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diff --git a/42154-0.txt b/42154-0.txt index c79a1b5..13dfc19 100644 --- a/42154-0.txt +++ b/42154-0.txt @@ -1,35 +1,4 @@ -Project Gutenberg's Miss Leslie's Lady's New Receipt-Book, by Eliza Leslie - -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: Miss Leslie's Lady's New Receipt-Book - 3rd ed. - -Author: Eliza Leslie - -Release Date: February 22, 2013 [EBook #42154] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S NEW RECEIPT BOOK *** - - - - -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.) - - - - +*** START OF THE PROJECT GUTENBERG EBOOK 42154 *** Transcriber’s Note @@ -18513,361 +18482,4 @@ The following words were inconsistently spelled. 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You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: Miss Leslie's Lady's New Receipt-Book - 3rd ed. - -Author: Eliza Leslie - -Release Date: February 22, 2013 [EBook #42154] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S NEW RECEIPT BOOK *** - - - - -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. Footnotes have been -moved to follow the recipes in which they appear. - - - - - MISS LESLIE'S - - LADY'S NEW RECEIPT-BOOK; - - A Useful Guide for Large or Small Families, - - CONTAINING DIRECTIONS FOR - - COOKING, PRESERVING, PICKLING, - - AND - - PREPARING THE FOLLOWING ARTICLES ACCORDING TO THE MOST - NEW AND APPROVED RECEIPTS, VIZ.: - - SOUPS, - FISH, - MEATS, - VEGETABLES, - POULTRY, - OYSTERS, - GAME, - PUDDINGS, - PIES, - TARTS, - CUSTARDS, - ICE CREAMS, - BLANC-MANGE, - CAKES, - CONFECTIONARY, - SWEETMEATS, - JELLIES, - SYRUPS, - CORDIALS, - CANDIES, - PERFUMERY, ETC. - - THIRD EDITION, ENLARGED, - - WITH ONE HUNDRED AND TWENTY ADDITIONAL RECEIPTS FOR PREPARING - FARINA, INDIAN MEAL, FANCY TEA CAKE, MARMALADES, ETC. - BEING A SEQUEL TO HER "COMPLETE COOKERY." - - "Let these receipts be fairly and faithfully tried, and I trust that - few, if any, will cause disappointment in the result."--_Preface_ - - PHILADELPHIA: - A. HART, LATE CAREY & HART - 1850. - - - - - ENTERED according to Act of Congress, in the year 1850, by - A. HART, - in the Clerk's Office of the District Court for the Eastern District - of Pennsylvania. - - Printed by T. K. & P. G. Collins. - - - - -PREFACE. - - -The present volume is designed as a sequel to my book, entitled -"Directions for Cookery in all its Branches." Since the first appearance -of that work, I have introduced into the new editions so many -improvements and additional receipts that its size can no longer be -conveniently increased. While obtaining fresh accessions of valuable -knowledge on this and other subjects connected with the domestic -improvement of my young countrywomen, I have been induced to note down, -as they presented themselves, these new items of information. And I now -offer them, arranged in due form, to that most efficient of all patrons, -the public. - -Families who possess the means and the inclination to keep an excellent -table, and to entertain their guests in a handsome and liberal manner, -will, most probably, find in this book and its predecessor all that may -be wanted for such purposes. A large number of these new receipts are of -French origin; obtained from French cooks, or from persons instructed by -them. And I have endeavoured to render the directions as intelligible -and practicable as possible; so as to be easily understood, and easily -followed. I have not thought it necessary to give their titles in -French, as foreign designations can rarely be comprehended, or indeed -accurately pronounced, except by those who are familiar with the -language. Let these and the other receipts be fairly and faithfully -tried, and I trust that few, if any, will cause disappointment in the -result. - - ELIZA LESLIE. - - _Philadelphia, Oct. 15th, 1846._ - - - - -GENERAL CONTENTS. - - - Page - - SOUPS, &C. 9 - FISH, &C. 19 - VEGETABLES, &C. 38 - MEATS, &C. 58 - POULTRY, GAME, &C. 88 - PUDDINGS, &C. 107 - SWEETMEATS, &C. 165 - BREAKFAST AND TEA CAKES 186 - CAKES, &C. 193 - DOMESTIC LIQUORS, &C. 230 - PERFUMERY, REMEDIES, &C. 252 - LAUNDRY-WORK, NEEDLE-WORK, &C. 297 - BREAKFASTS, DINNERS, SUPPERS, &C. 365 - ADDITIONAL RECEIPTS 395 - THE INDIAN MEAL BOOK 455 - INDEX 495 - INDEX TO ADDITIONAL RECEIPTS 503 - - - - -WEIGHT AND MEASURE. - - - Wheat flour one pound of 16 ounces is one quart. - Indian meal one pound 2 ounces is one quart. - Butter, when soft, one pound 1 ounce is one quart. - Loaf-sugar, broken up, one pound is one quart. - White sugar, powdered, one pound 1 ounce is one quart. - Best brown sugar one pound 2 ounces is one quart. - Eggs ten eggs weigh one pound. - - -LIQUID MEASURE. - - Four large table-spoonfuls are half a jill. - Eight large table-spoonfuls are one jill. - Two jills are half a pint. - A common-sized tumbler holds half a pint. - A common-sized wine-glass holds about half a jill. - Two pints are one quart. - Four quarts are one gallon. - -About twenty-five drops of any thin liquid will fill a common-sized -tea-spoon. - -Four table-spoonfuls will generally fill a common-sized wine-glass. - -Four wine-glasses will fill a half-pint tumbler, or a large coffee-cup. - -A quart black bottle holds in reality about a pint and a half; sometimes -not so much. - -A table-spoonful of salt is about one ounce. - - -DRY MEASURE. - - Half a gallon is a quarter of a peck. - One gallon is half a peck. - Two gallons are one peck. - Four gallons are half a bushel. - Eight gallons are one bushel. - -Throughout this book, the pound is avoirdupois weight--sixteen ounces. - - - - -THE -LADY'S RECEIPT-BOOK. - - - - -SOUPS, ETC. - - -SPRING SOUP.--Unless your dinner hour is very late, the stock for this -soup should be made the day before it is wanted, and set away in a stone -pan, closely covered. To make the stock, take a knuckle of veal, break -the bones, and cut it into several pieces. Allow a quart of water to -each pound of veal. Put it into a soup-pot, with a set of calves-feet, -and some bits of cold ham, cut off near the hock. If you have no ham, -sprinkle in a table-spoonful of salt, and a salt-spoon of cayenne. Place -the pot over a _moderate_ fire, and let it simmer slowly (skimming it -well) for several hours, till the veal is all to rags and the flesh of -the calves-feet has dropped in shreds from the bones. Then strain the -soup; and if not wanted that day, set it away in a stone pan, as above -mentioned. - -Next day have ready-boiled two quarts or more of green peas, (they must -on no account be old,) and a pint of the green tops cut off from -asparagus boiled for the purpose. Pound a handful of raw spinach till -you have extracted a teacup-full of the juice. Set the soup or stock -over the fire; add the peas, asparagus, and spinach-juice, stirring them -well in; also a quarter of a pound of fresh butter, divided into four -bits, and rolled in flour. Let the whole come to a boil; and then take -it off and transfer it to a tureen. It will be found excellent. - -In boiling the peas for this soup, you may put with them half a dozen -sprigs of green mint, to be afterwards taken out. - -Late in the spring you may add to the other vegetables two cucumbers, -pared and sliced, and the whitest part or heart of a lettuce, boiled -together; then well-drained, and put into the soup with the peas and -asparagus. It must be very thick with vegetables. - - -SUMMER SOUP.--Take a large neck of mutton, and hack it so as nearly to -cut it apart, but not quite. Allow a small quart of water to each pound -of meat, and sprinkle on a table-spoonful of salt and a very little -black pepper. Put it into a soup-pot, and boil it _slowly_ (skimming it -well) till the meat is reduced to rags. Then strain the liquid, return -it to the soup-pot, and carefully remove all the fat from the surface. -Have ready half a dozen small turnips sliced thin, two young onions -sliced, a table-spoonful of sweet-marjoram leaves picked from the -stalks, and a quart of shelled Lima beans. Put in the vegetables, and -boil them in the soup till they are thoroughly done. You may add to them -two table-spoonfuls of green nasturtian seeds, either fresh or pickled. -Put in also some little dumplings, (made of flour and butter,) about ten -minutes before the soup is done. - -Instead of Lima beans, you may divide a cauliflower or two broccolis -into sprigs, and boil them in the soup with the other vegetables. - -This soup may be made of a shoulder of mutton, cut into pieces and the -bones cracked. - - -AUTUMN SOUP.--Begin this soup as early in the day as possible. Take six -pounds of the lean of fine fresh beef; cut it into small pieces; -sprinkle it with a tea-spoonful of salt, (not more); put it into a -soup-pot, and pour on six quarts of water. The hock of a cold ham will -greatly improve it. Set it over a moderate fire, and let it boil slowly. -After it comes to a boil skim it well. Have ready a quarter of a peck of -ochras cut into very thin round slices, and a quarter of a peck of -tomatoes cut into pieces; also a quart of shelled Lima beans. Season -them with pepper. Put them in; and after the whole has boiled three -hours _at least_, take six ears of young Indian corn, and having grated -off all the grain, add them, to the soup and boil it an hour longer. -Before you serve up the soup remove from it all the bits of meat, which, -if the soup is sufficiently cooked, will be reduced to shreds. - -You may put in with the ochras and tomatoes one or two sliced onions. -The soup, when done, should be as thick as a jelly. - -Ochras for soup may be kept all winter, by tying them separately to a -line stretched high across the store-room. - - -WINTER SOUP.--The day before you make the soup, get a fore-leg or shin -of beef. Have the bone sawed through in several places, and the meat -notched or scored down to the bone. This will cause the juice or essence -to come out more freely, when cooked. Rub it slightly with salt; cover -it, and set it away. Next morning, early as possible, as soon as the -fire is well made up, put the beef into a large soup-pot, allowing to -each pound a small quart of water. Then taste the water, and if the salt -that has been rubbed on the meat is not sufficient, add a very little -more. Throw in also a tea-spoonful of whole pepper-corns; and you may -add half a dozen blades of mace. Let it simmer slowly till it comes to a -boil; then skim it well. After it boils, you may quicken the fire. At -nine o'clock put in a large head of cabbage cut fine as for cold-slaw; a -dozen carrots sliced; the leaves stripped from a bunch of -sweet-marjoram; and the leaves of a sprig of parsley minced fine. An -hour afterwards, add six turnips, and three potatoes, all cut into four -or eight pieces. Also two onions, which will be better if previously -roasted brown, and then sliced. Keep the soup boiling steadily, but not -hard, unless the dinner hour is very early. For a late dinner, there -will be time to boil it slowly all the while; and all soups are the -better for long and slow boiling. See that it is well skimmed, so that, -when done, there will be not a particle of fat or scum on the surface. -At dinner-time take it up with a large ladle, and transfer it to a -tureen. In doing so, carefully avoid the shreds of meat and bone. Leave -them all in the bottom of the pot, pressing them down with the ladle. A -mass of shreds in the tureen or soup-plate looks slovenly and -disgusting, and should never be seen at the table; also, they absorb too -much of the liquid. Let the vegetables remain in the soup when it is -served up, but pick out every shred of meat or bone that may be found in -the tureen when ready to go to table. - -In very cold weather, what is left of this soup will keep till the -second day; when it must be simmered again over the fire, till it just -comes to a boil. Put it away in a tin or stone vessel. The lead which is -used in glazing earthen jars frequently communicates its poison to -liquids that are kept in them. - - -RABBIT SOUP.--Begin this soup six hours before dinner. Cut up three -large, but young and tender rabbits, or four small ones, (scoring the -backs,) and dredge them with flour. Slice six mild onions, and season -them with half a grated nutmeg; or more, if you like it. Put some fresh -butter into a hot frying pan, (you may substitute for the butter some -cold roast-veal gravy that has been carefully cleared from the fat,) -place it over the fire, and when it boils, put in the rabbits and -onions, and fry them a light brown. Then transfer the whole to a -soup-pot; season it with a very small tea-spoonful of salt, a -tea-spoonful of whole pepper, a large tea-spoonful of sweet-marjoram -leaves stripped from the stalks, and four or five blades of mace, adding -three large carrots in slices. Pour on, slowly, four quarts of hot water -from a kettle already boiling hard. Cover the soup-pot, and let it -simmer slowly (skimming it well) till the meat of the rabbits is reduced -to shreds, and drops from the bones, which will not be in less than five -hours, if boiled as gently as it ought. When quite done, strain the soup -into a tureen. Have ready the grated yolks of six hard boiled eggs, and -stir them into the soup immediately after it is strained, and while it -is very hot. Add, also, some bread cut into dice or small squares, and -fried brown in fresh butter. Or substitute for the fried bread, buttered -toast, with all the crust removed, and cut into very small bits or -mouthfuls. - -Hare soup may be made in this manner. It is also an excellent way of -disposing of old fowls. A similar soup may be made of fresh-killed -venison. - -For hare or venison soup, add, (after straining it,) about half an hour -before you take it up, two glasses of sherry or Madeira, and a lemon -sliced thin. - - -CHICKEN SOUP.--Cut up two large fine fowls, as if carving them for the -table, and wash the pieces in cold water. Take half a dozen thin slices -of cold ham, and lay them in a soup-pot, mixed among the pieces of -chicken. Season them with a very little cayenne, a little nutmeg, and a -few blades of mace, but no salt, as the ham will make it salt enough. -Add a head of celery, split and cut into long bits, a quarter of a pound -of butter, divided in two, and rolled in flour. Pour on three quarts of -milk. Set the soup-pot over the fire, and let it boil rather slowly, -skimming it well. When it has boiled an hour, put in some small round -dumplings, made of half a pound of flour mixed with a quarter of a pound -of butter; divide this dough into equal portions, and roll them in your -hands into little balls about the size of a large hickory nut. The soup -must boil till the flesh of the fowls is loose on the bones, but not -till it drops off. Stir in, at the last, the beaten yolks of three or -four eggs; and let the soup remain about five minutes longer over the -fire. Then take it up. Cut off from the bones the flesh of the fowls, -and divide it into mouthfuls. Cut up the slices of ham in the same -manner. Mince the livers and gizzards. Put the bits of fowl and ham in -the bottom of a large tureen, and pour the soup upon it. - -This soup will be found excellent, and may be made of large old fowls, -that cannot be cooked in any other way. If they are so old that when the -soup is finished they still continue tough, remove them entirely, and do -not serve them up in it. - -Similar soup may be made of a large old turkey. Also of four rabbits. - - -DUCK SOUP.--Half roast a pair of fine large tame ducks; keeping them -half an hour at the fire, and saving the gravy, the fat of which must be -carefully skimmed off. Then cut them up; season them with black pepper; -and put them into a soup-pot with four or five small onions sliced thin, -a small bunch of sage, a thin slice of cold ham cut into pieces, a -grated nutmeg, and the yellow rind of a lemon pared thin, and cut into -bits. Add the gravy of the ducks. Pour on, slowly, three quarts of -boiling water from a kettle. Cover the soup-pot, and set it over a -moderate fire. Simmer it slowly (skimming it well) for about four hours, -or till the flesh of the ducks is dissolved into small shreds. When -done, strain it through a sieve into a tureen over a quart of young -green peas, that have been boiled by themselves. If peas are not in -season, substitute half a dozen hard boiled eggs cut into round slices, -white and yolk together. - -If wild ducks are used for soup, three or four will be required for the -above quantity. Before you put them on the spit to roast, place a large -carrot in the body of each duck, to remove the sedgy or fishy taste. -This taste will be all absorbed by the carrot, which, of course, must be -thrown away. - - -PIGEON SOUP may be made as above. It will require one dozen tame -pigeons, or two dozen wild ones. - -Wild pigeons may be made very fat by catching them alive in nets, at the -season when they abound; clipping their wings to prevent their flying -away; putting them into a field where there is a stream of water -convenient for them to drink, or into a large yard; and feeding them -twice a day with corn. When fattened in this manner, they will be found -profitable articles for sale; the objection to wild pigeons being that -they are usually so poor and lean. - - -FINE CLAM SOUP.--Take half a hundred or more small sand clams, and put -them into a pot of hard-boiling water. Boil them about a quarter of an -hour, or till all the shells have opened wide. Then take them out, and -having removed them from the shells, chop them small and put them with -their liquor into a pitcher. Strain a pint of the liquor into a bowl, -and reserve it for the soup. Put the clams into a soup-pot, with a -gallon of water, and a half pint of the liquor; a dozen whole -pepper-corns, half a dozen blades of mace; but no salt, as the -clam-liquor will be salt enough; add a pint of grated bread-crumbs, and -the crusts of the bread cut very small; also a tea-spoonful of -sweet-marjoram leaves. Let the soup boil two hours. Then add a quarter -of a pound of fresh butter, divided into half a dozen pieces, and each -piece rolled slightly in flour. Boil it half an hour longer, and then -about five minutes before you take up the soup, stir in the beaten yolks -of three eggs. - -As the flavour will be all boiled out of the chopped clams, it will be -best to leave them in the bottom of the soup-pot, and not serve them up -in the tureen. Press them down with a broad wooden ladle, so as to get -as much liquor out of them as possible, while you are taking up the -soup. - -This soup will be better still, if made with milk instead of water; milk -being an improvement to all fish-soups. - - -EXCELLENT CLAM SOUP.--Take forty or fifty clams, and wash and scrub the -outsides of the shells till they are perfectly clean. Then put them into -a pot with just sufficient water to keep them from burning. The water -must boil hard when you put in the clams. In about a quarter of an hour -the shells will open, and the liquor run out and mix with the water, -which must be saved for the soup, and strained into a soup-pot, after -the clams are taken out. Extract the clams from their shells, and cut -them up small. Then put them into the soup-pot, adding a minced onion, a -saucer of finely chopped celery, or a table-spoonful of celery seed, and -a dozen blades of mace, with a dozen whole pepper-corns. No salt, as the -clam-liquor will be quite salt enough. If the liquid is not in -sufficient quantity to fill a large tureen, add some milk. Thicken the -soup with two large table-spoonfuls of fresh butter rolled in flour. Let -it boil a quarter of an hour or twenty minutes. Just before you take it -from the fire, stir in, gradually, the beaten yolks of five eggs; and -then take up the soup, and pour it into a tureen, the bottom of which -is covered with toasted bread, cut into square dice about an inch in -size. - - -FRENCH WHITE SOUP.--Boil a knuckle of veal and four calves' feet in five -quarts of water, with three onions sliced, a bunch of sweet herbs, four -heads of white celery cut small, a table-spoonful of whole pepper, and a -_small_ tea-spoonful of salt, adding five or six large blades of mace. -Let it boil very slowly, till the meat is in rags and has dropped from -the bone, and till the gristle has quite dissolved. Skim it well while -boiling. When done, strain it through a sieve into a tureen, or a deep -white-ware pan. Next day, take off all the fat, and put the jelly (for -such it ought to be) into a clean soup-pot with two ounces of -vermicelli, and set it over the fire. When the vermicelli is dissolved, -stir in, gradually, a pint of thick cream, while the soup is quite hot; -but do not let it come to a boil after the cream is in, lest it should -curdle. Cut up one or two French rolls in the bottom of a tureen, pour -in the soup, and send it to table. - - -COCOA-NUT SOUP.--Take eight calves' feet (two sets) that have been -scalded and scraped, but not skinned; and put them into a soup-kettle -with six or seven blades of mace, and the yellow rind of a lemon pared -thin. Pour on a gallon of water; cover the kettle, and let it boil very -slowly (skimming it well) till the flesh is reduced to rags and has -dropped entirely from the bones. Then strain it into a broad white-ware -pan, and set it away to get cold. When it has congealed, scrape off the -fat and sediment, cut up the cake of jelly, (or stock,) and put it into -a clean porcelain or enamelled kettle. Have ready half a pound of very -finely grated cocoa-nut. Mix it with a pint of cream. If you cannot -obtain cream, take rich unskimmed milk, and add to it three ounces of -the best fresh butter divided into three parts, each bit rolled in -arrow-root or rice-flour. Mix it, gradually, with the cocoa-nut, and add -it to the calves-feet-stock in the kettle, seasoned with half a grated -nutmeg. Set it over the fire, and boil it, slowly, about a quarter of an -hour; stirring it well. Then transfer it to a tureen, and serve it up. -Have ready small French rolls, or light milk biscuit to eat with it; -also powdered sugar in case any of the company should wish to sweeten -it. - - -ALMOND SOUP is made in the above manner, substituting pounded almonds -for the grated cocoa-nut. You must have half a pound of shelled sweet -almonds, mixed with two ounces of shelled bitter almonds. After -blanching them in hot water, they must be pounded to a smooth paste (one -at a time) in a marble mortar; adding frequently a little rose-water to -prevent their oiling, and becoming heavy. Or you may use peach-water for -this purpose; in which case omit the bitter almonds, as the peach water -will give the desired flavour. When the pounded almonds are ready, mix -them with the other ingredients, as above. - -The calves' feet for these soups should be boiled either very early in -the morning, or the day before. - - -SOUP-MEAT.--To make the soup _very good_, the meat (of which there -should be a large proportion, rather more than a pound to a quart of -water) must remain in, till it drops entirely from the bones and is -boiled to rags. But none of these fragments and shreds should be found -in the tureen when the soup is sent to table. They should all be kept at -the bottom of the pot, pressing down the ladle hard upon them when you -are dipping out the soup. If any are seen in the soup after it is taken -up, let them be carefully removed with a spoon. To send the soup to -table with bits of bone and shreds of meat in it, is a slovenly, -disgusting, and vulgar practice, and should be strictly forbidden; as -some indifferent cooks will do so to save themselves the trouble of -removing it. A mass of shreds left at the bottom of the tureen, absorbs -so much of the liquid as to diminish the quantity of the soup; and if -eaten is very unwholesome, all the nourishment being boiled out of it. - -Mutton, however, need not be boiled to pieces in the soup, which will -have sufficient strength if the meat is left whole. A piece of loin of -mutton, that has been cooked in soup, is to many persons very palatable. -It is well worth sending to table. - - -SAUCE FOR MUTTON THAT HAS BEEN BOILED IN SOUP.--Mutton that has been -boiled in soup is very generally liked, particularly the loin. Take two -large boiled onions; cut them up, and put them into a saucepan with a -piece of fresh butter, slightly rolled in flour; a table-spoonful of -mustard, (French or tarragon mustard will be best); a very little salt -and cayenne; and some pickled cucumbers, chopped small; green nasturtian -seeds will be still better than cucumbers. Put all these ingredients -into a small saucepan, and add to them a little of the soup. Set the -sauce over the fire, and when it has come to a boil, take it off, and -keep it warm till the meat goes to table; then send it in a sauce-boat. - - -SUBSTITUTES FOR CAPER-SAUCE.--Take some pickled string-beans, or pickled -cucumbers, or gherkins; cut them into small bits, and put them thickly -into a sauce-tureen of melted butter, adding a spoonful of vinegar; or, -what is still better, the juice of a lemon Serve it up as sauce to -boiled mutton. - -A still better substitute will be found in nasturtian seeds plucked from -the stems, and pickled by simply putting them (when green, but -full-grown) into a jar of cider-vinegar. Add a few table-spoonfuls of -these to the melted butter before it goes to table. Their flavour is -superior to that of capers. - - - - -FISH, ETC. - - -FRESH SALMON STEWED.--Having cleaned and washed the fish, cut it into -round slices or fillets, rather more than an inch in thickness. Lay them -in a large dish; sprinkling a very little salt evenly over the slices; -and in half an hour turn them on the other side. Let them rest another -half hour; then wash, drain, and wipe them dry with a clean towel. -Spread some of the best fresh butter thickly over the strainer of a -large fish-kettle; and lay the pieces of salmon upon it. Cover them -nearly all over with very thin slices of fresh lemon, from which the -seeds have been removed. Intersperse among the lemon a few slices of -shalots, or very small mild onions; a few sprigs of parsley and some -whole pepper-corns. Set the kettle over a large bed of live coals; and -spread very hot ashes thickly over the lid; which must be previously -well-heated on the _inside_ by standing it up before the fire. The heat -should be regularly kept up, while the fish is stewing, both above and -below it. It will require an hour to cook thoroughly. When dishing it, -remove the sliced lemon, shalots, parsley, &c., leaving them in the -bottom of the kettle. Put a cover over the fish, and set the dish that -contains it over a large vessel of hot water, while you are preparing -the sauce. For this sauce, mix thoroughly a quarter of a pound of fresh -butter with a table-spoonful of flour. Put it into a quart tin vessel -with a lid, and add a table-spoonful of water, and the seasoning that -was left in the bottom of the fish-kettle. Cover the vessel closely, and -set it in a larger sauce-pan or pot of boiling water. Shake it about -over the fire till it comes to a boil. If you _set it down_ on hot coals -the butter will oil. When it has boiled, remove the lemon, onion, &c.; -pour the sauce into a sauce-boat, and send it to table with the stewed -fish, garnished with sprigs of curled parsley. - -This is a French mode of cooking salmon. Fresh cod, or halibut, may be -stewed in the same manner. - - -ROASTED SALMON.--Take a large piece of fine fresh salmon, cut from the -middle of the fish, well cleaned and carefully scaled. Wipe it dry in a -clean coarse cloth. Then dredge it with flour, put it on the spit, and -place it before a clear bright fire. Baste it with fresh butter, and -roast it well; seeing that it is thoroughly done to the bone. Serve it -up plain; garnishing the dish with slices of lemon, as many persons like -a little lemon-juice with salmon. This mode of cooking salmon will be -found excellent. A small one or a salmon-trout may be roasted whole. - - -BAKED SALMON.--A small salmon may be baked whole. Stuff it with -forcemeat made of bread-crumbs; chopped oysters, or minced lobster; -butter; cayenne; a little salt, and powdered mace,--all mixed well, and -moistened with beaten yolk of egg. Bend the salmon round, and put the -tail into the mouth, fastening it with a skewer. Put it into a large -deep dish; lay bits of butter on it at small intervals; and set it into -the oven. While baking, look at it occasionally, and baste it with the -butter. When one side is well browned, turn it carefully in the dish, -and add more butter. Bake it till the other side is well browned. Then -transfer it to another dish with the gravy that is about it, and send it -to table. - -If you bake salmon in slices, reserve the forcemeat for the outside. Dip -each slice first in beaten yolk of egg, and then in the forcemeat, till -it is well coated. If in one large piece, cover it in the same manner -thickly with the seasoning. - -The usual sauce for baked salmon is melted butter, flavoured with the -juice of a lemon, and a glass of port wine, stirred in just before the -butter is taken from the fire. Serve it up in a sauce-boat. - - -BOILED TURBOT OR SHEEP'S-HEAD FISH.--Having cleaned and washed the fish, -soak it an hour or two in salt and water to draw off the slime. Then let -it lie half an hour or more in cold water. Afterwards drain, and wipe it -dry. Score the back deeply with a knife. The whiteness of the fish will -be much improved by rubbing it over with a cut lemon. The fish-kettle -must be large, and nicely clean. Lay the fish with its back downward, on -the strainer of the kettle. Cover it well with cold water, (milk and -water in equal portions will be better still,) and add a small -table-spoonful of salt. Do not let it come to a boil too fast, and skim -it carefully. When the scum has ceased to rise, diminish the heat under -the kettle, and let it simmer for about half an hour or more; not -allowing it to boil hard. When the fish is done, take it up carefully -with a fish-slice; and having prepared the sauce, pour it over the fish -and send it to table hot. - -For the sauce mix together very smoothly, with a broad bladed knife, a -quarter of a pound of fresh butter, two tea-spoonfuls of flour. Put them -into a clean sauce-pan, and hold it over the fire, and stir them till -melted. Then add a large salt-spoonful of powdered mace, and as much -cayenne as will lie on a sixpence. It will be much improved by the -addition of some boiled lobster, chopped small. When the sauce has -simmered two or three minutes, add very gradually, half a pint of rich -cream, and let it come almost to a boil, stirring all the time. After -the fish is taken up, pour the sauce over it hot. Or you may send it to -table in a sauce-boat. In this case ornament the fish with the coral of -the lobster put on in a handsome figure. - -Another way of dressing this fish is, after it has been boiled to set it -on ice to get cold; and then, having carefully removed the bones, cut -the flesh into small squares, put it into a stew-pan, and having mixed -the above sauce, add it to the fish, and let it stew slowly in the -sauce; but do not let it come to a boil. When thoroughly hot, take it -up, and send it to table in a deep dish. - - -BAKED TURBOT OR SHEEP'S-HEAD FISH.--Having cleaned the fish, soak it an -hour or two in salt and water, and afterwards wash it well through two -or three fresh waters. Then dry it in a clean towel. Score it deeply, -across the back; and then lay it in a deep white baking-dish. Mix -together a large tea-spoonful of powdered mace and nutmeg; add a -salt-spoon of cayenne; a few sprigs of sweet-marjoram and sweet basil -finely minced; two large table-spoonfuls of fresh butter; and two -table-spoonfuls of grated bread-crumbs. Stir this mixture into a pint of -rich cream. Pour this marinade over the fish, cover it, and let it stand -half an hour. Then bake it in the marinade; and send it hot to table. - -If the fish is too large to be baked whole, cut it into fillets; -extracting the bone. - -Salmon-trout may be baked in this manner. - - -SEA BASS WITH TOMATOES.--Take three large fine sea-bass, or black-fish. -Cut off their heads and tails, and fry the fish in plenty of lard till -about half done. Have ready a pint of tomatoes, that have been pickled -cold in vinegar flavoured with a muslin bag of mixed spices. Drain the -tomatoes well from the vinegar; skin them, and mash them in a pan; -dredging them with about as much flour as would fill a large table-spoon -heaped up. Pour the mixture over the fish while in the frying pan; and -continue frying till they are thoroughly done. - -Cutlets of halibut may be fried in this manner with tomatoes: also, any -other pan-fish. - -Beef-steaks or lamb-chops are excellent fried thus with tomatoes. - - -BAKED SALMON-TROUT.--Having cleaned the fish, and laid it two hours in -weak salt and water, dry it in a cloth, and then rub both the inside and -outside with a seasoning of cayenne pepper, powdered mace, nutmeg, and a -little salt mixed well together. Then lay it in a deep baking pan, turn -the tail round into the mouth, and stick bits of fresh butter thickly -over the fish. Put it into an oven, and bake it well; basting it -frequently with the liquid that will soon surround it. When you suppose -it to be nearly done, try it by sticking down to the back-bone a -thin-bladed knife. When you find that the flesh separates immediately -from the bone, it is done sufficiently. Serve it up with lobster-sauce. - -Any large fresh fish may be baked in this way. - - -CREAM TROUT.--Having prepared the trout very nicely, and cut off the -heads and tails, put the fish into boiling water that has been slightly -salted, and simmer them for five minutes. Then take them out, and lay -them to drain. Put them into a stew-pan, and season them well with -powdered mace, nutmeg, and a little cayenne, all mixed together. Put in -as much rich cream as will cover the fish, adding some bits of the fresh -yellow rind of a small lemon. Keep the pan covered, and let the fish -stew for about ten minutes after it has begun to simmer. Then dish the -fish, and keep them hot till you have finished the sauce. Mix, very -smoothly, a small tea-spoonful of arrow-root with a little milk, and -stir it into the cream. Then add the juice of the lemon. Pour the sauce -over the fish, and then send them to table. - -Turbot or sheep's-head fish may be dressed as above; of course it will -require a large proportion of seasoning, &c., and longer time to cook. - -Carp is very nice stewed in this manner. - - -STEWED COD-FISH.--Take a fine _fresh_ cod, and cut into slices an inch -thick, separated from the bones. Lay the pieces of fish in the bottom of -a stew-pan: season them with a grated nutmeg; half a dozen blades of -mace; a salt-spoonful of cayenne pepper, and a small saucer-full of -chopped celery, or a bunch of sweet herbs tied together. Pour on half a -pint of oyster liquor diluted with two wine glasses or a jill of water, -and the juice of a lemon. Cover it close, and let it stew gently till -the fish is almost done, shaking the pan frequently. Then take a piece -of fresh butter the size of an egg; roll it in flour, and add it to the -stew. Also, put in two dozen large fine oysters, with what liquor there -is about them. Cover it again; quicken the fire a little, and let the -whole continue to stew five minutes longer. Before you send it to table -remove the bunch of sweet herbs. - -Rock-fish may be stewed in this manner. Fresh salmon also. - - -FRIED COD-FISH.--Take the middle or tail part of a fresh cod-fish, and -cut it into slices not quite an inch thick, first removing the skin. -Season them with a little salt and cayenne pepper. Have ready in one -dish some beaten yolk of egg, and in another some grated bread-crumbs. -Dip each slice of fish twice into the egg, and then twice into the -crumbs. Fry them in fresh butter, and serve them up with the gravy about -them. - -Halibut may be fried as above. - - -STEWED HALIBUT.--Cut the fish into pieces about four inches square, of -course omitting the bone. Season it very slightly with salt, and let it -rest for half an hour. Then take it out of the salt, put it into a large -deep dish, and strew over it a mixture of cayenne pepper, ground white -ginger, and grated nutmeg. Lay among it some small bits of fresh butter -rolled in grated cracker. Add half a pint of vinegar, (tarragon vinegar -if you have it.) Place the dish in a slow oven, and let the halibut cook -till thoroughly done, basting it very _frequently_ with the liquid. When -nearly done, add a large table-spoonful or more of capers, or pickled -nasturtians. - - -STEWED ROCK-FISH.--Take a large rock-fish, and cut it in slices near an -inch thick. Sprinkle it _very slightly_ with salt, and let it remain for -half an hour. Slice very thin a dozen large onions. Put them into a -stew-pan with a quarter of a pound of fresh butter, cut into bits. Set -them over a slow fire, and stir them continually till they are quite -soft, taking care not to let them become brown. Then put in the sliced -fish in layers; seasoning each layer with a mixture of white ground -ginger, cayenne pepper, and grated nutmeg; add some chopped parsley, and -some bits of butter rolled in flour. Pour in a pint of water, and, if -you choose, a small wine-glass of vinegar, (tarragon vinegar will be -best.[25-*]) Set it over a good fire and let it cook about an hour. -When done, take out the fish carefully, to avoid breaking the slices. -Lay it in a deep dish that has been made hot, and cover it immediately. -Have ready the beaten yolks of two eggs. Stir them into the gravy. Give -it one boil up; and then either pour it over the fish, or serve it up in -a sauce-boat. - -Halibut, fresh cod, or any other large fish may be stewed in this -manner. - - [25-* To make this vinegar,--half fill a bottle with tarragon - leaves, and fill it quite up with the best cider vinegar. Cork it - tightly, and do not remove the tarragon, but let it remain always at - the bottom. The flavour is very fine.] - - -TO KEEP A SHAD WITHOUT CORNING.--By the following process, (which we can -highly recommend from experience,) a shad may be kept twenty-four hours, -or indeed longer, so as to be perfectly fresh in taste and appearance. -For instance, if brought _fresh_ from market on Saturday morning, it may -be broiled for breakfast on Sunday, and will seem like a fresh shad just -from the water. Immediately on bringing it in, let it be scaled, -cleaned, washed, split, and wiped dry; cutting off the head and tail. -Spread the shad open on a large flat dish. Mix well together in a cup, a -heaped table-spoonful of brown sugar; a heaped tea-spoonful of cayenne -pepper, and a tea-spoonful of fine salt; and then rub the mixture, -thoroughly and evenly, all over the inside of the fish; which, of -course, must be spread with the skin or outside downwards. Cover it -closely with a large tin cover or with another dish, and set it -immediately on ice or in a very cold place, and let it rest till next -morning, or till it is wanted for cooking. Immediately before you put it -on the gridiron, take a clean towel and carefully wipe off the whole of -the seasoning, not letting a particle of it remain round the edges, or -anywhere else. Then put the shad on a previously heated gridiron, over -hot coals, and broil it well. Butter it, and send it hot to table, where -every one can season it again, according to their taste. If these -directions are _exactly_ followed, no one, without being told, could -possibly guess that the shad was not fresh from market that morning. - -Any fresh fish intended for splitting and broiling may be kept till next -day in this manner, which will be found very superior to what is called -corning. - - -EXCELLENT STEWED OYSTERS.--Take fifty fine large fresh oysters, and -strain the liquor from them into a saucepan. Season it with equal -portions of cayenne, black pepper, and salt, all mixed together in a -small tea-spoon, and add half a dozen blades of mace. Set it over the -fire, and let it come to a hard boil, skimming it well. Mix together in -a pan or bowl, a quarter of a pound of fresh butter and a table-spoonful -and a half (not more) of flour. Beat and stir the butter and flour till -it is quite smooth, and free from lumps. Having taken the oyster-liquor -from the fire, stir into it the beaten butter and flour. Set the -sauce-pan again over the fire, and give it another boil up. Then put in -the oysters, and when they come to a hard boil take them off. Have ready -in the bottom of a deep dish, two nice slices of toasted bread with all -the crust trimmed off. Cut the toast into dice or small squares. Pour -the oysters and their gravy hot into the dish. Cover them closely, and -send them to table. There is no better way of stewing oysters than this, -when you cannot conveniently do them with cream. If you _have_ cream, -(which for this purpose must be very rich,) add half a pint of it to the -gravy, and season it with grated nutmeg. The cream must be stirred in at -the last, just before the oysters are taken from the fire. - - -FRENCH STEWED OYSTERS.--Take a hundred large fine oysters. Set them over -the fire in their own liquor, (skimming them well,) and when they begin -to simmer take them out with a perforated ladle, and throw them directly -into a pan of cold water to plump them. When they are quite cold, place -them in a sieve, and drain them well. Having saved their liquor, add to -it a quarter of a pound of fresh butter divided into four pieces, (each -piece rolled in flour,) a dozen blades of mace, a powdered nutmeg, and a -small salt-spoon of cayenne. Set this mixture over the fire, and stir it -till the butter and flour is well mixed all through. Then put in the -oysters, and as soon as they have come to a boil, take off the -sauce-pan, and stir in immediately the beaten yolks of three eggs. Serve -them up hot. - - -OYSTER LOAVES.--Take some tall fresh rolls, or small loaves. Cut nicely -a round or oval hole in the top of each, saving the pieces that come -off. Then carefully scoop out the crumb from the inside, leaving the -crust standing. Have ready a sufficient quantity of large fresh oysters. -Put the oysters with one-fourth of their liquor into a stew-pan; adding -the bread-crumbs; a large piece of fresh butter; some powdered nutmeg; -and a few blades of mace. Stew them about ten minutes. Then stir in two -or three large table-spoonfuls of cream; take them off just as they are -coming to a boil. If cooked too long the oysters will become tough and -shrivelled, and the cream will curdle. Fill the inside of your scooped -loaves with the oysters, reserving as many large oysters as you have -loaves. Place the bit of upper-crust carefully on the top of each, so as -to cover the whole. Arrange them on a dish, and lay on each lid one of -the large oysters kept out for the purpose. These ornamental oysters -must be well drained from any liquid that is about them. - - -OYSTER OMELET.--Having strained the liquor from twenty-five oysters of -the largest size, mince them small; omitting the hard part or gristle. -If you cannot get large oysters, you should have forty or fifty small -ones. Break into a shallow pan six, seven, or eight eggs, according to -the quantity of minced oysters. Omit half the whites, and, (having -beaten the eggs till very light, thick, and smooth,) mix the oysters -gradually into them, adding a little cayenne pepper, and some powdered -nutmeg. Put three ounces or more of the best fresh butter into a small -frying-pan, if you have no pan especially for omelets. Place it over a -clear fire, and when the butter (which should be previously cut up) has -come to a boil, put in the omelet-mixture; stir it till it begin to set; -and fry it a light brown, lifting the edge several times by slipping a -knife under it, and taking care not to cook it too much or it will -shrivel and become tough. When done, clap a large hot plate or dish on -the top of the omelet, and turn it quickly and carefully out of the pan. -Fold it over; and serve it up immediately. It is a fine breakfast dish. -This quantity will make one large or two small omelets. - -Clam omelets may be made as above. - -An omelet-pan should be smaller than a common frying-pan, and lined with -tin. In a large pan the omelet will spread too much, and become thin -like a pancake. - -Never turn an omelet while frying, as that will make it heavy and tough. -When done, brown it by holding a red-hot shovel or salamander close -above the top. - -Excellent omelets may be made of cold boiled ham, or smoked tongue; -grated or minced small, mixed with a sufficiency of beaten eggs, and -fried in butter. - - -ANCHOVY TOAST.--Cut four slices of bread and toast them; having first -pared off the crust. Butter the toast on both sides. Wash, scrape, and -chop ten anchovies and put them thickly between the slices of toast. -Beat the yolks of four eggs, and then mix them with half a pint of -cream. Put the mixture into a sauce-pan, and set it over the fire to -simmer till thick; but do not allow it to boil. Stir it well, lest it -should curdle. When it is _near_ boiling, take it off, and pour it hot -over the toast. - -Tongue toast may be made in this way. - - -OYSTER TOAST may be made as above; substituting minced oysters for the -anchovy; seasoning them with cayenne; and boiling a few blades of mace -with the egg and cream. - - -BROILED OYSTERS.--Take the largest and finest oysters. See that your -gridiron is very clean. Rub the bars with fresh butter, and set it over -a clear steady fire, entirely clear from smoke; or on a bed of bright -hot wood coals. Place the oysters on the gridiron, and when done on one -side, take a fork and turn them on the other; being careful not to let -them burn. Put some fresh butter in the bottom of a dish. Lay the -oysters on it, and season them slightly with pepper. Send them to table -hot. - - -FRENCH OYSTER PIE.--Having buttered the inside of a deep dish, line it -with puff-paste rolled out rather thick, and prepare another sheet of -paste for the lid. Put a clean towel into the dish (folded so as to -support the lid) and then put on the lid; set it into the oven, and bake -the paste well. When done, remove the lid, and take out the folded -towel. While the paste is baking, prepare the oysters. Having picked off -carefully any bits of shell that may be found about them, lay them in a -sieve and drain off the liquor into a pan. Put the oysters into a -skillet or stew-pan, with barely enough of the liquor to keep them from -burning. Season them with whole pepper; blades of mace; some grated -nutmeg; and some grated lemon-peel, (the yellow rind only,) and a little -finely minced celery. Then add a large portion of fresh butter, divided -into bits, and very slightly dredged with flour. Let the oysters simmer -over the fire, but do not allow them to come to a boil, as that will -shrivel them. Next beat the yolks only, of three, four, or five eggs, -(in proportion to the size of the pie,) and stir the beaten egg into the -stew a few minutes before you take it from the fire. Keep it warm till -the paste is baked. Then carefully remove the lid of the pie; and -replace it, after you have filled the dish with the oysters and gravy. - -The lid of the pie may be ornamented with a wreath of leaves cut out of -paste, and put on before baking. In the centre, place a paste-knot or -flower. - -Oyster pies are generally eaten warm; but they are very good cold. - - -CLAM PIE.--Take a sufficient number of clams to fill a large pie-dish -when opened. Make a nice paste in the proportion of a pound of fresh -butter to two quarts of flour. Paste for shell-fish, or meat, or chicken -pies should be rolled out double the thickness of that intended for -fruit pies. Line the sides and bottom of your pie-dish with paste. Then -cover the bottom with a thin beef-steak, divested of bone and fat. Put -in the clams, and season them with mace, nutmeg, and a few whole -pepper-corns. No salt. Add a spoonful of butter rolled in flour, and -some hard-boiled yolks of eggs crumbled fine. Then put in enough of the -clam-liquor to make sufficient gravy. Put on the lid of the pie, (which -like the bottom crust should be rolled out thick,) notch it handsomely, -and bake it well. It should be eaten warm. - - -CLAM FRITTERS.--Put a sufficient quantity of clams into a pot of boiling -water. The small sand-clams will be best. When the shells open wide, -take them out, extract the clams from the shells, and put them into a -stew-pan. Strain their liquor, and pour about half of it over the clams; -adding a little black pepper. They will require no salt. Let them stew, -slowly, for half an hour; then take them out; drain off all the liquor; -and mince the clams as fine as possible, omitting the hardest parts. You -should have as many clams as will make a large pint when minced. Make a -batter of seven eggs, beaten till very thick and light; and then mixed -gradually with a quart of milk, and a pint of sifted flour, stirred in -by degrees, and made perfectly smooth and free from lumps. Then, -gradually, mix the minced clams with the batter, and stir the whole very -hard. Have ready in a frying pan over the fire a sufficiency of boiling -lard. Put in, with a spoon, the batter so as to form fritters, and fry -them light brown. Drain them well when done, and serve them up hot. - -Oyster fritters may be made as above; except that the oysters must be -minced raw, and mixed into the batter without having been stewed. - - -LOBSTER PATTIES.--Make some puff-paste, and spread it on very deep -patty-pans. Bake it empty. Having boiled well two or three fine -lobsters, extract all their meat, and mince it very small, mixing it -with the coral smoothly mashed, and some yolk of hard-boiled egg, -grated. Season it with a little salt; some cayenne; and some powdered -mace or nutmeg; adding a little yellow lemon-rind grated. Moisten the -mixture well with cream, or fresh butter, or salad oil. Put it into a -stew-pan; add a very little water, and let it stew till it just comes to -a boil. Take it off the fire, and the patties being baked, remove them -from the tin-pans, place them on a large dish, and fill them up to the -top with the mixture. - -Similar patties may be made of prawns, or crabs. - - -A SEA-COAST PIE.--Having boiled a sufficient number of crabs or -lobsters, extract all the meat from the shells, and cut it into -mouthfuls. Have ready some fine large oysters drained from the liquor. -Cover the bottom and sides of a deep dish with puff-paste; and put in a -thick layer of crab or lobster, seasoned with a little cayenne pepper, -and a little grated lemon-peel; and mixed with some hard-boiled yolk of -egg, crumbled fine, and moistened with fresh butter. Next, put a close -layer of oysters, seasoned with pounded mace and grated nutmeg. Lay some -bits of butter rolled in flour on the top of the layer. Proceed in this -manner with alternate layers of crab or lobster, and of oysters, till -the dish is nearly full. Then pour in, at the last, a tea-cupfull of -more of the oyster liquor, with an equal quantity of rich cream. Have -ready a thick lid of puff-paste. Put it on the pie; pressing the edges -closely so as to unite them all round; and notch them handsomely. Make a -wreath of leaves cut out of paste, and a flower or knot for the centre; -place them on the top-crust; and bake the pie well. While it is baking, -prepare some balls made of chopped oysters; grated bread-crumbs; -powdered nutmeg, or mace; and grated lemon-peel; with a little beaten -yolk of egg to bind together the other ingredients. Having fried these -balls in butter, drain them, and when the pie is baked, lay a circle of -them round the top; between the border of paste-leaves and the -centre-knot. - -This pie will be found so fine that it ought to be baked in a dish which -will contain a large quantity. - - -LOBSTER RISSOLES.--Extract the meat of a boiled lobster; mince it as -fine as possible; mix with it the coral pounded smooth, and some yolks -of hard-boiled eggs pounded also. Season it with cayenne pepper, -powdered mace, and a very little salt. Make a batter of beaten egg, -milk, and flour. To each egg allow two large table-spoonfuls of milk, -and a large tea-spoonful of flour. Beat the batter well, and then mix -the lobster with it gradually, till it is stiff enough to make into oval -balls, about the size of a large plum. Fry them in the best salad oil, -and serve them up either warm or cold. - -Similar rissoles may be made of raw oysters minced fine; or of boiled -clams. These should be fried in lard. - -Very young Indian corn, grated from the cob, prepared in the above -manner, made into balls, and fried in fresh butter, is excellent. -Previous to grating it is best to boil the ears of corn. - - -TO DRESS A TURTLE.--The turtle should be taken out of water, and killed -over night in winter, and early in the morning in summer. Hang it up by -the hind fins, and before it has had time to draw in its neck, cut off -its head with a very sharp knife, and leave the turtle suspended. It -should bleed two or three hours or more, before you begin to cut it up. -Then lay it on its back upon a table: have at hand several vessels of -cold water, in which to throw the most important parts as you separate -them; also a large boiler of hot water. Take off the fins at the joint, -and lay them by themselves in cold water; next divide the back-shell -from the under-shell. The upper part of the turtle is called the -calipash--the under part the calipee. In cutting open the turtle, be -very careful not to break the gall, which should be taken out and -thrown away; if broken, its bitterness will spoil all around it. Take -out the entrails, and throw them into a tub of cold water. When well -washed, open them from end to end with a small penknife, scrape off the -inside skin, and, to cleanse them thoroughly, draw them several times -through a woollen cloth. Wash, also, the liver, lungs, heart, kidneys, -&c., and lay them in cold water; the liver in a pan by itself. If there -are eggs, put them also into cold water. Having extracted the -intestines, stand up the turtle on end, to let the blood run out. -Afterwards cut out all the flesh from the upper and under shells, and -remove the bones. Cut the calipee (or meat belonging to the under-shell) -into pieces about as large as the palm of your hand, and break the -shell. The calipash, or meat next the back-shell, may be cut -smaller--the green fat into pieces about two inches square. Put all the -meat into a large pan, sprinkle it slightly with salt, and cover it up. -Lay the shells and fins in a tub of boiling water, and scald them till -the scales can be scraped off with a knife, and all the meat that still -adheres to the shells easily removed, as it is worth saving. Clean the -fins nicely, (taking off the dark skin,) and lay them in cold water. -Wipe the back-shell dry, and set it aside. Then proceed to make the -soup. For this purpose, take the coarser pieces of flesh with the bones -and entrails. Put them into a pot with a pound of ham cut into pieces, -and eight large calves'-feet (two sets) that have been singed and -scraped but not skinned. If you cannot conveniently obtain calves'-feet, -substitute a large fore-leg or knuckle of veal. Add four onions sliced -thin; two table-spoonfuls of sweet-marjoram leaves; a large bunch of -parsley; a dozen blades of mace; and a salt-spoon of cayenne. The ham -will make any other salt unnecessary. Pour on as much water as will -completely cover the whole, and let it simmer slowly over a steady fire -during five hours, skimming it well. If after a while the soup seems to -be boiling away too much, replenish it with a little hot water from a -kettle, kept boiling hard for the purpose. When it has simmered five -hours, take up the whole, and strain the soup through a sieve into a -deep pan. Wash out the soup-pot with hot water, and return the strained -soup to it, with the entrails cut into small pieces, and some of the -best of the meat and a portion of the green fat. Have ready two or three -dozen force-meat balls about the size of a boy's marble, and made of the -usual proportions of minced veal, bread-crumbs, butter, grated -lemon-peel, mace, nutmeg, and beaten yolk of egg. Put them into the -soup, and let it boil an hour longer; also the eggs of the turtle, or -some hard-boiled yolks of eggs. After it has thus boiled another hour, -add two sliced lemons and a pint of Madeira. Boil the soup a quarter of -an hour longer, and it will then be ready for the tureen. It must never -boil hard. - -In the mean time, stew in another pot the finest of the turtle-meat, -seasoned with a little salt, and cayenne, and a liberal allowance of -sweet-marjoram leaves rubbed fine, and mixed with powdered mace and -nutmeg. Add a pound of fresh butter, cut into quarters and rolled in -flour. When the turtle-meat has stewed an hour, put in the green fat, -add the grated peel, and the juice of two lemons, and a pint or more of -Madeira, and let the whole stew slowly an hour longer. While the meat is -stewing, take the shell off the back; wash it clean, and wipe it dry, -lay a band of puff-paste all round the inside of the shell, two inches -below the edge, and two inches above it. Notch the paste handsomely, and -fill the shell with the stewed turtle. Have ready the oven, heated as if -for bread. Lay a large iron baking-sheet or a square pan upon four -bricks (one at each corner) to elevate the shell from the floor of the -oven. Place on it the turtle-shell with its contents, and let it bake -till well browned on the surface. Send it to table in the shell placed -on a large dish. At the other end set the tureen of soup. Have ready as -two side dishes the fins stewed tender in a little of the soup; and the -liver fried in butter. Garnish with lemons cut in half. - -This receipt is for a turtle of moderate size. A large one will of -course require an increased proportion of all the articles used in -seasoning it--more wine, &c. In serving up turtle at a dinner-party, let -it constitute the first course, and have no other dishes on table with -it. There is no need of any other fish or soup. - - - - -VEGETABLES, ETC. - - -AN EXCELLENT WAY OF BOILING CABBAGE.--Having trimmed the cabbage, and -washed it well in cold water, (examining the leaves to see that no -insects are lurking among them,) cut it almost into quarters, but do not -divide it entirely down at the stem, which should be cut off just below -the termination of the leaves. Let it lie an hour in a pan of cold -water. Have ready a pot _full_ of boiling water, seasoned with a small -tea-spoonful of salt. Put the cabbage into it, and let it boil for an -hour and a half, skimming it occasionally. Then take it out; put it into -a cullender to drain, and when all the hot water has drained off, set it -under the hydrant. Let the hydrant run on it, till the cabbage has -become perfectly cold all through. If you have no hydrant, set it under -a pump, or keep pouring cold water on it from a pitcher. Then, having -thrown out all the first water, and washed the pot, fill it again, and -let the second water boil. During this time the cabbage under the -hydrant will be growing cold. Then put it on again in the second water, -and boil it two hours, or two and a half. Even the thickest part of the -stalk must be perfectly tender all through. When thoroughly done, take -up the cabbage, drain it well through the cullender, pressing it down -with a broad ladle to squeeze out all the moisture; lay it in a deep -dish, and cut it _entirely_ apart, dividing it into quarters. Lay some -bits of fresh butter among the leaves, add a little pepper, cover the -dish, and send it to table hot. - -This receipt for boiling cabbage was obtained from a physician, and on -trial has been found very superior to any other. Cabbage cooked in this -manner loses its unpleasant odour, and its unwholesome properties, and -may be eaten without apprehension, except by persons decidedly -dyspeptic. The usual cabbage-smell will not be perceptible in the -house--either while the cabbage is boiling or afterwards. - -If you like it boiled with corned pork or bacon, the _second boiling_ -(after the cabbage has been made cold under the hydrant) may be in the -pot with the meat--skimming it well. - - -TO STEW RED CABBAGE.--Having stripped off the outer leaves, and washed -the cabbage, quarter it, remove all the stalk, and cut the cabbage into -shreds. Slice some cold ham as thin as possible, and put it into a -stew-pan, alternately with layers of shred cabbage; having first laid -some bits of fresh butter in the bottom of the pan. Add about half a -pint of boiling water. Cover the pan closely, and let it stew steadily -for three hours, till the cabbage is very tender, and the liquid all -wasted; taking care not to let it burn. If you find it so dry as to be -in danger of scorching, add a little more _boiling_ water. When done, -press and drain it through a cullender, and serve it up with the cabbage -heaped in the middle of the dish, and the ham laid round. - -It may be improved by adding, before it begins to stew, a jill of red -beet vinegar. - -White cabbage may be stewed as above. Also cauliflower or broccoli, -omitting the vinegar. - - -YOUNG CORN OMELET.--To a dozen ears of fine young Indian corn allow five -eggs. Boil the corn a quarter of an hour; and then, with a large grater, -grate it down from the cob. Beat the eggs very light, and then stir -gradually the grated corn into the pan of eggs. Add a small salt-spoon -of salt, and a very little cayenne. Put into a hot frying-pan equal -quantities of lard and fresh butter, and stir them well together, over -the fire. When they boil, put in the mixture thick, and fry it; -afterwards browning the top with a red-hot shovel, or a salamander. -Transfer it, when done, to a heated dish, but do not fold it over. It -will be found excellent. This is a good way of using boiled corn that -has been left from dinner the preceding day. - - -CAULIFLOWER OMELET.--Take the white part of a boiled cauliflower after -it is cold; chop it very small, and mix with it a sufficient quantity of -well-beaten egg, to make a very thick batter. Then fry it in fresh -butter in a small pan, and send it hot to table. - - -FRIED CAULIFLOWER.--Having laid a fine cauliflower in cold water for an -hour, put it into a pot of boiling water that has been slightly salted, -(milk and water will be still better,) and boil it twenty-five minutes, -or till the large stalk is perfectly tender. Then divide it, equally, -into small tufts, and spread it on a dish to cool. Prepare a sufficient -quantity of batter made in the proportion of a table-spoonful of flour, -and two table-spoonfuls of milk to each egg. Beat the eggs very light; -then stir into them the flour and milk alternately; a spoonful of flour, -and two spoonfuls of milk at a time. When the cauliflower is cold, have -ready some fresh butter in a frying-pan over a clear fire. When it has -come to a boil and has done bubbling, dip each tuft of cauliflower twice -into the pan of batter, and fry them a light brown. Send them to table -hot. - -Broccoli may be fried in this manner. - - -CAULIFLOWER MACCARONI.--Having removed the outside leaves, and cut off -the stalk, wash the cauliflower, and examine it thoroughly to see if -there are any insects about it. Next lay it for an hour in a pan of cold -water. Then put it into a pot of boiling milk and water that has had a -little fresh butter melted in it. Whatever scum may float on the top of -the water must be removed before the cauliflower goes in. Boil it, -steadily, half an hour, or till it is quite tender. Then take it out, -drain it, and cut it into short sprigs. Have ready three ounces of rich, -but not strong cheese, grated fine. Put into a stew-pan a quarter of a -pound of fresh butter; nearly half of the grated cheese; two large -table-spoonfuls of cream or rich milk; and a very little salt and -cayenne. Toss or shake it over the fire, till it is well mixed, and has -come to a boil. Then add the tufts of cauliflower; and let the whole -stew together about five minutes. When done, put it into a deep dish; -strew over the top the remaining half of the grated cheese, and brown it -with a salamander or a red hot shovel held above the surface. - -This will be found very superior to real maccaroni. - - -BROCCOLI AND EGGS.--Take several heads of broccoli, and cut the stalks -short, paring off from the stalks the tough outside skin. Trim off the -small outside shoots or blossoms, and tie them together in bunches. -After all the broccoli has been washed, and lain half an hour or more in -a pan of fresh, cold water, put the large heads, with a salt-spoonful of -salt, into a pot of boiling water, and let them boil till thoroughly -done, and the stalk perfectly tender. When the large heads have boiled -about a quarter of an hour, put in the small tufts, which of course -require less time to cook. In the meanwhile have ready six beaten eggs. -Put a quarter of a pound of butter into a sauce-pan, and stir it over -the fire till it is all melted; then add gradually the beaten eggs, and -stir the mixture, or shake it over the fire till it becomes very thick. -Toast sufficient bread to cover entirely the bottom of a deep dish, -cutting it to fit exactly, having removed the crust. Pour the egg and -butter over the hot toast. Then place upon it the broccoli; the largest -and finest head in the middle, the lesser ones round it; and having -untied the small sprigs, lay them, in a circle close to the edge. - - -FRIED CELERY.--Take fine large celery; cut it into pieces three or four -inches in length, and boil it tender; having seasoned the water with a -very little salt. Then drain the pieces well, and lay them, separately, -to cool on a large dish. Make a batter in the proportion of three -well-beaten eggs stirred into a pint of rich milk, alternately with half -a pint of grated bread-crumbs, or of sifted flour. Beat the batter very -hard after it is all mixed. Put into a hot frying-pan, a sufficiency of -fresh lard; melt it over the fire, and when it comes to a boil, dip each -piece of celery _twice_ into the batter, put them into the pan, and fry -them a light brown. When done, lay them to drain on an inverted sieve -with a broad pan placed beneath it. Then dish the fried celery, and send -it to table hot. - -Parsnips, and salsify (or oyster plant) may be fried in butter according -to the above directions. Also the tops of asparagus cut off from the -stalk; and the white part or blossom of cauliflower. Cold sweet potatoes -are very nice, peeled, cut into long slips, and fried in this way. - - -FRIED ARTICHOKES.--The artichokes must be young and tender. Cut them -into quarters, remove the choke part, and strip off the leaves. Having -washed the artichokes well, and laid them an hour in cold water, put -them into a pot of boiling water, and keep them boiling steadily for a -long time, till you find by trying them with a fork that they are tender -all through. Then take them out immediately, and drain them. Have ready -a sufficiency of batter, made in the proportion of the yolk of one egg -to a large table-spoonful of milk, and a tea-spoonful of flour. The eggs -must be well beaten before they are mixed with the milk; then beat in -the flour a spoonful at a time. Have ready over the fire some fresh -butter, or lard, in a frying-pan. When it has boiled hard, dip the -artichokes into the batter, (each piece should be twice dipped,) and fry -them brown. Then drain them well, and send them to table hot. - -Parsnips may be fried as above. Salsify also. - -Another way of frying artichokes, parsnips, and salsify, is, after they -have been boiled tender, to dip each piece first in beaten yolk of egg, -(without milk or flour,) and then roll it in finely-grated bread-crumbs. -Then put them into the pan and fry them in butter or lard, or a mixture -of both. - -In boiling artichokes, observe to take them out as soon as they are -tender. If they remain in the water after they are done, they turn -blackish and lose their flavour. - - -MUSHROOM OMELET.--Take some fresh-gathered mushrooms; remove the stalks, -and rub the flaps or heads very slightly with a little salt, mixed with -cayenne. Then stew the mushrooms in a small sauce-pan, with barely -sufficient cream or rich milk to cover them. Put in with them a small -onion; and if the onion is found to turn blackish, throw away the whole; -it being proof that there is among them a false or poisonous mushroom. -Stir them with a silver spoon, and keep on the lid of the pan closely; -unless when you are stirring. If the spoon turns black, the mushrooms -should not be eaten. - -After they have come to a boil, take them off the fire; drain them, and -when cool, chop them small. To a pint or more of the minced mushrooms, -allow six or seven eggs. Beat the eggs till very light and thick, -(omitting the whites of two,) and then mix in, gradually, the mushrooms; -stirring the whole very hard. Put three ounces of fresh butter into a -hot omelet-pan, or a _small_ frying-pan; place it over the fire, and -stir the butter as it melts. When it has boiled hard, put in the omelet -mixture, and as it fries, stir it till it begins to set. Do not turn the -omelet; but brown the top by holding close above it a red-hot shovel. -When done, drain off the butter; fold over or double the omelet; and -serve it up immediately, on a hot dish. - -In gathering mushrooms, those that are fit to eat may be known by their -being of a pale pearl colour, or of a grayish white, instead of what is -called a dead white; and the under side of the flap or head (if good) is -of a light pink, or a pinkish salmon colour. The best mushrooms grow on -uplands, or in high open fields where the air is pure and good, and they -should be gathered early in the morning before the dew is off. All that -are found in low swampy ground, or in the woods, or under large trees -are poisonous. - - -SCOLLOPED TOMATOES.--Take fine large tomatoes, perfectly ripe. Scald -them to loosen the skins, and then peel them. Cover the bottom of a deep -dish thickly with grated bread-crumbs, adding a few bits of fresh -butter. Then put in a layer of tomatoes, seasoned slightly with a little -salt and cayenne, and some powdered mace or nutmeg. Cover them with -another layer of bread-crumbs and butter. Then another layer of seasoned -tomatoes; and proceed thus till the dish is full, finishing at the top -with bread-crumbs. Set the dish into a moderate oven, and bake it near -three hours. Tomatoes require long cooking, otherwise they will have a -raw taste, that to most persons is unpleasant. - - -FRENCH SPINACH.--Having picked them from the stalks, wash the leaves -carefully in two or three cold waters, till they are quite free from -grit. Put the spinach into a sauce-pan of hot water, in which a very -small portion of salt has been boiled. There must be sufficient water to -allow the spinach to float. Stir it frequently, that all the leaves may -be equally done. Let it boil for a quarter of an hour. Then take it out, -lay it in a sieve, and drain it well; pressing it thoroughly with your -hands. Next chop it as fine as possible. For a large dish of spinach, -put two ounces of butter into a stew-pan; dredge in a table-spoonful of -flour and four or five table-spoonfuls of rich cream, mixed with a -tea-spoonful of powdered loaf-sugar. Mix all well, and when they have -come to a boil, add, gradually, the spinach. Stew it about ten minutes, -(stirring it frequently,) till the superfluous moisture is all absorbed. -Then serve it up very hot, garnishing it all round with leaves of -puff-paste, that have been handsomely formed with a tin cutter, and are -fresh from the oven. - - -STEWED SPINACH.--Pick the spinach very clean, and wash it through two or -three waters. Then drain it, and put it into a sauce-pan, with only the -water that remains about it after the washing. Add a very little salt -and pepper, and let it stew for twenty minutes, or till it is quite -tender; turning it often, and pressing it down with a broad wooden spoon -or flat ladle. When done, drain it through a sieve, pressing out all the -moisture, till you get it as dry as you can. Then put it on a flat dish, -and chop or mince it well. Set it again over the fire; add to it some -bits of butter dredged with flour, and some beaten yolk of egg. Let it -simmer five minutes or more, and when it comes to a boil, take it off. -Have ready some thin slices of buttered toast, cut into triangular or -three-cornered pieces, without any crust. Lay them in regular order -round a flat dish, and heap the spinach evenly upon them, smoothing the -surface with the back of a spoon, and scoring it across in diamonds. - - -ASPARAGUS LOAVES.--Having scraped the stalks of three bundles of fine, -large asparagus, (laying it, as you proceed, in a pan of cold water,) -tie it up again in bunches, put them into a pot with a great deal of -boiling water, and a little salt, and boil them about twenty minutes, or -till quite tender. Then take out the asparagus, and drain it. Cut off -the green tops of two-thirds of the asparagus, and on the remainder -leave about two inches of the white stalk; this remaining asparagus must -be kept warm. Put the tops into a stew-pan with a pint of cream, or rich -milk, sufficient to cover them well; adding three table-spoonfuls of -fresh butter, rolled in flour, half a grated nutmeg, and the well-beaten -yolks of three eggs. Set the stew-pan over hot coals, and stir the -mixture till it comes to a boil. Then immediately remove it. Have ready -some tall fresh rolls or penny loaves; cut the tops carefully off, in a -nice circular or oval piece, and then scoop out the inside of the rolls, -and fill them with the stewed asparagus while it is hot. Make small -holes very nicely in the tops or lids. Fit the lids again on the rolls, -and stick in the holes (of which you must make as many as you can) the -remaining asparagus, that has had the bit of stalk left on for this -purpose. Send them to table warm, as side-dishes. - - -ASPARAGUS OMELET.--Take two bunches of the largest and finest asparagus. -Put it into a pot of boiling water, with a tea-spoonful of salt, and -boil it about twenty-five minutes, or till perfectly tender. Then drain -it, and chop small all the green part. Beat four eggs very light, and -add to them a wine-glass of cream. Mix the chopped asparagus thoroughly -with the egg and cream, adding a salt-spoon of salt, and a very little -cayenne. Melt a large slice of fresh butter in a frying-pan over the -fire; and when it has boiled, and the bubbling has ceased, put in the -mixture, and fry it till light and firm. Then slip it from the -frying-pan to a hot dish, and fold it over. - -For a soft omelet, put the mixture into a skillet, with a piece of fresh -butter. Let it stew slowly for ten minutes. Lay a thin slice of buttered -toast in the bottom of a hot dish, and cut the toast into small squares, -but let them remain close together. With a spoon heap the soft omelet -upon the toast, and serve it up. - -Any omelet mixture may be kept soft by stewing instead of frying it, and -it will be found far more wholesome. - - -STEWED PEAS.--Take young, tender green peas, and put into a stew-pan, -with sufficient fresh butter to keep them from burning, but no water. -Season them with a little black pepper, and a very little salt. Set them -over a moderate fire, and stir them about till the butter is well mixed -through them. Let them simmer till quite soft and slightly broken; -taking off the lid occasionally, and giving them a stir up from the -bottom. If you find them becoming too dry, add some more butter. When -done, drain off what superfluous butter may be about the peas, and send -them to table hot. They will be found excellent. - -To the taste of many persons, they will be improved by a lump or two of -loaf-sugar put in with the butter; and also by a few sprigs of mint, to -be removed before the peas go to table. - -Lima beans may be stewed in butter, as above: also, asparagus tops, cut -off from the white stalk. - - -FRENCH PEAS.--The peas should be young, freshly gathered, and shelled -immediately before they are cooked. Boil them in water slightly salted, -till they are perfectly tender. Then put them into a sieve, and drain -them as dry as possible. To each quart of peas allow an ounce and a half -of the best fresh butter; a large tea-spoonful of flour; and six -table-spoonfuls or a tea-cup of rich cream; with a small tea-spoonful of -powdered sugar. Put the butter into a stew-pan; place it over the fire; -and when it comes to a boil, stir in the flour, making it quite smooth, -and free from lumps. Having mixed the sugar with the cream, add it, -gradually, to the butter and flour; and when it boils hard stir in the -peas, and let them stew till they are all hot through. While stewing, -stir them occasionally to prevent their burning. If the pan is small it -is better to shake it over the fire. - - -LETTUCE PEAS.--Having washed four lettuces, and stripped off the outside -leaves, take their hearts, and (having chopped them well) put them into -a stew-pan with two quarts of young green peas, freshly shelled; a lump -or two of loaf-sugar; and three or four leaves of green mint minced as -finely as possible. Then put in a slice of cold ham, and a quarter of a -pound of butter divided into four bits and rolled in flour; and two -table-spoonfuls of water. Add a little black pepper, and let the whole -stew for about twenty-five minutes, or till the peas are thoroughly -done. Then take out the ham, and add to the stew half a pint of cream. -Let it continue stewing five minutes longer. Then send it to table. - - -PLAIN LETTUCE PEAS.--Cover the bottom and sides of a stew-pan with large -fresh leaves taken from lettuces. Have ready the peas, which should be -young and green. To each quart of shelled peas allow two table-spoonfuls -of fresh butter, and a lump of loaf sugar. Add a very little pepper and -salt, and a sprig of green mint. Cover the pan closely, and let it stew -for half an hour, or till the peas are thoroughly done. Then take them -out from the lettuce leaves, and send only the peas to table. - - -TO STEW CARROTS.--Half-boil the carrots; then scrape them nicely, and -cut them into thick slices. Put them into a stew-pan with as much milk -as will barely cover them, a very little salt and pepper, and a sprig or -two of chopped parsley. Simmer them till they are perfectly tender, but -not broken. When nearly done, add a piece of fresh butter rolled in -flour. Send them to table hot. Carrots require long cooking. - -Parsnips and salsify may be stewed in the above manner, substituting a -little chopped celery for the parsley. - - -STEWED BEANS, (_French way._)--Take fresh young green beans, and string -them. Do not split them; but merely cut them in half. It destroys the -flavour of string-beans to divide them into small pieces. If very young, -do not even cut them in half, but merely string them and leave them -whole. Have by you a pan of cold water to drop the beans in, as you -proceed. Then, having washed and drained them, put them into a stew-pan -of boiling water, and let them boil twenty minutes or more, till they -are all tender. Then drain them well. Afterwards melt two ounces of -butter in a stew-pan, and then stir smoothly into it a tea-spoonful of -flour, adding a little powdered mace and a salt-spoon of salt. When it -comes to a boil, add a tea-cup of rich cream. Then put in the beans, and -stir or shake them over the fire till they are all thoroughly heated. A -moment before you take them from the fire, stir in the beaten yolks of -two eggs, and send them hot to table. - -For this dish, you must have beans enough to absorb nearly all the -liquid. They must on no account float about in it, as it is intended for -a seasoning, not a gravy. - -Stewed beans will be improved by adding a small piece of cold ham, to be -removed before they go to table. If ham is used, omit any salt in the -seasoning, as the ham will make it quite salt enough. - - -TO STEW COLD POTATOES.--Take cold potatoes, (either white or sweet -ones,) and cut them into round or circular slices. Have ready some nice -gravy of roast beef, veal, or fresh pork, that has been left from the -preceding day, and well skimmed. Care should every day be taken to save -whatever gravy is left of roast meat, skimming off _all_ the fat from -the surface, and putting away the gravy in a covered vessel set in a -cool place. The gravy of cold mutton or lamb is so like tallow that it -is unfit to use in any sort of cookery, and should always be consigned -to the crock of soap-fat. - -Season the sliced potatoes slightly with pepper, and putting them into a -skillet with the cold gravy among them, stew them in that only, without -a drop of water. Let them stew but a quarter of an hour. They are nice -at breakfast, done in this manner; sweet potatoes especially. - - -TO IMPROVE OLD POTATOES.--In the spring when the potatoes of the -preceding autumn have become old, and deteriorated in quality, they will -be greatly improved if, previous to boiling, a piece about the size of a -shilling or a twelve-cent-piece, is cut off from each end; like "topping -and tailing" them. Afterwards boil these potatoes with the skins on, and -see that they are thoroughly done. _Old_ potatoes require very long -boiling, and are unfit to eat if hard in the centre, being then -extremely indigestible. Their specks and blemishes make them so -unsightly when sent to table whole, that it is best when sufficiently -boiled, to peel and mash them. Mash them with milk or cream, if you -cannot obtain good fresh butter. Salt butter will spoil their flavour -instead of improving it, and all bad butter (whether salt or fresh) is -unwholesome, as well as unpalatable, and should never be used for any -purpose. - - -SYDNEY SMITH'S SALAD-DRESSING.--Have ready two well-boiled potatoes, -peeled and rubbed through a sieve; they will give peculiar smoothness to -the mixture. Also, a very small portion of raw onion, not more than a -_quarter_ of a tea-spoonful, (as the presence of the onion is to be -scarcely hinted,) and the pounded yolks of two hard-boiled eggs. Mix -these ingredients on a deep plate with two small tea-spoonfuls of salt; -one of made mustard; three table-spoonfuls of olive oil; and one -table-spoonful of vinegar. Add, lastly, a tea-spoonful of essence of -anchovy; mash, and mix the whole together (using a boxwood spoon) and -see that all the articles are thoroughly amalgamated. Having cut up a -sufficiency of lettuce, (that has been well washed in cold water, and -drained,) add to it the dressing immediately before dinner, mixing the -lettuce through it with a boxwood fork. - -This salad dressing was invented by the Rev. Sydney Smith, whose genius -as a writer and a wit is well-known on both sides the Atlantic. If -_exactly_ followed, it will be found very fine on trial; no peculiar -flavour predominating, but excellent as a whole. The above directions -are taken from a manuscript receipt given by Mr. Smith to an American -gentleman then in London. - -In preparing this, or any other salad-dressing, take care not to use -that excessively pungent and deleterious combination of drugs which is -now so frequently imposed upon the public, as _the best white wine -vinegar_. In reality, it has no vinous material about it, and it may be -known by its violent and disagreeable sharpness, which overpowers and -destroys the taste (and also the substance) of whatever it is mixed -with. And it is also very unwholesome. Its colour is always very pale, -and it is nearly as clear as water. No one should buy or use it. The -first quality of _real_ cider vinegar is good for all purposes. - -The above receipt may be tried for lobster-dressing. - - -LETTUCE CHICKEN SALAD.--Having skinned a pair of cold fowls, remove the -fat, and carve them as if for eating, cut all the flesh entirely from -the bones, and either mince it or divide it into small shreds. Mix with -it a little smoked tongue or cold ham, grated rather than chopped. Have -ready one or two fine fresh lettuces, picked, washed, drained, and cut -small. Put the cut lettuce on a dish, (spreading it evenly,) or into a -large bowl, and place upon it the minced chicken in a close heap in the -centre. For the dressing, mix together the following ingredients, in the -proportion of the yolks of four eggs well beaten; a tea-spoonful of -powdered white sugar; a salt-spoon of cayenne; (no salt if you have ham -or tongue with the chicken;) two tea-spoonfuls of made mustard; two -table-spoonfuls of vinegar, and four table-spoonfuls of salad oil. Stir -this mixture well: put it into a small sauce-pan, set it over the fire, -and let it boil three minutes, (not more,) stirring it all the time. -Then set it to cool. When quite cold, cover with it thickly the heap of -chicken in the centre of the salad. To ornament it, have ready half a -dozen or more hard-boiled eggs, which after the shell is peeled off, -must be thrown directly into a pan of cold water to prevent their -turning blue. Cut each egg (white and yolk together) lengthways into -four long pieces of equal size and shape; lay the pieces upon the salad -all round the heap of chicken, and close to it; placing them so as to -follow each other round in a slanting direction, something in the form -of a circular wreath of leaves. Have ready, also, some very red cold -beet, cut into small cones or points all of equal size; arrange them in -a circle upon the lettuce, outside of the circle of cut egg. To be -decorated in this manner, the salad should be placed in a dish rather -than a bowl. In helping it, give each person a portion of every thing, -and they will mix them together on their plates. - -This salad should be prepared immediately before dinner or supper, as -standing long will injure it. The colder it is the better. - - -ITALIAN CHICKEN SALAD.