. + +Take twelve fresh eggs, put them in the scale, and balance them with +sugar: take out half, and balance the other half with flour; separate +the whites from the yelks, whip them up very light, then mix them, and +sift in, first sugar, then flour, till both are exhausted; add some +grated lemon peel; bake them in paper cases, or little tin moulds. This +also makes an excellent pudding, with butter, sugar, and wine, for +sauce. + + * * * * * + +A RICH FRUIT CAKE. + +HAVE the following articles prepared, before you begin the cake: four +pounds of flour dried and sifted, four pounds of butter washed to free +it from salt, two pounds of loaf sugar pounded, a quarter of a pound of +mace, the same of nutmegs powdered; wash four pounds of currants clean, +pick and dry them; blanch one pound of sweet almonds, and cut them in +very thin slices; stone two pounds of raisins, cut them in two, and +strew a little flour over to prevent their sticking together, and two +pounds of citron sliced thin; break thirty eggs, separating the yelks +and whites; work the butter to a cream with your hand-put in +alternately, flour, sugar, and the froth from both whites and yelks, +which must be beaten separately, and _only_ the froth put in. When all +are mixed and the cake looks very light, add the spice, with half a pint +of brandy, the currants and almonds; butter the mould well, pour in part +of the cake, strew over it some raisins and citron--do this until all is +in: set it in a well heated oven: when it has risen, and the top is +coloured, cover it with paper; it will require three hours baking--it +must be iced. + + * * * * * + +NAPLES BISCUIT. + +Beat twelve eggs light, add to them one pound of flour, and one of +powdered sugar; continue to beat all together till perfectly light; bake +it in long pans, four inches wide, with divisions; so that each cake, +when done, will be four inches long, and one and a half wide. + + * * * * * + +SHREWSBURY CAKES. + +Mix a pound of sugar, with two pounds of flour, and a large spoonful of +pounded coriander seeds; sift them, add three quarters of a pound of +melted butter, six eggs, and a gill of brandy; knead it well, roll it +thin, cut it in shapes, and bake without discolouring it. + + * * * * * + +LITTLE PLUM CAKES. + +Prepare them as directed for pound cake, add raisins and currants, bake +them in small tin shapes, and ice them. + + * * * * * + +SODA CAKES. + +Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of +soda; pour it on two pounds of flour--melt half a pound of butter, knead +all together till light, put it in shallow moulds, and bake it quickly +in a brisk oven. + + * * * * * + +TO MAKE BREAD. + +When you find the barrel of flour a good one, empty it into a chest or +box, made for the purpose, with a lid that will shut close: it keeps +much better in this manner than when packed in a barrel, and even +improves by lying lightly; sift the quantity you intend to make up--put +into a bowl two gills and a half of water for each quart, with a +tea-spoon heaped up with salt, and a large spoonful of yeast for each +quart; stir this mixture well, put into another bowl one handful of +flour from every quart; pour a little of the mixture on to wet it, then +more, until you get it all in, taking great care that it be smooth, and +quite free from lumps; beat it some minutes, take one-third of the flour +out of the kettle, pour on the batter, and sprinkle over it the dry +flour; stop the kettle, and set it where it can have a moderate degree +of warmth: when it has risen well, turn it into a bowl, mix in the dry +flour, and knead it on a board till it looks quite light; return it to +the kettle, and place it where it can have proper heat: in the morning, +take the dry crust carefully from the top, put the dough on a board, +knead it well, make it into rolls, set them on tin sheets, put a towel +over, and let them stand near the fire till the oven is ready. In +winter, make the bread up at three o'clock, and it will be ready to work +before bed time. In summer, make it up at five o'clock. A quart of flour +should weigh just one pound and a quarter. The bread must be rasped when +baked. + + * * * * * + +TO MAKE NICE BISCUIT. + +Rub a large spoonful of butter into a quart of risen dough, knead it +well, and make it into biscuit, either thick or thin: bake them quickly. + + * * * * * + +RICE BREAD. + +Boil six ounces of rice in a quart of water, till it is dry and +soft--put it into two pounds of flour, mix it in well; add two +tea-spoonsful of salt, two large spoonsful of yeast, and as much water +as will make it the consistence of bread: when well risen, bake it in +moulds. + + * * * * * + +MIXED BREAD. + +Put a tea-spoonful of salt, and a large one of yeast, into a quart of +flour; make it sufficiently soft, with corn meal gruel; when well risen, +bake it in a mould. It is an excellent bread for breakfast. Indifferent +flour will rise much better, when made with gruel, than with fair water. + + * * * * * + +PATENT YEAST. + +Put half a pound of fresh hops into a gallon of water, and boil it away +to two quarts; then strain it, make it a thin batter with flour; add +half a pint good yeast, and when well fermented, pour it in a bowl, and +work in as much corn meal as will make it the consistency of biscuit +dough; set it to rise, and when quite light, make it into little cakes, +which must be dried in the shade, turning them very frequently; keep +them securely from damp and dust. Persons who live in town, and can +procure brewer's yeast, will save trouble by using it: take one quart of +it, add a quart of water, and proceed as before directed. + + * * * * * + +TO PREPARE THE CAKES. + +Take one or more cakes, according to the flour you are to make; pour on +a little warm water; when it is dissolved, stir it well, thicken with a +little flour, and set it near the fire, to rise before it is used. The +best thing to keep yeast in, is a small mug or pitcher, with a close +stopper, under which must be placed a double fold of linen, to make it +still closer. This is far preferable to a bottle, and more easily +cleaned. + + * * * * * + +ANOTHER METHOD FOR MAKING YEAST. + +Peel one large Irish potato, boil it till soft, rub it through a sieve; +add an equal quantity of flour, make it sufficiently liquid with hop +tea; and when a little warmer than new milk, add a gill of good yeast; +stir it well, and keep it closely covered in a small pitcher. + + * * * * * + +NICE BUNS. + +Put four ounces of sugar with three quarters of a pound of flour; make +it up with two spoonsful of yeast, and half a pint of milk; when well +risen, work into it four ounces of butter, make it into small buns, and +bake them in a quick oven--do not burn them. + + * * * * * + +MUFFINS. + +Sift a quart of flour, put to it a little salt, and a large spoonful of +yeast--beat the white of a fresh egg to a strong froth, add it, and make +the flour up with cold water, as soft as you can to allow it to be +handled; set it in a moderately warm place. Next morning, beat it well +with a spoon, put it on the griddle in a round form, and bake it nicely, +turning them frequently till done. + + * * * * * + +FRENCH ROLLS. + +Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs +well beaten, and half a pint of milk--knead it, and set it to rise: next +morning, work in an ounce of butter, make the dough into small rolls, +and bake them. The top crust should not be hard. + + * * * * * + +CRUMPETS. + +Take a quart of dough from your bread at a very early hour in the +morning; break three fresh eggs, separating the yelks from the +whites--whip them both to a froth, mix them with the dough, and add +gradually milk-warm water, till you make a batter the thickness of +buckwheat cakes: beat it well, and set it to rise till near breakfast +time; have the griddle ready, pour on the batter to look quite round: +they do not require turning. + + * * * * * + +APOQUINIMINC CAKES. + +Put a little salt, one egg beaten, and four ounces of butter, in a quart +of flour--make it into a paste with new milk, beat it for half an hour +with a pestle, roll the paste thin, and cut it into round cakes; bake +them on a gridiron, and be careful not to bum them. + + * * * * * + +BATTER CAKES. + +Boil two cups of small homony very soft; add an equal quantity of corn +meal with a little salt, and a large spoonful