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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/28452-h.zip b/28452-h.zip Binary files differnew file mode 100644 index 0000000..a4ae881 --- /dev/null +++ b/28452-h.zip diff --git a/28452-h/28452-h.htm b/28452-h/28452-h.htm new file mode 100644 index 0000000..32497e8 --- /dev/null +++ b/28452-h/28452-h.htm @@ -0,0 +1,9799 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of The American Housewife, by An Experienced Lady. + </title> + <style type="text/css"> + + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + text-indent: 1em; + } + p.noindent {text-indent: 0em;} + p.titlepage {text-indent: 0em; text-align: center; } + p.recipe {text-indent: 0em; text-align: center; margin-top: 1.5em;} + + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + .chapterhead {margin-top: 4em; font-weight: normal;} + + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + .chapbreak {width: 65%; } + + table {margin-left: auto; margin-right: auto;} + td {padding-left: 0.5em; padding-right: 0.5em; vertical-align: top;} + .tdc {text-align: center;} + .tdr {text-align: right;} + .toc {width: 60%;} + + body{margin-left: 10%; + margin-right: 10%; + } + + img {border: 0;} + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-align: right; + text-indent: 0em; + } /* page numbers */ + + .bb {border-bottom: solid black 2px;} + .bl {border-left: solid black 2px;} + .bt {border-top: solid black 2px;} + .br {border-right: solid black 2px;} + + .smcap {font-variant: small-caps;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 1em; margin-right: 1em; padding: 0; text-align: center;} + + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + + ul.IX {list-style-type: none; font-size:inherit;} + + .tn {background-color: #EEE; padding: 0.5em 1em 0.5em 1em;} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of The American Housewife, by Anonymous + +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: The American Housewife + Containing the Most Valuable and Original Receipts in all + the Various Branches of Cookery; and Written in a Minute + and Methodical Manner + +Author: Anonymous + +Release Date: March 30, 2009 [EBook #28452] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE AMERICAN HOUSEWIFE *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + +</pre> + + + +<div class="tn"> +<p class="titlepage">Transcriber’s Note</p> + +<p class="noindent">Obvious typographical errors have been corrected. A <a href="#Transcribers_Note">list</a> of corrections +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A <a href="#Transcribers_Note">list</a> of inconsistently spelled +and hyphenated words is found at the end of the text.</p> +</div> + + + +<hr class="chapbreak" /> + +<table cellpadding="0" cellspacing="0" style="width: 500px;" summary="cuts of beef and venison"> +<tr> + <td class="bl bt bb" rowspan="10"> </td> + <td class="bt tdc" colspan="2" style="font-size: 120%;">MARKETING</td> + <td class="br bt bb" rowspan="10"> </td> +</tr> +<tr> + <td class="tdc" colspan="2"><a href="images/illus-001f-1-full.jpg"><img src="images/illus-001f-1.jpg" width="372" height="237" alt="Beef cuts" title="Beef cuts" /></a></td> +</tr> +<tr> + <td class="tdc" colspan="2">BEEF.</td> +</tr> +<tr> + <td class="tdc" style="width: 50%;"><i>Hind Quarter.</i></td> + <td class="tdc" style="width: 50%;"><i>Fore Quarter.</i></td> +</tr> +<tr> + <td> 1. Sirloin.<br /> + 2. Rump.<br /> + 3. Edgebone.<br /> + 4. Buttock.<br /> + 5. Mouse Buttock.<br /> + 6. Veiny Piece.<br /> + 7. Thick Flank.<br /> + 8. Thin Flank.<br /> + 9. Leg.<br /> + 10. Fore Rib; Five Ribs.</td> + <td class="bl">11. Middle Rib; Four Ribs.<br /> + 12. Chuck; Three Ribs.<br /> + 13. Shoulder or Leg of Mutton Piece.<br /> + 14. Brisket.<br /> + 15. Clod.<br /> + 16. Neck or Sticking Piece.<br /> + 17. Shin.<br /> + 18. Cheek.</td> +</tr> +<tr> + <td colspan="2"> </td> +</tr> +<tr> + <td class="bt tdc" colspan="2"><a href="images/illus-001f-2-full.jpg"><img src="images/illus-001f-2.jpg" width="342" height="340" alt="Venison cuts" title="Venison cuts" /></a></td> +</tr> +<tr> + <td class="tdc" colspan="2">VENISON.</td> +</tr> +<tr> + <td>1. Haunch.<br /> + 2. Neck.</td> + <td class="bl">3. Shoulder.<br /> + 4. Breast.</td> +</tr> +<tr> + <td class="bb" colspan="2"> </td> +</tr> +</table> + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_1" id="Page_1">[1]</a></span></p> + + +<h1 class="chapterhead"><span style="font-size: 50%;"><b>THE</b></span><br /> + +<b>AMERICAN HOUSEWIFE:</b><br /> + +<span style="font-size: 50%;">CONTAINING THE MOST</span><br /> + +<span style="font-size: 80%;">VALUABLE AND ORIGINAL RECEIPTS</span><br /> + +<span style="font-size: 50%;">IN ALL THE VARIOUS BRANCHES</span><br /> + +<span style="font-size: 50%;">OF</span><br /> + +<span style="font-size: 80%;"><b>COOKERY;</b></span><br /> + +<span style="font-size: 50%;">AND</span><br /> + +<span style="font-size: 60%;">WRITTEN IN A MINUTE AND METHODICAL MANNER.</span></h1> + +<p class="titlepage"><span style="font-size: 90%;">TOGETHER WITH</span><br /> + +A COLLECTION OF MISCELLANEOUS RECEIPTS,<br /> + +<span style="font-size: 90%;">AND DIRECTIONS RELATIVE TO HOUSEWIFERY.</span></p> + +<p class="titlepage"><b>BY AN EXPERIENCED LADY.</b></p> + +<p class="titlepage" style="margin-top: 2em;">ALSO THE<br /> + +<span style="font-size: 110%;"><b>WHOLE ART OF CARVING,</b></span></p> + +<p class="titlepage"><span style="font-size: 90%;">ILLUSTRATED BY</span><br /> + +SIXTEEN ENGRAVINGS.</p> + +<p class="titlepage" style="margin-top: 2em;">——THIRD EDITION.——</p> + +<p class="titlepage" style="margin-top: 2em;">NEW YORK:<br /> + +PUBLISHED BY DAYTON, AND SAXTON<br /> + +(SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,)<br /> + +CORNER OF FULTON AND NASSAU STS.</p> + +<p class="titlepage">1841.</p> + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_2" id="Page_2">[2]</a></span></p> + +<p class="titlepage">Entered according to Act of Congress, in the year 1841, by<br /> +<span class="smcap">Dayton & Saxton</span>,<br /> +in the Clerk’s Office of the District Court of the United States for the Southern<br /> +District of New-York.</p> + +<hr class="chapbreak" /> + +<table cellpadding="0" cellspacing="0" style="width: 500px;" summary="cuts of beef and venison"> +<tr> + <td class="bl bt bb" rowspan="13"> </td> + <td class="bt tdc" colspan="2" style="font-size: 120%;">PLATE.</td> + <td class="br bt bb" rowspan="13"> </td> +</tr> +<tr> + <td class="tdc" colspan="2"><a href="images/illus-002f-1-full.jpg"><img src="images/illus-002f-1.jpg" width="399" height="217" alt="Mutton cuts" title="Mutton cuts" /></a></td> +</tr> +<tr> + <td class="tdc" colspan="2">MUTTON.</td> +</tr> +<tr> + <td style="width: 50%;">1. Leg.<br /> + 2. Loin, Best End.<br /> + 3. Loin, Chump End.<br /> + 4. Neck, Best End.<br /> + 5. Neck, Scrag End.</td> + <td class="bl" style="width: 50%;">6. Shoulder.<br /> + 7. Breast.<br /> + A Chime is two Loins.<br /> + A Saddle is two Necks.</td> +</tr> +<tr> + <td colspan="2"> </td> +</tr> +<tr> + <td class="bt tdc" colspan="2"><a href="images/illus-002f-2-full.jpg"><img src="images/illus-002f-2.jpg" width="377" height="197" alt="Veal cuts" title="Veal cuts" /></a></td> +</tr> +<tr> + <td class="tdc" colspan="2">VEAL.</td> +</tr> +<tr> + <td>1. Loin, Best End.<br /> + 2. Loin, Chump End.<br /> + 3. Fillet.<br /> + 4. Hind Knuckle.<br /> + 5. Fore Knuckle.</td> + <td class="bl">6. Neck, Best End.<br /> + 7. Neck, Scrag End.<br /> + 8. Blade Bone.<br /> + 9. Breast, Best End.<br /> + 10. Breast, Brisket End.</td> +</tr> +<tr> + <td colspan="2"> </td> +</tr> +<tr> + <td class="bt tdc" colspan="2"><a href="images/illus-002f-3-full.jpg"><img src="images/illus-002f-3.jpg" width="366" height="196" alt="Pork cuts" title="Pork cuts" /></a></td> +</tr> +<tr> + <td class="tdc" colspan="2">PORK.</td> +</tr> +<tr> + <td>1. The Spare Rib.<br /> + 2. Hand.<br /> + 3. Spring.</td> + <td class="bl">4. Fore Loin.<br /> + 5. Hind Loin.<br /> + 6. Leg.</td> +</tr> +<tr> + <td class="bb" colspan="2"> </td> +</tr> +</table> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_3" id="Page_3">[3]</a></span></p> + +<h2 class="chapterhead"><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2> + + +<p><span class="smcap">The</span> writer does not deem any apology necessary for adding another to the +long list of gastronomic works, provided she has accomplished the +desirable object of producing a Cook Book which shall commend itself to +all persons of true taste—that is to say, those whose taste has not +been vitiated by a mode of cooking contrary to her own. Although not a +Ude or a Kitchener, she does profess to have sufficient knowledge of the +culinary art, as practised by <i>good American cooks</i>, to instruct those +not versed in this truly interesting science.</p> + +<p>The inefficiency of most works of this kind are well known to all +experienced housekeepers, they being generally a mere compilation of +receipts, by those who <i>have no practical knowledge</i> of the subject, and +are consequently unable to judge of their correctness, or to give the +necessary directions for <i>putting</i> the ingredients together in the right +manner. A conviction that a <i>good practical Cook Book</i> was much needed, +induced the writer to exert herself to supply the deficiency. She does +not pretend to infallibility, but having taken a great deal of pains to +have each receipt as correct and nice as possible, she trusts that they +will generally give satisfaction.</p> + +<p>The mode of cooking is such as is generally practised by good American +housekeepers, and the receipts embrace all the various branches of the +culinary science, from preparing the most simple vegetables or broths, +to making the most delicate cake, creams, sweetmeats, &c. The writer has +endeavored to combine both economy and that which will be agreeable to +the palate, but she has never suffered the former to supersede the +latter. This book is intended for all classes of society, embracing +receipts both for rich and plain cooking, and written in such a plain +manner, that the most unskilled need not err. Placed in the hands of any +servant of common capacity, who can read, it will set aside the +necessity of those frequent applications for directions, with which the +patience of housekeepers is often tried. The experienced cook may smile +at the minuteness of the directions; but, if she has witnessed as much +good food spoiled by improper cooking as the writer of these receipts, +she will not think she has been too explicit.</p> + +<p>In regard to the seasoning of food, it has been found impossible to give +any exact rules, as so much depends upon the quality of the seasoning +and food. The cook should be careful not to have the natural flavor of +the food overpowered by the seasoning; and where a variety of spices are +used, no one of them should predominate.</p> + +<p>Independent of the receipts for cookery, we have annexed a collection of +miscellaneous receipts relative to housekeeping, which, together with +the copious illustrations and directions for carving, we trust will +render it of superior usefulness.</p> + +<p>In conclusion, the writer would give her sincere thanks to those of her +friends who have kindly furnished her with their choice and valuable +receipts: and to those into whose hands the book may fall she would ask +a fair trial of them before passing judgment.</p> + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_4" id="Page_4">[4]</a></span></p> + + +<h2 class="chapterhead"><a name="CONTENTS" id="CONTENTS"></a>CONTENTS.</h2> + + +<table class="toc" summary="table of contents"> +<tr> + <td class="smcap" style="width: 10%;">No.</td> + <td style="width: 80%;"></td> + <td class="smcap" style="width: 10%;">Page</td> +</tr> +<tr> + <td></td> + <td class="tdc">MEAT.</td> + <td></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe1">1</a></td> + <td>Observations respecting Meat,</td> + <td class="tdr"><a href="#recipe1">9</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe2">2</a></td> + <td>Roast Beef,</td> + <td class="tdr"><a href="#recipe2">10</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe3">3</a></td> + <td>Beefsteak,</td> + <td class="tdr"><a href="#recipe3">10</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe4">4</a></td> + <td>Alamode Beef,</td> + <td class="tdr"><a href="#recipe4">11</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe5">5</a></td> + <td>Beef Liver,</td> + <td class="tdr"><a href="#recipe5">11</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe6">6</a></td> + <td>To Corn Beef,</td> + <td class="tdr"><a href="#recipe6">11</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe7">7</a></td> + <td>Mutton,</td> + <td class="tdr"><a href="#recipe7">12</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe8">8</a></td> + <td>Veal,</td> + <td class="tdr"><a href="#recipe8">13</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe9">9</a></td> + <td>Veal Cutlets,</td> + <td class="tdr"><a href="#recipe9">13</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe10">10</a></td> + <td>Calf’s Head,</td> + <td class="tdr"><a href="#recipe10">14</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe11">11</a></td> + <td>Force Meat Balls,</td> + <td class="tdr"><a href="#recipe11">14</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe12">12</a></td> + <td>Calf’s Feet,</td> + <td class="tdr"><a href="#recipe12">14</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe13">13</a></td> + <td>Calf’s Liver and Heart,</td> + <td class="tdr"><a href="#recipe13">15</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe14">14</a></td> + <td>Collops,</td> + <td class="tdr"><a href="#recipe14">15</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe15">15</a></td> + <td>Plaw,</td> + <td class="tdr"><a href="#recipe15">15</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe16">16</a></td> + <td>Fillet of Veal,</td> + <td class="tdr"><a href="#recipe16">15</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe17">17</a></td> + <td>Lamb,</td> + <td class="tdr"><a href="#recipe17">16</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe18">18</a></td> + <td>Shoulder of Lamb, Grilled,</td> + <td class="tdr"><a href="#recipe18">16</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe19">19</a></td> + <td>Lamb’s Fry,</td> + <td class="tdr"><a href="#recipe19">17</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe20">20</a></td> + <td>Turkey,</td> + <td class="tdr"><a href="#recipe20">17</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe21">21</a></td> + <td>Goose,</td> + <td class="tdr"><a href="#recipe21">18</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe22">22</a></td> + <td>Chickens,</td> + <td class="tdr"><a href="#recipe22">18</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe23">23</a></td> + <td>Fricassee,</td> + <td class="tdr"><a href="#recipe23">18</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe24">24</a></td> + <td>Pigeons,</td> + <td class="tdr"><a href="#recipe24">19</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe25">25</a></td> + <td>Ducks,</td> + <td class="tdr"><a href="#recipe25">19</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe26">26</a></td> + <td>Baked or Roast Pig,</td> + <td class="tdr"><a href="#recipe26">19</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe27">27</a></td> + <td>Sweet Bread, Liver, and Heart,</td> + <td class="tdr"><a href="#recipe27">20</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe28">28</a></td> + <td>Pressed Head,</td> + <td class="tdr"><a href="#recipe28">20</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe29">29</a></td> + <td>Souse,</td> + <td class="tdr"><a href="#recipe29">20</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe30">30</a></td> + <td>Tripe,</td> + <td class="tdr"><a href="#recipe30">21</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe31">31</a></td> + <td>Sausages,</td> + <td class="tdr"><a href="#recipe31">21</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe32">32</a></td> + <td>To Cure and Cook Hams,</td> + <td class="tdr"><a href="#recipe32">21</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe33">33</a></td> + <td>To Salt and Smoke Tongues,</td> + <td class="tdr"><a href="#recipe33">22</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe34">34</a></td> + <td>Curries,</td> + <td class="tdr"><a href="#recipe34">22</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">MEAT PIES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe35">35</a></td> + <td>Chicken Pie,</td> + <td class="tdr"><a href="#recipe35">22</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe36">36</a></td> + <td>Beef and Mutton Pie,</td> + <td class="tdr"><a href="#recipe36">23</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe37">37</a></td> + <td>Chicken and Veal Pot Pie,</td> + <td class="tdr"><a href="#recipe37">23</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe38">38</a></td> + <td>To Frizzle Beef,</td> + <td class="tdr"><a href="#recipe38">24</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe39">39</a></td> + <td>Warmed-over Meats,</td> + <td class="tdr"><a href="#recipe39">24</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe40">40</a></td> + <td>A Ragout of Cold Veal,</td> + <td class="tdr"><a href="#recipe40">25</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">GRAVIES AND SAUCES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe41">41</a></td> + <td>Drawn Butter,</td> + <td class="tdr"><a href="#recipe41">25</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe42">42</a></td> + <td>Burnt Butter,</td> + <td class="tdr"><a href="#recipe42">25</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe43">43</a></td> + <td>Roast Meat Gravy,</td> + <td class="tdr"><a href="#recipe43">25</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe44">44</a></td> + <td>Sauce for Fish, Salad, and Cold Meat,</td> + <td class="tdr"><a href="#recipe44">26</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe45">45</a></td> + <td>Wine Sauce for Mutton and Venison,</td> + <td class="tdr"><a href="#recipe45">26</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe46">46</a></td> + <td>Rice Sauce,</td> + <td class="tdr"><a href="#recipe46">26</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe47">47</a></td> + <td>Oyster Sauce,</td> + <td class="tdr"><a href="#recipe47">26</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe48">48</a></td> + <td>Celery Sauce,</td> + <td class="tdr"><a href="#recipe48">27</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe49">49</a></td> + <td>Brown Sauce for Poultry,</td> + <td class="tdr"><a href="#recipe49">27</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe50">50</a></td> + <td>Savory Jelly Sauce for Cold Meat,</td> + <td class="tdr"><a href="#recipe50">27</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe51">51</a></td> + <td>Liver Sauce for Fish,</td> + <td class="tdr"><a href="#recipe51">27</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe52">52</a></td> + <td>Lobster Sauce,</td> + <td class="tdr"><a href="#recipe52">27</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe53">53</a></td> + <td>Chicken Salad,</td> + <td class="tdr"><a href="#recipe53">28</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe54">54</a></td> + <td>Turtle, or Calf’s Head Sauce,</td> + <td class="tdr"><a href="#recipe54">28</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe55">55</a></td> + <td>Apple and Cranberry Sauce,</td> + <td class="tdr"><a href="#recipe55">28</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe56">56</a></td> + <td>Pudding Sauce,</td> + <td class="tdr"><a href="#recipe56">28</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe57">57</a></td> + <td>Tomato Soy,</td> + <td class="tdr"><a href="#recipe57">29</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe58">58</a></td> + <td>Tomato Catsup,</td> + <td class="tdr"><a href="#recipe58">29</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe59">59</a></td> + <td>Mushroom Catsup,</td> + <td class="tdr"><a href="#recipe59">29</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe60">60</a></td> + <td>Walnut Catsup,</td> + <td class="tdr"><a href="#recipe60">30</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe61">61</a></td> + <td>Curry Powder,</td> + <td class="tdr"><a href="#recipe61">30</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe62">62</a></td> + <td>Essence of Celery,</td> + <td class="tdr"><a href="#recipe62">30</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">SOUPS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe63">63</a></td> + <td>Soup Herb Spirit,</td> + <td class="tdr"><a href="#recipe63">30</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe64">64</a></td> + <td>Plain Veal Soup,</td> + <td class="tdr"><a href="#recipe64">30</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe65">65</a></td> + <td>Mock Turtle, or Calf’s Head Soup,</td> + <td class="tdr"><a href="#recipe65">31</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe66">66</a></td> + <td>Beef and Black Soup,</td> + <td class="tdr"><a href="#recipe66">31</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe67">67</a></td> + <td>Chicken and Turkey Soup,</td> + <td class="tdr"><a href="#recipe67">31</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe68">68</a></td> + <td>Oyster Soup,</td> + <td class="tdr"><a href="#recipe68">32</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe69">69</a></td> + <td>Pea Soup,</td> + <td class="tdr"><a href="#recipe69">32</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe70">70</a></td> + <td>Portable Soup,</td> + <td class="tdr"><a href="#recipe70">32</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">VARIOUS METHODS OF COOKING EGGS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe71">71</a></td> + <td>To Boil Eggs,</td> + <td class="tdr"><a href="#recipe71">33</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe72">72</a></td> + <td>Omelet,</td> + <td class="tdr"><a href="#recipe72">33</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe73">73</a></td> + <td>Poached Eggs,</td> + <td class="tdr"><a href="#recipe73">33</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">FISH.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe74">74</a></td> + <td>Directions for Broiling, Boiling, and Frying Fish,</td> + <td class="tdr"><a href="#recipe74">34</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe75">75</a></td> + <td>Chowders,</td> + <td class="tdr"><a href="#recipe75">35</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe76">76</a></td> + <td>Baked Fish,</td> + <td class="tdr"><a href="#recipe76">35</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe77">77</a></td> + <td>Codfish,</td> + <td class="tdr"><a href="#recipe77">35</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe78">78</a></td> + <td>Cod Sounds and Tongues,</td> + <td class="tdr"><a href="#recipe78">36</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe79">79</a></td> + <td>Halibut,</td> + <td class="tdr"><a href="#recipe79">36</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe80">80</a></td> + <td>Bass,</td> + <td class="tdr"><a href="#recipe80">36</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe81">81</a></td> + <td>Black Fish,</td> + <td class="tdr"><a href="#recipe81">36</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe82">82</a></td> + <td>To Cook Shad, or Salt them for winter use,</td> + <td class="tdr"><a href="#recipe82">36</a></td> +</tr> +<tr> + <td class="tdr"><span class="pagenum"><a name="Page_5" id="Page_5">[5]</a></span><a href="#recipe83">83</a></td> + <td>Sturgeons,</td> + <td class="tdr"><a href="#recipe84">37</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe84">84</a></td> + <td>Fish Cakes,</td> + <td class="tdr"><a href="#recipe84">37</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe85">85</a></td> + <td>Fish Balls,</td> + <td class="tdr"><a href="#recipe85">37</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe86">86</a></td> + <td>Lobsters and Crabs,</td> + <td class="tdr"><a href="#recipe86">37</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe87">87</a></td> + <td>Scollops,</td> + <td class="tdr"><a href="#recipe87">38</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe88">88</a></td> + <td>Eels,</td> + <td class="tdr"><a href="#recipe88">38</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe89">89</a></td> + <td>Trout,</td> + <td class="tdr"><a href="#recipe89">38</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe90">90</a></td> + <td>Clams,</td> + <td class="tdr"><a href="#recipe90">38</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe91">91</a></td> + <td>To Stew Oysters,</td> + <td class="tdr"><a href="#recipe91">39</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe92">92</a></td> + <td>To Fry Oysters,</td> + <td class="tdr"><a href="#recipe92">39</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe93">93</a></td> + <td>Oyster Pancakes,</td> + <td class="tdr"><a href="#recipe93">39</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe94">94</a></td> + <td>Oyster Pies,</td> + <td class="tdr"><a href="#recipe94">39</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe95">95</a></td> + <td>Scolloped Oysters,</td> + <td class="tdr"><a href="#recipe95">40</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">VEGETABLES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe96">96</a></td> + <td>Potatoes,</td> + <td class="tdr"><a href="#recipe96">40</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe97">97</a></td> + <td>Potato Snow Balls,</td> + <td class="tdr"><a href="#recipe97">40</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe98">98</a></td> + <td>Turnips,</td> + <td class="tdr"><a href="#recipe98">41</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe99">99</a></td> + <td>Beets,</td> + <td class="tdr"><a href="#recipe99">41</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe100">100</a></td> + <td>Parsnips and Carrots,</td> + <td class="tdr"><a href="#recipe100">41</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe101">101</a></td> + <td>Onions,</td> + <td class="tdr"><a href="#recipe101">41</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe102">102</a></td> + <td>Artichokes,</td> + <td class="tdr"><a href="#recipe102">41</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe103">103</a></td> + <td>Squashes,</td> + <td class="tdr"><a href="#recipe103">42</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe104">104</a></td> + <td>Cabbage and Cauliflowers,</td> + <td class="tdr"><a href="#recipe104">42</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe105">105</a></td> + <td>Asparagus,</td> + <td class="tdr"><a href="#recipe105">42</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe106">106</a></td> + <td>Peas,</td> + <td class="tdr"><a href="#recipe106">43</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe107">107</a></td> + <td>Sweet Corn,</td> + <td class="tdr"><a href="#recipe107">43</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe108">108</a></td> + <td>To Bake and Boil Beans,</td> + <td class="tdr"><a href="#recipe108">43</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe109">109</a></td> + <td>Greens,</td> + <td class="tdr"><a href="#recipe109">44</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe110">110</a></td> + <td>Salads,</td> + <td class="tdr"><a href="#recipe110">44</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe111">111</a></td> + <td>To Prepare Cucumbers for Eating,</td> + <td class="tdr"><a href="#recipe111">44</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe112">112</a></td> + <td>To Stew Mushrooms,</td> + <td class="tdr"><a href="#recipe112">44</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe113">113</a></td> + <td>To Cook Egg Plant,</td> + <td class="tdr"><a href="#recipe113">45</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe114">114</a></td> + <td>Celeriac,</td> + <td class="tdr"><a href="#recipe114">45</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe115">115</a></td> + <td>Salsify, or Vegetable Oyster,</td> + <td class="tdr"><a href="#recipe115">45</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe116">116</a></td> + <td>Tomatoes,</td> + <td class="tdr"><a href="#recipe116">45</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe117">117</a></td> + <td>Gumbo,</td> + <td class="tdr"><a href="#recipe117">46</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe118">118</a></td> + <td>Southern Method of Boiling Rice,</td> + <td class="tdr"><a href="#recipe118">46</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;"><a name="corr1" id="corr1"></a>PICKLES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe119">119</a></td> + <td>General Directions for Pickling,</td> + <td class="tdr"><a href="#recipe119">46</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe120">120</a></td> + <td>Peppers,</td> + <td class="tdr"><a href="#recipe120">47</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe121">121</a></td> + <td>Mangoes,</td> + <td class="tdr"><a href="#recipe121">47</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe122">122</a></td> + <td>Butternuts,</td> + <td class="tdr"><a href="#recipe122">48</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe123">123</a></td> + <td>Peaches and Apricots,</td> + <td class="tdr"><a href="#recipe123">48</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe124">124</a></td> + <td>Cabbage and Cauliflowers,</td> + <td class="tdr"><a href="#recipe124">48</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe125">125</a></td> + <td>East India Pickle,</td> + <td class="tdr"><a href="#recipe125">49</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe126">126</a></td> + <td>French Beans and Radish Pods,</td> + <td class="tdr"><a href="#recipe126">49</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe127">127</a></td> + <td>Nasturtions,</td> + <td class="tdr"><a href="#recipe127">49</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe128">128</a></td> + <td>Samphire,</td> + <td class="tdr"><a href="#recipe128">49</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe129">129</a></td> + <td>Onions,</td> + <td class="tdr"><a href="#recipe129">50</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe130">130</a></td> + <td>Artichokes,</td> + <td class="tdr"><a href="#recipe130">50</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe131">131</a></td> + <td>Cucumbers,</td> + <td class="tdr"><a href="#recipe131">50</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe132">132</a></td> + <td>Gherkins,</td> + <td class="tdr"><a href="#recipe132">51</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe133">133</a></td> + <td>To Pickle Oysters,</td> + <td class="tdr"><a href="#recipe133">51</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe134">134</a></td> + <td>Mushrooms,</td> + <td class="tdr"><a href="#recipe134">51</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">BREAD.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe135">135</a></td> + <td>Wheat Bread,</td> + <td class="tdr"><a href="#recipe135">51</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe136">136</a></td> + <td>Sponge Bread,</td> + <td class="tdr"><a href="#recipe136">52</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe137">137</a></td> + <td>Rye Bread,</td> + <td class="tdr"><a href="#recipe137">53</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe138">138</a></td> + <td>Brown Bread,</td> + <td class="tdr"><a href="#recipe138">53</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe139">139</a></td> + <td>Indian Bread,</td> + <td class="tdr"><a href="#recipe139">53</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe140">140</a></td> + <td>Potato Bread,</td> + <td class="tdr"><a href="#recipe140">53</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe141">141</a></td> + <td>Rice Bread,</td> + <td class="tdr"><a href="#recipe141">53</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe142">142</a></td> + <td>French Rolls,</td> + <td class="tdr"><a href="#recipe142">54</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe143">143</a></td> + <td>Yeast,</td> + <td class="tdr"><a href="#recipe143">54</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe144">144</a></td> + <td>Yeast Cakes,</td> + <td class="tdr"><a href="#recipe144">55</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">BISCUIT.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe145">145</a></td> + <td>Butter Biscuit,</td> + <td class="tdr"><a href="#recipe145">55</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe146">146</a></td> + <td>Buttermilk Biscuit,</td> + <td class="tdr"><a href="#recipe146">56</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe147">147</a></td> + <td>Hard Biscuit,</td> + <td class="tdr"><a href="#recipe147">56</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe148">148</a></td> + <td>Saleratus Biscuit, or Short Cakes,</td> + <td class="tdr"><a href="#recipe148">56</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe149">149</a></td> + <td>Potato Biscuit,</td> + <td class="tdr"><a href="#recipe149">56</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe150">150</a></td> + <td>Sponge Biscuit,</td> + <td class="tdr"><a href="#recipe150">57</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe151">151</a></td> + <td>Crackers,</td> + <td class="tdr"><a href="#recipe151">57</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">HOT CAKES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe152">152</a></td> + <td>Cream Cakes,</td> + <td class="tdr"><a href="#recipe152">57</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe153">153</a></td> + <td>Crumpets,</td> + <td class="tdr"><a href="#recipe153">57</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe154">154</a></td> + <td>Rice Cakes,</td> + <td class="tdr"><a href="#recipe154">57</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe155">155</a></td> + <td>Rice Ruffs,</td> + <td class="tdr"><a href="#recipe155">58</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe156">156</a></td> + <td>Buckwheat Cakes,</td> + <td class="tdr"><a href="#recipe156">58</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe157">157</a></td> + <td>Economy Cakes,</td> + <td class="tdr"><a href="#recipe157">58</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe158">158</a></td> + <td>Green Corn Cake,</td> + <td class="tdr"><a href="#recipe158">59</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe159">159</a></td> + <td>Ground Corn Cake,</td> + <td class="tdr"><a href="#recipe159">59</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe160">160</a></td> + <td>Indian Slap Jacks,</td> + <td class="tdr"><a href="#recipe160">59</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe161">161</a></td> + <td>Journey Cakes,</td> + <td class="tdr"><a href="#recipe161">59</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe162">162</a></td> + <td>Hoe Cake,</td> + <td class="tdr"><a href="#recipe162">60</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe163">163</a></td> + <td>Muffins,</td> + <td class="tdr"><a href="#recipe163">60</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe164">164</a></td> + <td>Raised Flour Waffles,</td> + <td class="tdr"><a href="#recipe164">60</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe165">165</a></td> + <td>Quick Waffles,</td> + <td class="tdr"><a href="#recipe165">60</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe166">166</a></td> + <td>Rice Waffles,</td> + <td class="tdr"><a href="#recipe166">61</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe167">167</a></td> + <td>Rice Wafers,</td> + <td class="tdr"><a href="#recipe167">61</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">SWEET CAKES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe168">168</a></td> + <td>Directions for making Cake nice,</td> + <td class="tdr"><a href="#recipe168">61</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe169">169</a></td> + <td>Frosting for Cake,</td> + <td class="tdr"><a href="#recipe169">62</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe170">170</a></td> + <td>Sponge Gingerbread,</td> + <td class="tdr"><a href="#recipe170">62</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe171">171</a></td> + <td>Hard Gingerbread,</td> + <td class="tdr"><a href="#recipe171">63</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe172">172</a></td> + <td>Soft Gingerbread,</td> + <td class="tdr"><a href="#recipe172">63</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe173">173</a></td> + <td>Sugar Gingerbread,</td> + <td class="tdr"><a href="#recipe173">63</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe174">174</a></td> + <td>Ginger Snaps,</td> + <td class="tdr"><a href="#recipe174">63</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe175">175</a></td> + <td>Spice Cakes,</td> + <td class="tdr"><a href="#recipe175">64</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe176">176</a></td> + <td>Cider Cake,</td> + <td class="tdr"><a href="#recipe176">64</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe177">177</a></td> + <td>Bannoch, or Sweet Meal Cakes,</td> + <td class="tdr"><a href="#recipe177">64</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe178">178</a></td> + <td>Rich Cookies,</td> + <td class="tdr"><a href="#recipe178">64</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe179">179</a></td> + <td>Tea Cakes, or Plain Cookies,</td> + <td class="tdr"><a href="#recipe179">64</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe180">180</a></td> + <td>New Year’s Cookies,</td> + <td class="tdr"><a href="#recipe180">65</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe181">181</a></td> + <td>Shrewsbury Cake,</td> + <td class="tdr"><a href="#recipe181">65</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe182">182</a></td> + <td>Tunbridge Cake,</td> + <td class="tdr"><a href="#recipe182">65</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe183">183</a></td> + <td>Jumbles,</td> + <td class="tdr"><a href="#recipe183">65</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe184">184</a></td> + <td>Composition Cake,</td> + <td class="tdr"><a href="#recipe184">65</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe185">185</a></td> + <td>Rusk,</td> + <td class="tdr"><a href="#recipe185">66</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe186">186</a></td> + <td>Whigs,</td> + <td class="tdr"><a href="#recipe186">66</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe187">187</a></td> + <td>Nut Cakes,</td> + <td class="tdr"><a href="#recipe187">66</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe188">188</a></td> + <td>Crollers,</td> + <td class="tdr"><a href="#recipe188">67</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe189">189</a></td> + <td>Molasses Dough Cake,</td> + <td class="tdr"><a href="#recipe189">67</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe190">190</a></td> + <td>Sugar Dough Cake,</td> + <td class="tdr"><a href="#recipe190">67</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe191">191</a></td> + <td>Measure Cake,</td> + <td class="tdr"><a href="#recipe191">68</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe192">192</a></td> + <td>French Cake,</td> + <td class="tdr"><a href="#recipe192">68</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe193">193</a></td> + <td>Washington Cake,</td> + <td class="tdr"><a href="#recipe193">68</a></td> +</tr> +<tr> + <td class="tdr"><span class="pagenum"><a name="Page_6" id="Page_6">[6]</a></span><a href="#recipe194">194</a></td> + <td>Cup Cake,</td> + <td class="tdr"><a href="#recipe194">68</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe195">195</a></td> + <td>Plain Cream Cake,</td> + <td class="tdr"><a href="#recipe195">69</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe196">196</a></td> + <td>Rich Cream Cake,</td> + <td class="tdr"><a href="#recipe196">69</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe197">197</a></td> + <td>Cymbals,</td> + <td class="tdr"><a href="#recipe197">69</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe198">198</a></td> + <td>Rich Loaf Cake,</td> + <td class="tdr"><a href="#recipe198">69</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe199">199</a></td> + <td>Plain Loaf Cake,</td> + <td class="tdr"><a href="#recipe199">70</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe200">200</a></td> + <td>Shelah, or Quick Loaf Cake,</td> + <td class="tdr"><a href="#recipe200">70</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe201">201</a></td> + <td>Rice Cake,</td> + <td class="tdr"><a href="#recipe201">70</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe202">202</a></td> + <td>Diet Cake,</td> + <td class="tdr"><a href="#recipe202">71</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe203">203</a></td> + <td>Lemon Cake,</td> + <td class="tdr"><a href="#recipe203">71</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe204">204</a></td> + <td>Scotch Cake,</td> + <td class="tdr"><a href="#recipe204">71</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe205">205</a></td> + <td>Pound Cake,</td> + <td class="tdr"><a href="#recipe205">71</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe206">206</a></td> + <td>Confectioner’s Pound Cake,</td> + <td class="tdr"><a href="#recipe206">71</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe207">207</a></td> + <td>Queen’s Cake,</td> + <td class="tdr"><a href="#recipe207">72</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe208">208</a></td> + <td>Delicate Cake,</td> + <td class="tdr"><a href="#recipe208">72</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe209">209</a></td> + <td>Jelly Cake,</td> + <td class="tdr"><a href="#recipe209">72</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe210">210</a></td> + <td>Strawberry Cake,</td> + <td class="tdr"><a href="#recipe210">73</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe211">211</a></td> + <td>Superior Sponge Cake,</td> + <td class="tdr"><a href="#recipe211">73</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe212">212</a></td> + <td>Good Sponge Cake,</td> + <td class="tdr"><a href="#recipe212">73</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe213">213</a></td> + <td>Almond Cake,</td> + <td class="tdr"><a href="#recipe213">73</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe214">214</a></td> + <td>Fruit Cake,</td> + <td class="tdr"><a href="#recipe214">74</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe215">215</a></td> + <td>Black Cake,</td> + <td class="tdr"><a href="#recipe215">74</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe216">216</a></td> + <td>Maccaroons,</td> + <td class="tdr"><a href="#recipe216">75</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe217">217</a></td> + <td>Cocoanut Cakes,</td> + <td class="tdr"><a href="#recipe217">75</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe218">218</a></td> + <td>Tory Wafers,</td> + <td class="tdr"><a href="#recipe218">75</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe219">219</a></td> + <td>Sugar Drops,</td> + <td class="tdr"><a href="#recipe219">75</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe220">220</a></td> + <td>Savoy Cakes,</td> + <td class="tdr"><a href="#recipe220">76</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe221">221</a></td> + <td>Almond Cheese Cakes,</td> + <td class="tdr"><a href="#recipe221">76</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">TRIFLES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe222">222</a></td> + <td>Flummery,</td> + <td class="tdr"><a href="#recipe222">76</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe223">223</a></td> + <td>Floating Island,</td> + <td class="tdr"><a href="#recipe223">76</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe224">224</a></td> + <td>Whip Syllabub,</td> + <td class="tdr"><a href="#recipe224">77</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe225">225</a></td> + <td>Ornamental Froth, for Blanc Mange or Creams,</td> + <td class="tdr"><a href="#recipe225">77</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe226">226</a></td> + <td>Ice Currants,</td> + <td class="tdr"><a href="#recipe226">77</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe227">227</a></td> + <td>Apple Snow,</td> + <td class="tdr"><a href="#recipe227">77</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe228">228</a></td> + <td>Comfits,</td> + <td class="tdr"><a href="#recipe228">77</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">BLANC MANGES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe229">229</a></td> + <td>Isinglass Blanc Mange,</td> + <td class="tdr"><a href="#recipe229">78</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe230">230</a></td> + <td>Calf’s Feet Blanc Mange,</td> + <td class="tdr"><a href="#recipe230">78</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe231">231</a></td> + <td>Rice Flour Blanc Mange,</td> + <td class="tdr"><a href="#recipe231">78</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe232">232</a></td> + <td>Unground Rice Blanc Mange,</td> + <td class="tdr"><a href="#recipe232">78</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">CREAMS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe233">233</a></td> + <td>Snow Cream,</td> + <td class="tdr"><a href="#recipe233">79</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe234">234</a></td> + <td>Orange Cream,</td> + <td class="tdr"><a href="#recipe234">79</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe235">235</a></td> + <td>Lemon Cream,</td> + <td class="tdr"><a href="#recipe235">79</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe236">236</a></td> + <td>Iced Creams,</td> + <td class="tdr"><a href="#recipe236">79</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">PASTRY AND PIES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe237">237</a></td> + <td>Pastry,</td> + <td class="tdr"><a href="#recipe237">80</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe238">238</a></td> + <td>Puff Paste, or Confectioner’s Pastry,</td> + <td class="tdr"><a href="#recipe238">81</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe239">239</a></td> + <td>Apple Pies,</td> + <td class="tdr"><a href="#recipe239">81</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe240">240</a></td> + <td>Mince Pie,</td> + <td class="tdr"><a href="#recipe240">82</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe241">241</a></td> + <td>Rice Pie,</td> + <td class="tdr"><a href="#recipe241">83</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe242">242</a></td> + <td>Peach Pie,</td> + <td class="tdr"><a href="#recipe242">83</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe243">243</a></td> + <td>Tart Pies,</td> + <td class="tdr"><a href="#recipe243">83</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe244">244</a></td> + <td>Rhubarb Pies,</td> + <td class="tdr"><a href="#recipe244">84</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe245">245</a></td> + <td>Tomato Pie,</td> + <td class="tdr"><a href="#recipe245">84</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe246">246</a></td> + <td>Lemon Pie,</td> + <td class="tdr"><a href="#recipe246">84</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe247">247</a></td> + <td>Cherry and Blackberry Pies,</td> + <td class="tdr"><a href="#recipe247">84</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe248">248</a></td> + <td>Grape Pies,</td> + <td class="tdr"><a href="#recipe248">85</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe249">249</a></td> + <td>Currant and Gooseberry Pies,</td> + <td class="tdr"><a href="#recipe249">85</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe250">250</a></td> + <td>Prune Pie,</td> + <td class="tdr"><a href="#recipe250">85</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe251">251</a></td> + <td>Pumpkin Pie,</td> + <td class="tdr"><a href="#recipe251">85</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe252">252</a></td> + <td>Carrot Pie,</td> + <td class="tdr"><a href="#recipe252">86</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe253">253</a></td> + <td>Potato Pie,</td> + <td class="tdr"><a href="#recipe253">86</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe254">254</a></td> + <td>Sweet Marlborough Pie,</td> + <td class="tdr"><a href="#recipe254">87</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe255">255</a></td> + <td>Marlborough Tarts,</td> + <td class="tdr"><a href="#recipe255">87</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe256">256</a></td> + <td>Cocoanut Pie,</td> + <td class="tdr"><a href="#recipe256">87</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe257">257</a></td> + <td>Small Puffs,</td> + <td class="tdr"><a href="#recipe257">88</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">CUSTARDS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe258">258</a></td> + <td>Plain Custard Pie,</td> + <td class="tdr"><a href="#recipe258">88</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe259">259</a></td> + <td>Rich Baked Custards,</td> + <td class="tdr"><a href="#recipe259">88</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe260">260</a></td> + <td>Boiled Custards,</td> + <td class="tdr"><a href="#recipe260">88</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe261">261</a></td> + <td>Mottled Custard,</td> + <td class="tdr"><a href="#recipe261">89</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe262">262</a></td> + <td>Cream Custard,</td> + <td class="tdr"><a href="#recipe262">89</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe263">263</a></td> + <td>Almond Custard,</td> + <td class="tdr"><a href="#recipe263">89</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe264">264</a></td> + <td>Apple Custard,</td> + <td class="tdr"><a href="#recipe264">90</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">PUDDINGS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe265">265</a></td> + <td>Directions for making Puddings,</td> + <td class="tdr"><a href="#recipe265">90</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe266">266</a></td> + <td>Hasty Pudding,</td> + <td class="tdr"><a href="#recipe266">90</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe267">267</a></td> + <td>Corn Pudding,</td> + <td class="tdr"><a href="#recipe267">91</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe268">268</a></td> + <td>Cracker Pudding,</td> + <td class="tdr"><a href="#recipe268">91</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe269">269</a></td> + <td>Boiled Indian Pudding,</td> + <td class="tdr"><a href="#recipe269">91</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe270">270</a></td> + <td>Baked Indian Pudding,</td> + <td class="tdr"><a href="#recipe270">91</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe271">271</a></td> + <td>Minute Pudding,</td> + <td class="tdr"><a href="#recipe271">92</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe272">272</a></td> + <td>Boiled Bread Pudding,</td> + <td class="tdr"><a href="#recipe272">92</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe273">273</a></td> + <td>A Plain Baked Bread Pudding,</td> + <td class="tdr"><a href="#recipe273">92</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe274">274</a></td> + <td>Rich Bread Pudding,</td> + <td class="tdr"><a href="#recipe274">93</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe275">275</a></td> + <td>Flour Pudding,</td> + <td class="tdr"><a href="#recipe275">93</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe276">276</a></td> + <td>Boiled Rice Pudding,</td> + <td class="tdr"><a href="#recipe276">93</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe277">277</a></td> + <td>Baked Rice Pudding, without Eggs,</td> + <td class="tdr"><a href="#recipe277">94</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe278">278</a></td> + <td>Baked Rice Pudding, with Eggs,</td> + <td class="tdr"><a href="#recipe278">94</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe279">279</a></td> + <td>Ground Rice Pudding,</td> + <td class="tdr"><a href="#recipe279">94</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe280">280</a></td> + <td>Rice Snow Balls,</td> + <td class="tdr"><a href="#recipe280">94</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe281">281</a></td> + <td>Cream Pudding,</td> + <td class="tdr"><a href="#recipe281">95</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe282">282</a></td> + <td>Custard Pudding,</td> + <td class="tdr"><a href="#recipe282">95</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe283">283</a></td> + <td>Rennet Pudding,</td> + <td class="tdr"><a href="#recipe283">95</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe284">284</a></td> + <td>Fruit Pudding,</td> + <td class="tdr"><a href="#recipe284">95</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe285">285</a></td> + <td>Quaking Pudding,</td> + <td class="tdr"><a href="#recipe285">96</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe286">286</a></td> + <td>Lemon Pudding,</td> + <td class="tdr"><a href="#recipe286">96</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe287">287</a></td> + <td>Almond Pudding,</td> + <td class="tdr"><a href="#recipe287">96</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe288">288</a></td> + <td>Tapioca Pudding,</td> + <td class="tdr"><a href="#recipe288">97</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe289">289</a></td> + <td>Sago Pudding,</td> + <td class="tdr"><a href="#recipe289">97</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe290">290</a></td> + <td>Orange Pudding,</td> + <td class="tdr"><a href="#recipe290">97</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe291">291</a></td> + <td>Bird’s Nest, or Transparent Pudding,</td> + <td class="tdr"><a href="#recipe291">98</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe292">292</a></td> + <td>English Plum Pudding,</td> + <td class="tdr"><a href="#recipe292">98</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">FRITTERS AND DUMPLINGS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe293">293</a></td> + <td>Plain Fritters,</td> + <td class="tdr"><a href="#recipe293">98</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe294">294</a></td> + <td>Apple Fritters,</td> + <td class="tdr"><a href="#recipe294">98</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe295">295</a></td> + <td>Cream Fritters,</td> + <td class="tdr"><a href="#recipe295">99</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe296">296</a></td> + <td>Oxford Dumplings,</td> + <td class="tdr"><a href="#recipe296">99</a></td> +</tr> +<tr> + <td class="tdr"><span class="pagenum"><a name="Page_7" id="Page_7">[7]</a></span><a href="#recipe297">297</a></td> + <td>Apple Dumplings,</td> + <td class="tdr"><a href="#recipe297">99</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">SYRUPS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe298">298</a></td> + <td>Lemon Syrup,</td> + <td class="tdr"><a href="#recipe298">99</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe299">299</a></td> + <td>Orange Syrup,</td> + <td class="tdr"><a href="#recipe299">100</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe300">300</a></td> + <td>Blackberry Syrup,</td> + <td class="tdr"><a href="#recipe300">100</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe301">301</a></td> + <td>Elderberry Syrup,</td> + <td class="tdr"><a href="#recipe301">100</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe302">302</a></td> + <td>Molasses Syrup, for Sweetmeats,</td> + <td class="tdr"><a href="#recipe302">100</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe303">303</a></td> + <td>To Clarify Syrup for Sweetmeats,</td> + <td class="tdr"><a href="#recipe303">101</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">SWEETMEATS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe304">304</a></td> + <td>Directions for Preserving,</td> + <td class="tdr"><a href="#recipe304">101</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe305">305</a></td> + <td>To preserve Quinces,</td> + <td class="tdr"><a href="#recipe305">102</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe306">306</a></td> + <td>Quince Marmalade,</td> + <td class="tdr"><a href="#recipe306">103</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe307">307</a></td> + <td>To preserve Pears,</td> + <td class="tdr"><a href="#recipe307">103</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe308">308</a></td> + <td>Pear Marmalade,</td> + <td class="tdr"><a href="#recipe308">103</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe309">309</a></td> + <td>To preserve Peaches,</td> + <td class="tdr"><a href="#recipe309">103</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe310">310</a></td> + <td>Peach Jam,</td> + <td class="tdr"><a href="#recipe310">104</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe311">311</a></td> + <td>To preserve Peaches in Brandy,</td> + <td class="tdr"><a href="#recipe311">104</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe312">312</a></td> + <td>Raspberries,</td> + <td class="tdr"><a href="#recipe312">104</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe313">313</a></td> + <td>Cherries,</td> + <td class="tdr"><a href="#recipe313">105</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe314">314</a></td> + <td>Currants,</td> + <td class="tdr"><a href="#recipe314">105</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe315">315</a></td> + <td>Prunes,</td> + <td class="tdr"><a href="#recipe315">105</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe316">316</a></td> + <td>Cranberries,</td> + <td class="tdr"><a href="#recipe316">106</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe317">317</a></td> + <td>To preserve Crab or Siberian Apples,</td> + <td class="tdr"><a href="#recipe317">106</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe318">318</a></td> + <td>Barberries,</td> + <td class="tdr"><a href="#recipe318">106</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe319">319</a></td> + <td>Tomatoes,</td> + <td class="tdr"><a href="#recipe319">107</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe320">320</a></td> + <td>To preserve Common Apples,</td> + <td class="tdr"><a href="#recipe320">107</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe321">321</a></td> + <td>Cymbelines, or Mock Citron,</td> + <td class="tdr"><a href="#recipe321">107</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe322">322</a></td> + <td>Watermelon Rinds,</td> + <td class="tdr"><a href="#recipe322">108</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe323">323</a></td> + <td>Muskmelons,</td> + <td class="tdr"><a href="#recipe323">108</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe324">324</a></td> + <td>Pine Apples,</td> + <td class="tdr"><a href="#recipe324">109</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe325">325</a></td> + <td>Pumpkins,</td> + <td class="tdr"><a href="#recipe325">109</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe326">326</a></td> + <td>Gages,</td> + <td class="tdr"><a href="#recipe326">110</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe327">327</a></td> + <td>To preserve Strawberries,</td> + <td class="tdr"><a href="#recipe327">110</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe328">328</a></td> + <td>Blackberry and Raspberry Jam,</td> + <td class="tdr"><a href="#recipe328">110</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">JELLIES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe329">329</a></td> + <td>Strawberry, Raspberry, and Blackberry Jellies,</td> + <td class="tdr"><a href="#recipe329">110</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe330">330</a></td> + <td>Cranberry, Grape, and Currant Jellies,</td> + <td class="tdr"><a href="#recipe330">111</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe331">331</a></td> + <td>Quince Jelly,</td> + <td class="tdr"><a href="#recipe331">111</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe332">332</a></td> + <td>Apple Jelly,</td> + <td class="tdr"><a href="#recipe332">111</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe333">333</a></td> + <td>Lemon Jelly,</td> + <td class="tdr"><a href="#recipe333">112</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe334">334</a></td> + <td>Calf’s Feet Jelly,</td> + <td class="tdr"><a href="#recipe334">112</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe335">335</a></td> + <td>Hartshorn Jelly,</td> + <td class="tdr"><a href="#recipe335">113</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;"><a name="corr2" id="corr2"></a>COMMON DRINKS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe336">336</a></td> + <td>Coffee,</td> + <td class="tdr"><a href="#recipe336">113</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe337">337</a></td> + <td>Tea,</td> + <td class="tdr"><a href="#recipe337">114</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe338">338</a></td> + <td>Chocolate,</td> + <td class="tdr"><a href="#recipe338">114</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe339">339</a></td> + <td>Hop Beer,</td> + <td class="tdr"><a href="#recipe339">114</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe340">340</a></td> + <td>Beer of Essential Oils,</td> + <td class="tdr"><a href="#recipe340">115</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe341">341</a></td> + <td>Spring Beer,</td> + <td class="tdr"><a href="#recipe341">115</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe342">342</a></td> + <td>Ginger Beer,</td> + <td class="tdr"><a href="#recipe342">116</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe343">343</a></td> + <td>Instantaneous Beer,</td> + <td class="tdr"><a href="#recipe343">116</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe344">344</a></td> + <td>Mixed Wine,</td> + <td class="tdr"><a href="#recipe344">116</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe345">345</a></td> + <td>Currant Wine,</td> + <td class="tdr"><a href="#recipe345">116</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe346">346</a></td> + <td>Grape Wine,</td> + <td class="tdr"><a href="#recipe346">117</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe347">347</a></td> + <td>To mull Wine,</td> + <td class="tdr"><a href="#recipe347">117</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe348">348</a></td> + <td>Quince Cordial,</td> + <td class="tdr"><a href="#recipe348">117</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe349">349</a></td> + <td>Peach Cordial,</td> + <td class="tdr"><a href="#recipe349">117</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe350">350</a></td> + <td>Smallage Cordial,</td> + <td class="tdr"><a href="#recipe350">118</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe351">351</a></td> + <td>Currant Shrub,</td> + <td class="tdr"><a href="#recipe351">118</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe352">352</a></td> + <td>Raspberry Shrub,</td> + <td class="tdr"><a href="#recipe352">118</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe353">353</a></td> + <td>Lemon Shrub,</td> + <td class="tdr"><a href="#recipe353">118</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe354">354</a></td> + <td>Sherbet,</td> + <td class="tdr"><a href="#recipe354">119</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe355">355</a></td> + <td>Noyeau,</td> + <td class="tdr"><a href="#recipe355">119</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe356">356</a></td> + <td>Mead,</td> + <td class="tdr"><a href="#recipe356">119</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">ESSENCES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe357">357</a></td> + <td>Essence of Lemon,</td> + <td class="tdr"><a href="#recipe357">119</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe358">358</a></td> + <td>Essence of Ginger,</td> + <td class="tdr"><a href="#recipe358">120</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe359">359</a></td> + <td>Spice Brandy,</td> + <td class="tdr"><a href="#recipe359">120</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe360">360</a></td> + <td>Rosewater,</td> + <td class="tdr"><a href="#recipe360">120</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">PERFUMERY.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe361">361</a></td> + <td>To extract the Essential Oil of Flowers,</td> + <td class="tdr"><a href="#recipe361">121</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe362">362</a></td> + <td>Perfumery Bags,</td> + <td class="tdr"><a href="#recipe362">121</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe363">363</a></td> + <td>Cologne Water,</td> + <td class="tdr"><a href="#recipe363">121</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe364">364</a></td> + <td>Lavender Water,</td> + <td class="tdr"><a href="#recipe364">121</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe365">365</a></td> + <td>Aromatic Vinegar,</td> + <td class="tdr"><a href="#recipe365">121</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">COOKERY FOR THE SICK.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe366">366</a></td> + <td>Barley Water,</td> + <td class="tdr"><a href="#recipe366">122</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe367">367</a></td> + <td>Rice Gruel,</td> + <td class="tdr"><a href="#recipe367">122</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe368">368</a></td> + <td>Water Gruel,</td> + <td class="tdr"><a href="#recipe368">122</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe369">369</a></td> + <td>Caudle,</td> + <td class="tdr"><a href="#recipe369">122</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe370">370</a></td> + <td>Arrow Root Custards,</td> + <td class="tdr"><a href="#recipe370">123</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe371">371</a></td> + <td>Wine Whey,</td> + <td class="tdr"><a href="#recipe371">123</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe372">372</a></td> + <td>Stomachic Tincture,</td> + <td class="tdr"><a href="#recipe372">123</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe373">373</a></td> + <td>Thoroughwort Bitters,</td> + <td class="tdr"><a href="#recipe373">123</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe374">374</a></td> + <td>Cough Tea,</td> + <td class="tdr"><a href="#recipe374">124</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe375">375</a></td> + <td>Beef Tea,</td> + <td class="tdr"><a href="#recipe375">124</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe376">376</a></td> + <td>Moss Jelly,</td> + <td class="tdr"><a href="#recipe376">124</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe377">377</a></td> + <td>Sago Jelly,</td> + <td class="tdr"><a href="#recipe377">124</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe378">378</a></td> + <td>Tapioca Jelly,</td> + <td class="tdr"><a href="#recipe378">125</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe379">379</a></td> + <td>To renew Old Bread and Cake,</td> + <td class="tdr"><a href="#recipe379">125</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe380">380</a></td> + <td>To keep Insects from Cheese,</td> + <td class="tdr"><a href="#recipe380">125</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe381">381</a></td> + <td>To pot Cheese,</td> + <td class="tdr"><a href="#recipe381">125</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe382">382</a></td> + <td>To pot Butter for winter,</td> + <td class="tdr"><a href="#recipe382">125</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe383">383</a></td> + <td>To extract Salt from Butter,</td> + <td class="tdr"><a href="#recipe383">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe384">384</a></td> + <td>To extract Rancidity from Butter,</td> + <td class="tdr"><a href="#recipe384">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe385">385</a></td> + <td>To preserve Cream for a long time,</td> + <td class="tdr"><a href="#recipe385">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe386">386</a></td> + <td>Substitute for Cream,</td> + <td class="tdr"><a href="#recipe386">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe387">387</a></td> + <td>To keep Eggs several months,</td> + <td class="tdr"><a href="#recipe387">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe388">388</a></td> + <td>To melt Fat for Shortening,</td> + <td class="tdr"><a href="#recipe388">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe389">389</a></td> + <td>To keep Vegetables through the winter,</td> + <td class="tdr"><a href="#recipe389">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe390">390</a></td> + <td>To preserve Herbs a year,</td> + <td class="tdr"><a href="#recipe390">126</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe391">391</a></td> + <td>To keep various kinds of Fruit through the winter,</td> + <td class="tdr"><a href="#recipe391">126</a></td> +</tr> +<tr> + <td class="tdr"><span class="pagenum"><a name="Page_8" id="Page_8">[8]</a></span><a href="#recipe392">392</a></td> + <td>To keep Pickles and Sweetmeats,</td> + <td class="tdr"><a href="#recipe392">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe393">393</a></td> + <td>Cautions relative to the use of Brass and Copper Cooking Utensils,</td> + <td class="tdr"><a href="#recipe393">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe394">394</a></td> + <td>Durable Ink,</td> + <td class="tdr"><a href="#recipe394">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe395">395</a></td> + <td>Black Ball,</td> + <td class="tdr"><a href="#recipe395">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe396">396</a></td> + <td>Liquid Blacking,</td> + <td class="tdr"><a href="#recipe396">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe397">397</a></td> + <td>Cement for the mouths of Bottles,</td> + <td class="tdr"><a href="#recipe397">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe398">398</a></td> + <td>Cement for China, Glass, and Earthenware,</td> + <td class="tdr"><a href="#recipe398">127</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe399">399</a></td> + <td>Japanese Cement,</td> + <td class="tdr"><a href="#recipe399">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe400">400</a></td> + <td>Alabaster Cement,</td> + <td class="tdr"><a href="#recipe400">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe401">401</a></td> + <td>To clean Alabaster,</td> + <td class="tdr"><a href="#recipe401">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe402">402</a></td> + <td>Cement for Ironware,</td> + <td class="tdr"><a href="#recipe402">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe403">403</a></td> + <td>To loosen Glass Stopples, when wedged tight in bottles,</td> + <td class="tdr"><a href="#recipe403">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe404">404</a></td> + <td>Lip Salve,</td> + <td class="tdr"><a href="#recipe404">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe405">405</a></td> + <td>Cold Cream,</td> + <td class="tdr"><a href="#recipe405">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe406">406</a></td> + <td>To prevent the formation of a crust on Tea-Kettles,</td> + <td class="tdr"><a href="#recipe406">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe407">407</a></td> + <td>To remove Stains from Broad cloth,</td> + <td class="tdr"><a href="#recipe407">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe408">408</a></td> + <td>To extract Paint from Goods,</td> + <td class="tdr"><a href="#recipe408">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe409">409</a></td> + <td>To remove Stains on Scarlet Woollen Goods,</td> + <td class="tdr"><a href="#recipe409">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe410">410</a></td> + <td>To extract Grease from Silks, Woollens, and Floors,</td> + <td class="tdr"><a href="#recipe410">128</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe411">411</a></td> + <td>To extract Stains from White Cotton and Colored Silks,</td> + <td class="tdr"><a href="#recipe411">129</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe412">412</a></td> + <td>Directions for <a name="corr3" id="corr3"></a>Washing Calicoes,</td> + <td class="tdr"><a href="#recipe412">129</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe413">413</a></td> + <td>Directions for Cleaning Silk Goods,</td> + <td class="tdr"><a href="#recipe413">129</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe414">414</a></td> + <td>Directions for Washing Woollen Goods,</td> + <td class="tdr"><a href="#recipe414">129</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe415">415</a></td> + <td>Directions for Washing White Cotton Clothes,</td> + <td class="tdr"><a href="#recipe415">130</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe416">416</a></td> + <td>Starch,</td> + <td class="tdr"><a href="#recipe416">130</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe417">417</a></td> + <td>To clean Nice Shawls,</td> + <td class="tdr"><a href="#recipe417">130</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe418">418</a></td> + <td>Directions for Carpets,</td> + <td class="tdr"><a href="#recipe418">130</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe419">419</a></td> + <td>To clean Light Kid Gloves,</td> + <td class="tdr"><a href="#recipe419">130</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe420">420</a></td> + <td>To restore Rusty Crape,</td> + <td class="tdr"><a href="#recipe420">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe421">421</a></td> + <td>To clean Mahogany and Marble Furniture,</td> + <td class="tdr"><a href="#recipe421">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe422">422</a></td> + <td>To clean Stoves and Stone Hearths,</td> + <td class="tdr"><a href="#recipe422">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe423">423</a></td> + <td>To extract Ink from Floors,</td> + <td class="tdr"><a href="#recipe423">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe424">424</a></td> + <td>To remove Paint and Putty from Window Glass,</td> + <td class="tdr"><a href="#recipe424">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe425">425</a></td> + <td>To clean Feather Beds and Mattresses,</td> + <td class="tdr"><a href="#recipe425">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe426">426</a></td> + <td>To clean Vials and Pie Plates,</td> + <td class="tdr"><a href="#recipe426">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe427">427</a></td> + <td>To temper Earthenware,</td> + <td class="tdr"><a href="#recipe427">131</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe428">428</a></td> + <td>To temper new Ovens and Ironware,</td> + <td class="tdr"><a href="#recipe428">132</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe429">429</a></td> + <td>To polish Brass, Britannia, and Silver Utensils,</td> + <td class="tdr"><a href="#recipe429">132</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe430">430</a></td> + <td>To remove or keep Cutlery from contracting rust,</td> + <td class="tdr"><a href="#recipe430">132</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe431">431</a></td> + <td>Preservatives against the ravages of Moths,</td> + <td class="tdr"><a href="#recipe431">132</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe432">432</a></td> + <td>To destroy various kinds of household Vermin,</td> + <td class="tdr"><a href="#recipe432">132</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">COMMON DYES.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe433">433</a></td> + <td>To dye Black,</td> + <td class="tdr"><a href="#recipe433">132</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe434">434</a></td> + <td>Green and Blue Dye,</td> + <td class="tdr"><a href="#recipe434">133</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe435">435</a></td> + <td>Yellow Dyes,</td> + <td class="tdr"><a href="#recipe435">133</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe436">436</a></td> + <td>Red Dyes,</td> + <td class="tdr"><a href="#recipe436">133</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe437">437</a></td> + <td>Slate-Colored Dye,</td> + <td class="tdr"><a href="#recipe437">133</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">SOAPS.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe438">438</a></td> + <td>Soap from Scraps,</td> + <td class="tdr"><a href="#recipe438">134</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe439">439</a></td> + <td>Cold Soap,</td> + <td class="tdr"><a href="#recipe439">134</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe440">440</a></td> + <td>Hard Soap,</td> + <td class="tdr"><a href="#recipe440">134</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe441">441</a></td> + <td>Windsor and Castile Soap,</td> + <td class="tdr"><a href="#recipe441">134</a></td> +</tr> +<tr> + <td class="tdr"><a href="#recipe442">442</a></td> + <td>Bayberry, or Myrtle Soap,</td> + <td class="tdr"><a href="#recipe442">134</a></td> +</tr> +</table> + +<table class="toc" summary="table of contents"> +<tr> + <td style="width: 10%;"></td> + <td class="tdc" style="width: 80%; padding-top: 1em;">THE ART OF CARVING.</td> + <td style="width: 10%;"></td> +</tr> +<tr> + <td class="tdr"><a href="#carving1">1</a></td> + <td>Sirloin of Beef,</td> + <td class="tdr"><a href="#carving1">135</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving2">2</a></td> + <td>Aitch, or Edgebone of Beef,</td> + <td class="tdr"><a href="#carving2">136</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving3">3</a></td> + <td>Shoulder of Mutton,</td> + <td class="tdr"><a href="#carving3">136</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving4">4</a></td> + <td>Knuckle of Veal,</td> + <td class="tdr"><a href="#carving4">137</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving5">5</a></td> + <td>Roasted Breast of Veal,</td> + <td class="tdr"><a href="#carving5">137</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving6">6</a></td> + <td>A Spare Rib,</td> + <td class="tdr"><a href="#carving6">138</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving7">7</a></td> + <td>Saddle of Mutton,</td> + <td class="tdr"><a href="#carving7">138</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving8">8</a></td> + <td>Pig,</td> + <td class="tdr"><a href="#carving8">138</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving9">9</a></td> + <td>Half a Calf’s Head, boiled,</td> + <td class="tdr"><a href="#carving9">139</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving10">10</a></td> + <td>Leg of Mutton,</td> + <td class="tdr"><a href="#carving10">139</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving11">11</a></td> + <td>Ham,</td> + <td class="tdr"><a href="#carving11">140</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving12">12</a></td> + <td>Fore Quarter of Lamb,</td> + <td class="tdr"><a href="#carving12">140</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving13">13</a></td> + <td>Haunch of Venison,</td> + <td class="tdr"><a href="#carving13">141</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving14">14</a></td> + <td>Round of Beef,</td> + <td class="tdr"><a href="#carving14">141</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving15">15</a></td> + <td>Brisket of Beef,</td> + <td class="tdr"><a href="#carving15">141</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving16">16</a></td> + <td>Leg of Pork,</td> + <td class="tdr"><a href="#carving16">141</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving17">17</a></td> + <td>Haunch of Mutton,</td> + <td class="tdr"><a href="#carving17">141</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving18">18</a></td> + <td>Goose,</td> + <td class="tdr"><a href="#carving18">142</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving19">19</a></td> + <td>A Fowl,</td> + <td class="tdr"><a href="#carving19">142</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving20">20</a></td> + <td>Partridge,</td> + <td class="tdr"><a href="#carving20">143</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving21">21</a></td> + <td>Pigeons,</td> + <td class="tdr"><a href="#carving21">143</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving22">22</a></td> + <td>Turkey,</td> + <td class="tdr"><a href="#carving22">143</a></td> +</tr> +<tr> + <td class="tdr"><a href="#carving23">23</a></td> + <td>Cod’s Head,</td> + <td class="tdr"><a href="#carving23">144</a></td> +</tr> +</table> + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_9" id="Page_9">[9]</a></span></p> + + +<h2 class="chapterhead"><a name="PRACTICAL_COOKERY" id="PRACTICAL_COOKERY"></a>PRACTICAL COOKERY.</h2> + + +<p class="recipe"><a name="recipe1" id="recipe1"></a>1. <i>Observations respecting Meat.</i></p> + +<p><span class="smcap">Meat</span> to be in perfection should be kept a number of days when the +weather will admit of it. Beef and mutton should be kept at least a week +in cold weather, and poultry three or four days. If the weather is hot, +it will keep but a short time. It should be kept in a cool, airy place, +away from the flies, and if there is any danger of its spoiling, a +little salt should be rubbed over it. When meat is frozen, it should be +put into lukewarm water, and not taken out till the frost is extracted. +If there is any frost in it when put to the fire, it will not cook well. +The best way to boil it is to put it in cold water, and boil it gently, +with just water enough to cover it, as it hardens by furious boiling. +The part that is to be up on the table, should be down in the pot, as +the scum <a name="corr4" id="corr4"></a>that rises is apt to make the meat look dark—the scum should +be taken off as soon as it rises. The liquor in which all kinds of fresh +meat is boiled, makes a good soup, when thickened and seasoned. Boiling +is the cheapest way of cooking meat, provided you make a soup of the +liquor; if not, it is the dearest, as most of the gelatine is extracted +by the process of boiling, which is the most nourishing part, and if not +used for soup, is completely lost. In roasting meat, only the juices and +fat are extracted, but not lost, as the juices make good gravy, and the +fat is good for various culinary purposes. When it is put down to roast, +there should be a little water in the dripping pan. For broiling, the +bars of the gridiron should be perfectly clean, and greased with lard or +butter, otherwise the meat will retain the impression of the bars. The +bars of the gridiron should be concave, and terminate in a trough, to +catch the juices, or they will drop in the fire<span class="pagenum"><a name="Page_10" id="Page_10">[10]</a></span> and smoke the meat. A +good fire of hot coals is necessary to have the meat broil as quick as +possible without burning. The gridiron should be put on the fire, and +well heated before the meat is laid on it. The dish should be very hot +on which broiled meat is put, and it should not be seasoned till taken +up. If you wish to fry meat, cut a small piece of pork into slices, and +fry them a light brown, then take them up and put in your meat, which +should be perfectly dry. When the meat is sufficiently fried, take it +up, remove the frying pan from the fire to cool; when so, turn in a +little cold water for the gravy, put it on the fire—when it boils, stir +in a little mixed flour and water, let it boil, then turn it over the +meat. If not rich enough, add butter and catsup if you like.</p> + + +<p class="recipe"><a name="recipe2" id="recipe2"></a>2. <i>Roast Beef.</i></p> + +<p>The tender loin and first and second cuts off the rack are the best +roasting pieces—the third and fourth cuts are good. When the meat is +put to the fire, a little salt should be sprinkled on it, and the bony +side turned towards the fire first. When the bones get well heated +through, turn the meat, and keep a brisk fire—baste it frequently while +roasting. There should be a little water put into the dripping pan when +the meat is put down to roast. If it is a thick piece, allow fifteen +minutes to each pound to roast it in—if thin, less time will be +required.</p> + + +<p class="recipe"><a name="recipe3" id="recipe3"></a>3. <i>Beef Steak.</i></p> + +<p>The tender loin is the best piece for broiling—a steak from the round +or shoulder clod is good and comes cheaper. If the beef is not very +tender, it should be laid on a board and pounded, before broiling or +frying it. Wash it in cold water, then lay it on a gridiron, place it on +a hot bed of coals, and broil it as quick as possible without burning +it. If broiled slow, it will not be good. It takes from fifteen to +twenty minutes to broil a steak. For seven or eight pounds of beef, cut +up about a quarter of a pound of butter. Heat the platter very hot that +the steak is to be put on, lay the butter on it, take up the steak, salt +and pepper it on both sides. Beef steak to be good, should be eaten as +soon as cooked. A few slices of salt pork broiled with the steak makes a +rich gravy<span class="pagenum"><a name="Page_11" id="Page_11">[11]</a></span> with a very little butter. There should always be a trough +to catch the juices of the meat when broiled. The same pieces that are +good broiled are good for frying. Fry a few slices of salt pork, brown, +then take them up and put in the beef. When brown on both sides, take it +up, take the pan off from the fire, to let the fat cool; when cool, turn +in half a tea cup of water, mix a couple of tea spoonsful of flour with +a little water, stir it into the fat, put the pan back on the fire, stir +it till it boils up, then turn it over the beef.</p> + + +<p class="recipe"><a name="recipe4" id="recipe4"></a>4. <i>Alamode Beef.</i></p> + +<p>The round of beef is the best piece to alamode—the shoulder clod is +good, and comes lower; it is also good stewed, without any spices. For +five pounds of beef, soak about a pound of bread in cold water till +soft, then drain off the water, mash the bread fine, put in a piece of +butter, of the size of a hen’s egg, half a tea spoonful of salt, the +same quantity of ground cloves, allspice, and pepper, half a nutmeg, a +couple of eggs, and a table spoonful of flour—mix the whole well +together; then cut gashes in the beef, and fill them with about half of +the dressing, put the meat in a bake-pan, with lukewarm water enough to +cover it; set it where it will stew gently for a couple of hours, cover +it with a heated bake pan lid. When it has stewed a couple of hours, +turn the reserved dressing on top of the meat, heat the bake pan lid hot +enough to brown the dressing, stew it an hour and a half longer. After +the meat is taken up, if the gravy is not thick enough, mix a tea +spoonful or two of flour with a little water, and stir it into the +gravy; put in a little butter, a wine glass of wine, and turn it over +the meat.</p> + + +<p class="recipe"><a name="recipe5" id="recipe5"></a>5. <i>Beef Liver.</i></p> + +<p>Liver is very good fried, but the best way to cook it, is to broil it +ten minutes, with four or five slices of salt pork. Then take it, cut it +into small strips together with the pork, put it in a stew pan, with a +little water, butter, and pepper. Stew it four or five minutes.</p> + + +<p class="recipe"><a name="recipe6" id="recipe6"></a>6. <i>To Corn Beef.</i></p> + +<p>To every gallon of cold water, put a quart of rock salt,<span class="pagenum"><a name="Page_12" id="Page_12">[12]</a></span> an ounce of +salt-petre, quarter of a pound of brown sugar—(some people use +molasses, but it is not as good)—no boiling is necessary. Put the beef +in the brine. As long as any salt remains at the bottom of the cask it +is strong enough. Whenever any scum rises, the brine should be scalded, +skimmed, and more sugar, salt and salt-petre added. When a piece of beef +is put in the brine, rub a little salt over it. If the weather is hot, +cut a gash to the bone of the meat, and fill it with salt. Put a heavy +weight on the beef in order to keep it under the brine. In very hot +weather, it is difficult to corn beef in cold brine before it spoils. On +this account it is good to corn it in the pot when boiled. It is done in +the following manner; to six or eight pounds of beef, put a tea cup of +salt, sprinkle flour on the side that is to go up on the table, and put +it down in the pot, turn the water into the pot after the beef is put +in, boil it a couple of hours, then turn in more cold water, and boil it +an hour and a half longer.</p> + + +<p class="recipe"><a name="recipe7" id="recipe7"></a>7. <i>Mutton.</i></p> + +<p>The saddle is the best part to roast—the shoulder and leg are good +roasted; but the best mode to cook the latter, is to boil it with a +piece of salt pork. A little rice boiled with it, improves the looks of +it. Mutton for roasting, should have a little butter rubbed on it, and a +little salt and pepper sprinkled on it—some people like cloves and +allspice. Put a small piece of butter in the dripping pan, and baste it +frequently. The bony side should be turned towards the fire first, and +roasted. For boiling or roasting mutton, allow a quarter of an hour to +each pound of meat. The leg is good cut in gashes, and filled with a +dressing, and baked. The dressing is made of soaked bread, a little +butter, salt, and pepper, and a couple of eggs. A pint of water with a +little butter should be put in the pan. The leg is also good, cut into +slices and broiled. It is good corned a few days, and then boiled. The +rack is good for broiling—it should be divided, each bone by itself, +broiled quick, and buttered, salted and peppered. The breast of mutton +is nice baked. The joints of the brisket should be separated, the sharp +ends of the ribs sawed off, the outside rubbed over with a little piece +of butter—salt it, and put it in a bake pan, with a pint of water. When +done, take it<span class="pagenum"><a name="Page_13" id="Page_13">[13]</a></span> up, and thicken the gravy with a little flour and water, +and put in a small piece of butter. A table spoonful of catsup, cloves +and allspice, improve it, but are not essential. The neck of mutton +makes a good soup. Parsely or celery-heads are a pretty garnish for +mutton.</p> + + +<p class="recipe"><a name="recipe8" id="recipe8"></a>8. <i>Veal.</i></p> + +<p>The loin of veal is the best piece for roasting. The breast and rack are +good roasted. The breast also is good made into a pot pie, and the rack +cut into small pieces and broiled. The leg is nice for frying, and when +several slices have been cut off for cutlets, the remainder is nice +boiled with a small piece of salt pork. Veal for roasting should be +salted, peppered, and a little butter rubbed on it, and basted +frequently. Put a little water in the dripping pan, and unless the meat +is quite fat, a little butter should be put in. The fillet is good +baked, the bone should be cut out, and the place filled with a dressing, +made of bread soaked soft in cold water, a little salt, pepper, a couple +of eggs, and a table spoonful of melted butter put in—then sew it up, +put it in your bake pan, with about a pint of water, cover the top of +the meat with some of the dressing. When baked sufficiently, take it up, +thicken the gravy with a little flour and water well mixed, put in a +small piece of butter, and a little wine and catsup, if you like the +gravy rich.</p> + + +<p class="recipe"><a name="recipe9" id="recipe9"></a>9. <i>Veal Cutlets.</i></p> + +<p>Fry three or four slices of pork until brown—take them up, then put in +slices of veal, about an inch thick, cut from the leg. When brown on +both sides, take them up—stir half a pint of water into the gravy, then +mix two or three tea spoonsful of flour with a little water, and stir it +in—soak a couple of slices of toasted bread in the gravy, lay them on +the bottom of the platter, place the meat and pork over it, then turn on +the gravy. A very nice way to cook the cutlets, is to make a batter with +half a pint of milk, an egg beaten to a froth, and flour enough to +render it thick. When the veal is fried brown, dip it into the batter, +then put it back into the fat, and fry it until brown again. If you have +any batter left, it is nice dropped by the large spoonful<span class="pagenum"><a name="Page_14" id="Page_14">[14]</a></span> into the fat, +and fried till brown, then laid over the veal. Thicken the gravy and +turn it over the whole. It takes about an hour to cook this dish. If the +meat is tough, it will be better to stew it half an hour before frying +it.</p> + + +<p class="recipe"><a name="recipe10" id="recipe10"></a>10. <i>Calf’s Head.</i></p> + +<p>Boil the head two hours, together with the lights and feet. Put in the +liver when it has boiled an hour and twenty minutes. Before the head is +done, tie the brains in a bag, and boil them with it; when the brains +are done, take them up, season them with salt, pepper, butter, and sweet +herbs, or spices if you like—use this as a dressing for the head. Some +people prefer part of the liver and feet for dressing—they are prepared +like the brains. The liquor that the calf’s head is boiled in, makes a +good soup, seasoned in a plain way like any other veal soup, or seasoned +turtle fashion. The liquor should stand until the next day after the +head is boiled, in order to have the fat rise, and skimmed off. If you +wish to have your calf’s head look brown, take it up when tender, rub a +little butter over it, sprinkle on salt, pepper, and allspice—sprinkle +flour over it, and put before the fire, with a Dutch oven over it, or in +a brick oven where it will brown quick. Warm up the brains with a little +water, butter, salt, and pepper. Add wine and spices if you like. Serve +it up as a dressing for the head. Calf’s head is also good, baked. Halve +it, rub butter over it, put it in a pan, with about a quart of water; +then cover it with a dressing made of bread soaked soft, a little +butter, an egg, and season it with salt, pepper, and powdered mace. +Slice up the brains, and lay them in the pan with the head. Bake it in a +quick oven, and garnish it with slices of lemon, or force meat balls.</p> + + +<p class="recipe"><a name="recipe11" id="recipe11"></a>11. <i>Force Meat Balls.</i></p> + +<p>Chop a pound or two of veal fine—mix it with one or two eggs, a little +butter, or raw pork chopped fine—season it with salt and pepper, or +curry powder. Do them up into balls about the size of half an egg, and +fry them brown.</p> + + +<p class="recipe"><a name="recipe12" id="recipe12"></a>12. <i>Calf’s Feet.</i></p> + +<p>Boil them with the head, until tender, then split and lay<span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span> them round +the head, or dredge them with flour after they have been boiled tender, +and fry them brown. If you wish for gravy for them, when you have taken +them up, stir a little flour into the fat they were fried in; season it +with salt, pepper, and mace. Add a little butter and wine if you like, +then turn it over the feet.</p> + + +<p class="recipe"><a name="recipe13" id="recipe13"></a>13. <i>Calf’s Liver and Heart.</i></p> + +<p>Are good, broiled or fried. Some people like the liver stuffed and +baked.