--Make a dressing in the proportion of the yolks -of three hard-boiled eggs, mashed or pounded fine; a salt-spoon of salt; -and the same quantity of mustard, and of cayenne; and a salt-spoon of -powdered white sugar; four table-spoonfuls of salad-oil; and two -table-spoonfuls of vinegar, (tarragon vinegar will be best.) Simmer this -dressing over the fire, but do not let it come to a boil. Stir it all -the time. Take a sufficiency of the white meat of cold fowls, and pull -or cut it into flakes. Pile it in the middle of a dish, and pour the -salad-dressing over it. Have ready two fine fresh lettuces that have -been laid in cold water. Strip off the outside leaves; cut up the best -part of the lettuces, and arrange it evenly in a ridge, or circular heap -all round the pile of chicken in the centre. On the top of the ridge of -lettuce, place the whites of the eggs, cut into rings and laid round so -as to form a chain. Of course, a portion of the lettuce is to be helped -with the chicken. - -A lobster salad may be made as above; also a salad of minced prawns or -crabs. - -Persons who have no dislike to a very slight flavour of garlic, will -find this chicken-salad improved, by a clove of garlic being lightly -rubbed over the dish while empty. - -In dressing and helping every sort of salad, use a boxwood spoon and -fork. - - -TARRAGON SAUCE.--Take a large handful of tarragon leaves, stripped from -the stalks: put them into a small sauce-pan with half a pint of boiling -water, and four blades of mace. Cover the sauce-pan, and let it stew -slowly till the liquid is reduced to one half, and the flavour of the -tarragon is well drawn out. Then strain it; and put the liquid into a -clean sauce-pan. Mix together a table-spoonful of flour, and six ounces -of butter, and when it has been well-stirred, and beaten smoothly, stir -it into the tarragon water. Place the sauce-pan over the fire, and watch -it closely. When it has simmered well, and is just beginning to boil, -take it off immediately and transfer it to a sauce-boat. Eat it with any -sort of boiled meat or poultry, or with boiled fish. The tarragon will -give it a fine flavour. - -You may add to the tarragon, while stewing, a small white onion cut in -slices. - -This sauce may be coloured a fine green, by pounding in a mortar a -sufficient quantity of young parsley or spinach. Then take some of the -juice, and add it to the liquid after you have strained it from the -tarragon leaves, and before you put in the butter. - -Tarragon is an herb well worth cultivating. It grows from a slip or -root, and is easily raised. The leaves are fit to gather in July and -August. They impart a fine and peculiar flavour to sauces, soups, and -salad; and are indispensable in making French mustard. Tarragon may be -kept a year or more by drying it in bunches. Also by filling a bottle -half with tarragon leaves, and half with good vinegar. - - -FINE LEMON PICKLE.--Take some fresh ripe lemons, and (having first -rolled each one under your hand upon the table) cut them into quarters, -and remove all the seeds. Put the pieces of lemon, with all the juice, -into a stone jar. Have ready a sufficient quantity of excellent vinegar -to cover the lemon well; the vinegar being boiled with a clove or two of -garlic; some blades of mace; a broken up nutmeg; whole pepper, (the -white or peeled pepper-corns will be best;) some cayenne or bird-pepper; -and a very little salt. The proportion of these ingredients may be -according to your taste, but the seasoning should be high, yet not so as -to overpower the lemon-flavour. Having boiled the vinegar, with all -these articles, about ten minutes, pour the whole boiling hot upon the -lemon in the jar, and immediately cover it closely. Let the jar stand -three weeks in the chimney-corner, stirring it frequently, and setting -it occasionally in the oven after the baking is done. Then roll a sheet -of blotting paper into a cone, pinning up the side, and folding the -cone so as to close up the pointed end. Have ready some small clean -black bottles. Set the paper cone into the mouth of the bottle, and -through it filter the liquid. Seal the corks. This will be found an -excellent sauce for fish, or any sort of white meat; and will keep for -years. - - -PEACH PICKLES.--Stir two pounds of white sugar into two quarts of the -best cider vinegar. Boil it ten minutes, skimming it well. Have ready -some large fully-ripe peaches; rub them with a clean flannel to take off -the down, and stick four cloves into each. Put them into glass or -white-ware jars, (rather more than half-full,) and pour on them the -vinegar boiling hot. Cover them closely, set them in a cool place, and -let them rest for a week. Then pour off the liquid, and give it another -boiling. Afterwards pour it again on the peaches; cover them closely, -corking the jars, and tying leather over each, and put them away till -wanted for use. - -Instead of cloves you may stick the peaches with blades of mace, six -blades to each peach. - -Apricots may be pickled as above. Morella cherries also, using mace -instead of cloves. - -If you find a coat of mould on the top of a jar of pickles, remove it -carefully, and do not throw away the pickles, as they may still be quite -good beneath. - - -CUCUMBER CATCHUP.--For a small quantity, take twelve fine full-grown -cucumbers, and lay them an hour in cold water. Then pare them, and grate -them down into a deep dish. Grate also six small onions, and mix them -with the grated cucumber. Season the mixture to your taste, with pepper, -salt, and vinegar; making it of the consistence of rich marmalade or -jam. When thoroughly incorporated, transfer it to a glass jar, cover it -closely, tying down over the top a piece of bladder, so as to make it -perfectly air-tight. - -It will be found very nice (when fresh cucumbers are not in season) to -eat with beef or mutton, and if properly made and tightly covered will -keep well. It should be grated very fine, and the vinegar must be of -excellent quality--real cider vinegar. - - -ONION CUSTARD.--Peel and slice some mild onions, (ten or twelve, in -proportion to their size,) and fry them in fresh butter; draining them -well when you take them up. Then mince them as fine as possible. Beat -four eggs very light, and stir them gradually into a pint of milk, in -turn with the minced onions. Season the whole with plenty of grated -nutmeg, and stir it very hard. Then put it into a deep, white dish, and -bake it about a quarter of an hour. Send it to table as a side dish to -be eaten with meat or poultry. It is a French preparation of onions, and -will be found very fine. - - - - -MEATS, ETC. - - -STEWED LAMB.--Take a fine quarter of lamb, and for a large dish, cut the -whole of it into steaks; for a small dish, cut up the loin only; or -slice only the leg. Remove the skin, and all the fat. Place at the -bottom of a large stew-pot a fresh lettuce split into long quarters. -Having seasoned the steaks with a little salt and cayenne, and some -powdered nutmeg and mace, lay them upon the lettuce, pour on just -sufficient water to cover the whole, and let it stew gently for an hour, -skimming it occasionally. Then put in a quart or two of young green -peas, (in proportion to the quantity of meat,) a sprig of fresh green -mint, a lump of loaf-sugar, and some bits of fresh butter. Let it cook -slowly about half an hour longer, or till the peas are all soft and -well-done. In sending it to table, place the meat upon the lettuce, and -the peas round it. - -Cold ham sliced, and stewed in this manner, will be found excellent. The -ham having been already cooked, half an hour will be sufficient to stew -it with the lettuce, and another half-hour after the peas are in. - - -LAMB CUTLETS, (_a French dish_.)--Cut a loin of lamb into chops. Remove -all the fat, trim them nicely, scrape the bone, and see that it is the -same length in all the cutlets. Lay them in a deep dish, and cover them -with salad oil. Let them steep in the oil for an hour. Mix together a -sufficiency of finely grated bread-crumbs, and a little minced parsley, -seasoned with a very little pepper and salt, and some grated nutmeg. -Having drained the cutlets from the oil, cover them with the mixture, -and broil them over a bed of hot, live coals, on a previously heated -gridiron, the bars of which have been rubbed with chalk. The cutlets -must be thoroughly cooked. When half done, turn them carefully. You may -bake them in a dutch-oven, instead of broiling them. Have ready some -boiled potatoes, mashed smooth and stiff with cream or butter. Heap the -mashed potatoes high on a heated dish, and make it into the form of a -dome or bee-hive. Smooth it over with the back of a spoon, and place the -lamb cutlets all round it, so that they stand up and lean against it, -with the broad end of each cutlet downward. In the top of the dome of -potatoes, stick a handsome bunch of curled parsley. - - -FILLET OF MUTTON.--Cut a fillet or round from a leg of mutton; remove -all the fat from the outside, and take out the bone. Beat it well on all -sides with a meat-beetle or a rolling-pin, to make it more tender, and -rub it slightly all over with a very little pepper and salt. Have ready -a stuffing made of finely-minced onions, bread-crumbs, and butter; -seasoned with a little salt, pepper, and nutmeg, and well-mixed. Fill, -with some of this stuffing, the place of the bone. Make deep incisions -or cuts all over the surface of the meat, and fill them closely with the -same stuffing. Bind a tape round the meat to keep it in shape. Put it -into a stew-pan, with just water enough to cover it, and let it stew -slowly and steadily during four, five, or six hours, in proportion to -its size; skimming it frequently. When done, serve it up with its own -gravy. - -Tomato sauce is an excellent accompaniment to stewed mutton. - -A thick piece of a round of fresh beef will be found very good, stuffed -and stewed in the above manner. It will require much longer stewing than -the mutton. - - -STEWED MUTTON CUTLETS.--Having removed all the fat and the bone, beat -the cutlets to make them tender, and season them with pepper, salt, and -nutmeg. Put them into a circular tin kettle, with some bits of fresh -butter that have been rolled in flour. Set the kettle (closely covered) -upon a trivet inside of a flat-bottomed pot or stew-pan. Pour boiling -water all round, but not so as to come up to the top of the inner -kettle. Set the pot over a slow fire, and let the stew simmer for two -hours. Then lift up the meat, and put under it a lettuce cut in four; -and three cucumbers, pared, split, and quartered; two onions sliced; and -four young turnips cut small. Add a few blades of mace, a salt-spoon of -salt, and a little more butter rolled in flour. Set it again in boiling -water, taking care that the water does not reach the top of the inner -kettle, the lid of which must be kept very tight. Let it boil slowly, or -rather simmer, two hours longer. Then dish it, placing the meat upon the -vegetables, and laying all round a ridge of green peas that have been -boiled in the usual way. - -The bone (nicely trimmed and scraped) may be left in each cutlet; in -which case, when dishing them, stand them up in a circle, with the ends -of the bones leaning against each other at the top, somewhat as we see -poles placed in circles for lima-bean vines. - - -VEAL LOAF.--Take a cold fillet of veal, and (omitting the fat and skin) -mince the meat as fine as possible. Mix with it a quarter of a pound of -the fattest part of a cold ham, also chopped small. Add a tea-cupful of -grated bread-crumbs; a grated nutmeg; half a dozen blades of mace -powdered; the grated yellow rind of a lemon; and two beaten eggs. Season -with a salt-spoon of salt, and half a salt-spoon of cayenne. Mix the -whole well together, and make it into the form of a loaf. Then glaze it -over with beaten yolk of egg; and strew the surface evenly, all over, -with bread raspings, or with pounded cracker. Set the dish into a -dutch-oven, and bake it half an hour, or till hot all through. Have -ready a gravy made of the trimmings of the veal, stewed in some of the -gravy that was left when the fillet was roasted the day before. When -sufficiently cooked, take out the meat, and thicken the gravy with -beaten yolk of egg, stirred in about three minutes before you take it -from the fire. - -Send the veal loaf to table in a deep dish, with the gravy poured round -it. - -Chicken loaf, or turkey loaf, may be made in this manner. - - -STEWED CALF'S HEAD.--Take a fine, large calf's head; empty it; wash it -clean, and boil it till it is quite tender, in just water enough to -cover it. Then carefully take out the bones, without spoiling the -appearance of the head. Season it with a little salt and cayenne, and -a grated nutmeg. Pour over it the liquor in which it has been boiled, -adding a jill of vinegar, and two table-spoonfuls of capers, or of -green nasturtian-seeds, that have been pickled. Let it stew very -slowly for half an hour. Have ready some force-meat balls made of -minced veal-suet, grated bread-crumbs, grated lemon-peel, and shred -sweet-marjoram,--adding beaten yolk of egg to bind the other -ingredients together. Put in the force-meat balls, and stew it slowly -a quarter of an hour longer, adding some bits of butter rolled in -flour to enrich the gravy. Send it to table hot. - - -CORNED FILLET OF VEAL.--Take a large fillet of veal, and make deep -incisions or cuts all over it with a sharp knife, and insert a slip of -the fat into each, pressing it down well to keep it in. Mix a -table-spoonful of powdered saltpetre with half a pound of fine salt, -and rub the meat all over with it. Make a brine of salt and water strong -enough to swim an egg on its surface, adding a lump of saltpetre about -the size of a walnut. Put the veal into the brine, (of which there must -be enough to more than cover it,) and let it remain ten days; turning it -every day. Then take it out, wash off the brine, and boil the veal till -thoroughly done and tender all through. It is best to eat it cold, and -sliced thin. - - -FRENCH WAY OF DRESSING A SHOULDER OF VEAL.--Cut the veal into nice -square pieces or mouthfuls, and parboil them. Put the bone and trimmings -into another pot, and stew them slowly a long time, in a very little -water, to make the gravy. Then put the meat into the dish in which it is -to go to table, and season it with a very little salt and cayenne -pepper, the yellow rind of a large lemon grated, and some powdered mace -and nutmeg. Add some bits of fresh butter rolled in flour, or some cold -dripping of roast veal. Strain the gravy and pour it in. Set it in a hot -dutch-oven, and bake it brown. When nearly done, add two glasses of -white wine, and serve it up hot. - -Any piece of veal may be cooked in this way. - - -EXCELLENT MINCED VEAL.--Take three or four pounds of the lean only of a -fillet or loin of veal, and mince it very finely, adding a slice or two -of cold ham, minced also. Add three or four small young onions, chopped -small, a tea-spoonful of sweet-marjoram leaves rubbed from the stalks, -the yellow rind of a small lemon grated, and a tea-spoonful of mixed -mace and nutmeg powdered. Mix all well together, and dredge it with a -little flour. Put it into a stew-pan, with sufficient gravy of cold -roast veal to moisten it, and a large table-spoonful or more of fresh -butter. Stir it well, and let it stew till thoroughly done. If the veal -has been previously cooked, a quarter of an hour will be sufficient. It -will be much improved by adding a pint or more of small button -mushrooms, cut from the stems, and then put in whole. Also, by stirring -in two table-spoonfuls of cream about five minutes before it is taken -from the fire. - - -MINCED TURKEY OR CHICKEN.--Take a cold turkey, or one or two cold fowls; -remove all the skin, and cut the flesh from the bones. Then mince it -fine, with two or three thin slices of cold smoked tongue, and from half -a pint to a pint of button mushrooms well chopped. Add some mace and -nutmeg, and put the whole into a stew-pan, with a piece of fresh butter -rolled in flour, and sufficient cream to moisten it well. Let it stew -ten minutes. Then serve it up in a deep dish. - -Instead of mushrooms, you may mix two or three dozen oysters, chopped, -and seasoned with pepper and powdered mace. - - -VEAL WITH OYSTERS.--Take two fine cutlets of about a pound each. Divide -them into several pieces, cut thin. Put them into a frying-pan, with -boiling lard, and let them fry awhile. When the veal is about half done, -add to it a quart of large, fine oysters,--their liquor thickened with a -few grated bread-crumbs, and seasoned with mace and nutmeg powdered. -Continue the frying till the veal and oysters are thoroughly done. Send -it to table in a covered dish. - - -TERRAPIN VEAL.--Take some cold roast veal (the fillet or the loin) and -cut it into _very small_ mouthfuls. Put into a skillet or stew-pan. Have -ready a dressing made of six or seven hard-boiled eggs minced fine; a -small tea-spoonful of made mustard; a salt-spoonful of salt; and the -same of cayenne pepper; a large tea-cupfull (half a pint) of cream, and -two glasses of sherry or Madeira wine. The dressing must be thoroughly -mixed. Pour it over the veal, and then give the whole a hard stir. Cover -it, and let it stew over the fire for ten minutes. Then transfer it to a -deep dish, and send it to table hot. - -Cold roast duck or fowl may be drest as above. Also venison. - - -VEAL OLIVES.--Take some cold fillet of veal and cold ham, and cut them -into thin square slices of the same size and shape, trimming the edges -evenly. Lay a slice of veal on every slice of ham, and spread some -beaten yolk of egg over the veal. Have ready a thin force-meat, made of -grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and -grated lemon-peel, seasoned with nutmeg and a little cayenne pepper. -Spread this over the veal, and then roll up each slice tightly with the -ham. Tie them round securely with coarse thread or fine twine; run a -bird-spit through them, and roast them well. For sauce, simmer in a -small sauce-pan, some cold veal gravy with two spoonfuls of cream, and -some mushroom catchup. - - -VEAL RISSOLES.--Take as much fine wheat bread as will weigh one pound, -after all the crust is cut off. Slice it; put it into a pan and pour -over it as much rich milk as will soak it thoroughly. After it has -soaked a quarter of an hour, lay it in a sieve and press it dry. Mince -as finely as possible a pound of veal cutlet with six ounces of veal -suet; then mix in gradually the bread; adding a salt-spoonful of salt, a -slight sprinkling of cayenne, and a small tea-spoonful of powdered mace -and nutmeg mixed; also the yellow rind of a lemon grated. Beat two eggs, -and moisten the mixture with them. Then divide it into equal portions, -and with a little flour on your hands roll it into oval balls rather -smaller than an egg. Strew over them some dry bread-crumbs; then fry -them in lard or fresh butter--drain them well, and send them to table -hot. For gravy (which should be commenced before the rissoles) put some -bits and trimmings of veal into a small sauce-pan, with as much water as -will cover them; a very little pepper and salt; and three or four blades -of mace. Cover the sauce-pan closely, and let the meat stew till all the -strength is extracted; skimming it well. Then strain it; return the -liquid to the sauce-pan; add a bit of butter rolled in flour; and -squeeze in the juice of a lemon. Give it a boil up; and then, at the -last, stir in the beaten yolk of an egg. Serve up this gravy in a -sauce-boat, to eat with the rissoles. - -Instead of stewing meat for the purpose you may make this gravy with the -drippings of roast veal saved from the day before. You have then only to -melt it over the fire; adding the seasoning; and giving it one boil. - -Similar rissoles may be made of minced chicken or turkey. - - -SWEETBREAD CROQUETTES.--Having trimmed some sweetbreads nicely, and -removed the gristle, parboil them, and then mince them very fine. Add -grated bread, and season with a _very little_ salt and pepper; some -powdered mace and nutmeg; and some grated lemon-rind. Moisten the whole -with cream, and make them up into small cones or sugar-loaves; forming -and smoothing them nicely. Have ready some beaten egg, mixed with grated -bread-crumbs. Dip into it each croquette, and fry them slowly in fresh -butter. Serve them hot; standing up on the dish, and with a sprig of -parsley in the top of each. - -Sweetbreads should never be used unless perfectly fresh. They spoil very -rapidly. As soon as they are brought from market they should be split -open, and laid in cold water. Never attempt to keep sweetbreads till -next day, except in cold weather. - -Similar croquettes may be made of cold boiled chicken; or cold roast -veal; or of oysters, minced raw, and seasoned and mixed as above. - - -FRICASSEED SWEETBREADS.--Take half a dozen sweetbreads; clean them -thoroughly, and lay them for an hour or two in a pan of water, having -first removed the strings and gristle. Then put them into a stew-pan -with as much rich milk or cream as will cover them well, and a very -little salt. Stew them slowly, till tender throughout, and thoroughly -done, saving the liquid. Then take them up; cover them; and set them -near the fire to keep warm. Prepare a quarter of a pound of fresh -butter, divided into four pieces, and rolled in flour. Put the butter -into the milk in which the sweetbreads were boiled, and add a few sprigs -of parsley cut small; five or six blades of mace; half a nutmeg grated; -and a very little cayenne pepper. Have ready the yolks of three eggs -well-beaten. Return the sweetbreads to the gravy; let it just come to a -boil; and then stir in the beaten egg _immediately before_ you take the -fricassee from the fire, otherwise it will curdle. Serve it up in a deep -dish with a cover. - -Chickens, cut up, may be fricasseed in this manner. - - -TOMATO SWEETBREADS.--Cut up a quarter of a peck (or more) of fine ripe -tomatoes; set them over the fire, and let them stew with nothing but -their own juice till they go entirely to pieces. Then press them through -a sieve, to clear the liquid from the seeds and skins. Have ready four -or five sweetbreads that have been trimmed nicely, cleared from the -gristle, and laid open to soak in warm water. Put them into a stew-pan -with the tomato-juice, seasoned with a little salt and cayenne. Add two -or three table-spoonfuls of butter rolled in flour. Set the sauce-pan -over the fire, and stew the sweetbreads in the tomato-juice till they -are thoroughly done. A few minutes before you take them off, stir in two -beaten yolks of eggs. Serve up the sweetbreads in a deep dish, with the -tomato poured over them. - - -SWEETBREADS AND CAULIFLOWERS.--Take four large sweetbreads, and two fine -cauliflowers. Split open the sweetbreads and remove the gristle. Soak -them awhile in lukewarm water. Then put them into a sauce-pan of boiling -water, and let them boil ten minutes over the fire. Afterwards, lay them -in a pan of very cold water. The parboiling will render them white; and -putting them directly from the hot water into the cold will give them -firmness. Having washed and drained the cauliflowers, quarter them, and -lay them in a broad stew-pan with the sweetbreads upon them, seasoned -with a very little cayenne, two or three blades of mace, and some -nutmeg. Add as much water as will cover them; put on closely the lid of -the pan; and let the whole stew for about an hour. Then take a quarter -of a pound of fresh butter, and roll it in a table-spoonful of flour. -Add it to the stew with a tea-cupfull of rich milk or cream; and give it -one boil up--not more, or the milk may curdle. Serve it hot in a deep -dish; the sweetbreads in the middle with the gravy poured over them, and -the quartered cauliflowers laid handsomely round. This stew will be -found delicious. - -Broccoli may be thus stewed with sweetbreads. - - -STEWED SWEETBREADS WITH OYSTERS.--Take four fine sweetbreads; cut them -open; extract the gristle, and lay them in warm water till all the blood -is soaked out. Then transfer them to another vessel, and scald them with -boiling water, to render them white and firm. Cover them closely, and -let them boil ten minutes in the hot water. Then throw them directly -into a pan of cold water. Take them out when quite cold; drain them; and -put them into a stew-pan with the liquor of three dozen large fine -oysters seasoned with half a grated nutmeg, or more; and eight or ten -blades of mace. Add two ounces of fresh butter, mixed very smoothly with -a tea-spoonful of flour. Cover the pan; and let them stew gently for -half an hour or more. Then put in the oysters, and let them stew with -the sweetbreads a little more than five minutes. Lastly stir in a jill -(two wine-glasses) of cream, immediately before you take the stew from -the fire. Sent it to table in a deep dish with a slice of buttered toast -at the bottom. - - -CLAM SWEETBREADS may be stewed exactly as above, only that clams must be -substituted for oysters; the clams being cut up very small, and put in -at the _beginning_ along with the liquor, &c. The flavour they impart to -the stew is by many persons considered superior to that of oysters. - -In stewing sweetbreads you may either divide them into halves or -quarters. - -When cooked with oysters or clams they require no salt. - -Sweetbreads should be large, fine, of a delicate colour, and _perfectly -fresh_; otherwise they are unfit to eat. They spoil sooner than any part -of the calf. - - -SWEETBREAD OMELET.--For an omelet of six or seven eggs, take two fine -sweetbreads. Split them; take out the gristle; and soak them in two -lukewarm waters, to extract all the blood. Then put them into very hot -water; boil them ten minutes; take them out; set them away to cool; and -afterwards mince them small, and season them with a very little salt and -cayenne pepper, and some grated nutmeg. Beat the eggs (omitting the -whites of two) till very light. Then mix in the chopped sweetbreads. Put -three ounces or more of fresh butter into a small frying-pan, and place -it over the fire. Stir the butter with a spoon, as it melts; and when it -comes to a boil, put in the mixture, stirring it awhile after it is all -in. Fry it a rich brown. Heat the plate or dish in which you turn it out -of the pan. An omelet should never be turned while frying. The top may -be well browned by holding about it a salamander or a red-hot shovel. - -If you wish it very thick have _three_ sweetbreads. - -While frying the omelet, lift the edge occasionally by slipping a -knife-blade under it, that the butter may get well beneath. - -If the omelets are cooked too much they will become tough, and -leather-like. Many persons prefer having them sent to table as _soft -omelets_, before they have set, or taken the form of a cake. In this -case, serve up the omelet in a deep dish, and help it with a spoon. - - -A ROUND OF BEEF STEWED BROWN.--Take a round of fresh beef; the larger it -is the more tender it will be: a small round is always, comparatively, -hard and tough. Remove the fat; with a sharp knife make deep cuts or -incisions all over the meat, and stuff into them a seasoning of finely -minced onions, mixed with powdered mace, nutmeg, and a little pepper and -salt. Then go all over the meat with the drippings or cold gravy of -roast beef, and dredge it slightly with flour. Have ready an iron -dutch-oven and its lid, well heated by standing up both lid and oven -before the fire. Then put the meat into the oven, cover it, and let it -brown on all sides. Have ready, cut into small pieces, two turnips; four -carrots; four oyster plants or salsify; three stalks of celery; two -small onions; and two large tomatoes, or a large table-spoonful of -tomato catchup. After the meat is browned, raise it up, and place the -vegetables underneath it, and pour on three half-pints of water, or more -if the round is very large. Let it cook slowly in the oven, with a -regular fire, for several hours, till it is entirely done all through; -taking care to keep it closely covered. After the meat is taken out, -place it on a large hot dish, with the vegetables round it. Cover it, -and keep it hot while you thicken the gravy with a small tea-spoonful of -flour, and the beaten yolk of an egg. Simmer this gravy a few minutes, -then put it into a sauce-boat, and serve it up with the meat. - -What is left will be very good stewed over again the next day, with -fresh vegetables; letting the meat cook no longer than till the -vegetables are sufficiently done. Observe this rule with all stews, -soups, hashes, &c., when cooked the second time. - - -STEWED BEEF STEAKS.--Take beef steaks from the sirloin. Cut them thin; -remove the fat and bone, and trim them nicely. Beat them well with a -beetle or a rolling-pin. Season them slightly with pepper and salt, and -spread them over some finely minced onions, or some chopped mushrooms. -Lay among them some bits of fresh butter rolled in flour. Put them into -a stew-pan with a very close cover, and without any water. Set the pan -not on the fire, but before it or beside it, (turning it round -frequently,) and let them stew slowly for two or three hours, or till -they are thoroughly done. Then serve them up in their own gravy. - - -A BEEF STEAK POT-PIE.--Remove the fat and bone from two pounds or more -of fine, tender beef steaks, and cut them into small pieces. Season them -slightly with a very little salt and pepper; put them into a pot with a -piece of fresh butter rolled in flour, and just water enough to cover -them. Let them stew slowly (skimming them as soon as the water comes to -a boil) for an hour. Boil in another pot some white potatoes, (a dozen -small or eight large ones,) cut into quarters. While the steak is -stewing, make a paste of finely minced beef-suet and flour, in the -proportion of a pound and a half of suet to three pounds of flour. For a -large pot-pie, you should have more than the above quantity of paste; -the paste being always considered the best part of the pie, and much -liked by those who eat it at all. Having rubbed the minced suet into the -pan of flour, add a very little salt, and as little water as will -suffice to make it into a lump of dough. Beat the dough hard on both -sides with the rolling-pin, to assist in making it light and flaky. -Divide the dough into two portions; roll out one sheet thicker than the -other. Line the sides of a clean iron pot about half-way or two-thirds -up with the thin paste. Then, having poured a little of the gravy into -the bottom of the pot, put in a layer of the half-stewed beef; then a -layer of the thick paste, cut into long squares. Then a layer of the -quartered potatoes; then meat; then paste; then potatoes, and so on till -the whole is in. Pour on the remainder of the gravy, and add also a pint -of warm water. Cover the whole with a sheet of thin paste for a top -crust, which must not fit closely round the edge, as there must be room -for the gravy to boil up over it. Then place the pot over a moderate -fire, and boil it for an hour and a half. Send it to table on a large -dish,--the meat, and potatoes, and soft crust in the middle, and the -hard crust cut into pieces and laid round. Serve up the gravy in a boat. - -This pie will be much improved by a few fresh mushrooms, cut from the -stalks, peeled, and put in when the stewed meat is transferred to the -pie-pot. - -A pot-pie of fowls or rabbits may be made as above. - -If you prefer butter to suet for making the paste, allow half a pound of -fresh butter to each pound of flour. Cut up the butter into the pan of -flour, rub it fine with your hands, wet it with as little water as -possible, beat and roll it out as above. - - -BEEF STEAKS WITH MUSHROOMS.--Take four pounds of the best sirloin -steaks, cut thin. Season them with black pepper, and a very little salt. -Put four table-spoonfuls of butter into a frying-pan, and set it over -the fire. When it is quite hot, put in the steaks and let them brown. -Have ready a quart of mushrooms, stemmed and skinned, and moistened with -a pint of water, seasoned with a little pepper and salt, and thickened -slightly with a good dredging of flour. Pour it over the steaks in the -frying-pan, and then let them cook till thoroughly done. - -Venison steaks will be found excellent dressed in this manner, but the -venison must be fresh. - - -MINCED BEEF.--Take the lean of some cold roast beef. Chop it very fine, -adding a small minced onion; and season it with pepper and salt. Put it -into a stew-pan, with some of the gravy that has been left from the day -before, and let it stew for a quarter of an hour. Then put it -(two-thirds full) into a deep dish. Fill up the dish with mashed -potatoes, heaped high in the centre, smoothed on the surface, and -browned with a salamander or a red-hot shovel. - -Cold roast mutton or lamb may be minced as above, adding some -sweet-marjoram to the seasoning, and filling up the dish with mashed -turnips instead of potatoes. - -Also, cold roast pork; flavouring the seasoning with a little chopped -sage. Cover the top with sweet potatoe, boiled and mashed, or with -apple-sauce, that has been stewed as thick as possible. - - -TO STEW COLD CORNED BEEF.--Cut about four pounds of lean from a cold -round of beef, that tastes but little of the salt. Lay it in a stew-pan, -with a quarter of a peck of tomatoes quartered, and the same quantity of -ochras sliced; also, two small onions peeled and sliced, and two ounces -of fresh butter rolled in flour. Add a tea-spoonful of whole -pepper-corns, (_no salt_,) and four or five blades of mace. Place it -over a steady but moderate fire. Cover it closely, and let it stew three -or four hours. The vegetables should be entirely dissolved. Serve it up -hot. - -This is an excellent way of using up the remains of a cold round of beef -at the season of tomatoes and ochras, particularly when the meat has -been rather under-boiled the first day of cooking it. - -A few pounds of the lean of a _fresh_ round of beef, will be still -better cooked in this manner, increasing the quantity of ochras and -tomatoes, and stewing it six hours. - -Cold fillet of veal is very good stewed with tomatoes, ochras, and an -onion or two. Also, the thick or upper part of a cold leg of mutton; or -of pork, either fresh or corned. - - -TO STEW SMOKED BEEF.--The dried beef, for this purpose, must be fresh -and of the very best quality. Cut it (or rather shave it) into very -thin, small slices, with as little fat as possible. Put the beef into a -skillet, and fill up with boiling water. Cover it, and let it soak or -steep till the water is cold. Then drain off that water, and pour on -some more, but merely enough to cover the chipped beef, which you may -season with a little pepper. Set it over the fire, and (keeping on the -cover) let it stew for a quarter of an hour. Then roll a few bits of -butter in a little flour, and add it to the beef, with the yolk of one -or two beaten eggs. Let it stew five minutes longer. Take it up on a hot -dish, and send it to the breakfast or tea-table. - -Cold ham may be sliced thin, and stewed in the same manner. Dried -venison also. - - -FRENCH BEEF.--Take a circular piece from the round, (having removed the -bone,) and trim it nicely from the fat, skin, &c. Then lard it all over -with long slips of fat pork or bacon. The place from whence the bone was -taken must be filled with a force-meat, made of minced suet; grated -bread-crumbs; sweet-marjoram rubbed fine; and grated lemon-peel; add a -little salt and pepper, and mix in the beaten yolk of an egg to bind -together the other ingredients. Tie a twine or tape closely round the -outside of the beef, to keep it compact, and in shape. Put it into a -broad earthen jar with a cover; or into an iron bake-oven. Add some -whole pepper; a large onion stuck over with a dozen cloves; a bunch of -sweet herbs; three bay-leaves; a quarter of a pound of butter, divided -into small bits, (each piece rolled in flour,) and half a pint of -claret, or port-wine. Bake or stew it thus in its own liquor, for five, -six, or seven hours, (in proportion to its size,) for it must be -thoroughly done, quite tender, and brown all through the inside. Serve -it up hot with the gravy round it. It is also very good when cold. - -A fillet of veal may be cooked in this manner. Also a fillet of fresh -pork, cut from the upper part of a hind leg; or a fillet of fresh -venison. - - -BEEF OLIVES.--Take the lean of some cold roast beef; cut it into slices -about half an inch thick, and four inches square. They must all be of -the same size and shape. Trim the edges nicely. Make a force-meat of -grated bread-crumbs, finely-chopped beef-suet; minced onion; grated -nutmeg or powdered mace; sweet-marjoram leaves rubbed fine; a _very -little_ salt and pepper; and some beaten yolk of egg. Having mixed all -thoroughly together, spread very thickly a portion of the force-meat -upon each slice of the cold beef. Then roll them up, and tie every one -securely round with coarse thread or fine twine. Have ready some -roast-beef gravy left from the day before, or make a fresh gravy by -boiling, or rather stewing the beef bones with as little water as -possible. When the gravy is ready, strain it into a clean stew-pan; put -in the beef olives; cover the pan, and let them stew slowly for half an -hour. Serve them up with their gravy. Remove the strings before the -olives go to table. - -Veal olives may be made in the above manner, with a cold roast fillet of -veal, and veal gravy. - - -A PLAIN STEW.--Cut steaks from a sirloin or a tender round of beef, -omitting the fat and bone. Season them with pepper and a little salt. -Put them into a pot, and to three pounds of meat allow a quart of water. -When it has simmered for an hour, and been well skimmed, mix among it a -dozen potatoes, and half a dozen turnips, all pared and quartered; and -(if you like them) two onions sliced thin. If the stew appears too dry, -pour in a little _boiling_ water from a kettle. Let it stew slowly with -the vegetables another hour, or till the whole is perfectly tender. -Serve it up with the vegetables round it on a large dish. - -Beef stewed with parsnips only is very good. - -Lamb or veal cutlets may be stewed in this manner. - -A fillet or round of fresh pork is excellent stewed with sweet potatoes, -which must be scraped or pared, and split in half. - - -BEEF'S TONGUE STEWED.--Take a fresh beef's tongue of the largest size. -Remove the little bones, skin, &c., from about the root, and trim it -nicely. Take a table-spoonful each of salt, pepper, and powdered cloves, -and mix them all together. Rub the tongue well all over with this -seasoning. Lay it in a deep earthen pan, cover it with the best cider -vinegar, and let it stand three days, turning it frequently, and keeping -it closely covered. Then (having wiped off all the seasoning) put the -tongue into a stew-pot, and add half a pint of water--not more--and stew -it slowly till quite done. Have ready some force-meat balls, made with -minced veal, mixed with the ingredients usual in force-meat. Put in the -balls about twenty minutes before you take up the tongue. When it is -thoroughly done, and tender all through, peel it, and send it to table -with the force-meat balls round it. - - -BAKED TONGUE.--Take a large smoked tongue, put it into warm water and -soak it all day. Change the water in the evening, and then let it remain -in soak all night. Before you cook it, trim the root handsomely. Make a -coarse paste or dough, merely of flour and water, as it is not to be -eaten. Roll it out thin, and enclose the tongue in it. Put it into an -oven, and bake it slowly. It will require four hours or more. When you -think it is done, break a little of the paste just over the thickest -part, and try it by sticking a fork through it. If not perfectly tender, -let it bake a while longer. When quite done, remove the paste, and -either serve up the tongue, or set it away to get cold. This is the best -way of cooking a tongue to be eaten cold. If to be eaten warm, send it -to table surrounded with mashed potatoes, and the root concealed with -parsley sprigs. The best way to carve a tongue, is to cut it across in -round slices, beginning at the middle. If cut lengthways the flavour -will be impaired. Nevertheless, if you have two tongues, and wish to -make a large handsome-looking dish of them, (having first removed the -root,) split one lengthways, and lay the two halves spread open and near -together on a bed of mashed potatoes; and cut the other tongue into -circular slices. Arrange these slices in a handsome form or pattern all -round the split tongue that occupies the centre of the mashed potatoe; -and decorate the whole with sprigs of double parsley. If the tongues are -cold, instead of mashed potatoe, lay them on a bed of salad-dressed -lettuce, cut or chopped very small; or on chopped celery, dressed as -lettuce. - - -FILLET OF PORK.--Cut a fillet or round, handsomely and evenly, from a -fine leg of fresh pork. Remove the bone. Make a stuffing or force-meat -of grated bread-crumbs; butter; a tea-spoonful of sweet-marjoram or -tarragon leaves; and sage leaves enough to make a small table-spoonful, -when minced or rubbed fine; all well mixed, and slightly seasoned with -pepper and salt. Add some beaten yolk of egg to bind the whole together; -then stuff it closely into the hole from whence the bone was taken. -Score the skin of the pork in circles to go all round the fillet. These -circles should be very close together, or not quite half an inch apart. -Rub into them, slightly, a little powdered sage. Put it on the spit, and -roast it well, till it is thoroughly done throughout; as pork, if the -least underdone, is not fit to eat. Place it for the first hour not very -close to the fire, that the meat may get well heated all through, before -the skin begins to harden so as to prevent the heat from penetrating -sufficiently. Then set it as near the fire as it can be placed without -danger of scorching. Keep it roasting steadily with a bright, good, -regular fire, for two or three hours, or longer still if it is a large -fillet. It may require near four hours. Baste it at the beginning with -sweet oil (which will make the skin very crisp) or with lard. -Afterwards, baste it with its own gravy. When done, skim the fat from -the gravy, and then dredge in a little flour to thicken it. Send the -pork to table with the gravy in a boat; and a small tureen of -apple-sauce, made very thick, flavoured with lemon, and sweetened well. - -A fillet of pork is excellent stewed slowly in a very little water, -having in the same stew-pot some sweet potatoes, peeled, split, and cut -into long pieces. If stewed, put _no sage_ in the stuffing; and remove -the skin of the pork. This is an excellent family dish in the autumn. - - -ITALIAN PORK.--Take a nice leg of fresh pork; rub it well with fine -salt, and let it lie in the salt for a week or ten days. When you wish -to cook it, put the pork into a large pot with just sufficient water to -cover it; and let it simmer, slowly, during four hours; skimming it -well. Then take it out, and lay it on a large dish. Pour the water from -the pot into an earthen pan; skim it, and let it cool while you are -skinning the pork. Then put into the pot, a pint of good cider vinegar, -mixed with half a pound of brown sugar, and a pint of the water in -which the pork has been boiled, and from which all the fat has been -carefully skimmed off. Put in the pork with the upper side towards the -bottom of the pot. Set it again over the fire, (which must first be -increased,) and heat the inside of the pot-lid by standing it upright -against the front of the fire. Then cover the pot closely, and let the -pork stew for an hour and a half longer; basting it frequently with the -liquid around it, and keeping the pot-lid as hot as possible that the -meat may be well browned. When done, the pork will have somewhat the -appearance of being coated with molasses. Serve up the gravy with it. -What is left of the meat may be sliced cold for breakfast or luncheon. - -You may stew with it when the pork is put into the pot a second time, -some large chesnuts, previously boiled and peeled. Or, instead of -chesnuts, sweet potatoes, scraped, split, and cut into small pieces. - - -PORK OLIVES.--Cut slices from a fillet or leg of cold fresh pork. Make a -force-meat in the usual manner, only substituting for sweet herbs some -sage-leaves chopped fine. When the slices are covered with the -force-meat, and rolled up and tied round, stew them slowly either in -cold gravy left of the pork, or in fresh lard. Drain them well before -they go to table. Serve them up on a bed of mashed turnips or potatoes, -or of mashed sweet potatoes, if in season. - - -PIGS' FEET FRIED.--Pigs' feet are frequently used for jelly, instead of -calves' feet. They are very good for this purpose, but a larger number -is required (from eight to ten or twelve) to make the jelly sufficiently -firm. After they have been boiled for jelly, extract the bones, and put -the meat into a deep dish; cover it with some good cider-vinegar, -seasoned with sugar and a little salt and cayenne. Then cover the dish, -and set it away for the night. Next morning, take out the meat, and -having drained it well from the vinegar, put it into a frying-pan in -which some lard has just come to a boil, and fry it for a breakfast -dish. - - -CONNECTICUT SAUSAGE-MEAT.--To fifteen pounds of the lean of fresh pork, -allow five pounds of the fat. Having removed the skin, sinews, and -gristle, chop both the fat and lean as fine as possible, and mix them -well together. Rub to a powder sufficient sage-leaves to make four -ounces when done. Mix the sage with three ounces of fine salt, two -ounces of brown sugar, an ounce of powdered black pepper, and a quarter -of an ounce of cayenne. Add this seasoning to the chopped pork, and mix -it thoroughly. Pack the sausage-meat down, hard and closely, into stone -jars, which must be kept in a cool place, and well covered. When wanted -for use, make some of it into small, flat cakes, dredge them with flour, -and fry them well. The fat that exudes from the sausage-cakes, while -frying, will be sufficient to cook them in. - - -A FINE VENISON PIE.--Cut steaks from a loin, or haunch of venison, which -should be as freshly killed as you can get it. The strange prejudice in -favour of hard, black-looking venison, that has been kept till the -juices are all dried up, is fast subsiding; the preference is now given -to that which has been newly killed, whenever it can be obtained. Those -who have eaten venison fresh from the woods, will never again be able to -relish it in the state in which it is brought to the Atlantic cities. - -Having removed the bones, and seasoned it with a little salt and pepper, -put the venison into a pot, with barely as much water as will cover it, -and let it stew till perfectly tender, skimming it occasionally. Then -take it out, and set it to cool, saving the gravy in a bowl. Make a -light paste, in the proportion of three quarters of a pound of fresh -butter to a pound and a half of flour. Divide the paste into two -portions, and roll it out rather thick. Butter a deep dish, and line it -with one of the sheets of paste. Then put in the venison. Season the -gravy with a glass of _very good_ wine, either red or white, a few -blades of mace, and a powdered nutmeg. Stir into it the crumbled yolks -of some hard-boiled eggs. Pour the gravy over the meat, and put on the -other sheet of paste as the lid of the pie. Notch it handsomely round -the edges, and bake it well. If a steady heat is kept up, it will be -done in an hour. Send it to table hot. - -Instead of wine, you may put into the gravy a glass of currant-jelly. - -Any sort of game may be made into a pie, in the above manner. - - -A VERY PLAIN VENISON PIE.--Cut from the bone some good pieces of fresh -venison; season them a little with salt and pepper, and put them into a -pot, with plenty of sliced potatoes, (either white or sweet,) and barely -as much water as will cover the whole. Set it over the fire, and let it -stew slowly, till the meat is tender, and the potatoes also. Make a -paste of flour shortened with cold gravy, or drippings saved from roast -venison. The fat must be removed from the surface of the cold gravy, of -which you may allow half a pint to each pound of flour. Mix half the -shortening with the flour, using a broad knife or a spoon for the -purpose, and adding gradually sufficient cold water to make it into a -stiff dough. Beat the lump of dough well on all sides, with the -rolling-pin. Then take it out of the pan, roll it into a thick sheet, -and spread evenly over it with a knife the remainder of the drippings. -Flour it, fold it up, beat it with the rolling-pin, let it rest a short -time, and then roll it out again. Divide it into two sheets; grease a -pie-dish, and line the bottom and sides with one sheet. Put in the -venison and potatoes, with a portion of the gravy. Lay on the other -sheet of paste, as a lid, and crimp the edges. Set the pie into the -oven, and bake it brown. Eat it either hot or cold. - -If you have no cold venison drippings, use drippings of cold roast-beef; -or an equal mixture of lard and butter. - -A beef-pie may be made as above. - -Mutton-pies are not recommended; as mutton cooked in a pie is entirely -too strong. The fat or drippings of mutton should _never_ be used in any -sort of cooking, as it tastes exactly like tallow, which it really is. - -The above quantity of paste is only sufficient for a small pie. Paste -for meat-pies should be made very thick. - -An excellent pot-pie may be made with venison and potatoes previously -stewed together. Boiled paste is always best when shortened with minced -suet. Beef-suet is superior to any other. - - -A VENISON PUDDING.--Take nice steaks of _fresh_ venison; season them -slightly with salt and pepper; put them into a pot, with a piece of -fresh butter, and stew them in barely sufficient water to keep them from -scorching. When they are quite tender, take them, up; cut all the meat -from the bones, and set it to cool. Save the gravy, and when cold -carefully remove all the fat from the surface. Prepare a paste, in the -proportion of three quarters of a pound of beef-suet, finely minced, to -two pounds of flour. Rub the suet thoroughly into the flour, adding a -small salt-spoon of salt, and sufficient cold water to moisten it into -a stiff dough. Beat the lump of dough, on all sides, with the -rolling-pin, to increase the lightness of the paste. Roll it out thick; -put the venison into it; and pour on enough of the gravy to wet the meat -all through. Then close over the paste, so as to form a large dumpling, -with the venison in the middle. Have ready a thick pudding-cloth, that -has been dipped in boiling water, shaken out, dredged with flour, and -spread open in a broad pan. Place the pudding in the cloth, tie it -firmly, leaving room for the pudding to swell; and, to prevent the water -getting in, stop up the tying-place with a bit of coarse dough. Lay an -old plate at the bottom of a large pot of boiling water; put in the -pudding, and keep it boiling steadily for an hour or more, turning it -several times. When done, dip it into cold water, untie the cloth, and -turn out the pudding. Send it to table hot. - -A beef-steak pudding may be made as above. - -You may make the crust of fresh butter, instead of suet; allowing a -pound of butter to two pounds, or two quarts of flour. - - -VENISON CHESNUT PUDDING.--Take some steaks of fresh-killed venison; -season them slightly with pepper and salt. Have ready a sufficient -quantity of large chesnuts, boiled and peeled. Make a crust of flour and -suet, in the proportion of three quarters of a pound of finely minced -suet to two pounds of flour. Roll it out thick, in two pieces, and place -on one piece the venison and chesnuts, in alternate layers. Pour on a -little water. Cover it with the other piece of paste, uniting it closely -round the edges. Put it into a strong pudding-cloth; tie it tightly, and -plaster the tying-place with a lump of flour and water. Put the pudding -into a pot of boiling water, and boil it four hours. - -For the chesnuts, you may substitute cold, boiled sweet potatoes, cut -into round, thick slices. - -This is an excellent pudding in a venison country; but the meat must be -very fresh and juicy. The paste may be made with butter. - - -FRENCH STEW OF RABBITS.--Having cut up the rabbits, lay the pieces in -cold water, to soak out the blood. Then wash them through another water. -Season them with a little pepper, some powdered mace and nutmeg, and the -yellow rind of a lemon grated. Put them into a jar, or a wide-mouthed -pitcher, adding some chopped celery, sweet-marjoram, and tarragon -leaves. Intersperse them with a few small thin slices of cold ham or -smoked tongue, and add a tea-cup full of water and two glasses of white -wine. Cover the jar very closely, so that none of the flavour may escape -with the steam; set it over the fire in a large kettle of cold water, -and let it stew slowly two hours. When nearly done, add some pieces of -butter rolled in flour. - -Hares may be stewed in the same manner; also, fresh venison. - -For the wine, you may substitute two wine-glasses of rich cream. - - -TONGUE TOAST.--Take a cold smoked tongue that has been well boiled; and -grate it with a coarse grater, or mince it fine. Mix it with cream, and -beaten yolk of egg; and give it a simmer over the fire. Having first cut -off all the crust, toast very nicely some slices of bread; and then -butter them rather slightly. Lay them in a flat dish that has been -heated before the fire; and cover each slice of toast thickly with the -tongue-mixture, spread on hot; and send them to table covered. This is a -nice breakfast or supper dish. - -For tongue, you may substitute cold ham finely minced. - - -BISCUIT SANDWICHES.--Split some light _soft_ milk biscuits (or small -French rolls) and butter them. Cover the lower half thickly with grated -ham, or smoked tongue; pressing it down upon the butter. Then put on the -upper half or lid; pressing that on, to make it stick. Pile the biscuits -handsomely in a pyramid upon a flat dish, and place among them, at -regular distances, green sprigs of pepper-grass, corn-salad, -water-cresses, or curled parsley, allowing four or six to each biscuit. -Put in the sprigs between the upper and lower halves of the biscuits, so -that they may stick out at the edges. - -To make more space for the grated ham, you may scoop out a little of the -inside of the upper-half of each milk biscuit or roll. They should be -fresh, of that day's baking. - -This is a nice supper-dish. - - -POTTED HAM.--Take some cold ham, slice it, and mince it small, fat and -lean together. Then pound it in a mortar; seasoning it as you proceed -with cayenne pepper, powdered mace, and powdered nutmeg. Then fill with -it a large deep pan, and set it in an oven for half an hour. Afterwards -pack it down hard in a stone jar, and fill up the jar with lard. Cover -it closely, and paste down a thick paper over the jar. If sufficiently -seasoned, it will keep well in winter; and is convenient for sandwiches, -or on the tea-table. A jar of this will be found useful to travellers in -remote places. - - -A FRENCH HAM PIE.--Having soaked and boiled a small ham, and taken out -the bone, trim the ham nicely so as to make it a good shape; and of the -bone and trimmings make a rich gravy, by stewing them in a sauce-pan -with a little water; carefully skimming off the fat. Make a sufficient -quantity of force-meat, out of cold roast chicken or veal, minced suet, -grated bread-crumbs, butter, pepper, chopped sweet-marjoram or tarragon; -and grated lemon-peel, adding the lemon-juice, and some beaten egg. Mix -the ingredients thoroughly. You may add some chopped oysters. - -Having made a standing crust, allowing to two pounds of flour half a -pound of butter, and a pound of minced suet, wetted to a paste with -boiling water, put in the ham, (moistening it with the gravy,) and fill -in all the vacancies with the force-meat, having a layer of force-meat -at the bottom and top. Then put on the lid, pinching the edges together -so as to close them well. Brush the paste all over with beaten yolk of -egg; then put on the ornamental flowers and leaves that have been cut -out of the dough. Bake it three or four hours. It may be eaten warm, but -is generally preferred cold. It keeps well, if carefully secluded from -the air. - - -TONGUE PIE is made as above; only substituting a smoked tongue for the -ham. The tongue must be nicely trimmed and peeled, and the root minced -fine, and mixed with the veal or chicken force-meat. - -Either of these pies may be made and baked in deep dishes, and with -paste made in the usual way of butter and flour, wetted with a little -cold water. - - -HAM TOAST.--Grate a sufficiency of the lean of cold ham. Mix some beaten -yolk of egg with a little cream, and thicken it with the grated ham. -Then put the mixture into a sauce-pan over the fire, and let it simmer -awhile. Have ready some slices of bread nicely toasted (all the crust -being pared off) and well buttered. Spread it over thickly with the ham -mixture, and send it to table warm. - - - - -POULTRY, GAME, ETC. - - -CHICKENS STEWED WHOLE.--Having trussed a pair of fine fat young fowls or -chickens, (with the liver under one wing, and the gizzard under the -other,) fill the inside with large oysters, secured from falling out, by -fastening tape round the bodies of the fowls. Put them into a tin -butter-kettle with a close cover. Set the kettle into a larger pot or -sauce-pan of boiling water, (which must not reach quite to the top of -the kettle,) and place it over the fire. Keep it boiling till the fowls -are well done, which they should be in about an hour after they begin to -simmer. Occasionally take off the lid to remove the scum; and be sure to -put it on again closely. As the water in the outside pot boils away, -replenish it with more _hot_ water from a tea-kettle that is kept -boiling hard. When the fowls are stewed quite tender, remove them from -the fire; take from them all the gravy that is about them, and put it -into a small sauce-pan, covering closely the kettle in which they were -stewed, and leaving the fowls in it to keep warm. Then add to the gravy -two table-spoonfuls of butter rolled in flour; two table-spoonfuls of -chopped oysters; the yolks of three hard-boiled eggs minced fine; half a -grated nutmeg; four blades of mace; and a small tea-cup of cream. Boil -this gravy about five minutes. Put the fowls on a dish, and send them to -table, accompanied by the gravy in a sauce-boat. This is an excellent -way of cooking chickens. - - -FOWL AND OYSTERS.--Take a fine fat young fowl, and having trussed it for -boiling, fill the body and crop with oysters, seasoned with a few blades -of mace; tying it round with twine to keep them in. Put the fowl into a -tall strait-sided jar, and cover it closely. Then place the jar in a -kettle of water; set it over the fire, and let it boil at least an hour -and a half after the water has come to a hard boil. When it is done, -take out the fowl, and keep it hot while you prepare the gravy, of which -you will find a quantity in the jar. Transfer this gravy to a sauce-pan; -enrich it with the beaten yolks of two eggs, mixed with three -table-spoonfuls of cream; and add a large table-spoonful of fresh butter -rolled in flour. If you cannot get cream, you must have a double portion -of butter. Set this sauce over the fire; stirring it well; and when it -comes to a boil, add twenty oysters chopped small. In five minutes take -it off; put it into a sauce-boat, and serve it up with the fowl, which -cooked in this manner will be found excellent. - -Clams may be substituted for oysters; but they should be removed from -the fowl before it is sent to table. Their flavour being drawn out into -the gravy, the clams themselves will be found tough, tasteless, and not -proper to be eaten. - - -FRENCH CHICKEN PIE.--Parboil a pair of full-grown, but fat and tender -chickens. Then take the giblets, and put them into a small sauce-pan -with as much of the water in which the chickens were parboiled as will -cover them well, and stew them for gravy; add a bunch of sweet herbs and -a few blades of mace. When the chickens are cold, dissect them as if for -carving. Line a deep dish with thick puff-paste, and put in the pieces -of chicken. Take a nice thin slice of cold ham, or two slices of smoked -tongue, and pound them one at a time in a marble mortar, pounding also -the livers of the chickens, and the yolks of half a dozen hard-boiled -eggs. Make this force-meat into balls, and intersperse them among the -pieces of chicken. Add some bits of fresh butter rolled in flour, and -then (having removed the giblets) pour on the gravy. Cover the pie with -a lid of puff-paste, rolled out thick; and notch the edges handsomely; -placing a knot or ornament of paste on the centre of the top. Set it -directly into a well-heated oven, and bake it brown. It should be eaten -warm. - -This pie will be greatly improved by a pint of mushrooms, cut into -pieces. Also by a small tea-cup of cream. - -Any pie of poultry, pigeons, or game may be made in this manner. - - -CHICKEN GUMBO.--Cut up a young fowl as if for a fricassee. Put into a -stew-pan a large table-spoonful of fresh butter, mixed with a -tea-spoonful of flour, and an onion finely minced. Brown them over the -fire, and then add a quart of water, and the pieces of chicken, with a -large quarter of a peck of ochras, (first sliced thin, and then -chopped,) and a salt-spoon of salt. Cover the pan, and let the whole -stew together till the ochras are entirely dissolved, and the fowl -thoroughly done. If it is a very young chicken, do not put it in at -first; as half an hour will be sufficient to cook it. Serve it up hot in -a deep dish. - -A cold fowl may be used for this purpose. - -You may add to the ochras an equal quantity of tomatoes cut small. If -you use tomatoes, no water will be necessary, as their juice will supply -a sufficient liquid. - - -TOMATO CHICKEN.--Take four small chickens or two large ones, and cut -them up as for carving. Put them into a stew-pan, with one or two large -slices of cold boiled ham cut into little bits; eight or ten large -tomatoes; an onion sliced; a bunch of pot-herbs, (cut up;) a small green -pepper, (the seeds and veins first extracted;) half a dozen blades of -mace; a table-spoonful of lard, or of fresh butter rolled in flour; and -two pounded crackers, or a handful of grated bread-crumbs. Add a tumbler -or half a pint of water. Cover the sauce-pan closely with a cloth -beneath the lid; set it on hot coals, or over a moderate fire; and let -it stew slowly till the chickens are thoroughly done, and the tomatoes -entirely dissolved. Turn it out into a deep dish. - -Rabbits may be stewed in this manner. Also, veal steaks, cut thin and -small. - - -TURKEY AND CHICKEN PATTIES.--Take the white part of some cold turkey or -chicken, and mince it very fine. Mince also some cold boiled ham or -smoked tongue, and then mix the turkey and ham together. Add the yolks -of some hard-boiled eggs, grated or minced; a very little cayenne; and -some powdered mace and nutmeg. Moisten the whole with cream or fresh -butter. Have ready some puff-paste shells, that have been baked empty in -patty-pans. Place them on a large dish, and fill them with the mixture. - -Cold fillet of veal minced, and mixed with chopped ham, and grated yolk -of egg, and seasoned as above, will make very good patties. - - -CHICKEN RICE PUDDING.--Parboil a fine fowl, and cut it up. Boil, till -soft and dry, a pint of rice; and while warm, mix with it a large -table-spoonful of fresh butter. Beat four eggs very light; and then mix -them, gradually, with the rice. Spread a coating of the rice, &c., over -the bottom and sides of a deep dish. Place on it the pieces of the -parboiled fowl, with a little of the liquid in which it was -boiled--seasoned with powdered mace and nutmeg. Add some bits of fresh -butter rolled in flour, and a little cream. Cover the dish closely with -the remainder of the rice; set the pudding immediately into the oven and -bake it brown. - -Cold chicken or turkey cooked the day before may be used for this -purpose. The pudding may be improved by the addition of a few very thin, -small slices of cold ham or smoked tongue. - - -RICE CROQUETTES.--Boil half a pound of rice till it becomes quite soft -and dry. Then mix with it two table-spoonfuls of rich (but not strong) -grated cheese, a small tea-spoonful of powdered mace, and sufficient -fresh butter to moisten it. Mince very fine six table-spoonfuls of the -white part of cold chicken or turkey, the soft parts of six large -oysters, and a sprig or two of tarragon or parsley; add a grated nutmeg, -and the yellow rind of a lemon. Mix the whole well, moistening it with -cream or white wine. Take of the prepared rice a portion about the size -of an egg, flatten it, and put into the centre a dessert-spoonful of the -mixture; close the rice round it as you would the paste round a -dumpling-apple. Then form it into the shape of an egg. Brush it over -with some beaten yolk of egg, and then dredge it with pounded crackers. -In this way make up the whole into oval balls. Have ready, in a -sauce-pan over the fire, a pound of boiling lard. Into this throw the -croquettes, two at a time, so as to brown them. Let them brown for a few -minutes; then take them out with a perforated skimmer. Drain them from -the lard, and serve them up hot, garnished with curled parsley. - - -COLUMBUS EGGS.--Take twelve hard-boiled eggs. Peel off the shells, and -cut the eggs into equal halves; cutting off also a little piece from -each of the ends to enable them to stand alone, in the form of cups. -Chop the yolks, and with them mix cold ham or smoked tongue, minced as -finely as possible. Moisten the mixture with cream, (or a little fresh -butter,) and season it with powdered mace or nutmeg. Fill with it the -cups or empty whites of the eggs, (being careful not to break them;) -pressing the mixture down, and smoothing it nicely. Arrange them on a -dish; putting two halves close together, and standing them upright, so -as to look like whole eggs. - - -WHITE FRICASSEE.--Cut a pair of chickens into pieces, as for carving; -and wash them through two or three waters. Then lay them in a large pan, -sprinkle them slightly with salt, and fill up the pan with boiling -water. Cover it, and let the chickens stand for half an hour. Then put -them immediately into a stew-pan; adding a few blades of mace, and a few -whole pepper-corns, and a handful of celery, split thin and chopped -finely; also, a small white onion sliced. Pour on cold milk and water -(mixed in equal portions) sufficient to cover the chickens well. Cover -the stew-pan, set it over the fire, and let it stew till the chickens -are thoroughly done, and quite tender. While the chickens are stewing, -prepare, in a smaller sauce-pan, a gravy or sauce made as follows:--Mix -two tea-spoonfuls of flour with as much cold water as will make it like -a batter, and stir it till quite smooth and free from lumps. Then add to -it, gradually, half a pint of boiling milk. Next put in a quarter of a -pound of fresh butter, cut into small pieces. Set it over hot coals, and -stir it till it comes to a boil, and the butter is well melted and mixed -throughout. Then take it off the fire, and, while it is hot, stir in a -glass of madeira or sherry, and four table-spoonfuls of rich cream, and -some grated nutmeg. Lastly, take the chickens out of the stew-pan, and -pour off all the liquor, &c. Return the chicken to the stew-pan, and -pour over it, hot, the above-mentioned gravy. Cover the pan closely, and -let it stand in a hot place, or in a kettle of boiling water for ten -minutes. Then send it to table in a covered dish. - -To the taste of many persons, this fricassee will be improved by adding -to the chicken, while stewing, some small, thin slices of cold boiled -ham. - -Rabbits or veal may be fricasseed in the above manner. - - -BROWN FRICASSEE.--Half roast a pair of ducks. Then cut them apart, as -for carving. If they are wild-ducks, parboil them with a large carrot -(cut to pieces) inside of each, to draw out the fishy or sedgy taste. -Having thrown away the carrot, cut the ducks into pieces, as for -carving. Put them into a clean stew-pan, and season them with pepper and -salt. Mix in a deep dish a very small onion minced fine, a -table-spoonful of minced or powdered tarragon-leaves, (for which you may -substitute sage and sweet-marjoram, if you cannot procure tarragon,) and -two or three large tomatoes, scalded, peeled, and quartered, or two -large table-spoonfuls of thick tomato catchup. Put in, also, two -table-spoonfuls of fresh butter rolled in grated bread-crumbs, and a -glass of port wine, claret, or brandy, with a small tea-spoonful of -powdered mace. Cover the pieces of duck with this mixture, and then add -barely as much water as will keep the whole from burning. Cover the pan -closely, and let the fricassee stew slowly for an hour, or till the -duck, &c., are thoroughly done. - -Venison or lamb cutlets may be fricasseed in this manner. Likewise, tame -fat pigeons, which must previously be split in two. This, also, is a -very nice way of dressing hares or rabbits. - - -STEWED WILD DUCKS.--Having rubbed them slightly with salt, and parboiled -them for about twenty minutes with a large carrot (cut to pieces) in -each, to take off the sedgy or fishy taste, remove the carrots, cut up -the ducks, and put them into a stew-pan with just sufficient water to -cover them, and some bits of butter rolled slightly in flour. Cover the -pan closely; and let the ducks stew for a quarter of an hour or more. -Have ready a mixture in the proportion of a wine-glass of sherry or -madeira; the grated yellow rind and the juice of a large lemon or -orange, and one large table-spoonful of powdered loaf-sugar. Pour this -over the ducks, and let them stew in it about five minutes longer. Then -serve them up in a deep dish with the gravy about them. Eat the stewed -duck on hot plates with heaters under them. - -Cold roast duck that has been under-done is very fine stewed as above. -Venison also, and wild geese. - - -TO ROAST CANVAS-BACK DUCKS.--Having trussed the ducks, put into each a -thick piece of soft bread that has been soaked in port wine. Place them -before a quick fire and roast them from three quarters to an hour. -Before they go to table, squeeze over each the juice of a lemon or -orange; and serve them up very hot with their own gravy about them. Eat -them with currant jelly. Have ready also a gravy made by stewing slowly -in a sauce-pan the giblets of the ducks in butter rolled in flour and as -little water as possible. Serve up this additional gravy in a boat. - - -CANVAS-BACK DUCKS DRESSED PLAIN.--Truss the ducks without washing; but -wipe them inside and out with a clean dry cloth. Roast them before a -rather quick fire for half an hour. Then send them to table hot, upon a -large dish placed on a heater. There must also be heaters under each -plate, and currant jelly on both sides of the table, to mix with the -gravy, on your plate; claret or port wine also, for those who prefer it -as an improvement to the gravy. - - -TO STEW CANVAS-BACK DUCKS.--Put the giblets into a sauce-pan with the -yellow rind of a lemon pared thin, a very little water, and a piece of -butter rolled in flour, and a very little salt and cayenne. Let them -stew gently to make a gravy; keeping the sauce-pan covered. In the mean -time, half roast the ducks, saving the gravy that falls from them. Then -cut them up; put them into a large stew-pan, with the gravy (having -first skimmed off the fat) and merely water enough to keep them from -burning. Set the pan over a moderate fire, and let them stew gently till -done. Towards the last (having removed the giblets) pour over the ducks -the gravy from the small sauce-pan, and stir in a large glass of port -wine, and a glass of currant jelly. Send them to table as hot as -possible. - -Any ducks may be stewed as above. The common wild-ducks, teal, &c., -should always be parboiled with a large carrot in the body to extract -the fishy or sedgy taste. On tasting this carrot before it is thrown -away, it will be found to have imbibed strongly that disagreeable -flavour. - - -PARTRIDGES IN PEARS.--Cut off the necks of the partridges close to the -breast. Truss them very tight and round, and rub over them a little salt -and cayenne pepper mixed. Cut off one of the legs, and leave the other -on. Make a rich paste of flour, butter, and beaten yolk of egg, with as -little water as possible. Roll it out thin and evenly, and put a portion -of it nicely round each partridge, pressing it on closely with your -hand, and forming it into the shape of a large pear. Leave one leg -sticking out at the top to resemble the stem. Set them in a pan; and -bake them in a dutch oven. In the mean time, make in a small sauce-pan, -a rich brown gravy of the livers, and other trimmings of the partridges, -and some drippings of roast veal or roasted poultry. It will be better -still if you reserve one or two small partridges to cut up, and stew for -the gravy. Season it with a little salt and cayenne. When it has boiled -long enough to be very thick and rich, take it off, strain it, and put -the liquid into a clean sauce-pan. Add the juice of a large orange or -lemon, made very sweet with powdered white sugar. Set it over the fire; -and when it comes to a boil, stir in the beaten yolks of two eggs. Let -it boil two or three minutes longer; then take it off, and keep it hot -till the partridges and their paste are thoroughly well-baked. When -done, stand up the partridges in a deep dish, and serve up the gravy in -a sauce-boat. Ornament the partridge-pears by sticking some orange or -lemon leaves into the end that represents the stalk. This is a nice and -handsome side dish, of French origin. - -Pigeons and quails may be dressed in this manner. - - -SALMI OF PARTRIDGES, (_French dish_.)--Having covered two large or four -small partridges with very thin slices of fat cold ham, secured with -twine, roast them; but see that they are not too much done. Remove the -ham, skin the partridges, cut them into pieces, and let them get quite -cold. Partridges that have been roasted the preceding day are good for -this purpose. Cut off all the meat from the bones, season it with a -little cayenne, and put it into a stew-pan. Mix together three -table-spoonfuls of sweet oil; a glass of excellent wine (either red or -white) and the grated peel and juice of a lemon. Pour this gravy over -the partridges, and let them stew in it during ten minutes; the add the -beaten yolk of an egg, and stew it about three or four minutes longer. -All the time it is stewing, continue to shake or move the pan over the -fire. Serve it up hot. - - -A NICE WAY OF COOKING GAME.--Pheasants, partridges, quails, grouse, -plovers, &c., are excellent stuffed with chesnuts: boiled, peeled, and -mashed or pounded. Cover the birds with very thin slices of cold ham; -then enclose them in vine-leaves tied on securely so as to keep in the -gravy. Lay them in a deep dish, and bake them in a close oven that has -nothing else in it, (for instance an iron dutch oven,) that the game may -imbibe no other flavour. When done, remove the ham and the vine leaves, -and dish the birds with the gravy that is about them. - -Pheasants are unfit to eat after the first snow, as they then, for want -of other food, are apt to feed on wild laurel berries, which give their -flesh a disagreeably bitter taste, and are said to have sometimes -produced deleterious effects on persons who have eaten it. - - -BIRDS WITH MUSHROOMS.--Take two dozen reed-birds, (or other nice small -birds,) and truss them as if for roasting. Put into each a -button-mushroom; of which you should have a heaping pint after the -stalks are all removed. Put the birds, and the remaining mushrooms into -a stew-pan. Season them with a very little salt and pepper, and add -either a quarter of a pound of fresh butter (divided into four, and -slightly rolled in flour) or a pint of rich cream. If cream is not -plenty, you may use half butter and half cream, well mixed together. -Cover the stew-pan closely, and set it over a moderate fire, to stew -gently till the birds and mushrooms are thoroughly done and tender all -through. Do not open the lid to stir the stew; but give the pan, -occasionally, a hard shake. Have ready on a dish a thin slice of -buttered toast with the crust all cut off. When done, lay the birds on -the toast with the mushrooms all round. - -If you cannot get button-mushrooms, divide large ones into quarters. - -Plovers are very nice stewed with mushrooms. - - -BIRDS IN A GROVE, (_French dish._)--Having roasted some reed-birds, -larks, plovers, or any other small birds, such as are usually eaten, -mash some potatoes with butter or cream. Spread the mashed potatoe -thickly over the bottom, sides, and edges of a deep dish. Nick or crimp -the border of potatoe that goes round the edge; or scollop it with a tin -cutter. You may, if you choose, brown it by holding over it a -salamander, or a red-hot shovel. Then lay the roasted birds in the -middle of the dish, and stick round them and among them, very thickly a -sufficient number of sprigs of curled or double parsley. - - -THATCHED HOUSE PIE, (_French dish._)--Rub the inside of a deep dish with -two ounces of fresh butter, and spread over it two ounces of vermicelli. -Then line the dish with puff-paste. Have ready some birds seasoned with -powdered nutmeg and a very little salt and pepper. Place them with their -breasts downward. They will be much improved by putting into each a -mushroom or an oyster chopped fine. Lay them on the paste. Add some -gravy of roast veal, (cold gravy saved from veal roasted the preceding -day will do very well,) and cover the pie with a lid of puff-paste. Bake -it in a moderate oven, and when done, turn it out _carefully_ upon a -flat dish, and send it to table. The vermicelli which was originally at -the bottom, will now be at the top, covering the paste like thatch upon -a roof. Trim off the edges so as to look nicely. You may, if you choose, -use a larger quantity of vermicelli. The yellow sort will be best for -this purpose. - - -RICE PIE.--Pick clean a quart of rice, and wash it well through two or -three waters. Tie it in a cloth, put it into a pot of boiling water, and -boil it till perfectly soft. Then drain and press it till as dry as -possible, and mix with it two ounces of fresh butter, and two -table-spoonfuls of mild grated cheese. Take a small tin butter-kettle; -wet the inside, put in the rice, and stand it in a cool place till quite -cold. Then turn it carefully out of the kettle, (of which it will retain -the form,) rub it over with the beaten yolk of an egg, and set it in an -oven till lightly browned. Cut out from the top of the mass of rice an -oval lid, about two inches from the edge, so as to leave a flat rim or -border all round. Then excavate the mould of rice; leaving a standing -crust all round and at the bottom, about two inches thick. Have ready -some hot stewed oysters or birds, or brown or white fricassee. Fill up -the pie with it--adding the gravy. Lay on the lid, and decorate it with -sprigs of green curled parsley, stuck in all round the crack where the -lid is put on. - -This pie may be filled with curried chickens. - - -A RAISED FRENCH PIE.--These pies have standing crust or walls, and may -be filled with game or poultry, previously boned, seasoned, and stewed. -They are generally made very large, and in winter will keep a week or -two if closely covered. They are frequently sent a considerable -distance, as Christmas presents; well packed in a close tin box. - -To make the paste for a large pie:--Sift three pounds of flour into a -pan, and make a hole in the centre. Cut up a pound of fresh butter, and -two pounds of beef-suet, finely chopped. Put them into a clean pot, with -as much boiling water as will cover them. Set them over the fire; and -when the butter and suet are entirely dissolved, stir the whole with a -spoon, and pour it into the hole in the middle of the flour; mix it with -a spoon into a stiff paste, till it becomes cold enough for you to knead -with your hands into a lump of dough. Sprinkle some flour on your -paste-board, and on your hands; make the dough into the form of a cone -or sugar-loaf, and with your hands smooth and flatten the sides of it. -Then squeeze or press down the point of the cone; straighten the sides; -and flatten the top, so as to give it the shape of a hat crown. Next, -cut off from the top a thick, round slice, and lay it aside for the lid, -and another slice for the ornaments. With one hand make a hollow in the -large mass of dough, and with the other shape out and smooth the sides, -leaving enough for a crust at the bottom. In this manner, hollow it into -the shape of a straight-sided pan, leaving the wall or crust so thick -that it will stand alone. Then fill it with the bones of the poultry or -game, and some crusts of bread to keep it in shape. The portion of dough -reserved for the lid must then be moulded on the inverted bottom of a -deep plate, previously buttered. The lid may be a little larger than the -top of the pie. The paste reserved for the ornaments should be rolled -out, and cut with tin cutters into the form of leaves and flowers, or -vine-leaves and grapes. These should be carefully placed in a wreath -round the middle of the standing crust of the pie. A smaller wreath may -be laid like a border round the lid, at the top of which place a large -flower of paste, to look like a handle by which to lift it. Before you -put on the ornaments, have ready the beaten yolks of two eggs; and -dipping in a clean brush, glaze with it the whole outside of the pie, -including the lid. Then stick on the decorations. Put the pie into a -moderate oven, and bake it brown. The lid must be baked separately. -When both are done, remove the bones, &c., from the inside of the pie, -and fill it with the ingredients prepared, which must be previously -stewed in their own gravy, with the addition of some bits of butter -rolled in flour. Put on the lid, and cement the edges by glazing them -with a little beaten egg. These pies are usually made with slices of ham -or smoked tongue at the bottom; then partridges, pheasants, moor-fowl, -and other large game, all boned; and the spaces between filled up with -force-meat, or with mushrooms stewed and chopped. They may be made with -venison, wild turkeys, or wild ducks. Whatever is put into these pies -must have no bone about it, and should be well seasoned. - -The ingredients may be put into the pie, and the lid laid on at -once,--pinching the edges together. In this case, it must bake three or -four hours, in proportion to its size. - - -PIGEONS WITH HAM.--Take fine fat tame pigeons. For stuffing, boil some -chesnuts till quite soft; and having peeled them, mash or pound them -smooth. Mix with them a little fat of cold ham, finely minced and -pounded. For chesnuts, may be substituted boiled sweet potatoe, mashed -with butter. Fill the pigeons with the stuffing, having first slightly -peppered their insides. Cover them with very thin slices of cold ham, -(fat and lean together,) and wrap them in fresh vine-leaves, tied round -with twine. Put them on a spit, and roast them three quarters of an -hour. When done, carefully remove the strings, and serve up the pigeons, -still wrapped in the ham and vine-leaves. They will be found very nice. - -Partridges and quails may be drest in this manner. - -Wild pigeons are so seldom fat, and have so little meat upon their -bones, that except for soups and gravies, they are scarcely worth -buying. In places where they abound, they may be turned to good account -by catching them in nets; clipping their wings; and keeping them in an -enclosure till they are fattened by feeding them well with corn, or -Indian meal moistened with water. When managed thus, they will be found -quite equal, if not superior, to tame pigeons. - - -A GIBLET PIE.--Clean, very nicely, the giblets of two geese or four -ducks. Put them into a stew-pan, with a sliced onion; a bunch of -tarragon, or sweet-marjoram and sage; half a dozen pepper-corns; and -four or five blades of mace. Add a very little water; cover the pan -closely, and let them stew till the giblets are tender. Then take them -out, and save all the gravy; having strained it from the seasoning -articles. Make a rich paste, and roll it out into two sheets. With one -sheet cover the bottom and sides of a deep dish. Put in the -giblets,--mixing among them a few cold boiled potatoes sliced, the -chopped yolks of some hard-boiled eggs, and some bits of butter rolled -in flour. Pour the gravy over the giblets, &c. Cover the pie with the -other sheet of paste, and notch the edges. Bake it brown, and send it to -table hot. - -A pigeon pie may be made in a similar manner: also, a rabbit pie. - - -MOOR-FOWL OR GROUSE PUDDING.--Having skinned the moor-fowls, cut them up -as for carving, and season them slightly with salt and pepper. Have -ready a sufficient quantity of paste, made in the proportion of a pound -of fresh butter to two pounds of sifted flour. Roll it out thick, and -line with it a pudding mould, which must first be buttered; reserving -sufficient paste for the lid. Then put in the pieces of moor-fowl, and -place between each layer a layer of small mushrooms, or of fresh -oysters cut small. Next pour in a little water, (about half a pint,) and -add a piece of fresh butter rolled in flour. Then cover it with the -remaining paste, pressing it down very closely round the edge. Dip a -strong clean cloth into boiling water, dredge it with flour, and tie it -tightly over the mould or pudding-basin. Put it into a pot of boiling -water, and boil it three hours or more, according to its size. - -A similar pudding may be made of pheasants, partridges, or quails; and -is a delicious way of cooking game of any sort: rabbits, also, are very -nice, cut up and put into a crust for boiling. - - -A BONED TURKEY.