of butter; make it in a +thin batter with three eggs, and a sufficient quantity of milk--beat all +together some time, and bake them on a griddle, or in woffle irons. When +eggs cannot be procured, yeast makes a good substitute; put a spoonful +in the batter, and let it stand an hour to rise. + + * * * * * + +BATTER BREAD. + +Take six spoonsful of flour and three of corn meal, with a little +salt--sift them, and make a thin batter with four eggs, and a sufficient +quantity of rich milk; bake it in little tin moulds in a quick oven. + + * * * * * + +CREAM CAKES. + +Melt as much butter in a pint of milk, as will make it rich as +cream--make the flour into a paste with this, knead it well, roll it out +frequently, cut it in squares, and bake on a griddle. + + * * * * * + +SOUFLE BISCUITS. + +Rub four ounces of butter into a quart of flour, make it into paste with +milk, knead it well, roll it as thin as paper, and bake it to look +white. + + * * * * * + +CORN MEAL BREAD. + +Rub a piece of butter the size of an egg, into a pint of corn meal--make +it a batter with two eggs, and some new milk--add a spoonful of yeast, +set it by the fire an hour to rise, butter little pans, and bake it. + + * * * * * + +SWEET POTATO BUNS. + +Boil and mash a potato, rub into it as much flour as will make it like +bread--add spice and sugar to your taste, with a spoonful of yeast; when +it has risen well, work in a piece of butter, bake it in small rolls, to +be eaten hot with butter, either for breakfast or tea. + + * * * * * + +RICE WOFFLES. + +Boil two gills of rice quite soft, mix with it three gills of flour, a +little salt, two ounces melted butter, two eggs beaten well, and as much +milk as will make it a thick batter--beat it till very light, and bake +it in woffle irons. + + * * * * * + +VELVET CAKES. + +Make a batter of one quart of flour, three eggs, a quart of milk, and a +gill of yeast; when well risen, stir in a large spoonful of melted +butter, and bake them in muffin hoops. + + * * * * * + +CHOCOLATE CAKES. + +Put half a pound of nice brown sugar into a quart of flour, sift it, and +make it into a paste, with four ounces of butter melted in as much milk +as will wet it; knead it till light, roll it tolerably thin, cut it in +strips an inch wide, and just long enough to lay in a plate; bake them +on a griddle, put them in the plate in rows to checker each other, and +serve them to eat with chocolate. + + * * * * * + +WAFERS. + +Beat six eggs, add a pint of flour, two ounces of melted butter, with as +much milk as will make a thin batter--put in pounded loaf sugar to your +taste, pour it in the wafer irons, bake them quickly without browning, +and roll them while hot. + + * * * * * + +BUCKWHEAT CAKES. + +Put a large spoonful of yeast and a little salt, into a quart of +buckwheat meal; make it into a batter with cold water; let it rise well, +and bake it on a griddle--it turns sour very quickly, if it be allowed +to stand any time after it has risen. + + * * * * * + +OBSERVATIONS ON ICE CREAMS. + +It is the practice with some indolent cooks, to set the freezer +containing the cream, in a tub with ice and salt, and put it in the ice +house; it will certainly freeze there; but not until the watery +particles have subsided, and by the separation destroyed the cream. A +freezer should be twelve or fourteen inches deep, and eight or ten wide. +This facilitates the operation very much, by giving a larger surface for +the ice to form, which it always does on the sides of the vessel; a +silver spoon with a long handle should be provided for scraping the ice +from the sides as soon as formed: and when the whole is congealed, pack +it in moulds (which must be placed with care, lest they should not be +upright,) in ice and salt, till sufficiently hard to retain the +shape--they should not be turned out till the moment they are to be +served. The freezing tub must be wide enough to leave a margin of four +or five inches all around the freezer, when placed in the middle--which +must be filled up with small lumps of ice mixed with salt--a larger tub +would waste the ice. The freezer must be kept constantly in motion +during the process, and ought to be made of pewter, which is less liable +than tin to be worn in holes, and spoil the cream by admitting the salt +water. + + * * * * * + +ICE CREAMS. + +When ice creams are not put into shapes, they should always be served in +glasses with handles. + + * * * * * + +VANILLA CREAM. + +Boil a Vanilla bean in a quart of rich milk, until it has imparted the +flavour sufficiently--then take it out, and mix with the milk, eight +eggs, yelks and whites beaten well; let it boil a little longer; make it +very sweet, for much of the sugar is lost in the operation of freezing. + + * * * * * + +RASPBERRY CREAM. + +Make a quart of rich boiled custard--when cold, pour it on a quart of +ripe red raspberries; mash them in it, pass it through a sieve, sweeten, +and freeze it. + + * * * * * + +STRAWBERRY CREAM + +Is made in the same manner--the strawberries must be very ripe, and the +stems picked out. If rich cream can be procured, it will be infinitely +better--the custard is intended as a substitute, when cream cannot be +had. + + * * * * * + +COCOA NUT CREAM. + +Take the nut from its shell, pare it, and grate it very fine; mix it +with a quart of cream, sweeten, and freeze it. If the nut be a small +one, it will require one and a half to flavour a quart of cream. + + * * * * * + +CHOCOLATE CREAM. + +Scrape a quarter of a pound of chocolate very fine, put it in a quart of +milk, boil it till the chocolate is dissolved, stirring it +continually--thicken with six eggs. A Vanilla bean boiled with the milk, +will improve the flavour greatly. + + * * * * * + +OYSTER CREAM. + +Make a rich soup, (see directions for oyster soup,) strain it from the +oysters, and freeze it. + + * * * * * + +ICED JELLY. + +Make calf's foot jelly not very stiff, freeze it, and serve it in +glasses. + + * * * * * + +PEACH CREAM. + +Get fine soft peaches perfectly ripe, peel them, take out the stones, +and put them in a China bowl: sprinkle some sugar on, and chop them very +small with a silver spoon--if the peaches be sufficiently ripe, they +will become a smooth pulp; add as much cream or rich milk as you have +peaches; put more sugar, and freeze it. + + * * * * * + +COFFEE CREAM. + +Toast two gills of raw coffee till it is a light brown, and not a grain +burnt; put it hot from the toaster without grinding it, into a quart of +rich, and perfectly sweet milk; boil it, and add the yelks of eight +eggs; when done, strain it through a sieve, and sweeten it; if properly +done, it will not be discoloured. The coffee may be dried, and will +answer for making in the usual way to drink, allowing more for the +quantity of water, than if it had not gone through this process. + + * * * * * + +QUINCE CREAM. + +Wash ripe quinces and boil them whole till quite tender--let them stand +to drain and cool--then rub them through a hair sieve; mix with the pulp +as much cochineal finely powdered, as will make it a pretty colour; then +add an equal quantity of cream, and sweeten it. Pears or apples may be +used, prepared in the same manner. + + * * * * * + +CITRON CREAM. + +Cut the finest citron melons when perfectly ripe--take out the seeds, +and slice the nicest part into a China bowl in small pieces, that will +lie conveniently; cover them with powdered sugar, and let them stand +several hours--then drain off the syrup they have made, and add as much +cream as it will give a strong flavour to, and freeze it. Pine apples +may be used in the same way. + + * * * * * + +ALMOND CREAM. + +Pour hot water on the almonds, and let them stand till the skins will +slip off, then pound them fine, and mix them with cream: a pound of +almonds in the shells, will be sufficient for a quart of cream--sweeten +and freeze it. The kernels of the common black walnut, prepared in the +same way, make an excellent cream. + + * * * * * + +LEMON CREAM. + +Pare the yellow rind very thin from four lemons--put them in a quart of +fresh cream, and boil it; squeeze and strain the juice of one lemon, +saturate it completely with powdered sugar; and when the cream is quite +cold, stir it in--take care that it does not curdle--if not sufficiently +sweet, add more sugar. + + * * * * * + +LEMONADE ICED. + +Make a quart of