</p> + + +<p class="recipe"><a name="recipe14" id="recipe14"></a>14. <i>Collops.</i></p> + +<p>Cut part of a leg of veal into pieces, three or four inches +broad—sprinkle flour on them, fry them in butter until brown, then turn +in water enough to cover the veal. When it boils, take off the scum, put +in two or three onions, a blade of mace, a little salt and pepper. When +stewed tender, take up the meat, thicken the gravy with flour and water, +mixed smoothly together, squeeze in the juice of half a lemon, then turn +it over the collops. Garnish them with a lemon cut in thin slices.</p> + + +<p class="recipe"><a name="recipe15" id="recipe15"></a>15. <i>Plaw.</i></p> + +<p>Boil a piece of lean veal till tender. Take it up, cut it into strips +three or four inches long, put it back into the pot, with the liquor it +was boiled in, with a tea cup of rice to three pounds of veal. Put in a +piece of butter, of the size of a hen’s egg; season it with salt, +pepper, and sweet herbs if you like; stew it gently till the rice is +tender, and the water nearly stewed away. A little curry powder in this, +converts it into a curry dish.</p> + + +<p class="recipe"><a name="recipe16" id="recipe16"></a>16. <i>A Fillet of Veal.</i></p> + +<p>Cut off the shank of a leg of veal, and cut gashes in the remainder. +Make a dressing of bread, soaked soft in cold water, and mashed; season +it with salt, pepper, and sweet herbs; chop a little raw pork fine, put +it in the dressing, and if you have not pork, use a little butter +instead. Fill the gashes in the meat with part of the dressing, put it +in a bake pan, with just water enough to cover it; put the remainder<span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span> of +the dressing on top of the meat, and cover it with a heated bake pan +lid. For six pounds of veal, allow two hours’ steady baking. A leg of +veal is nice prepared in this manner, and roasted.</p> + + +<p class="recipe"><a name="recipe17" id="recipe17"></a>17. <i>Lamb.</i></p> + +<p>The fore and hind quarters are good roasting pieces. Sprinkle salt and +pepper on the lamb, turn the bony side towards the fire first; if not +fat, rub a little butter on it, and put a little in the dripping pan; +baste it frequently. These pieces are good stuffed like a fillet of +veal, and roasted. The leg is also good, cooked in the same manner; but +it is better boiled with a pound of salt pork. Allow fifteen minutes +boiling to each pound of meat. The breast of lamb is good roasted, +broiled, or corned and boiled; it is also good made into a pot pie. The +fore quarter, with the ribs divided, is good broiled. The bones of this, +as well as all kinds of meat, when put down to broil, should first be +put towards the fire, and browned before the other side is broiled. A +little salt, pepper, and butter, should be put on it when you take it +up. Lamb is very apt to spoil in warm weather. If you wish to keep a leg +several days, put it in brine. It should not be put with pork, as fresh +meat is apt to injure it. Lamb’s head, feet, and heart, are good, boiled +till tender, then cut off the flesh from the head, cut up the heart, and +split the feet in two; put the whole into a pan, with a pint of the +liquor they were boiled in, together with a little butter, pepper, salt, +and half a tea cup of tomato catsup; thicken the gravy with a little +flour; stew the whole for a few moments. Pepper-grass, or parsely, are a +pretty garnish for this dish.</p> + + +<p class="recipe"><a name="recipe18" id="recipe18"></a>18. <i>Shoulder of Lamb Grilled.</i></p> + +<p>The shoulder of lamb is good roasted plain, but is better cooked in the +following manner. Score it in checkers, about an inch long, rub it over +with a little butter, and the yelk of an egg; then dip it into finely +pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast +it till of a light brown. This is good with plain gravy, but better with +a sauce, made in the following manner. Take a quarter of a pint of the +drippings from the meat, mix it with the same<span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span> quantity of water, set it +on the fire; when it boils up, thicken it with a little flour and water +mixed, put in a table spoonful of tomato catsup, the juice and grated +rind of a lemon; season it with salt and pepper.</p> + + +<p class="recipe"><a name="recipe19" id="recipe19"></a>19. <i>Lamb’s Fry.</i></p> + +<p>The heart and sweet bread are nice fried plainly, or dipped into a +beaten egg and fine bread crumbs. They should be fried in lard.</p> + + +<p class="recipe"><a name="recipe20" id="recipe20"></a>20. <i>Turkey.</i></p> + +<p>Take out the inwards, wash both the inside and outside of the turkey. +Prepare a dressing made of bread, soaked soft in cold water, (the water +should be drained from the bread, and the bread mashed fine.) Melt a +small piece of butter, and mix it with the dressing, or else put in salt +pork, chopped fine; season it with salt and pepper; add sweet herbs if +you like. An egg in the dressing, makes it cut smoother. Any kind of +cooked meat is nice minced fine, and mixed with the dressing. If the +inwards are used, they ought to be boiled very tender, as it is very +difficult to cook them through while the turkey is roasting. Fill the +crop and body of the turkey with the dressing, sew it up, tie up the +legs and wings, rub on a little salt and butter. Roast it from two to +three hours, according to its size; twenty-five minutes to every pound, +is a good rule. The turkey should be roasted slowly at first, and basted +frequently. A little water should be put into the dripping pan, when the +meat is put down to roast. For a gravy to the turkey, take the liquor +that the inwards are boiled in, put into it a little of the turkey +drippings, set it where it will boil, thicken it with a little flour and +water, previously mixed smooth. Season it with salt, pepper, and sweet +herbs if you like. Drawn butter is used for boiled turkey. A turkey for +boiling should be prepared in the same manner as one for roasting. If +you wish to have it look white, tie it up in a cloth, unless you boil +rice in the pot. If rice is used, put in two-thirds of a tea cup. A +pound or two of salt pork, boiled with the turkey, improves it. If you +wish to make a soup of the liquor in which the turkey is boiled,<span class="pagenum"><a name="Page_18" id="Page_18">[18]</a></span> let it +remain until the next day, then skim off the fat. Heat and season it.</p> + + +<p class="recipe"><a name="recipe21" id="recipe21"></a>21. <i>Goose.</i></p> + +<p>If a goose is tender under the wing, and you can break the skin easily +by running the head of a pin across the breast, there is no danger of +its being tough. A goose should be dressed in the same manner, and +roasted the same length of time as a turkey.</p> + + +<p class="recipe"><a name="recipe22" id="recipe22"></a>22. <i>Chickens.</i></p> + +<p>Chickens for roasting or boiling should have a dressing prepared like +that for turkies. Half a tea cup of rice boiled with the chickens makes +them look white. They will be less liable to break if the water is cold +when they are put in. A little salt pork boiled with the chickens, +improves them. If you do not boil pork with them they will need salt. +Chickens for broiling should be split, the inwards taken out, and the +chicken washed inside and out. Put the bony side down on the gridiron, +and broil it very slowly until brown, then turn it, and brown it on the +other side. About forty minutes is required to broil a common sized +chicken. For roast chicken, boil the liver and gizzards by themselves, +and use the water for gravy to the chickens—cut the inwards in slices, +and put them in the gravy.</p> + + +<p class="recipe"><a name="recipe23" id="recipe23"></a>23. <i>Fricassee.</i></p> + +<p>The chickens should be jointed, the inwards taken out, and the chickens +washed. Put them in a stew pan with the skin side down; on each layer +sprinkle salt and pepper; put in three or four slices of pork, just +cover them with water, and let them stew till tender. Then take them up, +mix a little flour and water together, and thicken the liquor they were +stewed in, add a piece of butter of the size of a hen’s egg, then put +the chickens back in the stew pan, and let them stew four or five +minutes longer. When you have taken up the chickens, soak two or three +slices of toast in the gravy, then put them in your platter, lay the +chickens over the toast, and turn the gravy on them. If you wish to +brown the chickens, stew them without the pork, till tender, then fry +the pork<span class="pagenum"><a name="Page_19" id="Page_19">[19]</a></span> brown, take it up, put in the chickens, and then fry until <a name="corr5" id="corr5"></a>a +light brown.</p> + + +<p class="recipe"><a name="recipe24" id="recipe24"></a>24. <i>Pigeons.</i></p> + +<p>Take out the inwards, and stuff the pigeons with a dressing prepared +like that for turkeys, lay them in a pot with the breast side down. Turn +in more than enough water to cover them. When stewed nearly tender, put +in a quarter of a pound of butter to every dozen of pigeons—mix two or +three tea spoonsful of flour, with a little water, and stir into the +gravy. If you wish to brown them, put on a heated bake pan lid, an hour +before they are done, or else take them up when tender, and fry them in +pork fat. They are very good split open and stewed, with a dressing made +and warmed up separately with a little of the gravy. Tender pigeons are +good stuffed and roasted. It takes about two hours to cook tender +pigeons, and three hours tough ones. Roast pigeons should be buttered +when put to the fire.</p> + + +<p class="recipe"><a name="recipe25" id="recipe25"></a>25. <i>Ducks.</i></p> + +<p>Are good stewed like pigeons, or roasted. Two or three onions in the +dressing of wild ducks, takes out the fishy taste they are apt to have. +If ducks or any other fowls are slightly injured by being kept long, dip +them in weak saleratus water before cooking them.</p> + + +<p class="recipe"><a name="recipe26" id="recipe26"></a>26. <i>Baked or Roast Pig.</i></p> + +<p>A pig for roasting or baking should be small and fat. Take out the +inwards, and cut off the first joint of the feet, and boil them till +tender, then chop them. Prepare a dressing of bread soaked soft, the +water squeezed out, and the bread mashed fine, season it with salt, +pepper, and sweet herbs, add a little butter, and fill the pig with the +dressing. Rub a little butter on the outside of the pig, to prevent its +<a name="corr6" id="corr6"></a>blistering. Bake or roast it from two hours and a half, to three hours. +The pan that the pig is baked in should have a little water put in it. +When cooked, take out a little of the dressing and gravy from the pan, +mix it with the chopped inwards and feet, put in a little butter, +pepper, and salt, and use this for a sauce to<span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span> the pig. Expose the pig +to the open air two or three minutes, before it is put on the table, to +make it crispy.</p> + + +<p class="recipe"><a name="recipe27" id="recipe27"></a>27. <i>Sweet Bread, Liver, and Heart.</i></p> + +<p>A very good way to cook the sweet bread, is to fry three or four slices +of pork till brown, then take them up and put in the sweet bread, and +fry it over a moderate fire. When you have taken up the sweet bread, mix +a couple of tea-spoonsful of flour with a little water, and stir it into +the fat—let it boil, then turn it over the sweet bread. Another way is +to parboil them, and let them get cold, then cut them in pieces about an +inch thick, dip them in the yelk of an egg, and fine bread crumbs, +sprinkle salt, pepper, and sage on them, before dipping them in the egg, +fry them a light brown. Make a gravy after you have taken them up, by +stirring a little flour and water mixed smooth into the fat, add spices +and wine if you like. The liver and heart are good cooked in the same +manner, or broiled.</p> + + +<p class="recipe"><a name="recipe28" id="recipe28"></a>28. <i>Pressed Head.</i></p> + +<p>Pig’s head is good baked with beans, or corned and smoked. It is also +nice prepared with spices in the following manner. Boil the ears, +forehead, and rind, (the cheek is good, but it is better corned and +smoked,) till the meat will almost drop from the bones; take them up; +when cold cut the meat in strips about an inch long, warm it in a little +of the liquor in which the meat was boiled, season it with salt, pepper, +cloves, nutmeg, and cinnamon. Put it while hot in a strong bag, put a +heavy weight upon it, and let it remain till perfectly cold. When you +wish to eat it, cut it in thin slices.</p> + + +<p class="recipe"><a name="recipe29" id="recipe29"></a>29. <i>Souse.</i></p> + +<p>Take pig’s ears and feet, clean them thoroughly, then soak them in salt +and water, for several days. Boil them tender, and split them, they are +then good fried. If you wish to souse them when cold, turn boiling +vinegar on them, spiced with pepper-corns, and mace. Cloves improve the +taste, but it turns them a dark color. Add a little salt. They will keep +good pickled five or six weeks. Fry them in lard.</p> + +<p><span class="pagenum"><a name="Page_21" id="Page_21">[21]</a></span></p> + + +<p class="recipe"><a name="recipe30" id="recipe30"></a>30. <i>Tripe.</i></p> + +<p>After being scoured, should be soaked in salt and water seven or eight +days, changing the water every other day, then boil it till tender, +which will take eight or ten hours. It is then fit for broiling, frying, +or pickling. It is pickled in the same manner as souse.</p> + + +<p class="recipe"><a name="recipe31" id="recipe31"></a>31. <i>Sausages.</i></p> + +<p>Chop fresh pork very fine, the lean and fat together, (there should be +rather more of the lean than the fat,) season it highly with salt, +pepper, sage, and other sweet herbs, if you like them—a little +salt-petre tends to preserve them. To tell whether they are seasoned +enough, do up a little into a cake, and fry it. If not seasoned enough, +add more seasoning, and fill your skins, which should be previously +cleaned thoroughly. A little flour mixed in with the meat, tends to +prevent the fat from running out when cooked. Sausage-meat is good, done +up in small cakes and fried. In summer, when fresh pork cannot be +procured, very good sausage-cakes may be made of raw beef, chopped fine +with salt pork, and seasoned with pepper and sage. When sausages are +fried, they should not be pricked, and they will cook nicer, to have a +little fat put in the frying-pan with them. They should be cooked +slowly. If you do not like them very fat, take them out of the pan when +nearly done, and finish cooking them on a gridiron. Bologna sausages are +made of equal weight each, of ham, veal, and pork, chopped very fine, +seasoned high, and boiled in casings, till tender, then dried.</p> + + +<p class="recipe"><a name="recipe32" id="recipe32"></a>32. <i>Ham.</i></p> + +<p>A ham that weighs ten pounds, should be boiled four or five hours; if +very salt, the water should be changed. Before it is put on the table, +take off the rind. If you wish to ornament it, put whole cloves, or +pepper, in the form of diamonds, over it. The Virginia method of curing +hams, (which is considered very superior), is to dissolve two ounces of +salt-petre, two tea spoonsful of saleratus, in a salt pickle, as strong +as possible, for every sixteen pounds of ham,<span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span> add molasses in the +proportion of a gallon to a hogshead of brine, then put in the hams, and +let them remain three or four weeks. Then take them out of the brine, +and smoke them with the hocks downwards, to preserve the juices. They +will smoke tolerably well, in the course of a month, but they will be +much better, to remain in the smoke-house two or three months. Hams +cured in this manner are very fine flavored, and will keep good a long +time.</p> + + +<p class="recipe"><a name="recipe33" id="recipe33"></a>33. <i>Tongues.</i></p> + +<p>Cut off the roots of the tongues, they are not good smoked, but they +make nice pies. Take out the pipes and veins, boil them till tender, +mince them fine, season the meat with salt, cloves, mace, and cinnamon, +put in a little sugar and molasses, moisten the whole with brandy, put +it in a cool place, and it will keep good several months in cold +weather, and is good to make pies of at any time, with the addition of +apples chopped fine, and a little butter melted. For the remainder of +the tongues, make a brine in the following manner—to a gallon of cold +water, put a quart of rock salt, an ounce of salt-petre, quarter of a +pound of sugar, and a couple of table spoonsful of blown salt. Put in +the tongues, let them remain in it a week, and then smoke them eight or +ten days.</p> + + +<p class="recipe"><a name="recipe34" id="recipe34"></a>34. <i>Curries.</i></p> + +<p>Chickens, pigeons, mutton chops, lobsters and veal, all make good +curries. If the curry dish is to be made of fowls, they should be +jointed. Boil the meat till tender, in just sufficient water to cover +it, and add a little salt. Just before the meat is boiled enough to take +up, fry three or four slices of pork till brown—take them up, and put +in the chickens. Let them brown, then add part of the liquor in which +they were boiled, one or two tea spoonsful of curry powder, and the +fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled +rice, or a little flour and water mixed—turn it on to the curry, and +let it stew a few minutes.</p> + + +<p class="recipe"><a name="recipe35" id="recipe35"></a>35. <i>Chicken Pie.</i></p> + +<p>Joint the chickens, which should be young and tender<span class="pagenum"><a name="Page_23" id="Page_23">[23]</a></span>—boil them in just +sufficient water to cover them. When nearly tender, take them out of the +liquor, and lay them in a deep pudding dish, lined with pie crust. To +each layer of chicken, put three or four slices of pork—add a little of +the liquor in which they were boiled, and a couple of ounces of butter, +cut into small pieces—sprinkle a little flour over the whole, cover it +with nice pie crust, and ornament the top with some of your pastry. Bake +it in a quick oven one hour.</p> + + +<p class="recipe"><a name="recipe36" id="recipe36"></a>36. <i>Beef and Mutton Pie.</i></p> + +<p>Take tender meat, pound it out thin, and broil it ten minutes—then cut +off the bony and gristly parts, season it highly with salt and pepper, +butter it, and cut it into small pieces. Line a pudding dish with +pastry, put in the meat, and to each layer add a tea spoonful of tomato +catsup, together with a table spoonful of water—sprinkle over flour, +and cover it with pie crust, and ornament as you please with pastry. +Cold roast, or boiled beef, and mutton, make a good pie, by cutting them +into bits, and seasoning them highly with salt and pepper. Put them into +a pie dish, turn a little melted butter over them, or gravy, and pour in +water till you can just see it at the top.</p> + + +<p class="recipe"><a name="recipe37" id="recipe37"></a>37. <i>Chicken and Veal Pot Pie.</i></p> + +<p>If the pie is to be made of chickens, joint them—boil the meat until +about half done. Take the meat out of the liquor in which it was boiled, +and put it in a pot, with a layer of crust to each layer of meat, having +a layer of crust on the top. The meat should be seasoned with salt and +pepper—cover the whole with the boiled meat liquor. If you wish to have +the crust brown, keep the pot covered with a heated bake pan lid. Keep a +tea kettle of boiling water to turn in as the water boils away—cold +water makes the crust heavy. The crust for the pie is good like that +made for fruit pies, with less shortening, but raised pie crust is +generally preferred to any other. It is made in the following +manner—mix together three pints of flour, a tea cup of melted butter, a +tea spoonful of salt, then turn in half a tea cup of yeast—add cold +water to make it sufficiently stiff to roll out. Set it in a warm place +to rise, which will take seven or eight hours,<span class="pagenum"><a name="Page_24" id="Page_24">[24]</a></span> unless brewer’s yeast is +used. When risen, roll it out, and cut it into small cakes. Potatoe pie +crust is very nice. To make it, boil eight or nine small potatoes, peel +and mash them fine, mix with them a piece of butter, of the size of a +hen’s egg, a tea spoonful of salt, a tumbler full of milk, and flour to +render it of the right consistency to roll out. When rolled out, cut +them into cakes, and put them with the meat. If you happen to have +unbaked wheat dough, very good crust may be made of it, by working into +it a little lukewarm melted butter. Let it remain, after you have rolled +and cut it into cakes, about ten or fifteen minutes, before putting it +with the meat.</p> + + +<p class="recipe"><a name="recipe38" id="recipe38"></a>38. <i>To Frizzle Beef.</i></p> + +<p>Take beef that is fresh smoked and tender—shave it off thin, put it in +a stew pan, with water enough to cover it—let it stew ten or fifteen +minutes. Three or four minutes before it is taken up, mix a little flour +and water together, and stir in, to thicken the water; add a little +butter and pepper. This makes a good dish for breakfast—eggs are a nice +accompaniment to it.</p> + + +<p class="recipe"><a name="recipe39" id="recipe39"></a>39. <i>Warmed Over Meats.</i></p> + +<p>Boiled or roasted veal makes a nice dish, chopped fine, and warmed up, +with just sufficient water to moisten it, and a little butter, salt, and +pepper, added. A little nutmeg, and the grated rind of a lemon, improve +it—none of the white part of the lemon should be used. When well heated +through, take it up on a platter, and garnish it with a couple of lemons +cut in slices. Fresh or corned beef is good minced fine, with boiled +potatoes, and warmed up with salt, pepper, and a little water—add +butter, just before you take it up. Some people use the gravy that they +have left the day before, for the meat, but it is not as good when +warmed over, and there is no need of its being wasted, as it can be +clarified, and used for other purposes. Boiled onions, or turnips, are +good mixed with mince meat, instead of potatoes. Veal, lamb, and mutton, +are good cut into small strips, and warmed with boiled potatoes cut in +slices, pepper, salt, a little water—add butter just before you take it +up. Roast beef and mutton, if not<span class="pagenum"><a name="Page_25" id="Page_25">[25]</a></span> previously cooked too much, are nice +cut in slices, and just scorched on a gridiron. Meat, when warmed over, +should be on the fire just long enough to get well heated through—if on +the fire long, most of the juices of the meat will be extracted, and +render it very indigestible. Cold fowls are nice jointed, and warmed +with a little water, then taken up, and fried in butter till brown. A +little flour should be sprinkled on them before frying. Thicken the +water that the fowls were warmed in—add a little salt, pepper, and +butter, and turn it over the fowls.</p> + + +<p class="recipe"><a name="recipe40" id="recipe40"></a>40. <i>A Ragout of Cold Veal.</i></p> + +<p>Cut boiled or roasted veal in nice slices—flour and fry them in butter, +till a light brown—then take them up, and turn a little hot water into +the butter they were fried in, mix a little flour and water together, +and stir it into the gravy—season it with salt, pepper, (nutmeg, or +catsup,) and lemon juice—put in the meat, and stew it till very +hot—stew two or three onions with it, if you like.</p> + + +<p class="recipe"><a name="recipe41" id="recipe41"></a>41. <i>Drawn Butter.</i></p> + +<p>Mix two or three tea spoonsful of flour with a little cold water—stir +it till free from lumps, thin it, and stir it into half a pint of +boiling water—let it boil two or three minutes, then cut up about a +quarter of a pound of butter into small pieces, and put it with the +flour and water—set it where it will melt gradually. If carefully +mixed, it will be free from lumps—if not, strain it before it is put on +the table. If the butter is to be eaten on fish, cut up several soft +boiled eggs into it. A little curry powder sprinkled into it, will +convert it into curry sauce.</p> + + +<p class="recipe"><a name="recipe42" id="recipe42"></a>42. <i>Burnt Butter.</i></p> + +<p>Put a couple of ounces of butter into a frying pan—set it on the +fire—when of a dark brown color, put in half a tea cup full of vinegar, +a little pepper and salt. This is nice for fish, salad, or eggs.</p> + + +<p class="recipe"><a name="recipe43" id="recipe43"></a>43. <i>Roast Meat Gravy.</i></p> + +<p>Meat, when put down to roast, should have about a pint of<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> water in the +dripping pan. A little while before the meat is done, stir up the +drippings, put it in a skillet, and set it where it will boil. Mix two +or three tea spoonsful of flour smoothly, with a little water, and stir +it in the gravy when it boils. Lamb and veal require a little butter in +the gravy. The gravy for pork and geese, should have a little of the +dressing, and sage, mixed with it. If you wish to have your gravies look +dark, scorch the flour that you thicken them with, which is easily done +by putting it in a pan, setting it on a few coals, and stirring it +constantly till it is a dark brown color, taking care that it does not +burn. Enough can be burnt at once to last a long time.</p> + + +<p class="recipe"><a name="recipe44" id="recipe44"></a>44. <i>Sauce for Cold Meat, Fish or Salad.</i></p> + +<p>Boil a couple of eggs three minutes—then mix it with a mustard spoonful +of made mustard, a little salt, pepper, half a tea cup of salad oil, or +melted butter, and half a tea cup of vinegar. A table spoonful of catsup +improves it.</p> + + +<p class="recipe"><a name="recipe45" id="recipe45"></a>45. <i>Wine Sauce for Venison or Mutton.</i></p> + +<p>Warm half a pint of the drippings, or liquor the meat was boiled in—mix +a couple of tea spoonsful of scorched flour with a little water, and +stir it in when the gravy boils. Season it with salt, pepper, and +cloves—stir a table spoonful of currant jelly in, and just before you +take it from the fire, half a tumbler of wine. Many people prefer melted +currant jelly to any other sauce for venison or mutton.</p> + + +<p class="recipe"><a name="recipe46" id="recipe46"></a>46. <i>Rice Sauce.</i></p> + +<p>Boil one onion and half a tea cup of rice with a blade of mace, till +very soft, in just water enough to cover it—then stir in half a pint of +milk, a little salt, and strain it. This is a nice accompaniment to +game.</p> + + +<p class="recipe"><a name="recipe47" id="recipe47"></a>47. <i>Oyster Sauce.</i></p> + +<p>Take the juice of the oysters, and to a pint put a couple of sticks of +mace, a little salt and pepper. Set it on the fire—when it boils, stir +in a couple of tea spoonsful of flour, mixed with milk. When it has +boiled several minutes, stir in half a pint of oysters, a piece of +butter, of<span class="pagenum"><a name="Page_27" id="Page_27">[27]</a></span> the size of a hen’s egg. Let them scald through, then take +them up.</p> + + +<p class="recipe"><a name="recipe48" id="recipe48"></a>48. <i>White Celery Sauce for <a name="corr7" id="corr7"></a>Boiled Poultry.</i></p> + +<p>Take five or six heads of celery—cut off the green tops, cut up the +remainder into small bits, and boil it till tender, in half a pint of +water—mix two or three tea spoonsful of flour smoothly with a little +milk—then add half a tea cup more of milk, stir it in, add a small lump +of butter, and a little salt. When it boils, take it up.</p> + + +<p class="recipe"><a name="recipe49" id="recipe49"></a>49. <i>Brown Sauce for Poultry.</i></p> + +<p>Peel two or three onions, cut them in slices, flour and fry them brown, +in a little butter—then sprinkle in a little flour, pepper, salt, and +sage—add half a pint of the liquor the poultry was boiled in, and a +table spoonful of catsup. Let it boil up, then stir in half a wine glass +of wine if you like.</p> + + +<p class="recipe"><a name="recipe50" id="recipe50"></a>50. <i>Savory Jelly for Cold Meat.</i></p> + +<p>Boil lean beef or veal till tender. If you have any beef or veal bones, +crack and boil them with the meat, (they should be boiled longer than +the meat,) together with a little salt pork, sweet herbs, and pepper and +salt. When boiled sufficiently, take it off, strain it, and let it +remain till the next day—then skim off the fat, take up the jelly, and +scrape off the dregs that adhere to the bottom of it—put in the whites +and shells of several eggs, several blades of mace, a little wine, and +lemon juice—set it on the fire, stir it well till it boils, then strain +it till clear through a jelly bag.</p> + + +<p class="recipe"><a name="recipe51" id="recipe51"></a>51. <i>Liver Sauce for Fish.</i></p> + +<p>Boil the liver of the fish—then mash it fine, stir it into drawn +butter, put in a little cayenne, or black pepper, a couple of tea +spoonsful of lemon juice, and a table spoonful of catsup.</p> + + +<p class="recipe"><a name="recipe52" id="recipe52"></a>52. <i>Sauce for Lobsters.</i></p> + +<p>Boil a couple of eggs three minutes—mix them with the spawn of the +lobster, and a tea spoonful of water. When rubbed smooth, stir in a tea +spoonful of mixed mustard,<span class="pagenum"><a name="Page_28" id="Page_28">[28]</a></span> half a tea cup of salad oil, or the same +quantity of butter melted, a little salt, pepper, and five table +spoonsful of vinegar.</p> + + +<p class="recipe"><a name="recipe53" id="recipe53"></a>53. <i>Chicken Salad.</i></p> + +<p>Boil a chicken that weighs not more than a pound and a half. When very +tender, take it up, cut it in small strips, and make the following +sauce, and turn over it—boil four eggs three minutes—then take them +out of the shells, mash and mix them with a couple of table spoonsful of +olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea +spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and +essence of celery, if you have it—if not, it can be dispensed with.</p> + + +<p class="recipe"><a name="recipe54" id="recipe54"></a>54. <i>Sauce for Turtle, or Calf’s Head.</i></p> + +<p>To half a pint of hot melted butter, or beef gravy, put the juice and +grated rind of half a lemon, a little sage, basil, or sweet <a name="corr8" id="corr8"></a>marjoram, a +little cayenne, or black pepper, and salt. Add a wine glass of white +wine just before you take it up.</p> + + +<p class="recipe"><a name="recipe55" id="recipe55"></a>55. <i>Apple and Cranberry Sauce.</i></p> + +<p>Pare and quarter the apples—if not tart, stew them in cider—if tart +enough, stew them in water. When stewed soft, put in a small piece of +butter, and sweeten it to the taste, with sugar. Another way, which is +very good, is to boil the apples, without paring them, with a few +quinces and molasses, in new cider, till reduced to half the quantity. +When cool, strain the sauce. This kind of sauce will keep good several +months. It makes very good plain pies, with the addition of a little +cinnamon or cloves. To make cranberry sauce, nothing more is necessary +than to stew the cranberries till soft; then stir in sugar and molasses +to sweeten it. Let the sugar scald in it a few minutes. Strain it if you +like—it is very good without straining.</p> + + +<p class="recipe"><a name="recipe56" id="recipe56"></a>56. <i>Pudding Sauce.</i></p> + +<p>Stir to a cream a tea cup of butter, with two of brown sugar, then add a +wine glass of wine, or cider—flavor it with nutmeg, rose-water, or +essence of lemon. If you wish to have<span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span> it liquid, heat two-thirds of a +pint of water boiling hot, mix two or three tea spoonsful of flour with +a little water, and stir it into the boiling water. As soon as its boils +up well, stir it into the butter and sugar.</p> + + +<p class="recipe"><a name="recipe57" id="recipe57"></a>57. <i>Tomato Soy.</i></p> + +<p>Take ripe tomatos, and prick them with a fork—lay them in a deep dish, +and to each layer put a layer of salt. Let them remain in it four or +five days, then take them out of the salt, and put them in vinegar and +water for one night. Drain off the vinegar, and to each peck of tomatos +put half a pint of mustard seed, half an ounce of cloves, and the same +quantity of pepper. The tomatos should be put in a jar, with a layer of +sliced onions to each layer of the tomatos, and the spices sprinkled +over each layer. In ten days, they will be in good eating order.</p> + + +<p class="recipe"><a name="recipe58" id="recipe58"></a>58. <i>Tomato Catsup.</i></p> + +<p>To a gallon of ripe tomatos, put four table spoonsful of salt, four of +ground black pepper, three table spoonsful of ground mustard, half a +table spoonful of allspice, half a spoonful of cloves, six red peppers, +ground fine—simmer the whole slowly, with a pint of vinegar, three or +four hours—then strain it through a sieve, bottle and cork it tight. +The catsup should be made in a tin utensil, and the later in the season +it is made, the less liable it will be to spoil.</p> + + +<p class="recipe"><a name="recipe59" id="recipe59"></a>59. <i>Mushroom Catsup.</i></p> + +<p>Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt +over them, then put in another layer of fresh mushrooms, and salt, and +so on till you get in all the mushrooms. Let them remain several +days—then mash them fine, and to each quart put a table spoonful of +vinegar, half a tea spoonful of black pepper, and a quarter of a tea +spoonful of cloves—turn it into a stone jar, set the jar in a pot of +boiling water, and let it boil two hours, then strain it without +squeezing the mushrooms. Boil the juice a quarter of an hour, skim it +well, let it stand a few hours to settle, then turn it off carefully +through a sieve, bottle and cork it tight. Keep it in a cool place.</p> + +<p><span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span></p> + + +<p class="recipe"><a name="recipe60" id="recipe60"></a>60. <i>Walnut Catsup.</i></p> + +<p>Procure the walnuts by the last of June—keep them in salt and water for +a week, then bruise them, and turn boiling vinegar on them. Let them +remain covered with vinegar for several days, stirring them up each +day—then boil them a quarter of an hour with a little more vinegar, +strain it through a thick cloth, so that none of the coarse particles of +the walnuts will go through—season the vinegar highly with cloves, +allspice, pepper and salt. Boil the whole a few minutes, then bottle and +cork it tight. Keep it in a cool place.</p> + + +<p class="recipe"><a name="recipe61" id="recipe61"></a>61. <i>Curry Powder.</i></p> + +<p>Mix an ounce of ginger, one of mustard, one of pepper, three of +coriander seed, the same quantity of turmeric, a quarter of an ounce of +cayenne pepper, half an ounce of cardamums, and the same of cummin seed +and cinnamon. Pound the whole fine, sift, and keep it in a bottle corked +tight.</p> + + +<p class="recipe"><a name="recipe62" id="recipe62"></a>62. <i>Essence of Celery.</i></p> + +<p>Steep an ounce of celery seed in half a pint of brandy, or vinegar. A +few drops of this will give a fine flavor to soups, and sauce for fowls.</p> + + +<p class="recipe"><a name="recipe63" id="recipe63"></a>63. <i>Soup Herb Spirit.</i></p> + +<p>Those who like a variety of herbs in soup, will find it very convenient +to have the following mixture. Take when in their prime, thyme, sweet +marjoram, sweet basil, and summer savory. When thoroughly dried, pound +and sift them. Steep them in brandy for a fortnight, the spirit will +then be fit for use.</p> + + +<p class="recipe"><a name="recipe64" id="recipe64"></a>64. <i>Plain Veal Soup.</i></p> + +<p>A leg of veal, after enough has been cut off for cutlets, makes a soup +nearly as good as calf’s head. Boil it with a cup two thirds full of +rice, a pound and a half of pork—season it with salt, pepper, and sweet +herbs, if you like. A little celery boiled in it gives the soup a fine +flavor. Some people like onions, carrots, and parsely boiled in it. If +you wish for balls in the soup, chop veal and a little raw salt pork<span class="pagenum"><a name="Page_31" id="Page_31">[31]</a></span> +fine, mix it with a few bread crumbs, and a couple of eggs. Season it +with salt and pepper—add a little curry powder if you like, do it up +into small balls, and boil them in the soup. The veal should be taken up +before the soup is seasoned. Just before the soup is taken up, put in a +couple of slices of toast, cut into small pieces. If you do not like +your soup fat, let the liquor remain till the day after you have boiled +the meat, and skim off the fat before heating the liquor. The shoulder +of veal makes a good soup.</p> + + +<p class="recipe"><a name="recipe65" id="recipe65"></a>65. <i>Mock Turtle, or Calf’s Head Soup.</i></p> + +<p>Boil the head until perfectly tender—then take it out, strain the +liquor, and set it away until the next day—then skim off the fat, cut +up the meat, together with the lights, and put it into the liquor, put +it on the fire, and season it with salt, pepper, cloves, and mace—add +onions and sweet herbs, if you like—stew it gently for half an hour. +Just before you take it up, add half a pint of white wine. For the +balls, chop lean veal fine, with a little salt pork, add the brains, and +season it with salt, pepper, cloves, mace, sweet herbs or curry powder, +make it up into balls about the size of half an egg, boil part in the +soup, and fry the remainder, and put them in a dish by themselves.</p> + + +<p class="recipe"><a name="recipe66" id="recipe66"></a>66. <i>Beef or Black Soup.</i></p> + +<p>The shank of beef is the best part for soup—cold roast beef bones, and +beef steak, make very good soup. Boil the shank four or five hours in +water, enough to cover it. Half an hour before the soup is put on the +table, take up the meat, thicken the soup with scorched flour, mixed +with cold water, season it with salt, pepper, cloves, mace, a little +walnut, or tomato catsup improves it, put in sweet herbs or herb spirit +if you like. Some cooks boil onions in the soup, but as they are very +disagreeable to many persons, it is better to boil and serve them up in +a dish by themselves. Make force meat balls of part of the beef and +pork, season them with mace, cloves, pepper, and salt, and boil them in +the soup fifteen minutes.</p> + + +<p class="recipe"><a name="recipe67" id="recipe67"></a>67. <i>Chicken or Turkey Soup.</i></p> + +<p>The liquor that a turkey or chicken is boiled in, makes a<span class="pagenum"><a name="Page_32" id="Page_32">[32]</a></span> good soup. If +you do not like your soup fat, let the liquor remain till the day after +the poultry has been boiled in it, then skim off the fat, set it where +it will boil. If there was not any rice boiled with the meat, put in +half a tea cup full, when the liquor boils, or slice up a few potatoes +and put in—season it with salt and pepper, sweet herbs, and a little +celery boiled in it improves it. Toast bread or crackers, and put them +in the soup when you take it up.</p> + + +<p class="recipe"><a name="recipe68" id="recipe68"></a>68. <i>Oyster Soup.</i></p> + +<p>Separate the oysters from the liquor, to each quart of the liquor, put a +pint of milk or water, set it on the fire with the oysters. Mix a +heaping table spoonful of flour with a little water, and stir it into +the liquor as soon as it boils. Season it with salt, pepper, and a +little walnut, or butternut vinegar, if you have it, if not, common +vinegar may be substituted. Put in a small lump of butter, and turn it +as soon as it boils up again on to buttered toast, cut into small +pieces.</p> + + +<p class="recipe"><a name="recipe69" id="recipe69"></a>69. <i>Pea Soup.</i></p> + +<p>If you make your soup of dry peas, soak them over night, in a warm +place, using a quart of water to each quart of the peas. Early the next +morning boil them an hour. Boil with them a tea spoonful of saleratus, +eight or ten minutes, then take them out of the water they were soaking +in, put them into fresh water, with a pound of salt pork, and boil it +till the peas are soft, which will be in the course of three or four +hours. Green peas for soup require no soaking, and boiling only long +enough to have the pork get thoroughly cooked, which will be in the +course of an hour.</p> + + +<p class="recipe"><a name="recipe70" id="recipe70"></a>70. <i>Portable Soup.</i></p> + +<p>Take beef or veal soup, and let it get perfectly cold, then skim off +every particle of the grease. Set it on the fire, and let it boil till +of a thick glutinous consistence. Care should be taken that it does not +burn. Season it highly with salt, pepper, cloves and mace—add a little +wine or brandy, and then turn it on to earthen platters. It should not +be more than a quarter of an inch in thickness. Let it remain until +cold, then cut it in pieces three inches square, set them in<span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span> the sun to +dry, turning them frequently. When perfectly dry, put them in an earthen +or tin vessel, having a layer of white paper between each layer. These, +if the directions are strictly attended to, will keep good a long time. +Whenever you wish to make a soup of them, nothing more is necessary, +than to put a quart of water to one of the cakes, and heat it very hot.</p> + + +<p class="recipe"><a name="recipe71" id="recipe71"></a>71. <i>To Boil Eggs.</i></p> + +<p>They should be put into boiling water, and if you wish to have them +soft, boil them only three minutes. If you wish to have them hard enough +to cut in slices, boil them five minutes. Another way which is very +nice, is to break the shells, and drop the eggs into a pan of scalding +hot water, let it stand till the white has set, then put the pan on a +moderate fire, when the water boils up, the eggs are cooked +sufficiently. Eggs look very prettily cooked in this way, the yelk being +just visible through the white. If you do not use the eggs for a +garnish, serve them up with burnt butter. See receipt for making, <a href="#recipe42">No. +42</a>.</p> + + +<p class="recipe"><a name="recipe72" id="recipe72"></a>72. <i>Omelet.</i></p> + +<p>Beat the eggs to a froth, and to a dozen of eggs put three ounces of +finely minced boiled ham, beef, or veal; if the latter meat is used, add +a little salt. Melt a quarter of a pound of butter, mix a little of it +with the eggs—it should be just lukewarm. Set the remainder of the +butter on the fire, in a frying or tin pan, when quite hot, turn in the +eggs beaten to a froth, stir them until they begin to set. When brown on +the under side, it is sufficiently cooked. The omelet should be cooked +on a moderate fire, and in a pan small enough, to have the omelet an +inch thick. When you take them up, lay a flat dish on them, then turn +the pan upside down.</p> + + +<p class="recipe"><a name="recipe73" id="recipe73"></a>73. <i>Poached Eggs.</i></p> + +<p>Break the eggs into a pan, beat them to a froth, then put them into a +buttered tin pan, set the pan on a few coals, put in a small lump of +butter, a little salt, let them cook very slowly, stirring them +constantly till they become quite thick, then turn them on to buttered +toast.</p> + +<p><span class="pagenum"><a name="Page_34" id="Page_34">[34]</a></span></p> + + +<p class="recipe"><a name="recipe74" id="recipe74"></a>74. <i>Directions for Broiling, Boiling and Frying Fish.</i></p> + +<p>Fish for boiling or broiling are the best the day after they are caught. +They should be cleaned when first caught, washed in cold water, and half +a tea cup of salt sprinkled on the inside of them. If they are to be +broiled, sprinkle pepper on the inside of them—keep them in a cool +place. When fish is broiled, the bars of the gridiron should be rubbed +over with a little butter, and the inside of the fish put towards the +fire, and not turned till the fish is nearly cooked through—then butter +the skin side, and turn it over—fish should be broiled slowly. When +fresh fish is to be boiled, it should either be laid on a fish strainer, +or sewed up in a cloth—if not, it is very difficult to take it out of +the pot without breaking. Put the fish into cold water, with the back +bone down. To eight or ten pounds of fish, put half of a small tea cup +of salt. Boil the fish until you can draw out one of the fins +easily—most kinds of fish will boil sufficiently in the course of +twenty or thirty minutes, some kinds will boil in less time. Some cooks +do not put their fish into the water till it boils, but it is not a good +plan, as the outside gets cooked too much, and breaks to pieces before +the inside is sufficiently done. Fish for frying, after being cleaned +and washed, should be put into a cloth to have it absorb the moisture. +They should be dried perfectly, and a little flour rubbed over them. No +salt should be put on them, if you wish to have them brown well. For +five or six pounds of fish, fry three or four slices of salt pork—when +brown, take them up, and if they do not make fat sufficient to fry the +fish in, add a little lard. When the fish are fried enough, take them +up, and for good plain gravy, mix two or three tea spoonsful of flour +with a little water, and stir it into the fat the fish was fried in—put +in a little butter, pepper, and salt, if you wish to have the gravy +rich—add spices, catsup and wine—turn the gravy over the fish. Boiled +fish should be served up with drawn butter, or liver sauce, (see +directions for making each, Nos. <a href="#recipe41">41</a> and <a href="#recipe51">51</a>.) Fish, when put on the +platter, should not be laid over each other if it can be avoided, as the +steam from the under ones makes those on the top so moist, that they +will break to pieces when served out.</p> + +<p><span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span></p> + +<p>Great care and punctuality is necessary in cooking fish. If not done +sufficiently, or if done too much, they are not good. They should be +eaten as soon as cooked. For a garnish to the fish, use parsely, a +lemon, or eggs boiled hard, and cut in slices.</p> + + +<p class="recipe"><a name="recipe75" id="recipe75"></a>75. <i>Chowder.</i></p> + +<p>Fry three or four slices of pork till brown—cut each of your fish into +five or six slices, flour, and put a layer of them in your pork fat, +sprinkle on pepper and a little salt—add cloves, mace, and sliced +onions if you like—lay on several bits of your fried pork, and crackers +previously soaked soft in cold water. This process repeat till you get +in all the fish, then turn on water enough to just cover them—put on a +heated bake pan lid. When the fish have stewed about twenty minutes, +take them up, and mix a couple of tea spoonsful of flour with a little +water, and stir it into the gravy, also, a little butter and pepper. +Half a pint of white wine, spices, and catsup, will improve it. Bass and +cod make the best chowder—black fish and clams make tolerably good +ones. The hard part of the clams should be cut off, and thrown away.</p> + + +<p class="recipe"><a name="recipe76" id="recipe76"></a>76. <i>Stuffed and Baked Fish.</i></p> + +<p>Soak bread in cold water till soft—drain off the water, mash the bread +fine, mix it with a table spoonful of melted butter, a little pepper and +salt—a couple of raw eggs makes the dressing cut smoother—add spices +if you like. Fill the fish, with the dressing, sew it up, put a tea cup +of water in your bake pan, and a small piece of butter—lay in the fish, +bake it from forty to fifty minutes. Fresh cod, bass, and shad, are +suitable fish for baking.</p> + + +<p class="recipe"><a name="recipe77" id="recipe77"></a>77. <i>Codfish.</i></p> + +<p>Fresh cod is good boiled, fried, or made into a chowder. It is too dry a +fish to broil. Salt cod should be soaked in lukewarm water till the skin +will come off easily—then take up the fish, scrape off the skin, and +put it in fresh water, and set it on a very moderate fire, where it will +keep warm without boiling, as it hardens by boiling. It takes between +three and four hours to cook it soft—serve it up with drawn butter.<span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span> +Cold salt codfish is nice minced fine, and mixed with mashed potatoes, +and warmed up, with just water enough to moisten it, and considerable +butter. It makes a nice dish for breakfast, prepared in the following +manner. Pull the fish into small pieces, soak it an hour in warm water, +then drain off the water, put a little milk and butter to it, stew it a +few minutes, and serve it up with soft boiled eggs.</p> + + +<p class="recipe"><a name="recipe78" id="recipe78"></a>78. <i>Cod Sounds and Tongues.</i></p> + +<p>Soak them four or five hours in lukewarm water—then take them out of +the water, scrape off the skin, cut them once in two, and stew them in a +little milk. Just before they are taken up, stir in butter, and a little +flour.</p> + + +<p class="recipe"><a name="recipe79" id="recipe79"></a>79. <i>Halibut.</i></p> + +<p>Is nice cut in slices, salted and peppered, and broiled or fried. The +fins and thick part is good boiled.</p> + + +<p class="recipe"><a name="recipe80" id="recipe80"></a>80. <i>Striped and Sea Bass.</i></p> + +<p>Bass are good fried, boiled, broiled, or made into a chowder.</p> + + +<p class="recipe"><a name="recipe81" id="recipe81"></a>81. <i>Black <a name="corr9" id="corr9"></a>Fish.</i></p> + +<p>Are the best boiled or fried—they will do to broil, but are not so good +as cooked in any other way.</p> + + +<p class="recipe"><a name="recipe82" id="recipe82"></a>82. <i>Shad.</i></p> + +<p>Fresh shad are good baked or boiled, but better broiled. For broiling, +they should have a good deal of salt and pepper sprinkled on the inside +of them, and remain several hours before broiling. The spawn and liver +are good boiled or fried. Salt shad and mackerel, for broiling, should +be soaked ten or twelve hours in cold water. Salt shad, for boiling, +need not be soaked only long enough to get off the scales, without you +like them quite fresh—if so, turn boiling water on them, and let them +soak in it an hour—then put them into fresh boiling water, and boil +them twenty minutes. To pickle shad, mix one pound of sugar, a peck of +rock salt, two quarts of blown salt, and a quarter of a pound of +salt-petre. Allow this quantity to every twenty-five shad. Put a layer +of the mixture at the bottom of the keg, then a layer of cleaned shad,<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> +with the skin side down. Sprinkle on another layer of salt, sugar, and +salt-petre, and so on till you get in all the shad. Lay a heavy weight +on the shad, to keep it under the brine. If the juice of the shad does +not run out so as to form brine sufficient to cover them, in the course +of a week, make a little brine, and turn on to them.</p> + + +<p class="recipe"><a name="recipe83" id="recipe83"></a>83. <i>Sturgeons.</i></p> + +<p>Sturgeons are good boiled or baked, but better fried. Before baking it, +boil it about fifteen minutes, to extract the strong oily taste, and +when baked, to eight or ten pounds of it put a quart of water into the +pan, and bake it till tender. (See directions for baking fish, <a name="corr10" id="corr10"></a><a href="#recipe76">No. 76</a>.) +The part next to the tail is the best for baking or frying. Sturgeons +are very nice, cooked in the following manner. Cut it in slices nearly +an inch thick—fry a few slices of pork—when brown, take them up, and +put in the sturgeon. When a good brown color, take them up, and stir in +a little flour and water, mixed smoothly together. Season the gravy with +salt, pepper, and catsup—stir in a little butter, and wine if you like, +then put back the sturgeon, and let it stew a few minutes in the gravy. +While the sturgeon is cooking, make force meat balls of part of the +sturgeon and salt pork—fry and use them as a garnish for the fish.</p> + + +<p class="recipe"><a name="recipe84" id="recipe84"></a>84. <i>Fish Cakes.</i></p> + +<p>Cold boiled fresh fish, or salt codfish, is nice minced fine, with +potatoes, moistened with a little water, and a little butter put in, +done up into cakes of the size of common biscuit, and fried brown in +pork fat or butter.</p> + + +<p class="recipe"><a name="recipe85" id="recipe85"></a>85. <i>Fish Force Meat Balls.</i></p> + +<p>Take a little uncooked fish, chop it fine, together with a little raw +salt pork, mix it with one or two raw eggs, a few bread crumbs, and +season the whole with pepper and spices. Add a little catsup if you +like—do them up into small balls, and fry them till brown.</p> + + +<p class="recipe"><a name="recipe86" id="recipe86"></a>86. <i>Lobsters and Crabs.</i></p> + +<p>Put them into boiling water, and boil them from half to<span class="pagenum"><a name="Page_38" id="Page_38">[38]</a></span> three quarters +of an hour, according to their size. Boil half a tea cup of salt with +every four pounds of the fish. When cold, crack the shell, and take out +the meat, taking care to extract the blue veins, and what is called the +lady in the lobster, as they are very unhealthy. If the fish are not +eaten cold, warm them up with a little water, vinegar, salt, pepper, and +butter. The following way of dressing lobsters looks very prettily. Pick +out the spawn and red chord, mash them fine, rub them through a sieve, +put in a little butter and salt. Cut the lobsters into squares, and warm +it, together with the spawn, over a moderate fire. When hot, take it up, +and garnish it with parsely. The chord and spawn are a handsome garnish +for any kind of fish.</p> + + +<p class="recipe"><a name="recipe87" id="recipe87"></a>87. <i>Scollops.</i></p> + +<p>Are nice boiled, and then fried, or boiled and pickled, in the same +manner as oysters. Take them out of the shells—when boiled, pick out +the hearts, and throw the rest away, as the heart is the only part that +is healthy to eat. Dip the hearts in flour, and fry them in lard till +brown. The hearts are good stewed, with a little water, butter, salt, +and pepper.</p> + + +<p class="recipe"><a name="recipe88" id="recipe88"></a>88. <i>Eels.</i></p> + +<p>Eels, if very large, are best split open, cut into short pieces, and +seasoned with salt and pepper, and broiled several hours after they have +been salted. They are good cut into small strips, and laid in a deep +dish, with bits of salt pork, seasoned with salt and pepper, and covered +with pounded rusked bread, then baked half an hour. Small eels are the +best fried.</p> + + +<p class="recipe"><a name="recipe89" id="recipe89"></a>89. <i>Trout.</i></p> + +<p>Trout are good boiled, broiled, or fried—they are also good stewed a +few minutes, with bits of salt pork, butter, and a little water. Trout, +as well as all other kinds of fresh water fish, are apt to have an +earthy taste—to remove it, soak them in salt and water a few minutes, +after they are cleaned.</p> + + +<p class="recipe"><a name="recipe90" id="recipe90"></a>90. <i>Clams.</i></p> + +<p>Wash and put them in a pot, with just water enough to prevent the shells +burning at the bottom of the pot. Heat them<span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span> till the shells open—take +the clams out of them, and warm them with a little of the clam liquor, a +little salt, butter, and pepper. Toast a slice or two of bread, soak it +in the clam liquor, lay it in a deep dish, and turn the clams on to it. +For clam pancakes, mix flour and milk together to form a thick +batter—some cooks use the clam liquor, but it does not make the +pancakes as light as the milk. To each pint of the milk, put a couple of +eggs, and a few clams—they are good taken out of the shells without +stewing, and chopped fine, or stewed, and put into the cakes whole. Very +large long clams are good taken out of the shells without stewing, and +broiled.</p> + + +<p class="recipe"><a name="recipe91" id="recipe91"></a>91. <i>Stewed Oysters.</i></p> + +<p>Strain the oyster liquor, rinse the bits of shells off the oysters, then +turn the liquor back on to the oysters, and put them in a stew pan—set +them where they will boil up, then turn them on to buttered toast—salt, +pepper, and butter them to your taste. Some cooks add a little walnut +catsup, or vinegar. The oysters should not be cooked till just before +they are to be eaten.</p> + + +<p class="recipe"><a name="recipe92" id="recipe92"></a>92. <i>To Fry Oysters.</i></p> + +<p>Take those that are large, dip them in beaten eggs, and then in flour, +or fine bread crumbs—fry them in lard, till of a light brown. They are +a nice garnish for fish. They will keep good for several months if fried +when first caught, salted and peppered, then put into a bottle, and +corked tight. Whenever they are to be eaten, warm them in a little +water.</p> + + +<p class="recipe"><a name="recipe93" id="recipe93"></a>93. <i>Oyster Pancakes.</i></p> + +<p>Mix equal quantities of milk and oyster juice together. To a pint of the +liquor when mixed, put a pint of wheat flour, a few oysters, a couple of +eggs, and a little salt. Drop it by the large spoonful into hot lard.</p> + + +<p class="recipe"><a name="recipe94" id="recipe94"></a>94. <i>Oyster Pie.</i></p> + +<p>Line a deep pie plate with pie crust—fill it with dry pieces of bread, +cover it over with puff paste—bake it till a light brown, either in a +quick oven or bake pan. Have the oysters just stewed by the time the +crust is done—take off the<span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span> upper crust, remove the pieces of bread, +put in the oysters, season them with salt, pepper, and butter. A little +walnut catsup improves the pie, but is not essential—cover it with the +crust.</p> + + +<p class="recipe"><a name="recipe95" id="recipe95"></a>95. <i>Scolloped Oysters.</i></p> + +<p>Pound rusked bread or crackers fine—butter scollop shells or tins, +sprinkle on the bread crumbs, then put in a layer of oysters, a small +lump of butter, pepper, salt, and a little of the oyster juice—then put +on another layer of crumbs and oysters, and so on till the shells are +filled, having a layer of crumbs at the top. Bake them till a light +brown.</p> + + +<p class="recipe"><a name="recipe96" id="recipe96"></a>96. <i>Potatoes.</i></p> + +<p>The best way to cook Irish potatoes, is to pare and put them in a pot, +with just boiling water enough to prevent their burning, and a little +salt. Cover them tight, and let them stew till you can stick a fork +through them easily. If any water remains in the pot, turn it off, put +the pot where it will keep moderately warm, and let the potatoes steam a +few moments longer. The easiest way to cook them, is to put them in +boiling water, with the skins on, and boiled constantly till done. They +will not be mealy if they lie soaking in the water without boiling. They +are more mealy to peel them as soon as tender, and then put back in the +pot without any water, and set in a warm place where they will steam, +with the lid of the pot off. Old and poor potatoes are best boiled till +soft, then peeled and mashed fine, with a little salt, butter, and very +little milk put in—then put into a dish, smoothed over with a knife, a +little flour sprinkled over it, and put where it will brown. Cold +mashed, or whole boiled potatoes, are nice cut in slices, and fried with +just butter or lard enough to prevent their burning. When brown on both +sides, take them up, salt and butter them. Most potatoes will boil in +the course of half an hour—new ones will boil in less time. Sweet +potatoes are better baked than boiled.</p> + + +<p class="recipe"><a name="recipe97" id="recipe97"></a>97. <i>Potato Snow Balls.</i></p> + +<p>Take the white mealy kind of potatoes—pare them, and put them into just +boiling water enough to cover them—add<span class="pagenum"><a name="Page_41" id="Page_41">[41]</a></span> a little salt. When boiled +tender, drain off the water, and let them steam till they break to +pieces—take them up, put two or three at a time compactly together in a +strong cloth, and press them tight, in the form of a ball—then lay them +in your potatoe dish carefully, so as not to fall apart.</p> + + +<p class="recipe"><a name="recipe98" id="recipe98"></a>98. <i>Turnips.</i></p> + +<p>White turnips require about as much boiling as potatoes. When tender, +take them up, peel and mash them—season them with a little salt and +butter. Yellow turnips require about two hours boiling—if very large, +split them in two. The tops of white turnips make a good salad.</p> + + +<p class="recipe"><a name="recipe99" id="recipe99"></a>99. <i>Beets.</i></p> + +<p>Beets should not be cut or scraped before they are boiled, or the juice +will run out, and make them insipid. In summer, they will boil in an +hour—in winter, it takes three hours to boil them tender. The tops in +summer are good boiled for greens. Boiled beets cut in slices, and put +in cold spiced vinegar for several days, are very nice.</p> + + +<p class="recipe"><a name="recipe100" id="recipe100"></a>100. <i>Parsnips and Carrots.</i></p> + +<p>Wash them, and split them in two—lay them in a stew pan, with the flat +side down, turn on boiling water enough to cover them—boil them till +tender, then take them up, and take off the skin, and butter them. Many +cooks boil them whole, but it is not a good plan, as the outside gets +done too much, before the inside is cooked sufficiently. Cold boiled +parsnips are good cut in slices, and fried brown.</p> + + +<p class="recipe"><a name="recipe101" id="recipe101"></a>101. <i>Onions.</i></p> + +<p>Peel and put them in boiling milk, (water will do, but it is not as +good.) When boiled tender, take them up, salt them, and turn a little +melted butter over them.</p> + + +<p class="recipe"><a name="recipe102" id="recipe102"></a>102. <i>Artichokes.</i></p> + +<p>Scrape and put them in boiling water, with a table spoonful of salt to a +couple of dozen. When boiled tender, (which will be in about two hours,) +take them up, salt and butter each one.</p> + +<p><span class="pagenum"><a name="Page_42" id="Page_42">[42]</a></span></p> + + +<p class="recipe"><a name="recipe103" id="recipe103"></a>103. <i>Squashes.</i></p> + +<p>Summer squashes, if very young, may be boiled whole—if not, they should +be pared, quartered, and the seeds taken out. When boiled very tender, +take them up, put them in a strong cloth, and press out all the +water—mash them, salt and butter them to your taste. The neck part of +the winter squash is the best. Cut it in narrow strips, take off the +rind, and boil the squash in salt and water till tender—then drain off +the water, and let the pumpkin steam over a moderate fire for ten or +twelve minutes. It is good not mashed—if mashed, add a little butter.</p> + + +<p class="recipe"><a name="recipe104" id="recipe104"></a>104. <i>Cabbage and Cauliflowers.</i></p> + +<p>Trim off the loose leaves of the cabbage, cut the stalky in quarters, to +the heart of the cabbage—boil it an hour. If not boiled with corned +beef, put a little salt in the water in which they are boiled. White +cauliflowers are the best. Take off the outside leaves, cut the stalk +close to the leaves, let them lie in salt and cold water for half an +hour before boiling them—boil them fifteen or twenty minutes, according +to their size. Milk and water is the best to boil them in, but clear +water does very well. Put a little salt in the pot in which they are +boiled.</p> + + +<p class="recipe"><a name="recipe105" id="recipe105"></a>105. <i>Asparagus.</i></p> + +<p>Cut the white part of the stalks off, and throw it away—cut the lower +part of the stalks in thin slices if tough, and boil them eight or ten +minutes before the upper part is put in. Lay the remainder compactly +together, tie it carefully in small bundles, and boil it from fifteen to +twenty minutes, according to its age. Boil a little salt with them, and +a quarter of a tea spoonful of saleratus, to two or three quarts of +water, to preserve their fresh green color. Just before your asparagus +is done, toast a slice of bread, moisten it with a little of the +asparagus liquor, lay it in your asparagus dish, and butter it—then +take up the asparagus carefully with a skimmer, and lay it on the toast, +take off the string, salt it, and turn a little melted butter over the +whole.</p> + +<p><span class="pagenum"><a name="Page_43" id="Page_43">[43]</a></span></p> + + +<p class="recipe"><a name="recipe106" id="recipe106"></a>106. <i>Peas.</i></p> + +<p>Peas should be put into boiling water, with salt and saleratus, in the +proportion of a quarter of a tea spoonful of saleratus to half a peck of +peas. Boil them from fifteen to thirty minutes, according to their age +and kind. When boiled tender, take them out of the water with a skimmer, +salt and butter them to the taste. Peas to be good should be fresh +gathered, and not shelled till just before they are cooked.</p> + + +<p class="recipe"><a name="recipe107" id="recipe107"></a>107. <i>Sweet Corn.</i></p> + +<p>Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut +it from the cobs, and boil it with Lima beans, and a few slices of salt +pork. It requires boiling from fifteen to thirty minutes, according to +its age.</p> + + +<p class="recipe"><a name="recipe108" id="recipe108"></a>108. <i>To cook various kinds of Beans.</i></p> + +<p>French beans should have the strings taken off—if old, the edges should +be cut off, and the beans cut through the middle. Boil them with a +little salt, from twenty-five to forty minutes, according to their age. +A little saleratus boiled with them preserves their green color, and +makes them more healthy. Salt and butter them when taken up. Lima beans +can be kept the year round, by being perfectly dried when fresh gathered +in the pods, or being put without drying into a keg, with a layer of +salt to each layer of beans, having a layer of salt at the bottom of the +keg. Cover them tight, and keep them in a cool place. Whenever you wish +to cook them, soak them over night, in cold water—shell and boil them, +with a little saleratus. White beans for baking, should be picked over +carefully to get out the colored and bad ones. Wash and soak them over +night in a pot, set where they will keep lukewarm. There should be about +three quarts of water to three pints of the beans. The next morning set +them where they will boil, with a tea spoonful of saleratus. When they +have boiled four or five minutes, take them up with a skimmer. Put them +in a baking pot. Gash a pound of pork, and put it down in the pot, so as +to have the beans cover all but the upper surface—turn in cold water +till you can just see<span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span> it at the top. They will bake in a hot oven, in +the course of three hours—but they are better to remain in it five or +six hours. Beans are good prepared in the same manner as for baking, and +stewed several hours without baking.</p> + + +<p class="recipe"><a name="recipe109" id="recipe109"></a>109. <i>Greens.</i></p> + +<p>White mustard, spinach, water cresses, dandelions, and the leaves and +roots of very small beets, are the best greens. Boil them with a little +salt and saleratus in the water. If not fresh and plump, soak them in +salt and water half an hour before cooking them. When they are boiled +enough, they will sink to the bottom of the pot.</p> + + +<p class="recipe"><a name="recipe110" id="recipe110"></a>110. <i>Salads.</i></p> + +<p>To be in perfection, salads should be fresh gathered, and kept in cold +water for an hour before they are put on the table. The water should be +drained from them, and if you have not any salad oil, melt a little +butter and put it in a separate dish—if turned over the salad, it will +not be crispy.</p> + + +<p class="recipe"><a name="recipe111" id="recipe111"></a>111. <i>Cucumbers.</i></p> + +<p>To be healthy they should not be picked longer than a day before they +are to be eaten. They should be kept in cold water, and fifteen or +twenty minutes before they are to be eaten, pare and slice them into +fresh cold water, to take out the slimy matter. Just before they are put +on the table, drain off the water. Put them in a deep dish; sprinkle on +a good deal of salt and pepper—cover them with vinegar. Cucumbers are +thought by many people to be very unhealthy, but if properly prepared, +they will not be found to be any more unwholesome than most other summer +vegetables.</p> + + +<p class="recipe"><a name="recipe112" id="recipe112"></a>112. <i>To stew Mushrooms.</i></p> + +<p>Cut off the lower part of the stem, as it is apt to have an earthy +taste. Peel and put them in a saucepan, with just water enough at the +bottom, to prevent their burning to the pan. Put in a little salt, and +shake them occasionally while stewing, to prevent their burning. When +they have stewed quite tender, put in a little butter and pepper—add +spices and wine<span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span> if you like. They should stew very slowly till tender, +and not be seasoned till just before they are taken up. Serve them up on +buttered toast.</p> + + +<p class="recipe"><a name="recipe113" id="recipe113"></a>113. <i>Egg Plant.</i></p> + +<p>Boil them a few moments to extract the bitter taste—then cut them in +thick slices; sprinkle a little salt between each slice. Let them lie +half an hour—then fry them till brown in lard.</p> + + +<p class="recipe"><a name="recipe114" id="recipe114"></a>114. <i>Celeriac.</i></p> + +<p>This is an excellent vegetable, but is little known. The stalks of it +can hardly be distinguished from celery, and it is much easier +cultivated. The roots are nice boiled tender, cut in thin slices, and +put in soup or meat pies; or cooked in the following manner, and eaten +with meat. Scrape and cut them in slices. Boil them till very +tender—then drain off the water. Sprinkle a little salt over them—turn +in milk enough to cover them. When they have stewed about four or five +minutes, turn them into a dish, and add a little butter.</p> + + +<p class="recipe"><a name="recipe115" id="recipe115"></a>115. <i>Salsify or Vegetable Oyster.</i></p> + +<p>The best way to cook it is to parboil it, (after scraping off the +outside,) then cut it in slices, dip it into a beaten egg, and fine +bread crumbs, and fry it in lard. It is very good boiled, then stewed a +few minutes in milk, with a little butter and salt. Another way which is +very good, is to make a batter of wheat flour, milk and eggs; cut the +Salsify in thin slices, (after having been boiled tender,) put them into +the batter with a little salt; drop this mixture into hot fat, by the +large spoonful. When a light brown, they are cooked sufficiently.</p> + + +<p class="recipe"><a name="recipe116" id="recipe116"></a>116. <i>Tomatoes.</i></p> + +<p>If very ripe will skin easily; if not, pour scalding water on them, and +let them remain in it four or five minutes. Peel and put them in a stew +pan, with a table spoonful of water, if not very juicy; if so, no water +will be required. Put in a little salt, and stew them for half an hour; +then turn them into a deep dish with buttered toast. Another way of +cooking them, which is considered very nice by epicures, is to put<span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span> them +in a deep dish, with fine bread crumbs, crackers pounded fine, a layer +of each alternately; put small bits of butter, a little salt, and pepper +on each layer—some cooks add a little nutmeg and sugar. Have a layer of +bread crumbs on the top. Bake it three quarters of an hour.</p> + + +<p class="recipe"><a name="recipe117" id="recipe117"></a>117. <i>Gumbo.</i></p> + +<p>Take an equal quantity of young tender ocra chopped fine, and ripe +tomatoes skinned, an onion cut into slices, a small lump of butter, a +little salt and pepper. Put the whole in a stew pan, with a table +spoonful of water, and stew it till tender.</p> + + +<p class="recipe"><a name="recipe118" id="recipe118"></a>118. <i>Southern manner of Boiling Rice.</i></p> + +<p>Pick over the rice, rinse it in cold water a number of times, to get it +perfectly clean; drain off the water, then put it in a pot of boiling +water, with a little salt. Allow as much as a quart of water to a +tea-cup of rice, as it absorbs the water very much while boiling. Boil +it seventeen minutes; then turn the water off very close; set the pot +over a few coals, and let it steam fifteen minutes with the lid of the +pot off. The beauty of rice boiled in this way, is, that each kernel +stands out by itself, while it is quite tender. Great care is necessary +to be used in the time of boiling and steaming it, as a few moments +variation in the time, makes a great deal of difference in the looks of +it. The water should boil hard when the rice is put in, and not suffered +to stop boiling, till turned off to have the rice steamed. The water +that the rice is boiled in, makes good starch for muslin, if boiled a +few minutes by itself.</p> + + +<p class="recipe"><a name="corr11" id="corr11"></a><a name="recipe119" id="recipe119"></a>119. <i>Directions for Pickling.</i></p> + +<p>Vinegar for pickling should be good, but not of the sharpest kind. Brass +utensils should be used for pickling. They should be thoroughly cleaned +before using, and no vinegar should be allowed to cool in them, as the +rust formed by so doing is very poisonous. Boil alum and salt in the +vinegar, in the proportion of half a tea cup of salt, and a table +spoonful of alum, to three gallons of vinegar. Stone and wooden vessels +are the only kinds of utensils that are good to keep pickles in. Vessels +that have had any grease in will not do for pickles, as no washing will +kill the grease that the pot has<span class="pagenum"><a name="Page_47" id="Page_47">[47]</a></span> absorbed. All kinds of pickles should +be stirred up occasionally. If there is any soft ones among them, they +should be taken out, the vinegar scalded, and turned back while hot—if +very weak, throw it away, and use fresh vinegar. Whenever any scum +rises, the vinegar needs scalding. If you do not wish to have all your +pickles spiced, it is a good plan to keep a stone pot of spiced vinegar +by itself, and put in a few of your pickles a short time before they are +to be eaten.</p> + + +<p class="recipe"><a name="recipe120" id="recipe120"></a>120. <i>To Pickle Peppers.</i></p> + +<p>Procure those that are fresh and green. If you do not like them very +fiery, cut a small slit in them, and take the seeds out carefully with a +small knife, so as not to mangle the pepper. Soak them in salt and +water, eight or nine days, changing the water each day. Keep them in a +warm place. If you like them stuffed, chop white cabbage fine, season it +highly with cloves, cinnamon, mace, and fill the peppers with it—add +nasturtions if you like—sew them up carefully, and put them in cold +spiced vinegar. Tomatoes when very small and green are good pickled with +the peppers.</p> + + +<p class="recipe"><a name="recipe121" id="recipe121"></a>121. <i>Mangoes.</i></p> + +<p>Procure muskmelons as late in the season as possible—if pickled early, +they are not apt to keep well. Cut a small piece from the side that lies +upon the ground while growing, take out the seeds, and if the citron or +nutmeg melons are used for mangoes, the rough part should be scraped +off. The long common muskmelons make the best mangoes. Soak the melons +in salt and water, three or four days; then take them out of the water; +sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg; +fill them with small strips of horseradish, cinnamon, and small string +beans. Flag root, nasturtions, and radish tops, are also nice to fill +them with. Fill the crevices with American mustard seed. Put back the +pieces of melon that were cut off, and bind the melon up tight with +white cotton cloth, sew it on. Lay the melons in a stone jar, with the +part that the covers are on, up. Put into vinegar for the mangoes, alum, +salt and peppercorns, in the same proportion as for cucumbers—heat it +scald<span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span>ing hot, then turn it on to the melons. Barberries or radish tops +pickled in bunches, are a pretty garnish for mangoes. The barberries +preserve their natural color best by being first dried. Whenever you +wish to use them, turn boiling vinegar on them, and let them lie in it +several hours to swell out.</p> + + +<p class="recipe"><a name="recipe122" id="recipe122"></a>122. <i>To Pickle Butternuts and Walnuts.</i></p> + +<p>The nuts for pickling should be gathered as early as July, unless the +season is very backward. When a pin will go through them easily, they +are young enough to pickle. Soak them in salt and water a week—then +drain it off. Rub them with a cloth, to get off the roughness. To a +gallon of vinegar put a tea-cup of salt, a table-spoonful of powdered +cloves and mace, mixed together, half an ounce of allspice, and +peppercorns. Boil the vinegar and spices, and turn it while hot on to +the nuts. In the course of a week, scald the vinegar, and turn it back +on them while hot. They will be fit to eat in the course of a fortnight.</p> + + +<p class="recipe"><a name="recipe123" id="recipe123"></a>123. <i>Peaches and Apricots.</i></p> + +<p>Take those of a full growth, but perfectly green, put them in salt and +water, strong enough to bear up an egg. When they have been in a week, +take them out, and wipe them carefully with a soft cloth. Lay them in a +pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same +quantity of peppercorns, sliced ginger and mustard seed—add salt, and +boil the vinegar—then turn it on to the peaches scalding hot. Turn the +vinegar from them several times. Heat it scalding hot, and turn it back +while hot.</p> + + +<p class="recipe"><a name="recipe124" id="recipe124"></a>124. <i>To Pickle Cabbages and Cauliflowers.</i></p> + +<p>Purple cabbages are the best for pickling. Pull off the loose leaves, +quarter the cabbages, put them in a keg, and sprinkle a great deal of +salt, on each one—let them remain five or six days. To a gallon of +vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves +and allspice improve the taste of the cabbages, but they turn it a dark +color.) Heat the vinegar scalding hot, put in a little alum, and turn it +while hot on to the cabbages—the salt should remain that was sprinkled +on the cabbages. Turn the vine<span class="pagenum"><a name="Page_49" id="Page_49">[49]</a></span>gar from the cabbages six or seven +times—heat it scalding hot, and turn it back while hot, to make them +tender. Cauliflowers are pickled in the same manner. Cauliflowers cut +into bunches, and pickled with beet roots sliced, look very prettily.</p> + + +<p class="recipe"><a name="recipe125" id="recipe125"></a>125. <i>East India Pickle.</i></p> + +<p>Chop cabbage fine, leaving out the stalks, together with three or four +onions, a root of horseradish, and a couple of green peppers to each +cabbage. Soak the whole in salt and water three or four days. Spice some +vinegar very strong with mace, cloves, allspice and cinnamon. Heat it +scalding hot—add alum and salt, and turn it on to the cabbage, onions +and pepper, which should previously have all the brine drained from +them. This pickle will be fit to eat in the course of three or four +weeks.</p> + + +<p class="recipe"><a name="recipe126" id="recipe126"></a>126. <i>French Beans and Radish Pods.</i></p> + +<p>Gather them while quite small and tender. Keep them in salt and water, +till you get through collecting them—changing the water as often as +once in four or five days. Then scald them with hot salt and water, let +them lie in it till cool, then turn on hot vinegar spiced with +peppercorns, mace and allspice. The radish top, if pickled in small +bunches, are a pretty garnish for other pickles.</p> + + +<p class="recipe"><a name="recipe127" id="recipe127"></a>127. <i>Nasturtion.</i></p> + +<p>Take them when small and green—put them in salt and water—change the +water once in three days. When you have done collecting the nasturtions, +turn off the brine, and pour on scalding hot vinegar.</p> + + +<p class="recipe"><a name="recipe128" id="recipe128"></a>128. <i>Samphire.</i></p> + +<p>Procure samphire that is fresh and green—let it lay in salt for three +days—then take it out, and for a peck of samphire spice a gallon of +vinegar with a couple of dozen of peppercorns—add half a tea-cup of +salt—heat the vinegar scalding hot, and turn it on to the samphire +while hot—cover it close. In the course of ten days, turn the vinegar +from the samphire, heat it scalding hot, and turn it back.</p> + +<p><span class="pagenum"><a name="Page_50" id="Page_50">[50]</a></span></p> + + +<p class="recipe"><a name="recipe129" id="recipe129"></a>129. <i>Onions.</i></p> + +<p>Peel and boil them in milk and water ten minutes. To a gallon of vinegar +put half an ounce of cinnamon and mace, a quarter of an ounce of cloves, +a small tea-cup of salt, and half an ounce of alum. Heat the vinegar, +together with the spices, scalding hot, and turn it on to the onions, +which should previously have the water and milk drained from them. Cover +them tight till cold.</p> + + +<p class="recipe"><a name="recipe130" id="recipe130"></a>130. <i>Artichokes.</i></p> + +<p>Soak the artichokes in salt and water, for several days, then drain and +rub them till you get all the skin off. Turn boiling vinegar on them, +with salt, alum, and peppercorns in it, in the same proportion as for +cucumbers. Let them remain a week, then turn off the vinegar, scald it, +and turn it back while hot on to the artichokes. Continue to turn +boiling vinegar on to the artichokes till thoroughly pickled.</p> + + +<p class="recipe"><a name="recipe131" id="recipe131"></a>131. <i>Cucumbers.</i></p> + +<p>Gather those that are small and green, and of a quick growth. Turn +boiling water on them as soon as picked. Let them remain in it four or +five hours, then put them in cold vinegar, with alum and salt, in the +proportion of a table spoonful of the former and a tea cup of the +latter, to every gallon of vinegar. When you have done collecting the +cucumbers for pickling, turn the vinegar from the cucumbers, scald and +skim it till clear, then put in the pickles, let them scald without +boiling, for a few minutes; then turn them while hot into the vessel you +intend to keep them in. A few peppers, or peppercorns, improve the taste +of the cucumbers. Cucumbers to be brittle need scalding several times. +If the vinegar is weak, it should be thrown away, and fresh put to the +cucumbers, with more alum and salt. Another method of pickling +cucumbers, which is good, is to put them in salt and water, as you pick +them—changing the salt and water once in three or four days. When you +have done collecting your cucumbers for pickling, take them out of the +salt and water, turn on scalding hot vinegar, with alum, salt and +peppercorns in it.</p> + +<p><span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span></p> + + +<p class="recipe"><a name="recipe132" id="recipe132"></a>132. <i>Gherkins.</i></p> + +<p>Put them in strong brine—keep them in a warm place. When they turn +yellow, drain off the brine, and turn hot vinegar on them. Let them +remain in it till they turn green, keeping them in a warm place. Then +turn off the vinegar—add fresh scalding hot vinegar, spiced with mace, +allspice, and peppercorns—add alum and salt, in the same proportion as +for cucumbers.</p> + + +<p class="recipe"><a name="recipe133" id="recipe133"></a>133. <i>To Pickle Oysters.</i></p> + +<p>Take the oysters from the liquor, strain and boil it. Rinse the oysters, +if there are any bits of the shells attached to them. Put them into the +liquor while boiling. Boil them one minute, then take them out of it, +and to the liquor put a few peppercorns, cloves, and a blade or two of +mace—add a little salt, and the same quantity of vinegar as oyster +juice. Let the whole boil fifteen minutes, then turn it on to the +oysters. If you wish to keep the oysters for a number of weeks, bottle +and cork them tight as soon as cold.</p> + + +<p class="recipe"><a name="recipe134" id="recipe134"></a>134. <i>To Pickle Mushrooms.</i></p> + +<p>Peel and stew them, with just water enough to prevent their sticking at +the bottom of the pan. Shake them occasionally, to prevent their +burning. When tender, take them up, and put them in scalding hot +vinegar, spiced with mace, cloves, and peppercorns—add a little salt. +Bottle and cork them tight, if you wish to keep them long.</p> + + +<p class="recipe"><a name="recipe135" id="recipe135"></a>135. <i>Wheat Bread.</i></p> + +<p>For six common sized loaves of bread, take three pints of boiling water, +and mix it with five or six quarts of flour. When thoroughly mixed, add +three pints of cold water. Stir it till the whole of the dough is of the +same temperature. When lukewarm, stir in half a pint of family yeast, +(if brewers’ yeast is used, a less quantity will answer,) a +table-spoonful of salt, knead in flour till stiff enough to mould up, +and free from lumps. The more the bread is kneaded, the better it will +be. Cover it over with a thick cloth, and if the wea<span class="pagenum"><a name="Page_52" id="Page_52">[52]</a></span>ther is cold, set +it near a fire. To ascertain when it has risen, cut it through the +middle with a knife—if full of small holes like a sponge, it is +sufficiently light for baking. It should be baked as soon as light. If +your bread should get sour before you are ready to bake it, dissolve two +or more tea-spoonsful of saleratus (according to the acidity of it) in a +tea-cup of milk or water, strain it on to the dough, work it in +well—then cut off enough for a loaf of bread—mould it up well, slash +it on both sides, to prevent its cracking when baked—put it in a +buttered tin-pan. The bread should stand ten or twelve minutes in the +pans before baking it. If you like your bread baked a good deal, let it +stand in the oven an hour and a half. When the wheat is grown, it makes +better bread to wet the flour entirely with boiling water. It should +remain till cool before working in the yeast. Some cooks have an idea +that it kills the life of the flour to scald it, but it is a mistaken +idea—it is sweeter for it, and will keep good much longer. Bread made +in this way is nearly as good as that which is wet with milk. Care must +be taken not to put the yeast in when the dough is hot, as it will scald +it, and prevents its rising. Most ovens require heating an hour and a +half for bread. A brisk fire should be kept up, and the doors of the +room should be kept shut, if the weather is cold. Pine and ash, mixed +together, or birch-wood, is the best for heating an oven. To ascertain +if your oven is of the right temperature, when cleaned, throw in a +little flour; if it browns in the course of a minute, it is sufficiently +hot; if it turns black directly, wait several minutes, before putting in +the things that are to be baked. If the oven does not bake well, set in +a furnace of live coals.</p> + + +<p class="recipe"><a name="recipe136" id="recipe136"></a>136. <i>Sponge Bread.</i></p> + +<p>For four loaves of bread, take three quarts of wheat flour, and the same +quantity of boiling water—mix them well together. Let it remain till +lukewarm, then add a tea-cup full of family, or half a tea-cup of +distillery yeast. Set it in a warm place to rise. When light, knead in +flour till stiff enough to mould up, then let it stand till risen again, +before moulding it up.</p> + +<p><span class="pagenum"><a name="Page_53" id="Page_53">[53]</a></span></p> + + +<p class="recipe"><a name="recipe137" id="recipe137"></a>137. <i>Rye Bread.</i></p> + +<p>Wet up rye flour with lukewarm milk, (water will do to wet it with, but +it will not make the bread so good.) Put in the same proportion of yeast +as for wheat bread. For four or five loaves of bread, put in a couple of +tea-spoonsful of salt. A couple of table-spoonsful of melted butter +makes the crust more tender. It should not be kneaded as stiff as wheat +bread, or it will be hard when baked. When light, take it out into pans, +without moulding it up—let it remain in them about twenty minutes, +before baking.</p> + + +<p class="recipe"><a name="recipe138" id="recipe138"></a>138. <i>Brown Bread.</i></p> + +<p>Brown bread is made by scalding Indian meal, and stirring into it, when +lukewarm, about the same quantity of rye flour as Indian meal—add yeast +and salt in the same proportion as for other kinds of bread. Bake it +between two and three hours.</p> + + +<p class="recipe"><a name="recipe139" id="recipe139"></a>139. <i>Indian Bread.</i></p> + +<p>Mix Indian meal with cold water, stir it into boiling water, let it boil +half an hour—stir in a little salt, take it from the fire, let it +remain till lukewarm, then stir in yeast and Indian meal, to render it +of the consistency of unbaked rye dough. When light, take it out into +buttered pans, let it remain a few minutes, then bake it two hours and a +half.</p> + + +<p class="recipe"><a name="recipe140" id="recipe140"></a>140. <i>Potato Bread.</i></p> + +<p>Boil the potatoes very soft, then peel and mash them fine. Put in salt, +and very little butter—then rub them with the flour—wet the flour with +lukewarm water—then work in the yeast, and flour till stiff to mould +up. It will rise quicker than common wheat bread, and should be baked as +soon as risen, as it turns sour very soon. The potatoes that the bread +is made of should be mealy, and mixed with the flour in the proportion +of one-third of potatoes to two-thirds of flour.</p> + + +<p class="recipe"><a name="recipe141" id="recipe141"></a>141. <i>Rice Bread.</i></p> + +<p>Boil a pint of rice till soft—then mix it with a couple of<span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span> quarts of +rice or wheat flour. When cool, add half a tea-cup of yeast, a little +salt, and milk to render it of the consistency of rye bread. When light, +bake it in small buttered pans.</p> + + +<p class="recipe"><a name="recipe142" id="recipe142"></a>142. <i>French Rolls.</i></p> + +<p>Turn a quart of lukewarm milk on to a quart of flour. Melt a couple of +ounces of butter, and put to the milk and flour, together with a couple +of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup +of yeast, and flour to make it stiff enough to mould up. Put it in a +warm place. When light, do it up into small rolls—lay the rolls on flat +buttered tins—let them remain twenty minutes before baking.</p> + + +<p class="recipe"><a name="recipe143" id="recipe143"></a>143. <i>Yeast.</i></p> + +<p>Boil a small handful of hops in a couple of quarts of water. When the +strength is obtained from them, strain the liquor—put it back on the +fire—take a little of the liquor, and mix smoothly with three heaping +table-spoonsful of wheat flour—stir it into the liquor when it boils. +Let it boil five or six minutes—take it from the fire. When lukewarm, +stir in a tea-cup of yeast—keep it in a warm place till risen. When of +a frothy appearance, it is sufficiently light. Add a table-spoonful of +salt, turn it into a jar, and cover it tight. Some people keep yeast in +bottles, but they are apt to burst—some use jugs, but they cannot be +cleaned so easily as jars. Whenever your yeast gets sour, the jar should +be thoroughly cleaned before fresh is put in—if not cleaned, it will +spoil the fresh yeast. Yeast made in this manner will keep good a +fortnight in warm weather; in cold weather longer. If your yeast appears +to be a little changed, add a little saleratus to it before you mix it +with your bread. If it does not foam well, when put in, it is too stale +to use. Milk yeast makes sweeter bread than any other kind of yeast, but +it will not keep good long. It is very nice to make biscuit of. Take +half the quantity of milk you need for your biscuit—set it in a warm +place, with a little flour, and a tea-spoonful of salt. When light, mix +it with the rest of the milk, and use it directly for the biscuit. It +takes a pint of this yeast for five or six loaves of bread. Another +method of making yeast, which is very<span class="pagenum"><a name="Page_55" id="Page_55">[55]</a></span> good, is to take about half a +pound of your bread dough, when risen, and roll it out thin, and dry it. +When you wish to make bread, put a quart of lukewarm milk to it, set it +near the fire to rise—when light, scald the flour, and let it be till +lukewarm—then add the yeast and salt. This will raise the bread in the +course of an hour. The dough will need a little fresh hop liquor put to +it, in the course of three or four times baking. Potato yeast makes very +nice bread, but the yeast does not keep good as long as when made +without them. It is made in the following manner: boil a couple of good, +sized potatoes soft—peel and rub them through a sieve—put to it a +couple of table-spoonsful of wheat flour, and a quart of hot hop +tea—when lukewarm, stir in half a tea-cup of yeast—when light, put in +a couple of tea-spoonsful of salt, put it in your yeast-jar, and cover +it up tight.</p> + + +<p class="recipe"><a name="recipe144" id="recipe144"></a>144. <i>Yeast Cakes.</i></p> + +<p>Stir into a pint of good lively yeast a table-spoonful of salt, and rye +or wheat flour to make a thick batter. When risen, stir in Indian meal +till of the right consistency to roll out. When risen again, roll them +out very thin, cut them into cakes with a tumbler, and dry them in the +shade in clear windy weather. Care must be taken to keep them from the +sun, or they will ferment. When perfectly dry, tie them up in a bag, and +keep them in a cool dry place. To raise four or five loaves of bread, +take one of these cakes, and put to it a little lukewarm milk or water. +When dissolved, stir in a couple of table-spoonsful of flour, set it +near the fire—When light, use it for your dough. Yeast cakes will keep +good five or six months. They are very convenient to use in summer, as +common yeast is so apt to ferment.</p> + + +<p class="recipe"><a name="recipe145" id="recipe145"></a>145. <i>Butter Biscuit.</i></p> + +<p>Melt a tea-cup of butter—mix it with two-thirds of a pint of milk, (if +you have not any milk, water may be substituted, but the biscuit will +not be as nice.) Put in a tea-spoonful of salt, half a tea-cup of yeast, +(milk yeast is the best, see directions for making it)—stir in flour +till it is stiff enough to mould up. A couple of eggs improve the +biscuit, but are not essential. Set the dough in a warm place when +risen,<span class="pagenum"><a name="Page_56" id="Page_56">[56]</a></span> mould the dough with the hand into small cakes, lay them on flat +tins that have been buttered. Let them remain half an hour before they +are baked.</p> + + +<p class="recipe"><a name="recipe146" id="recipe146"></a>146. <i>Butter-milk Biscuit.