--For this purpose you must have a fine, large, tender -turkey; and after it is drawn, and washed, and wiped dry, lay it on a -clean table, and take a very sharp knife, with a narrow blade and point. -Begin at the neck; then go round to the shoulders and wings, and -carefully separate the flesh from the bone, scraping it down as you -proceed. Next loosen the flesh from the breast, and back, and body; and -then from the thighs. It requires care and patience to do it nicely, and -to avoid tearing or breaking the skin. The knife should always penetrate -quite to the bone; scraping loose the flesh rather than cutting it. When -all the flesh has been completely loosened, take the turkey by the neck, -give it a pull, and the whole skeleton will come out entire from the -flesh, as easily as you draw your hand out of a glove. The flesh will -then fall down, a flat and shapeless mass. With a small needle and -thread, carefully sew up any holes that have accidentally been torn in -the skin. - -Have ready a large quantity of stuffing, made as follows:--Take three -sixpenny loaves of stale bread; grate the crumb; and put the crusts in -water to soak. When quite soft, break them up small into the pan of -grated bread-crumbs, and mix in a pound of fresh butter, cut into -little pieces. Take two large bunches of sweet-marjoram; the same of -sweet-basil; and one bunch of parsley. Mince the parsley very fine, and -rub to a powder the leaves of the marjoram and basil. You should have -two large, heaping table-spoonfuls of each. Chop, also, two very small -onions or shalots, and mix them with the herbs. Pound to powder a -quarter of an ounce of mace; a quarter of an ounce of cloves; and two -large nutmegs. Mix the spices together, and add a tea-spoonful of salt -and a tea-spoonful of ground black pepper. Then mix the herbs, spice, -&c., thoroughly into the bread-crumbs; and add, by degrees, four beaten -eggs to bind the whole together. - -Take up a handful of this filling; squeeze it hard, and proceed to stuff -the turkey with it,--beginning at the wings; next do the body; and then -the thighs. Stuff it very hard, and as you proceed, form the turkey into -its natural shape, by filling out, properly, the wings, breast, body, -&c. When all the stuffing is in, sew up the body, and skewer the turkey -into the usual shape in which they are trussed; so that, if skilfully -done, it will look almost as if it had not been boned. Tie it round with -tape, and bake it three hours or more; basting it occasionally with -fresh butter. Make a gravy of the giblets, chopped, and stewed slowly in -a little water. When done, add to it the gravy that is in the dish about -the turkey, (having first skimmed off the fat,) and enrich it with a -glass of white wine, and two beaten yolks of eggs, stirred in just -before you take it from the fire. - -If the turkey is to be eaten cold at the supper-table, drop -table-spoonfuls of currant or cranberry jelly all over it at small -distances, and in the dish round it. - -A very handsome way of serving it up cold is, after making a sufficiency -of nice clear calves'-foot jelly, (seasoned, as usual, with wine, lemon, -cinnamon, &c.,) to lay the turkey in the dish in which it is to go to -table, and setting it under the jelly-bag, let the jelly drip upon it, -so as to form a transparent coating all over it; smoothing the jelly -evenly with the back of a spoon, as it congeals on the turkey. Apple -jelly may be substituted. - -Large fowls may be boned and stuffed in the above manner: also a young -roasting pig. - - - - -PUDDINGS, ETC. - - -COLUMBIAN PUDDING.--Tie up closely in a bit of very thin white muslin, a -vanilla bean cut into pieces; and a broken-up stick of cinnamon. Put -this bag with its contents into half a pint of rich milk, and boil it a -long time till very highly flavoured. Then take out the bag; set the -milk near the fire to keep warm in the pan in which it was boiled, -covering it closely. Slice thin a pound of almond sponge-cake, and lay -it in a deep dish. Pour over it a quart of rich cream, with which you -must mix the vanilla-flavoured milk, and leave the cake to dissolve in -it. Blanch, in scalding water, two ounces of shelled bitter almonds or -peach-kernels; and pound them (one at a time) to a smooth paste in a -marble mortar; pouring on each a few drops of rose-water or peach-water -to prevent their oiling. When the almonds are done, set them away in a -cold place till wanted. Beat eight eggs till very light and thick; and -having stirred together, hard, the dissolved cake and the cream, add -them, gradually, to the mixture in turn with the almond, and half a -pound of powdered loaf sugar, a little at a time of each. Butter a deep -dish, and put in the mixture. Set the pudding into a brisk oven and bake -it well. Have ready a star nicely cut out of a large piece of candied -citron, a number of small stars all of equal size, as many as there are -states in the Union: and a sufficiency of rays or long strips also cut -out of citron. The rays should be wide at the bottom and run to a point -at the top. As soon as the pudding comes out of the oven, while it is -smoking, arrange these decorations. Put the large star in the centre, -then the rays so that they will diverge from it, widening off towards -the edge of the pudding. Near the edge place the small stars in a -circle. - -Preserved citron-melon will be still better for this purpose than the -dry candied citron. - -This is a very fine pudding; suitable for a dinner party, or a Fourth of -July dinner. - - -A MARIETTA PUDDING.--Take a teacup-full of loaf-sugar broken up. On some -of the largest lumps rub off the yellow rind of a large lemon. Then put -all the sugar into a pint of rich cream; when the sugar is melted, set -it over the fire, and when it comes to a boil, pour it hot over half a -pound of fresh savoy biscuits or lady-fingers, (maccaroons will be still -better,) laid in a deep dish. Cover the dish, and when the cakes are -quite dissolved, stir the cream well among them. Beat eight eggs very -light; and when the mixture is quite cold, stir the beaten eggs -gradually into it. Add, by degrees, four peels of candied citron, cut -into slips, and dredged with flour to prevent their sinking to the -bottom. Put the mixture into a deep dish, and bake it. When done, sift -sugar over the top. It may be eaten warm or cold. Send to table with it -a sauce, made of fresh butter and white sugar, beaten together till very -light, and flavoured with the juice of the lemon, whose rind was rubbed -on the lumps of sugar, and also with some grated nutmeg. - -Instead of citron you may put into this pudding a pound of Zante -currants, (picked, washed, dried, and floured,) stirred gradually in at -the last. - - -AN ORLEANS PUDDING.--Half fill a deep dish with almond sponge-cake -sliced thin, or with sliced lady-cake. Grate the yellow rind of a lemon, -and mix it among the cake; adding also the juice of the lemon, and -sufficient white wine to moisten the cake, so that after standing -awhile it can be easily mashed. For wine you may substitute brandy; or -wine and brandy mixed. Beat six eggs very light, and stir them gradually -into a pint of cream or rich milk; adding four table-spoonfuls of -powdered white sugar, and half a nutmeg grated. Mix the eggs, &c., by -degrees, with the dissolved cake; stirring it very hard. The dish should -be full. Set it into the oven, and bake it brown. When cold, have ready -a meringue, made of beaten white of egg thickened with powdered -loaf-sugar, and flavoured with lemon-juice or rose-water. Spread this -evenly over the top of the pudding, putting one layer of the meringue -over another till it is very thick. Then set it for a few minutes into -the oven to brown slightly on the top. - -Any very nice baked pudding will be improved by covering the surface -with a meringue. - - -HANOVER PUDDING.--Cut up half a pound of fresh butter in half a pint of -milk. Set them over the fire till the butter is soft enough to mix -thoroughly with the milk. Then take it off, and let it stand till -lukewarm. Have ready four well-beaten eggs. Stir them hard into the -butter and milk. Then add very gradually a pound of sifted flour. Last -stir in two large table-spoonfuls of strong fresh yeast. Beat the whole -very hard. Cover the pan, and let it stand near the fire for three hours -or till the mixture is quite light. Have ready half a pound of Zante -currants, picked, washed, and dried; or half a pound of fine raisins, -seeded and cut in half. Dredge the fruit thickly with flour to prevent -its sinking. Then mix it, gradually, into the pudding with two large -table-spoonfuls of sugar, and a tea-spoonful of powdered cinnamon; and a -salt-spoon of sal-eratus, or small tea-spoonful of bi-carbonate of soda, -dissolved in a very little lukewarm water. Stir the whole very hard. -Transfer it to a deep tin pan, well-buttered, and bake it thoroughly. -Before it goes to table, turn it out on a dish, and serve it up warm -with any sort of nice sweet sauce. - - -TURKISH RICE PUDDING.--Pick and wash half a pound of rice. Prepare also -half a pound of Zante currants, which must be carefully picked clean, -washed through two waters, drained well, and then spread out to dry on a -flat dish before the fire. Put the rice into a sauce-pan, with a quart -of rich milk. Having dredged the currants with flour, stir them a few at -a time into the rice and milk. Then add four ounces of broken up -loaf-sugar, on which you have rubbed off the yellow rind of a large ripe -lemon or orange, and squeezed the juice. Stir in two ounces of fresh -butter divided into bits. When the rice is well swollen and quite soft, -take it from the fire, and mix with it gradually eight well-beaten yolks -of eggs. Transfer it to a deep china dish, and put it into an oven for -half an hour. Then sift powdered sugar thickly over the top, and brown -it by holding above it a red-hot shovel or salamander. Serve it up warm. - -This pudding may be made with ground rice, or rice flour. - - -CREAM COCOA-NUT PUDDING.--Take two cocoa-nuts of large size. Break them -up, and pare off the brown skin from the pieces. Then grate them very -fine. Stir together a quarter of a pound of the best fresh butter, and a -quarter of a pound of finely-powdered loaf-sugar, till perfectly light. -Beat six eggs till very thick and smooth: afterwards mix them, -gradually, with a pint of rich cream. Add this mixture, by degrees, to -the beaten butter and sugar, in turn with the grated cocoa-nut; a little -at a time of each, stirring very well as you proceed. Then give the -whole a hard stirring. Put the mixture into a deep white dish and bake -it well. Send it to table _cold_, with loaf-sugar sifted over the top. - -You may season the mixture by stirring in, at the last, a tea-spoonful -of mixed nutmeg and cinnamon finely powdered. And you may add a -table-spoonful of rose-brandy. - -This pudding may be baked in puff-paste in two deep plates, with a broad -border of paste round the edge, handsomely notched. Or it may be done -without any paste _beneath_ the mixture; but merely a paste border round -the edge of the dish, which last is the better way. Paste at the bottom -of these soft pudding-mixtures is usually tough and clammy, from the -almost impossibility of getting it thoroughly done; and therefore it is -best omitted, as is now generally the case. If there is no paste under -it, the pudding should be baked in the dish in which it is to go to -table. Unless the oven is so hot as to burn the pudding, no dish will be -injured by baking. No pie or pudding should be sent to table in any -thing inferior to white-ware. - - -PINE-APPLE PUDDING.--Take half a pound of grated pine-apple; half a -pound of powdered white sugar, and a quarter of a pound of fresh butter. -Put the sugar into a deep pan, cut up the butter among it, and stir them -together till very light. Then add, by degrees, the grated pine-apple. -Grate a small two-penny sponge-cake, and mix it with a large tea-cup of -rich cream, and grate into it a small nutmeg, or half a large one. Add -this to the pine-apple mixture in the pan. Beat six eggs very light, and -stir them in gradually a little at a time. Stir the whole very hard, -after all the ingredients are put together. Butter a deep dish, put in -the mixture, and bake it well. - -If your dish has a broad rim, lay round the edge a border of puff-paste, -cut into leaves resembling a wreath. - - -AN ALMOND RICE PUDDING.--Blanch, in boiling water, three ounces of -shelled bitter almonds, afterwards throwing them into cold water. Pound -them, one at a time, in a mortar, till they become a smooth paste; -adding frequently, as you pound them, a few drops of rose-water, to make -them white and light, and to prevent their oiling. Take a quart of rich, -unskimmed milk, and stir into it, gradually, three large, heaping -table-spoonfuls of ground rice flour, alternately with the pounded -almonds, and four heaping table-spoonfuls of powdered loaf-sugar. Set -the mixture over the fire, and boil and stir it till very thick. Then -put it into a deep dish, and set it away to cool. When cold, have ready -the whites of two eggs beaten to a stiff froth, and thickened with -powdered sugar, that has been melted in rose-water. Cover with this the -surface of the pudding. Set it in an oven just long enough to be -slightly coloured of a light brown. Send it to table cold. - - -BOILED ALMOND PUDDING.--Blanch, in boiling water, a quarter of a pound -of shelled sweet almonds, and two ounces of shelled bitter almonds. -Throw them into a pan of cold water, as you blanch them. Afterwards -pound them, one at a time, in a mortar; adding to them, as you proceed, -the beaten whites of two or three eggs, a little at a time. They must be -pounded till they become a smooth paste; mixing together the sweet and -the bitter almonds, and removing them, as you go on, from the mortar to -a plate. Then set them in a cool place. Boil slowly a quart of cream, or -rich, unskimmed milk, with half a dozen blades of mace, whole; and half -a nutmeg, powdered. It may simmer half an hour, and when it comes to a -boil, take it off, remove the mace, and set the milk to cool. Beat eight -eggs very light, (omitting the whites of three,) and then add to them a -heaped table-spoonful of flour. Stir the beaten eggs and the pounded -almonds, alternately, into the pan of milk, (after it has become quite -cold,) add a table-spoonful of orange-flower or rose-water, and stir the -whole very hard. Have ready, over the fire, a pot of boiling water. Dip -into it a thick pudding-cloth, shake it out, spread it open in a large -empty pan, dredge it well with flour, and pour the pudding-mixture into -it. Tie it very closely, leaving sufficient space for the pudding to -swell, and plug the tying-place with a small lump of flour-and-water -dough. Lay an old plate in the bottom of the pot of boiling water. Put -in the pudding, and turn it over in a quarter of an hour. Boil it very -fast for an hour, or more, after it has commenced boiling; replenishing -the pot from a kettle of _boiling_ water. When the pudding is done, dip -it a moment into cold water; then turn it out on a dish. Send it to -table immediately, with a sauce of sweetened cream, flavoured with rose -or orange-flower water. - - -BISCUIT PUDDINGS.--Grate some stale milk-biscuits, till you have six -heaping table-spoonfuls of fine crumbs. Then sift them through a coarse -sieve. Beat six eggs very light, and stir them into a pint of cream, or -rich, unskimmed milk, alternately with the biscuit crumbs, a little of -each at a time. Beat the mixture very hard, and then butter some large -breakfast-cups, such as hold near half a pint. Nearly fill them with the -batter. Set them immediately into a brisk oven, and bake them half an -hour, or more. This quantity will make five puddings. Serve them up hot -in the cups, and eat them with wine-sauce, or with sauce of butter and -sugar, stirred to a cream, and flavoured with nutmeg and lemon. - - -MARMALADE PUDDINGS.--Make the above mixture, and, when they are baked, -turn the puddings out of the cups, make a slit or opening in the side -of each, and fill up the inside or cavity of each pudding with any sort -of nice marmalade or jam; taking care to fill them well. Then close the -slit with your fingers. They may be eaten warm or cold, and require no -other sauce than sweetened cream. - - -AN EXCELLENT CORN-MEAL PUDDING.--Boil a quart of rich milk, and pour it -scalding hot into a large pan. Stir in, gradually, a quart of sifted -Indian meal, and a quarter of a pound of fresh butter; adding the grated -yellow rind of a lemon or orange. Squeeze the juice upon a quarter of a -pound of brown sugar, and stir that in also. Add a large tea-spoonful of -powdered cinnamon. Have ready a pound of raisins, seeded, and cut in -half, and dredged thickly with wheat flour, to prevent their sinking. -Beat six eggs very light, and stir them gradually into the mixture. -Lastly, stir in the raisins, a few at a time, and stir the whole very -hard. Have ready a large pot of boiling water; dip into it a square -pudding-cloth, shake it out, and dredge it with flour. Spread out the -cloth in a deep, empty pan, and pour into it the pudding-mixture. Tie it -firmly, leaving room for the pudding to swell. Put it into the pot of -hot water, and boil it four hours, or five; turning it several times, -while boiling; and replenishing the water, as it boils away, with water -kept hot, for the purpose, in a kettle. When done, take out the pudding -from the pot; dip it, for a minute into cold water, before you untie the -cloth; then turn it out into a dish, and send it to table. It should not -be taken out of the pot till a minute or two before it is wanted. - -Eat it with wine-sauce; or with butter, white sugar nutmeg, and lemon or -orange-juice, beaten together to a light cream. - -What is left, may be tied again in a cloth, and boiled for an hour, next -day. - -Instead of butter, you may use a quarter of a pound of beef-suet, minced -as fine as possible. - - -PEACH INDIAN PUDDING.--Wash a pint, or more, of dried peaches; then -drain them well; spread them on a large dish, and set them in the sun, -or near the fire, till all the water that remains about them is entirely -exhaled. Boil a quart of rich milk; mix it, while hot, with a pint of -West India molasses, and then set it away to cool. Chop, very fine, a -quarter of a pound of beef-suet, (veal-suet will do,) and stir it -gradually into the milk, a little at a time. Beat six eggs very light, -and stir them, by degrees, into the mixture, in turn with as much yellow -Indian meal (sifted) as will make a moderately thick batter. Having -dredged the peaches thickly with wheat flour, to prevent their sinking, -add them, one at a time, to the mixture, stirring it well; and, lastly, -stir in a table-spoonful of ground ginger, or a tea-spoonful of powdered -cinnamon. Dip a thick, square pudding-cloth into boiling water, then -shake it out, spread it open in a large pan, dredge it with flour, and -pour in the pudding-mixture. Tie it fast; leaving room for it to swell; -and plaster the tying-place with a bit of dough, made of flour and -water. Put the pudding into a large pot of boiling water, with an old -plate laid at the bottom, and boil it from four to five or six hours, -filling up the pot, as it boils away, with hot water from a tea-kettle, -and turning the pudding frequently. When done, dip it in cold water, lay -it in a pan, and turn it out of the cloth. Eat it with butter and sugar, -beaten to a cream, and seasoned with powdered nutmeg. - -If there is not time to boil the pudding several hours, on the day you -want it for dinner, prepare it the day before; boil it then all the -afternoon, and boil it again the following day. Indian puddings can -scarcely be boiled too long. They will be the better, indeed, for eight -hours' boiling. - - -A FINE INDIAN PUDDING.--Take a pound of raisins, and cut them in half, -having first removed the seeds. Then spread them on a large dish, and -dredge them thickly with fine wheat flour, turning them about, that both -sides may be well floured. Boil a quart of rich milk, and when it has -come to a boil, take it off the fire, and set it to cool. Transfer the -half of this milk (one pint) to another pan, and, while it is still -warm, stir into it a quarter of a pound of butter, cut into bits; a -quarter of a pound of brown sugar, (or else a half pint of West India -molasses,) mixed with the grated yellow rind of a large lemon or orange, -and also the juice. Add a large tea-spoonful of powdered cinnamon and -nutmeg, mixed, and a glass of brandy. Beat eight eggs very light; and, -when it is quite cold, stir the eggs, gradually, into the other pint of -milk. Then mix the ingredients of both pans together; adding eight large -table-spoonfuls of Indian meal, or enough to make a thick batter. -Lastly, mix in the floured raisins, a few at a time, stirring the whole -very hard. Have ready, over the fire, a large pot of boiling water. Dip -a square pudding-cloth into it; shake it out; spread it open over the -inside of an empty pan, and dredge it with flour; pour the batter into -it, and tie it firmly; leaving room for the pudding to swell. Plaster a -small lump of flour-and-water dough upon the crevice of the tying-place, -to assist in keeping out the water, which, if it gets in, will render -the pudding heavy. Put it into the pot of hot water, and boil it -steadily for four, five, or six hours, turning it frequently in the -water. It can scarcely be boiled too long. Keep at the fire a kettle of -_hot_ water, to replenish the pudding-pot, as it boils away. Do not -take up the pudding, till immediately before it is to go to table. Dip -it into cold water, and then turn it out of the cloth upon a dish. Eat -it with wine-sauce, or with butter, sugar, and nutmeg. If enough of the -pudding is left, it may, next day, be tied in a cloth, and re-boiled for -an hour. - - -RASPBERRY PUDDING.--Fill a deep dish with a quart of ripe raspberries, -well mixed with four or five large table-spoonfuls of powdered sugar. As -you put in the raspberries mash them slightly with the back of a spoon. -Beat six eggs as light as possible, and mix them with a pint of cream or -rich unskimmed milk, and four more spoonfuls of sugar, adding some -grated nutmeg. Pour this over the raspberries. Set the dish immediately -into a moderate oven, and bake the pudding about half an hour. When -done, set the dish on ice, or where it will become quite cold before it -goes to table. - -A similar pudding may be made with ripe currants, picked from the -stalks; or with ripe cherries stoned. - -A pine-apple pudding made in this way is excellent. There must be as -much pine-apple as will measure a quart, after it is pared, sliced, and -grated fine. Sweeten it well with loaf-sugar. - - -A COTTAGE PUDDING.--Take ripe currants, and having stripped them from -the stalks, measure as many as will make a heaping quart. Cover the -bottom of a deep dish with slices of bread, slightly buttered, and with -the crust cut off. Put a thick layer of currants on the bread; and then -a layer of sugar. Then other layers of bread, currants, and sugar, till -the dish is full; finishing at the top with very thin slices of bread. -Set it into the oven, and bake it half an hour. Serve it either warm or -cold; and eat it with sweetened cream. - -Instead of currants you may take cherries, (first stoning them all,) -raspberries, ripe blackberries, or barberries, plums, (first extracting -the stones,) stewed cranberries, or stewed gooseberries. If the fruit is -previously stewed, the pudding will require but ten minutes' baking. -When it is sent to table have sugar at hand in case it should not be -sweet enough. - - -RIPE CURRANT PUDDING.--Take two quarts of fine ripe currants, strip them -from the stalks, and mix with them a quarter of a pound of sugar. Make a -paste of a pound and a half of sifted flour, and three-quarters of a -pound of the best fresh butter. Cut up half a pound of the butter into -the pan of flour, and rub the butter into the flour with your hands till -it is thoroughly mixed all through. Mix with it barely as much cold -water as will make it into a stiff dough. If you use too much water the -paste will be tough. Beat the lumps of dough on both sides with the -rolling-pin. Then transfer it to your paste-board; roll it out into a -thin sheet, and spread over it with a knife another quarter of a pound -of butter. Then flour it, fold it up, and beat it again with the -rolling-pin. Afterwards roll it out thicker. Put the currants into it, -and close the paste over the top in the manner of a large dumpling. Boil -it in a cloth in the usual manner. It will require two hours or more. -Eat it with sugar. - -You may make the paste of minced suet instead of butter. - - -CHERRY PUDDING may be made as above, first stoning the cherries, which -should be ripe and red, and made very sweet with sugar. - - -GOOSEBERRY PUDDING.--Take a quart or more of full-grown green -gooseberries. Pick off the tops and tails, and as you do so, lay the -gooseberries in a pan. Then pour on sufficient boiling water to scald -them thoroughly, cover the pan, and let the gooseberries stand till they -grow cold. Next put them into a sieve and drain off the water. While the -gooseberries are cooling, prepare a paste for them. Take six ounces of -fresh beef-suet; weighed after you have trimmed it, and removed the -strings. Mince it as finely as possible. Sift a pound of flour into a -pan, and rub the minced suet into it; adding half a pint of cold water, -or barely enough to make it into a dough, and a small salt-spoon of -salt. Beat the lump of dough on all sides with the rolling-pin; this -will add to its lightness. Then transfer it to your paste-board, and -roll it out very evenly into a circular sheet. When the gooseberries are -cold, mix with them half a pound of the best brown sugar, and lay them -in a heap in the middle of the sheet of paste. Close the paste over them -in the manner of a large dumpling. Have ready a pot of boiling water. -Dip your pudding cloth into it; shake it out; spread it open in a broad -pan; and dredge it with flour. Then lay the pudding in it, and tie the -cloth very firmly, but leaving room for the pudding to swell. Stop up -the crevice at the tying-place with a small lump of stiff dough made of -flour and water. Put the pudding into the pot, (which should be boiling -hard at the time,) having placed an old plate at the bottom as a -preventive to the pudding sticking there, and scorching. After it has -been in fifteen minutes, turn it with a fork. If the water boils away -replenish it with more hot water from a kettle. Boil the pudding three -hours or more. Then take it up, dip it into cold water and turn it out -into a dish. Send it to table hot, and eat it with additional sugar. If -too much sugar is put in with the gooseberries at first, and boiled with -them, it will render them tough. It is best to depend chiefly on -sweetening them at table. - -A similar pudding may be made of currants either green or ripe. They -will not require scalding. The paste may be of fresh butter instead of -suet. - - -A RAISIN PUDDING.--Stone a pound of large fine fresh raisins, and cut -them in half. If using the sultana, or seedless raisins, you may leave -them whole. Spread the raisins on a large flat dish; and mix with them -the yellow rind of a large fresh lemon, or orange. This rind must be -pared off as thin as possible, and cut into very small slips. Dredge the -raisins and peel thickly with flour to prevent their sinking or -clodding, tumbling them about with your hands that they may be well -floured all over. Mix the juice of the lemon or orange with five or six -large table-spoonfuls of sugar heaped up. Mince, as finely as possible, -half a pound of beef-suet. Beat six eggs very light, and then stir into -them, gradually, the suet and the sugar, in turn with six heaped -table-spoonfuls of sifted flour. Then add by degrees the fruit and a -powdered nutmeg. Lastly, stir in gradually a pint of rich milk. Stir the -whole very hard. Scald a large square pudding-cloth; shake it out; -spread it open in a deep pan; dredge it with flour; put in the -pudding-mixture, and tie the cloth firmly. It should be little more than -three-quarters full, that the pudding may have room to swell. Mix with -flour and water a small lump of stiff dough, and plaster it on the -tying-place to prevent the water getting inside. Have ready a pot full -of boiling water; and put in the pudding, having laid an old plate at -the bottom of the pot, to keep it from burning if it should sink. Turn -the pudding several times while boiling. It should boil hard at least -four hours, (five will not be too long,) and if the water boils away so -as not entirely to cover the whole of the bag it must be replenished -from a boiling kettle. Take up the pudding immediately before it is to -go to table. Dip it in cold water for an instant, then turn it out of -the cloth into a dish, and serve it up hot. Eat it with wine-sauce; or -with butter and sugar beaten to a cream. - - -MINCE PUDDING.--Take a pound and a half of mince-meat, and sift -three-quarters of a pound of flour. Beat six eggs very light, and stir -into them, alternately, the mince-meat and the flour, a little at a time -of each. Stir the whole very hard. Have ready a pudding-cloth dipped -into a pot of boiling water, then shook out, and dredged with flour. -Spread out the cloth in a large pan, and pour into it the pudding. Tie -it tightly, leaving room for the pudding to swell; and stop up the -tying-place with a small bit of dough made of flour and water. Put it -immediately into a large pot of boiling water, having an old plate at -the bottom to keep the pudding from scorching. Boil it steadily five or -six hours, turning it in the pot every hour. As the water boils away, -replenish it from a kettle of water that is kept boiling hard. Do not -turn out the pudding till immediately before it is sent to table. Eat it -with wine-sauce. - -This pudding is excellent. The mince-meat is the same that is prepared -for mince-pies. - - -A TEMPERANCE PLUM PUDDING.--Take a pound of the best raisins, and cut -them in half, after removing the seeds. Or use sultana raisins that have -no seeds. Pick, and wash clean, a pound of currants, and dry them before -the fire, spread out on a large flat dish. Cut into slips half a pound -of citron. Then mix together, on the same dish, the currants, the -raisins, and the citron, and dredge them thickly with flour to prevent -their sinking or clodding in the pudding; tumbling them about with your -hands till they are all over well-covered with the flour. Mince very -fine a pound of beef-suet. Mix a pint of West India molasses with a pint -of rich milk. Sift into a pan a pound of flour. In another pan beat -eight eggs very light. Stir the beaten eggs, gradually, into the mixed -molasses and milk; alternately with the flour, and half a pound of -sugar, (which should previously be crushed smooth by roiling it with a -rolling-pin,) a little at a time of each. Then add, by degrees, the -fruit and the suet, a little of each alternately. Beat and stir the -whole very hard, till all the ingredients are thoroughly mixed. Take a -large clean square cloth of coarse strong linen, dip it in boiling -water, shake it, spread it out in a large pan, and dredge it with flour -to prevent the pudding from sticking to it when boiled. Then pour the -pudding-mixture into the cloth; leave room for it to swell, and tie it -firmly, plastering up the tying-place with a bit of coarse dough made of -flour and water. Have ready a large pot _full_ of water, and boiling -hard. Put in the pudding, and boil it well from six to eight hours. Less -than six will not be sufficient, and eight hours will not be too long. -Turn it several times while boiling, and keep at hand a kettle of _hot_ -water to replenish the pot as it boils away. Do not take it up till -immediately before it is wanted on the table. Then dip it for a moment -into cold water, untie the cloth, and turn out the pudding. Serve it up -with a sauce-boat of sweetened cream, seasoned with nutmeg; or with -butter and sugar beaten together till light and white, and flavoured -with lemon. What is left of the pudding may be tied up in a cloth and -boiled again next day for an hour or more. It will be equally as nice as -on the first day. This is a much better way of re-cooking than to slice -and fry it. - -This pudding may be made with sifted yellow Indian meal, instead of -wheat flour. - - -MARROW PUDDING.--Grate a quarter of a pound of sponge-cake, and mix with -it a quarter of a pound of beef-marrow, finely minced. Add the grated -peel and the juice of a large lemon or orange; half a grated nutmeg; and -four table-spoonfuls of sugar. Stone half a pound of very good fresh -raisins, cut them in half, and dredge them well with flour. Beat four -eggs very light, and stir them gradually into half a pint of cream or -rich milk. Mix it, by degrees, with the other ingredients. Lastly add -the raisins, a few at a time; and stir the whole very hard. Butter a -deep dish; put in the mixture; bake it an hour or more, and send it to -table warm, with slips of candied citron stuck all over the top, so as -to stand upright. For sauce have white wine, mixed with sugar and lemon -juice. - -This pudding may be boiled in a cloth. It will require three hours' -boiling. - - -TRANSPARENT PUDDING.--Warm half a pound of fresh butter, but do not -allow it to melt. Mix with it half a pound of powdered loaf-sugar, and -stir them together till they are perfectly light. Add a small nutmeg -grated, or half a large one. Beat eight eggs as light as possible; and -stir them gradually into the butter and sugar. Finish with sufficient -extract of roses to give it a fine flavour. Stir the whole very hard; -butter a deep dish, put in the mixture, and bake it half an hour. Serve -it up cold. - -You may bake this pudding in puff-paste. - - -TAPIOCA PUDDING.--Put four large table-spoonfuls of tapioca into a quart -of milk, and let it stand all night. In the morning put half a pint of -milk into a small sauce-pan, and boil in it a large stick of cinnamon -broken up, and a handful of bitter almonds or peach-kernels broken -small. Keep it covered and boil it slowly, till highly flavoured with -the cinnamon and almond, which must then be strained out, and the milk -mixed with that which has the tapioca in it. Put it into a tin vessel or -one lined with porcelain, and boil it till it becomes very thick with -the dissolved tapioca; stirring it frequently down to the bottom. Add a -piece of fresh butter as large as an egg; a quarter of a pound of sugar, -and four well-beaten eggs stirred in gradually; a table-spoonful of -brandy; and a grated nutmeg. Stir the whole well together, put it into a -deep dish, and bake it an hour. - -Instead of boiling bitter almonds with the cinnamon in the extra half -pint of milk, you may boil the cinnamon only. And when you are -afterwards finishing the whole mixture, stir in a table-spoonful of -peach-water at the last. - -Tapioca is to be bought at the grocer's, and also at the druggist's. - - -EXCELLENT GROUND RICE PUDDING.--Take half a pint from a quart of rich -milk, and boil in it a large handful of bitter almonds or peach kernels, -blanched and broken up; also half a dozen blades of mace, keeping the -sauce-pan closely covered. When the milk is highly flavoured and reduced -to one half the quantity, take it off and strain it. Stir, gradually, -into the remaining pint and a half of milk, five heaping table-spoonfuls -of ground rice; set it over the fire in a sauce-pan, and let it come to -a boil. Then take it off, and while it is warm, mix in gradually a -quarter of a pound of fresh butter and a quarter of a pound of white -sugar. Afterwards, beat eight eggs as light as possible, and stir them, -gradually, into the mixture. Add some grated nutmeg. Stir the whole very -hard; put it into a deep dish; and set it immediately into the oven. -Keep it baking steadily for an hour. It should then be done. It may be -eaten either warm or cold. - -To ornament it, have ready some sweet almonds blanched whole, and then -split in half. Place six of them on the centre of the pudding, so as to -form a star. Lay others in lines like rays diverging from the star, and -place the remainder in a circle near the edge of the pudding. - -Any pudding may be ornamented as above. - - -A SOUFFLÉ PUDDING.--Take eight rusks, or soft sugar-biscuits, or plain -buns. Lay them in a large deep dish, and pour on a pint of milk, -sufficient to soak them thoroughly. Cover the dish, and let them stand, -undisturbed, for about an hour and a half before dinner. In the mean -time, boil half a pint of milk in a small sauce-pan with a handful of -bitter-almonds or peach-kernels, broken small; or a small bunch of fresh -peach-leaves, with two large sticks of cinnamon broken up. Boil this -milk slowly, (keeping it covered,) and when it tastes strongly of the -flavouring articles, strain it, and set it away to cool. When cold, mix -it into another pint of milk, and stir in a quarter of a pound of -powdered loaf-sugar. Beat eight eggs very light, and add them gradually -to the milk, so as to make a rich custard. After dinner has commenced, -beat and stir the soaked rusk very hard till it becomes a smooth mass, -and then, by degrees, add to it the custard. Stir the whole till -thoroughly amalgamated. Set the dish into a brisk oven, and bake the -pudding rather more than ten minutes. The yeast, &c., in the rusk will -cause it to puff up very light. When done, send it to table warm, with -white sugar sifted over it. You may serve up with it as sauce, sweetened -thick cream flavoured with rose-water, and grated nutmeg. Or powdered -loaf-sugar and fresh butter stirred together in equal portions, and -seasoned with lemon and nutmeg. - -Another way in making a soufflé pudding, instead of boiling the -flavouring in a separate half pint of milk, is, after making the custard -of cold milk, sugar, and eggs, to stir into it a wine-glass of -peach-water, rose-water, or orange-flower water; or else two -table-spoonfuls of Oliver's extract of vanilla. Or you may flavour it -with the yellow rind of a large lemon rubbed off upon some lumps of the -sugar before it is powdered. - - -A CHARLOTTE PUDDING.--Have ready a sufficiency of dried peaches that -have been stewed very soft, and flavoured, while stewing, with the -yellow rind of one or two oranges, pared very thin and cut into small -slips. The stewed peaches must be mashed very smooth. Take a deep dish, -and cover the inside with a layer of brown sugar mixed with powdered -cinnamon or nutmeg. Upon this put a layer of thin slices of bread and -butter with all the crust pared off; turning the buttered side downward. -Next put on a thick layer of the stewed peaches. Then more sugar and -spice; then more bread and butter, and then another layer of peach. -Proceed thus till the dish is full; and cover the top slightly with -grated bread-crumbs. Put it into a moderate oven; and bake it brown. - -It may be eaten either warm or cold. - -Instead of peaches, you may make this pudding of stewed apple flavoured -with lemon; or with stewed goose-berries made very sweet with brown -sugar. If you use goose-berries, the spice should be nutmeg, not -cinnamon. - - -A NOVICE'S PUDDING.--Beat to a stiff froth the whites only of eight -eggs. Then beat into them half a pound of powdered white sugar--a -tea-spoonful at a time. Stir into a pint of rich cream or unskimmed -milk a wine-glass of rose-water, or a table-spoonful of extract of -roses. You may substitute two table-spoonfuls of extract of vanilla; or -two of peach water. Stir the beaten egg and sugar into the milk, -alternately with four ounces of sifted flour, a spoonful at a time. Beat -the whole very hard; put it into a deep dish, well-buttered, and set it -immediately into a rather quick oven, and bake it well. Serve it up -warm; and eat it with butter and white sugar beaten to a cream, and -flavoured in the same manner as the pudding. - -This pudding will be found very white and delicate. It is peculiarly -excellent made with melted ice-cream that has been left. - - -CHOCOLATE PUDDING.--Have the best and strongest American chocolate or -cocoa. Baker's prepared cocoa will be found excellent for all chocolate -purposes; better indeed than any thing else, as it is pure, and without -any adulteration of animal fat, being also very strong, and -communicating a high flavour. Of this, scrape down, very fine, two -ounces or more. Add to it a tea-spoonful of mixed spice, namely, -powdered nutmeg and cinnamon. Put it into a very clean sauce-pan, and -pour on a quart of rich milk, stirring it well. Set it over the fire, or -on hot coals; cover it; and let it come to a boil. Then remove the lid; -stir up the chocolate from the bottom, and press out all lumps. Then -return it to the fire, and when thoroughly dissolved and very smooth, it -is done. Next stir in, gradually, while the chocolate is still -boiling-hot, a quarter of a pound or more of powdered loaf-sugar. If you -use such white sugar as is bought ready powdered, you must have near -half a pound, as that sugar has very little strength, being now -adulterated with ground starch. When the chocolate is well sweetened, -set it away to cool. Beat eight eggs very light, and pour them through a -strainer into the pan of chocolate, when it is quite cold. Stir the -whole very hard. Then put it into the oven, and bake it well. Try it -when you think it done, with the twig from a broom. If on putting the -twig into the middle of the pudding, and sticking it quite down to the -bottom, the twig comes out clean, and with nothing clammy adhering to -it, the pudding is then sufficiently baked. It should be eaten cold. -Sift white sugar thickly over it before it goes to table. It will be -found very nice. - -This pudding will bake best by sitting the pan in a dutch oven -half-filled with boiling water. - - -MACCARONI PUDDING.--Boil a quarter of a pound of maccaroni in a pint of -rich unskimmed milk, with a handful of blanched bitter almonds or -peach-kernels, and two sticks of cinnamon broken into pieces. It must -boil till the maccaroni is soft, and dissolving. Then remove the bitter -almonds and the cinnamon; stir in, while it is hot, a quarter of a pound -of fresh butter, a quarter of a pound of powdered sugar, and half a pint -of rich cream. Mix all well, and beat it hard. Then beat four eggs till -very thick and light, and stir them gradually into the mixture after it -has cooled. Add a grated nutmeg, and a table-spoonful of brandy. Butter -a deep dish; put in the mixture; set it directly into the oven, and bake -it. - -Vermicelli pudding may be made as above. Also a ground rice pudding. - - -A LADY'S PUDDING.--Rub off on lumps of loaf sugar the yellow rind of one -large lemon, or two small ones. Then crush that sugar, and add more to -it till you have four heaped table-spoonfuls. Beat to a stiff froth the -whites only of four eggs. Then gradually add the sugar (a little at a -time) to the beaten white of egg. Have ready in a pan, a pint of cream -or rich unskimmed milk. Stir into it by degrees the mixture of white of -egg and sugar, alternately with four heaped table-spoonfuls or four -ounces of sifted flour. When the whole is mixed, stir it long and hard; -and then transfer it to a deep dish, the inside of which must be -slightly buttered. Bake it from half an hour to three quarters; and when -done sift powdered sugar over the top. Send it to table warm, with a -sauce of equal quantities of fresh butter and powdered white sugar -stirred together to a light cream, and flavoured with lemon-juice and -grated nutmeg. - -This pudding will be found very delicate. For a large one, take the -whites of eight eggs, the rind of two large lemons, half a pound of -sugar, a quart of cream or rich milk, and eight heaped table-spoonfuls -of flour. - - -BOILED LEMON PUDDING.--Grate very fine as many bread-crumbs as will -weigh half a pound. Take half a pound of broken up loaf-sugar, and on -some of the lumps rub off the yellow rind of two large lemons, or three -small ones, having first rolled the lemons under your hand upon a table -to increase the juice. Then powder finely all the sugar, including the -lumps on which the lemon-rind has been rubbed. Cut up in a deep pan a -quarter of a pound of fresh butter. Add to it half the powdered sugar, -and stir them hard together till very light and thick. Beat six eggs -till as light as possible; and then (having stirred in two -table-spoonfuls of sifted flour) add them gradually to the beaten butter -and sugar, in turn with the bread crumbs, a little at a time of each. -Squeeze the juice of the lemons through a strainer, and mix it with the -remaining sugar. Then add that sugar, gradually, to the other -ingredients, and stir the whole very hard. Have ready a pudding-cloth -dipped in boiling water, shaken out, spread open over a pan, and then -dredged with flour. Put in the pudding-mixture, and tie it firmly, -leaving room for it to swell, and not forgetting to stop up the little -aperture at the tying-place with a bit of flour-and-water dough. Put the -pudding into a large pot of boiling water, and keep it boiling steadily -for two hours or more, turning it several times in the pot. Serve it up -hot, accompanied by a cold sauce of equal portions of powdered white -sugar and fresh butter, beaten together to a cream, and flavoured with -lemon-juice and nutmeg. - -You may boil it in a pudding-mould, with a hole or cavity in the centre. -After turning it out on the dish, fill up the hole with the -above-mentioned sauce, heaping high in the middle. For this purpose the -sauce should be made rather stiff, allowing more sugar and less butter. - -A boiled orange pudding may be made in the same manner. - - -POTATOE-FLOUR PUDDING.--Boil a quart of rich milk; and while boiling, -stir in gradually a quarter of a pound of potatoe-flour well pulverized; -add a quarter of a pound of sugar, three ounces of butter, and a -tea-spoonful of powdered nutmeg and cinnamon. When it has thoroughly -boiled, set it to cool. When cold, stir in, by degrees, four eggs well -beaten. Put it into a deep dish, and bake it half an hour. Send it to -table cold with white sugar sifted over the top. - - -GREEN CUSTARD.--Pound in a marble or white-ware mortar a sufficient -quantity of fresh spinach, till you have extracted as much green juice -as will half fill a half-pint tumbler, or two common-sized wine-glasses. -Mix this quantity of spinach juice with a quart of rich unskimmed milk, -and a quarter of a pound of loaf-sugar, broken very small. Flavour it -with a wine-glass of peach water, or with the yellow rind of two large -lemons grated off on some of the largest lumps of the sugar. Or, for the -flavouring, you may use a vanilla bean, or a handful of bitter almonds -or peach-kernels, boiled a long time in half a pint of milk, which must -then be strained, and mixed with the other milk. Beat very light eight -eggs, or the yolks only of sixteen; mix them with the milk, &c., (having -first strained the beaten eggs,) and having stirred the whole very hard, -pour it into a white-ware pitcher, and set it into a pot rather more -than half-full of boiling water. Place it on a stove or a bed of hot -coals on the hearth, and stir it to the bottom, and watch it continually -till it has almost come to a boil. When very near boiling, take it off -the fire immediately; for if it _quite_ boils, it will curdle. Set it -away to get cold. When lukewarm it will be an improvement to stir into -it two table-spoonfuls or more of rose-water. Cover the bottom of a -large glass-bowl or a deep dish, with slices of sponge-cake or Naples -biscuit. Then put on green sweetmeats, such as preserved goose-berries, -green gages, green grapes, or green citron melon. When the custard is -quite cold pour it on, and fill up the bowl with it. If made as above, -this will be found both delicious and ornamental for a dessert, or -supper table. - -It may be served up in glass cups; putting into the bottom of each cup a -portion of sponge-cake, then a portion of green sweetmeats, and then -filling up with the green custard after it has become cold. - -Pistachio-nuts pounded in a mortar will give a fine green colour. - - -RED CUSTARD--May be made according to the foregoing receipt, only -colouring it red by adding a teacup-full of milk, in which has been -steeped a small thin muslin bag filled with alkanet. Instead of _green_ -sweet-meats, use preserved cherries, strawberries, or raspberries. - -Alkanet is to be bought at the druggists, is very cheap, perfectly -innoxious, and is now much used for colouring confectionary. The colour -it imparts is more beautiful than any other red. - -You may obtain a good red colouring by pounding boiled beets in a -mortar. Pounded beet-leaves will also furnish a juice for colouring red. - - -GELATINE CUSTARD.--Soak half an ounce of gelatine for three or four -hours in a pan of cold water. Have ready a quart of milk. Boil in half a -pint of it a bunch of peach-leaves, or a handful of bitter almonds -broken up; also, a stick of cinnamon broken in pieces. When it is highly -flavoured, strain this milk into the pan that contains the rest. Beat -four eggs very light, and mix them gradually with the milk, adding, by -degrees, the gelatine, (well drained,) and four heaping table-spoonfuls -of sugar. Set it over a slow fire and boil it, stirring it frequently. -As soon as the gelatine is entirely dissolved, and thoroughly mixed, the -custard will be done. Transfer it to a deep dish or to cups, and set it -on ice or in a cold place till wanted. - - -INDIAN PUFFS.--Boil a quart of milk; and when it has come to a boil, -stir into it, gradually, eight large table-spoonfuls of Indian meal; -four large table-spoonfuls of powdered sugar; and a grated nutmeg. Stir -it hard; letting it boil a quarter of an hour after all the Indian meal -is in. Then take it up, and set it to cool. While cooling, beat eight -eggs as light as possible, and stir them, gradually, into the batter -when it is quite cold. Butter some large tea-cups; nearly fill them with -the mixture; set them into a moderate oven; and bake them well. Send -them to table warm, and eat them with butter and molasses; or with -butter, sugar, lemon-juice, and nutmeg stirred to a cream. They must be -turned out of the cups. - - -SWEETMEAT DUMPLINGS.--Make a paste of half a pound of fresh butter, or -finely minced suet, and a pound of flour, moistened with a very little -cold water. Beat the lump of paste on all sides with a rolling-pin. Then -roll it out into a sheet, and divide it into equal portions. Lay on the -middle of each two halves (laid on each other) of preserved peaches, or -quinces, or large preserved plums. Then close the paste round the -sweetmeat, so as to form a dumpling. Have ready a pot of boiling water. -Throw the dumplings into it, tied up in little cloths, and let them boil -twenty-five minutes or half an hour. Try one first, to see if they are -done. When quite done, take them up, dip them in cold water, turn them -out of the cloths, and send the dumplings to table immediately. Eat them -with sugar only, or with sweetened cream. - -These dumplings may be made with jam or marmalade, formed into a heap or -lump, and laid in the centre of each piece of paste. - - -ALTONA FRITTERS.--Pare some fine pippin or bell-flower apples that are -quite ripe, and of the largest size. Then extract the cores with a tin -apple-corer, so as to leave the hole in the centre smooth and even. -Spread the sliced apples on a large flat dish, and squeeze on each slice -some lemon-juice. Then sprinkle them thickly with powdered white sugar. -Prepare a batter, made in the proportion of eight eggs to a quart of -rich milk, and a pint and a half of sifted flour. Having beaten the eggs -till very light and thick, add them gradually to the milk in turn with -the flour, a little at a time of each, and stir the whole very hard. -Have ready, over hot coals, a skillet with a plentiful portion of the -best fresh butter, melted and boiling hard. Dip the slices of apple -twice into the batter, and then put them into the skillet of butter; as -many at a time as it will contain without danger of running into each -other as they spread. While they are frying, keep shaking the skillet -about, holding it by the handle. They will puff up very light, and must -be done of a bright brown. Take them out with a perforated skimmer, that -will drain off the butter. Have ready some powdered sugar, flavoured -with nutmeg or cinnamon. Roll the fritters in this, and send them to -table hot. This is a German preparation of fritters, and will be found -excellent on trial. They may be made of large peaches instead of apples; -paring the peaches, and cutting them in two, having removed the stones. -Allow half a peach (well sugared) to each fritter. - -You may fry these fritters in lard, but they will not be so nice as if -done in fresh butter. - - -WASHINGTON FRITTERS.--Boil four large potatoes; peel them; and, when -cold, grate them as fine as possible. Mix well together two large -table-spoonfuls of cream, two table-spoonfuls of sweet white wine, half -a grated nutmeg, two table-spoonfuls of powdered sugar, and the juice of -a lemon. Beat eight eggs very light, (omitting the whites of two,) and -then mix them gradually with the cream, wine, &c., alternately with the -grated potatoe, a little at a time of each. Beat the whole together at -least a quarter of an hour after all the ingredients are mixed. Have -ready, in a frying-pan over the fire, a large quantity of boiling lard; -and when the bubbling has subsided, put in spoonfuls of the batter, so -as to make well-formed fritters. Fry them a light brown, and take them -up with a perforated skimmer, so as to drain them from the lard. Lay -them on a hot dish, and send them immediately to table. Serve up with -them, in a boat, a sauce made in the proportion of two glasses of white -wine, the juice of two lemons, and a table-spoonful of peach-water, or a -glass of rose-water. Make the sauce very sweet with powdered white -sugar, and grate nutmeg into it. - -These fritters may be made with boiled sweet potatoes, grated when cold. - - -WINE FRITTERS.--Beat six eggs till very thick and smooth; and when they -are quite light, beat into them, gradually, six table-spoonfuls of sweet -malaga or muscadel wine, and six table-spoonfuls of powdered white -sugar. Have ready a sufficient number of large fresh milk biscuits, -split in two, soaked in a bowl of sweet wine about five minutes, and -drained on a sieve. Put some fresh lard into a frying-pan, and when it -boils, and has been skimmed, dip each piece of the split biscuit into -the batter of wine, eggs, and sugar, and fry them a light brown. When -done, take them up with a perforated skimmer, and drain them well from -the lard. Strew powdered white sugar over them. - - -SWEETMEAT FRITTERS.--Having boiled a large beet till it is tender all -through, and scraped off the outside, cut the beet into pieces, and -pound them in a marble mortar till you have extracted the juice. Then -stir into a quart of milk enough of the beet-juice to give it a deep red -colour. Beat seven eggs till very smooth and light, and stir them -gradually into the milk; alternately with a pint and a half of sifted -flour. The red colour will look paler after the egg is mixed with the -milk. If you find it too pale, add more beet-juice. Have ready some -boiling lard in a frying-pan over the fire; and when it has ceased to -bubble, and the surface has become smooth, put in the mixture by -spoonfuls, so as to form round or oval cakes of an equal size, and fry -them a light brown. If you find the batter too thin, stir in a very -little more flour. As the fritters are done, take them out, on a -perforated skimmer, draining the lard back into the frying-pan. Dredge -the fritters thickly with powdered sugar, and lay on each some preserved -peach, plum, or other sweetmeat. You may heap on every one a -table-spoonful or more of marmalade. Send them to table hot. - - -GREEN FRITTERS.--Are made as above; but coloured with the juice of -spinach, extracted by pounding in a mortar. - - -BREAD FRITTERS.--Pick, wash, and dry half a pound of Zante currants, and -having spread them out on a flat dish, dredge them well with flour. -Grate some bread into a pan, till you have a pint of crumbs. Pour over -the grated bread a pint of boiling milk, into which you have stirred, as -soon as taken from the fire, a piece of fresh butter, the size of an -egg. Cover the pan, and let it stand an hour. Then beat it hard, and add -nutmeg, and a quarter of a pound of powdered white sugar, stirred in -gradually, and two table-spoonfuls of the best brandy. Beat six eggs -till very light, and then stir them, by degrees, into the mixture. -Lastly, add the currants, a few at a time; and beat the whole very hard. -It should be a thick batter. If you find it too thin, add a little -flour. Have ready over the fire a hot frying-pan with boiling lard. Put -in the batter in large spoonfuls, (so as not to touch,) and fry the -fritters a light brown. Drain them on a perforated skimmer, or an -inverted sieve placed in a deep pan, and send them to table hot. Eat -them with wine, and powdered sugar. - -Instead of currants, you may use sultana raisins, cut in half and well -floured. - - -INDIAN FRITTERS.--Having beaten eight eggs very light, stir them -gradually into a quart of rich milk, in turn with twelve large -table-spoonfuls of yellow Indian meal, adding a salt-spoon of salt. When -all is in, stir the whole very hard. Have ready over a clear fire, in a -pot or a large frying-pan, a pound of fresh lard, boiling fast. Drop the -batter into it, a ladleful at a time. If you find the batter too thin, -stir into it a little more Indian meal. As the lard boils away, -replenish it with more. As fast as they are done, take out each fritter -with a perforated skimmer; through the holes of which let the lard drip -back into the pot. The fritters must all be well drained. Send them to -table hot, and eat them with wine and sugar, or with molasses. - -In cooking these fritters, you may drop in three or four, one -immediately after another; and they will not run, if the lard is boiling -fast, and the batter thick enough, and made with the proper number of -eggs. - - -VERY FINE MINCE-MEAT.--Boil two beef's tongues, (perfectly fresh,) and, -when cold, skin and mince them; including the fat about the roots. -Mince, also, one pound of beef-suet, and mix it with the chopped -tongues. Add four nutmegs powdered; two ounces of powdered cinnamon; and -an ounce of powdered mace, with a table-spoonful of powdered cloves. -Pick clean, wash, and dry three pounds of Zante currants. Seed and chop -three pounds of the _best_ raisins. Mix the fruit with the other -ingredients, adding a pound of citron sliced, and the grated yellow -rind, and the juice of three large lemons or oranges. Sweeten the -mixture with two pounds of sugar, and moisten it with a quart of -excellent brandy, and a quart of sherry or Madeira wine. Having -thoroughly mixed the whole, pack it down, hard, into small stone jars, -covering them closely, and pasting strong white paper over the lids. Do -not add the apples till you take out the mince-meat for use, as it keeps -better without them. Then take a sufficient number of pippins or -bell-flowers, pare, core and chop them, and mix them with the -mince-meat, allowing three large apples to a pint of mince-meat. Their -freshness will improve the flavour. - -It is best to make mince-meat two or three times during the winter; as -it will not continue very good longer than five or six weeks. Whenever -you take any out of the jars, put some additional brandy to the -remainder. - -For mince-meat, and all other purposes, use none but the _best_ raisins. -What are called _cooking_ raisins, (like _cooking_ butter and _cooking_ -wine,) injure instead of improving the articles with which they are -mixed. All things of bad quality are unwholesome as well as unpalatable. -It is better to do without mince-pies, plum-puddings and plum-cakes, -than to spoil them with hard, dried up, indigestible raisins; to say -nothing of the trouble of stoning and stemming them, when they are -nearly all seeds and stems. - - -TEMPERANCE MINCE-MEAT.--Take three pounds of the lean of a round of -fresh beef, that has been boiled the day before. It must be thoroughly -boiled, and very tender. Mince it, as finely as possible, with a -chopping-knife; and add to it two pounds of beef-suet, cleared from the -skin and filaments, and minced very small. Mix the suet and the lean -beef well together; and add a pound of brown sugar. Pick, wash, and dry -before the fire, two pounds of Zante currants. Seed and chop two pounds -of the best raisins. Sultana raisins have no seeds, and are therefore -the most convenient for all cookery purposes. Grate the yellow rind of -three large lemons or oranges into a saucer, and squeeze upon it their -juice, through a strainer. Mix this with the currants and raisins. -Prepare a heaped-up table-spoonful of powdered cinnamon; the same -quantity of powdered ginger; a heaped tea-spoonful of powdered nutmeg; -the same of powdered cloves; and the same of powdered mace. Mix all -these spices into a quart of the best _West India_ molasses. Then mix -well together the meat and the fruit; and wet the whole with the spiced -molasses; of which you must have enough to make the mixture very moist, -but not too thin. If you want the mince-meat for immediate use, add to -it four pounds of minced apple. The apples for this purpose should be -pippins or bell-flowers, pared, cored, quartered, and chopped fine. Add, -also, half a pound of citron, not minced, but cut into long slips. - -If you intend the mince-meat for keeping, do not add the apple and -citron until you are about to make the pies, as it will keep better -without them. Mix all the other articles thoroughly, and pack down the -mince-meat, hard, in small stone jars. Lay upon the top of it, a round -of thin white paper, dipped in molasses, and cut exactly to fit the -inside circumference of the jar. Secure the jars closely with flat, -tight-fitting corks, and then with a lid; and paste paper down over the -top on the outside. - -West India molasses will be found a good substitute for the wine and -brandy generally used to moisten mince-meat. - - -TRANSPARENT PASTE.--Take twelve ounces (or a pint and a half) of the -best fresh butter. Wash and squeeze it through several cold waters, and -press out whatever milk may remain about it. Then set it over the fire -to soften all through; but do not allow it to melt, so as to become -liquid or oily. Beat two eggs till very light and smooth; and when the -butter is cool, stir the eggs into it, adding, very gradually, a pound -of sifted flour that has been dried before the fire. Mix the whole into -a lump of soft dough, and beat it well on all sides with the -rolling-pin. Then transfer it to a paste-board, and roll it out thin. As -quickly as possible butter some tart-pans, and line them with the paste; -then brush it lightly with a little cold water, and sift on, thickly, -some powdered sugar. They must be baked empty. Set them immediately in a -rather brisk oven, and bake them a light brown. When cool, turn them -out, and fill them with marmalade, jam, or any very nice sweetmeats. If -properly made and baked, this paste looks very handsome. It may be baked -in large patty-pans the size of soup-plates. - - -LIGHT PASTE.--Sift into a pan three quarters of a pound of flour, and -another quarter on a plate. Beat the whites of two eggs to a stiff -froth, and mix them with a wine-glass or more of cold water. With this -wet the flour to a stiff paste; and when it is formed into a lump, beat -it on all sides with the rolling-pin. Then lay it on the paste-board, -and roll it out into a thin sheet. Use the extra quarter of flour for -sprinkling and rolling. Have ready three quarters of a pound of the best -fresh butter, divided into three portions. Cover the sheet with one -portion of the butter, placed all over it in bits of equal size, and -laid on at equal distances. Then sprinkle on a little flour; fold up the -sheet of paste; flour it slightly when folded; roll it out again; and -put on in the same manner another portion of the butter; then flour it -slightly; fold it up; roll it out again; and add the third division of -butter. Then fold it, flour it, and give it a hard final rolling, always -moving the rolling-pin _from_ you instead of _towards_ you. The paste -will then be ready for any nice purpose. - - -ORANGE TARTS.--Take six or seven fine large sweet oranges; roll them -under your hand on a table to increase the juice, and then squeeze them -through a strainer over half a pound or more of powdered loaf-sugar. Mix -the orange-juice and the sugar thoroughly together. Use _none_ of the -peel. Break twelve eggs into a large shallow pan, and beat them till -thick and smooth. Then stir in, gradually, the orange-juice and sugar. -Have ready a sufficiency of the best puff-paste, roll it out thin, and -line some patty-pans with it, having first buttered them inside. Then -fill them with the orange-mixture, and set them immediately into a -rather brisk oven. Bake the tarts a light brown; and when done, set them -to cool. When quite cold, take them out of the patty-pans, put them on a -large dish, and grate sugar over their tops. - -Lemon tarts may be made in a similar manner, but they require double the -quantity of sugar. - -For baking tarts it is well to use (instead of tin patty-pans) small -deep plates of china or white-ware, with broad flat edges, like little -soup-plates. You can then have all round the edge a rim of paste -ornamentally notched. In notching the edge of a tart, (this must, of -course, be done before it goes into the oven,) use a sharp knife. Make -the cuts at equal distances about an inch broad, so as to form squares. -Turn upwards one square, and leave the next one down; and so on all -round the edge. This is the _chevaux-de-frize_ pattern. For the -shell-pattern, having notched the edge of the paste into squares, turn -up one half of _every_ square, giving the corner a fold down. The paste -should always be thickest round the rim or edge. - -All tarts are best the day they are baked; but they should never be sent -to table warm. - - -A VERY FINE CHARLOTTE RUSSE.--Boil a vanilla bean and a few blades of -mace in half a pint of rich milk till it is highly flavoured. Then take -out the bean; wipe it; and put it away for another time, and remove the -mace also. Mix the flavoured milk with a large half-pint of cream. Beat -four or five eggs till very light and thick; strain them, and add them -gradually to the cream, (when it is entirely cold,) to make a rich -custard. Set this custard over the fire, (stirring it all the time,) and -before it comes to a hard boil, take it off, and set it on ice. Have -ready, in another sauce-pan, an ounce of the best Russia isinglass -boiled to a thick jelly in a half pint of water. When the custard and -isinglass are both cold, (but not hard,) mix them well together, and add -four table-spoonfuls of powdered loaf-sugar. Then take half a pound of -loaf-sugar in lumps, and rub on them the yellow rind of two lemons. Mix -together the strained juice of the lemons, and two glasses of sherry or -madeira, and a glass of brandy; pour it upon the sugar; and when the -sugar is entirely dissolved, mix it with a quart of rich cream, and whip -it with rods or a whisk to a stiff froth. Take off the froth as it -stiffens, and add it gradually to the custard, stirring it very hard, at -the time; and also after the whole is mixed. Then set it on ice. - -Cover the bottom of a handsome china dish or a glass bowl, with sliced -almond sponge-cake cut to fit. Then place round the sides slices of the -cake all of the same shape and size, making them wrap a little over each -other. Pour in the mixture. Cover the top with a layer of cake cut very -thin. Have ready an icing made in the usual manner of beaten white of -egg and powdered loaf-sugar; and flavoured with rose or lemon. Spread it -thickly and evenly over the surface of the top, smoothing it with a -broad knife dipped in cold water. Then set it on ice till wanted. This -Charlotte Russe is not to be turned out of the dish. It may be made in -two dishes. - -Instead of vanilla, you may flavour the custard with a handful of -peach-leaves, or of broken up bitter almonds, boiled in the first -half-pint of milk, and two large sticks of cinnamon broken in pieces. - -When the icing on the top has about half-dried, you may ornament it by -sticking on ripe strawberries of equal size in circles, stars, or any -fanciful figures. Or it may be decorated with white grapes, each grape -standing on end, if oval or long shaped. - - -ANOTHER CHARLOTTE RUSSE.--Take a large circular or oval lady cake, and -with a sharp knife cut out nicely the inside, leaving the sides and -bottom standing, (about half an inch thick,) in the form of a mould. -Make a rich boiled custard, allowing eight eggs to a quart of unskimmed -milk, half a pint of which has been previously flavoured by boiling in -it half a dozen blades of mace with a vanilla bean, or a handful of -shelled bitter almonds or peach-kernels blanched and broken up. Strain -this flavoured milk and add it to the other. Then beat the eggs very -light and stir them gradually into the milk. Set it over hot coals, -stirring it all the time, but take it off before it comes to a boil, or -it will curdle. Have ready an ounce of isinglass boiled to a jelly in a -little water. When the custard and the isinglass are both cold (not -hard) mix them well together and add sufficient powdered loaf-sugar to -make it very sweet. Take a quart of rich cream that has been seasoned -with extract of roses, and whip it to a stiff froth. Take off the froth -as it stiffens, and add it gradually to the custard, stirring it very -hard after it is all in to prevent its separating. Fill with the mixture -the scooped-out sponge cake. Then cover the whole with an icing made in -the usual way of white of egg and sugar, flavoured with rose or lemon. -Then set it on ice till wanted. - - -AN ITALIAN CHARLOTTE.--Take a pint of rich cream; set it on ice, and -beat and stir it till it becomes a solid froth. Then boil a vanilla bean -in half a pint of rich milk till it is highly flavoured. Strain the -milk, and when cold mix with it six ounces of loaf-sugar and the beaten -yolks of four eggs, and set it over the fire, or rather on a bed of hot -coals. Boil it ten minutes, stirring it frequently. When it comes to a -boil, add half a pint of clear firm jelly-stock that has been made of -calves' feet, or else an ounce of isinglass that has been melted in -barely as much boiling water as will cover it. Stir the mixture well, -and let it remain five minutes over the fire. Then take it off, and -place it on ice, stirring it till it begins to thicken. When it is about -the consistence of very thick gruel, add the whipped cream. Have ready -an almond sponge cake, baked in the form of a circular loaf. With a -sharp knife cut out the inside of this cake carefully and smoothly; -leaving the sides and bottom together, so as to form a mould not quite -an inch thick. Fill this up to the top with the Charlotte mixture; and -placing a large plate beneath it, set it on ice to congeal. In the mean -time, prepare a meringue or icing of beaten white of egg, thickened with -powdered loaf-sugar, and flavoured with extract of orange-flowers. Cover -the top and sides of the Charlotte with this icing; spread on evenly, -and smoothed with a knife dipped in cold water. Ornament it with -coloured sugar-jelly rings, handsomely arranged, or any other nice -bonbons. - - -A FRENCH CHARLOTTE.--Lay in a deep dish or pan half a pound of bitter -almond maccaroons (chocolate maccaroons will be still better) and pour -on sufficient white wine to cover them well, and let them stand till -entirely dissolved. Whip to a stiff froth a pint of rich cream, -sweetened with sugar and flavoured with rose or lemon. Have ready a -large circular almond sponge cake with the inside cut out, so as to -leave the sides and bottom standing in the form of a mould, not quite an -inch thick. Ornament the edge with a handsome border of icing. In the -bottom of this mould put the dissolved maccaroons; over them a layer of -thick jelly, made of some very nice fruit; and fill up with the whipped -cream, heaping it high in the centre. - -This is a very fine Charlotte, and is easily made, no cooking being -required, after the materials are collected. - - -A SWEET OMELET.--Break small in an earthen pan six maccaroons made with -bitter almonds, and mix with them a dozen orange-blossoms pounded to a -paste. If the orange-flowers are not quite blown, the fragrance and -flavour will be finer. If more convenient, substitute for the blossoms a -large wine-glass of orange-flower water. Add six ounces of powdered -loaf-sugar, and mix all well together. Separate the whites from the -yolks of six eggs. Beat the yolks in a broad earthen pan till very light -and smooth, and add to them, gradually, the other ingredients. Have -ready the whites beaten to a stiff froth, and stir them in at the last, -a little at a time. Put four ounces of fresh butter into an omelet pan -(or a small, clean, short-handled frying-pan, tinned or enamelled -inside.) Set it over hot coals, and when the butter is all melted put in -the omelet-batter; which some one should continue to beat till the last -minute. When the omelet has become hot and has begun to colour, transfer -it to a well-buttered dish. Place it instantly in a rather brisk oven -and bake it from five to ten minutes, till it is a light-yellowish -brown, and puffed up high. Sift powdered sugar over it as quickly as -possible, and carry it immediately to the dinner-table; handing it round -rapidly for every one to take a piece, as it falls very soon. - -These omelets are served up at dinner-parties immediately on the removal -of the meats. - -They must be made, cooked, served up, and eaten with great celerity. -Therefore it is not usual to commence mixing a sweet or soufflée omelet, -till after the company has set down to dinner. - -If exactly followed, this receipt will be found excellent. - - -SUNDERLANDS OR JELLY PUFFS.--Take a broad pan, and put into it a pint of -rich milk, and half a pound of the best fresh butter. Cut up the butter -in the milk, and, if in cold weather, set it in a warm place, on the -stove, or on the hearth near the fire, till the butter is quite soft; -but do not allow it to melt or oil; it must be merely warmed so as to -soften. Then take it off, and with a knife stir the butter well through -the milk till thoroughly mixed. Have ready half a pound of fine flour -sifted into a deep dish. In a broad pan beat eight eggs, with a whisk, -till they are very thick and light. Then stir the beaten egg into the -pan of milk and butter, in turn with the sifted flour, a little at a -time of each. Stir the whole very hard, and then put the mixture into -buttered tea-cups, filling them only two-thirds. Set them _immediately_ -into a brisk oven, and bake them twenty minutes or more, till they are -well browned, and puffed up very light. Then take them from the oven, -and with a knife open a slit in the side of each puff, and carefully put -in, with a spoon, sufficient fruit jelly or marmalade to fill up the -whole inside or cavity. Afterwards close the slit, and press it -together with your fingers. As you fill them, lay each on a large dish; -and before they go to table, sift powdered white sugar over them. Eat -them cold. If properly made they will be found delicious. - -Instead of jelly or marmalade, you may fill the Sunderlands with a rich -boiled custard, flavoured with vanilla or bitter almonds; and made with -yolk of egg, omitting the whites. - -Or the filling may be of thick cream, made very sweet with loaf sugar, -and flavoured with rose or peach water, or with orange-flower water, or -with white wine. - - -RHUBARB CUPS.--Take twenty stalks of green rhubarb; cut them, and boil -them in a quart of water. When it comes to a hard boil, take it from the -fire; strain off the water; drain the rhubarb as dry as possible, and -then mash it, and make it very sweet with brown sugar. Have ready half a -pint of rice, that has been boiled in a quart of water, till soft and -dry. Mix the rhubarb and the rice well together; beating them hard. Then -mould it in cups slightly buttered, and set them on ice, or in a very -cold place. Just before dinner, turn them out on a large dish. Serve up -with them, in a bowl, cream and sugar, into which a nutmeg has been -grated; or else a sauce made of equal portions of fresh butter and -powdered white sugar, beaten together till very light, and flavoured -with powdered cinnamon, or nutmeg, and oil of lemon or lemon-juice. - - -SPANISH BLANC-MANGE.--Weigh half a pound of broken-up loaf-sugar of the -best quality. On one of the pieces rub off the yellow rind of a large -lemon. Then powder all the sugar, and mix with it a pint of rich cream, -the juice of the lemon, and half a pint (not less) of madeira or sherry. -Stir the mixture very hard, till all the articles are thoroughly -amalgamated. Then stir in, gradually, a second pint of cream. - -Put into a small sauce-pan an ounce of the best isinglass, with one jill -(or two common-sized wine-glass-fulls) of cold water. Set the pan over -hot coals, and boil it till the isinglass is completely dissolved, and -not the smallest lump remaining. Frequently, while boiling, stir it down -to the bottom; taking care not to let it scorch. When the melted -isinglass has become lukewarm, stir it, gradually, into the mixture of -other ingredients; and then give the whole a hard stirring. Have ready -two or three white-ware moulds, that have just been dipped and rinsed in -cold water. Fill them with the mixture, and set them immediately on ice, -and in about two hours (or perhaps more) the blanc-mange will be -congealed. Do not remove it from the ice till _perfectly_ firm. Dip the -moulds for a moment in lukewarm water; then turn out the cream on glass -dishes. - -This will be found a delicious article for a dessert, or an evening -party, provided the receipt is _exactly_ followed. We highly recommend -it, and _know_ that if fairly tried, precisely according to the above -directions, there can be no failure. It is superior to any of the usual -preparations of blanc-mange. The wine (which must be of excellent -quality) gives it a delicate and beautiful colour, and a fine flavour. - - -VANILLA BLANC-MANGE.--Chip fine an ounce of the best isinglass, and put -it into a small sauce-pan, with a jill of cold water, and boil it till -entirely dissolved. In another sauce-pan boil half a pint of rich milk -and a vanilla bean. Boil it, (with the lid on,) till the flavour of the -vanilla is well extracted. Whip a quart of rich cream to a stiff froth. -Separate the whites and yolks of four eggs. Beat the whites till they -stand alone. Then, in another pan, beat the yolks, and when they are -very light and smooth, add to them, gradually, a quarter of a pound of -powdered loaf-sugar, beaten in very hard. Then (having strained out the -bean) mix with the cream the milk in which it was boiled. Then beat in, -by degrees, the yolk of egg and sugar; then the white of egg; and, -lastly, the melted isinglass. When all the ingredients are united, beat -and stir the whole very hard. Rinse your moulds in cold water. Then put -in the mixture, and set it on ice, for two hours or more, to congeal. -When quite firm, (and just before it is wanted,) dip each mould down, -into a pan of lukewarm water, (taking care that the water does not reach -the top,) and turn out the blanc-mange on glass or china dishes. Keep it -on ice, till the minute before it is served up. It will be found very -fine. - - -MACCAROON BLANC-MANGE.--Chip small an ounce of the best Russia -isinglass; put it into a small sauce-pan; pour on it a jill of cold -water; and boil it till the isinglass is entirely melted, stirring and -skimming it well. Then strain it; cover it; and set it away. Have ready -a quart of cream, or very rich milk, boiling hot. Crush half a pound or -more of _bitter_-almond maccaroons; mix them well with the boiling -cream; cover the vessel, and let it stand (stirring it occasionally) -till the maccaroons are all dissolved. Next add the lukewarm isinglass; -stir the whole very hard, and then transfer it to blanc-mange moulds, -that have been slightly rubbed on the inside with a little sweet oil. -Set it on ice, (or in a very cold place,) and stir it occasionally till -it begins to congeal; then let it rest. When quite firm all through, -loosen it in the moulds, by slipping a knife beneath the edge of the -blanc-mange, and warm a clean cloth, and lay it a minute over the top. -This will render it easy to turn out. Or you may loosen the blanc-mange -by setting the mould in a pan of lukewarm water. Turn it out into a -glass dish. Lay on the top of the blanc-mange a sufficient number of -whole maccaroons, handsomely arranged in a large star, or in a circle, -and place another circle on the dish, round the bottom. - - -CHOCOLATE BLANC-MANGE.--The day before you want the blanc-mange, take -four calves' feet, (singed but not skinned,) or eight or ten pigs' feet. -Boil them slowly, (with frequent skimming,) in four quarts of water, -till all the meat drops from the bones. Then strain the liquid, through -a sieve, into a broad tin pan, cover it, and set it away in a cold, dry -place. Next day it should be a solid cake of clear jelly. Then scrape -off all the fat and sediment; cut the jelly into small bits; and put it -into a porcelain kettle or preserving pan, and melt it over the fire. -Have ready six ounces, or more, of cocoa or chocolate, that has been -scraped fine, and melted, over the fire, in a pint of boiling cream, -with six ounces of powdered loaf-sugar. When the chocolate, cream, and -sugar have boiled together five minutes after coming to a boil, mix them -with the melted jelly, and let the whole come to a boil again; and then -boil them together five minutes more, stirring it occasionally. Next put -it into moulds that have set all night in cold water. Do not wipe the -moulds, but leave them damp. Stir their contents well; and when the -blanc-mange is thickening, so that it is hard to stir, set the moulds on -ice, or place them in the cellar, in pans of cold water. When the -blanc-mange has quite congealed, and is very firm, turn it out of the -moulds, first setting them in lukewarm water, and serve it up on china -dishes. - -Instead of calves' or pigs' feet, you may substitute an ounce of the -best Russia isinglass, or an ounce and a half of the common sort. The -isinglass must be previously dissolved, by boiling it in as much water -as will cover it, taking care not to let it burn. It must be melted -quite smooth. Mix it, while warm, with the chocolate, cream, and sugar. - - -COFFEE BLANC-MANGE may be made as above, substituting, for the -chocolate, six ounces of the best coffee, freshly roasted and ground, -and boiled in a pint of rich, unskimmed milk; or of cream, into which -there has been stirred an ounce or an ounce and a half of isinglass, -previously melted by boiling in water; and, also, six ounces of powdered -sugar. Boil all together, and then strain the liquid into moulds, and -set them on ice. - - -GELATINE BLANC-MANGE.--From two quarts of rich milk take a pint, and put -the pint into a small saucepan, with the yellow rinds of three lemons, -pared thin, and half a beaten nutmeg. For the lemon-rind, you may -substitute a handful of bitter almonds or peach-kernels, broken up; or -else a vanilla bean. Having boiled the pint of milk long and slowly, -till it tastes strongly of the flavouring articles, (keeping it closely -covered,) strain it, and mix it, in a larger sauce-pan, with the other -three pints of milk. Add an ounce and a half of gelatine, (that has -first been soaked in cold water,) and a quarter of a pound of fine -loaf-sugar. Set it over the fire, and continue to boil and stir it five -minutes after it has come to a boil. Then strain it, and transfer it to -blanc-mange moulds, first wetting the inside of each mould with cold -water. Place the moulds on ice, or in a very cold place, till the -blanc-mange has thoroughly congealed. Then turn it out on dishes. - - -CAKE SYLLABUB.--Half fill a glass bowl with thin slices of sponge-cake -or almond-cake. Pour on sufficient white wine to dissolve the cake. -Then rub off, on pieces of loaf-sugar, the yellow rind of two lemons, -and dissolve the sugar in a pint of rich cream. Squeeze the juice of the -lemons on some powdered loaf-sugar, and add it, gradually, to the cream. -Whip or mill the cream to a stiff froth; and then pile it on the -dissolved cake in the glass bowl. It should be heaped high above the -edge of the bowl. You may ornament the top of the syllabub with a circle -of real roses or other flowers,--a large one in the centre, and smaller -ones placed round in a ring. - - -ORANGE FLUMMERY.--Begin the day before, by boiling four large calves' -feet or eight small ones in three quarts of water. The best feet for -this purpose are those that are scalded and scraped, but not skinned. -After they have boiled slowly about five hours, put in the yellow rind -of four large oranges, pared very thin and cut small, and several sticks -of cinnamon broken up; and, if you choose, a dozen bitter almonds or -peach-kernels slightly pounded. Then let it boil an hour longer, till -the meat all drops from the bones, and is reduced to shreds, and till -the liquid is little more than a quart. Strain it through a sieve over a -broad white pan, and set it in a cold place till next morning, when it -ought to be a solid cake. Scrape off all the fat and sediment carefully; -otherwise it will not be clear when melted. Cut the cake into pieces; -put it into a porcelain kettle, with half a pound of double-refined -loaf-sugar, broken up, and melt it over the fire, adding, when it has -entirely dissolved, the juice of six large oranges. Next stir in, -gradually, the yolks of six eggs well-beaten, and continue stirring till -it has boiled ten minutes. Then take it off the fire, transfer it to a -broad pan, and set it on ice or in cold water. Continue stirring till it -is quite cold but not set. Wet some moulds with cold water, put the -mixture into them, and set it in a cold place or on ice to congeal. -When perfectly firm, wrap a cloth dipped in warm water round the moulds, -and turn it out on glass dishes. - -Lemon flummery may be made in the same manner. - - -VANILLA FLUMMERY.