rich lemonade, whip the whites of six fresh eggs to a +strong froth--mix them well with the lemonade, and freeze it. The juice +of morello cherries, or of currants mixed with water and sugar, and +prepared in the same way, make very delicate ices. + + * * * * * + +TO MAKE CUSTARD. + +Make a quart of milk quite hot, that it may not whey when baked; let it +stand to get cold, and then mix six eggs with it; sweeten it with loaf +sugar, and fill the custard cups--put on the covers, and set them in a +Dutch oven with water, but not enough to risk its boiling into the cups; +do not put on the top of the oven. When the water has boiled ten or +fifteen minutes, take out a cup, and if the custard be the consistence +of jelly; it is sufficiently done; serve them in the cups with the +covers on, and a tea-spoon on the dish between each cup--grate nutmeg on +the tops when cold. + + * * * * * + +TO MAKE A TRIFLE. + +Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; +wet it with white wine, and fill the dish nearly to the top with rich +boiled custard; season half a pint of cream with white wine and sugar; +whip it to a froth--as it rises, take it lightly off, and lay it on the +custard; pile it up high and tastily--decorate it with preserves of any +kind, cut so thin as not to bear the froth down by its weight. + + * * * * * + +RICE BLANC MANGE. + +Boil a tea-cup full of rice in a very small of water, till it is near +bursting--then add half a pint of milk, boil it to a mush, stirring all +the time; season it with sugar, wine, and nutmeg; dip the mould in +water, and fill it; when cold, turn it in a dish, and surround it with +boiled custard seasoned, or syllabub--garnish it with marmalade. + + * * * * * + +FLOATING ISLAND. + +Have the bowl nearly full of syllabub, made with milk, white wine, and +sugar; beat the whites of six new laid eggs to a strong froth--then mix +with it raspberry or strawberry marmalade enough to flavour and colour +it; lay the froth lightly on the syllabub, first putting in some slices +of cake; raise it in little mounds, and garnish with something light. + + * * * * * + +SYLLABUB. + +Season the milk with sugar and white wine, but not enough to curdle it; +fill the glasses nearly full, and crown them with whipt cream seasoned. + + * * * * * + +COLD CREAMS. + +LEMON CREAM. + +Pare the rind very thin from four fresh lemons, squeeze the juice, and +strain it--put them both into a quart of water, sweeten it to your +taste, add the whites of six eggs, beat to a froth; set it over the +fire, and keep stirring until it thickens, but do not let it boil--then +pour it in a bowl; when cold, strain it through a sieve, put it on the +fire, and add the yelks of the eggs--stir it till quite thick, and serve +it in glasses. + + * * * * * + +ORANGE CREAM. + +Is made in the same manner, but requires more juice to give a flavour. + + * * * * * + +RASPBERRY CREAM. + +Stir as much raspberry marmalade into a quart of cream, as will be +sufficient to give a rich flavour of the fruit--strain it, and fill your +glasses, leaving out a part to whip into froth for the top. + + * * * * * + +TEA CREAM. + +Put one ounce of the best tea in a pitcher, pour on it a table spoonful +of water, and let it stand an hour to soften the leaves; then put to it +a quart of boiling cream, cover it close, and in half an hour strain it; +add four tea-spoonsful of a strong infusion of rennet in water, stir it, +and set it on some hot ashes, and cover it; when you find by cooling a +little of it, that it will jelly, pour it into glasses, and garnish with +thin bits of preserved fruit. + + * * * * * + +SAGO CREAM. + +Wash the sago clean, and put it on the fire with a stick of cinnamon, +and as much water as will boil it thick and soft; take out the cinnamon, +and add rich boiled custard till it is of a proper thickness; sweeten +it, and serve in glasses or cups, with grated nutmeg on the top. + + * * * * * + +BARLEY CREAM. + +Is made the same way--you may add a little white wine to both; it will +give an agreeable flavour. + + * * * * * + +GOOSEBERRY FOOL. + +Pick the stems and blossoms from two quarts of green gooseberries; put +them in a stew pan, with their weight in loaf sugar, and a very little +water--when sufficiently stewed, pass the pulp through a sieve; and when +cold, add rich boiled custard till it is like thick cream; put it in a +glass bowl, and lay frothed cream on the top. + + * * * * * + +TO MAKE SLIP. + +Make a quart of rich milk moderately warm: then stir into it one large +spoonful of the preparation of rennet, (see receipt to prepare rennet,) +set it by, and when cold, it will be as stiff as jelly. It should be +made only a few hours before it is used, or it will be tough and watery; +in summer, set the dish in ice after it has jellied--it must be eaten +with powdered sugar, cream, and nutmeg. + + * * * * * + +CURDS AND CREAM. + +Turn one quart of milk as for the slip--let it stand until just before +it is to be served: then take it up with a skimming dish, and lay it on +a sieve--when the whey has drained off, put the curds in a dish, and +surround them with cream--use sugar and nutmeg. These are Arcadian +dishes; very delicious, cheap, and easily prepared. + + * * * * * + +BLANC MANGE. + +Break one ounce of isinglass into very small pieces; wash it well, and +pour on a pint of boiling water; next morning, add a quart of milk, boil +it till the isinglass is dissolved, strain it, put in two ounces sweet +almonds, blanched and pounded; sweeten it, and put it in the mould--when +stiff, turn them into a deep dish, and put raspberry cream around them. +For a change, stick thin slips of blanched almonds all over the blanc +mange, and dress round with syllabub, nicely frothed. Some moulds +require colouring--for an ear of corn, mix the yelk of an egg with a +little of the blanc mange; fill the grains of the corn with it--and when +quite set, pour in the white, but take care it is not warm enough to +melt the yellow: for a bunch of asparagus, colour a little with spinach +juice, to fill the green tops of the heads. Fruit must be made the +natural colour of what it represents. Cochineal and alkanet root pounded +and dissolved in brandy, make good colouring; but blanc mange should +never be served, without raspberry cream or syllabub to eat with it. + + * * * * * + +TO MAKE A HEN'S NEST. + +Get five small eggs, make a hole at one end, and empty the shells--fill +them with blanc mange: when stiff and cold, take off the shells, pare +the yellow rind very thin from six lemons, boil them in water till +tender, then cut them in thin strips to resemble straw, and preserve +them with sugar; fill a small deep dish half full of nice jelly--when it +is set, put the straw on in form of a nest, and lay the eggs in it. It +is a beautiful dish for a dessert or supper. + + * * * * * + +Little Dishes for a Second Course, or Supper. + +PHEASANTS A-LA-DAUB. + +Roast two pheasants in the nicest manner--get a deep dish, the size and +form of the one you intend to serve the pheasants in--it must be as deep +as a tureen; put in savoury jelly about an inch and a half at the +bottom; when that is set, and the pheasants cold, lay them on the jelly +with their breasts down; fill the dish with jelly up to their backs; +take care it is not warm enough to melt the other, and that the birds +are not displaced--just before it is to be served, set it a moment in +hot water to loosen it; put the dish on the top, and turn it out +carefully. + + * * * * * + +PARTRIDGES A-LA-DAUB. + +Truss six partridges neatly, cover them with thin slices of fat bacon +taken from the top of a middling; this keeps them white, and gives a +good flavour; they must be wrapped entirely in it--roast them, and when +done, take off the bacon; let them get cold, and use jelly as for the +pheasants. + + * * * * * + +CHICKENS A-LA-DAUB. + +Roast two half grown chickens, cut off the legs and wings, pull the +breast from each side entire, take the skin from all the pieces, lay it +in the dish, and cover it with jelly. + + * * * * * + +TO MAKE SAVOURY JELLY. + +Put eight or ten pounds of coarse lean beef, or the same quantity of the +inferior parts of the fore quarter of veal, into a pot with two gallons +of water, a pound of lean salt pork, three large onions chopped, three +carrots, a large handful of parsley, and any sweet herb that