</i></p> + +<p>Dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour +milk—mix it with a pint of butter-milk, and a couple of tea-spoonsful +of salt. Stir in flour until stiff enough to mould up. Mould it up into +small cakes, and bake them immediately.</p> + + +<p class="recipe"><a name="recipe147" id="recipe147"></a>147. <i>Hard Biscuit.</i></p> + +<p>Weigh out four pounds of flour, and rub three pounds and a half of it +with four ounces of butter, four beaten eggs, and a couple of +tea-spoonsful of salt. Moisten it with milk, pound it out thin with a +rolling-pin, sprinkle a little of the reserved flour over it +lightly—roll it up and pound it out again, sprinkle on more of the +flour—this operation continue to repeat till you get in all the +reserved flour—then roll it out thin, cut it into cakes with a tumbler, +lay them on flat buttered tins, cover them with a damp cloth, to prevent +their drying. Bake them in a quick oven.</p> + + +<p class="recipe"><a name="recipe148" id="recipe148"></a>148. <i>Saleratus Biscuit.</i></p> + +<p>Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If +you have not any sour milk, put a table-spoonful of vinegar to a pint of +sweet milk, set it in a warm place—as soon as it curdles, mix it with +the saleratus—put in a couple of table-spoonfuls of melted butter, and +flour to make them sufficiently stiff to roll out. Mould them up into +small biscuit, and bake them immediately.</p> + + +<p class="recipe"><a name="recipe149" id="recipe149"></a>149. <i>Potato Biscuit.</i></p> + +<p>Boil mealy potatoes very soft, peel and mash them. To four good-sized +potatoes, put a piece of butter, of the size of a hen’s egg, a +tea-spoonful of salt. When the butter has melted, put in half a pint of +cold milk. If the milk cools the potatoes, put in a quarter of a pint of +yeast, and flour to make them of the right consistency to mould up. Set +them in a<span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span> warm place—when risen, mould them up with the hand—let them +remain ten or fifteen minutes before baking them.</p> + + +<p class="recipe"><a name="recipe150" id="recipe150"></a>150. <i>Sponge Biscuit.</i></p> + +<p>Stir into a pint of lukewarm milk half a tea-cup of melted butter, a +tea-spoonful of salt, half a tea-cup of family, or a table-spoonful of +brewers’ yeast, (the latter is the best;) add flour till it is a very +stiff batter. When light, drop this mixture by the large spoonful on to +flat, buttered tins, several inches apart. Let them remain a few minutes +before baking. Bake them in a quick oven till they are a light brown.</p> + + +<p class="recipe"><a name="recipe151" id="recipe151"></a>151. <i>Crackers.</i></p> + +<p>Rub six ounces of butter with two pounds of flour—dissolve a couple of +tea-spoonsful of saleratus in a wine glass of milk, and strain it on to +the flour—add a tea-spoonful of salt, and milk enough to enable you to +roll it out. Beat it with a rolling-pin for half an hour, pounding it +out thin—cut it into cakes with a tumbler—bake them about fifteen +minutes, then take them from the oven. When the rest of your things are +baked sufficiently, take them out, set in the crackers, and let them +remain till baked hard and crispy.</p> + + +<p class="recipe"><a name="recipe152" id="recipe152"></a>152. <i>Cream Cakes.</i></p> + +<p>Mix half a pint of thick cream with the same quantity of milk, four +eggs, and flour to render them just stiff enough to drop on buttered +tins. They should be dropped by the large spoonful several inches apart, +and baked in a quick oven.</p> + + +<p class="recipe"><a name="recipe153" id="recipe153"></a>153. <i>Crumpets.</i></p> + +<p>Take three tea-cups of raised dough, and work into it, with the hand, +half a tea-cup of melted butter, three eggs, and milk to render it a +thick batter. Turn it into a buttered bake pan—let it remain fifteen +minutes, then put on a bake pan, heated so as to scorch flour. It will +bake in half an hour.</p> + + +<p class="recipe"><a name="recipe154" id="recipe154"></a>154. <i>Rice Cakes.</i></p> + +<p>Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of +salt, and three eggs, beaten to a froth. Stir in<span class="pagenum"><a name="Page_58" id="Page_58">[58]</a></span> rice or wheat flour +till of the right consistency to fry. If you like them baked, add two +more eggs, and enough more flour to make them stiff enough to roll out, +and cut them into cakes.</p> + + +<p class="recipe"><a name="recipe155" id="recipe155"></a>155. <i>Rice Ruffs.</i></p> + +<p>To a pint of rice flour put boiling water or milk sufficient to make a +thick batter. Beat four eggs, (when it is cool,) and put in, together +with a tea-spoonful of salt. Drop this mixture by the large spoonful +into hot fat.</p> + + +<p class="recipe"><a name="recipe156" id="recipe156"></a>156. <i>Buckwheat Cakes.</i></p> + +<p>Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will +do, but is not as good,) and a tea-cup of yeast—set it in a warm place +to rise. When light, (which will be in the course of eight or ten hours +if family yeast is used, if brewers’ yeast is used, they will rise much +quicker,) add a tea-spoonful of salt—if sour, the same quantity of +saleratus, dissolved in a little milk, and strained. If they are too +thick, thin them with cold milk or water. Fry them in just fat enough to +prevent their sticking to the frying pan.</p> + + +<p class="recipe"><a name="recipe157" id="recipe157"></a>157. <i>Economy Cakes.</i></p> + +<p>Rusked bread, or that which is old and sour, can be made into nice +cakes. The bread should be cut into small pieces, and soaked in cold +water till very soft. Then drain off the water, mash the bread fine—to +three pints of the bread pulp put a couple of beaten eggs, three or four +table-spoonsful of flour, and a little salt—dissolve a tea-spoonful of +saleratus to a tea-cup of milk, strain it, then stir it into the +bread—add more milk till it is of the right consistency to fry. The +batter should be rather thicker than that of buckwheat cakes, and cooked +in the same manner. Another way of making them, which is very good, is +to mix half a pint of wheat flour with enough cold milk or water to +render it a thick batter, and a couple of table-spoonsful of yeast. When +light, mix the batter with the bread, (which should be previously soaked +soft, and mashed fine,) add salt, and a tea-spoonful of saleratus, +dissolved in a little milk. Fry them in just fat enough to prevent their +sticking to the frying pan.</p> + +<p><span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span></p> + + +<p class="recipe"><a name="recipe158" id="recipe158"></a>158. <i>Green Corn <a name="corr12" id="corr12"></a>Cake.</i></p> + +<p>Mix a pint of grated green corn with three table-spoonsful of milk, a +tea-cup of flour, half a tea-cup of melted butter, one egg, a +tea-spoonful of salt, and half a tea-spoonful of pepper. Drop this +mixture into hot butter by the spoonful, let the cakes fry eight or ten +minutes. These cakes are nice served up with meat for dinner.</p> + + +<p class="recipe"><a name="recipe159" id="recipe159"></a>159. <i>Indian Corn Cake.</i></p> + +<p>Stir into a quart of sour or butter-milk a couple of tea-spoonsful of +saleratus, a little salt, and sifted Indian meal to render it a thick +batter—a little cream improves the cake—bake it in deep cake pans +about an hour. When sour milk cannot be procured, boil sweet milk, and +turn it on to the Indian meal—when cool, put in three beaten eggs to a +quart of the meal—add salt to the taste.</p> + + +<p class="recipe"><a name="recipe160" id="recipe160"></a>160. <i>Indian Slap Jacks.</i></p> + +<p>Scald a quart of Indian meal—when lukewarm, turn, stir in half a pint +of flour, half a tea-cup of yeast, and a little salt. When light, fry +them in just fat enough to prevent their sticking to the frying pan. +Another method of making them, which is very nice, is to turn boiling +milk or water on to the Indian meal, in the proportion of a quart of the +former to a pint of the latter—stir in three table-spoonsful of flour, +three eggs well beaten, and a couple of tea-spoonsful of salt.</p> + + +<p class="recipe"><a name="recipe161" id="recipe161"></a>161. <i>Journey or Johnny Cakes.</i></p> + +<p>Scald a quart of sifted Indian meal with sufficient water to make it a +very thick batter. Stir in two or three tea-spoonsful of salt—mould it +with the hand into small cakes. In order to mould them up, it will be +necessary to rub a good deal of flour on the hands, to prevent their +sticking. Fry them in nearly fat enough to cover them. When brown on the +under side, they should be turned. It takes about twenty minutes to cook +them. When cooked, split and butter them. Another way of making them, +which is nice, is to scald the Indian meal, and put in saleratus, +dissolved in milk and salt, in the proportion of a tea-spoonful of each +to a quart of<span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span> meal. Add two or three table-spoonsful of wheat flour, +and drop the batter by the large spoonful into a frying pan. The batter +should be of a very thick consistency, and there should be just fat +enough in the frying pan to prevent the cakes sticking to it.</p> + + +<p class="recipe"><a name="recipe162" id="recipe162"></a>162. <i>Hoe Cakes.</i></p> + +<p>Scald a quart of Indian meal with just water enough to make a thick +batter. Stir in a couple of tea-spoonsful of salt, and two +table-spoonful of butter. Turn it into a buttered bake pan, and bake it +half an hour.</p> + + +<p class="recipe"><a name="recipe163" id="recipe163"></a>163. <i>Muffins.</i></p> + +<p>Mix a quart of wheat flour smoothly with a pint and a half of lukewarm +milk, half a tea-cup of yeast, a couple of beaten eggs, a heaping +tea-spoonsful of salt, and a couple of table-spoonsful of lukewarm +melted butter. Set the batter in a warm place to rise. When light, +butter your muffin cups, turn in the mixture, and bake the muffins till +a light brown.</p> + + +<p class="recipe"><a name="recipe164" id="recipe164"></a>164. <i>Raised Flour Waffles.</i></p> + +<p>Stir into a quart of flour sufficient lukewarm milk to make a thick +batter. The milk should be stirred in gradually, so as to have it free +from lumps. Put in a table-spoonful of melted butter, a couple of beaten +eggs, a tea-spoonsful of salt, and half a tea-cup of yeast. When risen, +fill your waffle-irons with the batter, bake them on a hot bed of coals. +When they have been on the fire between two and three minutes, turn the +waffle-irons over—when brown on both sides, they are sufficiently +baked. The waffle-irons should be well greased with lard, and very hot, +before each one is put in. The waffles should be buttered as soon as +cooked. Serve them up with powdered white sugar and cinnamon.</p> + + +<p class="recipe"><a name="recipe165" id="recipe165"></a>165. <i>Quick Waffles.</i></p> + +<p>Mix flour and cold milk together, to make a thick batter. To a quart of +the flour put six beaten eggs, a table-spoonful of melted butter, and a +tea-spoonful of salt. Some cooks add a quarter of a pound of sugar, and +half a nutmeg. Bake them immediately.</p> + +<p><span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span></p> + + +<p class="recipe"><a name="recipe166" id="recipe166"></a>166. <i>Rice Waffles.</i></p> + +<p>Take a tea-cup and a half of boiled rice—warm it with a pint of milk, +mix it smooth, then take it from the fire, stir in a pint of cold milk, +and a tea-spoonful of salt. Beat four eggs, and stir them in, together +with sufficient flour to make a thick batter.</p> + + +<p class="recipe"><a name="recipe167" id="recipe167"></a>167. <i>Rice Wafers.</i></p> + +<p>Melt a quarter of a pound of butter, and mix it with a pound of rice +flour, a tea-spoonful of salt, and a wine glass of wine. Beat four eggs, +and stir in, together with just cold milk enough to enable you to roll +them out easily. They should be rolled out as thin as possible, cut with +a wine glass into cakes, and baked in a moderate oven, on buttered flat +tins.</p> + + +<p class="recipe"><a name="recipe168" id="recipe168"></a>168. <i>Rules to be observed in making nice Cake.</i></p> + +<p>Cake, to be good, must be made of nice materials. The butter, eggs, and +flour, should not be stale, and the sugar should be of a light color, +and dry. Brown sugar answers very well for most kinds of cake, if rolled +free from lumps, and stirred to a cream with the butter. The flour +should be sifted, and if damp, dried perfectly, otherwise it will make +the cake heavy. The eggs should be beaten to a froth; and the cake will +be more delicate if the yelks and whites are beaten separately. +Saleratus and soda should be perfectly dissolved, and strained before +they are stirred into the cake. Raisins for cake should have the seeds +taken out. Zante currants should be rinsed in several waters to cleanse +them, rubbed in a dry cloth to get out the sticks, and then spread on +platters, and dried perfectly, before they are put into the cake. +Almonds should be blanched, which is done by turning boiling water on +them, and letting them remain in it till the skins will rub off easily. +When blanched, dry them, then pound them fine, with rosewater, to +prevent their oiling. When the weather is cold, the materials for cake +should be moderately warmed, before mixing them together. All kinds of +cake that are made without yeast are better for being stirred, till just +before they are baked. The butter and sugar should be stirred together +till white, then the eggs,<span class="pagenum"><a name="Page_62" id="Page_62">[62]</a></span> flour, and spice, added. Saleratus and cream +should not be put in till just before the cake is baked—add the fruit +last. Butter the cake pans well. The cake will be less liable to burn if +the pans are lined with white buttered paper. The cake should not be +moved while baking if it can be avoided, as moving it is apt to make it +heavy. The quicker most kinds of cake are baked, the lighter and better +they will be; but the oven should not be of such a furious heat as to +burn them. It is impossible to give any exact rules as to the time to be +allowed for baking various kinds of cake, as so much depends on the heat +of the oven. It should be narrowly watched while in the oven, and if it +browns too fast, it should be covered with a thick paper. To ascertain +when rich cake is sufficiently baked, stick a clean broom splinter +through the thickest part of the loaf—if none of the cake adheres to +the splinter, it is sufficiently baked. When cake that is baked on flat +tins moves easily on them, it is sufficiently baked.</p> + + +<p class="recipe"><a name="recipe169" id="recipe169"></a>169. <i>Frosting for Cake.</i></p> + +<p>Allow for the white of one egg nine heaping tea-spoonsful of double +refined sugar, and one of nice Poland starch. The sugar and starch +should be pounded, and sifted through a very fine sieve. Beat the whites +of eggs to a stiff froth, so that you can turn the plate upside down, +without the eggs falling from it—then stir in the sugar gradually, with +a wooden spoon—stir it ten or fifteen minutes without any +cessation—then add a tea-spoonful of lemon juice, (vinegar will answer, +but is not as nice)—put in sufficient rosewater to flavor it. If you +wish to color it pink, stir in a few grains of cochineal powder, or rose +pink—if you wish to have it of a blue tinge, add a little of what is +called the powder blue. Lay the frosting on the cake with a knife, soon +after it is taken from the oven—smooth it over, and let it remain in a +cool place till hard. To frost a common sized loaf of cake, allow the +white of one egg, and half of another.</p> + + +<p class="recipe"><a name="recipe170" id="recipe170"></a>170. <i>Sponge Gingerbread.</i></p> + +<p>Melt a piece of butter of the size of a hen’s egg—mix it with a pint of +nice molasses, a table-spoonful of ginger, and a quart of flour. +Dissolve a heaping table-spoonful of sal<span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span>eratus in half a pint of milk, +strain and mix it with the rest of the ingredients, add sufficient flour +to enable you to roll it out easily, roll it out about half an inch +thick, and bake it on flat tins in a quick oven. Gingerbread made in +this manner will be light and spongy if baked quick, and made of nice +molasses, but it will not keep good so long as hard gingerbread.</p> + + +<p class="recipe"><a name="recipe171" id="recipe171"></a>171. <i>Hard Molasses Gingerbread.</i></p> + +<p>To a pint of molasses put half a tea-cup of melted butter, a +table-spoonful of ginger, and a quart of flour. Dissolve a tea-spoonful +of saleratus in half a pint of water, and stir it in, together with +flour sufficient to enable you to roll it out. Bake it in a moderately +warm oven.</p> + + +<p class="recipe"><a name="recipe172" id="recipe172"></a>172. <i>Soft Molasses Gingerbread.</i></p> + +<p>Melt a tea-cup of butter—mix it with a pint of molasses, a +table-spoonful of ginger, a pint of flour, and a couple of beaten eggs. +Fresh lemon peel, cut into small strips, improves it. Dissolve a couple +of tea-spoonsful of saleratus in half a pint of milk, and stir it into +the cake. Add flour to render it of the consistency of unbaked pound +cake. Bake it in deep pans about half an hour.</p> + + +<p class="recipe"><a name="recipe173" id="recipe173"></a>173. <i>Sugar Gingerbread.</i></p> + +<p>Mix a pound of sugar with six ounces of butter. Beat four eggs, and stir +them into the butter and sugar, together with three tea-spoonsful of +ginger. Stir in gradually a pound and a half of flour—dissolve a +tea-spoonful of saleratus in a wine glass of milk, and stir it in, and +bake the gingerbread immediately.</p> + + +<p class="recipe"><a name="recipe174" id="recipe174"></a>174. <i>Ginger Snaps.</i></p> + +<p>Melt a quarter of a pound of butter, the same quantity of lard—mix them +with a quarter of a pound of brown sugar, a pint of molasses, a couple +of table-spoonsful of ginger, and a quart of flour. Dissolve a couple of +tea-spoonsful of saleratus in a wine glass of milk, and strain it into +the cake—add sufficient flour to enable you to roll it out very thin, +cut it into small cakes, and bake them in a slow oven.</p> + +<p><span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span></p> + + +<p class="recipe"><a name="recipe175" id="recipe175"></a>175. <i>Spice Cakes.</i></p> + +<p>Melt a tea-cup of butter, mix it with a tea-cup of sugar, and half a +tea-cup of molasses. Stir in a tea-spoonful of cinnamon, the same +quantity of ginger, a grated nutmeg, and a tea-spoonful each of caraway +and coriander seed—put in a tea-spoonful of saleratus, dissolved in +half a tea-cup of water, stir in flour till stiff enough to roll out +thin, cut it into cakes, and bake them in a slow oven.</p> + + +<p class="recipe"><a name="recipe176" id="recipe176"></a>176. <i>Cider Cake.</i></p> + +<p>Stir together a tea-cup of butter, three of sugar—beat four eggs, and +put into the cake, together with two tea-cups of flour, and a grated +nutmeg. Dissolve a tea-spoonful of saleratus in half a tea-cup of milk, +strain it, and mix it with the above ingredients—stir in a tea-cup of +cider, and four more cups of flour.</p> + + +<p class="recipe"><a name="recipe177" id="recipe177"></a>177. <i>Bannock or Indian Meal Cakes.</i></p> + +<p>Stir to a cream a pound and a quarter of brown sugar, a pound of +butter—beat six eggs, and mix them with the sugar and butter—add a +tea-spoonful of cinnamon or ginger—stir in a pound and three quarters +of white Indian meal, and a quarter of a pound of wheat flour, (the meal +should be sifted.) Bake it in small cups, and let it remain in them till +cold.</p> + + +<p class="recipe"><a name="recipe178" id="recipe178"></a>178. <i>Rich Cookies.</i></p> + +<p>Rub together, till white, a tea-cup of butter, two of sugar—then stir +in a couple of beaten eggs, a little flour, grate in a nutmeg—dissolve +a tea-spoonful of saleratus in a tea-cup of milk or water, strain it on +to the cake, then add flour till stiff enough to roll out easily. If you +cannot roll out the cake without its sticking to the board and +rolling-pin, (which should be previously floured,) work in more flour, +stamp and cut it into cakes—bake them in a moderately warm oven.</p> + + +<p class="recipe"><a name="recipe179" id="recipe179"></a>179. <i>Plain Tea Cakes.</i></p> + +<p>Mix thoroughly a tea-cup and a half of sugar, half a tea-cup of butter, +stir in a little flour, and half a nutmeg. Dissolve a tea-spoonful of +saleratus in a tea-cup of milk, strain<span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span> and mix it with the cake—add +flour till stiff enough to roll out—roll it out half an inch thick, cut +it into cakes, bake them on flat buttered tins, in a quick oven. If +baked slow, they will not be good.</p> + + +<p class="recipe"><a name="recipe180" id="recipe180"></a>180. <i>New Year’s Cookies.</i></p> + +<p>Weigh out a pound of sugar, three-quarters of a pound of butter—stir +them to a cream, then add three beaten eggs, a grated nutmeg, two +table-spoonsful of caraway seed, and a pint of flour. Dissolve a +tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with +half a tea-cup of cider, and stir it into the cookies—then add flour to +make them sufficiently stiff to roll out. Bake them as soon as cut into +cakes, in a quick oven, till a light brown.</p> + + +<p class="recipe"><a name="recipe181" id="recipe181"></a>181. <i>Shrewsbury Cake.</i></p> + +<p>Stir together three-quarters of a pound of sugar, half a pound of +butter. When white, add five beaten eggs, a tea-spoonful of rosewater, +or a nutmeg, and a pound of flour. Drop it with a large spoon on to flat +tins that have been buttered—sift sugar over them.</p> + + +<p class="recipe"><a name="recipe182" id="recipe182"></a>182. <i>Tunbridge Cake.</i></p> + +<p>Six ounces of butter, the same quantity of sugar, three-quarters of a +pound of flour, a couple of eggs, and a tea-spoonful of rosewater. Stir +to a cream the butter and sugar, then add the eggs, flour, and spice. +Roll it out thin, and cut it into small cakes.</p> + + +<p class="recipe"><a name="recipe183" id="recipe183"></a>183. <i>Jumbles.</i></p> + +<p>Stir together, till of a light color, a pound of sugar, and half the +weight of butter—then add eight eggs, beaten to a froth, essence of +lemon, or rosewater, to the taste, and flour to make them sufficiently +stiff to roll out. Roll them out in powdered sugar, about half an inch +thick, cut it into strips about half an inch wide, and four inches long, +join the ends together, so as to form rings—lay them on flat tins that +have been buttered—bake them in a quick oven.</p> + + +<p class="recipe"><a name="recipe184" id="recipe184"></a>184. <i>Composition Cake.</i></p> + +<p>Five tea-cups of flour, three of sugar, two of butter, five<span class="pagenum"><a name="Page_66" id="Page_66">[66]</a></span> eggs, a +tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine, or +brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a +cream, then add the eggs, beaten to a froth, and part of the flour and +the spice—dissolve the saleratus in the milk, strain and mix it with +the brandy, stir it into the cake, with the rest of the flour—add the +raisins just before the cake is put into the pans.</p> + + +<p class="recipe"><a name="recipe185" id="recipe185"></a>185. <i>Rusk.</i></p> + +<p>Melt half a pound of butter, and mix it with two-thirds of a pint of +milk—flour to make a thick batter. Add three table-spoonsful of yeast, +and set the batter in a warm place to rise. When light, beat two eggs, +with half a pound of rolled sugar—work it into the batter with the +hand, add a tea-spoonful of salt, a tea-spoonful of cinnamon, and flour +to make them sufficiently stiff to mould up. Mould them up into cakes of +the size you would make biscuit, lay them on flat tins, previously +buttered, let them remain till of a spongy lightness, before baking. +They will bake, in a quick oven, in the course of fifteen minutes.</p> + + +<p class="recipe"><a name="recipe186" id="recipe186"></a>186. <i>Whigs.</i></p> + +<p>Mix half a pound of sugar with six ounces of butter, a couple of beaten +eggs, a tea-spoonful of cinnamon. Stir in two pounds of flour, a tea-cup +of yeast, and milk sufficient to make a thick batter. When light, bake +them in small cups.</p> + + +<p class="recipe"><a name="recipe187" id="recipe187"></a>187. <i>Nut Cakes.</i></p> + +<p>Heat a pint of milk just lukewarm—stir into it a tea-cup of lard, (the +lard should be melted.) Stir in flour, till it is a thick batter, then +add a small tea-cup of yeast. Set it in a warm place—when light, work +in two tea-cups and a half of rolled sugar, four eggs beaten to a froth, +two tea-spoonsful of cinnamon, and one of salt. Knead in flour to make +it sufficiently stiff to roll out—keep it in a warm place, till risen +again. When it appears of a spongy lightness, roll it out about half an +inch thick, cut it into cakes with a wine glass, let them remain fifteen +or twenty minutes before boiling them—boil them in a pot, with about a +couple of pounds of lard. The fat should be hot enough to boil up as +they are put in,<span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span> and a brisk fire kept under the pot. It should be +shaken constantly while they are boiling. Only a few should be boiled at +once—if crowded, they will not fry well. If you wish to have them look +nice, dip them into powdered white sugar as soon as fried. The same +lard, with a little more added, will answer to fry several batches of +cakes in, if not burnt.</p> + + +<p class="recipe"><a name="recipe188" id="recipe188"></a>188. <i>Crollers.</i></p> + +<p>Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or +leave out one spoonful of milk, and substitute one of wine. Strain it on +to half a pint of flour, four table-spoonsful of melted butter, or lard, +and a tea-spoonful of salt. Beat four eggs, with six heaping +table-spoonsful of rolled sugar—work them into the rest of the +ingredients, together with a grated nutmeg—add flour to make them stiff +enough to roll out easily. They should be rolled out about half an inch +thick, cut with a jagging iron or knife into strips about half an inch +wide, and twisted, so as to form small cakes. Heat a pound of lard in a +deep pot or kettle, (some cooks use a frying pan to fry crollers in, but +they are more apt to burn when fried in a pan.) The fat should boil up, +as the cakes are laid in, and they should be constantly watched while +frying. When brown on the under side, turn them—when brown on both +sides, they are sufficiently cooked.</p> + + +<p class="recipe"><a name="recipe189" id="recipe189"></a>189. <i>Molasses Dough Cake.</i></p> + +<p>Melt half a tea-cup of butter, mix it with a tea-cup of molasses, the +juice and chopped rind of a fresh lemon, a tea-spoonful of +cinnamon—work the whole with the hand into three tea-cups of raised +dough, together with a couple of beaten eggs. Work it with the hand for +ten or twelve minutes, then put it into buttered pans. Let it remain ten +or fifteen minutes before baking it.</p> + + +<p class="recipe"><a name="recipe190" id="recipe190"></a>190. <i>Sugar Dough Cake.</i></p> + +<p>Dissolve a tea-spoonful of saleratus in a wine glass of wine, or +milk—strain it on to three tea-cups of raised dough. Work into the +dough a tea-cup of lukewarm melted butter, two tea-cups of rolled sugar, +three eggs well beaten, and a<span class="pagenum"><a name="Page_68" id="Page_68">[68]</a></span> couple of tea-spoonsful of cinnamon. Work +the whole well together for a quarter of an hour, then put it into cake +pans. Let it stand in a warm place fifteen or twenty minutes, before +baking it.</p> + + +<p class="recipe"><a name="recipe191" id="recipe191"></a>191. <i>Measure Cake.</i></p> + +<p>Stir to a cream a tea-cup of butter, two of sugar, then stir in four +eggs beaten to a froth, a grated nutmeg, and a pint of flour. Stir it +until just before it is baked. It is good either baked in cups or pans.</p> + + +<p class="recipe"><a name="recipe192" id="recipe192"></a>192. <i>French Cake.</i></p> + +<p>One pound of sugar, three quarters of a pound of butter, a pound and a +half of flour, twelve eggs, a gill each of wine, brandy, and of milk. +Mix the sugar and butter together—when white, add the eggs, beaten to a +froth, (the whites and yelks should be separated)—then stir in the +flour, the milk and wine, and one-fourth of a grated nutmeg. Just before +it is baked, add three-quarters of a pound of seeded raisins, a quarter +of a pound of citron, and a quarter of a pound of almonds, blanched and +pounded fine. To blanch almonds, see directions in <a href="#recipe168">No. 168</a>.</p> + + +<p class="recipe"><a name="recipe193" id="recipe193"></a>193. <i>Washington Cake.</i></p> + +<p>Stir together, till quite white, a pound of sugar, three-quarters of a +pound of butter, then add four beaten eggs. Stir in gradually a pound +and a half of flour. Dissolve a tea-spoonful of saleratus in a tea-cup +of milk, strain and mix it with a glass of wine, then stir it into the +cake, together with a tea-spoonful of rosewater, and half a nutmeg. Just +before it is baked, add a pound of seeded raisins.</p> + + +<p class="recipe"><a name="recipe194" id="recipe194"></a>194. <i>Cup Cake.</i></p> + +<p>Mix three tea-cups of sugar with one and a half of butter. When white, +beat three eggs, and stir them into the butter and sugar, together with +three tea-cups of sifted flour, and rosewater or essence of lemon to the +taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain +it into the cake, then add three more tea-cups of sifted flour. Bake the +cake immediately, either in cups or pans.</p> + +<p><span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span></p> + + +<p class="recipe"><a name="recipe195" id="recipe195"></a>195. <i>Plain Cream Cake.</i></p> + +<p>Dissolve a tea-spoonful of saleratus in a wine glass of milk, strain it +on to a little sifted flour, beat three eggs with a tea-cup of rolled +sugar, mix them with the above ingredients, together with half a grated +nutmeg. Add a tea-cup of thick cream, and sifted flour to render it of +the consistency of unbaked pound cake. Bake it as soon as the cream and +flour are well mixed in, as stirring the cream much decomposes it.</p> + + +<p class="recipe"><a name="recipe196" id="recipe196"></a>196. <i>Rich Cream Cake.</i></p> + +<p>Stir together, till very white, half a pound of butter, three-quarters +of a pound of sugar. Beat the whites and yelks of seven eggs separately +to a froth, stir them into the cake—put in a wine glass of brandy, a +grated nutmeg, and a pound and a half of sifted flour. Just before it is +baked, add half a pint of thick cream, and a pound of seeded raisins.</p> + + +<p class="recipe"><a name="recipe197" id="recipe197"></a>197. <i>Cymbals.</i></p> + +<p>Half a pound of sugar, a quarter of a pound of butter, a couple of eggs, +half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir +the butter and sugar together, then add the eggs and a little flour, +stir in the milk and saleratus, which should be previously strained, +then add enough flour to make it stiff enough to roll out—roll it out +half an inch thick, in pounded white sugar, cut it with a tumbler into +cakes, and bake them on flat buttered tins.</p> + + +<p class="recipe"><a name="recipe198" id="recipe198"></a>198. <i>Rich Loaf Cake.</i></p> + +<p>Stir gradually into a pint of lukewarm milk a pound of sifted wheat +flour, add a small tea-cup of yeast, and set it where it will rise +quick. When of a spongy lightness, weigh out a pound of butter, a pound +and a quarter of nice sugar—stir them to a cream, then work them with +the hand into the sponge. Beat four eggs to a froth, the whites and +yelks separately—mix the eggs with the cake, together with a wine glass +of wine, one of brandy, a quarter of an ounce of mace, or one nutmeg. +Cinnamon is good spice for loaf cake, but it turns it a dark color. Add +another pound of flour, and work it with the hand for fifteen or twenty +minutes. (The<span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span> longer it is worked, the more delicate will be the cake.) +Let it remain till risen again—when perfectly light, beat it a few +minutes with the hand, then add a couple of pounds of seeded raisins, a +quarter of a pound of citron, or almonds blanched, and pounded fine. +Butter three common sized cake pans, and put the cake into them—let +them remain half an hour in a warm place, before setting them in the +oven. Bake the cake in a quick, but not a furious oven, from an hour and +fifteen to thirty minutes, according to the heat of the oven. If it +browns too fast, cover it, while baking, with thick paper.</p> + + +<p class="recipe"><a name="recipe199" id="recipe199"></a>199. <i>Plain Loaf Cake.</i></p> + +<p>Mix together a pint of lukewarm milk, two quarts of sifted flour, a +small tea-cup of yeast. Set the batter where it will rise quick. When +perfectly light, work in with the hand four beaten eggs, a tea-spoonful +of salt, two of cinnamon, a wine glass of brandy or wine. Stir a pound +of sugar with three-quarters of a pound of butter—when white, work it +into the cake, add another quart of sifted flour, and beat the whole +well with the hand ten or fifteen minutes, then set it where it will +rise again. When of a spongy lightness, put it into buttered cake pans, +and let them stand fifteen or twenty minutes before baking. Add if you +like a pound and a half of raisins, just before putting the cake into +the pans.</p> + + +<p class="recipe"><a name="recipe200" id="recipe200"></a>200. <i>Shelah, or Quick Loaf Cake.</i></p> + +<p>Melt half a pound of butter—when cool, work it into a pound and a half +of raised dough. Beat four eggs with three-quarters of a pound of rolled +sugar, mix it with the dough, together with a wine glass of wine, or +brandy, a tea-spoonful of cinnamon, and a grated nutmeg. Dissolve a +tea-spoonful of saleratus in a small tea-cup of milk, strain it on to +the dough, work the whole well together for a quarter of an hour, then +add a pound of seeded raisins, and put it into cake pans. Let them +remain twenty minutes before setting them in the oven.</p> + + +<p class="recipe"><a name="recipe201" id="recipe201"></a>201. <i>Rice Cake.</i></p> + +<p>Mix ten ounces of ground rice, three of wheat flour, eight ounces of +powdered white sugar. Sift the whole by degrees<span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span> into the beaten yelks +of eight eggs. Add the whites of the eggs, beaten to a stiff froth, and +half a grated nutmeg. Bake the cake in deep pans as soon as the +ingredients are well mixed in. The cake will bake sufficiently in the +course of twenty minutes, if the oven is hot.</p> + + +<p class="recipe"><a name="recipe202" id="recipe202"></a>202. <i>Diet Bread.</i></p> + +<p>Sift a pound of flour, mix it with a pound of rolled sugar. Beat eight +eggs to a froth, and stir the flour and sugar in very gradually. Season +it to the taste with essence of lemon or rosewater. Bake it from fifteen +to twenty minutes.</p> + + +<p class="recipe"><a name="recipe203" id="recipe203"></a>203. <i>Lemon Cake.</i></p> + +<p>Stir together, till very white, a pound of sugar, half a pound of +butter—then add eight eggs, beaten to a froth, (the whites and yelks +should be beaten separately,) the grated rind of two lemons, and the +juice of half a lemon. Stir in gradually a pound of sifted flour. Line a +couple of cake pans with white buttered paper, turn the cake into them, +and bake it in a quick oven.</p> + + +<p class="recipe"><a name="recipe204" id="recipe204"></a>204. <i>Scotch Cake.</i></p> + +<p>Stir to a cream a pound of sugar, and three-quarters of a pound of +butter—put in the juice and grated rind of a lemon, a wine glass of +brandy. Separate the whites and yelks of nine eggs, beat them to a +froth, and stir them into the cake—then add a pound of sifted flour, +and just before it is put in the cake pans, a pound of seeded raisins.</p> + + +<p class="recipe"><a name="recipe205" id="recipe205"></a>205. <i>Pound Cake.</i></p> + +<p>Mix a pound of sugar with three-quarters of a pound of butter. When +worked white, stir in the yelks of eight eggs, beaten to a froth, then +the whites. Add a pound of sifted flour, and mace or nutmeg to the +taste. If you wish to have your cake particularly nice, stir in, just +before you put it into the pans, a quarter of a pound of citron, or +almonds blanched, and powdered fine in rosewater.</p> + + +<p class="recipe"><a name="recipe206" id="recipe206"></a>206. <i>Confectioner’s Pound Cake.</i></p> + +<p>Stir together a pound and a quarter of sugar, three quar<span class="pagenum"><a name="Page_72" id="Page_72">[72]</a></span>ters of a pound +of butter. When of a light color, stir in twelve beaten eggs, a pound +and a half of sifted flour, and mace or nutmeg to the taste.</p> + + +<p class="recipe"><a name="recipe207" id="recipe207"></a>207. <i>Queen’s Cake.</i></p> + +<p>Rub together, till very white, a pound of sugar, three quarters of a +pound of butter. Mix a wine glass of wine, one of brandy, one of milk, +and if you wish to have the cake look dark, put in a tea-spoonful of +saleratus. Stir them into the butter and sugar, together with a pound of +flour, a tea-spoonful of rosewater, or essence of lemon, a quarter of an +ounce of mace. Beat the whites and yelks separately of six eggs—if no +saleratus is used, two more eggs will be necessary. When beaten to a +froth, mix them with the cake. Stir the whole well together, then add, +just before baking it, half a pound of seeded raisins, the same weight +of Zante currants, a quarter of a pound of citron, or almonds blanched, +and pounded fine in rosewater. The fruit should be stirred in gradually, +a handful of each alternately. Line a couple of three pint tin pans with +buttered white paper, put in the cake, and bake it directly. If it +browns too fast, cover it with paper. It takes from an hour and a +quarter to an hour and a half to bake it, according to the heat of the +oven.</p> + + +<p class="recipe"><a name="recipe208" id="recipe208"></a>208. <i>Delicate Cake.</i></p> + +<p>Stir to a cream a pound of powdered white sugar, seven ounces of +butter—then add the whites of sixteen eggs, beaten to a stiff froth, +half a nutmeg, or a tea-spoonful of rosewater. Stir in gradually a pound +of sifted flour, and bake the cake immediately. The yelks of the eggs +can be used for custards.</p> + + +<p class="recipe"><a name="recipe209" id="recipe209"></a>209. <i>Jelly Cake.</i></p> + +<p>Rub together, till white, half a pound of sugar, six ounces of butter. +Beat eight eggs to a froth, and stir into the butter and sugar, together +with a pound of sifted flour. Add the juice and grated rind of a fresh +lemon, and turn this mixture on to scolloped tin plates, that have been +well buttered. The cake should not be more than a quarter of an inch +thick on each of the plates. Bake them directly, in a quick<span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span> oven, till +a light brown. Pile them on a plate with a layer of jelly or marmalade +between each of the cakes, and a layer on the top.</p> + + +<p class="recipe"><a name="recipe210" id="recipe210"></a>210. <i>Strawberry Cake.</i></p> + +<p>Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and +a tea-cup of thick cream, or melted butter. Add sufficient milk to +enable you to roll it out—roll it out thin, line a shallow cake pan +with part of it, then put in a thick layer of nice ripe strawberries, +strew on sufficient white sugar to sweeten the strawberries, cover them +with a thin layer of the crust, then add another layer of strawberries +and sugar—cover the whole with another layer of crust, and bake it in a +quick oven about twenty-five minutes.</p> + + +<p class="recipe"><a name="recipe211" id="recipe211"></a>211. <i>Superior Sponge Cake.</i></p> + +<p>Take the weight of ten eggs in powdered loaf sugar, beat it to a froth +with the yelks of twelve eggs, put in the grated rind of a fresh lemon, +leaving out the white part—add half the juice. Beat the whites of +twelve eggs to a stiff froth, and mix them with the sugar and butter. +Stir the whole without any cessation for fifteen minutes, then stir in +gradually the weight of six eggs in sifted flour. As soon as the flour +is well mixed in, turn the cake into pans lined with buttered +paper—bake it immediately in a quick, but not a furiously hot oven. It +will bake in the course of twenty minutes. If it bakes too fast, cover +it with thick paper.</p> + + +<p class="recipe"><a name="recipe212" id="recipe212"></a>212. <i>Good Sponge Cake.</i></p> + +<p>Beat together the yelks of ten eggs, with a pound of powdered white +sugar—beat to a stiff froth the whites of the eggs, and stir them into +the yelks and sugar. Beat the whole ten or fifteen minutes, then stir in +gradually three-quarters of a pound of sifted flour. Flavor it with a +nutmeg, or the grated rind of a lemon. Bake it as soon as the flour and +spices are well mixed in.</p> + + +<p class="recipe"><a name="recipe213" id="recipe213"></a>213. <i>Almond Cake.</i></p> + +<p>Beat the yelks of twelve eggs to a froth, with a pound of powdered white +sugar. Beat the whites of nine eggs to a stiff froth, and stir them into +the yelks and sugar. When<span class="pagenum"><a name="Page_74" id="Page_74">[74]</a></span> the whole has been stirred together for ten +minutes, add gradually a pound of sifted flour, and half a pound of +almonds, blanched and pounded fine, then stir in three table-spoonsful +of thick cream. As soon as the ingredients are well mixed in, turn the +cake into buttered pans, and bake it immediately. Frost the cake with +the reserved whites of the eggs as soon as it is baked.</p> + + +<p class="recipe"><a name="recipe214" id="recipe214"></a>214. <i>Fruit Cake.</i></p> + +<p>One pound of flour, one of sugar, three-quarters of a pound of butter, +two pounds of seeded raisins, two of currants, one of citron, a quarter +of a pound of almonds, half an ounce of mace, a tea-spoonful of +rosewater, a wine glass of brandy, one of wine, and ten eggs. Stir the +sugar and butter to a cream, then add the whites and yelks of the eggs, +beaten separately to a froth—stir in the flour gradually, then the +wine, brandy, and spice. Add the fruit just before it is put into the +pans. It takes over two hours to bake it if the loaves are thick—if the +loaves are thin, it will bake in less time. This kind of cake is the +best after it has been made three or four weeks, and it will keep good +five or six months.</p> + + +<p class="recipe"><a name="recipe215" id="recipe215"></a>215. <i>Black Cake.</i></p> + +<p>One pound of flour, one of sugar, fourteen ounces of butter, ten eggs, +three pounds of seeded raisins, three pounds of Zante currants, and one +pound of citron, a wine glass of wine, one of brandy, and one of milk, a +tea-spoonful of saleratus, a table-spoonful of molasses, a +table-spoonful of cinnamon, a tea-spoonful of cloves, a quarter of an +ounce of mace, or one nutmeg. The sugar should be the brown kind, and +stirred a few minutes with the butter, then the eggs beaten to a froth, +and stirred in. Brown the flour in a pan, over a few coals—stir it +constantly to prevent its burning. It should be done before you commence +making the cake, so as to have it get cold. Stir it into the butter and +sugar gradually, then add the molasses and spice. Dissolve the saleratus +in the milk, then strain it, and mix it with the brandy and wine, to +curdle them—stir the whole into the cake. Just before you put it into +the cake pans, stir in the fruit gradually, a handful of each +alternately. When well mixed in, put it into cake pans,<span class="pagenum"><a name="Page_75" id="Page_75">[75]</a></span> and bake it +immediately. If baked in thick loaves, it takes from two hours and a +half to three hours to bake it sufficiently. The oven should not be of a +furious heat. Black cake cuts the best when three or four weeks old.</p> + + +<p class="recipe"><a name="recipe216" id="recipe216"></a>216. <i>Maccaroons.</i></p> + +<p>Soak half a pound of sweet almonds in boiling hot water, till the skins +will rub off easily—wipe them dry. When you have rubbed off the skins, +pound them fine with rosewater. Beat the whites of three eggs to a stiff +froth, then stir in gradually half a pound of powdered white sugar, then +add the almonds. When the almonds are well mixed in, drop the mixture in +small parcels on buttered baking plates, several inches apart, sift +sugar over them, and bake them in a slow oven.</p> + + +<p class="recipe"><a name="recipe217" id="recipe217"></a>217. <i>Cocoanut Cakes.</i></p> + +<p>Take equal weights of grated cocoanut and powdered white sugar, (the +brown part of the cocoanut should be cut off before grating it)—add the +whites of eggs beaten to a stiff froth, in the proportion of half a +dozen to a pound each of cocoanut and sugar. There should be just eggs +enough to wet up the whole stiff. Drop the mixture on to buttered +plates, in parcels of the size of a cent, several inches apart. Bake +them immediately in a moderately warm oven.</p> + + +<p class="recipe"><a name="recipe218" id="recipe218"></a>218. <i>Tory Wafers.</i></p> + +<p>Melt a tea-cup of butter, half a one of lard, and mix them with a quart +of flour, a couple of beaten eggs, a tea-spoonful of salt, a wine glass +of wine. Add milk till of the right consistency to roll out—roll it out +about the third of an inch in thickness, cut it into cakes with a wine +glass, lay them on buttered baking plates, and bake them a few minutes. +Frost them as soon as baked, and sprinkle comfits or sugar sand on the +top.</p> + + +<p class="recipe"><a name="recipe219" id="recipe219"></a>219. <i>Sugar Drops.</i></p> + +<p>Stir to a cream three ounces of butter, six of powdered white +sugar—then add three beaten eggs, half a pound of sifted flour, half of +a nutmeg. Drop this mixture by the large<span class="pagenum"><a name="Page_76" id="Page_76">[76]</a></span> spoonful on to buttered +plates, several inches apart, sprinkle small sugar plums on the top, and +bake them directly.</p> + + +<p class="recipe"><a name="recipe220" id="recipe220"></a>220. <i>Savoy Cakes.</i></p> + +<p>Beat eight eggs to a froth—the whites and yelks should be beaten +separately, then mixed together, and a pound of powdered white sugar +stirred in gradually. Beat the whole well together, for eight or ten +minutes, then add the grated rind of a fresh lemon, and half the juice, +a pound of sifted flour, a couple of table-spoonsful of coriander seed. +Drop this mixture by the large spoonful on to buttered baking plates, +several inches apart, sift white sugar over them, and bake them +immediately in a quick, but not a furiously hot oven.</p> + + +<p class="recipe"><a name="recipe221" id="recipe221"></a>221. <i>Almond Cheese Cakes.</i></p> + +<p>Boil a pint of new milk—beat three eggs, and stir into the milk while +boiling. When it boils up, take it from the fire, put in half a wine +glass of wine, separate the curd from the whey, and put to the curd +three eggs, six ounces of powdered white sugar, previously beaten +together. Add a tea-spoonful of rosewater, half a pound of sweet almonds +that have been blanched and pounded fine, a quarter of a pound of melted +butter. Mix the whole well together, then pour it into small pans that +are lined with pastry. Ornament the top with Zante currants, and almonds +cut in thin slips—bake them directly.</p> + + +<p class="recipe"><a name="recipe222" id="recipe222"></a>222. <i>Flummery.</i></p> + +<p>Lay sponge or Savoy cakes in a deep dish—pour on white wine sufficient +to make them quite moist. Make a rich boiled custard, using only the +yelks of the eggs—turn it over the cakes when cool—beat the whites of +the eggs to a froth, and turn them over the whole.</p> + + +<p class="recipe"><a name="recipe223" id="recipe223"></a>223. <i>Floating Island.</i></p> + +<p>Mix a pint and a half of sweet thick cream with a gill of wine, the +juice of half a lemon, and a tea-spoonful of essence of lemon, or +rosewater. Sweeten the whole with powdered loaf sugar—turn it into a +deep dish. Beat the whites of four eggs to a froth, and stir in half a +pound of any dark-colored<span class="pagenum"><a name="Page_77" id="Page_77">[77]</a></span> preserved small fruit you may happen to have. +Beat the whole to a strong froth, then turn it into the centre of the +cream.</p> + + +<p class="recipe"><a name="recipe224" id="recipe224"></a>224. <i>Whip Syllabub.</i></p> + +<p>Take good sweet cream—to each pint put six ounces of double refined, +powdered white sugar, half a tumbler of white wine, the juice and grated +rind of a lemon. Beat the whole well together—put jelly in glasses, and +cover them with the froth as fast as it rises.</p> + + +<p class="recipe"><a name="recipe225" id="recipe225"></a>225. <i>Ornamental Froth for Blanc Mange or Creams.</i></p> + +<p>Beat the whites of four eggs to a froth, then stir in half a pound of +preserved raspberries, cranberries, or strawberries—beat the whole well +together, then turn it over the top of your creams or blanc mange.</p> + + +<p class="recipe"><a name="recipe226" id="recipe226"></a>226. <i>Ice Currants.</i></p> + +<p>Take large bunches of ripe currants, wash and drain them dry, then dip +them into the whites of eggs, previously beaten to a stiff froth. Lay +them on a sieve, at such a distance from each other as not to +touch—sift double refined sugar over them thick, and set them in a warm +place to dry.</p> + + +<p class="recipe"><a name="recipe227" id="recipe227"></a>227. <i>Apple Snow.</i></p> + +<p>Put a dozen good tart apples into cold water, set them over a slow fire. +When soft, drain off the water, pull the skins from the apples, take out +the cores, and lay the apples in a deep dish. Beat the whites of twelve +eggs to a strong froth—put half a pound of powdered white sugar on the +apples, beat them to a strong froth, then add the beaten eggs. Beat the +whole to a stiff snow, then turn it into a dessert dish, and ornament it +with myrtle or box.</p> + + +<p class="recipe"><a name="recipe228" id="recipe228"></a>228. <i>Comfits.</i></p> + +<p>Mix a pound of white sugar with just sufficient water to make a thick +syrup. When the sugar has dissolved, drop in a pound of coriander seed, +then drain off the syrup, and put the seeds in a sieve, with two or +three ounces of flour—shake them well in it, then set them where they +will dry. When<span class="pagenum"><a name="Page_78" id="Page_78">[78]</a></span> dry, put them in the syrup again, repeat the above +process till they are of the size you wish.</p> + + +<p class="recipe"><a name="recipe229" id="recipe229"></a>229. <i>Isinglass Blanc Mange.</i></p> + +<p>Pull an ounce of mild white isinglass into small pieces—rinse them, and +put to them a quart of milk if the weather is hot, and three pints if it +is cold weather. Set it on a few coals, stir it constantly till the +isinglass dissolves, then sweeten it to the taste with double refined +loaf sugar, put in a small stick of cinnamon, a vanilla bean, or blade +of mace. Set it where it will boil five or six minutes, stirring it +constantly. Strain it, and fill the moulds with it—let it remain in +them till cold. The same bean will do to use several times.</p> + + +<p class="recipe"><a name="recipe230" id="recipe230"></a>230. <i>Calf’s Feet Blanc Mange.</i></p> + +<p>Boil four feet in five quarts of water, without any salt. When the +liquor is reduced to one quart, strain and mix it with one quart of +milk, several sticks of cinnamon, or a vanilla bean. Boil the whole ten +minutes, sweeten it to the taste with white sugar, strain it, and fill +your moulds with it.</p> + + +<p class="recipe"><a name="recipe231" id="recipe231"></a>231. <i>Rice Flour Blanc Mange.</i></p> + +<p>Mix four table-spoonsful of ground rice, smoothly, with half a pint of +cold milk, then stir it into a quart of boiling milk. Put in the grated +rind of a lemon, and half the juice, a blade of mace—sweeten to the +taste with white sugar. Boil the whole seven or eight minutes, stirring +it frequently. Take it from the fire—when cool, put in the beaten +whites of three eggs, put it back on the fire, stir it constantly till +nearly boiling hot, then turn it into moulds, or deep cups, and let it +remain till cold. This is nice food for invalids.</p> + + +<p class="recipe"><a name="recipe232" id="recipe232"></a>232. <i>Rice Blanc Mange.</i></p> + +<p>Boil a tea-cup of rice in a pint of water, with a blade of mace, and a +tea-spoonful of salt. When it swells out and becomes dry, add sufficient +milk to prevent its burning. Let it boil till quite soft, stirring it +constantly to keep it from burning—sweeten it with white sugar. Dip +your moulds in cold water, then turn in the rice, without drying the +moulds. Let the rice remain in the moulds till it becomes quite cold.<span class="pagenum"><a name="Page_79" id="Page_79">[79]</a></span> +Turn it into dessert dishes, ornament it with marmalade cut in slices, +and box and serve it up with cream or preserved strawberries. It should +be made the day before it is to be eaten, in order to have it become +firm.</p> + + +<p class="recipe"><a name="recipe233" id="recipe233"></a>233. <i>Snow Cream.</i></p> + +<p>Beat the whites of four eggs to a stiff froth—then stir in two +table-spoonsful of powdered white sugar, a table-spoonful of sweet wine, +a tea-spoonful of rosewater. Beat the whole together, then add a pint of +thick cream. This is a nice accompaniment to a dessert of sweetmeats.</p> + + +<p class="recipe"><a name="recipe234" id="recipe234"></a>234. <i>Orange Cream.</i></p> + +<p>Beat the yelks of eight eggs, and the whites of two, to a froth, then +stir in half a pound of powdered white sugar—add half a pint of wine, +and the juice of six fresh oranges, and the juice of one lemon. Flavor +it with orange-flower water—strain it, and set it on a few coals—stir +it till it thickens, then add a piece of butter, of the size of a +nutmeg. When the butter has melted, take it from the fire, continue to +stir it till cool, then fill your glasses with it. Beat up the whites of +the eggs to a froth, and lay the froth on top of the glasses of cream.</p> + + +<p class="recipe"><a name="recipe235" id="recipe235"></a>235. <i>Lemon Cream.</i></p> + +<p>Pare four fresh lemons very thin, so as to get none of the white part. +Soak the rinds twelve hours in half a pint of cold water, then add the +juice of the lemons, and half a pint more of cold water. Beat to a froth +the whites of eight eggs, and the yelks of three—strain the lemon-juice +and water, mix it with the eggs—set the whole on a few coals, sweeten +it with double refined sugar, stir it till it grows thick, then take it +from the fire, stir it till cold—serve it up in glasses.</p> + + +<p class="recipe"><a name="recipe236" id="recipe236"></a>236. <i>Ice Creams.</i></p> + +<p>Sweeten thick rich cream with powdered white sugar—it should be made +very sweet, as the process of freezing extracts a great deal of the +saccharine matter. Essence of lemon, the juice of strawberries or +pine-apples, are nice to flavor the cream with—the juice should be +sweetened before<span class="pagenum"><a name="Page_80" id="Page_80">[80]</a></span> being mixed with the cream. Where cream cannot be +procured, a custard, made in the following manner, may be substituted: +To a quart of milk put the beaten yelks of four eggs, the rind of a +lemon, or a vanilla bean—set it on a few coals, make it extremely +sweet, with white sugar—stir it constantly till scalding hot—care must +be taken that it does not boil. Take it from the fire, take out the +bean, or lemon peel—when perfectly cold, put it in an ice cream +form—if one cannot be procured, a milk kettle, with a tight cover, may +be substituted. Set the form into the centre of a tub that is large +enough to leave a space of five inches from the form to the outside of +the tub. Fill the space round the form with alternate layers of finely +cracked ice and rock salt, having a layer of ice last, and the whole +should be just as high as the form. Care should be taken to keep the +salt from the cream. The tub should be covered with a woollen cloth +while the cream is freezing, and the form should be constantly shaken. +If you wish to shape the cream, turn it into moulds as soon as it +freezes, set them in the tub, let them remain till just before they are +to be eaten, then dip them in warm water, and take them out instantly, +and turn them into dessert dishes.</p> + + +<p class="recipe"><a name="recipe237" id="recipe237"></a>237. <i>Pastry.</i></p> + +<p>For a good common pie-crust allow half a pound of shortening to a pound +of flour. If liked quite short, allow three-quarters of a pound of +shortening to a pound of the flour. Pie crust looks the nicest made +entirely of lard, but it does not taste so good as it does to have some +butter used in making it. In winter, beef shortening, mixed with butter, +makes good plain pie crust. Rub half of the shortening with two-thirds +of the flour—to each pound of flour put a tea-spoonful of salt. When +the shortening is thoroughly mixed with the flour, add just sufficient +cold water to render it moist enough to roll out easily. Divide the +crust into two equal portions—lay one of them one side for the upper +crust, take the other, roll it out quite thin, flouring your +rolling-board and pin, so that the crust will not stick to them, and +line your pie plates, which should be previously buttered—fill your +plates with your fruit, then roll out the upper crust as thin as +possible, spread on the reserved shortening, sprinkle over the<span class="pagenum"><a name="Page_81" id="Page_81">[81]</a></span> flour, +roll it up, and cut it into as many pieces as you have pies to cover. +Roll each one out about half an inch thick, and cover the pies—trim the +edges off neatly with a knife, and press the crust down, round the edge +of the plate, with a jagging iron, so that the juices of the fruit may +not run out while baking. Pastry, to be nice, should be baked in a quick +oven. In cold weather it is necessary to warm the shortening before +using it for pie crust, but it must not be melted, or the crust will not +be flaky.</p> + + +<p class="recipe"><a name="recipe238" id="recipe238"></a>238. <i>Puff Paste, or Confectioner’s Pastry.</i></p> + +<p>Weigh out a pound and a quarter of sifted flour, and a pound of butter. +Rub about one-third of the butter with two-thirds of the flour, a +tea-spoonful of salt. When the butter is thoroughly mixed with the +flour, add one beaten egg, and cold water to moisten it sufficiently to +roll out. Sprinkle part of the reserved flour on a board, cut the butter +into small pieces, and roll them out as thin as possible. In order to do +so, it will be necessary to rub a great deal of the flour on the +moulding-board and rolling-pin. Lay the butter, as fast as rolled out, +on to a floured plate, each piece by itself—roll out the pastry as thin +as it can be rolled, cover it with the rolled butter, sprinkle on part +of the reserved flour, and roll the crust up. Continue to roll out the +crust, and put on the reserved butter and flour, till the whole is used. +Roll it out lightly, about half an inch thick, for the upper crust, or +rim to your pies—plain pie crust should be used for the under crust to +the pies. Puff pastry, to be nice, should be baked in a quick oven till +of a light brown color. If it browns before the fruit in the pie is +sufficiently baked, cover it with thick paper.</p> + + +<p class="recipe"><a name="recipe239" id="recipe239"></a>239. <i>Apple Pie.</i></p> + +<p>When apples are very small and green, they are nice stewed whole, with +the skins on, and strained when soft, and sweetened. Pare, quarter, and +take out the cores of the apples, when of a large size. If they are not +ripe, stew them with just water enough to prevent their burning. When +soft, sweeten and season them to the taste. When apples are ripe, they +make better pies not to be stewed before baking.<span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span> Fill your pie plates, +cover them with a thick crust, and bake them from half to three-quarters +of an hour. When baked sufficiently, cut the upper crust through the +centre, remove it carefully with a broad knife, put a piece of butter, +of the size of a walnut, into a pie, sweeten it to your taste, and if +the apples are not tart enough, squeeze in the juice of part of a +lemon—flavor the pie with either nutmeg, rosewater, or grated lemon +peel. Apples cut into quarters, without paring, and stewed soft in new +cider and molasses, make good plain pies. The apples should be strained +after stewing, and seasoned with cinnamon or nutmeg. If made quite +sweet, it will keep good several months. Dried apples should have +boiling water turned on to cover them, and stewed till very soft. If +they are not tart enough, turn in sour cider, when they are partly +stewed. A little orange peel stewed with the apples, gives them a fine +flavor. Season them, when soft, with sugar and nutmeg, and strain them +if you like.</p> + + +<p class="recipe"><a name="recipe240" id="recipe240"></a>240. <i>Mince Pie.</i></p> + +<p>The best kind of meat for mince pies is neat’s tongue and feet—the +shank of beef makes very good pies. Boil the meat till perfectly +tender—then take it up, clear it from the bones and gristle, chop it +fine enough to strain through a sieve, mix it with an equal weight of +tart apples, chopped very fine. If the meat is not fat, put in a little +suet, or melted butter. Moisten the whole with cider—sweeten it to the +taste with sugar, and very little molasses—add mace, cinnamon, cloves, +and salt, to the taste. If you wish to make your pies rich, put in wine +or brandy to the taste, and raisins, citron, and Zante currants. The +grated rind and juice of lemons improve the pie. Make the pies on +shallow plates, with apertures in the upper crust, and bake them from +half to three-quarters of an hour, according to the heat of the oven. +Meat prepared for pies in the following manner, will keep good several +months, if kept in a cool dry place: To a pound of finely chopped meat, +a quarter of a pound of suet, put half an ounce of mace, one ounce of +cinnamon, a quarter of an ounce of cloves, two tea-spoonsful of salt. +Add if you like the following fruits: half a pound of seeded raisins, +half a pound of Zante currants, a quarter of a pound of citron.<span class="pagenum"><a name="Page_83" id="Page_83">[83]</a></span> Put in +half a pint of French brandy or wine, three table-spoonsful of molasses, +and sugar sufficient to make it quite sweet. Put the whole in a stone +pot—cover it with a paper wet in brandy. When you wish to use any of it +for pies, put to what meat you use an equal weight of apples, pared and +chopped fine. If not seasoned high enough, add more spice and sugar. If +the apples are not tart, put in lemon-juice or sour cider.</p> + + +<p class="recipe"><a name="recipe241" id="recipe241"></a>241. <i>Rice Pie.</i></p> + +<p>To a quart of boiling water, put a small tea-cup of rice. Boil it till +very soft, then take it from the fire, and add a quart of cold milk. Put +in a tea-spoonful of salt, a grated nutmeg, five eggs beaten to a +froth—add sugar to the taste, and strain it through a sieve. Bake it in +deep pie plates, with an under crust and rim of pastry—add if you like +a few raisins.</p> + + +<p class="recipe"><a name="recipe242" id="recipe242"></a>242. <i>Peach Pie.</i></p> + +<p>Take mellow, juicy peaches—wash and put them in a deep pie plate, lined +with pie crust. Sprinkle a thick layer of sugar on each layer of +peaches, put in about a table-spoonful of water, and sprinkle a little +flour over the top—cover it with a thick crust, and bake the pie from +fifty to sixty minutes. Pies made in this manner are much better than +with the stones taken out, as the prussic acid of the stone gives the +pie a fine flavor. If the peaches are not mellow, they will require +stewing before being made into a pie. Dried peaches should be stewed +soft, and sweetened, before they are made into a pie—they do not +require any spice.</p> + + +<p class="recipe"><a name="recipe243" id="recipe243"></a>243. <i>Tart Pie.</i></p> + +<p>Sour apples, cranberries, and peaches, all make nice tarts. Stew, and +strain them when soft. Peach tarts require a little lemon-juice, without +they are sour. Grate in lemon peel, add brown sugar to the taste. Put in +each pie one beaten egg, to make it cut smooth. Bake the pies on shallow +plates, with an under crust and rim of pastry—ornament the pie with +very small strips of pastry. When the crust is done, remove the pies +from the oven.</p> + +<p><span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span></p> + + +<p class="recipe"><a name="recipe244" id="recipe244"></a>244. <i>Rhubarb Pies.</i></p> + +<p>Take the tender stalks of the rhubarb, strip off the skin, and cut the +stalks into thin slices. Line deep plates with pie crust, then put in +the rhubarb, with a thick layer of sugar to each layer of rhubarb—a +little grated lemon peel improves the pie. Cover the pies with a thick +crust—press it down tight round the edge of the plate, and prick the +crust with a fork, so that the crust will not burst while baking, and +let out the juices of the pie. Rhubarb pies should be baked about an +hour, in a slow oven—it will not do to bake them quick. Some cooks stew +the rhubarb before making it into pies, but it is not so good as when +used without stewing.</p> + + +<p class="recipe"><a name="recipe245" id="recipe245"></a>245. <i>Tomato Pie.</i></p> + +<p>Take green tomatoes, turn boiling water on them, and let them remain in +it a few minutes—then strip off the skin, cut the tomatoes in slices, +and put them in deep pie plates. Sprinkle sugar over each layer, and a +little ginger. Grated lemon peel, and the juice of a lemon, improve the +pie. Cover the pies with a thick crust, and bake them slowly for about +an hour.</p> + + +<p class="recipe"><a name="recipe246" id="recipe246"></a>246. <i>Lemon Pie.</i></p> + +<p>For one pie, take a couple of good sized fresh lemons, squeeze out the +juice, and mix it with half a pint of molasses, or sufficient sugar to +make the juice sweet. Chop the peel fine, line a deep pie plate with +your pastry, then sprinkle on a layer of your chopped lemon peel, turn +in part of the mixed sugar or molasses, and juice, then cover the whole +with pie crust, rolled very thin—put in another layer of peel, +sweetened juice, and crust, and so on, till all the lemon is used. Cover +the whole with a thick crust, and bake the pie about half an hour.</p> + + +<p class="recipe"><a name="recipe247" id="recipe247"></a>247. <i>Cherry and Blackberry Pie.</i></p> + +<p>Cherries and blackberries for pies should be ripe. Bake them in deep pie +plates, sweeten them with sugar, and put in cloves or cinnamon to the +taste. Bake them about half an hour.</p> + +<p><span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span></p> + + +<p class="recipe"><a name="recipe248" id="recipe248"></a>248. <i>Grape Pie.</i></p> + +<p>Grapes make the best pies when very tender and green. If not very small, +they should be stewed and strained, to get out the seeds, before they +are made into pies—sweeten them to the taste when stewed. They do not +require any spice. If made into a pie without stewing, put to each layer +of grapes a thick layer of sugar, and a table-spoonful of water.</p> + + +<p class="recipe"><a name="recipe249" id="recipe249"></a>249. <i>Currant and Gooseberry Pie.</i></p> + +<p>Currants and gooseberries are the best for pies when of a full growth, +just before they begin to turn red—they are tolerably good when ripe. +Currants mixed with ripe raspberries or mulberries, make very nice pies. +Green currants and gooseberries for pies are not apt to be sweet enough +without the sugar is scalded in before they are baked, as the juice of +the currants is apt to run out while they are baking, and leave the +fruit dry. Stew them on a moderate fire, with a tea-cup of water to a +couple of quarts of currants—as soon as they begin to break, add the +sugar, and let it scald in a few minutes. When baked without stewing, +put to each layer of fruit a thick layer of sugar. There should be as +much as a quarter of a pound of sugar to a pint of currants, to make +them sufficiently sweet. Green currant pies are good sweetened with +molasses and sugar mixed.</p> + + +<p class="recipe"><a name="recipe250" id="recipe250"></a>250. <i>Prune Pie.</i></p> + +<p>Prunes that are too dry to eat without stewing, can be made into good +pies. Turn enough boiling water on the prunes to cover them, set them on +a few coals, and let them remain till swelled out plump. If there is not +water sufficient to make a nice syrup for the pies, add more, and season +them with cinnamon or cloves. The juice and grated peel of a lemon gives +them a fine flavor. Add sugar to the taste, and bake them in deep pie +plates.</p> + + +<p class="recipe"><a name="recipe251" id="recipe251"></a>251. <i>Pumpkin Pie.</i></p> + +<p>Halve the pumpkin, take out the seeds—rinse the pumpkin, and cut it +into small strips—stew them, over a moderate fire, in just sufficient +water to prevent their burning, to the bottom<span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span> of the pot. When stewed +soft, turn off the water, and let the pumpkin steam, over a slow fire, +for fifteen or twenty minutes, taking care that it does not burn. Take +it from the fire, and strain it, when cool, through a sieve. If you wish +to have the pies very rich, put to a quart of the stewed pumpkin two +quarts of milk, and twelve eggs. If you like them plain, put to a quart +of the pumpkin one quart of milk, and three eggs. The thicker the pie is +of the pumpkin, the less will be the number of eggs required for them. +One egg, with a table-spoonful of flour, will answer for a quart of the +pumpkin, if very little milk is used. Sweeten the pumpkin with sugar, +and very little molasses—the sugar and eggs should be beaten together. +Ginger, the grated rind of a lemon, or nutmeg, is good spice for the +pies. Pumpkin pies require a very hot oven. The rim of the pies is apt +to get burnt before the inside is baked sufficiently. On this account, +it is a good plan to heat the pumpkin scalding hot when prepared for +pies, before turning it into the pie plates. The pies should be baked as +soon as the plates are filled, or the under crust to the pies will be +clammy. The more the number of eggs in the pies, the less time will be +required to bake them. If you have pumpkins that have begun to decay, or +those that are frozen, they can be kept several months, in cold weather, +by cutting the good part up, stewing it till soft, then stirring it, and +adding sugar and molasses, to make it very sweet. Make it strong of +ginger, then scald the seasoning in well. Keep it in a stone jar, in a +cool place—whenever you wish to use any of it for pies, take out the +quantity you wish, and put milk and eggs to it.</p> + + +<p class="recipe"><a name="recipe252" id="recipe252"></a>252. <i>Carrot Pie.</i></p> + +<p>Scrape the skin off from the carrots, boil them soft, and strain them +through a sieve. To a pint of the strained pulp put three pints of milk, +six beaten eggs, two table-spoonsful of melted butter, the juice of half +a lemon, and the grated rind of a whole one. Sweeten it to your taste, +and bake it in deep pie plates without an upper crust.</p> + + +<p class="recipe"><a name="recipe253" id="recipe253"></a>253. <i>Potato Pie.</i></p> + +<p>Boil Carolina or mealy Irish potatoes, till very soft—when<span class="pagenum"><a name="Page_87" id="Page_87">[87]</a></span> peeled, +mash and strain them. To a quarter of a pound of potatoes, put a quart +of milk, three table-spoonsful of melted butter, four beaten eggs, a +wine glass of wine—add sugar and nutmeg to the taste.</p> + + +<p class="recipe"><a name="recipe254" id="recipe254"></a>254. <i>Sweet Marlborough Pie.</i></p> + +<p>Procure sweet mellow apples, pare and grate them. To a pint of the +grated pulp put a pint of milk, a couple of eggs, two table-spoonsful of +melted butter, the grated peel of a lemon, and half a wine glass of +brandy. Sweeten it to the taste with nice brown sugar. The eggs should +be beaten to a froth, then the sugar stirred into them, and mixed with +the rest of the ingredients. A little stewed pumpkin, mixed with the +apples, improves the pie. Bake the pie in deep plates, without an upper +crust.</p> + + +<p class="recipe"><a name="recipe255" id="recipe255"></a>255. <i>Marlborough Tarts.</i></p> + +<p>Take tart juicy apples—quarter them, and stew them till soft enough to +rub through a sieve. To twelve table-spoonsful of the strained apple, +put twelve of sugar, the same quantity of wine, six table-spoonsful of +melted butter, four beaten eggs, the juice and grated rind of a lemon, +half a nutmeg, and half a pint of milk. Turn this, when the ingredients +are well mixed together, into deep pie plates that are lined with +pastry, and a rim of puff paste round the edge. Bake the tarts about +half an hour.</p> + + +<p class="recipe"><a name="recipe256" id="recipe256"></a>256. <i>Cocoanut Pie.</i></p> + +<p>Cut off the brown part of the cocoanut—grate the white part, and mix it +with milk, and set it on the fire, and let it boil slowly eight or ten +minutes. To a pound of the grated cocoanut allow a quart of milk, eight +eggs, four table-spoonsful of sifted white sugar, a glass of wine, a +small cracker, pounded fine, two table-spoonsful of melted butter, and +half a nutmeg. The eggs and sugar should be beaten together to a froth, +then the wine stirred in. Put them into the milk and cocoanut, which +should be first allowed to get quite cool—add the cracker and +nutmeg—turn the whole into deep pie plates, with a lining and rim of +puff paste. Bake them as soon as turned into the plates.</p> + +<p><span class="pagenum"><a name="Page_88" id="Page_88">[88]</a></span></p> + + +<p class="recipe"><a name="recipe257" id="recipe257"></a>257. <i>Small Puffs.</i></p> + +<p>To make a dozen puffs, take a pound and a quarter of flour, a pound of +butter, and one egg. Put them together according to the directions for +puff pastry, <a href="#recipe238">No. 238</a>. Divide it when made into three equal +portions—roll one of them out half an inch thick, cut it into cakes +with a tumbler—roll out the rest of the pastry, cut it into strips with +a jagging iron, and lay the strips round those that are cut with a +tumbler, so as to form a rim. Lay the puffs on buttered flat tins—bake +them in a quick oven till a light brown, then fill them with any small +preserved fruit you may happen to have.</p> + + +<p class="recipe"><a name="recipe258" id="recipe258"></a>258. <i>A Plain Custard Pie.</i></p> + +<p>Boil a quart of milk with half a dozen peach leaves, or the rind of a +lemon. When they have flavored the milk, strain it, and set it where it +will boil. Mix a table-spoonful of flour, smoothly, with a couple of +table-spoonsful of milk, and stir it into the boiling milk. Let it boil +a minute, stirring it constantly—take it from the fire, and when cool, +put in three beaten eggs—sweeten it to the taste, turn it into deep pie +plates, and bake the pies directly in a quick oven.</p> + + +<p class="recipe"><a name="recipe259" id="recipe259"></a>259. <i>A Rich Baked Custard.</i></p> + +<p>Beat seven eggs with three table-spoonsful of rolled sugar. When beaten +to a froth, mix them with a quart of milk—flavor it with nutmeg. Turn +it into cups, or else into deep pie plates, that have a lining and rim +of pastry—bake them directly, in a quick oven. To ascertain when the +custards are sufficiently baked, stick a clean broom splinter into +them—if none of the custard adheres to the splinter, it is sufficiently +baked.</p> + + +<p class="recipe"><a name="recipe260" id="recipe260"></a>260. <i>Boiled Custards.</i></p> + +<p>Put your milk on the fire, and let it boil up—then remove it from the +fire, and let it cool. Beat for each quart of the milk, if liked rich, +the yelks and half the whites of six eggs, with three table-spoonsful of +rolled sugar—stir them into the milk when it is cool. If you wish to +have your custards very plain, four eggs to a quart of the milk is +sufficient.<span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span> Season the custard with nutmeg or rosewater, and set it on +a few coals, and stir it constantly until it thickens, and becomes +scalding hot. Take it from the fire before it gets to boiling, and stir +it a few minutes, then turn it into the cups. Beat the reserved whites +of the eggs to a froth, and turn them on the top of the custards just +before they are to be eaten.</p> + + +<p class="recipe"><a name="recipe261" id="recipe261"></a>261. <i>Mottled Custards.</i></p> + +<p>Stir into a quart of milk, while boiling, the beaten yelks of six eggs. +Beat the whites of the eggs with three table-spoonsful of powdered white +sugar, if the custards are liked very sweet—if not, a less quantity +will answer. Stir in the whites of the eggs a minute after the yelks +have set, so as to be thick. Season the custard with essence of lemon or +rosewater—stir it till it becomes thick and lumpy, then turn it into +cups.</p> + + +<p class="recipe"><a name="recipe262" id="recipe262"></a>262. <i>Cream Custards.</i></p> + +<p>Sweeten a pint of cream with powdered white sugar—set it on a few +coals. When hot, stir in white wine until it curdles—add rosewater or +essence of lemon to the taste, and turn it into cups. Another way of +making them, which is very nice, is to mix a pint of cream with one of +milk, five beaten eggs, a table-spoonful of flour, and three of sugar. +Add nutmeg to the taste, and bake the custards in cups or pie plates, in +a quick oven.</p> + + +<p class="recipe"><a name="recipe263" id="recipe263"></a>263. <i>Almond Custards.</i></p> + +<p>Blanch and pound fine, with a table-spoonful of rosewater, four ounces +of almonds. Boil them four or five minutes in a quart of milk, with +sufficient white sugar to sweeten the milk. Take it from the fire, and +when lukewarm, stir in the beaten yelks of eight, and the whites of four +eggs. Set the whole on the fire, and stir it constantly until it +thickens—then take it up, stir it till partly cooled, and turn it into +cups. If you wish to have the custards cool quick, set the cups into a +pan of cold water—as fast as it gets warm, change it. Just before the +custards are to be eaten, beat the reserved whites of the eggs to a +froth, and cover the top of the custards with them.</p> + +<p><span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span></p> + + +<p class="recipe"><a name="recipe264" id="recipe264"></a>264. <i>Apple Custards.</i></p> + +<p>Take half a dozen tart mellow apples—pare and quarter them, and take +out the cores. Put them in a pan, with half a tea-cup of water—set them +on a few coals. When they begin to grow soft, turn them into a pudding +dish, sprinkle sugar on them. Beat eight eggs with rolled brown +sugar—mix them with three pints of milk, grate in half a nutmeg, and +turn the whole over the apples. Bake the custard between twenty and +thirty minutes.</p> + + +<p class="recipe"><a name="recipe265" id="recipe265"></a>265. <i>Directions for making Puddings.</i></p> + +<p>A bag that is used for boiling puddings, should be made of thick cotton +cloth. Before the pudding is turned in, the bag should be dipped into +water, wrung out, and the inside of it floured. When the pudding is +turned in, tie the bag tight, leaving plenty of room for the pudding to +swell out in. Indian and flour puddings require a great deal of room. +Put them in a pot of boiling water, with an old plate at the bottom of +the pot, to keep the pudding bag from sticking to it. When the pudding +has been in a few minutes, turn the bag over, or the pudding will +settle, and be heavy. There should be water enough in the pot to cover +the pudding, and it should not be allowed to stop boiling a minute—if +so, the pudding will not be nice. A tea-kettle of boiling water should +be kept on the fire, to turn in as the water boils away. When the +pudding is done, dip the bag into cold water for a minute—the pudding +will then come out easily. When puddings are baked, the fruit should not +be put in till the pudding has begun to thicken, otherwise they will +sink to the bottom of the pudding.</p> + + +<p class="recipe"><a name="recipe266" id="recipe266"></a>266. <i>Hasty Pudding.</i></p> + +<p>Wet sifted Indian meal with cold water, to make a thick batter. Stir it +into a pot of boiling water gradually. Boil it an hour, then stir in +sifted Indian meal, by the handful, till it becomes quite thick, and so +that the pudding stick may be made to stand up in it. It should be +stirred in very gradually, so that the pudding may not be lumpy. Add +salt to the taste. Let it boil slowly, and stir it frequently, to keep +it<span class="pagenum"><a name="Page_91" id="Page_91">[91]</a></span> from burning on the inside of the pot. If you do not wish to fry the +pudding, it will boil sufficiently in the course of an hour and a half. +If it is to be fried, it will be necessary to boil it an hour longer; +and a little flour stirred in, just before it is taken up, will make it +fry better. It must get perfectly cold before it is fried. When you wish +to fry it, cut it in slices half an inch thick, flour them, and fry them +brown in a little lard.</p> + + +<p class="recipe"><a name="recipe267" id="recipe267"></a>267. <i>Corn Puddings.</i></p> + +<p>Grate sweet green corn—to three tea-cups of it, when grated, put two +quarts of milk, eight eggs, a couple of tea-spoonsful of salt, half a +tea-cup of melted butter, and a grated nutmeg. Bake the pudding an +hour—serve it up with sauce.</p> + + +<p class="recipe"><a name="recipe268" id="recipe268"></a>268. <i>Cracker Pudding.</i></p> + +<p>Mix ten ounces of finely pounded crackers with a wine glass of wine, a +little salt, and half a nutmeg, three or four table-spoonsful of sugar, +two of melted butter. Beat eight eggs to a froth—mix them with three +pints of milk, and turn them on to the rest of the ingredients. Let it +remain till the crackers begin to soften, then bake it.</p> + + +<p class="recipe"><a name="recipe269" id="recipe269"></a>269. <i>Boiled Indian Pudding.</i></p> + +<p>Stir enough sifted Indian meal into a quart of boiling milk or water, to +make a very stiff batter—then stir in a couple of table-spoonsful of +flour, three of sugar or molasses, half a spoonful of ginger, or a +couple of tea-spoonsful of cinnamon, and a couple of tea-spoonsful of +salt. Two or three eggs improve the pudding, but are not essential—some +people like a little chopped suet in them. The pudding will boil, so as +to be very good, in the course of three hours, but it is better for +being boiled five or six hours. Some cooks boil them eight or nine +hours—when boiled so long, it is necessary to boil them several hours +the day before they are to be eaten.</p> + + +<p class="recipe"><a name="recipe270" id="recipe270"></a>270. <i>Baked Indian Pudding.</i></p> + +<p>Boil a quart of milk, and turn it on to a pint of sifted Indian meal. +Stir it in well, so as to scald the meal—then mix three table-spoonsful +of wheat flour with a pint of milk.<span class="pagenum"><a name="Page_92" id="Page_92">[92]</a></span> The milk should be stirred +gradually into the flour, so as to have it mix free from lumps. Turn it +on to the Indian meal—mix the whole well together. When the whole is +just lukewarm, beat three eggs with three table-spoonsful of sugar—stir +them into the pudding, together with two tea-spoonsful of salt, two of +cinnamon, or a grated nutmeg, and a couple of table-spoonsful of melted +butter, or suet chopped fine. Add, if you wish to have the pudding very +rich, half a pound of raisins—they should not be put in till the +pudding has baked five or six minutes. If raisins are put in, an +additional half pint of milk will be required, as they absorb a great +deal of milk. A very good Indian pudding may be made without eggs, if +half a pint more of meal is used, and no flour. It takes three hours to +bake an Indian pudding without eggs—if it has eggs in, it will bake in +much less time.</p> + + +<p class="recipe"><a name="recipe271" id="recipe271"></a>271. <i>Minute Pudding.</i></p> + +<p>Put a pint and a half of milk on the fire. Mix five large +table-spoonsful of either wheat or rye flour, smoothly, with half a pint +of milk, a tea-spoonful of salt, and half of a grated nutmeg. When the +milk boils, stir in the mixed flour and milk. Let the whole boil for one +minute, stirring it constantly—take it from the fire, let it get +lukewarm, then add three beaten eggs. Set it back on the fire, and stir +it constantly until it thickens. Take it from the fire as soon as it +boils.</p> + + +<p class="recipe"><a name="recipe272" id="recipe272"></a>272. <i>Boiled Bread Pudding.</i></p> + +<p>Take about three-quarters of a pound of bread, cut it into small pieces, +and soak them soft in cold water—then drain off the water, mash the +bread fine, and mix with it two table-spoonsful of flour, three eggs, a +tea-spoonful of salt, a table-spoonful of melted butter, and cold milk +sufficient to make it a thick batter. Mix the whole well together, then +turn it into a floured pudding bag—tie it up, so as to leave room for +the pudding to swell—boil it an hour and a half, without any +intermission. Serve up the pudding with rich sauce.</p> + + +<p class="recipe"><a name="recipe273" id="recipe273"></a>273. <i>A Plain Baked Bread Pudding.</i></p> + +<p>Pound rusked bread fine—to five heaping table-spoonsful<span class="pagenum"><a name="Page_93" id="Page_93">[93]</a></span> of it, put a +quart of milk, three beaten eggs, three table-spoonsful of rolled sugar, +a tea-spoonful of salt, half a nutmeg, and three table-spoonsful of +melted butter. Bake it about an hour—it does not need any sauce.</p> + + +<p class="recipe"><a name="recipe274" id="recipe274"></a>274. <i>Rich Bread Pudding.</i></p> + +<p>Cut a pound loaf of bakers’ bread into thin slices—spread butter on +them as for eating—lay them in a pudding dish—sprinkle between each +layer of bread seeded raisins, and citron, cut in small strips. Beat +eight eggs with four table-spoonsful of rolled sugar—mix them with +three pints of milk, half of a grated nutmeg. Turn the whole on to the +bread, and let it remain until the bread has absorbed full half of the +milk—then bake it about three-quarters of an hour.</p> + + +<p class="recipe"><a name="recipe275" id="recipe275"></a>275. <i>Flour Pudding.</i></p> + +<p>Into a pint and a half of sifted flour stir gradually, so that it may +not be lumpy, a quart of milk. Beat seven eggs, and put in, together +with a couple of table-spoonsful of melted butter, and a couple of +tea-spoonsful of salt. Grate in half of a nutmeg—add, if you want the +pudding very rich, half a pound of raisins. They should not be put into +a baked pudding till it has been cooking long enough to thicken, so that +the raisins will not sink to the bottom of it. A pudding made in this +manner is good either baked or boiled. It takes two hours to boil, and +an hour and a quarter to bake it. When boiled, the bag should not be +more than two-thirds full, as flour puddings swell very much. It should +be put into boiling water, and kept boiling constantly. If the water +boils away, so as to leave any part of the bag uncovered, more boiling +water should be added. When the pudding has boiled eight or nine +minutes, the bag should be turned over, otherwise the pudding will be +heavy. Flour puddings should be eaten as soon as cooked, as they fall +directly. Serve them up with rich sauce.</p> + + +<p class="recipe"><a name="recipe276" id="recipe276"></a>276. <i>Boiled Rice Pudding.</i></p> + +<p>Put two tea-cups of rice into a quart of boiling water—add a couple of +tea-spoonsful of salt, and let the rice boil till soft. Then take it +from the fire, stir in a quart of cold milk,<span class="pagenum"><a name="Page_94" id="Page_94">[94]</a></span> and half a pound of +raisins; or omit the raisins, and substitute any other fruit that you +may like. Beat a couple of eggs, and put in, together with half of a +grated nutmeg. Set the whole on the fire, and let it boil till the fruit +is soft. Serve it up with butter and sugar.</p> + + +<p class="recipe"><a name="recipe277" id="recipe277"></a>277. <i>A Baked Rice Pudding, without eggs.</i></p> + +<p>Pick over and wash two small tea-cups of rice, and put it into two +quarts of milk. Melt a small tea-cup of butter, and put in, together +with two of sugar, a grated nutmeg, and a couple of tea-spoonsful of +salt, and bake the pudding about two hours. This pudding does not need +any sauce, and is good either hot or cold. If you wish to have the +pudding very rich, add, when it has been baking five or six minutes, +half a pound of raisins.</p> + + +<p class="recipe"><a name="recipe278" id="recipe278"></a>278. <i>Rice Pudding, with eggs.</i></p> + +<p>Boil a quarter of a pound of unground rice in a quart of milk till soft, +then stir in a quarter of a pound of butter—take it from the fire, put +in a pint of cold milk, a couple of tea-spoonsful of salt, and a grated +nutmeg. When it is lukewarm, beat four eggs with a quarter of a pound of +sugar, and stir it into the pudding—add half a pound of raisins, and +turn the whole into a buttered pudding dish, and bake it three-quarters +of an hour.</p> + + +<p class="recipe"><a name="recipe279" id="recipe279"></a>279. <i>Ground Rice Pudding.</i></p> + +<p>Mix a pint and a half of ground rice, smooth, with a quart of milk—stir +in a glass of wine, a quarter of a pound of melted butter, a +tea-spoonful of salt, and spice to the taste. Beat eight eggs, and stir +them in—turn the whole into a buttered pudding dish, and when it has +baked a few minutes, add half a pound of raisins, or Zante currants.</p> + + +<p class="recipe"><a name="recipe280" id="recipe280"></a>280. <i>Rice Snow Balls.</i></p> + +<p>Pare small, tart apples, and take out the cores with a small knife—fill +the cavity with a stick of cinnamon or mace. Put each one in a small +floured bag, and fill the bags about half full of unground rice. Tie up +the bags so as to leave a great deal of room for the rice to swell. Put +them in a pot of water, with a table-spoonful of salt to a couple of +quarts of<span class="pagenum"><a name="Page_95" id="Page_95">[95]</a></span> water. The bags of rice should be boiled in a large +proportion of water, as the rice absorbs it very much. Boil them about +an hour and twenty minutes, then turn them out of the bags carefully +into a dessert dish, and garnish them with marmalade cut in slices. +Serve them up with butter and sugar.</p> + + +<p class="recipe"><a name="recipe281" id="recipe281"></a>281. <i>Cream Pudding.</i></p> + +<p>Beat six eggs to a froth—then mix with them three table-spoonsful of +powdered white sugar, the grated rind of a lemon. Mix a pint of milk +with a pint of flour, two tea-spoonsful of salt—then add the eggs and +sugar. Just before it is baked, stir in a pint of thick cream. Bake it +either in buttered cups or a pudding dish.</p> + + +<p class="recipe"><a name="recipe282" id="recipe282"></a>282. <i>Custard Pudding.</i></p> + +<p>Stir a quart of milk very gradually into half a pint of flour—mix it +free from lumps, and put to it seven eggs, beaten with three +table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated +nutmeg. Bake it three-quarters of an hour.</p> + + +<p class="recipe"><a name="recipe283" id="recipe283"></a>283. <i>Rennet Pudding.</i></p> + +<p>Put cleaned calf’s rennet into white wine, in the proportion of a piece +three inches square to a pint of wine. It will be fit for use in the +course of seven or eight hours. Whenever you wish to make a pudding, put +three table-spoonsful of the wine to a quart of sweet milk, and four +table-spoonsful of powdered white sugar—flavor it with rosewater or +essence of lemon. Stir it twenty minutes, then dish it out, and grate +nutmeg over it. It should be eaten in the course of an hour after it is +made, as it soon curdles.</p> + + +<p class="recipe"><a name="recipe284" id="recipe284"></a>284. <i>Fruit Pudding.</i></p> + +<p>Make good common pie crust—roll it out half an inch thick, and strew +over it any one of the following kinds of fruit: Cherries, currants, +gooseberries, strawberries, raspberries, blackberries, or cranberries. A +thick layer of marmalade spread on, is also very nice. Sprinkle over the +fruit a little cinnamon or cloves, and sugar. If the pudding is made of +gooseberries, currants, or cranberries, a great deal of sugar will be +necessary. Roll the crust up carefully, join the ends<span class="pagenum"><a name="Page_96" id="Page_96">[96]</a></span> so that the fruit +will not drop out, and lay the pudding in a thick white towel, that has +been previously dipped into water, and floured. Baste up the towel, and +lay it carefully in a pot of boiling water, with a plate at the bottom +of it. Boil it an hour, and serve it up with rich liquid sauce. For a +baked fruit pudding, make a batter of wheat flour, or Indian meal, with +milk and eggs. Mix the ingredients in the proportion of a pint of flour +and six eggs to a quart of milk. Put to each quart of milk a pint of +fruit, and sugar to the taste.</p> + + +<p class="recipe"><a name="recipe285" id="recipe285"></a>285. <i>A Quaking Pudding.</i></p> + +<p>Slice up three-quarters of a pound of bakers’ bread. Beat eight eggs to +a froth, stir in several large spoonsful of sugar, and mix it with a +quart of milk, a grated nutmeg. Turn it on to the sliced bread—let the +whole remain till the bread has soaked up most of the milk, then stir in +a couple of table-spoonsful of flour, a tea-spoonful of salt, and turn +it into a pudding bag, and boil it an hour. Serve it up with rich sauce.</p> + + +<p class="recipe"><a name="recipe286" id="recipe286"></a>286. <i>Lemon Pudding.</i></p> + +<p>Grate the rind of two fresh lemons, being careful not to grate any off +the white part. Squeeze the juice out of the lemons, and strain it, to +separate it from the seeds. Mix it with six large spoonsful of fine +white sugar. Take a quart of milk, and mix it with the rind of the +lemons, a couple of table-spoonsful of pounded crackers, and a +table-spoonful of melted butter. Beat six eggs to a froth, and stir them +into the milk. Stir in the lemon-juice and sugar last, and then turn the +whole into a pudding dish that has a lining and rim of puff paste. Bake +it from twenty-five to thirty minutes. It should not be eaten till it is +cold.</p> + + +<p class="recipe"><a name="recipe287" id="recipe287"></a>287. <i>Almond Pudding.