--Take two quarts of rich milk. Put a pint of it into a -clean sauce-pan, and boil in it a vanilla bean, (keeping it closely -covered,) till the milk is highly flavoured. Then strain it into a pan, -and stir into it, gradually, half a pound of ground rice flour, mixing -it smoothly and free from lumps, till it becomes a thick batter. If you -find it too stiff, thin it with a little milk. Put the rest of the milk -(about three pints) into a larger sauce-pan, and set it over the fire. -When it comes to a boil, stir in, gradually, the rice-flour-batter, -alternately with a quarter of a pound of powdered loaf-sugar. Let it -continue boiling five minutes after all the batter has been put in. Then -take it off, and stir in two table-spoonfuls of rose-water. Wet some -moulds with cold water; put in the flummery and set it on ice or in a -very cold place to congeal. When quite firm, set the moulds for an -instant into a pan of lukewarm water. - -Have ready a rich boiled custard, flavoured by boiling in the milk the -same vanilla bean that was previously used for the flummery. The custard -should be made in the proportion of a pint of milk to four eggs, and -four table-spoonfuls of sugar. Stir it all the time it is over the fire, -and take it off just as it begins to boil hard. When it is quite cold, -send it to table in a glass pitcher or bowl to eat with the flummery. - -Rice flummery may be flavoured by boiling in the first pint of milk a -stick of cinnamon and a handful of bitter almonds or peach-kernels all -broken up. - -The custard should then be flavoured also with cinnamon and bitter -almonds boiled in the custard milk. - -Flummery may be coloured green by boiling in the last milk, spinach -juice extracted by pounding in a mortar some raw spinach, or some -pistachio nuts. - -To colour it red, mix with the milk the juice of a beet that has been -boiled, scraped, cut up and pounded. Or boil in the milk a very small -muslin bag with alkanet tied up in it. - - -MERINGUED APPLES.--Pare and core (with a tin apple-corer) some fine -large pippin apples, but do not quarter or slice them. Wash them -separately in cold water, and then with the water still remaining about -the surface of the apples, stand them up in a deep baking-dish, but do -not place them so near each other as to touch. Pour into the bottom of -the dish just water enough to prevent their burning, set them into a -close oven, and bake them till they are perfectly tender all through, -but not to break; as they must on no account lose their shape. When -done, take them out; remove them to a flat china dish; and set them -immediately to cool, clearing off any juice that may be about them. When -quite cold, fill up the hole from whence the cores were extracted with -thick marmalade or fruit jelly. Have ready a meringue or icing made of -beaten white of egg, thickened with finely powdered loaf-sugar and -flavoured with lemon-juice, or extract of roses. In making a meringue -the usual proportion is the whites of four eggs to a pound of powdered -sugar. The white of egg must first be whisked to a stiff firm froth, and -the sugar then beaten into it, gradually, a spoonful at a time; the -flavouring being added at the last. When the apples are quite cold cover -them all over with the meringue, put on in table-spoonfuls, beginning at -the top of each apple and then spreading it down evenly with a -broad-bladed knife dipped frequently into a bowl of cold water. The -meringue must be put on very smoothly and of equal thickness all over. -Then dredge the surface with finely powdered loaf-sugar sifted in from a -very small sieve. Set them into a rather cool oven, and as soon as the -meringue is hardened, take them out. - -Fine large free-stone peaches may be meringued in this manner. To -extract the stones of peaches loosen them carefully all round with a -sharp, narrow-pointed knife. You may then easily thrust them out, -without breaking the peaches, which for this purpose should not be -over-ripe. - - -CHOCOLATE CREAM.--Scrape down a quarter of a pound of the best -chocolate, or of Baker's prepared cocoa. Put it into a marble mortar. -Pour on by degrees as much boiling water as will dissolve it, and beat -it well for about a quarter of an hour. Then sweeten it with four -table-spoonfuls of powdered loaf-sugar. Add, gradually, a pint and a -half of rich cream. Mill it with a chocolate mill, or a little tin -churn; or beat it hard with rods. As the froth rises, take it off and -lay it on the inverted bottom of a sieve that is placed in a deep pan. -When done, take the liquid that has drained through the sieve, and put a -portion of it in the bottom of each glass. Then fill the glasses with -the froth, heaping it high on the top, and set it in a cool dry place -till wanted. - - -ANOTHER WAY.--Boil a vanilla bean in half a pint of milk till the -flavour is well-extracted. Then take out the bean, wipe it dry, and put -it away. It may be used a second time for a slight vanilla flavouring. -Scrape down a quarter of a pound of excellent chocolate, or of Baker's -prepared cocoa, and mix with it the vanilla-milk. Put it into a -chocolate pot or a sauce-pan, and pour on it a pint and a half of rich -milk. Set it over the fire, or on a bed of hot coals, and boil it -slowly; stirring it till the chocolate is entirely dissolved and -thoroughly incorporated with the milk. Beat six eggs very light, and -stir them, gradually, into the mixture; continuing to stir, lest it -should curdle. When the egg is all in, and it begins to boil up, take it -off, and when cool enough transfer it to glasses, or to a bowl. - - -PISTACHIO CREAM.--Take half a pound of pistachio nuts. Throw them into -scalding water, and peel off the skins. Put the nuts (not more than two -at a time) into a marble mortar, and pound them to a smooth paste, -adding frequently, as you proceed, a few drops of rose-water. Sweeten a -quart of cream with half a pound of powdered loaf-sugar, and stir into -it, gradually, the pistachio paste. Set the mixture over the fire; and -let it just come to a boil. Then take it out; stir in two -table-spoonfuls of rose-water or peach-water, and set on ice to cool. -Either serve it up liquid in a glass bowl, or put it into a freezer, and -freeze it as ice-cream. If you freeze it, you must substitute for the -rose-water or peach-water, a table-spoonful of extract of roses, or the -same quantity of extract of bitter almonds. The process of freezing -diminishes the strength of every sort of flavouring; and of sweetening -also. - -If you serve it up as frozen, stick it all over with slips of pistachio -nut, peeled and sliced. - - -ALMOND CREAM.--Take a pound of shelled sweet almonds, and two ounces or -more of shelled bitter almonds, or peach-kernels. Blanch them in -scalding water, throwing them as you proceed into a bowl of cold water. -Then pound them (one at a time) in a mortar, till each becomes a smooth -paste; pouring in, as you proceed, a little rose-water to make the -almonds white and light, and transferring the paste to a plate as you -go on. Then when they are all done, mix the almonds with a quart of rich -cream, and a quarter of a pound of powdered loaf-sugar. Add half a dozen -blades of mace; put the mixture into a porcelain kettle, and boil it, -slowly, stirring it frequently down to the bottom. Having given it one -boil up, remove it from the fire, take out the mace, and when it has -cooled a little, put the cream into glass cups, grating nutmeg over -each. Serve it up quite cold. You may ornament each cup of this cream -with white of egg, beaten to a stiff froth, and heaped on the top. - - -COCOA-NUT CREAM may be made as above; substituting for the almonds a -pound of cocoa-nut grated finely. When it has boiled, and is taken from -the fire, stir into the cream a wine-glass of rose-water. - -A similar cream may be made with pounded pistachio nuts. - -Pecan nuts, blanched and pounded, (adding occasionally a little cold -water to take off the oiliness,) may be boiled as above, with cream, -sugar, and spice. - -All these creams may be frozen, and served up as ice-cream. - - -VANILLA CREAM.--Boil a vanilla bean in half a pint of rich milk, till -the milk is highly flavoured with the vanilla. Then (having taken out -the bean) strain the milk into a pint of thick cream. Beat the yolks of -five eggs till very light, and then mix gradually with the beaten egg a -quarter of a pound of powdered loaf-sugar, beating it in very hard. Set -the cream over hot coals, and add to it by degrees the egg and sugar. -Stir it continually till it is on the point of coming to a boil. It must -be very thick and smooth. Cover the bottom and sides of a glass bowl or -dish, with three quarters of a pound of lady-cake, cut into nice even -slices. Pour on the mixture, and then set the bowl on ice or snow till -wanted. - -For lady-cake, you may substitute finger-biscuit, or slices of almond -sponge-cake. - -You may ornament the bowl by beating to a stiff froth the whites of two -or three of the eggs, and heaping it on the top. - - -ICED JELLY.--Make calves' feet jelly in the usual way. Then put it into -a freezer, and freeze it as you would ice-cream. Serve it up in a glass -bowl or in jelly-glasses. You cannot mould it this way; but the taste of -jelly when broken up is much more lively than when moulded; also it -sparkles and looks handsomer. - - -CURRANT ICE.--Pick a sufficiency of ripe currants from their stems. Then -squeeze the currants through a linen bag, and to each quart of the juice -allow a pound of powdered loaf-sugar. Mix them together, and when the -sugar is thoroughly melted, put it into a freezer, and freeze it in the -manner of ice-cream. Serve it up in glass bowls. It will be found -delicious in warm weather. - - -PLUM-WATER ICE.--Take some fine ripe plums. Wash them; cut them in half, -and stone them. Crack the stones, and take out the kernels. Weigh the -plums, and to every pound allow a pound and a half of loaf-sugar, and -the white of an egg beaten to a stiff froth. Mix, in a preserving -kettle, the white of egg with the sugar, which should be finely -powdered; and allow to each pound and a half of sugar, half a pint of -water. Having stirred it well, set on the fire, (but not till all the -sugar is melted,) add the plum-kernels, and boil and skim it. When the -scum ceases to rise, take the syrup off the fire, pour it into a -white-ware vessel, and remove the kernels. While you are boiling the -sugar, put the plums into another vessel and boil them by themselves to -draw out the juice. Then put them into a linen bag, and squeeze all the -juice into a deep pan or pitcher placed beneath. Afterwards mix the -plum-juice with the syrup; stirring them thoroughly together; and put it -into a freezer. Freeze it well, and when done, serve it in a glass bowl, -and eat it in saucers. - - -DAMSON-WATER ICE may be made as above; except that you boil the damsons -whole and make no use of the kernels. When the damsons have all burst -open, put them into a linen bag; squeeze it well, mix the juice with the -syrup which you have previously prepared, and freeze it. The juice of -damsons is much thicker and richer than that of plums; but it requires -still more sugar. - - -CHERRY-WATER ICE is made nearly as above; except that the cherries must -be stoned, but not boiled. Put them raw into the bag, and squeeze them. -The cherries should be of the best and most juicy red sort, and -thoroughly ripe. - - -STRAWBERRY ICE is made of ripe strawberries put into a linen bag, and -the juice squeezed out. Then measure it, and to each pint of juice allow -half a pound of powdered loaf-sugar. Having mixed thoroughly the juice -and the sugar, put it into a freezer and freeze it. In this manner ices -(without cream) may be made of currant and raspberry juice, mixed raw -with sugar. - - -GOOSEBERRY-WATER ICE.--Having stewed the gooseberries, squeeze out the -juice through a linen bag. To every pint, allow a pound of loaf-sugar. -Mix it well, and freeze it. - - -PEACH ICE-CREAM.--Take fine soft free-stone peaches, perfectly ripe. -Pare them, and remove the stones. Crack about half the stones, and -extract the kernels, which must be blanched by putting them into a bowl, -and pouring on boiling water to loosen the skins. Then break them up, or -pound them slightly; put them into a little sauce-pan, and boil the -kernels in a small quantity of rich milk, till it is highly flavoured -with them; keeping the sauce-pan covered. Strain out the kernels, and -set the milk to cool. Cut up the peaches in a large, broad, shallow pan, -or a flat dish, and chop them very small. Mix with the chopped peaches -sufficient powdered loaf-sugar to make them very sweet, and then mash -them to a smooth jam with a silver spoon. Measure the peach jam; and to -each quart allow a pint of cream, and a pint of rich unskimmed milk. Mix -the whole well together, and put it into the freezer; adding when the -mixture is about half-frozen, the milk in which you boiled the kernels, -and which will greatly improve the peach-flavour. When well frozen, turn -out the cream and serve it in a glass bowl. If you wish to have it in a -shape, transfer it to a mould, and give it a second freezing. Before you -turn it out, wash the outside of the mould all over with cold water, or -wrap a wet cloth round it. Then open it, and the ice-cream will come out -easily. - -Apricot ice-cream may be made as above. - - -CHOCOLATE ICE-CREAM.--Scrape down half a pound of the best chocolate or -of Baker's prepared cocoa. Put it into a sauce-pan, and pour on it a -pint of boiling milk. Stir, and mix it well, and smoothly. Then set it -over the fire, and let it come to a boil. Mix together in a pan, a -quarter of a pound of powdered loaf-sugar, and a pint of rich cream. In -another pan beat very light the yolks of nine eggs. Afterwards gradually -stir the beaten egg into the cream and sugar, and then put the mixture -into a sauce-pan; stir in, by degrees, the chocolate; set it over the -fire, and simmer it till it is just ready to come to a boil. Strain it -through a sieve, transfer it to a freezer, and freeze it in the usual -manner of ice-cream. - - -BISCUIT ICE-CREAM.--Take some pieces of broken loaf-sugar, and rub off -on them the yellow rind of four lemons. Then pulverize the sugar and mix -it with half a pound of loaf-sugar already powdered. Have ready eight -small Naples biscuits or sponge-cakes, grated fine; stir them, in turn -with the sugar, into a quart of cream. Give the whole one boil up. Then -put it into a freezer, and freeze it in the usual manner. Afterwards -transfer it to a pyramid mould, and freeze it a second time. - -Similar ice-cream may be made with maccaroons broken small and dissolved -in the cream, from whence half a pint must be previously taken and -boiled with a handful of broken up bitter almonds. Afterwards strain -this, and mix it with the rest. - - -FLAVOURED CURDS AND WHEY.--To turn two quarts of milk, take a piece of -dried rennet about the size of the palm of your hand; wash it well -through several cold waters to get the salt entirely off, and then wipe -it dry. Put it into a small bowl, and pour on it half a tumbler (a -quarter of a pint) of lukewarm water. The water must on no account be -hot, as to scald rennet weakens it and diminishes its power of -converting milk into curd. Cover the bowl; and let it stand to infuse at -least four hours. A longer time will do no harm; therefore, if you -intend making the curd early in the day, you may put the rennet in soak -over night. For lemon-flavouring--to two quarts of milk allow two -lemons, using only the _yellow_ rind or surface of the skin, and grating -it as finely as possible. Reserve the juice of the lemons for some other -purpose. Mix the grated rind with the rennet-water, first removing the -piece of rennet that has been soaking in it. Have ready in a large china -or glass bowl two quarts of rich milk, and stir into it the rennet-water -and lemon-rind. Cover the bowl, and set it in a moderately warm place -till the curd has become a firm, smooth, unbroken mass, and the whey -looks clear and greenish. Then set the bowl on ice, and keep it there -till wanted for the table. Accompany it with a small pitcher of rich -cream, and a little bowl of powdered loaf-sugar and nutmeg. Send it -round on saucers. It is a delicious article for summer dessert, or for a -summer tea-table. - -To flavour curds and whey with vanilla--boil a vanilla bean slowly in -half a pint of milk, keeping the saucepan closely covered. When the milk -is highly flavoured with the vanilla, strain it; and when cold, mix it -with the milk you intend for the curds. Afterwards add the rennet-water. -Or you may use instead of the bean, extract of vanilla, allowing four -table-spoonfuls to two quarts of milk. Oliver's extract of vanilla is of -excellent quality, and may be obtained in small bottles at most of the -drug stores in Philadelphia. - -To give curds and whey a peach-flavour--stir into the milk some -peach-water, as soon as you have added the rennet-water; allowing two -table-spoonfuls of the peach-water to each quart of milk. If you have no -peach-water, take a handful of peach-kernels, (saved from the stones,) -pound them, and boil them slowly in half a pint of milk till it tastes -strongly of them. Then strain the milk, and when cold, mix it with the -rest, and add the rennet-water. A handful of _fresh_ peach-leaves boiled -long and slowly in a small portion of milk will produce a similar -flavour. - -For a rose taste, stir into two quarts of milk a tea-spoonful of extract -of roses; or more if it is not very strong; or add four table-spoonfuls -of rose-water. - -Curds and whey that has _not_ been previously flavoured, should be sent -to table with a small pitcher containing white wine, loaf-sugar, and -powdered nutmeg. - - -RENNETS.--Milk turned into a curd with wine, is by no means so good as -that which is done with rennet-water alone. The curd and whey do not -separate so completely: the curd is less firm, and the whey less clear; -the latter being thick and white, instead of thin and greenish as it -ought to be. Neither is it so light and wholesome as when turned with -rennet. - -Rennets of the best quality can be had at all seasons in Philadelphia -market; particularly in the lower part, called the Jersey market. They -are sold at twelve, eighteen, or twenty-five cents, according to their -size, and will keep a year or two; but have most strength when fresh. -You may prepare excellent rennets yourself at a very trifling expense, -by previously bespeaking them of a veal butcher; a rennet being the -stomach of a calf. Its form is a bag. As soon as you get the rennet, -empty out all its contents, and wipe it very clean, inside and out; then -rinse it with cold water; but do not wash it much, as washing will -weaken its power of turning milk into curd. When you have made it quite -clean, lay the rennet in a broad pan, strew it over on both sides with -plenty of fine salt; cover it, and let it rest five days. When you take -it out of the pan, do not wipe or wash it, for it must be stretched and -dried with the salt on. For this purpose hold it open like a bag, and -slip within it a long, thick, smooth rod, bent into the form of a large -loop; wide at the top, and so narrow at the bottom as to meet together. -Stretch the rennet tightly and smoothly over this bent rod, on which it -will be double, and when you have brought the two ends of the rod -together at the bottom, and tied them fast, the form will somewhat -resemble that of a boy's kite. Hang it up in a dry place, and cut out a -bit as you want it. A piece about two inches square will turn one quart -of milk, a piece of four inches two quarts. Having first washed off all -the salt in several cold waters, and wiped the bit of rennet dry; pour -on it sufficient _lukewarm_ water to cover it well. Let it stand several -hours; then pour the rennet-water into the milk you intend for the curd, -and set it in a warm place. When the curd is entirely formed, set the -vessel on ice. - -Rennet may be used with good effect before it has _quite_ dried. - - -HINTS ON CALVES' FOOT JELLY.--In making calves' foot jelly, if you -intend it for moulds, put in two or three pieces of isinglass when you -are boiling the ingredients. If you wish it a deep rich colour, put into -the bottom of the straining-bag a large tea-spoonful of _brown_ sugar, -before you pour in the jelly. After all the jelly has run through the -bag, (which must on no account be squeezed,) let it, gradually, become -perfectly cold before you remove it to a colder place to congeal. - - - - -SWEETMEATS, ETC. - - -AMERICAN CITRON.--Pare a sufficient number of citron-melons, and cut -each melon into four thick quarters. Weigh them, and put them over-night -into a tureen, or a large white-ware pan or basin. Prepare some very -weak brine, allowing a table-spoonful of salt to a quart of water, for -every pound of citron. Pour the salt and water over the citron; cover -it, and let it stand all night to draw out the sliminess. Prepare some -alum-water, allowing to each quart of water a bit of alum about the size -of a grain of Indian corn. In the morning, drain the citron from the -brine, and wash every piece separately in the alum-water, which will -green and clear it. After it has lain half an hour in the alum-water, -drain the citron, and put it into a porcelain preserving-kettle, -allowing to every four pounds of the citron a large half pint of clear -fresh water. There must be water enough to cover the citron, and keep it -from burning. Add to every four pounds, the yellow rind of a large -lemon, grated, or pared off very thin, and cut into shreds. Set the -kettle over a clear fire, and boil it slowly, till the citron is tender -enough to be easily pierced through with a large needle. If it seems to -be boiling dry, add a little more cold water. When all are quite tender, -take out each piece separately with a fork. Spread them out on a large -dish. Then strain and measure the liquid; and to each pint allow a pound -of the best double-refined _loaf-sugar_; not the sugar that is sold -ready-powdered, as that is so adulterated with ground starch, that it -has little or no strength, and sweetmeats made with it are sure to -spoil, unless four times the usual quantity is put in. - -Having broken up the loaf-sugar, add it to the liquid in the -preserving-kettle, and let it boil (skimming it well) till it becomes a -thick, rich, jelly-like syrup. It will most probably be boiled -sufficiently in about half an hour. Next put in the pieces of citron, -one at a time, and boil them ten minutes, or more, in the syrup, till it -has thoroughly penetrated them. Afterwards take out the citron; spread -it on a dish to cool; and transfer the syrup to a large pitcher. When -cold, put the citron into glass jars, and pour the syrup over it. Cover -the tops with white paper, dipped in brandy, and tie closely over each -another covering of bladder, that has been previously soaked in water. -The covers of lacquered tin, that belong to glass jars, seldom fit -perfectly tight, and are not to be trusted without another covering over -them. - -This will be found a very fine sweetmeat. To dry it, in imitation of -foreign citron, select some of the finest pieces; spread them on a dish; -and set them for three days in the hot sun, turning each piece several -times a-day. Then make a hole near the end of each piece; run a twine -string through them, and hang them on lines, across an open, sunny -window. When sufficiently dry, put them into tight jars, or boxes, and -keep them to use, as citron, in cakes or mince-pies. - -Preserved citron may be candied, (after it has lain five or six months -in the syrup,) by taking out the pieces, spreading them on a dish, and -boiling the syrup again, till it is as thick as possible. It may require -some additional sugar. Then pour it on the citron; and when it has grown -cold, and has dried on the pieces, put them into a jar. - -When giving the citron its first boiling, in the lemon-peel and water, -you may add, to every four pounds of citron, half an ounce of -root-ginger, (if green and tender, it will be better,) or else a few -pieces of preserved ginger. - -To increase the lemon-flavour, rub off, upon some lumps of sugar, -(before you make the syrup,) the yellow rind of two or three other -lemons. - - -PRESERVED CITRON-MELONS.--Take some fine citron-melons; pare, core, and -cut them into slices. Then weigh them; and, to every six pounds of -melon, allow six pounds of the best double-refined loaf-sugar; and the -juice and yellow rind (pared off very thin) of four large, fresh lemons; -also, half a pound of race-ginger. - -Put the slices of melon into a preserving-kettle, and boil them half an -hour, or more, till they look _quite_ clear, and are so tender that a -broom-twig will pierce through them. Then drain them; lay them in a -broad pan of cold water; cover them; and let them stand all night. In -the morning, tie the race-ginger in a thin muslin cloth, and boil it in -three pints of clear spring or pump-water, till the water is highly -flavoured. Then take out the bag of ginger. Having broken up the sugar, -put it into a clean preserving-kettle, and pour the ginger-water over -it. When the sugar is all melted, set it over the fire; put in the -yellow peel of the lemons; and boil and skim it till no more scum rises. -Then remove the lemon-peel; put in the sliced citrons, and the juice of -the lemons; and boil them in the syrup till all the slices are quite -transparent, and so soft that a straw will go through them; but do not -allow them to break. When quite done, put the slices (while still warm) -into wide-mouthed glass or white-ware jars; and gently pour on the -syrup. Lay inside of each jar, upon the top of the syrup, a double white -tissue-paper, cut exactly to fit the surface. Put on the lids of the -jars, and paste thick paper over them. - -This will be found a delicious sweetmeat; equal to any imported from the -West Indies, and far less expensive. We recommend it highly. -Citron-melons are brought to Philadelphia market in the month of August. - - -AN EASY WAY OF PRESERVING PINE-APPLES.--Take pine-apples, as ripe as -you can possibly get them; pare them, and cut them into thin, circular -slices. Weigh them, and to each pound of pine-apple allow a pound of -the best double-refined loaf-sugar. Place a layer of the pine-apple -slices in the bottom of a large, deep dish, or white-ware pan, and -sprinkle it thickly with a layer of the sugar, which must first be -powdered. Then put another layer of the pine-apple, and sugar it well; -and so on, till the dish is full; finishing with a layer of sugar on -the top. Cover the dish, and let it stand all night. In the morning -remove the slices of pine-apple to a tureen. Pour the syrup into a -porcelain preserving-kettle, and boil and skim it at least half an -hour. Do not remove it from the fire, till the scum has entirely -ceased to rise. Then pour the syrup, _boiling hot_, over the slices of -pine-apple in the tureen. Cover it, and let it stand till cold. Then -transfer the sliced pine-apple and the syrup to wide-mouthed glass -jars, or to large tumblers. Cover them well, pasting down thick white -paper over the top. - - -FINE PINE-APPLE MARMALADE.--Take the largest, ripest, and most perfect -pine-apples. Pare them, and cut out whatever blemishes you may find. -Weigh each pine-apple, balancing the other scale with an equal weight of -the best double-refined sugar, finely powdered, _at home_. The white -sugar, that is sold ready-powdered, is generally so adulterated with -finely pulverized starch, as to have very little strength or sweetness, -and is, therefore, unfit for sweetmeats, as, when made with it, they -will not keep. Grate the pine-apples on a large dish; using a large, -coarse grater, and omitting the hard core that goes down the centre of -each. Put the grated pine-apple and the sugar into a preserving-kettle, -mixing them thoroughly. Set it over a moderate and very clear fire, and -boil and skim it well, stirring it after skimming. After the scum has -ceased to appear, stir the marmalade frequently till it is done, which -will generally be in an hour, or an hour and a half after it has come to -a boil. But if it is not smooth, clear, and bright, in that time, -continue the boiling till it is. Put it, warm, into tumblers, or -broad-mouthed glass jars. Lay inside the top of each, doubled white -tissue-paper, cut exactly to fit, and press it down lightly with your -finger, round the edge, so as to cover smoothly the surface of the -marmalade. Then paste strong white paper over the top of each glass, and -set them in a cool, dry place. - -This is a very delicious preparation of pine-apple. - - -THE BEST WAY OF PRESERVING PINE-APPLES.--Take six large, fine, ripe -pine-apples. Make them very clean, but do not pare off the rind, or cut -off the leaves. Put them, whole, into a very large and very clean pot or -kettle. Fill it up with cold water, and boil the pine-apples till they -are so tender that you can penetrate them all through with a twig from a -broom. Then take them out and drain them. When cool enough to handle -without inconvenience, remove the leaves, and pare off the rind. The -rind and leaves being left on, while boiling, will _keep in_ the flavour -of the fruit. Cut the pine-apples into round slices, about half an inch -thick, extracting the core from the centre, so as to leave a round hole -in the middle of every slice. Weigh them; and to each pound allow a -pound of double-refined loaf-sugar, broken up and powdered. Cover the -bottom of a large dish, or dishes, with a layer of the sugar. On this, -place a layer of pine-apple slices; then a layer of sugar; then one of -pine-apple; and so till the pine-apple slices are all covered; finishing -with a layer of sugar. Let them stand twenty-four hours. Then drain the -slices from the syrup, and lay them in wide jars. Put the syrup into a -clean preserving-kettle, and boil and skim it till the scum ceases to -rise. Then pour it hot upon the pine-apple. While still warm, cover the -jars closely, and paste paper over them. They will be found very fine. - - -QUINCES may be preserved in a similar manner; first boiling them whole, -with the skin on; then peeling them, and extracting the cores; then -slicing the quinces into round, thin pieces, and letting them stand -twenty-four hours in layers of sugar. Boil the syrup, and pour it over -the quinces, after they are in the jars. - -Save the parings and cores, and also some of the water in which the -quinces were boiled. Weigh the boiled cores and parings, and to each -pound allow a half-pint of the quince-water. Set them over the fire, in -a clean kettle, and boil them, till dissolved as much as possible. Then -strain them through a linen bag. To each pint of juice allow a pound of -loaf-sugar, powdered. Having washed the kettle, put in the sugar; pour -on it the quince-liquor; and boil it till it becomes a jelly. Try it, by -holding a spoonful in the open air, and, if all is right, it will -congeal very soon. - - -FINE ORANGE MARMALADE.--Quarter some large, ripe oranges, and remove the -rind, the seeds, and the strings, or filaments; taking care, as you do -so, to save all the juice. Put the pulp and juice into a porcelain -sauce-pan, and mix with it an equal quantity of strained honey. If not -sweet enough, add some powdered loaf-sugar. Boil them together slowly, -stirring it frequently. Try if it is done, by taking out a spoonful, -and placing it in the cold air. If, in cooling, it becomes a very thick -marmalade, it is sufficiently boiled. Put it into wide-mouth glass jars, -and cover it closely; first, with a double white tissue-paper, cut -exactly to fit the surface of the marmalade, and then with thick white -paper, pasted down, carefully, over the top of the jar. A cover of -bladder, soaked in water, and put on wet, that it may contract in -drying, is still better. - - -APPLE MARMALADE.--Break up four pounds of fine loaf-sugar. Put it into a -preserving-kettle, and pour on a quart of clear, cold water. When the -sugar has melted, stir it; set the kettle over the fire, and let it boil -for a quarter of an hour after it has come to a boil; skimming it well. -Have ready some fine, ripe pippin or bell-flower apples, pared, cored -and sliced. There must be apple enough to weigh four pounds, when cut -up. Put it into the syrup, adding the grated rinds of four large lemons. -Let it simmer, stirring it well, till the apple is all dissolved, and -forming a smooth mass. Then add the juice of the lemons; boil it fast; -and continue boiling and stirring, till it becomes a very thick -marmalade. It will generally require _simmering_ an hour and a half, and -_boiling fast_ half an hour, or more. When it is done, put it, warm, -into deep white-ware jars; cover it closely, and paste paper over the -top, or tie a piece of bladder closely; and put it away in a dry, cool -place. If you want any for immediate use, put some into a handsome -mould, and, when cold and firm, turn it out on a glass dish; first -dipping the mould in warm water. - - -FINE ORANGE JELLY.--Take four large calves' feet, that have been singed, -but not skinned. Boil them in a gallon of clear, soft water, till the -liquid is reduced to one quart, and all the meat has dropped from the -bones. Strain it into a pan, cover it, and let it stand till next -morning. It should then be a firm cake. Take a knife, and carefully -remove all the fat from the top of the cake, and all the sediment from -the bottom, and press some clean, soft, blotting-paper (or white paper) -upon it, to clear it from all remains of greasiness. Then cut the cake -of jelly into slices, and put it into a preserving-kettle. Add to it a -pound and a half of loaf-sugar, broken up, a pint and a half of strained -orange-juice, and the yellow rinds of four oranges, pared thin, and cut -in pieces. Beat, slightly, the whites of six eggs, and add them to the -mixture, with three of their shells, crushed small. Set the kettle over -a clear fire, and stir till you see indications of the scum begin to -rise. Then cease stirring, immediately, or the jelly will be cloudy. -After it has come to a boil, simmer it ten minutes. Then take it off the -fire. Let it stand about five minutes, and then pour the whole into a -jelly-bag; place a white pan beneath, for the jelly to drip into. Take -care not to squeeze the bag, or the clearness of the jelly will be -irrecoverably destroyed. If it is not clear, on first running through, -empty the bag, wash it clean, and return the jelly to it, and let it -drip again. Repeat this, if necessary, till it is quite bright and -transparent. When it has congealed, and become firm, put it into a glass -bowl, and break it up. If you wish it in moulds, put it into them, of -course, while it is liquid; but not till it is quite clear. - -It will be clear much sooner, and with certainty, if you add two or -three blades of isinglass, when it first begins to boil. - -The oranges should be ripe, high-coloured, and rolled under the hand, to -increase the juice. - - -EXCELLENT CURRANT-JELLY.--The currants should be quite ripe, but not -_over_-ripe. Having picked them from the stems, put the fruit into a -large stone jar, or pitcher, and tie closely over the top a very thick -paper, (for instance, sugar-loaf paper, or coarse brown.) Set the jar -into a kettle of boiling water, the water not quite reaching the top -of the jar; and let the currants remain over a moderate fire an hour -after they have begun to boil. Then pour them into a linen bag, and -let the juice drip into a vessel beneath. Do not squeeze the bag, or -the jelly will not be clear. When the juice has ceased to drip, -measure it; and to each quart allow a pound of the best double-refined -loaf-sugar, broken up. Crush the sugar small, by rolling it on a clean -paste-board, with a rolling-pin. Put the juice (_without the sugar_) -into a preserving-kettle, and let it just come to a boil. Then take it -off; and, while it is very hot, immediately stir into it the sugar, a -handful at a time, using a wooden spoon to stir it with. If the sugar -is of the best sort, it will require no skimming, and will have no -sediment. Therefore, as nothing of it will be lost or wasted, it is -more economical than sugar of inferior quality. Put the jelly -immediately into tumblers, or white jars, and cover it at once; first, -with double white tissue-paper, cut to fit exactly the inside of the -top; and then with writing-paper, cut larger, so as to turn downward, -round the outside of the top. Paste the paper firmly on, and set the -jelly away in a dry, cool place. Notch the edge of the paper, with -scissors. - -White currant-jelly may be made as above. It will be a clear, bright, -amber colour. - -Raspberry, strawberry, grape, gooseberry, and cranberry-jelly, can be -made in this manner. For the gooseberry, allow a pound and a half of -sugar to every pint of juice; for the cranberry, a pound and a half, -also. - - -FINE BLACK CURRANT-JELLY.--Make black currant-jelly according to the -above receipt; except that when you have stemmed the black currants, and -put them into the jar, to boil, you must add a little water; allowing a -small half-pint of water to each quart of the stemmed currants. The -juice of black currants is so very thick, that, if undiluted, the jelly -would be tough and ropy. - - -FOUR FRUIT JELLY.--Take equal quantities of ripe strawberries, -raspberries, currants, and red cherries. All should be fully ripe, and -the cherries must be stoned, taking care to save the juice that comes -from them in stoning. Add it, afterwards, to the rest. Mix the fruit -together, and put it in a linen bag. Squeeze it well into a tureen -placed beneath. When it has ceased to drip, measure the juice; and to -every pint, allow a pound and two ounces of the best double-refined -loaf-sugar, finely powdered. Mix together the juice and the sugar. Put -them into a porcelain preserving-kettle; set it over the fire, and let -it boil half an hour--skimming it frequently. Try the jelly by dipping -out a spoonful, and holding it in the open air. If it congeals readily, -it is sufficiently done. Put the jelly warm into tumblers or other -wide-topped glasses. Cover it with double-tissue paper, which must be -white, and cut exactly to fit the surface of the jelly. Lay it nicely -and smoothly inside the top of the glass, pressing it down with your -fingers all round the edge. Then paste white paper over the top, and a -little way down the sides of the glass, notching it round with scissors -to make it fit the better. - -Set away the jelly in a cool dry closet. - - -BARBERRY JAM.--Take barberries that are perfectly ripe. Pick them from -the stems; and to each quart of berries, allow three-quarters of a pound -of clean rich brown sugar. Mash the barberries, and put them with all -their juice into a preserving-kettle, mixing with them the sugar, and -stirring it well in. Boil and skim till the scum ceases to rise, and the -jam has become a thick mass, which it will not be in less than an hour. -Put it warm into stone or glass jars. Cover them immediately and paste -down paper over their tops. It is a cheap and good sweetmeat for family -use, either on the tea-table or in tarts. - -Barberries in bunches may be put loosely into jars, and sufficient cold -molasses poured in to fill up the vessels, which must be kept tightly -covered. Frost grapes, also, can be kept in this homely manner. - - -DAMSON JAM.--Fill a stone jar with fine ripe damsons that have been -washed in cold water but not dried. Cover it, set it in an open kettle -with water which must not quite reach the neck of the jar, and place it -over a hot fire. Let the water boil round the jar, till the stones of -the damsons are all loose, and falling out from the pulp. Then transfer -the damsons and their juice, to a broad pan, and carefully pick out all -the stones. Next mash the pulp with a broad flat wooden ladle, or with a -potatoe-masher, till it is all smooth and of an even consistence -throughout. Then measure it; and to every quart of the pulp allow a -pound and a half, or three large closely-packed pints of the best brown -sugar. Stir the sugar and pulp well together, till it becomes a thick -jam. Put the jam into a clean preserving-kettle, and boil it slowly an -hour or more, skimming it well. When done, put it into broad flat stone -jars, pressing it down, and smoothing the surface with the back of a -large spoon. Cover the jars closely, and put them away in a cool dry -place. If more convenient, you can put the jam into tumblers, pasting -thick white paper closely over each. If properly made it will be so -firm that you may cut it down in slices like cheese. - -Plum jam may be made as above; but damsons are better for this purpose, -and also for jelly, as the juice is much thicker and richer than that of -plums. - -It is an old-fashioned error to use unripe fruit for any sort of -sweet-meat. When the fruit is thoroughly ripe it has more flavour, is -far more wholesome, and keeps better. - - -AN EXCELLENT WAY OF PRESERVING STRAWBERRIES.--Select the largest and -finest strawberries. Having hulled them, or removed the green tops, -weigh the strawberries; and allow to each pound a pound of the best -double-refined loaf-sugar, finely powdered. Divide the sugar into two -equal portions. Put a layer of strawberries into the bottom of a -preserving-kettle, and cover them with a layer of sugar; then a layer of -strawberries; then a layer of sugar; until half the sugar is in. Next -set the kettle over a moderate fire, and let it boil slowly, till all -the sugar is melted. Then put in, gradually, the remainder of the sugar; -and after it is all in, let it boil hard for five minutes, taking off -the scum with a silver spoon; but there will be little or no scum if the -sugar is of the very best quality. Afterwards remove the kettle from the -fire, and take out the strawberries, one at a time, in a tea-spoon. -Spread out the strawberries on large flat dishes, so as not to touch -each other, and set them immediately in a cold place or on ice. Hang the -kettle again on the fire and give the syrup one boil up; skimming it, if -necessary. Place a fine strainer over the top of a mug or pitcher, and -pour the syrup through it. Then put the strawberries into glass jars or -tumblers; pour into each an equal portion of the syrup. Lay at the top a -round piece of white paper dipped in brandy. Close the jars tightly, -and paste paper over them. - -Raspberries may be preserved as above. Also large ripe gooseberries. To -each pound of gooseberries allow a pound and a half of sugar. - - -VERY FINE PRESERVED PEACHES.--Take fine ripe free-stone peaches; pare -them; cut them in half and remove the stones. Have ready a sufficiency -of the best double-refined loaf-sugar, finely powdered. Weigh the sugar -and the peaches together, putting the sugar into one scale and the -peaches into the other, and balancing them evenly. Put the peaches into -a large pan or tureen, and strew among them one-half of the sugar. Cover -them, and let them stand in a cool place till next morning. Then take -all the juice from them, and put it into a porcelain preserving-kettle -with the remainder of the sugar. Set it over a moderate fire, and boil -and skim it. When it is boiling well, and the scum has ceased to rise, -put in the peaches and boil them till they are perfectly clear, but not -till they break; carefully skimming them. Boil with them a handful of -fresh clean peach-leaves tied in a bunch. When quite clear take the -peaches out of the syrup, and put them on a flat sloping dish to drain -into a deep dish placed below it. Take this syrup that has drained from -the peaches, put it to the syrup in the kettle, and give it one more -boil up. Then throw away the leaves. Lay the peaches flat in small glass -jars. Pour an equal portion of the hot syrup into each jar, and put on -the top a table-spoonful of the best white brandy. Cork the jars, and -paste down paper closely over the mouth of each. - - -COMMON PEACH JAM.--Take good ripe free-stone peaches, pare them, and cut -them into small pieces, seeing that none are blemished in the least. -Cover the bottom of a stone jar with a _thick_ layer of powdered sugar, -(very good brown sugar will do when strict economy is expedient,) then -put in a layer of the cut peaches, (without any cooking;) then another -of sugar; then one of peaches, and so on till the jar is filled; packing -the contents down as closely as possible. The top layer must be of -sugar, spread on thickly. Cover the jar immediately, and paste paper -down closely over the cover. This jam will be found very good for -children; and for family use when fresh peaches are not to be had. It -may be put into plain pies, or spread over the paste of a rolled-up -pudding. If the peaches are free from decay-spots, and the sugar in -sufficient abundance, the jam will keep many months; always excluding -the air from the jar. - - -TO PRESERVE GREEN GAGES.--Take gages that are perfectly ripe. Weigh -them; and to each pound of fruit allow a pound of the best -double-refined loaf-sugar, broken up. Put a layer of grape-leaves in the -bottom and round the sides of your preserving-kettle. Then put in the -gages, interspersing them thickly with vine-leaves, and covering them -with a thick layer. Pour in just enough of water to keep them from -burning. Set the kettle over the fire, cover it, and let it simmer -slowly till the gages are well greened. Then take them out, and spread -them on a large dish to cool. Afterwards prick them in several places -with a needle. Having washed the kettle clean, put the sugar into it -with a very little water,--about half a pint to each pound of sugar. Set -it over the fire, and boil and skim it till no more scum rises. Then put -in the gages, and boil them half an hour. When done, and cold, put them -into glass jars, and pour the syrup over them. Paste paper closely down -over the lids of the jars. - - -FINE BRANDY PEACHES.--Take large ripe free-stone peaches: the white ones -are best for this purpose. Having rubbed off the wool with a clean -flannel, put the peaches whole into boiling water, just to scald, but -not to boil them. Having remained in about five minutes, take them out, -and put them into cold water for an hour or more. After which, drain -them in a sieve, and wipe them dry. While the peaches are cooling, -prepare a syrup for them; allowing two pounds of the best double-refined -loaf-sugar, and the white of two eggs, and a pint of water, to two dozen -large peaches. Having broken up the sugar, put it into a preserving -kettle. Beat the white of egg to a stiff froth, and stir it into the -water. Then pour the water on the sugar, and let it dissolve before you -set the kettle over the fire; stirring it several times. Boil and skim -it well. When it is nearly up to the top, throw in a small tea-cup of -cold water. When it rises again, take it off the fire, and let it stand -close to it for a quarter of an hour; then skim it well, and pour it -carefully into a pitcher, taking care not to disturb any sediment that -may remain at the bottom of the preserving kettle. Put the peaches into -wide-mouthed glass jars, and pour into every jar an equal portion of the -syrup. Then fill up the jars with the best white brandy. Cork them -tightly, and paste paper closely over the tops; or tie on each a piece -of bladder, that has first been soaked to make it contract and fit the -closer when dry. - - -EXCELLENT BRANDY PEACHES.--Take fine large free-stone peaches, quite -ripe, but not too soft. Put them into a pan containing a weak solution -of sal-eratus and water; and let them lie in it till you find, upon -trial, that the wool can be easily rubbed off with a coarse clean towel. -Weigh them; and to each pound of peaches allow a pound of broken-up -loaf-sugar,--the best double-refined. Then crush the sugar by rolling it -with a rolling-pin. Have ready some large glass jars, with lacquered tin -covers. Put a layer of sugar into the bottom of each jar; then a layer -of peaches; then sugar; then peaches; and so on till the jar is very -nearly full,--the upper layer being of sugar. Then pour in some of the -best white brandy till the jars are filled quite to the top. Cover them -closely, and set them into a large flat-bottomed kettle of cold water. -The water must be a little below the tops of the jars. Place the kettle -over a moderate fire, and keep the peach-jars boiling in it half an hour -after they have come to a boil. Then set them away in your sweetmeat -closet. - -As the lids of glass jars seldom fit tightly, put beneath each lid a -round of thick, soft white paper, and cover the top of the outside with -a piece of bladder tied down. - - -BRANDY PEARS may be done as above. It is customary to leave the stems -on. Rub off, upon some lumps of the sugar before crushing it, the yellow -rind of several fresh lemons, and squeeze the lemon-juice among the -crushed sugar. Allow the rind and juice of one large lemon to a small -jar of pears. In whatever way pears are cooked, they should always be -flavoured with lemon; otherwise they will be insipidly sweet. - -To colour them a fine red, tie up a little cochineal, or some -well-picked alkanet, in a very thin muslin or bobbinet bag, and boil it -with the pears. When done, take out the bag. - - -BRANDY PEACHES THE FRENCH WAY.--Put large white peaches (a few at a -time) into scalding lye. Let them rest for a minute or two, till the -skin loosens so that it can be easily peeled off. Next put the peaches -into cold water, and let them remain till you have hot water ready to -scald them. After scalding, put into a large, broad preserving kettle as -many peaches as will lie side by side in the bottom. Pour on as much -cold water as will rather more than cover them; set the kettle over a -clear fire; and let them boil till they are soft enough to be easily -dented when pressed by your finger. Take them out; place them with the -stem end downward, on an inverted sieve set on a large dish. Then put -some more peaches into the kettle; add more cold water; boil them; and -put them to drain afterwards. Repeat this till all your peaches have had -a boil. Spread them on large dishes, and let them stand all night in a -cold place. Mix together some of the best white brandy and the best -loaf-sugar, powdered fine,--allowing a pound of sugar to every pint of -brandy. Stir it well while the sugar is dissolving; and when melted, set -it also in a cold place, and let it stand all night. In the morning, put -the peaches into glass jars, which should be all of the same size, and -fill them up with the brandy syrup; allowing an equal portion to each -jar. Cover the jars closely, and paste white paper over their tops. - - -BRANDY GREEN GAGES.--Take the largest and finest green gages, quite -ripe. Prick every one with a needle in several places. Spread fresh -grape-leaves over the bottom, and round the sides of a preserving -kettle. Put in a layer of green gages and a layer of grape-vine leaves, -alternately, adding to each layer a bit of alum but little larger than a -grain of indian corn. Cover the last layer of fruit thickly with -vine-leaves; fill up the kettle with cold water, and place it over a -moderate fire. Simmer the fruit slowly, but do not let it break. When -the gages are hot all through, take them out, and throw them into _cold_ -water. Afterwards weight them; and to every pound of fruit, allow a -pound of the best double-refined loaf-sugar, powdered. Remove the -vine-leaves from the preserving-kettle, and put into it the sugar, with -barely sufficient water to keep it from burning. Stir the sugar well -with the water till it is dissolved, adding to every three pounds the -beaten white of an egg. Place the kettle over the fire, and boil and -skim till very clear, and the scum ceases to rise. Then take it off, -measure it, and to every pint of syrup allow a large half-pint of the -best and clearest brandy. Mix the syrup and brandy together. Having well -drained the green gages from the cold water, put them (two-thirds full) -into glass jars. Fill the jars up to the top with the liquor, poured on -warm. Cover them closely, pasting paper over the lids, and set them in a -dry, cool closet. - -If the gages are not green enough with the first simmering, get fresh -vine-leaves, and simmer them again very slowly, hanging the kettle high. - -Instead of vine-leaves, you may green any preserves by boiling them with -layers of the green husks that surround the ears of young indian corn. - - -BRANDY GRAPES.--For this purpose the grapes should be in large close -bunches, and quite ripe. Remove every grape that is the least -shrivelled, or in any way defective. With a needle prick each grape in -three places. Have ready a sufficiency of double-refined loaf-sugar, -powdered and sifted. Put some of the sugar into the bottom of your jars. -Then put in a bunch of grapes, and cover it thickly with sugar. Then -another bunch; then more sugar, and so on till the jar is nearly full; -finishing with a layer of sugar. Then fill up to the top with the best -white brandy. Cover the jars as closely as possible, and set them away. -They must not go over the fire. The grapes should be of the best -quality, either white or purple. - - -ICED GRAPES.--Take large close bunches of fine ripe thin-skinned grapes, -and remove any that are imperfect. Tie a string in a loop to the top of -the stem. Strain into a deep dish a sufficient quantity of white of egg. -Dip the bunches of grapes into it, immersing them thoroughly. Then drain -them, and roll them about in a flat dish of finely-powdered loaf-sugar -till they are completely coated with it, using your fingers to spread -the sugar into the hollows between the grapes. Hang up the bunches by -the strings till the icing is entirely dry. They should be dried in a -warm place. Send them to the supper-table at a party, on glass dishes. - -Ripe currants may be iced as above. Raspberries, strawberries, ripe -gooseberries, plums and cherries, may be thus dipped in white of egg, -and rolled in sugar. - - -AMERICAN PRUNES.--Take the largest and finest purple plums, (oval or -long-shaped if you can get them.) They must be quite ripe. Spread them -separately on flat dishes, and set them in a large oven, directly after -the bread, pies, &c., have been taken out. Let the plums stay in till -the oven is cool; taking them out and turning them over two or three -times. If you bake every day, put in the plums as before, till they are -sufficiently dry. Otherwise; set the dishes in a balcony, or on the roof -of an out-house, or in some place where they will be exposed to the hot -sun. It will be well to cover them with thin gauze, to keep off wasps, -flies, &c. Continue to set them every day in the sun till they are well -dried, and look like prunes. Then pack them down in jars or boxes; -laying orange or lemon-leaves among them. - - -TO STEW DRIED PEACHES.--Dried peaches can be used for no purpose without -first being thoroughly stewed. They should be soaked for some hours -before cooking. Take a sufficient quantity, and put them over night into -a pan, (having first picked out all that are defective,) and wash them -well through two cold waters. Drain them, lay them in a clean pan, and -fill it up with scalding water. Cover them closely, and let them stand -all night. In the morning pour off the water, leaving just enough of it -about the peaches to keep them from burning when stewed, and transfer -them to a clean earthen pipkin or a sauce-pan. Set them over a moderate -fire, or on a bed of hot coals, (renewing the live coals when -necessary,) and let them stew till thoroughly done, and quite soft, so -that every piece can be mashed to a jam. While stewing, stir them up -frequently from the bottom, mashing them with the back of the spoon -against the sides of the pipkin. Keep them well covered, except when you -are stirring. When quite done, transfer them to a deep dish, and mix -with them, while they are smoking hot, a large portion of brown sugar, -so as to make them very sweet. Set them away to cool. They will then be -ready to use for pies, puddings, or as sauce to roast meat. - - -DRIED APPLES should be soaked and stewed as above. They will be much -improved by stewing with them some thin slips of the yellow rind of -lemon or orange; or by the addition of a few cloves. - -Sugar should always be added after the fruit is done stewing, and while -still hot. If put in at first, it renders the fruit hard and tough; -besides that much of the sweetness is wasted in evaporation. - - - - -BREAKFAST AND TEA CAKES. - - -INDIANA BATTER CAKES.--Sift into a pan three large pints of yellow -corn-meal; and add a large table-spoonful of fresh lard; or of nice -drippings of roast beef, well cleared from fat. Add a small tea-spoonful -of sal-eratus, or a large one of soda, dissolved in a little warm water. -Next make the whole into a soft dough, with a pint of cold water. -Afterwards thin it to the consistence of a moderate batter, by adding, -gradually, not quite a pint and a half of warm water. When it is all -mixed, continue to stir it well for half an hour. Have ready a griddle -heated over the fire, and bake the batter in the manner of -buckwheat-cakes; send them to table hot, and eat them with butter or -molasses. - -These cakes are very light and good, and convenient to make; as they -require neither eggs, milk, nor yeast. They may either be baked as soon -as mixed, or they may stand for an hour or more. - - -KENTUCKY BATTER CAKES.--Sift a quart of yellow indian meal into a large -pan; mix with it two large table-spoonfuls of wheat flour, and a -salt-spoonful of salt. Warm a pint and a half of rich milk in a small -sauce-pan, but do not let it come to a boil. When it begins to simmer, -take it off the fire, and put into it two pieces of fresh butter, each -about the size of a hen's egg. Stir the butter into the warm milk till -it melts, and is well mixed. Then stir in the meal, gradually, and set -the mixture to cool. Beat four eggs, very light, and add them, by -degrees, to the mixture, stirring the whole very hard. If you find it -too thin, add a little more corn-meal. Have ready a griddle heated over -the fire, and bake the batter on it, in the manner of buckwheat-cakes. -Send them to table hot, and eat them with butter, to which you may add -molasses or honey. - - -RYE BATTER-CAKES.--Beat two eggs very light. Mix them, gradually, with a -quart of lukewarm milk, and sufficient rye-meal to make a batter about -as thick as for buckwheat-cakes. Then stir in a large table-spoonful of -the best brewer's yeast; or twice that quantity, if the yeast is -home-made. Cover it, and set it to rise in a warm place. If too thin, -add more rye-meal. When quite light, and covered on the surface with -bubbles, bake it on a griddle, in the manner of buckwheat cakes. Butter -them, and eat them warm, at breakfast or tea. - -If you cannot obtain good yeast, and wish to have the cakes ready with -as much expedition as possible, you may use patent yeast-powders, -according to the directions that accompany them. In this case, the cakes -must be baked in half an hour after the powders are mixed into the -batter. - -Yeast-powders, put in at the last, are an improvement to all sorts of -batter-cakes that have been previously raised with good _real_ yeast; -also to cakes made light by eggs. But to depend _entirely_ on the -powders, without either real yeast, or eggs, is not well; as the cakes, -though _eatable_, are generally too tough and leathery to be wholesome. -In cities, fresh yeast, from the brewers, can be obtained every day, at -a very trifling cost, during the brewing season; which is usually from -October till April. At other seasons, it can be procured from the -bakers, or made at home; and should always be used in preference to -depending solely on yeast-powders. Though they improve the lightness of -batter, for which real yeast or beaten eggs have already been used, -they will not, of themselves alone, give it a wholesome degree of either -lightness or crispness. Too much dependence on yeast-powders is one -reason that the buckwheat-cakes of the present day are so inferior to -those of former times, when they were always made with real yeast. - -Indian batter-cakes may be made as above. - - -HARLEM CAKES.--Sift into a pan three pints of flour. Warm, in a -sauce-pan, a pint of milk, and cut up in it half a pound of fresh -butter. When the butter is soft enough to mix with the milk, stir them -well together, and remove the sauce-pan from the fire. Beat three eggs, -very light, and mix them with the milk and butter, after they have -cooled. Then make a hole in the middle of the flour, and pour in the -mixture, and two large table-spoonfuls of strong fresh yeast. With a -spoon, mix the flour into the liquid, till the whole is thoroughly -incorporated. Then cover the pan with a thick woollen cloth, and set it -near the fire, to rise. It should be light in about five hours; perhaps -sooner. When quite light, mix in a tea-spoonful of soda, dissolved in a -very little warm water; divide the dough into long oval cakes, or rolls; -knead each separately. Sprinkle an iron baking-pan with flour; put in -the cakes; cover the pan, and let it stand half an hour before baking. -Bake the cakes in a moderate oven. Eat them fresh, with butter. They are -excellent tea cakes. Of course, they must be mixed in the forenoon. - - -BREAD MUFFINS.--Take four thick slices of _baker's bread_, and cut off -all the crust. Lay them in a pan, and pour boiling water over them; but -barely enough to soak them well. Cover the bread, and after it has stood -an hour, drain off the water, and stir the soaked bread till it is a -smooth mass; then mix in two table-spoonfuls of sifted flour, and a -half-pint of milk. Having beaten two eggs very light, stir them, -gradually, into the mixture. Grease some muffin-rings; set them on a hot -griddle, and pour into each a portion of the mixture. Bake them brown; -send them to table hot; pull them open with your fingers, and spread on -butter. They will be found an excellent sort of muffin; very light and -nice. - - -SWEET POTATOE PONE.--Stir together, till very light and white, three -quarters of a pound of fresh butter, and three quarters of a pound of -powdered white sugar, adding two table-spoonfuls of ginger. Grate a -pound and a half of sweet potatoe. Beat eight eggs, very light, and stir -them, gradually, into the butter and sugar, in turn with the grated -sweet potatoe. Dissolve a tea-spoonful of sal-eratus or soda, in a gill -of sour milk, and stir it in at the last, beating the whole very hard. -Butter the inside of a tin pan. Put in the mixture, and bake it four -hours, or more. It should be eaten fresh. - - -RICE BREAD.--To a pint of well-boiled rice, add half a pint of -wheat-flour, mixing them well together. Take six eggs, and beat the -whites and yolks separately. Having beaten the whites to a stiff froth, -mix them, gradually, with a pint of rich milk, and two large -table-spoonfuls of fresh butter, softened at the fire. Mix, by degrees, -the yolks of the eggs with the rice and flour. Then add the white-of-egg -mixture, a little at a time. Stir the whole very hard. Put it into a -buttered tin pan, with straight or upright sides. Set it in a moderate -oven, and bake it an hour or more. Then turn it out of the pan, put it -on a dish, and send it warm to the breakfast-table, and eat it with -butter. - -This cake may be baked, by setting the pan that contains it, into an -iron dutch-oven, placed over hot coals. Heat the lid of the oven on the -inside, by standing it up, before the fire, while the rice-bread is -preparing, and, after you put it on, keep the lid covered with hot -coals. - -Rice-bread may be made of ground rice-flour, instead of whole rice. - - -RICE-FLOUR BREAD.--Sift into a pan a pint and a half of rice-flour, and -a pint and a half of fine wheat-flour. Add two large table-spoonfuls of -fresh butter, or lard; and mix in a pint and a half of milk. Beat four -eggs, very light, and then stir them, gradually, into the mixture. When -the whole has been well-mixed, add, at the last, a small tea-spoonful of -soda, or sal-eratus, dissolved in as much warm water as will cover it. -Put the whole into a buttered tin pan; set it, immediately, into a quick -oven, and bake it well. It is best when eaten fresh. Slice and butter -it. - - -RICE-FLOUR BATTER-CAKES.--Melt a quarter of a pound of fresh butter, or -lard, in a quart of milk; but be careful not to let it begin to boil. -Divide the milk equally, by putting it into two pans. Beat three eggs, -very light, and stir them into one half of the milk, with the addition -of a large table-spoonful of wheat-flour. Stir in as much ground -rice-flour as will make a thick batter. Then put in a _small_ tea-cupful -of strong, fresh yeast, and thin the batter with the remainder of the -milk. Cover it, and set it to rise. When it has risen high, and is -covered with bubbles, bake it on a griddle, in the manner of -buckwheat-cakes. Send them to table hot, and butter them. - -Similar cakes may be made with indian-meal, instead of rice-flour. - - -LONG ROLLS.--Sift three quarts of flour into a large pan, and mix with -it a tea-spoonful of salt. Warm half a pint of water, but do not let it -become hot. Mix with it six table-spoonfuls of strong, fresh yeast. Make -a deep hole in the middle of the pan of flour. Pour in the liquid, and, -with a spoon, work into it the flour, round the edge of the hole; -proceeding gradually till you have all the flour mixed in, so as to form -a batter. Stir it well, for two or three minutes. Then strew the top all -over with a handful of dry flour. Cover the dough with a thick, double -cloth, and set it in a warm place, to rise. When it is quite light, and -the surface cracked all over, mix in three table-spoonfuls (not more) of -lard, or fresh butter. Knead it long and hard, and make it into long, -oval-shaped rolls, making, with a knife, a cleft in the top of each. -Sprinkle some square baking-pans with flour; lay the rolls in them, at -equal distances; cover them, as before; and set them in a warm place, -for half an hour. In the meantime, have the oven ready; put in the -rolls, and bake them brown. - -Their lightness may be improved by mixing in (while kneading the dough, -previous to forming it into cakes) a heaping tea-spoonful of soda, or -sal-eratus, dissolved in as much warm water as will cover it. - -In cold weather, you may mix these rolls with milk, instead of water; -but in summer the milk may turn sour, and spoil the dough. This, -however, may be corrected, by adding the soda, or sal-eratus; always a -good remedy for sour dough or batter. - - -POTATOE ROLLS.--Take fine large potatoes. Boil, peel, and mash them. -Then rub the mashed potatoe through a sieve. To each potatoe allow a -pint of sifted flour; a table-spoonful of strong fresh yeast; a jill of -milk-warm water; a salt-spoon of salt; the yolk of an egg; and a bit of -fresh butter about the size of a large hickory-nut. Mix together in a -large broad pan the flour, the mashed potatoe, and the salt. Make a hole -in the centre of the mixture, and pour into it the yeast mixed with the -warm water. Sprinkle a little flour over the top, and mix in a little -from round the sides of the hole. Cover it with a clean towel, and over -that a flannel, and set it near the fire to rise. When the dough is -quite light, and cracked all over the surface, knead in the butter and -also the yolks of eggs, having previously beaten them well, and add a -small tea-spoonful of soda dissolved in a little warm water. Then divide -the dough into equal parts, make it into long-shaped rolls, and lay them -in a tin or iron pan sprinkled with flour. Cover them, and again set -them to rise in a warm place. When perfectly light, (which should be in -about an hour,) set the pan into the oven, and bake the rolls brown. -They are best when quite fresh. Pull them open with your fingers, and -eat them with butter. - - - - -CAKES, ETC. - - -TO BEAT EGGS.--In making cakes it is of the utmost importance that the -eggs should be properly and sufficiently beaten; otherwise the cakes -will most certainly be deficient in the peculiar lightness -characterizing those that are made by good confectioners. Home-made -cakes, if good in other respects, are too frequently (even when not -absolutely heavy or streaked) hard, solid and tough. This often proceeds -from too large a portion of flour, and too small an allowance of butter -and eggs. The richest cake that can be made (provided it is light and -well baked) is less unwholesome than what are called plain cakes, if -they are solid or leathery. Cakes cannot be crisp and light without a -due proportion of the articles that are to make them so; and even then, -the ingredients must be thoroughly stirred or beaten; and of course -thoroughly baked afterwards. - -Persons who do not know the right way, complain much of the fatigue of -beating eggs, and therefore leave off too soon. There will be no -fatigue, if they are beaten with the proper stroke, and with _wooden_ -rods, and in a shallow, flat-bottomed _earthen_ pan. The coldness of a -tin pan retards the lightness of the eggs. For the same reason do not -use a metal egg-beater. In beating them do not move your elbow, but keep -it close to your side. Move only your hand at the wrist, and let the -stroke be quick, short, and horizontal; putting the egg-beater always -down to the bottom of the pan, which should therefore be shallow. Do not -leave off as soon as you have got the eggs into a foam; they are then -only _beginning_ to be light. But persist till after the foaming has -ceased, and the bubbles have all disappeared. Continue till the surface -is smooth as a mirror, and the beaten egg as thick as a rich boiled -custard; for till then it will not be really light. It is seldom -necessary to beat the whites and yolks separately, if they are -afterwards to be put together. The article will be quite as light, when -cooked, if the whites and yolks are beaten together, and there will then -be no danger of their going in streaks when baked. The justly-celebrated -Mrs. Goodfellow, of Philadelphia, always taught her pupils to beat the -whites and yolks together, even for sponge-cake; and lighter than hers -no sponge-cake could possibly be. - -When white of egg is to be used without any yolk, (as for lady-cake, -maccaroons, meringues, icing, &c.,) it should be beaten till it stands -alone on the rods; not falling when held up. - -Hickory rods for egg-beating are to be had at the wooden-ware shops, or -at the turner's. For stirring butter and sugar together, nothing is -equal to a wooden spaddle. It should be about a foot long, and flattened -at the end like that of a mush-stick, only broader. Spoons are very -tedious and inconvenient either for beating eggs or stirring butter and -sugar, and do not produce the proper lightness. - - -BOSTON CAKE.--Put a pound of powdered white sugar into a deep pan, and -cut up in it a pound of fresh butter. Stir the butter and sugar together -till perfectly light. Then add a powdered nutmeg, a table-spoonful of -powdered mace and cinnamon mixed together, and a large wine-glass of -excellent brandy. If the brandy is of bad quality it will give the cake -a disagreeable taste. If very good, it will highly improve the flavour, -and also add to the lightness of the cake. Sift into a pan a pound of -flour. In another pan beat six eggs till very thick and smooth. Stir -them gradually into the butter and sugar, alternately with the flour, -and a pint of rich milk or cream, a little of each at a time. Have ready -a level tea-spoonful (not heaped) of pearlash, or sal-eratus, (or a full -tea-spoonful of bi-carbonate of soda,) dissolved in as much warm water -as will cover it. Add this at the last, and then give the whole a very -hard stirring. Butter a large square pan. Put in the mixture. Set it -immediately into the oven, and bake it thoroughly. It requires very long -baking. A thick square Boston cake will scarcely be done in less than -three hours. At the end of the first hour, increase the heat of the -oven, and also at the second. When cool, sift powdered sugar over it, -and cut it into squares. - -If properly made, and well-baked, (following exactly the above -directions,) this cake will be found excellent, and will seem fresh -longer than any other; the milk keeping it soft. - -Milk turned sour is very good for Boston cake; as by stirring the -dissolved pearlash or soda into the milk, the acidity will be entirely -removed, and the alkali rendered more effective in increasing the -lightness of the cake. Still great care will be necessary in baking it. - -The best confectioners make this cake every day without any failure. - - -ALBANY CAKE.--Sift three pounds of flour into a pan. Stir together a -pound of fresh butter, and a pound of brown sugar. Mix together a pint -of West India molasses, and half a pint of rich milk. Have ready a pound -and a half of raisins, seeded, cut in two, and well dredged with flour -to prevent their sinking. Beat five eggs very light, and mix them -gradually with the milk and molasses, adding a glass of brandy, and a -table-spoonful of cinnamon powdered. Add the mixture gradually to the -beaten butter and sugar, alternately with the flour, a little at a time -of each. Next stir in a small teacup-full of strong fresh yeast. Then -sprinkle in the raisins. Lastly, stir in a very small tea-spoonful of -bi-carbonate of soda, or a still smaller portion of sal-eratus, -dissolved in as much lukewarm water as will cover it. Stir the whole -mixture long and hard. Cover it, and set it in a warm place to rise. -When quite light, butter a deep tin pan, put in the mixture, and bake it -in a loaf. It will require very long and steady baking. - -Like all others that have yeast in them, this cake is best when fresh. - - -AUSTRIAN CAKE.--Take a thick straight-sided pound cake about the -circumference of a large dinner-plate, and cut it horizontally into -slices, the whole breadth of the cake, and rather more than half an inch -thick. Spread each slice, thickly and smoothly, with marmalade of peach, -raspberry, strawberry, or orange. The marmalade may be all the same, or -of a different sort on each slice. Lay the slices, nicely, and evenly, -one upon another, taking care that none of the marmalade oozes down from -between the edges. Then make a thick icing of white of egg and powdered -loaf-sugar, and flavour it with rose or orange-flower water. Heap a -large portion of it on the centre of the cake, and with a broad knife -(dipped frequently in cold water) spread it smoothly all over the top -and sides. Then set it away to harden. You may ornament it by putting -icing into a small syringe and pressing it out into the form of a -centre-piece and border of flowers. To do this requires practice, taste, -and ingenuity. - -When the cake is to be eaten, cut it down into triangular pieces; each -including a portion of the different layers of marmalade. - -Instead of marmalade you may use for this cake, fresh strawberries, -mashed smoothly and sweetened with white sugar. - - -MADISON CAKE.--Pick clean two pounds of sultana raisins, (those that -have no seeds,) and cut them in half. If you cannot procure the sultana, -use the bloom or muscatel raisins, removing all the seeds. When the -raisins are cut in two, dredge them _thickly_ on all sides with flour, -to prevent their sinking or clodding in the cake while baking. Sift into -a pan a pound and three quarters (_not more_) of flour. Cut up a pound -of fresh butter into a deep pan. Mix with it a pound of white lump-sugar -finely powdered; and stir them together till they become a thick, white, -cream. Have ready a tea-spoonful of powdered nutmeg, and a -table-spoonful of powdered cinnamon, and mix these spices, gradually, -with the butter and sugar. Beat fourteen eggs (_not fewer_) till very -light and thick. Then stir them, gradually, into the beaten butter and -sugar, alternately with the flour and a pint of rich milk, (sour milk -will be best.) Add at the last a very small tea-spoonful of pearlash, or -of bi-carbonate of soda, dissolved in a large wine-glass of brandy. Give -the whole a hard stirring, and then put it immediately into a deep -circular tin pan, the sides and bottom of which have been first well -greased with fresh butter. Set it directly into a well-heated oven, and -let it bake from five to six hours, according to its size. It requires -long and steady baking. When cool, cover it (top and sides) with a thick -icing, made in the usual way of beaten white of egg and sugar, and -flavoured with rose-water or lemon. - -If the above directions are closely followed this will be found a very -fine cake, and it will keep soft and fresh a week if the air is -carefully excluded from it. - -It will be still better, if in addition to the two pounds of raisins, -you mix in two pounds of Zante currants, picked, washed, dried before -the fire, and then well floured. Half a pound of citron cut into slips -and floured, may also be added. - - -STRAWBERRY CAKES.--Sift a small quart of flour into a pan, and cut up -among it half a pound of the best fresh butter; or mix in a pint of -butter if it is soft enough to measure in that manner. Rub with your -hands the butter into the flour, till the whole is crumbled fine. Beat -three eggs very light; and then mix with them three table-spoonfuls of -powdered loaf-sugar. Wet the flour and butter with the beaten egg and -sugar, so as to form a dough. If you find it too stiff, add a very -little cold water. Knead the dough till it quits your hands, and leaves -them clean. Spread some flour on your paste-board, and roll out the -dough into a rather thick sheet. Cut it into round cakes with the edge -of a tumbler, or something similar; dipping the cutter frequently into -flour to prevent its sticking. Butter some large square iron pans or -baking sheets. Lay the cakes in, not too close to each other. Set them -in a brisk oven, and bake them light brown. Have ready a sufficient -quantity of ripe strawberries, mashed and made very sweet with powdered -white sugar. Reserve some of your finest strawberries whole. When the -cakes are cool, split them, place them on flat dishes, and cover the -bottom piece of each with mashed strawberry, put on _thickly_. Then lay -on the top pieces, pressing them down. Have ready some icing, and spread -it thickly over the top and down the sides of each cake, so as to -enclose both the upper and lower pieces. Before the icing has quite -dried, ornament the top of every cake with the whole strawberries, a -large one in the centre, and the smaller ones placed round in a close -circle. - -These are delicious and beautiful cakes if properly made. The -strawberries, not being cooked, will retain all their natural flavour. -Instead of strawberries you may use raspberries. The large white or -buff-coloured raspberry is the finest, if to be eaten uncooked. - - -PEACH CAKES.--Pick clean and wash a quart of dried peaches, and let them -stew all night in as much clear water as will cover them. In the -morning, drain off most of the water, leaving only as much of it about -the peaches as will suffice to prevent them from burning after they are -set over the fire. It will be best to have them soaked in the vessel in -which you intend to stew them. Keep them covered while stewing, except -when you take off the lid to stir them up from the bottom. When they are -all quite soft, and can be mashed into a smooth jam or marmalade, mix in -half a pound of brown sugar, and set the peaches to cool. In the mean -time, soften a quarter of a pound of the best fresh butter in half a -pint of warm milk, heated on the stove, but not allowed to come to a -simmer. Sift a pound of flour into a pan; pour in the warm milk and -butter (first stirring them well together) and a wine-glass of strong, -fresh yeast. Mix the whole into a dough. Cover it, and set it in a warm -place to rise. When quite light and cracked all over the surface, flour -your paste-board, put the dough upon it; mix in a small tea-spoonful of -sub-carbonate of soda, and knead it well; set it again in a warm place -for half an hour. Then divide the dough into equal portions, and make it -up into round cakes about the size in circumference of the top of a -tumbler. Knead each cake. Then roll them out into a thin sheet. Have -ready the peach jam, mashed very smooth, and with a portion of it cover -thickly the half of each cake. Fold over the other half, so as to -enclose the peach jam in the form of a half-moon. Bring the two edges -closely together and crimp them neatly. Lay the cakes in buttered square -pans, and bake them brown. When done grate sugar over the top. These -cakes are nice for children, being very light, if properly made and -baked. They are by no means rich, and are good substitutes for tarts. - -Similar cakes may be made with stewed apple, flavoured with lemon and -sweetened. Or with raspberries, or any other convenient fruit stewed to -a jam. - - -SMALL LEMON CAKES.--Break up a pound of fine loaf-sugar, and on some of -the lumps rub off all the yellow rind of four lemons. Then powder all -the sugar. Beat to a stiff froth the whites of three eggs. Mix the -sugar, gradually (a tea-spoonful at a time) with the beaten white of -egg, so as to make a paste, stirring it very hard. Spread some white -paper (cut exactly to fit) on the bottom of a square shallow baking-pan. -Place equal portions of the paste at regular distances on this paper, -making them into round heaps, and smoothing their surfaces with the back -of a spoon or a broad-bladed knife, dipped frequently in cold water. Put -the cakes into a moderate oven and bake them a light brown. When cool -take them off the paper. - -You may make orange cakes in this manner. - -Strawberry cakes may be made as above, mixing the juice of ripe -strawberries with the sugar. Raspberry cakes also. - - -FINE HONEY CAKE.--Mix a quart of strained honey with half a pound of -powdered white sugar, and half a pound of fresh butter, and the juice of -two oranges or lemons. Warm these ingredients slightly, just enough to -soften the butter. Then stir the mixture very hard, adding a grated -nutmeg. Mix in, gradually, two pounds (or less) of sifted flour. Make it -into a dough, just stiff enough to roll out easily. Beat it well all -over with a rolling-pin. Then roll it out into a large sheet, half an -inch thick; cut it into round cakes with the top of a tumbler, (dipped -frequently in flour,) lay them in shallow tin pans, (slightly buttered,) -and bake them well. - - -CHOCOLATE CAKE.--Scrape down three ounces of the best and purest -chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of -a pound of fresh butter; add to it a pound of powdered loaf-sugar; and -stir the butter and sugar together till very light and white. Have ready -fourteen ounces (two ounces _less_ than a pound) of sifted flour; a -powdered nutmeg; and a tea-spoonful of powdered cinnamon--mixed -together. Beat the whites of ten eggs till they stand alone; then the -yolks till they are very thick and smooth. Then mix the yolks and whites -gradually together, beating very hard when they are all mixed. Add the -eggs, by degrees, to the beaten butter and sugar, in turn with the flour -and the scraped chocolate,--a little at a time of each; also the spice. -Stir the whole very hard. Put the mixture into a buttered tin pan with -straight sides, and bake it at least four hours. If nothing is to be -baked afterwards, let it remain in till the oven becomes cool. When -cold, ice it. - - -LEMON PUFFS.--Take a pound of the best loaf-sugar, and powder it. Grate -upon lumps of the same sugar the yellow rind of four large ripe lemons; -having first rolled each lemon under your hand, upon a table, to -increase the juice. Then powder these pieces of sugar also, and add them -to the rest. Strain the juice of the lemons over the sugar, mixing it -well in. Have ready in a saucer some extra powdered sugar. Beat to a -stiff froth the whites of four eggs, and then gradually and thoroughly -beat into it the lemon and sugar, till the mixture is very thick and -smooth. If too thin, add more sugar; if too thick, more beaten white of -egg. Take a sheet of nice white paper, and lay it smoothly in a square -tin pan; having first cut it to fit exactly. Put on it, at equal -distances, a round spot of thinly-spread powdered loaf-sugar, about the -size of a half-dollar or a little larger. Upon each spot place with a -spoon a pile of the mixture; smoothing it with a knife dipped in water, -and making the surface even. Sift over each a little powdered sugar. Set -the pan in a quick oven, and bake the puffs of a light brown. A few -minutes' baking will suffice. They should rise very high. When cool, -loosen them carefully from the paper by inserting a broad knife beneath. -Then spread them out on a large flat dish, and keep them in a dry, cool -place till wanted. - - -ORANGE PUFFS may be made in the same manner, omitting the rind, and -using the juice only of _five_ oranges; unless they are all of a very -large size, and then four may suffice. Very nice puffs can be made with -the juice of strawberries, raspberries, currants, or cherries; mixed, as -above, with beaten white of egg and sugar. - - -ROSE MERINGUES.--Beat to a stiff froth the whites of six eggs, and then -beat in by degrees, a spoonful at a time, a pound or more of -finely-powdered loaf-sugar, till it is of the consistence of very thick -icing or meringue. Have ready a sufficient quantity of freshly-gathered -rosebuds, about half grown. Having removed the stalks and green leaves, -take as many of the buds as will weigh three ounces. With a pair of -sharp scissors clip or mince them as small as possible into the pan of -meringue; stirring them in with a spoon. Then stir the whole very hard. -Have ready some sheets of white paper, laid on baking tins. Drop the -meringues on it, in heaps all of the same size, and not too close -together. Smooth them with the back of a spoon or broad knife, dipped in -cold water. Set them in a moderate cool oven, and bake them about twenty -minutes. Take out one and try it, and if not thoroughly done, continue -them longer in the oven. - -To heighten the red colour, add to the white of egg, before you beat it, -a very little water, in which has been steeped a thin muslin bag of -alkanet-root; or you may colour it with a little cochineal powder. - -Orange-blossom meringues may be made as above. - - -WHIPPED CREAM MERINGUES.