you choose, +with pepper and salt; boil it very gently till reduced to two quarts; +strain it through a sieve--next day, take off the fat, turn out the +jelly, and separate it from the dregs at the bottom; put it on the fire +with half a pint of white wine, a large spoonful of lemon pickle, and +the whites and shells of four eggs beaten: when it boils clear on one +side, run it through the jelly bag. + + * * * * * + +TURKEY A-LA-DAUB. + +Bone a small turkey, put pepper and salt on the inside, and cover it +with slices of boiled ham or tongue; fill it with well seasoned +forcemeat, sew it up and boil it--cover it with jelly. + + * * * * * + +SALMAGUNDI. + +Turn a bowl on the dish, and put on it in regular rings, beginning at +the bottom, the following ingredients, all minced:--anchovies with the +bones taken out, the white meat of fowls without the skin, hard boiled +eggs, the yelks and whites chopped separately, parsley, the lean of old +ham scraped, the inner stalks of celery; put a row of capers round the +bottom of the bowl, and dispose the others in a fanciful manner; put a +little pyramid of butter on the top, and have a small glass with egg +mixed as for sallad, to eat with the salmagundi. + + * * * * * + +AN EXCELLENT RELISH AFTER DINNER. + +Put some soup or gravy from any of the dishes on the table, into the +stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; +let it be very highly seasoned; broil the legs, liver, and gizzard of a +turkey, the kidney of veal, or any thing you fancy; cut it up in small +pieces: when broiled, put it in the gravy, and stew it at table. + + * * * * * + +TO STEW PERCH. + +Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, +and a little chopped onion over each layer; when they are all in, take +as much water as will be sufficient to fill the pan less than half full; +add a gill of wine, one of catsup, a little lemon pickle and spice; +cover the pan, and let it stew gently till done; take out the fish +without breaking, put them in a deep dish, pour the gravy on, and neatly +turn them out. + + * * * * * + +PRESERVES. + +DIRECTIONS FOR MAKING PRESERVES. + +The preserving pan should be made of bell metal, flat at the bottom, +very large in diameter, but not deep. It should have a cover to fit +closely, and handles at the sides of the pan, for taking it off with +ease when the syrup boils too fast. There should also be a large +chafing-dish with long legs, for the convenience of moving it to any +part of the room. The process is a tedious one; and if the +superintendent be not comfortably situated, the preserves cannot be +properly managed. A ladle the size of a saucer, pierced and having a +long handle, will be necessary for taking up the fruit without syrup. +When a chafing-dish cannot be procured, the best substitute is a brick +stove, with a grating, to burn charcoal. The sugar should be the best +double refined; but if the pure amber coloured sugar house syrup from +the West Indies can be got, it is greatly superior; it never ferments, +and the trouble is very much lessened by having ready made syrup, in +which it is only necessary to boil the fruit till clear. All delicate +fruit should be done gently, and not allowed to remain more than half an +hour after it begins to stew, before it is laid on dishes to cool; it +must be put into the syrup again for the same time; continue this until +it is sufficiently transparent. The advantage of this method is that the +preserves are less liable to boil to pieces, than when done all at one +time. It is injudicious to put more in the pan at once, than can lie on +the bottom without crowding. The pan must be made bright, and nothing +permitted to cool in it, lest it should canker. Delicate preserves +should be kept in small glasses or pots, that will not hold more than +one or two pounds, for the admission of air injures them; put letter +paper wet with brandy on the preserves, and cover the tops with many +folds of soft paper, that will tie round closely; keep them in a dry +place, and expose them constantly to the sun to check fermentation. +Fruit for preserving should be in full perfection, but not too ripe. + + * * * * * + +TO PRESERVE CLING-STONE PEACHES. + +Get the finest yellow cling-stones, pare them, and lay them in a bowl; +have their weight of sugar pounded, and sprinkle it over them as they +are put in; let them stand two or three hours, put them together with +the sugar into the pan, add a little water, and let the peaches remain +till thoroughly scalded; take them out with the ladle, draining off the +syrup; should there not be enough to cover the peaches, add more Water, +boil it and skim it, return the fruit, and do them gently till quite +clear. Have some stones cracked, blanch the kernels, and preserve them +with the peaches. + + * * * * * + +CLING-STONES SLICED. + +Pare the peaches, and cut them in as large slices as possible; have +their weight in sugar, and preserve them as the others. + + * * * * * + +SOFT PEACHES. + +Get yellow soft peaches that are not quite ripe, pare and divide them, +scrape the places where the stones lay with a tea-spoon, and follow the +former directions. + + * * * * * + +PEACH MARMALADE. + +Take the ripest soft peaches, (the yellow ones make the prettiest +marmalade,) pare them, and take out the stones; put them in the pan with +one pound of dry light coloured brown sugar to, two of peaches: when +they are juicy, they do not require water: with a silver or wooden +spoon, chop them with the sugar; continue to do this, and let them boil +gently till they are a transparent pulp, that will be a jelly when cold. +Puffs made of this marmalade are very delicious. + + * * * * * + +PEACH CHIPS. + +Slice them thin, and boil them till clear in a syrup made with half +their weight of sugar; lay them on dishes in the sun, and turn them till +dry; pack them in pots with powdered sugar sifted over each layer; +should there be syrup left, continue the process with other peaches. +They are very nice when done pure honey instead of sugar. + + * * * * * + +PEARS. + +The small pears are better for preserving than large ones. Pare them, +and make a syrup, with their weight of sugar, and a little water--leave +the stem on, and stick a clove in the blossom end of each; stew them +till perfectly transparent. + + * * * * * + +PEAR MARMALADE. + +Boil the pears till soft--when cold, rub the pulp through a sieve, and +boil it to a jelly, allowing one pound of sugar to two of pears. + + * * * * * + +QUINCES. + +Select the finest and most perfect quinces, lay them on shelves, but do +not let them touch each other; keep them till they look yellow and have +a fragrant smell; put as many in the preserving pan as can lie +conveniently, cover them with water, and scald them well: then take out +the cores, and put them in water; cover the pan and boil them some time; +strain the water, add to it the weight of the quinces in pounded loaf +sugar, dissolve and skim it, pare the quinces, put them in the pan, and +should there not be syrup enough to cover them, add more water--stew +them till quite transparent. They will be light coloured if kept covered +during the process, and red if the cover be taken off. Fill the space +the cores occupied with quince jelly, before they are put into the +pots--and cover them with syrup. + + * * * * * + +CURRANT JELLY. + +Pick full ripe currants from the stem, and put them in a stone pot; then +set it in an iron pot of water--take care that no water gets in: when +the currants have yielded their juice, pour them into a jelly bag--let +it run as long as it will without pressing, which must be reserved for +the best jelly; you may then squeeze the bag to make inferior kind. To +each pint of this juice, put one pound of loaf sugar powdered--boil it +fifteen or twenty minutes--skim it clean, and put it in glasses; expose +them daily to the sun to prevent fermentation. + + * * * * * + +QUINCE JELLY. + +Prepare the quinces as before directed, take off the stems and blossoms, +wash them clean, and cut them in slices without paring; fill the pan, +and pour in water to cover them--stew them gently, putting in a little +water occasionally till they are soft; then pour them into a jelly bag; +let all the liquor run through without pressing it, which must be set +aside for the best jelly; to each pint of this, put a pound of loaf +sugar