</i></p> + +<p>Turn boiling water on three-quarters of a pound of sweet almonds. Let +them remain in it till the skins will slip off easily—rub the skins off +with a dry cloth. When they are perfectly dry, pound them fine, with a +table-spoonful of rosewater. Beat six eggs to a froth, then mix them +with four<span class="pagenum"><a name="Page_97" id="Page_97">[97]</a></span> table-spoonsful of powdered sugar—put them into a quart of +milk, with three table-spoonsful of pounded crackers, a quarter of a +pound of melted butter, four ounces of citron, and the pounded almonds. +Line a pudding dish with pastry, put round it a rim of puff paste, turn +in the pudding, and bake it about half an hour. The pudding should be +eaten cold.</p> + + +<p class="recipe"><a name="recipe288" id="recipe288"></a>288. <i>Tapioca Pudding.</i></p> + +<p>To a quart of warm milk put eight table-spoonsful of tapioca. Let it +soak till it softens, then stir it up, and put to it a couple of +table-spoonsful of melted butter, four beaten eggs, and cinnamon or mace +to the taste. Mix four table-spoonsful of white powdered sugar with a +wine glass of wine, and stir it into the rest of the ingredients. Turn +the whole into a pudding dish that has a lining of pastry, and bake it +immediately.</p> + + +<p class="recipe"><a name="recipe289" id="recipe289"></a>289. <i>Sago Pudding.</i></p> + +<p>Rinse half a pound of sago in hot water, till it is thoroughly +cleansed—then drain off the water, and boil the sago in a quart of +milk, with a stick of cinnamon or mace. Stir it constantly, or it will +burn. When soft, take it from the fire, take out the stick of cinnamon, +and put in a quarter of a pound of butter. Mix a wine glass of wine with +four large spoonsful of fine white sugar, and stir it into the +sago—add, when cold, five beaten eggs, and bake the pudding in a deep +dish, with a lining and rim of pastry. Strew over the pudding a quarter +of a pound of Zante currants, and bake it directly, in a quick oven. It +is the best when cold.</p> + + +<p class="recipe"><a name="recipe290" id="recipe290"></a>290. <i>Orange Pudding.</i></p> + +<p>Stir to a cream six ounces of white powdered sugar, with four of +butter—then add a wine glass of wine, the juice and chopped peel of a +couple of large fresh oranges. Beat eight eggs to a froth, the whites +and yelks separately—mix them with a quart of milk, a couple of ounces +citron, cut in small strips, and a couple of ounces of pounded crackers. +Mix all the ingredients well together—line a pudding dish with pastry, +put a rim of puff paste round the edge of the dish, and<span class="pagenum"><a name="Page_98" id="Page_98">[98]</a></span> then turn in +the pudding, and bake it in a quick oven about half an hour.</p> + + +<p class="recipe"><a name="recipe291" id="recipe291"></a>291. <i>Bird’s Nest, or Transparent Pudding.</i></p> + +<p>Pare and halve tart mellow apples, scoop out the cores. Put a little +flour and water in the hollow of each apple, so as to form a thick +paste—then stick three or four Zante currants in each one. Butter and +line a pudding dish with pastry, put on a rim of puff paste, and lay in +the apples, with the hollow side up. Have just enough apples to cover +the bottom of the dish, and stick citron, cut in very long narrow +strips, round the apples. Stir to a cream half a pound each of butter +and fine white sugar—beat the yelks and whites separately, of eight +eggs, to a froth, and mix them with the butter and sugar. Flavor it with +nutmeg, and set it on a few coals—stir it constantly till quite +hot—take it from the fire, stir it till nearly cold, then turn it over +the apples, and bake it directly.</p> + + +<p class="recipe"><a name="recipe292" id="recipe292"></a>292. <i>English Plum Pudding.</i></p> + +<p>Soak three-quarters of a pound of crackers in two quarts of milk—they +should be broken in small pieces. When they have soaked soft, put in a +quarter of a pound of melted butter, the same weight of rolled sugar, +half a pint of wheat flour, a wine glass of wine, and a grated nutmeg. +Beat ten eggs to a froth, and stir them into the milk. Add half a pound +of seeded raisins, the same weight of Zante currants, and a quarter of a +pound of citron, cut in small strips. Bake or boil it a couple of hours.</p> + + +<p class="recipe"><a name="recipe293" id="recipe293"></a>293. <i>Plain Fritters.</i></p> + +<p>Stir a quart of milk gradually into a quart of flour—put in a +tea-spoonful of salt, and seven beaten eggs. Drop them by the large +spoonful into hot lard, and fry them till a very light brown color. They +are the lightest fried in a great deal of fat, but less greasy if fried +in just fat enough to keep them from sticking to the frying pan. Serve +them up with liquid pudding sauce.</p> + + +<p class="recipe"><a name="recipe294" id="recipe294"></a>294. <i>Apple Fritters.</i></p> + +<p>Take four or five tart, mellow apples, pare and cut them<span class="pagenum"><a name="Page_99" id="Page_99">[99]</a></span> in slices, and +soak them in sweetened lemon-juice. Make a batter of a quart of milk, a +quart of flour, eight eggs—grate in the rind of two lemons, and the +juice and apples. Drop the batter by the spoonful into hot lard, taking +care to have a slice of apple in each fritter.</p> + + +<p class="recipe"><a name="recipe295" id="recipe295"></a>295. <i>Cream Fritters.</i></p> + +<p>Mix a pint and a half of wheat flour with a pint of milk—beat six eggs +to a froth, and stir them into the flour—grate in half a nutmeg, then +add a pint of cream, a couple of tea-spoonsful of salt. Stir the whole +just long enough to have the cream get well mixed in, then fry the +mixture in small cakes.</p> + + +<p class="recipe"><a name="recipe296" id="recipe296"></a>296. <i>Oxford Dumplings.</i></p> + +<p>Take eight ounces of biscuit that is pounded fine, and soak it in just +sufficient milk to cover it. When soft, stir in three beaten eggs, a +table-spoonful of flour, and a quarter of a pound of Zante currants. +Grate in half a nutmeg, and do up the mixture into balls of the size of +an egg—fry them till a light brown.</p> + + +<p class="recipe"><a name="recipe297" id="recipe297"></a>297. <i>Apple Dumplings.</i></p> + +<p>Pare tart, mellow apples—take out the cores with a small knife, and +fill the holes with sugar. Make good pie crust—roll it out about +two-thirds of an inch thick, cut it into pieces just large enough to +enclose one apple. Lay the apples on them, and close the crust tight +over them—tie them up in small pieces of thick cloth, that has been +well floured—put the dumplings in a pot of boiling water, and boil them +an hour without any intermission—if allowed to stop boiling, they will +be heavy. Serve them up with pudding sauce, or butter and sugar.</p> + + +<p class="recipe"><a name="recipe298" id="recipe298"></a>298. <i>Lemon Syrup.</i></p> + +<p>Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint +of it, when strained, put a pound and three-quarters of sugar, and the +rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear, +then let it simmer gently eight or ten minutes—strain it through a +flannel bag. When<span class="pagenum"><a name="Page_100" id="Page_100">[100]</a></span> cool, bottle, cork, and seal it tight, and keep it in +a cool place.</p> + + +<p class="recipe"><a name="recipe299" id="recipe299"></a>299. <i>Orange Syrup.</i></p> + +<p>Squeeze out the juice of fresh oranges, and strain it. To a pint of the +juice, put a pound and a half of sugar—set it on a moderate fire—when +the sugar has dissolved, put in the peel of the oranges, and set the +syrup where it will boil slowly for six or eight minutes—then strain +it, till clear, through a flannel bag. The bag should not be squeezed +while the syrup is passing through it, or it will not be clear. Bottle, +cork, and seal it tight. This syrup is very nice to flavor puddings and +pies.</p> + + +<p class="recipe"><a name="recipe300" id="recipe300"></a>300. <i>Blackberry Syrup.</i></p> + +<p>Procure nice, high vine blackberries, that are perfectly ripe—the low +vine blackberries will not answer for syrup, as they do not possess the +medicinal properties of the high vine blackberries. Set them on a +moderate fire, and let them simmer till they break to pieces, then +strain them through a flannel cloth—to each pint of juice put a pound +of white sugar, half an ounce of cinnamon, powdered fine, a quarter of +an ounce of finely powdered mace, and a couple of tea-spoonsful of +powdered cloves. Boil the whole together fifteen minutes—strain it, and +when cool, add to each pint of syrup a wine glass of French brandy. +Bottle, cork, and seal it—keep it in a cool place. This, mixed with +cold water, in the proportion of a wine glass of syrup to two-thirds of +a tumbler of water, is an excellent remedy for the dysentery, and +similar complaints. It is also a very pleasant summer beverage.</p> + + +<p class="recipe"><a name="recipe301" id="recipe301"></a>301. <i>Elderberry Syrup.</i></p> + +<p>Wash and strain the berries, which should be perfectly ripe. To a pint +of juice, put a pint of molasses. Boil it twenty minutes, stirring it +constantly, then take it from the fire—when cold, add to each quart +four table-spoonsful of French brandy—bottle and cork it tight. This is +an excellent remedy for a tight cough.</p> + + +<p class="recipe"><a name="recipe302" id="recipe302"></a>302. <i>Molasses Syrup, for preserving.</i></p> + +<p>Mix eight pounds of light sugar-house or New-Orleans<span class="pagenum"><a name="Page_101" id="Page_101">[101]</a></span> molasses, eight +pounds of water, one pound of powdered charcoal. Boil the whole together +twenty minutes, then strain it through a flannel bag. When lukewarm, put +in the beaten whites of a couple of eggs, and put it on the fire. As +soon as it boils, take it from the fire, and skim it till clear—then +put it on the fire, and let it boil till it becomes a thick +syrup—strain it for use. This syrup does very well to preserve fruit in +for common use.</p> + + +<p class="recipe"><a name="recipe303" id="recipe303"></a>303. <i>To clarify Syrup for Sweetmeats.</i></p> + +<p>Put your sugar into the preserving kettle, turn in the quantity of cold +water that you think will be sufficient to cover the fruit that is to be +preserved in it. Beat the whites of eggs to a froth, allowing one white +of an egg to three pounds of sugar—mix the whites of the eggs with the +sugar and water, set it on a slow fire, and let the sugar dissolve, then +stir the whole up well together, and set it where it will boil. As soon +as it boils up well, take it from the fire, let it remain for a minute, +then take off the scum—set it back on the fire, and let it boil a +minute, then take it off, and skim it again. This operation repeat till +the syrup is clear—put in the fruit when the syrup is cold. The fruit +should not be crowded while preserving, and if there is not syrup enough +to cover the fruit, take it out of the syrup, and put in more water, and +boil it with the syrup before putting back the fruit.</p> + + +<p class="recipe"><a name="recipe304" id="recipe304"></a>304. <i>Directions for making Sweetmeats.</i></p> + +<p>A pound of sugar to a pound of fruit, is sufficient to preserve most +kinds of fruit. Some kinds of fruit require more, and some will do with +less, than an equal weight of sugar. White sugar makes the most delicate +sweetmeats—nice brown sugar answers very well for most kinds of fruit. +The West India sugar-house syrup is better than sugar to preserve fruit, +on account of its never fermenting. When brown sugar is used, clarify +it, as in direction for clarifying syrup, <a href="#recipe303">No. 303</a>, then put in the +fruit. Nice white sugar does not need clarifying. All kinds of +fire-proof ware will do to preserve in, excepting iron ware. The fruit +should not be crowded while preserving, and should boil gently. The +fruit should be turned out of the preserving kettles as soon as done, +and set away<span class="pagenum"><a name="Page_102" id="Page_102">[102]</a></span> in a cool place, otherwise they will not be nice. Keep the +sweetmeats in stone or china jars, that have never been used for other +purposes. Glass jars are the best for delicate sweetmeats, such as +strawberries or cherries. Preserves should be covered tight, and kept in +a cool place. A paper wet in brandy, and laid over the sweetmeats, has a +tendency to keep them from fermenting. They should be looked to +frequently, to see that they do not ferment. Whenever they do, the syrup +should be turned from them, scalded, and turned back on them while hot.</p> + + +<p class="recipe"><a name="recipe305" id="recipe305"></a>305. <i>To Preserve Quinces.</i></p> + +<p>Quinces, if very ripe, are best preserved in the following manner: Pare +and cut them in slices, an inch thick—take out the cores carefully, so +as to have the slices in the form of a ring. Allow a pound of nice white +sugar for each pound of the fruit—dissolve it in cold water, having a +quart of the latter to a pound of sugar, then put in the sliced quinces, +and let them soak in it ten or twelve hours. Put them in a preserving +kettle, and put it on a moderate fire—cover them over, and let the +quinces boil gently—there should be more than enough syrup to cover the +quinces. When a broom splinter will go through them easily, take them +from the fire, and turn them out. In the course of a week, turn the +syrup from them, and boil it down, so that there will be just enough to +cover the fruit. Quinces preserved in this manner retain their natural +flavor better than when preserved in any other manner, but they must be +very ripe to preserve in this way, otherwise they will not be tender. +When not very ripe, pare and cut them either in rings or quarters, take +out the cores, and boil the quinces in fair water, till they begin to +grow tender—take them up, and strain the water in which they are +boiled—put in either brown or white sugar—add a little cold water. +When lukewarm, put in the whites of eggs, and clarify it—let it cool, +then put in the quinces, and boil them slowly for half an hour. Keep +them covered over while boiling, if you wish to have them of a light +color. Turn them out into pots as soon as preserved, and set them away +in a cool place. Look at them in the course of a week, to see if they +have fermented—if so, turn the syrup from them,<span class="pagenum"><a name="Page_103" id="Page_103">[103]</a></span> boil it, and turn it +back while hot. The parings and cores of the quinces can be used for +marmalade, with a few whole ones. Some people preserve the quinces with +the cores in, but the syrup will not look clear. The following is a +cheap method of preserving quinces, and answers very well for common +use: Pare, halve, and take out the cores of the quinces, and boil the +parings in new cider till soft. Strain the cider, and for five pounds of +quinces put in a pound of brown sugar, a quart of molasses, the beaten +white of an egg—clarify it, then put in the quinces. There should be +rather more than enough cider to cover the quinces, as it wastes a good +deal while the quinces are boiling. The peel of an orange, cut in small +pieces, and boiled with them, gives the quinces a fine flavor.</p> + + +<p class="recipe"><a name="recipe306" id="recipe306"></a>306. <i>Quince Marmalade.</i></p> + +<p>Wash and quarter the quinces, without paring them—put them on the fire, +with just water enough to stew them in. When soft, rub them through a +sieve, and put to each pound of the strained quinces a pound of brown +sugar. Set it on a few coals, and let it stew slowly, stirring it +constantly. When it has stewed an hour, take a little of it out, let it +get cold—if it then cuts smooth, it is sufficiently stewed.</p> + + +<p class="recipe"><a name="recipe307" id="recipe307"></a>307. <i>Pears.</i></p> + +<p>Make a syrup, allowing three-quarters of a pound of sugar to each pound +of the pears. If brown sugar is used for the syrup, clarify it, then put +in the pears, and boil them till soft. A few slips of ginger, or +powdered ginger, tied up in bags, and boiled with the pears, gives them +a fine flavor. Choke and vergouleuse are the best pears for preserving.</p> + + +<p class="recipe"><a name="recipe308" id="recipe308"></a>308. <i>Pear Marmalade.</i></p> + +<p>Boil the pears with the skins on. When soft, rub them through a sieve, +and put to each pound of pulp three-quarters of a pound of brown sugar. +Stew it over a slow fire till it becomes a thick jelly. It should be +stirred constantly.</p> + + +<p class="recipe"><a name="recipe309" id="recipe309"></a>309. <i>Peaches.</i></p> + +<p>Take juicy peaches—pare them, allow for each pound of<span class="pagenum"><a name="Page_104" id="Page_104">[104]</a></span> them, a pound of +nice white sugar. Put just cold water enough to the sugar to saturate +it. When dissolved, stir it up well, and put in the peaches, without +crowding them, and boil them slowly about twenty minutes. A few peach +meats, blanched and preserved with the peaches, are nice, and are quite +ornamental to the peaches. These, as well as all other kinds of +sweetmeats, should be turned out of the preserving kettle as soon as +taken from the fire, and set away in a cool place. If allowed to remain +near the fire, the syrup will not look clear. Cover them up tight—let +them remain three or four days, then turn the syrup from them, scald it, +and turn it back, while hot, on to the peaches.</p> + + +<p class="recipe"><a name="recipe310" id="recipe310"></a>310. <i>Peach Jam.</i></p> + +<p>Inferior peaches, and those that are not fully ripe, are best preserved +in the following manner: Pare and halve them, and take out the +stones—lay the peaches in a deep dish, and to each layer of peaches put +a layer of brown sugar. Three-quarters of a pound of sugar to a pound of +the peaches, is sufficient. Let the peaches remain until the next +day—then put them on a moderate fire, without any water, and let them +stew slowly about twenty minutes. Peaches preserved in this way, are +very nice for puffs.</p> + + +<p class="recipe"><a name="recipe311" id="recipe311"></a>311. <i>To Preserve Peaches in Brandy.</i></p> + +<p>Procure peaches that are mellow, but not dead ripe—draw a pin round the +seam of the peaches, so as to pierce the skin—cover them with French +brandy, and let them remain a week—then make a syrup, allowing +three-quarters of a pound of brown sugar to a pound of the peaches. +Clarify the syrup, then boil the peaches in it. When tender, take them +out of the syrup, let it remain till cool, then mix it with the brandy, +and turn the whole on to the peaches.</p> + + +<p class="recipe"><a name="recipe312" id="recipe312"></a>312. <i>To Preserve Raspberries.</i></p> + +<p>Strain equal quantities of ripe currants and raspberries, to make a +syrup to preserve the raspberries in. Dissolve white sugar in the syrup, +by a gentle heat, using a pound of sugar to each pound of syrup and +raspberries. When the sugar has dissolved, set the syrup where it will +boil about ten min<span class="pagenum"><a name="Page_105" id="Page_105">[105]</a></span>utes, then put in the raspberries, and let them boil +five minutes. In the course of four or five days, turn the syrup from +the raspberries—boil it away, so that there will be just enough of it +to cover the berries—turn it on them while hot. Keep them in +wide-mouthed bottles, corked and sealed up tight. Preserved raspberries +are very nice to flavor ice creams and blanc mange.</p> + + +<p class="recipe"><a name="recipe313" id="recipe313"></a>313. <i>Cherries.</i></p> + +<p>Procure cherries that are not quite dead ripe—allow for each pound of +cherries a pound of white sugar. Make a rich syrup of the sugar—when it +boils, put in the cherries, with the stems on—let them boil till +transparent. Keep them in glass jars, or wide-mouthed bottles—cork and +seal them tight. If you wish to preserve them without the stones, take +those that are very ripe, take out the stones carefully, save the juice. +Make a syrup of the juice, white sugar, and very little water, then put +in the cherries, and boil them to a thick consistency.</p> + + +<p class="recipe"><a name="recipe314" id="recipe314"></a>314. <i>Currants.</i></p> + +<p>Take the currants when ripe and in their prime—let them remain on the +stalks, picking off the bad ones. Make a syrup of sugar, and very little +water, allowing a pound of sugar to each pound of currants. Clarify it, +then put in the currants, and let them boil a few minutes. In the course +of a few days turn the syrup from them, scald it, and turn it back, +while hot, on to the currants. Preserved currants, mixed with water, is +an excellent drink in fevers. Dried currants are also good for the same +purpose, if made into a tea.</p> + + +<p class="recipe"><a name="recipe315" id="recipe315"></a>315. <i>To Preserve Prunes.</i></p> + +<p>Pour boiling water on the prunes, and set them where they will keep hot, +with a lemon, cut in small pieces. When swelled out to nearly the +original size, put to each pound of the prunes half a pound of brown +sugar, a stick of cinnamon, or a tea-spoonful of powdered cloves, and if +there is not sufficient water remaining to cover the prunes, add more, +and stew them in the syrup a quarter of an hour. Add, when taken from +the fire, a wine glass of wine to every three pounds of the prunes.</p> + +<p><span class="pagenum"><a name="Page_106" id="Page_106">[106]</a></span></p> + + +<p class="recipe"><a name="recipe316" id="recipe316"></a>316. <i>Cranberries.</i></p> + +<p>For each peck of cranberries allow two pounds and a half of brown sugar, +and half a pint of molasses. Make a syrup of the molasses, sugar, and a +little water. When it boils, put in the cranberries, and let them boil +till transparent. To make cranberry marmalade, boil the cranberries in +just water enough to prevent their burning. Strain them when soft, and +add to each pound a pound and a half of brown sugar. Stew it over a slow +fire, stirring it constantly, till it becomes very thick jelly.</p> + + +<p class="recipe"><a name="recipe317" id="recipe317"></a>317. <i>Crab Apples.</i></p> + +<p>Make a syrup, allowing the same weight of sugar as apples. Let it get +cool, then put in the apples, a few at once, so that they will not +crowd, and break to pieces. Boil them till they begin to break, then +take them out of the preserving kettle carefully. Boil the syrup in the +course of three or four days, and turn it while hot on to the apples. +This continue to do at intervals of two or three days, till the apples +appear to be thoroughly preserved. If you wish to make a marmalade of +the apples, boil them in just water enough to keep them from +burning—strain them when soft, and put to them an equal weight of brown +sugar—stew them over a slow fire, stirring them constantly. When of a +thick consistency, take a little of it out, and set it where it will get +cold. If it then cuts smooth and clear, take the whole from the fire, +and turn it into deep dishes.</p> + + +<p class="recipe"><a name="recipe318" id="recipe318"></a>318. <i>Barberries.</i></p> + +<p>Take them when fully ripe, let them remain on the stems. Make a rich +syrup, allowing the same weight of sugar as barberries. When clarified, +set it where it will get lukewarm, then put in the barberries. Boil them +till the syrup appears to have entered them. Barberries preserved with +molasses, and a little orange peel and sugar, are very good for common +use. Allow for each pound of barberries a quarter of a pound of sugar, +half a pint of molasses, and the rind of half an orange. Make them into +a syrup with a little water—boil it a quarter of an hour before putting +in the bar<span class="pagenum"><a name="Page_107" id="Page_107">[107]</a></span>berries. Preserved barberries, mixed with cold water, make a +very refreshing drink in fevers.</p> + + +<p class="recipe"><a name="recipe319" id="recipe319"></a>319. <i>Tomatoes.</i></p> + +<p>Take them when quite small and green—put them in cold clarified syrup, +with an orange, cut in slices, to every two pounds of the tomatoes. +Simmer them gently, on a slow fire, two or three hours. There should be +equal weights of sugar and tomatoes, and more than sufficient water to +cover the tomatoes, used for the syrup. Another method of preserving +them, which is very nice, is to allow a couple of fresh lemons to three +pounds of the tomatoes—pare thin the rind of the lemons, so as to get +none of the white part, squeeze out the juice, mix them with cold water +sufficient to cover the tomatoes, and put in a few peach leaves, and +powdered ginger, tied up in bags. Boil the whole together gently, for +three-quarters of an hour—then take up the tomatoes, strain the liquor, +and put to it a pound and a half of white sugar, for each pound of +tomatoes. Put in the tomatoes, and boil them gently, till the syrup +appears to have entered them. In the course of a week turn the syrup +from them, heat it scalding hot, and turn it on to the tomatoes. +Tomatoes preserved in this manner appear like West Indian sweetmeats.</p> + + +<p class="recipe"><a name="recipe320" id="recipe320"></a>320. <i>To Preserve Apples.</i></p> + +<p>Apples for preserving should be tart and mellow—pare them, and take out +the cores with a small knife. Allow for each pound three-quarters of a +pound of sugar, a tea-spoonful of powdered ginger, tied in a bag, and +sufficient water to cover the apples. Make the syrup, then take it from +the fire, and put in the apples, when it is just lukewarm. Boil them +till transparent, take them up—when partly cooled, put in a little +essence of lemon. Turn the syrup from them in the course of a week, boil +it, and turn it back on the apples while hot.</p> + + +<p class="recipe"><a name="recipe321" id="recipe321"></a>321. <i>Cymbelines, or Mock Citron.</i></p> + +<p>Cut into small pieces, and scrape the rind of cymbelines—put them into +strong salt and water—let them remain in it three days, then in fair +water a day, changing the water sev<span class="pagenum"><a name="Page_108" id="Page_108">[108]</a></span>eral times—soak them in alum water +an hour—tie up oyster shells in a cloth, and boil them with the +cymbelines. When the cymbelines are tender, take them up, and put them +back into the alum water. Make the syrup for them, allowing a pound and +a half of sugar to one of the cymbelines. When clarified, let it get +cold—then rinse the cymbelines, and boil them three-quarters of an +hour. When partly cooled, put in a little essence of lemon to flavor +them. These are good eaten like any other sweetmeats, or used instead of +citron for cake.</p> + + +<p class="recipe"><a name="recipe322" id="recipe322"></a>322. <i>Watermelon Rinds.</i></p> + +<p>Take the rind of a nice ripe watermelon—cut it into small strips, and +boil them, till they begin to grow tender, in water, with saleratus and +peach leaves in it, in the proportion of a tea-spoonful of saleratus and +a dozen peach leaves to a couple of quarts of water. Take the rinds out +of the water, and soak them in alum water an hour. Make a syrup, +allowing the same weight of sugar as rinds. When clarified and cooled, +rinse the rinds, and put them in the syrup, together with powdered +ginger, tied up in a small bag. Boil them till they are quite soft—when +partly cooled, add a little essence of lemon. Turn the syrup from them +in the course of two or three days, take out the bags of ginger, and +boil the syrup till there is just sufficient of it to cover the rinds, +and turn it on them while hot.</p> + + +<p class="recipe"><a name="recipe323" id="recipe323"></a>323. <i>Muskmelons.</i></p> + +<p>Procure muskmelons that are perfectly green, and of a quick growth, and +as late in the season as possible. If preserved while the weather is +very hot, they are apt to ferment. Scrape off the skin of the rind, +being careful not to scrape any of the green part. Cut them through the +middle, and take out the seeds—then cut them in rings, an inch in +thickness. Soak them in salt and water a day, then in fair water three +or four hours, changing the water several times. Soak them in alum water +an hour—rinse and put them in fair water, with a handful of peach +leaves to four or five pounds of the melon, and a table-spoonful of +ginger, tied up in small pieces of cloth. The peach leaves turn the +melon a fine green<span class="pagenum"><a name="Page_109" id="Page_109">[109]</a></span> color. Boil the melons till they begin to grow +tender, then put them in alum water, together with the ginger. Make a +syrup of white sugar, and put in the melons and ginger, (which should be +previously rinsed.) Boil them in the syrup as long as you can, without +their breaking to pieces. In the course of a week turn the syrup from +them, scald it, and turn it on to the melons. Add sufficient essence of +lemon to flavor it, just before turning it on to the melons. Keep them +covered tight, in a cool place, with a paper wet in brandy on them.</p> + + +<p class="recipe"><a name="recipe324" id="recipe324"></a>324. <i>Pine Apples.</i></p> + +<p>Take those that are ripe, and perfectly fresh—pare off the rind, and +cut the apples in slices an inch thick. Powder the same weight of white +sugar as you have pine apples—lay the pine apples in a deep dish, and +sprinkle part of the powdered sugar between each layer of apples. +Reserve about half of the sugar. Let the apples remain till the +succeeding day—then turn the syrup from them, and mix it with the +reserved sugar, and half a pint of water, for three or four pounds of +pine apple. Boil the syrup, take it from the fire, and when cool, put in +the apples, simmer them gently till tender, let them remain in a deep +dish for several days—they should be covered up tight, and kept in a +cool place. Whenever there is any appearance of fermentation, turn the +syrup from them, scald it, and turn it back hot on to the pine apples. +Keep them in glass or china jars, covered tight, and in a cool place.</p> + + +<p class="recipe"><a name="recipe325" id="recipe325"></a>325. <i>Pumpkin Chips.</i></p> + +<p>Take what quantity you choose of a good sweet pumpkin, (the butter +pumpkin makes the nicest sweetmeats.) Halve the pumpkin, take out the +seeds, and cut it into chips of the size of a dollar. For each pound of +the pumpkin to be preserved, allow a pound of fine white sugar, and a +gill of lemon-juice. Put the chips in a deep dish, and sprinkle on each +layer a layer of the sugar. Turn the lemon-juice over the whole. Let it +remain a day—then boil the whole together, with half a pint of water to +three pounds of the pumpkin, a table-spoonful of powdered ginger, tied +up in bags, and the peel of the lemons, cut into small pieces. When the +pump<span class="pagenum"><a name="Page_110" id="Page_110">[110]</a></span>kin becomes tender, turn the whole into a preserve pot. In the +course of a week, turn the syrup from the pumpkin, boil it to a rich +syrup, and turn it back hot.</p> + + +<p class="recipe"><a name="recipe326" id="recipe326"></a>326. <i>Gages.</i></p> + +<p>Allow equal weights of sugar and gages. Make a syrup of white sugar, and +just water enough to cover the plums. Boil the plums slowly in the syrup +ten minutes—turn them into a dish, and let them remain four or five +days, then boil them again, till the syrup appears to have entered the +plums. Put them in a china jar, and in the course of a week turn the +syrup from them, scald it, and turn it over them hot.</p> + + +<p class="recipe"><a name="recipe327" id="recipe327"></a>327. <i>Strawberries.</i></p> + +<p>Procure Chili or field strawberries, and hull them. Take equal +quantities of berries, and powdered white sugar—put a layer of each in +a preserving pan, having a layer of strawberries at the bottom. Let them +remain an hour, then put in a gill of cold water, to prevent their +burning to the bottom of the pan. Set them on a very moderate fire—when +the juice runs freely, increase the fire, until they boil briskly. Let +them boil half an hour, then turn them into a dish—when lukewarm, put +them in wide-mouthed bottles, or small glass jars, cork and seal them +tight, and keep them in dry sand.</p> + + +<p class="recipe"><a name="recipe328" id="recipe328"></a>328. <i>Raspberry and Blackberry Jam.</i></p> + +<p>For each pound of berries, allow a pound of sugar. Put a layer of each +alternately in a preserving dish. Let them remain half an hour—then +boil them slowly, stirring them frequently, to keep them from burning. +When they have boiled half an hour, take a little up in a cup, and set +it in a dish of cold water—if it appears of the consistency of thick +jelly, take the whole from the fire—if not, boil it till it becomes so.</p> + +<p class="recipe"><a name="recipe329" id="recipe329"></a>329. <i>Strawberry, Raspberry, and Blackberry Jelly.</i></p> + +<p>Jellies of these fruits are all made in the following manner: Take the +berries when ripe, and in their prime, mash them, and let them drain +through a flannel bag, without squeezing it. To each pint of juice, put +a pound of white sugar, and the beaten white of an egg to three pounds +of the sugar. Set<span class="pagenum"><a name="Page_111" id="Page_111">[111]</a></span> it on the fire—when it boils up well, take it from +the fire, and skim it clear. Set it back on the fire—if any more scum +rises, take it from the fire, and skim it off. Boil it till it becomes a +jelly, which is ascertained by taking a little of it up into a tumbler +of cold water. If it falls to the bottom in a solid mass, it is +sufficiently boiled.</p> + + +<p class="recipe"><a name="recipe330" id="recipe330"></a>330. <i>Cranberry, Grape, and Currant Jelly.</i></p> + +<p>They are all made in the same manner. Take the fruit in its prime, wash +and drain it till nearly dry, then put it in an earthen jar, or pot, and +set the pot in a kettle of hot water. Set the kettle where the water +will boil, taking care that none of it gets into the jar. When the fruit +breaks, turn it into a flannel bag, and let it drain slowly through, +into a deep dish, without squeezing. When the juice has all passed +through the bag, put to each pint of it a pound and a half of white +sugar. Put to each quart of the syrup the beaten white of an egg. Set +the syrup where it will boil gently—as fast as any scum rises, take the +syrup from the fire, and skim it clear. When the jelly has boiled +fifteen or twenty minutes, try a little of it in a tumbler of cold +water—if it sinks to the bottom of the tumbler in a solid lump, it is +sufficiently boiled. Jellies are improved by being put in the sun for +several days—care must be taken that the dew does not fall on them.</p> + + +<p class="recipe"><a name="recipe331" id="recipe331"></a>331. <i>Quince Jelly.</i></p> + +<p>Halve the quinces, and take out the cores. Boil the quinces till very +soft, in clear water, mash them, and let them drain through a flannel +bag, without squeezing them. Put to the quince liquor, when drained +through the bag, white sugar, in the proportion of a pound to a pint of +the liquor. Add the whites of eggs, and clarify it. When clear, boil it +on a moderate fire, till it becomes a thick jelly. Fill glasses with the +jelly, and cover them tight. The quince pulp that remains in the +jelly-bag can be made into marmalade.</p> + + +<p class="recipe"><a name="recipe332" id="recipe332"></a>332. <i>Apple Jelly.</i></p> + +<p>Halve tart apples, and take out the cores. Boil them till very soft, in +a large proportion of water—then let it pass<span class="pagenum"><a name="Page_112" id="Page_112">[112]</a></span> through a jelly-bag, +without squeezing them. Weigh the liquor, and to each pint of it put a +pound of white sugar—then boil it slowly till it becomes a thick jelly, +which is ascertained in the same manner as currant jelly. If you wish to +have it of a red tinge, put in, when taken from the fire, a little +cranberry or beet-juice. If you wish to have it a straw color, put in a +little tincture of saffron. If green, use the expressed juice of spinach +leaves. Let it pass through the jelly-bag again—when cool, turn it into +glasses.</p> + + +<p class="recipe"><a name="recipe333" id="recipe333"></a>333. <i>Lemon Jelly.</i></p> + +<p>Put on a slow fire an ounce of white isinglass, pulled into small +pieces, and rinsed, a pint of water, with the rind of six lemons. Stir +it constantly till dissolved, then add a pint of lemon-juice, and +sweeten it to the taste with nice white sugar. Boil the whole four or +five minutes, then color it with tincture of saffron, and let it pass +through a flannel bag, without squeezing it. Fill your jelly glasses +with it when partly cooled.</p> + + +<p class="recipe"><a name="recipe334" id="recipe334"></a>334. <i>Calf’s Feet Jelly.</i></p> + +<p>Take four feet, (that have been perfectly cleaned,) and boil them, in +four quarts of water, till very soft, and the water is reduced to one +quart. Take it from the fire, and let it remain till perfectly cold, +then take off all the fat, and scrape off the dregs that adhere to the +jelly. Put the jelly in a preserving kettle, set it on a slow fire—when +it melts, take it from the fire, and mix with it half a pint of white +wine, the juice and grated rind of a couple of fresh lemons, and a stick +of cinnamon or mace. Wash and wipe dry six eggs—take the whites of +them, and beat them to a froth—stir them into the jelly when it is +cool—bruise the shells, and mix them with the jelly, then set it on a +few coals. Sweeten it, when hot, to the taste—white sugar is the best, +but brown answers very well. Let the whole boil slowly fifteen minutes, +without stirring it—suspend a flannel bag on a nail, and let the jelly +drain through it, into a deep dish or pitcher. If it is not clear the +first time, let it pass through the bag till it becomes so. The bag +should not be squeezed, otherwise the jelly will not look clear. When +transparent, turn it into glasses, and set<span class="pagenum"><a name="Page_113" id="Page_113">[113]</a></span> the glasses, if the weather +is hot, into cold water, and keep them in a cool place. This kind of +jelly will keep but a few days, in warm weather. A knuckle of veal, and +sheep’s feet, make a nice jelly, prepared in the same manner as calf’s +feet.</p> + + +<p class="recipe"><a name="recipe335" id="recipe335"></a>335. <i>Hartshorn Jelly.</i></p> + +<p>Boil four ounces of hartshorn shavings in a couple of quarts of water, +till it becomes a thick jelly—then strain and put to it the juice and +rind of a couple of lemons, a wine glass of white wine, and a stick of +cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from +the yelks, beat the whites to a froth, bruise the shells, and mix them +with the hartshorn—set the whole on a moderate fire—sweeten it to the +taste when hot. Boil it till it becomes quite thick, then let it drain +through a jelly-bag till clear.</p> + + +<p class="recipe"><a name="recipe336" id="recipe336"></a>336. <i>Coffee.</i></p> + +<p>Old Java and Mocha coffee are the best kinds. Coffee should be put in an +iron pot, and dried over a moderate fire for several hours, before it is +roasted. It should be put at such a distance from the fire, as to be in +no danger of burning. When it has dried three or four hours, set the pot +on a hot bed of coals, and stir it constantly, until sufficiently +roasted, which is ascertained by biting one of the lightest colored +kernels—if it is brittle, the whole is done. Turn it out of the pot +immediately, into a box—cover it tight, to keep in the steam. A +coffee-roaster is better than a pot to roast coffee in, as it preserves +the fine aromatic flavor of the coffee, which in a great measure escapes +with the steam of the coffee, when roasted in an open pot. To make good +common coffee, allow a table-spoonful of it, when ground, to each pint +of water. Turn on the water boiling hot, and boil the coffee in a tin +pot, from twenty to twenty-five minutes—if boiled longer, it will not +taste fresh and lively. Let it stand, after being taken from the fire, +four or five minutes to settle, then turn it off carefully from the +grounds, into a coffee-pot or urn. When the coffee is put on the fire to +boil, a piece of fish-skin or isinglass, of the size of a nine-pence, +should be put in, or else the white and shell of half an egg, to a +couple of quarts of coffee. Many persons dislike to clear coffee<span class="pagenum"><a name="Page_114" id="Page_114">[114]</a></span> with +fish-skin, thinking that it imparts an unpleasant taste to coffee, but +it will not, if properly prepared. The skin should be taken from mild +codfish, that has not been soaked, as the skin loses its clearing +properties by soaking. Rinse it in cold water, and dry it perfectly. +When dried, cut it into pieces of the size of a nine-pence. If torn off, +as it is wanted for use, too much is apt to be put in at once, and give +the coffee a bad taste. A piece of the size of a twelve and a half cent +piece, is sufficient to settle a couple of quarts of water. French +coffee is made in a German filter, the water is turned on boiling hot, +and one-third more coffee is necessary than when boiled in the common +way. Where cream cannot be procured for coffee, the coffee will be much +richer to boil it with a less proportion of water than the above rule, +and weaken it with boiling hot milk, when served out in cups.</p> + + +<p class="recipe"><a name="recipe337" id="recipe337"></a>337. <i>Tea.</i></p> + +<p>Scald the tea-pot, and if the tea is a strong kind, a tea-spoonful for a +pint of water is sufficient—if it is a weak kind, more will be +required. Pour on just enough boiling water to cover the tea, and let it +steep. Green tea should not steep more than five or six minutes before +drinking—if steeped longer, it will not be lively. Black tea requires +steeping ten or twelve minutes to extract the strength.</p> + + +<p class="recipe"><a name="recipe338" id="recipe338"></a>338. <i>Chocolate.</i></p> + +<p>Scrape the chocolate off fine, mix it smooth with water—if liked very +rich, make the chocolate entirely of milk—if not, use half water. Boil +water and milk together, then stir in the chocolate, previously mixed +with water—stir it till it boils, then sweeten it to your taste, and +take it up. If liked rich, grate in a little nutmeg. A table-spoonful of +chocolate to a pint of water or milk, is about the right proportion.</p> + + +<p class="recipe"><a name="recipe339" id="recipe339"></a>339. <i>Hop Beer.</i></p> + +<p>Put to six ounces of hops five quarts of water, and boil them three +hours—then strain off the liquor, and put to the hops four quarts more +of water, a tea-cup full of ginger, and boil the hops three hours +longer. Strain and mix it with the<span class="pagenum"><a name="Page_115" id="Page_115">[115]</a></span> rest of the liquor, and stir in a +couple of quarts of molasses. Take about half a pound of bread, and +brown it very slowly—when very brown and dry, put it in the liquor, to +enrich the beer. Rusked bread is the best for this purpose, but a loaf +of bread cut in slices, and toasted till brittle, will do very well. +When rusked bread is used, pound it fine, and brown it in a pot, as you +would coffee, stirring it constantly. When the hop liquor cools, so as +to be just lukewarm, add a pint of new yeast, that has no salt in it. +Keep the beer covered in a temperate situation, till it has ceased +fermenting, which is ascertained by the subsiding of the froth—turn it +off carefully into a beer keg, or bottles. The beer should not be corked +very tight, or it will burst the bottles. It should be kept in a cool +place.</p> + + +<p class="recipe"><a name="recipe340" id="recipe340"></a>340. <i>Beer of Essential Oils.</i></p> + +<p>Mix a couple of quarts of boiling water with a pint and a half of +molasses. Stir in five quarts of cold water, then add ten drops of the +oil of sassafras, ten of spruce, fifteen of winter-green, and a +tea-spoonful of essence of ginger. When just lukewarm, put in half a +pint of fresh lively yeast. When fermented, bottle and cork it, and keep +it in a cool place. It will be fit to drink in the course of two or +three days.</p> + + +<p class="recipe"><a name="recipe341" id="recipe341"></a>341. <i>Spring Beer.</i></p> + +<p>Take a small bunch of all, or part of the following: Sweet fern, +sarsaparilla, winter-green, sassafras, prince’s pine, and spice wood. +Boil them with two or three ounces of hops to three or four gallons of +water, and two or three raw potatoes, pared and cut in slices. The +strength of the roots and hops is obtained more thoroughly by boiling +them in two waters—for, when the liquor is strongly saturated with the +hops, it will rather bind up the roots than extract their juices. The +roots should be boiled five or six hours—the liquor should then be +strained, and a quart of molasses put to three gallons of the beer. If +you wish to have the beer very rich, brown half a pound of bread, and +put it into the liquor. If the liquor is too thick, dilute it with cold +water. When just lukewarm, put in a pint of fresh lively yeast, that has +no salt in it. The salt has a tendency to keep it from fermenting. Keep +it in<span class="pagenum"><a name="Page_116" id="Page_116">[116]</a></span> a temperate situation, covered over, but not so tight as to +exclude the air entirely, or it will not work. When fermented, keep it +in a tight keg, or bottle and cork it up.</p> + + +<p class="recipe"><a name="recipe342" id="recipe342"></a>342. <i>Ginger Beer.</i></p> + +<p>Boil gently, in a gallon of water, three table-spoonsful of cream of +tartar, three of ginger, and a lemon cut in slices. When it has boiled +half an hour, take it from the fire, strain and sweeten it to your +taste—white sugar is the best, but brown sugar or molasses answers very +well. Put to it, when lukewarm, half a pint of fresh yeast. Turn it off +carefully, when fermented, bottle it, and keep it in a cool place. It +will be fit to drink in the course of seven or eight days.</p> + + +<p class="recipe"><a name="recipe343" id="recipe343"></a>343. <i>Instantaneous Beer.</i></p> + +<p>Put to a pint and a half of water four tea-spoonsful of ginger, a +table-spoonful of lemon-juice—sweeten it to the taste with syrup or +white sugar, and turn it into a junk bottle. Have ready a cork to fit +the bottle, a string of wire to tie it down, and a mallet to drive in +the cork. Then put into the bottle a heaping tea-spoonful of the +super-carbonate of soda, cork it immediately, tie it down, then shake +the whole up well, cut the string, and the cork will fly out. Turn it +out, and drink immediately.</p> + + +<p class="recipe"><a name="recipe344" id="recipe344"></a>344. <i>Mixed Wine.</i></p> + +<p>Take equal parts of ripe currants, grapes, raspberries, and English +cherries. Bruise them, then mix cold water with them, in the proportion +of four pounds of fruit to a gallon of water. Let the whole remain half +a day. Stir the whole up well, then strain it—to each gallon of it put +three pounds of sugar. Keep it in a temperate situation, where it will +ferment slowly, three or four days—stir it up frequently. When +fermented, add a ninth part of brandy to it, and stop it up tight—when +it becomes clear, bottle it. In the course of a year it will be fit to +drink.</p> + + +<p class="recipe"><a name="recipe345" id="recipe345"></a>345. <i>Currant Wine.</i></p> + +<p>Strain the currants, which should be perfectly ripe. To each quart of +juice put a couple of quarts of water, and three<span class="pagenum"><a name="Page_117" id="Page_117">[117]</a></span> pounds of sugar—stir +the whole well together, and let it stand twenty-four hours, without +stirring—then skim and set it in a cool place, where it will ferment +slowly. Let it remain three or four days—if, at the end of that time, +it has ceased fermenting, add one quart of French brandy to every +fifteen gallons of the liquor, and close up the barrel tight. When it +becomes clear, it is fit to bottle. This will be good in the course of +six months, but it is much improved by being kept several years.</p> + + +<p class="recipe"><a name="recipe346" id="recipe346"></a>346. <i>Grape Wine.</i></p> + +<p>Bruise the grapes, which should be perfectly ripe. To each gallon of +grapes put a gallon of water, and let the whole remain a week, without +being stirred. At the end of that time, draw off the liquor carefully, +and put to each gallon three pounds of lump sugar. Let it ferment in a +temperate situation—when fermented, stop it up tight. In the course of +six months it will be fit to bottle.</p> + + +<p class="recipe"><a name="recipe347" id="recipe347"></a>347. <i>To mull Wine.</i></p> + +<p>To a pint of water put a tea-spoonful of powdered cloves and cinnamon. +Set it where it will boil—then separate the whites and yelks of three +eggs, and beat the yelks with a large spoonful of powdered white sugar. +As soon as the water boils, turn it on to the yelks and sugar—add a +pint of wine, and turn the beaten whites of the eggs over the whole.</p> + + +<p class="recipe"><a name="recipe348" id="recipe348"></a>348. <i>Quince Cordial.</i></p> + +<p>Take ripe nice quinces, wipe off the fur, and grate them. Express the +juices of the quince pulp through a strong cloth, and to each quart of +it put two-thirds of a quart of French brandy, a pound and a half of +white sugar, a hundred bitter almonds, or peach meats, a dozen cloves. +Put it in a stone pot, cover it tight, and keep it a week in a warm +place, then skim and bottle it, and let it remain a year before using +it.</p> + + +<p class="recipe"><a name="recipe349" id="recipe349"></a>349. <i>Peach Cordial.</i></p> + +<p>Take ripe juicy peaches—wash and wipe them, to get off the down—gash +them to the stone. Put to each peck of peaches a gallon of French +brandy, and cover them up tight.<span class="pagenum"><a name="Page_118" id="Page_118">[118]</a></span> Let the whole remain a couple of +months, then drain the brandy free from the peaches—add sufficient cold +water to render it of the strength of good white wine, and to every +three gallons of it put four pounds of sugar. Stir it up well—let it +remain a couple of days, stirring it up well each day, then turn it into +a wine cask, and close it tight.</p> + + +<p class="recipe"><a name="recipe350" id="recipe350"></a>350. <i>Smallage Cordial.</i></p> + +<p>Take young sprouts of smallage—wash and drain them till perfectly dry. +Cut them in small pieces, put them in a bottle, with seeded raisins, +having an alternate layer of each. When the bottle is two-thirds full of +the smallage, turn in French brandy, till the bottle is full. Let it +remain three or four days, to have the smallage absorb the brandy—then +put in as much more brandy as the bottle will hold. It will be fit for +use in the course of eight or ten days. This is an excellent family +medicine.</p> + + +<p class="recipe"><a name="recipe351" id="recipe351"></a>351. <i>Currant Shrub.</i></p> + +<p>To a pint of strained currant juice, put a pound of sugar. Boil the +sugar and juice gently together, eight or ten minutes, then set it where +it will cool. Add, when lukewarm, a wine glass of French brandy to every +pint of syrup—bottle and cork it tight—keep it in a cool place.</p> + + +<p class="recipe"><a name="recipe352" id="recipe352"></a>352. <i>Raspberry Shrub.</i></p> + +<p>To three quarts of fresh, ripe raspberries, put one of good vinegar. Let +it remain a day—then strain it, and put to each pint a pound of white +sugar. Boil the whole together for half an hour, skim it clear. When +cool, add a wine glass of French brandy to each pint of the shrub. A +couple of table-spoonsful of this, mixed with a tumbler two-thirds full +of water, is a wholesome and refreshing drink in fevers.</p> + + +<p class="recipe"><a name="recipe353" id="recipe353"></a>353. <i>Lemon Shrub.</i></p> + +<p>Procure nice fresh lemons—pare the rind off thin, then squeeze out the +juice of the lemons, and strain it. To a pint of the juice put a pound +of white sugar, broken into small pieces. Measure out for each pint of +the syrup three table-spoonsful of French brandy, and soak the rind of +the lemons<span class="pagenum"><a name="Page_119" id="Page_119">[119]</a></span> in it. Let the whole remain a day, stirring up the +lemon-juice and sugar frequently. The next day turn off the syrup, and +mix it with the brandy and lemon rinds—put the whole in clean bottles, +cork and seal them tight, and keep them in dry sand, in a cool place.</p> + + +<p class="recipe"><a name="recipe354" id="recipe354"></a>354. <i>Sherbet.</i></p> + +<p>Boil in three pints of water six or eight green stalks of rhubarb, a +quarter of a pound of figs or raisins. When the whole has boiled between +twenty-five and thirty minutes, strain it, and mix it with a +tea-spoonful of rosewater, and lemon or orange syrup to the taste. Let +it get cold before drinking it.</p> + + +<p class="recipe"><a name="recipe355" id="recipe355"></a>355. <i>Noyeau.</i></p> + +<p>To three pints of French brandy, put four ounces of bitter almonds, or +peach meats, and a couple of ounces of sweet almonds—they should be +bruised before they are mixed with the brandy. Add half an ounce each of +powdered cinnamon and mace, a quarter of an ounce of cloves. Let the +whole remain a fortnight, shaking it up well each day, then drain off +the brandy into another bottle, and put to the almonds a quart of water. +Let it stand three days, then turn back the brandy, and put in a pound +and a half of white sugar. Let the whole remain a week, stirring it up +frequently, then strain the liquor off, free from the dregs, into +bottles for use.</p> + + +<p class="recipe"><a name="recipe356" id="recipe356"></a>356. <i>Mead.</i></p> + +<p>Put to a pound of honey three pints of warm water—stir it up well, and +let it remain till the honey is held in complete solution—then turn it +into a cask, leaving the bung out. Let it ferment in a temperate +situation—bottle it as soon as fermented, cork it up very tight.</p> + + +<p class="recipe"><a name="recipe357" id="recipe357"></a>357. <i>Essence of Lemon.</i></p> + +<p>Turn gradually on to a drachm of the best oil of lemons a couple of +ounces of strong rectified spirit. The best method of obtaining the +essence of the lemon peel, is to rub all the yellow part of the peel +off, with lumps of white sugar, and scrape off the surface of the sugar +into a preserving pot, as<span class="pagenum"><a name="Page_120" id="Page_120">[120]</a></span> fast as it becomes saturated with the oil of +the lemon. The sugar should be pressed down tight, and covered very +close. A little of this sugar gives a fine flavor to puddings, cakes, +and pies. This mode of preserving the essence of the lemon is superior +to the one in which spirit is used, as the fine aromatic flavor of the +peel is procured without any alloy.</p> + + +<p class="recipe"><a name="recipe358" id="recipe358"></a>358. <i>Essence of Ginger.</i></p> + +<p>Take three ounces of fresh ginger—grate and put it into a quart of +French brandy, together with the rind of a fresh lemon—none of the +white part of the peel should be put in. Shake the whole up well every +day, for eight or ten days—at the end of that time, it will be fit for +use. A little of this, mixed with water, or put on a lump of sugar, +answers all the purposes of ginger tea, and is much more palatable. It +is also nice to flavor many kinds of sweetmeats.</p> + + +<p class="recipe"><a name="recipe359" id="recipe359"></a>359. <i>Spice Brandy.</i></p> + +<p>Put into a jar French brandy, and rose or peach leaves, in the +proportion of a quart of the former to half a pint of the latter. Let +them steep together, till the strength is obtained from the leaves—then +turn off the brandy, squeeze the leaves dry, throw them away, and put +fresh leaves to the brandy. Continue to go through the above process +until the brandy is strongly impregnated with the leaves—then turn the +brandy off clear, and bottle it—keep it corked tight. Lemon or orange +peel, and peach meats, steeped in a bottle of brandy, give it a fine +flavor. It takes the rind of three or four lemons, or a quarter of a +pound of peach meats, to flavor a pint of brandy. When all the brandy is +used, put in more, with a few fresh rinds. Spice brandy is very nice to +season cakes, puddings, and mince pies.</p> + + +<p class="recipe"><a name="recipe360" id="recipe360"></a>360. <i>Rosewater.</i></p> + +<p>Gather fragrant, full-blown roses, on a dry day—pick off the leaves, +and to each peck of them put a quart of water. Put the whole in a cold +still, and set the still on a moderate fire—the slower they are +distilled, the better will be the rosewater. Bottle the water as soon as +distilled.</p> + +<p><span class="pagenum"><a name="Page_121" id="Page_121">[121]</a></span></p> + + +<p class="recipe"><a name="recipe361" id="recipe361"></a>361. <i>To extract the Essential Oil of Flowers.</i></p> + +<p>Procure a quantity of fresh, fragrant leaves—both the stalk and the +flower leaves will answer. Cord very thin layers of cotton, and dip them +into fine Florence oil—put alternate layers of the cotton and leaves in +a glass jar, or large tumbler. Sprinkle a very small quantity of fine +salt on each layer of the flowers, cover the jar up tight, and place it +in a south window, exposed to the heat of the sun. In the course of a +fortnight a fragrant oil may be squeezed out of the cotton. Rose leaves, +mignonette, and sweet-scented clover, make fine perfumes, managed in +this way.</p> + + +<p class="recipe"><a name="recipe362" id="recipe362"></a>362. <i>Perfume Bags.</i></p> + +<p>Rose and sweet-scented clover leaves, dried in the shade, then mixed +with powdered cloves, cinnamon, mace, and pressed in small bags, are +very nice to keep in chests of linen, or drawers of clothes, to perfume +them.</p> + + +<p class="recipe"><a name="recipe363" id="recipe363"></a>363. <i>Cologne Water.</i></p> + +<p>Turn a quart of alcohol gradually on to the following oils: a couple of +drachms of the oil of rosemary, two of the oil of lemon, or +orange-flower water, one drachm of lavender, ten drops of oil of +cinnamon, ten of cloves, and a tea-spoonful of rosewater. Keep the whole +stopped tight in a bottle—shake it up well. It will do to use as soon +as made, but it is much improved by age.</p> + + +<p class="recipe"><a name="recipe364" id="recipe364"></a>364. <i>Lavender Water.</i></p> + +<p>Turn a pint of alcohol slowly on to an ounce and a half of the oil of +lavender, two drachms of ambergris. Keep the lavender water in a +tight-corked bottle—it should be shook up well when first put in.</p> + + +<p class="recipe"><a name="recipe365" id="recipe365"></a>365. <i>Aromatic Vinegar.</i></p> + +<p>Mix with a table-spoonful of vinegar enough powdered chalk to destroy +the acidity. Let it settle—then turn off the vinegar from the chalk +carefully, and dry it perfectly. Whenever you wish to purify an infected +room, put in a few drops of sulphuric acid—the fumes arising from it +will purify a<span class="pagenum"><a name="Page_122" id="Page_122">[122]</a></span> room where there has been any infectious disorder. Care +is necessary in using it, not to inhale the fumes, or to get any of the +acid on your garments, as it will corrode whatever it touches.</p> + + +<p class="recipe"><a name="recipe366" id="recipe366"></a>366. <i>Barley Water.</i></p> + +<p>Boil a couple of ounces of barley, in two quarts of water, till +soft—pearl barley is the best, but the common barley answers very well. +When soft, strain and mix it with a little currant jelly, to give it a +pleasant, acid taste. If the jelly is not liked, turn it, when boiled +soft, on to a couple of ounces of figs or raisins, and boil it again, +till reduced to one quart, then strain it for use.</p> + + +<p class="recipe"><a name="recipe367" id="recipe367"></a>367. <i>Rice Gruel.</i></p> + +<p>Put a large spoonful of unground rice into six gills of boiling water, +with a stick of cinnamon or mace. Strain it when boiled soft, and add +half a pint of new milk—put in a tea-spoonful of salt, and boil it a +few minutes longer. If you wish to make the gruel of rice flour, mix a +table-spoonful of it, smoothly, with three of cold water, and stir it +into a quart of boiling water. Let it boil, five or six minutes, +stirring it constantly. Season it with salt, a little butter, and add, +if you like, nutmeg and white sugar to your taste.</p> + + +<p class="recipe"><a name="recipe368" id="recipe368"></a>368. <i>Water Gruel.</i></p> + +<p>Mix a couple of table-spoonsful of Indian meal with one of wheat flour, +and sufficient cold water to make a thick batter. If the gruel is liked +thick, stir it into a pint of boiling water—if liked thin, more water +will be necessary. Season the gruel with salt, and let it boil six or +eight minutes, stirring it frequently—then take it from the fire, put +in a piece of butter, of the size of a walnut, and pepper to the taste. +Turn it on toasted bread, cut in small pieces.</p> + + +<p class="recipe"><a name="recipe369" id="recipe369"></a>369. <i>Caudle.</i></p> + +<p>Make rice or water gruel, as above—then strain it, and add half a wine +glass of ale, wine, or brandy. Sweeten it with loaf sugar, and grate in +a little nutmeg.</p> + +<p><span class="pagenum"><a name="Page_123" id="Page_123">[123]</a></span></p> + + +<p class="recipe"><a name="recipe370" id="recipe370"></a>370. <i>Arrow Root Custards.</i></p> + +<p>Boil a pint of milk, and stir into it, while boiling, a table-spoonful +of arrow root, mixed smooth, with a little cold milk. Stir it in well, +and let the whole boil three or four minutes—take it from the fire to +cool—when so, stir in a couple of beaten eggs, sweeten it to the taste, +and grate in a small piece of nutmeg. Set the whole where it will boil, +stirring it constantly. As soon as it boils up, take it from the fire, +and turn it into custard cups. The arrow root, prepared in the same +manner as for the custards, omitting the sugar, spice, and eggs, is +excellent food for invalids, and can be eaten when the custards are too +rich for the stomach.</p> + + +<p class="recipe"><a name="recipe371" id="recipe371"></a>371. <i>Wine Whey.</i></p> + +<p>Stir into a pint of boiling milk a couple of glasses of wine. Let it +boil a minute, then take it from the fire, and let it remain till the +curd has settled—then turn off the whey, and sweeten it with white +sugar.</p> + + +<p class="recipe"><a name="recipe372" id="recipe372"></a>372. <i>Stomachic Tincture.</i></p> + +<p>Bruise a couple of ounces of Peruvian bark, one of bitter dried orange +peel. Steep them in a pint of proof spirit a fortnight, shaking up the +bottle that contains it once or twice every day. Let it remain untouched +for a couple of days, then decant the bitter into another bottle. A +tea-spoonful of this, in a wine glass of water, is a fine tonic.</p> + + +<p class="recipe"><a name="recipe373" id="recipe373"></a>373. <i>Thoroughwort Bitters.</i></p> + +<p>Make a strong tea of the thoroughwort—strain it, and when cool, put to +a couple of quarts of it half a pint of French brandy, the peel of two +or three fresh oranges, cut into small bits, and half a dozen bunches of +fennel, or smallage seed. The seed and orange peel should be crowded +into a bottle, then the tea and brandy turned in. The bottle should be +corked tight. The bitters will keep good almost any length of time, and +is an excellent remedy for bilious complaints, and can often be taken +when the thoroughwort tea will not sit on the stomach. A wine glass of +these bitters to a tumbler of water is about the right proportion. It +should have a little sugar added to it before drinking it.</p> + +<p><span class="pagenum"><a name="Page_124" id="Page_124">[124]</a></span></p> + + +<p class="recipe"><a name="recipe374" id="recipe374"></a>374. <i>Cough Tea.</i></p> + +<p>Make a strong tea of everlasting—strain, and put to a quart of it two +ounces of figs or raisins, two of liquorice, cut in bits. Boil them in +the tea for twenty minutes, then take the tea from the fire, and add to +it the juice of a lemon. This is an excellent remedy for a tight +cough—it should be drank freely, being perfectly innocent. It is the +most effectual when hot.</p> + + +<p class="recipe"><a name="recipe375" id="recipe375"></a>375. <i>Beef Tea.</i></p> + +<p>Broil a pound of fresh lean beef ten minutes—then cut it into small +bits, turn a pint of boiling water on it, and let it steep in a warm +place half an hour—then strain it, and season the tea with salt and +pepper to the taste. This is a quick way of making the tea, but it is +not so good, when the stomach will bear but a little liquid on it, as +the following method: Cut the beef into small bits, which should be +perfectly free from fat—fill a junk bottle with them, cork it up tight, +and immerse it in a kettle of lukewarm water, and boil it four or five +hours. This way is superior to the first, on account of obtaining the +juices of the meat, unalloyed with water, a table-spoonful of it being +as nourishing as a tea-cup full of the other.</p> + + +<p class="recipe"><a name="recipe376" id="recipe376"></a>376. <i>Moss Jelly.</i></p> + +<p>Steep Carragua, or Irish moss, in cold water a few minutes, to extract +the bitter taste—then drain off the water, and to half an ounce of moss +put a quart of fresh water, and a stick of cinnamon. Boil it till it +becomes a thick jelly, then strain it, and season it to the taste with +white wine and white sugar. This is very nourishing, and recommended +highly for consumptive complaints.</p> + + +<p class="recipe"><a name="recipe377" id="recipe377"></a>377. <i>Sago Jelly.</i></p> + +<p>Rinse four ounces of sago thoroughly, then soak it in cold water half an +hour—turn off the water, and put to it a pint and a half of fresh cold +water. Let it soak in it half an hour, then set it where it will boil +slowly, stirring it constantly—boil with it a stick of cinnamon. When +of a thick consist<span class="pagenum"><a name="Page_125" id="Page_125">[125]</a></span>ency, add a glass of wine, and white sugar to the +taste. Let it boil five minutes, then turn it into cups.</p> + + +<p class="recipe"><a name="recipe378" id="recipe378"></a>378. <i>Tapioca Jelly.</i></p> + +<p>Take four table-spoonsful of tapioca—rinse it thoroughly, then soak it +five hours, in cold water enough to cover it. Set a pint of cold water +on the fire—when it boils, mash and stir up the tapioca that is in +water, and mix it with the boiling water. Let the whole simmer gently, +with a stick of cinnamon or mace. When thick and clear, mix a couple of +table-spoonsful of white sugar, with half a table-spoonful of +lemon-juice, and half a glass of white wine—stir it into the jelly—if +not sweet enough, add more sugar, and turn the jelly into cups.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="MISCELLANEOUS_RECEIPTS_RELATIVE_TO_HOUSEWIFERY" id="MISCELLANEOUS_RECEIPTS_RELATIVE_TO_HOUSEWIFERY"></a>MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.</h2> + + +<p class="recipe"><a name="recipe379" id="recipe379"></a>379. <i>To renew Old Bread and Cake.</i></p> + +<p>Fill a bread steamer about half full of water, and lay the dry bread on +it, and set it on the fire, where it will steam the bread from half to +three-quarters of an hour; then wrap the bread in a towel, and let it +remain till dry. In this way, bread that is old and dry may be made +moist and good. Where a steamer cannot be procured, soak the bread in +cold water till it has absorbed sufficient water to be moist +inside—then put it in a bake pan, without any cover, and heat it very +hot. If broken pieces of bread are put in the oven, five or six hours +after baking, and rusked, they will keep good a long time. Sour heavy +bread, treated in this manner, will make very decent cakes and puddings, +provided there is enough saleratus used in making them to correct the +acidity of the bread. Rich cake, that has wine or brandy in it, will +remain good in cold weather several months, if it is kept in a cool, dry +place. The day in which it is to be eaten, put it in a cake pan, and set +it in a bake pan that has half a pint of water in it—set on the +bake-pan cover, and let the cake bake till it is heated very hot. Let it +get cold before cutting it.</p> + + +<p class="recipe"><a name="recipe380" id="recipe380"></a>380. <i>To preserve Cheese from Insects.</i></p> + +<p>Cover the cheese, while whole, with a paste made of wheat flour; then +wrap a cloth round it, and cover it with the paste. Keep the cheese in a +cool, dry place. Cheese that has skippers in it, if kept till cold +weather, will be freed from <a name="corr13" id="corr13"></a>them.</p> + + +<p class="recipe"><a name="recipe381" id="recipe381"></a>381. <i>To pot Cheese.</i></p> + +<p>Cheese that has begun to mould, can be kept from becoming any more so, +by being treated in the following manner: Cut off the mouldy part, and +if the cheese is dry, grate it—if not, pound it fine in a mortar, +together with the crust. To each pound of it, when fine, put a +table-spoonful of brandy—mix it in well with the cheese, then press it +down tight, in a clean stone pot, and lay a paper wet in brandy on the +top of it. Cover the pot up tight, and keep it in a cool, dry place. +This is also a good way to treat dry pieces of cheese. Potted cheese is +best when a year old. It will keep several years, without any danger of +its breeding insects.</p> + + +<p class="recipe"><a name="recipe382" id="recipe382"></a>382. <i>To pot Butter for winter use.</i></p> + +<p>Mix a large spoonful of salt, a table-spoonful of powdered white-sugar, +and one of saltpetre. Work this quantity into six pounds of fresh-made +butter. Put the butter into a stone pot, that is thoroughly cleansed. +When you have finished putting down your butter, cover it with a layer +of salt, and let it remain covered until cold weather.</p> + +<p><span class="pagenum"><a name="Page_126" id="Page_126">[126]</a></span></p> + + +<p class="recipe"><a name="recipe383" id="recipe383"></a>383. <i>To make Salt Butter Fresh.</i></p> + +<p>When butter has too much salt in it, put to each pound of it a quart of +fresh milk, and churn it an hour; then treat it like fresh butter, +working in the usual quantity of salt. A little white sugar worked in, +improves it. This is said to be equal to fresh butter. Salt may be taken +out of a small quantity of fresh butter, by working it over, in clear +fresh water, changing the water a number of times.</p> + + +<p class="recipe"><a name="recipe384" id="recipe384"></a>384. <i>To extract Rancidity from Butter.</i></p> + +<p>Take a small quantity, that is wanted for immediate use. For a pound of +the butter, dissolve a couple of tea-spoonsful of saleratus in a quart +of boiling water, put in the butter, mix it well with the saleratus +water, and let it remain till cold, then take it off carefully, and work +a tea-spoonful of salt into it. Butter treated in this manner answers +very well to use in cooking.</p> + + +<p class="recipe"><a name="recipe385" id="recipe385"></a>385. <i>To preserve Cream for Sea Voyages.</i></p> + +<p>Take rich, fresh cream, and mix it with half of its weight of white +powdered sugar. When well mixed in, put it in bottles, and cork them +tight. When used for tea or coffee, it will make them sufficiently sweet +without any additional sugar.</p> + + +<p class="recipe"><a name="recipe386" id="recipe386"></a>386. <i>Substitute for Cream in Coffee.</i></p> + +<p>Beat the white of an egg to a froth—put to it a small lump of butter, +and turn the coffee to it gradually, so that it may not curdle. It is +difficult to distinguish the taste from fresh cream.</p> + + +<p class="recipe"><a name="recipe387" id="recipe387"></a>387. <i>To keep Eggs several months.</i></p> + +<p>It is a good plan to buy eggs for family use when cheap, and preserve +them in the following manner: Mix half a pint of unslaked lime with the +same quantity of salt, a couple of gallons of water. The water should be +turned on boiling hot. When cold, put in the eggs, which should be +perfectly fresh, and care should be taken not to crack any of them—if +cracked, they will spoil directly. The eggs should be entirely covered +with the lime-water, and kept in a stone pot, and the pot set in a cool +place. If the above directions are strictly attended to, the eggs will +keep good five months. The lime-water should not be so strong as to eat +the shell, and all the eggs should be perfectly fresh when put in, as +one bad one will spoil the whole.</p> + + +<p class="recipe"><a name="recipe388" id="recipe388"></a>388. <i>To melt Fat for Shortening.</i></p> + +<p>The fat of all kinds of meat, excepting that of ham and mutton, makes +good shortening. Roast meat drippings, and the liquor in which meat is +boiled, should stand until cold, to have the fat congeal, so that it can +be taken off easily. When taken up, scrape off the sediment which +adheres to the under side of the fat, cut the fat into small pieces, +together with any scraps of fat from broiled meat that you may happen to +have. Melt the fat slowly, then strain it, and let it remain till cold. +When formed into a hard cake, take it up—if any sediment adheres to the +under side, scrape it off. Melt the fat again—when partly cooled, +sprinkle in salt, in the proportion of a tea-spoonful to a pound of the +shortening. The dregs of the fat are good for soap grease. This +shortening answers all the various purposes of lard very well, excepting +in the hottest weather. The fat of cooked meat should not be suffered to +remain more than a week in winter, and three days in summer, without +being melted. Ham fat, if boiled in fresh water, and then clarified, +answers very well to fry in. Mutton fat, if melted into hard cakes, will +fetch a good price at the tallow-chandler’s. The leaves, and thin pieces +of pork, should be used for lard. Cut them in small bits, and melt them +slowly; then strain them through a cullender, with a thick cloth laid in +it. As soon as the fat cools and thickens, sprinkle in salt, in the +proportion of a tea-cup full to twenty weight of the lard. Stir it in +well, then set the pot that contains it in a cool place. Some people +have an idea that the pork scraps must be on the fire until they become +brown, in order to have the lard kept sweet the year round, but it is +not necessary, if salt is mixed with it.</p> + + +<p class="recipe"><a name="recipe389" id="recipe389"></a>389. <i>To keep Vegetables through the <a name="corr14" id="corr14"></a>Winter.</i></p> + +<p>Succulent vegetables are preserved best in a cool, shady place, that is +damp. Turnips, Irish potatoes, and similar vegetables, should be +protected from the air and frost by being buried up in sand, and in very +severe cold weather covered over with a linen cloth. It is said that the +dust of charcoal, sprinkled over potatoes, will keep them from +sprouting. I have also heard it said, that Carolina potatoes may be kept +a number of months, if treated in the following manner: Take those that +are large, and perfectly free from decay—pack them in boxes of dry +sand, and set the boxes in a place exposed to the influence of smoke, +and inaccessible to frost.</p> + + +<p class="recipe"><a name="recipe390" id="recipe390"></a>390. <i>To preserve Herbs.</i></p> + +<p>All kinds of herbs should be gathered on a dry day, just before, or +while in blossom. Tie them in bundles, and suspend them in a dry, airy +place, with the blossoms downwards. When perfectly dry, wrap the +medicinal ones in paper and keep them from the air. Pick off the leaves +of those which are to be used in cooking, pound and sift them fine, and +keep the powder in bottles, corked up tight.</p> + +<p class="recipe"><a name="recipe391" id="recipe391"></a>391. <i>To preserve various kinds of Fruit through the Winter.</i></p> + +<p>Apples can be kept till June, by taking only those that are hard and +sound, wiping them dry, then packing them in tight barrels, with a layer +of bran to each layer of apples. Envelope the barrel in a linen cloth, +to protect it from frost, and keep it in a cool place, but not so cold +as to freeze the apples. It is said that mortar, laid over the top of a +barrel of apples, is a good thing to preserve them, as it draws the air +from them, which is the princi<span class="pagenum"><a name="Page_127" id="Page_127">[127]</a></span>pal cause of their decaying. Care should +be taken not to have it come in contact with the apples. To preserve +oranges and lemons several months, take those that are perfectly fresh, +and wrap each one in soft paper; put them in glass jars, or a very tight +box, with white sand, that has been previously dried in an oven a few +hours, after it has been baked in. The sand should be strewed thick over +each one of the oranges, as they are laid in the jar, and the whole +covered with a thick layer of it. Close the jar up tight, and keep it in +a cool dry place, but not so cool as to freeze the fruit. To preserve +grapes, gather them on a dry day, when they are not quite dead ripe, and +pick those that are not fair off from the stems. Lay the bunches of +grapes in a glass jar, and sprinkle around each of them a thick layer of +dry bran, so that they will not touch each other. Have a thick layer of +bran on the top, and cork and seal the jar very tight, so that the air +may be entirely excluded. Whenever they are to be eaten, restore them to +their freshness by cutting off a small piece from the end of the stalks, +and immerse the stalks of each bunch in sweet wine for a few minutes. +The stalks will imbibe the wine, and make the grapes fresh and juicy. +Various kinds of fruit, taken when green, such as grapes, gooseberries, +currants, and plums, can be kept through the winter, by being treated in +the following manner: Fill junk bottles with them, and set them in an +oven six or seven hours, after having baked in it. Let them remain till +they begin to shrink, then take the fruit from one bottle to fill the +others quite full. Cork and seal up the bottles. Whenever you wish to +make pies of them, put the quantity you wish to use into a tin pan, turn +on boiling water sufficient to cover them, and stew them in it till +soft, then sweeten, and make them into pies. Ripe blackberries and +whortleberries, to be kept long, should be dried perfectly in the sun, +then tied up in bags that are thick enough to exclude the air. When used +for pies, treat them in the same manner as the green fruit. Ripe +currants, dried on the stalks, then picked off, and put in bags, will +keep nice for pies during the winter. They also make a fine tea for +persons that have a fever, particularly the hectic fever—it is also an +excellent thing to counteract the effects of opium.</p> + + +<p class="recipe"><a name="recipe392" id="recipe392"></a>392. <i>To keep Pickles and Sweetmeats.</i></p> + +<p>Pickles should be kept in unglazed earthen jars, or wooden kegs. +Sweetmeats keep best in glass jars; unglazed stone pots answer very well +for common fruit. A paper wet in brandy, or proof spirit, and laid on +the preserved fruit, tends to keep it from fermenting. Both pickles and +sweetmeats should be watched, to see that they do not ferment, +particularly when the weather is warm. Whenever they ferment, turn off +the vinegar or syrup, scald and turn it back while hot. When pickles +grow soft, it is owing to the vinegar being too weak. To strengthen it, +heat it scalding hot, turn it back on the pickles, and when lukewarm, +put in a little alum, and a brown paper, wet in molasses. If it does not +grow sharp in the course of three weeks it is past recovery, and should +be thrown away, and fresh vinegar turned on, scalding hot, to the +pickles.</p> + + +<p class="recipe"><a name="recipe393" id="recipe393"></a>393. <i>Cautions relative to the use of Brass and Copper Cooking +Utensils.</i></p> + +<p>Cleanliness has been aptly styled the cardinal virtue of cooks. Food is +more healthy, as well as palatable, cooked in a cleanly manner. Many +lives have been lost in consequence of carelessness in using brass, +copper, and glazed earthen cooking utensils. The two first should be +thoroughly cleansed with salt and hot vinegar before cooking in them, +and no oily or acid substance, after being cooked, should be allowed to +cool or remain in any of them.</p> + + +<p class="recipe"><a name="recipe394" id="recipe394"></a>394. <i>Durable Ink for Marking Linen.</i></p> + +<p>Dissolve a couple of drachms of lunar caustic, and half an ounce of gum +arabic, in a gill of rain water. Dip whatever is to be marked in strong +pearl-ash water. When perfectly dry, iron it very smooth; the pearl-ash +water turns it a dark color, but washing will efface it. After marking +the linen, put it near a fire, or in the sun, to dry. Red ink, for +marking linen, is made by mixing and reducing to a fine powder half an +ounce of vermilion, a drachm of the salt of steel, and linseed oil to +render it of the consistency of black durable ink.</p> + + +<p class="recipe"><a name="recipe395" id="recipe395"></a>395. <i>Black Ball.</i></p> + +<p>Melt together, moderately, ten ounces of Bayberry tallow, five ounces of +bees’ wax, one ounce of mutton tallow. When melted, add lamp or ivory +black to give it a good black color. Stir the whole well together, and +add, when taken from the fire, half a glass of rum.</p> + + +<p class="recipe"><a name="recipe396" id="recipe396"></a>396. <i>Liquid Blacking.</i></p> + +<p>Mix a quarter of a pound of ivory black, six gills of vinegar, a +table-spoonful of sweet oil, two large spoonsful of molasses. Stir the +whole well together, and it will then be fit for use.</p> + + +<p class="recipe"><a name="recipe397" id="recipe397"></a>397. <i>Cement for the Mouths of Corked Bottles.</i></p> + +<p>Melt together a quarter of a pound of sealing-wax, the same quantity of +rosin, a couple of ounces of bees’ wax. When it froths, stir it with a +tallow candle. As soon as it melts, dip the mouths of the corked bottles +into it. This is an excellent thing to exclude the air from such things +as are injured by being exposed to it.</p> + + +<p class="recipe"><a name="recipe398" id="recipe398"></a>398. <i>Cement for broken China, Glass, and Earthenware.</i></p> + +<p>Rub the edge of the china or glass with the beaten white of an egg. Tie +very finely powdered quick lime in a muslin bag, and sift it thick over +the edges of the dishes that have been previously rubbed with the egg. +Match and bind the pieces together, and let it remain bound several +weeks. This is good cement for every kind of crockery but thick heavy +glass and coarse earthenware; the former cannot be cemented with any +thing; for the latter, white paint will answer. Paint and match the +broken edges, bind them tight together, and let them remain until the +paint becomes dry and hard. Milk is<span class="pagenum"><a name="Page_128" id="Page_128">[128]</a></span> a good cement for crockery—the +pieces should be matched, and bound together tight, then put in cold +milk, and the milk set where it will boil for half an hour; then take it +from the fire, and let the crockery remain till the milk is cold. Let +the crockery remain bound for several weeks. The Chinese method of +mending broken china, is to grind flint glass, on a painter’s stone, +till it is reduced to an impalpable powder: then beat it with the white +of an egg, to a froth, and lay it on the edge of the broken pieces, +match and bind them together firmly, and let them remain several weeks. +It is said that no art will then be able to break it in the same place.</p> + + +<p class="recipe"><a name="recipe399" id="recipe399"></a>399. <i>Japanese Cement, or Rice Glue.</i></p> + +<p>Mix rice flour with cold water, to a smooth paste, and boil it <a name="corr15" id="corr15"></a>gently. +It answers all the purposes of wheat flour paste, while it is far +superior in point of transparency and smoothness. This composition, made +with so small a proportion of water as to have it of the consistence of +plastic clay, may be used to form models, busts, basso-relievos, and +similar articles. When made of it, they are susceptible of a very high +polish. Poland starch is a nice cement for pasting layers of paper +together, or any fancy articles.</p> + + +<p class="recipe"><a name="recipe400" id="recipe400"></a>400. <i>Cement for Alabaster.</i></p> + +<p>Take of white bees’ wax one pound, of rosin a pound, and three quarters +of alabaster. Melt the wax and rosin, then strew the alabaster over it +lightly, (which should be previously reduced to a fine powder.) Stir the +whole well together, then knead the mass in water, in order to +incorporate the alabaster thoroughly with the rosin and wax. The +alabaster, when mended, should be perfectly dry, and heated. The cement, +when applied, should also be heated. Join the broken pieces, bind them, +and let them remain a week. This composition, when properly managed, +forms an extremely strong cement.</p> + + +<p class="recipe"><a name="recipe401" id="recipe401"></a>401. <i>To clean Alabaster, or any other kinds of Marble.</i></p> + +<p>Pound pumice stone to a fine powder, and mix it with verjuice. Let it +remain several hours, then dip in a perfectly clean sponge, and rub the +marble with it till clean. Rinse it off with clear fresh water, and rub +it dry with a clean linen cloth.</p> + + +<p class="recipe"><a name="recipe402" id="recipe402"></a>402. <i>Cement for Iron-ware.</i></p> + +<p>Beat the whites of eggs to a froth, then stir into them enough quicklime +to make a consistent paste, then add iron file dust, to make a thick +paste. The quicklime should be reduced to a fine powder before mixing it +with the eggs. Fill the cracks in iron-ware with this cement, and let +them remain several weeks before using them.</p> + + +<p class="recipe"><a name="recipe403" id="recipe403"></a>403. <i>To loosen the Stopples of Decanters and Smelling Bottles that are +wedged in tight.</i></p> + +<p>Dip the end of a feather in oil, and rub it round the stopple, close to +the mouth of the bottle; then put the bottle about a couple of feet from +the fire, having the mouth towards it. The heat will cause the oil to +run down between the stopple and mouth of the bottle. When warm, strike +the bottle gently on both sides, with any light wooden instrument that +you may happen to have. If the stopple cannot be taken out with the hand +at the end of this process, repeat it, and you will finally succeed by +persevering in it, however firmly it may be wedged in.</p> + + +<p class="recipe"><a name="recipe404" id="recipe404"></a>404. <i>Lip Salve.</i></p> + +<p>Dissolve a small lump of white sugar in a table-spoonful of rosewater, +(common water will do, but is not as good.) Mix it with a couple of +large spoonsful of sweet oil, a piece of spermaceti, of the size of half +a butternut. Simmer the whole well together eight or ten minutes, then +turn it into a small box.</p> + + +<p class="recipe"><a name="recipe405" id="recipe405"></a>405. <i>Cold Cream.</i></p> + +<p>Take of the oil of almonds two ounces, of spermaceti half an ounce, and +white wax half an ounce. Put them in a close vessel, and set the vessel +in a skillet of boiling water. When melted, beat the ingredients with +rosewater until cold. Keep it in a tight box, or wide-mouthed bottle, +corked up close.</p> + + +<p class="recipe"><a name="recipe406" id="recipe406"></a>406. <i>To prevent the formation of a Crust on Tea-Kettles.</i></p> + +<p>Keep an oyster-shell in your tea-kettle, and it will prevent the +formation of a crust on the inside of it, by attracting the stony +particles to itself.</p> + + +<p class="recipe"><a name="recipe407" id="recipe407"></a>407. <i>To remove Stains from Broadcloth.</i></p> + +<p>Take an ounce of pipe clay that has been ground fine, and mix it with +twelve drops of alcohol, and the same quantity of spirits of turpentine. +Whenever you wish to remove any stains from cloth, moisten a little of +this mixture with alcohol, and rub it on the spots. Let it remain till +dry, then rub it off with a woollen cloth, and the spots will disappear.</p> + + +<p class="recipe"><a name="recipe408" id="recipe408"></a>408. <i>To extract Paint from Cotton, Silk, and Woollen Goods.</i></p> + +<p>Saturate the spot with spirits of turpentine, and let it remain several +hours, then rub it between the hands. It will crumble away, without +injuring either the color or texture of the article.</p> + + +<p class="recipe"><a name="recipe409" id="recipe409"></a>409. <i>To remove Black Stains on Scarlet Woollen Goods.</i></p> + +<p>Mix tartaric with water, to give it a pleasant acid taste, then saturate +the black spots with it, taking care not to have it touch the clean part +of the garment. Rinse the spots immediately, in fair water. Weak +pearl-ash water is good to remove stains that are produced by acids.</p> + + +<p class="recipe"><a name="recipe410" id="recipe410"></a>410. <i>To extract Grease from Silks, Paper, Woollen Goods, and Floors.</i></p> + +<p>To remove grease spots from goods and paper, grate on them, very thick, +French chalk,<span class="pagenum"><a name="Page_129" id="Page_129">[129]</a></span> (common chalk will answer, but is not as good as the +French chalk.) Cover the spots with brown paper, and set on a moderately +warm iron, and let it remain till cold. Care must be taken not to have +the iron so hot as to scorch or change the color of the cloth. If the +grease does not appear to be out on removing the iron, grate on more +chalk, heat the iron again, and put it on. Repeat the process till the +grease is entirely out. Strong pearl-ash water, mixed with sand, and +rubbed on grease spots in floors, is one of the most effective things +that can be used to extract the grease.</p> + + +<p class="recipe"><a name="recipe411" id="recipe411"></a>411. <i>To extract Stains from White Cotton Goods and Colored Silks.</i></p> + +<p>Salts of ammonia, mixed with lime, will take out the stains of wine from +silk. Spirits of turpentine, alcohol, and clear ammonia, are all good to +remove stains on colored silks. Spots of common or durable ink can be +removed by saturating them with lemon-juice, and rubbing on salt, then +putting them where the sun will shine on them hot, for several hours. As +fast as it dries, put on more lemon-juice and salt. When lemon juice +cannot be obtained, citric acid is a good substitute. Iron mould may be +removed in the same way. Mildew and most other stains can be removed by +rubbing on soft soap and salt, and placing it where the sun will shine +on it hot. Where soap and salt will not remove stains, lemon-juice and +salt will generally answer. The above things will only remove stains in +warm, clear weather, when the sun is hot. Sulphuric acid, diluted with +water, is very effectual in removing fruit stains. Care should be taken +not to have it so strong as to eat a hole in the garment, and as soon as +the stain is out, it should be rinsed in pearl-ash water, and then in +fair water. Colored cotton goods, that have common ink spilt on them, +should be soaked in lukewarm sour milk.</p> + + +<p class="recipe"><a name="recipe412" id="recipe412"></a>412. <i>Directions for Washing Calicoes.</i></p> + +<p>Calico clothes, before they are put in water, should have the grease +spots rubbed out, as they cannot be seen when the whole of the garment +is wet. They should never be washed in very hot soap suds; that which is +mildly warm will cleanse them quite as well, and will not extract the +colors so much. Soft soap should never be used for calicoes, excepting +for the various shades of yellow, which look the best washed with soft +soap, and not rinsed in fair water. Other colors should be rinsed in +fair water, and dried in the shade. When calicoes incline to fade, the +colors can be set by washing them in lukewarm water, with beef’s gall, +in the proportion of a tea-cup full to four or five gallons of water. +Rinse them in fair water—no soap is necessary, without the clothes are +very dirty. If so, wash them in lukewarm suds, after they have been +first rubbed out in beef’s gall water. The beef’s gall can be kept +several months, by squeezing it out of the skin in which it is enclosed, +adding salt to it, and bottled and corked tight. The water that potatoes +has been boiled in is an excellent thing to wash black calicoes in. When +there are many black garments to wash in a family, it is a good plan to +save, during the week, all the water in which potatoes are boiled. The +following method is said to set the colors of calicoes so that they will +not fade by subsequent washing: Infuse three gills of salt in four +quarts of boiling water; put in the calicoes, (which should be perfectly +clean; if not so, the dirt will be set.) Let the calicoes remain in till +the water is cold. I have never seen this tried, but I think it not +improbable that it may be an excellent way to set the colors, as rinsing +calicoes in cold salt and water serves to set the colors, particularly +of black, blue, and green colors. A little vinegar in the rinsing water +of pink, red, and green calicoes, is good to brighten the colors, and +keep them from mixing. All kinds of calicoes but black, look better for +starching, but black calicoes will not look clear if starched. On this +account potato water is an excellent thing to wash them, if boiled down +to a thick consistence, as it stiffens them without showing.</p> + + +<p class="recipe"><a name="recipe413" id="recipe413"></a>413. <i>Directions for Cleaning Silk Goods.</i></p> + +<p>When silk cushions, or silk coverings to furniture, become dingy, rub +dry bran on it gently, with a woollen cloth, till clean. Remove grease +spots and stains as in direction <a href="#recipe410">No. 410</a>. Silk garments should have the +spots extracted before being-washed—use hard soap for all colors but +yellow, for which soft soap is the best. Put the soap into hot water, +beat it till it is perfectly dissolved, then add sufficient cold water +to make it just lukewarm. Put in the silks, and rub them in it till +clean; take them out without wringing, and rinse them in fair lukewarm +water. Rinse it in another water, and for bright yellows, crimsons, and +maroons, add sulphuric acid enough to the water to give it an acid +taste, before rinsing the garment in it. To restore the colors of the +different shades of pink, put in the second rinsing water a little +vinegar or lemon-juice. For scarlet, use a solution of tin; for blues, +purples, and their shades, use pearl-ash; and for olive-greens, dissolve +verdigris in the rinsing water—fawn and browns should be rinsed in pure +water. Dip the silks up and down in the rinsing water: take them out of +it without wringing, and dry them in the shade. Fold them up while damp: +let them remain to have the dampness strike through all parts of them +alike, then put them in a mangler—if you have not one, iron them on the +wrong side, with an iron only just hot enough to smooth them. A little +isinglass or gum arabic, dissolved in the rinsing water of gauze shawls +and ribbons, is good to stiffen them. The water in which pared potatoes +have been boiled, is an excellent thing to wash black silks in—it +stiffens, and makes them glossy and black. Beef’s gall and lukewarm +water is also a nice thing to restore rusty silk, and soap-suds answers +very well. They look better not to be rinsed in clear water, but they +should be washed in two different waters.