--Take the whites of eight eggs, and beat them -to a stiff froth, that will stand alone. Then beat into them, gradually, -a tea-spoonful at a time, two pounds or more of finely-powdered -loaf-sugar; continuing to add sugar till the mixture is very thick, and -finishing with a little lemon-juice or extract of rose. Have ready some -sheets of white paper, laid on a baking-board, and with a spoon drop the -mixture on it in long oval heaps, about four inches in length. Smooth -and shape them with a broad-bladed knife, dipped occasionally in cold -water. The baking-board used for this purpose should be an inch thick, -and must have a slip of iron beneath each end to elevate it from the -floor of the oven, so that it may not scorch, nor the bottoms of the -meringues be baked too hard. This baking-board must not be of pine wood, -as a pine board will communicate a disagreeable taste of turpentine. The -oven must be moderate. Bake the meringues of a light brown. When done, -take them off the paper by slipping a knife nicely beneath the bottom -of each. Then push back or scoop out carefully a portion of the inside -of each meringue, taking care not to break them. Have ready some nice -whipped cream, made in the following proportion:--Take a quarter of a -pound of broken-up loaf-sugar, and on some of the lumps rub off the -yellow rind of two large lemons. Powder the sugar, and then mix with it -the juice of the lemons, and grate in some nutmeg. Mix the sugar with a -half-pint of sweet white wine. Put into a pan a pint of rich cream, and -whip it with rods or a wooden whisk, or mill it with a chocolate mill, -till it is a stiff froth. Then mix in, gradually, the other ingredients; -continuing to whip it hard a while after they are all in. As you -proceed, lay the froth on an inverted sieve, with a dish underneath to -catch the droppings; which droppings must afterwards be whipped, and -added to the rest. Fill the inside of each meringue with a portion of -the whipped cream. Then put two together, so as to form one long oval -cake, joining them nicely, so as to unite the flat parts that were next -the paper, leaving the inside filled with the whipped cream. Set them -again in the oven for a few minutes. They must be done with great care -and nicety, so as not to break. Each meringue should be about the usual -length of a middle finger. In dropping them on the paper, take care to -shape the oval ends handsomely and smoothly. They should look like very -long kisses. - - -CREAM TARTS.--Put into a tea-cup a large table-spoonful of arrow-root -flour. Pour on it a very little cold milk, and mix it very smooth with a -spoon; seeing that it is entirely free from lumps. Boil, in a sauce-pan, -a quart of cream or rich unskimmed milk, with the yellow rind of a large -lemon or orange, pared thin, or cut into slips; or use for flavouring a -handful of bitter almonds or peach kernels, blanched and broken up; or, -what is still better, a vanilla bean. The milk must boil slowly -(keeping it closely covered) till it is highly flavoured. Then strain -out the lemon-peel or other flavouring, and set away the milk to cool. -Beat the yolks of eight eggs till very thick and smooth, and stir them -gradually into the milk, alternately with four heaped table-spoonfuls of -powdered loaf-sugar. Add some grated nutmeg. Put the whole into a -sauce-pan, and place it on hot coals or on the stove, and continue to -stir it till it begins to boil. Then remove it immediately, lest it -should curdle, and keep stirring it till it begins to cool. Afterwards -set it in a cold place. - -Sift into a pan a pound and a half of flour; mix in a quarter of a pound -of white sugar; cut up in it half a pound of fresh butter, and rub it -well into the flour and sugar. Beat two eggs very light, and with them -wet the flour, &c., to a dough, adding a very small level tea-spoonful -of soda, dissolved in a very little cold water. Mix the paste well till -it becomes a lump of dough. Then beat it on all sides with the -rolling-pin. Transfer it to the paste-board, and roll it out thin. -Divide it equally into _square_ pieces. Put thickly on each piece a -portion of the cream or custard mixture, and fold over it the four -corners of the paste, so that they approach each other in the centre. -Dredge each tart with powdered loaf-sugar. Set them into the oven, and -let them bake of a light brown. They are best when fresh, but not warm; -and will be found delicious. - -The custard may be coloured green by boiling pistachio nuts in the milk, -with the flavouring. - - -ICE-CREAM CAKES.--Stir together, till very light, a quarter of a pound -of powdered sugar and a quarter of a pound of fresh butter. Beat six -eggs very light, and stir into them half a pint of rich milk. Add, -gradually, the eggs and milk to the butter and sugar, alternately with -a half pound of sifted flour. Add a glass of sweet wine, and some grated -nutmeg. When all the ingredients are mixed, stir the batter very hard. -Then put it into small, deep pans, or cups, that have been -well-buttered, filling them about two-thirds with the batter. Set them, -immediately, into a brisk oven, and bake them brown. When done, remove -them from the cups, and place them, to cool, on an inverted sieve. When -quite cold, make a slit or incision in the side of each cake. If very -light, and properly baked, they will be hollow in the middle. Fill up -this cavity with ice-cream, carefully put in with a spoon, and then -close the slit, with your fingers, to prevent the cream running out. -Spread them on a large dish. Either send them to table immediately, -before the ice-cream melts, or keep them on ice till wanted. - - -LEMON OR ORANGE KISSES.--Take three large, ripe lemons, or oranges, and -rub off the yellow rind, upon some pieces belonging to a pound of fine -loaf-sugar. Then powder all the pound of sugar, and squeeze among the -sugar (through a strainer) the juice of the lemons or oranges; mixing it -well in. Beat the whites of four eggs to a stiff froth, that will stand -alone. Then beat in, very hard, the sugar, &c., a tea-spoonful at a -time. Lay a sheet of white paper on a board. Drop the mixture on it, in -oval piles, smoothing them with a broad-bladed knife, dipped frequently -in cold water. Set them in a moderate oven, and when they are coloured a -light brown, take them out, slip a knife carefully under each, to remove -them from the papers, and place two bottoms together, so as to give them -the form of an egg. If you use oranges, scoop out a small hollow in the -bottom of each half-kiss, as soon as they are baked, and fill the -cavity with orange-pulp, sweetened. Then join the two halves together. - -Instead of lemon or orange, they may be finely flavoured, by mixing with -the powdered sugar a sufficient quantity of extract of vanilla. - - -CHOCOLATE MACCAROONS.--Blanch half a pound of shelled sweet almonds, by -scalding them with boiling water, till the skin peels off easily. Then -throw them into a bowl of cold water, and let them stand awhile. Take -them out and wipe them, separately. Afterwards set them in a warm place, -to dry thoroughly. Put them, one at a time, into a marble mortar, and -pound them to a smooth paste; moistening them, as you proceed, with a -few drops of rose-water, to prevent their oiling. When you have pounded -one or two, take them out of the mortar, with a tea-spoon, and put them -into a deep plate, beside you, and continue removing the almonds to the -plate, till they are all done. Scrape down, as fine as possible, half a -pound of the best chocolate, or of Baker's prepared cocoa, and mix it, -thoroughly, with the pounded almonds. Then set the plate in a cool -place. Put the whites of eight eggs into a shallow pan, and beat them to -a stiff froth, that will stand alone. Have ready a pound and a half of -finely-powdered loaf-sugar. Stir it, hard, into the beaten white-of-egg, -a spoonful at a time. Then stir in, gradually, the mixture of almond and -chocolate; and beat the whole very hard. Drop the mixture, in equal -portions, upon thin white paper, laid on square tin pans, smoothing -them, with a spoon, into round cakes, about the size of a half-dollar. -Dredge the top of each, lightly, with powdered sugar. Set them into a -quick oven, and bake them a light brown. When done, take them off the -paper. - -For the first experiment, in making these maccaroons, it may be well to -try a smaller quantity. For instance, a quarter of a pound of shelled -almonds; a quarter of a pound of chocolate; four eggs; and -three-quarters of a pound of sugar. - - -LEMON MACCAROONS.--Take four large ripe lemons, and rub off the yellow -surface of the rind, upon a lump of sugar. Then powder that sugar, and -add to it not quite a pound of loaf-sugar, already powdered. Break four -eggs into a shallow pan, and beat them till very thick and light. Then -add the juice of the lemons, squeezed through a strainer, and a -tea-spoonful of powdered nutmeg and cinnamon, and stir in the sugar, a -little at a time, alternately with three large heaped-up table-spoonfuls -of sifted flour. A little more flour may, probably, be found necessary. -Mix the whole, thoroughly, so as to form a soft paste. Have ready some -shallow, square baking-pans, or sheets of iron, the bottoms covered with -white paper, laid smoothly in. Moisten your hands with water, and then -take up portions of the mixture, and roll them into balls, about the -size of a large plum, laying them, as you proceed, upon the paper, but -rather more than an inch apart. Lastly, with the blade of a knife, -dipped in water, smooth the surface of each. Set them into a moderate -oven, and bake them brown. Try one, when you think they are done. If not -sufficiently baked, let them remain longer in the oven. As soon as they -are cold, loosen them from the paper, by slipping under them a -broad-bladed knife. Orange maccaroons may be made in this manner, using -the grated rind of two oranges only, but the juice of four. To make -vanilla maccaroons, boil, in a covered vessel, a vanilla bean, with as -much milk as will barely cover it. When the milk is strongly flavoured -with the vanilla, strain it, and, when cold, add it to the beaten egg. -Then stir in, gradually, the sugar, spice, and flour, and proceed as -above. - - -GROUND-NUT MACCAROONS.--Take a sufficiency of ground-nuts, that have -been roasted in an iron pot, over the fire; remove the shells; and weigh -a pound of the nuts. Put them into a pan of cold water, and wash off the -skins. Have ready some beaten white of egg. Pound the ground-nuts, (two -or three at a time,) in a marble mortar, adding, frequently, a little -cold water, to prevent their oiling. They must be pounded to a smooth, -light paste; and, as you proceed, remove the paste to a saucer or a -plate. Beat, to a stiff froth, the whites of four eggs, and then beat -into it, gradually, a pound of powdered loaf-sugar, and a large -tea-spoonful of powdered mace and nutmeg mixed. Then stir in, by -degrees, the pounded ground-nuts, till the mixture becomes very thick. -Flour your hands, and roll, between them, portions of the mixture, -forming each portion into a little ball. Lay sheets of white paper on -flat baking-tins, and place on them the maccaroons, at equal distances, -flattening them all a little, so as to press down the balls into cakes. -Then sift powdered sugar over each. Place them in a brisk oven, with -more heat at the top than in the bottom. Bake them about ten minutes. - -Almond maccaroons may be made as above, mixing one-quarter of a pound of -shelled bitter almonds with three-quarters of shelled sweet almonds. For -almond maccaroons, instead of flouring your hands, you may dip them in -cold water; and when the maccaroons are formed on the papers, go -slightly over every one, with your fingers wet with cold water. - -Maccaroons may be made, also, of grated cocoa-nut, mixed with beaten -white of egg and powdered sugar. - - -WEST INDIA COCOA-NUT CAKE.--Cut up and peel some pieces of a very ripe -cocoa-nut. Lay the pieces for awhile in cold water. Then take them out; -wipe them very dry; and grate, very finely, as much as, when grated, -will weigh half a pound. Powder half a pound of the best loaf-sugar. -Beat eight eggs, till very light, thick, and smooth. Then stir the -grated cocoa-nut and the powdered sugar, alternately, into the pan of -beaten egg, a little at a time of each; adding a handful of sifted -flour, a powdered nutmeg, and a glass of sweet wine. Stir the whole very -hard. Butter a square tin pan. Put in the mixture, set it immediately -into a quick oven, and bake it well; seeing that the heat is well kept -up all the time. When cool, cut it into squares. Have ready a thick -icing, made of powdered sugar and white of egg, flavoured with -rose-water, or extract of roses. Ice each square of the cake, all over -the top and sides. - -You may bake it in a loaf, in a deep, circular pan. Ice the whole -surface, and ornament it. - -For a large cake, baked in a loaf, allow a pound of grated cocoa-nut; a -pound of sugar; sixteen eggs; two handfuls of flour; two nutmegs, and -two glasses of wine. It will require very long baking. - - -RICE-FLOUR POUND-CAKE.--Weigh a pound of broken up loaf-sugar of the -best quality. Upon some of the largest lumps rub off the yellow rind of -three large ripe lemons that have been previously rolled under your -hand, on a table, to increase the juice. Then powder finely all the -pound of sugar. Cut up into a deep pan a pound of the best fresh butter; -mix with it the powdered sugar, and stir them together, with a wooden -spaddle, till perfectly light. Squeeze the juice of the lemons through a -strainer into a bowl, mix with it half a grated nutmeg, and add it to -the butter and sugar. Sift a pound (or a quart) of rice-flour into a -pan, and in another shallow pan beat twelve eggs till they are smooth -and thick. Then stir the beaten egg and the rice-flour, alternately, -into the butter and sugar, a little at a time of each. Having stirred -the whole long and hard, put the mixture into a buttered tin pan that -has straight or upright sides; set it immediately into a well-heated -oven, and bake it thoroughly. It will require four or five hours, in -proportion to its thickness. When done, it will shrink a little from the -sides of the pan; and a twig from a corn-broom, or a wooden skewer -plunged down to the bottom of the cake, will come out dry and clean. -When cool, ice it; adding a little rose-water or lemon-juice to the -icing. Heap the icing first on the centre of the top, and then with a -broad-bladed knife, (dipped occasionally into a bowl of cold water,) -spread it evenly all over the surface of the cake. - -Instead of lemons, you may use for flavouring this cake, the yellow rind -of _two_ oranges grated on the sugar, and the juice of _three_ mixed -with the spice. Orange-rind being stronger and more powerful in taste -than that of lemon, a smaller quantity of it will suffice. - -You may bake the above mixture in little tins, like queen-cakes; taking -care to grease them with _fresh_ butter. - -This mixture will make a nice pudding; using only _half_ a pound of -rice-flour, but the above quantities of all the other ingredients. Bake -it in china or handsome white-ware, as it must go to table in the dish -it is baked in. - - -RICE SPONGE-CAKE.--Put twelve eggs into a scale, and balance them in the -other scale with their weight in broken loaf-sugar. Take out four of the -eggs, remove the sugar, and balance the remaining eight eggs with an -equal quantity of rice-flour. Rub off on some lumps of the sugar, the -yellow rind of three fine large ripe lemons. Then powder all the sugar. -Break the eggs, one at a time, into a saucer, and put all the whites -into a pitcher, and all the yolks into a broad shallow earthen pan. -Having poured the whites of egg from the pitcher through a strainer into -a rather shallow pan, beat them till so stiff that they stand alone. -Then add the powdered sugar, gradually, to the white of egg, and beat it -in well. In the other pan, beat the yolks till very smooth and thick. -Then mix them, gradually, a little at a time, with the white of egg and -sugar. Lastly, stir in, by degrees, the rice-flour, adding it lightly, -and stirring it slowly and gently round till the surface is covered with -bubbles. Transfer it directly to a butter tin pan; set it _immediately_ -into a brisk oven; and bake it an hour and a half or more, according to -its thickness. Ice it when cool; flavouring the icing-with lemon or -rose. This cake will be best the day it is baked. - -In every sort of sponge-cake, Naples-biscuit, lady-fingers, and in all -cakes made without butter, it is important to know that though the egg -and sugar is to be beaten very hard, the flour, which must _always_ go -in at the last, must be stirred in very slowly and lightly, holding the -whisk or stirring-rods perpendicularly or upright in your hand; and -moving it gently round and round on the surface of the batter without -allowing it to go down deeply. If the flour is stirred in _hard and -fast_, the cake will certainly be tough, leathery, and unwholesome. -Sponge-cake when cut should look coarse-grained and rough. - - -SWEET POTATOE CAKE.--Half-boil some fine sweet potatoes; peel them; and -when cold, grate as much as will weigh half a pound. If boiled long -enough to become soft, they will render the cake heavy. Stir together -in a deep pan, half a pound of fresh butter, and half a pound of -powdered loaf-sugar, till quite light and creamy. Then add a -tea-spoonful of powdered mace, nutmeg, and cinnamon, all mixed together; -and the juice and grated rind of two large lemons or oranges. Beat in a -shallow pan six eggs till very smooth and thick; and stir them into the -pan of butter and sugar in turn with the grated sweet-potatoe, a little -of each at a time. Then stir the whole very hard. Butter a deep tin pan -with straight sides. Put in the mixture, and bake it well. If you want -more cake than the above quantity, double the proportions of _each_ -ingredient; but bake the mixture in two pans, rather than in one. Ice it -when cold, adding a little lemon or orange-juice to the icing. In -spreading the icing, begin by heaping it on the centre of the cake, and -then gradually bringing it all over the top and sides, dipping the -knife, frequently, into a bowl of cold water. - - -CHOCOLATE PUFFS.--Beat very stiff the whites of two eggs, and then beat -in, gradually, half a pound of powdered loaf-sugar. Scrape down very -fine, an ounce and a half of the best chocolate, (prepared cocoa is -better still,) and dredge it with flour to prevent its oiling; mixing -the flour well among it. Then add it, gradually, to the mixture of white -of egg and sugar, and stir the whole very hard. Cover the bottom of a -square tin pan with a sheet of fine white paper, cut to fit exactly. -Place upon it thin spots of powdered loaf-sugar about the size of a -half-dollar. Pile a portion of the mixture on each spot, smoothing it -with the back of a spoon or a broad knife, dipped in cold water. Sift -white sugar over the top of each. Set the pan into a brisk oven, and -bake them a few minutes. When cold, loosen them from the paper with a -broad knife. - - -COCOA-NUT PUFFS.--Break up a large ripe cocoa-nut. Pare the pieces, and -lay them awhile in cold water. Then wipe them dry, and grate them as -finely as possible. Lay the grated cocoa-nut in well-formed heaps on a -large handsome dish. It will require no cooking. The heaps should be -about the circumference of a dollar, and must not touch each other. -Flatten them down in the middle, so as to make a hollow in the centre of -each heap; and upon this pile some very nice sweetmeat. Make an -excellent whipped cream, well sweetened and flavoured with lemon and -wine, and beat it to a stiff froth. Pile some of this cream high upon -each cake over the sweetmeats. If on a supper-table you may arrange them -in circles round a glass stand. - - -PALMER CAKES.--Sift a pound of flour into a pan, and rub into it half a -pound of butter, and a quarter of a pound of powdered loaf-sugar. Add a -tea-spoonful of mixed spice, powdered cinnamon, nutmeg, and mace. Wet -the mixture with two well-beaten eggs; the juice of a large lemon or -orange; and sufficient rose-water to make it into a dough just stiff -enough to roll out easily. Sprinkle a little flour on the paste-board; -lay the lump of dough upon it, roll it out rather thin, and cut it into -round cakes with the edge of a tumbler dipped every time in flour to -prevent stickiness. Lay the cakes in buttered square pans. Set them in a -rather brisk oven, and bake them brown. - - -LIGHT SEED CAKE.--Sift into a pan a pound and a half of flour; cut up in -it a pound of fresh butter, and rub it well into the flour with your -hands. Mix in six table-spoonfuls of strong fresh yeast; add gradually -as much warm milk as will make it a soft dough, and knead it well. Cover -it with a double cloth and set it in a warm place to rise. When quite -light, and cracked all over the surface, mix in, alternately, a quarter -of a pound of powdered white sugar, and a quarter of a pound of carraway -seeds, a little of each at a time. Knead the dough well a second time, -adding a small tea-spoonful of soda dissolved in a very little warm -water. Cover it and set it to rise again. It will probably require now -but half an hour. Transfer it to a circular tin pan, slightly buttered, -and bake it in a loaf. It is best when eaten fresh, but not warm. It may -be baked in a square pan, and cut into square pieces when cool. - - -CARRAWAY CAKE.--Sift half a pound of rice flour into a dish. In a deep -pan cut up half a pound of fresh butter, and mix with it half a pound of -powdered loaf-sugar. Having warmed them slightly, stir together the -butter and sugar till very light and creamy. Break five eggs, and beat -them in a shallow pan till thick and smooth. Then stir them, gradually, -into the pan of beaten sugar and butter, alternately with the flour; a -little of each at a time. Add, by degrees, a tea-spoonful of powdered -cinnamon and nutmeg mixed; a wine-glass of rose water or of rose-brandy, -and half an ounce or more of carraway seeds thrown in a few at a time, -stirring hard all the while. Butter a square iron pan; put in the -mixture; set it in a rather brisk oven, and bake it well. When done, -sift powdered sugar over it; and when cool, cut it into long squares. - - -WONDERS.--Cut up half a pound of fresh butter into a pound of sifted -flour, and rub them well together with your hands. Mix in three-quarters -of a pound of white sugar, and a large tea-spoonful of cinnamon. Add a -glass of good white wine, and a glass of rose-water. Beat six eggs very -light, and mix them gradually with the above ingredients, so as to form -a dough. If you find the dough too soft, add by degrees a little more -flour. Roll out the dough into a thick sheet, and cut it into long slips -with a jagging-iron. Then form each strip into the figure 8. Have ready -over the fire a pot of boiling lard. Throw the cakes into it, a few at a -time, and let them cook till they are well browned all over. Then take -them out, with a perforated skimmer, draining back into the pot the lard -that is about them. As you take them out lay them on a flat dish, the -bottom of which is strewed with powdered sugar. They will keep a week, -but like most other cakes are best the day they are baked. - - -SOFT CRULLERS.--Sift three quarters of a pound of flour, and powder half -a pound of loaf-sugar. Heat a pint of water in a round-bottomed -sauce-pan, and when quite warm, mix the flour with it gradually. Set -half a pound of fresh butter over the fire in a small vessel; and when -it begins to melt, stir it gradually into the flour and water. Then add -by degrees the powdered sugar, and half a grated nutmeg. Take the -sauce-pan off the fire, and beat the contents, with a wooden spaddle or -spatula, till they are thoroughly mixed. Then beat six eggs very light, -and stir them gradually into the mixture. Beat the whole very hard, till -it becomes a thick batter. Flour a paste-board very well, and lay out -the batter upon it in rings, (the best way is to pass it through a screw -funnel.) Have ready, on the fire, a pot of boiling lard of the very best -quality. Put in the crullers, removing them from the board by carefully -taking them up, one at a time, on a broad-bladed knife. Boil but a few -at a time. They must be of a fine brown. Lift them out on a perforated -skimmer, draining the lard from them back into the pot. Lay them on a -large dish, and sift powdered white sugar over them. - -Soft crullers cannot be made in warm weather. - - -NOTIONS.--Put into a sauce-pan a pint of milk, and two table-spoonfuls -of fresh butter. Set it over the fire, and when the butter begins to -melt, stir it well through the milk. As soon as it comes to a boil, -begin to stir in a pint of sifted flour, a little at a time; making the -mixture very smooth, and pressing out all the lumps. Let it continue to -boil five minutes after the flour is all in. Then pour it into a deep -pan, and set it to cool. In another pan beat six eggs very light. When -it is nearly cool, stir the beaten egg into the mixture, a little at a -time; stirring the whole very hard, till it is as light as possible. - -Have ready, over the fire, a pot with a pound or more of fresh lard -melting in it. When the lard comes to a boil, take up portions of the -batter in a large spoon, or a small ladle, and drop them into the -boiling lard, so as to form separate balls. When they are well browned, -take them out with a perforated skimmer, draining the lard from them -back into the pot. Lay them on a flat dish, and when all are done, sift -over them a mixture of powdered sugar and powdered cinnamon or nutmeg. -They should be eaten quite fresh. - - -CROSS-BUNS.--Pick clean a pound and a half of Zante currants; wash, -drain, and dry them; spreading them on a large flat dish, placed in a -slanting position near the fire or in the sun. When they are perfectly -dry, dredge them thickly with flour to prevent their sinking or clodding -in the cakes. Sift into a deep pan two pounds of fine flour, and mix -thoroughly with it a table-spoonful of powdered cinnamon, (or of mixed -nutmeg and cinnamon,) and half a pound of powdered white sugar. Cut up -half a pound of the best fresh butter in half a pint of rich milk. Warm -it till the butter is quite soft, but not till it melts. While warm, -stir into the milk and butter two wine-glasses (or a jill) of strong -fresh yeast. Make a hole in the centre of the pan of flour; pour in the -mixed liquid; then, with a spoon or a broad knife, mix the flour -gradually in; beginning round the edge of the hole. Proceed thus till -you have the entire mass of ingredients thoroughly incorporated; -stirring it hard as you go on. Cover the pan with a clean flannel or a -thick towel, and set it in a warm place near the fire to rise. When it -has risen well, and the surface of the dough is cracked all over, mix in -a small tea-spoonful of soda, dissolved; flour your paste-board; divide -the dough into equal portions, and mixing in the currants, knead it into -round cakes about the size of a small saucer. Place them on a large flat -dish, cover them, and set them again in a warm place for about half an -hour. Then butter some square tin or iron baking-pans; transfer the buns -to them; and brush each bun lightly over with a glazing of beaten white -of eggs, sweetened with a little sugar. Then, with the back of a knife, -mark each bun with a cross, deeply indented in the dough, and extending -entirely from one edge to another. Let the oven be quite ready; set in -it the buns; and bake them of a deep brown colour. In England, and in -other parts of Europe, it is customary to have hot cross-buns at -breakfast on the morning of Good Friday. They are very good cakes at any -time; but are best when fresh. - - -TO ICE A LARGE CAKE.--It requires practice to ice cakes smoothly. It is -a good rule to allow a _large_ quarter of a pound of powdered loaf-sugar -to the white of every egg. The whites of four eggs and a pound of sugar -will ice a large cake. Having strained the white of egg into a broad, -shallow pan, beat it to a stiff froth with hickory rods or a large -silver fork. It must be beaten till it stands alone. Have ready the -powdered sugar in a bowl beside you; add it, gradually, to the beaten -white of egg, a tea-spoonful at a time, and beat it very hard. Perhaps -some additional sugar may be required to make the icing sufficiently -thick. Flavour it by beating in at the last a few drops of oil of lemon, -or a spoonful of fresh lemon or orange-juice, or a few drops of extract -of vanilla, or extract of roses. Lemon-juice will make it more adhesive, -so that it will stick on better. Turn bottom-upwards the empty pan in -which the cake was baked, and place this pan on a large flat dish, or an -old server. Dredge the cake all over with flour, to take off the -greasiness of the outside, which greasiness may otherwise prevent the -icing from sticking well. Then wipe off the flour with a clean towel. -Take up the icing with a spoon, and begin by heaping a large quantity of -it on the middle of the top of the cake. Then, with a broad-bladed -knife, spread it down evenly and smoothly, till the top and sides are -all covered with it of an equal thickness. Have beside you a bowl of -cold water, into which dip the knife-blade, occasionally, as you go on -spreading and smoothing the icing. Put it into a warm place to harden. -When nearly dry, have ready sufficient icing to ornament or flower the -cake. This must be done by means of a small syringe. By working and -moving this syringe skilfully, the icing will fall from it so as to form -borders, beadings, wreaths, and centre-pieces, according to your taste. -If you cannot procure a syringe, a substitute may be formed by rolling -or folding a piece of thick, smooth writing paper into a conical or -sugar-loaf form. At the large end of this cone leave paper enough to -turn down all round, so as to prevent the side opening, and the icing -escaping. The pointed end must be neatly cut off with scissors, leaving -a small round hole, through which the icing is to be pressed out when -ornamenting the cake. The hole must be cut perfectly even; otherwise the -icing will come out crooked and unmanageable. These paper cones, in -skilful hands, may succeed tolerably; but they must be continually -renewed, and are far less convenient than a syringe, which can be bought -at a small cost, and is always ready for use. Where much icing is to be -done, it is well to have a set of syringes with the points of different -patterns. - -To decorate cakes with ornamental icing, requires practice, skill, and -taste. A person that has a good knowledge of drawing can generally do it -very handsomely. - -To colour it of a beautiful pink, tie up a little alkanet in a thin -muslin bag, and let it infuse in the icing after it is made, squeezing -the bag occasionally. When sufficiently coloured, take out the bag, and -give the icing a hard stirring or beating before you put it on. Cover -the cake all over with the pink icing, and then have ready some white -icing for the border and other ornaments,--to be put on with the -syringe. - -Icing may be made stiffer and more adhesive by mixing with it, -gradually, a small portion of dissolved gum tragacanth. This solution is -prepared by melting gum tragacanth in _boiling_ water, (if wanted for -immediate use,) having first picked the gum quite clean. The proportion -is half an ounce of the gum to half a pint of water. It is slow in -dissolving. To keep it from spoiling, add to the gum (before the water) -a few drops of strong oil of lemon, or oil of cinnamon. - - -FRENCH ICING FOR CAKES.--Dissolve some fine white gum arabic (finely -powdered) in rose-water. The proportion should be, as much of the -gum-arabic powder as will lie on a ten-cent piece to a tea-spoonful of -rose-water. Beat some white of egg to a stiff froth that will stand -alone. Stir in, gradually, sufficient double-refined powdered loaf-sugar -to make it very thick, (a good proportion is four ounces of sugar to -the white of one egg,) add to this quantity a tea-spoonful of the -rose-water with the gum arabic dissolved in it, and beat the whole very -hard. Instead of rose-water you may dissolve the gum in fresh -lemon-juice. Previous to icing the cake, dredge it with flour, and in a -few minutes wipe it off with a clean towel. This, by removing the -greasiness of the outside, will make the icing stick on the better. Heap -the icing first on the middle of the top of the cake; then with a -broad-bladed knife spread it evenly all over the surface. Dip the knife -frequently in a bowl of cold water as you proceed, and smooth the icing -well. If not thick enough, wait till it dries, and then add a second -coat. - - -ALMOND ICING.--Take half a pound of shelled sweet almonds, and three -ounces of shelled bitter almonds. Put them, a few at a time, into a -large bowl, and pour on boiling water to loosen the skins. As you peel -them, throw the almonds into a bowl of cold water. When they are all -blanched, pound them one at a time in a marble mortar, adding frequently -a few drops of rose-water to prevent their oiling. They must be pounded -to a smooth paste without the smallest particles of lumps. As you pound -the almonds, remove this paste with a tea-spoon to a deep plate. Beat -the whites of four eggs to a stiff froth. Then, gradually beat in a -pound of the best double-refined sugar. Lastly, add, by degrees, the -almond paste, a little at a time, and beat the whole very hard. If too -thick, thin it with lemon-juice. - - -APPLE CAKE.--Make a nice light paste with the proportion of three -quarters of a pound of fresh butter to a pound and a quarter of sifted -flour. Roll it out into a large round sheet. Have ready a sufficiency of -fine juicy apples, pared, cored, and sliced thin; mixed with one or two -sliced quinces; and half a pound, or more, of the best raisins, seeded -and cut in half. Make the mixture very sweet with brown sugar; and add -some grated nutmeg; and a wine-glass, or more, of rose-water; or else -the juice and grated yellow rind of one or two lemons. Mix all -thoroughly, and put it on the sheet of paste; which must then be closed -over the heap of mixture so as to form a very large dumpling. Put it -into a small dutch-oven, and set it over hot coals, having previously -heated the oven-lid by standing it upright before the fire. Then lay on -the lid, with hot coals spread over it. Have ready a sufficient quantity -of butter, brown sugar, and powdered cinnamon, stirred together till -very light. Spread a portion of it on the bottom of the oven. While the -cake is baking, remove the oven-lid frequently, and baste the cake with -this mixture, which will form a sort of thick brown crust, covering it -all over. It should bake from two to three hours; or longer if it is -large. When thoroughly done, turn it out on a dish. It should be eaten -fresh, the day it is baked; either warm or cold. - -This is a German cake, and will be found very good. - - -CINNAMON CAKES.--Make a paste as above, and roll it out thin into a -square sheet. Have ready a mixture of brown sugar; fresh butter; and a -large portion of ground cinnamon; all stirred together till very light. -Spread this mixture thickly over the sheet of paste; then roll it up, as -you would a rolled up marmalade pudding. After it is rolled up, cut it -down into pieces or cakes of equal size, and press them rather flat. -Have ready over the fire a skillet or frying-pan with plenty of fresh -butter boiling hard. Put in some of the cakes and fry them brown. As -fast as they are done, take them out on a perforated skimmer; drain off -the butter, and lay them on a hot dish. Then put in more cakes, till all -are fried. They should be eaten warm, first sifting powdered white -sugar over them. - -These cakes, also, are German. They may be conveniently prepared when -you are making pies, as the same paste will do for both. - - -GINGER POUND CAKE.--Cut up in a pan three quarters of a pound of butter; -mix with it a pint of West India molasses, and a tea-cup of brown sugar. -If in winter, set it over the fire till the butter has become soft -enough to mix easily with the molasses and sugar. Then take it off, and -stir them well together. Sift into a pan a pound of flour. In another -pan, beat five eggs very light. Add gradually the beaten eggs and the -flour, to the mixture of butter, sugar, and molasses, with two large -table-spoonfuls of ground ginger, and a heaped tea-spoonful of powdered -cinnamon. Then stir in a glass of brandy, and lastly a small -tea-spoonful of sal-eratus or sub-carbonate of soda melted in a very -little milk. Stir the whole very hard. Transfer the mixture to a -buttered tin-pan, and bake it in a moderate oven from two to three -hours, in proportion to its thickness. - -This cake will be much improved by the addition of a pound of sultana or -seedless raisins, well dredged with flour to prevent their sinking, and -stirred in, gradually, at the last. - -You may add also the yellow rind of a lemon or orange grated fine. - - -FLEMINGTON GINGERBREAD.--Stir together till quite light, a quarter of a -pound of fresh butter, and a quarter of a pound of brown sugar. Then mix -in half a pint of West India molasses. Sift rather less than a pint and -a half of flour. Beat four eggs till very light, and stir them gradually -into the mixture, alternately with the sifted flour. Add a heaping -table-spoonful of ginger, and a tea-spoonful of powdered cinnamon. Stir -all well. Dissolve a level tea-spoonful of soda or pearlash in as much -warm water as will melt it; then stir it in at the last. Put the mixture -into a buttered tin-pan, (either square or round,) set it _immediately_ -into the oven, which must be brisk but not too hot; and bake it well. -When you think it done, probe it to the bottom with a knife or a -broom-twig, stuck down into the centre; and do not take the cake from -the oven unless the knife comes out clean and dry. It requires long -baking. - - -GINGER CRACKERS.--Mix together in a deep pan, a pint of West India -molasses; half a pound of butter; and a quarter of a pound of brown -sugar; two large table-spoonfuls of ginger; a tea-spoonful of powdered -cinnamon; a small tea-spoonful of pearlash or soda, dissolved in a -little warm water; and sufficient sifted flour to make a dough just -stiff enough to roll out conveniently. Let the whole be well -incorporated into a large lump. Knead it till it leaves your hands -clean; then beat it hard with a rolling-pin, which will make it crisp -when baked. Divide the dough, and roll it out into sheets half an inch -thick. Cut it into cakes with a tin cutter about the usual size of a -cracker-biscuit, or with the edge of a teacup dipped frequently into -flour to prevent its sticking. Lay the cakes at regular distances in -square pans slightly buttered. Set them directly into a moderately brisk -oven, and bake them well, first pricking them with a fork. - -Ginger crackers are excellent on a sea voyage. If made exactly as above -they will keep many weeks. - -In greasing all cake-pans use only the best fresh butter: otherwise the -outside of a thick cake will taste disagreeably, and the whole of a thin -cake will have an unpleasant flavour. - - -SEA-VOYAGE GINGERBREAD.--Sift two pounds of flour into a pan, and cut up -in it a pound and a quarter of fresh butter; rub the butter well into -the flour, and then mix in a pint of West India molasses and a pound of -the best brown sugar. Beat eight eggs till very light. Stir into the -beaten egg two glasses or a jill of brandy. Add also to the egg a -teacup-full of ground ginger, and a table-spoonful of powdered cinnamon, -with a tea-spoonful of soda melted in a little warm water. Wet the -flour, &c., with this mixture till it becomes a soft dough. Sprinkle a -little flour on your paste-board, and with a broad knife spread portions -of the mixture thickly and smoothly upon it. The thickness must be equal -all through; therefore spread it carefully and evenly, as the dough will -be too soft to roll out. Then with the edge of a tumbler dipped in -flour, cut it out into round cakes. Have ready square pans, slightly -buttered; lay the cakes in them sufficiently far apart to prevent their -running into each other when baked. Set the pans into a brisk oven, and -bake the cakes well, seeing that they do not burn. - -You may cut them out small with the lid of a cannister (or something -similar) the usual size of gingerbread nuts. - -These cakes will keep during a long voyage, and are frequently carried -to sea. Many persons find highly-spiced gingerbread a preventive to -sea-sickness. - - -SPICED GINGERBREAD.--Sift into a deep pan a pound and a half of flour, -and cut up in it half a pound of the best fresh butter. Rub them -together, with your hands, till thoroughly incorporated. Then add half a -pound of brown sugar, crushed fine with the rolling-pin; a -table-spoonful of mixed spice, consisting of equal quantities of -powdered cloves, mace, and cinnamon. Also, a table-spoonful of ground -ginger, and two table-spoonfuls of carraway seeds. Mix the whole -together, and wet it with a pint of West India molasses. Dissolve a -small tea-spoonful of pearlash or soda in a very little warm water. Mix -it into the other ingredients. Spread some flour on your paste-board, -take the dough out of the pan, flour your hands, and knead the dough -till it ceases entirely to be sticky. Roll it out into a very thick -square sheet; cut it into long straight slips; twist every two slips -together, rounding off the ends nicely. Lay them (not too closely) in -buttered square pans, and bake them well. As gingerbread burns easily, -take care not to have the oven too hot. Instead of forming it into -twisted strips, you may cut the sheet of gingerbread-dough into round -cakes with the edge of a tumbler, which, as you proceed, must be -frequently dipped in flour. - - -CARRAWAY GINGERBREAD.--Cut up half a pound of fresh butter in a pint of -West India molasses and warm them together slightly, till the butter is -quite soft. Then stir them well, and add, gradually, a pound of good -brown sugar, a table-spoonful of powdered cinnamon, and two heaped -table-spoonfuls of ground ginger, or three, if the ginger is not very -strong. Sift two pounds or two quarts of flour. Beat four eggs till very -thick and light, and stir them, gradually, into the mixture, in turn -with the flour, and five or six large table-spoonfuls of carraway seeds, -a little at a time. Dissolve a very small tea-spoonful of pearlash or -soda in as much lukewarm water as will cover it. Then stir it in at the -last. Stir all very hard. Transfer it to a buttered tin pan with -straight sides, and bake it in a loaf in a moderate oven. It will -require a great deal of baking. - - -MOLASSES GINGERBREAD.--Mix together a quart of West India molasses, and -a pint of milk. Cut up in them a pound of fresh butter. Set the pan on -a stove, or in a warm place till the butter becomes soft enough to stir -and mix well into the molasses and milk. They must be merely warmed but -not made hot. Then stir in a small teacup of ginger, and a -table-spoonful of powdered cinnamon. Add, gradually, a little at a time, -three pounds of sifted flour. The whole should be a thick batter. -Lastly, stir in a large tea-spoonful of soda, or a smaller one of -pearlash or sal-eratus, dissolved in a very little lukewarm water. Bake -the mixture either in little tins, or in a large loaf. If the latter, it -will require very long baking; as long as a black-cake. - - -MOLASSES CAKE.--Cut up a quarter of a pound of fresh butter into a pint -of West India molasses. Warm it just sufficiently to soften the butter, -and make it mix easily. Stir it well into the molasses, and add a -table-spoonful of powdered cinnamon. Beat three eggs very light, and -stir them, gradually, into the mixture, in turn with barely enough of -sifted flour (not more than a pint and a half) to make it about as thick -as pound-cake batter. Add, at the last, a small or level tea-spoonful of -pearlash, or a full one of soda, dissolved in a very little warm water. -Butter some small tin cake-pans, or patty-pans, put in the mixture, and -set them immediately into the oven, which must not be too hot, as all -cakes made with molasses are peculiarly liable to scorch on the outside. - - -SUGAR CAKE.--Sift two pounds of flour into a pan, and cut up in it a -pound of fresh butter. Rub with your hands the butter into the flour -till it is thoroughly mixed. Then rub in a pound of sugar, and a grated -nutmeg. Wet the whole with half a pint of rich milk (or a jill of -rose-water, and a jill of milk) mixed with a well-beaten egg. Add, at -the last, a very small tea-spoonful of pearlash or soda, dissolved in a -little vinegar or warm water. Roll out the dough thick, and beat it well -on both sides with the rolling-pin. Then roll it thin, and cut it into -square cakes, notching the edges with a knife. Put them into a shallow -pan slightly buttered, (taking care not to place them too near, lest -they run into each other,) and bake them a light brown. - -You may mix into the dough two table-spoonfuls of carraway seeds. - - -MOLASSES BREAD CAKE.--On a bread-making day, when the wheat-bread has -risen perfectly light and is cracked on the surface, take as much of the -dough as will fill a quart bowl, and place it in a broad pan. Cut up a -quarter of a pound of fresh butter, and set it over the fire to warm and -soften, but do not let it melt to an oil. When quite soft, mix with it -half a pint of West India molasses, a small table-spoonful of powdered -cinnamon, and the finely-grated yellow rind of a large orange or lemon; -adding also the juice. Have ready three eggs, well beaten, and add them -gradually to the mixture. It must form a lump of soft dough; but not too -thin to knead with your hands. Knead it well on the paste-board for a -quarter of an hour. Butter some tin pans; put an equal portion of the -dough into each; cover them; and set them in a warm but not a hot place -for a quarter of an hour before baking. Then bake the cakes well. -Instead of small pans you may bake the whole of the dough in one large -one. This cake should be eaten the day it is baked; fresh but not warm. -All _sweet_ cakes in which yeast is an ingredient are best and most -wholesome when fresh, as the next day they become hard, dry, and -comparatively heavy. - - -BREAD MUFFINS.--Take some bread dough that has risen as light as -possible, and knead into it some well-beaten egg in the proportion of -two eggs to about a pound of dough. Then mix in a tea-spoonful of soda -that has been dissolved in a very little lukewarm water. Let the dough -stand in a warm place for a quarter of an hour. Then bake it in -muffin-rings. You can thus, with very little trouble, have muffins for -tea whenever you bake bread in the afternoon. - - -TO FRESHEN CAKES.--Cakes when stale may be much improved, if about an -hour before they are wanted for tea, you enclose them in a circular -_wooden_ box with a tight-fitting lid, and place it on the marble hearth -before a good coal fire; but not so close as to be in danger of -scorching the box, which must be turned round, occasionally, so as to -receive the heat equally on all sides. A tin or stone-ware box will not -answer at all for this purpose, being too cold. If you burn wood-fires, -set the box with the cake into a plate-warmer, or place it on a tall -skillet, so as to be out of the way of coals or ashes falling on it, -should the sticks break on the fire. - - - - -DOMESTIC LIQUORS, ETC. - - -GOOSEBERRY CHAMPAGNE.--Take large, fine gooseberries, that are -full-grown, but not yet beginning to turn red; and pick off their tops -and tails. Then weigh the fruit, and allow a gallon of clear, soft water -to every three pounds of gooseberries. Put them into a large, clean tub; -pour on a little of the water; pound and mash them, thoroughly, with a -wooden beetle; add the remainder of the water, and give the whole a hard -stirring. Cover the tub with a cloth, and let it stand four days; -stirring it frequently and thoroughly, to the bottom. Then strain the -liquid, through a coarse linen cloth, into another vessel; and to each -gallon of liquid add four pounds of fine loaf-sugar; and to every five -gallons a quart of the best and clearest French brandy. Mix the whole -well together; and put it into a clean cask, that will just hold it, as -it should be filled full. Place the cask on its side, in a cool, dry -part of the cellar; and lay the bung loosely on the top. Secure the cask -firmly in its place, so that it cannot, by any chance, be shaken or -moved; as the least disturbance will injure the wine. Let it work for a -fortnight, or more; till the fermentation is quite over, and the hissing -has ceased. Then bottle it; driving in the corks tightly. Lay the -bottles on their sides. In six months, it will be fit for drinking, and -will be found as brisk as real champagne. - - -GREEN CURRANT WINE.--The currants must be full-grown, but not yet -beginning to redden. Strip them from the stems; weigh them; and to every -three pounds allow a gallon of soft water. Mash them well, and proceed -exactly as in the receipt for gooseberry champagne; except that you may -use the best light-coloured brown sugar, instead of loaf. Instead of -bottling it, as soon as it has done fermenting, you may, whenever the -hissing is over, put in the bung tightly; and let the wine remain in the -cask. In six months, it will be fit for drinking. - - -PEACH WINE.--Take eight pounds of ripe, juicy, free-stone peaches, of -the best kind. Slice them into two gallons of soft water; and add five -pounds of loaf-sugar, broken small. Crack all the stones; extract the -kernels; break them up; and lay them in the bottom of a clean tub. Put -the peaches, with the dissolved sugar, into a kettle; and boil and skim -it, until the scum ceases to rise. Then strain it, through a large -sieve, into the tub that has the kernels in the bottom. Stir all well -together, and cover it closely till it grows quite cool. Then put in a -large slice of toasted bread, covered all over with strong, fresh yeast. -Leave it to ferment; and, when the fermentation is over, strain it into -a keg, and add a bottle of muscadel or sweet malaga wine. Let it stand -six months. Then draw off a little in a glass, and, if it is not quite -clear, take out a pint of the wine; mix with it an ounce of powdered -gum-arabic; dissolve it in a slow heat; and then add an ounce of -powdered chalk. When they are dissolved, return the pint of wine to the -keg, stirring it in, lightly, with a stick; but taking care not to let -the stick go down to the bottom, lest it should disturb the lees, or -sediment. Let it stand three days longer, and then bottle it. It will be -fit for use in another six months. - -Apricot wine may be made in the same manner. - - -DOMESTIC FRONTINIAC.--Put into a large kettle, twelve pounds of -broken-up loaf-sugar; and pour on it six gallons of clear, soft water, -and let the sugar dissolve. Take seven pounds of the best raisins, and -chop them small, having first removed the seeds. Mix the raisins with -the dissolved sugar; set the kettle over the fire, and let it boil for -an hour, skimming it well. Have ready half a peck of full-blown -elder-blossoms, gathered just before they are ready to fall from the -branches. Take the kettle from the fire; pour the liquor into a clean -tub; and as soon as it has cooled, (so as to be merely lukewarm,) stir -in the elder-flowers. Cover it closely. Next day, add six large -table-spoonfuls of lemon-syrup, and four of strong, fresh yeast. After -the wine has fermented two days, strain it into a clean cask; and, after -it has stood two months, bottle it. Next summer, it will be in fine -order for drinking, and will be found a delicious wine; very similar to -the real Frontiniac. - - -MORELLA WINE.--Take a sufficiency of large, fine morella cherries. They -must all be perfectly ripe, and free from blemish. Extract the stones; -carefully saving all the juice. Return it to the cherries; put them into -a clean tub; and let them stand, in a cold place, undisturbed, till next -morning. Then mash and press them through a cullender, or sieve, or put -them into a thin linen bag, and squeeze out all the juice; then measure -it. To every quart of juice, allow a large half-pound of fine -loaf-sugar, and mix them well together, in a clean cask. Crack the -stones; tie them up in a thin bag; and suspend the bag in the cask, in -the midst of the liquor. Leave it to ferment; and, when the fermentation -ceases, stop it closely. Let it stand four months, leaving the bag of -cherry-stones in the cask. Then bottle it, and in three months it will -be fit to drink. - - -DOMESTIC TOKAY.--Take fine grapes, that are all _perfectly_ ripe; pick -them carefully from the stalks, omitting all that are blemished; put -them into a large hair sieve, placed over a large, deep pan, or a clean -tub. Mash the grapes, with your hand, squeezing and pressing out all the -juice. To every quart of juice, allow a pound of sultana raisins, -chopped small, or of bloom raisins, seeded and chopped. Let the -grape-juice and raisins stand twelve days; stirring it twice or three -times every day. Then strain the liquor into a cask; but do not stop it -closely till after three days. Let it stand eight months; then bottle -it. If it is not clear, take out a pint of the wine; mix with it half an -ounce of isinglass, shaved fine, or an ounce of powdered gum-arabic. Set -it in a warm place, and, when dissolved, add an ounce of fine chalk. -This will be sufficient to fine a barrel of wine. Stir it lightly into -the rest. Let it stand three or four days, and then bottle it. - - -BLACKBERRY WINE.--The blackberries must all be full ripe, and without -blemish. Measure them; and to every quart of fruit allow a quart of -clear, soft water. Boil the water by itself. Put the blackberries into a -clean tub, and mash them with a wooden beetle, or a mallet. When the -water has boiled, pour it on the blackberries, and let it stand, till -next morning, in a cool place, stirring it occasionally. Then press out -all the juice, measure it, and to every quart of liquid allow half a -pound of sugar. Put the sugar into a cask, and strain the liquid upon -it, through a linen bag. Stir it frequently, till the sugar is -thoroughly dissolved. Let the cask remain unstopped, till the liquor has -done working. Then add half an ounce of isinglass, or an ounce of -gum-arabic, dissolved in a little hot water. You may substitute, for the -isinglass, or gum-arabic, the beaten whites of four eggs. Keep it open -till next day. Then bung it. It may be bottled in two months. - -Raspberry wine may be made as above. - -Black currant wine, also. - - -ROSOLIS.--Put four pounds of the best loaf-sugar into a large porcelain -kettle; and pour on it three quarts of water. When it has melted, set it -over the fire, and boil and skim it, till the scum ceases to rise. Then -add the whites of three eggs, whisked to a froth; and put in the shells -also, broken small. Let it again come to a boil. Then take it off the -fire; and, when it is only lukewarm, throw in a quart of fresh -rose-leaves, stirring them well through the liquid. Cover the vessel, -and let it stand till next day, till the fragrance of the roses is -extracted. Then remove the first rose-leaves, with a skimmer, and put -into it a second, and afterwards, a third supply. When the syrup has a -fine rose-flavour, strain it through a linen bag. If not perfectly -clear, filter it through blotting-paper, pinned inside the bottom of a -sieve. Then add half a pint of spirits of wine, that has been coloured -red, by infusing in it some alkanet root, tied up in a thin muslin bag. -Bottle the mixture; and it will be a delicate liqueur. Instead of -rose-leaves, you may flavour it immediately, by stirring in a large -portion of extract of roses. - -This liqueur can be made very conveniently, where there is a garden -abounding in roses. - - -HIPPOCRAS.--Put into a jar a quart of the best port wine. Beat, -separately, in a mortar, a quarter of an ounce of cinnamon, two nutmegs, -twelve blades of mace, and a tea-spoonful of coriander seeds. Then mix -them all together; and put them into the wine. Add the yellow rind of -four large lemons, pared thin, and their juice, mixed with half a pound -of powdered loaf-sugar. Cover the vessel closely, and let it infuse a -week, or more. Then strain the liquid through a linen bag, and bottle -it. - - -PERSICOT.--Blanch, in scalding water, a pound and a half of bitter -almonds, and pound them in a mortar, till they are broken very small. -Then put them into two quarts of the best French white brandy. Let them -remain twenty-four hours in the brandy; shaking the mixture frequently. -Boil one quart of rich milk; and, when it has boiled, take it off the -fire, and mix with it two pounds of white sugar-candy, pounded fine. -Then mix the whole together, almonds, brandy, milk, and sugar-candy; and -let it stand for a week or two, or till very highly flavoured; shaking -or stirring it frequently. Afterwards strain it through a linen bag, and -bottle it. Drink it from small liqueur-glasses, with a bit of ice in -each. - - -NECTAR.--Take a pound of the best raisins, seeded and chopped; four -lemons, sliced thin, and the yellow rind pared off from two other -lemons; and two pounds of powdered loaf-sugar. Put into a porcelain -preserving-kettle two gallons of water. Set it over the fire, and boil -it half an hour. Then, while the water is boiling hard, put in the -raisins, lemons, and sugar; and continue the boiling for ten minutes. -Pour the mixture into a vessel with a close cover, and let it stand four -days; stirring it twice a-day. Then strain it through a linen bag, and -bottle it. It will be fit for use in a fortnight. Drink it from -wine-glasses, with a small bit of ice in each. - - -MINT JULEP.--Put into the bottom of a tumbler, about a dozen sprigs of -young and tender mint. Upon them place a large tea-spoonful of fine -white sugar; and then pour on peach-brandy, so as to reach nearly -one-third the height of the tumbler. Fill up with ice, pounded fine; and -lay on the top a thin slice of pine-apple, cut across into four pieces. -As an ornament, stick into the centre a handsome cluster of mint-sprigs, -so as to rise far above the edge of the tumbler. It will be the better -for standing awhile, in a vessel of finely-broken ice. - - -VANILLA SYRUP.--Put four or five vanilla beans into a very small, clean -sauce-pan, with half a pint of boiling water. Set it over the fire, -(closely covered,) and boil it, till the flavour of the vanilla is -thoroughly extracted, and the water tastes of it very strongly. Then -take out the vanilla, and strain the liquid. Break up three pounds of -the best double-refined loaf-sugar, and put it into a preserving-kettle, -with a quart of hot water. When thoroughly melted, set it on the fire, -and boil and skim it well; till the whole is reduced to nearly a quart. -Then stir in the vanilla liquid, and let it boil five or six minutes -longer. After taking it from the fire, pour it into a pitcher, till it -is cool enough to transfer to small bottles. Then cork it tightly, and -seal the corks. - -It will be found excellent for flavouring custards, creams, &c., or to -mix with ice-water, for a summer beverage. - -The extract will be stronger if the vanilla beans are split and cut into -pieces before boiling, and tied up in a very thin muslin bag. - - -ORANGE MILK.--Take two dozen large ripe oranges. Cut them in two; remove -the seeds; and squeeze the juice into a very large and clean _stone_ -jar. Never use earthen-ware, to hold any thing acid, as the lead glazing -may produce the most deleterious effects. Have ready four pounds of the -finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour -it into the jar that contains the orange-juice; stir the mixture well; -and add the yellow rind of the oranges, cut into little slips. Cover the -jar, and let it stand four days; stirring it frequently. Then take a -gallon of new, unskimmed milk, (the morning's milk of that day,) boil -it, and, when it has come to a hard boil, pour it, hot, into the -mixture. Cover it closely, and let it stand till it gets quite cold. -Then strain it into another vessel, through a linen jelly-bag. Bottle it -immediately, and seal the corks. It improves by keeping, and will -continue good for many years. - -To use it, mix a sufficient quantity, in a tumbler, with ice-water; or -take it, undiluted, in a small cordial glass. - - -ORANGE SYRUP.--Take large fine ripe oranges, with smooth thin rinds, and -roll each orange under your hand upon the table to increase the juice. -Set a very clean sieve upon a large bowl, and cut the oranges over it; -first halving them, and then notching each half to let out as much juice -as possible when squeezing them. Press them with all your strength in a -wooden squeezer, letting the juice drain through the sieve into the -bowl. To each pint of juice allow a pound and a half (a quart and a -pint) of the best double-refined loaf-sugar broken up. Put the sugar -into a preserving-kettle; pour the juice upon it; cover it, and let it -stand till all the sugar is quite soft, and can be easily mixed with the -juice. Next set the kettle over a moderate fire that has no blaze or -smoke, and boil it slowly; skimming it carefully till the scum ceases to -rise. Then take it off, remove the syrup from the kettle, and when it is -milk-warm, put it into very clean bottles, (new ones will be best,) cork -them tightly, and seal the corks. Keep it in a dry, cool place. It is -very fine for flavouring cakes, puddings, sweet sauces, &c. Or for -mixing with ice-water as a pleasant beverage. Also for ice-cream or -water-ice, when oranges are not to be had. Or for mixing with powdered -sugar to make the confection called orange-drops. Some persons, to -increase the strength of orange syrup, add the yellow rind of the -oranges grated on lumps of the sugar. This will do very well if the -syrup is to be used up soon. But by long keeping, the peel will give it -a very disagreeable taste and odour, resembling turpentine; unfitting it -for all purposes. - -Lemon syrup may be made as above. To _this_ the addition of the yellow -rind of the lemons grated on sugar will be an improvement; as lemon rind -never acquires a turpentine taste. - - -IMITATION LEMON SYRUP.--Break up twelve pounds of the best -double-refined loaf-sugar. Put it into a preserving-kettle, and pour on -it a gallon of very clear soft water. When it has dissolved set it over -a moderate fire, and boil and skim it till the scum ceases to rise. Then -take it off, and stir in immediately, while the syrup is hot, six large -tea-spoonfuls of the best oil of lemon, and a quarter of an ounce of -tartaric acid. When cold, bottle the liquid, and cork it tightly. The -bottles for this purpose should either be quite new, or such as have -been used before for lemon syrup. Mixed with ice-water it is a wholesome -and refreshing beverage, and if you stir into a half tumbler of the -mixture a half tea-spoonful, or more, of carbonate of soda, it will foam -up, and be just like the soda-water you buy in the shops at six cents -per glass. - -The above is the lemon syrup generally used for this purpose by the -druggists and confectioners. - - -CARBONATED SYRUP WATER.--Put into a tumbler lemon, raspberry, -strawberry, pine-apple, or any other _acid_ syrup, sufficient in -quantity to flavour the beverage very highly. Then pour in _very cold -ice-water_ till the glass is half full. Add _half_ a tea-spoonful of -bi-carbonate of soda, (to be obtained at the druggists',) and stir it -well in with a tea-spoon. It will foam up to the top immediately, and -must be drank during the effervescence. - -By keeping the syrup, and the carbonate of soda in the house, and mixing -them as above with ice-water, you can at any time have a glass of this -very pleasant drink; precisely similar to that which you get at the -shops. The cost will be infinitely less. - - -FINE RASPBERRY CORDIAL.--Fill a large stone jar with ripe raspberries. -Cover the jar closely, and let it stand in a corner of the hearth near -the fire, or on the top of a stove, till the fruit is heated so as to -break. Then put the raspberries into a linen bag, and squeeze the juice -into a pan beneath. Measure the juice, and to every quart allow a pound -of loaf-sugar, broken very small. Do not use the white sugar that is -sold ready-powdered; it is generally so adulterated with pulverized -starch, as to be unfit for any thing that is to be set away for keeping. -Put the juice and sugar (well mixed) into a preserving-kettle. Give it a -boil, and skim it well. When it has come to a boil, and the scum has -ceased to appear, take off the kettle; measure the liquid; and pour it -carefully into a large vessel; allowing an equal quantity of the best -French brandy. Stir it well, and when cold, put it into a demijohn, or a -large stone jug, and cork it tightly. Let it stand undisturbed a -fortnight; then, if it is not perfectly clear, filter it through -blotting-paper pinned inside the bottom of a sieve. Bottle it, and seal -the corks. Instead of brandy, you may use the best Jamaica spirits. - -Currant or cherry cordial may be made in the above manner: first stoning -all the cherries, which should be fully ripe, and of the largest and -best kind; either red or black, or a mixture of both. The flavour will -be much improved by cracking the stones, and putting them into the -demijohn before you pour on the liquid. - -Peach cordial, also, may be made as above. The peaches should be fine, -ripe, juicy free-stones; cut in pieces, and the stones removed. -Afterwards, crack the stones, and put the kernels (broken up) into the -bottom of the demijohn, to infuse with the liquid. - - -FINE RASPBERRY VINEGAR.--Put a sufficient quantity of ripe raspberries -into a large wooden or stone vessel, and pour on as much of the best -_genuine_ white wine vinegar as will cover them well. Cover the vessel, -and let it stand undisturbed during twenty-four hours; or longer, if the -juice is not entirely extracted; when it is, the raspberries will look -whitish and shrunk. You must, on no account, bruise or stir them. Then -strain the whole liquid through a large hair sieve placed over a broad -stone pan. Let the juice run through of itself, without any mashing or -squeezing. The least pressing will cause the liquid, when finished, to -look cloudy and dull. Have ready, in another vessel, the same quantity -of fresh raspberries that you put in at first; and pour the strained -liquid over them. Cover it, and let it again stand undisturbed for -twenty-four hours or more. Then again pass it through a sieve, without -any squeezing. A third time pour the liquid over the original quantity -of fresh raspberries in another vessel, and let it stand untouched -during twenty-four hours. Afterwards measure the liquid, and to every -pint allow a pound of the best double-refined loaf-sugar, broken small. -Put the whole into a large preserving-kettle, and boil and skim it about -twenty minutes. Then pour it into a clean stone vessel, and set it to -cool. Cover it, and let it stand all night. Next day, transfer it to -bottles, which must be perfectly dry and clean. Cork them closely, and -seal the corks. It will keep for years if made exactly according to the -above directions. - -To use it as a beverage, put a large wine-glass of the raspberry vinegar -into a tumbler, and fill it up with ice-water. Mixed with hot water, and -drank as warm as possible immediately on going to bed, it is an -excellent palliative for a cold; and, by producing a perspiration, will -sometimes effect a cure. - - -FRENCH RASPBERRY VINEGAR.--Take a sufficiency of fine ripe raspberries. -Put them into a deep pan, and mash them with a wooden beetle. Then pour -them, with all their juice, into a large linen bag, and squeeze and -press out the liquid into a vessel beneath. Measure it; and to each -quart of the raspberry-juice allow a pound of powdered white sugar, and -a pint of the best cider vinegar. First mix together the juice and the -vinegar, and give them a boil in a preserving-kettle. When they have -boiled well, add gradually the sugar, with a beaten white of egg to -every two pounds; and boil and skim it till the scum ceases to rise. -When done, put it into clean bottles, and cork them tightly. It is a -very pleasant and cooling beverage in warm weather, and for invalids who -are feverish. To use it, pour out half a tumbler of raspberry vinegar, -and fill it up with ice-water. - -It is a good palliative for a cold, mixed with hot water, and taken as -hot as possible immediately on going to bed, so as to produce -perspiration. - - -GOOD VINEGAR.--Take five gallons of soft, clear water, two quarts of -whisky, two quarts of the best West India molasses, and half a pint of -the best fresh yeast. Lay a sheet of white foolscap paper at the bottom -of a very clean keg, and pour in the mixture. Place it in the sun the -first warm weather at the close of May, or beginning of June. In six -weeks it will be fit for use. Put in the bung loosely, and do not stop -it tight till the fermentation is over. If you make it in winter, keep -it in a place where there is a stove or furnace. - -Much of the vinegar that is offered for sale is excessively and -disagreeably sharp; overpowering the taste of every thing with which it -is combined. This vinegar is deleterious in its effects, and should -never be used; it is made entirely of drugs. Oysters and pickled -vegetables have been entirely destroyed or eaten up by it in a few -hours, so that nothing was left but a whitish liquid. To avoid all risk -from the unwholesome vinegar offered for sale, families would do well to -make their own. A keg of hard cider kept in a warm kitchen in winter, -and exposed to the hot sun in summer, will become excellent vinegar. - - -COMMON MOLASSES VINEGAR.--Mix together a gallon of West India molasses, -and four gallons of lukewarm water. Pour it into a clean five-gallon -cask, and place it in the chimney-corner; standing the cask on end, and -leaving the bung out. To give it, occasionally, some additional heat, -set the cask in the mouth of the oven on baking-days, after the bread is -drawn, and let it remain while the oven continues warm. In three months -it will be excellent and wholesome vinegar, at a very trifling -cost,--only that of the gallon of molasses. When the liquid is -sufficiently acid, stop the bung-hole closely, and remove the cask to a -cool place. In summer, you may make this vinegar by letting the cask -stand three or four months exposed to the hot sun; taking care to cover -the bung-hole in damp or rainy weather. - - -APPLE-WATER.--Take three large, juicy pippin apples; pare, core, and cut -them into very thin slices. Put them into a pitcher, (the yellow rind of -a lemon, pared thin, will be an improvement,) and pour on a pint of -boiling water. Cover the pitcher closely, and let it stand four hours. -Then pour the liquid into a glass, and sweeten it with loaf-sugar. - -This is a cooling drink in a fever. - - -TOAST-WATER.--Take _thin_ slices of wheat bread, and toast it very brown -on both sides, but do not let it burn or blacken. Put the toast into a -pitcher that has straining holes at the spout, and pour over it, from a -tea-kettle, as much boiling water as you wish to make into drink. The -water must be actually boiling at the time. Cover the pitcher, and let -it stand till the water is cold. Then pour it off into a decanter. Made -in this way, toast-water is very wholesome and refreshing, and is -frequently drank at table by persons in health, as well as by invalids. - - -AN EXCELLENT WAY OF MAKING COFFEE.--For this purpose you should have a -percolator, or coffee-pot with strainers inside. The coffee will be much -stronger and better, if roasted and ground just before it is put in the -pot. There are no coffee-roasters so good as those of sheet-iron, made -somewhat in the form of a large long candle-box; standing before the -fire on feet; and turned round by a handle, so as to give all the coffee -that is inside an equal chance of heat. When about half done, put among -the coffee a piece of fresh butter. It should be roasted evenly -throughout, of a fine brown colour, and not allowed to blacken or burn. -Grind it while warm; and put into the percolator a sufficient quantity -of coffee, placing it _between_ the two strainers. Then (having stopped -up the spout) pour into the upper strainer a due proportion of _cold_ -water; allowing a quart of water to half a pint or more of ground -coffee. Cold water is now found to make a stronger infusion than hot -water, as there is less evaporation, and none of the strength of the -coffee is carried off in steam. As soon as the water is all in, put on -the lid closely, and set away the pot. It is well to put the coffee to -infuse over night, if wanted for breakfast; and in the morning, if -required for evening. But, when necessary, it may be done in a much -shorter time. A little before the coffee is to go to table, lift off the -upper half of the percolator, (the part that contains the strainers,) -transfer the lid to the lower part; set the pot over the fire, and give -it one boil up--not more. As soon as it has come to a boil it is ready -for drinking; being already strained, and drawn. It will be found clear, -strong, and in all respects superior to that prepared in any other -manner. A short boil is sufficient to take off all taste of rawness. -Long boiling weakens coffee, and frequently turns it sour. - -The above method will, we are confident, be highly approved on trial. -Also, it saves the expense of isinglass, white of egg, and other -articles generally used in clearing coffee. Percolators for making -coffee in this manner, can be obtained of all sizes at the large tin -manufactory of Messrs. Williams & Co., 276 Market street, between -Seventh and Eighth streets, Philadelphia. - -A china or metal coffee-pot should always be scalded twice before coffee -is transferred to it, from the vessel in which it has been made. - - -COCOA.--The cocoa which is put up solid in close packages, and usually -sold at a shilling a paper, is far superior to the chocolate that is -manufactured into squares or cakes, and which is too frequently -adulterated with lard and meal. Baker's prepared cocoa is excellent. -When you intend having it for drinking, shave down, or cut fine a -sufficient quantity of the cocoa; allowing about half the contents of a -paper to a quart of water, if you wish it very strong, and three pints -of water for moderate strength. Then put the cocoa into a clean -sauce-pan or a tin pot with a spout. Measure the water from a kettle -that is boiling hard at the time; and when you have the proper quantity -pour it scalding hot on the cocoa. Cover it closely; place it over the -fire; and let it boil till it is all dissolved into the same -consistence, and quite smooth, and free from the smallest lumps. While -boiling, you must several times take off the lid, and with a spoon stir -the cocoa down to the bottom. Then transfer it to your chocolate pot, -which must be twice scalded with boiling water. Send it to table as hot -as possible, adding milk and sugar to the cups when poured out. Eat with -it dry toast; _unbuttered_ rolls; milk-biscuit; or sponge-cake. - - -TO KEEP ORANGE-JUICE.--The oranges must be large and ripe. To increase -the quantity of juice, roll each orange under your hand on a table, or -with your foot upon a clean hearth-stone. Then cut them in half, and -score each half with four deep notches, so that when squeezed the juice -may run out more freely. Squeeze them through a strainer into a large -bowl. To each pint of juice allow a pound of the best loaf-sugar, broken -small. Cover the bowl, and let it stand undisturbed all night. In the -morning remove all the scum that has risen to the surface, and pour the -liquid through a funnel into clean, well-dried pint bottles; into each -of which you have previously put a table-spoonful of the best white -brandy. Cork each bottle tightly, and tie down a thin wet leather -closely over each cork. Keep the bottles in a dry place. You will find -this preparation excellent for flavouring, when fresh oranges are not to -be had. - -Lemon-juice may be kept in the same manner, for flavouring or for punch. - - -TO PRESERVE LEMON-JUICE FOR A VOYAGE.--Select only the best and freshest -lemons. One that is in the least tainted will spoil the whole. Roll -every lemon under your hand upon a table to increase the juice. Then -squeeze them well through a strainer. To every quart of juice add an -ounce of cream of tartar. Let it stand three days, (stirring it -frequently,) and then filter it through thin muslin pinned tightly on -the bottom of a sieve. Put it into pint-bottles; filling up the neck of -each bottle with a little of the best olive oil. The corks must be put -in very tightly, and then sealed. When you open a bottle, avoid shaking -it; and carefully pour off the olive oil that is on the top of the -lemon-juice. - - -FINE MEAD.--Beat to a strong froth the whites of three eggs, and mix -them with six gallons of water; sixteen quarts of strained honey; and -the yellow rind of two dozen large lemons, pared very thin. Boil all -together, during three-quarters of an hour; skimming it well. Then put -it into a tub; and when lukewarm, add three table-spoonfuls of the best -fresh yeast. Cover it, and leave it to ferment. When it has done -working, transfer it to a barrel, with the lemon-peel in the bottom. Let -it stand six months. Then bottle it. - - -TO KEEP CIDER SWEET.--When barreling the cider, put into each barrel or -keg a jill (eight large table-spoonfuls) of white mustard-seed. This -will retard its becoming hard or sour. - - -TO MAKE BOTTLED CIDER VERY BRISK.--When you are bottling the cider, put -a large raisin into the bottom of each bottle before you pour in the -cider. Then cork it tightly. - -In bottling spruce or molasses beer put in also a raisin. - - -TO KEEP ORANGES AND LEMONS.--Take a sufficiency of fine sand, and make -it very dry by exposing it to the heat of the sun or the fire, stirring -it frequently. Afterwards let it become quite cold, and then put a -quantity of it in a close box or barrel. Bury your oranges (which must -all be perfectly good) in this sand; placing them so as not to touch -each other, and with the stem-end downwards. At the top put a thick -layer of sand quite two inches deep. Cover the box closely, and keep it -in a cool place. - - -TO KEEP GRAPES.--See that there are no imperfect grapes on any of the -bunches. They must not be too ripe. Put in the bottom of a keg a layer -of bran that has been dried in the sun, or in an oven, and afterwards -become quite cold. Upon the bran, place a layer of grapes with bran -between the bunches so that they may not touch each other. Proceed thus -with alternate layers of bran and grapes till the keg is full; seeing -that the last is a thick layer of bran. Then close the keg, nailing on -the head so that no air can penetrate. - -Grapes may also be packed in fine wood-ashes that has been well sifted. - - -TO KEEP APPLES.--Wipe every apple dry with a cloth, and see that no -blemished ones are left among them. Have ready a very dry tight barrel, -and cover the bottom with dry pebbles. These will attract the damp of -the apples. Then put in the fruit; head up the barrel; and plaster the -seams with mortar, taking care to have a thick rim of mortar all round -the top. Let the barrel remain undisturbed in the same place till you -want the apples for use. Pippins, bell-flowers, or other apples of the -best sorts, may be kept in this way till July. - - -TO KEEP CARROTS, PARSNIPS, BEETS, AND SWEET POTATOES.--These should all -be housed before the first frost. Range them side by side, and bury them -in dry sand; a bed of sand at the bottom; another between each layer of -the vegetables, and a thick sand covering for the whole. When wanted for -use, begin at one end, and draw them out in regular order, and not out -of the middle till you come to it. - - -TO KEEP FRESH BUTTER FOR FRYING, STEWING, &c.--Take several pounds of -the _very best_ fresh butter. Cut it up in a large tin sauce-pan, or in -any clean cooking vessel lined with tin. Set it over the fire, and boil -and skim it during half an hour. Then pour it off, carefully, through a -funnel into a stone jar, and cover it closely with a bladder or leather -tied down over the lid. The butter having thus been separated from the -salt and sediment, (which will be found remaining at the bottom of the -boiling-vessel,) if kept closely covered and set in a cool place, will -continue good for a year, and be found excellent for frying, and -stewing, and other culinary purposes. Prepare it thus in May or June, -and you may use it in winter, if living in a place where fresh butter -is not to be obtained in cold weather. Try it. - - -AN EASY WAY OF MAKING BUTTER IN WINTER.--The following will be found an -excellent method of making butter in cold weather for family use. We -recommend its trial. Take, in the morning, the unskimmed milk of the -preceding evening, (after it has stood all night in a _tin_ pan,) and -set it over a furnace of hot coals, or in a stove; being careful not to -disturb the cream that has risen to the surface. Let it remain over the -fire till it simmers, and begins to bubble round the edges; but on no -account let it come to a boil. Then take the pan carefully off, (without -disturbing the cream) and carry it to a cool place, but not where it is -cold enough to freeze. In the evening, take a spoon, and loosen the -cream round the sides of the pan. If very rich it will be almost a solid -cake. Slip off the sheet of cream into another and larger pan; letting -as little milk go with it as possible. Cover it, and set it away. Repeat -the process for several days, till you have thus collected a sufficiency -of clotted cream to fill the pan. Then scald a wooden ladle, and beat -the cream hard with it during ten minutes. You will then have excellent -butter. Take it out of the pan; lay it on a flat dish; and with the -ladle, squeeze and press it hard, till all the butter-milk is entirely -extracted and drained off. Then wash the butter in cold water, and work -a very little salt into it. Set it away in a cool place for three hours. -Then squeeze and press it again; also washing it a second time in cold -water. Make it up into pats, and keep it in a cool place. - -The unskimmed morning's milk, of course, may also be used for this -purpose, after it has stood twelve hours. The simmering over the fire -adds greatly to the quantity of cream, by throwing all the oily part of -the milk to the surface; but if allowed to boil, this oleaginous matter -will again descend, and mix with the rest, so as not to be separated. - -This is the usual method of making winter butter in the south of -England; and it is very customary in the British provinces of America. -Try it. - - -COCHINEAL COLOURING.--Take an ounce of cochineal, and pound it to a fine -powder. Put it into an earthen or porcelain vessel, that is quite clean, -and entirely free from grease. Add a small salt-spoonful of potash, or -soda, and pour in a pint of clear, soft water. Set it over the fire; -and, when it has come to a boil, add a quarter of an ounce of cream of -tartar, with a quarter of an ounce of powdered alum; and let it boil ten -minutes. Then, while it is boiling hot, stir in three ounces of powdered -loaf-sugar. Bottle it, when cold, and keep it closely corked. You can -then have it always at hand, as a fine red colouring for icings, -blanc-mange, creams, jellies, and other sweetmeats. - - -COLOURING FOR CHEESE.--An ounce of real Spanish arnotta will colour -fifty pounds of cheese. Tie up the arnotta, in a thin linen rag, and put -it, over-night, into half a pint of warm water. In the morning, put the -arnotta-water into the tub of milk, along with the infusion of rennet, -indispensable in making cheese. For a deeper tint, dip the bag into the -milk, and squeeze it as long as any colour runs out. - - -ALKANET COLOURING.--Alkanet is now much used for giving a beautiful red -colour to confectionary. It is much cheaper than cochineal, and more -easily prepared. It has no peculiar taste, and no unwholesome -properties. You can purchase it at any druggist's, and at a trifling -cost. It comes in small, dark-red chips. Before using it, pick it clean, -and see that there is none of the dust or powder remaining about it. Tie -up some of the alkanet chips, in a bit of very thin, clean muslin, like -a small bag, and let it infuse with the mixture you wish to colour. It -either may, or may not be boiled. - - -FINE RED OIL FOR LAMPS.--Infuse, for two or three hours, (or till the -colour is well communicated,) a muslin bag of alkanet chips, in the -clearest and best winter-strained lamp-oil. Then remove the bag of -alkanet, (which may be used again for the same purpose,) and put the oil -into clear glass lamps. It will be coloured of a beautiful red. -According to the quantity of alkanet, or the length of time it remains -steeping in the oil, you may have it of different tints, from light pink -to deep crimson. Oil thus coloured is beautiful for illuminations; -ball-rooms; or dispersed among the shrubbery, at a garden entertainment. -The price of alkanet does not exceed six cents per ounce; and an ounce -will do a great deal of colouring. - - -COLOURED WATER.