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diff --git a/old/12815-8.txt b/old/12815-8.txt new file mode 100644 index 0000000..6965871 --- /dev/null +++ b/old/12815-8.txt @@ -0,0 +1,2370 @@ +The Project Gutenberg EBook of American Cookery, by Amelia Simmons + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. 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: American Cookery + The Art of Dressing Viands, Fish, Poultry, and Vegetables + +Author: Amelia Simmons + +Release Date: July 4, 2004 [EBook #12815] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY *** + + + + +Produced by David Starner, Keith M. Eckrich, the PG Online Distributed +Proofreaders Team + + + + + + +AMERICAN COOKERY, + +OR THE ART OF DRESSING + +VIANDS, FISH, POULTRY and VEGETABLES, + +AND THE BEST MODES OF MAKING + +PASTES, PUFFS, PIES, TARTS, PUDDINGS, + +CUSTARDS AND PRESERVES, + +AND ALL KINDS OF CAKES, +FROM THE IMPERIAL PLUMB TO PLAIN CAKE. + +ADAPTED TO THIS COUNTRY, +AND ALL GRADES OF LIFE. + + +By Amelia Simmons, +AN AMERICAN ORPHAN. + + +PUBLISHED ACCORDING TO ACT OF CONGRESS. + + +_HARTFORD_ +PRINTED BY HUDSON & GOODWIN, +FOR THE AUTHOR. + +1796 + + +PREFACE. + +As this treatise is calculated for the improvement of the rising +generation of _Females_ in America, the Lady of fashion and fortune +will not be displeased, if many hints are suggested for the more +general and universal knowledge of those females in this country, who +by the loss of their parents, or other unfortunate circumstances, are +reduced to the necessity of going into families in the line of +domestics, or taking refuge with their friends or relations, and doing +those things which are really essential to the perfecting them as good +wives, and useful members of society. The orphan, tho' left to the +care of virtuous guardians, will find it essentially necessary to have +an opinion and determination of her own. The world, and the fashion +thereof, is so variable, that old people cannot accommodate themselves +to the various changes and fashions which daily occur; _they_ will +adhere to the fashion of _their_ day, and will not surrender their +attachments to the _good old way_--while the young and the gay, bend +and conform readily to the taste of the times, and fancy of the hour. +By having an opinion and determination, I would not be understood to +mean an obstinate perseverance in trifles, which borders on +obstinacy--by no means, but only an adherence to those rules and +maxims which have flood the test of ages, and will forever establish +the _female character_, a virtuous character--altho' they conform to +the ruling taste of the age in cookery, dress, language, manners, &c. + +It must ever remain a check upon the poor solitary orphan, that while +those females who have parents, or brothers, or riches, to defend +their indiscretions, that the orphan must depend solely upon +_character_. How immensely important, therefore, that every action, +every word, every thought, be regulated by the strictest purity, and +that every movement meet the approbation of the good and wise. + +The candor of the American Ladies is solicitously intreated by the +Authoress, as she is circumscribed in her knowledge, this being an +original work in this country. Should any future editions appear, she +hopes to render it more valuable. + +[Illustration] + + +DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c. + +_How to choose Flesh_. + +BEEF. The large stall fed ox beef is the best, it has a coarse open +grain, and oily smoothness; dent it with your finger and it will +immediately rise again; if old, it will be rough and spungy, and the +dent remain. + +Cow Beef is less boned, and generally more tender and juicy than the +ox, in America, which is used to labor. + +Of almost every species of Animals, Birds and Fishes, the female is +the tenderest, the richest flavour'd, and among poultry the soonest +fattened. + +_Mutton_, grass-fed, is good two or three years old. + +_Lamb_, if under six months is rich, and no danger of imposition; it +may be known by its size, in distinguishing either. + +_Veal_, is soon lost--great care therefore is necessary in purchasing. +Veal bro't to market in panniers, or in carriages, is to be prefered +to that bro't in bags, and flouncing on a sweaty horse. + +_Pork_, is known by its size, and whether properly fattened by its +appearance. + + +_To make the best Bacon_. + +To each ham put one ounce saltpetre, one pint bay salt, one pint +molasses, shake together 6 or 8 weeks, or when a large quantity is +together, bast them with the liquor every day; when taken out to dry, +smoke three weeks with cobs or malt fumes. To every ham may be added a +cheek, if you stow away a barrel and not alter the composition, some +add a shoulder. For transportation or exportation, double the period +of smoaking. + + +_Fish, how to choose the best in market_. + +_Salmon_, the noblest and richest fish taken in fresh water--the +largest are the best. They are unlike almost every other fish, are +ameliorated by being 3 or 4 days out of water, if kept from heat and +the moon, which has much more injurious effect than the sun. + +In all great fish-markets, great fish-mongers strictly examine the +gills--if the bright redness is exchanged for a low brown, they are +stale; but when live fish are bro't flouncing into market, you have +only to elect the kind most agreeable to your palate and the season. + +_Shad_, contrary to the generally received opinion are not so much +richer flavored, as they are harder when first taken out of the water; +opinions vary respecting them. I have tasted Shad thirty or forty +miles from the place where caught, and really conceived that they had +a richness of flavor, which did not appertain to those taken fresh and +cooked immediately, and have proved both at the same table, and the +truth may rest here, that a Shad 36 or 48 hours out of water, may not +cook so hard and solid, and be esteemed so elegant, yet give a higher +relished flavor to the taste. + +Every species generally of _salt water Fish_, are best fresh from the +water, tho' the _Hannah Hill, Black Fish, Lobster, Oyster, Flounder, +Bass, Cod, Haddock_, and _Eel_, with many others, may be transported +by land many miles, find a good market, and retain a good relish; but +as generally, live ones are bought first, deceits are used to give +them a freshness of appearance, such as peppering the gills, wetting +the fins and tails, and even painting the gills, or wetting with +animal blood. Experience and attention will dictate the choice of the +best. Fresh gills, full bright eyes, moist fins and tails, are +denotements of their being fresh caught; if they are soft, its certain +they are stale, but if deceits are used, your smell must approve or +denounce them, and be your safest guide. + +Of all fresh water fish, there are none that require, or so well +afford haste in cookery, as the _Salmon Trout_, they are best when +caught under a fall or cateract--from what philosophical circumstance +is yet unsettled, yet true it is, that at the foot of a fall the +waters are much colder than at the head; Trout choose those waters; if +taken from them and hurried into dress, they are genuinely good; and +take rank in point of superiority of flavor, of most other fish. + +_Perch and Roach_, are noble pan fish, the deeper the water from +whence taken, the finer are their flavors; if taken from shallow +water, with muddy bottoms, they are impregnated therewith, and are +unsavory. + +_Eels_, though taken from muddy bottoms, are best to jump in the pan. + +Most white or soft fish are best bloated, which is done by salting, +peppering, and drying in the sun, and in a chimney; after 30 or 40 +hours drying, are best broiled, and moistened with butter, &c. + + +_Poultry--how to choose_. + +Having before stated that the female in almost every instance, is +preferable to the male, and peculiarly so in the _Peacock_, which, +tho' beautifully plumaged, is tough, hard, stringy, and untasted, and +even indelicious--while the _Pea Hen_ is exactly otherwise, and the +queen of all birds. + +So also in a degree, _Turkey_. + +_Hen Turkey_, is higher and richer flavor'd, easier fattened and +plumper--they are no odds in market. + +_Dunghill Fowls_, are from their frequent use, a tolerable proof of +the former birds. + +_Chickens_, of either kind are good, and the yellow leg'd the best, +and their taste the sweetest. + +_Capons_, if young are good, are known by short spurs and smooth legs. + +All birds are known, whether fresh killed or stale, by a tight vent in +the former, and a loose open vent if old or stale; their smell denotes +their goodness; speckled rough legs denote age, while smooth legs and +combs prove them young. + +_A Goose_, if young, the bill will be yellow, and will have but few +hairs, the bones will crack easily; but if old, the contrary, the bill +will be red, and the pads still redder; the joints stiff and +difficultly disjointed; if young, otherwise; choose one not very +fleshy on the breast, but fat in the rump. + +_Ducks_, are similar to geese. + +_Wild Ducks_, have redder pads, and smaller than the tame ones, +otherwise are like the goose or tame duck, or to be chosen by the same +rules. + +_Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and +throat clear. + +_Snipes_, if young and fat, have full veins under the wing, and are +small in the veins, otherwise like the Woodcock. + +_Partridges_, if young, will have black bills, yellowish legs; if old, +the legs look bluish; if old or stale, it may be perceived by smelling +at their mouths. + +_Pigeons_, young, have light red legs, and the flesh of a colour, and +prick easily--old have red legs, blackish in parts, more hairs, +plumper and loose vents--so also of grey or green Plover, Blade Birds, +Thrash, Lark, and wild Fowl in general. + + +_Hares_, are white flesh'd and flexible when new and fresh kill'd; if +stale, their flesh will have a blackish hue, like old pigeons, if the +cleft in her lip spread much, is wide and ragged, she is old; the +contrary when young. + +_Leveret_, is like the Hare in every respect, that some are obliged to +search for the knob, or small bone on the fore leg or foot, to +distinguish them. + +_Rabbits_, the wild are the best, either are good and tender; if old +there will be much yellowish fat about the kidneys, the claws long, +wool rough, and mixed with grey hairs; if young the reverse. As to +their being fresh, judge by the scent, they soon perish, if trap'd or +shot, and left in pelt or undressed; their taint is quicker than veal, +and the most sickish in nature; and will not, like beef or veal, be +purged by fire. + +The cultivation of Rabbits would be profitable in America, if the best +methods were pursued--they are a very prolific and profitable +animal--they are easily cultivated if properly attended, but not +otherwise.--A Rabbit's borough, on which 3000 dollars may have been +expended, might be very profitable; but on the small scale they would +be well near market towns--easier bred, and more valuable. + + +_Butter_--Tight, waxy, yellow Butter is better than white or crumbly, +which soon becomes rancid and frowy. Go into the centre of balls or +rolls to prove and judge it; if in ferkin, the middle is to be +preferred, as the sides are frequently distasted by the wood of the +firkin--altho' oak and used for years. New pine tubs are ruinous to +the butter. To have sweet butter in dog days, and thro' the vegetable +seasons, send stone pots to honest, neat, and trusty dairy people, and +procure it pack'd down in May, and let them be brought in in the +night, or cool rainy morning, covered with a clean cloth wet in cold +water, and partake of no heat from the horse, and set the pots in the +coldest part of your cellar, or in the ice house.--Some say that May +butter thus preserved, will go into the winter use, better than fall +made butter. + + +_Cheese_--The red smooth moist coated, and tight pressed, square edged +Cheese, are better than white coat, hard rinded, or bilged; the inside +should be yellow, and flavored to your taste. Old shelves which have +only been wiped down for years, are preferable to scoured and washed +shelves. Deceits are used by salt-petering the out side, or colouring +with hemlock, cocumberries, or safron, infused into the milk; the +taste of either supercedes every possible evasion. + + +_Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to +ascertain whether new or stale--hold to the light, if the white is +clear, the yolk regularly in the centre, they are good--but if +otherwise, they are stale. The best possible method of ascertaining, +is to put them into water, if they lye on their bilge, they are _good_ +and _fresh_--if they bob up an end they are stale, and if they rise +they are addled, proved, and of no use. + + +We proceed to ROOTS and VEGETABLES--_and the best cook cannot alter +the first quality, they must be good, or the cook will be +disappointed_. + +_Potatoes_, take rank for universal use, profit and easy acquirement. +The smooth skin, known by the name of How's Potato, is the most mealy +and richest flavor'd; the yellow rusticoat next best; the red, and red +rusticoat are tolerable; and the yellow Spanish have their +value--those cultivated from imported seed on sandy or dry loomy +lands, are best for table use; tho' the red or either will produce +more in rich, loomy, highly manured garden grounds; new lands and a +sandy soil, afford the richest flavor'd; and most mealy Potato much +depends on the ground on which they grow--more on the species of +Potatoes planted--and still more from foreign seeds--and each may be +known by attention to connoisseurs; for a good potato comes up in many +branches of cookery, as herein after prescribed.--All potatoes should +be dug before the rainy seasons in the fall, well dryed in the sun, +kept from frost and dampness during the winter, in the spring removed +from the cellar to a dry loft, and spread thin, and frequently stirred +and dryed, or they will grow and be thereby injured for cookery. + +A roast Potato is brought on with roast Beef, a Steake, a Chop, or +Fricassee; good boiled with a boiled dish; make an excellent stuffing +for a turkey, water or wild fowl; make a good pie, and a good starch +for many uses. All potatoes run out, or depreciate in America; a fresh +importation of the Spanish might restore them to table use. + +It would swell this treatise too much to say every thing that is +useful, to prepare a good table, but I may be pardoned by observing, +that the Irish have preserved a genuine mealy rich Potato, for a +century, which takes rank of any known in any other kingdom; and I +have heard that they renew their seed by planting and cultivating the +_Seed Ball_, which grows on the tine. The manner of their managing it +to keep up the excellency of that root, would better suit a treatise +on agriculture and gardening than this--and be inserted in a book +which would be read by the farmer, instead of his amiable daughter. If +no one treats on the subject, it may appear in the next edition. + +_Onions_--The Madeira white is best in market, esteemed softer +flavored, and not so fiery, but the high red, round hard onions are +the best; if you consult cheapness, the largest are best; if you +consult taste and softness, the very smallest are the most delicate, +and used at the first tables. Onions grow in the richest, highest +cultivated ground, and better and better year after year, on, the same +ground. + +_Beets_, grow on any ground, but best on loom, or light gravel +grounds; the _red_ is the richest and best approved; the _white_ has a +sickish sweetness, which is disliked by many. + +_Parsnips_, are a valuable root, cultivated best in rich old grounds, +and doubly deep plowed, _late sown_, they grow thrifty, and are not so +prongy; they may be kept any where and any how, so that they do not +grow with heat, or are nipped with frost; if frosted, let them thaw in +earth; they are richer flavored when plowed out of the ground in +April, having stood out during the winter, tho' they will not last +long after, and commonly more sticky and hard in the centre. + +_Carrots_, are managed as it respects plowing and rich ground, +similarly to Parsnips. The yellow are better than the orange or red; +middling fiz'd, that is, a foot long and two inches thick at the top +end, are better than over grown ones; they are cultivated best with +onions, sowed very thin, and mixed with other seeds, while young or +six weeks after sown, especially if with onions on true onion ground. +They are good with veal cookery, rich in soups, excellent with hash, +in May and June. + +_Garlicks_, tho' used by the French, are better adapted to the uses of +medicine than cookery. + +_Asparagus_--The mode of cultivation belongs to gardening; your +business is only to cut and dress, the largest is best, the growth of +a day sufficient, six inches long, and cut just above the ground; many +cut below the surface, under an idea of getting tender shoots, and +preserving the bed; but it enfeebles the root: dig round it and it +will be wet with the juices--but if cut above ground, and just as the +dew is going off, the sun will either reduce the juice, or send it +back to nourish the root--its an excellent vegetable. + +_Parsley_, of the three kinds, the thickest and branchiest is the +best, is sown among onions, or in a bed by itself, may be dryed for +winter use; tho' a method which I have experienced, is much better--In +September I dig my roots, procure an old thin stave dry cask, bore +holes an inch diameter in every stave, 6 inches asunder round the +cask, and up to the top--take first a half bushel of rich garden mold +and put into the cask, then run the roots through the staves, leaving +the branches outside, press the earth tight about the root within, and +thus continue on thro' the respective stories, till the cask is full; +it being filled, run an iron bar thro' the center of the dirt in the +cask and fill with water, let stand on the south and east side of a +building till frosty night, then remove it, (by slinging a rope round +the cask) into the cellar; where, during the winter, I clip with my +scissars the fresh parsley, which my neighbors or myself have occasion +for; and in the spring transplant the roots in the bed in the garden, +or in any unused corner--or let stand upon the wharf, or the wash +shed. Its an useful mode of cultivation, and a pleasurably tasted +herb, and much used in garnishing viands. + +_Raddish_, _Salmon_ coloured is the best, _purple_ next +best--_white_--_turnip_--each are produced from southern seeds, +annually. They grow thriftiest sown among onions. The turnip Raddish +will last well through the winter. + +_Artichokes_--The Jerusalem is best, are cultivated like potatoes, +(tho' their stocks grow 7 feet high) and may be preserved like the +turnip raddish, or pickled---they like. + +_Horse Raddish_, once in the garden, can scarcely ever be totally +eradicated; plowing or digging them up with that view, seems at times +rather to increase and spread them. + +_Cucumbers_, are of many kinds; the prickly is best for pickles, but +generally bitter; the white is difficult to raise and tender; choose +the bright green, smooth and proper sized. + +_Melons_--The Water Melons is cultivated on sandy soils only, above +latitude 41 1/2, if a stratum of land be dug from a well, it will +bring the first year good Water Melons; the red cored are highest +flavored; a hard rine proves them ripe. + +_Muskmelons_, are various, the rough skinned is best to eat; the +short, round, fair skinn'd, is best for Mangoes. + +_Lettuce_, is of various kinds; the purple spotted leaf is generally +the tenderest, and free from bitter--Your taste must guide your +market. + +_Cabbage_, requires a page, they are so multifarious. Note, all +Cabbages have a higher relish that grow on _new unmatured grounds_; if +grown in an old town and on old gardens, they have a rankness, which +at times, may be perceived by a fresh air traveller. This observation +has been experienced for years--that Cabbages require new ground, more +than Turnips. + +_The Low Dutch_, only will do in old gardens. + +The _Early Yorkshire_, must have rich soils, they will not answer for +winter, they are easily cultivated, and frequently bro't to market in +the fall, but will not last the winter. + +The _Green Savoy_, with the richest crinkles, is fine and tender; and +altho' they do not head like the Dutch or Yorkshire, yet the +tenderness of the out leaves is a counterpoise, it will last thro' the +winter, and are