</p> + + +<p class="recipe"><a name="recipe414" id="recipe414"></a>414. <i>Directions for Washing Woollens.</i></p> + +<p>If you do not wish to have white flannels shrink when washed, make a +good suds of hard soap, and wash the flannels in it, without rubbing any +soap on them; rub them out in another suds, then wring them out of it, +and put them in a clean tub, and turn on sufficient boiling water to +cover them, and let them remain till the water is cold. A little indigo +in the boiling water makes the flannels look nicer. If you wish to have +your white<span class="pagenum"><a name="Page_130" id="Page_130">[130]</a></span> flannels shrink, so as to have them thick, wash them in soft +soap-suds, and rinse them in cold water. Colored woollens that incline +to fade, should be washed with beef’s gall and warm water before they +are put into soap-suds. Colored pantaloons look very well washed with +beef’s gall and fair warm water, and pressed on the wrong side while +damp.</p> + + +<p class="recipe"><a name="recipe415" id="recipe415"></a>415. <i>Directions for Washing White Cotton Clothes.</i></p> + +<p>Table-cloths, or any white clothes that have coffee or fruit stains on +them, before being put into soap-suds, should have boiling water turned +on them, and remain in it till the water is cold—the spots should be +then rubbed out in it. If they are put into soap-suds with the stains +in, they will be set by it, so that no subsequent washing will remove +them. Table-cloths will be less likely to get stained up, if they are +always rinsed in thin starch water, as it tends to keep coffee and fruit +from sinking into the texture of the cloth. White clothes that are very +dirty, will come clean easily if put into strong, cool suds and hung on +the fire the night previous to the day in which they are to be washed. +If they get to boiling, it will not do them any harm, provided the suds +is cool when they are put in; if it is hot at first, it will set the +dirt in. The following method of washing clothes is a saving of a great +deal of labor: Soak the clothes in lukewarm soap-suds; if they are quite +dirty, soak them over night. To every three pails of water put a pint of +soft soap, and a table-spoonful of the salts of soda. Heat it till +mildly warm, then put in the clothes without any rubbing, and boil them +an hour. Drain the suds out of them as much as possible, as it is bad +for the hands; then add water till cool enough for the hands. The dirt +will be loose, so that they will require but a little rubbing. Rinse +them thoroughly in clear water, then in indigo <a name="corr16" id="corr16"></a>water. The soda can be +procured cheap, by purchasing it in large quantities—soda is an +excellent thing to soften hard water. The soda suds will not do to wash +calicoes in. It is a good plan to save your suds, after washing, to +water your garden, if you have one, or to harden cellars and yards, when +sandy.</p> + + +<p class="recipe"><a name="recipe416" id="recipe416"></a>416. <i>Starch.</i></p> + +<p>To make good flour starch, mix flour gradually with cold water, so that +it may be free from lumps. Stir in cold water till it will pour easily; +then stir it into a pot of boiling water, and let it boil five or six +minutes, stirring it frequently. A tallow or spermaceti candle, stirred +round in the starch several times, will make it smoother—strain it +through a thick cloth. Starch made in this manner will answer for both +cotton and linen very well. Some people do not boil their starch, but +merely turn boiling water on the mixed flour and water, but it does not +make clothes look nice. Poland starch is made in the same manner as +wheat starch. When rice is boiled in a pot without being tied up in a +bag, the water in which it is boiled is as good as Poland starch for +clear-starching muslins, if boiled to a thick consistency after it is +turned off from the boiled rice, and then strained. Muslins, to look +clear, should be starched, and clapped dry, while the starch is hot, +then folded in a very damp cloth, and suffered to remain in it till they +become quite damp, before ironing them. If muslins are sprinkled, they +are apt to look spotted. Garments that are not worn, when laid by, +should not be starched, as it rots them when not exposed to the air.</p> + + +<p class="recipe"><a name="recipe417" id="recipe417"></a>417. <i>To clean Woollen and Silk Shawls.</i></p> + +<p>Pare and grate raw, mealy potatoes, and put to each pint of the potato +pulp a couple of quarts of cold water. Let it stand five hours, then +strain the water through a sieve, and rub as much of the potato pulp +through as possible—let the strained water stand to settle again—when +very clear, turn the water off from the dregs carefully. Put a clean +white cotton sheet on a perfectly clean table, lay on the shawl which +you wish to clean, and pin it down tight. Dip a sponge, that has never +been used, into the potato water, and rub the shawl with it till clean; +then rinse the shawl in clear water, with a tea-cup of salt to a pailful +of the water. Spread it on a clean, level place, where it will dry +quick—if hung up to dry, the colors are apt to run, and make the shawl +streaked. Fold it up while damp, and let it remain half an hour, then +put it in a mangler—if you have not one, wrap it in a clean white +cloth, and put it under a weight, and let it remain till dry. If there +are any grease spots on the shawl, they should be extracted before the +shawl is washed.</p> + + +<p class="recipe"><a name="recipe418" id="recipe418"></a>418. <i>Directions for Carpets.</i></p> + +<p>Carpets should be taken up and shook thoroughly, if in constant use, as +often as three or four times in a year, as the dirt that collects +underneath them wears them out very fast. Straw kept under carpets, will +make them wear much longer, as the dirt will sift through, and keep it +from grinding out. Carpets should be taken up as often as once a year, +even if not much used, as there is danger of moths getting into them. If +there is any appearance of moths in carpets when they are taken up, +sprinkle tobacco or black pepper on the floor before the carpets are put +down, and let it remain after they are laid down. When the dust is well +shaken out of carpets, if there are any grease spots on them, grate on +potter’s clay very thick, cover them with a brown paper, and set on a +warm iron. It will be necessary to repeat this process several times, to +get out all the grease. If the carpets are so much soiled as to require +cleaning all over, after the dirt has been shaken out, spread them on a +clean floor, and rub on them, with a new broom, pared and grated raw +potatoes. Let the carpets remain till perfectly dry, before walking on +them.</p> + + +<p class="recipe"><a name="recipe419" id="recipe419"></a>419. <i>To clean Light Kid Gloves.</i></p> + +<p>Magnesia, moist bread, and India rubber, are all of them good to clean +light kid gloves. They should be rubbed on the gloves thoroughly. If so +much soiled that they cannot be cleaned, sew up the tops of the gloves, +and rub them over with a sponge dipped in a decoction of saffron and +water. The gloves will be yellow or brown, according to the strength of +the decoction.</p> + +<p><span class="pagenum"><a name="Page_131" id="Page_131">[131]</a></span></p> + + +<p class="recipe"><a name="recipe420" id="recipe420"></a>420. <i>To restore rusty Italian Crape.</i></p> + +<p>Heat skim milk and water—dissolve in half a pint of it a piece of glue +an inch square, then take it from the fire. Rinse the crape out in +vinegar to clean it; then, to stiffen it, put it in the mixed glue and +milk. Wring it out, and clap it till dry, then smooth it out with a hot +iron—a paper should be laid over it when it is ironed. Gin is an +excellent thing to restore rusty crape—dip it in, and let it get +saturated with it; then clap it till dry, and smooth it out with a +moderately hot iron. Italian crape can be dyed to look as nice as that +which is new.</p> + + +<p class="recipe"><a name="recipe421" id="recipe421"></a>421. <i>To clean Mahogany and Marble <a name="corr17" id="corr17"></a>Furniture.</i></p> + +<p>No soap should ever be used for them—they should be washed in fair +water, and rubbed with a clean, soft cloth, till dry. A little sweet +oil, rubbed on occasionally, gives them a fine polish. The furniture +should be rubbed over with a cloth dipped in oil, then rubbed over with +a clean cloth till it appears dry and polished. White spots on varnished +furniture may be removed by rubbing them with a warm flannel, dipped in +spirits of turpentine. Ink spots may be removed by rubbing them with a +woollen cloth, dipped in oil of vitriol and water mixed, being careful +not to touch any part of the furniture that is not spotted. As soon as +the ink is extracted, rinse the spot with pearl-ash water, and then with +fair water. It is said that blotting paper alone will extract the ink, +if rolled up tight, and rubbed hard on the spots. If it answers the +purpose, it is altogether best to use it, as there is always danger +attending the use of oil of vitriol, it being so powerful as to corrode +whatever it may get dropped on, without its effects are destroyed by the +use of an alkali.</p> + + +<p class="recipe"><a name="recipe422" id="recipe422"></a>422. <i>To clean Stoves and Stone Hearths.</i></p> + +<p>Varnished stoves should have several coats of varnish put on in summer, +in order to have it get hard, before being used. They should be washed +in warm water, without soap—a little oil rubbed on them occasionally, +makes them look nice, and tends to keep the varnish from wearing off. +Black lead and British Lustre are both of them good to black stoves +which have never been varnished—if they have been, it will not answer. +They should be mixed with cold water, to form a paste, then rubbed on +the stoves, and remain till quite dry—they should then be rubbed with a +dry, stiff, and flat brush, till clean and polished. If you wish to +preserve the color of free-stone hearths, wash them in water, without +any soap; then rub on them, while damp, free-stone, that has been +reduced to a powder—let it remain till dry, then rub it off. If the +hearths are stained, rub them hard with a piece of free-stone. If you +wish to have your hearth look dark, rub it over with hot soft soap, +alone, or diluted with water. For brick hearths, use redding, mixed with +thin hot starch and milk.</p> + + +<p class="recipe"><a name="recipe423" id="recipe423"></a>423. <i>To extract Ink from Floors.</i></p> + +<p>Ink spots on floors can be removed by scouring them with sand wet in oil +of vitriol, and water, mixed. Rinse them, when the ink is extracted, +with strong pearl-ash water.</p> + + +<p class="recipe"><a name="recipe424" id="recipe424"></a>424. <i>To remove Paint and Putty from Window Glass.</i></p> + +<p>Put sufficient pearl-ash into hot water, to make it very strong of it; +then saturate the paint which is daubed on the glass with it. Let it +remain till nearly dry, then rub it off hard, with a woollen cloth. +Pearl-ash water is also good to remove putty before it is dried on the +glass. If it dries on, whiting is good to remove it.</p> + + +<p class="recipe"><a name="recipe425" id="recipe425"></a>425. <i>To cleanse Feather Beds and Mattresses.</i></p> + +<p>When feather beds become soiled or heavy, they may be made clean and +light by being treated in the following manner: Rub them over with a +stiff brush, dipped in hot soap-suds. When clean, lay them on a shed, or +any other clean place, where the rain will fall on them. When thoroughly +soaked, let them dry in a hot sun for six or seven successive days, +shaking them up well, and turning them over each day. They should be +covered over with a thick cloth during the night; if exposed to the +night air, they will become damp, and mildew. This way of washing the +bed ticking and feathers, makes them very fresh and light, and is much +easier than the old-fashioned way of emptying the beds, and washing the +feathers separately, while it answers quite as well. Care must be taken +to dry the bed perfectly, before sleeping on it. Hair mattresses that +have become hard and dirty, can be made nearly as good as new by ripping +them, washing the ticking, and picking the hair free from bunches, and +keeping it in a dry, airy place, several days. Whenever the ticking gets +dry, fill it lightly with the hair, and tack it together.</p> + + +<p class="recipe"><a name="recipe426" id="recipe426"></a>426. <i>To cleanse Vials and Pie Plates.</i></p> + +<p>Bottles and vials that have had medicine in them, may be cleansed by +putting ashes in each one, and immersing them in a pot of cold water, +then heating the water gradually, until it boils. When they have boiled +in it an hour, take it from the fire, and let them remain in it till +cold; then wash them in soap-suds, and rinse them in fair water till +clear. Pie plates that have been used much for baking, are apt to impart +an unpleasant taste to the pies, which is owing to the lard and butter +of the crust soaking into them, and becoming rancid. It may be removed +by putting them in a brass kettle, with ashes and cool water, and +boiling them in it an hour.</p> + + +<p class="recipe"><a name="recipe427" id="recipe427"></a>427. <i>To temper Earthen-ware.</i></p> + +<p>Earthen-ware that is used to bake in, will be less liable to crack from +the heat if put, before they are used, into a vessel, with sufficient +cold water to cover them, then heated in it gradually, till the water +boils. When the vessel is taken from the fire, the ware should remain in +until cold.</p> + +<p><span class="pagenum"><a name="Page_132" id="Page_132">[132]</a></span></p> + + +<p class="recipe"><a name="recipe428" id="recipe428"></a>428. <i>To temper New Ovens and Iron-ware.</i></p> + +<p>New ovens, before they are baked in, should have a fire kept up in them +half a day. As soon as the wood is removed, put up the lid of the oven. +It should not be used for baking until it has been heated the second +time. If not treated in this manner, it will never retain the heat well. +New flat irons should be heated half a day before they are used, in +order to retain heat well. Iron cooking utensils, when new, will be less +liable to crack if heated gradually five or six hours, and then cooled +slowly, before being used to cook in. Cold water should never be turned +into hot iron utensils, as it will crack them by cooling the surface too +suddenly.</p> + + +<p class="recipe"><a name="recipe429" id="recipe429"></a>429. <i>To polish Brass, Britannia, and Silver Utensils.</i></p> + +<p>Rotten stone, mixed with a little spirit, is the best thing to clean +brass with: rotten stone and oil does very well. They should be polished +with dry rotten stone, and a dry cloth. Hot vinegar and milk makes brass +look nice—it should be rinsed off, wiped dry, and rubbed over with +chalk, to kill the acid, and give the brass a polish. Brass looks very +nice cleaned in this manner, and will keep clean a long time, provided +all the acid is killed—if not, they will turn very soon. When brass +utensils are not in use, they should be thoroughly cleaned with rotten +stone and oil, and wrapped up tight to exclude the air. Whiting or chalk +is good to polish silver. If the silver is spotted, wet the chalk, +(which should be powdered,) rub it on the silver, and let it remain +until dry; then rub it off with a clean dry cloth. When chalk will not +remove spots, hot ashes will. Britannia-ware should be rubbed with a +flannel rag dipped in sweet or linseed oil, if spotted, then washed in +soap-suds, and wiped dry. To give it a polish, rub it over with dry +powdered chalk or whiting, using a clean dry rag.</p> + + +<p class="recipe"><a name="recipe430" id="recipe430"></a>430. <i>To remove or keep Rust from Cutlery.</i></p> + +<p>Bristol brick is good to remove rust, and give a polish to steel +utensils. It should be powdered fine, and rubbed on dry, with a woollen +cloth. Knives should be rubbed on a board, with a thick leather covered +over it, and fastened down tight. The brick should be dry, and powdered +fine, and the knives should not be wet after cleaning, but merely wiped, +with a dry clean cloth. To make the handles smooth, wipe them with a +cloth that is a little damp, being careful not to touch the blades, as +it will tarnish them. Knives look very nice cleaned in this manner, and +the edge will keep sharp. Ivory-handled knives should never have the +handles put into hot water, as it will turn them yellow. If, through +misuse, they turn yellow, rub them with sand paper. When Bristol brick +will not remove rust from steel, rub the spots with sand paper or emery, +or else rub on sweet oil, and let it remain a day; then rub it off with +powdered quicklime. To keep steel utensils (that are not in constant +use) from contracting rust, clean them thoroughly with Bristol brick, +wipe them on a perfectly dry cloth, and rub them over with sweet oil, +and cover them with brown paper, so as to exclude the air. Knives and +forks should be wrapped up in brown paper, each one by itself.</p> + + +<p class="recipe"><a name="recipe431" id="recipe431"></a>431. <i>Preservatives against the ravages of Moths.</i></p> + +<p>Moths are very apt to eat woollen and fur garments early in the summer. +To keep them from the garments, take them late in the spring, when not +worn, and put them in a chest, with considerable camphor gum. Cedar +chips, or tobacco leaves, are also good for this purpose. When moths get +into garments, the best thing to destroy them is to hang the garments in +a closet, and make a strong smoke of tobacco leaves under them. In order +to do it, have a pan of live coals in the closet, and sprinkle on the +tobacco leaves.</p> + + +<p class="recipe"><a name="recipe432" id="recipe432"></a>432. <i>To destroy Cockroaches, Ants, and other household Vermin.</i></p> + +<p>Hellebore, rubbed over with molasses, and put round the places that +cockroaches frequent, is a very effectual poison for them. Arsenic, +spread on bread and butter, and placed round rat or mouse holes, will +soon put a stop to their ravages. Quicksilver and the white of an egg, +beat together, and laid with a feather round the crevices of the +bedsteads and the sacking, is very effectual in destroying bugs in them. +To kill flies, when so numerous as to be troublesome, keep cobalt, wet +with spirit, in a large shallow plate. The spirit will attract the +flies, and the cobalt will kill them very soon. Black pepper is said to +be good to destroy them—it should be mixed, so as to be very strong, +with a little cream and sugar. Great care is necessary in using the +above poisons, where there are any children, as they are so apt to eat +any thing that comes in their way, and these poisons will prove as fatal +to them as to vermin, (excepting the pepper.) The flour of sulphur is +said to be good to drive ants away, if sprinkled round the places that +they frequent. Sage is also good. Weak brine will kill worms in gravel +walks, if kept moist with it a week in the spring, and three or four +days in the fall.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="COMMON_SIMPLE_DYES" id="COMMON_SIMPLE_DYES"></a>COMMON SIMPLE DYES.</h2> + + +<p class="recipe"><a name="recipe433" id="recipe433"></a>433. <i>To Dye Black.</i></p> + +<p>Allow a pound of logwood to each pound of goods that are to be dyed. +Soak it over night in soft water, then boil it an hour, and strain the +water in which it is boiled. For each pound of logwood, dissolve an +ounce of blue vitriol in lukewarm water sufficient to wet the goods. Dip +the goods in—when saturated with it, turn the whole into the logwood +dye. If the goods are cotton, set the vessel on the fire, and let the +goods boil ten or fifteen minutes, stirring them constantly to prevent +their spotting. Silk and woollen goods should not be boiled in the +dye-stuff, but it should be kept at a scalding heat for twenty minutes. +Drain the goods without wringing, and hang them in a dry, shady place, +where<span class="pagenum"><a name="Page_133" id="Page_133">[133]</a></span> they will have the air. When dry, set the color by, put them into +scalding hot water, that has salt in it, in the proportion of a tea-cup +full to three gallons of the water. Let the goods remain in it till +cold; then hang them where they will dry; (they should not be wrung.) +Boiling hot suds is the best thing to set the color of black silk—let +it remain in it till cold. Soaking black-dyed goods in sour milk, is +also good to set the color.</p> + + +<p class="recipe"><a name="recipe434" id="recipe434"></a>434. <i>Green and Blue Dye, for Silks and Woollens.</i></p> + +<p>For green dye, take a pound of oil of vitriol, and turn it upon half an +ounce of Spanish indigo, that has been reduced to a fine powder. Stir +them well together, then add a lump of pearl ash, of the size of a +pea—as soon as the fermentation ceases, bottle it—the dye will be fit +for use the next day. Chemic blue is made in the same manner, only using +half the quantity of vitriol. For woollen goods, the East indigo will +answer as well as the Spanish, and comes much lower. This dye will not +answer for cotton goods, as the vitriol rots the threads. Wash the +articles that are to be dyed till perfectly clean, and free from color. +If you cannot extract the color by rubbing it in hot suds, boil it +out—rinse it in soft water, till entirely free from soap, as the soap +will ruin the dye. To dye a pale color, put to each quart of soft warm +water that is to be used for the dye, ten drops of the above +composition—if you wish a deep color, more will be necessary. Put in +the articles without crowding, and let them remain in it till of a good +color—the dye-stuff should be kept warm—take the articles out without +wringing, drain as much of the dye out of them as possible, then hang +them to dry in a shady, airy place. They should be dyed when the weather +is dry—if not dried quick, they will not look nice. When perfectly dry, +wash them in lukewarm suds, to keep the vitriol from injuring the +texture of the cloth. If you wish for a lively bright green, mix a +little of the above composition with yellow dye.</p> + + +<p class="recipe"><a name="recipe435" id="recipe435"></a>435. <i>Yellow Dyes.</i></p> + +<p>To dye a buff color, boil equal parts of arnotto and common potash, in +soft clear water. When dissolved, take it from the fire; when cool, put +in the goods, which should previously be washed free from spots, and +color; set them on a moderate fire, where they will keep hot, till the +goods are of the shade you wish. To dye salmon and orange color, tie +arnotto in a bag, and soak it in warm soft soap suds, till it becomes +soft, so that you can squeeze enough of it through the bag to make the +suds a deep yellow—put in the articles, which should be clean, and free +from color; boil them till of the shade you wish. There should be enough +of the dye to cover the goods—stir them while boiling, to keep them +from spotting. This dye will make a salmon or orange color, according to +the strength of it, and the time the goods remain in. Drain them out of +the dye, and dry them quick, in the shade—when dry, wash them in soft +soap suds. Goods dyed in this manner should never be rinsed in clear +water. Peach leaves, fustic, and saffron, all make a good straw or lemon +color, according to the strength of the dye. They should be steeped in +soft fair water, in an earthen or tin vessel, and then strained, and the +dye set with alum, and a little gum arabic dissolved in the dye, if you +wish to stiffen the article. When the dye-stuff is strained, steep the +articles in it.</p> + + +<p class="recipe"><a name="recipe436" id="recipe436"></a>436. <i>Red Dyes.</i></p> + +<p>Madder makes a good durable red, but not a brilliant color. To make a +dye of it, allow for half a pound of it three ounces of alum, and one of +cream of tartar, and six gallons of water. This proportion of +ingredients will make sufficient dye for six or seven pounds of goods. +Heat half of the water scalding hot, in a clean brass kettle, then put +in the alum and cream of tartar, and let it dissolve. When the water +boils, stir the alum and tartar up in it, put in the goods, and let them +boil a couple of hours; then rinse them in fair water—empty the kettle, +and put in three gallons of water, and the madder; rub it fine in the +water, then put in the goods, and set them where they will keep scalding +hot for an hour, without boiling—stir them constantly. When they have +been scalding an hour, increase the fire till they boil. Let them boil +five minutes; then drain them out of the dye, and rinse them, without +wringing, in fair water, and hang them in the shade, where they will +dry. To dye a fine crimson, take for each pound of goods two and a half +ounces of alum, an ounce and a half of white tartar—put them in a brass +kettle, with sufficient fair water to cover your goods; set it where it +will boil briskly for several minutes; then put in the goods, which +should be washed clean, and rinsed in fair water. When the goods have +boiled half an hour, take them out, without wringing, and hang it where +it will cool all over alike, without drying; empty out the alum and +tartar water, put fresh water in the kettle, and for each pound of goods +to be dyed, put in an ounce of cochineal, powdered fine. Set the kettle +on the fire, and let the water boil fifteen or twenty minutes; then put +in sufficient cold water to make it lukewarm, put in the goods, and boil +them an hour and a quarter—take them out without wringing, and dry them +in a shady place. The blossoms of the Balm of Gilead, steeped with fair +water in a vessel, then strained, will dye silk a pretty red color. The +silk should be washed clean, and free from color, then rinsed in fair +water, and boiled in the strained dye, with a small piece of alum. To +dye a fine delicate pink, use a carmine saucer—the directions for +dyeing come with the saucers. It is too expensive a dye for bulky goods, +but for faded fancy shawls and ribbons, it is quite worth the while to +use it, as it gives a beautiful shade of pink.</p> + + +<p class="recipe"><a name="recipe437" id="recipe437"></a>437. <i>Slate-Colored Dye.</i></p> + +<p>To make a good dark slate color, boil sugar-loaf paper with vinegar, in +an iron utensil—put in alum to set the color. Tea grounds, set with +copperas, makes a good slate color. To produce a light slate color, boil +white maple bark in clear water, with a little alum—the bark should be +boiled in a brass utensil. The dye for slate color should be strained +before the goods are put into it. They should be boiled in it, and then +hung where they will drain and dry.</p> + +<p><span class="pagenum"><a name="Page_134" id="Page_134">[134]</a></span></p> + + +<p class="recipe"><a name="recipe438" id="recipe438"></a>438. <i>Soap from Scraps.</i></p> + +<p>Dissolve eighteen pounds of potash in three pailsful of water; then add +to it twenty-five pounds of grease, and boil it over a slow fire for a +couple of hours. Turn it into a barrel, and fill it up with water.</p> + + +<p class="recipe"><a name="recipe439" id="recipe439"></a>439. <i>Cold Soap.</i></p> + +<p>Heat twenty-six pounds of strained grease. When melted, mix it with four +pailsful of lye, made of twenty pounds of white potash. Let the whole +stand in the sun, stirring it frequently. In the course of a week, fill +the barrel with weak lye. This method of making soap is much easier than +to make a lye of your ashes, while it is as cheap, if you sell your +ashes to the soap-boiler.</p> + + +<p class="recipe"><a name="recipe440" id="recipe440"></a>440. <i>Hard Soap.</i></p> + +<p>Dissolve twenty weight of white potash in three pailsful of water. Heat +twenty pounds of strained grease, then mix it with the dissolved potash, +and boil them together till the whole becomes a thick jelly, which is +ascertained by taking a little of it out to get cold. Take it from the +fire, stir in cold water till it grows thin, then put to each pailful of +soap a pint of blown salt—stir it in well. The succeeding day, separate +it from the lye, and heat it over a slow fire. Let it boil a quarter of +an hour, then take it from the fire. If you wish to have it a yellow +color, put in a little palm oil, and turn it out into wooden vessels. +When cold, separate it again from the lye, and cut, it in bars—let them +remain in the sun several days to dry.</p> + + +<p class="recipe"><a name="recipe441" id="recipe441"></a>441. <i>Windsor and Castile Soap.</i></p> + +<p>To make the celebrated Windsor soap, nothing more is necessary than to +slice the best white soap as thin as possible, and melt it over a slow +fire. Take it from the fire when melted, and when it is just lukewarm, +add enough of the oil of caraway to scent it. If any other fragrant oil +is liked better, if may be substituted. Turn it into moulds, and let it +remain in a dry situation for five or six days. To make Castile soap, +boil common soft soap in lamp oil three hours and a half.</p> + + +<p class="recipe"><a name="recipe442" id="recipe442"></a>442. <i>Bayberry, or Myrtle Soap.</i></p> + +<p>Dissolve two pounds and a quarter of white potash in five quarts of +water, then mix it with ten pounds of myrtle wax, or bayberry tallow. +Boil the whole over a slow fire, till it turns to soap, then add a +tea-cup of cold water—let it boil ten minutes longer—at the end of +that time turn it into tin moulds, or pans, and let them remain a week +or ten days to dry, then turn them out of the moulds. If you wish to +have the soap scented, stir into it any essential oil that has an +agreeable smell, just before you turn it into the <a name="corr18" id="corr18"></a>moulds. This kind of +soap is excellent for shaving, and chapped hands—it is also good for +eruptions on the face. It will be fit for use in the course of three or +four weeks after it is made, but it is better for being kept ten or +twelve months.</p> + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_135" id="Page_135">[135]</a></span></p> + + +<h2 class="chapterhead"><a name="THE_WHOLE_ART_OF_CARVING" id="THE_WHOLE_ART_OF_CARVING"></a>THE WHOLE ART OF CARVING.</h2> + + +<p class="titlepage">PRELIMINARY REMARKS.</p> + +<p><span class="smcap">The</span> carving knife should be light, of middling size, and of a fine edge. +<i>Strength</i> is less required than <i>skill</i> in the manner of using it; and +to facilitate this, the butcher should be directed to divide the +<i>joints</i> of the bones of all carcass joints of mutton, lamb, and veal, +(such as neck, breast, and loin,) which then may easily be cut into thin +slices, attached to the bones. If the whole of the meat belonging to +each bone should be too thick, a small slice may be taken off between +every two bones.</p> + +<p>The more fleshy joints (as fillets of veal, leg or saddle of mutton, and +beef,) are to be helped in thin slices, neatly cut, and smooth. Observe +to let the knife pass down to the bone in the mutton and beef joints.</p> + +<p>The dish should not be too far off the carver, as it gives an awkward +appearance, and makes the task more difficult. Attention is to be paid +to help every one to a part of such articles as are considered best.</p> + +<p>In helping fish, take care not to break the flakes, which in cod and +very fresh salmon are large, and contribute much to the beauty of its +appearance. A fish knife not being sharp, divides it best. Help a part +of the roe, milt, or liver, to each person. The heads of carp, part of +those of cod and salmon, sounds of cod, and fins of turbot, are likewise +esteemed niceties, and are to be attended to accordingly.</p> + +<p>In cutting up any wild fowl, duck, goose, or turkey, for a large party, +if you cut the slices down from pinion to pinion, without making wings, +there will be more handsome pieces.</p> + + +<p class="recipe"><a name="carving1" id="carving1"></a>1. <i>Sirloin of Beef.</i></p> + +<p>This may be begun at either end, or by cutting in the middle. It is +usual to inquire whether the outside or inside is preferred. For the +outside, the slice should be cut down to the bones, and the same with +every following helping. Slice<span class="pagenum"><a name="Page_136" id="Page_136">[136]</a></span> the inside likewise, and give with each +piece some of the soft fat. The inside, done in the following manner, is +excellent: Have ready some shalot vinegar, boiling hot; mince the meat +large, and a good deal of the fat; sprinkle it with salt, and pour the +vinegar and the gravy on it. Help with a spoon as quick as possible, on +hot plates.</p> + + +<div class="figleft" style="width: 258px;"> +<a href="images/illus-136-1-full.jpg"><img src="images/illus-136-1.jpg" width="258" height="157" alt="Edge bone cuts" title="" /></a> +</div> + +<p class="recipe"><a name="carving2" id="carving2"></a>2. <i>Aitch or Edgebone of Beef.</i></p> + +<p>Cut off a slice, an inch thick, all the length from <i>a</i> to <i>b</i>, and then +help. The soft fat, which resembles marrow, lies at the back of the +bone, below <i>d</i>—the firm fat must be cut in horizontal slices at the +edge of the meat, <i>c</i>. The skewer used in keeping the meat together +while boiling, is shown at <i>a</i>, which should be drawn out before served +up; or, if necessary to leave it in, place instead one of silver.</p> + + +<div class="figleft" style="width: 242px;"> +<a href="images/illus-136-2-full.jpg"><img src="images/illus-136-2.jpg" width="242" height="161" alt="Mutton shoulder cuts" title="Mutton shoulder cuts" /></a> +</div> + +<p class="recipe"><a name="carving3" id="carving3"></a>3. <i>Shoulder of Mutton.</i></p> + +<div class="figright" style="width: 232px;"> +<a href="images/illus-137-1-full.jpg"><img src="images/illus-137-1.jpg" width="232" height="140" alt="Mutton shoulder cuts" title="Mutton shoulder cuts" /></a> +</div> + +<p>This is a very good joint, and by many preferred to the leg; for, if +properly roasted, it abounds in gravy, and produces many nice bits. The +figure annexed represents it as laid in the dish, with its back +uppermost. It should first be cut in the hollow part, in the direction +<i>a</i>, <i>b</i>, and the knife passed deep to the bone. The best part of the +fat lies on the outer edge, and it is to be cut out in thin slices, in +the direction <i>f</i>. If many are at the table, and the hollow part cut in +the line <i>a</i>, <i>b</i>, is eaten, some very good and delicate slices may be +cut out on each side the ridge of the blade bone, in<span class="pagenum"><a name="Page_137" id="Page_137">[137]</a></span> the direction <i>c</i>, +<i>d.</i> The line between these two dotted lines is that in the direction of +which the edge or ridge of the blade bone lies, and cannot be cut +across. It is necessary to wind writing paper around the shank, as in +the leg, provided you wish to handle it. The lower side of the shoulder +has two cuts abounding in gravy. The part in the direction <i>i</i>, <i>k</i>, is +lean; the other, <i>g</i>, <i>h</i>, is very fat.</p> + + + +<div class="figleft" style="width: 301px;"> +<a href="images/illus-137-2-full.jpg"><img src="images/illus-137-2.jpg" width="301" height="158" alt="Veal knuckle cuts" title="Veal knuckle cuts" /></a> +</div> + +<p class="recipe"><a name="carving4" id="carving4"></a>4. <i>Knuckle of Veal.</i></p> + +<p>A knuckle of veal cuts in neat slices only in one direction, viz.: from +<i>a</i> to <i>b</i>. The line <i>d</i>, <i>c</i>, divides two bones, which it is necessary +to separate in order to get at the best marrowy fat portion—also cut +asunder the knuckle bones.</p> + + +<div class="figright" style="width: 288px;"> +<a href="images/illus-137-3-full.jpg"><img src="images/illus-137-3.jpg" width="288" height="202" alt="Breast of veal cuts" title="Breast of veal cuts" /></a> +</div> + +<p class="recipe"><a name="carving5" id="carving5"></a>5. <i>Roasted Breast of Veal.</i></p> + +<p>Cut to the left on the first line <i>d</i>, <i>c</i>; then cross from <i>c</i> to the +most distant <i>a</i>. The lines <i>a</i>, <i>d</i>, <i>a</i>, <i>d</i>, &c., represent the +directions in which the brisket, or gristly part should be divided; <i>d</i>, +<i>c</i>, show the course of the ribs, and <i>e</i> is the sweetbread.</p> + +<p><span class="pagenum"><a name="Page_138" id="Page_138">[138]</a></span></p> + + +<div class="figleft" style="width: 264px;"> +<a href="images/illus-138-1-full.jpg"><img src="images/illus-138-1.jpg" width="264" height="165" alt="Spare rib cuts" title="Spare rib cuts" /></a> +</div> + +<p class="recipe"><a name="carving6" id="carving6"></a>6. <i>A Spare Rib.</i></p> + +<p>Cut out first a slice from the fleshy portion, following the line <i>a</i>, +<i>b</i>. This will give a due proportion of fat and lean. After this part is +taken away, the bone lying in the direction <i>d</i>, <i>b</i>, <i>c</i>, should be +separated, breaking it off at the joint, <i>c</i>.</p> + + +<div class="figright" style="width: 258px;"> +<a href="images/illus-138-2-full.jpg"><img src="images/illus-138-2.jpg" width="258" height="142" alt="Saddle of mutton" title="Saddle of mutton" /></a> +</div> + +<p class="recipe"><a name="carving7" id="carving7"></a>7. <i>Saddle of Mutton.</i></p> + +<p>Cut long thin slices from the tail to the end, viz.: from <i>a</i> to <i>b</i>, +beginning close to the back bone. If a large joint, the slice may be +divided. Cut some fat from the sides.</p> + + +<div class="figleft" style="width: 278px;"> +<a href="images/illus-138-3-full.jpg"><img src="images/illus-138-3.jpg" width="278" height="144" alt="Pig cuts" title="Pig cuts" /></a> +</div> + +<p class="recipe"><a name="carving8" id="carving8"></a>8. <i>Pig.</i></p> + +<p>The cook usually divides the body before it is sent to the table, and +garnishes the dish with the jaws and ears. The first thing is to +separate the shoulder from the carcass on one side, and then the leg, +according to the direction given by the dotted line <i>a</i>, <i>b</i>, <i>c</i>. The +ribs are then to be divided into about two helpings, and an ear or jaw +presented with them, and plenty of sauce. The joints may either be +divided into two each, or pieces may be cut from them. The ribs<span class="pagenum"><a name="Page_139" id="Page_139">[139]</a></span> are +reckoned the finest part, but some people prefer the neck, and between +the shoulders.</p> + + +<div class="figleft" style="width: 265px;"> +<a href="images/illus-139-1-full.jpg"><img src="images/illus-139-1.jpg" width="265" height="151" alt="Calf's head cuts" title="Calf's head cuts" /></a> +</div> + +<p class="recipe"><a name="carving9" id="carving9"></a>9. <i>Half a Calf’s Head, boiled.</i></p> + +<p>Be careful and get a young one, as they look much handsomer served up, +and besides are more tender. First cut in the direction <i>c</i>, <i>b</i>. The +throat bread is considered the choicest part; it lies in the fleshy +portion, near the termination of the jaw-bone, and the line <i>c</i>, <i>d</i>, +shows the direction to cut into it. On the under part of the lower jaw +there is some very nice meat; and about the ear, <i>g</i>, some fat rather +gristly, but highly esteemed. The part near the neck is very inferior. +Sometimes the bone in the line <i>f</i>, <i>e</i>, is cut off, but this is a +coarse part. The sweet tooth is quite a delicacy—it lies back of all +the rest, and, in a young calf, is easily extracted with the knife. Many +like the eye, which you must cut out with the point of your knife, and +divide in two. Under the head is the palate, which is reckoned a nicety.</p> + + +<div class="figleft" style="width: 275px;"> +<a href="images/illus-139-2-full.jpg"><img src="images/illus-139-2.jpg" width="275" height="153" alt="Leg of mutton cuts" title="Leg of mutton cuts" /></a> +</div> + +<p class="recipe"><a name="carving10" id="carving10"></a>10. <i>Leg of Mutton.</i></p> + +<p>A leg of wether mutton, (which is best flavored) may be known at the +market by a round lump of fat at the edge of the broadest part, a little +above the letter <i>a</i>. The best part is midway between the knuckle and +farther end. Begin to help there, by cutting thin slices to <i>b</i>. If the +outside is not fat enough, help some from the side at the broad end, in +slices from <i>e</i> to <i>f</i>. This part is most juicy, but many prefer the +knuckle, which, in fine mutton, will be very tender,<span class="pagenum"><a name="Page_140" id="Page_140">[140]</a></span> though dry. There +are very fine slices in the back of the leg—turn it up, and cut the +broad end, not in the direction you did the other side, but lengthwise. +To cut out the cramp bone, take hold of the shank (which should be +previously wound round with half a sheet of fool’s-cap paper) with your +left hand, and cut down to the thigh bone at <i>g</i>, then pass the knife +under the cramp bone, in the direction <i>g</i>, <i>d</i>.</p> + + +<div class="figleft" style="width: 307px;"> +<a href="images/illus-140-1-full.jpg"><img src="images/illus-140-1.jpg" width="307" height="149" alt="Ham cuts" title="Ham cuts" /></a> +</div> + +<p class="recipe"><a name="carving11" id="carving11"></a>11. <i>Ham.</i></p> + +<p>Ham may be cut three ways; the common method is to begin in the middle, +by long slices from <i>b</i> to <i>c</i>, from the centre, through the thick fat. +This brings to the prime at first, which is likewise accomplished by +cutting a small round hole on the top of the ham, as at <i>a</i>, and with a +sharp knife enlarging that, by cutting successive thin circles—this +preserves the gravy, and keeps the meat moist. The last, and most saving +way, is to begin at the hock end, (which many are most fond of,) and +proceed onward. Ham that is used for pies, &c., should be cut from the +under side.</p> + + +<div class="figleft" style="width: 331px;"> +<a href="images/illus-140-2-full.jpg"><img src="images/illus-140-2.jpg" width="331" height="147" alt="Fore quarter of lamb cuts" title="Fore quarter of lamb cuts" /></a> +</div> + +<p class="recipe"><a name="carving12" id="carving12"></a>12. <i>Fore Quarter of Lamb.</i></p> + +<p>Separate the shoulder from the breast and ribs, by passing the knife +under, in the direction of <i>a</i>, <i>b</i>, <i>c</i>, and <i>d</i>. Be careful to keep it +towards you horizontally, to prevent cutting the meat too much off the +bones. If grass lamb, the shoulder being large, put it into a another +dish. Squeeze the juice of half a Seville orange or lemon on the other +part, and sprinkle a little salt and pepper; then separate the gristly +part from the ribs, in the line <i>e</i>, <i>c</i>, and help either from that or +from the ribs, as may be chosen.</p> + +<p><span class="pagenum"><a name="Page_141" id="Page_141">[141]</a></span></p> + + +<div class="figleft" style="width: 350px;"> +<a href="images/illus-141-1-full.jpg"><img src="images/illus-141-1.jpg" width="350" height="181" alt="Venison haunch cuts" title="Venison haunch cuts" /></a> +</div> + +<p class="recipe"><a name="carving13" id="carving13"></a>13. <i>Haunch of Venison.</i></p> + +<p>First cut it down to the bone, in the line <i>d</i>, <i>c</i>, <i>a</i>, then turn the +dish with the end <i>a</i> towards you; put in the point of the knife at <i>c</i>, +and cut it down as deep as you can in the direction <i>c</i>, <i>b</i>. Thus cut, +you may take out as many slices as you please, on the right or left. As +the fat lies deeper on the left, between <i>b</i> and <i>a</i>, to those who are +fond of fat, as most venison eaters are, the best flavored and fattest +slices will be found on the left of the line <i>c</i>, <i>b</i>, supposing the end +<i>a</i> turned towards you. Slices of venison should not be cut too thick +nor too thin, and plenty of gravy given with them.</p> + + +<p class="recipe"><a name="carving14" id="carving14"></a>14. <i>Round of Beef.</i></p> + +<p>This is cut in the same way as a fillet of veal. It should be kept even +all over. When helping the fat, be careful not to hack it, but cut it +smooth. A deep slice should be taken off before you begin to help, as +directed in the edge-bone.</p> + + +<p class="recipe"><a name="carving15" id="carving15"></a>15. <i>Brisket of Beef.</i></p> + +<p>This must be cut lengthwise, quite down to the bone, after separating +the outside or first slice, which must be cut pretty thick.</p> + + +<p class="recipe"><a name="carving16" id="carving16"></a>16. <i>Leg of Pork.</i></p> + +<p>This joint is sent to the table, whether boiled or roasted, as a leg of +mutton, roasted and cut up in the same manner. The close firm flesh +about the knuckle is by many reckoned best.</p> + + +<p class="recipe"><a name="carving17" id="carving17"></a>17. <i>Haunch of Mutton.</i></p> + +<p>This is formed by the leg and part of the loin, cut so as to resemble a +haunch of venison, and is to be helped at table in the same manner.</p> + +<p><span class="pagenum"><a name="Page_142" id="Page_142">[142]</a></span></p> + + +<div class="figleft" style="width: 318px;"> +<a href="images/illus-142-1-full.jpg"><img src="images/illus-142-1.jpg" width="318" height="122" alt="Goose cuts" title="Goose cuts" /></a> +</div> + +<p class="recipe"><a name="carving18" id="carving18"></a>18. <i>Goose.</i></p> + +<p>Turn the neck end of the goose towards you, and cut the whole breast in +slices on each side of the bird, but only remove them as you help each +person, unless the company is so large as to require the legs likewise. +Turn the goose on one side, and then take off the leg by putting the +fork into the small end of the leg bone, pressing it close to the body; +and, having passed the knife in the line <i>e</i>, <i>d</i>, turn the leg back, +and, if a young bird, it will easily separate.</p> + +<p>To take off the wing, put your fork into the small end of the pinion, +and press it close to the body; then put in the knife at <i>c</i>, and divide +the joint, taking it down in the direction <i>c</i>, <i>d</i>. Nothing but +<i>practice</i> will enable people to hit the joint exactly at the first +trial. When the leg and wing of one side are done, go on to the other; +cut off the apron in the line, <i>f</i>, <i>e</i>, <i>g</i>, then take off the +merry-thought in the line <i>o</i>, <i>i</i>. The neck bones are next to be +separated as in a fowl, and all other parts divided the same.</p> + + +<div class="figleft" style="width: 225px;"> +<a href="images/illus-142-2-full.jpg"><img src="images/illus-142-2.jpg" width="225" height="126" alt="Fowl" title="Fowl" /></a> +</div> + +<p class="recipe"><a name="carving19" id="carving19"></a>19. <i>A <a name="corr19" id="corr19"></a>Fowl.</i></p> + +<p>A boiled fowl’s legs are bent inwards, but before it is served, the +skewers are to be removed. Lay the fowl on your plate, and place the +joints as cut off on the dish. Take the wing off, in the direction of +<i>a</i> to <i>b</i>, in the annexed engraving, only dividing the joint with your +knife; and then, with your fork, lift up the pinion, and draw the wings +towards the legs, and the muscles will separate in a more complete form +than if cut. Slip the knife between the leg and body, and cut to the +bone; then, with the fork, turn the leg back, and, if the bird is not<span class="pagenum"><a name="Page_143" id="Page_143">[143]</a></span> +old, the joint will give way. When the four quarters are thus removed, +take off the merry-thought from <i>a</i>, and the neck bones, these last by +putting in the knife at <i>c</i>, and pressing it under the long broad part +of the bone, in the line <i>c</i>, <i>b</i>; then lift it up, and break it off +from the part that sticks to the breast. The next thing is to divide the +breast from the carcass, by cutting through the tender ribs, close to +the breast, quite down to the end of the fowl; lay the back up, put your +knife into the bone, half way from the neck to the rump, and on raising +the lower part, it will readily separate. Turn the neck towards you, and +very neatly take off the two sidesmen, and the whole will be done. As +each part is taken off it should be turned neatly on the dish, and care +should be taken that what is left should go properly from the table. The +breast and wings are looked upon as the best parts, but the legs are +most juicy in young fowls. After all, more advantage will be gained by +observing those who carve well, and a little practice, than by any +written directions whatever.</p> + + +<p class="recipe"><a name="carving20" id="carving20"></a>20. <i>Partridge.</i></p> + +<p>This bird is cut up in the same way as a fowl. The best parts are the +wings, breast, and merry-thought; but the bird being small, the two +latter are not often divided. The wing is considered the best, and the +tip is reckoned the most delicate morsel of the whole.</p> + + +<p class="recipe"><a name="carving21" id="carving21"></a>21. <i>Pigeons.</i></p> + +<p>Pigeons are considered very fine eating. It is usual to cut them in +half, either from top to bottom, or across. The lower part is generally +thought best.</p> + + +<p class="recipe"><a name="carving22" id="carving22"></a>22. <i>Turkey.</i></p> + +<p>Fix your fork firmly in the lower part of the breast, so as to have full +command of the turkey. Slice down on each side of the centre of the +breast, two or three lines lengthwise with the body; then take off the +leg on one side, holding the knife in a sloping direction, the point +turned towards the end of the body. This done, cut off the wing on the +same side, in a line nearly parallel with the length of the turkey.<span class="pagenum"><a name="Page_144" id="Page_144">[144]</a></span> +When you have thus separated the wings and legs, take off from the +breast bone the parts you before sliced down. Be very attentive, in +separating the wing, not to cut too near the neck, or you will find +yourself interrupted by the neck bone, from which the wing must be +taken.</p> + + +<div class="figleft" style="width: 326px;"> +<a href="images/illus-144-1-full.jpg"><img src="images/illus-144-1.jpg" width="326" height="136" alt="Cod's head" title="Cod's head" /></a> +</div> + +<p class="recipe"><a name="carving23" id="carving23"></a>23. <i>Cod’s Head.</i></p> + +<p>Fish in general requires very little carving, the fleshy parts being +those principally esteemed. A cod’s head and shoulders, when in season, +and properly boiled, is a very genteel and handsome dish. When cut, it +should be done with a fish trowel; the parts about the back-bone, or the +shoulders, are by far the firmest and best. Take off a piece quite down +to the bone, in the direction <i>a</i>, <i>b</i>, <i>c</i>, <i>d</i>, putting in the spoon +at <i>a</i>, <i>c</i>, and with each slice of the fish give a piece of the round, +which lies underneath the back-bone, and lines it, the meat of which is +thin, and a little darker colored than the body of the fish itself. This +may be got by passing a spoon under it, in the direction <i>d</i>, <i>f</i>. About +the head are many delicate parts, and a great deal of the jelly kind. +The jelly part lies about the jaw-bone, and the firm parts within the +head. Some are fond of the palate, and others the tongue, which likewise +may be got by putting a spoon into the mouth.</p> + + + +<hr class="chapbreak" /> + +<div class="tn"> +<p class="titlepage"><a name="Transcribers_Note" id="Transcribers_Note"></a>Transcriber’s Note</p> + + +<p class="noindent">The following typographical errors were corrected:</p> + +<table border="0" cellpadding="0" cellspacing="0" style="margin-left: 0;" summary="Typographical errors"> +<tr> + <td class="tdr">Page</td> + <td>Error</td> + <td>Correction</td> +</tr> +<tr> + <td class="tdr"><a href="#corr1">5</a></td> + <td>PICKLES</td> + <td>PICKLES.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr2">7</a></td> + <td>COMMON DRINKS</td> + <td>COMMON DRINKS.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr3">8</a></td> + <td>washing Calicoes</td> + <td>Washing Calicoes</td> +</tr> +<tr> + <td class="tdr"><a href="#corr4">12</a></td> + <td>scum tha</td> + <td>scum that</td> +</tr> +<tr> + <td class="tdr"><a href="#corr5">19</a></td> + <td>them fry until a a light</td> + <td>then fry until a light</td> +</tr> +<tr> + <td class="tdr"><a href="#corr6">19</a></td> + <td>its blistering</td> + <td>its blistering.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr7">27</a></td> + <td>boiled Poultry</td> + <td>Boiled Poultry</td> +</tr> +<tr> + <td class="tdr"><a href="#corr8">28</a></td> + <td>sweet marjorum</td> + <td>sweet marjoram</td> +</tr> +<tr> + <td class="tdr"><a href="#corr9">36</a></td> + <td><i>Black Fish</i></td> + <td><i>Black Fish.</i></td> +</tr> +<tr> + <td class="tdr"><a href="#corr10">37</a></td> + <td>baking fish, No. 74.</td> + <td>baking fish, No. 76.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr11">46</a></td> + <td>118. _Directions_</td> + <td>119. _Directions_</td> +</tr> +<tr> + <td class="tdr"><a href="#corr12">59</a></td> + <td><i>Green Corn Cake</i></td> + <td><i>Green Corn Cake.</i></td> +</tr> +<tr> + <td class="tdr"><a href="#corr13">125</a></td> + <td>freed from them</td> + <td>freed from them.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr14">126</a></td> + <td><i>through the Winter</i></td> + <td><i>through the Winter.</i></td> +</tr> +<tr> + <td class="tdr"><a href="#corr15">128</a></td> + <td>boil it gently</td> + <td>boil it gently.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr16">130</a></td> + <td>in indigo water</td> + <td>in indigo water.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr17">131</a></td> + <td><i>Marble Furniture</i></td> + <td><i>Marble Furniture.</i></td> +</tr> +<tr> + <td class="tdr"><a href="#corr18">134</a></td> + <td>into the moulds</td> + <td>into the moulds.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr19">142</a></td> + <td><i>A Fowl</i></td> + <td><i>A Fowl.</i></td> +</tr> +</table> + +<p class="noindent">The following words had inconsistent spelling and hyphenation:</p> + +<ul class="IX"> + <li>Butter-milk / Buttermilk</li> + <li>Earthen-ware / Earthenware</li> + <li>edge-bone / edgebone</li> + <li>Iron-ware / Ironware</li> + <li>pearl-ash / pearl ash</li> + <li>pepper-corns / peppercorns</li> + <li>potato / potatoe</li> + <li>Potato / Potatoe</li> + <li>quick lime / quicklime</li> + <li>rose-water / rosewater</li> + <li>salt-petre / saltpetre</li> + <li>sweet bread / sweetbread</li> + <li>table-spoonful / table spoonful</li> + <li>table-spoonsful / table spoonsful</li> + <li>tea-cup / tea cup</li> + <li>tea-spoonful / tea spoonful</li> + <li>tea-spoonsful / tea spoonsful</li> + <li>three-quarters / three quarters</li> + <li>tomatoes / tomatos</li> + <li>turkies / turkeys</li> +</ul> + +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of The American Housewife, by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK THE AMERICAN HOUSEWIFE *** + +***** This file should be named 28452-h.htm or 28452-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/8/4/5/28452/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +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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@@ +The Project Gutenberg EBook of The American Housewife, by Anonymous + +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: The American Housewife + Containing the Most Valuable and Original Receipts in all + the Various Branches of Cookery; and Written in a Minute + and Methodical Manner + +Author: Anonymous + +Release Date: March 30, 2009 [EBook #28452] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE AMERICAN HOUSEWIFE *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + +Transcriber's Note + +Obvious typographical errors have been corrected. A list of corrections +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A list of inconsistently spelled +and hyphenated words is found at the end of the text. + + + + +[Illustration: MARKETING + +BEEF. + + _Hind Quarter._ + + 1. Sirloin. + 2. Rump. + 3. Edgebone. + 4. Buttock. + 5. Mouse Buttock. + 6. Veiny Piece. + 7. Thick Flank. + 8. Thin Flank. + 9. Leg. + 10. Fore Rib; Five Ribs. + + _Fore Quarter._ + + 11. Middle Rib; Four Ribs. + 12. Chuck; Three Ribs. + 13. Shoulder or Leg of Mutton Piece. + 14. Brisket. + 15. Clod. + 16. Neck or Sticking Piece. + 17. Shin. + 18. Cheek. + +VENISON. + + 1. Haunch. + 2. Neck. + 3. Shoulder. + 4. Breast.] + + + + + THE + AMERICAN HOUSEWIFE: + + CONTAINING THE MOST + VALUABLE AND ORIGINAL RECEIPTS + IN ALL THE VARIOUS BRANCHES + OF + + COOKERY; + + AND + WRITTEN IN A MINUTE AND METHODICAL MANNER. + + + TOGETHER WITH + A COLLECTION OF MISCELLANEOUS RECEIPTS, + AND DIRECTIONS RELATIVE TO HOUSEWIFERY. + + + BY AN EXPERIENCED LADY. + + + ALSO THE + WHOLE ART OF CARVING, + + + ILLUSTRATED BY + SIXTEEN ENGRAVINGS. + + + THIRD EDITION. + + + NEW YORK: + PUBLISHED BY DAYTON, AND SAXTON + (SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,) + CORNER OF FULTON AND NASSAU STS. + 1841. + + + + + Entered according to Act of Congress, in the year 1841, by + + DAYTON & SAXTON, + + in the Clerk's Office of the District Court of the United States for + the Southern District of New-York. + + +[Illustration: PLATE. + +MUTTON. + + 1. Leg. + 2. Loin, Best End. + 3. Loin, Chump End. + 4. Neck, Best End. + 5. Neck, Scrag End. + 6. Shoulder. + 7. Breast. + A Chime is two Loins. + A Saddle is two Necks. + +VEAL. + + 1. Loin, Best End. + 2. Loin, Chump End. + 3. Fillet. + 4. Hind Knuckle. + 5. Fore Knuckle. + 6. Neck, Best End. + 7. Neck, Scrag End. + 8. Blade Bone. + 9. Breast, Best End. + 10. Breast, Brisket End. + +PORK. + + 1. The Spare Rib. + 2. Hand. + 3. Spring. + 4. Fore Loin. + 5. Hind Loin. + 6. Leg.] + + + + +PREFACE. + + +The writer does not deem any apology necessary for adding another to the +long list of gastronomic works, provided she has accomplished the +desirable object of producing a Cook Book which shall commend itself to +all persons of true taste--that is to say, those whose taste has not +been vitiated by a mode of cooking contrary to her own. Although not a +Ude or a Kitchener, she does profess to have sufficient knowledge of the +culinary art, as practised by _good American cooks_, to instruct those +not versed in this truly interesting science. + +The inefficiency of most works of this kind are well known to all +experienced housekeepers, they being generally a mere compilation of +receipts, by those who _have no practical knowledge_ of the subject, and +are consequently unable to judge of their correctness, or to give the +necessary directions for _putting_ the ingredients together in the right +manner. A conviction that a _good practical Cook Book_ was much needed, +induced the writer to exert herself to supply the deficiency. She does +not pretend to infallibility, but having taken a great deal of pains to +have each receipt as correct and nice as possible, she trusts that they +will generally give satisfaction. + +The mode of cooking is such as is generally practised by good American +housekeepers, and the receipts embrace all the various branches of the +culinary science, from preparing the most simple vegetables or broths, +to making the most delicate cake, creams, sweetmeats, &c. The writer has +endeavored to combine both economy and that which will be agreeable to +the palate, but she has never suffered the former to supersede the +latter. This book is intended for all classes of society, embracing +receipts both for rich and plain cooking, and written in such a plain +manner, that the most unskilled need not err. Placed in the hands of any +servant of common capacity, who can read, it will set aside the +necessity of those frequent applications for directions, with which the +patience of housekeepers is often tried. The experienced cook may smile +at the minuteness of the directions; but, if she has witnessed as much +good food spoiled by improper cooking as the writer of these receipts, +she will not think she has been too explicit. + +In regard to the seasoning of food, it has been found impossible to give +any exact rules, as so much depends upon the quality of the seasoning +and food. The cook should be careful not to have the natural flavor of +the food overpowered by the seasoning; and where a variety of spices are +used, no one of them should predominate. + +Independent of the receipts for cookery, we have annexed a collection of +miscellaneous receipts relative to housekeeping, which, together with +the copious illustrations and directions for carving, we trust will +render it of superior usefulness. + +In conclusion, the writer would give her sincere thanks to those of her +friends who have kindly furnished her with their choice and valuable +receipts: and to those into whose hands the book may fall she would ask +a fair trial of them before passing judgment. + + + + +CONTENTS. + + + NO. PAGE + + MEAT. + + 1 Observations respecting Meat, 9 + 2 Roast Beef, 10 + 3 Beefsteak, 10 + 4 Alamode Beef, 11 + 5 Beef Liver, 11 + 6 To Corn Beef, 11 + 7 Mutton, 12 + 8 Veal, 13 + 9 Veal Cutlets, 13 + 10 Calf's Head, 14 + 11 Force Meat Balls, 14 + 12 Calf's Feet, 14 + 13 Calf's Liver and Heart, 15 + 14 Collops, 15 + 15 Plaw, 15 + 16 Fillet of Veal, 15 + 17 Lamb, 16 + 18 Shoulder of Lamb, Grilled, 16 + 19 Lamb's Fry, 17 + 20 Turkey, 17 + 21 Goose, 18 + 22 Chickens, 18 + 23 Fricassee, 18 + 24 Pigeons, 19 + 25 Ducks, 19 + 26 Baked or Roast Pig, 19 + 27 Sweet Bread, Liver, and Heart, 20 + 28 Pressed Head, 20 + 29 Souse, 20 + 30 Tripe, 21 + 31 Sausages, 21 + 32 To Cure and Cook Hams, 21 + 33 To Salt and Smoke Tongues, 22 + 34 Curries, 22 + + + MEAT PIES. + + 35 Chicken Pie, 22 + 36 Beef and Mutton Pie, 23 + 37 Chicken and Veal Pot Pie, 23 + 38 To Frizzle Beef, 24 + 39 Warmed-over Meats, 24 + 40 A Ragout of Cold Veal, 25 + + + GRAVIES AND SAUCES. + + 41 Drawn Butter, 25 + 42 Burnt Butter, 25 + 43 Roast Meat Gravy, 25 + 44 Sauce for Fish, Salad, and Cold Meat, 26 + 45 Wine Sauce for Mutton and Venison, 26 + 46 Rice Sauce, 26 + 47 Oyster Sauce, 26 + 48 Celery Sauce, 27 + 49 Brown Sauce for Poultry, 27 + 50 Savory Jelly Sauce for Cold Meat, 27 + 51 Liver Sauce for Fish, 27 + 52 Lobster Sauce, 27 + 53 Chicken Salad, 28 + 54 Turtle, or Calf's Head Sauce, 28 + 55 Apple and Cranberry Sauce, 28 + 56 Pudding Sauce, 28 + 57 Tomato Soy, 29 + 58 Tomato Catsup, 29 + 59 Mushroom Catsup, 29 + 60 Walnut Catsup, 30 + 61 Curry Powder, 30 + 62 Essence of Celery, 30 + + + SOUPS. + + 63 Soup Herb Spirit, 30 + 64 Plain Veal Soup, 30 + 65 Mock Turtle, or Calf's Head Soup, 31 + 66 Beef and Black Soup, 31 + 67 Chicken and Turkey Soup, 31 + 68 Oyster Soup, 32 + 69 Pea Soup, 32 + 70 Portable Soup, 32 + + + VARIOUS METHODS OF COOKING EGGS. + + 71 To Boil Eggs, 33 + 72 Omelet, 33 + 73 Poached Eggs, 33 + + + FISH. + + 74 Directions for Broiling, Boiling, and Frying Fish, 34 + 75 Chowders, 35 + 76 Baked Fish, 35 + 77 Codfish, 35 + 78 Cod Sounds and Tongues, 36 + 79 Halibut, 36 + 80 Bass, 36 + 81 Black Fish, 36 + 82 To Cook Shad, or Salt them for winter use, 36 + 83 Sturgeons, 37 + 84 Fish Cakes, 37 + 85 Fish Balls, 37 + 86 Lobsters and Crabs, 37 + 87 Scollops, 38 + 88 Eels, 38 + 89 Trout, 38 + 90 Clams, 38 + 91 To Stew Oysters, 39 + 92 To Fry Oysters, 39 + 93 Oyster Pancakes, 39 + 94 Oyster Pies, 39 + 95 Scolloped Oysters, 40 + + + VEGETABLES. + + 96 Potatoes, 40 + 97 Potato Snow Balls, 40 + 98 Turnips, 41 + 99 Beets, 41 + 100 Parsnips and Carrots, 41 + 101 Onions, 41 + 102 Artichokes, 41 + 103 Squashes, 42 + 104 Cabbage and Cauliflowers, 42 + 105 Asparagus, 42 + 106 Peas, 43 + 107 Sweet Corn, 43 + 108 To Bake and Boil Beans, 43 + 109 Greens, 44 + 110 Salads, 44 + 111 To Prepare Cucumbers for Eating, 44 + 112 To Stew Mushrooms, 44 + 113 To Cook Egg Plant, 45 + 114 Celeriac, 45 + 115 Salsify, or Vegetable Oyster, 45 + 116 Tomatoes, 45 + 117 Gumbo, 46 + 118 Southern Method of Boiling Rice, 46 + + + PICKLES. + + 119 General Directions for Pickling, 46 + 120 Peppers, 47 + 121 Mangoes, 47 + 122 Butternuts, 48 + 123 Peaches and Apricots, 48 + 124 Cabbage and Cauliflowers, 48 + 125 East India Pickle, 49 + 126 French Beans and Radish Pods, 49 + 127 Nasturtions, 49 + 128 Samphire, 49 + 129 Onions, 50 + 130 Artichokes, 50 + 131 Cucumbers, 50 + 132 Gherkins, 51 + 133 To Pickle Oysters, 51 + 134 Mushrooms, 51 + + + BREAD. + + 135 Wheat Bread, 51 + 136 Sponge Bread, 52 + 137 Rye Bread, 53 + 138 Brown Bread, 53 + 139 Indian Bread, 53 + 140 Potato Bread, 53 + 141 Rice Bread, 53 + 142 French Rolls, 54 + 143 Yeast, 54 + 144 Yeast Cakes, 55 + + + BISCUIT. + + 145 Butter Biscuit, 55 + 146 Buttermilk Biscuit, 56 + 147 Hard Biscuit, 56 + 148 Saleratus Biscuit, or Short Cakes, 56 + 149 Potato Biscuit, 56 + 150 Sponge Biscuit, 57 + 151 Crackers, 57 + + + HOT CAKES. + + 152 Cream Cakes, 57 + 153 Crumpets, 57 + 154 Rice Cakes, 57 + 155 Rice Ruffs, 58 + 156 Buckwheat Cakes, 58 + 157 Economy Cakes, 58 + 158 Green Corn Cake, 59 + 159 Ground Corn Cake, 59 + 160 Indian Slap Jacks, 59 + 161 Journey Cakes, 59 + 162 Hoe Cake, 60 + 163 Muffins, 60 + 164 Raised Flour Waffles, 60 + 165 Quick Waffles, 60 + 166 Rice Waffles, 61 + 167 Rice Wafers, 61 + + + SWEET CAKES. + + 168 Directions for making Cake nice, 61 + 169 Frosting for Cake, 62 + 170 Sponge Gingerbread, 62 + 171 Hard Gingerbread, 63 + 172 Soft Gingerbread, 63 + 173 Sugar Gingerbread, 63 + 174 Ginger Snaps, 63 + 175 Spice Cakes, 64 + 176 Cider Cake, 64 + 177 Bannoch, or Sweet Meal Cakes, 64 + 178 Rich Cookies, 64 + 179 Tea Cakes, or Plain Cookies, 64 + 180 New Year's Cookies, 65 + 181 Shrewsbury Cake, 65 + 182 Tunbridge Cake, 65 + 183 Jumbles, 65 + 184 Composition Cake, 65 + 185 Rusk, 66 + 186 Whigs, 66 + 187 Nut Cakes, 66 + 188 Crollers, 67 + 189 Molasses Dough Cake, 67 + 190 Sugar Dough Cake, 67 + 191 Measure Cake, 68 + 192 French Cake, 68 + 193 Washington Cake, 68 + 194 Cup Cake, 68 + 195 Plain Cream Cake, 69 + 196 Rich Cream Cake, 69 + 197 Cymbals, 69 + 198 Rich Loaf Cake, 69 + 199 Plain Loaf Cake, 70 + 200 Shelah, or Quick Loaf Cake, 70 + 201 Rice Cake, 70 + 202 Diet Cake, 71 + 203 Lemon Cake, 71 + 204 Scotch Cake, 71 + 205 Pound Cake, 71 + 206 Confectioner's Pound Cake, 71 + 207 Queen's Cake, 72 + 208 Delicate Cake, 72 + 209 Jelly Cake, 72 + 210 Strawberry Cake, 73 + 211 Superior Sponge Cake, 73 + 212 Good Sponge Cake, 73 + 213 Almond Cake, 73 + 214 Fruit Cake, 74 + 215 Black Cake, 74 + 216 Maccaroons, 75 + 217 Cocoanut Cakes, 75 + 218 Tory Wafers, 75 + 219 Sugar Drops, 75 + 220 Savoy Cakes, 76 + 221 Almond Cheese Cakes, 76 + + + TRIFLES. + + 222 Flummery, 76 + 223 Floating Island, 76 + 224 Whip Syllabub, 77 + 225 Ornamental Froth, for Blanc Mange or Creams, 77 + 226 Ice Currants, 77 + 227 Apple Snow, 77 + 228 Comfits, 77 + + + BLANC MANGES. + + 229 Isinglass Blanc Mange, 78 + 230 Calf's Feet Blanc Mange, 78 + 231 Rice Flour Blanc Mange, 78 + 232 Unground Rice Blanc Mange, 78 + + + CREAMS. + + 233 Snow Cream, 79 + 234 Orange Cream, 79 + 235 Lemon Cream, 79 + 236 Iced Creams, 79 + + + PASTRY AND PIES. + + 237 Pastry, 80 + 238 Puff Paste, or Confectioner's Pastry, 81 + 239 Apple Pies, 81 + 240 Mince Pie, 82 + 241 Rice Pie, 83 + 242 Peach Pie, 83 + 243 Tart Pies, 83 + 244 Rhubarb Pies, 84 + 245 Tomato Pie, 84 + 246 Lemon Pie, 84 + 247 Cherry and Blackberry Pies, 84 + 248 Grape Pies, 85 + 249 Currant and Gooseberry Pies, 85 + 250 Prune Pie, 85 + 251 Pumpkin Pie, 85 + 252 Carrot Pie, 86 + 253 Potato Pie, 86 + 254 Sweet Marlborough Pie, 87 + 255 Marlborough Tarts, 87 + 256 Cocoanut Pie, 87 + 257 Small Puffs, 88 + + + CUSTARDS. + + 258 Plain Custard Pie, 88 + 259 Rich Baked Custards, 88 + 260 Boiled Custards, 88 + 261 Mottled Custard, 89 + 262 Cream Custard, 89 + 263 Almond Custard, 89 + 264 Apple Custard, 90 + + + PUDDINGS. + + 265 Directions for making Puddings, 90 + 266 Hasty Pudding, 90 + 267 Corn Pudding, 91 + 268 Cracker Pudding, 91 + 269 Boiled Indian Pudding, 91 + 270 Baked Indian Pudding, 91 + 271 Minute Pudding, 92 + 272 Boiled Bread Pudding, 92 + 273 A Plain Baked Bread Pudding, 92 + 274 Rich Bread Pudding, 93 + 275 Flour Pudding, 93 + 276 Boiled Rice Pudding, 93 + 277 Baked Rice Pudding, without Eggs, 94 + 278 Baked Rice Pudding, with Eggs, 94 + 279 Ground Rice Pudding, 94 + 280 Rice Snow Balls, 94 + 281 Cream Pudding, 95 + 282 Custard Pudding, 95 + 283 Rennet Pudding, 95 + 284 Fruit Pudding, 95 + 285 Quaking Pudding, 96 + 286 Lemon Pudding, 96 + 287 Almond Pudding, 96 + 288 Tapioca Pudding, 97 + 289 Sago Pudding, 97 + 290 Orange Pudding, 97 + 291 Bird's Nest, or Transparent Pudding, 98 + 292 English Plum Pudding, 98 + + + FRITTERS AND DUMPLINGS. + + 293 Plain Fritters, 98 + 294 Apple Fritters, 98 + 295 Cream Fritters, 99 + 296 Oxford Dumplings, 99 + 297 Apple Dumplings, 99 + + + SYRUPS. + + 298 Lemon Syrup, 99 + 299 Orange Syrup, 100 + 300 Blackberry Syrup, 100 + 301 Elderberry Syrup, 100 + 302 Molasses Syrup, for Sweetmeats, 100 + 303 To Clarify Syrup for Sweetmeats, 101 + + + SWEETMEATS. + + 304 Directions for Preserving, 101 + 305 To preserve Quinces, 102 + 306 Quince Marmalade, 103 + 307 To preserve Pears, 103 + 308 Pear Marmalade, 103 + 309 To preserve Peaches, 103 + 310 Peach Jam, 104 + 311 To preserve Peaches in Brandy, 104 + 312 Raspberries, 104 + 313 Cherries, 105 + 314 Currants, 105 + 315 Prunes, 105 + 316 Cranberries, 106 + 317 To preserve Crab or Siberian Apples, 106 + 318 Barberries, 106 + 319 Tomatoes, 107 + 320 To preserve Common Apples, 107 + 321 Cymbelines, or Mock Citron, 107 + 322 Watermelon Rinds, 108 + 323 Muskmelons, 108 + 324 Pine Apples, 109 + 325 Pumpkins, 109 + 326 Gages, 110 + 327 To preserve Strawberries, 110 + 328 Blackberry and Raspberry Jam, 110 + + + JELLIES. + + 329 Strawberry, Raspberry, and Blackberry Jellies, 110 + 330 Cranberry, Grape, and Currant Jellies, 111 + 331 Quince Jelly, 111 + 332 Apple Jelly, 111 + 333 Lemon Jelly, 112 + 334 Calf's Feet Jelly, 112 + 335 Hartshorn Jelly, 113 + + + COMMON DRINKS. + + 336 Coffee, 113 + 337 Tea, 114 + 338 Chocolate, 114 + 339 Hop Beer, 114 + 340 Beer of Essential Oils, 115 + 341 Spring Beer, 115 + 342 Ginger Beer, 116 + 343 Instantaneous Beer, 116 + 344 Mixed Wine, 116 + 345 Currant Wine, 116 + 346 Grape Wine, 117 + 347 To mull Wine, 117 + 348 Quince Cordial, 117 + 349 Peach Cordial, 117 + 350 Smallage Cordial, 118 + 351 Currant Shrub, 118 + 352 Raspberry Shrub, 118 + 353 Lemon Shrub, 118 + 354 Sherbet, 119 + 355 Noyeau, 119 + 356 Mead, 119 + + + ESSENCES. + + 357 Essence of Lemon, 119 + 358 Essence of Ginger, 120 + 359 Spice Brandy, 120 + 360 Rosewater, 120 + + + PERFUMERY. + + 361 To extract the Essential Oil of Flowers, 121 + 362 Perfumery Bags, 121 + 363 Cologne Water, 121 + 364 Lavender Water, 121 + 365 Aromatic Vinegar, 121 + + + COOKERY FOR THE SICK. + + 366 Barley Water, 122 + 367 Rice Gruel, 122 + 368 Water Gruel, 122 + 369 Caudle, 122 + 370 Arrow Root Custards, 123 + 371 Wine Whey, 123 + 372 Stomachic Tincture, 123 + 373 Thoroughwort Bitters, 123 + 374 Cough Tea, 124 + 375 Beef Tea, 124 + 376 Moss Jelly, 124 + 377 Sago Jelly, 124 + 378 Tapioca Jelly, 125 + + + MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY. + + 379 To renew Old Bread and Cake, 125 + 380 To keep Insects from Cheese, 125 + 381 To pot Cheese, 125 + 382 To pot Butter for winter, 125 + 383 To extract Salt from Butter, 126 + 384 To extract Rancidity from Butter, 126 + 385 To preserve Cream for a long time, 126 + 386 Substitute for Cream, 126 + 387 To keep Eggs several months, 126 + 388 To melt Fat for Shortening, 126 + 389 To keep Vegetables through the winter, 126 + 390 To preserve Herbs a year, 126 + 391 To keep various kinds of Fruit through the winter, 126 + 392 To keep Pickles and Sweetmeats, 127 + 393 Cautions relative to the use of Brass and Copper Cooking + Utensils, 127 + 394 Durable Ink, 127 + 395 Black Ball, 127 + 396 Liquid Blacking, 127 + 397 Cement for the mouths of Bottles, 127 + 398 Cement for China, Glass, and Earthenware, 127 + 399 Japanese Cement, 128 + 400 Alabaster Cement, 128 + 401 To clean Alabaster, 128 + 402 Cement for Ironware, 128 + 403 To loosen Glass Stopples, when wedged tight in bottles, 128 + 404 Lip Salve, 128 + 405 Cold Cream, 128 + 406 To prevent the formation of a crust on Tea-Kettles, 128 + 407 To remove Stains from Broad cloth, 128 + 408 To extract Paint from Goods, 128 + 409 To remove Stains on Scarlet Woollen Goods, 128 + 410 To extract Grease from Silks, Woollens, and Floors, 128 + 411 To extract Stains from White Cotton and Colored Silks, 129 + 412 Directions for Washing Calicoes, 129 + 413 Directions for Cleaning Silk Goods, 129 + 414 Directions for Washing Woollen Goods, 129 + 415 Directions for Washing White Cotton Clothes, 130 + 416 Starch, 130 + 417 To clean Nice Shawls, 130 + 418 Directions for Carpets, 130 + 419 To clean Light Kid Gloves, 130 + 420 To restore Rusty Crape, 131 + 421 To clean Mahogany and Marble Furniture, 131 + 422 To clean Stoves and Stone Hearths, 131 + 423 To extract Ink from Floors, 131 + 424 To remove Paint and Putty from Window Glass, 131 + 425 To clean Feather Beds and Mattresses, 131 + 426 To clean Vials and Pie Plates, 131 + 427 To temper Earthenware, 131 + 428 To temper new Ovens and Ironware, 132 + 429 To polish Brass, Britannia, and Silver Utensils, 132 + 430 To remove or keep Cutlery from contracting rust, 132 + 431 Preservatives against the ravages of Moths, 132 + 432 To destroy various kinds of household Vermin, 132 + + + COMMON DYES. + + 433 To dye Black, 132 + 434 Green and Blue Dye, 133 + 435 Yellow Dyes, 133 + 436 Red Dyes, 133 + 437 Slate-Colored Dye, 133 + + + SOAPS. + + 438 Soap from Scraps, 134 + 439 Cold Soap, 134 + 440 Hard Soap, 134 + 441 Windsor and Castile Soap, 134 + 442 Bayberry, or Myrtle Soap, 134 + + + THE ART OF CARVING. + + 1 Sirloin of Beef, 135 + 2 Aitch, or Edgebone of Beef, 136 + 3 Shoulder of Mutton, 136 + 4 Knuckle of Veal, 137 + 5 Roasted Breast of Veal, 137 + 6 A Spare Rib, 138 + 7 Saddle of Mutton, 138 + 8 Pig, 138 + 9 Half a Calf's Head, boiled, 139 + 10 Leg of Mutton, 139 + 11 Ham, 140 + 12 Fore Quarter of Lamb, 140 + 13 Haunch of Venison, 141 + 14 Round of Beef, 141 + 15 Brisket of Beef, 141 + 16 Leg of Pork, 141 + 17 Haunch of Mutton, 141 + 18 Goose, 142 + 19 A Fowl, 142 + 20 Partridge, 143 + 21 Pigeons, 143 + 22 Turkey, 143 + 23 Cod's Head, 144 + + + + +PRACTICAL COOKERY. + + +1. _Observations respecting Meat._ + +Meat to be in perfection should be kept a number of days when the +weather will admit of it. Beef and mutton should be kept at least a week +in cold weather, and poultry three or four days. If the weather is hot, +it will keep but a short time. It should be kept in a cool, airy place, +away from the flies, and if there is any danger of its spoiling, a +little salt should be rubbed over it. When meat is frozen, it should be +put into lukewarm water, and not taken out till the frost is extracted. +If there is any frost in it when put to the fire, it will not cook well. +The best way to boil it is to put it in cold water, and boil it gently, +with just water enough to cover it, as it hardens by furious boiling. +The part that is to be up on the table, should be down in the pot, as +the scum that rises is apt to make the meat look dark--the scum should +be taken off as soon as it rises. The liquor in which all kinds of fresh +meat is boiled, makes a good soup, when thickened and seasoned. Boiling +is the cheapest way of cooking meat, provided you make a soup of the +liquor; if not, it is the dearest, as most of the gelatine is extracted +by the process of boiling, which is the most nourishing part, and if not +used for soup, is completely lost. In roasting meat, only the juices and +fat are extracted, but not lost, as the juices make good gravy, and the +fat is good for various culinary purposes. When it is put down to roast, +there should be a little water in the dripping pan. For broiling, the +bars of the gridiron should be perfectly clean, and greased with lard or +butter, otherwise the meat will retain the impression of the bars. The +bars of the gridiron should be concave, and terminate in a trough, to +catch the juices, or they will drop in the fire and smoke the meat. A +good fire of hot coals is necessary to have the meat broil as quick as +possible without burning. The gridiron should be put on the fire, and +well heated before the meat is laid on it. The dish should be very hot +on which broiled meat is put, and it should not be seasoned till taken +up. If you wish to fry meat, cut a small piece of pork into slices, and +fry them a light brown, then take them up and put in your meat, which +should be perfectly dry. When the meat is sufficiently fried, take it +up, remove the frying pan from the fire to cool; when so, turn in a +little cold water for the gravy, put it on the fire--when it boils, stir +in a little mixed flour and water, let it boil, then turn it over the +meat. If not rich enough, add butter and catsup if you like. + + +2. _Roast Beef._ + +The tender loin and first and second cuts off the rack are the best +roasting pieces--the third and fourth cuts are good. When the meat is +put to the fire, a little salt should be sprinkled on it, and the bony +side turned towards the fire first. When the bones get well heated +through, turn the meat, and keep a brisk fire--baste it frequently while +roasting. There should be a little water put into the dripping pan when +the meat is put down to roast. If it is a thick piece, allow fifteen +minutes to each pound to roast it in--if thin, less time will be +required. + + +3. _Beef Steak._ + +The tender loin is the best piece for broiling--a steak from the round +or shoulder clod is good and comes cheaper. If the beef is not very +tender, it should be laid on a board and pounded, before broiling or +frying it. Wash it in cold water, then lay it on a gridiron, place it on +a hot bed of coals, and broil it as quick as possible without burning +it. If broiled slow, it will not be good. It takes from fifteen to +twenty minutes to broil a steak. For seven or eight pounds of beef, cut +up about a quarter of a pound of butter. Heat the platter very hot that +the steak is to be put on, lay the butter on it, take up the steak, salt +and pepper it on both sides. Beef steak to be good, should be eaten as +soon as cooked. A few slices of salt pork broiled with the steak makes a +rich gravy with a very little butter. There should always be a trough +to catch the juices of the meat when broiled. The same pieces that are +good broiled are good for frying. Fry a few slices of salt pork, brown, +then take them up and put in the beef. When brown on both sides, take it +up, take the pan off from the fire, to let the fat cool; when cool, turn +in half a tea cup of water, mix a couple of tea spoonsful of flour with +a little water, stir it into the fat, put the pan back on the fire, stir +it till it boils up, then turn it over the beef. + + +4. _Alamode Beef._ + +The round of beef is the best piece to alamode--the shoulder clod is +good, and comes lower; it is also good stewed, without any spices. For +five pounds of beef, soak about a pound of bread in cold water till +soft, then drain off the water, mash the bread fine, put in a piece of +butter, of the size of a hen's egg, half a tea spoonful of salt, the +same quantity of ground cloves, allspice, and pepper, half a nutmeg, a +couple of eggs, and a table spoonful of flour--mix the whole well +together; then cut gashes in the beef, and fill them with about half of +the dressing, put the meat in a bake-pan, with lukewarm water enough to +cover it; set it where it will stew gently for a couple of hours, cover +it with a heated bake pan lid. When it has stewed a couple of hours, +turn the reserved dressing on top of the meat, heat the bake pan lid hot +enough to brown the dressing, stew it an hour and a half longer. After +the meat is taken up, if the gravy is not thick enough, mix a tea +spoonful or two of flour with a little water, and stir it into the +gravy; put in a little butter, a wine glass of wine, and turn it over +the meat. + + +5. _Beef Liver._ + +Liver is very good fried, but the best way to cook it, is to broil it +ten minutes, with four or five slices of salt pork. Then take it, cut it +into small strips together with the pork, put it in a stew pan, with a +little water, butter, and pepper. Stew it four or five minutes. + + +6. _To Corn Beef._ + +To every gallon of cold water, put a quart of rock salt, an ounce of +salt-petre, quarter of a pound of brown sugar--(some people use +molasses, but it is not as good)--no boiling is necessary. Put the beef +in the brine. As long as any salt remains at the bottom of the cask it +is strong enough. Whenever any scum rises, the brine should be scalded, +skimmed, and more sugar, salt and salt-petre added. When a piece of beef +is put in the brine, rub a little salt over it. If the weather is hot, +cut a gash to the bone of the meat, and fill it with salt. Put a heavy +weight on the beef in order to keep it under the brine. In very hot +weather, it is difficult to corn beef in cold brine before it spoils. On +this account it is good to corn it in the pot when boiled. It is done in +the following manner; to six or eight pounds of beef, put a tea cup of +salt, sprinkle flour on the side that is to go up on the table, and put +it down in the pot, turn the water into the pot after the beef is put +in, boil it a couple of hours, then turn in more cold water, and boil it +an hour and a half longer. + + +7. _Mutton._ + +The saddle is the best part to roast--the shoulder and leg are good +roasted; but the best mode to cook the latter, is to boil it with a +piece of salt pork. A little rice boiled with it, improves the looks of +it. Mutton for roasting, should have a little butter rubbed on it, and a +little salt and pepper sprinkled on it--some people like cloves and +allspice. Put a small piece of butter in the dripping pan, and baste it +frequently. The bony side should be turned towards the fire first, and +roasted. For boiling or roasting mutton, allow a quarter of an hour to +each pound of meat. The leg is good cut in gashes, and filled with a +dressing, and baked. The dressing is made of soaked bread, a little +butter, salt, and pepper, and a couple of eggs. A pint of water with a +little butter should be put in the pan. The leg is also good, cut into +slices and broiled. It is good corned a few days, and then boiled. The +rack is good for broiling--it should be divided, each bone by itself, +broiled quick, and buttered, salted and peppered. The breast of mutton +is nice baked. The joints of the brisket should be separated, the sharp +ends of the ribs sawed off, the outside rubbed over with a little piece +of butter--salt it, and put it in a bake pan, with a pint of water. When +done, take it up, and thicken the gravy with a little flour and water, +and put in a small piece of butter. A table spoonful of catsup, cloves +and allspice, improve it, but are not essential. The neck of mutton +makes a good soup. Parsely or celery-heads are a pretty garnish for +mutton. + + +8. _Veal._ + +The loin of veal is the best piece for roasting. The breast and rack are +good roasted. The breast also is good made into a pot pie, and the rack +cut into small pieces and broiled. The leg is nice for frying, and when +several slices have been cut off for cutlets, the remainder is nice +boiled with a small piece of salt pork. Veal for roasting should be +salted, peppered, and a little butter rubbed on it, and basted +frequently. Put a little water in the dripping pan, and unless the meat +is quite fat, a little butter should be put in. The fillet is good +baked, the bone should be cut out, and the place filled with a dressing, +made of bread soaked soft in cold water, a little salt, pepper, a couple +of eggs, and a table spoonful of melted butter put in--then sew it up, +put it in your bake pan, with about a pint of water, cover the top of +the meat with some of the dressing. When baked sufficiently, take it up, +thicken the gravy with a little flour and water well mixed, put in a +small piece of butter, and a little wine and catsup, if you like the +gravy rich. + + +9. _Veal Cutlets._ + +Fry three or four slices of pork until brown--take them up, then put in +slices of veal, about an inch thick, cut from the leg. When brown on +both sides, take them up--stir half a pint of water into the gravy, then +mix two or three tea spoonsful of flour with a little water, and stir it +in--soak a couple of slices of toasted bread in the gravy, lay them on +the bottom of the platter, place the meat and pork over it, then turn on +the gravy. A very nice way to cook the cutlets, is to make a batter with +half a pint of milk, an egg beaten to a froth, and flour enough to +render it thick. When the veal is fried brown, dip it into the batter, +then put it back into the fat, and fry it until brown again. If you have +any batter left, it is nice dropped by the large spoonful into the fat, +and fried till brown, then laid over the veal. Thicken the gravy and +turn it over the whole. It takes about an hour to cook this dish. If the +meat is tough, it will be better to stew it half an hour before frying +it. + + +10. _Calf's Head._ + +Boil the head two hours, together with the lights and feet. Put in the +liver when it has boiled an hour and twenty minutes. Before the head is +done, tie the brains in a bag, and boil them with it; when the brains +are done, take them up, season them with salt, pepper, butter, and sweet +herbs, or spices if you like--use this as a dressing for the head. Some +people prefer part of the liver and feet for dressing--they are prepared +like the brains. The liquor that the calf's head is boiled in, makes a +good soup, seasoned in a plain way like any other veal soup, or seasoned +turtle fashion. The liquor should stand until the next day after the +head is boiled, in order to have the fat rise, and skimmed off. If you +wish to have your calf's head look brown, take it up when tender, rub a +little butter over it, sprinkle on salt, pepper, and allspice--sprinkle +flour over it, and put before the fire, with a Dutch oven over it, or in +a brick oven where it will brown quick. Warm up the brains with a little +water, butter, salt, and pepper. Add wine and spices if you like. Serve +it up as a dressing for the head. Calf's head is also good, baked. Halve +it, rub butter over it, put it in a pan, with about a quart of water; +then cover it with a dressing made of bread soaked soft, a little +butter, an egg, and season it with salt, pepper, and powdered mace. +Slice up the brains, and lay them in the pan with the head. Bake it in a +quick oven, and garnish it with slices of lemon, or force meat balls. + + +11. _Force Meat Balls._ + +Chop a pound or two of veal fine--mix it with one or two eggs, a little +butter, or raw pork chopped fine--season it with salt and pepper, or +curry powder. Do them up into balls about the size of half an egg, and +fry them brown. + + +12. _Calf's Feet._ + +Boil them with the head, until tender, then split and lay them round +the head, or dredge them with flour after they have been boiled tender, +and fry them brown. If you wish for gravy for them, when you have taken +them up, stir a little flour into the fat they were fried in; season it +with salt, pepper, and mace. Add a little butter and wine if you like, +then turn it over the feet. + + +13. _Calf's Liver and Heart._ + +Are good, broiled or fried. Some people like the liver stuffed and +baked. + + +14. _Collops._ + +Cut part of a leg of veal into pieces, three or four inches +broad--sprinkle flour on them, fry them in butter until brown, then turn +in water enough to cover the veal. When it boils, take off the scum, put +in two or three onions, a blade of mace, a little salt and pepper. When +stewed tender, take up the meat, thicken the gravy with flour and water, +mixed smoothly together, squeeze in the juice of half a lemon, then turn +it over the collops. Garnish them with a lemon cut in thin slices. + + +15. _Plaw._ + +Boil a piece of lean veal till tender. Take it up, cut it into strips +three or four inches long, put it back into the pot, with the liquor it +was boiled in, with a tea cup of rice to three pounds of veal. Put in a +piece of butter, of the size of a hen's egg; season it with salt, +pepper, and sweet herbs if you like; stew it gently till the rice is +tender, and the water nearly stewed away. A little curry powder in this, +converts it into a curry dish. + + +16. _A Fillet of Veal._ + +Cut off the shank of a leg of veal, and cut gashes in the remainder. +Make a dressing of bread, soaked soft in cold water, and mashed; season +it with salt, pepper, and sweet herbs; chop a little raw pork fine, put +it in the dressing, and if you have not pork, use a little butter +instead. Fill the gashes in the meat with part of the dressing, put it +in a bake pan, with just water enough to cover it; put the remainder of +the dressing on top of the meat, and cover it with a heated bake pan +lid. For six pounds of veal, allow two hours' steady baking. A leg of +veal is nice prepared in this manner, and roasted. + + +17. _Lamb._ + +The fore and hind quarters are good roasting pieces. Sprinkle salt and +pepper on the lamb, turn the bony side towards the fire first; if not +fat, rub a little butter on it, and put a little in the dripping pan; +baste it frequently. These pieces are good stuffed like a fillet of +veal, and roasted. The leg is also good, cooked in the same manner; but +it is better boiled with a pound of salt pork. Allow fifteen minutes +boiling to each pound of meat. The breast of lamb is good roasted, +broiled, or corned and boiled; it is also good made into a pot pie. The +fore quarter, with the ribs divided, is good broiled. The bones of this, +as well as all kinds of meat, when put down to broil, should first be +put towards the fire, and browned before the other side is broiled. A +little salt, pepper, and butter, should be put on it when you take it +up. Lamb is very apt to spoil in warm weather. If you wish to keep a leg +several days, put it in brine. It should not be put with pork, as fresh +meat is apt to injure it. Lamb's head, feet, and heart, are good, boiled +till tender, then cut off the flesh from the head, cut up the heart, and +split the feet in two; put the whole into a pan, with a pint of the +liquor they were boiled in, together with a little butter, pepper, salt, +and half a tea cup of tomato catsup; thicken the gravy with a little +flour; stew the whole for a few moments. Pepper-grass, or parsely, are a +pretty garnish for this dish. + + +18. _Shoulder of Lamb Grilled._ + +The shoulder of lamb is good roasted plain, but is better cooked in the +following manner. Score it in checkers, about an inch long, rub it over +with a little butter, and the yelk of an egg; then dip it into finely +pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast +it till of a light brown. This is good with plain gravy, but better with +a sauce, made in the following manner. Take a quarter of a pint of the +drippings from the meat, mix it with the same quantity of water, set it +on the fire; when it boils up, thicken it with a little flour and water +mixed, put in a table spoonful of tomato catsup, the juice and grated +rind of a lemon; season it with salt and pepper. + + +19. _Lamb's Fry._ + +The heart and sweet bread are nice fried plainly, or dipped into a +beaten egg and fine bread crumbs. They should be fried in lard. + + +20. _Turkey._ + +Take out the inwards, wash both the inside and outside of the turkey. +Prepare a dressing made of bread, soaked soft in cold water, (the water +should be drained from the bread, and the bread mashed fine.) Melt a +small piece of butter, and mix it with the dressing, or else put in salt +pork, chopped fine; season it with salt and pepper; add sweet herbs if +you like. An egg in the dressing, makes it cut smoother. Any kind of +cooked meat is nice minced fine, and mixed with the dressing. If the +inwards are used, they ought to be boiled very tender, as it is very +difficult to cook them through while the turkey is roasting. Fill the +crop and body of the turkey with the dressing, sew it up, tie up the +legs and wings, rub on a little salt and butter. Roast it from two to +three hours, according to its size; twenty-five minutes to every pound, +is a good rule. The turkey should be roasted slowly at first, and basted +frequently. A little water should be put into the dripping pan, when the +meat is put down to roast. For a gravy to the turkey, take the liquor +that the inwards are boiled in, put into it a little of the turkey +drippings, set it where it will boil, thicken it with a little flour and +water, previously mixed smooth. Season it with salt, pepper, and sweet +herbs if you like. Drawn butter is used for boiled turkey. A turkey for +boiling should be prepared in the same manner as one for roasting. If +you wish to have it look white, tie it up in a cloth, unless you boil +rice in the pot. If rice is used, put in two-thirds of a tea cup. A +pound or two of salt pork, boiled with the turkey, improves it. If you +wish to make a soup of the liquor in which the turkey is boiled, let it +remain until the next day, then skim off the fat. Heat and season it. + + +21. _Goose._ + +If a goose is tender under the wing, and you can break the skin easily +by running the head of a pin across the breast, there is no danger of +its being tough. A goose should be dressed in the same manner, and +roasted the same length of time as a turkey. + + +22. _Chickens._ + +Chickens for roasting or boiling should have a dressing prepared like +that for turkies. Half a tea cup of rice boiled with the chickens makes +them look white. They will be less liable to break if the water is cold +when they are put in. A little salt pork boiled with the chickens, +improves them. If you do not boil pork with them they will need salt. +Chickens for broiling should be split, the inwards taken out, and the +chicken washed inside and out. Put the bony side down on the gridiron, +and broil it very slowly until brown, then turn it, and brown it on the +other side. About forty minutes is required to broil a common sized +chicken. For roast chicken, boil the liver and gizzards by themselves, +and use the water for gravy to the chickens--cut the inwards in slices, +and put them in the gravy. + + +23. _Fricassee._ + +The chickens should be jointed, the inwards taken out, and the chickens +washed. Put them in a stew pan with the skin side down; on each layer +sprinkle salt and pepper; put in three or four slices of pork, just +cover them with water, and let them stew till tender. Then take them up, +mix a little flour and water together, and thicken the liquor they were +stewed in, add a piece of butter of the size of a hen's egg, then put +the chickens back in the stew pan, and let them stew four or five +minutes longer. When you have taken up the chickens, soak two or three +slices of toast in the gravy, then put them in your platter, lay the +chickens over the toast, and turn the gravy on them. If you wish to +brown the chickens, stew them without the pork, till tender, then fry +the pork brown, take it up, put in the chickens, and then fry until a +light brown. + + +24. _Pigeons._ + +Take out the inwards, and stuff the pigeons with