--Slice a fresh red cabbage, and pour boiling water upon -it. Cover it, and let it stand till cold. Then strain off the water, and -put a portion of the infusion into three glasses. Pour into one glass a -little alum-water; into the second, a little dissolved potash; and into -the third, a few drops of muriatic acid. The liquid in the first glass -will be turned of a purple colour, by the alum-water; that in the second -will be changed to a green, by the solution of potash; and the third -will assume a fine crimson, from the muriatic acid. This water is used -by druggists, for the coloured jars in their shop-windows. - - - - -PERFUMERY, REMEDIES, ETC. - - -MACASSAR OIL.--This popular and pleasant unguent for the hair can (_as -we know_) be prepared at home, so as to equal, in efficacy and -appearance, any that is for sale in the shops; and at less than -one-third the expense. Take half an ounce of chippings of alkanet root, -which may be bought at a druggist's, for a few cents. Divide this -quantity into two portions, and having cleared away any dust that may be -about the alkanet, put each portion of the chips into a separate bit of -new bobbinet, or very clear muslin. In tying it, use white thread, or -fine white cotton cord; as a coloured string may communicate a dirty -tinge to the oil. Put these little bags into a large glass tumbler, or a -straight-sided white-ware jar, and pour on half a pint of the best fresh -olive oil. Cover the vessel, and leave it undisturbed, for several days, -or a week; taking care not to shake or stir it; and do not press or -squeeze the bags. Have ready some small, flat-bottomed phials, or one -large one, that will hold half a pint. Take out carefully the bags of -alkanet, and lay them on a saucer. You will find that they have coloured -the oil a bright, beautiful crimson. The bags will serve a second time -for the same purpose. Put into the bottom of each phial a small quantity -of any pleasant perfume; such as oil of orange-flowers; jessamine; rose; -carnation; bergamot; oil of rhodium; oil of ambergris; or oil of cloves, -mixed with a little tincture of musk. Then fill up each phial with the -coloured oil, poured in through a small funnel; and, corking them -tightly, tie a piece of white kid leather over the top. - -To use macassar oil, (observing _never to shake the bottle_,) pour a -little into a saucer, and, with your finger, rub it through the roots of -the hair. - - -ANTIQUE OIL.--This is a fine oil for the hair. Mix together, in a clean -glass vessel, half a pint of oil of sweet almonds, and half a pint of -the best olive oil. Then scent it with any sort of perfume. - -To give it the colour and odour of roses, infuse, in the mixed oil, a -small, thin muslin bag of alkanet chips, and set it in a warm place, -till coloured of a beautiful pink. Then remove the bag of alkanet, and -perfume the oil with ottar of roses. Put it immediately into a bottle, -and cork it well. - -For a violet perfume, infuse, in the above quantity of the mixed oils, -an ounce of the best orris powder. Let it stand, in a warm place, for a -week; then pour the whole into a strainer, press out the liquid, and -bottle it. - -For an orange perfume, scent the oil with essence of neroli, or -orange-flowers. - -For jasmine, with extract of jasmine. - -For bergamot, with essence of bergamot. - - -OIL OF CASSIA.--Put into a wide-mouthed glass vessel, an ounce of ground -cassia. Heat three ounces of the best oil of cloves; and, while warm, -pour it on the cassia. Cover it closely, and let it stand a week. Then -press it through a sieve, placed over a bowl. Transfer it to small -bottles, and cork them closely. It is a fine perfume. To weaken it, add -a little _inodorous_ alcohol, which, on inquiring for, you can obtain at -the druggists'. - - -MILLEFLEURS PERFUME.--Mix together an ounce of oil of lavender; an ounce -of essence of lemon; an ounce and a quarter of oil of ambergris; and -half an ounce of oil of carraway. Add half a pint of alcohol, or -spirits of wine, which should be of the inodorous sort. Shake all well -together. Let it stand a week, closely corked, in a large bottle. You -may then divide it in small bottles. - -By mixing this perfume with equal quantities of olive oil, and oil of -sweet almonds, instead of alcohol, you will have what is called -millefleurs antique oil, which is used to improve the hair of young -persons. - - -FRENCH HUNGARY WATER.--Take two large handfuls of the flowers and young -leaves of rosemary; with a handful of lavender-blossoms; half a handful -of thyme-blossoms; and half a handful of sage. Mix them well; put them -into a large glass jar or bottle, and pour on a quart of inodorous -spirits of wine. Then put in, as a colouring, some small bits of alkanet -tied in a thin muslin bag. Cork the bottle closely, and shake it about -for a while. Let it infuse during a month, exposed to the heat of the -sun. Then strain it, and transfer it to smaller bottles. - - -FINE LAVENDER WATER.--Mix together, in a clean bottle, a pint of -inodorous spirit of wine; an ounce of oil of lavender; a tea-spoonful of -oil of bergamot; and a table-spoonful of oil of ambergris. - - -BERGAMOT WATER.--Melt a pound of the best broken-up loaf-sugar in a pint -of water; add the yellow rind of six lemons or oranges, pared very thin. -Set it over the fire, and boil and skim it till the scum ceases to rise. -Then add the juice of the lemons or oranges; having squeezed it through -a strainer into a bowl. After stirring in the juice, take the syrup from -the fire, remove the pieces of rind, and stir in a tea-spoonful of -genuine essence of bergamot. Bottle it, and it will be immediately fit -for drinking. Pour some of it into a glass, and add a little ice-water. -It will be found very fine. - - -TO PERFUME SOAP.--Take half a pound or more of the best white soap. -Shave it down with a knife. Put the shavings into a clean white-ware -jar; cover the top closely, and secure the cover by tying down a cloth -over it. Set it into a large kettle or sauce-pan of hot water. The water -must not come up near the top of the jar. It is well to place a trivet -in the bottom of the kettle for the jar to stand on, so that a portion -of the water may go under it. Place the kettle over the fire, or in a -hot stove, and keep it boiling hard, till the soap in the jar within is -thoroughly dissolved. It must become liquid all through, and have no -lumps in it. Stir it well when done; and add, while warm, a sufficient -portion of any nice perfume to scent it highly. For instance, oil of -bitter almonds; extract of verbena; tincture of musk, or ambergris; oil -of rhodium; oil of bergamot, lavender, jessamine, rose, cinnamon, -cloves, &c. Having well stirred in the perfume, transfer the melted soap -to gallicups, or little square tin-pans, and set it away to cool and -harden. Afterwards, take out the cakes of soap, and wrap each cake -closely in soft paper. Put them away where the air cannot reach them. - - -COLUMBIAN SOAP.--Blanch, in scalding water, two ounces of bitter -almonds. Beat them in a mortar with an ounce of gum camphor, till -completely mixed; putting in, with every almond, a morsel of the -camphor. Then beat in an ounce and a quarter of tincture of benjamin, -and remove the mixture to a bowl. Afterwards, having shaved down a pound -of the best white soap, beat that also in the mortar; mixing with it, -gradually, as you proceed, the above ingredients, till the whole is -thoroughly incorporated. Divide it into equal portions, and roll it -with your hands into the form of balls. This soap will be found very -fine. - -If you wish to have it in cakes, after you have shaved down the white -soap, put it into a clean jar, cover it, and set the jar into a pot of -boiling water, placed over the fire. When the soap is melted, remove it -from the fire; and when it begins to cool, (but is still liquid,) stir -in the other ingredients that have been mixed together as above. Then -mould it in little square tin pans, and set it to cool. When quite cold, -take it out of the pan, and wrap each cake in paper. - - -GOOD TOOTH-POWDER.--Procure, at a druggist's, half an ounce of powdered -orris-root, half an ounce of prepared chalk finely pulverized, and two -or three small lumps of dutch pink. Let them all be mixed in a mortar, -and pounded together. The dutch pink is to impart a pale reddish colour. -Keep it in a close box. - - -ANOTHER TOOTH-POWDER.--Mix together, in a mortar, half an ounce of red -Peruvian bark, finely powdered; a quarter of an ounce of powdered myrrh; -and a quarter of an ounce of prepared chalk. - - -PARCHMENT GLUE.--Take half a pound of clean parchment cuttings, and boil -it in three quarts of soft water till reduced to one pint. Then strain -it from the dregs, and boil it again, till of the consistence of strong -glue. - - -LIP GLUE.--Take of isinglass and parchment glue, of each one ounce; -sugar-candy and gum tragacanth, each two drachms. Boil them in an ounce -of water, till the mixture is of the consistence of thick glue. When -cold, roll it between your hands, till you get it into the form of small -sticks, like sealing-wax. - -By wetting it with your tongue, and rubbing the moistened end of the -stick on the edges of the paper that you wish to unite, it will, when -dry, form a firm cement. A stick of lip-glue is very convenient to take -with you when travelling, in case you should have occasion for some sort -of paste. - - -PERPETUAL PASTE.--Buy, at a druggist's, an ounce of the best gum -tragacanth, (sometimes called gum dragon,) and six cents' worth of -powdered corrosive sublimate. Pick the gum tragacanth clean, and put it -into a wide-mouthed glass or white-ware vessel, that will hold a quart. -Add as much corrosive sublimate as will lie on a five-cent piece. Pour -on a pint and a half of clear cold, soft water. Cover the vessel, and -let it stand till next day. The gum tragacanth will then be much -swelled, and nearly to the top of the vessel. Stir it down to the bottom -with a stick, as the corrosive sublimate will blacken a metal spoon. -Stir it several times during that day; but afterwards, do not stir it at -all; leaving it to form a smooth white mass, like a very thick jelly. -Then cover it closely, and set it away for use; taking care to keep it -out of the way of children, as the corrosive sublimate will render it -poisonous if swallowed. - -This paste will keep to an indefinite period, if the air is carefully -excluded from it, and if it is not transferred to a vessel made of any -sort of metal. It forms a strong, colourless, and firm cement for paper, -&c.; and when once made, may be kept always at hand; and is most -convenient for all sorts of pasting; particularly little things, for -which it would seem scarcely worth while to take the trouble of boiling -flour-paste. It only spoils when kept in metal, or from long exposure to -the air. - -We can certify to its superiority over all other paste, having the -experience of using it continually. The advantage of its being always -ready is an important recommendation. Try it, and you will be induced to -keep it constantly in the house. - - -GUM-ARABIC PASTE.--Take a common-sized tea-cup of cold, soft water, and -dissolve in it a large tea-spoonful of the best and cleanest powdered -gum-arabic. When the gum is entirely melted, stir in, by degrees, a -table-spoonful of fine wheat flour; carefully pressing out all the -lumps, and making it as smooth as possible. Keep it closely covered, and -in a cool place. If, after a few days, it should appear spotted or -mouldy on the top, remove the surface, and the paste beneath will still -be fit for use. This is a good cement for artificial flowers, and for -ornamental pasteboard work. - - -CEMENT FOR JARS AND BOTTLES.--According to the quantity of cement -required, take one-third bees-wax and two-thirds rosin. Pound the rosin -to a fine powder, and then put it, with the bees-wax, into any sauce-pan -or skillet suited to the purpose, and set them over the fire to melt. -When it becomes thoroughly liquid, take it off the fire, and stir in -some finely-powdered brickdust, till the mixture becomes as thick as -melted sealing-wax. Then plaster it, warm, round the covers of your -preserve or pickle-jars. If you use it for bottles, first cork them -tightly, and then dip their tops into the cement. It will dry in a few -minutes. This cement is very strong and very cheap, and especially -useful for articles that are to be carried to sea. - - -COVERING FOR CORKS.--The odour of a cologne bottle, or of any other -scented liquid, may be prevented from escaping by keeping the cork and -the neck of the bottle covered with the finger-end or thumb of an old -kid glove, cut off, for the purpose, at a suitable length and breadth, -and stretched or drawn down closely and tightly. This is more convenient -than the usual kid-leather covers, that must be untied and tied again -whenever the bottles are opened. - - -MILK OF ROSES.--Mix together a pint of rose-water, and an ounce of oil -of sweet almonds. Then add ten drops of oil of tartar. Bottle it, and -shake it well. It is good for the hands. - - -EXCELLENT POMATUM.--Melt some beef's marrow on a slow fire, being -careful not to let it burn; then strain it several times over, that it -may be well purified. When partially cool, beat in some _castor_ oil, a -table-spoonful at a time. The proportion should be two-thirds of melted -marrow to one-third of oil. Perfume it by stirring in, as you proceed, -any sort of essential oil that is not too pungent. You may give it a -fine red colouring by putting in, after the marrow has melted, some -chips of alkanet tied in a very thin muslin bag, letting it remain till -the tint is thoroughly infused. Keep it in covered gallicups. A little -rubbed every day, or twice or three times a week, with the finger among -the roots of the hair, will greatly improve its growth and softness. - - -AN EXCELLENT WAY OF IMPROVING THE HAIR.--Once in three days take some -rich _unskimmed_ milk that has been made sour by standing in the sun. -Stir it up, so as to mix all through it the cream that has collected on -the surface. Wash the hair with this, rubbing it well into the roots. -Let it remain on the hair about a quarter of an hour or more. Then wash -it off, with a lather of white soap and warm water; rinsing the hair, -afterwards, with fresh water, either warm or cold, according to the -season. This is an Asiatic process; and if continued every third day, -seldom fails to render the hair of young people thick, soft, and glossy. - - -TO HAVE GOOD HAIR.--The women of Germany have remarkably fine and -luxuriant hair. The following is their most usual method of managing it. -About once a fortnight, boil for half an hour or more, a large handful -of bran in a quart of soft water. Strain it into a basin, and let it -cool till it is merely tepid or milk-warm. Rub into it a little white -soap; then dip in the corner of a soft linen towel, and wash your head -with it, thoroughly; dividing or parting aside the hair all over; so as -to reach the roots. Next take the yolk of an egg, (slightly beaten in a -saucer,) and with your fingers rub it well into the roots of the hair. -Let it rest a few minutes; and then wash it off entirely, with a cloth -dipped in pure water; and rinse your hair well, till all the yolk of egg -has disappeared from it. Afterwards, wipe and rub it dry with a towel, -and comb the hair up from your head, parting it with your fingers. In -winter it is best to do all this near the fire. - -Have ready some soft pomatum, made of fresh beef-marrow, boiled with a -little almond oil or olive oil, stirring it all the time till it is well -amalgamated, and as thick as an ointment. When you take it from the fire -(and not before) stir into it a little mild perfume; such as rose-water, -orange-flower water, extract of roses, oil of carnations, or essence of -violets. Put it into gallicups that have lids, and keep it for use; -always well-covered. Take a very small quantity of this pomatum, and rub -it among your hair on the skin of your head, after it has been washed as -above. - -At any time you may make your hair curl more easily by rubbing into it -some beaten yolk of egg, (washed off, afterwards with clear water,) and -then putting on a little pomatum before you pin up your curls. It is -well always to go through this process when you resume curls after -having worn your hair plain. - -All hair should be combed every morning with a fine-toothed comb, to -remove the dust which insensibly gets into it during the preceding day, -and to keep the skin of the head always clean. - -To prevent your bonnet being injured by any oiliness about your hair, -baste a piece of white or yellow oiled silk inside of that part of the -bonnet where the crown unites with the brim, carrying the silk some -distance up into the crown, and some distance down into the brim or -front. - -Clean your head-brushes by washing them thoroughly with a bit of soft -sponge tied on the end of a stick, and dipped into a warm solution of -pearlash, prepared by dissolving a large table-spoonful of pearlash in a -pint of boiling water. When the bristles have thus been made quite -clean, rinse the brushes in hot water; letting them remain in it till it -becomes cool, or cold. Afterwards, drain the brushes; wipe them with a -clean cloth; and set them upright before the fire to dry. - -The most convenient way of cleaning combs is with a strong silk thread, -made fast to the handle of a bureau-drawer--in front of which, seat -yourself with a towel spread over your lap to catch whatever impurities -may fall from the comb. Holding the comb in your left hand, and the -thread in your right, pass the thread hard between each of the -comb-teeth. Afterwards wash the comb in soap-suds, rinse it in cold -water, and dry it with a clean cloth. - - -SALT OF LEMON OR STAIN POWDER.--This powder, which is erroneously called -salt of lemon, is in reality composed simply of equal portions of finely -pulverized salt of sorrel and cream of tartar, (for instance an ounce of -each,) mixed together in a mortar, and afterwards put into small covered -boxes, or gallipots. It will immediately remove ink spots, fruit stains, -&c., from the hands or from any articles of _white_ linen or muslin; -first wetting the place with water (warm water is best) and then with -your finger rubbing on the powder, till the stain disappears. -Immediately afterwards wash it off with soap-suds. If applied to a -_coloured_ article that has been inked or stained, the powder in -removing the stain will take out the colour. But the colour -(particularly if black) may in most cases be restored by rubbing the -place with hartshorn; which if very strong should be somewhat diluted -with water, or it will leave a tinge of its own. If the hartshorn fails -to restore the colour, it is on account of some peculiarity in the dye. -It is always worth trying. We have seen a large splash of ink taken out -of a carpet by first wetting it with warm water and rubbing on some of -the above-mentioned stain powder. The colours were all restored to their -former brightness by afterwards applying hartshorn. Next day, the place -where the ink had been spilled on the carpet could not be distinguished. -We have also known the same experiment tried with perfect success on a -mousseline de laine dress on which an ink-stand had been overset. - -Ink spots can be removed from _white_ clothes by the simple application -of a bit of clean tallow picked from the bottom of a mould candle, -rubbed on the ink spot, and left sticking there when the article goes -into the wash-tub. It will come out of the wash freed from the ink -stain. - -This stain powder should be kept out of the way of children, as if -swallowed it is poisonous. - -Fresh lemon-juice mixed with a little salt is excellent for removing -stains of ink, iron mould, &c. - - -TO MAKE GREASE BALLS.--Shave down half a pound of white soap, and mix it -with three ounces of fuller's earth, powdered. Then mix together three -ounces of ox-gall, and two ounces of spirits of turpentine. With this, -moisten the soap and fuller's earth, till you have a stiff paste. Mix it -thoroughly, and beat it well. Make it into balls with your hands, and -place the balls where they will dry slowly. To use it, scrape down a -sufficiency, and spread it on the grease spot. Let it rest awhile; then -brush it off, and scrape and apply some more. A few applications will -generally remove the grease. - - -TO EXTRACT GREASE WITH CAMPHINE OIL.--Grease of the very worst sort (for -instance whale oil) may be extracted successfully even from silks, -ribbons, and other delicate articles, by means of camphine oil, which -can always be procured at the lamp-stores. As this oil is best when -fresh, get but a small quantity at a time. Pour some camphine into a -clean cup, and dip lightly into it a bit of clean, soft, white rag. With -this rub the grease spot. Then take a fresh rag dipped in the camphine, -and continue rubbing till the grease is extracted, which will be very -soon. You will find the colour of the article uninjured. To remove the -turpentine odour of the camphine, rub the place with cologne water or -strong spirits of wine, and expose it to the open air. If any of the -camphine-scent remains, repeat the cologne. We have known lamp oil -removed from white satin by this process. - - -FINE YELLOW COLOURING FOR WALLS.--Procure from a paint-shop one pound of -chrome yellow, and three pounds of whiting. Mix and grind them -thoroughly together; and then add a quart of boiling water, and stir it -well in. Next boil a quarter of a pound of glue in a quart of water, and -when completely dissolved, add it immediately to the mixture, and stir -the whole very hard. Thin it with more water till you get it of the -desired consistence. It will be a beautiful yellow, approaching to lemon -colour. - - -BLUE WASH FOR WALLS.--Get a pound of blue vitriol from a drug or paint -store, and have it powdered very finely in a mortar. Provide also two -quarts of lime. Take six cents' worth of glue, and boil it in a quart of -soft water till thoroughly dissolved. Put the powdered vitriol into a -wooden bucket, and when the glue-water is cold, pour it on the vitriol, -and mix and stir it well. When the vitriol is dissolved in the -glue-water, stir in by degrees the two quarts of lime. Then try the tint -of the mixture by dipping a piece of white paper into it; and when it -dries, you can judge if it is the colour you want. It should be a clear -light beautiful blue. If you think it too dark, add some more lime. If -too pale, stir in a little more of the powdered vitriol. It is well to -provide an extra quantity of each of the articles, in case a little more -of one or the other should be required on trial of the colour. - - -TO CLEAN WHITEWASH BRUSHES.--Wash off, with cold water, the lime from -the bristles of the brush; and scrub well with a hard scrubbing-brush -the part where the bristles are fixed into the wood. This should be done -at once, as soon as the whitewashing for that day is finished. It is far -better than to let them soak all night. - - -AN EASY WAY TO MAKE INK.--Take two ounces of the best and most perfect -nut-galls, and bruise them to pieces with a hammer. Put them into a -large mug, with half an ounce of copperas, and a quarter of an ounce of -powdered gum-arabic. Pour on a pint of boiling water. Cover the vessel, -and let it stand in a warm place for a week; frequently stirring the -contents with a stick. Afterwards leave it one day undisturbed; and then -pour off the liquid through a funnel into a bottle; in the bottom of -which you have put half a dozen cloves or a spoonful of brandy, either -of which will prevent the ink from moulding. Keep the bottle closely -corked. - - -TO USE DURABLE INK.--It is an error (rectified by experience) to wash as -soon as possible articles that have been marked with durable ink. On the -contrary, they should be kept _without washing_ for at least a week. If -washed too soon, the soap and water will disturb the ink before it is -thoroughly dried in, causing the letters to spread and look rough. Also, -it will not be so good a black. Every time, before using it, set the -little bottle with the marking liquid in the sun, or before a bright -fire; and then stir it up from the bottom. This will increase its -blackness. After putting the wash or gum-liquid on the place to be -marked, dry it by the fire or in the hot sun, and then iron it smoothly. -Do not write the name till next day, and then, as above mentioned, set -the marking ink in the sun, and stir it up from the bottom. When the -name is written, dry it as soon as possible, and then iron it again. - -Durable ink may be extracted by wetting the writing with hot water, and -then rubbing on a little sal-ammonia. - -After making durable ink, set the marking liquid or lunar caustic -preparation for three or four days in the hot sun; otherwise it will not -become black. - - -SUMACH INK.--The milk or gum that exudes from the sumach is a good -substitute for durable ink. Break off the stalks that support the -leaves. Squeeze them into a cup, and write with the liquid. Expose it to -the sun and it will become a fine black. - - -VERY FINE INK.--Into a large jar or pitcher put half a pound of the best -Aleppo galls, broken up with a hammer or flat-iron; but not pounded. -Pour on two quarts of soft water, nearly of boiling heat. Cover the -vessel; and let it stand on a warm hearth or in the hot sun for a -fortnight; stirring it to the bottom twice a day, with a stick. At the -end of the fortnight, add two ounces of green copperas; two ounces of -logwood chips; two ounces of gum-arabic; half an ounce of alum; and half -an ounce of sugar-candy. Let the whole remain in a moderate heat a -fortnight longer; stirring it twice a day. Keep the mouth of the vessel -covered with paper only, tied down over it. On the last day, do not stir -it, but pour the ink through a strainer into another vessel, and then -with a funnel transfer it to bottles. Pour a small tea-spoonful or more -of brandy into the top of each bottle, if small. To a pint bottle there -should be a table-spoonful of brandy. This will preserve the ink from -moulding. Cork the bottles well, and seal the corks. Keep them in a -place of temperate heat. - -In buying Aleppo galls get those that are dark coloured, heavy, and free -from holes. - - -GOOD INK.--Bruise two ounces of Aleppo galls; put them into a pitcher -with half an ounce of copperas, and a quarter of an ounce of gum arabic. -Pour on a pint of soft water at boiling heat. Cover it, and let it stand -a week; stirring it several times a day, except on the last day. Then -pour it through a funnel into a bottle that has half a dozen cloves in -it. In pouring, see that you do not disturb the sediment at the bottom -of the pitcher. Cork the bottle tightly. - - -TO SOFTEN SPONGES.--A sponge, when first purchased, is frequently hard, -stiff, and gritty. To soften it, and dislodge the particles of sea-sand -from its crevices, (having first soaked and squeezed it through several -cold waters,) put the sponge into a clean tin sauce-pan, set it over the -fire, and boil it a quarter of an hour. Then take it out, put it into a -bowl of cold water, and squeeze it well. Wash out the sauce-pan, and -return the sponge to it, filling up with clean cold water, and boil it -another quarter of an hour. Repeat the process, giving it three boils in -fresh water; or more than three if you find it still gritty. Take care -not to boil it too long, or it will become tender, and drop to pieces. -You may bleach it by adding to the water a few drops of oil of vitriol. - -The Mediterranean sponges are the best. - -After using a sponge, always wash it immediately in clean water, squeeze -it out, and put it to dry. - - -TO REMOVE THE ODOUR FROM A VIAL.--The odour of its last contents may be -removed from a vial by filling it with cold water, and letting it stand -in any airy place uncorked for three days; changing the water every day. - - -TO LOOSEN A GLASS STOPPER.--The manner in which apothecaries loosen -glass stoppers when there is difficulty in getting them out, is to press -the thumb of the right hand very hard against the lower part of the -stopper, and then give the stopper a twist the other way, with the thumb -and fore-finger of the left hand; keeping the bottle stiff in a steady -position. - - -TO GET A BROKEN CORK OUT OF A BOTTLE.--If in drawing a cork it breaks, -and the lower part falls down into the liquid, tie a long loop in a bit -of twine, or small cord, and put it in; holding the bottle so as to -bring the piece of cork near to the lower part of the neck. Catch it in -the loop, so as to hold it stationary. You can then easily extract it -with a cork-screw. - - -TO PURIFY THE ATMOSPHERE OF A ROOM.--Mix, in a cup, some brown sugar, -with sufficient water to make it a thick liquid. Put a hot coal on a -shovel; pour on the coal a tea-spoonful, or more, of the sugar, and -carry it carefully about the room. The smoke will entirely remove any -disagreeable odour. If the sugar is thrown dry upon the hot coal, it -will blaze up, and burn out immediately, without effecting the desired -purpose; but if mixed with a little water, it will not blaze at all, but -the vapour arising from it will continue to smoke, till the unpleasant -smell is entirely dispelled. - -A few sprigs of lavender, laid on hot coals, and carried round the room, -on a shovel, is a good remedy for a disagreeable odour. - -Chloride of lime, sprinkled on dry, will, _unfailingly_, dispel the -effluvia of any ill-scented substance. It is very cheap. A jar of it -should be kept in every house; as, for this purpose, there is nothing -more effectual. - - -TO CLEAN JARS.--There is frequently much trouble in cleaning the inside -of jars that have contained sweet-meats, pickles, mince-meat, &c., so as -entirely to remove all the odour of their former contents, before they -can be used for another purpose. If the jars are of stone, fill them up -with scalding water, and let them stand awhile. If of white-ware, or -glass, the water must be merely warm; for if hot, it will crack them. -Then stir in a large tea-spoonful, or more, of pearlash. Whatever of -the former contents has remained sticking about, and adhering to the -sides and bottom, will immediately disengage itself, and float loose -through the water. Afterwards empty the jar, and if any odour lingers -about its inside, fill it again with warm water and a spoonful of -pearlash, and let it stand, undisturbed, a few hours, or till next day. -Then empty it again, and rinse it with cold water. Wash phials in the -same manner. Also, the inside of tea, coffee, and chocolate-pots. If you -cannot, conveniently, obtain pearlash, the same purpose may be answered, -nearly as well, by filling the vessels with strong lye, poured off clear -from the wood-ashes. For kegs, buckets, crocks, or other large vessels, -lye may always be used. - - -TO CLEAN LOOKING-GLASSES.--Take a newspaper, or a part of one, according -to the size of the glass. Fold it small, and dip it into a basin of -clean, cold water. When thoroughly wetted, squeeze it out in your hand, -as you would a sponge; and then rub it, hard, all over the face of the -glass; taking care that it is not so wet that the moisture will stream -down the glass. Also, if any drops get beneath the frame, and behind the -glass, they will remain there, in bubbles, and cannot be dislodged, -without removing the board at the back. There is no danger of any such -accidents, if the newspaper is merely moistened, or damped throughout; -without being so wet as to drip. After the glass has been well rubbed, -with the damp paper, let it rest a minute. Then go over it with a fresh -newspaper, (folded small in your hand,) till it looks clear and bright; -which it will, almost immediately. Finish with a fresh piece of -newspaper, thoroughly dry. - -This method, simple as it is, will be found, on trial, the best and -most expeditious way of cleaning mirrors, or any plate-glass; giving a -clearness and polish, that cannot be so soon produced by any other -process. The inside of window-panes may be cleaned in this manner; the -windows having been first washed on the _outside_. Also, the glasses of -spectacles, &c. The glass globe of a lamp may thus be cleaned with -newspapers. - -The efficacy is attributed to the materials used in making the -printing-ink. - - -TO REMOVE DARK STAINS FROM SILVER.--There are many substances that -communicate a dark, inky stain to silver spoons, forks, &c.; a stain -sometimes so inveterate as to resist all common applications. A certain -remedy is, to pour a little sulphuric acid into a saucer; wet with it a -soft linen rag; and rub it on the blackened silver, till the stain -disappears. Then brighten the article with whiting, finely powdered and -sifted, and moistened with spirits of wine. When the whiting has dried -on, and rested a quarter of an hour, or more, wipe it off with a silk -handkerchief, and polish with a soft buckskin. - - -TO CLEAN RINGS, BROOCHES, AND OTHER JEWELRY.--Put a little hartshorn -into a saucer; dip into it a clean, soft rag, from an old cambric -handkerchief. With the rag, go carefully over the jewelry, on both -sides. Then dry and polish, with another bit of soft rag; and, finally, -with a soft piece of old silk. Precious stones, mosaics and cameos may -be cleaned in this manner. To brighten pearls, tear off a small bit of -pin-paper, (such as rows of pins are stuck in,) roll it up, and, with -the end of the roll, rub each pearl, separately; renewing the paper -frequently. - -The application of hartshorn, rubbed on with the finger, will generally -remove the stain-spots that are sometimes found on new silk, and on new -kid gloves. There are few stains, indeed, that may not be obliterated by -hartshorn. If too strong, dilute it with a little water. Pour out, into -your saucer, but very little hartshorn, at a time, as it evaporates -almost immediately. - -Reddish stains, on black silk, or worsted, can, almost always, be -removed by hartshorn; and the original black colour will immediately -re-appear. - - -TO KEEP SILVER ALWAYS BRIGHT.--Silver, in constant use, should be washed -every day in a pan of suds made of good white soap and warm water; -drying it with old soft linen cloths. Twice a week, (after this -washing,) give it a thorough brightening with finely-powdered whiting, -mixed to a thin paste with alcohol; rubbing longer and harder where -there are stains. Then wipe this off, and polish with clean soft old -linen. Silver is cleaned in this manner at the best hotels. - - -PLATE POWDER.--Buy, at a druggist's, an ounce of levigated oxide of -iron, and four ounces of prepared chalk, finely pulverized. Mix them -well together, and put the mixture into small boxes. Rub it, dry, on the -silver, and then polish with a clean buckskin; finishing with an old -silk handkerchief. This is the composition usually sold as plate powder. -Its colour is a reddish brown. - - -POWDER FOR CLEANING GOLD LACE.--Of burnt roche-alum, powdered as fine as -possible, take two ounces and a half. Mix, thoroughly, with it, half an -ounce of finely-powdered chalk. Take a small, clean, dry brush; dip it -into the mixture, and rub it, carefully, on gold lace, or gold -embroidery, that has become tarnished. Finish with a clean piece of new -canton flannel. Keep a box or bottle of this mixture, that it may be -ready to use on occasion. It is equally good for silver lace, and for -jewelry. - - -TO KEEP BRITANNIA-METAL BRIGHT.--Dip a clean woollen cloth into the best -and cleanest lamp oil, and rub it, hard, all over the outside of your -Britannia-ware. Then wash it well in strong soap-suds, and afterwards -polish with finely-powdered whiting and a buckskin. The inside of -Britannia vessels should be washed with warm water, in which a little -pearlash has been dissolved. They should then be set, open, to dry in -the sun and air. If not kept very nice, this metal will communicate a -disagreeable taste. There is so much copper in its composition, that -tea-pots or coffee-pots of china, or white-ware, are far preferable to -Britannia-metal. - - -TO CLEAN SILVER EXPEDITIOUSLY.--Put some powdered magnesia into a -saucer. Have ready a few bits of new canton flannel. It is well, in -cutting out canton flannel, to save the small shavings, or clippings, -for this purpose. Dip a bit of the flannel into the magnesia, and with -it rub the silver, very hard. It will brighten, immediately, if there -are no black stains on it. Finish, by polishing with a clean piece of -the flannel, without magnesia. - -Dark stains on silver are best removed by rubbing them with flannel, -dipped in sulphuric acid. This should be done before any brightening -substance is applied. - - -PASTE FOR CLEANING KNIVES.--Make a mixture, one part emery, and three -parts crocus martis, in very fine powder. Mix them to a thick paste, -with a little lard or sweet oil. Have your knife-board covered with a -thick buff-leather. Spread this paste on your leather, to about the -thickness of a quarter-dollar. Rub your knives in it, and it will make -them much sharper and brighter, and will wear them out less, than the -common method of cleaning with brick-dust, on a bare board. - - -A GOOD WAY OF CLEANING SILVER.--Mix in a cup or saucer a paste of -powdered magnesia, and the best and clearest lamp oil, (whale oil,) and -cover with this paste the silver that is to be cleaned. Let it rest a -quarter of an hour or more; applying the paste to all the articles you -intend cleaning before you begin to remove it from any one of them. -Afterwards wipe it off, entirely, with a soft linen rag, and then -proceed to polish the plate with a soft buckskin, and some dry magnesia. -Finish with a silk handkerchief. The longer you rub, the brighter will -be the silver, but you must change frequently to clean parts of the -buckskin. If the silver has much chasing or ornamental frost-work, it -may be necessary to take a small soft brush to clean out all the hollows -and crevices. But, if possible, avoid using a brush, as it wears the -silver thin. - -Silver may be kept continually bright with very little trouble, by -cleaning it three times a-week, or every day, with dry magnesia rubbed -on with a bit of clean shaggy canton flannel that has never been washed. -Scraps and clippings of woollen flannel should never be used for -cleaning plate, as its roughness may scratch it. - -Dark stains on silver or gold may be immediately removed (however bad) -by the application of a little sulphuric acid poured into a saucer and -rubbed on with a soft rag. Then polish with magnesia and canton flannel. - -The colour of silver will always be injured by keeping it in a room -where there is a coal fire. - -The cases of gold or silver watches may be cleaned, as above, with -powdered magnesia and canton flannel. - - -TO TAKE WHITE MARKS FROM MAHOGANY.--If a white mark has been left on a -mahogany table by carelessly setting down on it a vessel of hot water, -rub the place hard with a rag dipped in lamp oil; and afterwards pour on -a little cologne water, or a little alcohol, and rub it dry with a clean -rag. - -The dish-marks left on a dining-table can of course be taken off in the -same manner. - -If brandy is spilt on mahogany, and leaves a whitish mark, that mark can -be removed by rubbing it hard with a rag dipped in more brandy. Try it. - - -TO TAKE SPERMACETI OUT OF A HEARTH OR FLOOR.--First scrape off the drops -of spermaceti with a knife. Then take a live coal in the tongs and hold -it carefully and closely over the place. Afterwards wipe it with a rag, -and then wash it with hot soap-suds. - - -TO REMOVE GREASE FROM A STOVE HEARTH.--When oil or any other grease has -been dropped on a stove hearth, immediately cover the place with _very -hot_ ashes. Afterwhile, clear away the ashes; and if the grease has not -quite disappeared, repeat the process. - - -TO MAKE SHOES OR BOOTS WATER-PROOF.--Melt together, in a pipkin, equal -quantities of bees-wax and mutton suet. While liquid, rub it over the -leather, including the soles. - - -TO EXTRACT OIL FROM THE FLOOR OR HEARTH.--Mix together two heaped -table-spoonfuls on powdered fuller's earth; one large table-spoonful of -potash or pearlash; and one large table-spoonful of soft soap. Add -sufficient boiling water to make it into a thick paste. Spread it hot on -the oil spot, with a broad flat stick; let it remain an hour or two. -Then brush it off, and renew the application. When the grease has -disappeared, scrub the place with soap and water. - -This mixture is equally good for boards, stone, or marble. - - -TO TAKE OFF WALL PAPER.--To clear a wall from paper previous to painting -or white-washing it, wet the old paper thoroughly with a long-handled -brush dipped in a bucket of water, (warm water is best.) Let it rest -till the water has penetrated it, and the paper blisters and loosens, so -that you can peel it off with your hands. Do not wet too much at a time. -If any small bits are found still adhering, wet them afresh, and scrape -them off with a strong knife. - - -TO REMOVE PAINT FROM THE WALL OF A ROOM.--If you intend papering a -painted wall, you must first get off the paint, otherwise the paper will -not stick. To do this mix in a bucket with warm water a sufficient -quantity of pearlash, or potash, so as to make a strong solution. Dip a -brush into this, and with it scour off all the paint, finishing with -cold water and a flannel. - - -DUSTING FURNITURE.--If a hand-brush is employed for dusting furniture it -should always be followed by a cloth; and the cloth should be so used as -to _wipe up_ the dust; and not merely flirted about it, so as to drive -the particles from one place to another. The cloth in wiping up the dust -should hold it _in_, and then be shaken frequently out of a back window. -A brush or a bunch of feathers will keep the dust floating about the -room; dislodging but not absorbing it; and only removing it from one -article to settle it on another. Therefore a cloth is indispensable in -_really_ freeing the furniture from dust. A yard of sixpenny calico, or -of strong unbleached muslin, will make two small dusters or one large -one. They should be hemmed or whipped over the edges, that servants may -have no pretext for regarding them as mere rags, to be thrown away or -torn up when dirty. It is difficult to dust well with a ragged -dusting-cloth. - - -TO TAKE FRUIT STAINS FROM WHITE DOILIES OR NAPKINS.--The use of coloured -doilies for wiping the fingers after eating fruit being nearly exploded, -and small white napkins being now substituted for that purpose, let -them, as soon as taken from table, be thrown _immediately_ into a large -vessel of clean water. If hot water is at hand it will be better than -cold. Leave them to soak during the remainder of the day. Then take them -out, put them where they will dry; and you will generally find that the -fruit stains have disappeared. If any remain, wet the stains with hot -water, and then rub on some lemon-juice, or salt-of-lemon stain-powder; -washing it off as soon as it has removed the stain. Cream of tartar will -sometimes produce this effect. It is scarcely possible to get a stain -out of any sort of linen after it has been previously washed with soap. - - -TO CLEAR CLOSETS FROM COCKROACHES.--Remove every article from the -closet, scrub the shelves with lye, and then whitewash the closet walls. -Next take a sufficiency of _black_ wadding, and soak it in spirits of -turpentine or camphor, or a mixture of both. Then with a fork or the -point of a knife, stuff it close and hard into every crevice, crack, -and hole, however small. United with the copperas dye of the black -wadding, the camphor and turpentine will destroy or expel the -cockroaches, so that for a long time you will see no more of them. If -they return, repeat the remedy; which of course will be as effective if -applied to the crevices about the kitchen walls or floors. Let the -closet remain empty for several days. Then place on each shelf a small -plate with dry chloride of lime to dissipate the smell of the -turpentine. - -The preparation of phosphorus called Levy's Exterminator, and which is -to be had at the druggists', is very destructive to cockroaches, rats, -and mice. Cover with it a slice of bread and butter, then sprinkle on -some brown sugar, and lay it in places where these vermin have been -seen. - -A mixture in the proportion of three table-spoonfuls of meal, and one -table-spoonful of red lead, wetted to a thin paste with West India -molasses, if laid on old plates, and set about their haunts, is very -efficacious in expelling cockroaches. - -These remedies are all good; and if used perseveringly and always -resumed, as soon as the cockroaches begin to appear again, there will be -but little trouble with these detestable insects. Nothing has yet been -found that can banish them from a house so effectually as to preclude -all danger of their ever returning. But much comfort is gained by even a -temporary relief from them. - -If an insect gets into the ear it may be destroyed by pouring in a -little sweet oil. They have been sometimes enticed out, by applying to -the ear a piece of ripe peach or apple. - - -SMALL COCKROACHES.--Many houses are much infested with small brown -cockroaches, which are especially troublesome and disgusting from their -disposition to get into bureaus, wardrobes, trunks, and even band-boxes. -They will soon depart, if bunches of pennyroyal (as fresh as you can get -it, and frequently renewed) are laid in all the places where they have -appeared, or are likely to come. Pennyroyal is to be generally bought in -market at the very trifling cost of one cent a bunch. At any season it -can be had at the druggists', and at the garden stores. Rags dipped in -oil of pennyroyal, and laid about their haunts, will frequently expel -these cockroaches. But every one that is seen should be immediately -killed, and not merely brushed off, to run to another place. There is -little difficulty in keeping a house free from cockroaches and all other -vermin, if the remedies are applied in time, and with perseverance. - -The very bad practice of using old bricks for cellar-walls and -back-buildings, is the chief cause of new houses becoming immediately -infested with cockroaches, &c. They have in this way been introduced at -once into some very elegant mansions in Philadelphia, where old bricks -have been used for the cellars; these bricks having originally belonged -to old almshouses, long since pulled down. To buy such bricks, however -cheap, is a miserable economy. - - -TO DESTROY CRICKETS.--Mix some powdered arsenic with roasted apple, and -put it into the cracks and holes whence the crickets issue. It will -effectually destroy them. And cockroaches also. - - -TO EXPEL FLEAS.--Get some pennyroyal. Having stripped the leaves from -the stalks, stuff them into little bags, made of muslin or thin calico, -and sewed up all round. Lay these bags among the bedding, and the -pennyroyal will send away the fleas. If more convenient, sprinkle the -bedding with oil or essence of pennyroyal. When travelling, it is well -to take with you some little bags of pennyroyal, in case you should have -to sleep in a bed infested with fleas. - -Camphor is also a good remedy against fleas. - -Pennyroyal will generally expel the small brown cockroaches, if bunches -of it are kept constantly in the closets, wardrobes, bureaus, &c. It is -likewise an excellent remedy against wood-ticks; keeping some of it -about you, if obliged to go into places where these intolerable insects -abound. When the wood-ticks fasten on the skin, brush them with a bunch -of pennyroyal, and they will fall off immediately. - - -TO DESTROY BED-BUGS.--Among the numerous ways of destroying bugs, there -is none better than to wash carefully, with a solution of corrosive -sublimate in spirits of wine, all the cracks and crevices of the -bedstead, at least once a week; taking care to throw out directly -whatever may remain in the bowl or saucer, which should at once be -washed clean in hot water. Corrosive sublimate is a most deadly poison, -if even a small quantity is swallowed. One of the best remedies for it, -is to take _immediately_ a large quantity of sweet oil. - -Mercurial ointment, rubbed once a week into all the joints and crevices -of the bedstead, is an excellent destroyer of bugs. It can best be -rubbed in with the finger. Leave it on the bedstead without wiping off; -and do not put on the bedding till evening. - - -TO DESTROY FLIES.--Get, at a druggist's, some Egyptian or Fly-killing -paper. Lay a piece of it on an old plate, and keep it moist by wetting -it frequently with water. It will soon be found covered with dead flies. -Shake them off, and wet the paper again. - -Or mix together a table-spoonful of powdered black pepper, the same -quantity of brown sugar, and as much milk as will make it into a thin -paste. Set it about on saucers. It will attract the flies, and they will -die on eating it. - - -TO DESTROY GARDEN ANTS.--Mix together half a pound of flour of -brimstone, and four ounces of potash. Put them into an iron pot or pan, -and stir it over the fire till they are dissolved, and well -incorporated. Then pound them to a powder. Put the powder into a glass -jar, with a cover, and keep it for use. Infuse some of this powder in a -cup of water, and sprinkle with it the places that are infested by ants. -They will soon disappear. - - -TO EXPEL SMALL ANTS.--Mix a tea-spoonful of tartar emetic in two -table-spoonfuls of molasses. Stir this into a small saucer of water, and -set it where you have seen the ants. Let it remain all night; and in the -morning you will find a great number of ants lying dead on the surface -of the water, and the others will have been frightened away. Skim off -the dead ants, and set the saucer in any other place where these insects -have appeared. This we know, by experience, to be an excellent remedy -for the little ants with which so many houses are infested, and which -swarm over sweet things. - - -MICE.--An excellent preparation for expelling mice and rats is Levy's -Exterminator, spread upon bread or cheese, and laid about the places -they frequent. It is a preparation of phosphorus; and after one mouse -has eaten it and (of course) died, the others will disappear. It is to -be had of most druggists; and will also destroy cockroaches, by -spreading it on bits of cake or something similar, and laying it at -night on the kitchen hearth, and in the closets. We highly recommend it. - -If you propose to destroy a mouse by arsenic spread on bread and butter, -sprinkle on the arsenic a drop or two of oil of rhodium, and the mouse -will unfailingly be attracted to the poison. Place beside it a saucer of -water, and as soon as he has eaten of the poisoned bread and butter, he -will drink, and then die on the spot. - -Oil of aniseed, spread on the bait, will attract them into a trap. - - -TO DESTROY CATERPILLARS.--Mix together twelve ounces of powdered -quick-lime, two ounces of snuff, two ounces of fine salt, and two ounces -of powdered sulphur. Strew this mixture over the caterpillars, or -dissolve it in five gallons of water; keep it in a convenient vessel, -and sprinkle with it places where they abound. - -Any garden insects may be destroyed in this manner. - - -TO DESTROY WORMS IN GARDEN WALKS.--Pour into the worm-holes a strong -lye, made of wood-ashes, lime, and water. Or, if more convenient, use, -for this purpose, strong salt and water. - - -TO DESTROY THE BEE-MILLER.--This insect, whose night-visits are so -destructive to bees, may be destroyed by mixing a large wine-glass of -vinegar with a pint of water, that has been made very sweet with honey. -Set it in a bowl on the top of the hive, or beside it. It will attract -the miller, and then drown him. - - -TO MAKE THE HANDS SMOOTH AND SOFT.--For this purpose there is nothing -nicer than the beautiful, fragrant, and delicate composition called -Almond Cream, (Crême d'Amandes.) This almond cream (which must not be -confounded with another preparation called Amandine) is, when fresh, -very soft and white, and resembles ice-cream in appearance. To use -it--first dip your hands into a basin of water, and then put on one of -the palms a very small portion of the almond cream, (not larger than a -grain of indian corn,) and with the other hand rub it to a lather. Rub -it well into your hands and all over them before you wash it off. We -know, by experience, that this is the best of all preparations for -keeping the hands in nice order. If used every day, it will effectually -prevent the skin from chapping in cold weather; and will remove any -roughness caused by incidental employments, or by putting the hands into -salt water. We earnestly recommend it. Keep it closely covered. If you -live where it can be easily procured, do not get more than one gallicup -at a time, as almond cream is always best when freshly made. Exposure to -the air hardens and discolours it. - -Another very excellent article for the hands is sand-soap, or sand -wash-balls,--a preparation of soap mixed with fine sea-sand. There is -nothing superior to it for washing the hands of boys, and of all persons -whose business obliges them to use much manual exertion. Also, the hands -of the most delicate lady will be rendered still softer and smoother by -the daily use of sand-soap. Try it--but not for the face or neck. - -Sand-soap is made by shaving down and melting some white soap, and then -stirring into it, while warm, an equal quantity of fine dry sea-sand. -Put it, warm, into square moulds, or roll portions of the mixture -between your hands, so as to form balls. Set them in a dark place to dry -gradually. - - -TO REMOVE CORNS FROM BETWEEN THE TOES.--These corns are generally more -painful than any others, and are frequently situated as to be almost -inaccessible to the usual remedies. Wetting them several times a day -with hartshorn will in most cases cure them. Try it. - - -TO ALLAY PAIN IN THE FEET WHEN CAUSED BY FATIGUE.--If your feet become -painful from walking or standing too long, put them as soon as you can -into warm salt and water, mixed in the proportion of two large handfuls -of salt to a gallon of water. Sea-water made warm is still better, if -you can conveniently procure it. Keep your feet and ankles in the salt -water till it begins to feel cool, rubbing them well with your hands. -Then wipe them dry, and rub them long and hard with a coarse thick -towel, or with a hair glove. Where the feet are tender and easily -fatigued, it is an excellent practice to go through this process -regularly every night, or every morning, or both; also employing it -without fail always on coming home from a walk. With perseverance this -has cured neuralgia in the feet. - -To prevent any roughness that may ensue after taking your hands out of -the brine, wash them immediately with soap; or what is still better, -with almond cream, first dipping them into cold water, and then rubbing -on a little of the above composition till it forms a lather. Almond -cream is much used by gentlemen as a shaving soap, but it is also a very -pleasant and useful article for a ladies washing-stand, being excellent -for smoothing the hands, and preventing their chopping in cold weather. -It is well to get but a small box at a time, as exposure to the air -somewhat dries and discolours it. It should be kept closely covered. - -Chilblains or frost-bitten feet may be cured or prevented by dipping the -feet night and morning into _cold_ water. Then taking them out and -wiping them dry with a coarse towel. Persevere, and you will find the -remedy effectual. - - -RELIEF FOR RHEUMATIC PAINS.--Bathe the afflicted part at night and -morning, and frequently through the day, with warm salt and water, -(mixed in the proportion of two handfuls of salt to a quart of water,) -rubbing it well into the skin. Do this near the fire, or in a warm room; -avoiding exposure to a draught of air. Sea-water heated over the fire -will answer the purpose still better. - -A table-spoonful of Hopkins's Compound Syrup of Sarsaparilla, taken -thrice a day, and persevered in for six or eight weeks, has frequently -cured a chronic rheumatism. - -Swaim's Panacea has effected wonderful cures in rheumatism of long -standing. - - -RELIEF FOR A SPRAINED ANKLE.--Wash the ankle very frequently with _cold_ -salt and water, which is far better than warm vinegar or decoctions of -herbs. Keep your foot as cool as possible to prevent inflammation; and -sit with it elevated on a high cushion. Live on very low diet, and take -every day some cooling medicine; for instance epsom salts. By observing -these directions _only_, a sprained ankle has been cured in a few days. - - -BATHING THE FEET.--In bathing the feet of a sick person, use at the -beginning, tepid or lukewarm water. Have ready in a tea-kettle or -covered pitcher, some _hot_ water, of which pour in a little at -intervals; so as gradually to increase the temperature of the foot -bath, till it becomes as warm as it can be borne with comfort; after -which, the feet should be taken out before the water cools. This is a -much better way than to put them at first into very warm water, and let -it grow cool before they are taken out. Clean stockings, well warmed, -should be ready to put on the feet as soon as they are out of the water, -and have been rubbed dry with a flannel. - - -CURE FOR A RUN-ROUND.--That disease of the finger or toe commonly called -a _run-round_, may be easily cured by a remedy so simple that persons -who have not seen it tried are generally incredulous as to its efficacy. -The first symptoms of the complaint are heat, pain, swelling, and -redness at the top of the nail. The inflammation, if not checked, will -soon go round the whole of the nail, causing intense pain, accompanied -by a festering or gathering of yellow matter, and ending in the loss of -the nail. To prevent all this, as soon as the first symptoms of swelling -and inflammation commence, lay the finger flat on the table, and let the -nail be scratched, all over with the sharp point of a pair of scissors, -or a penknife. This excoriation must be done first crossways, and then -lengthways, so as thoroughly to scratch up the _whole surface_ of the -nail, leaving it rough and white. This little operation does not give -the slightest pain; and we have never, _in a single instance_, known it -fail. By next morning the finger will be well. If done before the -festering commences, it is a _certain_ and speedy cure. And it will even -succeed at a later stage of the disease, by first opening with a needle -that part of the swelling where the yellow matter has begun to appear; -and afterwards by scratching up the surface of the nail with scissors or -penknife. - -Hard horny warts on the hands can be cured _positively_, and without -pain, by touching their tops twice a day or more with a clean quill pen, -dipped in aquafortis. The wart, after a few applications of the -aquafortis, will turn brown, and crumble till it falls off. - -For ring-worms there is no remedy so good as mercurial ointment, rubbed -on it at night, and not washed off till morning. It causes no pain, and -by repetition will _always_ effect a cure. - - -TO APPLY AN EYE-STONE.--Eye-stones are frequently used to extract motes -from the eye, sparks from steam-engines, and other extraneous -substances. They are to be procured at the druggists'. They cost but two -or three cents a piece; and it is well to get several, that in case one -fails you may try another. To give an eye-stone activity, lay it for -about five minutes in a saucer of vinegar and water; and if it is a good -one it will soon begin to move or swim round in the liquid. Then wipe it -dry, and let it be introduced beneath the eye-lid, binding a -handkerchief closely round the eye. The eye-stone will make the circuit -of the eye, and in its progress take up the mote, which it will bring -with it, when on the pain ceasing, the handkerchief is removed. -Eye-stones are the eyes of lobsters. - -When a mote or spark gets into your eye, immediately pull down the lower -eye-lash; and, at the same moment with a handkerchief in your hand, blow -your nose violently. This will frequently expel the mote without further -trouble. A mote will sometimes come out by merely holding your eye wide -open in a cup or glass filled to the brim with clear cold water. Or, -take a pin, and wrapping its head in the corner of a soft cambric -handkerchief, sweep carefully round the eye with it, above and below, -inserting it under the lid. This should be done with a firm and steady -hand, and will often bring out the mote. Another way is to take a long -clean bristle from a brush, tie the ends together with a bit of thread -so as to form a loop, and sweep round the eye with it, so that the loop -may catch the mote and bring it out. - -A particle of iron or steel, has, _we know_, been extracted from the -eye, by holding near it a powerful magnet. - -Rail-road sparks, &c., have frequently been removed from the eye by -introducing the feather-end of a quill, and sweeping it round beneath -the edge of the lid. If done with care and dexterity it will generally -succeed. - - -CURE FOR THE TETTER.--Obtain at a druggist's an ounce of sulphur_et_ of -potash. Be careful to ask for this article _precisely_. It is a -preparation of sulphur and potash. Put the sulphuret into a large glass -jar; pour on it a quart of cold soft water; and leave it to dissolve, -having first corked it tightly. Afterwards add to it a wine-glass of -rose-water. It may be more convenient afterwards to transfer it to -smaller bottles, taking care to leave them closely corked. Pour into -each a table-spoonful or more of rose-water. To use it, pour a little -into a saucer, and dipping in a soft sponge, bathe the eruption five or -six times a day. Persist, and, in most cases, it will very soon effect a -cure. It is, indeed, a safe and most excellent remedy. Should the tetter -re-appear with the return of cold weather, immediately resume the use of -this solution. A bath in which sulphuret of potash was dissolved in -water (in the above proportions) has succeeded in curing the tetter -after the eruption had spread all over the body of a child. - - -CURE FOR EXCORIATED NOSTRILS.--If, after a severe cold in the head, the -inside of the nostrils continue sore and inflamed, rub them lightly with -a little kreosote ointment, applied to the interior of your nose with -the finger. Do this at night, and several times during the day. It will -very soon effect a cure; often in twenty-four hours. - - -FOR A CHAFED UPPER LIP.--For a chafed upper lip and soreness of the end -of the nose, such as generally accompanies a cold in the head or -influenza, much relief may be found from the homely remedy of greasing -the excoriation, at night on going to bed, with a bit of mutton tallow -(that of a candle will do) held to the fire to soften. Extend the -application over all the nose and even between the eyes. It is well to -keep always in the house some nice tallow, prepared by boiling and -skimming a sufficient quantity of fresh mutton fat, (there must not be a -particle of salt about it,) and then pouring it warm into gallicups, -which should be closely covered as soon as the liquid has congealed. - - -CURE FOR PRICKLY HEAT.--Mix a _large_ portion of wheat bran with either -cold or lukewarm water, and use it as a bath twice or thrice a day. -Children who are covered with prickly heat in warm weather will be thus -effectually relieved from that tormenting eruption. As soon as it begins -to appear on the neck, face, or arms, commence using the bran-water on -these parts repeatedly through the day, and it may probably spread no -farther. If it does, the bran-water bath will certainly cure it, if -persisted in. - - -BROWN MIXTURE FOR A COUGH.--Mix in a large bottle, half an ounce of -liquorice; a quarter of an ounce of gum-arabic; two tea-spoonfuls of -antimonial wine; sixty drops of laudanum; and half a pint of water. -Shake it well, and when the ingredients are thoroughly amalgamated it -will be fit for use. For a cold and cough, take a dessert-spoonful three -or four times a day, shaking or stirring it first. - - -RED LIP SALVE.--Mix together equal portions of the best suet and the -best lard. There must be no salt about them. Boil slowly, and skim and -stir the mixture. Then add a small thin bag of alkanet chips; and when -it has coloured the mixture of a fine deep red, take it out. While -cooling, stir in, very hard, sufficient rose or orange-flower water to -give it a fine perfume. A few drops of oil of rhodium will impart to it -a very agreeable rose-scent. - -Cold cream for excoriated nostrils, chafed upper lips, or chapped hands -may be made nearly as above, but with one-third suet, and two-thirds -lard, and no alkanet. When it has boiled thoroughly, remove it from the -fire, and stir in, gradually, a large portion of rose-water, or a little -oil of rhodium, beating very hard. Put it into small gallicups, with -close covers. - - -MUSTARD PLASTERS.--Mustard plasters are frequently very efficacious in -rheumatic or other pains occasioned by cold. It is best to make them -entirely of mustard and vinegar without any mixture of flour. They -should be spread between two pieces of thin muslin, and bound on the -part affected. As soon as the irritation or burning becomes -uncomfortable, take off the plaster. They should never remain on longer -than twenty minutes; as by that time the beneficial effect will be -produced, if at all. When a mustard plaster has been taken off, wash the -part tenderly with a sponge and warm water. If the irritation on the -skin continues troublesome, apply successive poultices of grated -bread-crumbs wetted with lead water. - -A mustard plaster behind the ear will often remove a toothache, earache, -or a rheumatic pain in the head. Applied to the wrists they will -frequently check an ague-fit, if put on as soon as the first symptoms of -chill evince themselves. - - -OPODELDOC.--Take an ounce of gum camphor; half a drachm of oil of -rosemary; half a drachm of oil of origanum; two ounces of castile soap -cut small; and half a pint of spirits of wine. Boil these all together -for half an hour after the boiling has commenced. Let the mixture cool -in the vessel, and then bottle it for use. It is a good embrocation for -bruises, sprains, stiffness of the neck and shoulder, and for rheumatic -pains. - - -CAMPHOR SPIRITS.--Break up into small bits an ounce of gum camphor, and -put it into a pint glass bottle. Then fill up with spirits of wine, cork -it, and leave the camphor to dissolve, shaking it occasionally. This -will be found quite as good as the camphor spirits obtained at the -druggist's, and the cost will be far less. It is well to keep a bottle -of it always in the house. When taken to remove faintness or nervous -affections, pour a few drops into a wine-glass of water. Camphor kept -for external use is best when dissolved in whisky, as it produces less -irritation of the skin than when melted in alcohol. - -The pain of a fly-blister will be much alleviated by sprinkling powdered -gum camphor thickly over the surface of the plaster before it is put on. -This should always be done. - - -REMEDY FOR ARSENIC.--Dissolve a few scruples of sulphuret of potash in -half a pint, or a pint of water, and administer it a little at a time, -as the patient can bear it; having first given the white of an egg. - -Another remedy is to mix two tea-spoonfuls of made mustard with -sufficient warm water to thin it, so as to make it easy to swallow. It -acts as an emetic, and is good for any poison. - - -ANTIDOTE TO CORROSIVE SUBLIMATE.--If corrosive sublimate (one of the -worst poisons) has been swallowed, immediately drink a large quantity of -olive oil, even the whole contents of a flask; or more, indeed, if that -is not found sufficient. This remedy, if taken in time, is always -efficacious. If it cannot be _immediately_ obtained, try white of egg. - - -REMEDY FOR AN OVER-DOSE OF LAUDANUM.--A cup of the _strongest possible_ -coffee has been known to keep the patient awake, and effect a positive -cure when all other means have failed. After the fatal sleep has been -thus prevented, and the patient is thoroughly roused and excited, let an -emetic be administered. - - -MEDICATED PRUNES.--Take a quarter of an ounce of senna and manna -(obtained ready mixed from the druggists') and pour on it not quite a -pint of boiling water. Cover it; set it by the fire; and let it infuse -for an hour. If the vessel in which you prepare it has a spout, stop up -the spout with a roll or wad of soft paper. This should always be done -in making herb teas, or other decoctions; as a portion of the strength -evaporates at the spout. When the infusion of senna and manna has thus -stood an hour at the fire, strain it into a skillet or sauce-pan (one -lined with porcelain will be best) and stir in a large wine-glass or a -small teacup-full of West India molasses. Add about half a pound or more -of the best prunes; putting in sufficient prunes to absorb all the -liquid during the process of stewing. Then cover the vessel closely, -and let it stew (stirring it up occasionally) for an hour; or till you -find the stones of the prunes are all loose. If stewed too long, the -prunes will taste weak and insipid. When done, put it into a dish to -cool; and pick out all the stones. If properly prepared there will be no -perceptible taste of the senna and manna. It may be given to children at -their lunch or supper. - - -FINE HOARHOUND CANDY.--Take a large bunch of the herb hoarhound, as -green and fresh as you can get it. Having picked it clean, and washed -it, cut it up (leaves and stalks) with scissors. Scald, twice, a china -tea-pot or a covered pitcher; then empty it of the hot water. Put in the -hoarhound, pressing it down with your hands. The pot should be about -two-thirds full of the herb. Then fill it up with boiling water; cover -it closely, and wedge a small roll of paper tightly into the mouth of -the spout, to prevent any of the strength escaping with the steam. Set -it close to the fire to infuse, and keep it there till it begins to -boil. Then immediately take it away, and strain it into another vessel. -Mix with the liquid sufficient powdered loaf-sugar to make it a very -thick paste. When the sugar is in, set it over the fire, and give it a -boil, stirring and skimming it well. Take a shallow, square tin pan, -grease it slightly with sweet oil, and put into it the candy, as soon as -it is well boiled; smoothing the surface with a wet knife-blade. Sift -over it some powdered sugar. Set it away to cool; and when nearly -congealed, score it in squares. It is a well-known remedy for coughs and -hoarseness. - -If you find it too thin, you may stir in, while boiling, a spoonful of -flour, of arrow-root, or of finely-powdered starch. - -Another way of making this candy is, to boil the hoarhound in barely as -much water as will cover it, and till all the juice is extracted. Then -squeeze it through a cloth, and give the strained liquid another boil, -stirring in, gradually, sugar enough to make it very thick and stiff. -Afterwards sift sugar over a shallow tin pan, fill it with the paste, -and leave it to congeal; scoring it in squares before it is quite hard. - -Any herb-candy may be made as above. - - -FINE LAVENDER COMPOUND.--For this purpose, use lavender buds, gathered -just before they are ready to blow. As soon as the blossom expands into -a flower, a portion of its strength and fragrance immediately -evaporates. This is also the case with roses; which, for rose-water, -should always be gathered, not after they are blown, but when just about -to open. - -Having stripped the lavender buds from the stalks, measure a pint of the -buds, and mix with them half an ounce of whole mace; half an ounce of -whole cloves; two nutmegs broken up, but not grated; and half an ounce -of powdered cochineal. Put the whole into a large glass jar, and pour in -a quart of the best French brandy. Cover the jar closely; making it -completely air-tight by the addition of strong paper, pasted down over -the cover. Set it away, and leave the ingredients to infuse, -undisturbed, for a month. Then strain it into a pitcher; and from the -pitcher pour it through a funnel into bottles; corking them tightly. It -is a well-known remedy for flatulence, and pains and sickness of the -stomach. To use it, put some loaf-sugar into a spoon, and pour on -sufficient lavender to soften the sugar; then eat it. - -Instead of cochineal, you may give a fine red colour to lavender -compound by tying up a quarter of an ounce of alkanet in a thin muslin -bag, (seeing that the alkanet is free from dust,) and putting the bag -into the jar while the other ingredients are infusing in the brandy. - - -BLACKBERRY SYRUP.--Take a sufficient quantity of fine, ripe, sweet -blackberries. Put them into a sieve placed over a large broad pan; and -with a clean potatoe-masher, (or something similar,) mash the -blackberries, and press out all their juice. Or (having bruised them -first) put the blackberries into a linen bag, and squeeze out all the -juice into a vessel placed beneath. Measure it; and to every quart of -the strained juice allow half a pound of powdered loaf-sugar; a heaped -tea-spoonful of powdered cinnamon; the same of powdered cloves; and a -large nutmeg grated. Mix the spices with the juice and sugar, and boil -all together in a porcelain preserving-kettle; skimming it well. When -cold, stir into each quart of the syrup half a pint of fourth-proof -brandy. Then bottle it for use. This is a good family medicine; and is -beneficial in complaints incident to summer. It should be administered, -(at proper intervals,) from a tea-spoonful to a wine-glassful, according -to the age of the patient. - - -RHUBARB BITTERS.--Take two ounces of rhubarb root; half an ounce of -cardamom seeds; one drachm of Virginia snake-root; and half a drachm of -gentian root. Put these articles into a large bottle, and pour on it a -quart of good brandy. - -It is excellent for children in complaints incident to summer weather. - - -TO PREVENT A JUG OF MOLASSES FROM RUNNING OVER.--A jug or bottle of -molasses frequently causes inconvenience by working over at the top, -after coming from the grocer's, and being set in a room or closet that -is warmer than the place from which it was brought. To prevent this--as -soon as you receive it, pour out a portion into another vessel; for -instance, into a pitcher or bowl. Then set the jug of molasses into a -deep pan or basin, and leave it _uncorked_ till next day. By that time, -all danger from fermentation will have subsided. Then cork it tightly, -and set it away. Keep always under the bottom of the jug an old plate, -or a double piece of thick paper to receive any drippings that may run -down the sides. Never bring molasses to table without a plate or saucer -under the vessel that contains it. - -West India molasses is far more wholesome and nourishing than any other, -and is decidedly the best for gingerbread, molasses-candy, -indian-puddings, &c. Sugar-house molasses, if used for those articles, -will render them hard and tough. - - -TO EXTINGUISH A COAL FIRE.--Many persons who burn anthracite coal in -their chambers, have suffered great inconvenience from not knowing how -to extinguish it before they go to bed. The process is very simple, and -always successful. Lift off with the tongs any large coals that may lie -on the top, and lay them on the iron hearth of the grate; they will make -good cinders to burn next day in a close-stove or furnace. Then shut up -the tongs, and with them make a hollow or deep cavity just in the centre -of the fire, heaping up the coals like a hill on each side, and making -the tongs go down to the bottom of the grate. If there are not many -coals, you may do this with the poker. The fire will immediately begin -to fade and deaden; and in less than ten minutes, it will be entirely -out, without farther trouble; unless it has been very large, and then it -may require a second stirring. - -In the morning, let the grate be cleared _entirely_ of all the cinders -and ashes, and swept out clean with a brush. Cover the bottom of the -grate with a sort of flooring of small fresh coal, before you put in the -kindlings; otherwise, after the kindlings (wood or charcoal) are -lighted, they will burn away immediately, and fall through the bottom -bars of the grate, before they have had time to ignite the coal that has -been laid above them; so that the grate will have to be again cleared -out, fresh kindlings brought, and the fire built up anew, before it can -possibly succeed. - -The above way of extinguishing a coal-fire answers equally well for a -close-stove or a furnace. - -The heat of a grate may be considerably diminished by standing up the -blower against it; the bottom of the blower resting on the hearth. To -lessen the heat of a close-stove, leave open the large door of the -stove. In the same manner diminish the heat of a furnace. - - - - -LAUNDRY-WORK, NEEDLE-WORK, ETC. - - -SODA SOAP.--Take six pounds of the best brown soap, and cut it into -pieces. Put it into a large wash-kettle, and pour on seven gallons and a -half of clear soft water. Next stir in six pounds of washing-soda, -(sub-carbonate,) set it over the fire, and let it boil two hours after -it has come to a boil. Then strain it into stone jars; cover it, and put -it away. It must be used for _white clothes only_, as it will fade -coloured things. Put the clothes in soak the night before, in tubs of -cold water; having first rubbed the grease spots with wet fuller's -earth, (scraped fine,) and the stains with wet cream of tartar. Allow a -pound of the soda soap to a bucket of water, and put it over the fire in -a wash-kettle. When the water is warm, put in as many white clothes as -convenient; seeing that there is water enough to cover them well. Boil -them an hour; occasionally moving them up and down with the -clothes-stick. Then take them out, and finish washing them in the usual -way. The soda soap will whiten them very much; but if used in a larger -quantity than the above proportion, it will injure them greatly. We do -not recommend any soda preparation for washing, unless it can be used -under the immediate inspection of a good housekeeper; most servants and -washerwomen being very apt to employ it too freely, if left to -themselves. - - -SOFT SOAP MADE WITH POTASH.--Put twelve pounds of potash into a barrel, -and then pour in water till the barrel is half full. Stir the potash -several times, while it is dissolving in the water. Have ready twelve -pounds of good soap-fat, and melt it over the fire in a large kettle. -Then stir it, gradually, into the barrel with the dissolved potash. -After standing a quarter of an hour, fill up the barrel with cold water; -and stir it hard. This process will form an excellent soft soap. - - -COLD STARCH FOR LINEN.--Take a quarter of a pint, or as much of the best -raw starch as will half fill a common-sized tumbler. Fill it nearly up -with very clear cold water. Mix it well with a spoon, pressing out all -the lumps, till you get it thoroughly dissolved, and very smooth. Next -add a tea-spoonful of salt to prevent its sticking. Then pour it into a -broad earthen pan; add, gradually, a pint of clear cold water; and stir -and mix it well. Do not boil it. - -The shirts having been washed and dried, dip the collars and wristbands -into this starch, and then squeeze them out. Between each dipping, stir -it up from the bottom with a spoon. Then sprinkle the shirts, and fold -or roll them up, with the collars and wristbands folded evenly inside. -They will be ready to iron in an hour. - -This quantity of cold starch is amply sufficient for the collars and -wristbands of half a dozen shirts. Any article of cambric muslin may be -done up with cold starch made as above. - -Poland starch is better than any other. It is to be had at most grocery -stores. - -Cold starch will not do for thin muslin, or for any thing that is to be -clapped and cleared. It is very convenient for linen, &c., in summer, as -it requires no boiling over the fire. Also, it goes farther than boiled -starch. - - -TO WASH WHITE SATIN RIBBON.--Make a strong lather of clear cold water -and the best white soap. Squeeze and press the ribbon through this, till -it looks quite clean; but do not rub it, as that will cause it to fray. -Then make a fresh lather of white soap and cold water, and squeeze the -ribbon through that. Do not rinse it, as the suds remaining in the -ribbon will give it the proper stiffness. Pull and stretch it evenly; -and then iron it on the wrong side while it is still damp. When quite -dry, roll it on a ribbon-block; wrap it closely in coarse brown paper; -and put it away till you want to use it. None but plain unfigured white -satin ribbon of very good quality, can be washed to advantage. The day -before washing it, rub some magnesia upon any grease that may be on the -ribbon, and some cream of tartar on the stains. - -In winding several pieces of ribbon on the same block, always put the -end of each successive piece _under_ that of the last, instead of _over_ -it; and wind the whole tight and smoothly. Secure the last end with two -very small minikin pins; as large pins will make conspicuous holes all -through, and probably leave a brassy or greenish stain. The ribbon-block -should on no account be narrower than the ribbon. - -A small white silk handkerchief may be washed as above, if thick and -unfigured. - - -TO CLEAN SILK SHAWLS OR SCARFS.--Mix together a quarter of a pound of -soft soap; a tea-spoonful of brandy; and a pint of whisky or gin; -stirring them hard. Spread the shawl on a clean _linen_ cloth, and with -a clean sponge dipped in the mixture, go carefully over it on both -sides. The shawl should be kept even, by placing weights along the -edges. Dry it in the shade. Then wash (or rather squeeze it) in two or -three cold waters without soap; stretch it, and hang it out again; and -when almost dry, iron it. - - -TO CLEAN A SILK DRESS.--Rip the dress entirely apart. Take large raw -potatoes, and allow a pint of cold water to each potatoe. Having pared -the potatoes, grate them into the basin of water. Cover it; and let it -stand three hours, or more. Then pour it carefully off, into a broad -pan; leaving the sediment or coarse part of the grated potatoes at the -bottom of the basin. Having spread a clean linen cloth on a large -ironing table, and put some irons down to the fire, lay the silk (a -breadth at a time) upon the cloth, and with a clean sponge dipped in the -potatoe-water, go all over it, on the wrong side. Then hang that breadth -out upon a line; stretch it evenly, and leave it to dry. Take another -breadth; sponge it with the potatoe-water; hang it out; and proceed in -the same manner till all the silk is done. By the time the whole has -been sponged and hung out, the first breadths will in all probability be -dry enough to iron. It must be ironed on the wrong side. - -The sleeves must be taken out and ripped open, before sponging them. -Each piece of the body must, of course, be done separately. - - -FRENCH METHOD OF WASHING COLOURED SILK CRAVATS, SCARFS, SHAWLS, -&c.--Make a mixture of the following articles in a large flat dish. A -large table-spoonful of soft soap, or of hard _brown_ soap shaved fine, -(white soap will not do,) a small tea-spoonful of strained honey, and a -pint of spirits of wine. Have ready a large brush (for instance a -clothes-brush) made perfectly clean. Lay the silk on a board or on an -ironing-table; stretching the article evenly, and securing it in its -place by weights set round upon its edges. Then dip the brush into the -mixture, and with it go all over the silk, lengthways of the texture; -beginning at that part of the silk which is least seen when worn; and -trying a little at a time till you have ascertained the effect. If you -find the colour of the silk changed by the liquid, weaken it by adding a -little more spirits of wine. Brocaded silks cannot be washed this way. - -Having gone carefully over the whole of the article, dip it, up and -down, in a bucket of clean water, but do not squeeze or wring it. Repeat -this through another clean water, and then through a third. Afterwards -spread it on a line to dry, but without any squeezing or wringing. Let -it dry slowly. While still damp, take it down; pull it, and stretch it -even; then roll or fold it up; and let it rest a few minutes. Have irons -ready, and iron the silk; taking care that the iron is not so hot as to -change the colour. - -The above quantity of the washing-mixture is sufficient for about half a -dozen silk handkerchiefs; for a silk apron; or for one shawl; or for two -scarfs, if not very long. If there is fringe on the scarfs it is best to -take it off and replace it with new; or else to gather the ends of the -scarfs, and finish them with a tassel or ball. - -Gentlemen's silk or chaly cravats may be made to look very well washed -in this manner. Ribbons also, if thick and rich. Indeed whatever is -washed by this process should be of excellent quality. A dress must be -previously taken apart. - -This is also a good method for washing a white blond veil or scarf; -using a soft sponge instead of a brush, and making the mixture with -rather less soap and honey. When dry, lay the blond in smooth even -folds, within a large sheet of smooth nankeen paper. Press it for a few -days in a large quarto or folio book. Do not iron it. - - -TO MAKE THREAD LACE LOOK ALWAYS NEW.