high flavored. + +_The Yellow Savoy_, takes next rank, but will not last so long; all +Cabbages will mix, and participate of other species, like Indian Corn; +they are culled, best in plants; and a true gardener will, in the +plant describe those which will head, and which will not. This is new, +but a fact. + +The gradations in the Savoy Cabbage are discerned by the leaf; the +richest and most scollup'd, and crinkled, and thickest Green Savoy, +falls little short of a _Colliflour_. + +The red and redest small tight heads, are best for _slaw_, it will not +boil well, comes out black or blue, and tinges, other things with +which it is boiled. + + +_BEANS._ + +_The Clabboard Bean_, is easiest cultivated and collected, are good +for string beans, will shell--must be poled. + +_The Windsor Bean_, is an earlier, good string, or shell Bean. + +_Crambury Bean_, is rich, but not universally approved equal to the +other two. + +_Frost Bean_, is good only to shell. + +_Six Weeks Bean_, is a yellowish Bean, and early bro't forward, and +tolerable. + +_Lazy Bean_, is tough, and needs no pole. + +_English Bean_, what _they_ denominate the _Horse Bean_, is mealy when +young, is profitable, easily cultivated, and may be grown on worn out +grounds; as they may be raised by boys, I cannot but recommend the +more extensive cultivation of them. + +_The small White Bean_, is best for winter use, and excellent. + +_Calivanse_, are run out, a yellow small bush, a black speck or eye, +are tough and tasteless, and little worth in cookery, and scarcely +bear exportation. + +_Peas_--_Green Peas._ + +_The Crown Imperial_, takes rank in point of flavor, they blossom, +purple and white on the top of the vines, will run, from three to five +feet high, should be set in light sandy soil only, or they run too +much to vines. + +_The Crown Pea_, is second in richness of flavor. + +_The Rondeheval_, is large and bitterish. + +_Early Carlton_, is produced first in the season--good. + +_Marrow Fats_, green, yellow, and is large, easily cultivated, not +equal to others. + +_Sugar Pea_, needs no bush, the pods are tender and good to eat, +easily cultivated. + +_Spanish Manratto_, is a rich Pea, requires a strong high bush. + +All Peas should be picked _carefully_ from the vines as soon as dew is +off, shelled and cleaned without water, and boiled immediately; they +are thus the richest flavored. + + +_Herbs, useful in Cookery._ + +_Thyme_, is good in soups and stuffings. + +_Sweet Marjoram_, is used in Turkeys. + +_Summer Savory_, ditto, and in Sausages and salted Beef, and legs of +Pork. + +_Sage_, is used in Cheese and Pork, but not generally approved. + +_Parsley_, good in _soups_, and to _garnish roast Beef_, excellent +with bread and butter in the spring. + +_Penny Royal_, is a high aromatic, altho' a spontaneous herb in old +ploughed fields, yet might be more generally cultivated in gardens, +and used in cookery and medicines. + +_Sweet Thyme_, is most useful and best approved in cookery. + + +_FRUITS._ + +_Pears_, There are many different kinds; but the large Bell Pear, +sometimes called the Pound Pear, the yellowest is the best, and in the +same town they differ essentially. + +_Hard Winter Pear_, are innumerable in their qualities, are good in +sauces, and baked. + +_Harvest_ and _Summer Pear_ are a tolerable desert, are much improved +in this country, as all other fruits are by grafting and innoculation. + +_Apples_, are still more various, yet rigidly retain their own +species, and are highly useful in families, and ought to be more +universally cultivated, excepting in the compactest cities. There is +not a single family but might set a tree in some otherwise useless +spot, which might serve the two fold use of shade and fruit; on which +12 or 14 kinds of fruit trees might easily be engrafted, and +essentially preserve the orchard from the intrusions of boys, &c. +which is too common in America. If the boy who thus planted a tree, +and guarded and protected it in a useless corner, and carefully +engrafted different fruits, was to be indulged free access into +orchards, whilst the neglectful boy was prohibited--how many millions +of fruit trees would spring into growth--and what a saving to the +union. The net saving would in time extinguish the public debt, and +enrich our cookery. + +_Currants_, are easily grown from shoots trimmed off from old bunches, +and set carelessly in the ground; they flourish on all soils, and make +good jellies--their cultivation ought to be encouraged. + +_Black Currants_, may be cultivated--but until they can be dryed, and +until sugars are propagated, they are in a degree unprofitable. + +_Grapes_, are natural to the climate; grow spontaneously in every +state in the union, and ten degrees north of the line of the union. +The _Madeira_, _Lisbon_ and _Malaga_ Grapes, are cultivated in gardens +in this country, and are a rich treat or desert. Trifling attention +only is necessary for their ample growth. + +Having pointed out the _best methods of judging of the qualities of +Viands, Poultry, Fish, Vegetables, &c._ We now present the best +approved methods of DRESSING and COOKING them; and to suit all tastes, +present the following + + +_RECEIPTS._ + +_To Roast Beef._ + +The general rules are, to have a brisk hot fire, to hang down rather +than to spit, to baste with salt and water, and one quarter of an hour +to every pound of beef, tho' tender beef will require less, while old +tough beef will require more roasting; pricking with a fork will +determine you whether done or not; rare done is the healthiest and the +taste of this age. + + +_Roast Mutton._ + +If a breast let it be cauled, if a leg, stuffed or not, let be done +more gently than beef, and done more; the chine, saddle or leg require +more fire and longer time than the breast, &c. Garnish with scraped +horse radish, and serve with potatoes, beans, colliflowers, +water-cresses, or boiled onion, caper sauce, mashed turnip, or +lettuce. + + +_Roast Veal._ + +As it is more tender than beef or mutton, and easily scorched, paper +it, especially the fat parts, lay it some distance from the fire a +while to heat gently, baste it well; a 15 pound piece requires one +hour and a quarter roasting; garnish with green-parsley and sliced +lemon. + + +_Roast Lamb._ + +Lay down to a clear good fire that will not want stirring or altering, +baste with butter, dust on flour, baste with the dripping, and before +you take it up, add more butter and sprinkle on a little salt and +parsley shred fine; send to table with a nice sallad, green peas, +fresh beans, or a colliflower, or asparagus. + + +_To stuff a Turkey._ + +Grate a wheat loaf, one quarter of a pound butter, one quarter of a +pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, +summer savory, parsley and sage, pepper and salt (if the pork be not +sufficient,) fill the bird and sew up. + +The same will answer for all Wild Fowl. + + +_Water Fowls_ require onions. + +The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of +Veal_. + + +_To stuff and roast a Turkey, or Fowl._ + +One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet +thyme, sweet marjoram, pepper and salt, and some add a gill of wine; +fill the bird therewith and sew up, hang down to a steady solid fire, +basting frequently with salt and water, and roast until a steam emits +from the breast, put one third of a pound of butter into the gravy, +dust flour over the bird and baste with the gravy; serve up with +boiled onions and cramberry-sauce, mangoes, pickles or celery. + +2. Others omit the sweet herbs, and add parsley done with potatoes. + +3. Boil and mash 3 pints potatoes, wet them with butter, add sweet +herbs, pepper, salt, fill and roast as above. + + +_To stuff and roast a Goslin._ + +Boil the inwards tender, chop them fine, put double quantity of grated +bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 +eggs moulded into the stuffing, parboil 4 onions and chop them into +the stuffing, add wine, and roast the bird. + +The above is a good stuffing for every kind of Water Fowl, which +requires onion sauce. + + +_To smother a Fowl in Oysters._ + +Fill the bird with dry Oysters, and sew up and boil in water just +sufficient to cover the bird, salt and season to your taste--when done +tender, put into a deep dish and pour over it a pint of stewed +oysters, well buttered and peppered, garnish a turkey with sprigs of +parsley or leaves of cellery: a fowl is best with a parsley sauce. + + +_To stuff a Leg of Veal._ + +Take one pound of veal, half pound pork (salted,) one pound grated +bread, chop all very fine, with a handful of green parsley, pepper it, +add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,) +cut the leg round like a ham and stab it full of holes, and fill in +all the stuffing; then salt and pepper the leg and dust on some flour; +if baked in an oven, put into a sauce pan with a little water, if +potted, lay some scewers at the bottom of the pot, put in a little +water and lay the leg on the scewers, with a gentle fire render it +tender, (frequently adding water,) when done take out the leg, put +butter in the pot and brown the leg, the gravy in a separate vessel +must be thickened and buttered and a spoonful of ketchup added. + + +_To stuff a leg of Pork to bake or roast._ + +Corn the leg 48 hours and stuff with sausage meat and bake in a hot +oven two hours and an half or roast. + + +_To alamode a round of Beef._ + +To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours +after stuff it with the following: one and half pound beef, one pound +salt pork, two pound grated bread, chop all fine and rub in half pound +butter, salt, pepper and cayenne, summer savory, thyme; lay it on +scewers in a large pot, over 3 pints hot water (which it must +occasionally be supplied with,) the steam of which in 4 or 5 hours +will render the round tender if over a moderate fire; when tender, +take away the gravy and thicken with flour and butter, and boil, brown +the round with butter and flour, adding ketchup and wine to your +taste. + + +_To alamode a round_. + +Take fat pork cut in slices or mince, season it with pepper, salt, +sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the +beef and stuff it the night before cooked; put some bones across the +bottom of the pot to keep from burning, put in one quart Claret wine, +one quart water and one onion; lay the round on the bones, cover close +and stop it round the top with dough; hang on in the morning and stew +gently two hours; turn it, and stop tight and stew two hours more; +when done tender, grate a crust of bread on the top and brown it +before the fire; scum the gravy and serve in a butter boat, serve it +with the residue of the gravy in the dish. + + +_To Dress a Turtle_. + +Fill a boiler or kettle, with a quantity of water sufficient to scald +the callapach and Callapee, the fins, &c. and about 9 o'clock hang up +your Turtle by the hind fins, cut of the head and save the blood, take +a sharp pointed knife and separate the callapach from the callapee, or +the back from the belly part, down to the shoulders, so as to come at +the entrails which take out, and clean them, as you would those of any +other animal, and throw them into a tub of clean water, taking great +care not to break the gall, but to cut it off from the liver and throw +it away, then separate each distinctly and put the guts into another +vessel, open them with a small pen-knife end to end, wash them clean, +and draw them through a woolen cloth, in warm water, to clear away the +slime and then put them in clean cold water till they are used with +the other part of the entrails, which must be cut up small to be mixed +in the baking dishes with the meat; this done, separate the back and +belly pieces, entirely cutting away the fore fins by the upper joint, +which scald; peal off the loose skin and cut them into small pieces, +laying them by themselves, either in another vessel, or on the table, +ready to be seasoned; then cut off the meat from the belly part, and +clean the back from the lungs, kidneys, &c. and that meat cut into +pieces as small as a walnut, laying it likewise by itself; after this +you are to scald the back, and belly pieces, pulling off the shell +from the back, and the yellow skin from the belly, when all will be +white and clean, and with the kitchen cleaver cut those up likewise +into pieces about the bigness or breadth of a card; put those pieces +into clean cold water, wash them and place them in a heap on the +table, so that each part may lay by itself; the meat being thus +prepared and laid separate for seasoning; mix two third parts of salt +or rather more, and one third part of cyanne pepper, black pepper, and +a nutmeg, and mace pounded fine, and mixt all together; the quantity, +to be proportioned to the size of the Turtle, so that in each dish +there may be about three spoonfuls of seasoning to every twelve pound +of meat; your meat being thus seasoned, get some sweet herbs, such as +thyme, savory, &c. let them be dryed an rub'd fine, and having +provided some deep dishes to bake it in, which should be of the common +brown ware, put in the coarsest part of the meat, put a quarter pound +of butter at the bottom of each dish, and then put some of each of the +several parcels of meat, so that the dishes may be all alike and have +equal portions of the different parts of the Turtle, and between each +laying of meat strew a little of the mixture of sweet herbs, fill your +dishes within an inch an half, or two inches of the top; boil the +blood of the Turtle, and put into it, then lay on forcemeat balls made +of veal, highly seasoned with the same seasoning as the Turtle; put in +each dish a gill of Madeira Wine, and as much water as it will +conveniently hold, then break over it five or six eggs to keep the +meat from scorching at the top, and over that shake a handful of +shread parsley, to make it look green, when done put your dishes into +an oven made hot enough to bake bread, and in an hour and half, or two +hours (according to the size of the dishes) it will be sufficiently +done. + + +_To dress a Calve's Head._ Turtle fashion. + +The head and feet being well scalded and cleaned, open the head, +taking the brains, wash, pick and cleanse, salt and pepper and parsley +them and put bye in a cloth; boil the head, feet and heartslet one and +quarter, or one and half hour, sever out the bones, cut the skin and +meat in slices, drain the liquor in which boiled and put by; clean the +pot very clean or it will burn too, make a layer of the slices, which +dust with a composition made of black pepper one spoon, of sweet herbs +pulverized, two spoons (sweet marjoram and thyme are most approved) a +tea spoon of cayenne, one pound butter, then dust with flour, then a +layer of slices with slices of veal and seasoning till compleated, +cover with the liquor, stew gently three quarters of an hour. To make +the forced meat balls--take one and half pound veal, one pound grated +bread, 4 ounces raw salt pork, mince and season with above and work +with 3 whites into balls, one or one an half inch diameter, roll in +flour, and fry in very hot butter till brown, then chop the brains +fine and stir into the whole mess in the pot, put thereto, one third +part of the fryed balls and a pint wine or less, when all is heated +thro' take off and serve in tureens, laying the residue of the balls +and hard boiled and pealed eggs into a dish, garnish with slices of +lemon. + + +_A Stew Pie._ + +Boil a shoulder of Veal, and cut up, salt, pepper, and butter half +pound, and slices of raw salt pork, make a layer of meat, and a layer +of biscuit, or biscuit dough into a pot, cover close and stew half an +hour in three quarts of water only. + + +A _Sea Pie_. + +Four pound of flour, one and half pound of butter rolled into paste, +wet with cold water, line the pot therewith, lay in split pigeons, +turkey pies, veal, mutton or birds, with slices of pork, salt, pepper, +and dust on flour, doing thus till the pot is full or your ingredients +expended, add three pints water, cover tight with paste, and stew +moderately two and half hours. + + +A _Chicken Pie_. + +Pick and clean six chickens, (without scalding) take out their inwards +and wash the birds while whole, then joint the birds, salt and pepper +the pieces and inwards. Roll one inch thick paste No. 8 and cover a +deep dish, and double at the rim or edge of the dish, put thereto a +layer of chickens and a layer of thin slices of butter, till the +chickens and one and a half pound butter are expended, which cover +with a thick paste; bake one and a half hour. + +Or if your oven be poor, parboil, the chickens with half a pound of +butter, and put the pieces with the remaining one pound of butter, and +half the gravy into the paste, and while boiling, thicken the residue +of the gravy, and when the pie is drawn, open the crust, and add the +gravy. + + +_Minced Pies_, A Foot Pie. + +Scald neets feet, and clean well, (grass fed are best) put them into a +large vessel of cold water, which change daily during a week, then +boil the feet till tender, and take away the bones, when cold, chop +fine, to every four pound minced meat, add one pound of beef suet, and +four pound apple raw, and a little salt, chop all together very fine, +add one quart of wine, two pound of stoned raisins, one ounce of +cinnamon, one ounce mace, and sweeten to your taste; make use of paste +No. 3--bake three quarters of an hour. + +Weeks after, when you have occasion to use them, carefully raise the +top crust, and with a round edg'd spoon, collect the meat into a +bason, which warm with additional wine and spices to the taste of your +circle, while the crust is also warm'd like a hoe cake, put carefully +together and serve up, by this means you can have hot pies through the +winter, and enrich'd singly to your company. + + +_Tongue Pie_. + +One pound neat's tongue, one pound apple, one third of a pound of +Sugar, one quarter of a pound of butter, one pint of wine, one pound +of raisins, or currants, (or half of each) half ounce of cinnamon and +mace--bake in paste No. 1, in proportion to size. + + +_Minced Pie of Beef_. + +Four pound boild beef, chopped fine; and salted; six pound of raw +apple chopped also, one pound beef suet, one quart of Wine or rich +sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds +raisins, bake in paste No. 3, three fourths of an hour. + + +_Observations_. + +All meat pies require a hotter and brisker oven than fruit pies, in +good cookeries, all raisins should be stoned.