pounded, and boil it to a jelly. The bag may be squeezed for an +inferior, but a very nice jelly. + + * * * * * + +QUINCE MARMALADE. + +Boil the quinces in water until soft, let them cool, and rub all the +pulp through a sieve: put two pounds of it to one of sugar, pound a +little cochineal, sift in through fine muslin, and mix it with the +quince to give a colour; pick out the seeds, tie them in a muslin bag, +and boil them with the marmalade: when it is a thick jelly, take out the +seeds, and put it in pots. + + * * * * * + +CHERRIES. + +The most beautiful cherries to preserve, are the carnation and common +light red, with short stems; select the finest that are not too ripe; +take an equal weight with the cherries of double refined sugar, make it +into a syrup, and preserve them without stoning, and with the stems on; +if they be done carefully, and the "Directions for preserving" closely +attended to, the stems will not come off, and they will be so +transparent that the stones may be seen. + + * * * * * + +MORELLO CHERRIES. + +Take out the stones with a quill over a deep dish, to save the juice +that runs from them; put to the juice a pound of sugar for each pound of +cherries, weighed after they are stoned; boil and skim the syrup, then +put in the fruit, and stew till quite clear. + + * * * * * + +TO DRY CHERRIES. + +Stone them, and save the juice: weigh the cherries, and allow one pound +of good brown sugar to three of the fruit; boil it with the juice, put +the cherries in, stew them fifteen or twenty minutes, take them out, +drain off the syrup, and lay the cherries in dishes to dry in the sun; +keep the syrup to pour over a little at a time, as it dries on the +cherries, which must be frequently turned over; when all the syrup is +used, put the cherries away in pots, sprinkling a little powdered loaf +sugar between the layers. They make excellent pies, puddings, and +charlottes. + + * * * * * + +RASPBERRY JAM. + +To each pound of ripe red or English raspberries, put one pound of loaf +sugar--stir it frequently, and stew till it is a thick jelly. + + * * * * * + +TO PRESERVE STRAWBERRIES. + +Get the largest strawberries before they are too ripe; have the best +loaf sugar, one pound to each of strawberries--stew them very gently, +taking them out to cool frequently, that they may not be mashed; when +they look clear, they are done enough. + + * * * * * + +STRAWBERRY JAM. + +Is made in the same manner as the raspberry, and is very fine to mix +with cream for blanc mange, puffs, sweet-meat puddings, &c. &c. + + * * * * * + +GOOSEBERRIES. + +Select young gooseberries, make a syrup with one pound of loaf sugar to +each of fruit; stew them till quite clear and the syrup becomes thick, +but do not let them be mashed. They are excellent made into tarts--do +not cover the pan while they are stewing. + + * * * * * + +APRICOTS IN BRANDY. + +Take freshly gathered apricots not too ripe; to half their weight of +loaf sugar, add as much water as will cover the fruit; boil and skim it: +then put in the apricots, and let them remain five or six minutes: take +them up without syrup, and lay them on dishes to cool; boil the syrup +till reduced one half; when the apricots are cold, put them in bottles, +and cover them with equal quantities of syrup and French brandy. If the +apricots be cling-stones, they will require more scalding. + + * * * * * + +PEACHES IN BRANDY. + +Get yellow soft peaches, perfectly free from defect and newly gathered, +but not too ripe; place them in a pot, and cover them with cold weak +lye; turn over those that float frequently, that the lye may act equally +on them; at the end of an hour take them out, wipe them carefully with a +soft cloth to get off the down and skin, and lay them in cold water; +make a syrup as for the apricots, and proceed in the same manner, only +scald the peaches more. + + * * * * * + +CHERRIES IN BRANDY. + +Get the short stemmed bright red cherries in bunches--make a syrup, with +equal quantities of sugar and cherries; scald the cherries, but do not +let the skins crack, which they will do if the fruit be too ripe. + + * * * * * + +MAGNUM BONUM PLUMS IN BRANDY. + +Select those that are free from blemish--make a syrup with half their +weight of sugar, and preserve them in the same manner directed for +apricots--green gages. The large amber, and the blue plums, are also +excellent, done in the same way. + + * * * * * + +PICKLING. + +LEMON PICKLE. + +Grate the yellow rind from two dozen fine fresh lemons, quarter them but +leave them whole at the bottom; sprinkle salt on them, and put them in +the sun every day until dry; then brush off the salt, put them in a pot +with one ounce of nutmegs, and one of mace pounded; a large handful of +horse radish scraped and dried two dozen cloves of garlic, and a pint of +mustard seed; pour on one gallon of strong vinegar, tie the pot close, +put a board on, and let it stand three months--strain it, and when +perfectly clear, bottle it. + + * * * * * + +TOMATO CATSUP. + +Gather a peck of tomatos, pick out the stems, and wash them; put them on +the fire without water, sprinkle on a few spoonsful of salt, let them +boil steadily an hour, stirring them frequently; strain them through a +colander, and then through a sieve; put the liquid on the fire with half +a pint of chopped onions, half a quarter of an ounce of mace broke into +small pieces; and if not sufficiently salt, add a little more--one +table-spoonful of whole black pepper; boil all together until just +enough to fill two bottles; cork it tight. Make it in August, in dry +weather. + + * * * * * + +TOMATO MARMALADE. + +Gather full grown tomatos while quite green; take out the stems, and +stew them till soft; rub them through a sieve, put the pulp on the fire +seasoned highly with pepper, salt, and pounded cloves; add some garlic, +and stew all together till thick: it keeps well, and is excellent for +seasoning gravies, &c. &c. + + * * * * * + +TOMATO SWEET MARMALADE. + +Prepare it in the same manner, mix some loaf sugar with the pulp, and +stew until it is a stiff jelly. + + * * * * * + +TOMATO SOY. + +Take a bushel of full ripe tomatos, cut them in slices without +skinning--sprinkle the bottom of a large tub with salt, strew in the +tomatos, and over each layer of about two inches thick, sprinkle half a +pint of salt, and three onions sliced without taking off the skins. + +When the bushel of tomatos is thus prepared, let them remain for _three_ +days, then put them into a large iron pot, in which they must boil from +early in the morning till night, constantly stirring to prevent their +sticking and mashing them. + +The next morning, pass the mixture through a sieve, pressing it to +obtain all the liquor you can; and add to it one ounce of cloves, +quarter of a pound of allspice, quarter of a pound of whole black +pepper, and a small wine glass of Cayenne; let it boil slowly and +constantly during the whole of the day--in the evening, put it into a +suitable vessel to cool; and the day after, bottle and cork it well: +place it in a cool situation during warm weather, and it will keep for +many years, provided it has been boiled very slowly and sufficiently in +the preparation. Should it ferment it must be boiled a second time. + + * * * * * + +PEPPER VINEGAR. + +Get one dozen pods of pepper when ripe, take out the stems, and cut them +in two; put them in a kettle with three pints of vinegar, boil it away +to one quart, and strain it through a sieve. A little of this is +excellent in gravy of every kind, and gives a flavour greatly superior +to black pepper; it is also very fine when added to each of the various +catsups for fish sauce. + + * * * * * + +MUSHROOM CATSUP. + +Take the flaps of the proper mushrooms from the stems--wash them, add +some salt, and crush them; then boil them some time, strain them through +a cloth, put them on the fire again with salt to your taste, a few +cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck +of mushrooms; boil it till reduced to less than half the original +quantity--bottle and cork it well. + + * * * * * + +TARRAGON OR ASTRAGON VINEGAR. + +Pick the tarragon nicely from the stem, let it lie in a dry place +forty-eight hours; put it in a pitcher, and to one quart of the leaves +put three pints of strong vinegar; cover it close, and let it stand a +week--then strain