--Thread lace should never be sewed -fast, or washed upon the article of which it forms the trimming. It -should be merely run on, or basted with short stitches; so as to draw -out the thread easily, when the lace is taken off for washing. The -trouble is nothing in comparison to the advantage. In the first place, -thread lace, to look well and last long, should never be touched with -starch. Starching thread lace injures the texture, (causing the threads -to break,) and gives it a hard, stiff appearance. If sewed fast, and -washed and done up with the muslin collar or pelerine, it shrinks and -thickens up among the gathers, and partakes of the starch that has been -used for the muslin; and, of course, can have no resemblance to new lace -that has never been washed at all. Again, it will not last half so long, -as if always taken off, and done up separately from the muslin. - -Every lady should have at least two lace bottles, as it is not well to -wind more than three or four yards of lace upon one bottle. They should -be straight black bottles of the largest size, and it is well to buy -them new for the purpose; otherwise something of their former contents -may come out when boiling, and injure the lace. Also there may be -remains of wax, rosin, or some other cement, lingering about the place -where the cork was; and this will melt in the water, and cause the lace -to look streaked. The bottles being perfectly clean, (inside and out,) -cover them with thick, strong, new white linen, sewed on tightly and -smoothly, with coarse thread. When not in use, keep them wrapped up in -clean paper. - -Having taken off the lace from the article on which it was basted, begin -near the bottom of the bottle; tack one end of the lace with a needle -and strong thread to the linen; and wind it smoothly round with the edge -downward; and all the scollops smooth, so that none may be creased or -curled inward. Wind the lace on the bottle in such a manner as to leave -the scolloped or pattern-edge visible all round; and finish just below -the neck of the bottle. Then tack down with the needle and thread the -last or terminating end of the lace. Early in the evening put the bottle -with the lace into a clean _earthen_ or white-ware vessel, filled with -clear cold water, and let it soak till bed-time. Then change the water, -and let it soak all night. - -In the morning, fill a clean porcelain kettle, or a deep earthen pipkin, -with a strong suds of clear soft water and the best white soap. Into -this, put the bottle with the lace on it; having tied a twine string -round the neck of the bottle so as to make it fast to the handles or the -rim of the vessel, that it may be kept as steady as possible while -boiling. It must on no account be boiled in a tin or iron vessel, as the -lace will then certainly be discoloured. Set the vessel over hot coals -or in a stove; and keep it boiling regularly till the lace looks quite -white. If very dirty, it will be necessary to change the water for a -clean fresh suds. It may boil from an hour to an hour and a half; but -take it out as soon as it looks clean and white. Then turn up the bottle -to drain off the suds, and set it (without rinsing) in the sun. Keep it -in the sun till the lace dries on the bottle. When _quite_ dry, take it -off; stretch or pull down each scollop separately with your thumb and -finger; and then wind the lace evenly and smoothly on a ribbon-block of -somewhat broader width. You can get ribbon-blocks at the stores where -ribbons are sold, and you will find them very useful. Wrap the block -with the lace on it in soft _brown_ paper, and put it away till you want -it for use. If you have no ribbon-block, fold or roll up a piece of -smooth clean paper, and roll the lace round it. Never wrap any thing in -printed paper. - -The above method of cleaning thread lace, (without rubbing, squeezing, -rinsing, starching, or ironing,) as it is the most simple and easy, is -also the most certain of success. In fact we can confidently assert -that there is no other so good; and we only ask a trial of its efficacy; -well-assured that every lady who has once had her lace washed in this -manner will continue it; as it makes it look always new. Of course, it -should be done on a clear bright day, and the hotter the sun the better. -If you have more than one lace bottle to boil, they may be put into a -brass or bell-metal wash-kettle, (previously made very clean,) but -remember that no tin or iron must be used for this purpose. If the -coating or lining of an enamelled or porcelain kettle is the least -cracked or scaled off, do not boil the lace in it, or it will be stained -with iron mould. - -Thread lace done _exactly_ according to these directions, has the look, -feel, transparency, and consistence of new lace that has never been -washed at all; and may easily be mistaken for it. Drying in the -soap-suds gives it just the right stiffness, and it will last much -longer than if washed in the old manner with squeezing, rinsing, -starching, clapping, and ironing. - -Before your lace is sewed on the bottle, look over it, and see if it -requires any mending. There is a lace-stitch done with _very fine_ -thread, that, when neatly executed, renders a mended place -imperceptible. It may be learned in a few minutes by seeing it done, but -cannot be described intelligibly. Those who have had no opportunity of -learning this stitch may mend lace very neatly by darning it with the -finest possible thread; taking care not to make the darn too thick, or -close, but imitating as nearly as possible the open texture of the lace. -In quilling or setting on the lace, endeavour to conceal the darns under -the pleats. - -Cotton lace cannot be cleaned in the foregoing manner, as it is too soft -and fuzzy, and shrinks up too much. It requires squeezing, starching, -clapping, and ironing. - - -WASHING BLACK LACE.--Every description of black _silk_ lace (or of black -Scotch blond) may be made to look extremely well by the following -process; either veils, shawls, scarfs, capes, sleeves, or trimming-lace. -A black lace dress, must be previously taken apart, and all the loose -threads or stitches carefully picked out. We will suppose the article -that requires washing to be a veil that has been worn long enough to -look soiled and rusty. By exactly observing the following directions, it -may be made to appear fresh, new, and of an excellent black; provided -always that it was originally of good quality, with no mixture of cotton -in it. All lace articles of that brownish black, falsely called jet, are -now mixed with cotton; and frequently have no silk at all about them. - -In a large clean earthen pan, or a small tub, make a strong lather of -white soap and clear soft water, warm but not hot. Mix with the suds a -large table-spoonful of ox-gall. No family should be without a bottle of -ox-gall, which can always be obtained from the butcher at a very -trifling cost. The gall as soon as brought home should be opened, its -liquid poured through a funnel into a clean black bottle, and tightly -corked. You may perfume it by putting in a grain of musk. It is useful -in washing all sorts of coloured things, as it materially assists in -preventing them from fading. Having stirred the gall well into the suds, -put in the black lace veil, and work and squeeze it up and down through -the lather for five minutes or more; taking care not to rub it. Then -squeeze it out well, open it loose, and shake it a little. Next, -transfer it to a second suds of clean warm water and white soap; adding -a tea-spoonful of gall. Into this second lather infuse _a large -quantity_ of blue, pressed into the water from the indigo bag, and well -stirred in. Having worked the veil up and down through this second suds -for about ten minutes, alternately loosening it out, and squeezing it -up, but not rubbing it. Squeeze it finally as dry as you can, and then -open it out widely. - -Have ready in another pan some glue-stiffening, made as follows: On a -bit of glue about the size of a shilling pour two jills, or a half-pint, -of boiling water, and let it dissolve. After the glue is entirely -melted, add to it a quart of _cold_ water; and then make it _very blue_ -by squeezing into it a large portion of indigo from the blue-bag. Stir -it well, and then put in the veil, rinsing and squeezing it up and down -through the stiffening water. Having done this sufficiently, squeeze out -the veil as dry as you can get it; then open it, stretch it, and clap it -all over. Next, fold it evenly; roll it up in a thick clean towel; and -let it rest for a quarter of an hour or more. - -Spread a large clean _linen_ cloth on your clothes-line, and hang the -veil (well spread out) upon the cloth. When nearly, but not quite dry, -take down the veil, and clap and stretch it again. Have warm irons -ready. Lay a clean linen cloth over your blanket, and press the veil -smoothly on the wrong side; first trying the irons on an old piece of -thin black silk, crape, or gauze; lest they should be too hot for the -lace, and scorch or discolour it. - -The foregoing process (followed exactly) will restore to any article of -_good_ black silk lace that has become brown and soft by wearing, the -deep black colour and consistence it had when new. - -Be careful not to have too much glue, and to put plenty of indigo-blue -into the second suds and into the stiffening water. - -Before washing the veil, rip open the casing at the top, and remove the -string. Afterwards, make a new case, and draw it with a new ribbon. - - -TO WASH A WHITE LACE SCARF.--Fold up the scarf, and lay it in a thin -cambric handkerchief, folded over so as to enclose the scarf, and -secured by basting it slightly with a needle and thread. Dip it in cold -water. Make a strong lather with white soap and warm water; put the -scarf, &c., into it, and let it rest all day. In the evening, make a -fresh lather, and leave the scarf in it all night, (having first -squeezed it well.) Next morning, make some thin starch. Shave small a -quarter of a cake of white wax, and put it into two quarts of soft -water; adding six lumps of loaf-sugar, and a table-spoonful of thin-made -starch. Put these articles into an earthen pipkin or a porcelain kettle, -and set it over the fire. On no account use, for this purpose, a vessel -of any sort of metal, as it will discolour the lace. When the mixture -has come to a boil, put in the scarf, (still folded in the -handkerchief,) and boil it ten minutes. Then take it out, open the -handkerchief, and if you do not find it perfectly white, return it to -the pipkin, and boil it longer. Afterwards, take it out of the -handkerchief, and throw the scarf into cold water. Squeeze and press it, -till it drips no longer. Then open it out; stretch it even; and hang it -in the sun. When almost dry, take it in, and iron it carefully on a -linen cloth. - -A veil, a shawl, or a pelerine of white lace may be washed in this -manner. - - -TO CLEAN GOLD OR SILVER EMBROIDERY.--Warm some spirits of wine, and -apply it with a bit of clean sponge. Then dry it, by rubbing it with -soft, new canton flannel. Gold or silver lace may be cleaned thus. Also, -jewelry. - - -WASHING AMERICAN CHINTZES.--American chintzes, of good quality, (such as -are sold at twelve or fourteen cents per yard,) can be washed so as to -retain their colours, and look as bright as when quite new. The water -must be quite clean, and merely warm, but by no means hot. Rub the soap -into the water, so as to form a strong lather, before you put in the -dress. Add to the lather a handful of fine salt. Wash the chintz through -two warm waters, making a lather in the second also, and adding salt. -The salt will keep the colours from running. Then rinse it through two -cold waters; putting a table-spoonful of vinegar into each, before the -dress goes in. This will brighten the colours. Immediately, wring out -the dress, and hang it up to dry; but not in the sun. When nearly dry, -(so as to be just damp enough to iron,) have irons ready heated; bring -in the dress; stretch it well, and iron it on the wrong side. If allowed -to become _quite_ dry on the line, and then sprinkled and rolled up, and -laid aside to be ironed next day, the colours may run from remaining -damp all night. - -An imported chintz, a gingham, or a mousseline de laine, may be washed -in the above manner; which _we know_ to be excellent; substituting, for -the salt, a table-spoonful of ox-gall in each water. All sorts of -coloured dresses should be washed and ironed as quickly as possible, -when once begun. It is well to allot a day purposely to coloured -dresses, rather than to do them with all the other things on the regular -washing-day. If washed in half-dirty suds, and left soaking in the -rinsing-water, the colours will _most assuredly_ run and fade, and the -dress look dingy all over. - -Of course, nothing that has any colour about it should be either -scalded, or boiled, or washed in _hot_ water. Scalding, boiling, and -hot-water washing are only for things _entirely_ white. - - -PRESERVING THE COLOURS OF DRESSES.--Before washing a new dress, try a -small piece of the material, and see if the colours are likely to stand -of themselves. They are generally fast, if the article is so well -printed that the wrong side is difficult to distinguish from the right. -If you obtain from the store a small slip for testing the durability of -the colours, give it a fair trial, by washing it through two warm waters -with soap, and then rinsing it through two cold waters. No colours -whatever will stand, if washed in _hot_ water. Some colours, (very -bright pinks and light greens particularly,) though they may bear -washing perfectly well, will change as soon as a warm iron is applied to -them; the pink turning purplish, and the green bluish. - -The colours of merinoes, mousselines de laine, ginghams, chintzes, -printed lawns, &c., may be preserved in washing by mixing a -table-spoonful of ox-gall in the first and second waters, (which should -not be more than lukewarm,) and making a lather of the soap and water -_before_ you put in the dress, instead of rubbing the soap on it -afterwards. At the last, to brighten the colours, stir into the second -rinsing-water a _small_ tea-spoonful of oil of vitriol, if the dress is -that of a grown person; for a child's dress, half a tea-spoonful will -suffice. If washed at home, one of the ladies of the family should -herself put in the vitriol, as, if left to the servants, they may injure -the dress by carelessly putting in too much. Vitriol is excellent for -preserving light or delicate colours. - -The colours of a common calico or mousseline de laine may be set by -putting into each of the two warm waters a large handful of salt, and -into each rinsing water a tea-spoonful of vinegar. - -No coloured articles should be allowed to remain in the water, as -soaking will cause the colours to run in streaks. As soon as the dress -is washed and rinsed, let it be immediately wrung out, hung in the -shade, and, as soon as dry enough, taken in and ironed at once. Each -dress should be washed separately. The washing of dresses should only -be undertaken in fine weather. - - -PUTTING AWAY WOOLLENS.--The introduction of furnaces, for the purpose of -warming houses, is supposed to be one cause of the great increase of -moths, cockroaches, and other insects that now, more than ever, infest -our dwellings. For moths, particularly, the usual remedies of camphor, -tobacco, pepper, cedar-shavings, &c., seem no longer sufficiently -powerful; perhaps because their odour so soon evaporates. Still it is -well to try them when nothing better can be done; and they are sometimes -successful. Camphor and tobacco-shreds will be found much more -efficacious if (after interspersing them among the furs or woollens) -each fur or woollen article is carefully and closely pinned up in -newspapers; so closely as to leave no aperture or opening, however -small. The printing-ink has a tendency to keep off moths and other small -insects. The papers used for this purpose should be those that are -printed with ink of a good quality, not liable to rub off, and soil the -things enclosed. We highly recommend this mode of preserving furs and -woollens. - -But the following method of putting away all the woollen, worsted, and -fur articles of the house, will be found an _infallible_ preservative -against moths; and the cost is trifling, in comparison with the security -it affords of finding the things in good order when opened for use on -the return of cold weather. Procure at a distiller's, or elsewhere, a -tight empty hogshead that has held whisky. Have it well cleaned, -(_without washing_,) and see that it is quite dry. Let it be placed in -some part of the house that is little used in the summer, where there is -no damp, and where it can be shut up in entire darkness. - -After the carpets have been taken up, and well shaken and beaten, and -the grease spots all removed, let them be folded and packed closely down -in the cask, which can be reached by means of a step-ladder. Put in, -also, the blankets; having first washed all that were not clean; also -the woollen table-covers. If you have worsted or cloth curtains and -cushion-covers, pack them in likewise, after they have been thoroughly -freed from dust. Also, flannels, merinos, cloaks, coats, furs, and, in -short, every thing that is liable to be attacked by the moths. It is -well to rip the cloaks from the collars, and the skirts of pelisses from -the bodies, before packing, as they can be folded more smoothly, and so -as to occupy less space. Fold and pack all the articles closely, and -arrange them to advantage, so as to fit in well, and fill up all hollows -and vacancies evenly. If well-packed, one hogshead will generally hold -all the woollen and fur articles belonging to a house of moderate size, -and to a moderate-sized family. But if _one_ is not enough, it is easy -to get another. When the cask is filled, nail the head on tightly, and -let the whole remain undisturbed till the warm weather is over. If the -house is shut up, and the family out of town in the summer, you may -safely leave your woollens, &c., put away in this manner. Choose a -clear, dry day for unpacking them in the autumn; and, when open, expose -them all separately to the air, till the odour of the whisky is gone -off. If they have been put away clean, and free from dust, it will be -found that the whisky-atmosphere has brightened their colours. As soon -as the things are all out of the cask, head it up again _immediately_, -and keep it for the same use next summer. If more convenient, you may -have the cask sawed in two before you pack it. In this case, you must -get an extra head for one of the halves. - -In putting away woollens for the season, always keep out a blanket for -each bed, and some flannel for each member of the family, in case of -occasional cold days, or easterly rains in the summer. - -Have no _hair_ trunks about the house; they always produce moths. - - -TO CLEAN WHITE FUR.--Take a sufficiency of dry starch, very finely -powdered, and sift it, through a fine sieve, into a broad, clean, tin -pan. Set the pan near enough the fire for the powdered starch to get -warm, stirring it frequently. Then roll and tumble about the white fur -among the powdered starch, till it is well saturated. Shut it up closely -in a bandbox, and let it remain unopened for a fortnight. It will then -look clean. - -When you put away white fur in the spring, proceed as above, (using a -very large quantity of the pulverized starch,) and put into the box some -lumps of camphor tied up in thin white papers. Keep the box closely shut -through the summer, and do not open it to look at the fur till you want -it for cold weather. It will then be found a good clean white. - -In joining pieces of fur or swans-down, lay the two edges together, and -pass the needle and thread back and forward on the wrong side, (in the -way that carpet-seams are sewed,) so as to unite the edges evenly and -flat without making a ridge. Then line every seam by sewing or running -strong tape along it, of course on the wrong side. Unless they are -strengthened in this manner with tape, the stitches are liable, after a -while, to give way, and the seams or joins to gape open, making rents -inside that are very difficult to repair. - - -TO KEEP A MUFF. Always when returning a muff to its box, give it several -hard twirls round. This will smooth the fur, and make all the hairs lie -the same way. To prevent the wadding inside the muff from sinking -downwards, and falling into clods, keep the muff-box always lying on the -side, instead of standing it upright. When you put it away till next -winter, place within it some lumps of camphor wrapped in papers, and -sprinkle the outside of the fur with powdered camphor. Then enclose the -muff, completely, in one or two large newspapers, sewing or pinning them -entirely over it, sides and ends, so that nothing can possibly get in. -Do the same with all your furs; and after putting them away with these -precautions, open them no more till the return of cold weather. The -printing ink on the papers will assist in keeping out moths. - - -TAKING CARE OF PICTURES.--An excellent way to preserve an oil-picture -from the injuries of damp, mould, and mildew, is to take the precaution -of covering the _back_ of the canvas (before nailing it on the straining -frame) with a coating of common white lead paint; and when that is dry, -give it a second coat. If you buy a picture that has been framed without -this precaution, do not neglect having the back of it coated as above, -before you hang it up. - -The simplest way of cleaning an oil-picture, is to mix some whisky and -water _very weak_. If the mixture is too strong of the liquid, it may -take off the paint, or otherwise injure it. Dip into the mixture a very -soft and very clean sponge, which you must first ascertain to be -perfectly free from sand, grit, or any extraneous object. A good way to -soften and clean a sponge, is to boil it in several successive waters, -till there is no longer any appearance of sand at the bottom of the -vessel. Having carefully washed the picture with the sponge and -whisky-water, dry it by going over it with a clean soft _silk_ -handkerchief. This is all that can be safely attempted by any one who -is not a regular picture cleaner. Therefore, if the picture is smoked or -much soiled, it is best to send it to a person who makes -picture-cleaning his profession. Many a good picture has been destroyed -by injudicious cleaning. - -Till it has been made _perfectly clean_, no picture should be -re-varnished; otherwise the fresh varnish will work up the dirt, and -make it look worse than ever. As long as a picture is the least wet -(either with paint or varnish) it should be carefully guarded from dust; -the smallest particles of which by drying into the surface will injure -it irreparably. No sweeping or dusting should be permitted where there -is a picture not _perfectly and thoroughly_ dry. If there is a fire in -the room it should not be stirred, replenished, or touched in any way -till the picture has been previously carried out, lest some of the -flying ashes might stick to it. - -When a picture is finished, it would always be well for the artist to -inscribe on the back of the canvas the subject of the painting, the date -of its completion, his own name and that of the person for whom it was -painted. In short, a concise history of the picture, arranged somewhat -like the title-page of a book. Had this excellent practice always -prevailed, there would be no occasion for any doubts and controversies -concerning the works of the old masters. - - -A PORTRAIT PAINTER'S TRAVELLING BOX.--The large wooden box for the easel -and other things indispensable to a portrait painter, when travelling -professionally, should be made broad, low, and square, so that it may be -used as a platform on which to place the chair of the sitter. When -unpacked of its contents, and appropriated to this purpose, the box must -be turned bottom upwards, and concealed under a cover of carpeting or -drugget brought along with it. The cover should fit smoothly and -closely, and be so made that it can be lifted off, and folded up, -whenever the platform is again to be used as a box. - - -TRAVELLING BOXES.--As bandboxes are no longer visible among the -baggage-articles of _ladies_, the usual way of carrying bonnets, caps, -muslins, &c., is in tall square wooden boxes, covered with black canvas -or leather, edged with strips of iron and brass nails, and furnished -with a tray for small things. They are usually lined with paper or -calico pasted all over the inside. This lining, however, is apt to peel -off in places where most rubbed; and is then very troublesome; catching -the corners of the tray so as to prevent its being lifted out. To -obviate this inconvenience, when you bespeak the box, direct that the -inside, instead of being lined with pasted paper or calico, shall be -planed smooth, and either stained of some colour, or left the natural -tint of the wood. It is best that the tray should have a _close_ bottom -of strong linen. When there are only strips nailed across, (like open -lattice-work,) the small articles laid upon them are always falling -through. - -A small bandbox can be easily carried _inside_ of a trunk or box, -keeping it steady by filling in heavy articles closely round it. The -best way of securing a bandbox-lid, is to have a hole made in the rim or -top of the lid, and a corresponding hole in the side of the bandbox, -near its cover. Through each of these holes pass a string of ribbon or -ferret; securing one end by a large knot inside, and leaving the other -end outside; so that you can tie them together in a bow-knot. It is best -to have two pair of these strings, one pair on each side of the bandbox. - -Let your whole name (not merely the initials) be painted in white or -yellow letters on each of your travelling trunks or boxes; and also the -name of the town in which you live. Have also your name and residence -painted in black on the leather part of your carpet-bag. - -If you are clever at lettering, you can mark your trunks yourself with a -small brush and a saucer of ready-mixed paint, which you may buy at a -paint-shop for a few cents. The more conspicuously your baggage is -lettered, the less liable you are to lose it. To make it still more -easily distinguished, tie on the handles of each article a bit of -ribbon; the same colour on every one--for instance, all blue or all red. - -On returning home, let all the travelling cases, bags, straps, keys, -&c., be kept together in one trunk; so that when preparing for your next -journey you may know exactly where to find them. - - -A RIBBON SACK.--These bags are quite pretty, and very convenient for a -short journey, or a visit of a day or two in the country. While on the -journey, they are to be carried in the hand, and may contain whatever is -necessary for a short absence from home; for instance, clean -night-clothes, tightly rolled up; stockings; handkerchiefs; sewing -materials; books, &c. To make a ribbon sack, take five or six pieces of -_very_ broad, very thick, strong ribbon; each piece at least -three-quarters of a yard in length. Sew all these stripes closely -together, with very strong sewing-silk. Then fold or double this piece -of joined ribbons, leaving one end half a finger longer than the other. -Sew up the two sides as you would a pillow-case, so as to form a square -sack with a flap to turn over at the top. Round off, with your scissors, -both corners of this flap, so as to make its edge semicircular. Then -bind the top or mouth all round (flap and straight-sides) with thick -velvet ribbon of a dark colour. Cover, with the same velvet ribbon, a -very thick strong cotton cord about three quarters of a yard in length; -and sew its two ends to the tops of the side-seams; so as to form an -arched handle like that of a basket. Work an upright button-hole near -the edge of the flap, and sew on a handsome button to meet it, a little -below the straight edge of the bag's mouth. If the ribbon is very thick -and strong (broad belt-ribbon for instance) no lining will be necessary. -Also, no lining is required if the sack is of stout old-fashioned -brocade. No other sort of silk will be strong enough without a lining. - - -A LADY'S SHOE-BAG.--Take a piece of strong linen or ticking. Fold or -double it so as to leave a flap to turn over at the top. Then, with very -strong thread, stitch the bag into compartments--each division large -enough to contain, easily, a pair of shoes. Next sew up the sides, and -bind the flap with broad tape. Put strings or buttons to the flap so as -to tie it down. The shoes, when put in, must be laid together with the -heel of one to the toe of the other; and if they are slippers with -strings, tie the strings closely round both. These shoe-bags are very -convenient when you are travelling. - - -A BOOT-BAG.--Take a piece of very strong brown linen or Russia sheeting; -about a yard in length, and three-quarters wide. Fold it in the form of -a pillow-case, and sew up the sides; leaving it at the open or top-end -about a finger's length (or four inches) longer at the back than at the -front, so as to turn over like a flap. Hem this flap. Take two pieces of -strong twilled tape, each about a yard or more in length. Double each -tape in the middle, so as to make a double string. Sew these strings on -one edge of the turn-over or flap, about half a quarter of a yard apart. -Having rolled up each boot, put them, side by side, into the bag. Pull -down the flap over the opening or mouth; bring round the strings; and -tie them tightly. The boots can thus be carried in a trunk or -carpet-bag, without injuring other articles. - - -A TOWEL-CASE.--Travellers often complain much of the difficulty of -procuring nice towels, in steamboats, at country inns, and at taverns in -remote places. This inconvenience may easily be obviated by putting a -few of your own towels into your trunk. In case of being obliged to -proceed on your journey before your towels are dry, take with you, on -leaving home, a square oil-cloth or oiled silk case or bag, made like a -large pocket-book with a flap to fold over, and to fasten down with two -or more buttons and loops. Having squeezed your wet towels as dry as you -can, fold or roll them into as small a compass as possible; and put them -into the case. Before you go to bed, take them out, and hang them about -your room to dry. - -In this towel-case there maybe separate compartments for tooth-brushes, -soap, and a sponge. - - -CONVENIENT HAIR-BRUSHES.--We highly recommend to travellers those -hair-brushes that have a looking-glass at the back, with a comb fixed on -a pivot, and concealed beneath the mirror, so as to be drawn out when -wanted. Those of black buffalo horn are the strongest. With one of these -you may always have a comb and a small mirror at hand, all three -occupying no more space than a simple hair-brush. - - -A TRAVELLING-CASE FOR COMBS AND BRUSHES.--Get about three-quarters of a -yard of strong oiled silk of the best quality--double it--leaving one -side, at the top, about half a quarter longer than the other, so as to -fold over like a flap. Sew it strongly up, at the bottom and sides, with -a felled seam. Then stitch it lengthways into compartments, like an -old-fashioned thread-case--except that the divisions must differ in -size; taking care to make each division rather large, that the articles -may go in easily, and not rub against each other. Make one compartment -large enough to contain a hair-brush; allot another to a comb; others to -tooth-brushes; one to a nail-brush; one to a clasp-knife; one to a pair -of scissors; one to a vial of lavender or camphor; one to a sponge; and -another to a cake of soap; and a large one to hold a towel. In short, -make the divisions according to the size and number of useful articles -you require in travelling. Sew two pair of strings to the flap, and tie -them fast when the articles are all in. Let your name be marked on the -outside of the flap. - -This bag may be made of strong linen, or ticking. But oiled silk is -better, as you can then put into it tooth-brushes and sponges when quite -wet. If of oiled silk, let there be one compartment large enough to hold -a wet towel. It is well in travelling always to take with you some -towels of your own; and if after using them there is no time for drying, -you can roll them up and carry them away wet, if you have furnished -yourself with an oiled silk bag. - - -TO CARRY INK WHEN TRAVELLING.--Have ready a small square bag of oiled -silk, or thick buckskin, with a narrow tape string sewed on near the -top. Buy a small six-cent vial of good ink. The vial must be broad and -short with a flat bottom; so that it will stand alone, and answer the -purpose of an ink-stand. If the seal on the cork has been cut away, get -a longer and better cork, and wedge it in as tightly as possible. Cut -off a finger-end from an old kid glove; put it over the cork, and draw -it down closely till it covers both the top and the neck of the bottle, -tying it on tightly with narrow tape. Then wrap the bottle in double -blotting-paper, and put it into the little oil-cloth bag, securing the -top well. To prevent all possibility of accidents, from ink stains, do -not pack the ink-bottle in a trunk with your clothing, but keep it in -your travelling-basket or reticule. _We know_ that ink thus secured has -been carried many hundred miles, with the convenience of being always at -hand to write with, whenever wanted, in a steamboat or at a -stopping-place. The best way of carrying quill-pens is in a pasteboard -pen-case, to be had at the stationers for a trifle. Steel-pens may be -wrapped in soft paper twisted at each end. - -We highly recommend a neat and convenient article called a travelling -escritoir. It occupies no more space than a cake of scented soap, and is -so ingeniously contrived as to contain a small ink-bottle with a lid so -close-fitting as to be perfectly safe; a pen-holder; a piece of -sealing-wax; a wax taper; and some lucifer matches with sand-paper to -ignite them on the bottom of the box. The whole apparatus can be safely -carried in the pocket, or in a ladies reticule, or it may be put into a -travelling-desk. It is to be purchased in Philadelphia, at Maurice -Bywater's stationery store, No. 151 Walnut street, near Fifth. We know -nothing better for the purpose; and the cost is trifling. - - -BONNETS.--Before you send a straw bonnet to be whitened, it will be well -to remove whatever stains or grease marks may be upon it. Do this -_yourself_, as many professed bonnet-cleaners are either unacquainted -with the best methods, or careless of taking the trouble; and will tell -you, afterwards, that these blemishes _would not_ come out. You can -easily remove grease marks from a straw, leghorn, or Florence braid -bonnet, by rubbing the place with a sponge dipped in _fresh_ camphine -oil; or by wetting it with warm water, and then plastering on some -scraped Wilmington clay, or grease-ball; letting it rest half an hour, -and then repeating the application till the grease has disappeared. -Magnesia rubbed on dry will frequently remove grease spots, if not very -bad. To take out stains, discoloured marks, or mildew, moisten slightly -with warm water some stain powder composed of equal portions of salt of -sorrel and cream of tartar, well mixed together. Rub on this mixture -with your finger. Let it rest awhile; then brush it off, and rub on more -of the powder. When the stain has disappeared, wash off the powder, -immediately, and thoroughly, with warm water. By previously using these -applications, no trace of grease or stain will remain on the bonnet, -after it has undergone the process of whitening and pressing in the -usual manner. - -In cleaning straw bonnets it is best to give them as much gloss and -stiffening as possible. The gloss will prevent dust from sticking to the -surface, and the stiffness will render them less liable to get out of -shape when worn in damp weather. For a similar reason, the wire round -the inside of the edge should _in all bonnets_ be very thick and stout. -If the wire is too thin, even the wind will blow the brim out of shape. - -An excellent way of cleaning and whitening straw or leghorn bonnets may -be found in the House Book, page 67. - -In lining bonnets, always fit the lining on the _outside_ of the brim. -It is not only the least troublesome way, but the most certain of -success. Nothing is more disfiguring to a bonnet than an uneven puckered -lining--left too loose in some places, and stretched too tight in -others. If the lining is drawn more to one side than the other, the -brim will always set crookedly round the face. The best way, is first to -fit upon the _outside_ of the bonnet-front, a piece of thin, soft, white -paper, pinning it on smoothly and evenly, with numerous pins. Then cut -it the proper shape; allowing it rather more than an inch all round -larger than the brim. From this paper cut out the silk lining; allowing -still more for turning in at the edges, on account of the silk -ravelling. Then (having notched the edge of the lining all round) baste -it on the inside of the brim, and try it on before the glass, previous -to sewing it in permanently. See that it is perfectly smooth and even -throughout. A white silk bonnet-lining should be of the most decided -white, (a dead white, as it is called,) for if it has the least tinge of -pearl, rose, blue or yellowish-white, it will be unbecoming to any face -or complexion. Straw bonnets are frequently lined with white crape or -tarletane. - -The lining of a silk or velvet bonnet should always be put in _before_ -the brim is sewed to the crown. - -In trimming a bonnet, after the bows, bands, &c., have all been arranged -with pins, sew them on with a needle and thread; and afterwards withdraw -the pins. If pins are allowed to remain in, they leave a greenish speck -wherever they have been; besides denting the straw, and probably tearing -it. Also, sew on the flowers, after you have arranged them to your -satisfaction. - -Bonnet strings when somewhat soiled may be cleaned by rubbing them with -scraped Wilmington clay, or grease-ball, or else magnesia. Roll them on -a ribbon-block with the clay upon them; let them rest a few hours; then -brush off that clay, and put on some fresh. Roll the ribbon again on the -block, and leave it till next day. You will find it look much cleaner. -It is well always to buy an extra yard, or yard and a half of ribbon, to -replace with new ones the bonnet strings when soiled. - -To keep the bows of a bonnet in shape when put away in the bandbox, fill -out each bow by placing rolls of wadding inside of all the loops. - -A piece of thin oiled silk introduced between the lining and the -outside, partly beneath the upper part of the brim, and partly at the -lower part of the crown, will prevent any injury to the bonnet from -perspiration of the head, or oiliness of the hair. - -In bespeaking a bonnet of a milliner, always request her to send you the -frame to try on, before she covers it; that you may see if it fits. - -When a bonnet is to be sent to a distant place in wooden box, -(_bandboxes_ should never _visibly_ travel,) to keep the bonnet steady, -and prevent its tumbling or knocking about, sew very securely to the -brim and back, some bits of strong tape, and fasten the other end of -each bit of tape to the floor of the box, with _very small_ tack nails. -Fill all the loops and bows with wadding as above mentioned. A bonnet -thus secured may travel uninjured from Maine to Texas. - - -TO KEEP A BONNET WHITE.--If you have a white velvet or silk bonnet that -looks well enough to wear a second season, lay beside it in the bandbox -a cake of white wax, (such as you get at an apothecary's for sixpence or -a shilling,) cover the bandbox closely, and do not on any account open -it till you are about to take the bonnet again into wear. You will then -find the cake of wax much discoloured, but the bonnet as white as ever. -Shawls of white silk or canton crape, or indeed any white articles, may -be kept in the same manner by putting a cake of white wax in the box -with them, and not opening it so as to admit the external air, till the -season for wearing them has returned. - -In bespeaking bandboxes, desire that they shall not be lined with white -paper. A lining of the coarsest brown paper is far preferable for -preserving either the colours or the whiteness of any articles that are -kept in them. The chloride of lime used in manufacturing white paper is -very injurious to the colours of silks, and frequently causes in them -spots and stains. The very coarse thick brown paper made of old ropes is -far better; as the tar remaining about it partakes somewhat of the -qualities of turpentine, and is therefore a preservative to colours. - -White ribbons, blonds, &c., should be kept wound on ribbon-blocks, and -wrapped in the coarse brown iron-monger's paper. - - -WHALEBONES AND HOOKS.--The whalebones for dresses should always be -perfectly straight, for if crooked they draw the body crooked wherever -they are, and give it a warped or puckered look. Let them be stout also; -for if thin, they curve and break. In cutting them of the desired -length, round off and smooth the edge of both ends; for if left rough, -square, or sharp they will very soon pierce through the dress. If you -case them in linen or twilled tape, make the covering double, for about -an inch at each end; and sew them on to the body-lining with very strong -thread or silk. Secure them firmly and steadily at both ends, so that -they may not slip up and down, and rub through to the outside of the -body. For fastening dresses never use those hooks that have a sort of -bulb, or that spread out near the point. They catch very badly, and are -troublesome both to fasten and unfasten. Do not put black hooks on -dresses that are to be washed, as they cause iron-mould. When a dress -comes home from the wash with any of the hooks flattened in ironing, -raise or open them by inserting beneath the hook the points of your -scissors. - -See that not a particle of _coloured_ lining is introduced anywhere -about a dress that is to be washed. No coloured lining-muslin will wash -at all; but its colour or dye will run and streak the outside of the -dress so as to spoil it. However dark a washable dress may be, the -lining should be _entirely_ of white linen or brown holland; the -smallest bit of coloured muslin will spoil it when washed. - -On no consideration let even a dark or black chintz dress have any black -cotton cord about it; as when it comes from the wash it will be ruined -with black streaks, from the dye of the cord. - - -CUTTING OUT PATTERNS.--In taking the pattern or cutting out the shape of -a cape, pelerine, mantilla, or any other article of dress, instead of -using a newspaper for that purpose, (according to the general custom,) -cut the pattern in coarse, low-priced muslin or calico. Then with a -needle and thread sew or run all the different parts together, so that -you can try it on and see if it fits, or if any alteration will be -necessary in suiting it to your own figure. Cut out the _whole_ of the -pattern, and not merely the half; otherwise you will not be able to try -it on conveniently. The stiffness of paper and its liability to tear, -render it far less suitable for pattern-cutting than coarse muslin; -which, if not already in the house, can be bought for a mere trifle. - - -TO HEM BOBBINET.--In making a collar, pelerine, cape, scarf, or any -article of bobbinet, you may hem it so as to prevent the usual -inconvenience and disfigurement of the edges stretching out of shape -after being washed, starched, and ironed. After turning down the hem, -lay a _very small_ cotton cord into the upper or extreme edge of the -hem, and with a fine needle and thread secure the cord by running it -closely along with short stitches. Having done this, lay a second small -cord into the other edge, or the edge that is to be hemmed down. It is -well worth the trouble of thus going twice round with a cord at each -edge of the hem; which in consequence will remain ever firm and straight -after the article has been washed. - -When any part of a bobbinet article is cut bias, or rounded in a -semicircle, it will be best, instead of hemming, to face the edge with a -bias slip of the same material, having a covered cording sewed in; as in -binding or facing the edge of a cape or pelerine. Without this -precaution, the bias or rounded edge will lose all shape in being -ironed. If new bobbinet is very stiff and full of creases, let it be -damped and ironed before it is cut out. As bobbinet shrinks much in -washing, every thing made of it should be allowed full large. It may be -shrunk before cutting out, by dipping it into a pan or tub of cold -water. As soon as it is wet all through, take it out and squeeze it with -your hands till it ceases entirely to drip. Then open, stretch, and pull -it, till you get it all straight and even. Next, fold it up smoothly, -and wrap it in a clean towel. It will be ready for ironing by the time -an iron can be heated; first trying the iron on something very thin. - -A bobbinet, or any clear muslin dress should have the hems and tucks -drawn out before washing; renewing them after the dress is done up. The -dress will never look well, if washed and clear-starched with the hem, -&c., remaining in. - - -TO STRENGTHEN THE HEM OF A SILK DRESS.--In silk dresses the edge of the -hem at the bottom of the skirt is apt to wear out (or cut as it is -called) very soon, and look faggled or ravelled. To prevent this, get -some broad strong silk braid of the same colour as the dress, or a -little darker, (but on no account lighter,) and run it on to the edge, -on both sides, like a binding; with strong silk, and short close -stitches. - - -TO MAKE A COAT-DRESS OR GOWN SIT IN CLOSELY TO THE WAIST.--On finishing -the dress, take about a yard and a half (more or less) of rather broad -twilled tape. Sew the tape strongly in three places to the lower -extremity of the inside of the back, exactly where the body joins the -skirt; using sewing-silk the colour of the dress. The tape must be -fastened precisely in the middle, and at each of the side seams of the -back. When you put on the dress, bring the tape round (pulling it -downwards as you do so) and tie it in front under the skirt, and just -below the termination of the fore-body. By drawing the dress closely -into the waist, it makes the back look hollow, and is a great -improvement to the figure. - - -CORDING DRESSES.--A dress that is to be washed, should be corded with -the same material. A merino or mousseline de laine, if corded with silk, -will be disfigured, after washing, by the silk _always_ fading and -making the dress look old. But a balzorine or barege had best be corded -with silk, as they rarely bear washing, and the material is so slight -that, if used for cording, it will fray and wear off almost directly. -The silk should be of the darkest colour in the dress. Satin should -always be corded with silk, (and silk of the best quality,) as satin -cording ravels and frays immediately. Velvet also should have silk -cording. - - -DIRECTIONS FOR WORKING SLIPPERS.--Half a yard of canvas is a full -pattern for a large pair of slippers. If the canvas is of extra width, -three quarters of a yard will make two pair. It is well to get your -shoemaker to cut out for you the size and form, in a piece of paper. -They will look _immensely large_ before they are made up, but will not -be found so afterwards. - -Coloured engravings of slipper patterns are for sale in all the worsted -and trimming stores. In making your selections, it is best to avoid -those patterns that have white in them; as the white crewel will look -soiled very soon, and give a dirty appearance to the whole slipper. You -may, however, contrive to substitute for the white stitches the palest -possible tints of pink, blue, or yellow. - -To work one pair of slippers, you will require from fifteen to twenty -skeins of crewel. In selecting the crewel, place beside you the pattern, -that you may match the tints with it; choosing them so as to correspond -precisely with those in the coloured engraving. It is best to go -_exactly_ by the pattern. If varied according to your own fancy, they -will rarely look as well as when done in precise conformity to the taste -and judgment of the practised artist, who has designed the plate and its -colouring. Generally speaking, you should have _at least_ from four to -six shades of each colour; the darkest to be nearly black, the lightest -nearly white; otherwise the effect will be dull and indistinct. Strong -lights and shades are always of importance to brightness and beauty; -even in worked slippers. - -Wind the crewels, separately, in balls; and have a sufficient number of -needles, so as to appropriate a needle to every shade. The needles must -be large and blunt-pointed. Keep beside you, while working, something in -which to stick the needles you are not using at the moment. A very -simple and convenient thing for this purpose, is an empty gallicup, with -a blank piece of canvas stretched flat, and tied tightly over the top. -Stick the needles into this canvas; it is better than a pin-cushion. - -Slippers (like all other worsted work) should be done in a frame, the -canvas stretched tightly; and tacked firmly in, with strong thread. Keep -the pattern beside you all the time you are working; and follow every -stitch precisely. Do the central part first; next the heel part; and -then fill up with groundwork all the vacant space within the outline. -The usual way is to work them in common cross-stitch; but if done in -tent-stitch or queen-stitch, the slippers will be more elastic, much -softer, and will take a smaller quantity of crewel. When you have -finished working them, have the slippers made up by a very good -shoemaker. They will last a long time. - -Instead of canvas, you may work slippers on fine broad-cloth, such as is -used for gentlemen's coats. Cloth slippers require no filling up with -groundwork; having only a cluster of flowers in the centre, and a small -running-pattern round the heel. You must baste upon the cloth a bit of -canvas, a little larger than the space to be occupied by the flowers. -Work the flowers upon this; taking every stitch quite through both the -canvas and the cloth beneath it. When done, pull out the threads of the -canvas from under the stitches, (they can be drawn out very easily,) and -the flowers will remain in their proper form upon the cloth. This method -of working slippers saves time, trouble, and crewel; yet they will be -found less durable than if worked entirely on canvas, and with the whole -ground filled up by crewel-stitches; cloth wearing out much sooner than -worked canvas. - -When preparing to work slippers, do not have them previously cut out, as -it will cause the canvas or cloth to stretch all round, and will spoil -their shape; besides being very troublesome to keep straight and even -while working. Having obtained from your shoemaker a paper or shape, -(allowed _extremely_ large,) lay it down on the canvas, and mark out the -form and size by a pen or pencil outline. - -Cloth slippers braided in a handsome pattern with coloured braid, look -much better and are done far more expeditiously than when worked in -crewel. - -Bands or rims for velvet caps look very well when braided. The braid may -be gold or silver. - - -TO WORK MERINO IN CROSS-STITCH.--If you determine to work merino in -cross-stitch, in the common manner of worsted work, have ready a pattern -accurately drawn and coloured, so as to represent the place and tint of -every stitch; and keep it before you to look at. Having marked out, with -a dot, the place for every sprig, baste _over_ each place a bit of very -fine canvas, leaving the raw edge. On this canvas work the sprigs; -carefully taking up with every stitch the merino beneath, as well as the -canvas above it. Avoid drawing your hand too tight. When done, pull out, -thread by thread, the canvas from under the needle-work; so as to leave -the sprig resting on the merino only. This you will find a much more -easy process than it appears on description. Have a number of needles, -one for every different shade, and thread them all in advance. A tumbler -or gallicup with a piece of canvas stretched tightly, and tied down over -the top, is a very convenient thing to have beside you to stick your -threaded needles in, when working worsted. - - -TO BRAID MERINO DRESSES OR CLOAKS FOR CHILDREN.--Patterns for braiding -should be as continuous as possible, so as to avoid frequent cutting off -and fastening on of the braid. These patterns should have nothing in -them that stops short; all the parts following and entwining, so as to -connect with each other. - -For braiding, the dress must be cut out first, and the breadths sewed -together, so that the border may run smoothly and regularly along, -without any breaks or ill-joined places. Wind your braid upon cards or -corks, and reserve a sufficiency for raveling to sew on the rest with; -which is far better than to sew it on with silk thread, as, of course, -the raveling matches the colour so exactly as to render the stitches -imperceptible. The braid reserved for raveling should be cut into the -usual length of needle-fulls; then ravelled, and put into long -thread-papers. - -Having drawn the pattern on a strip of stiff white paper, prick it all -along, according to its form or outline, with large, close pin-holes. -Then lay or baste it on the merino. Take some pounce, (gum-sandarac -finely powdered and sifted,) and with your finger rub it along the -pricked outline of the paper-pattern. On removing the paper, you will -find that the pounce-powder, going through the pin-holes, will have -traced the pattern in small dots on the merino. This will be a guide in -sewing on the braid, which should be run on, with short, close stitches. -A double row of braid, the inner or right-hand row a _much darker_ shade -than the first, has a raised or relieved look, which is very pretty; -particularly when the second row is of the same colour as the merino or -ground, but of an infinitely darker shade. - -If you cannot match the merino with a braid exactly similar, select, -always, one of a darker rather than a lighter shade. A light-coloured -merino looks very well with a braiding of the same colour, but of a -shade _considerably_ darker. Gray, fawn-colour, or scarlet merino -appears to advantage braided with black; so, also, does light blue or -pale lilac. Salmon-colour looks well with purple braiding; and dark -brown braided with light blue or pink. The lining of a child's cloak -should be of the same colour as the braiding. - -Braiding can be done with great ease and expedition. A child's dress or -cloak may be braided in two days, or less. - -Cloth slippers look very well braided in shaded patterns, with the rows -of braid so close as to touch each other. - -Cloth covers for tabourets or stools can be braided so as to look -infinitely handsomer and richer than those worked in worsted on canvas. -They should have a border all round, with corner-pieces, and a central -pattern in the middle; all which can be done beautifully in close -braiding. The pattern must be defined on the cloth by first drawing it -with a pen and ink on white paper; then pricking the outline with a -large pin, and laying pounce-powder along the pricked outline, so that -the powder may fall through the holes, and thus trace it on the cloth, -in the manner before mentioned. - - -DIRECTIONS FOR EMBROIDERING MERINO.--Merino dresses are usually worked -in small sprigs, representing a little flower or bud, with two or three -green leaves. Blue, lilac, or purple flowers have generally a more -tasteful effect for this purpose than red or yellow ones. They will be -sufficiently brightened by a shaded yellow spot in the centre. A -beautiful sprig may be formed entirely of leaves, some of them -comprising different tints of green, and others of brown. Three green -leaves, with two brown ones at the bottom of the sprig, look exceedingly -well on a gray merino; also, on a scarlet, crimson, or cherry-coloured -ground. Mourning-gray should have black sprigs only. Gold-coloured -flowers, if properly shaded, look well on purple, dark brown, or dark -slate-coloured merino; but blue or lilac will look better still. Blue -and brown harmonize well; also very light blue and very dark purple. -Pink flowers look best on a dark olive ground. Blue and red should never -come together in a dress. The effect of all sprigs, spots, or stars will -be greatly improved by working, on the _right hand_ of each, a shadow of -a colour similar to the merino, but of a _much darker_ shade. This dark -shade along the right-hand side will give the sprig a relieved or raised -appearance; and, if well done, will make it look almost as if you could -take it up with your fingers. Executed by a skilful embroidress, or by -one who is a proficient in drawing, this mode of producing a shadow, -that seems to come from behind the sprig, will be found extremely -beautiful. We are surprised that is not more generally known and -practised. - -Previous to working a dress, it is well to have the breadths of the -skirts measured, and cut apart. The remainder, of course, is to be -reserved for the body, sleeves, and pelerine; but do not have these -parts fitted and cut out before embroidering. Though by that means you -may save the trouble of doing a few unnecessary sprigs, you will lose -more than you will gain; for the pieces, if cut out, will stretch out of -shape, and ravel at the edges, so that it will be very difficult to put -them _well_ together when wanted. Also, if previously cut out into their -respective shapes, the pieces cannot well be worked in a frame, which is -always the best way of doing embroidery. - -You may work the dress with either soft-twisted silk, (not too fine,) or -with Berlin wool or crewel. If worked with silk, it cannot possibly be -washed to look well. _Floss_ silk should never be used for this or any -other embroidery, as, though it fills up well, and looks beautifully at -first, it almost immediately wears rough and fuzzy. Embroidery-stitch is -far more elegant than cross-stitch, having none of its stiffness, -hardness, and ungracefulness; and being, besides, more easy, -expeditious, and manageable; and capable of a far greater diversity of -forms. - -Prepare on a pasteboard drawing-card, an exact pattern of the sprig, -drawn and coloured precisely as it is to be worked; and you may put a -dark back-ground behind one side of the sprig, of exactly the same tint -as the merino. Mark the distances of the sprigs by measuring their -places on the merino with a pair of compasses, (often called dividers,) -or by means of a piece of card. Designate the place of each sprig by a -dot with a red or white chalk pencil; the dot being the centre of the -sprig. Rub, on a saucer, some water-colour paint of any colour that will -show plainly on the merino, (which should first be stretched in a -frame.) If you cannot get a frame, or prefer working on your hand, -baste, under the place occupied by each sprig, a small circular bit of -stiff writing-paper; and be careful, while working, not to catch up the -paper with the stitches of your needle. When done, remove the paper, and -the sprigs will look smooth and even. If you attempt to work it merely -on your hand, with no paper beneath, it is impossible to prevent its -puckering and drawing up. - -Fine embroidery must be worked with extremely close stitches in rows or -ridges. Every other stitch should be short, and every other one long. In -every row, the alternate long and short stitches should fit in, by -extending a little beyond those of the neighbouring row, so as to blend -well. If you have no knowledge of drawing, get your pattern-sprig done -by some person that draws well, and that is familiar with the effect of -lights and shades. - -If your dress is to have a belt of the same, you may work a long strip -of merino for that purpose; the pattern being so arranged that the -flowers will form a close row or straight wreath. Allow this strip of -merino full wide, so that there may be an ample sufficiency for turning -in at the edges. Sleeve-bands, also, may be worked in this way. - -A two-yard-square of merino, embroidered in coloured flowers, and -trimmed with a deep fringe, makes a beautiful shawl. On a dark brown or -purple merino, flowers entirely of shaded blue, with light brown leaves -and stalks interspersed among the green ones, will have a beautiful -effect; very superior to the common tasteless and gaudy calico-style of -introducing flowers of all colours--red, blue, and yellow. An olive -merino shawl may have pink flowers entirely; a slate, or dark gray, or a -purple will look well with rich gold-coloured flowers. In all -flower-borders, the introduction of brown leaves among the green will be -a decided improvement. If the merino is _light_ brown, or light gray, or -_pale_ olive, the flowers may be scarlet, cherry-colour, or crimson. For -a black merino, the embroidery should be of shaded gray. - -Keep beside you, while working, a number of needles threaded with all -the different shades of silk, and stuck in a flat pin-cushion, or -something similar, so as to be always ready for use. - - -EMBROIDERY ON BOTH SIDES.--For this purpose, the embroidery-frame must -be placed in a perpendicular or upright position, and two persons -employed together; both equally skilled in needle-work. Get a carpenter -to make an upright stand, somewhat in the form of a towel-rail, and -about the usual height of a work-table; having broad feet, that it may -stand steadily, and a broad cross-bar just above them, and a shelf at -the top, on which to lay the needle-cushions, silk balls, &c., with a -raised ledge on each side of the shelf, to prevent their rolling off. -At each end of this shelf there must be slits down, into which put the -upright ends of the embroidery-frame, secured with wooden pegs. - -We will suppose that the article to be embroidered the same on both -sides, is a plain canton-crape shawl, or a square of merino _intended_ -for a shawl. Stretch the shawl tightly in the embroidery-frame, sewing -it strongly to the linen; the pattern having been drawn on both sides -with a camel's-hair pencil dipped in water-colour paint, of a tint a -little darker than the shawl. The two ladies who are to work it, must -sit one on each side; and as one sticks in the needle, the other must -draw it through, and stick it in for the next stitch; to be drawn -through by her companion. The fastenings on and off must be neatly -concealed under the stitches. By thus working together, (each -alternately sticking in and drawing out the same needle,) both sides -will, of course, be embroidered _exactly_ alike, so that not the -slightest difference can be perceptible. It is in this manner that -canton-crape shawls are embroidered in China. The sewing-silk must be of -the best quality, not too fine or slack-twisted. Floss-silk will not do -at all. - - -EMBROIDERING STANDARDS.--Military standards have been successfully -embroidered in the above manner. They should be made of _very thick_, -strong India silk, satin not being the same on both sides. Instead of -sewing-silk, standards had best be worked with chenille, such as comes -on purpose for embroidering. Have a needle for every shade. An -embroidered standard should always be copied from a painted model, -executed by an artist; the model to stand in such a position that each -of the two embroiderers may see it all the time. An outline of the model -must be drawn on the silk. The most durable colour for a standard is -deep blue. Part of the embroidery (stars, for instance) may be done in -gold or silver thread. - - -FINE COLOURING FOR ARTIFICIAL FLOWERS.--For light blue and pink, buy, at -a drug or paint store, what are called blue saucers and pink saucers. -They contain the most beautiful tints of these colours. To use them, -take a large clean camel's-hair pencil, and dipping it into some water, -liquefy a portion of the paint that is on the saucer, till you get the -exact tint you desire. When you have enough, pour off the liquid into a -teacup, and add a _small_ drop of lemon-juice to each tea-spoonful of -the colour. The lemon-juice (if used properly) will brighten and set the -colour; and is indeed superior to any thing else for this purpose. But -_too much_ of this, or any other acid, will destroy the colour entirely. -Therefore be very careful in employing it; though no colouring for -artificial flowers will be bright and clear without the addition of -_some little_ acid. Put the book-muslin, jaconet, white silk, or -whatever materials the flowers are to be made of, into the cup of liquid -dye; and when the muslin has thoroughly imbibed the colour, take it out, -stretch it evenly, and dry it in the shade. Then press it with an iron -_entirely cold_. A mixture of colour from both the blue and pink saucers -will make lilac. - -_For a yellow colour._--Get six cents' worth of saffron; put it into a -bowl, and pour on cold water, in quantity according to the deepness or -vividness of the tint that you wish. When it has infused sufficiently, -pour off the liquid; and, in proportion to its quantity, add to it, -carefully, four, five, or six drops of lemon-juice. - -_For green._--Buy, at a druggist's, one ounce of French berries. Put a -tea-spoonful of them into a common-sized tea-cup of boiling water. -Cover it, and let it infuse half an hour or more. Then (having poured it -off) add to the liquid (according to its quantity) about five or six -drops of lemon-juice. This infusion of French berries makes a bright -grass-green. To render it lighter, add some saffron yellow. To make it -darker, put to it some blue from the blue saucer. - -_For a brown dye._--Infuse, in cold water, some pieces of bark from the -white or black walnut tree; exposing it for several days to the sun and -air, while it is soaking. - -_Crimson._--You may make a beautiful crimson for shading artificial -flowers with a camel's-hair pencil, by taking some of the fresh petals -of the piony, when the flower is in full bloom. Lay them on a plate, and -mash and press them with the back of a silver spoon, till you have -extracted as much of their red juice as you want. To about twelve drops -of the piony-juice, add one small drop of lemon-juice; and use the -colour for _shading_ the flowers, not for dyeing them. - -_For a bright red shading._--Press out, in the above manner, the juice -of full-blown bergamot flowers; adding, also, (as above,) a drop of -lemon-juice to brighten and set the colour. - -_Blue shading._--A beautiful blue shading can be obtained by pressing -and mashing on a plate, the flower-leaves of the common blue flag or -iris; adding, always, a very little lemon-juice. With this, and a -camel's-hair pencil, you can put the shades and streaks into blue -flowers, whose first tint has been dyed from the blue saucer. - -A mixture of crimson piony-juice, and blue flag-juice, will make a fine -purple for shading. - -When a little touch of dark brown or black is required for flowers, dip -into water the end of a cake of umber, bistre, or indian ink, from a -colour-box; rub the paint on a plate, and apply it with a camel's-hair -pencil. - -All these dyes and shading colours for artificial flowers will (_as we -know_) be found beautiful on trial. An exact knowledge of the precise -proportions of the colouring materials cannot, however, be correctly -obtained without a little practice. - - -DIRECTIONS FOR MAKING A TABOURET.--A tabouret is a square stool, tall -enough for a grown person to sit on, and about the usual height of a -chair. Get a carpenter to make a strong square box of well-seasoned -wood, planed smooth both inside and out. Instead of having the lid or -cover-piece _exactly_ at the top, it should be placed below it, four or -five inches down the inside, so as to leave a vacant space between -itself and the upper edges of the box; to the sides of which it must be -well secured, either with glue, or with small headless tack-nails. The -wooden bottom of the box must be placed two or three inches up, so as to -leave a space at each end of the lower corners for concealed castors, -that will cause the tabouret to be moved easily on the carpet. - -The carpenter's part of the work being thus accomplished, the remainder -of the tabouret can be easily completed by the ladies of the family, and -at far less cost than if done by an upholsterer. We have seen beautiful -tabourets made in this manner, and looking as if made entirely at a -shop. - -Get about seven or eight yards of strong, broad, very stout webbing, -such as is used by saddlers or trunk-makers. You may either procure it -of _them_, or at one of the large fringe stores. Nail the webbing to the -upper edges of the box, across the vacant top, so as to interlace in -small open squares. This is to give elasticity to the seat when -finished. Make a square cushion of thick, strong brown linen; allowing -it, each way, three or four inches larger than the top of the box; as -the linen will take up that much, at least, in sewing and stuffing. Sew -the linen strongly round three sides, and leave the fourth open, for -putting in the stuffing. Then stuff it, hard and evenly, with curled -horse-hair, which you may obtain at a cabinet-maker's or an -upholsterer's. Afterwards, cover this cushion with damask, cloth, -velvet, or some other handsome and durable article, and bind the edges -all round. Next cover the four sides of the exterior of the box with the -same material as the outside covering of the cushion; stretching it on -very tightly and smoothly, and securing it to the wood with small -tack-nails. While one person is driving in the nails, another must hold -the box fast, and stretch and smooth the covering. When this has been -neatly accomplished, nail on the cushion to the top edge of the box, -above the webbing; hammering the tacks into the binding. Finish by -tacking a handsome fringe all round the cushion, so as to conceal the -binding. If you cannot get a fringe _exactly_ the colour of the outside -cover, choose one that is a good contrast,--either much darker or much -lighter. A light blue tabouret may have purple, brown, black, or deep -orange-coloured fringe. One of crimson or scarlet may have a fringe of -black, dark green, or gold-colour. For a green tabouret, the fringe may -be black, purple, or lilac. A brown or purple tabouret may have a light -blue or gold-coloured fringe. A gray one may be fringed with dark brown, -dark green, or purple. Light blue may be fringed with a very dark blue; -light green with a very dark green; pink with crimson; light brown with -a very dark brown; and bright scarlet with _very deep_ crimson. You may -suspend, all round, deep festoons of thick, rich cord, corresponding -with the fringe; one festoon to hang at each of the four sides. The -corners may be finished with long tassels. - -In a similar manner, you can make an excellent and handsome footstool, -employing a carpenter to construct the frame or box. - -The footstool may be covered with rich carpeting, trimmed with worsted -fringe. - - -THE SUMMER HEARTH.--Summer blowers, of handsomely ornamented iron, are -now much used to conceal the empty coal-grates, during the season of -warm weather. Like chimney-boards, they render the room very close, by -entirely excluding the fresh air that may enter from the chimney. -Certainly, in a bed-chamber, it is best that the fire-place should -always be left entirely open. A frame made to fit in exactly, and having -open slats, like a Venetian door, is a good screen for a summer-hearth. -These screens are best when divided down the middle, like a pair of -Venetian shutters; one or both of which may be left open at night, if in -a sleeping room. To sleep in a room from whence all external air is -entirely excluded, cannot be otherwise than prejudicial to health; and -rarely fails, sooner or later, to undermine the constitution. Many -people accustom themselves to sleep with the window-sash farthest from -the bed a little open all the year round, (except when the rain or snow -comes in that direction;) and in consequence of having acquired this -salutary habit, these persons rarely take cold from any exposure to a -draught of air. On this subject, the author can adduce the evidence of -her personal experience. - -Another good chimney-screen is a maple or walnut-wood frame, filled up -with open wire-work, painted green like a wire fender, and fitting -exactly into the fire-place. These frames should have two brass knobs -near the top, for lifting them in and out. Chimney-boards, of course, -can only be put into open fire-places, where wood is burnt in cold -weather. On the hearth of a vacant Franklin stove it is usual to keep a -large jar of flowers, which should be renewed every day or two. - -Where there is no summer-blower, it is usual to decorate the empty grate -with cut paper. This may be done in a very pretty manner by obtaining a -sufficient quantity of coloured, glossy writing-paper, of such tints as -will harmonize best with each other. For instance, green and lilac; -green and light pink; light blue and dark brown; blue and buff, or -cream-colour; purple and yellow; two shades of green--one very dark, the -other very light; or two shades of blue--one much lighter than the -other. Cut this paper, lengthways, into long, straight strips; in -breadth, about three or four inches. Fold these slips lengthways, and -evenly; and, while doubled, cut their edges with sharp scissors into a -fringe. Then wreathe these double fringes thickly and closely round the -bars of the grate, securing them with pins. On each bar there should be -two wreaths, each of a different colour or shade. Twist or wrap these -two wreaths together, so as to conceal the iron entirely; beginning the -first twist or fringe from the left hand, and crossing or entwining it -with one of another shade or colour commencing from the right. If well -arranged, this mode of decorating an empty grate has an excellent -effect. The bars should previously be well cleaned, and the back and -whole interior of the grate completely blacked. Tissue-paper is too soft -and thin for wreathing the bars of grates. Coloured writing-paper will -be found much better; or, indeed, any nice paper that is thick and -smooth, and of the same colour on both sides. - - -TISSUE-PAPER HEARTH CURTAINS.--There is an infinite variety of patterns -for tissue-paper drapery to conceal empty coal-grates. The most simple -is to take a sufficient number of long sheets of this paper; fold each -sheet, lengthways, in four or six; and with scissors cut through the -edges of the folds, so as to form scollops or points when opened out; -leaving at the bottom of each sheet a space to be cut into a deep -fringe. Having opened out the sheets, have ready part of the handle or -stick of an old broom, cut to fit the length of the aperture or slit -left open at the back of the grate for the draught. This stick must be -covered with baize or cloth sewed on tightly. Sew to this covering the -long streamers of cut tissue-paper, gathering them at the top so that -they may hang down full and double. Then lay the stick nicely in the -aperture at the top of the grate-back; fasten it securely, and let the -drapery fall over the outside of the bars, so as to conceal them. - -The following is a very handsome way of arranging hearth curtains. Have -ready a sufficient number of long sheets of tissue-paper. Some of them -may be white, others of a delicate pink. They are to be cut out in a -handsome open-work pattern. You may take your pattern from muslin-work, -flowered ribbon, furniture chintz, wall-paper, or table-covers. The more -open it is the better. To render it accurate, first draw the outline on -stiff paper, and then cut out that paper accordingly. Lay this cut out -model upon a sheet of the pink tissue-paper spread out on a smooth -common table, and kept down by weights at each corner. With a pencil, go -round the model, and trace its outline upon the tissue-paper. Then with -a sharp penknife or scissors, cut it out with great care and nicety. If -you use a penknife, keep the tissue-paper stretched out smoothly upon -the table, all the time you are doing it. - -Next, take two more sheets of the pink paper, and cut the upper part of -each sheet into the form of curtain-falls; festooned at the top, and -descending long and low at the side. Ornament them with a handsome cut -pattern, and scollop the edges. - -The white tissue-paper is not to be cut or decorated with an open -pattern or flowering. It is to form a lining for the pink, through the -open work of which the white is to appear. The form or arrangement of -this white paper is to fit or correspond with that of the pink, only -that the white must be allowed two or three inches deeper at the edge, -that it may project out beyond the pink. These projecting white edges -are to be cut into a fringe. Additional fringe must be made of white -tissue-paper, and twisted together so as to represent cords; the cords -to be finished with tassels made of rolls of white paper fringe, -fastened to the cords very neatly by sewing them on with a needle and -thread. Observe that none of the _white_ paper is to be cut out in -flower patterns, or any sort of open work. It is only to furnish lining, -fringe, cords, and tassels for the pink. Observe, also, that the fringed -edge of this white lining is to appear beyond the scolloped edge of the -pink outside. - -When all is ready, arrange it handsomely in the fire-place, so as -entirely to conceal the whole of the grate. It must be fixed at the top -by sewing it to a covered piece of broom-handle, made to fit the draught -aperture. The two long straight pieces of pink paper, with their white -lining underneath, are to go on first. Then put up the festoons with -their falls, having their white lining beneath, with its fringe -appearing beyond the pink scollops. Then put on, at proper distances, -the white cords and tassels. The effect, when complete, will represent -at the back, closed pink curtains, with their white lining appearing -through the cut-out flower pattern; over them, two festoons and falls -of pink lined with white, opening in front with their white fringe, and -white cords and tassels. In these festoons and falls, the cut-out -flowers of the pink paper outside, show the white paper lining beneath. -If well executed, these hearth curtains will (as we have seen) have a -most beautiful effect. The pattern or flowering of the cut work is -displayed to great advantage by the white lining. In one parlour you may -have hearth curtains of pink and white; in the other of green and white, -or blue and white. - -Hearth curtains of tissue-paper may be fixed to the front ledge or slab -that goes along the top of the grate, provided this ledge is wide -enough. Leave, uncut, at the top of the sheets of paper, a plain piece -to fit the ledge. To keep down this paper upon the ledge, prepare three -heavy weights (for instance smooth stones) covered with thick silk or -satin, and decorated with large bows of ribbon of the same colour. In -this way, by keeping it down with weights on the top, we have seen a -very handsome drapery of cut out tissue-paper entirely concealing a -Franklin stove. - - -MARKING THE KEYS OF A PIANO.--Beginners on the piano (children -especially) sometimes find much difficulty in learning the affinity -between the keys and the notes. After acquiring the gamut theoretically, -it is frequently a long time before they can apply it practically to the -keys of the instrument, so as at once to find the right key on looking -at the corresponding note. The process may be much accelerated (and -indeed made perfectly easy) by some grown person marking on the keys the -letters that designate the notes. By the following simple method this -can be done without any injury or defacement of the ivory. Take a sheet -of thick smooth writing-paper, and cut out of it as many little square -pieces as there are white keys on the piano. Paste these papers on the -ivory; and when _perfectly_ dry, mark on each with common _blue_ ink the -letter belonging to that key. It will be best to do this in Roman -capitals. If the natural keys are thus distinctly designated, the -learner will find little difficulty from the flats and sharps, or black -keys, being left unmarked. - -The learner will thus in a very short time become familiar with the -correspondence of the keys of the piano and the notes in the music book; -and will soon be at no loss in finding them. It is well, however, not to -remove the marks in less than a month or two. Then loosen the papers by -wetting them with a little water; take them off, and wipe the keys first -with a wet and then with a dry cloth. Blue ink of the common sort will -leave no trace upon the ivory; but good black ink might probably leave a -slight stain, unless the paper was very thick. Therefore do not use it. - -The learner having thus become thoroughly acquainted with the keys while -they were lettered, will not find the least difficulty in remembering -them after the marks are taken off. - - -TO USE A PAPER-KNIFE.--In using a paper-knife to cut open the leaves of -a new book, keep your left hand firmly pressed down upon the open page, -while you hold the knife in your right. This will prevent the edges of -the leaves from cutting rough and jagged. Cut open the tops of the -leaves before you run the knife up the side-edges, and cut with a short, -quick, hard stroke. The most serviceable paper-knives are of ivory, and -without a handle; the handles being very apt to break. - -The best way of writing your name in a book is on the inside of the -cover; but if the paper that lines it seems likely to cause the ink to -run or spread, cut out a handsome slip of fine smooth paper, write your -name upon that, and paste it on nicely. If you put your name on one of -the fly-leaves, it may be torn out; and if written on the corner of the -title-page, that corner may be snipped off, should the book fall into -the hands of a dishonest person. - - -HOUSEHOLD TOOLS.--Much inconvenience and considerable expense would be -saved, if it was the universal custom to keep in every house a few -tools, for the purpose of performing at home what are called small jobs; -instead of being always obliged to send for a mechanic, and pay him for -executing little things that might be very well done by a man or boy -belonging to the family; provided that the proper instruments were at -hand. The cost of these articles is very trifling, and the advantages of -having them always in the house (particularly in the country) are beyond -all price. In a small private family it may not be necessary to keep -more than a few of these things; but that few are almost indispensable -to comfort. For instance, there should be an axe, a saw, a claw-hammer, -a mallet, a screw-driver, a bed-screw, a gimlet, one or two jack-knives, -a pair of large scissors or shears, and a trowel. If there were two -gimlets, and two screw-drivers, (large and small,) it would be better -still. Likewise, an assortment of hooks, and of nails of different -sizes, from large spikes down to small tacks; not forgetting a supply of -brass-headed nails, some large and some small. Screws, also, will be -found very convenient. The nails and screws should be kept in a wooden -box, with divisions or partitions to separate the various sorts; for it -is very troublesome to select them when all mixed together. - -No house should be without glue, chalk, putty, paint, cord, twine, and -wrapping-paper of different sorts. And care should be taken that the -supply is not suffered to run out, lest the deficiency might cause delay -and inconvenience at a time when most wanted. - -It is well to have, in the lower part of the house, a deep closet -appropriated entirely to tools and things of equal utility, for -performing at once such little repairs as convenience may require, -without the delay or expense of sending for an artisan. This closet may -have one large, broad shelf; and that not more than three feet above the -floor. Beneath the shelf may be a deep drawer, divided in two. This -drawer may contain cakes of glue; pieces of chalk; hanks of -manilla-grass cord; and balls of twine, of different size and thickness. -At the sides of the closet may be small shelves for glue-pots, -paste-pots, and brushes; pots for black, white, green, and red paint; -cans of painting-oil, &c. On the wall above the large shelf, let the -tools be suspended, or laid across nails or hooks of proper size to -support them. This is much better than to keep them all in a box, where -they may be injured by rubbing against each other, and the hand may be -hurt by feeling among them to find the one that is wanted. When hung up -against the closet-wall, each tool may be seen at a glance. We have been -shown an excellent and simple contrivance for designating the exact -places of these things. On the wall, directly under the nails that -support the tools, is drawn, with a small brush dipped in black paint or -ink, an outline representation of the tool or instrument appropriated to -that particular place. For instance, under each saw is sketched the -outline of the saw; under each gimlet is a sketch of the gimlet; under -the screw-drivers are slight drawings of the screw-drivers. So that when -any tool is brought back after being taken away for use, the exact spot -to which it belongs may be seen in a moment by its representation on the -wall; and all confusion in putting them up, or finding them again, is -thus prevented. We highly recommend this plan. - -Wrapping-paper may be piled on the floor beneath the large shelf. It can -be bought very low, by the ream, at the wholesale paper stores; and -every house should be supplied with it in several varieties. For -instance, coarse brown paper for common things. That denominated -ironmongers' paper, being strong, thick, and in large sheets, is useful -for enclosing heavy articles. Nankeen-paper is best for putting up nice -parcels, such as books, or things of fine quality that are to be sent to -a distance. What is called shoe-paper (each ream generally containing a -variety of colours, red, blue, buff, &c.) is also very useful for -wrapping small articles, as, though soft, it is not brittle. This paper -is very cheap, the usual price seldom exceeding 56 cents per ream, -(twenty quires.) - -Old waste newspapers are unfit for wrapping any articles that can be -soiled by the printing-ink rubbing off upon them. But they may be used -for packing china, glass, brass, tin, &c. Also for lighting fires, -singeing poultry, and cleaning mirrors or windows. Waste written-paper -is of little use, except for allumettes or lamp-lighters. It is well to -keep a large jar or bag to receive scraps of waste paper, as it sells -for a cent a pound, and these cents may be given to poor children. - -We have seen persons, when preparing for a journey, or putting up things -to send away, "at their wits' end" for want of a sheet of good -wrapping-paper; a string of twine; a few nails; or a little paint to -mark a box. We have seen a door standing ajar during a whole week, (and -in cold weather too,) for want of a screw-driver to fix a disordered -lock, the locksmith not coming when he was sent for. - -It seems scarcely credible that any respectable house should be without -a hammer; yet we have known genteel families, whose sole dependence for -that indispensable article was on borrowing it of their neighbours. And -when the hammer was obtained, there were, perhaps, no nails in the -house; at least none of the requisite size. - -The attention of boys should be early directed to the use of common -tools. And if there were tools at hand, there are few American boys that -would not take pleasure in learning to use them. By seeing carpenters, -locksmiths, bell-hangers, &c., at work, they may soon learn to be -passably expert in those arts; and a smart and observant boy will soon -acquire considerable amateur proficiency in them. Many useful jobs can -be done by servant-men, if there are proper tools in the house. - - -LETTERS.