--As people differ in +their tastes, they may alter to their wishes. And as it is difficult +to ascertain with precision the small articles of spicery; every one +may relish as they like, and suit their taste. + + +_Apple Pie_. + +Stew and strain the apples, to every three pints, grate the peal of a +fresh lemon, add cinnamon, mace, rose-water and sugar to your +taste--and bake in paste No. 3. + +Every species of fruit such as peas, plums, raspberries, black berries +may be only sweetened, without spices--and bake in paste No. 3. + + +_Currant Pies_. + +Take green, full grown currants, and one third their quantity of +sugar, proceeding as above. + + +_A buttered apple Pie_. + +Pare, quarter and core tart apples, lay in paste No. 3, cover with the +same; bake half an hour, when drawn, gently raise the top crust, add +sugar, butter, cinnamon, mace, wine or rose-water q: s: + + +PUDDINGS. + +_A Rice Pudding_. + +One quarter of a pound rice, a stick of cinnamon, to a quart of milk +(stirred often to keep from burning) and boil quick, cool and add half +a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and +pour the above composition into it, and bake one and half hour. + +No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till +tender, stir in one pound butter, interim beet 14 eggs, add to the +pudding when cold with sugar, salt, rose-water and spices to your +taste, adding raisins or currants, bake as No. 1. + +No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, +6 ounces butter, wine, sugar and spices, q: s: bake 2 hours. + +No. 4. Boil in water half pound ground rice till soft, add 2 quarts +milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, +salt, cinnamon and a small nutmeg, bake 2 hours. + +No. 5. _A cheap one_, half pint rice, 2 quarts milk, salt, butter, +allspice, put cold into a hot oven, bake 2 and half hours. + +No. 6. Put 6 ounces rice into water, or milk and water, let swell or +soak tender, then boil gently, stirring in a little butter, when cool +stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon +nutmeg, and sugar to your taste, bake. + +N.B. The mode of introducing the ingredients, is a material point; in +all cases where eggs are mentioned it is understood to be well beat; +whites and yolks and the spices, fine and settled. + + +_A Nice Indian Pudding_. + +No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well +together while hot, let stand till cooled; add 7 eggs, half pound +raisins, 4 ounces butter, spice and sugar, bake one and half hour. + +No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, +4 ounces butter, sugar or molasses and spice q. f. it will require two +and half hours baking. + +No. 3. Salt a pint meal, wet with one quart milk, sweeten and put into +a strong cloth, brass or bell metal vessel, stone or earthern pot, +secure from wet and boil 12 hours. + + +_A Sunderland Pudding_. + +Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a +little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, +bake in a quick oven one hour. Eat with sweet sauce. + + +_A Whitpot_. + +Cut half a loaf of bread in dices, pour thereon 2 quarts milk, 6 eggs, +rose-water, nutmeg and half pound of sugar; put into a dish and cover +with paste, No. 1. bake slow 1 hour. + + +_A Bread Pudding_. + +One pound soft bread or biscuit soaked in one quart milk, run thro' a +sieve or cullender, add 7 eggs, three quarters of a pound sugar, one +quarter of a pound butter, nutmeg or cinnamon, one gill rose-water, +one pound stoned raisins, half pint cream, bake three quarters of an +hour, middling oven. + + +_A Flour Pudding_. + +Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, +beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg +to your taste, bake half an hour, and serve up with sweet sauce. + + +_A boiled Flour Pudding_. + +One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a +strong cloth and boiled three quarters of an hour. + + +_A Cream Almond Pudding_. + +Boil gently a little mace and half a nutmeg (grated) in a quart cream; +when cool, beat 8 yolks and 3 whites, strain and mix with one spoon +flour one quarter of a pound almonds; settled, add one spoon +rose-water, and by degrees the cold cream and beat well together; wet +a thick cloth and flour it, and pour in the pudding, boil hard half an +hour, take out, pour over it melted butter and sugar. + + +_An apple Pudding Dumplin_. + +Put into paste, quartered apples, lye in a cloth and boil two hours, +serve with sweet sauce. + + +_Pears, Plumbs, &c._ + +Are done the same way. + + +_Potato Pudding_. Baked. + +No. 1. One pound boiled potatoes, one pound sugar, half a pound +butter, 10 eggs. + +No. 2. One pound boiled potatoes, mashed, three quarters of a pound +butter, 3 gills milk or cream, the juice of one lemon and the peal +grated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,) +2 spoons rose-water. + + +_Apple Pudding_. + +One pound apple sifted, one pound sugar, 9 eggs, one quarter of a +pound butter, one quart sweet cream, one gill rose-water, a cinnamon, +a green lemon peal grated (if sweet apples,) add the juice of half a +lemon, put on to paste No. 7. Currants, raisins and citron some add, +but good without them. + + +_Carrot Pudding_. + +A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces +sugar and butter each, cinnamon and rose water to your taste, baked in +a deep dish without paste. + + +_A Crookneck, or Winter Squash Pudding_. + +Core, boil and skin a good squash, and bruize it well; take 6 large +apples, pared, cored, and stewed tender, mix together; add 6 or 7 +spoonsful of dry bread or biscuit, rendered fine as meal, half pint +milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten +and strained, nutmeg, salt and sugar to your taste, one spoon flour, +beat all smartly together, bake. + +The above is a good receipt for Pompkins, Potatoes or Yams, adding +more moistening or milk and rose water, and to the two latter a few +black or Lisbon currants, or dry whortleberries scattered in, will +make it better. + + +_Pompkin_. + +No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, +sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a +dough spur, cross and chequer it, and baked in dishes three quarters +of an hour. + +No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice +and ginger in a crust, bake 1 hour. + + +_Orange Pudding_. + +Put sixteen yolks with half a pound butter melted, grate in the rinds +of two Seville oranges, beat in half pound of fine Sugar, add two +spoons orange water, two of rose-water, one gill of wine, half pint +cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked +in cream, mix all together, put it into rich puff-paste, which let be +double round the edges of the dish; bake like a custard. + + +_A Lemon Pudding_. + +1. Grate the yellow of the peals of three lemons, then take two whole +lemons, roll under your hand on the table till soft, taking care not +to burst them, cut and squeeze them into the grated peals. + +2. Take ten ounces soft wheat bread, and put a pint of scalded white +wine thereto, let soak and put to No. 1. + +3. Beat four whites and eight yolks, and put to above, adding three +quarters of a pound of melted butter, (which let be very fresh and +good) one pound fine sugar, beat all together till thorougly mixed. + +4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with +above composition. + +5. Bake near 1 hour, and when baked--stick on pieces of paste, cut +with a jagging iron or a doughspur to your fancy, baked lightly on a +floured paper; garnished thus, they may be served hot or cold. + + +_Puff Pastes for Tarts_. + +No. 1. Rub one pound of butter into one pound of flour, whip 2 whites +and add with cold water and one yolk; make into paste, roll in in six +or seven times one pound of butter, flowring it each roll. This is +good for any small thing. + +No. 2. Rub six pound of butter into fourteen pound of flour, eight +eggs, add cold water, make a stiff paste. + +No. 3. To any quantity of flour, rub in three fourths of it's weight +of butter, (twelve eggs to a peck) rub in one third or half, and roll +in the rest. + +No. 4. Into two quarts flour (salted) and wet stiff with cold water +roll in, in nine or ten times one and half pound of butter. + +No. 5. One pound flour, three fourths of a pound of butter, beat well. + +No. 6. To one pound of flour rub in one fourth of a pound of butter +wet with three eggs and rolled in a half pound of butter. + + +_A Paste for Sweet Meats_. + +No. 7. Rub one third of one pound of butter, and one pound of lard +into two pound of flour, wet with four whites well beaten; water q: s: +to make a paste, roll in the residue of shortning in ten or twelve +rollings--bake quick. + +No. 8. Rub in one and half pound of suet to six pounds of flour, and a +spoon full of salt, wet with cream roll in, in six or eight times, two +and half pounds of butter--good for a chicken or meat pie. + + +_Royal Paste_. + +No. 9. Rub half a pound of butter into one pound of flour, four whites +beat to a foam, add two yolks, two ounces of fine sugar; roll often, +rubbing one third, and rolling two thirds of the butter is best; +excellent for tarts and apple cakes. + + +CUSTARDS. + +1. One pint cream sweetened to your taste, warmed hot; stir in sweet +wine, till curdled, grate in cinnamon and nutmeg. + +2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and +six eggs; bake in tea cups or dishes, or boil in water, taking care +that it don't boil into the cups. + +3. Put a stick of cinnamon to one quart of milk, boil well, add six +eggs, two spoons of rose-water--bake. + +4. _Boiled Custard_--one pint of cream, two ounces of almonds, two +spoons of rose-water, or orange flower water, some mace; boil thick, +then stir in sweetening, and lade off into china cups, and serve up. + + +_Rice Custard_. + +Boil a little mace, a quartered nutmeg in a quart of cream, add rice +(well boiled) while boiling sweeten and flavor with orange or rose +water, putting into cups or dishes, when cooled, set to serve up. + + +_A Rich Custard_. + +Four eggs beat and put to one quart cream, sweetened to your taste, +half a nutmeg, and a little cinnamon--baked. + + +_A Sick Bed Custard_. + +Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir +in, bake on coals in a pewter vessel. + + +TARTS. + +_Apple Tarts_. + +Stew and strain the apples, add cinnamon, rose-water, wine and sugar +to your taste, lay in paste, royal, squeeze thereon orange +juice---bake gently. + + +_Cranberries_. + +Stewed, strained and sweetened, put into paste No. 9, and baked +gently. + + +_Marmalade_, laid into paste No. 1, baked gently. + + +_Apricots_, must be neither pared, cut or stoned, but put in whole, +and sugar sifted over them, as above. + + +_Orange or Lemon Tart_. + +Take 6 large lemons, rub them well in salt, put them into salt and +water and let rest 2 days, change them daily in fresh water, 14 days, +then cut slices and mince as fine as you can and boil them 2 or 3 +hours till tender, then take 6 pippins, pare, quarter and core them, +boil in 1 pint fair water till the pippins break, then put the half of +the pippins, with all the liquor to the orange or lemon, and add one +pound sugar, boil all together one quarter of an hour, put into a +gallipot and squeeze thereto a fresh orange, one spoon of which, with +a spoon of the pulp of the pippin, laid into a thin royal paste, laid +into small shallow pans or saucers, brushed with melted butter, and +some superfine sugar sifted thereon, with a gentle baking, will be +very good. + +N.B. pastry pans, or saucers, must be buttered lightly before the +paste is laid on. If glass or China be used, have only a top crust, +you can garnish with cut paste, like a lemon pudding or serve on paste +No. 7. + + +_Gooseberry Tart_. + +Lay clean berries and sift over them sugar, then berries and sugar +'till a deep dish be filled, cover with paste No. 9, and bake some +what more than other tarts. + + +_Grapes_, must be cut in two and stoned and done like a Gooseberry. + + +SYLLABUBS. + +_To make a fine Syllabub from the Cow_. + +Sweeten a quart of cyder with double refined sugar, grate nutmeg into +it, then milk your cow into your liquor, when you have thus added what +quantity of milk you think proper, pour half a pint or more, in +proportion to the quantity of syllabub you make, of the sweetest cream +you can get all over it. + + +_A Whipt Syllabub_. + +Take two porringers of cream and one of white wine, grate in the skin +of a lemon, take the whites of three eggs, sweeten it to your taste, +then whip it with a whisk, take off the froth as it rises and put it +into your syllabub glasses or pots, and they are fit for use. + + +_To make a fine Cream_. + +Take a pint of cream, sweeten it to your pallate, grate a little +nutmeg, put in a spoonful of orange flower water and rose water, and +two sponfuls of wine; beat up four eggs and two whites, stir it all +together one way over the fire till it is thick, have cups ready and +pour it in. + + +_Lemon Cream_. + +Take the juice of four large lemons, half a pint of water, a pound of +double refined sugar beaten fine, the whites of seven eggs and the +yolk of one beaten very well; mix altogether, strain it, set it on a +gentle fire, stirring it all the while and skim it clean, put into it +the peal of one lemon, when it is very hot, but not to boil; take out +the lemon peal and pour it into china dishes. + + +_Raspberry Cream_. + +Take a quart of thick sweet cream and boil it two or three wallops, +then take it off the fire and strain some juices of raspberries into +it to your taste, stir it a good while before you put your juice in, +that it may be almost cold, when you put it to it, and afterwards stir +it one way for almost a quarter of an hour; then sweeten it to your +taste and when it is cold you may send it up. + +_Whipt Cream_. + +Take a quart of cream and the whites of 8 eggs beaten with half a pint +of wine; mix it together and sweeten it to your taste with double +refined sugar, you may perfume it (if you please) with musk or Amber +gum tied in a rag and steeped a little in the cream, whip it up with a +whisk and a bit of lemon peel tyed in the middle of the whisk, take +off the froth with a spoon, and put into glasses. + + +_A Trifle_. + +Fill a dish with biscuit finely broken, rusk and spiced cake, wet with +wine, then pour a good boil'd custard, (not too thick) over the rusk, +and put a syllabub over that; garnish with jelley and flowers. + + +CAKE. + +_Plumb Cake_. + +Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a +little salt, one pound of citron, orange peal candied, and almonds +bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1 +quart new ale yeast, half pint of wine, 3 half pints of cream and +raisins, q: s: + + +_Plain Cake_. + +Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart +emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, +1 gill of wine. + + +_Another_. + +Three quarters of a pound of sugar, 1 pound of butter, 6 eggs work'd +into 1 pound of flour. + + +_A rich Cake_. + +Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much +beaten) 1 pint of emptins, 1 pint of wine, kneed up stiff like +biscuit, cover well and put by and let rise over night. + +To 2 and a half pound raisins, add 1 gill brandy, to soak over night, +or if new half an hour in the morning, add them with 1 gill rose-water +and 2 and half pound of loaf sugar, 1 ounce cinnamon, work well and +bake as loaf cake, No. 1. + + +_Potato Cake_. + +Boil potatoes, peal and pound them, add yolks of eggs, wine and melted +butter work with flour into paste, shape as you please, bake and pour +over these melted butter, wine and sugar. + + +_Johny Cake, or Hoe Cake_. + +Scald 1 pint of milk and put to 3 pints of Indian meal, and half pint +of flower--bake before the fire. Or scald with milk two thirds of the +Indian meal, or wet two thirds with boiling water, add salt, molasses +and shortening, work up with cold water pretty stiff, and bake as +above. + + +_Indian Slapjack_. + +One quart of milk, 1 pint of indian meal, 4 eggs 4 spoons of flour, +little salt, beat together, baked on gridles, or fry in a dry pan, or +baked in a pan which has been rub'd with suet, lard or butter. + + +_Loaf Cakes_. + +No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into +12 pound of flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, +2 small nutmegs, a tea cup of coriander seed, each pounded fine and +sifted, add one pint of brandy, half a pint of wine, 6 pound of stoned +raisins, 1 pint of emptins, first having dried your flour in the oven, +dry and roll the sugar fine, rub your shortning and sugar half an +hour, it will render the cake much whiter and lighter, heat the oven +with dry wood, for 1 and a half hours, if large pans be used, it will +then require 2 hours baking, and in proportion for smaller loaves. To +frost it. Whip 6 whites, during the baking, add 3 pound of sifted loaf +sugar and put on thick, as it comes hot from the oven. Some return the +frosted loaf into the oven, it injures and yellows it, if the frosting +be put on immediately it does best without being returned into the +oven. + + +_Another_. + +No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (half +butter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ounces +of cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills of +brandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins. + + + +_Another_. + +No. 3. Six pound of flour, 3 of sugar, 2 and a half pound of +shortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce of +cinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gills +brandy, 1 pint of milk and 3 pound of raisins. + + +_Another_. + +No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds of +loaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1 +pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill of +brandy--baked like No. 1. + + +_Another Plain cake_. + +No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed +hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice +and orange to your taste, or fennel, carroway or coriander seeds; put +to 9 pounds of flour, 3 pints emptins, and bake well. + + +_Cookies_. + +One pound sugar boiled slowly in half pint water, scum well and cool, +add two tea spoons pearl ash dissolved in milk, then two and half +pounds flour, rub in 4 ounces butter, and two large spoons of finely +powdered coriander seed, wet with above; make roles half an inch thick +and cut to the shape you please; bake fifteen or twenty minutes in a +slack oven--good three weeks. + + +Another _Christmas Cookey_. + +To three pound flour, sprinkle a tea cup of fine powdered coriander +seed, rub in one pound butter, and one and half pound sugar, dissolve +three tea spoonfuls of pearl ash in a tea cup of milk, kneed all +together well, roll three quarters of an inch thick, and cut or stamp +into shape and size you please, bake slowly fifteen or twenty minutes; +tho' hard and dry at first, if put into an earthern pot, and dry +cellar, or damp room, they will be finer, softer and better when six +months old. + + +_Molasses Gingerbread_. + +One table spoon of cinnamon, some coriander or allspice, put to four +tea spoons pearl ash, dissolved in half pint water, four pound flour, +one quart molasses, four ounces butter, (if in summer rub in the +butter, if in winter, warm the butter and molasses and pour to the +spiced flour,) knead well 'till stiff, the more the better, the +lighter and whiter it will be; bake brisk fifteen minutes; don't +scorch; before it is put in, wash it with whites and sugar beat +together. + + +_Gingerbread Cakes_, or butter and sugar Gingerbread. + +No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one +pound sugar, three small spoons pearl ash dissolved in cream, one +pound butter, four eggs, knead it stiff, shape it to your fancy, bake +15 minutes. + + +_Soft Gingerbread to be baked in pans_. + +No. 2. Rub three pounds of sugar, two pounds of butter, into four +pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, +bake as No. 1. + + +_Butter drop do_. + +No. 3. Rub one quarter of a pound butter, one pound sugar, sprinkled +with mace, into one pound and a quarter flour, add four eggs, one +glass rose water, bake as No. 1. + + +_Gingerbread_. + +No. 4. Three pound sugar, half pound butter, quarter of a pound of +ginger, one doz. eggs, one glass rose water, rub into three pounds +flour, bake as No. 1. + + +_A cheap seed Cake_. + +Rub one pound sugar, half an ounce allspice into four quarts flour, +into which pour one pound butter, melted in one pint milk, nine eggs, +one gill emptins, (carroway seed and currants, or raisins if you +please) make into two loaves, bake one and half hour. + + +_Queens Cake_. + +Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one +glass wine, half gill rose-water, and spices to your taste, all worked +into one and a quarter pound flour, put into pans, cover with paper, +and bake in a quick well heat oven, 12 or 16 minutes. + + +_Pound Cake_. + +One pound sugar, one pound butter, one pound flour, one pound or ten +eggs, rose water one gill, spices to your taste; watch it well, it +will bake in a slow oven in 15 minutes. + + +_Another (called) Pound Cake_. + +Work three quarters of a pound butter, one pound of good sugar, 'till +very white, whip ten whites to a foam, add the yolks and beat +together, add one spoon rose water, 2 of brandy, and put the whole to +one and a quarter of a pound flour, if yet too soft add flour and bake +slowly. + + +_Soft Cakes in little pans_. + +One and half pound sugar, half pound butter, rubbed into two pounds +flour, add one glass wine, one do. rose water, 18 eggs and a nutmeg. + + +_A light Cake to bake in small cups_. + +Half a pound sugar, half a pound butter, rubbed into two pounds flour, +one glass wine, one do rose water, two do. emptins, a nutmeg, cinnamon +and currants. + + +_Shrewsbury Cake_. + +One pound butter, three quarters of a pound sugar, a little mace, four +eggs mixed and beat with your hand, till very light, put the +composition to one pound flour, roll into small cakes--bake with a +light oven. + +N.B. In all cases where spices are named, it is supposed that they be +pounded fine and sifted; sugar must be dryed and rolled fine; flour, +dryed in an oven; eggs well beat or whipped into a raging foam. + + +_Diet Bread_. + +One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, +spoonful rose water, one do. cinnamon or coriander, bake quick. + + +RUSK.