it, and after standing in the pitcher till quite +clear, bottle it, and cork it closely. + + * * * * * + +CURRY POWDER. + +One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. +white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; +pound all together, and pass them through a line sieve; bottle and cork +it well--one tea-spoonful is sufficient to season any made dish. + + * * * * * + +TO PICKLE CUCUMBERS. + +Gather them full grown, but quite young--take off the green rind, and +slice them tolerably thick; put a layer in a deep dish, strew over it +some chopped onion and salt; do this until they are all in; sprinkle +salt on the top, let them stand six hours, put them in a colander--when +all the liquor has run off, put them in a pot; strew a little cayenne +pepper over each layer, and cover them with strong cold vinegar; when +the pot is full, pour on some sweet oil, and tie it, up close; at the +end of a fortnight, pour off the first vinegar, and put on fresh. + + * * * * * + +OIL MANGOS. + +Gather the melons a size larger than a goose egg--put them in a pot, +pour boiling salt and water made strong upon them, and cover them up; +next day, cut a slit from the stem to the blossom end, and take out the +seeds carefully--return them to the brine, and let them remain in it +eight days; then put them in strong vinegar for a fortnight, wipe the +insides with a soft cloth, stuff them and tie them, pack them in a pot +with the slit uppermost; strew some of the stuffing over each layer, and +keep them covered with the best vinegar. + + * * * * * + +TO MAKE THE STUFFING FOR FORTY MELONS. + +Wash a pound of white race ginger very clean; pour boiling water on it, +and let it stand twenty-four hours; slice it thin, and dry it; one pound +of horse-radish scraped and dried, one pound of mustard seed washed and +dried, one pound of chopped onion, one ounce of mace, one of nutmeg +pounded fine, two ounces of turmeric, and a handful of whole black +pepper; make these ingredients into a paste, with a quarter of a pound +of mustard, and a large cup full of sweet oil; put a clove of garlic +into each mango. + + * * * * * + +TO MAKE YELLOW PICKLE. + +Put all the articles intended for the yellow pickle in a pot, and pour +on them boiling salt and water--let them stand forty-eight hours, take +advantage of a clear hot day, press the water from the articles, and lay +them to dry in full sunshine, on a table covered with a thick soft +cloth, with the corners pinned securely, that they may not blow up over +the things--the cloth absorbs the moisture; and by turning them +frequently on a dry place, they become white, and receive the colour of +the turmeric more readily--one day of clear sunshine is enough to +prepare them for the first vinegar. When dried, put them in a pot of +plain cold vinegar, with a little turmeric in it--let them remain in it +two weeks to draw off the water from them, and to make them plump--then +put them in a clean pot, and pour on the vinegar, prepared by the +following directions--this is the most economical and best way of +keeping them--mix the turmeric very smoothly, before you add it to your +pickles. + + * * * * * + +TO MAKE GREEN PICKLES. + +Put the articles you intend to pickle, in a pot--and cover them with +boiling salt and water: put a thick cloth on the top, and then a plate +that will fit it--let it stand till the next morning, then pour off the +salt and water, boil it again, and cover them as before; do this until +your pickles are a good green--then put them in plain cold vinegar, with +some turmeric in it; and at the end of a fortnight, put them up, as you +do the yellow pickle. + + * * * * * + +TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE. + +One pound of ginger sliced and dried, one of horse-radish scraped and +dried, one of mustard seed washed and dried, one ounce long pepper, an +ounce of mace, and one of nutmegs finely pounded; put all these +ingredients in a pot, pour two gallons of strong vinegar on, and let it +stand twelve months, stirring it very frequently. When this vinegar is +used for the pickles, put two gallons more vinegar, with some mace and +nutmegs, and keep it for another year. When the prepared vinegar is +poured from the ingredients, do it very carefully, that it may be quite +clear. Pickles keep much better when the vinegar is not boiled. Should +the green pickles at any time lose their colour, it may be restored by +adding a little more turmeric. All pickles are best, when one or two +years old. + + * * * * * + +TO PICKLE ONIONS. + +Get white onions that are not too large, cut the stem close to the root +with a sharp knife, put them in a pot, pour on boiling salt and water to +cover them, stop the pot closely, let them stand a fortnight, changing +the salt and water every three days; they must be stirred daily, or +those that float will become soft; at the end of this time, take off the +skin and outer shell, put them in plain cold vinegar with a little +turmeric. If the vinegar be not very pale, the onion will not be of a +good colour. + + * * * * * + +TO PICKLE NASTERTIUMS. + +Gather the berries when full grown but young, put them in a pot, pour +boiling salt and water on, and let them stand three or four days; then +drain off the water, and cover them with cold vinegar; add a few blades +of mace, and whole grains of black pepper. + + * * * * * + +TO PICKLE RADISH PODS. + +Cut them in nice bunches as soon as they are fully formed; they must be +young and tender--pour boiling salt and water on them, cover with a +thick cloth, and pewter plate, to keep in the steam; repeat this every +day till they are a good green; then put them in cold vinegar, with mace +and whole pepper; mix a little turmeric, with a small portion of oil, +and stir it into the vinegar; it will make the pods of a more lively +green. They are very pretty for garnishing meats. + + * * * * * + +TO PICKLE ENGLISH WALNUTS. + +The walnuts should be gathered when the nut is so young that you can run +a pin into it easily; pour boiling salt and water on, and let them be +covered with it nine days, changing it every third day--take them out, +and put them on dishes in the air for a few minutes, taking care to turn +them over; this will make them black much sooner--put them in a pot, +strew over some whole pepper, cloves, a little garlic, mustard seed, and +horse-radish scraped and dried; cover them with strong cold vinegar. + + * * * * * + +TO PICKLE PEPPERS. + +Gather the large bell pepper when quite young, leave the seeds in and +the stem on, cut a slit in one side between the large veins, to let the +water in; pour boiling salt and waler on, changing it every day for +three weeks--you must keep them closely stopped; if at the end of this +time, they be a good green, put them in pots, and cover them with cold +vinegar and a little turmeric; those that are not sufficiently green, +must be continued under the same process till they are so. Be careful +not to cut through the large veins, as the heat will instantly diffuse +itself through the pod. + + * * * * * + +TO MAKE WALNUT CATSUP. + +Gather the walnuts as for pickling, and keep them in salt and water the +same time; then pound them in a marble mortar--to every dozen walnuts, +put a quart of vinegar; stir them well every day for a week, then put +them in a bag, and press all the liquor through; to each quart, put a +tea-spoonful of pounded cloves, and one of mace, with six cloves of +garlic--boil it fifteen or twenty minutes, and bottle it. + + * * * * * + +TO PICKLE GREEN NECTARINES OR APRICOTS. + +Gather them while the shell is soft--green them with salt and water as +before directed; when a good green, soak them in plain vinegar for a +fortnight, and put them in the yellow pickle pot. + + * * * * * + +TO PICKLE ASPARAGUS. + +Pour boiling salt and water on, and cover them close--next day, take +them out, dry them, and after standing in vinegar, put them with the +yellow pickle. + + * * * * * + +OBSERVATIONS ON PICKLING. + +The vessels for keeping pickles should be made of stone ware, straight +from the bottom to the top, with stone covers to them; when the mouth is +very wide, the pickles may be taken out without breaking them The motive +for keeping all pickles in plain vinegar, previous to putting them in +the prepared pot, is to draw off the water with which they are +saturated, that they may not weaken the vinegar of the pot. Pickles keep +much better when the vinegar is not boiled. + + * * * * * + + +CORDIALS, &c. + + +GINGER WINE. + +To three gallons of water, put three pounds of sugar, and four ounces of +race ginger, washed in many waters to cleanse it; boil them together for +one hour, and strain it through a sieve; when lukewarm, put it in a cask +with three lemons cut in slices, and two gills of beer yeast; shake it +well, and stop the cask very tight; let it stand a week to ferment; and +if not clear enough to bottle, it must remain until it becomes so; it +will be fit to drink in ten days after bottling. + + * * * * * + +ORGEAT. + +_A Necessary Refreshment at all Parties._ + +Boil two quarts of milk with a stick of cinnamon and let it stand to be +quite cold, first taking out the cinnamon; blanch four ounces of the +best sweet almonds, pound them in a marble mortar with a little +rose-water; mix them well with the milk, sweeten it to your taste, and +let it boil a few minutes only, lest the almonds should be oily; strain +it through a very fine sieve till quite smooth, and free from the +almonds, serve it up either cold or lukewarm, in glasses with handles. + + * * * * * + +CHERRY SHRUB. + +Gather ripe morello cherries, pick them from the stalk, and put them in +an earthen pot, which must be set into an iron pot of water; make the +water boil, but take care that none of it gets into the cherries; when +the juice is extracted, pour it into a bag made of tolerably thick +cloth, which will permit the juice to pass, but not the pulp of your +cherries; sweeten it to your taste, and when it becomes perfectly clear, +bottle it--put a gill of brandy into each bottle, before you pour in the +juice--cover the corks with rosin. It will keep all summer, in a dry +cool place, and is delicious mixed with water. + + * * * * * + +CURRANT WINE. + +Gather full ripe currants on a dry day, pick them from the stalks, and +weigh them; then crush them with your hands, leaving none whole; for +every two pounds of currants put one quart of water; stir all well +together, and let it stand three hours, and strain the liquor through a +sieve; then, for every three pounds of currants, put one pound of +powdered loaf sugar; stir it till the sugar is dissolved, boil it, and +keep skimming it, as long as any scum will rise; let it stand sixteen +hours to cool, before you put it in the cask--stop it very close. If the +quantity be twenty gallons, let it stand three weeks before you bottle +it; if it be thirty gallons, it must remain a month; it should be +perfectly clear when drawn off--put a lump of sugar in each bottle, cork +it well, and keep it in a cool place, or it will turn sour. This is a +pleasant and cheap wine--and if properly made, will keep good for many +years. It makes an agreeable beverage for the sick, when mixed with +water. + + * * * * * + +TO MAKE CHERRY BRANDY. + +Get equal quantities of morello and common black cherries; fill your +cask, and pour on (to a ten gallon cask) one gallon of boiling water; in +two or three hours, fill it up with brandy--let it stand a week, then +draw off all, and put another gallon of boiling water, and fill it again +with brandy--at the end of the week, draw the whole off, empty the cask +of the cherries, and pour in your brandy with water, to reduce the +strength; first dissolving one pound of brown sugar in each gallon of +your mixture. If the brandy be very strong, it will bear water enough to +make the cask full. + + * * * * * + +ROSE BRANDY. + +Gather leaves from fragrant roses without bruising, fill a pitcher with +them, and cover them with French brandy; next day, pour off the brandy, +take out the leaves, and fill the pitcher with fresh ones, and return +the brandy; do this till it is strongly impregnated, then bottle it; +keep the pitcher closely covered during the process. It is better than +distilled rose water for cakes, &c. + + * * * * * + +PEACH CORDIAL. + +Gather ripe cling-stone peaches, wipe off the down, cut them to the +stone in several places, and put them in a cask; when filled with +peaches, pour on as much peach brandy as the cask will hold; let it +stand six or eight weeks, then draw it off, put in water until reduced +to the strength of wine; to each gallon of this, add one pound of good +brown sugar--dissolve it, and pour the cordial into a cask just large +enough to hold it--when perfectly clear, it is fit for use. + + * * * * * + +RASPBERRY CORDIAL. + +To each quart of ripe red raspberries, put one quart of best French +brandy; let it remain about a week, then strain it through a sieve or +bag, pressing out all the liquid; when you have got as much as you want, +reduce the strength to your taste with water, and put a pound of +powdered loaf sugar to each gallon--let it stand till refined. +Strawberry cordial is made the same way. It destroys the flavour of +these fruits to put them on the fire. + + * * * * * + +RASPBERRY VINEGAR. + +Put a quart of ripe red raspberries in a bowl; pour on them a quart of +strong well flavoured vinegar--let them stand twenty-four hours, strain +them through a bag, put this liquid on another quart, of fresh +raspberries, which strain in the same manner--and then on a third quart: +when this last is prepared, make it very sweet with pounded loaf sugar; +refine and bottle it. It is a delicious beverage mixed with iced water. + + * * * * * + +MINT CORDIAL. + +Pick the mint early in the morning while the dew is on it, and be +careful not to bruise it; pour some water over it, and drain it--put two +handsful into a pitcher, with a quart of French brandy, cover it, and +let it stand till next day; take the mint carefully out, and put in as +much more, which must be taken out next day--do this the third time: +then put three quarts of water to the brandy, and one pound of loaf +sugar powdered; mix it well together--and when perfectly clear, bottle +it. + + * * * * * + +HYDROMEL, OR MEAD. + +Mix your mead in the proportion of thirty-six ounces of honey to four +quarts of warm water; when the honey is completely held in solution, +pour it into a cask. When fermented, and become perfectly clear, bottle +and cork it well. If properly prepared, it is a pleasant and wholesome +drink; and in summer particularly grateful, on account of the large +quantity of carbonic acid gas which it contains. Its goodness, however, +depends greatly on the _time_ of bottling, and other circumstances, +which can only be acquired by practice. + + * * * * * + +TO MAKE A SUBSTITUTE FOR ARRACK. + +Dissolve two scruples flowers of Benzoin, in one quart of good rum. + + * * * * * + +LEMON CORDIAL. + +Cut six fresh lemons in thin slices, put them into a quart and a half of +milk, boil it until the whey is very clear, then pass it through a +sieve; put to this whey, one and a half quarts of French brandy, and +three pounds of powdered loaf sugar; stir it till the sugar is +dissolved--let it stand to refine, and bottle it; pare some of the +yellow rind of the lemons very thin, and put a little in each bottle. + + * * * * * + +GINGER BEER. + +Pour two gallons of boiling water on two pounds brown sugar, one and a +half ounce of cream of tartar, and the same of pounded ginger; stir them +well, and put it in a small cask; when milk warm, put in half a pint of +good yeast, shake the cask well, and stop it close--in twenty-four hours +it will be fit to bottle--cork it very well, and in ten days it will +sparkle like Champaigne--one or two lemons cut in slices and put in, +will improve it much. For economy, you may use molasses instead of +sugar--one quart in place of two pounds. This is a wholesome and +delicious beverage in warm weather. + + * * * * * + +SPRUCE BEER. + +Boil a handful of hops, and twice as much of the chippings of sassafras +root, in ten gallons of water; strain it, and pour in, while hot, one +gallon of molasses, two spoonsful of the essence of spruce, two +spoonsful of powdered ginger, and one of pounded allspice; put it in a +cask--when sufficiently cold, add half a pint of good yeast; stir it +well, stop it close, and when fermented and clear, bottle and cork it +tight. + + * * * * * + +MOLASSES BEER. + +Put five quarts of hops, and five of wheat bran, into fifteen gallons of +water; boil it three or four hours, strain it, and pour it into a cask +with one