a dressing prepared +like that for turkeys, lay them in a pot with the breast side down. Turn +in more than enough water to cover them. When stewed nearly tender, put +in a quarter of a pound of butter to every dozen of pigeons--mix two or +three tea spoonsful of flour, with a little water, and stir into the +gravy. If you wish to brown them, put on a heated bake pan lid, an hour +before they are done, or else take them up when tender, and fry them in +pork fat. They are very good split open and stewed, with a dressing made +and warmed up separately with a little of the gravy. Tender pigeons are +good stuffed and roasted. It takes about two hours to cook tender +pigeons, and three hours tough ones. Roast pigeons should be buttered +when put to the fire. + + +25. _Ducks._ + +Are good stewed like pigeons, or roasted. Two or three onions in the +dressing of wild ducks, takes out the fishy taste they are apt to have. +If ducks or any other fowls are slightly injured by being kept long, dip +them in weak saleratus water before cooking them. + + +26. _Baked or Roast Pig._ + +A pig for roasting or baking should be small and fat. Take out the +inwards, and cut off the first joint of the feet, and boil them till +tender, then chop them. Prepare a dressing of bread soaked soft, the +water squeezed out, and the bread mashed fine, season it with salt, +pepper, and sweet herbs, add a little butter, and fill the pig with the +dressing. Rub a little butter on the outside of the pig, to prevent its +blistering. Bake or roast it from two hours and a half, to three hours. +The pan that the pig is baked in should have a little water put in it. +When cooked, take out a little of the dressing and gravy from the pan, +mix it with the chopped inwards and feet, put in a little butter, +pepper, and salt, and use this for a sauce to the pig. Expose the pig +to the open air two or three minutes, before it is put on the table, to +make it crispy. + + +27. _Sweet Bread, Liver, and Heart._ + +A very good way to cook the sweet bread, is to fry three or four slices +of pork till brown, then take them up and put in the sweet bread, and +fry it over a moderate fire. When you have taken up the sweet bread, mix +a couple of tea-spoonsful of flour with a little water, and stir it into +the fat--let it boil, then turn it over the sweet bread. Another way is +to parboil them, and let them get cold, then cut them in pieces about an +inch thick, dip them in the yelk of an egg, and fine bread crumbs, +sprinkle salt, pepper, and sage on them, before dipping them in the egg, +fry them a light brown. Make a gravy after you have taken them up, by +stirring a little flour and water mixed smooth into the fat, add spices +and wine if you like. The liver and heart are good cooked in the same +manner, or broiled. + + +28. _Pressed Head._ + +Pig's head is good baked with beans, or corned and smoked. It is also +nice prepared with spices in the following manner. Boil the ears, +forehead, and rind, (the cheek is good, but it is better corned and +smoked,) till the meat will almost drop from the bones; take them up; +when cold cut the meat in strips about an inch long, warm it in a little +of the liquor in which the meat was boiled, season it with salt, pepper, +cloves, nutmeg, and cinnamon. Put it while hot in a strong bag, put a +heavy weight upon it, and let it remain till perfectly cold. When you +wish to eat it, cut it in thin slices. + + +29. _Souse._ + +Take pig's ears and feet, clean them thoroughly, then soak them in salt +and water, for several days. Boil them tender, and split them, they are +then good fried. If you wish to souse them when cold, turn boiling +vinegar on them, spiced with pepper-corns, and mace. Cloves improve the +taste, but it turns them a dark color. Add a little salt. They will keep +good pickled five or six weeks. Fry them in lard. + + +30. _Tripe._ + +After being scoured, should be soaked in salt and water seven or eight +days, changing the water every other day, then boil it till tender, +which will take eight or ten hours. It is then fit for broiling, frying, +or pickling. It is pickled in the same manner as souse. + + +31. _Sausages._ + +Chop fresh pork very fine, the lean and fat together, (there should be +rather more of the lean than the fat,) season it highly with salt, +pepper, sage, and other sweet herbs, if you like them--a little +salt-petre tends to preserve them. To tell whether they are seasoned +enough, do up a little into a cake, and fry it. If not seasoned enough, +add more seasoning, and fill your skins, which should be previously +cleaned thoroughly. A little flour mixed in with the meat, tends to +prevent the fat from running out when cooked. Sausage-meat is good, done +up in small cakes and fried. In summer, when fresh pork cannot be +procured, very good sausage-cakes may be made of raw beef, chopped fine +with salt pork, and seasoned with pepper and sage. When sausages are +fried, they should not be pricked, and they will cook nicer, to have a +little fat put in the frying-pan with them. They should be cooked +slowly. If you do not like them very fat, take them out of the pan when +nearly done, and finish cooking them on a gridiron. Bologna sausages are +made of equal weight each, of ham, veal, and pork, chopped very fine, +seasoned high, and boiled in casings, till tender, then dried. + + +32. _Ham._ + +A ham that weighs ten pounds, should be boiled four or five hours; if +very salt, the water should be changed. Before it is put on the table, +take off the rind. If you wish to ornament it, put whole cloves, or +pepper, in the form of diamonds, over it. The Virginia method of curing +hams, (which is considered very superior), is to dissolve two ounces of +salt-petre, two tea spoonsful of saleratus, in a salt pickle, as strong +as possible, for every sixteen pounds of ham, add molasses in the +proportion of a gallon to a hogshead of brine, then put in the hams, and +let them remain three or four weeks. Then take them out of the brine, +and smoke them with the hocks downwards, to preserve the juices. They +will smoke tolerably well, in the course of a month, but they will be +much better, to remain in the smoke-house two or three months. Hams +cured in this manner are very fine flavored, and will keep good a long +time. + + +33. _Tongues._ + +Cut off the roots of the tongues, they are not good smoked, but they +make nice pies. Take out the pipes and veins, boil them till tender, +mince them fine, season the meat with salt, cloves, mace, and cinnamon, +put in a little sugar and molasses, moisten the whole with brandy, put +it in a cool place, and it will keep good several months in cold +weather, and is good to make pies of at any time, with the addition of +apples chopped fine, and a little butter melted. For the remainder of +the tongues, make a brine in the following manner--to a gallon of cold +water, put a quart of rock salt, an ounce of salt-petre, quarter of a +pound of sugar, and a couple of table spoonsful of blown salt. Put in +the tongues, let them remain in it a week, and then smoke them eight or +ten days. + + +34. _Curries._ + +Chickens, pigeons, mutton chops, lobsters and veal, all make good +curries. If the curry dish is to be made of fowls, they should be +jointed. Boil the meat till tender, in just sufficient water to cover +it, and add a little salt. Just before the meat is boiled enough to take +up, fry three or four slices of pork till brown--take them up, and put +in the chickens. Let them brown, then add part of the liquor in which +they were boiled, one or two tea spoonsful of curry powder, and the +fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled +rice, or a little flour and water mixed--turn it on to the curry, and +let it stew a few minutes. + + +35. _Chicken Pie._ + +Joint the chickens, which should be young and tender--boil them in just +sufficient water to cover them. When nearly tender, take them out of the +liquor, and lay them in a deep pudding dish, lined with pie crust. To +each layer of chicken, put three or four slices of pork--add a little of +the liquor in which they were boiled, and a couple of ounces of butter, +cut into small pieces--sprinkle a little flour over the whole, cover it +with nice pie crust, and ornament the top with some of your pastry. Bake +it in a quick oven one hour. + + +36. _Beef and Mutton Pie._ + +Take tender meat, pound it out thin, and broil it ten minutes--then cut +off the bony and gristly parts, season it highly with salt and pepper, +butter it, and cut it into small pieces. Line a pudding dish with +pastry, put in the meat, and to each layer add a tea spoonful of tomato +catsup, together with a table spoonful of water--sprinkle over flour, +and cover it with pie crust, and ornament as you please with pastry. +Cold roast, or boiled beef, and mutton, make a good pie, by cutting them +into bits, and seasoning them highly with salt and pepper. Put them into +a pie dish, turn a little melted butter over them, or gravy, and pour in +water till you can just see it at the top. + + +37. _Chicken and Veal Pot Pie._ + +If the pie is to be made of chickens, joint them--boil the meat until +about half done. Take the meat out of the liquor in which it was boiled, +and put it in a pot, with a layer of crust to each layer of meat, having +a layer of crust on the top. The meat should be seasoned with salt and +pepper--cover the whole with the boiled meat liquor. If you wish to have +the crust brown, keep the pot covered with a heated bake pan lid. Keep a +tea kettle of boiling water to turn in as the water boils away--cold +water makes the crust heavy. The crust for the pie is good like that +made for fruit pies, with less shortening, but raised pie crust is +generally preferred to any other. It is made in the following +manner--mix together three pints of flour, a tea cup of melted butter, a +tea spoonful of salt, then turn in half a tea cup of yeast--add cold +water to make it sufficiently stiff to roll out. Set it in a warm place +to rise, which will take seven or eight hours, unless brewer's yeast is +used. When risen, roll it out, and cut it into small cakes. Potatoe pie +crust is very nice. To make it, boil eight or nine small potatoes, peel +and mash them fine, mix with them a piece of butter, of the size of a +hen's egg, a tea spoonful of salt, a tumbler full of milk, and flour to +render it of the right consistency to roll out. When rolled out, cut +them into cakes, and put them with the meat. If you happen to have +unbaked wheat dough, very good crust may be made of it, by working into +it a little lukewarm melted butter. Let it remain, after you have rolled +and cut it into cakes, about ten or fifteen minutes, before putting it +with the meat. + + +38. _To Frizzle Beef._ + +Take beef that is fresh smoked and tender--shave it off thin, put it in +a stew pan, with water enough to cover it--let it stew ten or fifteen +minutes. Three or four minutes before it is taken up, mix a little flour +and water together, and stir in, to thicken the water; add a little +butter and pepper. This makes a good dish for breakfast--eggs are a nice +accompaniment to it. + + +39. _Warmed Over Meats._ + +Boiled or roasted veal makes a nice dish, chopped fine, and warmed up, +with just sufficient water to moisten it, and a little butter, salt, and +pepper, added. A little nutmeg, and the grated rind of a lemon, improve +it--none of the white part of the lemon should be used. When well heated +through, take it up on a platter, and garnish it with a couple of lemons +cut in slices. Fresh or corned beef is good minced fine, with boiled +potatoes, and warmed up with salt, pepper, and a little water--add +butter, just before you take it up. Some people use the gravy that they +have left the day before, for the meat, but it is not as good when +warmed over, and there is no need of its being wasted, as it can be +clarified, and used for other purposes. Boiled onions, or turnips, are +good mixed with mince meat, instead of potatoes. Veal, lamb, and mutton, +are good cut into small strips, and warmed with boiled potatoes cut in +slices, pepper, salt, a little water--add butter just before you take it +up. Roast beef and mutton, if not previously cooked too much, are nice +cut in slices, and just scorched on a gridiron. Meat, when warmed over, +should be on the fire just long enough to get well heated through--if on +the fire long, most of the juices of the meat will be extracted, and +render it very indigestible. Cold fowls are nice jointed, and warmed +with a little water, then taken up, and fried in butter till brown. A +little flour should be sprinkled on them before frying. Thicken the +water that the fowls were warmed in--add a little salt, pepper, and +butter, and turn it over the fowls. + + +40. _A Ragout of Cold Veal._ + +Cut boiled or roasted veal in nice slices--flour and fry them in butter, +till a light brown--then take them up, and turn a little hot water into +the butter they were fried in, mix a little flour and water together, +and stir it into the gravy--season it with salt, pepper, (nutmeg, or +catsup,) and lemon juice--put in the meat, and stew it till very +hot--stew two or three onions with it, if you like. + + +41. _Drawn Butter._ + +Mix two or three tea spoonsful of flour with a little cold water--stir +it till free from lumps, thin it, and stir it into half a pint of +boiling water--let it boil two or three minutes, then cut up about a +quarter of a pound of butter into small pieces, and put it with the +flour and water--set it where it will melt gradually. If carefully +mixed, it will be free from lumps--if not, strain it before it is put on +the table. If the butter is to be eaten on fish, cut up several soft +boiled eggs into it. A little curry powder sprinkled into it, will +convert it into curry sauce. + + +42. _Burnt Butter._ + +Put a couple of ounces of butter into a frying pan--set it on the +fire--when of a dark brown color, put in half a tea cup full of vinegar, +a little pepper and salt. This is nice for fish, salad, or eggs. + + +43. _Roast Meat Gravy._ + +Meat, when put down to roast, should have about a pint of water in the +dripping pan. A little while before the meat is done, stir up the +drippings, put it in a skillet, and set it where it will boil. Mix two +or three tea spoonsful of flour smoothly, with a little water, and stir +it in the gravy when it boils. Lamb and veal require a little butter in +the gravy. The gravy for pork and geese, should have a little of the +dressing, and sage, mixed with it. If you wish to have your gravies look +dark, scorch the flour that you thicken them with, which is easily done +by putting it in a pan, setting it on a few coals, and stirring it +constantly till it is a dark brown color, taking care that it does not +burn. Enough can be burnt at once to last a long time. + + +44. _Sauce for Cold Meat, Fish or Salad._ + +Boil a couple of eggs three minutes--then mix it with a mustard spoonful +of made mustard, a little salt, pepper, half a tea cup of salad oil, or +melted butter, and half a tea cup of vinegar. A table spoonful of catsup +improves it. + + +45. _Wine Sauce for Venison or Mutton._ + +Warm half a pint of the drippings, or liquor the meat was boiled in--mix +a couple of tea spoonsful of scorched flour with a little water, and +stir it in when the gravy boils. Season it with salt, pepper, and +cloves--stir a table spoonful of currant jelly in, and just before you +take it from the fire, half a tumbler of wine. Many people prefer melted +currant jelly to any other sauce for venison or mutton. + + +46. _Rice Sauce._ + +Boil one onion and half a tea cup of rice with a blade of mace, till +very soft, in just water enough to cover it--then stir in half a pint of +milk, a little salt, and strain it. This is a nice accompaniment to +game. + + +47. _Oyster Sauce._ + +Take the juice of the oysters, and to a pint put a couple of sticks of +mace, a little salt and pepper. Set it on the fire--when it boils, stir +in a couple of tea spoonsful of flour, mixed with milk. When it has +boiled several minutes, stir in half a pint of oysters, a piece of +butter, of the size of a hen's egg. Let them scald through, then take +them up. + + +48. _White Celery Sauce for Boiled Poultry._ + +Take five or six heads of celery--cut off the green tops, cut up the +remainder into small bits, and boil it till tender, in half a pint of +water--mix two or three tea spoonsful of flour smoothly with a little +milk--then add half a tea cup more of milk, stir it in, add a small lump +of butter, and a little salt. When it boils, take it up. + + +49. _Brown Sauce for Poultry._ + +Peel two or three onions, cut them in slices, flour and fry them brown, +in a little butter--then sprinkle in a little flour, pepper, salt, and +sage--add half a pint of the liquor the poultry was boiled in, and a +table spoonful of catsup. Let it boil up, then stir in half a wine glass +of wine if you like. + + +50. _Savory Jelly for Cold Meat._ + +Boil lean beef or veal till tender. If you have any beef or veal bones, +crack and boil them with the meat, (they should be boiled longer than +the meat,) together with a little salt pork, sweet herbs, and pepper and +salt. When boiled sufficiently, take it off, strain it, and let it +remain till the next day--then skim off the fat, take up the jelly, and +scrape off the dregs that adhere to the bottom of it--put in the whites +and shells of several eggs, several blades of mace, a little wine, and +lemon juice--set it on the fire, stir it well till it boils, then strain +it till clear through a jelly bag. + + +51. _Liver Sauce for Fish._ + +Boil the liver of the fish--then mash it fine, stir it into drawn +butter, put in a little cayenne, or black pepper, a couple of tea +spoonsful of lemon juice, and a table spoonful of catsup. + + +52. _Sauce for Lobsters._ + +Boil a couple of eggs three minutes--mix them with the spawn of the +lobster, and a tea spoonful of water. When rubbed smooth, stir in a tea +spoonful of mixed mustard, half a tea cup of salad oil, or the same +quantity of butter melted, a little salt, pepper, and five table +spoonsful of vinegar. + + +53. _Chicken Salad._ + +Boil a chicken that weighs not more than a pound and a half. When very +tender, take it up, cut it in small strips, and make the following +sauce, and turn over it--boil four eggs three minutes--then take them +out of the shells, mash and mix them with a couple of table spoonsful of +olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea +spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and +essence of celery, if you have it--if not, it can be dispensed with. + + +54. _Sauce for Turtle, or Calf's Head._ + +To half a pint of hot melted butter, or beef gravy, put the juice and +grated rind of half a lemon, a little sage, basil, or sweet marjoram, a +little cayenne, or black pepper, and salt. Add a wine glass of white +wine just before you take it up. + + +55. _Apple and Cranberry Sauce._ + +Pare and quarter the apples--if not tart, stew them in cider--if tart +enough, stew them in water. When stewed soft, put in a small piece of +butter, and sweeten it to the taste, with sugar. Another way, which is +very good, is to boil the apples, without paring them, with a few +quinces and molasses, in new cider, till reduced to half the quantity. +When cool, strain the sauce. This kind of sauce will keep good several +months. It makes very good plain pies, with the addition of a little +cinnamon or cloves. To make cranberry sauce, nothing more is necessary +than to stew the cranberries till soft; then stir in sugar and molasses +to sweeten it. Let the sugar scald in it a few minutes. Strain it if you +like--it is very good without straining. + + +56. _Pudding Sauce._ + +Stir to a cream a tea cup of butter, with two of brown sugar, then add a +wine glass of wine, or cider--flavor it with nutmeg, rose-water, or +essence of lemon. If you wish to have it liquid, heat two-thirds of a +pint of water boiling hot, mix two or three tea spoonsful of flour with +a little water, and stir it into the boiling water. As soon as its boils +up well, stir it into the butter and sugar. + + +57. _Tomato Soy._ + +Take ripe tomatos, and prick them with a fork--lay them in a deep dish, +and to each layer put a layer of salt. Let them remain in it four or +five days, then take them out of the salt, and put them in vinegar and +water for one night. Drain off the vinegar, and to each peck of tomatos +put half a pint of mustard seed, half an ounce of cloves, and the same +quantity of pepper. The tomatos should be put in a jar, with a layer of +sliced onions to each layer of the tomatos, and the spices sprinkled +over each layer. In ten days, they will be in good eating order. + + +58. _Tomato Catsup._ + +To a gallon of ripe tomatos, put four table spoonsful of salt, four of +ground black pepper, three table spoonsful of ground mustard, half a +table spoonful of allspice, half a spoonful of cloves, six red peppers, +ground fine--simmer the whole slowly, with a pint of vinegar, three or +four hours--then strain it through a sieve, bottle and cork it tight. +The catsup should be made in a tin utensil, and the later in the season +it is made, the less liable it will be to spoil. + + +59. _Mushroom Catsup._ + +Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt +over them, then put in another layer of fresh mushrooms, and salt, and +so on till you get in all the mushrooms. Let them remain several +days--then mash them fine, and to each quart put a table spoonful of +vinegar, half a tea spoonful of black pepper, and a quarter of a tea +spoonful of cloves--turn it into a stone jar, set the jar in a pot of +boiling water, and let it boil two hours, then strain it without +squeezing the mushrooms. Boil the juice a quarter of an hour, skim it +well, let it stand a few hours to settle, then turn it off carefully +through a sieve, bottle and cork it tight. Keep it in a cool place. + + +60. _Walnut Catsup._ + +Procure the walnuts by the last of June--keep them in salt and water for +a week, then bruise them, and turn boiling vinegar on them. Let them +remain covered with vinegar for several days, stirring them up each +day--then boil them a quarter of an hour with a little more vinegar, +strain it through a thick cloth, so that none of the coarse particles of +the walnuts will go through--season the vinegar highly with cloves, +allspice, pepper and salt. Boil the whole a few minutes, then bottle and +cork it tight. Keep it in a cool place. + + +61. _Curry Powder._ + +Mix an ounce of ginger, one of mustard, one of pepper, three of +coriander seed, the same quantity of turmeric, a quarter of an ounce of +cayenne pepper, half an ounce of cardamums, and the same of cummin seed +and cinnamon. Pound the whole fine, sift, and keep it in a bottle corked +tight. + + +62. _Essence of Celery._ + +Steep an ounce of celery seed in half a pint of brandy, or vinegar. A +few drops of this will give a fine flavor to soups, and sauce for fowls. + + +63. _Soup Herb Spirit._ + +Those who like a variety of herbs in soup, will find it very convenient +to have the following mixture. Take when in their prime, thyme, sweet +marjoram, sweet basil, and summer savory. When thoroughly dried, pound +and sift them. Steep them in brandy for a fortnight, the spirit will +then be fit for use. + + +64. _Plain Veal Soup._ + +A leg of veal, after enough has been cut off for cutlets, makes a soup +nearly as good as calf's head. Boil it with a cup two thirds full of +rice, a pound and a half of pork--season it with salt, pepper, and sweet +herbs, if you like. A little celery boiled in it gives the soup a fine +flavor. Some people like onions, carrots, and parsely boiled in it. If +you wish for balls in the soup, chop veal and a little raw salt pork +fine, mix it with a few bread crumbs, and a couple of eggs. Season it +with salt and pepper--add a little curry powder if you like, do it up +into small balls, and boil them in the soup. The veal should be taken up +before the soup is seasoned. Just before the soup is taken up, put in a +couple of slices of toast, cut into small pieces. If you do not like +your soup fat, let the liquor remain till the day after you have boiled +the meat, and skim off the fat before heating the liquor. The shoulder +of veal makes a good soup. + + +65. _Mock Turtle, or Calf's Head Soup._ + +Boil the head until perfectly tender--then take it out, strain the +liquor, and set it away until the next day--then skim off the fat, cut +up the meat, together with the lights, and put it into the liquor, put +it on the fire, and season it with salt, pepper, cloves, and mace--add +onions and sweet herbs, if you like--stew it gently for half an hour. +Just before you take it up, add half a pint of white wine. For the +balls, chop lean veal fine, with a little salt pork, add the brains, and +season it with salt, pepper, cloves, mace, sweet herbs or curry powder, +make it up into balls about the size of half an egg, boil part in the +soup, and fry the remainder, and put them in a dish by themselves. + + +66. _Beef or Black Soup._ + +The shank of beef is the best part for soup--cold roast beef bones, and +beef steak, make very good soup. Boil the shank four or five hours in +water, enough to cover it. Half an hour before the soup is put on the +table, take up the meat, thicken the soup with scorched flour, mixed +with cold water, season it with salt, pepper, cloves, mace, a little +walnut, or tomato catsup improves it, put in sweet herbs or herb spirit +if you like. Some cooks boil onions in the soup, but as they are very +disagreeable to many persons, it is better to boil and serve them up in +a dish by themselves. Make force meat balls of part of the beef and +pork, season them with mace, cloves, pepper, and salt, and boil them in +the soup fifteen minutes. + + +67. _Chicken or Turkey Soup._ + +The liquor that a turkey or chicken is boiled in, makes a good soup. If +you do not like your soup fat, let the liquor remain till the day after +the poultry has been boiled in it, then skim off the fat, set it where +it will boil. If there was not any rice boiled with the meat, put in +half a tea cup full, when the liquor boils, or slice up a few potatoes +and put in--season it with salt and pepper, sweet herbs, and a little +celery boiled in it improves it. Toast bread or crackers, and put them +in the soup when you take it up. + + +68. _Oyster Soup._ + +Separate the oysters from the liquor, to each quart of the liquor, put a +pint of milk or water, set it on the fire with the oysters. Mix a +heaping table spoonful of flour with a little water, and stir it into +the liquor as soon as it boils. Season it with salt, pepper, and a +little walnut, or butternut vinegar, if you have it, if not, common +vinegar may be substituted. Put in a small lump of butter, and turn it +as soon as it boils up again on to buttered toast, cut into small +pieces. + + +69. _Pea Soup._ + +If you make your soup of dry peas, soak them over night, in a warm +place, using a quart of water to each quart of the peas. Early the next +morning boil them an hour. Boil with them a tea spoonful of saleratus, +eight or ten minutes, then take them out of the water they were soaking +in, put them into fresh water, with a pound of salt pork, and boil it +till the peas are soft, which will be in the course of three or four +hours. Green peas for soup require no soaking, and boiling only long +enough to have the pork get thoroughly cooked, which will be in the +course of an hour. + + +70. _Portable Soup._ + +Take beef or veal soup, and let it get perfectly cold, then skim off +every particle of the grease. Set it on the fire, and let it boil till +of a thick glutinous consistence. Care should be taken that it does not +burn. Season it highly with salt, pepper, cloves and mace--add a little +wine or brandy, and then turn it on to earthen platters. It should not +be more than a quarter of an inch in thickness. Let it remain until +cold, then cut it in pieces three inches square, set them in the sun to +dry, turning them frequently. When perfectly dry, put them in an earthen +or tin vessel, having a layer of white paper between each layer. These, +if the directions are strictly attended to, will keep good a long time. +Whenever you wish to make a soup of them, nothing more is necessary, +than to put a quart of water to one of the cakes, and heat it very hot. + + +71. _To Boil Eggs._ + +They should be put into boiling water, and if you wish to have them +soft, boil them only three minutes. If you wish to have them hard enough +to cut in slices, boil them five minutes. Another way which is very +nice, is to break the shells, and drop the eggs into a pan of scalding +hot water, let it stand till the white has set, then put the pan on a +moderate fire, when the water boils up, the eggs are cooked +sufficiently. Eggs look very prettily cooked in this way, the yelk being +just visible through the white. If you do not use the eggs for a +garnish, serve them up with burnt butter. See receipt for making, No. +42. + + +72. _Omelet._ + +Beat the eggs to a froth, and to a dozen of eggs put three ounces of +finely minced boiled ham, beef, or veal; if the latter meat is used, add +a little salt. Melt a quarter of a pound of butter, mix a little of it +with the eggs--it should be just lukewarm. Set the remainder of the +butter on the fire, in a frying or tin pan, when quite hot, turn in the +eggs beaten to a froth, stir them until they begin to set. When brown on +the under side, it is sufficiently cooked. The omelet should be cooked +on a moderate fire, and in a pan small enough, to have the omelet an +inch thick. When you take them up, lay a flat dish on them, then turn +the pan upside down. + + +73. _Poached Eggs._ + +Break the eggs into a pan, beat them to a froth, then put them into a +buttered tin pan, set the pan on a few coals, put in a small lump of +butter, a little salt, let them cook very slowly, stirring them +constantly till they become quite thick, then turn them on to buttered +toast. + + +74. _Directions for Broiling, Boiling and Frying Fish._ + +Fish for boiling or broiling are the best the day after they are caught. +They should be cleaned when first caught, washed in cold water, and half +a tea cup of salt sprinkled on the inside of them. If they are to be +broiled, sprinkle pepper on the inside of them--keep them in a cool +place. When fish is broiled, the bars of the gridiron should be rubbed +over with a little butter, and the inside of the fish put towards the +fire, and not turned till the fish is nearly cooked through--then butter +the skin side, and turn it over--fish should be broiled slowly. When +fresh fish is to be boiled, it should either be laid on a fish strainer, +or sewed up in a cloth--if not, it is very difficult to take it out of +the pot without breaking. Put the fish into cold water, with the back +bone down. To eight or ten pounds of fish, put half of a small tea cup +of salt. Boil the fish until you can draw out one of the fins +easily--most kinds of fish will boil sufficiently in the course of +twenty or thirty minutes, some kinds will boil in less time. Some cooks +do not put their fish into the water till it boils, but it is not a good +plan, as the outside gets cooked too much, and breaks to pieces before +the inside is sufficiently done. Fish for frying, after being cleaned +and washed, should be put into a cloth to have it absorb the moisture. +They should be dried perfectly, and a little flour rubbed over them. No +salt should be put on them, if you wish to have them brown well. For +five or six pounds of fish, fry three or four slices of salt pork--when +brown, take them up, and if they do not make fat sufficient to fry the +fish in, add a little lard. When the fish are fried enough, take them +up, and for good plain gravy, mix two or three tea spoonsful of flour +with a little water, and stir it into the fat the fish was fried in--put +in a little butter, pepper, and salt, if you wish to have the gravy +rich--add spices, catsup and wine--turn the gravy over the fish. Boiled +fish should be served up with drawn butter, or liver sauce, (see +directions for making each, Nos. 41 and 51.) Fish, when put on the +platter, should not be laid over each other if it can be avoided, as the +steam from the under ones makes those on the top so moist, that they +will break to pieces when served out. + +Great care and punctuality is necessary in cooking fish. If not done +sufficiently, or if done too much, they are not good. They should be +eaten as soon as cooked. For a garnish to the fish, use parsely, a +lemon, or eggs boiled hard, and cut in slices. + + +75. _Chowder._ + +Fry three or four slices of pork till brown--cut each of your fish into +five or six slices, flour, and put a layer of them in your pork fat, +sprinkle on pepper and a little salt--add cloves, mace, and sliced +onions if you like--lay on several bits of your fried pork, and crackers +previously soaked soft in cold water. This process repeat till you get +in all the fish, then turn on water enough to just cover them--put on a +heated bake pan lid. When the fish have stewed about twenty minutes, +take them up, and mix a couple of tea spoonsful of flour with a little +water, and stir it into the gravy, also, a little butter and pepper. +Half a pint of white wine, spices, and catsup, will improve it. Bass and +cod make the best chowder--black fish and clams make tolerably good +ones. The hard part of the clams should be cut off, and thrown away. + + +76. _Stuffed and Baked Fish._ + +Soak bread in cold water till soft--drain off the water, mash the bread +fine, mix it with a table spoonful of melted butter, a little pepper and +salt--a couple of raw eggs makes the dressing cut smoother--add spices +if you like. Fill the fish, with the dressing, sew it up, put a tea cup +of water in your bake pan, and a small piece of butter--lay in the fish, +bake it from forty to fifty minutes. Fresh cod, bass, and shad, are +suitable fish for baking. + + +77. _Codfish._ + +Fresh cod is good boiled, fried, or made into a chowder. It is too dry a +fish to broil. Salt cod should be soaked in lukewarm water till the skin +will come off easily--then take up the fish, scrape off the skin, and +put it in fresh water, and set it on a very moderate fire, where it will +keep warm without boiling, as it hardens by boiling. It takes between +three and four hours to cook it soft--serve it up with drawn butter. +Cold salt codfish is nice minced fine, and mixed with mashed potatoes, +and warmed up, with just water enough to moisten it, and considerable +butter. It makes a nice dish for breakfast, prepared in the following +manner. Pull the fish into small pieces, soak it an hour in warm water, +then drain off the water, put a little milk and butter to it, stew it a +few minutes, and serve it up with soft boiled eggs. + + +78. _Cod Sounds and Tongues._ + +Soak them four or five hours in lukewarm water--then take them out of +the water, scrape off the skin, cut them once in two, and stew them in a +little milk. Just before they are taken up, stir in butter, and a little +flour. + + +79. _Halibut._ + +Is nice cut in slices, salted and peppered, and broiled or fried. The +fins and thick part is good boiled. + + +80. _Striped and Sea Bass._ + +Bass are good fried, boiled, broiled, or made into a chowder. + + +81. _Black Fish._ + +Are the best boiled or fried--they will do to broil, but are not so good +as cooked in any other way. + + +82. _Shad._ + +Fresh shad are good baked or boiled, but better broiled. For broiling, +they should have a good deal of salt and pepper sprinkled on the inside +of them, and remain several hours before broiling. The spawn and liver +are good boiled or fried. Salt shad and mackerel, for broiling, should +be soaked ten or twelve hours in cold water. Salt shad, for boiling, +need not be soaked only long enough to get off the scales, without you +like them quite fresh--if so, turn boiling water on them, and let them +soak in it an hour--then put them into fresh boiling water, and boil +them twenty minutes. To pickle shad, mix one pound of sugar, a peck of +rock salt, two quarts of blown salt, and a quarter of a pound of +salt-petre. Allow this quantity to every twenty-five shad. Put a layer +of the mixture at the bottom of the keg, then a layer of cleaned shad, +with the skin side down. Sprinkle on another layer of salt, sugar, and +salt-petre, and so on till you get in all the shad. Lay a heavy weight +on the shad, to keep it under the brine. If the juice of the shad does +not run out so as to form brine sufficient to cover them, in the course +of a week, make a little brine, and turn on to them. + + +83. _Sturgeons._ + +Sturgeons are good boiled or baked, but better fried. Before baking it, +boil it about fifteen minutes, to extract the strong oily taste, and +when baked, to eight or ten pounds of it put a quart of water into the +pan, and bake it till tender. (See directions for baking fish, No. 76.) +The part next to the tail is the best for baking or frying. Sturgeons +are very nice, cooked in the following manner. Cut it in slices nearly +an inch thick--fry a few slices of pork--when brown, take them up, and +put in the sturgeon. When a good brown color, take them up, and stir in +a little flour and water, mixed smoothly together. Season the gravy with +salt, pepper, and catsup--stir in a little butter, and wine if you like, +then put back the sturgeon, and let it stew a few minutes in the gravy. +While the sturgeon is cooking, make force meat balls of part of the +sturgeon and salt pork--fry and use them as a garnish for the fish. + + +84. _Fish Cakes._ + +Cold boiled fresh fish, or salt codfish, is nice minced fine, with +potatoes, moistened with a little water, and a little butter put in, +done up into cakes of the size of common biscuit, and fried brown in +pork fat or butter. + + +85. _Fish Force Meat Balls._ + +Take a little uncooked fish, chop it fine, together with a little raw +salt pork, mix it with one or two raw eggs, a few bread crumbs, and +season the whole with pepper and spices. Add a little catsup if you +like--do them up into small balls, and fry them till brown. + + +86. _Lobsters and Crabs._ + +Put them into boiling water, and boil them from half to three quarters +of an hour, according to their size. Boil half a tea cup of salt with +every four pounds of the fish. When cold, crack the shell, and take out +the meat, taking care to extract the blue veins, and what is called the +lady in the lobster, as they are very unhealthy. If the fish are not +eaten cold, warm them up with a little water, vinegar, salt, pepper, and +butter. The following way of dressing lobsters looks very prettily. Pick +out the spawn and red chord, mash them fine, rub them through a sieve, +put in a little butter and salt. Cut the lobsters into squares, and warm +it, together with the spawn, over a moderate fire. When hot, take it up, +and garnish it with parsely. The chord and spawn are a handsome garnish +for any kind of fish. + + +87. _Scollops._ + +Are nice boiled, and then fried, or boiled and pickled, in the same +manner as oysters. Take them out of the shells--when boiled, pick out +the hearts, and throw the rest away, as the heart is the only part that +is healthy to eat. Dip the hearts in flour, and fry them in lard till +brown. The hearts are good stewed, with a little water, butter, salt, +and pepper. + + +88. _Eels._ + +Eels, if very large, are best split open, cut into short pieces, and +seasoned with salt and pepper, and broiled several hours after they have +been salted. They are good cut into small strips, and laid in a deep +dish, with bits of salt pork, seasoned with salt and pepper, and covered +with pounded rusked bread, then baked half an hour. Small eels are the +best fried. + + +89. _Trout._ + +Trout are good boiled, broiled, or fried--they are also good stewed a +few minutes, with bits of salt pork, butter, and a little water. Trout, +as well as all other kinds of fresh water fish, are apt to have an +earthy taste--to remove it, soak them in salt and water a few minutes, +after they are cleaned. + + +90. _Clams._ + +Wash and put them in a pot, with just water enough to prevent the shells +burning at the bottom of the pot. Heat them till the shells open--take +the clams out of them, and warm them with a little of the clam liquor, a +little salt, butter, and pepper. Toast a slice or two of bread, soak it +in the clam liquor, lay it in a deep dish, and turn the clams on to it. +For clam pancakes, mix flour and milk together to form a thick +batter--some cooks use the clam liquor, but it does not make the +pancakes as light as the milk. To each pint of the milk, put a couple of +eggs, and a few clams--they are good taken out of the shells without +stewing, and chopped fine, or stewed, and put into the cakes whole. Very +large long clams are good taken out of the shells without stewing, and +broiled. + + +91. _Stewed Oysters._ + +Strain the oyster liquor, rinse the bits of shells off the oysters, then +turn the liquor back on to the oysters, and put them in a stew pan--set +them where they will boil up, then turn them on to buttered toast--salt, +pepper, and butter them to your taste. Some cooks add a little walnut +catsup, or vinegar. The oysters should not be cooked till just before +they are to be eaten. + + +92. _To Fry Oysters._ + +Take those that are large, dip them in beaten eggs, and then in flour, +or fine bread crumbs--fry them in lard, till of a light brown. They are +a nice garnish for fish. They will keep good for several months if fried +when first caught, salted and peppered, then put into a bottle, and +corked tight. Whenever they are to be eaten, warm them in a little +water. + + +93. _Oyster Pancakes._ + +Mix equal quantities of milk and oyster juice together. To a pint of the +liquor when mixed, put a pint of wheat flour, a few oysters, a couple of +eggs, and a little salt. Drop it by the large spoonful into hot lard. + + +94. _Oyster Pie._ + +Line a deep pie plate with pie crust--fill it with dry pieces of bread, +cover it over with puff paste--bake it till a light brown, either in a +quick oven or bake pan. Have the oysters just stewed by the time the +crust is done--take off the upper crust, remove the pieces of bread, +put in the oysters, season them with salt, pepper, and butter. A little +walnut catsup improves the pie, but is not essential--cover it with the +crust. + + +95. _Scolloped Oysters._ + +Pound rusked bread or crackers fine--butter scollop shells or tins, +sprinkle on the bread crumbs, then put in a layer of oysters, a small +lump of butter, pepper, salt, and a little of the oyster juice--then put +on another layer of crumbs and oysters, and so on till the shells are +filled, having a layer of crumbs at the top. Bake them till a light +brown. + + +96. _Potatoes._ + +The best way to cook Irish potatoes, is to pare and put them in a pot, +with just boiling water enough to prevent their burning, and a little +salt. Cover them tight, and let them stew till you can stick a fork +through them easily. If any water remains in the pot, turn it off, put +the pot where it will keep moderately warm, and let the potatoes steam a +few moments longer. The easiest way to cook them, is to put them in +boiling water, with the skins on, and boiled constantly till done. They +will not be mealy if they lie soaking in the water without boiling. They +are more mealy to peel them as soon as tender, and then put back in the +pot without any water, and set in a warm place where they will steam, +with the lid of the pot off. Old and poor potatoes are best boiled till +soft, then peeled and mashed fine, with a little salt, butter, and very +little milk put in--then put into a dish, smoothed over with a knife, a +little flour sprinkled over it, and put where it will brown. Cold +mashed, or whole boiled potatoes, are nice cut in slices, and fried with +just butter or lard enough to prevent their burning. When brown on both +sides, take them up, salt and butter them. Most potatoes will boil in +the course of half an hour--new ones will boil in less time. Sweet +potatoes are better baked than boiled. + + +97. _Potato Snow Balls._ + +Take the white mealy kind of potatoes--pare them, and put them into just +boiling water enough to cover them--add a little salt. When boiled +tender, drain off the water, and let them steam till they break to +pieces--take them up, put two or three at a time compactly together in a +strong cloth, and press them tight, in the form of a ball--then lay them +in your potatoe dish carefully, so as not to fall apart. + + +98. _Turnips._ + +White turnips require about as much boiling as potatoes. When tender, +take them up, peel and mash them--season them with a little salt and +butter. Yellow turnips require about two hours boiling--if very large, +split them in two. The tops of white turnips make a good salad. + + +99. _Beets._ + +Beets should not be cut or scraped before they are boiled, or the juice +will run out, and make them insipid. In summer, they will boil in an +hour--in winter, it takes three hours to boil them tender. The tops in +summer are good boiled for greens. Boiled beets cut in slices, and put +in cold spiced vinegar for several days, are very nice. + + +100. _Parsnips and Carrots._ + +Wash them, and split them in two--lay them in a stew pan, with the flat +side down, turn on boiling water enough to cover them--boil them till +tender, then take them up, and take off the skin, and butter them. Many +cooks boil them whole, but it is not a good plan, as the outside gets +done too much, before the inside is cooked sufficiently. Cold boiled +parsnips are good cut in slices, and fried brown. + + +101. _Onions._ + +Peel and put them in boiling milk, (water will do, but it is not as +good.) When boiled tender, take them up, salt them, and turn a little +melted butter over them. + + +102. _Artichokes._ + +Scrape and put them in boiling water, with a table spoonful of salt to a +couple of dozen. When boiled tender, (which will be in about two hours,) +take them up, salt and butter each one. + + +103. _Squashes._ + +Summer squashes, if very young, may be boiled whole--if not, they should +be pared, quartered, and the seeds taken out. When boiled very tender, +take them up, put them in a strong cloth, and press out all the +water--mash them, salt and butter them to your taste. The neck part of +the winter squash is the best. Cut it in narrow strips, take off the +rind, and boil the squash in salt and water till tender--then drain off +the water, and let the pumpkin steam over a moderate fire for ten or +twelve minutes. It is good not mashed--if mashed, add a little butter. + + +104. _Cabbage and Cauliflowers._ + +Trim off the loose leaves of the cabbage, cut the stalky in quarters, to +the heart of the cabbage--boil it an hour. If not boiled with corned +beef, put a little salt in the water in which they are boiled. White +cauliflowers are the best. Take off the outside leaves, cut the stalk +close to the leaves, let them lie in salt and cold water for half an +hour before boiling them--boil them fifteen or twenty minutes, according +to their size. Milk and water is the best to boil them in, but clear +water does very well. Put a little salt in the pot in which they are +boiled. + + +105. _Asparagus._ + +Cut the white part of the stalks off, and throw it away--cut the lower +part of the stalks in thin slices if tough, and boil them eight or ten +minutes before the upper part is put in. Lay the remainder compactly +together, tie it carefully in small bundles, and boil it from fifteen to +twenty minutes, according to its age. Boil a little salt with them, and +a quarter of a tea spoonful of saleratus, to two or three quarts of +water, to preserve their fresh green color. Just before your asparagus +is done, toast a slice of bread, moisten it with a little of the +asparagus liquor, lay it in your asparagus dish, and butter it--then +take up the asparagus carefully with a skimmer, and lay it on the toast, +take off the string, salt it, and turn a little melted butter over the +whole. + + +106. _Peas._ + +Peas should be put into boiling water, with salt and saleratus, in the +proportion of a quarter of a tea spoonful of saleratus to half a peck of +peas. Boil them from fifteen to thirty minutes, according to their age +and kind. When boiled tender, take them out of the water with a skimmer, +salt and butter them to the taste. Peas to be good should be fresh +gathered, and not shelled till just before they are cooked. + + +107. _Sweet Corn._ + +Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut +it from the cobs, and boil it with Lima beans, and a few slices of salt +pork. It requires boiling from fifteen to thirty minutes, according to +its age. + + +108. _To cook various kinds of Beans._ + +French beans should have the strings taken off--if old, the edges should +be cut off, and the beans cut through the middle. Boil them with a +little salt, from twenty-five to forty minutes, according to their age. +A little saleratus boiled with them preserves their green color, and +makes them more healthy. Salt and butter them when taken up. Lima beans +can be kept the year round, by being perfectly dried when fresh gathered +in the pods, or being put without drying into a keg, with a layer of +salt to each layer of beans, having a layer of salt at the bottom of the +keg. Cover them tight, and keep them in a cool place. Whenever you wish +to cook them, soak them over night, in cold water--shell and boil them, +with a little saleratus. White beans for baking, should be picked over +carefully to get out the colored and bad ones. Wash and soak them over +night in a pot, set where they will keep lukewarm. There should be about +three quarts of water to three pints of the beans. The next morning set +them where they will boil, with a tea spoonful of saleratus. When they +have boiled four or five minutes, take them up with a skimmer. Put them +in a baking pot. Gash a pound of pork, and put it down in the pot, so as +to have the beans cover all but the upper surface--turn in cold water +till you can just see it at the top. They will bake in a hot oven, in +the course of three hours--but they are better to remain in it five or +six hours. Beans are good prepared in the same manner as for baking, and +stewed several hours without baking. + + +109. _Greens._ + +White mustard, spinach, water cresses, dandelions, and the leaves and +roots of very small beets, are the best greens. Boil them with a little +salt and saleratus in the water. If not fresh and plump, soak them in +salt and water half an hour before cooking them. When they are boiled +enough, they will sink to the bottom of the pot. + + +110. _Salads._ + +To be in perfection, salads should be fresh gathered, and kept in cold +water for an hour before they are put on the table. The water should be +drained from them, and if you have not any salad oil, melt a little +butter and put it in a separate dish--if turned over the salad, it will +not be crispy. + + +111. _Cucumbers._ + +To be healthy they should not be picked longer than a day before they +are to be eaten. They should be kept in cold water, and fifteen or +twenty minutes before they are to be eaten, pare and slice them into +fresh cold water, to take out the slimy matter. Just before they are put +on the table, drain off the water. Put them in a deep dish; sprinkle on +a good deal of salt and pepper--cover them with vinegar. Cucumbers are +thought by many people to be very unhealthy, but if properly prepared, +they will not be found to be any more unwholesome than most other summer +vegetables. + + +112. _To stew Mushrooms._ + +Cut off the lower part of the stem, as it is apt to have an earthy +taste. Peel and put them in a saucepan, with just water enough at the +bottom, to prevent their burning to the pan. Put in a little salt, and +shake them occasionally while stewing, to prevent their burning. When +they have stewed quite tender, put in a little butter and pepper--add +spices and wine if you like. They should stew very slowly till tender, +and not be seasoned till just before they are taken up. Serve them up on +buttered toast. + + +113. _Egg Plant._ + +Boil them a few moments to extract the bitter taste--then cut them in +thick slices; sprinkle a little salt between each slice. Let them lie +half an hour--then fry them till brown in lard. + + +114. _Celeriac._ + +This is an excellent vegetable, but is little known. The stalks of it +can hardly be distinguished from celery, and it is much easier +cultivated. The roots are nice boiled tender, cut in thin slices, and +put in soup or meat pies; or cooked in the following manner, and eaten +with meat. Scrape and cut them in slices. Boil them till very +tender--then drain off the water. Sprinkle a little salt over them--turn +in milk enough to cover them. When they have stewed about four or five +minutes, turn them into a dish, and add a little butter. + + +115. _Salsify or Vegetable Oyster._ + +The best way to cook it is to parboil it, (after scraping off the +outside,) then cut it in slices, dip it into a beaten egg, and fine +bread crumbs, and fry it in lard. It is very good boiled, then stewed a +few minutes in milk, with a little butter and salt. Another way which is +very good, is to make a batter of wheat flour, milk and eggs; cut the +Salsify in thin slices, (after having been boiled tender,) put them into +the batter with a little salt; drop this mixture into hot fat, by the +large spoonful. When a light brown, they are cooked sufficiently. + + +116. _Tomatoes._ + +If very ripe will skin easily; if not, pour scalding water on them, and +let them remain in it four or five minutes. Peel and put them in a stew +pan, with a table spoonful of water, if not very juicy; if so, no water +will be required. Put in a little salt, and stew them for half an hour; +then turn them into a deep dish with buttered toast. Another way of +cooking them, which is considered very nice by epicures, is to put them +in a deep dish, with fine bread crumbs, crackers pounded fine, a layer +of each alternately; put small bits of butter, a little salt, and pepper +on each layer--some cooks add a little nutmeg and sugar. Have a layer of +bread crumbs on the top. Bake it three quarters of an hour. + + +117. _Gumbo._ + +Take an equal quantity of young tender ocra chopped fine, and ripe +tomatoes skinned, an onion cut into slices, a small lump of butter, a +little salt and pepper. Put the whole in a stew pan, with a table +spoonful of water, and stew it till tender. + + +118. _Southern manner of Boiling Rice._ + +Pick over the rice, rinse it in cold water a number of times, to get it +perfectly clean; drain off the water, then put it in a pot of boiling +water, with a little salt. Allow as much as a quart of water to a +tea-cup of rice, as it absorbs the water very much while boiling. Boil +it seventeen minutes; then turn the water off very close; set the pot +over a few coals, and let it steam fifteen minutes with the lid of the +pot off. The beauty of rice boiled in this way, is, that each kernel +stands out by itself, while it is quite tender. Great care is necessary +to be used in the time of boiling and steaming it, as a few moments +variation in the time, makes a great deal of difference in the looks of +it. The water should boil hard when the rice is put in, and not suffered +to stop boiling, till turned off to have the rice steamed. The water +that the rice is boiled in, makes good starch for muslin, if boiled a +few minutes by itself. + + +119. _Directions for Pickling._ + +Vinegar for pickling should be good, but not of the sharpest kind. Brass +utensils should be used for pickling. They should be thoroughly cleaned +before using, and no vinegar should be allowed to cool in them, as the +rust formed by so doing is very poisonous. Boil alum and salt in the +vinegar, in the proportion of half a tea cup of salt, and a table +spoonful of alum, to three gallons of vinegar. Stone and wooden vessels +are the only kinds of utensils that are good to keep pickles in. Vessels +that have had any grease in will not do for pickles, as no washing will +kill the grease that the pot has absorbed. All kinds of pickles should +be stirred up occasionally. If there is any soft ones among them, they +should be taken out, the vinegar scalded, and turned back while hot--if +very weak, throw it away, and use fresh vinegar. Whenever any scum +rises, the vinegar needs scalding. If you do not wish to have all your +pickles spiced, it is a good plan to keep a stone pot of spiced vinegar +by itself, and put in a few of your pickles a short time before they are +to be eaten. + + +120. _To Pickle Peppers._ + +Procure those that are fresh and green. If you do not like them very +fiery, cut a small slit in them, and take the seeds out carefully with a +small knife, so as not to mangle the pepper. Soak them in salt and +water, eight or nine days, changing the water each day. Keep them in a +warm place. If you like them stuffed, chop white cabbage fine, season it +highly with cloves, cinnamon, mace, and fill the peppers with it--add +nasturtions if you like--sew them up carefully, and put them in cold +spiced vinegar. Tomatoes when very small and green are good pickled with +the peppers. + + +121. _Mangoes._ + +Procure muskmelons as late in the season as possible--if pickled early, +they are not apt to keep well. Cut a small piece from the side that lies +upon the ground while growing, take out the seeds, and if the citron or +nutmeg melons are used for mangoes, the rough part should be scraped +off. The long common muskmelons make the best mangoes. Soak the melons +in salt and water, three or four days; then take them out of the water; +sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg; +fill them with small strips of horseradish, cinnamon, and small string +beans. Flag root, nasturtions, and radish tops, are also nice to fill +them with. Fill the crevices with American mustard seed. Put back the +pieces of melon that were cut off, and bind the melon up tight with +white cotton cloth, sew it on. Lay the melons in a stone jar, with the +part that the covers are on, up. Put into vinegar for the mangoes, alum, +salt and peppercorns, in the same proportion as for cucumbers--heat it +scalding hot, then turn it on to the melons. Barberries or radish tops +pickled in bunches, are a pretty garnish for mangoes. The barberries +preserve their natural color best by being first dried. Whenever you +wish to use them, turn boiling vinegar on them, and let them lie in it +several hours to swell out. + + +122. _To Pickle Butternuts and Walnuts._ + +The nuts for pickling should be gathered as early as July, unless the +season is very backward. When a pin will go through them easily, they +are young enough to pickle. Soak them in salt and water a week--then +drain it off. Rub them with a cloth, to get off the roughness. To a +gallon of vinegar put a tea-cup of salt, a table-spoonful of powdered +cloves and mace, mixed together, half an ounce of allspice, and +peppercorns. Boil the vinegar and spices, and turn it while hot on to +the nuts. In the course of a week, scald the vinegar, and turn it back +on them while hot. They will be fit to eat in the course of a fortnight. + + +123. _Peaches and Apricots._ + +Take those of a full growth, but perfectly green, put them in salt and +water, strong enough to bear up an egg. When they have been in a week, +take them out, and wipe them carefully with a soft cloth. Lay them in a +pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same +quantity of peppercorns, sliced ginger and mustard seed--add salt, and +boil the vinegar--then turn it on to the peaches scalding hot. Turn the +vinegar from them several times. Heat it scalding hot, and turn it back +while hot. + + +124. _To Pickle Cabbages and Cauliflowers._ + +Purple cabbages are the best for pickling. Pull off the loose leaves, +quarter the cabbages, put them in a keg, and sprinkle a great deal of +salt, on each one--let them remain five or six days. To a gallon of +vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves +and allspice improve the taste of the cabbages, but they turn it a dark +color.) Heat the vinegar scalding hot, put in a little alum, and turn it +while hot on to the cabbages--the salt should remain that was sprinkled +on the cabbages. Turn the vinegar from the cabbages six or seven +times--heat it scalding hot, and turn it back while hot, to make them +tender. Cauliflowers are pickled in the same manner. Cauliflowers cut +into bunches, and pickled with beet roots sliced, look very prettily. + + +125. _East India Pickle._ + +Chop cabbage fine, leaving out the stalks, together with three or four +onions, a root of horseradish, and a couple of green peppers to each +cabbage. Soak the whole in salt and water three or four days. Spice some +vinegar very strong with mace, cloves, allspice and cinnamon. Heat it +scalding hot--add alum and salt, and turn it on to the cabbage, onions +and pepper, which should previously have all the brine drained from +them. This pickle will be fit to eat in the course of three or four +weeks. + + +126. _French Beans and Radish Pods._ + +Gather them while quite small and tender. Keep them in salt and water, +till you get through collecting them--changing the water as often as +once in four or five days. Then scald them with hot salt and water, let +them lie in it till cool, then turn on hot vinegar spiced with +peppercorns, mace and allspice. The radish top, if pickled in small +bunches, are a pretty garnish for other pickles. + + +127. _Nasturtion._ + +Take them when small and green--put them in salt and water--change the +water once in three days. When you have done collecting the nasturtions, +turn off the brine, and pour on scalding hot vinegar. + + +128. _Samphire._ + +Procure samphire that is fresh and green--let it lay in salt for three +days--then take it out, and for a peck of samphire spice a gallon of +vinegar with a couple of dozen of peppercorns--add half a tea-cup of +salt--heat the vinegar scalding hot, and turn it on to the samphire +while hot--cover it close. In the course of ten days, turn the vinegar +from the samphire, heat it scalding hot, and turn it back. + + +129. _Onions._ + +Peel and boil them in milk and water ten minutes. To a gallon of vinegar +put half an ounce of cinnamon and mace, a quarter of an ounce of cloves, +a small tea-cup of salt, and half an ounce of alum. Heat the vinegar, +together with the spices, scalding hot, and turn it on to the onions, +which should previously have the water and milk drained from them. Cover +them tight till cold. + + +130. _Artichokes._ + +Soak the artichokes in salt and water, for several days, then drain and +rub them till you get all the skin off. Turn boiling vinegar on them, +with salt, alum, and peppercorns in it, in the same proportion as for +cucumbers. Let them remain a week, then turn off the vinegar, scald it, +and turn it back while hot on to the artichokes. Continue to turn +boiling vinegar on to the artichokes till thoroughly pickled. + + +131. _Cucumbers._ + +Gather those that are small and green, and of a quick growth. Turn +boiling water on them as soon as picked. Let them remain in it four or +five hours, then put them in cold vinegar, with alum and salt, in the +proportion of a table spoonful of the former and a tea cup of the +latter, to every gallon of vinegar. When you have done collecting the +cucumbers for pickling, turn the vinegar from the cucumbers, scald and +skim it till clear, then put in the pickles, let them scald without +boiling, for a few minutes; then turn them while hot into the vessel you +intend to keep them in. A few peppers, or peppercorns, improve the taste +of the cucumbers. Cucumbers to be brittle need scalding several times. +If the vinegar is weak, it should be thrown away, and fresh put to the +cucumbers, with more alum and salt. Another method of pickling +cucumbers, which is good, is to put them in salt and water, as you pick +them--changing the salt and water once in three or four days. When you +have done collecting your cucumbers for pickling, take them out of the +salt and water, turn on scalding hot vinegar, with alum, salt and +peppercorns in it. + + +132. _Gherkins._ + +Put them in strong brine--keep them in a warm place. When they turn +yellow, drain off the brine, and turn hot vinegar on them. Let them +remain in it till they turn green, keeping them in a warm place. Then +turn off the vinegar--add fresh scalding hot vinegar, spiced with mace, +allspice, and peppercorns--add alum and salt, in the same proportion as +for cucumbers. + + +133. _To Pickle Oysters._ + +Take the oysters from the liquor, strain and boil it. Rinse the oysters, +if there are any bits of the shells attached to them. Put them into the +liquor while boiling. Boil them one minute, then take them out of it, +and to the liquor put a few peppercorns, cloves, and a blade or two of +mace--add a little salt, and the same quantity of vinegar as oyster +juice. Let the whole boil fifteen minutes, then turn it on to the +oysters. If you wish to keep the oysters for a number of weeks, bottle +and cork them tight as soon as cold. + + +134. _To Pickle Mushrooms._ + +Peel and stew them, with just water enough to prevent their sticking at +the bottom of the pan. Shake them occasionally, to prevent their +burning. When tender, take them up, and put them in scalding hot +vinegar, spiced with mace, cloves, and peppercorns--add a little salt. +Bottle and cork them tight, if you wish to keep them long. + + +135. _Wheat Bread._ + +For six common sized loaves of bread, take three pints of boiling water, +and mix it with five or six quarts of flour. When thoroughly mixed, add +three pints of cold water. Stir it till the whole of the dough is of the +same temperature. When lukewarm, stir in half a pint of family yeast, +(if brewers' yeast is used, a less quantity will answer,) a +table-spoonful of salt, knead in flour till stiff enough to mould up, +and free from lumps. The more the bread is kneaded, the better it will +be. Cover it over with a thick cloth, and if the weather is cold, set +it near a fire. To ascertain when it has risen, cut it through the +middle with a knife--if full of small holes like a sponge, it is +sufficiently light for baking. It should be baked as soon as light. If +your bread should get sour before you are ready to bake it, dissolve two +or more tea-spoonsful of saleratus (according to the acidity of it) in a +tea-cup of milk or water, strain it on to the dough, work it in +well--then cut off enough for a loaf of bread--mould it up well, slash +it on both sides, to prevent its cracking when baked--put it in a +buttered tin-pan. The bread should stand ten or twelve minutes in the +pans before baking it. If you like your bread baked a good deal, let it +stand in the oven an hour and a half. When the wheat is grown, it makes +better bread to wet the flour entirely with boiling water. It should +remain till cool before working in the yeast. Some cooks have an idea +that it kills the life of the flour to scald it, but it is a mistaken +idea--it is sweeter for it, and will keep good much longer. Bread made +in this way is nearly as good as that which is wet with milk. Care must +be taken not to put the yeast in when the dough is hot, as it will scald +it, and prevents its rising. Most ovens require heating an hour and a +half for bread. A brisk fire should be kept up, and the doors of the +room should be kept shut, if the weather is cold. Pine and ash, mixed +together, or birch-wood, is the best for heating an oven. To ascertain +if your oven is of the right temperature, when cleaned, throw in a +little flour; if it browns in the course of a minute, it is sufficiently +hot; if it turns black directly, wait several minutes, before putting in +the things that are to be baked. If the oven does not bake well, set in +a furnace of live coals. + + +136. _Sponge Bread._ + +For four loaves of bread, take three quarts of wheat flour, and the same +quantity of boiling water--mix them well together. Let it remain till +lukewarm, then add a tea-cup full of family, or half a tea-cup of +distillery yeast. Set it in a warm place to rise. When light, knead in +flour till stiff enough to mould up, then let it stand till risen again, +before moulding it up. + + +137. _Rye Bread._ + +Wet up rye flour with lukewarm milk, (water will do to wet it with, but +it will not make the bread so good.) Put in the same proportion of yeast +as for wheat bread. For four or five loaves of bread, put in a couple of +tea-spoonsful of salt. A couple of table-spoonsful of melted butter +makes the crust more tender. It should not be kneaded as stiff as wheat +bread, or it will be hard when baked. When light, take it out into pans, +without moulding it up--let it remain in them about twenty minutes, +before baking. + + +138. _Brown Bread._ + +Brown bread is made by scalding Indian meal, and stirring into it, when +lukewarm, about the same quantity of rye flour as Indian meal--add yeast +and salt in the same proportion as for other kinds of bread. Bake it +between two and three hours. + + +139. _Indian Bread._ + +Mix Indian meal with cold water, stir it into boiling water, let it boil +half an hour--stir in a little salt, take it from the fire, let it +remain till lukewarm, then stir in yeast and Indian meal, to render it +of the consistency of unbaked rye dough. When light, take it out into +buttered pans, let it remain a few minutes, then bake it two hours and a +half. + + +140. _Potato Bread._ + +Boil the potatoes very soft, then peel and mash them fine. Put in salt, +and very little butter--then rub them with the flour--wet the flour with +lukewarm water--then work in the yeast, and flour till stiff to mould +up. It will rise quicker than common wheat bread, and should be baked as +soon as risen, as it turns sour very soon. The potatoes that the bread +is made of should be mealy, and mixed with the flour in the proportion +of one-third of potatoes to two-thirds of flour. + + +141. _Rice Bread._ + +Boil a pint of rice till soft--then mix it with a couple of quarts of +rice or wheat flour. When cool, add half a tea-cup of yeast, a little +salt, and milk to render it of the consistency of rye bread. When light, +bake it in small buttered pans. + + +142. _French Rolls._ + +Turn a quart of lukewarm milk on to a quart of flour. Melt a couple of +ounces of butter, and put to the milk and flour, together with a couple +of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup +of yeast, and flour to make it stiff enough to mould up. Put it in a +warm place. When light, do it up into small rolls--lay the rolls on flat +buttered tins--let them remain twenty minutes before baking. + + +143. _Yeast._ + +Boil a small handful of hops in a couple of quarts of water. When the +strength is obtained from them, strain the liquor--put it back on the +fire--take a little of the liquor, and mix smoothly with three heaping +table-spoonsful of wheat flour--stir it into the liquor when it boils. +Let it boil five or six minutes--take it from the fire. When lukewarm, +stir in a tea-cup of yeast--keep it in a warm place till risen. When of +a frothy appearance, it is sufficiently light. Add a table-spoonful of +salt, turn it into a jar, and cover it tight. Some people keep yeast in +bottles, but they are apt to burst--some use jugs, but they cannot be +cleaned so easily as jars. Whenever your yeast gets sour, the jar should +be thoroughly cleaned before fresh is put in--if not cleaned, it will +spoil the fresh yeast. Yeast made in this manner will keep good a +fortnight in warm weather; in cold weather longer. If your yeast appears +to be a little changed, add a little saleratus to it before you mix it +with your bread. If it does not foam well, when put in, it is too stale +to use. Milk yeast makes sweeter bread than any other kind of yeast, but +it will not keep good long. It is very nice to make biscuit of. Take +half the quantity of milk you need for your biscuit--set it in a warm +place, with a little flour, and a tea-spoonful of salt. When light, mix +it with the rest of the milk, and use it directly for the biscuit. It +takes a pint of this yeast for five or six loaves of bread. Another +method of making yeast, which is very good, is to take about half a +pound of your bread dough, when risen, and roll it out thin, and dry it. +When you wish to make bread, put a quart of lukewarm milk to it, set it +near the fire to rise--when light, scald the flour, and let it be till +lukewarm--then add the yeast and salt. This will raise the bread in the +course of an hour. The dough will need a little fresh hop liquor put to +it, in the course of three or four times baking. Potato yeast makes very +nice bread, but the yeast does not keep good as long as when made +without them. It is made in the following manner: boil a couple of good, +sized potatoes soft--peel and rub them through a sieve--put to it a +couple of table-spoonsful of wheat flour, and a quart of hot hop +tea--when lukewarm, stir in half a tea-cup of yeast--when light, put in +a couple of tea-spoonsful of salt, put it in your yeast-jar, and cover +it up tight. + + +144. _Yeast Cakes._ + +Stir into a pint of good lively yeast a table-spoonful of salt, and rye +or wheat flour to make a thick batter. When risen, stir in Indian meal +till of the right consistency to roll out. When risen again, roll them +out very thin, cut them into cakes with a tumbler, and dry them in the +shade in clear windy weather. Care must be taken to keep them from the +sun, or they will ferment. When perfectly dry, tie them up in a bag, and +keep them in a cool dry place. To raise four or five loaves of bread, +take one of these cakes, and put to it a little lukewarm milk or water. +When dissolved, stir in a couple of table-spoonsful of flour, set it +near the fire--When light, use it for your dough. Yeast cakes will keep +good five or six months. They are very convenient to use in summer, as +common yeast is so apt to ferment. + + +145. _Butter Biscuit._ + +Melt a tea-cup of butter--mix it with two-thirds of a pint of milk, (if +you have not any milk, water may be substituted, but the biscuit will +not be as nice.) Put in a tea-spoonful of salt, half a tea-cup of yeast, +(milk yeast is the best, see directions for making it)--stir in flour +till it is stiff enough to mould up. A couple of eggs improve the +biscuit, but are not essential. Set the dough in a warm place when +risen, mould the dough with the hand into small cakes, lay them on flat +tins that have been buttered. Let them remain half an hour before they +are baked. + + +146. _Butter-milk Biscuit._ + +Dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour +milk--mix it with a pint of butter-milk, and a couple of tea-spoonsful +of salt. Stir in flour until stiff enough to mould up. Mould it up into +small cakes, and bake them immediately. + + +147. _Hard Biscuit._ + +Weigh out four pounds of flour, and rub three pounds and a half of it +with four ounces of butter, four beaten eggs, and a couple of +tea-spoonsful of salt. Moisten it with milk, pound it out thin with a +rolling-pin, sprinkle a little of the reserved flour over it +lightly--roll it up and pound it out again, sprinkle on more of the +flour--this operation continue to repeat till you get in all the +reserved flour--then roll it out thin, cut it into cakes with a tumbler, +lay them on flat buttered tins, cover them with a damp cloth, to prevent +their drying. Bake them in a quick oven. + + +148. _Saleratus Biscuit._ + +Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If +you have not any sour milk, put a table-spoonful of vinegar to a pint of +sweet milk, set it in a warm place--as soon as it curdles, mix it with +the saleratus--put in a couple of table-spoonfuls of melted butter, and +flour to make them sufficiently stiff to roll out. Mould them up into +small biscuit, and bake them immediately. + + +149. _Potato Biscuit._ + +Boil mealy potatoes very soft, peel and mash them. To four good-sized +potatoes, put a piece of butter, of the size of a hen's egg, a +tea-spoonful of salt. When the butter has melted, put in half a pint of +cold milk. If the milk cools the potatoes, put in a quarter of a pint of +yeast, and flour to make them of the right consistency to mould up. Set +them in a warm place--when risen, mould them up with the hand--let them +remain ten or fifteen minutes before baking them. + + +150. _Sponge Biscuit._ + +Stir into a pint of lukewarm milk half a tea-cup of melted butter, a +tea-spoonful of salt, half a tea-cup of family, or a table-spoonful of +brewers' yeast, (the latter is the best;) add flour till it is a very +stiff batter. When light, drop this mixture by the large spoonful on to +flat, buttered tins, several inches apart. Let them remain a few minutes +before baking. Bake them in a quick oven till they are a light brown. + + +151. _Crackers._ + +Rub six ounces of butter with two pounds of flour--dissolve a couple of +tea-spoonsful of saleratus in a wine glass of milk, and strain it on to +the flour--add a tea-spoonful of salt, and milk enough to enable you to +roll it out. Beat it with a rolling-pin for half an hour, pounding it +out thin--cut it into cakes with a tumbler--bake them about fifteen +minutes, then take them from the oven. When the rest of your things are +baked sufficiently, take them out, set in the crackers, and let them +remain till baked hard and crispy. + + +152. _Cream Cakes._ + +Mix half a pint of thick cream with the same quantity of milk, four +eggs, and flour to render them just stiff enough to drop on buttered +tins. They should be dropped by the large spoonful several inches apart, +and baked in a quick oven. + + +153. _Crumpets._ + +Take three tea-cups of raised dough, and work into it, with the hand, +half a tea-cup of melted butter, three eggs, and milk to render it a +thick batter. Turn it into a buttered bake pan--let it remain fifteen +minutes, then put on a bake pan, heated so as to scorch flour. It will +bake in half an hour. + + +154. _Rice Cakes._ + +Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of +salt, and three eggs, beaten to a froth. Stir in rice or wheat flour +till of the right consistency to fry. If you like them baked, add two +more eggs, and enough more flour to make them stiff enough to roll out, +and cut them into cakes. + + +155. _Rice Ruffs._ + +To a pint of rice flour put boiling water or milk sufficient to make a +thick batter. Beat four eggs, (when it is cool,) and put in, together +with a tea-spoonful of salt. Drop this mixture by the large spoonful +into hot fat. + + +156. _Buckwheat Cakes._ + +Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will +do, but is not as good,) and a tea-cup of yeast--set it in a warm place +to rise. When light, (which will be in the course of eight or ten hours +if family yeast is used, if brewers' yeast is used, they will rise much +quicker,) add a tea-spoonful of salt--if sour, the same quantity of +saleratus, dissolved in a little milk, and strained. If they are too +thick, thin them with cold milk or water. Fry them in just fat enough to +prevent their sticking to the frying pan. + + +157. _Economy Cakes._ + +Rusked bread, or that which is old and sour, can be made into nice +cakes. The bread should be cut into small pieces, and soaked in cold +water till very soft. Then drain off the water, mash the bread fine--to +three pints of the bread pulp put a couple of beaten eggs, three or four +table-spoonsful of flour, and a little salt--dissolve a tea-spoonful of +saleratus to a tea-cup of milk, strain it, then stir it into the +bread--add more milk till it is of the right consistency to fry. The +batter should be rather thicker than that of buckwheat cakes, and cooked +in the same manner. Another way of making them, which is very good, is +to mix half a pint of wheat flour with enough cold milk or water to +render it a thick batter, and a couple of table-spoonsful of yeast. When +light, mix the batter with the bread, (which should be previously soaked +soft, and mashed fine,) add salt, and a tea-spoonful of saleratus, +dissolved in a little milk. Fry them in just fat enough to prevent their +sticking to the frying pan. + + +158. _Green Corn Cake._ + +Mix a pint of grated green corn with three table-spoonsful of milk, a +tea-cup of flour, half a tea-cup of melted butter, one egg, a +tea-spoonful of salt, and half a tea-spoonful of pepper. Drop this +mixture into hot butter by the spoonful, let the cakes fry eight or ten +minutes. These cakes are nice served up with meat for dinner. + + +159. _Indian Corn Cake._ + +Stir into a quart of sour or butter-milk a couple of tea-spoonsful of +saleratus, a little salt, and sifted Indian meal to render it a thick +batter--a little cream improves the cake--bake it in deep cake pans +about an hour. When sour milk cannot be procured, boil sweet milk, and +turn it on to the Indian meal--when cool, put in three beaten eggs to a +quart of the meal--add salt to the taste. + + +160. _Indian Slap Jacks._ + +Scald a quart of Indian meal--when lukewarm, turn, stir in half a pint +of flour, half a tea-cup of yeast, and a little salt. When light, fry +them in just fat enough to prevent their sticking to the frying pan. +Another method of making them, which is very nice, is to turn boiling +milk or water on to the Indian meal, in the proportion of a quart of the +former to a pint of the latter--stir in three table-spoonsful of flour, +three eggs well beaten, and a couple of tea-spoonsful of salt. + + +161. _Journey or Johnny Cakes._ + +Scald a quart of sifted Indian meal with sufficient water to make it a +very thick batter. Stir in two or three tea-spoonsful of salt--mould it +with the hand into small cakes. In order to mould them up, it will be +necessary to rub a good deal of flour on the hands, to prevent their +sticking. Fry them in nearly fat enough to cover them. When brown on the +under side, they should be turned. It takes about twenty minutes to cook +them. When cooked, split and butter them. Another way of making them, +which is nice, is to scald the Indian meal, and put in saleratus, +dissolved in milk and salt, in the proportion of a tea-spoonful of each +to a quart of meal. Add two or three table-spoonsful of wheat flour, +and drop the batter by the large spoonful into a frying pan. The batter +should be of a very thick consistency, and there should be just fat +enough in the frying pan to prevent the cakes sticking to it. + + +162. _Hoe Cakes._ + +Scald a quart of Indian meal with just water enough to make a thick +batter. Stir in a couple of tea-spoonsful of salt, and two +table-spoonful of butter. Turn it into a buttered bake pan, and bake it +half an hour. + + +163. _Muffins._ + +Mix a quart of wheat flour smoothly with a pint and a half of lukewarm +milk, half a tea-cup of yeast, a couple of beaten eggs, a heaping +tea-spoonsful of salt, and a couple of table-spoonsful of lukewarm +melted butter. Set the batter in a warm place to rise. When light, +butter your muffin cups, turn in the mixture, and bake the muffins till +a light brown. + + +164. _Raised Flour Waffles._ + +Stir into a quart of flour sufficient lukewarm milk to make a thick +batter. The milk should be stirred in gradually, so as to have it free +from lumps. Put in a table-spoonful of melted butter, a couple of beaten +eggs, a tea-spoonsful of salt, and half a tea-cup of yeast. When risen, +fill your waffle-irons with the batter, bake them on a hot bed of coals. +When they have been on the fire between two and three minutes, turn the +waffle-irons over--when brown on both sides, they are sufficiently +baked. The waffle-irons should be well greased with lard, and very hot, +before each one is put in. The waffles should be buttered as soon as +cooked. Serve them up with powdered white sugar and cinnamon. + + +165. _Quick Waffles._ + +Mix flour and cold milk together, to make a thick batter. To a quart of +the flour put six beaten eggs, a table-spoonful of melted butter, and a +tea-spoonful of salt. Some cooks add a quarter of a pound of sugar, and +half a nutmeg. Bake them immediately. + + +166. _Rice Waffles._ + +Take a tea-cup and a half of boiled rice--warm it with a pint of milk, +mix it smooth, then take it from the fire, stir in a pint of cold milk, +and a tea-spoonful of salt. Beat four eggs, and stir them in, together +with sufficient flour to make a thick batter. + + +167. _Rice Wafers._ + +Melt a quarter of a pound of butter, and mix it with a pound of rice +flour, a tea-spoonful of salt, and a wine glass of wine. Beat four eggs, +and stir in, together with just cold milk enough to enable you to roll +them out easily. They should be rolled out as thin as possible, cut with +a wine glass into cakes, and baked in a moderate oven, on buttered flat +tins. + + +168. _Rules to be observed in making nice Cake._ + +Cake, to be good, must be made of nice materials. The butter, eggs, and +flour, should not be stale, and the sugar should be of a light color, +and dry. Brown sugar answers very well for most kinds of cake, if rolled +free from lumps, and stirred to a cream with the butter. The flour +should be sifted, and if damp, dried perfectly, otherwise it will make +the cake heavy. The eggs should be beaten to a froth; and the cake will +be more delicate if the yelks and whites are beaten separately. +Saleratus and soda should be perfectly dissolved, and strained before +they are stirred into the cake. Raisins for cake should have the seeds +taken out. Zante currants should be rinsed in several waters to cleanse +them, rubbed in a dry cloth to get out the sticks, and then spread on +platters, and dried perfectly, before they are put into the cake. +Almonds should be blanched, which is done by turning boiling water on +them, and letting them remain in it till the skins will rub off easily. +When blanched, dry them, then pound them fine, with rosewater, to +prevent their oiling. When the weather is cold, the materials for cake +should be moderately warmed, before mixing them together. All kinds of +cake that are made without yeast are better for being stirred, till just +before they are baked. The butter and sugar should be stirred together +till white, then the eggs, flour, and spice, added. Saleratus and cream +should not be put in till just before the cake is baked--add the fruit +last. Butter the cake pans well. The cake will be less liable to burn if +the pans are lined with white buttered paper. The cake should not be +moved while baking if it can be avoided, as moving it is apt to make it +heavy. The quicker most kinds of cake are baked, the lighter and better +they will be; but the oven should not be of such a furious heat as to +burn them. It is impossible to give any exact rules as to the time to be +allowed for baking various kinds of cake, as so much depends on the heat +of the oven. It should be narrowly watched while in the oven, and if it +browns too fast, it should be covered with a thick paper. To ascertain +when rich cake is sufficiently baked, stick a clean broom splinter +through the thickest part of the loaf--if none of the cake adheres to +the splinter, it is sufficiently baked. When cake that is baked on flat +tins moves easily on them, it is sufficiently baked. + + +169. _Frosting for Cake._ + +Allow for the white of one egg nine heaping tea-spoonsful of double +refined sugar, and one of nice Poland starch. The sugar and starch +should be pounded, and sifted through a very fine sieve. Beat the whites +of eggs to a stiff froth, so that you can turn the plate upside down, +without the eggs falling from it--then stir in the sugar gradually, with +a wooden spoon--stir it ten or fifteen minutes without any +cessation--then add a tea-spoonful of lemon juice, (vinegar will answer, +but is not as nice)--put in sufficient rosewater to flavor it. If you +wish to color it pink, stir in a few grains of cochineal powder, or rose +pink--if you wish to have it of a blue tinge, add a little of what is +called the powder blue. Lay the frosting on the cake with a knife, soon +after it is taken from the oven--smooth it over, and let it remain in a +cool place till hard. To frost a common sized loaf of cake, allow the +white of one egg, and half of another. + + +170. _Sponge Gingerbread._ + +Melt a piece of butter of the size of a hen's egg--mix it with a pint of +nice molasses, a table-spoonful of ginger, and a quart of flour. +Dissolve a heaping table-spoonful of saleratus in half a pint of milk, +strain and mix it with the rest of the ingredients, add sufficient flour +to enable you to roll it out easily, roll it out about half an inch +thick, and bake it on flat tins in a quick oven. Gingerbread made in +this manner will be light and spongy if baked quick, and made of nice +molasses, but it will not keep good so long as hard gingerbread. + + +171. _Hard Molasses Gingerbread._ + +To a pint of molasses put half a tea-cup of melted butter, a +table-spoonful of ginger, and a quart of flour. Dissolve a tea-spoonful +of saleratus in half a pint of water, and stir it in, together with +flour sufficient to enable you to roll it out. Bake it in a moderately +warm oven. + + +172. _Soft Molasses Gingerbread._ + +Melt a tea-cup of butter--mix it with a pint of molasses, a +table-spoonful of ginger, a pint of flour, and a couple of beaten eggs. +Fresh lemon peel, cut into small strips, improves it. Dissolve a couple +of tea-spoonsful of saleratus in half a pint of milk, and stir it into +the cake. Add flour to render it of the consistency of unbaked pound +cake. Bake it in deep pans about half an hour. + + +173. _Sugar Gingerbread._ + +Mix a pound of sugar with six ounces of butter. Beat four eggs, and stir +them into the butter and sugar, together with three tea-spoonsful of +ginger. Stir in gradually a pound and a half of flour--dissolve a +tea-spoonful of saleratus in a wine glass of milk, and stir it in, and +bake the gingerbread immediately. + + +174. _Ginger Snaps._ + +Melt a quarter of a pound of butter, the same quantity of lard--mix them +with a quarter of a pound of brown sugar, a pint of molasses, a couple +of table-spoonsful of ginger, and a quart of flour. Dissolve a couple of +tea-spoonsful of saleratus in a wine glass of milk, and strain it into +the cake--add sufficient flour to enable you to roll it out very thin, +cut it into small cakes, and bake them in a slow oven. + + +175. _Spice Cakes._ + +Melt a tea-cup of butter, mix it with a tea-cup of sugar, and half a +tea-cup of molasses. Stir in a tea-spoonful of cinnamon, the same +quantity of ginger, a grated nutmeg, and a tea-spoonful each of caraway +and coriander seed--put in a tea-spoonful of saleratus, dissolved in +half a tea-cup of water, stir in flour till stiff enough to roll out +thin, cut it into cakes, and bake them in a slow oven. + + +176. _Cider Cake._ + +Stir together a tea-cup of butter, three of sugar--beat four eggs, and +put into the cake, together with two tea-cups of flour, and a grated +nutmeg. Dissolve a tea-spoonful of saleratus in half a tea-cup of milk, +strain it, and mix it with the above ingredients--stir in a tea-cup of +cider, and four more cups of flour. + + +177. _Bannock or Indian Meal Cakes._ + +Stir to a cream a pound and a quarter of brown sugar, a pound of +butter--beat six eggs, and mix them with the sugar and butter--add a +tea-spoonful of cinnamon or ginger--stir in a pound and three quarters +of white Indian meal, and a quarter of a pound of wheat flour, (the meal +should be sifted.) Bake it in small cups, and let it remain in them till +cold. + + +178. _Rich Cookies._ + +Rub together, till white, a tea-cup of butter, two of sugar--then stir +in a couple of beaten eggs, a little flour, grate in a nutmeg--dissolve +a tea-spoonful of saleratus in a tea-cup of milk or water, strain it on +to the cake, then add flour till stiff enough to roll out easily. If you +cannot roll out the cake without its sticking to the board and +rolling-pin, (which should be previously floured,) work in more flour, +stamp and cut it into cakes--bake them in a moderately warm oven. + + +179. _Plain Tea Cakes._ + +Mix thoroughly a tea-cup and a half of sugar, half a tea-cup of butter, +stir in a little flour, and half a nutmeg. Dissolve a tea-spoonful of +saleratus in a tea-cup of milk, strain and mix it with the cake--add +flour till stiff enough to roll out--roll it out half an inch thick, cut +it into cakes, bake them on flat buttered tins, in a quick oven. If +baked slow, they will not be good. + + +180. _New Year's Cookies._ + +Weigh out a pound of sugar, three-quarters of a pound of butter--stir +them to a cream, then add three beaten eggs, a grated nutmeg, two +table-spoonsful of caraway seed, and a pint of flour. Dissolve a +tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with +half a tea-cup of cider, and stir it into the cookies--then add flour to +make them sufficiently stiff to roll out. Bake them as soon as cut into +cakes, in a quick oven, till a light brown. + + +181. _Shrewsbury Cake._ + +Stir together three-quarters of a pound of sugar, half a pound of +butter. When white, add five beaten eggs, a tea-spoonful of rosewater, +or a nutmeg, and a pound of flour. Drop it with a large spoon on to flat +tins that have been buttered--sift sugar over them. + + +182. _Tunbridge Cake._ + +Six ounces of butter, the same quantity of sugar, three-quarters of a +pound of flour, a couple of eggs, and a tea-spoonful of rosewater. Stir +to a cream the butter and sugar, then add the eggs, flour, and spice. +Roll it out thin, and cut it into small cakes. + + +183. _Jumbles._ + +Stir together, till of a light color, a pound of sugar, and half the +weight of butter--then add eight eggs, beaten to a froth, essence of +lemon, or rosewater, to the taste, and flour to make them sufficiently +stiff to roll out. Roll them out in powdered sugar, about half an inch +thick, cut it into strips about half an inch wide, and four inches long, +join the ends together, so as to form rings--lay them on flat tins that +have been buttered--bake them in a quick oven. + + +184. _Composition Cake._ + +Five tea-cups of flour, three of sugar, two of butter, five eggs, a +tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine, or +brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a +cream, then add the eggs, beaten to a froth, and part of the flour and +the spice--dissolve the saleratus in the milk, strain and mix it with +the brandy, stir it into the cake, with the rest of the flour--add the +raisins just before the cake is put into the pans. + + +185. _Rusk._ + +Melt half a pound of butter, and mix it with two-thirds of a pint of +milk--flour to make a thick batter. Add three table-spoonsful of yeast, +and set the batter in a warm place to rise. When light, beat two eggs, +with half a pound of rolled sugar--work it into the batter with the +hand, add a