--_To make_. + +No. 1. Rub in half pound sugar, half pound butter, to four pound +flour, add pint milk, pint emptins; when risen well, bake in pans ten +minutes, fast. + +No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 +pounds flour, one quart emptins and wet with milk, sufficient to bake, +as above. + +No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of +flour, 12 eggs, one pint emptins, wet soft with milk, and bake. + +No. 4. P.C. rusk. Put fifteen eggs to 4 pounds flour and make into +large biscuit; and bake double, or one top of another. + +No. 5. One pint milk, one pint emptins, to be laid over night in +spunge, in morning, melt three quarters of a pound butter, one pound +sugar, in another pint of milk, add luke warm, and beat till it rise +well. + +No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, one +quart milk, put as much flour as they will wet, a spoon of cinnamon, +gill emptins, let it stand till very puffy or light; roll into small +cakes and let it stand on oiled tins while the oven is heating, bake +15 minutes in a quick oven, then wash the top with sugar and whites, +while hot. + + + +_Biscuit_. + +One pound flour, one ounce butter, one egg, wet with milk and break +while oven is heating, and in the same proportion. + + +_Butter Biscuit_. + +One pint each milk and emptins, laid into flour, in sponge; next +morning add one pound butter melted, not hot, and knead into as much +flower as will with another pint of warmed milk, be of a sufficient +consistance to make soft--some melt the butter in the milk. + + +_A Butter Drop_. + +Four yolks, two whites, one pound flour, a quarter of a pound butter, +one pound sugar, two spoons rose water, a little mace, baked in tin +pans. + + +PRESERVES. + + +_For preserving Quinces_. + +Take a peck of Quinces, pare then, take out the core with a sharp +knife, if you wish to have them whole; boil parings and cores with two +pound frost grapes, in 3 quarts water, boil the liquor an hour and an +half, or till it is thick, strain it through a coarse hair sieve, add +one and a quarter pound sugar to every pound of quince; put the sugar +into the sirrup, scald and skim it till it is clear, put the quinces +into the sirrup, cut up two oranges and mix with the quince, hang them +over a gentle fire for five hours, then put them in a stone pot for +use, set them in a dry cool place. + + +_For preserving Quinces in Loaf Sugar_. + +Take a peck of Quinces, put them into a kettle of cold water, hang +them over the fire, boil them till they are soft, then take them out +with a fork, when cold, pair them, quarter or halve them, if you like; +take their weight of loaf sugar, put into a bell-metal kettle or sauce +pan, with one quart of water, scald and skim it till it is very clear, +then put in your Quinces, let them boil in the sirrup for half an +hour, add oranges as before if you like, then put them in stone pots +for use. + + +_For preserving Strawberries_. + +Take two quarts of Strawberries, squeeze them through a cloth, add +half a pint of water and two pound of sugar, put it into a sauce pan, +scald and skim it, take two pound of Strawberries with stems on, set +your sauce pan on a chaffing dish, put as many Strawberries into the +dish as you can with the stems up without bruizing them, let them boil +for about ten minutes, then take them out gently with a fork and put +them into a stone pot for use; when you have done the whole turn the +sirrup into the pot, when hot; set them in a cool place for use. + +_Currants_ and _Cherries_ may be done in the same way, by adding a +little more sugar. + + +_The American Citron_. + +Take the rine of a large watermelon not too ripe cut it into small +pieces, take two pound of loaf sugar, one pint of water, put it all +into a kettle, let it boil gently for four hours, then put it into +pots for use. + + +_To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or +pies_. + +Gather them when full grown, and just as they begin to turn, pick all +the largest out, save about two thirds of the fruit, to the other +third put as much water as you think will cover them, boil and skim +them; when the fruit is boiled very soft, strain it through a coarse +hair sieve; and to every quart of this liquor put a pound and a half +of sugar, boil it, and skim it very well; then throw in your fruit, +just give them a scald; take them off the fire, and when cold, put +them into bottles with wide mouths, pour your sirrup over them, lay a +piece of white paper over them, and cover them with oil. + + +_To make Marmalade_. + +To two pounds of quinces, put three quarters of a pound of sugar and a +pint of springwater; then put them over the fire, and boil them till +they are tender; then take them up and bruize them; then put them into +the liquor, let it boil three quarters of an hour, and then put it +into your pots or saucers. + + +_To preserve Mulberries whole_. + +Set some mulberries over the fire in skillet or preserving pan; draw +from them a pint of juice when it is strained; then take three pounds +of sugar beaten very fine, wet the sugar with the pint of juice, boil +up your sugar and skim it, put in two pounds of ripe mulberries, and +let them stand in the sirrup till they are thoroughly warm, then set +them on the fire, and let them boil very gently; do them but half +enough, so put them by in the sirrup till next day, then boil them +gently again: when the sirrup is pretty thick, and will stand in round +drops when it is cold, they are done enough, so put all into a +gallipot for use. + + + +_To preserve Goosberries, Damsons, or Plumbs_ + +Gather them when dry, full grown, and not ripe; pick them one by one, +put them into glass bottles that are very clean and dry, and cork them +close with new corks; then put a kettle of water on the fire, and put +in the bottles with care; wet not the corks, but let the water come up +to the necks; make a gentle fire till they are a little codled and +turn white; do not take them up till cold, then pitch the corks all +over, or wax them close and thick; then set them in a cool dry cellar. + + +_To preserve Peaches_. + +Put your peaches in boiling water, just give them a scald, but don't +let them boil, take them out, and put them in cold water, then dry +them in a sieve, and put them in long wide mouthed bottles: to half a +dozen peaches take a quarter of a pound of sugar, clarify it, pour it +over your peaches, and fill the bottles with brandy, stop them close, +and keep them in a close place. + + +_To preserve Apricots_. + +Take your apricots and pare them, then stone what you can whole; give +them a light boiling in a pint of water, or according to your quantity +of fruit; then take the weight of your apricots in sugar, and take the +liquor which you boil them in, and your sugar, and boil it till it +comes to a sirrup, and give them a light boiling, taking of the scum +as it rises; when the sirrup jellies, it is enough; then take up the +apricots, and cover them with the jelly, and put cut paper over them, +and lay them down when cold. Or, take you plumbs before they have +stones in them, which you may know by putting a pin through them, then +codle them in many waters, till they are as green as grass; peel them +and codle them again; you must take the weight of them in sugar and +make a sirrup; put to your sugar a pint of water; then put them in, +set them on the fire to boil slowly, till they be clear, skimming them +often, and they will be very green. Put them up in glasses, and keep +them for use. + + +_To preserve Cherries_. + +Take two pounds of cherries, one pound and a half of sugar, half a +pint of fair water, melt some sugar in it; when it is melted, put in +your other sugar and your cherries; then boil them softly, till all +the sugar be melted; then boil them fast, and skim them; take them off +two or three times and shake them, and put them on again, and let them +boil fast; and when they are of a good colour, and the sirrup will +stand, they are boiled enough. + + +_To preserve Raspberries_. + +Chuse raspberries that are not too ripe, and take the weight of them +in sugar, wet your sugar with a little water, and put in your berries, +and let them boil softly; take heed of breaking them; when they are +clear, take them up, and boil the sirrup till it be thick enough, then +put them in again; and when they are cold, put them up in glasses. + + +_To preserve Currants_. + +Take the weight of the currants in sugar, pick out the seeds; take to +a pound of sugar, half a pint of water, let it melt; then put in your +currants and let them do very leisurely, skim them, and take them up, +let the sirrup boil; then put them on again; and when they are clear, +and the sirrup thick enough, take them off; and when they are cold, +put them up in glasses. + + +_To preserve Plumbs_. + +Take your plumbs before they have stones in them, which you may know +by putting a pin through them, then codle them in many waters till +they are as green as grass, peel them and coddle them again; you must +take the weight of them in sugar, a pint of water, then put them in, +set them on the fire, to boil slowly till they be clear, skiming them +often, and they will be very green; put them up in glasses and keep +them for use. + + +_To keep Damsons_. + +Take damsons when they are first ripe, pick them off carefully, wipe +them clean, put them into snuff bottles, stop them up tight so that no +air can get to them, nor water; put nothing into the bottles but +plumbs, put the bottles into cold water, hang them over the fire, let +them heat slowly, let the water boil slowly for half an hour, when the +water is cold take out the bottles, set the bottles into a cold place, +they will keep twelve months if the bottles are stopped tight, so as +no air nor water can get to them. They will not keep long after the +bottles are opened; the plumbs must be hard. + + +_Currant Jelly_. + +Having stripped the currants from the stalks, put them in a stone jar, +stop it close, set it in a kettle of boiling water, halfway the jar, +let it boil half an hour, take it out and strain the juice through a +coarse hair sieve, to a pint of juice put a pound of sugar, set it +over a fine quick fire in a preserving pan, or a bell-metal skillet, +keep stirring it all the time till the sugar be melted, then skim the +skum off as fast as it rises. When the jelly is very clear and fine, +pour it into earthern or china cups, when cold, cut white papers just +the bigness of the top of the pot, and lay on the jelly, dip those +papers in brandy, then cover the top of the pot and prick it full of +holes, set it in a dry place; you may put some into glasses for +present use. + + +_To dry Peaches_. + +Take the fairest and ripest peaches, pare them into fair water; take +their weight in double refined sugar; of one half make a very thin +sirrup; then put in your peaches, boiling them till they look clear, +then split and stone them, boil them till they are very tender, lay +them a draining, take the other half of the sugar, and boil it almost +to a candy; then put in your peaches, and let them lie all night then +lay them on a glass, and set them in a stove, till they are dry, if +they are sugared too much, wipe them with a wet cloth a little; let +the first sirrup be very thin, a quart of water to a pound of sugar. + + +_To pickle or make Mangoes of Melons_. + +Take green melons, as many as you please, and make a brine strong +enough to bear an egg; then pour it boiling hot on the melons, keeping +them down under the brine; let them stand five or six days; then take +them out, slit them down on one side, take out all the seeds, scrape +them well in the inside, and wash them clean with cold water; then +take a clove of a garlick, a little ginger and nutmeg sliced, and a +little whole pepper; put all these proportionably into the melons, +filling them up with mustard-seeds; then lay them in an earthern pot +with the slit upwards, and take one part of mustard and two parts of +vinegar, enough to cover them, pouring it upon them scalding hot, and +keep them close slopped. + + +_To pickle Barberries_. + +Take of white wine vinegar and water, of each an equal quantity; to +every quart of this liquor, put in half a pound of cheap sugar, then +pick the worst of your barberries and put into this liquor, and the +best into glasses; then boil your pickle with the worst of your +barberries, and skim it very clean, boil it till it looks of a fine +colour, then let it stand to be cold, before you strain it; then +strain it through a cloth, wringing it to get all the colour you can +from the barberries; let it stand to cool and settle, then pour it +clear into the glasses; in a little of the pickle, boil a little +fennel; when cold, put a little bit at the top of the pot or glass, +and cover it close with a bladder or leather. To every half pound of +sugar, put a quarter of a pound of white salt. + + +_To pickle Cucumbers_. + +Let your cucumbers be small, fresh gathered, and free from spots; then +make a pickle of salt and water, strong enough to bear an egg; boil +the pickle and skim it well, and then pour it upon your cucumbers, and +stive them down for twenty four hours; then strain them out into a +cullender, and dry them well with a cloth, and take the best white +wine vinegar, with cloves, diced mace, nutmeg, white pepper corns, +long pepper, and races of ginger, (as much as you please) boil them up +together, and then clap the cucumbers in, with a few vine leaves, and +a little salt, and as soon as they begin to turn their colour, put +them into jars, stive them down close, and when cold, tie on a bladder +and leather. + + +_Alamode Beef_. + +Take a round of bee£; and stuff it with half pound pork, half pound of +butter, the soft of half a loaf of wheat bread, boil four eggs very +hard, chop them up; add sweet marjoram, sage, parsley, summersavory, +and one ounce of cloves pounded, chop them all together, with two eggs +very fine, and add a jill of wine, season very high with salt and +pepper, cut holes in your beef, to put your stuffing in, then stick +whole cloves into the beef, then put it into a two pail pot, with +sticks at the bottom, if you wish to have the beef round when done, +put it into a cloth and bind it tight with 20 or 30 yards of twine, +put it into your pot with two or three quarts of water, and one jill +of wine, if the round be large it will take three or four hours to +bake it. + + +_For dressing Codfish_. + +Put the fish first into cold water and wash it, then hang it over the +fire and soak it six hours in scalding water, then shift it into clean +warm water, and let it scald for one hour, it will be much better than +to boil. + + +_To boil all kinds of Garden Stuff_. + +In dressing all sorts of kitchen garden herbs, take care they are +clean washed; that there be no small snails, or caterpillars between +the leaves; and that all coarse outer leaves, and the tops that have +received any injury by the weather, be taken off; next wash them in a +good deal of water, and put them into a cullender to drain, care must +likewise be taken, that your pot or sauce pan be clean, well tinned, +and free from sand, or grease. + + +_To keep Green Peas till Christmas_. + +Take young peas, shell them, put them in a cullender to drain, then by +a cloth four or five times double on a table, then spread them on, dry +them very well, and have your bottles ready, fill them, cover them +with mutton suet fat when it is a little soft; fill the necks almost +to the top, cork them, tie a bladder and a leather over them and set +them in a dry cool place. + + +_To boil French Beans_. + +Take your beans and string them, cut in two and then across, when you +have done them all, sprinkle them over with salt, stir them together, +as soon as your water boils put them in and make them boil up quick, +they will be soon done and they will look of a better green than when +growing in the garden if; they are very young, only break off the +ends, them break in two and dress them in the same manner. + + +_To boil broad Beans_. + +Beans require a great deal of water and it is not best to shell them +till just before they are ready to go into the pot, when the water +boils put them in with some picked parsley and some salt, make them +boil up quick, when you see them begin to fall, they are done enough, +strain them off, garnish the dish with boiled parsley and send plain +butter in a cup or boat. + + +_To boil green Peas_. + +When your peas are shelled and the water boils which should not be +much more than will cover them, put them in with a few leaves of mint, +as soon as they boil put in a piece of butter as big as a walnut, and +stir them about, when they are done enough, strain them off, and +sprinkle in a little salt, shake them till the water drains off, send +them hot to the table with melted butter in a cup or boat. + + +_To boil Asparagus_. + +First cut the white ends off about six inches from the head, and +scrape them from the green part downward very clean, as you scrape +them, throw them into a pan of clear water, and after a little +soaking, tie them up in small even bundles, when your water boils, put +them in, and boil them up quick; but by over boiling they will lose +their heads; cut a slice of bread, for a toast, and toast it brown on +both sides; when your asparagus is done, take it up carefully; dip the +toast in the asparagus water, and lay it in the bottom of your dish; +then lay the heads of the asparagus on it, with the white ends +outwards; pour a little melted butter over the heads; cut an orange +into small pieces, and stick them between for garnish. + + +_To boil Cabbage_. + +If your cabbage is large, cut it into quarters; if small, cut it in +halves; let your water boil, then put in a little salt, and next your +cabbage with a little more salt upon it; make your water boil as soon +as possible, and when the stalk is tender, take up your cabbage into a +cullender, or sieve, that the water may drain off, and send it to +table as hot as you can. Savoys are dressed in the same manner. + + +_For brewing Spruce Beer_. + +Take four ounces of hops, let them boil half an hour in one gallon of +water, strain the hop water then add sixteen gallons of warm water, +two gallons of molasses, eight ounces of essence of spruce, dissolved +in one quart of water, put it in a clean cask, then shake it well +together, add half a pint of emptins, then let it stand and work one +week, if very warm weather less time will do, when it is drawn off to +bottle, add one spoonful of molasses to every bottle. + + +_Emptins_. + +Take a handful of hops and about three quarts of water, let it boil +about fifteen minutes, then make a thickening as you do for starch, +strain the liquor, when cold put a little emptins to work them, they +will keep well cork'd in a bottle five or six weeks. + + +ADVERTISEMENT. + +The author of the American Cookery, not having an education sufficient +to prepare the work for the press, the person that was employed by +her, and entrusted with the receipts, to prepare them for publication, +(with a design to impose on her, and injure the sale of the book) did +omit several articles very essential in some of the receipts, and +placed others in their stead, which were highly injurious to them, +without her consent---which was unknown to her, till after +publication; but she has removed them as far as possible, by the +following + + +ERRATA. + +Page 25. Rice pudding, No. 2; for one pound butter, read half +pound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces +sugar. + +Page 26. A nice Indian pudding, No. 3; boil only 6 hours.--A flour +pudding; read 9 spoons of flour, put in scalding milk; bake an hour +and half.--A boiled flour pudding; 9 spoons of flour, boil an hour and +half. + +Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8 +eggs; for 1 spoon flour, read 8--boil an hour and half. + +Potato pudding, No. 1, No. 2. add a pint flour to each. + +Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6. + +Page 33. Plain cake; for 1 quart of emptins, read 1 pint. + +Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18 +pounds. + +In all Puddings, where cream is mentioned, milk may be used. + +In pastes, the white of eggs only are to be used. + + + + + +End of the Project Gutenberg EBook of American Cookery, by Amelia Simmons + +*** END OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY *** + +***** This file should be named 12815-8.txt or 12815-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/2/8/1/12815/ + +Produced by David Starner, Keith M. Eckrich, the PG Online Distributed +Proofreaders Team + + +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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Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/old/12815-8.zip b/old/12815-8.zip Binary files differnew file mode 100644 index 0000000..00f40a1 --- /dev/null +++ b/old/12815-8.zip diff --git a/old/12815.txt b/old/12815.txt new file mode 100644 index 0000000..3cddb17 --- /dev/null +++ b/old/12815.txt @@ -0,0 +1,2370 @@ +The Project Gutenberg EBook of American Cookery, by Amelia Simmons + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. 