head taken out; put in five quarts of molasses, stir it till +well mixed, throw a cloth over the barrel; when moderately warm, add a +quart of good yeast, which must be stirred in; then stop it close with a +cloth and board. When it has fermented and become quite clear, bottle +it--the corks should be soaked in boiling water an hour or two, and the +bottles perfectly clean, and well drained. + + * * * * * + +TO KEEP LEMON-JUICE. + +Get lemons quite free from blemish, squeeze them, and strain the juice; +to each pint of it, put a pound of good loaf sugar pounded; stir it +frequently until the sugar is completely dissolved, cover the pitcher +closely, and let it stand till the dregs have subsided, and the syrup is +transparent; have bottles perfectly clean and dry, put a wine glass full +of French brandy into each bottle, fill it with syrup, cork it, and dip +the neck into melted rosin or pitch; keep them in a cool dry cellar--do +not put it on the fire--it will destroy the fine flavour of the juice. + +Pour water on the peels of the lemons, let them soak till you can scrape +all the white pulp off, then boil the peel till soft; preserve them with +half their weight of sugar, and keep them for mince pies, cakes, &c. +They are a very good substitute for citron. + + * * * * * + +SUGAR VINEGAR. + +To one measure of sugar, put seven measures of water moderately warm; +dissolve it completely--put it into a cask, stir in yeast in the +proportion of a pint to eight gallons: stop it close, and keep it in a +warm place till sufficiently sour. + + * * * * * + +HONEY VINEGAR. + +To one quart of clear honey, put eight quarts of warm water, mix it well +together: when it has passed through the acetous fermentation, a white +vinegar will be formed, in many respects better than the ordinary +vinegar. + + * * * * * + +SYRUP OF VINEGAR. + +Boil two pounds of sugar with four quarts of vinegar, down to a syrup, +and bottle it. This makes an excellent beverage when mixed with water, +either with or without the addition of brandy. It is nearly equal a +flavour to the syrup of lime juice, when made with superior vinegar. + + * * * * * + +AROMATIC VINEGAR. + +Put a portion of acetate of potash, (sal diureticus,) into a smelling +bottle; mix gradually with it half its weight of sulphuric acid, and add +a few drops of oil of lavender. + + * * * * * + +VINEGAR OF THE FOUR THIEVES. + +Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large +handful; put them in a pot of earthen ware, pour on them four quarts of +very strong vinegar, cover the pot closely, and put a board on the top; +keep it in the hottest sun two weeks, then strain and bottle it, putting +in each bottle a clove of garlic. When it has settled in the bottle and +become clear, pour it off gently; do this until you get it all free from +sediment. The proper time to make it is when the herbs are in full +vigour, in June. This vinegar is very refreshing in crowded rooms, in +the apartments of the sick; and is peculiarly grateful, when sprinkled +about the house in damp weather. + + * * * * * + +LAVENDER WATER. + +Put a pint of highly rectified spirits of wine, to one ounce of +essential oil of lavender, and two drachms of ambergris; shake them well +together, and keep it closely stopped. + + * * * * * + +HUNGARIAN WATER. + +One pint spirits of wine, one ounce oil of rosemary, and two drachms +essence of ambergris. + + * * * * * + +TO PREPARE COSMETIC SOAP FOR WASHING THE HANDS. + +Take a pound of castile, or any other nice old soap; scrape it in small +pieces, and put it on the fire with a little water--stir it till it +becomes a smooth paste, pour it into a bowl, and when cold, add some +lavender water, or essence of any kind--beat it with a silver spoon +until well mixed, thicken it with corn meal, and keep it in small pots +closely covered--for the admission of air will soon make the soap hard. + + * * * * * + +COLOGNE WATER. + +Three quarts spirits of wine, six drachms oil of lavender, one drachm +oil of rosemary, three drachms essence of lemon, ten drops oil of +cinnamon--mix them together very well. + + * * * * * + +SOFT POMATUM. + +Get nice sweet lard that has no salt in it--put in any agreeable +perfume, beat it to a cream, and put it in small pots. + + * * * * * + +TO MAKE SOAP. + +Put on the fire any quantity of lye you choose that is strong enough to +bear an egg--to each gallon, add three quarters of a pound of clean +grease: boil it very fast, and stir it frequently--a few hours will +suffice to make it good soap. When you find by cooling a little on a +plate that it is a thick jelly, and no grease appears, put in salt in +the proportion of one pint to three gallons--let it boil a few minutes, +and pour it in tubs to cool--(should the soap be thin, add a little +water to that in the plate, stir it well, and by that means ascertain +how much water is necessary for the whole quantity; very strong lye will +require water to thicken it, after the incorporation is complete; this +must be done before the salt is added.) Next day, cut out the soap, melt +it, and cool it again; this takes out all the lye, and keeps the soap +from shrinking when dried. A strict conformity to these rules, will +banish the lunar bugbear, which has so long annoyed soap makers. Should +cracknels be used, there must be one pound to each gallon. Kitchen +grease should be clarified in a quantity of water, or the salt will +prevent its incorporating with the lye. Soft soap is made in the same +manner, only omitting the salt. It may also be made by putting the lye +and grease together in exact proportions, and placing it under the +influence of a hot sun for eight or ten days, stirring it well four or +five times a day. + + * * * * * + +TO MAKE STARCH. + +Wash a peck of good wheat, and pick it very clean; put it in a tub, and +cover it with water; it must be kept in the sun, and the water changed +every day, or it will smell very offensively. When the wheat becomes +quite soft, it must be well rubbed in the hands, and the husks thrown +into another tub; let this white substance settle, then pour off the +water, put on fresh, stir it up well, and let it subside; do this every +day till the water comes off clear--then pour it off; collect the starch +in a bag, tie it up tight, and set it in the sun a few days; then open +it, and dry the starch on dishes. + + * * * * * + +TO DRY HERBS. + +Gather them on a dry day, just before they begin to blossom; brush off +the dust, cut them in small branches, and dry them quickly in a moderate +oven; pick off the leaves when dry, pound and sift them--bottle them +immediately, and cork them closely. They must be kept in a dry place. + + * * * * * + +TO CLEAN SILVER UTENSILS. + +Dissolve two tea-spoonsful of alum in a quart of moderately strong +lye--stir in a gill of soft soap, and skim off the dross. Wash the +silver clean in hot water, let it remain covered with this mixture for +ten or fifteen minutes, turning it over frequently; then wash it in hot +soap suds, and rub it well with a dry cloth. + + * * * * * + +TO MAKE BLACKING. + +A quarter of a pound of ivory black, two ounces of sugar candy, a +quarter of an ounce of gum tragacanth; pound them all very fine, boil a +bottle of porter, and stir the ingredients in while boiling hot. + + * * * * * + +TO CLEAN KNIVES AND FORKS. + +Wash them in warm water, and wipe them till quite dry; then touch them +lightly over, without smearing the handles, with rotten stone made wet; +let it dry on them, and then rub with a clean cloth until they are +bright. With this mode of cleaning, one set of knives and forks will +serve a family twenty years; they will require the frequent use of a +steel to keep them with a keen edge--but must never be put into very hot +water, lest the handles be injured. + +THE END. + +Footnotes: + + +Footnote 1: Shote being a Provincial term, and not a legitimate English +Word, Mrs. R. has taken the liberty of spelling it in a way that conveys +the sound of the pronunciation more clearly than _shoat_, the usual +manner of spelling it. + + + +***END OF THE PROJECT GUTENBERG EBOOK THE VIRGINIA HOUSEWIFE*** + + +******* This file should be named 12519.txt or 12519.zip ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/1/2/5/1/12519 + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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