tea-spoonful of salt, a tea-spoonful of cinnamon, and flour +to make them sufficiently stiff to mould up. Mould them up into cakes of +the size you would make biscuit, lay them on flat tins, previously +buttered, let them remain till of a spongy lightness, before baking. +They will bake, in a quick oven, in the course of fifteen minutes. + + +186. _Whigs._ + +Mix half a pound of sugar with six ounces of butter, a couple of beaten +eggs, a tea-spoonful of cinnamon. Stir in two pounds of flour, a tea-cup +of yeast, and milk sufficient to make a thick batter. When light, bake +them in small cups. + + +187. _Nut Cakes._ + +Heat a pint of milk just lukewarm--stir into it a tea-cup of lard, (the +lard should be melted.) Stir in flour, till it is a thick batter, then +add a small tea-cup of yeast. Set it in a warm place--when light, work +in two tea-cups and a half of rolled sugar, four eggs beaten to a froth, +two tea-spoonsful of cinnamon, and one of salt. Knead in flour to make +it sufficiently stiff to roll out--keep it in a warm place, till risen +again. When it appears of a spongy lightness, roll it out about half an +inch thick, cut it into cakes with a wine glass, let them remain fifteen +or twenty minutes before boiling them--boil them in a pot, with about a +couple of pounds of lard. The fat should be hot enough to boil up as +they are put in, and a brisk fire kept under the pot. It should be +shaken constantly while they are boiling. Only a few should be boiled at +once--if crowded, they will not fry well. If you wish to have them look +nice, dip them into powdered white sugar as soon as fried. The same +lard, with a little more added, will answer to fry several batches of +cakes in, if not burnt. + + +188. _Crollers._ + +Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or +leave out one spoonful of milk, and substitute one of wine. Strain it on +to half a pint of flour, four table-spoonsful of melted butter, or lard, +and a tea-spoonful of salt. Beat four eggs, with six heaping +table-spoonsful of rolled sugar--work them into the rest of the +ingredients, together with a grated nutmeg--add flour to make them stiff +enough to roll out easily. They should be rolled out about half an inch +thick, cut with a jagging iron or knife into strips about half an inch +wide, and twisted, so as to form small cakes. Heat a pound of lard in a +deep pot or kettle, (some cooks use a frying pan to fry crollers in, but +they are more apt to burn when fried in a pan.) The fat should boil up, +as the cakes are laid in, and they should be constantly watched while +frying. When brown on the under side, turn them--when brown on both +sides, they are sufficiently cooked. + + +189. _Molasses Dough Cake._ + +Melt half a tea-cup of butter, mix it with a tea-cup of molasses, the +juice and chopped rind of a fresh lemon, a tea-spoonful of +cinnamon--work the whole with the hand into three tea-cups of raised +dough, together with a couple of beaten eggs. Work it with the hand for +ten or twelve minutes, then put it into buttered pans. Let it remain ten +or fifteen minutes before baking it. + + +190. _Sugar Dough Cake._ + +Dissolve a tea-spoonful of saleratus in a wine glass of wine, or +milk--strain it on to three tea-cups of raised dough. Work into the +dough a tea-cup of lukewarm melted butter, two tea-cups of rolled sugar, +three eggs well beaten, and a couple of tea-spoonsful of cinnamon. Work +the whole well together for a quarter of an hour, then put it into cake +pans. Let it stand in a warm place fifteen or twenty minutes, before +baking it. + + +191. _Measure Cake._ + +Stir to a cream a tea-cup of butter, two of sugar, then stir in four +eggs beaten to a froth, a grated nutmeg, and a pint of flour. Stir it +until just before it is baked. It is good either baked in cups or pans. + + +192. _French Cake._ + +One pound of sugar, three quarters of a pound of butter, a pound and a +half of flour, twelve eggs, a gill each of wine, brandy, and of milk. +Mix the sugar and butter together--when white, add the eggs, beaten to a +froth, (the whites and yelks should be separated)--then stir in the +flour, the milk and wine, and one-fourth of a grated nutmeg. Just before +it is baked, add three-quarters of a pound of seeded raisins, a quarter +of a pound of citron, and a quarter of a pound of almonds, blanched and +pounded fine. To blanch almonds, see directions in No. 168. + + +193. _Washington Cake._ + +Stir together, till quite white, a pound of sugar, three-quarters of a +pound of butter, then add four beaten eggs. Stir in gradually a pound +and a half of flour. Dissolve a tea-spoonful of saleratus in a tea-cup +of milk, strain and mix it with a glass of wine, then stir it into the +cake, together with a tea-spoonful of rosewater, and half a nutmeg. Just +before it is baked, add a pound of seeded raisins. + + +194. _Cup Cake._ + +Mix three tea-cups of sugar with one and a half of butter. When white, +beat three eggs, and stir them into the butter and sugar, together with +three tea-cups of sifted flour, and rosewater or essence of lemon to the +taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain +it into the cake, then add three more tea-cups of sifted flour. Bake the +cake immediately, either in cups or pans. + + +195. _Plain Cream Cake._ + +Dissolve a tea-spoonful of saleratus in a wine glass of milk, strain it +on to a little sifted flour, beat three eggs with a tea-cup of rolled +sugar, mix them with the above ingredients, together with half a grated +nutmeg. Add a tea-cup of thick cream, and sifted flour to render it of +the consistency of unbaked pound cake. Bake it as soon as the cream and +flour are well mixed in, as stirring the cream much decomposes it. + + +196. _Rich Cream Cake._ + +Stir together, till very white, half a pound of butter, three-quarters +of a pound of sugar. Beat the whites and yelks of seven eggs separately +to a froth, stir them into the cake--put in a wine glass of brandy, a +grated nutmeg, and a pound and a half of sifted flour. Just before it is +baked, add half a pint of thick cream, and a pound of seeded raisins. + + +197. _Cymbals._ + +Half a pound of sugar, a quarter of a pound of butter, a couple of eggs, +half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir +the butter and sugar together, then add the eggs and a little flour, +stir in the milk and saleratus, which should be previously strained, +then add enough flour to make it stiff enough to roll out--roll it out +half an inch thick, in pounded white sugar, cut it with a tumbler into +cakes, and bake them on flat buttered tins. + + +198. _Rich Loaf Cake._ + +Stir gradually into a pint of lukewarm milk a pound of sifted wheat +flour, add a small tea-cup of yeast, and set it where it will rise +quick. When of a spongy lightness, weigh out a pound of butter, a pound +and a quarter of nice sugar--stir them to a cream, then work them with +the hand into the sponge. Beat four eggs to a froth, the whites and +yelks separately--mix the eggs with the cake, together with a wine glass +of wine, one of brandy, a quarter of an ounce of mace, or one nutmeg. +Cinnamon is good spice for loaf cake, but it turns it a dark color. Add +another pound of flour, and work it with the hand for fifteen or twenty +minutes. (The longer it is worked, the more delicate will be the cake.) +Let it remain till risen again--when perfectly light, beat it a few +minutes with the hand, then add a couple of pounds of seeded raisins, a +quarter of a pound of citron, or almonds blanched, and pounded fine. +Butter three common sized cake pans, and put the cake into them--let +them remain half an hour in a warm place, before setting them in the +oven. Bake the cake in a quick, but not a furious oven, from an hour and +fifteen to thirty minutes, according to the heat of the oven. If it +browns too fast, cover it, while baking, with thick paper. + + +199. _Plain Loaf Cake._ + +Mix together a pint of lukewarm milk, two quarts of sifted flour, a +small tea-cup of yeast. Set the batter where it will rise quick. When +perfectly light, work in with the hand four beaten eggs, a tea-spoonful +of salt, two of cinnamon, a wine glass of brandy or wine. Stir a pound +of sugar with three-quarters of a pound of butter--when white, work it +into the cake, add another quart of sifted flour, and beat the whole +well with the hand ten or fifteen minutes, then set it where it will +rise again. When of a spongy lightness, put it into buttered cake pans, +and let them stand fifteen or twenty minutes before baking. Add if you +like a pound and a half of raisins, just before putting the cake into +the pans. + + +200. _Shelah, or Quick Loaf Cake._ + +Melt half a pound of butter--when cool, work it into a pound and a half +of raised dough. Beat four eggs with three-quarters of a pound of rolled +sugar, mix it with the dough, together with a wine glass of wine, or +brandy, a tea-spoonful of cinnamon, and a grated nutmeg. Dissolve a +tea-spoonful of saleratus in a small tea-cup of milk, strain it on to +the dough, work the whole well together for a quarter of an hour, then +add a pound of seeded raisins, and put it into cake pans. Let them +remain twenty minutes before setting them in the oven. + + +201. _Rice Cake._ + +Mix ten ounces of ground rice, three of wheat flour, eight ounces of +powdered white sugar. Sift the whole by degrees into the beaten yelks +of eight eggs. Add the whites of the eggs, beaten to a stiff froth, and +half a grated nutmeg. Bake the cake in deep pans as soon as the +ingredients are well mixed in. The cake will bake sufficiently in the +course of twenty minutes, if the oven is hot. + + +202. _Diet Bread._ + +Sift a pound of flour, mix it with a pound of rolled sugar. Beat eight +eggs to a froth, and stir the flour and sugar in very gradually. Season +it to the taste with essence of lemon or rosewater. Bake it from fifteen +to twenty minutes. + + +203. _Lemon Cake._ + +Stir together, till very white, a pound of sugar, half a pound of +butter--then add eight eggs, beaten to a froth, (the whites and yelks +should be beaten separately,) the grated rind of two lemons, and the +juice of half a lemon. Stir in gradually a pound of sifted flour. Line a +couple of cake pans with white buttered paper, turn the cake into them, +and bake it in a quick oven. + + +204. _Scotch Cake._ + +Stir to a cream a pound of sugar, and three-quarters of a pound of +butter--put in the juice and grated rind of a lemon, a wine glass of +brandy. Separate the whites and yelks of nine eggs, beat them to a +froth, and stir them into the cake--then add a pound of sifted flour, +and just before it is put in the cake pans, a pound of seeded raisins. + + +205. _Pound Cake._ + +Mix a pound of sugar with three-quarters of a pound of butter. When +worked white, stir in the yelks of eight eggs, beaten to a froth, then +the whites. Add a pound of sifted flour, and mace or nutmeg to the +taste. If you wish to have your cake particularly nice, stir in, just +before you put it into the pans, a quarter of a pound of citron, or +almonds blanched, and powdered fine in rosewater. + + +206. _Confectioner's Pound Cake._ + +Stir together a pound and a quarter of sugar, three quarters of a pound +of butter. When of a light color, stir in twelve beaten eggs, a pound +and a half of sifted flour, and mace or nutmeg to the taste. + + +207. _Queen's Cake._ + +Rub together, till very white, a pound of sugar, three quarters of a +pound of butter. Mix a wine glass of wine, one of brandy, one of milk, +and if you wish to have the cake look dark, put in a tea-spoonful of +saleratus. Stir them into the butter and sugar, together with a pound of +flour, a tea-spoonful of rosewater, or essence of lemon, a quarter of an +ounce of mace. Beat the whites and yelks separately of six eggs--if no +saleratus is used, two more eggs will be necessary. When beaten to a +froth, mix them with the cake. Stir the whole well together, then add, +just before baking it, half a pound of seeded raisins, the same weight +of Zante currants, a quarter of a pound of citron, or almonds blanched, +and pounded fine in rosewater. The fruit should be stirred in gradually, +a handful of each alternately. Line a couple of three pint tin pans with +buttered white paper, put in the cake, and bake it directly. If it +browns too fast, cover it with paper. It takes from an hour and a +quarter to an hour and a half to bake it, according to the heat of the +oven. + + +208. _Delicate Cake._ + +Stir to a cream a pound of powdered white sugar, seven ounces of +butter--then add the whites of sixteen eggs, beaten to a stiff froth, +half a nutmeg, or a tea-spoonful of rosewater. Stir in gradually a pound +of sifted flour, and bake the cake immediately. The yelks of the eggs +can be used for custards. + + +209. _Jelly Cake._ + +Rub together, till white, half a pound of sugar, six ounces of butter. +Beat eight eggs to a froth, and stir into the butter and sugar, together +with a pound of sifted flour. Add the juice and grated rind of a fresh +lemon, and turn this mixture on to scolloped tin plates, that have been +well buttered. The cake should not be more than a quarter of an inch +thick on each of the plates. Bake them directly, in a quick oven, till +a light brown. Pile them on a plate with a layer of jelly or marmalade +between each of the cakes, and a layer on the top. + + +210. _Strawberry Cake._ + +Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and +a tea-cup of thick cream, or melted butter. Add sufficient milk to +enable you to roll it out--roll it out thin, line a shallow cake pan +with part of it, then put in a thick layer of nice ripe strawberries, +strew on sufficient white sugar to sweeten the strawberries, cover them +with a thin layer of the crust, then add another layer of strawberries +and sugar--cover the whole with another layer of crust, and bake it in a +quick oven about twenty-five minutes. + + +211. _Superior Sponge Cake._ + +Take the weight of ten eggs in powdered loaf sugar, beat it to a froth +with the yelks of twelve eggs, put in the grated rind of a fresh lemon, +leaving out the white part--add half the juice. Beat the whites of +twelve eggs to a stiff froth, and mix them with the sugar and butter. +Stir the whole without any cessation for fifteen minutes, then stir in +gradually the weight of six eggs in sifted flour. As soon as the flour +is well mixed in, turn the cake into pans lined with buttered +paper--bake it immediately in a quick, but not a furiously hot oven. It +will bake in the course of twenty minutes. If it bakes too fast, cover +it with thick paper. + + +212. _Good Sponge Cake._ + +Beat together the yelks of ten eggs, with a pound of powdered white +sugar--beat to a stiff froth the whites of the eggs, and stir them into +the yelks and sugar. Beat the whole ten or fifteen minutes, then stir in +gradually three-quarters of a pound of sifted flour. Flavor it with a +nutmeg, or the grated rind of a lemon. Bake it as soon as the flour and +spices are well mixed in. + + +213. _Almond Cake._ + +Beat the yelks of twelve eggs to a froth, with a pound of powdered white +sugar. Beat the whites of nine eggs to a stiff froth, and stir them into +the yelks and sugar. When the whole has been stirred together for ten +minutes, add gradually a pound of sifted flour, and half a pound of +almonds, blanched and pounded fine, then stir in three table-spoonsful +of thick cream. As soon as the ingredients are well mixed in, turn the +cake into buttered pans, and bake it immediately. Frost the cake with +the reserved whites of the eggs as soon as it is baked. + + +214. _Fruit Cake._ + +One pound of flour, one of sugar, three-quarters of a pound of butter, +two pounds of seeded raisins, two of currants, one of citron, a quarter +of a pound of almonds, half an ounce of mace, a tea-spoonful of +rosewater, a wine glass of brandy, one of wine, and ten eggs. Stir the +sugar and butter to a cream, then add the whites and yelks of the eggs, +beaten separately to a froth--stir in the flour gradually, then the +wine, brandy, and spice. Add the fruit just before it is put into the +pans. It takes over two hours to bake it if the loaves are thick--if the +loaves are thin, it will bake in less time. This kind of cake is the +best after it has been made three or four weeks, and it will keep good +five or six months. + + +215. _Black Cake._ + +One pound of flour, one of sugar, fourteen ounces of butter, ten eggs, +three pounds of seeded raisins, three pounds of Zante currants, and one +pound of citron, a wine glass of wine, one of brandy, and one of milk, a +tea-spoonful of saleratus, a table-spoonful of molasses, a +table-spoonful of cinnamon, a tea-spoonful of cloves, a quarter of an +ounce of mace, or one nutmeg. The sugar should be the brown kind, and +stirred a few minutes with the butter, then the eggs beaten to a froth, +and stirred in. Brown the flour in a pan, over a few coals--stir it +constantly to prevent its burning. It should be done before you commence +making the cake, so as to have it get cold. Stir it into the butter and +sugar gradually, then add the molasses and spice. Dissolve the saleratus +in the milk, then strain it, and mix it with the brandy and wine, to +curdle them--stir the whole into the cake. Just before you put it into +the cake pans, stir in the fruit gradually, a handful of each +alternately. When well mixed in, put it into cake pans, and bake it +immediately. If baked in thick loaves, it takes from two hours and a +half to three hours to bake it sufficiently. The oven should not be of a +furious heat. Black cake cuts the best when three or four weeks old. + + +216. _Maccaroons._ + +Soak half a pound of sweet almonds in boiling hot water, till the skins +will rub off easily--wipe them dry. When you have rubbed off the skins, +pound them fine with rosewater. Beat the whites of three eggs to a stiff +froth, then stir in gradually half a pound of powdered white sugar, then +add the almonds. When the almonds are well mixed in, drop the mixture in +small parcels on buttered baking plates, several inches apart, sift +sugar over them, and bake them in a slow oven. + + +217. _Cocoanut Cakes._ + +Take equal weights of grated cocoanut and powdered white sugar, (the +brown part of the cocoanut should be cut off before grating it)--add the +whites of eggs beaten to a stiff froth, in the proportion of half a +dozen to a pound each of cocoanut and sugar. There should be just eggs +enough to wet up the whole stiff. Drop the mixture on to buttered +plates, in parcels of the size of a cent, several inches apart. Bake +them immediately in a moderately warm oven. + + +218. _Tory Wafers._ + +Melt a tea-cup of butter, half a one of lard, and mix them with a quart +of flour, a couple of beaten eggs, a tea-spoonful of salt, a wine glass +of wine. Add milk till of the right consistency to roll out--roll it out +about the third of an inch in thickness, cut it into cakes with a wine +glass, lay them on buttered baking plates, and bake them a few minutes. +Frost them as soon as baked, and sprinkle comfits or sugar sand on the +top. + + +219. _Sugar Drops._ + +Stir to a cream three ounces of butter, six of powdered white +sugar--then add three beaten eggs, half a pound of sifted flour, half of +a nutmeg. Drop this mixture by the large spoonful on to buttered +plates, several inches apart, sprinkle small sugar plums on the top, and +bake them directly. + + +220. _Savoy Cakes._ + +Beat eight eggs to a froth--the whites and yelks should be beaten +separately, then mixed together, and a pound of powdered white sugar +stirred in gradually. Beat the whole well together, for eight or ten +minutes, then add the grated rind of a fresh lemon, and half the juice, +a pound of sifted flour, a couple of table-spoonsful of coriander seed. +Drop this mixture by the large spoonful on to buttered baking plates, +several inches apart, sift white sugar over them, and bake them +immediately in a quick, but not a furiously hot oven. + + +221. _Almond Cheese Cakes._ + +Boil a pint of new milk--beat three eggs, and stir into the milk while +boiling. When it boils up, take it from the fire, put in half a wine +glass of wine, separate the curd from the whey, and put to the curd +three eggs, six ounces of powdered white sugar, previously beaten +together. Add a tea-spoonful of rosewater, half a pound of sweet almonds +that have been blanched and pounded fine, a quarter of a pound of melted +butter. Mix the whole well together, then pour it into small pans that +are lined with pastry. Ornament the top with Zante currants, and almonds +cut in thin slips--bake them directly. + + +222. _Flummery._ + +Lay sponge or Savoy cakes in a deep dish--pour on white wine sufficient +to make them quite moist. Make a rich boiled custard, using only the +yelks of the eggs--turn it over the cakes when cool--beat the whites of +the eggs to a froth, and turn them over the whole. + + +223. _Floating Island._ + +Mix a pint and a half of sweet thick cream with a gill of wine, the +juice of half a lemon, and a tea-spoonful of essence of lemon, or +rosewater. Sweeten the whole with powdered loaf sugar--turn it into a +deep dish. Beat the whites of four eggs to a froth, and stir in half a +pound of any dark-colored preserved small fruit you may happen to have. +Beat the whole to a strong froth, then turn it into the centre of the +cream. + + +224. _Whip Syllabub._ + +Take good sweet cream--to each pint put six ounces of double refined, +powdered white sugar, half a tumbler of white wine, the juice and grated +rind of a lemon. Beat the whole well together--put jelly in glasses, and +cover them with the froth as fast as it rises. + + +225. _Ornamental Froth for Blanc Mange or Creams._ + +Beat the whites of four eggs to a froth, then stir in half a pound of +preserved raspberries, cranberries, or strawberries--beat the whole well +together, then turn it over the top of your creams or blanc mange. + + +226. _Ice Currants._ + +Take large bunches of ripe currants, wash and drain them dry, then dip +them into the whites of eggs, previously beaten to a stiff froth. Lay +them on a sieve, at such a distance from each other as not to +touch--sift double refined sugar over them thick, and set them in a warm +place to dry. + + +227. _Apple Snow._ + +Put a dozen good tart apples into cold water, set them over a slow fire. +When soft, drain off the water, pull the skins from the apples, take out +the cores, and lay the apples in a deep dish. Beat the whites of twelve +eggs to a strong froth--put half a pound of powdered white sugar on the +apples, beat them to a strong froth, then add the beaten eggs. Beat the +whole to a stiff snow, then turn it into a dessert dish, and ornament it +with myrtle or box. + + +228. _Comfits._ + +Mix a pound of white sugar with just sufficient water to make a thick +syrup. When the sugar has dissolved, drop in a pound of coriander seed, +then drain off the syrup, and put the seeds in a sieve, with two or +three ounces of flour--shake them well in it, then set them where they +will dry. When dry, put them in the syrup again, repeat the above +process till they are of the size you wish. + + +229. _Isinglass Blanc Mange._ + +Pull an ounce of mild white isinglass into small pieces--rinse them, and +put to them a quart of milk if the weather is hot, and three pints if it +is cold weather. Set it on a few coals, stir it constantly till the +isinglass dissolves, then sweeten it to the taste with double refined +loaf sugar, put in a small stick of cinnamon, a vanilla bean, or blade +of mace. Set it where it will boil five or six minutes, stirring it +constantly. Strain it, and fill the moulds with it--let it remain in +them till cold. The same bean will do to use several times. + + +230. _Calf's Feet Blanc Mange._ + +Boil four feet in five quarts of water, without any salt. When the +liquor is reduced to one quart, strain and mix it with one quart of +milk, several sticks of cinnamon, or a vanilla bean. Boil the whole ten +minutes, sweeten it to the taste with white sugar, strain it, and fill +your moulds with it. + + +231. _Rice Flour Blanc Mange._ + +Mix four table-spoonsful of ground rice, smoothly, with half a pint of +cold milk, then stir it into a quart of boiling milk. Put in the grated +rind of a lemon, and half the juice, a blade of mace--sweeten to the +taste with white sugar. Boil the whole seven or eight minutes, stirring +it frequently. Take it from the fire--when cool, put in the beaten +whites of three eggs, put it back on the fire, stir it constantly till +nearly boiling hot, then turn it into moulds, or deep cups, and let it +remain till cold. This is nice food for invalids. + + +232. _Rice Blanc Mange._ + +Boil a tea-cup of rice in a pint of water, with a blade of mace, and a +tea-spoonful of salt. When it swells out and becomes dry, add sufficient +milk to prevent its burning. Let it boil till quite soft, stirring it +constantly to keep it from burning--sweeten it with white sugar. Dip +your moulds in cold water, then turn in the rice, without drying the +moulds. Let the rice remain in the moulds till it becomes quite cold. +Turn it into dessert dishes, ornament it with marmalade cut in slices, +and box and serve it up with cream or preserved strawberries. It should +be made the day before it is to be eaten, in order to have it become +firm. + + +233. _Snow Cream._ + +Beat the whites of four eggs to a stiff froth--then stir in two +table-spoonsful of powdered white sugar, a table-spoonful of sweet wine, +a tea-spoonful of rosewater. Beat the whole together, then add a pint of +thick cream. This is a nice accompaniment to a dessert of sweetmeats. + + +234. _Orange Cream._ + +Beat the yelks of eight eggs, and the whites of two, to a froth, then +stir in half a pound of powdered white sugar--add half a pint of wine, +and the juice of six fresh oranges, and the juice of one lemon. Flavor +it with orange-flower water--strain it, and set it on a few coals--stir +it till it thickens, then add a piece of butter, of the size of a +nutmeg. When the butter has melted, take it from the fire, continue to +stir it till cool, then fill your glasses with it. Beat up the whites of +the eggs to a froth, and lay the froth on top of the glasses of cream. + + +235. _Lemon Cream._ + +Pare four fresh lemons very thin, so as to get none of the white part. +Soak the rinds twelve hours in half a pint of cold water, then add the +juice of the lemons, and half a pint more of cold water. Beat to a froth +the whites of eight eggs, and the yelks of three--strain the lemon-juice +and water, mix it with the eggs--set the whole on a few coals, sweeten +it with double refined sugar, stir it till it grows thick, then take it +from the fire, stir it till cold--serve it up in glasses. + + +236. _Ice Creams._ + +Sweeten thick rich cream with powdered white sugar--it should be made +very sweet, as the process of freezing extracts a great deal of the +saccharine matter. Essence of lemon, the juice of strawberries or +pine-apples, are nice to flavor the cream with--the juice should be +sweetened before being mixed with the cream. Where cream cannot be +procured, a custard, made in the following manner, may be substituted: +To a quart of milk put the beaten yelks of four eggs, the rind of a +lemon, or a vanilla bean--set it on a few coals, make it extremely +sweet, with white sugar--stir it constantly till scalding hot--care must +be taken that it does not boil. Take it from the fire, take out the +bean, or lemon peel--when perfectly cold, put it in an ice cream +form--if one cannot be procured, a milk kettle, with a tight cover, may +be substituted. Set the form into the centre of a tub that is large +enough to leave a space of five inches from the form to the outside of +the tub. Fill the space round the form with alternate layers of finely +cracked ice and rock salt, having a layer of ice last, and the whole +should be just as high as the form. Care should be taken to keep the +salt from the cream. The tub should be covered with a woollen cloth +while the cream is freezing, and the form should be constantly shaken. +If you wish to shape the cream, turn it into moulds as soon as it +freezes, set them in the tub, let them remain till just before they are +to be eaten, then dip them in warm water, and take them out instantly, +and turn them into dessert dishes. + + +237. _Pastry._ + +For a good common pie-crust allow half a pound of shortening to a pound +of flour. If liked quite short, allow three-quarters of a pound of +shortening to a pound of the flour. Pie crust looks the nicest made +entirely of lard, but it does not taste so good as it does to have some +butter used in making it. In winter, beef shortening, mixed with butter, +makes good plain pie crust. Rub half of the shortening with two-thirds +of the flour--to each pound of flour put a tea-spoonful of salt. When +the shortening is thoroughly mixed with the flour, add just sufficient +cold water to render it moist enough to roll out easily. Divide the +crust into two equal portions--lay one of them one side for the upper +crust, take the other, roll it out quite thin, flouring your +rolling-board and pin, so that the crust will not stick to them, and +line your pie plates, which should be previously buttered--fill your +plates with your fruit, then roll out the upper crust as thin as +possible, spread on the reserved shortening, sprinkle over the flour, +roll it up, and cut it into as many pieces as you have pies to cover. +Roll each one out about half an inch thick, and cover the pies--trim the +edges off neatly with a knife, and press the crust down, round the edge +of the plate, with a jagging iron, so that the juices of the fruit may +not run out while baking. Pastry, to be nice, should be baked in a quick +oven. In cold weather it is necessary to warm the shortening before +using it for pie crust, but it must not be melted, or the crust will not +be flaky. + + +238. _Puff Paste, or Confectioner's Pastry._ + +Weigh out a pound and a quarter of sifted flour, and a pound of butter. +Rub about one-third of the butter with two-thirds of the flour, a +tea-spoonful of salt. When the butter is thoroughly mixed with the +flour, add one beaten egg, and cold water to moisten it sufficiently to +roll out. Sprinkle part of the reserved flour on a board, cut the butter +into small pieces, and roll them out as thin as possible. In order to do +so, it will be necessary to rub a great deal of the flour on the +moulding-board and rolling-pin. Lay the butter, as fast as rolled out, +on to a floured plate, each piece by itself--roll out the pastry as thin +as it can be rolled, cover it with the rolled butter, sprinkle on part +of the reserved flour, and roll the crust up. Continue to roll out the +crust, and put on the reserved butter and flour, till the whole is used. +Roll it out lightly, about half an inch thick, for the upper crust, or +rim to your pies--plain pie crust should be used for the under crust to +the pies. Puff pastry, to be nice, should be baked in a quick oven till +of a light brown color. If it browns before the fruit in the pie is +sufficiently baked, cover it with thick paper. + + +239. _Apple Pie._ + +When apples are very small and green, they are nice stewed whole, with +the skins on, and strained when soft, and sweetened. Pare, quarter, and +take out the cores of the apples, when of a large size. If they are not +ripe, stew them with just water enough to prevent their burning. When +soft, sweeten and season them to the taste. When apples are ripe, they +make better pies not to be stewed before baking. Fill your pie plates, +cover them with a thick crust, and bake them from half to three-quarters +of an hour. When baked sufficiently, cut the upper crust through the +centre, remove it carefully with a broad knife, put a piece of butter, +of the size of a walnut, into a pie, sweeten it to your taste, and if +the apples are not tart enough, squeeze in the juice of part of a +lemon--flavor the pie with either nutmeg, rosewater, or grated lemon +peel. Apples cut into quarters, without paring, and stewed soft in new +cider and molasses, make good plain pies. The apples should be strained +after stewing, and seasoned with cinnamon or nutmeg. If made quite +sweet, it will keep good several months. Dried apples should have +boiling water turned on to cover them, and stewed till very soft. If +they are not tart enough, turn in sour cider, when they are partly +stewed. A little orange peel stewed with the apples, gives them a fine +flavor. Season them, when soft, with sugar and nutmeg, and strain them +if you like. + + +240. _Mince Pie._ + +The best kind of meat for mince pies is neat's tongue and feet--the +shank of beef makes very good pies. Boil the meat till perfectly +tender--then take it up, clear it from the bones and gristle, chop it +fine enough to strain through a sieve, mix it with an equal weight of +tart apples, chopped very fine. If the meat is not fat, put in a little +suet, or melted butter. Moisten the whole with cider--sweeten it to the +taste with sugar, and very little molasses--add mace, cinnamon, cloves, +and salt, to the taste. If you wish to make your pies rich, put in wine +or brandy to the taste, and raisins, citron, and Zante currants. The +grated rind and juice of lemons improve the pie. Make the pies on +shallow plates, with apertures in the upper crust, and bake them from +half to three-quarters of an hour, according to the heat of the oven. +Meat prepared for pies in the following manner, will keep good several +months, if kept in a cool dry place: To a pound of finely chopped meat, +a quarter of a pound of suet, put half an ounce of mace, one ounce of +cinnamon, a quarter of an ounce of cloves, two tea-spoonsful of salt. +Add if you like the following fruits: half a pound of seeded raisins, +half a pound of Zante currants, a quarter of a pound of citron. Put in +half a pint of French brandy or wine, three table-spoonsful of molasses, +and sugar sufficient to make it quite sweet. Put the whole in a stone +pot--cover it with a paper wet in brandy. When you wish to use any of it +for pies, put to what meat you use an equal weight of apples, pared and +chopped fine. If not seasoned high enough, add more spice and sugar. If +the apples are not tart, put in lemon-juice or sour cider. + + +241. _Rice Pie._ + +To a quart of boiling water, put a small tea-cup of rice. Boil it till +very soft, then take it from the fire, and add a quart of cold milk. Put +in a tea-spoonful of salt, a grated nutmeg, five eggs beaten to a +froth--add sugar to the taste, and strain it through a sieve. Bake it in +deep pie plates, with an under crust and rim of pastry--add if you like +a few raisins. + + +242. _Peach Pie._ + +Take mellow, juicy peaches--wash and put them in a deep pie plate, lined +with pie crust. Sprinkle a thick layer of sugar on each layer of +peaches, put in about a table-spoonful of water, and sprinkle a little +flour over the top--cover it with a thick crust, and bake the pie from +fifty to sixty minutes. Pies made in this manner are much better than +with the stones taken out, as the prussic acid of the stone gives the +pie a fine flavor. If the peaches are not mellow, they will require +stewing before being made into a pie. Dried peaches should be stewed +soft, and sweetened, before they are made into a pie--they do not +require any spice. + + +243. _Tart Pie._ + +Sour apples, cranberries, and peaches, all make nice tarts. Stew, and +strain them when soft. Peach tarts require a little lemon-juice, without +they are sour. Grate in lemon peel, add brown sugar to the taste. Put in +each pie one beaten egg, to make it cut smooth. Bake the pies on shallow +plates, with an under crust and rim of pastry--ornament the pie with +very small strips of pastry. When the crust is done, remove the pies +from the oven. + + +244. _Rhubarb Pies._ + +Take the tender stalks of the rhubarb, strip off the skin, and cut the +stalks into thin slices. Line deep plates with pie crust, then put in +the rhubarb, with a thick layer of sugar to each layer of rhubarb--a +little grated lemon peel improves the pie. Cover the pies with a thick +crust--press it down tight round the edge of the plate, and prick the +crust with a fork, so that the crust will not burst while baking, and +let out the juices of the pie. Rhubarb pies should be baked about an +hour, in a slow oven--it will not do to bake them quick. Some cooks stew +the rhubarb before making it into pies, but it is not so good as when +used without stewing. + + +245. _Tomato Pie._ + +Take green tomatoes, turn boiling water on them, and let them remain in +it a few minutes--then strip off the skin, cut the tomatoes in slices, +and put them in deep pie plates. Sprinkle sugar over each layer, and a +little ginger. Grated lemon peel, and the juice of a lemon, improve the +pie. Cover the pies with a thick crust, and bake them slowly for about +an hour. + + +246. _Lemon Pie._ + +For one pie, take a couple of good sized fresh lemons, squeeze out the +juice, and mix it with half a pint of molasses, or sufficient sugar to +make the juice sweet. Chop the peel fine, line a deep pie plate with +your pastry, then sprinkle on a layer of your chopped lemon peel, turn +in part of the mixed sugar or molasses, and juice, then cover the whole +with pie crust, rolled very thin--put in another layer of peel, +sweetened juice, and crust, and so on, till all the lemon is used. Cover +the whole with a thick crust, and bake the pie about half an hour. + + +247. _Cherry and Blackberry Pie._ + +Cherries and blackberries for pies should be ripe. Bake them in deep pie +plates, sweeten them with sugar, and put in cloves or cinnamon to the +taste. Bake them about half an hour. + + +248. _Grape Pie._ + +Grapes make the best pies when very tender and green. If not very small, +they should be stewed and strained, to get out the seeds, before they +are made into pies--sweeten them to the taste when stewed. They do not +require any spice. If made into a pie without stewing, put to each layer +of grapes a thick layer of sugar, and a table-spoonful of water. + + +249. _Currant and Gooseberry Pie._ + +Currants and gooseberries are the best for pies when of a full growth, +just before they begin to turn red--they are tolerably good when ripe. +Currants mixed with ripe raspberries or mulberries, make very nice pies. +Green currants and gooseberries for pies are not apt to be sweet enough +without the sugar is scalded in before they are baked, as the juice of +the currants is apt to run out while they are baking, and leave the +fruit dry. Stew them on a moderate fire, with a tea-cup of water to a +couple of quarts of currants--as soon as they begin to break, add the +sugar, and let it scald in a few minutes. When baked without stewing, +put to each layer of fruit a thick layer of sugar. There should be as +much as a quarter of a pound of sugar to a pint of currants, to make +them sufficiently sweet. Green currant pies are good sweetened with +molasses and sugar mixed. + + +250. _Prune Pie._ + +Prunes that are too dry to eat without stewing, can be made into good +pies. Turn enough boiling water on the prunes to cover them, set them on +a few coals, and let them remain till swelled out plump. If there is not +water sufficient to make a nice syrup for the pies, add more, and season +them with cinnamon or cloves. The juice and grated peel of a lemon gives +them a fine flavor. Add sugar to the taste, and bake them in deep pie +plates. + + +251. _Pumpkin Pie._ + +Halve the pumpkin, take out the seeds--rinse the pumpkin, and cut it +into small strips--stew them, over a moderate fire, in just sufficient +water to prevent their burning, to the bottom of the pot. When stewed +soft, turn off the water, and let the pumpkin steam, over a slow fire, +for fifteen or twenty minutes, taking care that it does not burn. Take +it from the fire, and strain it, when cool, through a sieve. If you wish +to have the pies very rich, put to a quart of the stewed pumpkin two +quarts of milk, and twelve eggs. If you like them plain, put to a quart +of the pumpkin one quart of milk, and three eggs. The thicker the pie is +of the pumpkin, the less will be the number of eggs required for them. +One egg, with a table-spoonful of flour, will answer for a quart of the +pumpkin, if very little milk is used. Sweeten the pumpkin with sugar, +and very little molasses--the sugar and eggs should be beaten together. +Ginger, the grated rind of a lemon, or nutmeg, is good spice for the +pies. Pumpkin pies require a very hot oven. The rim of the pies is apt +to get burnt before the inside is baked sufficiently. On this account, +it is a good plan to heat the pumpkin scalding hot when prepared for +pies, before turning it into the pie plates. The pies should be baked as +soon as the plates are filled, or the under crust to the pies will be +clammy. The more the number of eggs in the pies, the less time will be +required to bake them. If you have pumpkins that have begun to decay, or +those that are frozen, they can be kept several months, in cold weather, +by cutting the good part up, stewing it till soft, then stirring it, and +adding sugar and molasses, to make it very sweet. Make it strong of +ginger, then scald the seasoning in well. Keep it in a stone jar, in a +cool place--whenever you wish to use any of it for pies, take out the +quantity you wish, and put milk and eggs to it. + + +252. _Carrot Pie._ + +Scrape the skin off from the carrots, boil them soft, and strain them +through a sieve. To a pint of the strained pulp put three pints of milk, +six beaten eggs, two table-spoonsful of melted butter, the juice of half +a lemon, and the grated rind of a whole one. Sweeten it to your taste, +and bake it in deep pie plates without an upper crust. + + +253. _Potato Pie._ + +Boil Carolina or mealy Irish potatoes, till very soft--when peeled, +mash and strain them. To a quarter of a pound of potatoes, put a quart +of milk, three table-spoonsful of melted butter, four beaten eggs, a +wine glass of wine--add sugar and nutmeg to the taste. + + +254. _Sweet Marlborough Pie._ + +Procure sweet mellow apples, pare and grate them. To a pint of the +grated pulp put a pint of milk, a couple of eggs, two table-spoonsful of +melted butter, the grated peel of a lemon, and half a wine glass of +brandy. Sweeten it to the taste with nice brown sugar. The eggs should +be beaten to a froth, then the sugar stirred into them, and mixed with +the rest of the ingredients. A little stewed pumpkin, mixed with the +apples, improves the pie. Bake the pie in deep plates, without an upper +crust. + + +255. _Marlborough Tarts._ + +Take tart juicy apples--quarter them, and stew them till soft enough to +rub through a sieve. To twelve table-spoonsful of the strained apple, +put twelve of sugar, the same quantity of wine, six table-spoonsful of +melted butter, four beaten eggs, the juice and grated rind of a lemon, +half a nutmeg, and half a pint of milk. Turn this, when the ingredients +are well mixed together, into deep pie plates that are lined with +pastry, and a rim of puff paste round the edge. Bake the tarts about +half an hour. + + +256. _Cocoanut Pie._ + +Cut off the brown part of the cocoanut--grate the white part, and mix it +with milk, and set it on the fire, and let it boil slowly eight or ten +minutes. To a pound of the grated cocoanut allow a quart of milk, eight +eggs, four table-spoonsful of sifted white sugar, a glass of wine, a +small cracker, pounded fine, two table-spoonsful of melted butter, and +half a nutmeg. The eggs and sugar should be beaten together to a froth, +then the wine stirred in. Put them into the milk and cocoanut, which +should be first allowed to get quite cool--add the cracker and +nutmeg--turn the whole into deep pie plates, with a lining and rim of +puff paste. Bake them as soon as turned into the plates. + + +257. _Small Puffs._ + +To make a dozen puffs, take a pound and a quarter of flour, a pound of +butter, and one egg. Put them together according to the directions for +puff pastry, No. 238. Divide it when made into three equal +portions--roll one of them out half an inch thick, cut it into cakes +with a tumbler--roll out the rest of the pastry, cut it into strips with +a jagging iron, and lay the strips round those that are cut with a +tumbler, so as to form a rim. Lay the puffs on buttered flat tins--bake +them in a quick oven till a light brown, then fill them with any small +preserved fruit you may happen to have. + + +258. _A Plain Custard Pie._ + +Boil a quart of milk with half a dozen peach leaves, or the rind of a +lemon. When they have flavored the milk, strain it, and set it where it +will boil. Mix a table-spoonful of flour, smoothly, with a couple of +table-spoonsful of milk, and stir it into the boiling milk. Let it boil +a minute, stirring it constantly--take it from the fire, and when cool, +put in three beaten eggs--sweeten it to the taste, turn it into deep pie +plates, and bake the pies directly in a quick oven. + + +259. _A Rich Baked Custard._ + +Beat seven eggs with three table-spoonsful of rolled sugar. When beaten +to a froth, mix them with a quart of milk--flavor it with nutmeg. Turn +it into cups, or else into deep pie plates, that have a lining and rim +of pastry--bake them directly, in a quick oven. To ascertain when the +custards are sufficiently baked, stick a clean broom splinter into +them--if none of the custard adheres to the splinter, it is sufficiently +baked. + + +260. _Boiled Custards._ + +Put your milk on the fire, and let it boil up--then remove it from the +fire, and let it cool. Beat for each quart of the milk, if liked rich, +the yelks and half the whites of six eggs, with three table-spoonsful of +rolled sugar--stir them into the milk when it is cool. If you wish to +have your custards very plain, four eggs to a quart of the milk is +sufficient. Season the custard with nutmeg or rosewater, and set it on +a few coals, and stir it constantly until it thickens, and becomes +scalding hot. Take it from the fire before it gets to boiling, and stir +it a few minutes, then turn it into the cups. Beat the reserved whites +of the eggs to a froth, and turn them on the top of the custards just +before they are to be eaten. + + +261. _Mottled Custards._ + +Stir into a quart of milk, while boiling, the beaten yelks of six eggs. +Beat the whites of the eggs with three table-spoonsful of powdered white +sugar, if the custards are liked very sweet--if not, a less quantity +will answer. Stir in the whites of the eggs a minute after the yelks +have set, so as to be thick. Season the custard with essence of lemon or +rosewater--stir it till it becomes thick and lumpy, then turn it into +cups. + + +262. _Cream Custards._ + +Sweeten a pint of cream with powdered white sugar--set it on a few +coals. When hot, stir in white wine until it curdles--add rosewater or +essence of lemon to the taste, and turn it into cups. Another way of +making them, which is very nice, is to mix a pint of cream with one of +milk, five beaten eggs, a table-spoonful of flour, and three of sugar. +Add nutmeg to the taste, and bake the custards in cups or pie plates, in +a quick oven. + + +263. _Almond Custards._ + +Blanch and pound fine, with a table-spoonful of rosewater, four ounces +of almonds. Boil them four or five minutes in a quart of milk, with +sufficient white sugar to sweeten the milk. Take it from the fire, and +when lukewarm, stir in the beaten yelks of eight, and the whites of four +eggs. Set the whole on the fire, and stir it constantly until it +thickens--then take it up, stir it till partly cooled, and turn it into +cups. If you wish to have the custards cool quick, set the cups into a +pan of cold water--as fast as it gets warm, change it. Just before the +custards are to be eaten, beat the reserved whites of the eggs to a +froth, and cover the top of the custards with them. + + +264. _Apple Custards._ + +Take half a dozen tart mellow apples--pare and quarter them, and take +out the cores. Put them in a pan, with half a tea-cup of water--set them +on a few coals. When they begin to grow soft, turn them into a pudding +dish, sprinkle sugar on them. Beat eight eggs with rolled brown +sugar--mix them with three pints of milk, grate in half a nutmeg, and +turn the whole over the apples. Bake the custard between twenty and +thirty minutes. + + +265. _Directions for making Puddings._ + +A bag that is used for boiling puddings, should be made of thick cotton +cloth. Before the pudding is turned in, the bag should be dipped into +water, wrung out, and the inside of it floured. When the pudding is +turned in, tie the bag tight, leaving plenty of room for the pudding to +swell out in. Indian and flour puddings require a great deal of room. +Put them in a pot of boiling water, with an old plate at the bottom of +the pot, to keep the pudding bag from sticking to it. When the pudding +has been in a few minutes, turn the bag over, or the pudding will +settle, and be heavy. There should be water enough in the pot to cover +the pudding, and it should not be allowed to stop boiling a minute--if +so, the pudding will not be nice. A tea-kettle of boiling water should +be kept on the fire, to turn in as the water boils away. When the +pudding is done, dip the bag into cold water for a minute--the pudding +will then come out easily. When puddings are baked, the fruit should not +be put in till the pudding has begun to thicken, otherwise they will +sink to the bottom of the pudding. + + +266. _Hasty Pudding._ + +Wet sifted Indian meal with cold water, to make a thick batter. Stir it +into a pot of boiling water gradually. Boil it an hour, then stir in +sifted Indian meal, by the handful, till it becomes quite thick, and so +that the pudding stick may be made to stand up in it. It should be +stirred in very gradually, so that the pudding may not be lumpy. Add +salt to the taste. Let it boil slowly, and stir it frequently, to keep +it from burning on the inside of the pot. If you do not wish to fry the +pudding, it will boil sufficiently in the course of an hour and a half. +If it is to be fried, it will be necessary to boil it an hour longer; +and a little flour stirred in, just before it is taken up, will make it +fry better. It must get perfectly cold before it is fried. When you wish +to fry it, cut it in slices half an inch thick, flour them, and fry them +brown in a little lard. + + +267. _Corn Puddings._ + +Grate sweet green corn--to three tea-cups of it, when grated, put two +quarts of milk, eight eggs, a couple of tea-spoonsful of salt, half a +tea-cup of melted butter, and a grated nutmeg. Bake the pudding an +hour--serve it up with sauce. + + +268. _Cracker Pudding._ + +Mix ten ounces of finely pounded crackers with a wine glass of wine, a +little salt, and half a nutmeg, three or four table-spoonsful of sugar, +two of melted butter. Beat eight eggs to a froth--mix them with three +pints of milk, and turn them on to the rest of the ingredients. Let it +remain till the crackers begin to soften, then bake it. + + +269. _Boiled Indian Pudding._ + +Stir enough sifted Indian meal into a quart of boiling milk or water, to +make a very stiff batter--then stir in a couple of table-spoonsful of +flour, three of sugar or molasses, half a spoonful of ginger, or a +couple of tea-spoonsful of cinnamon, and a couple of tea-spoonsful of +salt. Two or three eggs improve the pudding, but are not essential--some +people like a little chopped suet in them. The pudding will boil, so as +to be very good, in the course of three hours, but it is better for +being boiled five or six hours. Some cooks boil them eight or nine +hours--when boiled so long, it is necessary to boil them several hours +the day before they are to be eaten. + + +270. _Baked Indian Pudding._ + +Boil a quart of milk, and turn it on to a pint of sifted Indian meal. +Stir it in well, so as to scald the meal--then mix three table-spoonsful +of wheat flour with a pint of milk. The milk should be stirred +gradually into the flour, so as to have it mix free from lumps. Turn it +on to the Indian meal--mix the whole well together. When the whole is +just lukewarm, beat three eggs with three table-spoonsful of sugar--stir +them into the pudding, together with two tea-spoonsful of salt, two of +cinnamon, or a grated nutmeg, and a couple of table-spoonsful of melted +butter, or suet chopped fine. Add, if you wish to have the pudding very +rich, half a pound of raisins--they should not be put in till the +pudding has baked five or six minutes. If raisins are put in, an +additional half pint of milk will be required, as they absorb a great +deal of milk. A very good Indian pudding may be made without eggs, if +half a pint more of meal is used, and no flour. It takes three hours to +bake an Indian pudding without eggs--if it has eggs in, it will bake in +much less time. + + +271. _Minute Pudding._ + +Put a pint and a half of milk on the fire. Mix five large +table-spoonsful of either wheat or rye flour, smoothly, with half a pint +of milk, a tea-spoonful of salt, and half of a grated nutmeg. When the +milk boils, stir in the mixed flour and milk. Let the whole boil for one +minute, stirring it constantly--take it from the fire, let it get +lukewarm, then add three beaten eggs. Set it back on the fire, and stir +it constantly until it thickens. Take it from the fire as soon as it +boils. + + +272. _Boiled Bread Pudding._ + +Take about three-quarters of a pound of bread, cut it into small pieces, +and soak them soft in cold water--then drain off the water, mash the +bread fine, and mix with it two table-spoonsful of flour, three eggs, a +tea-spoonful of salt, a table-spoonful of melted butter, and cold milk +sufficient to make it a thick batter. Mix the whole well together, then +turn it into a floured pudding bag--tie it up, so as to leave room for +the pudding to swell--boil it an hour and a half, without any +intermission. Serve up the pudding with rich sauce. + + +273. _A Plain Baked Bread Pudding._ + +Pound rusked bread fine--to five heaping table-spoonsful of it, put a +quart of milk, three beaten eggs, three table-spoonsful of rolled sugar, +a tea-spoonful of salt, half a nutmeg, and three table-spoonsful of +melted butter. Bake it about an hour--it does not need any sauce. + + +274. _Rich Bread Pudding._ + +Cut a pound loaf of bakers' bread into thin slices--spread butter on +them as for eating--lay them in a pudding dish--sprinkle between each +layer of bread seeded raisins, and citron, cut in small strips. Beat +eight eggs with four table-spoonsful of rolled sugar--mix them with +three pints of milk, half of a grated nutmeg. Turn the whole on to the +bread, and let it remain until the bread has absorbed full half of the +milk--then bake it about three-quarters of an hour. + + +275. _Flour Pudding._ + +Into a pint and a half of sifted flour stir gradually, so that it may +not be lumpy, a quart of milk. Beat seven eggs, and put in, together +with a couple of table-spoonsful of melted butter, and a couple of +tea-spoonsful of salt. Grate in half of a nutmeg--add, if you want the +pudding very rich, half a pound of raisins. They should not be put into +a baked pudding till it has been cooking long enough to thicken, so that +the raisins will not sink to the bottom of it. A pudding made in this +manner is good either baked or boiled. It takes two hours to boil, and +an hour and a quarter to bake it. When boiled, the bag should not be +more than two-thirds full, as flour puddings swell very much. It should +be put into boiling water, and kept boiling constantly. If the water +boils away, so as to leave any part of the bag uncovered, more boiling +water should be added. When the pudding has boiled eight or nine +minutes, the bag should be turned over, otherwise the pudding will be +heavy. Flour puddings should be eaten as soon as cooked, as they fall +directly. Serve them up with rich sauce. + + +276. _Boiled Rice Pudding._ + +Put two tea-cups of rice into a quart of boiling water--add a couple of +tea-spoonsful of salt, and let the rice boil till soft. Then take it +from the fire, stir in a quart of cold milk, and half a pound of +raisins; or omit the raisins, and substitute any other fruit that you +may like. Beat a couple of eggs, and put in, together with half of a +grated nutmeg. Set the whole on the fire, and let it boil till the fruit +is soft. Serve it up with butter and sugar. + + +277. _A Baked Rice Pudding, without eggs._ + +Pick over and wash two small tea-cups of rice, and put it into two +quarts of milk. Melt a small tea-cup of butter, and put in, together +with two of sugar, a grated nutmeg, and a couple of tea-spoonsful of +salt, and bake the pudding about two hours. This pudding does not need +any sauce, and is good either hot or cold. If you wish to have the +pudding very rich, add, when it has been baking five or six minutes, +half a pound of raisins. + + +278. _Rice Pudding, with eggs._ + +Boil a quarter of a pound of unground rice in a quart of milk till soft, +then stir in a quarter of a pound of butter--take it from the fire, put +in a pint of cold milk, a couple of tea-spoonsful of salt, and a grated +nutmeg. When it is lukewarm, beat four eggs with a quarter of a pound of +sugar, and stir it into the pudding--add half a pound of raisins, and +turn the whole into a buttered pudding dish, and bake it three-quarters +of an hour. + + +279. _Ground Rice Pudding._ + +Mix a pint and a half of ground rice, smooth, with a quart of milk--stir +in a glass of wine, a quarter of a pound of melted butter, a +tea-spoonful of salt, and spice to the taste. Beat eight eggs, and stir +them in--turn the whole into a buttered pudding dish, and when it has +baked a few minutes, add half a pound of raisins, or Zante currants. + + +280. _Rice Snow Balls._ + +Pare small, tart apples, and take out the cores with a small knife--fill +the cavity with a stick of cinnamon or mace. Put each one in a small +floured bag, and fill the bags about half full of unground rice. Tie up +the bags so as to leave a great deal of room for the rice to swell. Put +them in a pot of water, with a table-spoonful of salt to a couple of +quarts of water. The bags of rice should be boiled in a large +proportion of water, as the rice absorbs it very much. Boil them about +an hour and twenty minutes, then turn them out of the bags carefully +into a dessert dish, and garnish them with marmalade cut in slices. +Serve them up with butter and sugar. + + +281. _Cream Pudding._ + +Beat six eggs to a froth--then mix with them three table-spoonsful of +powdered white sugar, the grated rind of a lemon. Mix a pint of milk +with a pint of flour, two tea-spoonsful of salt--then add the eggs and +sugar. Just before it is baked, stir in a pint of thick cream. Bake it +either in buttered cups or a pudding dish. + + +282. _Custard Pudding._ + +Stir a quart of milk very gradually into half a pint of flour--mix it +free from lumps, and put to it seven eggs, beaten with three +table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated +nutmeg. Bake it three-quarters of an hour. + + +283. _Rennet Pudding._ + +Put cleaned calf's rennet into white wine, in the proportion of a piece +three inches square to a pint of wine. It will be fit for use in the +course of seven or eight hours. Whenever you wish to make a pudding, put +three table-spoonsful of the wine to a quart of sweet milk, and four +table-spoonsful of powdered white sugar--flavor it with rosewater or +essence of lemon. Stir it twenty minutes, then dish it out, and grate +nutmeg over it. It should be eaten in the course of an hour after it is +made, as it soon curdles. + + +284. _Fruit Pudding._ + +Make good common pie crust--roll it out half an inch thick, and strew +over it any one of the following kinds of fruit: Cherries, currants, +gooseberries, strawberries, raspberries, blackberries, or cranberries. A +thick layer of marmalade spread on, is also very nice. Sprinkle over the +fruit a little cinnamon or cloves, and sugar. If the pudding is made of +gooseberries, currants, or cranberries, a great deal of sugar will be +necessary. Roll the crust up carefully, join the ends so that the fruit +will not drop out, and lay the pudding in a thick white towel, that has +been previously dipped into water, and floured. Baste up the towel, and +lay it carefully in a pot of boiling water, with a plate at the bottom +of it. Boil it an hour, and serve it up with rich liquid sauce. For a +baked fruit pudding, make a batter of wheat flour, or Indian meal, with +milk and eggs. Mix the ingredients in the proportion of a pint of flour +and six eggs to a quart of milk. Put to each quart of milk a pint of +fruit, and sugar to the taste. + + +285. _A Quaking Pudding._ + +Slice up three-quarters of a pound of bakers' bread. Beat eight eggs to +a froth, stir in several large spoonsful of sugar, and mix it with a +quart of milk, a grated nutmeg. Turn it on to the sliced bread--let the +whole remain till the bread has soaked up most of the milk, then stir in +a couple of table-spoonsful of flour, a tea-spoonful of salt, and turn +it into a pudding bag, and boil it an hour. Serve it up with rich sauce. + + +286. _Lemon Pudding._ + +Grate the rind of two fresh lemons, being careful not to grate any off +the white part. Squeeze the juice out of the lemons, and strain it, to +separate it from the seeds. Mix it with six large spoonsful of fine +white sugar. Take a quart of milk, and mix it with the rind of the +lemons, a couple of table-spoonsful of pounded crackers, and a +table-spoonful of melted butter. Beat six eggs to a froth, and stir them +into the milk. Stir in the lemon-juice and sugar last, and then turn the +whole into a pudding dish that has a lining and rim of puff paste. Bake +it from twenty-five to thirty minutes. It should not be eaten till it is +cold. + + +287. _Almond Pudding._ + +Turn boiling water on three-quarters of a pound of sweet almonds. Let +them remain in it till the skins will slip off easily--rub the skins off +with a dry cloth. When they are perfectly dry, pound them fine, with a +table-spoonful of rosewater. Beat six eggs to a froth, then mix them +with four table-spoonsful of powdered sugar--put them into a quart of +milk, with three table-spoonsful of pounded crackers, a quarter of a +pound of melted butter, four ounces of citron, and the pounded almonds. +Line a pudding dish with pastry, put round it a rim of puff paste, turn +in the pudding, and bake it about half an hour. The pudding should be +eaten cold. + + +288. _Tapioca Pudding._ + +To a quart of warm milk put eight table-spoonsful of tapioca. Let it +soak till it softens, then stir it up, and put to it a couple of +table-spoonsful of melted butter, four beaten eggs, and cinnamon or mace +to the taste. Mix four table-spoonsful of white powdered sugar with a +wine glass of wine, and stir it into the rest of the ingredients. Turn +the whole into a pudding dish that has a lining of pastry, and bake it +immediately. + + +289. _Sago Pudding._ + +Rinse half a pound of sago in hot water, till it is thoroughly +cleansed--then drain off the water, and boil the sago in a quart of +milk, with a stick of cinnamon or mace. Stir it constantly, or it will +burn. When soft, take it from the fire, take out the stick of cinnamon, +and put in a quarter of a pound of butter. Mix a wine glass of wine with +four large spoonsful of fine white sugar, and stir it into the +sago--add, when cold, five beaten eggs, and bake the pudding in a deep +dish, with a lining and rim of pastry. Strew over the pudding a quarter +of a pound of Zante currants, and bake it directly, in a quick oven. It +is the best when cold. + + +290. _Orange Pudding._ + +Stir to a cream six ounces of white powdered sugar, with four of +butter--then add a wine glass of wine, the juice and chopped peel of a +couple of large fresh oranges. Beat eight eggs to a froth, the whites +and yelks separately--mix them with a quart of milk, a couple of ounces +citron, cut in small strips, and a couple of ounces of pounded crackers. +Mix all the ingredients well together--line a pudding dish with pastry, +put a rim of puff paste round the edge of the dish, and then turn in +the pudding, and bake it in a quick oven about half an hour. + + +291. _Bird's Nest, or Transparent Pudding._ + +Pare and halve tart mellow apples, scoop out the cores. Put a little +flour and water in the hollow of each apple, so as to form a thick +paste--then stick three or four Zante currants in each one. Butter and +line a pudding dish with pastry, put on a rim of puff paste, and lay in +the apples, with the hollow side up. Have just enough apples to cover +the bottom of the dish, and stick citron, cut in very long narrow +strips, round the apples. Stir to a cream half a pound each of butter +and fine white sugar--beat the yelks and whites separately, of eight +eggs, to a froth, and mix them with the butter and sugar. Flavor it with +nutmeg, and set it on a few coals--stir it constantly till quite +hot--take it from the fire, stir it till nearly cold, then turn it over +the apples, and bake it directly. + + +292. _English Plum Pudding._ + +Soak three-quarters of a pound of crackers in two quarts of milk--they +should be broken in small pieces. When they have soaked soft, put in a +quarter of a pound of melted butter, the same weight of rolled sugar, +half a pint of wheat flour, a wine glass of wine, and a grated nutmeg. +Beat ten eggs to a froth, and stir them into the milk. Add half a pound +of seeded raisins, the same weight of Zante currants, and a quarter of a +pound of citron, cut in small strips. Bake or boil it a couple of hours. + + +293. _Plain Fritters._ + +Stir a quart of milk gradually into a quart of flour--put in a +tea-spoonful of salt, and seven beaten eggs. Drop them by the large +spoonful into hot lard, and fry them till a very light brown color. They +are the lightest fried in a great deal of fat, but less greasy if fried +in just fat enough to keep them from sticking to the frying pan. Serve +them up with liquid pudding sauce. + + +294. _Apple Fritters._ + +Take four or five tart, mellow apples, pare and cut them in slices, and +soak them in sweetened lemon-juice. Make a batter of a quart of milk, a +quart of flour, eight eggs--grate in the rind of two lemons, and the +juice and apples. Drop the batter by the spoonful into hot lard, taking +care to have a slice of apple in each fritter. + + +295. _Cream Fritters._ + +Mix a pint and a half of wheat flour with a pint of milk--beat six eggs +to a froth, and stir them into the flour--grate in half a nutmeg, then +add a pint of cream, a couple of tea-spoonsful of salt. Stir the whole +just long enough to have the cream get well mixed in, then fry the +mixture in small cakes. + + +296. _Oxford Dumplings._ + +Take eight ounces of biscuit that is pounded fine, and soak it in just +sufficient milk to cover it. When soft, stir in three beaten eggs, a +table-spoonful of flour, and a quarter of a pound of Zante currants. +Grate in half a nutmeg, and do up the mixture into balls of the size of +an egg--fry them till a light brown. + + +297. _Apple Dumplings._ + +Pare tart, mellow apples--take out the cores with a small knife, and +fill the holes with sugar. Make good pie crust--roll it out about +two-thirds of an inch thick, cut it into pieces just large enough to +enclose one apple. Lay the apples on them, and close the crust tight +over them--tie them up in small pieces of thick cloth, that has been +well floured--put the dumplings in a pot of boiling water, and boil them +an hour without any intermission--if allowed to stop boiling, they will +be heavy. Serve them up with pudding sauce, or butter and sugar. + + +298. _Lemon Syrup._ + +Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint +of it, when strained, put a pound and three-quarters of sugar, and the +rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear, +then let it simmer gently eight or ten minutes--strain it through a +flannel bag. When cool, bottle, cork, and seal it tight, and keep it in +a cool place. + + +299. _Orange Syrup._ + +Squeeze out the juice of fresh oranges, and strain it. To a pint of the +juice, put a pound and a half of sugar--set it on a moderate fire--when +the sugar has dissolved, put in the peel of the oranges, and set the +syrup where it will boil slowly for six or eight minutes--then strain +it, till clear, through a flannel bag. The bag should not be squeezed +while the syrup is passing through it, or it will not be clear. Bottle, +cork, and seal it tight. This syrup is very nice to flavor puddings and +pies. + + +300. _Blackberry Syrup._ + +Procure nice, high vine blackberries, that are perfectly ripe--the low +vine blackberries will not answer for syrup, as they do not possess the +medicinal properties of the high vine blackberries. Set them on a +moderate fire, and let them simmer till they break to pieces, then +strain them through a flannel cloth--to each pint of juice put a pound +of white sugar, half an ounce of cinnamon, powdered fine, a quarter of +an ounce of finely powdered mace, and a couple of tea-spoonsful of +powdered cloves. Boil the whole together fifteen minutes--strain it, and +when cool, add to each pint of syrup a wine glass of French brandy. +Bottle, cork, and seal it--keep it in a cool place. This, mixed with +cold water, in the proportion of a wine glass of syrup to two-thirds of +a tumbler of water, is an excellent remedy for the dysentery, and +similar complaints. It is also a very pleasant summer beverage. + + +301. _Elderberry Syrup._ + +Wash and strain the berries, which should be perfectly ripe. To a pint +of juice, put a pint of molasses. Boil it twenty minutes, stirring it +constantly, then take it from the fire--when cold, add to each quart +four table-spoonsful of French brandy--bottle and cork it tight. This is +an excellent remedy for a tight cough. + + +302. _Molasses Syrup, for preserving._ + +Mix eight pounds of light sugar-house or New-Orleans molasses, eight +pounds of water, one pound of powdered charcoal. Boil the whole together +twenty minutes, then strain it through a flannel bag. When lukewarm, put +in the beaten whites of a couple of eggs, and put it on the fire. As +soon as it boils, take it from the fire, and skim it till clear--then +put it on the fire, and let it boil till it becomes a thick +syrup--strain it for use. This syrup does very well to preserve fruit in +for common use. + + +303. _To clarify Syrup for Sweetmeats._ + +Put your sugar into the preserving kettle, turn in the quantity of cold +water that you think will be sufficient to cover the fruit that is to be +preserved in it. Beat the whites of eggs to a froth, allowing one white +of an egg to three pounds of sugar--mix the whites of the eggs with the +sugar and water, set it on a slow fire, and let the sugar dissolve, then +stir the whole up well together, and set it where it will boil. As soon +as it boils up well, take it from the fire, let it remain for a minute, +then take off the scum--set it back on the fire, and let it boil a +minute, then take it off, and skim it again. This operation repeat till +the syrup is clear--put in the fruit when the syrup is cold. The fruit +should not be crowded while preserving, and if there is not syrup enough +to cover the fruit, take it out of the syrup, and put in more water, and +boil it with the syrup before putting back the fruit. + + +304. _Directions for making Sweetmeats._ + +A pound of sugar to a pound of fruit, is sufficient to preserve most +kinds of fruit. Some kinds of fruit require more, and some will do with +less, than an equal weight of sugar. White sugar makes the most delicate +sweetmeats--nice brown sugar answers very well for most kinds of fruit. +The West India sugar-house syrup is better than sugar to preserve fruit, +on account of its never fermenting. When brown sugar is used, clarify +it, as in direction for clarifying syrup, No. 303, then put in the +fruit. Nice white sugar does not need clarifying. All kinds of +fire-proof ware will do to preserve in, excepting iron ware. The fruit +should not be crowded while preserving, and should boil gently. The +fruit should be turned out of the preserving kettles as soon as done, +and set away in a cool place, otherwise they will not be nice. Keep the +sweetmeats in stone or china jars, that have never been used for other +purposes. Glass jars are the best for delicate sweetmeats, such as +strawberries or cherries. Preserves should be covered tight, and kept in +a cool place. A paper wet in brandy, and laid over the sweetmeats, has a +tendency to keep them from fermenting. They should be looked to +frequently, to see that they do not ferment. Whenever they do, the syrup +should be turned from them, scalded, and turned back on them while hot. + + +305. _To Preserve Quinces._ + +Quinces, if very ripe, are best preserved in the following manner: Pare +and cut them in slices, an inch thick--take out the cores carefully, so +as to have the slices in the form of a ring. Allow a pound of nice white +sugar for each pound of the fruit--dissolve it in cold water, having a +quart of the latter to a pound of sugar, then put in the sliced quinces, +and let them soak in it ten or twelve hours. Put them in a preserving +kettle, and put it on a moderate fire--cover them over, and let the +quinces boil gently--there should be more than enough syrup to cover the +quinces. When a broom splinter will go through them easily, take them +from the fire, and turn them out. In the course of a week, turn the +syrup from them, and boil it down, so that there will be just enough to +cover the fruit. Quinces preserved in this manner retain their natural +flavor better than when preserved in any other manner, but they must be +very ripe to preserve in this way, otherwise they will not be tender. +When not very ripe, pare and cut them either in rings or quarters, take +out the cores, and boil the quinces in fair water, till they begin to +grow tender--take them up, and strain the water in which they are +boiled--put in either brown or white sugar--add a little cold water. +When lukewarm, put in the whites of eggs, and clarify it--let it cool, +then put in the quinces, and boil them slowly for half an hour. Keep +them covered over while boiling, if you wish to have them of a light +color. Turn them out into pots as soon as preserved, and set them away +in a cool place. Look at them in the course of a week, to see if they +have fermented--if so, turn the syrup from them, boil it, and turn it +back while hot. The parings and cores of the quinces can be used for +marmalade, with a few whole ones. Some people preserve the quinces with +the cores in, but the syrup will not look clear. The following is a +cheap method of preserving quinces, and answers very well for common +use: Pare, halve, and take out the cores of the quinces, and boil the +parings in new cider till soft. Strain the cider, and for five pounds of +quinces put in a pound of brown sugar, a quart of molasses, the beaten +white of an egg--clarify it, then put in the quinces. There should be +rather more than enough cider to cover the quinces, as it wastes a good +deal while the quinces are boiling. The peel of an orange, cut in small +pieces, and boiled with them, gives the quinces a fine flavor. + + +306. _Quince Marmalade._ + +Wash and quarter the quinces, without paring them--put them on the fire, +with just water enough to stew them in. When soft, rub them through a +sieve, and put to each pound of the strained quinces a pound of brown +sugar. Set it on a few coals, and let it stew slowly, stirring it +constantly. When it has stewed an hour, take a little of it out, let it +get cold--if it then cuts smooth, it is sufficiently stewed. + + +307. _Pears._ + +Make a syrup, allowing three-quarters of a pound of sugar to each pound +of the pears. If brown sugar is used for the syrup, clarify it, then put +in the pears, and boil them till soft. A few slips of ginger, or +powdered ginger, tied up in bags, and boiled with the pears, gives them +a fine flavor. Choke and vergouleuse are the best pears for preserving. + + +308. _Pear Marmalade._ + +Boil the pears with the skins on. When soft, rub them through a sieve, +and put to each pound of pulp three-quarters of a pound of brown sugar. +Stew it over a slow fire till it becomes a thick jelly. It should be +stirred constantly. + + +309. _Peaches._ + +Take juicy peaches--pare them, allow for each pound of them, a pound of +nice white sugar. Put just cold water enough to the sugar to saturate +it. When dissolved, stir it up well, and put in the peaches, without +crowding them, and boil them slowly about twenty minutes. A few peach +meats, blanched and preserved with the peaches, are nice, and are quite +ornamental to the peaches. These, as well as all other kinds of +sweetmeats, should be turned out of the preserving kettle as soon as +taken from the fire, and set away in a cool place. If allowed to remain +near the fire, the syrup will not look clear. Cover them up tight--let +them remain three or four days, then turn the syrup from them, scald it, +and turn it back, while hot, on to the peaches. + + +310. _Peach Jam._ + +Inferior peaches, and those that are not fully ripe, are best preserved +in the following manner: Pare and halve them, and take out the +stones--lay the peaches in a deep dish, and to each layer of peaches put +a layer of brown sugar. Three-quarters of a pound of sugar to a pound of +the peaches, is sufficient. Let the peaches remain until the next +day--then put them on a moderate fire, without any water, and let them +stew slowly about twenty minutes. Peaches preserved in this way, are +very nice for puffs. + + +311. _To Preserve Peaches in Brandy._ + +Procure peaches that are mellow, but not dead ripe--draw a pin round the +seam of the peaches, so as to pierce the skin--cover them with French +brandy, and let them remain a week--then make a syrup, allowing +three-quarters of a pound of brown sugar to a pound of the peaches. +Clarify the syrup, then boil the peaches in it. When tender, take them +out of the syrup, let it remain till cool, then mix it with the brandy, +and turn the whole on to the peaches. + + +312. _To Preserve Raspberries._ + +Strain equal quantities of ripe currants and raspberries, to make a +syrup to preserve the raspberries in. Dissolve white sugar in the syrup, +by a gentle heat, using a pound of sugar to each pound of syrup and +raspberries. When the sugar has dissolved, set the syrup where it will +boil about ten minutes, then put in the raspberries, and let them boil +five minutes. In the course of four or five days, turn the syrup from +the raspberries--boil it away, so that there will be just enough of it +to cover the berries--turn it on them while hot. Keep them in +wide-mouthed bottles, corked and sealed up tight. Preserved raspberries +are very nice to flavor ice creams and blanc mange. + + +313. _Cherries._ + +Procure cherries that are not quite dead ripe--allow for each pound of +cherries a pound of white sugar. Make a rich syrup of the sugar--when it +boils, put in the cherries, with the stems on--let them boil till +transparent. Keep them in glass jars, or wide-mouthed bottles--cork and +seal them tight. If you wish to preserve them without the stones, take +those that are very ripe, take out the stones carefully, save the juice. +Make a syrup of the juice, white sugar, and very little water, then put +in the cherries, and boil them to a thick consistency. + + +314. _Currants._ + +Take the currants when ripe and in their prime--let them remain on the +stalks, picking off the bad ones. Make a syrup of sugar, and very little +water, allowing a pound of sugar to each pound of currants. Clarify it, +then put in the currants, and let them boil a few minutes. In the course +of a few days turn the syrup from them, scald it, and turn it back, +while hot, on to the currants. Preserved currants, mixed with water, is +an excellent drink in fevers. Dried currants are also good for the same +purpose, if made into a tea. + + +315. _To Preserve Prunes._ + +Pour boiling water on the prunes, and set them where they will keep hot, +with a lemon, cut in small pieces. When swelled out to nearly the +original size, put to each pound of the prunes half a pound of brown +sugar, a stick of cinnamon, or a tea-spoonful of powdered cloves, and if +there is not sufficient water remaining to cover the prunes, add more, +and stew them in the syrup a quarter of an hour. Add, when taken from +the fire, a wine glass of wine to every three pounds of the prunes. + + +316. _Cranberries._ + +For each peck of cranberries allow two pounds and a half of brown sugar, +and half a pint of molasses. Make a syrup of the molasses, sugar, and a +little water. When it boils, put in the cranberries, and let them boil +till transparent. To make cranberry marmalade, boil the cranberries in +just water enough to prevent their burning. Strain them when soft, and +add to each pound a pound and a half of brown sugar. Stew it over a slow +fire, stirring it constantly, till it becomes very thick jelly. + + +317. _Crab Apples._ + +Make a syrup, allowing the same weight of sugar as apples. Let it get +cool, then put in the apples, a few at once, so that they will not +crowd, and break to pieces. Boil them till they begin to break, then +take them out of the preserving kettle carefully. Boil the syrup in the +course of three or four days, and turn it while hot on to the apples. +This continue to do at intervals of two or three days, till the apples +appear to be thoroughly preserved. If you wish to make a marmalade of +the apples, boil them in just water enough to keep them from +burning--strain them when soft, and put to them an equal weight of brown +sugar--stew them over a slow fire, stirring them constantly. When of a +thick consistency, take a little of it out, and set it where it will get +cold. If it then cuts smooth and clear, take the whole from the fire, +and turn it into deep dishes. + + +318. _Barberries._ + +Take them when fully ripe, let them remain on the stems. Make a rich +syrup, allowing the same weight of sugar as barberries. When clarified, +set it where it will get lukewarm, then put in the barberries. Boil them +till the syrup appears to have entered them. Barberries preserved with +molasses, and a little orange peel and sugar, are very good for common +use. Allow for each pound of barberries a quarter of a pound of sugar, +half a pint of molasses, and the rind of half an orange. Make them into +a syrup with a little water--boil it a quarter of an hour before putting +in the barberries. Preserved barberries, mixed with cold water, make a +very refreshing drink in fevers. + + +319. _Tomatoes._ + +Take them when quite small and green--put them in cold clarified syrup, +with an orange, cut in slices, to every two pounds of the tomatoes. +Simmer them gently, on a slow fire, two or three hours. There should be +equal weights of sugar and tomatoes, and more than sufficient water to +cover the tomatoes, used for the syrup. Another method of preserving +them, which is very nice, is to allow a couple of fresh lemons to three +pounds of the tomatoes--pare thin the rind of the lemons, so as to get +none of the white part, squeeze out the juice, mix them with cold water +sufficient to cover the tomatoes, and put in a few peach leaves, and +powdered ginger, tied up in bags. Boil the whole together gently, for +three-quarters of an hour--then take up the tomatoes, strain the liquor, +and put to it a pound and a half of white sugar, for each pound of +tomatoes. Put in the tomatoes, and boil them gently, till the syrup +appears to have entered them. In the course of a week turn the syrup +from them, heat it scalding hot, and turn it on to the tomatoes. +Tomatoes preserved in this manner appear like West Indian sweetmeats. + + +320. _To Preserve Apples._ + +Apples for preserving should be tart and mellow--pare them, and take out +the cores with a small knife. Allow for each pound three-quarters of a +pound of sugar, a tea-spoonful of powdered ginger, tied in a bag, and +sufficient water to cover the apples. Make the syrup, then take it from +the fire, and put in the apples, when it is just lukewarm. Boil them +till transparent, take them up--when partly cooled, put in a little +essence of lemon. Turn the syrup from them in the course of a week, boil +it, and turn it back on the apples while hot. + + +321. _Cymbelines, or Mock Citron._ + +Cut into small pieces, and scrape the rind of cymbelines--put them into +strong salt and water--let them remain in it three days, then in fair +water a day, changing the water several times--soak them in alum water +an hour--tie up oyster shells in a cloth, and boil them with the +cymbelines. When the cymbelines are tender, take them up, and put them +back into the alum water. Make the syrup for them, allowing a pound and +a half of sugar to one of the cymbelines. When clarified, let it get +cold--then rinse the cymbelines, and boil them three-quarters of an +hour. When partly cooled, put in a little essence of lemon to flavor +them. These are good eaten like any other sweetmeats, or used instead of +citron for cake. + + +322. _Watermelon Rinds._ + +Take the rind of a nice ripe watermelon--cut it into small strips, and +boil them, till they begin to grow tender, in water, with saleratus and +peach leaves in it, in the proportion of a tea-spoonful of saleratus and +a dozen peach leaves to a couple of quarts of water. Take the rinds out +of the water, and soak them in alum water an hour. Make a syrup, +allowing the same weight of sugar as rinds. When clarified and cooled, +rinse the rinds, and put them in the syrup, together with powdered +ginger, tied up in a small bag. Boil them till they are quite soft--when +partly cooled, add a little essence of lemon. Turn the syrup from them +in the course of two or three days, take out the bags of ginger, and +boil the syrup till there is just sufficient of it to cover the rinds, +and turn it on them while hot. + + +323. _Muskmelons._ + +Procure muskmelons that are perfectly green, and of a quick growth, and +as late in the season as possible. If preserved while the weather is +very hot, they are apt to ferment. Scrape off the skin of the rind, +being careful not to scrape any of the green part. Cut them through the +middle, and take out the seeds--then cut them in rings, an inch in +thickness. Soak them in salt and water a day, then in fair water three +or four hours, changing the water several times. Soak them in alum water +an hour--rinse and put them in fair water, with a handful of peach +leaves to four or five pounds of the melon, and a table-spoonful of +ginger, tied up in small pieces of cloth. The peach leaves turn the +melon a fine green color. Boil the melons till they begin to grow +tender, then put them in alum water, together with the ginger. Make a +syrup of white sugar, and put in the melons and ginger, (which should be +previously rinsed.) Boil them in the syrup as long as you can, without +their breaking to pieces. In the course of a week turn the syrup from +them, scald it, and turn it on to the melons. Add sufficient essence of +lemon to flavor it, just before turning it on to the melons. Keep them +covered tight, in a cool place, with a paper wet in brandy on them. + + +324. _Pine Apples._ + +Take those that are ripe, and perfectly fresh--pare off the rind, and +cut the apples in slices an inch thick. Powder the same weight of white +sugar as you have pine apples--lay the pine apples in a deep dish, and +sprinkle part of the powdered sugar between each layer of apples. +Reserve about half of the sugar. Let the apples remain till the +succeeding day--then turn the syrup from them, and mix it with the +reserved sugar, and half a pint of water, for three or four pounds of +pine apple. Boil the syrup, take it from the fire, and when cool, put in +the apples, simmer them gently till tender, let them remain in a deep +dish for several days--they should be covered up tight, and kept in a +cool place. Whenever there is any appearance of fermentation, turn the +syrup from them, scald it, and turn it back hot on to the pine apples. +Keep them in glass or china jars, covered tight, and in a cool place. + + +325. _Pumpkin Chips._ + +Take what quantity you choose of a good sweet pumpkin, (the butter +pumpkin makes the nicest sweetmeats.) Halve the pumpkin, take out the +seeds, and cut it into chips of the size of a dollar. For each pound of +the pumpkin to be preserved, allow a pound of fine white sugar, and a +gill of lemon-juice. Put the chips in a deep dish, and sprinkle on each +layer a layer of the sugar. Turn the lemon-juice over the whole. Let it +remain a day--then boil the whole together, with half a pint of water to +three pounds of the pumpkin, a table-spoonful of powdered ginger, tied +up in bags, and the peel of the lemons, cut into small pieces. When the +pumpkin becomes tender, turn the whole into a preserve pot. In the +course of a week, turn the syrup from the pumpkin, boil it to a rich +syrup, and turn it back hot. + + +326. _Gages._ + +Allow equal weights of sugar and gages. Make a syrup of white sugar, and +just water enough to cover the plums. Boil the plums slowly in the syrup +ten minutes--turn them into a dish, and let them remain four or five +days, then boil them again, till the syrup appears to have entered the +plums. Put them in a china jar, and in the course of a week turn the +syrup from them, scald it, and turn it over them hot. + + +327. _Strawberries._ + +Procure Chili or field strawberries, and hull them. Take equal +quantities of berries, and powdered white sugar--put a layer of each in +a preserving pan, having a layer of strawberries at the bottom. Let them +remain an hour, then put in a gill of cold water, to prevent their +burning to the bottom of the pan. Set them on a very moderate fire--when +the juice runs freely, increase the fire, until they boil briskly. Let +them boil half an hour, then turn them into a dish--when lukewarm, put +them in wide-mouthed bottles, or small glass jars, cork and seal them +tight, and keep them in dry sand. + + +328. _Raspberry and Blackberry Jam._ + +For each pound of berries, allow a pound of sugar. Put a layer of each +alternately in a preserving dish. Let them remain half an hour--then +boil them slowly, stirring them frequently, to keep them from burning. +When they have boiled half an hour, take a little up in a cup, and set +it in a dish of cold water--if it appears of the consistency of thick +jelly, take the whole from the fire--if not, boil it till it becomes so. + +329. _Strawberry, Raspberry, and Blackberry Jelly._ + +Jellies of these fruits are all made in the following manner: Take the +berries when ripe, and in their prime, mash them, and let them drain +through a flannel bag, without squeezing it. To each pint of juice, put +a pound of white sugar, and the beaten white of an egg to three pounds +of the sugar. Set it on the fire--when it boils up well, take it from +the fire, and skim it clear. Set it back on the fire--if any more scum +rises, take it from the fire, and skim it off. Boil it till it becomes a +jelly, which is ascertained by taking a little of it up into a tumbler +of cold water. If it falls to the bottom in a solid mass, it is +sufficiently boiled. + + +330. _Cranberry, Grape, and Currant Jelly._ + +They are all made in the same manner. Take the fruit in its prime, wash +and drain it till nearly dry, then put it in an earthen jar, or pot, and +set the pot in a kettle of hot water. Set the kettle where the water +will boil, taking care that none of it gets into the jar. When the fruit +breaks, turn it into a flannel bag, and let it drain slowly through, +into a deep dish, without squeezing. When the juice has all passed +through the bag, put to each pint of it a pound and a half of white +sugar. Put to each quart of the syrup the beaten white of an egg. Set +the syrup where it will boil gently--as fast as any scum rises, take the +syrup from the fire, and skim it clear. When the jelly has boiled +fifteen or twenty minutes, try a little of it in a tumbler of cold +water--if it sinks to the bottom of the tumbler in a solid lump, it is +sufficiently boiled. Jellies are improved by being put in the sun for +several days--care must be taken that the dew does not fall on them. + + +331. _Quince Jelly._ + +Halve the quinces, and take out the cores. Boil the quinces till very +soft, in clear water, mash them, and let them drain through a flannel +bag, without squeezing them. Put to the quince liquor, when drained +through the bag, white sugar, in the proportion of a pound to a pint of +the liquor. Add the whites of eggs, and clarify it. When clear, boil it +on a moderate fire, till it becomes a thick jelly. Fill glasses with the +jelly, and cover them tight. The quince pulp that remains in the +jelly-bag can be made into marmalade. + + +332. _Apple Jelly._ + +Halve tart apples, and take out the cores. Boil them till very soft, in +a large proportion of water--then let it pass through a jelly-bag, +without squeezing them. Weigh the liquor, and to each pint of it put a +pound of white sugar--then boil it slowly till it becomes a thick jelly, +which is ascertained in the same manner as currant jelly. If you wish to +have it of a red tinge, put in, when taken from the fire, a little +cranberry or beet-juice. If you wish to have it a straw color, put in a +little tincture of saffron. If green, use the expressed juice of spinach +leaves. Let it pass through the jelly-bag again--when cool, turn it into +glasses. + + +333. _Lemon Jelly._ + +Put on a slow fire an ounce of white isinglass, pulled into small +pieces, and rinsed, a pint of water, with the rind of six lemons. Stir +it constantly till dissolved, then add a pint of lemon-juice, and +sweeten it to the taste with nice white sugar. Boil the whole four or +five minutes, then color it with tincture of saffron, and let it pass +through a flannel bag, without squeezing it. Fill your jelly glasses +with it when partly cooled. + + +334. _Calf's Feet Jelly._ + +Take four feet, (that have been perfectly cleaned,) and boil them, in +four quarts of water, till very soft, and the water is reduced to one +quart. Take it from the fire, and let it remain till perfectly cold, +then take off all the fat, and scrape off the dregs that adhere to the +jelly. Put the jelly in a preserving kettle, set it on a slow fire--when +it melts, take it from the fire, and mix with it half a pint of white +wine, the juice and grated rind of a couple of fresh lemons, and a stick +of cinnamon or mace. Wash and wipe dry six eggs--take the whites of +them, and beat them to a froth--stir them into the jelly when it is +cool--bruise the shells, and mix them with the jelly, then set it on a +few coals. Sweeten it, when hot, to the taste--white sugar is the best, +but brown answers very well. Let the whole boil slowly fifteen minutes, +without stirring it--suspend a flannel bag