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: American Cookery + The Art of Dressing Viands, Fish, Poultry, and Vegetables + +Author: Amelia Simmons + +Release Date: July 4, 2004 [EBook #12815] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY *** + + + + +Produced by David Starner, Keith M. Eckrich, the PG Online Distributed +Proofreaders Team + + + + + + +AMERICAN COOKERY, + +OR THE ART OF DRESSING + +VIANDS, FISH, POULTRY and VEGETABLES, + +AND THE BEST MODES OF MAKING + +PASTES, PUFFS, PIES, TARTS, PUDDINGS, + +CUSTARDS AND PRESERVES, + +AND ALL KINDS OF CAKES, +FROM THE IMPERIAL PLUMB TO PLAIN CAKE. + +ADAPTED TO THIS COUNTRY, +AND ALL GRADES OF LIFE. + + +By Amelia Simmons, +AN AMERICAN ORPHAN. + + +PUBLISHED ACCORDING TO ACT OF CONGRESS. + + +_HARTFORD_ +PRINTED BY HUDSON & GOODWIN, +FOR THE AUTHOR. + +1796 + + +PREFACE. + +As this treatise is calculated for the improvement of the rising +generation of _Females_ in America, the Lady of fashion and fortune +will not be displeased, if many hints are suggested for the more +general and universal knowledge of those females in this country, who +by the loss of their parents, or other unfortunate circumstances, are +reduced to the necessity of going into families in the line of +domestics, or taking refuge with their friends or relations, and doing +those things which are really essential to the perfecting them as good +wives, and useful members of society. The orphan, tho' left to the +care of virtuous guardians, will find it essentially necessary to have +an opinion and determination of her own. The world, and the fashion +thereof, is so variable, that old people cannot accommodate themselves +to the various changes and fashions which daily occur; _they_ will +adhere to the fashion of _their_ day, and will not surrender their +attachments to the _good old way_--while the young and the gay, bend +and conform readily to the taste of the times, and fancy of the hour. +By having an opinion and determination, I would not be understood to +mean an obstinate perseverance in trifles, which borders on +obstinacy--by no means, but only an adherence to those rules and +maxims which have flood the test of ages, and will forever establish +the _female character_, a virtuous character--altho' they conform to +the ruling taste of the age in cookery, dress, language, manners, &c. + +It must ever remain a check upon the poor solitary orphan, that while +those females who have parents, or brothers, or riches, to defend +their indiscretions, that the orphan must depend solely upon +_character_. How immensely important, therefore, that every action, +every word, every thought, be regulated by the strictest purity, and +that every movement meet the approbation of the good and wise. + +The candor of the American Ladies is solicitously intreated by the +Authoress, as she is circumscribed in her knowledge, this being an +original work in this country. Should any future editions appear, she +hopes to render it more valuable. + +[Illustration] + + +DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c. + +_How to choose Flesh_. + +BEEF. The large stall fed ox beef is the best, it has a coarse open +grain, and oily smoothness; dent it with your finger and it will +immediately rise again; if old, it will be rough and spungy, and the +dent remain. + +Cow Beef is less boned, and generally more tender and juicy than the +ox, in America, which is used to labor. + +Of almost every species of Animals, Birds and Fishes, the female is +the tenderest, the richest flavour'd, and among poultry the soonest +fattened. + +_Mutton_, grass-fed, is good two or three years old. + +_Lamb_, if under six months is rich, and no danger of imposition; it +may be known by its size, in distinguishing either. + +_Veal_, is soon lost--great care therefore is necessary in purchasing. +Veal bro't to market in panniers, or in carriages, is to be prefered +to that bro't in bags, and flouncing on a sweaty horse. + +_Pork_, is known by its size, and whether properly fattened by its +appearance. + + +_To make the best Bacon_. + +To each ham put one ounce saltpetre, one pint bay salt, one pint +molasses, shake together 6 or 8 weeks, or when a large quantity is +together, bast them with the liquor every day; when taken out to dry, +smoke three weeks with cobs or malt fumes. To every ham may be added a +cheek, if you stow away a barrel and not alter the composition, some +add a shoulder. For transportation or exportation, double the period +of smoaking. + + +_Fish, how to choose the best in market_. + +_Salmon_, the noblest and richest fish taken in fresh water--the +largest are the best. They are unlike almost every other fish, are +ameliorated by being 3 or 4 days out of water, if kept from heat and +the moon, which has much more injurious effect than the sun. + +In all great fish-markets, great fish-mongers strictly examine the +gills--if the bright redness is exchanged for a low brown, they are +stale; but when live fish are bro't flouncing into market, you have +only to elect the kind most agreeable to your palate and the season. + +_Shad_, contrary to the generally received opinion are not so much +richer flavored, as they are harder when first taken out of the water; +opinions vary respecting them. I have tasted Shad thirty or forty +miles from the place where caught, and really conceived that they had +a richness of flavor, which did not appertain to those taken fresh and +cooked immediately, and have proved both at the same table, and the +truth may rest here, that a Shad 36 or 48 hours out of water, may not +cook so hard and solid, and be esteemed so elegant, yet give a higher +relished flavor to the taste. + +Every species generally of _salt water Fish_, are best fresh from the +water, tho' the _Hannah Hill, Black Fish, Lobster, Oyster, Flounder, +Bass, Cod, Haddock_, and _Eel_, with many others, may be transported +by land many miles, find a good market, and retain a good relish; but +as generally, live ones are bought first, deceits are used to give +them a freshness of appearance, such as peppering the gills, wetting +the fins and tails, and even painting the gills, or wetting with +animal blood. Experience and attention will dictate the choice of the +best. Fresh gills, full bright eyes, moist fins and tails, are +denotements of their being fresh caught; if they are soft, its certain +they are stale, but if deceits are used, your smell must approve or +denounce them, and be your safest guide. + +Of all fresh water fish, there are none that require, or so well +afford haste in cookery, as the _Salmon Trout_, they are best when +caught under a fall or cateract--from what philosophical circumstance +is yet unsettled, yet true it is, that at the foot of a fall the +waters are much colder than at the head; Trout choose those waters; if +taken from them and hurried into dress, they are genuinely good; and +take rank in point of superiority of flavor, of most other fish. + +_Perch and Roach_, are noble pan fish, the deeper the water from +whence taken, the finer are their flavors; if taken from shallow +water, with muddy bottoms, they are impregnated therewith, and are +unsavory. + +_Eels_, though taken from muddy bottoms, are best to jump in the pan. + +Most white or soft fish are best bloated, which is done by salting, +peppering, and drying in the sun, and in a chimney; after 30 or 40 +hours drying, are best broiled, and moistened with butter, &c. + + +_Poultry--how to choose_. + +Having before stated that the female in almost every instance, is +preferable to the male, and peculiarly so in the _Peacock_, which, +tho' beautifully plumaged, is tough, hard, stringy, and untasted, and +even indelicious--while the _Pea Hen_ is exactly otherwise, and the +queen of all birds. + +So also in a degree, _Turkey_. + +_Hen Turkey_, is higher and richer flavor'd, easier fattened and +plumper--they are no odds in market. + +_Dunghill Fowls_, are from their frequent use, a tolerable proof of +the former birds. + +_Chickens_, of either kind are good, and the yellow leg'd the best, +and their taste the sweetest. + +_Capons_, if young are good, are known by short spurs and smooth legs. + +All birds are known, whether fresh killed or stale, by a tight vent in +the former, and a loose open vent if old or stale; their smell denotes +their goodness; speckled rough legs denote age, while smooth legs and +combs prove them young. + +_A Goose_, if young, the bill will be yellow, and will have but few +hairs, the bones will crack easily; but if old, the contrary, the bill +will be red, and the pads still redder; the joints stiff and +difficultly disjointed; if young, otherwise; choose one not very +fleshy on the breast, but fat in the rump. + +_Ducks_, are similar to geese. + +_Wild Ducks_, have redder pads, and smaller than the tame ones, +otherwise are like the goose or tame duck, or to be chosen by the same +rules. + +_Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and +throat clear. + +_Snipes_, if young and fat, have full veins under the wing, and are +small in the veins, otherwise like the Woodcock. + +_Partridges_, if young, will have black bills, yellowish legs; if old, +the legs look bluish; if old or stale, it may be perceived by smelling +at their mouths. + +_Pigeons_, young, have light red legs, and the flesh of a colour, and +prick easily--old have red legs, blackish in parts, more hairs, +plumper and loose vents--so also of grey or green Plover, Blade Birds, +Thrash, Lark, and wild Fowl in general. + + +_Hares_, are white flesh'd and flexible when new and fresh kill'd; if +stale, their flesh will have a blackish hue, like old pigeons, if the +cleft in her lip spread much, is wide and ragged, she is old; the +contrary when young. + +_Leveret_, is like the Hare in every respect, that some are obliged to +search for the knob, or small bone on the fore leg or foot, to +distinguish them. + +_Rabbits_, the wild are the best, either are good and tender; if old +there will be much yellowish fat about the kidneys, the claws long, +wool rough, and mixed with grey hairs; if young the reverse. As to +their being fresh, judge by the scent, they soon perish, if trap'd or +shot, and left in pelt or undressed; their taint is quicker than veal, +and the most sickish in nature; and will not, like beef or veal, be +purged by fire. + +The cultivation of Rabbits would be profitable in America, if the best +methods were pursued--they are a very prolific and profitable +animal--they are easily cultivated if properly attended, but not +otherwise.--A Rabbit's borough, on which 3000 dollars may have been +expended, might be very profitable; but on the small scale they would +be well near market towns--easier bred, and more valuable. + + +_Butter_--Tight, waxy, yellow Butter is better than white or crumbly, +which soon becomes rancid and frowy. Go into the centre of balls or +rolls to prove and judge it; if in ferkin, the middle is to be +preferred, as the sides are frequently distasted by the wood of the +firkin--altho' oak and used for years. New pine tubs are ruinous to +the butter. To have sweet butter in dog days, and thro' the vegetable +seasons, send stone pots to honest, neat, and trusty dairy people, and +procure it pack'd down in May, and let them be brought in in the +night, or cool rainy morning, covered with a clean cloth wet in cold +water, and partake of no heat from the horse, and set the pots in the +coldest part of your cellar, or in the ice house.--Some say that May +butter thus preserved, will go into the winter use, better than fall +made butter. + + +_Cheese_--The red smooth moist coated, and tight pressed, square edged +Cheese, are better than white coat, hard rinded, or bilged; the inside +should be yellow, and flavored to your taste. Old shelves which have +only been wiped down for years, are preferable to scoured and washed +shelves. Deceits are used by salt-petering the out side, or colouring +with hemlock, cocumberries, or safron, infused into the milk; the +taste of either supercedes every possible evasion. + + +_Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to +ascertain whether new or stale--hold to the light, if the white is +clear, the yolk regularly in the centre, they are good--but if +otherwise, they are stale. The best possible method of ascertaining, +is to put them into water, if they lye on their bilge, they are _good_ +and _fresh_--if they bob up an end they are stale, and if they rise +they are addled, proved, and of no use. + + +We proceed to ROOTS and VEGETABLES--_and the best cook cannot alter +the first quality, they must be good, or the cook will be +disappointed_. + +_Potatoes_, take rank for universal use, profit and easy acquirement. +The smooth skin, known by the name of How's Potato, is the most mealy +and richest flavor'd; the yellow rusticoat next best; the red, and red +rusticoat are tolerable; and the yellow Spanish have their +value--those cultivated from imported seed on sandy or dry loomy +lands, are best for table use; tho' the red or either will produce +more in rich, loomy, highly manured garden grounds; new lands and a +sandy soil, afford the richest flavor'd; and most mealy Potato much +depends on the ground on which they grow--more on the species of +Potatoes planted--and still more from foreign seeds--and each may be +known by attention to connoisseurs; for a good potato comes up in many +branches of cookery, as herein after prescribed.--All potatoes should +be dug before the rainy seasons in the fall, well dryed in the sun, +kept from frost and dampness during the winter, in the spring removed +from the cellar to a dry loft, and spread thin, and frequently stirred +and dryed, or they will grow and be thereby injured for cookery. + +A roast Potato is brought on with roast Beef, a Steake, a Chop, or +Fricassee; good boiled with a boiled dish; make an excellent stuffing +for a turkey, water or wild fowl; make a good pie, and a good starch +for many uses. All potatoes run out, or depreciate in America; a fresh +importation of the Spanish might restore them to table use. + +It would swell this treatise too much to say every thing that is +useful, to prepare a good table, but I may be pardoned by observing, +that the Irish have preserved a genuine mealy rich Potato, for a +century, which takes rank of any known in any other kingdom; and I +have heard that they renew their seed by planting and cultivating the +_Seed Ball_, which grows on the tine. The manner of their managing it +to keep up the excellency of that root, would better suit a treatise +on agriculture and gardening than this--and be inserted in a book +which would be read by the farmer, instead of his amiable daughter. If +no one treats on the subject, it may appear in the next edition. + +_Onions_--The Madeira white is best in market, esteemed softer +flavored, and not so fiery, but the high red, round hard onions are +the best; if you consult cheapness, the largest are best; if you +consult taste and softness, the very smallest are the most delicate, +and used at the first tables. Onions grow in the richest, highest +cultivated ground, and better and better year after year, on, the same +ground. + +_Beets_, grow on any ground, but best on loom, or light gravel +grounds; the _red_ is the richest and best approved; the _white_ has a +sickish sweetness, which is disliked by many. + +_Parsnips_, are a valuable root, cultivated best in rich old grounds, +and doubly deep plowed, _late sown_, they grow thrifty, and are not so +prongy; they may be kept any where and any how, so that they do not +grow with heat, or are nipped with frost; if frosted, let them thaw in +earth; they are richer flavored when plowed out of the ground in +April, having stood out during the winter, tho' they will not last +long after, and commonly more sticky and hard in the centre. + +_Carrots_, are managed as it respects plowing and rich ground, +similarly to Parsnips. The yellow are better than the orange or red; +middling fiz'd, that is, a foot long and two inches thick at the top +end, are better than over grown ones; they are cultivated best with +onions, sowed very thin, and mixed with other seeds, while young or +six weeks after sown, especially if with onions on true onion ground. +They are good with veal cookery, rich in soups, excellent with hash, +in May and June. + +_Garlicks_, tho' used by the French, are better adapted to the uses of +medicine than cookery. + +_Asparagus_--The mode of cultivation belongs to gardening; your +business is only to cut and dress, the largest is best, the growth of +a day sufficient, six inches long, and cut just above the ground; many +cut below the surface, under an idea of getting tender shoots, and +preserving the bed; but it enfeebles the root: dig round it and it +will be wet with the juices--but if cut above ground, and just as the +dew is going off, the sun will either reduce the juice, or send it +back to nourish the root--its an excellent vegetable. + +_Parsley_, of the three kinds, the thickest and branchiest is the +best, is sown among onions, or in a bed by itself, may be dryed for +winter use; tho' a method which I have experienced, is much better--In +September I dig my roots, procure an old thin stave dry cask, bore +holes an inch diameter in every stave, 6 inches asunder round the +cask, and up to the top--take first a half bushel of rich garden mold +and put into the cask, then run the roots through the staves, leaving +the branches outside, press the earth tight about the root within, and +thus continue on thro' the respective stories, till the cask is full; +it being filled, run an iron bar thro' the center of the dirt in the +cask and fill with water, let stand on the south and east side of a +building till frosty night, then remove it, (by slinging a rope round +the cask) into the cellar; where, during the winter, I clip with my +scissars the fresh parsley, which my neighbors or myself have occasion +for; and in the spring transplant the roots in the bed in the garden, +or in any unused corner--or let stand upon the wharf, or the wash +shed. Its an useful mode of cultivation, and a pleasurably tasted +herb, and much used in garnishing viands. + +_Raddish_, _Salmon_ coloured is the best, _purple_ next +best--_white_--_turnip_--each are produced from southern seeds, +annually. They grow thriftiest sown among onions. The turnip Raddish +will last well through the winter. + +_Artichokes_--The Jerusalem is best, are cultivated like potatoes, +(tho' their stocks grow 7 feet high) and may be preserved like the +turnip raddish, or pickled---they like. + +_Horse Raddish_, once in the garden, can scarcely ever be totally +eradicated; plowing or digging them up with that view, seems at times +rather to increase and spread them. + +_Cucumbers_, are of many kinds; the prickly is best for pickles, but +generally bitter; the white is difficult to raise and tender; choose +the bright green, smooth and proper sized. + +_Melons_--The Water Melons is cultivated on sandy soils only, above +latitude 41 1/2, if a stratum of land be dug from a well, it will +bring the first year good Water Melons; the red cored are highest +flavored; a hard rine proves them ripe. + +_Muskmelons_, are various, the rough skinned is best to eat; the +short, round, fair skinn'd, is best for Mangoes. + +_Lettuce_, is of various kinds; the purple spotted leaf is generally +the tenderest, and free from bitter--Your taste must guide your +market. + +_Cabbage_, requires a page, they are so multifarious. Note, all +Cabbages have a higher relish that grow on _new unmatured grounds_; if +grown in an old town and on old gardens, they have a rankness, which +at times, may be perceived by a fresh air traveller. This observation +has been experienced for years--that Cabbages require new ground, more +than Turnips. + +_The Low Dutch_, only will do in old gardens. + +The _Early Yorkshire_, must have rich soils, they will not answer for +winter, they are easily cultivated, and frequently bro't to market in +the fall, but will not last the winter. + +The _Green Savoy_, with the richest crinkles, is fine and tender; and +altho' they do not head like the Dutch or Yorkshire, yet the +tenderness of the out