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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
+
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