on a nail, and let the jelly +drain through it, into a deep dish or pitcher. If it is not clear the +first time, let it pass through the bag till it becomes so. The bag +should not be squeezed, otherwise the jelly will not look clear. When +transparent, turn it into glasses, and set the glasses, if the weather +is hot, into cold water, and keep them in a cool place. This kind of +jelly will keep but a few days, in warm weather. A knuckle of veal, and +sheep's feet, make a nice jelly, prepared in the same manner as calf's +feet. + + +335. _Hartshorn Jelly._ + +Boil four ounces of hartshorn shavings in a couple of quarts of water, +till it becomes a thick jelly--then strain and put to it the juice and +rind of a couple of lemons, a wine glass of white wine, and a stick of +cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from +the yelks, beat the whites to a froth, bruise the shells, and mix them +with the hartshorn--set the whole on a moderate fire--sweeten it to the +taste when hot. Boil it till it becomes quite thick, then let it drain +through a jelly-bag till clear. + + +336. _Coffee._ + +Old Java and Mocha coffee are the best kinds. Coffee should be put in an +iron pot, and dried over a moderate fire for several hours, before it is +roasted. It should be put at such a distance from the fire, as to be in +no danger of burning. When it has dried three or four hours, set the pot +on a hot bed of coals, and stir it constantly, until sufficiently +roasted, which is ascertained by biting one of the lightest colored +kernels--if it is brittle, the whole is done. Turn it out of the pot +immediately, into a box--cover it tight, to keep in the steam. A +coffee-roaster is better than a pot to roast coffee in, as it preserves +the fine aromatic flavor of the coffee, which in a great measure escapes +with the steam of the coffee, when roasted in an open pot. To make good +common coffee, allow a table-spoonful of it, when ground, to each pint +of water. Turn on the water boiling hot, and boil the coffee in a tin +pot, from twenty to twenty-five minutes--if boiled longer, it will not +taste fresh and lively. Let it stand, after being taken from the fire, +four or five minutes to settle, then turn it off carefully from the +grounds, into a coffee-pot or urn. When the coffee is put on the fire to +boil, a piece of fish-skin or isinglass, of the size of a nine-pence, +should be put in, or else the white and shell of half an egg, to a +couple of quarts of coffee. Many persons dislike to clear coffee with +fish-skin, thinking that it imparts an unpleasant taste to coffee, but +it will not, if properly prepared. The skin should be taken from mild +codfish, that has not been soaked, as the skin loses its clearing +properties by soaking. Rinse it in cold water, and dry it perfectly. +When dried, cut it into pieces of the size of a nine-pence. If torn off, +as it is wanted for use, too much is apt to be put in at once, and give +the coffee a bad taste. A piece of the size of a twelve and a half cent +piece, is sufficient to settle a couple of quarts of water. French +coffee is made in a German filter, the water is turned on boiling hot, +and one-third more coffee is necessary than when boiled in the common +way. Where cream cannot be procured for coffee, the coffee will be much +richer to boil it with a less proportion of water than the above rule, +and weaken it with boiling hot milk, when served out in cups. + + +337. _Tea._ + +Scald the tea-pot, and if the tea is a strong kind, a tea-spoonful for a +pint of water is sufficient--if it is a weak kind, more will be +required. Pour on just enough boiling water to cover the tea, and let it +steep. Green tea should not steep more than five or six minutes before +drinking--if steeped longer, it will not be lively. Black tea requires +steeping ten or twelve minutes to extract the strength. + + +338. _Chocolate._ + +Scrape the chocolate off fine, mix it smooth with water--if liked very +rich, make the chocolate entirely of milk--if not, use half water. Boil +water and milk together, then stir in the chocolate, previously mixed +with water--stir it till it boils, then sweeten it to your taste, and +take it up. If liked rich, grate in a little nutmeg. A table-spoonful of +chocolate to a pint of water or milk, is about the right proportion. + + +339. _Hop Beer._ + +Put to six ounces of hops five quarts of water, and boil them three +hours--then strain off the liquor, and put to the hops four quarts more +of water, a tea-cup full of ginger, and boil the hops three hours +longer. Strain and mix it with the rest of the liquor, and stir in a +couple of quarts of molasses. Take about half a pound of bread, and +brown it very slowly--when very brown and dry, put it in the liquor, to +enrich the beer. Rusked bread is the best for this purpose, but a loaf +of bread cut in slices, and toasted till brittle, will do very well. +When rusked bread is used, pound it fine, and brown it in a pot, as you +would coffee, stirring it constantly. When the hop liquor cools, so as +to be just lukewarm, add a pint of new yeast, that has no salt in it. +Keep the beer covered in a temperate situation, till it has ceased +fermenting, which is ascertained by the subsiding of the froth--turn it +off carefully into a beer keg, or bottles. The beer should not be corked +very tight, or it will burst the bottles. It should be kept in a cool +place. + + +340. _Beer of Essential Oils._ + +Mix a couple of quarts of boiling water with a pint and a half of +molasses. Stir in five quarts of cold water, then add ten drops of the +oil of sassafras, ten of spruce, fifteen of winter-green, and a +tea-spoonful of essence of ginger. When just lukewarm, put in half a +pint of fresh lively yeast. When fermented, bottle and cork it, and keep +it in a cool place. It will be fit to drink in the course of two or +three days. + + +341. _Spring Beer._ + +Take a small bunch of all, or part of the following: Sweet fern, +sarsaparilla, winter-green, sassafras, prince's pine, and spice wood. +Boil them with two or three ounces of hops to three or four gallons of +water, and two or three raw potatoes, pared and cut in slices. The +strength of the roots and hops is obtained more thoroughly by boiling +them in two waters--for, when the liquor is strongly saturated with the +hops, it will rather bind up the roots than extract their juices. The +roots should be boiled five or six hours--the liquor should then be +strained, and a quart of molasses put to three gallons of the beer. If +you wish to have the beer very rich, brown half a pound of bread, and +put it into the liquor. If the liquor is too thick, dilute it with cold +water. When just lukewarm, put in a pint of fresh lively yeast, that has +no salt in it. The salt has a tendency to keep it from fermenting. Keep +it in a temperate situation, covered over, but not so tight as to +exclude the air entirely, or it will not work. When fermented, keep it +in a tight keg, or bottle and cork it up. + + +342. _Ginger Beer._ + +Boil gently, in a gallon of water, three table-spoonsful of cream of +tartar, three of ginger, and a lemon cut in slices. When it has boiled +half an hour, take it from the fire, strain and sweeten it to your +taste--white sugar is the best, but brown sugar or molasses answers very +well. Put to it, when lukewarm, half a pint of fresh yeast. Turn it off +carefully, when fermented, bottle it, and keep it in a cool place. It +will be fit to drink in the course of seven or eight days. + + +343. _Instantaneous Beer._ + +Put to a pint and a half of water four tea-spoonsful of ginger, a +table-spoonful of lemon-juice--sweeten it to the taste with syrup or +white sugar, and turn it into a junk bottle. Have ready a cork to fit +the bottle, a string of wire to tie it down, and a mallet to drive in +the cork. Then put into the bottle a heaping tea-spoonful of the +super-carbonate of soda, cork it immediately, tie it down, then shake +the whole up well, cut the string, and the cork will fly out. Turn it +out, and drink immediately. + + +344. _Mixed Wine._ + +Take equal parts of ripe currants, grapes, raspberries, and English +cherries. Bruise them, then mix cold water with them, in the proportion +of four pounds of fruit to a gallon of water. Let the whole remain half +a day. Stir the whole up well, then strain it--to each gallon of it put +three pounds of sugar. Keep it in a temperate situation, where it will +ferment slowly, three or four days--stir it up frequently. When +fermented, add a ninth part of brandy to it, and stop it up tight--when +it becomes clear, bottle it. In the course of a year it will be fit to +drink. + + +345. _Currant Wine._ + +Strain the currants, which should be perfectly ripe. To each quart of +juice put a couple of quarts of water, and three pounds of sugar--stir +the whole well together, and let it stand twenty-four hours, without +stirring--then skim and set it in a cool place, where it will ferment +slowly. Let it remain three or four days--if, at the end of that time, +it has ceased fermenting, add one quart of French brandy to every +fifteen gallons of the liquor, and close up the barrel tight. When it +becomes clear, it is fit to bottle. This will be good in the course of +six months, but it is much improved by being kept several years. + + +346. _Grape Wine._ + +Bruise the grapes, which should be perfectly ripe. To each gallon of +grapes put a gallon of water, and let the whole remain a week, without +being stirred. At the end of that time, draw off the liquor carefully, +and put to each gallon three pounds of lump sugar. Let it ferment in a +temperate situation--when fermented, stop it up tight. In the course of +six months it will be fit to bottle. + + +347. _To mull Wine._ + +To a pint of water put a tea-spoonful of powdered cloves and cinnamon. +Set it where it will boil--then separate the whites and yelks of three +eggs, and beat the yelks with a large spoonful of powdered white sugar. +As soon as the water boils, turn it on to the yelks and sugar--add a +pint of wine, and turn the beaten whites of the eggs over the whole. + + +348. _Quince Cordial._ + +Take ripe nice quinces, wipe off the fur, and grate them. Express the +juices of the quince pulp through a strong cloth, and to each quart of +it put two-thirds of a quart of French brandy, a pound and a half of +white sugar, a hundred bitter almonds, or peach meats, a dozen cloves. +Put it in a stone pot, cover it tight, and keep it a week in a warm +place, then skim and bottle it, and let it remain a year before using +it. + + +349. _Peach Cordial._ + +Take ripe juicy peaches--wash and wipe them, to get off the down--gash +them to the stone. Put to each peck of peaches a gallon of French +brandy, and cover them up tight. Let the whole remain a couple of +months, then drain the brandy free from the peaches--add sufficient cold +water to render it of the strength of good white wine, and to every +three gallons of it put four pounds of sugar. Stir it up well--let it +remain a couple of days, stirring it up well each day, then turn it into +a wine cask, and close it tight. + + +350. _Smallage Cordial._ + +Take young sprouts of smallage--wash and drain them till perfectly dry. +Cut them in small pieces, put them in a bottle, with seeded raisins, +having an alternate layer of each. When the bottle is two-thirds full of +the smallage, turn in French brandy, till the bottle is full. Let it +remain three or four days, to have the smallage absorb the brandy--then +put in as much more brandy as the bottle will hold. It will be fit for +use in the course of eight or ten days. This is an excellent family +medicine. + + +351. _Currant Shrub._ + +To a pint of strained currant juice, put a pound of sugar. Boil the +sugar and juice gently together, eight or ten minutes, then set it where +it will cool. Add, when lukewarm, a wine glass of French brandy to every +pint of syrup--bottle and cork it tight--keep it in a cool place. + + +352. _Raspberry Shrub._ + +To three quarts of fresh, ripe raspberries, put one of good vinegar. Let +it remain a day--then strain it, and put to each pint a pound of white +sugar. Boil the whole together for half an hour, skim it clear. When +cool, add a wine glass of French brandy to each pint of the shrub. A +couple of table-spoonsful of this, mixed with a tumbler two-thirds full +of water, is a wholesome and refreshing drink in fevers. + + +353. _Lemon Shrub._ + +Procure nice fresh lemons--pare the rind off thin, then squeeze out the +juice of the lemons, and strain it. To a pint of the juice put a pound +of white sugar, broken into small pieces. Measure out for each pint of +the syrup three table-spoonsful of French brandy, and soak the rind of +the lemons in it. Let the whole remain a day, stirring up the +lemon-juice and sugar frequently. The next day turn off the syrup, and +mix it with the brandy and lemon rinds--put the whole in clean bottles, +cork and seal them tight, and keep them in dry sand, in a cool place. + + +354. _Sherbet._ + +Boil in three pints of water six or eight green stalks of rhubarb, a +quarter of a pound of figs or raisins. When the whole has boiled between +twenty-five and thirty minutes, strain it, and mix it with a +tea-spoonful of rosewater, and lemon or orange syrup to the taste. Let +it get cold before drinking it. + + +355. _Noyeau._ + +To three pints of French brandy, put four ounces of bitter almonds, or +peach meats, and a couple of ounces of sweet almonds--they should be +bruised before they are mixed with the brandy. Add half an ounce each of +powdered cinnamon and mace, a quarter of an ounce of cloves. Let the +whole remain a fortnight, shaking it up well each day, then drain off +the brandy into another bottle, and put to the almonds a quart of water. +Let it stand three days, then turn back the brandy, and put in a pound +and a half of white sugar. Let the whole remain a week, stirring it up +frequently, then strain the liquor off, free from the dregs, into +bottles for use. + + +356. _Mead._ + +Put to a pound of honey three pints of warm water--stir it up well, and +let it remain till the honey is held in complete solution--then turn it +into a cask, leaving the bung out. Let it ferment in a temperate +situation--bottle it as soon as fermented, cork it up very tight. + + +357. _Essence of Lemon._ + +Turn gradually on to a drachm of the best oil of lemons a couple of +ounces of strong rectified spirit. The best method of obtaining the +essence of the lemon peel, is to rub all the yellow part of the peel +off, with lumps of white sugar, and scrape off the surface of the sugar +into a preserving pot, as fast as it becomes saturated with the oil of +the lemon. The sugar should be pressed down tight, and covered very +close. A little of this sugar gives a fine flavor to puddings, cakes, +and pies. This mode of preserving the essence of the lemon is superior +to the one in which spirit is used, as the fine aromatic flavor of the +peel is procured without any alloy. + + +358. _Essence of Ginger._ + +Take three ounces of fresh ginger--grate and put it into a quart of +French brandy, together with the rind of a fresh lemon--none of the +white part of the peel should be put in. Shake the whole up well every +day, for eight or ten days--at the end of that time, it will be fit for +use. A little of this, mixed with water, or put on a lump of sugar, +answers all the purposes of ginger tea, and is much more palatable. It +is also nice to flavor many kinds of sweetmeats. + + +359. _Spice Brandy._ + +Put into a jar French brandy, and rose or peach leaves, in the +proportion of a quart of the former to half a pint of the latter. Let +them steep together, till the strength is obtained from the leaves--then +turn off the brandy, squeeze the leaves dry, throw them away, and put +fresh leaves to the brandy. Continue to go through the above process +until the brandy is strongly impregnated with the leaves--then turn the +brandy off clear, and bottle it--keep it corked tight. Lemon or orange +peel, and peach meats, steeped in a bottle of brandy, give it a fine +flavor. It takes the rind of three or four lemons, or a quarter of a +pound of peach meats, to flavor a pint of brandy. When all the brandy is +used, put in more, with a few fresh rinds. Spice brandy is very nice to +season cakes, puddings, and mince pies. + + +360. _Rosewater._ + +Gather fragrant, full-blown roses, on a dry day--pick off the leaves, +and to each peck of them put a quart of water. Put the whole in a cold +still, and set the still on a moderate fire--the slower they are +distilled, the better will be the rosewater. Bottle the water as soon as +distilled. + + +361. _To extract the Essential Oil of Flowers._ + +Procure a quantity of fresh, fragrant leaves--both the stalk and the +flower leaves will answer. Cord very thin layers of cotton, and dip them +into fine Florence oil--put alternate layers of the cotton and leaves in +a glass jar, or large tumbler. Sprinkle a very small quantity of fine +salt on each layer of the flowers, cover the jar up tight, and place it +in a south window, exposed to the heat of the sun. In the course of a +fortnight a fragrant oil may be squeezed out of the cotton. Rose leaves, +mignonette, and sweet-scented clover, make fine perfumes, managed in +this way. + + +362. _Perfume Bags._ + +Rose and sweet-scented clover leaves, dried in the shade, then mixed +with powdered cloves, cinnamon, mace, and pressed in small bags, are +very nice to keep in chests of linen, or drawers of clothes, to perfume +them. + + +363. _Cologne Water._ + +Turn a quart of alcohol gradually on to the following oils: a couple of +drachms of the oil of rosemary, two of the oil of lemon, or +orange-flower water, one drachm of lavender, ten drops of oil of +cinnamon, ten of cloves, and a tea-spoonful of rosewater. Keep the whole +stopped tight in a bottle--shake it up well. It will do to use as soon +as made, but it is much improved by age. + + +364. _Lavender Water._ + +Turn a pint of alcohol slowly on to an ounce and a half of the oil of +lavender, two drachms of ambergris. Keep the lavender water in a +tight-corked bottle--it should be shook up well when first put in. + + +365. _Aromatic Vinegar._ + +Mix with a table-spoonful of vinegar enough powdered chalk to destroy +the acidity. Let it settle--then turn off the vinegar from the chalk +carefully, and dry it perfectly. Whenever you wish to purify an infected +room, put in a few drops of sulphuric acid--the fumes arising from it +will purify a room where there has been any infectious disorder. Care +is necessary in using it, not to inhale the fumes, or to get any of the +acid on your garments, as it will corrode whatever it touches. + + +366. _Barley Water._ + +Boil a couple of ounces of barley, in two quarts of water, till +soft--pearl barley is the best, but the common barley answers very well. +When soft, strain and mix it with a little currant jelly, to give it a +pleasant, acid taste. If the jelly is not liked, turn it, when boiled +soft, on to a couple of ounces of figs or raisins, and boil it again, +till reduced to one quart, then strain it for use. + + +367. _Rice Gruel._ + +Put a large spoonful of unground rice into six gills of boiling water, +with a stick of cinnamon or mace. Strain it when boiled soft, and add +half a pint of new milk--put in a tea-spoonful of salt, and boil it a +few minutes longer. If you wish to make the gruel of rice flour, mix a +table-spoonful of it, smoothly, with three of cold water, and stir it +into a quart of boiling water. Let it boil, five or six minutes, +stirring it constantly. Season it with salt, a little butter, and add, +if you like, nutmeg and white sugar to your taste. + + +368. _Water Gruel._ + +Mix a couple of table-spoonsful of Indian meal with one of wheat flour, +and sufficient cold water to make a thick batter. If the gruel is liked +thick, stir it into a pint of boiling water--if liked thin, more water +will be necessary. Season the gruel with salt, and let it boil six or +eight minutes, stirring it frequently--then take it from the fire, put +in a piece of butter, of the size of a walnut, and pepper to the taste. +Turn it on toasted bread, cut in small pieces. + + +369. _Caudle._ + +Make rice or water gruel, as above--then strain it, and add half a wine +glass of ale, wine, or brandy. Sweeten it with loaf sugar, and grate in +a little nutmeg. + + +370. _Arrow Root Custards._ + +Boil a pint of milk, and stir into it, while boiling, a table-spoonful +of arrow root, mixed smooth, with a little cold milk. Stir it in well, +and let the whole boil three or four minutes--take it from the fire to +cool--when so, stir in a couple of beaten eggs, sweeten it to the taste, +and grate in a small piece of nutmeg. Set the whole where it will boil, +stirring it constantly. As soon as it boils up, take it from the fire, +and turn it into custard cups. The arrow root, prepared in the same +manner as for the custards, omitting the sugar, spice, and eggs, is +excellent food for invalids, and can be eaten when the custards are too +rich for the stomach. + + +371. _Wine Whey._ + +Stir into a pint of boiling milk a couple of glasses of wine. Let it +boil a minute, then take it from the fire, and let it remain till the +curd has settled--then turn off the whey, and sweeten it with white +sugar. + + +372. _Stomachic Tincture._ + +Bruise a couple of ounces of Peruvian bark, one of bitter dried orange +peel. Steep them in a pint of proof spirit a fortnight, shaking up the +bottle that contains it once or twice every day. Let it remain untouched +for a couple of days, then decant the bitter into another bottle. A +tea-spoonful of this, in a wine glass of water, is a fine tonic. + + +373. _Thoroughwort Bitters._ + +Make a strong tea of the thoroughwort--strain it, and when cool, put to +a couple of quarts of it half a pint of French brandy, the peel of two +or three fresh oranges, cut into small bits, and half a dozen bunches of +fennel, or smallage seed. The seed and orange peel should be crowded +into a bottle, then the tea and brandy turned in. The bottle should be +corked tight. The bitters will keep good almost any length of time, and +is an excellent remedy for bilious complaints, and can often be taken +when the thoroughwort tea will not sit on the stomach. A wine glass of +these bitters to a tumbler of water is about the right proportion. It +should have a little sugar added to it before drinking it. + + +374. _Cough Tea._ + +Make a strong tea of everlasting--strain, and put to a quart of it two +ounces of figs or raisins, two of liquorice, cut in bits. Boil them in +the tea for twenty minutes, then take the tea from the fire, and add to +it the juice of a lemon. This is an excellent remedy for a tight +cough--it should be drank freely, being perfectly innocent. It is the +most effectual when hot. + + +375. _Beef Tea._ + +Broil a pound of fresh lean beef ten minutes--then cut it into small +bits, turn a pint of boiling water on it, and let it steep in a warm +place half an hour--then strain it, and season the tea with salt and +pepper to the taste. This is a quick way of making the tea, but it is +not so good, when the stomach will bear but a little liquid on it, as +the following method: Cut the beef into small bits, which should be +perfectly free from fat--fill a junk bottle with them, cork it up tight, +and immerse it in a kettle of lukewarm water, and boil it four or five +hours. This way is superior to the first, on account of obtaining the +juices of the meat, unalloyed with water, a table-spoonful of it being +as nourishing as a tea-cup full of the other. + + +376. _Moss Jelly._ + +Steep Carragua, or Irish moss, in cold water a few minutes, to extract +the bitter taste--then drain off the water, and to half an ounce of moss +put a quart of fresh water, and a stick of cinnamon. Boil it till it +becomes a thick jelly, then strain it, and season it to the taste with +white wine and white sugar. This is very nourishing, and recommended +highly for consumptive complaints. + + +377. _Sago Jelly._ + +Rinse four ounces of sago thoroughly, then soak it in cold water half an +hour--turn off the water, and put to it a pint and a half of fresh cold +water. Let it soak in it half an hour, then set it where it will boil +slowly, stirring it constantly--boil with it a stick of cinnamon. When +of a thick consistency, add a glass of wine, and white sugar to the +taste. Let it boil five minutes, then turn it into cups. + + +378. _Tapioca Jelly._ + +Take four table-spoonsful of tapioca--rinse it thoroughly, then soak it +five hours, in cold water enough to cover it. Set a pint of cold water +on the fire--when it boils, mash and stir up the tapioca that is in +water, and mix it with the boiling water. Let the whole simmer gently, +with a stick of cinnamon or mace. When thick and clear, mix a couple of +table-spoonsful of white sugar, with half a table-spoonful of +lemon-juice, and half a glass of white wine--stir it into the jelly--if +not sweet enough, add more sugar, and turn the jelly into cups. + + + + +MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY. + + +379. _To renew Old Bread and Cake._ + +Fill a bread steamer about half full of water, and lay the dry bread on +it, and set it on the fire, where it will steam the bread from half to +three-quarters of an hour; then wrap the bread in a towel, and let it +remain till dry. In this way, bread that is old and dry may be made +moist and good. Where a steamer cannot be procured, soak the bread in +cold water till it has absorbed sufficient water to be moist +inside--then put it in a bake pan, without any cover, and heat it very +hot. If broken pieces of bread are put in the oven, five or six hours +after baking, and rusked, they will keep good a long time. Sour heavy +bread, treated in this manner, will make very decent cakes and puddings, +provided there is enough saleratus used in making them to correct the +acidity of the bread. Rich cake, that has wine or brandy in it, will +remain good in cold weather several months, if it is kept in a cool, dry +place. The day in which it is to be eaten, put it in a cake pan, and set +it in a bake pan that has half a pint of water in it--set on the +bake-pan cover, and let the cake bake till it is heated very hot. Let it +get cold before cutting it. + + +380. _To preserve Cheese from Insects._ + +Cover the cheese, while whole, with a paste made of wheat flour; then +wrap a cloth round it, and cover it with the paste. Keep the cheese in a +cool, dry place. Cheese that has skippers in it, if kept till cold +weather, will be freed from them. + + +381. _To pot Cheese._ + +Cheese that has begun to mould, can be kept from becoming any more so, +by being treated in the following manner: Cut off the mouldy part, and +if the cheese is dry, grate it--if not, pound it fine in a mortar, +together with the crust. To each pound of it, when fine, put a +table-spoonful of brandy--mix it in well with the cheese, then press it +down tight, in a clean stone pot, and lay a paper wet in brandy on the +top of it. Cover the pot up tight, and keep it in a cool, dry place. +This is also a good way to treat dry pieces of cheese. Potted cheese is +best when a year old. It will keep several years, without any danger of +its breeding insects. + + +382. _To pot Butter for winter use._ + +Mix a large spoonful of salt, a table-spoonful of powdered white-sugar, +and one of saltpetre. Work this quantity into six pounds of fresh-made +butter. Put the butter into a stone pot, that is thoroughly cleansed. +When you have finished putting down your butter, cover it with a layer +of salt, and let it remain covered until cold weather. + + +383. _To make Salt Butter Fresh._ + +When butter has too much salt in it, put to each pound of it a quart of +fresh milk, and churn it an hour; then treat it like fresh butter, +working in the usual quantity of salt. A little white sugar worked in, +improves it. This is said to be equal to fresh butter. Salt may be taken +out of a small quantity of fresh butter, by working it over, in clear +fresh water, changing the water a number of times. + + +384. _To extract Rancidity from Butter._ + +Take a small quantity, that is wanted for immediate use. For a pound of +the butter, dissolve a couple of tea-spoonsful of saleratus in a quart +of boiling water, put in the butter, mix it well with the saleratus +water, and let it remain till cold, then take it off carefully, and work +a tea-spoonful of salt into it. Butter treated in this manner answers +very well to use in cooking. + + +385. _To preserve Cream for Sea Voyages._ + +Take rich, fresh cream, and mix it with half of its weight of white +powdered sugar. When well mixed in, put it in bottles, and cork them +tight. When used for tea or coffee, it will make them sufficiently sweet +without any additional sugar. + + +386. _Substitute for Cream in Coffee._ + +Beat the white of an egg to a froth--put to it a small lump of butter, +and turn the coffee to it gradually, so that it may not curdle. It is +difficult to distinguish the taste from fresh cream. + + +387. _To keep Eggs several months._ + +It is a good plan to buy eggs for family use when cheap, and preserve +them in the following manner: Mix half a pint of unslaked lime with the +same quantity of salt, a couple of gallons of water. The water should be +turned on boiling hot. When cold, put in the eggs, which should be +perfectly fresh, and care should be taken not to crack any of them--if +cracked, they will spoil directly. The eggs should be entirely covered +with the lime-water, and kept in a stone pot, and the pot set in a cool +place. If the above directions are strictly attended to, the eggs will +keep good five months. The lime-water should not be so strong as to eat +the shell, and all the eggs should be perfectly fresh when put in, as +one bad one will spoil the whole. + + +388. _To melt Fat for Shortening._ + +The fat of all kinds of meat, excepting that of ham and mutton, makes +good shortening. Roast meat drippings, and the liquor in which meat is +boiled, should stand until cold, to have the fat congeal, so that it can +be taken off easily. When taken up, scrape off the sediment which +adheres to the under side of the fat, cut the fat into small pieces, +together with any scraps of fat from broiled meat that you may happen to +have. Melt the fat slowly, then strain it, and let it remain till cold. +When formed into a hard cake, take it up--if any sediment adheres to the +under side, scrape it off. Melt the fat again--when partly cooled, +sprinkle in salt, in the proportion of a tea-spoonful to a pound of the +shortening. The dregs of the fat are good for soap grease. This +shortening answers all the various purposes of lard very well, excepting +in the hottest weather. The fat of cooked meat should not be suffered to +remain more than a week in winter, and three days in summer, without +being melted. Ham fat, if boiled in fresh water, and then clarified, +answers very well to fry in. Mutton fat, if melted into hard cakes, will +fetch a good price at the tallow-chandler's. The leaves, and thin pieces +of pork, should be used for lard. Cut them in small bits, and melt them +slowly; then strain them through a cullender, with a thick cloth laid in +it. As soon as the fat cools and thickens, sprinkle in salt, in the +proportion of a tea-cup full to twenty weight of the lard. Stir it in +well, then set the pot that contains it in a cool place. Some people +have an idea that the pork scraps must be on the fire until they become +brown, in order to have the lard kept sweet the year round, but it is +not necessary, if salt is mixed with it. + + +389. _To keep Vegetables through the Winter._ + +Succulent vegetables are preserved best in a cool, shady place, that is +damp. Turnips, Irish potatoes, and similar vegetables, should be +protected from the air and frost by being buried up in sand, and in very +severe cold weather covered over with a linen cloth. It is said that the +dust of charcoal, sprinkled over potatoes, will keep them from +sprouting. I have also heard it said, that Carolina potatoes may be kept +a number of months, if treated in the following manner: Take those that +are large, and perfectly free from decay--pack them in boxes of dry +sand, and set the boxes in a place exposed to the influence of smoke, +and inaccessible to frost. + + +390. _To preserve Herbs._ + +All kinds of herbs should be gathered on a dry day, just before, or +while in blossom. Tie them in bundles, and suspend them in a dry, airy +place, with the blossoms downwards. When perfectly dry, wrap the +medicinal ones in paper and keep them from the air. Pick off the leaves +of those which are to be used in cooking, pound and sift them fine, and +keep the powder in bottles, corked up tight. + +391. _To preserve various kinds of Fruit through the Winter._ + +Apples can be kept till June, by taking only those that are hard and +sound, wiping them dry, then packing them in tight barrels, with a layer +of bran to each layer of apples. Envelope the barrel in a linen cloth, +to protect it from frost, and keep it in a cool place, but not so cold +as to freeze the apples. It is said that mortar, laid over the top of a +barrel of apples, is a good thing to preserve them, as it draws the air +from them, which is the principal cause of their decaying. Care should +be taken not to have it come in contact with the apples. To preserve +oranges and lemons several months, take those that are perfectly fresh, +and wrap each one in soft paper; put them in glass jars, or a very tight +box, with white sand, that has been previously dried in an oven a few +hours, after it has been baked in. The sand should be strewed thick over +each one of the oranges, as they are laid in the jar, and the whole +covered with a thick layer of it. Close the jar up tight, and keep it in +a cool dry place, but not so cool as to freeze the fruit. To preserve +grapes, gather them on a dry day, when they are not quite dead ripe, and +pick those that are not fair off from the stems. Lay the bunches of +grapes in a glass jar, and sprinkle around each of them a thick layer of +dry bran, so that they will not touch each other. Have a thick layer of +bran on the top, and cork and seal the jar very tight, so that the air +may be entirely excluded. Whenever they are to be eaten, restore them to +their freshness by cutting off a small piece from the end of the stalks, +and immerse the stalks of each bunch in sweet wine for a few minutes. +The stalks will imbibe the wine, and make the grapes fresh and juicy. +Various kinds of fruit, taken when green, such as grapes, gooseberries, +currants, and plums, can be kept through the winter, by being treated in +the following manner: Fill junk bottles with them, and set them in an +oven six or seven hours, after having baked in it. Let them remain till +they begin to shrink, then take the fruit from one bottle to fill the +others quite full. Cork and seal up the bottles. Whenever you wish to +make pies of them, put the quantity you wish to use into a tin pan, turn +on boiling water sufficient to cover them, and stew them in it till +soft, then sweeten, and make them into pies. Ripe blackberries and +whortleberries, to be kept long, should be dried perfectly in the sun, +then tied up in bags that are thick enough to exclude the air. When used +for pies, treat them in the same manner as the green fruit. Ripe +currants, dried on the stalks, then picked off, and put in bags, will +keep nice for pies during the winter. They also make a fine tea for +persons that have a fever, particularly the hectic fever--it is also an +excellent thing to counteract the effects of opium. + + +392. _To keep Pickles and Sweetmeats._ + +Pickles should be kept in unglazed earthen jars, or wooden kegs. +Sweetmeats keep best in glass jars; unglazed stone pots answer very well +for common fruit. A paper wet in brandy, or proof spirit, and laid on +the preserved fruit, tends to keep it from fermenting. Both pickles and +sweetmeats should be watched, to see that they do not ferment, +particularly when the weather is warm. Whenever they ferment, turn off +the vinegar or syrup, scald and turn it back while hot. When pickles +grow soft, it is owing to the vinegar being too weak. To strengthen it, +heat it scalding hot, turn it back on the pickles, and when lukewarm, +put in a little alum, and a brown paper, wet in molasses. If it does not +grow sharp in the course of three weeks it is past recovery, and should +be thrown away, and fresh vinegar turned on, scalding hot, to the +pickles. + + +393. _Cautions relative to the use of Brass and Copper Cooking +Utensils._ + +Cleanliness has been aptly styled the cardinal virtue of cooks. Food is +more healthy, as well as palatable, cooked in a cleanly manner. Many +lives have been lost in consequence of carelessness in using brass, +copper, and glazed earthen cooking utensils. The two first should be +thoroughly cleansed with salt and hot vinegar before cooking in them, +and no oily or acid substance, after being cooked, should be allowed to +cool or remain in any of them. + + +394. _Durable Ink for Marking Linen._ + +Dissolve a couple of drachms of lunar caustic, and half an ounce of gum +arabic, in a gill of rain water. Dip whatever is to be marked in strong +pearl-ash water. When perfectly dry, iron it very smooth; the pearl-ash +water turns it a dark color, but washing will efface it. After marking +the linen, put it near a fire, or in the sun, to dry. Red ink, for +marking linen, is made by mixing and reducing to a fine powder half an +ounce of vermilion, a drachm of the salt of steel, and linseed oil to +render it of the consistency of black durable ink. + + +395. _Black Ball._ + +Melt together, moderately, ten ounces of Bayberry tallow, five ounces of +bees' wax, one ounce of mutton tallow. When melted, add lamp or ivory +black to give it a good black color. Stir the whole well together, and +add, when taken from the fire, half a glass of rum. + + +396. _Liquid Blacking._ + +Mix a quarter of a pound of ivory black, six gills of vinegar, a +table-spoonful of sweet oil, two large spoonsful of molasses. Stir the +whole well together, and it will then be fit for use. + + +397. _Cement for the Mouths of Corked Bottles._ + +Melt together a quarter of a pound of sealing-wax, the same quantity of +rosin, a couple of ounces of bees' wax. When it froths, stir it with a +tallow candle. As soon as it melts, dip the mouths of the corked bottles +into it. This is an excellent thing to exclude the air from such things +as are injured by being exposed to it. + + +398. _Cement for broken China, Glass, and Earthenware._ + +Rub the edge of the china or glass with the beaten white of an egg. Tie +very finely powdered quick lime in a muslin bag, and sift it thick over +the edges of the dishes that have been previously rubbed with the egg. +Match and bind the pieces together, and let it remain bound several +weeks. This is good cement for every kind of crockery but thick heavy +glass and coarse earthenware; the former cannot be cemented with any +thing; for the latter, white paint will answer. Paint and match the +broken edges, bind them tight together, and let them remain until the +paint becomes dry and hard. Milk is a good cement for crockery--the +pieces should be matched, and bound together tight, then put in cold +milk, and the milk set where it will boil for half an hour; then take it +from the fire, and let the crockery remain till the milk is cold. Let +the crockery remain bound for several weeks. The Chinese method of +mending broken china, is to grind flint glass, on a painter's stone, +till it is reduced to an impalpable powder: then beat it with the white +of an egg, to a froth, and lay it on the edge of the broken pieces, +match and bind them together firmly, and let them remain several weeks. +It is said that no art will then be able to break it in the same place. + + +399. _Japanese Cement, or Rice Glue._ + +Mix rice flour with cold water, to a smooth paste, and boil it gently. +It answers all the purposes of wheat flour paste, while it is far +superior in point of transparency and smoothness. This composition, made +with so small a proportion of water as to have it of the consistence of +plastic clay, may be used to form models, busts, basso-relievos, and +similar articles. When made of it, they are susceptible of a very high +polish. Poland starch is a nice cement for pasting layers of paper +together, or any fancy articles. + + +400. _Cement for Alabaster._ + +Take of white bees' wax one pound, of rosin a pound, and three quarters +of alabaster. Melt the wax and rosin, then strew the alabaster over it +lightly, (which should be previously reduced to a fine powder.) Stir the +whole well together, then knead the mass in water, in order to +incorporate the alabaster thoroughly with the rosin and wax. The +alabaster, when mended, should be perfectly dry, and heated. The cement, +when applied, should also be heated. Join the broken pieces, bind them, +and let them remain a week. This composition, when properly managed, +forms an extremely strong cement. + + +401. _To clean Alabaster, or any other kinds of Marble._ + +Pound pumice stone to a fine powder, and mix it with verjuice. Let it +remain several hours, then dip in a perfectly clean sponge, and rub the +marble with it till clean. Rinse it off with clear fresh water, and rub +it dry with a clean linen cloth. + + +402. _Cement for Iron-ware._ + +Beat the whites of eggs to a froth, then stir into them enough quicklime +to make a consistent paste, then add iron file dust, to make a thick +paste. The quicklime should be reduced to a fine powder before mixing it +with the eggs. Fill the cracks in iron-ware with this cement, and let +them remain several weeks before using them. + + +403. _To loosen the Stopples of Decanters and Smelling Bottles that are +wedged in tight._ + +Dip the end of a feather in oil, and rub it round the stopple, close to +the mouth of the bottle; then put the bottle about a couple of feet from +the fire, having the mouth towards it. The heat will cause the oil to +run down between the stopple and mouth of the bottle. When warm, strike +the bottle gently on both sides, with any light wooden instrument that +you may happen to have. If the stopple cannot be taken out with the hand +at the end of this process, repeat it, and you will finally succeed by +persevering in it, however firmly it may be wedged in. + + +404. _Lip Salve._ + +Dissolve a small lump of white sugar in a table-spoonful of rosewater, +(common water will do, but is not as good.) Mix it with a couple of +large spoonsful of sweet oil, a piece of spermaceti, of the size of half +a butternut. Simmer the whole well together eight or ten minutes, then +turn it into a small box. + + +405. _Cold Cream._ + +Take of the oil of almonds two ounces, of spermaceti half an ounce, and +white wax half an ounce. Put them in a close vessel, and set the vessel +in a skillet of boiling water. When melted, beat the ingredients with +rosewater until cold. Keep it in a tight box, or wide-mouthed bottle, +corked up close. + + +406. _To prevent the formation of a Crust on Tea-Kettles._ + +Keep an oyster-shell in your tea-kettle, and it will prevent the +formation of a crust on the inside of it, by attracting the stony +particles to itself. + + +407. _To remove Stains from Broadcloth._ + +Take an ounce of pipe clay that has been ground fine, and mix it with +twelve drops of alcohol, and the same quantity of spirits of turpentine. +Whenever you wish to remove any stains from cloth, moisten a little of +this mixture with alcohol, and rub it on the spots. Let it remain till +dry, then rub it off with a woollen cloth, and the spots will disappear. + + +408. _To extract Paint from Cotton, Silk, and Woollen Goods._ + +Saturate the spot with spirits of turpentine, and let it remain several +hours, then rub it between the hands. It will crumble away, without +injuring either the color or texture of the article. + + +409. _To remove Black Stains on Scarlet Woollen Goods._ + +Mix tartaric with water, to give it a pleasant acid taste, then saturate +the black spots with it, taking care not to have it touch the clean part +of the garment. Rinse the spots immediately, in fair water. Weak +pearl-ash water is good to remove stains that are produced by acids. + + +410. _To extract Grease from Silks, Paper, Woollen Goods, and Floors._ + +To remove grease spots from goods and paper, grate on them, very thick, +French chalk, (common chalk will answer, but is not as good as the +French chalk.) Cover the spots with brown paper, and set on a moderately +warm iron, and let it remain till cold. Care must be taken not to have +the iron so hot as to scorch or change the color of the cloth. If the +grease does not appear to be out on removing the iron, grate on more +chalk, heat the iron again, and put it on. Repeat the process till the +grease is entirely out. Strong pearl-ash water, mixed with sand, and +rubbed on grease spots in floors, is one of the most effective things +that can be used to extract the grease. + + +411. _To extract Stains from White Cotton Goods and Colored Silks._ + +Salts of ammonia, mixed with lime, will take out the stains of wine from +silk. Spirits of turpentine, alcohol, and clear ammonia, are all good to +remove stains on colored silks. Spots of common or durable ink can be +removed by saturating them with lemon-juice, and rubbing on salt, then +putting them where the sun will shine on them hot, for several hours. As +fast as it dries, put on more lemon-juice and salt. When lemon juice +cannot be obtained, citric acid is a good substitute. Iron mould may be +removed in the same way. Mildew and most other stains can be removed by +rubbing on soft soap and salt, and placing it where the sun will shine +on it hot. Where soap and salt will not remove stains, lemon-juice and +salt will generally answer. The above things will only remove stains in +warm, clear weather, when the sun is hot. Sulphuric acid, diluted with +water, is very effectual in removing fruit stains. Care should be taken +not to have it so strong as to eat a hole in the garment, and as soon as +the stain is out, it should be rinsed in pearl-ash water, and then in +fair water. Colored cotton goods, that have common ink spilt on them, +should be soaked in lukewarm sour milk. + + +412. _Directions for Washing Calicoes._ + +Calico clothes, before they are put in water, should have the grease +spots rubbed out, as they cannot be seen when the whole of the garment +is wet. They should never be washed in very hot soap suds; that which is +mildly warm will cleanse them quite as well, and will not extract the +colors so much. Soft soap should never be used for calicoes, excepting +for the various shades of yellow, which look the best washed with soft +soap, and not rinsed in fair water. Other colors should be rinsed in +fair water, and dried in the shade. When calicoes incline to fade, the +colors can be set by washing them in lukewarm water, with beef's gall, +in the proportion of a tea-cup full to four or five gallons of water. +Rinse them in fair water--no soap is necessary, without the clothes are +very dirty. If so, wash them in lukewarm suds, after they have been +first rubbed out in beef's gall water. The beef's gall can be kept +several months, by squeezing it out of the skin in which it is enclosed, +adding salt to it, and bottled and corked tight. The water that potatoes +has been boiled in is an excellent thing to wash black calicoes in. When +there are many black garments to wash in a family, it is a good plan to +save, during the week, all the water in which potatoes are boiled. The +following method is said to set the colors of calicoes so that they will +not fade by subsequent washing: Infuse three gills of salt in four +quarts of boiling water; put in the calicoes, (which should be perfectly +clean; if not so, the dirt will be set.) Let the calicoes remain in till +the water is cold. I have never seen this tried, but I think it not +improbable that it may be an excellent way to set the colors, as rinsing +calicoes in cold salt and water serves to set the colors, particularly +of black, blue, and green colors. A little vinegar in the rinsing water +of pink, red, and green calicoes, is good to brighten the colors, and +keep them from mixing. All kinds of calicoes but black, look better for +starching, but black calicoes will not look clear if starched. On this +account potato water is an excellent thing to wash them, if boiled down +to a thick consistence, as it stiffens them without showing. + + +413. _Directions for Cleaning Silk Goods._ + +When silk cushions, or silk coverings to furniture, become dingy, rub +dry bran on it gently, with a woollen cloth, till clean. Remove grease +spots and stains as in direction No. 410. Silk garments should have the +spots extracted before being-washed--use hard soap for all colors but +yellow, for which soft soap is the best. Put the soap into hot water, +beat it till it is perfectly dissolved, then add sufficient cold water +to make it just lukewarm. Put in the silks, and rub them in it till +clean; take them out without wringing, and rinse them in fair lukewarm +water. Rinse it in another water, and for bright yellows, crimsons, and +maroons, add sulphuric acid enough to the water to give it an acid +taste, before rinsing the garment in it. To restore the colors of the +different shades of pink, put in the second rinsing water a little +vinegar or lemon-juice. For scarlet, use a solution of tin; for blues, +purples, and their shades, use pearl-ash; and for olive-greens, dissolve +verdigris in the rinsing water--fawn and browns should be rinsed in pure +water. Dip the silks up and down in the rinsing water: take them out of +it without wringing, and dry them in the shade. Fold them up while damp: +let them remain to have the dampness strike through all parts of them +alike, then put them in a mangler--if you have not one, iron them on the +wrong side, with an iron only just hot enough to smooth them. A little +isinglass or gum arabic, dissolved in the rinsing water of gauze shawls +and ribbons, is good to stiffen them. The water in which pared potatoes +have been boiled, is an excellent thing to wash black silks in--it +stiffens, and makes them glossy and black. Beef's gall and lukewarm +water is also a nice thing to restore rusty silk, and soap-suds answers +very well. They look better not to be rinsed in clear water, but they +should be washed in two different waters. + + +414. _Directions for Washing Woollens._ + +If you do not wish to have white flannels shrink when washed, make a +good suds of hard soap, and wash the flannels in it, without rubbing any +soap on them; rub them out in another suds, then wring them out of it, +and put them in a clean tub, and turn on sufficient boiling water to +cover them, and let them remain till the water is cold. A little indigo +in the boiling water makes the flannels look nicer. If you wish to have +your white flannels shrink, so as to have them thick, wash them in soft +soap-suds, and rinse them in cold water. Colored woollens that incline +to fade, should be washed with beef's gall and warm water before they +are put into soap-suds. Colored pantaloons look very well washed with +beef's gall and fair warm water, and pressed on the wrong side while +damp. + + +415. _Directions for Washing White Cotton Clothes._ + +Table-cloths, or any white clothes that have coffee or fruit stains on +them, before being put into soap-suds, should have boiling water turned +on them, and remain in it till the water is cold--the spots should be +then rubbed out in it. If they are put into soap-suds with the stains +in, they will be set by it, so that no subsequent washing will remove +them. Table-cloths will be less likely to get stained up, if they are +always rinsed in thin starch water, as it tends to keep coffee and fruit +from sinking into the texture of the cloth. White clothes that are very +dirty, will come clean easily if put into strong, cool suds and hung on +the fire the night previous to the day in which they are to be washed. +If they get to boiling, it will not do them any harm, provided the suds +is cool when they are put in; if it is hot at first, it will set the +dirt in. The following method of washing clothes is a saving of a great +deal of labor: Soak the clothes in lukewarm soap-suds; if they are quite +dirty, soak them over night. To every three pails of water put a pint of +soft soap, and a table-spoonful of the salts of soda. Heat it till +mildly warm, then put in the clothes without any rubbing, and boil them +an hour. Drain the suds out of them as much as possible, as it is bad +for the hands; then add water till cool enough for the hands. The dirt +will be loose, so that they will require but a little rubbing. Rinse +them thoroughly in clear water, then in indigo water. The soda can be +procured cheap, by purchasing it in large quantities--soda is an +excellent thing to soften hard water. The soda suds will not do to wash +calicoes in. It is a good plan to save your suds, after washing, to +water your garden, if you have one, or to harden cellars and yards, when +sandy. + + +416. _Starch._ + +To make good flour starch, mix flour gradually with cold water, so that +it may be free from lumps. Stir in cold water till it will pour easily; +then stir it into a pot of boiling water, and let it boil five or six +minutes, stirring it frequently. A tallow or spermaceti candle, stirred +round in the starch several times, will make it smoother--strain it +through a thick cloth. Starch made in this manner will answer for both +cotton and linen very well. Some people do not boil their starch, but +merely turn boiling water on the mixed flour and water, but it does not +make clothes look nice. Poland starch is made in the same manner as +wheat starch. When rice is boiled in a pot without being tied up in a +bag, the water in which it is boiled is as good as Poland starch for +clear-starching muslins, if boiled to a thick consistency after it is +turned off from the boiled rice, and then strained. Muslins, to look +clear, should be starched, and clapped dry, while the starch is hot, +then folded in a very damp cloth, and suffered to remain in it till they +become quite damp, before ironing them. If muslins are sprinkled, they +are apt to look spotted. Garments that are not worn, when laid by, +should not be starched, as it rots them when not exposed to the air. + + +417. _To clean Woollen and Silk Shawls._ + +Pare and grate raw, mealy potatoes, and put to each pint of the potato +pulp a couple of quarts of cold water. Let it stand five hours, then +strain the water through a sieve, and rub as much of the potato pulp +through as possible--let the strained water stand to settle again--when +very clear, turn the water off from the dregs carefully. Put a clean +white cotton sheet on a perfectly clean table, lay on the shawl which +you wish to clean, and pin it down tight. Dip a sponge, that has never +been used, into the potato water, and rub the shawl with it till clean; +then rinse the shawl in clear water, with a tea-cup of salt to a pailful +of the water. Spread it on a clean, level place, where it will dry +quick--if hung up to dry, the colors are apt to run, and make the shawl +streaked. Fold it up while damp, and let it remain half an hour, then +put it in a mangler--if you have not one, wrap it in a clean white +cloth, and put it under a weight, and let it remain till dry. If there +are any grease spots on the shawl, they should be extracted before the +shawl is washed. + + +418. _Directions for Carpets._ + +Carpets should be taken up and shook thoroughly, if in constant use, as +often as three or four times in a year, as the dirt that collects +underneath them wears them out very fast. Straw kept under carpets, will +make them wear much longer, as the dirt will sift through, and keep it +from grinding out. Carpets should be taken up as often as once a year, +even if not much used, as there is danger of moths getting into them. If +there is any appearance of moths in carpets when they are taken up, +sprinkle tobacco or black pepper on the floor before the carpets are put +down, and let it remain after they are laid down. When the dust is well +shaken out of carpets, if there are any grease spots on them, grate on +potter's clay very thick, cover them with a brown paper, and set on a +warm iron. It will be necessary to repeat this process several times, to +get out all the grease. If the carpets are so much soiled as to require +cleaning all over, after the dirt has been shaken out, spread them on a +clean floor, and rub on them, with a new broom, pared and grated raw +potatoes. Let the carpets remain till perfectly dry, before walking on +them. + + +419. _To clean Light Kid Gloves._ + +Magnesia, moist bread, and India rubber, are all of them good to clean +light kid gloves. They should be rubbed on the gloves thoroughly. If so +much soiled that they cannot be cleaned, sew up the tops of the gloves, +and rub them over with a sponge dipped in a decoction of saffron and +water. The gloves will be yellow or brown, according to the strength of +the decoction. + + +420. _To restore rusty Italian Crape._ + +Heat skim milk and water--dissolve in half a pint of it a piece of glue +an inch square, then take it from the fire. Rinse the crape out in +vinegar to clean it; then, to stiffen it, put it in the mixed glue and +milk. Wring it out, and clap it till dry, then smooth it out with a hot +iron--a paper should be laid over it when it is ironed. Gin is an +excellent thing to restore rusty crape--dip it in, and let it get +saturated with it; then clap it till dry, and smooth it out with a +moderately hot iron. Italian crape can be dyed to look as nice as that +which is new. + + +421. _To clean Mahogany and Marble Furniture._ + +No soap should ever be used for them--they should be washed in fair +water, and rubbed with a clean, soft cloth, till dry. A little sweet +oil, rubbed on occasionally, gives them a fine polish. The furniture +should be rubbed over with a cloth dipped in oil, then rubbed over with +a clean cloth till it appears dry and polished. White spots on varnished +furniture may be removed by rubbing them with a warm flannel, dipped in +spirits of turpentine. Ink spots may be removed by rubbing them with a +woollen cloth, dipped in oil of vitriol and water mixed, being careful +not to touch any part of the furniture that is not spotted. As soon as +the ink is extracted, rinse the spot with pearl-ash water, and then with +fair water. It is said that blotting paper alone will extract the ink, +if rolled up tight, and rubbed hard on the spots. If it answers the +purpose, it is altogether best to use it, as there is always danger +attending the use of oil of vitriol, it being so powerful as to corrode +whatever it may get dropped on, without its effects are destroyed by the +use of an alkali. + + +422. _To clean Stoves and Stone Hearths._ + +Varnished stoves should have several coats of varnish put on in summer, +in order to have it get hard, before being used. They should be washed +in warm water, without soap--a little oil rubbed on them occasionally, +makes them look nice, and tends to keep the varnish from wearing off. +Black lead and British Lustre are both of them good to black stoves +which have never been varnished--if they have been, it will not answer. +They should be mixed with cold water, to form a paste, then rubbed on +the stoves, and remain till quite dry--they should then be rubbed with a +dry, stiff, and flat brush, till clean and polished. If you wish to +preserve the color of free-stone hearths, wash them in water, without +any soap; then rub on them, while damp, free-stone, that has been +reduced to a powder--let it remain till dry, then rub it off. If the +hearths are stained, rub them hard with a piece of free-stone. If you +wish to have your hearth look dark, rub it over with hot soft soap, +alone, or diluted with water. For brick hearths, use redding, mixed with +thin hot starch and milk. + + +423. _To extract Ink from Floors._ + +Ink spots on floors can be removed by scouring them with sand wet in oil +of vitriol, and water, mixed. Rinse them, when the ink is extracted, +with strong pearl-ash water. + + +424. _To remove Paint and Putty from Window Glass._ + +Put sufficient pearl-ash into hot water, to make it very strong of it; +then saturate the paint which is daubed on the glass with it. Let it +remain till nearly dry, then rub it off hard, with a woollen cloth. +Pearl-ash water is also good to remove putty before it is dried on the +glass. If it dries on, whiting is good to remove it. + + +425. _To cleanse Feather Beds and Mattresses._ + +When feather beds become soiled or heavy, they may be made clean and +light by being treated in the following manner: Rub them over with a +stiff brush, dipped in hot soap-suds. When clean, lay them on a shed, or +any other clean place, where the rain will fall on them. When thoroughly +soaked, let them dry in a hot sun for six or seven successive days, +shaking them up well, and turning them over each day. They should be +covered over with a thick cloth during the night; if exposed to the +night air, they will become damp, and mildew. This way of washing the +bed ticking and feathers, makes them very fresh and light, and is much +easier than the old-fashioned way of emptying the beds, and washing the +feathers separately, while it answers quite as well. Care must be taken +to dry the bed perfectly, before sleeping on it. Hair mattresses that +have become hard and dirty, can be made nearly as good as new by ripping +them, washing the ticking, and picking the hair free from bunches, and +keeping it in a dry, airy place, several days. Whenever the ticking gets +dry, fill it lightly with the hair, and tack it together. + + +426. _To cleanse Vials and Pie Plates._ + +Bottles and vials that have had medicine in them, may be cleansed by +putting ashes in each one, and immersing them in a pot of cold water, +then heating the water gradually, until it boils. When they have boiled +in it an hour, take it from the fire, and let them remain in it till +cold; then wash them in soap-suds, and rinse them in fair water till +clear. Pie plates that have been used much for baking, are apt to impart +an unpleasant taste to the pies, which is owing to the lard and butter +of the crust soaking into them, and becoming rancid. It may be removed +by putting them in a brass kettle, with ashes and cool water, and +boiling them in it an hour. + + +427. _To temper Earthen-ware._ + +Earthen-ware that is used to bake in, will be less liable to crack from +the heat if put, before they are used, into a vessel, with sufficient +cold water to cover them, then heated in it gradually, till the water +boils. When the vessel is taken from the fire, the ware should remain in +until cold. + + +428. _To temper New Ovens and Iron-ware._ + +New ovens, before they are baked in, should have a fire kept up in them +half a day. As soon as the wood is removed, put up the lid of the oven. +It should not be used for baking until it has been heated the second +time. If not treated in this manner, it will never retain the heat well. +New flat irons should be heated half a day before they are used, in +order to retain heat well. Iron cooking utensils, when new, will be less +liable to crack if heated gradually five or six hours, and then cooled +slowly, before being used to cook in. Cold water should never be turned +into hot iron utensils, as it will crack them by cooling the surface too +suddenly. + + +429. _To polish Brass, Britannia, and Silver Utensils._ + +Rotten stone, mixed with a little spirit, is the best thing to clean +brass with: rotten stone and oil does very well. They should be polished +with dry rotten stone, and a dry cloth. Hot vinegar and milk makes brass +look nice--it should be rinsed off, wiped dry, and rubbed over with +chalk, to kill the acid, and give the brass a polish. Brass looks very +nice cleaned in this manner, and will keep clean a long time, provided +all the acid is killed--if not, they will turn very soon. When brass +utensils are not in use, they should be thoroughly cleaned with rotten +stone and oil, and wrapped up tight to exclude the air. Whiting or chalk +is good to polish silver. If the silver is spotted, wet the chalk, +(which should be powdered,) rub it on the silver, and let it remain +until dry; then rub it off with a clean dry cloth. When chalk will not +remove spots, hot ashes will. Britannia-ware should be rubbed with a +flannel rag dipped in sweet or linseed oil, if spotted, then washed in +soap-suds, and wiped dry. To give it a polish, rub it over with dry +powdered chalk or whiting, using a clean dry rag. + + +430. _To remove or keep Rust from Cutlery._ + +Bristol brick is good to remove rust, and give a polish to steel +utensils. It should be powdered fine, and rubbed on dry, with a woollen +cloth. Knives should be rubbed on a board, with a thick leather covered +over it, and fastened down tight. The brick should be dry, and powdered +fine, and the knives should not be wet after cleaning, but merely wiped, +with a dry clean cloth. To make the handles smooth, wipe them with a +cloth that is a little damp, being careful not to touch the blades, as +it will tarnish them. Knives look very nice cleaned in this manner, and +the edge will keep sharp. Ivory-handled knives should never have the +handles put into hot water, as it will turn them yellow. If, through +misuse, they turn yellow, rub them with sand paper. When Bristol brick +will not remove rust from steel, rub the spots with sand paper or emery, +or else rub on sweet oil, and let it remain a day; then rub it off with +powdered quicklime. To keep steel utensils (that are not in constant +use) from contracting rust, clean them thoroughly with Bristol brick, +wipe them on a perfectly dry cloth, and rub them over with sweet oil, +and cover them with brown paper, so as to exclude the air. Knives and +forks should be wrapped up in brown paper, each one by itself. + + +431. _Preservatives against the ravages of Moths._ + +Moths are very apt to eat woollen and fur garments early in the summer. +To keep them from the garments, take them late in the spring, when not +worn, and put them in a chest, with considerable camphor gum. Cedar +chips, or tobacco leaves, are also good for this purpose. When moths get +into garments, the best thing to destroy them is to hang the garments in +a closet, and make a strong smoke of tobacco leaves under them. In order +to do it, have a pan of live coals in the closet, and sprinkle on the +tobacco leaves. + + +432. _To destroy Cockroaches, Ants, and other household Vermin._ + +Hellebore, rubbed over with molasses, and put round the places that +cockroaches frequent, is a very effectual poison for them. Arsenic, +spread on bread and butter, and placed round rat or mouse holes, will +soon put a stop to their ravages. Quicksilver and the white of an egg, +beat together, and laid with a feather round the crevices of the +bedsteads and the sacking, is very effectual in destroying bugs in them. +To kill flies, when so numerous as to be troublesome, keep cobalt, wet +with spirit, in a large shallow plate. The spirit will attract the +flies, and the cobalt will kill them very soon. Black pepper is said to +be good to destroy them--it should be mixed, so as to be very strong, +with a little cream and sugar. Great care is necessary in using the +above poisons, where there are any children, as they are so apt to eat +any thing that comes in their way, and these poisons will prove as fatal +to them as to vermin, (excepting the pepper.) The flour of sulphur is +said to be good to drive ants away, if sprinkled round the places that +they frequent. Sage is also good. Weak brine will kill worms in gravel +walks, if kept moist with it a week in the spring, and three or four +days in the fall. + + + + +COMMON SIMPLE DYES. + + +433. _To Dye Black._ + +Allow a pound of logwood to each pound of goods that are to be dyed. +Soak it over night in soft water, then boil it an hour, and strain the +water in which it is boiled. For each pound of logwood, dissolve an +ounce of blue vitriol in lukewarm water sufficient to wet the goods. Dip +the goods in--when saturated with it, turn the whole into the logwood +dye. If the goods are cotton, set the vessel on the fire, and let the +goods boil ten or fifteen minutes, stirring them constantly to prevent +their spotting. Silk and woollen goods should not be boiled in the +dye-stuff, but it should be kept at a scalding heat for twenty minutes. +Drain the goods without wringing, and hang them in a dry, shady place, +where they will have the air. When dry, set the color by, put them into +scalding hot water, that has salt in it, in the proportion of a tea-cup +full to three gallons of the water. Let the goods remain in it till +cold; then hang them where they will dry; (they should not be wrung.) +Boiling hot suds is the best thing to set the color of black silk--let +it remain in it till cold. Soaking black-dyed goods in sour milk, is +also good to set the color. + + +434. _Green and Blue Dye, for Silks and Woollens._ + +For green dye, take a pound of oil of vitriol, and turn it upon half an +ounce of Spanish indigo, that has been reduced to a fine powder. Stir +them well together, then add a lump of pearl ash, of the size of a +pea--as soon as the fermentation ceases, bottle it--the dye will be fit +for use the next day. Chemic blue is made in the same manner, only using +half the quantity of vitriol. For woollen goods, the East indigo will +answer as well as the Spanish, and comes much lower. This dye will not +answer for cotton goods, as the vitriol rots the threads. Wash the +articles that are to be dyed till perfectly clean, and free from color. +If you cannot extract the color by rubbing it in hot suds, boil it +out--rinse it in soft water, till entirely free from soap, as the soap +will ruin the dye. To dye a pale color, put to each quart of soft warm +water that is to be used for the dye, ten drops of the above +composition--if you wish a deep color, more will be necessary. Put in +the articles without crowding, and let them remain in it till of a good +color--the dye-stuff should be kept warm--take the articles out without +wringing, drain as much of the dye out of them as possible, then hang +them to dry in a shady, airy place. They should be dyed when the weather +is dry--if not dried quick, they will not look nice. When perfectly dry, +wash them in lukewarm suds, to keep the vitriol from injuring the +texture of the cloth. If you wish for a lively bright green, mix a +little of the above composition with yellow dye. + + +435. _Yellow Dyes._ + +To dye a buff color, boil equal parts of arnotto and common potash, in +soft clear water. When dissolved, take it from the fire; when cool, put +in the goods, which should previously be washed free from spots, and +color; set them on a moderate fire, where they will keep hot, till the +goods are of the shade you wish. To dye salmon and orange color, tie +arnotto in a bag, and soak it in warm soft soap suds, till it becomes +soft, so that you can squeeze enough of it through the bag to make the +suds a deep yellow--put in the articles, which should be clean, and free +from color; boil them till of the shade you wish. There should be enough +of the dye to cover the goods--stir them while boiling, to keep them +from spotting. This dye will make a salmon or orange color, according to +the strength of it, and the time the goods remain in. Drain them out of +the dye, and dry them quick, in the shade--when dry, wash them in soft +soap suds. Goods dyed in this manner should never be rinsed in clear +water. Peach leaves, fustic, and saffron, all make a good straw or lemon +color, according to the strength of the dye. They should be steeped in +soft fair water, in an earthen or tin vessel, and then strained, and the +dye set with alum, and a little gum arabic dissolved in the dye, if you +wish to stiffen the article. When the dye-stuff is strained, steep the +articles in it. + + +436. _Red Dyes._ + +Madder makes a good durable red, but not a brilliant color. To make a +dye of it, allow for half a pound of it three ounces of alum, and one of +cream of tartar, and six gallons of water. This proportion of +ingredients will make sufficient dye for six or seven pounds of goods. +Heat half of the water scalding hot, in a clean brass kettle, then put +in the alum and cream of tartar, and let it dissolve. When the water +boils, stir the alum and tartar up in it, put in the goods, and let them +boil a couple of hours; then rinse them in fair water--empty the kettle, +and put in three gallons of water, and the madder; rub it fine in the +water, then put in the goods, and set them where they will keep scalding +hot for an hour, without boiling--stir them constantly. When they have +been scalding an hour, increase the fire till they boil. Let them boil +five minutes; then drain them out of the dye, and rinse them, without +wringing, in fair water, and hang them in the shade, where they will +dry. To dye a fine crimson, take for each pound of goods two and a half +ounces of alum, an ounce and a half of white tartar--put them in a brass +kettle, with sufficient fair water to cover your goods; set it where it +will boil briskly for several minutes; then put in the goods, which +should be washed clean, and rinsed in fair water. When the goods have +boiled half an hour, take them out, without wringing, and hang it where +it will cool all over alike, without drying; empty out the alum and +tartar water, put fresh water in the kettle, and for each pound of goods +to be dyed, put in an ounce of cochineal, powdered fine. Set the kettle +on the fire, and let the water boil fifteen or twenty minutes; then put +in sufficient cold water to make it lukewarm, put in the goods, and boil +them an hour and a quarter--take them out without wringing, and dry them +in a shady place. The blossoms of the Balm of Gilead, steeped with fair +water in a vessel, then strained, will dye silk a pretty red color. The +silk should be washed clean, and free from color, then rinsed in fair +water, and boiled in the strained dye, with a small piece of alum. To +dye a fine delicate pink, use a carmine saucer--the directions for +dyeing come with the saucers. It is too expensive a dye for bulky goods, +but for faded fancy shawls and ribbons, it is quite worth the while to +use it, as it gives a beautiful shade of pink. + + +437. _Slate-Colored Dye._ + +To make a good dark slate color, boil sugar-loaf paper with vinegar, in +an iron utensil--put in alum to set the color. Tea grounds, set with +copperas, makes a good slate color. To produce a light slate color, boil +white maple bark in clear water, with a little alum--the bark should be +boiled in a brass utensil. The dye for slate color should be strained +before the goods are put into it. They should be boiled in it, and then +hung where they will drain and dry. + + +438. _Soap from Scraps._ + +Dissolve eighteen pounds of potash in three pailsful of water; then add +to it twenty-five pounds of grease, and boil it over a slow fire for a +couple of hours. Turn it into a barrel, and fill it up with water. + + +439. _Cold Soap._ + +Heat twenty-six pounds of strained grease. When melted, mix it with four +pailsful of lye, made of twenty pounds of white potash. Let the whole +stand in the sun, stirring it frequently. In the course of a week, fill +the barrel with weak lye. This method of making soap is much easier than +to make a lye of your ashes, while it is as cheap, if you sell your +ashes to the soap-boiler. + + +440. _Hard Soap._ + +Dissolve twenty weight of white potash in three pailsful of water. Heat +twenty pounds of strained grease, then mix it with the dissolved potash, +and boil them together till the whole becomes a thick jelly, which is +ascertained by taking a little of it out to get cold. Take it from the +fire, stir in cold water till it grows thin, then put to each pailful of +soap a pint of blown salt--stir it in well. The succeeding day, separate +it from the lye, and heat it over a slow fire. Let it boil a quarter of +an hour, then take it from the fire. If you wish to have it a yellow +color, put in a little palm oil, and turn it out into wooden vessels. +When cold, separate it again from the lye, and cut, it in bars--let them +remain in the sun several days to dry. + + +441. _Windsor and Castile Soap._ + +To make the celebrated Windsor soap, nothing more is necessary than to +slice the best white soap as thin as possible, and melt it over a slow +fire. Take it from the fire when melted, and when it is just lukewarm, +add enough of the oil of caraway to scent it. If any other fragrant oil +is liked better, if may be substituted. Turn it into moulds, and let it +remain in a dry situation for five or six days. To make Castile soap, +boil common soft soap in lamp oil three hours and a half. + + +442. _Bayberry, or Myrtle Soap._ + +Dissolve two pounds and a quarter of white potash in five quarts of +water, then mix it with ten pounds of myrtle wax, or bayberry tallow. +Boil the whole over a slow fire, till it turns to soap, then add a +tea-cup of cold water--let it boil ten minutes longer--at the end of +that time turn it into tin moulds, or pans, and let them remain a week +or ten days to dry, then turn them out of the moulds. If you wish to +have the soap scented, stir into it any essential oil that has an +agreeable smell, just before you turn it into the moulds. This kind of +soap is excellent for shaving, and chapped hands--it is also good for +eruptions on the face. It will be fit for use in the course of three or +four weeks after it is made, but it is better for being kept ten or +twelve months. + + + + +THE WHOLE ART OF CARVING. + + +PRELIMINARY REMARKS. + +The carving knife should be light, of middling size, and of a fine edge. +_Strength_ is less required than _skill_ in the manner of using it; and +to facilitate this, the butcher should be directed to divide the +_joints_ of the bones of all carcass joints of mutton, lamb, and veal, +(such as neck, breast, and loin,) which then may easily be cut into thin +slices, attached to the bones. If the whole of the meat belonging to +each bone should be too thick, a small slice may be taken off between +every two bones. + +The more fleshy joints (as fillets of veal, leg or saddle of mutton, and +beef,) are to be helped in thin slices, neatly cut, and smooth. Observe +to let the knife pass down to the bone in the mutton and beef joints. + +The dish should not be too far off the carver, as it gives an awkward +appearance, and makes the task more difficult. Attention is to be paid +to help every one to a part of such articles as are considered best. + +In helping fish, take care not to break the flakes, which in cod and +very fresh salmon are large, and contribute much to the beauty of its +appearance. A fish knife not being sharp, divides it best. Help a part +of the roe, milt, or liver, to each person. The heads of carp, part of +those of cod and salmon, sounds of cod, and fins of turbot, are likewise +esteemed niceties, and are to be attended to accordingly. + +In cutting up any wild fowl, duck, goose, or turkey, for a large party, +if you cut the slices down from pinion to pinion, without making wings, +there will be more handsome pieces. + + +1. _Sirloin of Beef._ + +This may be begun at either end, or by cutting in the middle. It is +usual to inquire whether the outside or inside is preferred. For the +outside, the slice should be cut down to the bones, and the same with +every following helping. Slice the inside likewise, and give with each +piece some of the soft fat. The inside, done in the following manner, is +excellent: Have ready some shalot vinegar, boiling hot; mince the meat +large, and a good deal of the fat; sprinkle it with salt, and pour the +vinegar and the gravy on it. Help with a spoon as quick as possible, on +hot plates. + + +2. _Aitch or Edgebone of Beef._ + +[Illustration] + +Cut off a slice, an inch thick, all the length from _a_ to _b_, and then +help. The soft fat, which resembles marrow, lies at the back of the +bone, below _d_--the firm fat must be cut in horizontal slices at the +edge of the meat, _c_. The skewer used in keeping the meat together +while boiling, is shown at _a_, which should be drawn out before served +up; or, if necessary to leave it in, place instead one of silver. + + +3. _Shoulder of Mutton._ + +[Illustration] + +This is a very good joint, and by many preferred to the leg; for, if +properly roasted, it abounds in gravy, and produces many nice bits. The +figure annexed represents it as laid in the dish, with its back +uppermost. It should first be cut in the hollow part, in the direction +_a_, _b_, and the knife passed deep to the bone. The best part of the +fat lies on the outer edge, and it is to be cut out in thin slices, in +the direction _f_. If many are at the table, and the hollow part cut in +the line _a_, _b_, is eaten, some very good and delicate slices may be +cut out on each side the ridge of the blade bone, in the direction _c_, +_d_. The line between these two dotted lines is that in the direction of +which the edge or ridge of the blade bone lies, and cannot be cut +across. It is necessary to wind writing paper around the shank, as in +the leg, provided you wish to handle it. The lower side of the shoulder +has two cuts abounding in gravy. The part in the direction _i_, _k_, is +lean; the other, _g_, _h_, is very fat. + +[Illustration] + + +4. _Knuckle of Veal._ + +[Illustration] + +A knuckle of veal cuts in neat slices only in one direction, viz.: from +_a_ to _b_. The line _d_, _c_, divides two bones, which it is necessary +to separate in order to get at the best marrowy fat portion--also cut +asunder the knuckle bones. + + +5. _Roasted Breast of Veal._ + +[Illustration] + +Cut to the left on the first line _d_, _c_; then cross from _c_ to the +most distant _a_. The lines _a_, _d_, _a_, _d_, &c., represent the +directions in which the brisket, or gristly part should be divided; _d_, +_c_, show the course of the ribs, and _e_ is the sweetbread. + + +6. _A Spare Rib._ + +[Illustration] + +Cut out first a slice from the fleshy portion, following the line _a_, +_b_. This will give a due proportion of fat and lean. After this part is +taken away, the bone lying in the direction _d_, _b_, _c_, should be +separated, breaking it off at the joint, _c_. + + +7. _Saddle of Mutton._ + +[Illustration] + +Cut long thin slices from the tail to the end, viz.: from _a_ to _b_, +beginning close to the back bone. If a large joint, the slice may be +divided. Cut some fat from the sides. + + +8. _Pig._ + +[Illustration] + +The cook usually divides the body before it is sent to the table, and +garnishes the dish with the jaws and ears. The first thing is to +separate the shoulder from the carcass on one side, and then the leg, +according to the direction given by the dotted line _a_, _b_, _c_. The +ribs are then to be divided into about two helpings, and an ear or jaw +presented with them, and plenty of sauce. The joints may either be +divided into two each, or pieces may be cut from them. The ribs are +reckoned the finest part, but some people prefer the neck, and between +the shoulders. + + +9. _Half a Calf's Head, boiled._ + +[Illustration] + +Be careful and get a young one, as they look much handsomer served up, +and besides are more tender. First cut in the direction _c_, _b_. The +throat bread is considered the choicest part; it lies in the fleshy +portion, near the termination of the jaw-bone, and the line _c_, _d_, +shows the direction to cut into it. On the under part of the lower jaw +there is some very nice meat; and about the ear, _g_, some fat rather +gristly, but highly esteemed. The part near the neck is very inferior. +Sometimes the bone in the line _f_, _e_, is cut off, but this is a +coarse part. The sweet tooth is quite a delicacy--it lies back of all +the rest, and, in a young calf, is easily extracted with the knife. Many +like the eye, which you must cut out with the point of your knife, and +divide in two. Under the head is the palate, which is reckoned a nicety. + + +10. _Leg of Mutton._ + +[Illustration] + +A leg of wether mutton, (which is best flavored) may be known at the +market by a round lump of fat at the edge of the broadest part, a little +above the letter _a_. The best part is midway between the knuckle and +farther end. Begin to help there, by cutting thin slices to _b_. If the +outside is not fat enough, help some from the side at the broad end, in +slices from _e_ to _f_. This part is most juicy, but many prefer the +knuckle, which, in fine mutton, will be very tender, though dry. There +are very fine slices in the back of the leg--turn it up, and cut the +broad end, not in the direction you did the other side, but lengthwise. +To cut out the cramp bone, take hold of the shank (which should be +previously wound round with half a sheet of fool's-cap paper) with your +left hand, and cut down to the thigh bone at _g_, then pass the knife +under the cramp bone, in the direction _g_, _d_. + + +11. _Ham._ + +[Illustration] + +Ham may be cut three ways; the common method is to begin in the middle, +by long slices from _b_ to _c_, from the centre, through the thick fat. +This brings to the prime at first, which is likewise accomplished by +cutting a small round hole on the top of the ham, as at _a_, and with a +sharp knife enlarging that, by cutting successive thin circles--this +preserves the gravy, and keeps the meat moist. The last, and most saving +way, is to begin at the hock end, (which many are most fond of,) and +proceed onward. Ham that is used for pies, &c., should be cut from the +under side. + + +12. _Fore Quarter of Lamb._ + +[Illustration] + +Separate the shoulder from the breast and ribs, by passing the knife +under, in the direction of _a_, _b_, _c_, and _d_. Be careful to keep it +towards you horizontally, to prevent cutting the meat too much off the +bones. If grass lamb, the shoulder being large, put it into a another +dish. Squeeze the juice of half a Seville orange or lemon on the other +part, and sprinkle a little salt and pepper; then separate the gristly +part from the ribs, in the line _e_, _c_, and help either from that or +from the ribs, as may be chosen. + + +13. _Haunch of Venison._ + +[Illustration] + +First cut it down to the bone, in the line _d_, _c_, _a_, then turn the +dish with the end _a_ towards you; put in the point of the knife at _c_, +and cut it down as deep as you can in the direction _c_, _b_. Thus cut, +you may take out as many slices as you please, on the right or left. As +the fat lies deeper on the left, between _b_ and _a_, to those who are +fond of fat, as most venison eaters are, the best flavored and fattest +slices will be found on the left of the line _c_, _b_, supposing the end +_a_ turned towards you. Slices of venison should not be cut too thick +nor too thin, and plenty of gravy given with them. + + +14. _Round of Beef._ + +This is cut in the same way as a fillet of veal. It should be kept even +all over. When helping the fat, be careful not to hack it, but cut it +smooth. A deep slice should be taken off before you begin to help, as +directed in the edge-bone. + + +15. _Brisket of Beef._ + +This must be cut lengthwise, quite down to the bone, after separating +the outside or first slice, which must be cut pretty thick. + + +16. _Leg of Pork._ + +This joint is sent to the table, whether boiled or roasted, as a leg of +mutton, roasted and cut up in the same manner. The close firm flesh +about the knuckle is by many reckoned best. + + +17. _Haunch of Mutton._ + +This is formed by the leg and part of the loin, cut so as to resemble a +haunch of venison, and is to be helped at table in the same manner. + + +18. _Goose._ + +[Illustration] + +Turn the neck end of the goose towards you, and cut the whole breast in +slices on each side of the bird, but only remove them as you help each +person, unless the company is so large as to require the legs likewise. +Turn the goose on one side, and then take off the leg by putting the +fork into the small end of the leg bone, pressing it close to the body; +and, having passed the knife in the line _e_, _d_, turn the leg back, +and, if a young bird, it will easily separate. + +To take off the wing, put your fork into the small end of the pinion, +and press it close to the body; then put in the knife at _c_, and divide +the joint, taking it down in the direction _c_, _d_. Nothing but +_practice_ will enable people to hit the joint exactly at the first +trial. When the leg and wing of one side are done, go on to the other; +cut off the apron in the line, _f_, _e_, _g_, then take off the +merry-thought in the line _o_, _i_. The neck bones are next to be +separated as in a fowl, and all other parts divided the same. + + +19. _A Fowl._ + +[Illustration] + +A boiled fowl's legs are bent inwards, but before it is served, the +skewers are to be removed. Lay the fowl on your plate, and place the +joints as cut off on the dish. Take the wing off, in the direction of +_a_ to _b_, in the annexed engraving, only dividing the joint with your +knife; and then, with your fork, lift up the pinion, and draw the wings +towards the legs, and the muscles will separate in a more complete form +than if cut. Slip the knife between the leg and body, and cut to the +bone; then, with the fork, turn the leg back, and, if the bird is not +old, the joint will give way. When the four quarters are thus removed, +take off the merry-thought from _a_, and the neck bones, these last by +putting in the knife at _c_, and pressing it under the long broad part +of the bone, in the line _c_, _b_; then lift it up, and break it off +from the part that sticks to the breast. The next thing is to divide the +breast from the carcass, by cutting through the tender ribs, close to +the breast, quite down to the end of the fowl; lay the back up, put your +knife into the bone, half way from the neck to the rump, and on raising +the lower part, it will readily separate. Turn the neck towards you, and +very neatly take off the two sidesmen, and the whole will be done. As +each part is taken off it should be turned neatly on the dish, and care +should be taken that what is left should go properly from the table. The +breast and wings are looked upon as the best parts, but the legs are +most juicy in young fowls. After all, more advantage will be gained by +observing those who carve well, and a little practice, than by any +written directions whatever. + + +20. _Partridge._ + +This bird is cut up in the same way as a fowl. The best parts are the +wings, breast, and merry-thought; but the bird being small, the two +latter are not often divided. The wing is considered the best, and the +tip is reckoned the most delicate morsel of the whole. + + +21. _Pigeons._ + +Pigeons are considered very fine eating. It is usual to cut them in +half, either from top to bottom, or across. The lower part is generally +thought best. + + +22. _Turkey._ + +Fix your fork firmly in the lower part of the breast, so as to have full +command of the turkey. Slice down on each side of the centre of the +breast, two or three lines lengthwise with the body; then take off the +leg on one side, holding the knife in a sloping direction, the point +turned towards the end of the body. This done, cut off the wing on the +same side, in a line nearly parallel with the length of the turkey. +When you have thus separated the wings and legs, take off from the +breast bone the parts you before sliced down. Be very attentive, in +separating the wing, not to cut too near the neck, or you will find +yourself interrupted by the neck bone, from which the wing must be +taken. + + +23. _Cod's Head._ + +[Illustration] + +Fish in general requires very little carving, the fleshy parts being +those principally esteemed. A cod's head and shoulders, when in season, +and properly boiled, is a very genteel and handsome dish. When cut, it +should be done with a fish trowel; the parts about the back-bone, or the +shoulders, are by far the firmest and best. Take off a piece quite down +to the bone, in the direction _a_, _b_, _c_, _d_, putting in the spoon +at _a_, _c_, and with each slice of the fish give a piece of the round, +which lies underneath the back-bone, and lines it, the meat of which is +thin, and a little darker colored than the body of the fish itself. This +may be got by passing a spoon under it, in the direction _d_, _f_. About +the head are many delicate parts, and a great deal of the jelly kind. +The jelly part lies about the jaw-bone, and the firm parts within the +head. Some are fond of the palate, and others the tongue, which likewise +may be got by putting a spoon into the mouth. + + + + +Transcriber's Note + + +The following typographical errors were corrected: + + Page Error + 5 PICKLES changed to PICKLES. + 7 COMMON DRINKS changed to COMMON DRINKS. + 8 washing Calicoes changed to Washing Calicoes + 12 scum tha changed to scum that + 19 them fry until a a light changed to then fry until a light + 19 its blistering changed to its blistering. + 27 boiled Poultry changed to Boiled Poultry + 28 sweet marjorum changed to sweet marjoram + 36 _Black Fish_ changed to _Black Fish._ + 37 baking fish, No. 74. changed to baking fish, No. 76. + 46 118. _Directions_ changed to 119. _Directions_ + 59 _Green Corn Cake_ changed to _Green Corn Cake._ + 125 freed from them changed to freed from them. + 126 _through the Winter_ changed to _through the Winter._ + 128 boil it gently changed to boil it gently. + 130 in indigo water changed to in indigo water. + 131 _Marble Furniture_ changed to _Marble Furniture._ + 134 into the moulds changed to into the moulds. + 142 _A Fowl_ changed to _A Fowl._ + +The following words had inconsistent spelling and hyphenation: + + Butter-milk / Buttermilk + Earthen-ware / Earthenware + edge-bone / edgebone + Iron-ware / Ironware + pearl-ash / pearl ash + pepper-corns / peppercorns + potato / potatoe + Potato / Potatoe + rose-water / rosewater + quick lime / quicklime + salt-petre / saltpetre + sweet bread / sweetbread + table-spoonful / table spoonful + table-spoonsful / table spoonsful + tea-cup / tea cup + tea-spoonful / tea spoonful + tea-spoonsful / tea spoonsful + three-quarters / three quarters + tomatoes / tomatos + turkies / turkeys + + + + + +End of the Project Gutenberg EBook of The American Housewife, by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK THE AMERICAN HOUSEWIFE *** + +***** This file should be named 28452.txt or 28452.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/8/4/5/28452/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +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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