leaves is a counterpoise, it will last thro' the +winter, and are high flavored. + +_The Yellow Savoy_, takes next rank, but will not last so long; all +Cabbages will mix, and participate of other species, like Indian Corn; +they are culled, best in plants; and a true gardener will, in the +plant describe those which will head, and which will not. This is new, +but a fact. + +The gradations in the Savoy Cabbage are discerned by the leaf; the +richest and most scollup'd, and crinkled, and thickest Green Savoy, +falls little short of a _Colliflour_. + +The red and redest small tight heads, are best for _slaw_, it will not +boil well, comes out black or blue, and tinges, other things with +which it is boiled. + + +_BEANS._ + +_The Clabboard Bean_, is easiest cultivated and collected, are good +for string beans, will shell--must be poled. + +_The Windsor Bean_, is an earlier, good string, or shell Bean. + +_Crambury Bean_, is rich, but not universally approved equal to the +other two. + +_Frost Bean_, is good only to shell. + +_Six Weeks Bean_, is a yellowish Bean, and early bro't forward, and +tolerable. + +_Lazy Bean_, is tough, and needs no pole. + +_English Bean_, what _they_ denominate the _Horse Bean_, is mealy when +young, is profitable, easily cultivated, and may be grown on worn out +grounds; as they may be raised by boys, I cannot but recommend the +more extensive cultivation of them. + +_The small White Bean_, is best for winter use, and excellent. + +_Calivanse_, are run out, a yellow small bush, a black speck or eye, +are tough and tasteless, and little worth in cookery, and scarcely +bear exportation. + +_Peas_--_Green Peas._ + +_The Crown Imperial_, takes rank in point of flavor, they blossom, +purple and white on the top of the vines, will run, from three to five +feet high, should be set in light sandy soil only, or they run too +much to vines. + +_The Crown Pea_, is second in richness of flavor. + +_The Rondeheval_, is large and bitterish. + +_Early Carlton_, is produced first in the season--good. + +_Marrow Fats_, green, yellow, and is large, easily cultivated, not +equal to others. + +_Sugar Pea_, needs no bush, the pods are tender and good to eat, +easily cultivated. + +_Spanish Manratto_, is a rich Pea, requires a strong high bush. + +All Peas should be picked _carefully_ from the vines as soon as dew is +off, shelled and cleaned without water, and boiled immediately; they +are thus the richest flavored. + + +_Herbs, useful in Cookery._ + +_Thyme_, is good in soups and stuffings. + +_Sweet Marjoram_, is used in Turkeys. + +_Summer Savory_, ditto, and in Sausages and salted Beef, and legs of +Pork. + +_Sage_, is used in Cheese and Pork, but not generally approved. + +_Parsley_, good in _soups_, and to _garnish roast Beef_, excellent +with bread and butter in the spring. + +_Penny Royal_, is a high aromatic, altho' a spontaneous herb in old +ploughed fields, yet might be more generally cultivated in gardens, +and used in cookery and medicines. + +_Sweet Thyme_, is most useful and best approved in cookery. + + +_FRUITS._ + +_Pears_, There are many different kinds; but the large Bell Pear, +sometimes called the Pound Pear, the yellowest is the best, and in the +same town they differ essentially. + +_Hard Winter Pear_, are innumerable in their qualities, are good in +sauces, and baked. + +_Harvest_ and _Summer Pear_ are a tolerable desert, are much improved +in this country, as all other fruits are by grafting and innoculation. + +_Apples_, are still more various, yet rigidly retain their own +species, and are highly useful in families, and ought to be more +universally cultivated, excepting in the compactest cities. There is +not a single family but might set a tree in some otherwise useless +spot, which might serve the two fold use of shade and fruit; on which +12 or 14 kinds of fruit trees might easily be engrafted, and +essentially preserve the orchard from the intrusions of boys, &c. +which is too common in America. If the boy who thus planted a tree, +and guarded and protected it in a useless corner, and carefully +engrafted different fruits, was to be indulged free access into +orchards, whilst the neglectful boy was prohibited--how many millions +of fruit trees would spring into growth--and what a saving to the +union. The net saving would in time extinguish the public debt, and +enrich our cookery. + +_Currants_, are easily grown from shoots trimmed off from old bunches, +and set carelessly in the ground; they flourish on all soils, and make +good jellies--their cultivation ought to be encouraged. + +_Black Currants_, may be cultivated--but until they can be dryed, and +until sugars are propagated, they are in a degree unprofitable. + +_Grapes_, are natural to the climate; grow spontaneously in every +state in the union, and ten degrees north of the line of the union. +The _Madeira_, _Lisbon_ and _Malaga_ Grapes, are cultivated in gardens +in this country, and are a rich treat or desert. Trifling attention +only is necessary for their ample growth. + +Having pointed out the _best methods of judging of the qualities of +Viands, Poultry, Fish, Vegetables, &c._ We now present the best +approved methods of DRESSING and COOKING them; and to suit all tastes, +present the following + + +_RECEIPTS._ + +_To Roast Beef._ + +The general rules are, to have a brisk hot fire, to hang down rather +than to spit, to baste with salt and water, and one quarter of an hour +to every pound of beef, tho' tender beef will require less, while old +tough beef will require more roasting; pricking with a fork will +determine you whether done or not; rare done is the healthiest and the +taste of this age. + + +_Roast Mutton._ + +If a breast let it be cauled, if a leg, stuffed or not, let be done +more gently than beef, and done more; the chine, saddle or leg require +more fire and longer time than the breast, &c. Garnish with scraped +horse radish, and serve with potatoes, beans, colliflowers, +water-cresses, or boiled onion, caper sauce, mashed turnip, or +lettuce. + + +_Roast Veal._ + +As it is more tender than beef or mutton, and easily scorched, paper +it, especially the fat parts, lay it some distance from the fire a +while to heat gently, baste it well; a 15 pound piece requires one +hour and a quarter roasting; garnish with green-parsley and sliced +lemon. + + +_Roast Lamb._ + +Lay down to a clear good fire that will not want stirring or altering, +baste with butter, dust on flour, baste with the dripping, and before +you take it up, add more butter and sprinkle on a little salt and +parsley shred fine; send to table with a nice sallad, green peas, +fresh beans, or a colliflower, or asparagus. + + +_To stuff a Turkey._ + +Grate a wheat loaf, one quarter of a pound butter, one quarter of a +pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, +summer savory, parsley and sage, pepper and salt (if the pork be not +sufficient,) fill the bird and sew up. + +The same will answer for all Wild Fowl. + + +_Water Fowls_ require onions. + +The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of +Veal_. + + +_To stuff and roast a Turkey, or Fowl._ + +One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet +thyme, sweet marjoram, pepper and salt, and some add a gill of wine; +fill the bird therewith and sew up, hang down to a steady solid fire, +basting frequently with salt and water, and roast until a steam emits +from the breast, put one third of a pound of butter into the gravy, +dust flour over the bird and baste with the gravy; serve up with +boiled onions and cramberry-sauce, mangoes, pickles or celery. + +2. Others omit the sweet herbs, and add parsley done with potatoes. + +3. Boil and mash 3 pints potatoes, wet them with butter, add sweet +herbs, pepper, salt, fill and roast as above. + + +_To stuff and roast a Goslin._ + +Boil the inwards tender, chop them fine, put double quantity of grated +bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 +eggs moulded into the stuffing, parboil 4 onions and chop them into +the stuffing, add wine, and roast the bird. + +The above is a good stuffing for every kind of Water Fowl, which +requires onion sauce. + + +_To smother a Fowl in Oysters._ + +Fill the bird with dry Oysters, and sew up and boil in water just +sufficient to cover the bird, salt and season to your taste--when done +tender, put into a deep dish and pour over it a pint of stewed +oysters, well buttered and peppered, garnish a turkey with sprigs of +parsley or leaves of cellery: a fowl is best with a parsley sauce. + + +_To stuff a Leg of Veal._ + +Take one pound of veal, half pound pork (salted,) one pound grated +bread, chop all very fine, with a handful of green parsley, pepper it, +add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,) +cut the leg round like a ham and stab it full of holes, and fill in +all the stuffing; then salt and pepper the leg and dust on some flour; +if baked in an oven, put into a sauce pan with a little water, if +potted, lay some scewers at the bottom of the pot, put in a little +water and lay the leg on the scewers, with a gentle fire render it +tender, (frequently adding water,) when done take out the leg, put +butter in the pot and brown the leg, the gravy in a separate vessel +must be thickened and buttered and a spoonful of ketchup added. + + +_To stuff a leg of Pork to bake or roast._ + +Corn the leg 48 hours and stuff with sausage meat and bake in a hot +oven two hours and an half or roast. + + +_To alamode a round of Beef._ + +To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours +after stuff it with the following: one and half pound beef, one pound +salt pork, two pound grated bread, chop all fine and rub in half pound +butter, salt, pepper and cayenne, summer savory, thyme; lay it on +scewers in a large pot, over 3 pints hot water (which it must +occasionally be supplied with,) the steam of which in 4 or 5 hours +will render the round tender if over a moderate fire; when tender, +take away the gravy and thicken with flour and butter, and boil, brown +the round with butter and flour, adding ketchup and wine to your +taste. + + +_To alamode a round_. + +Take fat pork cut in slices or mince, season it with pepper, salt, +sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the +beef and stuff it the night before cooked; put some bones across the +bottom of the pot to keep from burning, put in one quart Claret wine, +one quart water and one onion; lay the round on the bones, cover close +and stop it round the top with dough; hang on in the morning and stew +gently two hours; turn it, and stop tight and stew two hours more; +when done tender, grate a crust of bread on the top and brown it +before the fire; scum the gravy and serve in a butter boat, serve it +with the residue of the gravy in the dish. + + +_To Dress a Turtle_. + +Fill a boiler or kettle, with a quantity of water sufficient to scald +the callapach and Callapee, the fins, &c. and about 9 o'clock hang up +your Turtle by the hind fins, cut of the head and save the blood, take +a sharp pointed knife and separate the callapach from the callapee, or +the back from the belly part, down to the shoulders, so as to come at +the entrails which take out, and clean them, as you would those of any +other animal, and throw them into a tub of clean water, taking great +care not to break the gall, but to cut it off from the liver and throw +it away, then separate each distinctly and put the guts into another +vessel, open them with a small pen-knife end to end, wash them clean, +and draw them through a woolen cloth, in warm water, to clear away the +slime and then put them in clean cold water till they are used with +the other part of the entrails, which must be cut up small to be mixed +in the baking dishes with the meat; this done, separate the back and +belly pieces, entirely cutting away the fore fins by the upper joint, +which scald; peal off the loose skin and cut them into small pieces, +laying them by themselves, either in another vessel, or on the table, +ready to be seasoned; then cut off the meat from the belly part, and +clean the back from the lungs, kidneys, &c. and that meat cut into +pieces as small as a walnut, laying it likewise by itself; after this +you are to scald the back, and belly pieces, pulling off the shell +from the back, and the yellow skin from the belly, when all will be +white and clean, and with the kitchen cleaver cut those up likewise +into pieces about the bigness or breadth of a card; put those pieces +into clean cold water, wash them and place them in a heap on the +table, so that each part may lay by itself; the meat being thus +prepared and laid separate for seasoning; mix two third parts of salt +or rather more, and one third part of cyanne pepper, black pepper, and +a nutmeg, and mace pounded fine, and mixt all together; the quantity, +to be proportioned to the size of the Turtle, so that in each dish +there may be about three spoonfuls of seasoning to every twelve pound +of meat; your meat being thus seasoned, get some sweet herbs, such as +thyme, savory, &c. let them be dryed an rub'd fine, and having +provided some deep dishes to bake it in, which should be of the common +brown ware, put in the coarsest part of the meat, put a quarter pound +of butter at the bottom of each dish, and then put some of each of the +several parcels of meat, so that the dishes may be all alike and have +equal portions of the different parts of the Turtle, and between each +laying of meat strew a little of the mixture of sweet herbs, fill your +dishes within an inch an half, or two inches of the top; boil the +blood of the Turtle, and put into it, then lay on forcemeat balls made +of veal, highly seasoned with the same seasoning as the Turtle; put in +each dish a gill of Madeira Wine, and as much water as it will +conveniently hold, then break over it five or six eggs to keep the +meat from scorching at the top, and over that shake a handful of +shread parsley, to make it look green, when done put your dishes into +an oven made hot enough to bake bread, and in an hour and half, or two +hours (according to the size of the dishes) it will be sufficiently +done. + + +_To dress a Calve's Head._ Turtle fashion. + +The head and feet being well scalded and cleaned, open the head, +taking the brains, wash, pick and cleanse, salt and pepper and parsley +them and put bye in a cloth; boil the head, feet and heartslet one and +quarter, or one and half hour, sever out the bones, cut the skin and +meat in slices, drain the liquor in which boiled and put by; clean the +pot very clean or it will burn too, make a layer of the slices, which +dust with a composition made of black pepper one spoon, of sweet herbs +pulverized, two spoons (sweet marjoram and thyme are most approved) a +tea spoon of cayenne, one pound butter, then dust with flour, then a +layer of slices with slices of veal and seasoning till compleated, +cover with the liquor, stew gently three quarters of an hour. To make +the forced meat balls--take one and half pound veal, one pound grated +bread, 4 ounces raw salt pork, mince and season with above and work +with 3 whites into balls, one or one an half inch diameter, roll in +flour, and fry in very hot butter till brown, then chop the brains +fine and stir into the whole mess in the pot, put thereto, one third +part of the fryed balls and a pint wine or less, when all is heated +thro' take off and serve in tureens, laying the residue of the balls +and hard boiled and pealed eggs into a dish, garnish with slices of +lemon. + + +_A Stew Pie._ + +Boil a shoulder of Veal, and cut up, salt, pepper, and butter half +pound, and slices of raw salt pork, make a layer of meat, and a layer +of biscuit, or biscuit dough into a pot, cover close and stew half an +hour in three quarts of water only. + + +A _Sea Pie_. + +Four pound of flour, one and half pound of butter rolled into paste, +wet with cold water, line the pot therewith, lay in split pigeons, +turkey pies, veal, mutton or birds, with slices of pork, salt, pepper, +and dust on flour, doing thus till the pot is full or your ingredients +expended, add three pints water, cover tight with paste, and stew +moderately two and half hours. + + +A _Chicken Pie_. + +Pick and clean six chickens, (without scalding) take out their inwards +and wash the birds while whole, then joint the birds, salt and pepper +the pieces and inwards. Roll one inch thick paste No. 8 and cover a +deep dish, and double at the rim or edge of the dish, put thereto a +layer of chickens and a layer of thin slices of butter, till the +chickens and one and a half pound butter are expended, which cover +with a thick paste; bake one and a half hour. + +Or if your oven be poor, parboil, the chickens with half a pound of +butter, and put the pieces with the remaining one pound of butter, and +half the gravy into the paste, and while boiling, thicken the residue +of the gravy, and when the pie is drawn, open the crust, and add the +gravy. + + +_Minced Pies_, A Foot Pie. + +Scald neets feet, and clean well, (grass fed are best) put them into a +large vessel of cold water, which change daily during a week, then +boil the feet till tender, and take away the bones, when cold, chop +fine, to every four pound minced meat, add one pound of beef suet, and +four pound apple raw, and a little salt, chop all together very fine, +add one quart of wine, two pound of stoned raisins, one ounce of +cinnamon, one ounce mace, and sweeten to your taste; make use of paste +No. 3--bake three quarters of an hour. + +Weeks after, when you have occasion to use them, carefully raise the +top crust, and with a round edg'd spoon, collect the meat into a +bason, which warm with additional wine and spices to the taste of your +circle, while the crust is also warm'd like a hoe cake, put carefully +together and serve up, by this means you can have hot pies through the +winter, and enrich'd singly to your company. + + +_Tongue Pie_. + +One pound neat's tongue, one pound apple, one third of a pound of +Sugar, one quarter of a pound of butter, one pint of wine, one pound +of raisins, or currants, (or half of each) half ounce of cinnamon and +mace--bake in paste No. 1, in proportion to size. + + +_Minced Pie of Beef_. + +Four pound boild beef, chopped fine; and salted; six pound of raw +apple chopped also, one pound beef suet, one quart of Wine or rich +sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds +raisins, bake in paste No. 3, three fourths of an hour. + + +_Observations_. + +All meat pies require a hotter and brisker oven than fruit pies, in +good cookeries, all raisins should be stoned.--As people differ in +their tastes, they may alter to their wishes. And as it is difficult +to ascertain with precision the small articles of spicery; every one +may relish as they like, and suit their taste. + + +_Apple Pie_. + +Stew and strain the apples, to every three pints, grate the peal of a +fresh lemon, add cinnamon, mace, rose-water and sugar to your +taste--and bake in paste No. 3. + +Every species of fruit such as peas, plums, raspberries, black berries +may be only sweetened, without spices--and bake in paste No. 3. + + +_Currant Pies_. + +Take green, full grown currants, and one third their quantity of +sugar, proceeding as above. + + +_A buttered apple Pie_. + +Pare, quarter and core tart apples, lay in paste No. 3, cover with the +same; bake half an hour, when drawn, gently raise the top crust, add +sugar, butter, cinnamon, mace, wine or rose-water q: s: + + +PUDDINGS. + +_A Rice Pudding_. + +One quarter of a pound rice, a stick of cinnamon, to a quart of milk +(stirred often to keep from burning) and boil quick, cool and add half +a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and +pour the above composition into it, and bake one and half hour. + +No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till +tender, stir in one pound butter, interim beet 14 eggs, add to the +pudding when cold with sugar, salt, rose-water and spices to your +taste, adding raisins or currants, bake as No. 1. + +No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, +6 ounces butter, wine, sugar and spices, q: s: bake 2 hours. + +No. 4. Boil in water half pound ground rice till soft, add 2 quarts +milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, +salt, cinnamon and a small nutmeg, bake 2 hours. + +No. 5. _A cheap one_, half pint rice, 2 quarts milk, salt, butter, +allspice, put cold into a hot oven, bake 2 and half hours. + +No. 6. Put 6 ounces rice into water, or milk and water, let swell or +soak tender, then boil gently, stirring in a little butter, when cool +stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon +nutmeg, and sugar to your taste, bake. + +N.B. The mode of introducing the ingredients, is a material point; in +all cases where eggs are mentioned it is understood to be well beat; +whites and yolks and the spices, fine and settled. + + +_A Nice Indian Pudding_. + +No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well +together while hot, let stand till cooled; add 7 eggs, half pound +raisins, 4 ounces butter, spice and sugar, bake one and half hour. + +No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, +4 ounces butter, sugar or molasses and spice q. f. it will require two +and half hours baking. + +No. 3. Salt a pint meal, wet with one quart milk, sweeten and put into +a strong cloth, brass or bell metal vessel, stone or earthern pot, +secure from wet and boil 12 hours. + + +_A Sunderland Pudding_. + +Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a +little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, +bake in a quick oven one hour. Eat with sweet sauce. + + +_A Whitpot_. + +Cut half a loaf of bread in dices, pour thereon 2 quarts milk, 6 eggs, +rose-water, nutmeg and half pound of sugar; put into a dish and cover +with paste, No. 1. bake slow 1 hour. + + +_A Bread Pudding_. + +One pound soft bread or biscuit soaked in one quart milk, run thro' a +sieve or cullender, add 7 eggs, three quarters of a pound sugar, one +quarter of a pound butter, nutmeg or cinnamon, one gill rose-water, +one pound stoned raisins, half pint cream, bake three quarters of an +hour, middling oven. + + +_A Flour Pudding_. + +Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, +beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg +to your taste, bake half an hour, and serve up with sweet sauce. + + +_A boiled Flour Pudding_. + +One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a +strong cloth and boiled three quarters of an hour. + + +_A Cream Almond Pudding_. + +Boil gently a little mace and half a nutmeg (grated) in a quart cream; +when cool, beat 8 yolks and 3 whites, strain and mix with one spoon +flour one quarter of a pound almonds; settled, add one spoon +rose-water, and by degrees the cold cream and beat well together; wet +a thick cloth and flour it, and pour in the pudding, boil hard half an +hour, take out, pour over it melted butter and sugar. + + +_An apple Pudding Dumplin_. + +Put into paste, quartered apples, lye in a cloth and boil two hours, +serve with sweet sauce. + + +_Pears, Plumbs, &c._ + +Are done the same way. + + +_Potato Pudding_. Baked. + +No. 1. One pound boiled potatoes, one pound sugar, half a pound +butter, 10 eggs. + +No. 2. One pound boiled potatoes, mashed, three quarters of a pound +butter, 3 gills milk or cream, the juice of one lemon and the peal +grated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,) +2 spoons rose-water. + + +_Apple Pudding_. + +One pound apple sifted, one pound sugar, 9 eggs, one quarter of a +pound butter, one quart sweet cream, one gill rose-water, a cinnamon, +a green lemon peal grated (if sweet apples,) add the juice of half a +lemon, put on to paste No. 7. Currants, raisins and citron some add, +but good without them. + + +_Carrot Pudding_. + +A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces +sugar and butter each, cinnamon and rose water to your taste, baked in +a deep dish without paste. + + +_A Crookneck, or Winter Squash Pudding_. + +Core, boil and skin a good squash, and bruize it well; take 6 large +apples, pared, cored, and stewed tender, mix together; add 6 or 7 +spoonsful of dry bread or biscuit, rendered fine as meal, half pint +milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten +and strained, nutmeg, salt and sugar to your taste, one spoon flour, +beat all smartly together, bake. + +The above is a good receipt for Pompkins, Potatoes or Yams, adding +more moistening or milk and rose water, and to the two latter a few +black or Lisbon currants, or dry whortleberries scattered in, will +make it better. + + +_Pompkin_. + +No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, +sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a +dough spur, cross and chequer it, and baked in dishes three quarters +of an hour. + +No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice +and ginger in a crust, bake 1 hour. + + +_Orange Pudding_. + +Put sixteen yolks with half a pound butter melted, grate in the rinds +of two Seville oranges, beat in half pound of fine Sugar, add two +spoons orange water, two of rose-water, one gill of wine, half pint +cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked +in cream, mix all together, put it into rich puff-paste, which let be +double round the edges of the dish; bake like a custard. + + +_A Lemon Pudding_. + +1. Grate the yellow of the peals of three lemons, then take two whole +lemons, roll under your hand on the table till soft, taking care not +to burst them, cut and squeeze them into the grated peals. + +2. Take ten ounces soft wheat bread, and put a pint of scalded white +wine thereto, let soak and put to No. 1. + +3. Beat four whites and eight yolks, and put to above, adding three +quarters of a pound of melted butter, (which let be very fresh and +good) one pound fine sugar, beat all together till thorougly mixed. + +4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with +above composition. + +5. Bake near 1 hour, and when baked--stick on pieces of paste, cut +with a jagging iron or a doughspur to your fancy, baked lightly on a +floured paper; garnished thus, they may be served hot or cold. + + +_Puff Pastes for Tarts_. + +No. 1. Rub one pound of butter into one pound of flour, whip 2 whites +and add with cold water and one yolk; make into paste, roll in in six +or seven times one pound of butter, flowring it each roll. This is +good for any small thing. + +No. 2. Rub six pound of butter into fourteen pound of flour, eight +eggs, add cold water, make a stiff paste. + +No. 3. To any quantity of flour, rub in three fourths of it's weight +of butter, (twelve eggs to a peck) rub in one third or half, and roll +in the rest. + +No. 4. Into two quarts flour (salted) and wet stiff with cold water +roll in, in nine or ten times one and half pound of butter. + +No. 5. One pound flour, three fourths of a pound of butter, beat well. + +No. 6. To one pound of flour rub in one fourth of a pound of butter +wet with three eggs and rolled in a half pound of butter. + + +_A Paste for Sweet Meats_. + +No. 7. Rub one third of one pound of butter, and one pound of lard +into two pound of flour, wet with four whites well beaten; water q: s: +to make a paste, roll in the residue of shortning in ten or twelve +rollings--bake quick. + +No. 8. Rub in one and half pound of suet to six pounds of flour, and a +spoon full of salt, wet with cream roll in, in six or eight times, two +and half pounds of butter--good for a chicken or meat pie. + + +_Royal Paste_. + +No. 9. Rub half a pound of butter into one pound of flour, four whites +beat to a foam, add two yolks, two ounces of fine sugar; roll often, +rubbing one third, and rolling two thirds of the butter is best; +excellent for tarts and apple cakes. + + +CUSTARDS. + +1. One pint cream sweetened to your taste, warmed hot; stir in sweet +wine, till curdled, grate in cinnamon and nutmeg. + +2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and +six eggs; bake in tea cups or dishes, or boil in water, taking care +that it don't boil into the cups. + +3. Put a stick of cinnamon to one quart of milk, boil well, add six +eggs, two spoons of rose-water--bake. + +4. _Boiled Custard_--one pint of cream, two ounces of almonds, two +spoons of rose-water, or orange flower water, some mace; boil thick, +then stir in sweetening, and lade off into china cups, and serve up. + + +_Rice Custard_. + +Boil a little mace, a quartered nutmeg in a quart of cream, add rice +(well boiled) while boiling sweeten and flavor with orange or rose +water, putting into cups or dishes, when cooled, set to serve up. + + +_A Rich Custard_. + +Four eggs beat and put to one quart cream, sweetened to your taste, +half a nutmeg, and a little cinnamon--baked. + + +_A Sick Bed Custard_. + +Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir +in, bake on coals in a pewter vessel. + + +TARTS. + +_Apple Tarts_. + +Stew and strain the apples, add cinnamon, rose-water, wine and sugar +to your taste, lay in paste, royal, squeeze thereon orange +juice---bake gently. + + +_Cranberries_. + +Stewed, strained and sweetened, put into paste No. 9, and baked +gently. + + +_Marmalade_, laid into paste No. 1, baked gently. + + +_Apricots_, must be neither pared, cut or stoned, but put in whole, +and sugar sifted over them, as above. + + +_Orange or Lemon Tart_. + +Take 6 large lemons, rub them well in salt, put them into salt and +water and let rest 2 days, change them daily in fresh water, 14 days, +then cut slices and mince as fine as you can and boil them 2 or 3 +hours till tender, then take 6 pippins, pare, quarter and core them, +boil in 1 pint fair water till the pippins break, then put the half of +the pippins, with all the liquor to the orange or lemon, and add one +pound sugar, boil all together one quarter of an hour, put into a +gallipot and squeeze thereto a fresh orange, one spoon of which, with +a spoon of the pulp of the pippin, laid into a thin royal paste, laid +into small shallow pans or saucers, brushed with melted butter, and +some superfine sugar sifted thereon, with a gentle baking, will be +very good. + +N.B. pastry pans, or saucers, must be buttered lightly before the +paste is laid on. If glass or China be used, have only a top crust, +you can garnish with cut paste, like a lemon pudding or serve on paste +No. 7. + + +_Gooseberry Tart_. + +Lay clean berries and sift over them sugar, then berries and sugar +'till a deep dish be filled, cover with paste No. 9, and bake some +what more than other tarts. + + +_Grapes_, must be cut in two and stoned and done like a Gooseberry. + + +SYLLABUBS. + +_To make a fine Syllabub from the Cow_. + +Sweeten a quart of cyder with double refined sugar, grate nutmeg into +it, then milk your cow into your liquor, when you have thus added what +quantity of milk you think proper, pour half a pint or more, in +proportion to the quantity of syllabub you make, of the sweetest cream +you can get all over it. + + +_A Whipt Syllabub_. + +Take two porringers of cream and one of white wine, grate in the skin +of a lemon, take the whites of three eggs, sweeten it to your taste, +then whip it with a whisk, take off the froth as it rises and put it +into your syllabub glasses or pots, and they are fit for use. + + +_To make a fine Cream_. + +Take a pint of cream, sweeten it to your pallate, grate a little +nutmeg, put in a spoonful of orange flower water and rose water, and +two sponfuls of wine; beat up four eggs and two whites, stir it all +together one way over the fire till it is thick, have cups ready and +pour it in. + + +_Lemon Cream_. + +Take the juice of four large lemons, half a pint of water, a pound of +double refined sugar beaten fine, the whites of seven eggs and the +yolk of one beaten very well; mix altogether, strain it, set it on a +gentle fire, stirring it all the while and skim it clean, put into it +the peal of one lemon, when it is very hot, but not to boil; take out +the lemon peal and pour it into china dishes. + + +_Raspberry Cream_. + +Take a quart of thick sweet cream and boil it two or three wallops, +then take it off the fire and strain some juices of raspberries into +it to your taste, stir it a good while before you put your juice in, +that it may be almost cold, when you put it to it, and afterwards stir +it one way for almost a quarter of an hour; then sweeten it to your +taste and when it is cold you may send it up. + +_Whipt Cream_. + +Take a quart of cream and the whites of 8 eggs beaten with half a pint +of wine; mix it together and sweeten it to your taste with double +refined sugar, you may perfume it (if you please) with musk or Amber +gum tied in a rag and steeped a little in the cream, whip it up with a +whisk and a bit of lemon peel tyed in the middle of the whisk, take +off the froth with a spoon, and put into glasses. + + +_A Trifle_. + +Fill a dish with biscuit finely broken, rusk and spiced cake, wet with +wine, then pour a good boil'd custard, (not too thick) over the rusk, +and put a syllabub over that; garnish with jelley and flowers. + + +CAKE. + +_Plumb Cake_. + +Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a +little salt, one pound of citron, orange peal candied, and almonds +bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1 +quart new ale yeast, half pint of wine, 3 half pints of cream and +raisins, q: s: + + +_Plain Cake_. + +Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart +emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, +1 gill of wine. + + +_Another_. + +Three quarters of a pound of sugar, 1 pound of butter, 6 eggs work'd +into 1 pound of flour. + + +_A rich Cake_. + +Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much +beaten) 1 pint of emptins, 1 pint of wine, kneed up stiff like +biscuit, cover well and put by and let rise over night. + +To 2 and a half pound raisins, add 1 gill brandy, to soak over night, +or if new half an hour in the morning, add them with 1 gill rose-water +and 2 and half pound of loaf sugar, 1 ounce cinnamon, work well and +bake as loaf cake, No. 1. + + +_Potato Cake_. + +Boil potatoes, peal and pound them, add yolks of eggs, wine and melted +butter work with flour into paste, shape as you please, bake and pour +over these melted butter, wine and sugar. + + +_Johny Cake, or Hoe Cake_. + +Scald 1 pint of milk and put to 3 pints of Indian meal, and half pint +of flower--bake before the fire. Or scald with milk two thirds of the +Indian meal, or wet two thirds with boiling water, add salt, molasses +and shortening, work up with cold water pretty stiff, and bake as +above. + + +_Indian Slapjack_. + +One quart of milk, 1 pint of indian meal, 4 eggs 4 spoons of flour, +little salt, beat together, baked on gridles, or fry in a dry pan, or +baked in a pan which has been rub'd with suet, lard or butter. + + +_Loaf Cakes_. + +No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into +12 pound of flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, +2 small nutmegs, a tea cup of coriander seed, each pounded fine and +sifted, add one pint of brandy, half a pint of wine, 6 pound of stoned +raisins, 1 pint of emptins, first having dried your flour in the oven, +dry and roll the sugar fine, rub your shortning and sugar half an +hour, it will render the cake much whiter and lighter, heat the oven +with dry wood, for 1 and a half hours, if large pans be used, it will +then require 2 hours baking, and in proportion for smaller loaves. To +frost it. Whip 6 whites, during the baking, add 3 pound of sifted loaf +sugar and put on thick, as it comes hot from the oven. Some return the +frosted loaf into the oven, it injures and yellows it, if the frosting +be put on immediately it does best without being returned into the +oven. + + +_Another_. + +No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (half +butter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ounces +of cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills of +brandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins. + + + +_Another_. + +No. 3. Six pound of flour, 3 of sugar, 2 and a half pound of +shortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce of +cinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gills +brandy, 1 pint of milk and 3 pound of raisins. + + +_Another_. + +No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds of +loaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1 +pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill of +brandy--baked like No. 1. + + +_Another Plain cake_. + +No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed +hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice +and orange to your taste, or fennel, carroway or coriander seeds; put +to 9 pounds of flour, 3 pints emptins, and bake well. + + +_Cookies_. + +One pound sugar boiled slowly in half pint water, scum well and cool, +add two tea spoons pearl ash dissolved in milk, then two and half +pounds flour, rub in 4 ounces butter, and two large spoons of finely +powdered coriander seed, wet with above; make roles half an inch thick +and cut to the shape you please; bake fifteen or twenty minutes in a +slack oven--good three weeks. + + +Another _Christmas Cookey_. + +To three pound flour, sprinkle a tea cup of fine powdered coriander +seed, rub in one pound butter, and one and half pound sugar, dissolve +three tea spoonfuls of pearl ash in a tea cup of milk, kneed all +together well, roll three quarters of an inch thick, and cut or stamp +into shape and size you please, bake slowly fifteen or twenty minutes; +tho' hard and dry at first, if put into an earthern pot, and dry +cellar, or damp room, they will be finer, softer and better when six +months old. + + +_Molasses Gingerbread_. + +One table spoon of cinnamon, some coriander or allspice, put to four +tea spoons pearl ash, dissolved in half pint water, four pound flour, +one quart molasses, four ounces butter, (if in summer rub in the +butter, if in winter, warm the butter and molasses and pour to the +spiced flour,) knead well 'till stiff, the more the better, the +lighter and whiter it will be; bake brisk fifteen minutes; don't +scorch; before it is put in, wash it with whites and sugar beat +together. + + +_Gingerbread Cakes_, or butter and sugar Gingerbread. + +No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one +pound sugar, three small spoons pearl ash dissolved in cream, one +pound butter, four eggs, knead it stiff, shape it to your fancy, bake +15 minutes. + + +_Soft Gingerbread to be baked in pans_. + +No. 2. Rub three pounds of sugar, two pounds of butter, into four +pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, +bake as No. 1. + + +_Butter drop do_. + +No. 3. Rub one quarter of a pound butter, one pound sugar, sprinkled +with mace, into one pound and a quarter flour, add four eggs, one +glass rose water, bake as No. 1. + + +_Gingerbread_. + +No. 4. Three pound sugar, half pound butter, quarter of a pound of +ginger, one doz. eggs, one glass rose water, rub into three pounds +flour, bake as No. 1. + + +_A cheap seed Cake_. + +Rub one pound sugar, half an ounce allspice into four quarts flour, +into which pour one pound butter, melted in one pint milk, nine eggs, +one gill emptins, (carroway seed and currants, or raisins if you +please) make into two loaves, bake one and half hour. + + +_Queens Cake_. + +Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one +glass wine, half gill rose-water, and spices to your taste, all worked +into one and a quarter pound flour, put into pans, cover with paper, +and bake in a quick well heat oven, 12 or 16 minutes. + + +_Pound Cake_. + +One pound sugar, one pound butter, one pound flour, one pound or ten +eggs, rose water one gill, spices to your taste; watch it well, it +will bake in a slow oven in 15 minutes. + + +_Another (called) Pound Cake_. + +Work three quarters of a pound butter, one pound of good sugar, 'till +very white, whip ten whites to a foam, add the yolks and beat +together, add one spoon rose water, 2 of brandy, and put the whole to +one and a quarter of a pound flour, if yet too soft add flour and bake +slowly. + + +_Soft Cakes in little pans_. + +One and half pound sugar, half pound butter, rubbed into two pounds +flour, add one glass wine, one do. rose water, 18 eggs and a nutmeg. + + +_A light Cake to bake in small cups_. + +Half a pound sugar, half a pound butter, rubbed into two pounds flour, +one glass wine, one do rose water, two do. emptins, a nutmeg, cinnamon +and currants. + + +_Shrewsbury Cake_. + +One pound butter, three quarters of a pound sugar, a little mace, four +eggs mixed and beat with your hand, till very light, put the +composition to one pound flour, roll into small cakes--bake with a +light oven. + +N.B. In all cases where spices are named, it is supposed that they be +pounded fine and sifted; sugar must be dryed and rolled fine; flour, +dryed in an oven; eggs well beat or whipped into a raging foam. + + +_Diet Bread_. + +One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, +spoonful rose water, one do. cinnamon or coriander, bake quick. + + +RUSK.--_To make_. + +No. 1. Rub in half pound sugar, half pound butter, to four pound +flour, add pint milk, pint emptins; when risen well, bake in pans ten +minutes, fast. + +No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 +pounds flour, one quart emptins and wet with milk, sufficient to bake, +as above. + +No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of +flour, 12 eggs, one pint emptins, wet soft with milk, and bake. + +No. 4. P.C. rusk. Put fifteen eggs to 4 pounds flour and make into +large biscuit; and bake double, or one top of another. + +No. 5. One pint milk, one pint emptins, to be laid over night in +spunge, in morning, melt three quarters of a pound butter, one pound +sugar, in another pint of milk, add luke warm, and beat till it rise +well. + +No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, one +quart milk, put as much flour as they will wet, a spoon of cinnamon, +gill emptins, let it stand till very puffy or light; roll into small +cakes and let it stand on oiled tins while the oven is heating, bake +15 minutes in a quick oven, then wash the top with sugar and whites, +while hot. + + + +_Biscuit_. + +One pound flour, one ounce butter, one egg, wet with milk and break +while oven is heating, and in the same proportion. + + +_Butter Biscuit_. + +One pint each milk and emptins, laid into flour, in sponge; next +morning add one pound butter melted, not hot, and knead into as much +flower as will with another pint of warmed milk, be of a sufficient +consistance to make soft--some melt the butter in the milk. + + +_A Butter Drop_. + +Four yolks, two whites, one pound flour, a quarter of a pound butter, +one pound sugar, two spoons rose water, a little mace, baked in tin +pans. + + +PRESERVES. + + +_For preserving Quinces_. + +Take a peck of Quinces, pare then, take out the core with a sharp +knife, if you wish to have them whole; boil parings and cores with two +pound frost grapes, in 3 quarts water, boil the liquor an hour and an +half, or till it is thick, strain it through a coarse hair sieve, add +one and a quarter pound sugar to every pound of quince; put the sugar +into the sirrup, scald and skim it till it is clear, put the quinces +into the sirrup, cut up two oranges and mix with the quince, hang them +over a gentle fire for five hours, then put them in a stone pot for +use, set them in a dry cool place. + + +_For preserving Quinces in Loaf Sugar_. + +Take a peck of Quinces, put them into a kettle of cold water, hang +them over the fire, boil them till they are soft, then take them out +with a fork, when cold, pair them, quarter or halve them, if you like; +take their weight of loaf sugar, put into a bell-metal kettle or sauce +pan, with one quart of water, scald and skim it till it is very clear, +then put in your Quinces, let them boil in the sirrup for half an +hour, add oranges as before if you like, then put them in stone pots +for use. + + +_For preserving Strawberries_. + +Take two quarts of Strawberries, squeeze them through a cloth, add +half a pint of water and two pound of sugar, put it into a sauce pan, +scald and skim it, take two pound of Strawberries with stems on, set +your sauce pan on a chaffing dish, put as many Strawberries into the +dish as you can with the stems up without bruizing them, let them boil +for about ten minutes, then take them out gently with a fork and put +them into a stone pot for use; when you have done the whole turn the +sirrup into the pot, when hot; set them in a cool place for use. + +_Currants_ and _Cherries_ may be done in the same way, by adding a +little more sugar. + + +_The American Citron_. + +Take the rine of a large watermelon not too ripe cut it into small +pieces, take two pound of loaf sugar, one pint of water, put it all +into a kettle, let it boil gently for four hours, then put it into +pots for use. + + +_To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or +pies_. + +Gather them when full grown, and just as they begin to turn, pick all +the largest out, save about two thirds of the fruit, to the other +third put as much water as you think will cover them, boil and skim +them; when the fruit is boiled very soft, strain it through a coarse +hair sieve; and to every quart of this liquor put a pound and a half +of sugar, boil it, and skim it very well; then throw in your fruit, +just give them a scald; take them off the fire, and when cold, put +them into bottles with wide mouths, pour your sirrup over them, lay a +piece of white paper over them, and cover them with oil. + + +_To make Marmalade_. + +To two pounds of quinces, put three quarters of a pound of sugar and a +pint of springwater; then put them over the fire, and boil them till +they are tender; then take them up and bruize them; then put them into +the liquor, let it boil three quarters of an hour, and then put it +into your pots or saucers. + + +_To preserve Mulberries whole_. + +Set some mulberries over the fire in skillet or preserving pan; draw +from them a pint of juice when it is strained; then take three pounds +of sugar beaten very fine, wet the sugar with the pint of juice, boil +up your sugar and skim it, put in two pounds of ripe mulberries, and +let them stand in the sirrup till they are thoroughly warm, then set +them on the fire, and let them boil very gently; do them but half +enough, so put them by in the sirrup till next day, then boil them +gently again: when the sirrup is pretty thick, and will stand in round +drops when it is cold, they are done enough, so put all into a +gallipot for use. + + + +_To preserve Goosberries, Damsons, or Plumbs_ + +Gather them when dry, full grown, and not ripe; pick them one by one, +put them into glass bottles that are very clean and dry, and cork them +close with new corks; then put a kettle of water on the fire, and put +in the bottles with care; wet not the corks, but let the water come up +to the necks; make a gentle fire till they are a little codled and +turn white; do not take them up till cold, then pitch the corks all +over, or wax them close and thick; then set them in a cool dry cellar. + + +_To preserve Peaches_. + +Put your peaches in boiling water, just give them a scald, but don't +let them boil, take them out, and put them in cold water, then dry +them in a sieve, and put them in long wide mouthed bottles: to half a +dozen peaches take a quarter of a pound of sugar, clarify it, pour it +over your peaches, and fill the bottles with brandy, stop them close, +and keep them in a close place. + + +_To preserve Apricots_. + +Take your apricots and pare them, then stone what you can whole; give +them a light boiling in a pint of water, or according to your quantity +of fruit; then take the weight of your apricots in sugar, and take the +liquor which you boil them in, and your sugar, and boil it till it +comes to a sirrup, and give them a light boiling, taking of the scum +as it rises; when the sirrup jellies, it is enough; then take up the +apricots, and cover them with the jelly, and put cut paper over them, +and lay them down when cold. Or, take you plumbs before they have +stones in them, which you may know by putting a pin through them, then +codle them in many waters, till they are as green as grass; peel them +and codle them again; you must take the weight of them in sugar and +make a sirrup; put to your sugar a pint of water; then put them in, +set them on the fire to boil slowly, till they be clear, skimming them +often, and they will be very green. Put them up in glasses, and keep +them for use. + + +_To preserve Cherries_. + +Take two pounds of cherries, one pound and a half of sugar, half a +pint of fair water, melt some sugar in it; when it is melted, put in +your other sugar and your cherries; then boil them softly, till all +the sugar be melted; then boil them fast, and skim them; take them off +two or three times and shake them, and put them on again, and let them +boil fast; and when they are of a good colour, and the sirrup will +stand, they are boiled enough. + + +_To preserve Raspberries_. + +Chuse raspberries that are not too ripe, and take the weight of them +in sugar, wet your sugar with a little water, and put in your berries, +and let them boil softly; take heed of breaking them; when they are +clear, take them up, and boil the sirrup till it be thick enough, then +put them in again; and when they are cold, put them up in glasses. + + +_To preserve Currants_. + +Take the weight of the currants in sugar, pick out the seeds; take to +a pound of sugar, half a pint of water, let it melt; then put in your +currants and let them do very leisurely, skim them, and take them up, +let the sirrup boil; then put them on again; and when they are clear, +and the sirrup thick enough, take them off; and when they are cold, +put them up in glasses. + + +_To preserve Plumbs_. + +Take your plumbs before they have stones in them, which you may know +by putting a pin through them, then codle them in many waters till +they are as green as grass, peel them and coddle them again; you must +take the weight of them in sugar, a pint of water, then put them in, +set them on the fire, to boil slowly till they be clear, skiming them +often, and they will be very green; put them up in glasses and keep +them for use. + + +_To keep Damsons_. + +Take damsons when they are first ripe, pick them off carefully, wipe +them clean, put them into snuff bottles, stop them up tight so that no +air can get to them, nor water; put nothing into the bottles but +plumbs, put the bottles into cold water, hang them over the fire, let +them heat slowly, let the water boil slowly for half an hour, when the +water is cold take out the bottles, set the bottles into a cold place, +they will keep twelve months if the bottles are stopped tight, so as +no air nor water can get to them. They will not keep long after the +bottles are opened; the plumbs must be hard. + + +_Currant Jelly_. + +Having stripped the currants from the stalks, put them in a stone jar, +stop it close, set it in a kettle of boiling water, halfway the jar, +let it boil half an hour, take it out and strain the juice through a +coarse hair sieve, to a pint of juice put a pound of sugar, set it +over a fine quick fire in a preserving pan, or a bell-metal skillet, +keep stirring it all the time till the sugar be melted, then skim the +skum off as fast as it rises. When the jelly is very clear and fine, +pour it into earthern or china cups, when cold, cut white papers just +the bigness of the top of the pot, and lay on the jelly, dip those +papers in brandy, then cover the top of the pot and prick it full of +holes, set it in a dry place; you may put some into glasses for +present use. + + +_To dry Peaches_. + +Take the fairest and ripest peaches, pare them into fair water; take +their weight in double refined sugar; of one half make a very thin +sirrup; then put in your peaches, boiling them till they look clear, +then split and stone them, boil them till they are very tender, lay +them a draining, take the other half of the sugar, and boil it almost +to a candy; then put in your peaches, and let them lie all night then +lay them on a glass, and set them in a stove, till they are dry, if +they are sugared too much, wipe them with a wet cloth a little; let +the first sirrup be very thin, a quart of water to a pound of sugar. + + +_To pickle or make Mangoes of Melons_. + +Take green melons, as many as you please, and make a brine strong +enough to bear an egg; then pour it boiling hot on the melons, keeping +them down under the brine; let them stand five or six days; then take +them out, slit them down on one side, take out all the seeds, scrape +them well in the inside, and wash them clean with cold water; then +take a clove of a garlick, a little ginger and nutmeg sliced, and a +little whole pepper; put all these proportionably into the melons, +filling them up with mustard-seeds; then lay them in an earthern pot +with the slit upwards, and take one part of mustard and two parts of +vinegar, enough to cover them, pouring it upon them scalding hot, and +keep them close slopped. + + +_To pickle Barberries_. + +Take of white wine vinegar and water, of each an equal quantity; to +every quart of this liquor, put in half a pound of cheap sugar, then +pick the worst of your barberries and put into this liquor, and the +best into glasses; then boil your pickle with the worst of your +barberries, and skim it very clean, boil it till it looks of a fine +colour, then let it stand to be cold, before you strain it; then +strain it through a cloth, wringing it to get all the colour you can +from the barberries; let it stand to cool and settle, then pour it +clear into the glasses; in a little of the pickle, boil a little +fennel; when cold, put a little bit at the top of the pot or glass, +and cover it close with a bladder or leather. To every half pound of +sugar, put a quarter of a pound of white salt. + + +_To pickle Cucumbers_. + +Let your cucumbers be small, fresh gathered, and free from spots; then +make a pickle of salt and water, strong enough to bear an egg; boil +the pickle and skim it well, and then pour it upon your cucumbers, and +stive them down for twenty four hours; then strain them out into a +cullender, and dry them well with a cloth, and take the best white +wine vinegar, with cloves, diced mace, nutmeg, white pepper corns, +long pepper, and races of ginger, (as much as you please) boil them up +together, and then clap the cucumbers in, with a few vine leaves, and +a little salt, and as soon as they begin to turn their colour, put +them into jars, stive them down close, and when cold, tie on a bladder +and leather. + + +_Alamode Beef_. + +Take a round of beeL; and stuff it with half pound pork, half pound of +butter, the soft of half a loaf of wheat bread, boil four eggs very +hard, chop them up; add sweet marjoram, sage, parsley, summersavory, +and one ounce of cloves pounded, chop them all together, with two eggs +very fine, and add a jill of wine, season very high with salt and +pepper, cut holes in your beef, to put your stuffing in, then stick +whole cloves into the beef, then put it into a two pail pot, with +sticks at the bottom, if you wish to have the beef round when done, +put it into a cloth and bind it tight with 20 or 30 yards of twine, +put it into your pot with two or three quarts of water, and one jill +of wine, if the round be large it will take three or four hours to +bake it. + + +_For dressing Codfish_. + +Put the fish first into cold water and wash it, then hang it over the +fire and soak it six hours in scalding water, then shift it into clean +warm water, and let it scald for one hour, it will be much better than +to boil. + + +_To boil all kinds of Garden Stuff_. + +In dressing all sorts of kitchen garden herbs, take care they are +clean washed; that there be no small snails, or caterpillars between +the leaves; and that all coarse outer leaves, and the tops that have +received any injury by the weather, be taken off; next wash them in a +good deal of water, and put them into a cullender to drain, care must +likewise be taken, that your pot or sauce pan be clean, well tinned, +and free from sand, or grease. + + +_To keep Green Peas till Christmas_. + +Take young peas, shell them, put them in a cullender to drain, then by +a cloth four or five times double on a table, then spread them on, dry +them very well, and have your bottles ready, fill them, cover them +with mutton suet fat when it is a little soft; fill the necks almost +to the top, cork them, tie a bladder and a leather over them and set +them in a dry cool place. + + +_To boil French Beans_. + +Take your beans and string them, cut in two and then across, when you +have done them all, sprinkle them over with salt, stir them together, +as soon as your water boils put them in and make them boil up quick, +they will be soon done and they will look of a better green than when +growing in the garden if; they are very young, only break off the +ends, them break in two and dress them in the same manner. + + +_To boil broad Beans_. + +Beans require a great deal of water and it is not best to shell them +till just before they are ready to go into the pot, when the water +boils put them in with some picked parsley and some salt, make them +boil up quick, when you see them begin to fall, they are done enough, +strain them off, garnish the dish with boiled parsley and send plain +butter in a cup or boat. + + +_To boil green Peas_. + +When your peas are shelled and the water boils which should not be +much more than will cover them, put them in with a few leaves of mint, +as soon as they boil put in a piece of butter as big as a walnut, and +stir them about, when they are done enough, strain them off, and +sprinkle in a little salt, shake them till the water drains off, send +them hot to the table with melted butter in a cup or boat. + + +_To boil Asparagus_. + +First cut the white ends off about six inches from the head, and +scrape them from the green part downward very clean, as you scrape +them, throw them into a pan of clear water, and after a little +soaking, tie them up in small even bundles, when your water boils, put +them in, and boil them up quick; but by over boiling they will lose +their heads; cut a slice of bread, for a toast, and toast it brown on +both sides; when your asparagus is done, take it up carefully; dip the +toast in the asparagus water, and lay it in the bottom of your dish; +then lay the heads of the asparagus on it, with the white ends +outwards; pour a little melted butter over the heads; cut an orange +into small pieces, and stick them between for garnish. + + +_To boil Cabbage_. + +If your cabbage is large, cut it into quarters; if small, cut it in +halves; let your water boil, then put in a little salt, and next your +cabbage with a little more salt upon it; make your water boil as soon +as possible, and when the stalk is tender, take up your cabbage into a +cullender, or sieve, that the water may drain off, and send it to +table as hot as you can. Savoys are dressed in the same manner. + + +_For brewing Spruce Beer_. + +Take four ounces of hops, let them boil half an hour in one gallon of +water, strain the hop water then add sixteen gallons of warm water, +two gallons of molasses, eight ounces of essence of spruce, dissolved +in one quart of water, put it in a clean cask, then shake it well +together, add half a pint of emptins, then let it stand and work one +week, if very warm weather less time will do, when it is drawn off to +bottle, add one spoonful of molasses to every bottle. + + +_Emptins_. + +Take a handful of hops and about three quarts of water, let it boil +about fifteen minutes, then make a thickening as you do for starch, +strain the liquor, when cold put a little emptins to work them, they +will keep well cork'd in a bottle five or six weeks. + + +ADVERTISEMENT. + +The author of the American Cookery, not having an education sufficient +to prepare the work for the press, the person that was employed by +her, and entrusted with the receipts, to prepare them for publication, +(with a design to impose on her, and injure the sale of the book) did +omit several articles very essential in some of the receipts, and +placed others in their stead, which were highly injurious to them, +without her consent---which was unknown to her, till after +publication; but she has removed them as far as possible, by the +following + + +ERRATA. + +Page 25. Rice pudding, No. 2; for one pound butter, read half +pound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces +sugar. + +Page 26. A nice Indian pudding, No. 3; boil only 6 hours.--A flour +pudding; read 9 spoons of flour, put in scalding milk; bake an hour +and half.--A boiled flour pudding; 9 spoons of flour, boil an hour and +half. + +Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8 +eggs; for 1 spoon flour, read 8--boil an hour and half. + +Potato pudding, No. 1, No. 2. add a pint flour to each. + +Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6. + +Page 33. Plain cake; for 1 quart of emptins, read 1 pint. + +Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18 +pounds. + +In all Puddings, where cream is mentioned, milk may be used. + +In pastes, the white of eggs only are to be used. + + + + + +End of the Project Gutenberg EBook of American Cookery, by Amelia Simmons + +*** END OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY *** + +***** This file should be named 12815.txt or 12815.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/2/8/1/12815/ + +Produced by David Starner, Keith M. Eckrich, the PG Online Distributed +Proofreaders Team + + +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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