--For letter-writing, always use good paper; it should be fine, -smooth, white, and sufficiently thick not to let the writing show -through on the other side. Very good letter-paper can seldom be -purchased at less than twenty-five cents per quire. That which is lower -in price is inferior in quality. If you cannot trust yourself to write -straightly without some guide, have printed ruled lines to slip beneath -the page; for a letter does not look well if written on paper that is -already ruled with pale blue ink. If you write a small hand, your lines -should be closer together than if your writing is large. It is well to -have several sorts of ruled lines; they are to be bought at any -stationer's for a few cents a page. - -If you are writing to a relative, or to an intimate friend, and have -much to say, and expect to fill the sheet, begin near the top of the -first page. But if your letter is to be a short one, commence lower -down, several inches from the top. If a _very_ short letter, of only a -few lines, begin but a little above the middle of the page. - -Write the date near the right-hand side, and place it about a line -higher than the two or three words of greeting or accosting with which -letters usually commence. Begin the first sentence a little below these -words, and farther towards the right than the lines that are to follow -it. It is well, in dating _every_ letter, to give always your exact -residence,--not only the town, but the street also, and the number of -your house. If your correspondent has had but one notification of your -present place of abode, the number, and even the street may have been -forgotten; the letter containing it may not be at hand as a reference; -and the reply may, in consequence, be misdirected; or directed in so -vague a manner that it may never reach you. We have known much trouble, -inconvenience, and indeed loss, ensue from not specifying, in the date -of _each_ letter, the exact dwelling-place of the writer. But if it is -always designated at the top of _every one_, a reference to any of your -letters will furnish the proper address. It is customary to date letters -at the top, and notes at the bottom. If your letter is so long as to -fill more than one sheet, number the pages. - -As important words are frequently lost by being torn off with the seal -in opening a letter, leave always, in the third or last page, two blank -spaces where the seal is to come. These spaces should be left rather too -large than too small. You can write in short lines between them. If you -cannot otherwise ascertain where the sealing is likely to be, fold your -sheet into the form of a letter before you begin to write it; and then, -with the point of a pin, (or something similar,) trace, as faintly as -possible, two circles, one on the turn-over, the other on the -corresponding part of the paper that comes beneath it. These faint -circles, when you are writing the last page, will show you where the -seal is to go, and what space you are to leave for it. In opening a -letter, it is best to cut round the seal; rather than to break it, and -_tear_ the letter open. - -In folding a letter let the breadth (from right to left) far exceed the -height. A letter the least verging towards squareness looks very -awkward. It is well to use a folding-stick (or ivory paper-knife) to -press along the edges of the folds, and make them smooth and even. Take -care in folding a letter to make _all_ the creases _exactly straight_ -and even. If one is looser than another, or if there is the slightest -widening out or narrowing in towards the edge of the turn-over, the -letter will have a crooked, unsightly appearance. You may direct it -before sealing; slipping your ruled paper under the back of the letter, -that you may run no risk of writing the direction crooked. Begin the -address rather nearer to the bottom than the top of the folded letter. -Write the name of the person to whom you send it about the middle, and -very clearly and distinctly. Then give the number and street on the next -line a little nearer to the right. Then the town in _large_ letters, and -extending almost close to the extreme right. Just under the town, add -the abbreviation of the name of the state--as, Pa. for Pennsylvania, N. -Y. for New York. But if the letter is to go to New York _city_, put the -words New York in full, written large. Much confusion is caused by this -state and its metropolis having both the same name. It has been well -suggested that the name of the state might be changed to Ontario--a -beautiful change. - -If the letter is to go to a provincial town, put the name of the county -in which that town is situated, immediately over the designation of the -state. We believe that throughout the union there are more than fifty -towns called Washington. If your letter is for the _city_ of Washington, -direct for Washington, D. C.--these initials implying the District of -Columbia. - -Another reason for the propriety of designating the state is, that many -of our towns are called after places in Europe: and it has chanced -(though not very often) that letters not explicitly and fully directed, -have found their way into the mail-bags of packet vessels, and been -carried across the Atlantic. We know an instance of a gentleman who -directed an important letter simply to Boston, without any indication of -the state of Massachusetts; and the letter went from Philadelphia to the -small town of Boston in Lincolnshire, England. In writing _from_ Europe, -it is well always to finish the direction with the words United States -of North America. - -If you send the letter by a private opportunity, it will be sufficient -to introduce close to the lower edge of the left-hand corner on the -back, simply the name of the gentleman who takes it, written small. It -is now considered old fashioned to insert on the back of such a letter, -"Politeness of Mr. Smith," "Favoured by Mr. Jones," "Honoured by Mr. -Brown." If to cross the sea, write the name of the vessel on the left -hand corner of the outside. - -If you make a mistake in a word, it will be better to draw your pen -through the error, so as to render it entirely illegible, and then -interline the correction, rather than attempt scratching out the mistake -with a penknife, and afterwards trying to write another word in the -identical place; a thing that is rarely, if ever, done well. - -At the end of the letter, nearly on a line with your signature, (which -should be close to the right side,) it is usual to put, near the -extremity of the _left_ side of the page, the name of the person to whom -the letter is addressed. Write your signature rather larger than your -usual hand; and put a dot or period after your name. - -In writing a ceremonious and very respectful note, or in addressing a -person with whom you are not very intimate, enclose it in an envelope, -and put the direction _on the cover only_. It is now customary always to -enclose in envelopes invitations to parties; visiting cards sent to -strangers; cards left previous to a marriage; and farewell cards on -leaving the place. On the latter it is usual to put the initials _t. t. -l._ (to take leave,) or _p. p. c._ (_pour prendre congé_, which has the -same signification.) We have also seen _p. d. a._ (_pour dire adieu_, to -bid adieu.) For a note, always use a very small seal. There are -varieties of beautiful little wafers for notes; also of beautiful -note-paper. It is not necessary in addressing an intimate friend to -follow, particularly, any of these conventional observances. - -For sealing letters no light is so convenient as a wax taper. A lamp or -candle may smoke and blacken the wax. To seal well, your wax should be -of the finest quality. Good red wax is generally the best, and its -colour should be of a brilliant scarlet. Inferior red wax consumes very -fast; and always, when melted, looks purplish or brownish. When going to -melt sealing-wax, rest your elbow on the table to keep your hand steady. -Take the stick of wax between your thumb and finger, and hold it a -little above the light, so that it barely touches the point of the -flame. Then insert a little of the melted wax _under_ the turn-over part -of the letter, just where the seal is to come. This will make it more -secure than if the sole dependence was on the outside seal. Or instead -of this little touch of wax, you may slip under the turn-over a small -wafer, either white or of the same colour as the wax. Take the stick of -wax, hold it over the flame just so as to touch the tip; next turn it -round till the end of the stick is equally softened on every side. Then -apply it to your letter, beginning on the outer edge of the place you -intend for the seal; and moving the wax round in a circle, which must -gradually diminish till it terminates in the centre. Put the seal -exactly into the middle of the soft wax, and press it down hard, but do -not screw it round. Then withdraw it suddenly. Do not use motto seals -unless writing to a member of your own family, or to an intimate friend. -For common use, (and particularly for letters of business, or in -addressing strangers,) a plain seal with the initials of your name will -be best. - -We subjoin the usual abbreviations of the states, &c.:-- - -Maine, _Me._ New Hampshire, _N. H._ Vermont, _Vt._ Massachusetts, -_Mass._ Rhode Island, _R. I._ Connecticut, _Ct._ New York, _N. Y._ New -Jersey, _N. J._ Pennsylvania, _Pa._ Delaware, _Del._ Maryland, _Md._ -Virginia, _Va._ North Carolina, _N. C._ South Carolina, _S. C._ Georgia, -_Geo._ or _Ga._ Alabama, _Ala._ Mississippi, _Mi._ Louisiana, _La._ -Tennessee, _Ten._ Kentucky, _Ky._ Ohio, _O._ Indiana, _Ind._ Illinois, -_Ill._ Missouri, _Mo._ District of Columbia, _D. C._ Michigan, _Mich._ -Arkansas, _Ark._ Florida, _Fl._ Wisconsin, _Wis._ Iowa, _Io._ Texas, -_Tex._ Oregon, _Or._ - -To these may be added the abbreviations of the British possessions in -North America. Upper Canada, _U. C._ Lower Canada, _L. C._ Nova Scotia, -_N. S._ New Brunswick, _N. B._ New Providence, _N. P._ - -The name of the town to which the letter is to go, should always be -superscribed in full. If a country town or village, it will be necessary -to designate the county in which it is situated, as there are so many -provincial towns of the same name. Finish with the designation of the -state under the whole, close to the right-hand corner. - -In directing to a clergyman, put _Rev._ (Reverend) before his name. To -an officer, immediately after his name, and on the same line with it, -put _U. S. A._ for United States Army; _U. S. N._ for United States -Navy. To a member of Congress, precede his name with _Hon._ -(Honourable.) - -In putting up packets to send away, either tie them round and across -with red tape (sealing them also) or seal them without tying. Twine or -cord may cut through the paper, and is better omitted. Never put up any -thing in newspaper. Beside the danger of soiling the articles inside, it -looks mean and disrespectful. Keep yourself provided with different -sorts of wrapping-paper. A large parcel should have more than one seal, -and the seal may be rather larger than for a letter. - - -CROSSING THE SEA.--The most usual voyage made by American ladies is -across the Atlantic; and the time chosen for that voyage is generally in -the spring or autumn. A winter passage is seldom attempted by ladies; -and few that have tried it once are willing to undertake it a second -time. To those who are preparing to traverse the ocean that separates us -from Europe, we hope the following hints may not be unacceptable. - -We earnestly recommend that every lady who can afford to pay the -additional price, should engage, at an early period, a state-room -exclusively to herself; unless, indeed, she can share it with a near -relation. She will find the money well spent in securing the privacy and -comfort of an apartment into which no one has a right to intrude; -besides the additional space she will thus obtain for such articles as -she would like to have with her in her room. No one who has not been at -sea can imagine the perpetual and mutual annoyance of being confined to -the small limits of a state-room with a stranger; each incommoding the -other all the time, and each feeling herself under the continual -_surveillance_ of her companion; both expected to make incessant -sacrifices to the convenience of each other, and perhaps only one of -them having a disposition to submit to these sacrifices; in which case -she that is the most amiable is always the sufferer. We believe it to be -the rule in packet-ships that the first applicant for a passage is -allowed the privilege of being the last to have a stranger put into her -apartment. And if the passengers are not numerous, the fortunate first -applicant may in this manner have a whole state-room without the extra -charge. But by offering this additional price on taking her passage, she -can _always_ secure the exclusive possession of an entire state-room. - -If you have an apartment exclusively to yourself, the place of the -second bed can be filled with boxes, books, &c., for which you would not -otherwise have room. But as no ship state-room is large enough to -contain _much_ baggage, you should make your arrangements to wear during -the voyage such articles of outside dress as will least require washing. -Therefore, let all light-coloured or white dresses be packed away in the -trunks that are to remain below, and not to be opened till the close of -the voyage. - -As ladies can have no washing done at sea, it will be well to begin with -such dresses as can be worn all the passage. French silks are not good -sea dresses, (even when black,) for the salt-air shrivels, spots, and -turns them rusty. Dark-coloured india silks, or dark mousselines de -laine, or merinoes, are much better. Dark chintzes, with no white in the -figure, are convenient for common wear, at sea as well as on shore. - -Muslin or bobbinet collars, to be worn in the ever-damp sea-air, should -have no other trimming than an edging sewed on plain; as quilled or -pleated frills lose their stiffening immediately. Silk neck-kerchiefs, -or little shawls for the neck, will be found very convenient as -substitutes for collars; and, if of white silk, they are extremely -becoming. Or you may wear a broad, thick white ribbon, shaped with three -diminishing pleats, to fit in closely the back of the neck, and crossed -in front. Quilled or fluted cap-borders soon become limp and formless -with the damp; so also do gauze or _glacé_ ribbons. Sea-caps should have -borders either simply gathered or laid on plain; and their ribbons -should be mantua, lutestring, or soft satin. A cap lined all through -with silk of a pretty colour, will be very convenient at sea, as it not -only assists in keeping the damp air from the head, but conceals the -hair effectually; and there are rough days when the motion of the ship -renders it impossible to arrange the hair nicely. A silk or madras -handkerchief, pinned up into a sort of small turban, is sometimes worn -at sea, instead of caps. They are very convenient, but only becoming to -pretty ladies. - -It is colder at sea than on shore; and even in summer, the atmosphere of -the Atlantic is liable to be chilled for several days by the vicinity of -floating icebergs,--even when these icebergs are not seen. Therefore, be -careful at any season, to have in your state-room a sufficiency of warm -clothing. A spring-passage is generally colder than an autumn one; and -even in May it is sometimes found necessary, when on the open ocean, to -dress as if it were winter. Flannel, of course, is indispensable; so, -also, is a large thick woollen shawl, and a second shawl of lighter -texture for mild weather. A very convenient outside sea-dress is the -garment or coat that is sometimes called a mandarine. It should be made -of very dark India silk, which is soft, strong, and not liable to stain -or spot like the silks of Europe. This dress should be very long and -wide; wadded and lined all through; and made with large, loose sleeves, -large sleeve-holes, and a wrapper-body, confined at the waist by a broad -ribbon run into a casing, and tied in front. A mandarine can be put on -over another dress without rumpling it; and is far better than a cloak, -as it is warmer and more compact, sits closer, and is not so liable to -be blown about by the wind. At sea, there are always days when a -mandarine will be found very comfortable to wear, even in the cabin. - -No dress intended to be worn on a voyage should fasten _behind_, as it -is not always that a lady can procure the assistance of another person -to do this for her. Gowns, (or coat-dresses, as they are frequently -called,) such as fasten in front, are the best habits for sea; and there -is now a well-known way of making wrappers that is both handsome and -convenient, and universally becoming. Fortunately, corsets are now -exploded; and as they are no longer worn on shore, of course no one -would be so absurd as to endure them at sea. Jackets of flannel, lined -silk, thick cotton, or jean, made without whalebones, and to fasten in -front, are best suited to a voyage. A flannel gown and a dark -double-wrapper are indispensable in case of sickness. Your upper -petticoat should be of dark linen, worsted, or silk. If you have no -mandarine, take with you, by all means, a wadded silk petticoat, and a -pair of slightly-wadded silk inside-sleeves, to be tied in beneath your -gown-sleeves in chilly weather. For this purpose, have four tapes sewed -to the top of each sleeve, at equal distances, and four corresponding -tapes sewed to the inside of each arm-hole of your gowns. - -The best sea-stockings are those of substantial, _unbleached_ cotton. No -others are so comfortable. Dark satin-ribbed cotton stockings are also -good; so are the black raw silk, such as are shaggy inside. Take with -you some _very thick_ gray yarn stockings, to put on when your feet are -cold in bed, and to draw on, occasionally, over your shoes and other -stockings. Gaiter-boots, and boots lined with fur, are very comfortable -when once on; but at sea, there is often some trouble in lacing or -buttoning them. Shoes worn on ship-board should be thin-soled and roomy, -so that you may walk the deck easier, and keep your feet better when the -vessel rolls. Shoes of wadded silk are very pleasant at sea; so are -Indian moccasins, or carpet moccasins lined with wool. Take with you two -or three pairs of woolly sheep-skin soles, such as are coated on the -under side with india-rubber varnish. They are warm, dry, and -water-proof; can be slipped into your shoes or taken out, as occasion -may require; and either for sea or shore, are far superior to the cork -soles also in use. - -A sea-bonnet should have a deep, close front, and a cape or ruffle at -the back of the neck. The complexion is always liable to be injured by -the salt air, the glare of the sun, and the bleak wind. A quilted close -bonnet of dark silk or satin, lined with pink, blue, or lemon-colour, -may be made to look very pretty. Cane or whalebone being very apt to -break in the wind, it is best to run wired-satin piping-cord into the -cases of a sea-bonnet, and round the edge. This will stiffen it -sufficiently; and being very elastic, will keep it in shape without -danger of breaking. These bonnets should, by all means, have a large -wadded cape attached to them. At sea, it is important to keep the back -of the neck always covered, for its exposure to the air may produce -rheumatic pains in the head, shoulders, and face. Even in the cabin, and -at all times when on ship-board, (except in decidedly warm weather,) it -is prudent to wear a handkerchief of silk, cashmere, or velvet, tied or -pinned round the neck, with a corner covering it closely behind. - -Provide yourself, also, with a pair or two of warm gloves. On days -when fire is most needed, it is most difficult to have it in the cabin -of a ship. If the wind is strong, it impedes the draught of the stove, -and fills the cabin with the smoke that is beaten down the chimney. -And if the vessel rolls much, (as she always will in rough weather,) -there is danger of the fire falling about the floor; and to prevent -accidents from this cause, it is deemed safest to extinguish it -entirely, or else not to kindle it at all. The passengers must depend -chiefly on their clothing for warmth enough to make them tolerably -comfortable,--particularly if they cross the ocean early in the spring -or late in the autumn. But, as we before observed, a spring-passage is -always the coldest. In the autumn, there is no danger of meeting with -icebergs. Also, the ocean-water still retains a portion of the warmth -communicated to it by the summer sun; while, in the spring, it remains -a long while chilled from the cold of the preceding winter. - -As dressing on ship-board is always more or less troublesome and -inconvenient, on account of the motion of the vessel, and must generally -be done in a sitting posture, it is well to make one dressing suffice -for the day. - -When packing to go on board, select such articles as are indispensable -for use during the voyage, and put them all into one trunk, which must -not be too large to keep in your state-room. You will find drawers -there, in which you can place your caps, collars, handkerchiefs, and -other light articles. Have a strong linen clothes-bag, with a -drawing-string at the top, to hang up on one of the pegs or hooks in -your apartment. The remainder of your baggage must be put below, in the -place appropriated to stowing away the trunks of the passengers, with -the understanding that they are to remain there all the voyage. - -However pleasant you may find it to stay on deck, it is best, as soon as -you get on board, to go to your state-room, and make your arrangements -there, lest you should be rendered incapable of doing so by the approach -of sea-sickness; an event that may usually be expected within an hour -after the vessel gets under-way, if she sails from New York or Boston, -or any port in the vicinity of the ocean. Take out of your trunk your -night-clothes, your easiest slippers, and whatever articles you may -require for immediate use; and place them where they can be directly -accessible. - -Some few ladies, as well as gentlemen, cross the ocean without being in -the least troubled with sea-sickness; and very many only suffer from it -during the first two or three days, and are then perfectly well during -the remainder of the passage, however stormy it may be. If you should -incline to be sick, it will be nearly useless to struggle against it the -first day or two. You may try as a preventive, or as an early remedy -when the first symptoms come upon you, a lump of loaf-sugar placed in -the bottom of a wine-glass, with just as much brandy poured on as will -be sufficient to dissolve it, so that it can be eaten with a tea-spoon. -If taken in time, this frequently succeeds; and it rarely fails in the -short sickness that is sometimes felt in excursions down in the bay of -New York; or in Boston harbour, when the water is rough; or in going -round Point Judith; or in a trip by sea to any of the coast -bathing-places. - -If you find your sickness increasing, give up to it for a day or two; -and you will afterwards feel much the better for it. For the first two -days you need take no nourishment but chicken-water. Avoid lemonade, -oranges, all other acids, and every sort of warm drink. Be careful, -while you are sick, not to taste any thing that you may like to eat -afterwards, as it will give you a disgust to it during the remainder of -the voyage. For the same reason, it is well not to use cologne-water, or -any very fine perfume during your sickness. Liquid camphor, sprinkled -over the bed and floor, will be found more refreshing and purifying to -the atmosphere than any thing else that you can take with you. - -The third day (if not before) you ought to make every possible exertion -to go on deck, as you will be losing strength by remaining in bed; and -as long as you keep your head in a recumbent posture, you will not -become accustomed to the motion of the vessel. Also, on the third day, -endeavour to eat a small portion of solid, relishing food--such as a -piece of broiled ham, or the lean of salt beef, with a slice of dry -toast. We have known what is called the tone of the stomach restored -after sea-sickness by a little of the sailors' salt beef and biscuit. -Something of this sort is always more effective than light or delicate -food. - -It will be well before you embark, to provide yourself with a box of -that excellent medicine known as Lady Webster's (or Lady Crespigny's) -pills. They are called by both names; probably because both these ladies -patronized them in England. You may take one every night _immediately -after_ supper. In Philadelphia they are made according to the best -recipe by J. C. Turnpenny, druggist, corner of Spruce and Tenth streets. - -You may find a clay-ball for the removal of grease spots very useful to -keep in your room; as, when the ship is rolling, greasy substances are -frequently spilt on dresses. - -Take with you and keep always in your apartment, a life-preserver, in -case of being wrecked in sight of land; and it may really save your life -by buoying you up, and floating you to the shore. It is said that a -man's hat, laid brim downwards, and tied up in a shawl or -pocket-handkerchief, and then fastened round the waist, will keep a -person above water long enough to prevent drowning, if not far from the -beach. The ladies of New York and Boston, and of other cities on the -sea-board, have it in their power to learn, without danger or -difficulty, the art of swimming; by subscribing to the salt-water baths, -and visiting them daily during the summer. - -Nothing will make a sea-voyage seem shorter or less monotonous, than to -be well provided with occupation--such as amusing and interesting books, -and a due portion of needle-work or knitting. By all means take with you -one or more blank-books for the purpose of noting down whatever you may -wish to remember. If you can keep a regular journal, so much the better. -Also, the first day that you are able to write after getting to sea, -commence on a _large_ sheet of paper, a letter to one of your relations -or friends, having previously folded and directed it. Write but a few -lines at first; and every day add a little more to it, giving the fresh -dates. It will always be ready (requiring only a wafer to seal it) in -case you should have an opportunity of sending it by any vessel you may -chance to meet, on her way to the land you have left. If no such chance -offers during the voyage, this diary-letter will at least be ready to -transmit with those you write home directly after arriving at your -destined post. And your friends will be glad to have this concise -transcript of your sea-life. - - - - -BREAKFAST, DINNERS, SUPPERS, ETC. - - -At the earnest request of numerous young housekeepers, the author has -been induced to offer the following hints for the selection of suitable -articles in preparing breakfasts, dinners, and suppers. They, of course, -may be varied according to convenience, taste, and the size and -circumstances of the family. Receipts for them all may be found either -in the present work, or in its predecessor, "Miss Leslie's Directions -for Cookery." - - -BREAKFASTS FOR SPRING AND SUMMER.--Fresh shad broiled; hashed mutton; -boiled eggs; potatoes fried--Indian cakes; rolls. - -Hashed veal; broiled ham; poached eggs; mashed potatoes--Milk toast; -rolls. - -Fried cat-fish; omelet; cold boiled ham, or smoked tongue--Rolls; -buttered toast. - -Veal cutlets; stewed clams; ham and eggs; potatoes mashed--Rye batter -cakes; rolls. - -Clam fritters; hashed veal; cold ham; potatoes--Milk toast; muffins. - -Fresh shad broiled; stewed chickens; cream cheese--Indian batter cakes; -rolls. - -Mutton chops; omelet; boiled potatoes--Rice batter cakes; muffins. - -Minced veal; broiled ham; poached eggs; cream cheese--Milk toast; -rolls. - -Pickled salmon; broiled chickens; eggs--Indian cakes; milk toast. - -Stewed chickens; broiled ham with eggs; mashed potatoes--Rye batter -cakes; rolls. - -Fried egg-plant; tongue or ham toast; pepper-grass--Indian batter cakes; -rolls. - -Broiled chickens; pork cheese; potatoes sliced and fried--Rye batter -cakes; muffins. - -Stewed pigeons; young corn omelet; mashed potatoes--Flannel cakes; -toast. - -Clam fritters; stewed egg-plant; broiled tomatoes--Rice cakes; rolls. - -Broiled chickens; mock oysters of corn; cold ham--Milk toast; muffins. - -Hashed veal; ham omelet; cucumbers; pepper-grass--Rice cakes; muffins. - -Birds with mushrooms; soft omelet; sliced ham or tongue--Flannel cakes; -toast. - -Tongue or ham toast; stewed mushrooms; cucumbers--Indian batter cakes; -rolls. - -Fresh mackerel broiled; potatoes; young corn omelet--Rice cakes; rolls. - -Broiled ham with poached eggs; fried chickens; cucumbers--Rye batter -cakes; toast. - -Stewed chickens; fried sweet potatoes; broiled tomatoes--Flannel cakes; -rolls. - - * * * * * - -In warm weather fresh fruit (thoroughly ripe, and eaten with sugar) is -an agreeable and wholesome addition to the breakfast table. Fruit-jam, -marmalade, and honey may be introduced at any season. - - -AUTUMN AND WINTER BREAKFASTS.--Pigeons stewed with mushrooms; fried -sweet potatoes; broiled tomatoes--Muffins; milk toast. - -Fresh fish broiled; cold ham; potatoes--Indian cakes; rolls. - -Oysters stewed or fried; broiled ham with poached eggs--Toast; rolls. - -Broiled chickens; ham omelet; broiled tomatoes--Indian cakes; toast. - -Stewed chickens; egg-plant sliced and fried; potatoes--Rice batter -cakes; rolls. - -Hashed duck; ham broiled; poached eggs--Flannel cakes; toast. - -Oyster fritters; cold ham or tongue; sweet potatoes sliced and -broiled--Indian cakes; rolls. - -Mutton chops; broiled tomatoes; pickled salmon--Rice batter cakes; -toast. - -Beef-steaks; stewed oysters; boiled potatoes--Indian cakes; muffins. - -Stewed chickens; sausages; mashed potatoes--Rolls; toast. - -Broiled chickens; liver pudding sliced; potatoes--Buckwheat cakes; -rolls. - -Hashed veal; pig's feet fried; potatoes--Buckwheat cakes; toast. - -Venison steaks; broiled sweet potatoes; eggs--Indian batter cakes; -rolls. - -Venison pasty; fried smelts; mashed potatoes--Buckwheat cakes; toast. - -Minced cod-fish, drest with eggs, parsnips, onions, butter, &c.; -sausages; boiled potatoes--Indian cakes; rolls. - - * * * * * - -In cold weather, small hominy, boiled, is often introduced at breakfast -tables--also indian mush, to be eaten with butter and molasses. We -subjoin a receipt for pumpkin mush, an excellent and wholesome breakfast -dish. - - -PUMPKIN MUSH.--Pour into a clean pot, two quarts or more of good milk, -and set it over the fire. Have ready some pumpkin stewed very soft and -dry; mashed smooth, and pressed in a cullender till all the liquid has -drained off. Then measure a large pint of the stewed pumpkin; mix with -it a piece of fresh butter, and a tea-spoonful of ground ginger. Stir it -gradually into the milk, as soon as it has come to a boil. Add, by -degrees, a large pint or more of indian-meal, a little at a time, -stirring it in, very hard, with the mush-stick. If you find the mush too -thin, as you proceed, add, in equal portions, more pumpkin and more -indian-meal, till it becomes so thick you can scarcely stir it round. -After it is all thoroughly mixed, and has boiled well, it will be -greatly improved by diminishing the fire a little, or hanging the pot -higher up, so as to let it simmer an hour or more. Mush can scarcely be -cooked too much. Eat it warm with butter and molasses, or with rich -milk. It is very good at luncheon in cold weather. - -After boiling small hominy, drain off the water, and leave the dish -uncovered. If covered up, the condensation of the steam will render the -hominy thin and washy. - - -BREAKFAST PARTIES.--Black tea; green tea; coffee; chocolate; hot cakes -of various sorts; omelets; birds; game; oysters, stewed, fried, and -pickled; cold tongue; cold ham; biscuit sandwiches; boned turkey, cold; -potted or pickled lobster; raised French pie; pigeon, partridge, or -moorfowl pie; mushrooms fried, broiled, or stewed; jellies; marmalade; -honey; fresh fruit, or sweetmeats, according to the season; a large -almond sponge-cake. The table decorated with flowers. - - * * * * * - -At a breakfast party the dress of the ladies should be more simple than -at a dinner or a supper party. - - -ECONOMICAL DINNERS FOR SMALL FAMILIES.--The receipts for these plain -dishes are generally to be found in Miss Leslie's "Directions for -Cookery," a work to which the present book is supplemental. - - -SPRING.--Boiled ham; spinach; asparagus; poke; potatoes[369-*]--Rhubarb -pie. - - [369-* There is no necessity for repeating the mention of potatoes. - It will of course be understood that potatoes should constitute a - portion of every dinner. Also that pickles should always be on the - table with beef and mutton.] - -Veal cutlets; cold ham; spinach; turnips; poke; asparagus--Baked batter -pudding. - -Broiled halibut cutlets; cold ham; spinach; turnips; asparagus--Boiled -indian pudding. - -Calf's liver fried with ham; asparagus; turnips; poke; spinach--Rhubarb -pudding. - -Boiled leg of mutton; stewed onions; turnips; carrots--Baked rice -pudding. - -Family soup; fried ham and eggs; asparagus; beets; spinach--Baked indian -pudding. - -Corned beef; cabbage; carrots; stewed onions; beets--Fritters. - -Broiled shad; cold corned beef; carrots; spinach; asparagus--Eastern -pudding. - -Veal pie; fried ham and eggs; asparagus; spinach; turnips--Gooseberry -fool. - -Roast veal; peas; asparagus; spinach--Gooseberry pudding. - -Boiled rock-fish; hashed veal; peas; spinach; asparagus--Farmer's rice -pudding. - -Boiled ham; peas; beans; spinach--Gooseberry pie. - -Veal soup; cold ham; stewed onions; beans; peas--Currant pie. - -Roast beef; horse-radish; peas; beans; asparagus--Custard in a dish. - -Fresh cod-fish boiled; cold roast beef; horse-radish; peas; beans; -spinach--Eastern pudding. - -Mutton soup; the meat that was boiled in it; stewed onions; turnips; -suet dumplings--Currant pie. - -Roast lamb with mint-sauce; asparagus; peas; spinach--Custard in a dish. - -Boiled black-fish; cold roast lamb; spring salad; beans; -peas--Gooseberry pudding. - -Green pea-soup; veal cutlets; salad; peas; beans--Currant pie. - -Boiled ham; fried chickens; peas; beans; salad--Fritters or pancakes. - -Roast fillet of veal; cold ham; peas; beans; salad--Gooseberry pie. - -Hashed veal; broiled ham with eggs; peas; beans--Boiled indian pudding. - -Boiled sea-bass; beef-steaks; onions; beans; peas--Currant pie. - -Stewed breast of veal; fried ham with eggs; peas; beans--Gooseberry -pudding. - -Fresh cod-fish boiled; mutton chops; stewed onions; beans; peas--Baked -batter pudding. - -Baked beef with a batter pudding under it; beans; peas--Gooseberry pie. - -Broiled mackerel; stewed mutton; stewed onions; beans; peas--Boiled rice -pudding. - -Boiled halibut; beef-steaks; onions; beans; peas--Currant pudding. - -Salt cod-fish; stewed onions; veal cutlets; beans; peas--Baked rice -pudding. - - -PLAIN DINNERS FOR SUMMER.--Clam soup; beef-steaks; stewed onions; peas; -beans; summer cabbage--Cherry pie. - -Boiled ham; veal cutlets; cucumbers; beans; peas--Custard pudding. - -Cat-fish soup; cold ham; cucumbers; peas; beans--Cherry pie. - -Stewed fillet of veal; cold ham; squashes; beans; beets--Batter pudding, -baked. - -Boiled black-fish; beef-steak pie; squashes; beans; beets--Cherry -pudding. - -Fried sea-bass; stewed knuckle of veal; cucumbers; squashes; -beans--Raspberry pudding. - -Boiled mackerel; beef-steaks; onions; cucumbers; beans; squashes--Baked -rice pudding. - -Clam soup; stewed fillet of veal; cucumbers; beets; fried -egg-plant--Sweet potatoe pudding. - -Beef-steaks with stewed onions; boiled crabs; cucumbers; squashes; -boiled corn--Raspberry pie. - -Stewed leg of mutton; turnips; squashes; beets; cucumbers--Blackberry -pie. - -Boiled ham; clam fritters; beans; summer cabbage; corn--Custard pudding. - -Clam pie; cold ham; sweet potatoes; lima beans; squashes--Boiled batter -pudding. - -Boiled fowls; fried ham and eggs; lima beans; sweet potatoes; -beets--Raspberry pie. - -Roast ducks; stewed egg-plant; lima beans; sweet potatoes; -turnips--Custard. - -Boiled leg of mutton; nasturtian sauce; turnips; tomatoes; -beets--Blackberry pie. - -Pilau; clam pie; lima beans; mashed turnips; tomatoes--Boiled indian -pudding. - -Beef-steak pie; stewed egg-plant; turnips; lima beans; boiled -corn--Boiled rice pudding. - -Boiled rock-fish; stewed breast of veal; sweet potatoes; tomatoes; lima -beans--Green corn pudding. - -Roast pig with apple sauce; turnips; lima beans; sweet -potatoes--Raspberry pie. - -Boiled ham; fried chickens; lima beans; tomatoes; boiled corn--Green -gage pie. - -Pot-pie; mashed turnips; lima beans; sweet potatoes; -cucumbers--Fritters. - -Fried sea-bass; boiled fowls; cauliflower; tomatoes; lima beans--Peach -pie. - -Roast ducks; cauliflower; tomatoes; lima beans--Green gage pudding. - -Boiled ham; clam fritters; summer cabbage; lima beans--Apple pie. - -Fried chickens; cold ham; cauliflower; tomatoes; sweet potatoes--Sweet -potatoe pudding. - -Fried calf's liver; cold ham; chitterlings or calf's tripe; tomatoes; -cauliflower; sweet potatoes--Peach pie. - -Stewed beef's heart; clam fritters; sweet potatoes; tomatoes; -squashes--Squash pudding. - -Corned beef; cabbage; carrots; stewed onions; tomatoes--Plum pie. - -Veal cutlets; cold corned beef; tomatoes; squashes; boiled -corn--Blackberry pudding. - -Harico of mutton; fried chickens; sweet potatoes; lima beans; beets; -boiled corn--Peach pudding. - -Chowder; mutton chops; turnips; stewed tomatoes; boiled -corn--Huckleberry pudding. - -Stewed breast of veal; tomatoes; cauliflower; lima beans--Green gage -pudding. - -Clam pie; veal cutlet; lima beans; boiled corn--Boiled indian pudding. - -Halibut cutlets; roasted beef's heart; tomatoes; sweet potatoes; boiled -corn--Plum pie. - -Cat-fish soup; chicken pie; beans; peas; tomatoes--Raspberry pudding -boiled. - - * * * * * - -_Sea-shore dinner._--Chowder; crabs; broiled mackerel; potatoes--Raisin -pudding. - - -PLAIN DINNERS FOR AUTUMN.--Fresh pork, stewed with sweet potatoes; lima -beans; tomatoes; corn--Plum pie. - -Roast ducks; stewed egg-plant; tomatoes; lima beans; squashes; -turnips--Peach pie. - -Ochra soup; beef-steaks; tomatoes; lima beans; sweet potatoes--Sweet -potatoe pudding. - -Roast leg of pork, with apple sauce; sweet potatoes; lima -beans--Custard. - -Rabbit soup; boiled ham; cauliflower; lima beans; tomatoes--Peach pie. - -Ham pie; veal cutlets; salsify; sweet potatoes; lima beans--Peach -pudding. - -Rabbit pot-pie; broiled ham with eggs; lima beans; sweet potatoes--Baked -bread pudding. - -Pigeon soup; beef-steaks; onions; tomatoes; lima beans; sweet -potatoes--Apple pie. - -Stewed beef; tomatoes; turnips; salsify; sweet potatoes; turnips--Bread -and butter pudding. - -Ox-tail soup; fried rabbits; lima beans; beets; sweet potatoes--Peach -pie. - -Roast leg of mutton; stewed onions; russian turnips; beets--Apple rice -pudding. - -Mutton harico; fried chickens; turnips; salsify; lima beans--Eastern -pudding. - -Pork and beans; stewed rabbits; tomatoes; sweet potatoes; russian -turnips--Boiled indian pudding. - -Oyster soup; roast goose with apple sauce; turnips; sweet -potatoes--Sweet potatoe pudding. - -Boiled fowls with celery sauce; oyster fritters; turnips; sweet -potatoes; winter-squash--Apple pie. - -Roast pork with apple sauce; turnips; salsify; tomatoes; sweet -potatoes--Baked batter pudding. - -Roast beef with horse-radish; sweet potatoes; turnips; tomatoes; -cold-slaw--Baked apple pudding. - -Mutton soup; the meat that was boiled in it; hashed beef; turnips; -beets; tomatoes--Baked rice pudding. - -Fresh pork stewed with parsnips; turnips; winter-squash or cashaw--Apple -dumplings. - -Beef bouilli; oyster fritters; turnips; stewed onions; -winter-squash--Apple pie. - -Stewed leg of mutton; russian turnips; sweet potatoes; salsify--Baked -bread pudding. - -Hashed mutton; fried ham with eggs; turnips; tomatoes; -winter-squash--Apple pudding, boiled. - -Beef-steak pot-pie; turnips; tomatoes; stewed pumpkin--Fritters or -pancakes. - -Boiled corned pork; cabbage; winter-squash; turnips--Bread and butter -pudding. - -Roast mutton; turnips; cold-slaw; beets; tomatoes--Boiled rice pudding. - -Bean soup; cassarole of mutton; turnips; beets; cold-slaw--Apple pie. - -Pork pie with apples in it; veal cutlets; turnips; beets; -tomatoes--Boiled indian pudding. - -Corned beef; cale cannon; tomatoes; beets; turnips; carrots--Indian -fritters. - -Cold corned beef; tripe and oysters; stewed onions; cold-slaw--Pumpkin -pudding. - -Fresh beef stewed with parsnips; tomatoes; turnips; beets--Baked rice -pudding. - -Boiled ham; cabbage; tomatoes; stewed pumpkin; turnips--Apple pie. - -Stewed beef's-heart; cold ham; winter-squash; beets--Eastern pudding. - -Pigeon pie; smoked tongue; winter-squash; turnips--Apple rice pudding. - -Ox-tail soup; veal cutlets; turnips; tomatoes; winter-squash--Dried -peach pudding. - - -PLAIN DINNERS FOR WINTER.--Boiled ham; cabbage; beets; cold-slaw; -hominy--Apple pie. - -Chicken pie; cold ham; turnips; beets; hominy--Boiled batter pudding. - -Pease soup; beef-steaks; onions; turnips; beets; cold-slaw--Baked rice -pudding. - -Roast goose with apple sauce; turnips; beets; winter-squash--Cranberry -pie. - -Pork and beans; stewed fowl; winter-squash; turnips--Eastern pudding. - -Salt cod-fish with onions and eggs; parsnips; pigeon dumplings; turnips; -beets--Apple pie. - -Pickled pork with pease-pudding; winter-squash; hominy--Molasses pie. - -Roast turkey with cranberry sauce; turnips; winter-squash; -salsify--Custard pudding. - -Pork pie with apples; oyster fritters; turnips; stewed pumpkin--Boiled -bread pudding. - -Round of beef stewed; parsnips; cale cannon; carrots; turnips--Baked -indian pudding. - -Fried rabbits; cold beef; turnips; winter-squash; hominy--Boiled batter -pudding. - -Pot-pie; winter-squash; turnips; beets--Pumpkin pudding. - -Boiled corned pork with indian dumplings; stewed pumpkin; turnips--Baked -bread pudding. - -Bean soup; beef-steaks; onions; turnips; winter-squash--Squash pudding. - -Boiled leg of mutton with nasturtian sauce; turnips; stewed pumpkin; -hominy--Pumpkin pudding. - -Salt cod-fish; onions; eggs; parsnips; pork-steaks--Apple pot-pie. - -Boiled ham; cabbage; winter-squash; hominy--Dried peach pie. - -Pilau; mutton chops; turnips; winter-squash; cold-slaw--Apple bread -pudding. - -Roast fowls; turnips; winter-squash; salsify--Cranberry pie. - -Roast beef; horse-radish; winter-squash; turnips; cold-slaw--Pumpkin -pudding. - -Family soup; veal cutlets; turnips; winter-squash; parsnips--Dried apple -pie. - -Roast pork; apple sauce; turnips; stewed pumpkin; parsnips--Baked rice -pudding. - -Beef-steak pudding; fried ham and eggs; turnips; winter-squash--Rice -custard. - -Boiled fowls; oyster fritters; turnips; winter-squash--Carrageen -blanc-mange. - -Beef-steak pot-pie; turnips; parsnips; winter-squash--Apple bread -pudding. - -Corned beef; cabbage; turnips; carrots; beets--Indian fritters. - -Stewed rabbits; cold corned beef; cale cannon; winter-squash; -parsnips--Boiled indian pudding. - -Ox-tail soup; roast leg of mutton; turnips; winter-squash; -parsnips--Apple dumplings. - -Beef-steaks broiled; mutton harico; onions; hominy; turnips; -beets--Indian fritters. - - * * * * * - -_Christmas dinner._--Roast turkey; cranberry sauce; boiled ham; turnips; -beets; winter-squash--Mince pies. - - * * * * * - -_New Year's dinner._--A pair of roast geese with apple sauce; smoked -tongue; turnips; cold-slaw; winter-squash--Plum pudding. - - -VERY NICE FAMILY DINNERS FOR SPRING.--Spring soup; roast fillet of veal; -(potatoes always;) peas; stewed spinach--Rhubarb pie; custards. - -Stewed rock-fish; roast lamb with mint sauce; peas; asparagus; -poke--Gooseberry pie; boiled custard. - -Clam soup; roast loin of veal; stewed peas; spinach; asparagus--Tapioca -pudding; gooseberry fool. - -Stewed sea-bass; roast beef; stewed spinach; stewed peas; asparagus; -beets--Currant pie; custards. - -Stewed halibut; chicken pie; stewed peas; stewed beans; -asparagus--Boiled lemon pudding; gooseberry pie. - -Green pea soup; roast fillet of veal; beans; peas; asparagus--Gooseberry -pudding; boiled custard. - -Boiled ham; roast ducks with apple sauce; stewed peas; beans; -asparagus--Currant pie; green custard. - -Cat-fish soup; roast lamb with mint sauce; peas; asparagus; -spinach--Ground rice pudding; gooseberry fool. - -Clam pie; roast loin of veal; stewed peas; asparagus; stewed -spinach--Currant pudding; red custard. - -Maccaroni soup; roast ducks with apple sauce; peas; asparagus; -spinach--Currant pie; gelatine custard. - -Baked shad; stewed fillet of veal; peas; asparagus; spinach--Soufflé -pudding; gooseberry pie. - -Roast lamb with mint sauce; clam-sweetbreads; peas; beans; -asparagus--Ground rice pudding; currant pie. - -Corned fillet of veal; clam pie; stewed peas; spinach; beans; -asparagus--Gooseberry pudding; green fritters. - -Roast beef; stewed sweetbreads with oysters; beans; peas; -asparagus--Gelatine blanc-mange; gooseberry fool. - -Halibut cutlets; stewed lamb; peas; beans; asparagus; beets--Maccaroni -pudding; currant pie. - -Boiled ham; fowl and oysters; asparagus; spinach; peas--Gooseberry pie; -custards. - -Green pea soup; chicken pie; broiled ham; peas; asparagus; -beans--Biscuit pudding; gooseberry fool. - - -FAMILY DINNERS FOR SUMMER--VERY NICE.--Fresh salmon stewed; roast ducks -with stewed currant sauce; beans; peas; turnips--Cherry pie; custards. - -Clam soup; roast fowls; peas; turnips; beans--Raspberry charlotte; green -fritters. - -Boiled ham; sweetbreads with cauliflowers; lima beans; tomatoes; baked -egg-plant--Sunderlands; strawberries and cream. - -Roast fillet of veal; smoked tongue; lima beans; tomatoes; stewed -egg-plant--Sweet potatoe pudding; flavoured curds and whey. - -Baked salmon; terrapin veal; chicken pie; sweet potatoes; lima beans; -tomatoes--Charlotte pudding; strawberries and cream. - -Chickens stewed whole; boiled ham; summer cabbage; beans; sweet -potatoes--Maccaroni pudding; raspberries and cream. - -Roast beef; fried chickens; cauliflowers; tomatoes; lima beans; sweet -potatoes--Cherry pie; custards. - -Roast ducks with currant sauce; smoked tongue; stewed onions; lobster -salad; stewed beans; peas--Boiled lemon pudding; strawberries and cream. - -Boiled ham; tomato chickens; beans; turnips; egg-plant; sweet -potatoes--Sweet potatoe pudding; raspberries and cream. - -Clam pie; stewed wild ducks; sweet potatoes; turnips; squashes; -egg-plant--Peach pie; custards. - -Salmon cutlets; chicken pie; smoked tongue; lima beans; sweet potatoes; -squashes--Sweet potatoe pudding; floating island. - -Chicken gumbo; boiled ham; young corn omelet; lima beans; sweet -potatoes--Peach pie; flavoured curds and whey. - -Roast pig with apple sauce; chicken pie; lima beans; tomatoes; young -corn omelet--Charlotte pudding; custard. - -Ochra soup; roast beef; tomatoes; lima beans; squashes; turnips--Squash -pudding; fritters. - -Stewed sea-bass; boiled ham; clam fritters; sweet potatoes; tomatoes; -lima beans--Peach pie; boiled custard. - -Baked salmon-trout; pigeon pie; tomatoes; lima beans; sweet potatoes; -cucumbers--Sweet potatoe pudding; peaches and cream. - - * * * * * - -_Sea-shore dinner._--Oyster soup; clam pie; stewed rock-fish; crabs; -mashed potatoes--Boiled lemon pudding. - - -VERY NICE AUTUMN DINNERS FOR FAMILIES.--Autumn soup; Roast fowls; smoked -tongue; lima beans; squashes; sweet potatoes--Sweet potatoe pudding; -apple pie. - -Italian pork; roast ducks with apple sauce; squashes; egg-plant; lima -beans--Peach pie; gelatine custard. - -Oyster soup; roast beef; sweet potatoes; squashes; egg-plant; lima -beans--Quince pudding; bread fritters. - -Sea-bass with tomatoes; boiled ham; pigeon pie; sweet potatoes; stewed -red cabbage; lima beans--Squash pudding; preserved peaches. - -Ham pie; sweetbreads with oysters; sweet potatoes; lima beans; -egg-plant--Boiled lemon pudding; preserved quinces. - -Rabbit soup; roast beef; cold-slaw; lima beans; tomatoes; sweet -potatoes--Sago pudding; preserved tomatoes. - -Roast pork with apple sauce; sweet potatoes; lima beans; -egg-plant--Sweet potatoe pudding; fritters. - -Boiled ham; roast fowls; stewed red cabbage; turnips; sweet potatoes; -lima beans--Squash pudding; apple pie. - -Roast fillet of veal; cold ham; broccoli; turnips; lima beans; sweet -potatoes--Baked rice pudding; preserved peaches. - -Stewed pork with sweet potatoes; fried rabbits; onions; turnips; lima -beans--Peach pudding; custards. - -Roast goose with apple sauce; smoked tongue; onions; turnips; lima -beans; sweet potatoes--Eve's pudding; floating island. - -Oyster soup; chicken pie; beef-steaks; onion sauce; tomatoes; turnips; -sweet potatoes--Sweet potatoe pudding; preserved peaches. - -Roast fowls; corned beef; stewed red cabbage; turnips; tomatoes--Apple -custard; preserved tomatoes. - -Boiled rock-fish; roast pork with apple sauce; sweet potatoes; turnips; -tomatoes--Baked apple pudding; fritters. - -Oyster soup; venison steaks; tomato sweetbreads; turnips; sweet -potatoes--Pumpkin pudding; preserved tomatoes. - -Venison pie; smoked tongue; broccoli; sweet potatoes; turnips; -winter-squash--Eve's pudding; fritters. - -Roast venison; oyster fritters; turnips; sweet potatoes; -winter-squash--Apple pie; boiled custard. - -Ochra soup; roast fowls; smoked tongue; turnips; sweet potatoes; -broccoli--Pumpkin pudding; baked pears. - - -WINTER DINNERS FOR FAMILIES--VERY NICE.--Winter soup; roast beef; stewed -onions; cold-slaw; turnips--Apple pie; custards. - -Boiled ham; oyster pie; turnips; parsnips; stewed pumpkin--Baked rice -pudding; preserved tomatoes. - -Chicken pot-pie; oyster fritters; turnips; parsnips; beets--Pumpkin -pudding; preserved peaches. - -Boiled turkey with oyster sauce; smoked tongue; turnips; salsify; -beets--Cranberry pie; custards. - -Roast fowls with cranberry sauce; oyster fritters; turnips; beets; -winter-squash--Potatoe pudding; preserved quinces. - -Bean soup; roast pork with apple sauce; turnips; pumpkin; beets--Pumpkin -pudding; preserved tomatoes. - -Roast beef; scolloped oysters; turnips; parsnips; stewed beets; -winter-squash--Cranberry pie; boiled custard. - -Pease soup; roast fowls; turnips; beets; cold-slaw; hominy; -winter-squash--Squash pudding; baked apples. - -Roast turkey with cranberry sauce; boiled ham; winter-squash; turnips; -salsify--Mince pudding; lemon custards. - -Ham pie; oyster fritters; turnips; winter-squash; salsify; stewed -beets--Raisin pudding; baked pears. - -Venison soup; roast fowls; stewed beets; turnips; winter-squash--Sago -pudding; baked apples. - -Roast venison with currant jelly; chicken curry; turnips; winter-squash; -salsify--Cranberry pie; custards. - -Roast fowls; boiled corned beef; cabbage; carrots; parsnips; -turnips--Apple pie; boiled custard. - -Roast beef; stewed fowls; cold-slaw; stewed beets; turnips; hominy; -salsify--Plum pudding; cranberry pie. - -Soup à la Julienne; roast goose with apple sauce; scolloped oysters; -turnips; stewed onions; stewed beets--Pumpkin pudding; preserved pears. - -Roast mutton; chicken curry; cold-slaw; beets; turnips; stewed -pumpkin--Eve's pudding; baked apples. - -Venison pasty; fricasseed chickens; turnips; salsify; -winter-squash--Plum pudding; preserved tomatoes. - -Roast beef; fricasseed fowls; cold-slaw; beets; turnips; -winter-squash--Mince pie; custards. - -Boiled turkey with oyster sauce; boiled ham; stewed beets; turnips; -cold-slaw--Pumpkin pudding; baked apples. - -Bean soup; cold ham; roast fillet of veal; stewed beets; turnips; -winter-squash--Mince pie; boiled custard. - -A-la-mode beef; scolloped oysters; turnips; carrots; beets; -cold-slaw--Carrot pudding; preserved pears. - - * * * * * - -_Christmas and New Years' dinners._--Boiled turkey with oyster sauce; -two roast geese with apple sauce; roasted ham; chicken pie; stewed -beets; cold-slaw; turnips; salsify; winter-squash--Plum pudding; mince -pie; lemon custards; cranberry pie. - -Roast turkey with cranberry sauce; boiled fowls with celery sauce; -boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; -beets--Mince pudding boiled; lemon pudding baked; pumpkin pudding. - -Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with -celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; -beets; cold-slaw; winter-squash; salsify; fried celery--Plum pudding; -mince pie; calves'-feet jelly; blanc-mange. - - -COMPANY DINNERS--SPRING.--1. Oyster soup; boiled sheep's-head fish; -roasted ham; white fricassee; chickens stewed whole; terrapin veal; -sweetbread croquettes; asparagus; stewed peas; stewed spinach; fried -celery; maccaroni--Lemon pudding; almond pudding; calves'-feet jelly; -vanilla ice-cream. - -2. Maccaroni soup; stewed rock-fish; boiled ham; brown fricassee; veal -rissoles; chicken rice pudding; larded sweetbreads; asparagus loaves; -asparagus omelet; French spinach; French peas; stewed beets--Rhubarb -cups; transparent pudding; charlotte russe; lemon ice-cream. - -3. French white soup; baked sheep's-head fish; boiled ham; lamb cutlets, -the French way; roasted sweetbreads; beef's tongue stewed; French -chicken pie; maccaroni; stewed peas; stewed beans; asparagus; stewed -spinach--Omelet soufflé; orleans pudding; blanc-mange; orange ice-cream. - -4. Fine clam soup; halibut cutlets; roasted ham; brown fricassee; -broiled sweetbreads; pigeon pie; lobster rissoles; asparagus omelet; -maccaroni; lettuce peas; asparagus; French spinach; potatoe snow--Boiled -almond pudding; sweetmeat fritters; vanilla flummery; cake syllabub. - -5. Green pea soup; stewed sea-bass; French ham pie; baked tongue; -cutlets à la Maintenon; fricasseed chickens; maccaroni; asparagus; -stewed peas; stewed beans--Marietta pudding; Spanish blanc-mange; -calves'-feet jelly; lemon ice-cream. - -6. Asparagus soup; stewed halibut; roasted ham; chicken curry; -fricasseed sweetbreads; terrapin veal; chicken patties; maccaroni; -lettuce peas; potatoe snow; stewed beans; stewed beets--Lady's pudding; -green custard; wine fritters; gooseberry water-ice. - -7. Friar's chicken; halibut cutlets; boiled ham; French chicken pie; -sweetbread croquettes; lamb cutlets, French way; lobster patties; -Columbus eggs; French peas; stewed beans; stewed beets; potatoe -snow--Orleans pudding; orange tarts; pistachio cream; iced jelly. - -8. Rich veal soup; stewed carp; boiled ham; sweetbreads stewed with -oysters; roast ducks; soft crabs; chicken rice pudding; stewed peas; -stewed beans; stewed beets; potatoe snow--Maccaroni pudding; red -custard; chocolate cream; almond ice-cream. - - -COMPANY DINNERS--SUMMER.--1. Duck soup; fresh salmon stewed; roasted -ham; French chicken pie; veal olives; sweetbreads with cauliflowers; -baked clams; stewed lobster; fried artichokes; scolloped tomatoes; -lettuce peas; stewed beans; lettuce chicken salad--Pine-apple pudding; -currant ice; iced jelly; strawberries and cream. - -2. Pigeon soup; cream trout; baked tongue; terrapin veal; clam -sweetbreads; chicken curry; roast ducks; fried cauliflower; French peas; -stewed beans; lobster salad--Lady's pudding; pine-apple tarts; raspberry -charlotte; strawberry ice-cream. - -3. The best clam soup; roasted salmon; boiled ham; rice pie; tomato -chickens; sweetbread croquettes; veal olives; lobster patties; -cauliflower maccaroni; lima beans; stuffed egg-plant; sweet -potatoes--Charlotte russe; cherry water-ice; vanilla blanc-mange; iced -jelly. - -4. Lobster soup; baked salmon-trout; tongue pie; roast ducks; fricasseed -chickens; sweetbreads with cauliflowers; reed-birds; lettuce peas; -stewed beans; stewed beets; Sydney Smith's salad--Almond pudding; orange -pudding; vanilla ice-cream; Spanish blanc-mange. - -5. Maccaroni soup; salmon steaks; French ham pie; chickens stewed whole; -white fricassee; lobster rissoles; tomato sweetbreads; lima beans; sweet -potatoes; young corn omelet; potatoe snow; fried cauliflower; -salad--French charlotte; vanilla blanc-mange; lemon custards; raspberry -ice-cream. - -6. Rich white soup; boiled salmon; roasted ham; stewed ducks; boiled -fowls; plovers; scolloped tomatoes; lima beans; sweet potatoes; -cauliflower omelet; lobster salad--Marietta pudding; raspberry -charlotte; iced jelly; pistachio cream. - -7. Normandy soup; roasted salmon; boiled ham; French chicken pie; brown -fricassee; sweetbreads with cauliflowers; lobster patties; birds with -mushrooms; lima beans; scolloped tomatoes; sweet potatoes; turnips; -stewed egg-plant; salad--Orleans pudding; maccaroni pudding; Spanish -blanc-mange; peach ice-cream. - -8. Mock turtle soup; baked salmon; roasted ham; tongue pie; fricasseed -chickens; stewed ducks; plovers; clam sweet breads; broccoli and eggs; -sweet potatoes; onion custard; lima beans; salad--Orange tarts; -charlotte russe; maccaroni blanc-mange; Marlborough pudding; lemon -ice-cream. - - * * * * * - -_Sea-shore dinner._--Clam soup; roast salmon; boiled ham; sea-coast pie; -stewed oysters; fried oysters; stewed lobster; crabs; baked clams; -mashed potatoes--Biscuit pudding; sweetmeat fritters; cake syllabub; -orange flummery. - - -COMPANY DINNERS--AUTUMN.--1. Mock turtle soup; stewed rock-fish; roasted -ham; boiled fowls; stewed ducks; fried rabbits; stuffed egg-plant; -broccoli and eggs; fried artichokes; stewed mushrooms; potatoe snow; -sweet potatoes--Chocolate pudding; meringued apples; cake syllabub; -peach ice-cream. - -2. Venison soup; baked salmon-trout; boiled ham; French chicken pie; -roast ducks with cranberry sauce; veal olives; sweetbread omelet; stewed -red cabbage; turnips; onion custard; sweet potatoes--Boiled almond -pudding; orange tarts; sweetmeat fritters; vanilla ice-cream. - -3. Rich brown soup; sea-bass with tomatoes; ham pie; fricasseed -chickens; roast goose with apple sauce; oyster omelet; birds with -mushrooms; scolloped tomatoes; cold-slaw; sweet potatoes; broccoli and -eggs; fried artichokes; onion custard--Lady's pudding; sweetmeat tarts; -lemon custards; almond ice-cream. - -3. Normandy soup; stewed rock-fish; tongue pie; roast fowls; partridges -in pears; stewed ducks; oyster loaves; lima beans; tomatoes broiled; -stewed mushrooms; cold-slaw; sweet potatoes--Orleans pudding; orange -custards; Spanish blanc-mange; vanilla ice-cream. - -4. Soupe à la Julienne; cream trout; roasted ham; stewed wild ducks; -tomato sweetbreads; French oyster pie; white fricassee; mushroom omelet; -stewed red cabbage; lima beans; winter squash; sweet potatoes; -turnips--Marrow pudding; lemon custards; meringued apples; peach -ice-cream. - -5. The best oyster soup; stewed rock-fish; boiled ham; roast wild ducks -with currant jelly; chicken rice pudding; birds in a grove; terrapin -veal; sweetbread croquettes; turnips; sweet potatoes; onion custard; -broiled tomatoes--Vanilla flummery; omelet soufflé; sweetmeat tarts; -lemon ice-cream. - -6. Meg Merrilies soup; boiled rock-fish; roasted ham; stewed wild ducks; -French oyster pie; roasted pheasants; Columbus eggs; mushroom omelet; -lima beans; sweet potatoes; turnips; winter-squash; beets--Orange -flummery; sweet potatoe pudding; calves' feet jelly; lemon ice-cream. - -7. Rich white soup; sea-bass with tomatoes; baked tongue; roast goose -with apple sauce; fricasseed fowls; venison steaks with currant-jelly; -oyster omelet; broiled mushrooms; turnips; sweet potatoes; -winter-squash; lima beans--Cocoa-nut pudding; sweetmeat tarts; lemon -custards; chocolate ice-cream. - -8. Hare or rabbit soup; stewed rock-fish; boiled ham; pigeon pie; roast -fowls; brown fricassee; partridges in pears; woodcocks; oyster loaves; -turnips; sweet potatoes; winter-squash; beets; cold-slaw--Sweet potatoe -pudding; orange tarts; whipped cream; Spanish blanc-mange. - - -COMPANY DINNERS--WINTER.--1. Mulligatawny soup; fresh cod-fish fried; -boiled ham; roast turkey with cranberry sauce; fowls stewed whole; -oyster pie; potatoe snow; turnips; parsnips; winter-squash--Cocoa-nut -pudding; lemon pudding; mince-pie; calves' feet jelly. - -2. Clear gravy soup; stewed rock-fish; roasted ham; boiled turkey with -oyster sauce; venison pie; brown fricassee; sweet potatoes; turnips; -parsnips; beets--Orange pudding; almond pudding; meringued apples; -chocolate cream. - -3. Venison soup; fresh cod-fish boiled; smoked tongue; pair of roast -geese with apple sauce; oyster pie; French stew of rabbits; turnips; -potatoe snow; parsnips; onion custard; beets--Transparent pudding; -orange tarts; mince-pie; floating island. - -4. Mock turtle soup; boiled rock-fish; ham pie; smoked tongue; roast -turkey with cranberry sauce; boiled fowls with celery sauce; oyster -loaves; sweetbread croquettes; turnips; parsnips; beets; -maccaroni--Charlotte russe; mince-pie; calves' feet jelly; blanc-mange. - -5. Rich brown soup; fresh cod-fish stewed; boiled ham; venison roasted; -red-head ducks with currant jelly; oyster patties; veal rissoles; -turnips; parsnips; beets; winter-squash; cold-slaw--Mince-pudding; -omelet soufflé; orange flummery; vanilla ice-cream. - -6. Rich white soup; fresh cod-fish fried; roasted ham; venison pie; -boiled turkey with oyster sauce; partridges in pears; chicken rice -pudding; potatoe snow; beets; turnips; winter-squash; stewed red -cabbage--Plum pudding; chocolate blanc-mange; cocoa-nut cream; -apple-jelly. - -7. Meg Merrilies soup; stewed rock-fish; boiled ham; canvas-back ducks -roasted; French oyster pie; fricasseed chickens; veal olives; -winter-squash; potatoe snow; beets; turnips; maccaroni--Orange pudding; -cocoa-nut pudding; cake syllabub; chocolate ice-cream. - -8. Maccaroni soup; fresh cod-fish stewed; smoked tongue; canvas-back -ducks stewed; partridge pie; fricasseed fowls; stewed sweetbreads with -oysters; turnips; potatoe snow; parsnips; beets; cold-slaw--Orleans -pudding; Italian charlotte; apple compote; orange-jelly. - - * * * * * - -_Christmas dinners._--Mock turtle soup; stewed rock-fish; roasted ham; -roasted venison with currant-jelly; boiled turkey with oyster sauce; -roast geese with apple sauce; French oyster pie; fricasseed chickens; -potatoe snow; parsnips; beets; winter-squash; cold-slaw--Plum pudding; -mince-pies; orange tarts; cream cocoa-nut pudding; Spanish blanc-mange; -apple-jelly; vanilla ice-cream. - - * * * * * - -_New Year's dinner._--Venison soup; stewed fresh cod; boiled ham; -roasted turkey with cranberry sauce; roast goose with apple sauce; -partridge pie; winter-squash; beets; potatoe snow; cold-slaw--Columbian -pudding; lemon tarts; charlotte polonaise; vanilla blanc-mange; trifle. - - -LARGE DINNER PARTIES.--1. _Spring._--Rich brown soup at one end; rich -white soup at the other; two dishes of sheep's-head fish, one baked, one -stewed, or else baked salmon-trout and cream trout; roasted ham; smoked -tongue; chickens stewed whole; roast ducks with cranberry-jelly; -sweetbreads with oysters; terrapin veal; white fricassee; brown -fricassee; sweetbread croquettes; lobster rissoles; oyster loaves; -lobster patties; asparagus loaves; French spinach; French peas; -cauliflower maccaroni; stewed beans; fried cauliflower; fried -artichokes; stewed spinach; asparagus omelet; cauliflower -omelet--Columbian pudding; orange tarts; lemon tarts; charlotte -polonaise; green custard; red custard; pistachio cream; maccaroon -blanc-mange; vanilla blanc-mange; gooseberry-water ice; currant-water -ice; almond ice-cream; calves' feet jelly. - - * * * * * - -2. _Summer._--Turtle soup; fresh salmon stewed; salmon steaks; baked -turtle; boiled ham; baked tongue; roast ducks with cherry-jelly; chicken -curry; chicken patties; sweetbreads and cauliflowers; tomatoe -sweetbreads; lobster pie; stewed lobster; birds in a grove; thatched -house pie; plovers roasted; rice pie; mushroom omelets; broccoli and -eggs; fried artichokes; stewed peas; stewed beans; stewed beets; potatoe -snow; lettuce peas; scolloped tomatoes; mashed sweet potatoes; stuffed -egg-plants; stewed egg-plant; Sydney Smith's salad--Pine-apple tarts; -lady's pudding; transparent pudding; marmalade puddings; French -charlotte; Italian charlotte; iced jelly; vanilla blanc-mange; almond -blanc-mange; orange ice-cream; strawberry ice-cream. - - * * * * * - -3. _Autumn._--Meg Merrilies soup; sea-bass with tomatoes; salmon-trout; -roasted ham; smoked tongue; roast fowls; partridge pie; birds with -mushrooms; partridges in pears; terrapin; young geese with apple sauce; -tongue pie; chicken gumbo; woodcocks roasted; rice croquettes; Columbus -eggs; onion custard; mushroom omelet; cauliflower omelet; scolloped -tomatoes; baked egg-plant; potatoe snow; lima beans; fried sweet -potatoes; mashed sweet potatoes--Cream cocoa-nut pudding; chocolate -pudding; sweet omelet; preserved pine-apple; preserved citron-melon; -Spanish blanc-mange; calves' feet jelly; meringued apples; orange-water -ice; peach ice-cream; biscuit ice-cream. - - * * * * * - -4. _Winter._--Mock turtle soup; oyster soup; rock-fish stewed; fresh -cod-fish fried; boiled ham; baked tongue; roast turkey with -cranberry-jelly; boiled turkey with oyster sauce; roasted canvas-back -ducks with currant-jelly; stewed canvas-back ducks; partridges in pears; -salmi of partridges; French oyster pie; turnips; potatoe snow; -winter-squash; fried salsify; fried celery; onion custard--Plum pudding; -mince-pie; charlotte polonaise; charlotte russe; calves' feet jelly; -pistachio cream; cocoa-nut cream; chocolate ice-cream; orange ice-cream. - - -TEA PARTIES.--Have black tea, green tea, and coffee. Immediately after -the first cups are sent in, let fresh tea be put into the pots, that the -second cups may not be weaker than the first. With the cream and sugar, -send round a small pot of boiling water to weaken the tea of those who -do not like it strong; or for the convenience of ladies who drink only -milk and water, and who otherwise may cause interruption and delay by -sending out for it. When tea is handed round, it is not well to have hot -cakes with it; or any thing that is buttered, or any sort of greasy -relishes. Such things are frequently injurious to the gloves and dresses -of the ladies, and can well be dispensed with on these occasions. It is -sufficient to send round a waiter with large cakes of the _best_ sort, -ready sliced but the slices not taken apart. There should be an almond -sponge-cake for those who are unwilling to eat cakes made with butter. - -Immediately on tea being over, let the servants go round to all the -company with waiters having pitchers of cold water and glasses, to -prevent the inconvenience of ladies sending out for glasses of water. - -In less than an hour after tea, lemonade should be brought in, -accompanied by baskets of small mixed cakes, (maccaroons, kisses, &c.,) -which it is no longer customary to send in with the tea. Afterwards, let -the blanc-mange, jellies, sweetmeats, ice-creams, wines, liquors, &c., -be handed round. Next, (after an hour's interval,) the terrapin, -oysters, and chicken salad, &c. These are sometimes accompanied by ale, -porter, or cider; sometimes by champagne. At the close of the evening, -it is usual to send round a large plum-cake. - -If the plan is to have a regular supper table, it is not necessary to -send in any refreshments through the evening, except lemonade and little -cakes. - -When the company is not very numerous, and is to sit round a tea-table, -waffles or other hot articles may there be introduced. Take care to set -a tea-table that will certainly be large enough to accommodate all the -guests without crowding them. - - -SUPPER DISHES FOR A LARGE COMPANY.--[392-*]Boned turkey with jelly; -partridge pie; game dressed in various ways; cold ham glazed thickly all -over with a mixture of bread-crumbs, cream, and yolk of egg; two smoked -tongues, one placed whole in the centre of the dish, the other cut into -circular slices and laid round it; cold alamode beef; French chicken -salad; Italian chicken salad; marbled veal; potted lobster; pickled -lobster; terrapins; cream oysters; fried oysters; pickled oysters; -oyster patties; biscuit sandwiches; charlotte polonaise; charlotte -russe; French charlotte; calves' feet jelly; trifle; Spanish -blanc-mange; chocolate blanc-mange; coffee blanc-mange; maccaroon -blanc-mange; vanilla blanc-mange; pistachio cream; cocoa-nut cream; -chocolate cream; vanilla cream; lemon custards; orange custards; green -custard; red custard; meringued apples; whipt cream meringues; iced -grapes; orange-water ice; damson-water ice; vanilla ice-cream; lemon -ice-cream; almond ice-cream; chocolate ice-cream; biscuit ice-cream; -maccaroon ice-cream; preserved pine-apple; preserved citron-melon; -preserved limes; preserved oranges; brandy peaches; brandy green gages; -port wine-jelly; pink champagne-jelly; frozen punch, &c.; plum-cake; -lady-cake; almond sponge-cake; frothed chocolate with dry toast. - - [392-* From these may be selected supper dishes for a small - assemblage, or for a company of moderate size.] - - * * * * * - -An elegant supper table may be decorated with a profusion of real -flowers tastefully disposed in pyramids and other forms; or with the -sugar temples, obelisks, pagodas, baskets, &c., made by the -confectioners. Unless at a very large and splendid supper it is bad -taste to introduce these sugar ornaments. - - -OYSTER SUPPERS.--It is customary at oyster suppers to have a great -portion of the oysters roasted in the shell and brought in on large -dishes "hot and hot." Near every two chairs should be placed a small -bucket to receive the shells. An oyster knife, and a clean coarse towel -must be laid beside every plate, for the purpose of opening the oysters; -an office that is usually performed by the gentlemen. The oysters should -all be of the largest and best kind. Besides those that are roasted, -there should be other dishes of them, fried, stewed, and pickled. Also, -oysters in pies or patties;--cold-slaw; beets; pickles; and celery; -bread in the form of rolls; and butter made up into handsome basket or -pine-apple shapes. Ale and porter are frequently introduced at oyster -suppers. - - - - -ADDITIONAL RECEIPTS. - - -BUENA VISTA CAKE.--Put half a pound of powdered white sugar into a deep -pan, and cut up in it half a pound of fresh butter. Stir them together -hard, till perfectly light. Add a nutmeg powdered. (This cake should be -highly-flavoured with nutmeg.) Beat four eggs in a shallow pan, till -they are very thick and smooth. Then stir them, gradually, into the pan -of beaten butter and sugar; in turn with three-quarters of a pound of -sifted flour. Add a wine-glass of rose-water. Have ready three large -wine-glasses of cream or rich milk, divided equally in two portions, and -put into two cups. Take one yeast-powder, of the very best sort; -dissolve in one cup of the cream, the contents of the blue paper, (or -the carbonate of soda,) and in the other cup the contents of the white -paper, (tartaric acid,) and mix the first with the cake-batter; and -then, immediately after, stir in the other, lightly and slowly. Transfer -the batter to a large well-buttered square pan, and set it immediately -into a brisk oven. Bake it steadily an hour, or more. If not thoroughly -baked, it will be heavy. When cool, cut it into squares, and sift -powdered sugar over it. It will be still better to ice it, adding -rose-water or lemon-juice to the icing. It is best when fresh, the day -it is baked; though very good the following day. - -This cake will be found excellent, if the foregoing directions are -_exactly_ followed. If wanted fresh for tea, at a short notice, it can -be made and baked in two hours. For instance, if commenced at five -o'clock in the afternoon it may be on the table at seven. The above -quantity of ingredients will make enough to fill a large cake-basket. - -If you wish to have a large Buena Vista cake baked in a loaf, take -double the above quantity of ingredients, viz., one pound of butter, one -pound of powdered sugar, a pound and a half of flour; eight eggs, two -nutmegs, and two wine-glasses of rose water; six wine-glasses of cream -or milk, and two yeast-powders; that is, two of the blue papers and two -of the white. Put the mixture into a circular pan, and setting it -directly in a brisk oven bake it from four to five hours in proportion -to its thickness, keeping up a steady heat all the time. When done, ice -and ornament it; flavouring the icing with rose or lemon. One of the -decorations should be the words Buena Vista. - -All cakes that have milk or cream in them require longer baking than -those that have not; and the heat of the oven must be well kept up. - - -YEAST-POWDERS.--Get at a druggist's a pound of super-carbonate of soda, -and three-quarters of a pound of tartaric acid. Both these articles must -be of the very best quality. Prepare an equal number of square blue -papers, and square white papers; nicely folded. To be very accurate, -weigh the articles alternately. In every blue paper put a hundred grains -of the super-carbonate of soda, and in each white paper ninety grains of -tartaric acid; and then fold them up so as to secure their contents. If -you have not suitable scales and weights, you may guess tolerably well -at the proportions of the articles by measuring a full tea-spoonful of -the soda for each blue paper, and three-quarters of a tea-spoonful of -the acid for each white paper. Put them up in boxes, and keep them in a -dry place. The contents of one blue paper and of one white paper are -considered as one yeast-powder; half the contents of each paper are -called half a yeast-powder. - -Yeast-powders of themselves have not sufficient power to raise bread or -cakes so as to make them light enough to be wholesome. They should only -be employed when real yeast, or eggs, are also used. Then they add -greatly to the lightness of the cake. They are also an improvement to -batter puddings. They must always be added at the last. - -To use them, dissolve first the soda in a wine-glass and a half of milk -or lukewarm water, and when thoroughly melted, stir it into the batter. -Then melt in another cup the acid, with a similar quantity of milk or -water, and stir it in at the last. - -These powders entirely destroy the flavour of lemon or orange-juice. But -they will convert sour milk into sweet. A yeast-powder added to -buckwheat batter that has already been raised by real yeast, will render -it surprisingly light. One blue and one white powder will suffice for -two quarts of batter. - - -FINE WAFER CAKES.--Wash and squeeze half a pound of fresh butter in a -pan of cold water. Then take it out, and cut it up in another pan, into -which you have sifted half a pound of powdered white sugar; and stir -them together with a spaddle (a round stick flattened at one end) till -they are very light and creamy. Then stir in half a grated nutmeg, a -small tea-spoonful of powdered mace, a glass of sherry or Madeira, and a -glass of rose or lemon brandy. Put the whites of four eggs into a deep -plate, beat them to a stiff froth with a whisk, and add the beaten white -of eggs gradually to the mixture. Lastly, stir in as much sifted flour -as will make a light soft dough or paste. Divide it into equal portions; -flour your hands, and roll each portion in your palms till it becomes -round like a small dumpling. Then having heated the wafer-iron, butter -the inside, and put in one of the dumplings, making it to fit well. Put -the wafer-iron into a clear hot fire, and bake each cake five minutes. -When done, take them out carefully and lay them separately on an -inverted sieve to cool. - -This mixture may be more easily baked in thin flat cakes. Roll out the -dough into a thin sheet, and then cut it into round cakes with the edge -of a tumbler, or with a tin cutter of that circumference. Butter large -square iron pans, and lay the cakes in them, but not so close as to -touch. Put them into a quick oven, and bake them brown. - - -LANCASTER GINGERBREAD.--Cut up a quarter of a pound of fresh butter into -two pounds of sifted flour; rub it well in, and add a small teacup of -ground ginger, and a tea-spoonful of powdered cinnamon. Stir in a pint -and a half of West India molasses, and milk enough to make it into a -thick batter. Lastly, add a tea-spoonful of soda dissolved in a little -tepid water; and immediately after dissolve in another cup a -salt-spoonful of tartaric acid, and stir that in. Stir the whole very -hard. Butter square pans, put into them the mixture, and bake it well; -seeing that the oven is not so hot as to scorch it. It requires very -long baking. When cool, cut it into squares. - -Never put allspice into gingerbread or any other cake. It communicates a -disagreeably bitter taste. Allspice is now rarely used for any purpose; -cloves being far better. Either of them will considerably darken the -colour of the cake. - - -WARM ICING FOR CAKES.--Beat to a stiff froth the whites of four eggs; -then beat into them, gradually, (a spoonful at a time,) a pound of -finely-powdered loaf-sugar. Next put the beaten white of egg and sugar -into a very clean porcelain-lined kettle, (or something that will not -discolour it,) and boil and skim it till the scum ceases to rise. Then -remove it from the fire; and while it is warm, stir in the juice of two -large lemons or oranges, or a tea-spoonful of extract of roses, or a -wine-glass of rose-water, or a large table-spoonful of extract of -vanilla. Have ready your cake, which must first be dredged with flour -all over, and the flour wiped off with a clean cloth. This will make the -icing stick. With a spoon, place a large portion of the warm icing on -the centre of the top of the cake; and then with a broad-bladed knife, -(dipped now and then into a bowl of cold water) spread it thick and -evenly all over the surface. When done, let it dry gradually. It is best -that the cake, when iced, should be warm from the oven. - -This warm icing is now much in use. It spreads easily; rises up high and -thick in cooling; and has a fine gloss on the surface. - -To give it a fine red or pink colour, use cochineal. For green -colouring, pound in a mortar some raw spinach till you have extracted a -tea-cup full of green juice. Put the juice into a very clean porcelain -or earthen pan, set it over the fire, and give it one boil up, (not -more,) and when cold it will be fit for use. This is the best way of -preparing green colouring for all culinary purposes. - - -CINNAMON BREAD.--On a bread-baking day, (having made more than your -usual quantity of wheat bread,) when the dough has risen quite light, so -as to be cracked all over the surface, take out as much as would suffice -for a moderate-sized loaf, (for instance, a twelve-cent one,) and make -it into a large round cake. Having dissolved a yeast-powder in two -separate cups in a little lukewarm water, the carbonate of soda in one -cup, and the tartaric acid in another, mix the first with the dough of -the cake, and then mix in the second. Have ready a half-pint of brown -sugar, moistened with fresh butter, so as to make it a thick stiff -paste, and flavoured with a heaping table-spoonful of powdered cinnamon. -Make deep cuts or incisions, at equal spaces, over the cake, and fill -them with the above mixture, pressed in hard; and pinch the dough with -your thumb and finger, so as to close up each cut, to prevent the -seasoning from running out. Set it immediately into the oven with the -other bread, and bake it thoroughly. When cool, brush it over with white -of egg, in which some sugar has been melted. - -This is an excellent plain cake for children, and can be prepared any -bread-baking day. - -It is much improved by mixing with the dough two large heaped -table-spoonfuls of butter that has been melted in a teacup of warm milk, -and also one or two beaten eggs. Do this before you add the -yeast-powder. - - -SNOW CREAM.--Take a large pint of very rich cream, and half a pound of -the best loaf-sugar, powdered. Rub off, on a lump of sugar, the yellow -rind of three large lemons or oranges, (or, four or five, if small;) -scraping it off the sugar with a teaspoon as you proceed, and -transferring it to a saucer. Then powder this lump of sugar, and add it -to the rest. Mix with the sugar the juice of the fruit, and the grated -rind; and then mix the whole with two quarts of clean snow, in a broad -pan. Set the pan into a tub, and pack it closely all round with coarse -salt and snow; taking care that they do not quite reach to the edge of -the pan, lest some of the salt should get in, and spoil the whole. While -packed in the snow and salt, beat the mixture very hard till it is -smooth and stiff. Then set it on ice; or in a very cold place, till -wanted for use. Turn it out into a glass bowl. - -This is a good and easy way of imitating ice-cream in families that are -not provided with the regular apparatus of a freezer and moulds. The -pint of cream must be very rich, and the flavouring very high. All -flavouring loses much strength in freezing. - -You may flavour it with vanilla, by boiling a vanilla bean in half a -pint of milk, till the vanilla taste is well infused. Then strain the -milk, and mix it with the cream. Or, instead of vanilla, you may boil in -the milk a handful of shelled bitter almonds, or peach-kernels, to be -afterwards strained out. - - -LEMON HONEY.--Take three large ripe lemons, (or four or five small -ones,) and (having rolled them under your hand on a table, to increase -the juice,) rub off on a piece of loaf-sugar the yellow rind or zest, -scraping it up with a teaspoon as you proceed, and putting it aside on a -saucer. Then squeeze the juice of the lemons through a strainer, upon a -pound of loaf-sugar, (broken small or powdered,) and add the zest or -grated rind. Cut up, among the sugar, a large quarter of a pound of the -best fresh butter. Break six eggs into a shallow earthen pan, and beat -them till as light as possible. Then mix in, gradually, the sugar and -lemon, stirring all very hard. Put the whole into a porcelain-lined -kettle; set it over a moderate fire that has no blaze, and (stirring it -all the time) let it boil till it becomes of the consistence of very -thick honey. If the weather is warm, you may add to its thickness by -stirring in a table-spoonful of ground arrow-root, or of sifted flour. -When done, put it warm into glass jars; cover them, closely, and seal -the covers. It will keep in a cool dry place a month or more. If made -in winter, it will continue good for two months. - - -ORANGE HONEY is made as above, except that you must have five or six -oranges, all of the largest size, using the juice only and none of the -rind. Orange peel will give it an unpleasant taste after it has been -kept a few days. - - -RAISIN CURRANTS.--Strip as many ripe currants from the stems as will -fill a quart measure when done. Put them into a porcelain-lined kettle; -mash them, and add three quarters of a pound of sugar--brown will do. -Prepare three quarters of a pound of the largest and best raisins, -washed, drained, seeded, and cut in half. Or, use the small sultana or -seedless raisins. When the currants and sugar have come to a boil, and -been skimmed, mix in the raisins, gradually, and let them boil till -quite soft; skimming the surface well; and after each skimming stir the -whole down to the bottom of the kettle. When done, take it up in a deep -dish, and set it to cool. This is a nice, plain dessert. - -For a larger quantity, take two quarts of stripped currants; a pound and -a half of sugar; and a pound and a half of raisins. None but raisins of -the best quality should be used for this or any other purpose. -Low-priced raisins are unwholesome, being always of bad quality. - - -CURRANT-RAISIN JAM.--Wash, drain, seed, and chop fine two pounds of the -best bloom or muscatel raisins, and put them into a large pan till -wanted. Having stripped them from the stems, squeeze through a linen bag -into a large bowl as many ripe currants as will yield three quarts of -juice. Sweeten this juice with two pounds and a half of sugar. Having -put the minced raisins into a preserving kettle, pour the currant-juice -over them, and give the whole a hard stirring. Set it over the fire, and -boil and skim it, (stirring it down after skimming,) till it is -thoroughly done, forming a thick smooth jam or marmalade. When cool, put -it into jars. Cork them closely, covering the corks with paper tied down -over the top, and set them away in a dry place. It is an excellent jam -for common use, and very nice with cream. - - -TO KEEP PINE-APPLES, WITHOUT COOKING.--Take large fine pine-apples--the -ripest you can procure. Pare and slice them thin, removing the hard core -from the centre. Weigh the slices, and to each pound allow a pound of -double-refined powdered loaf-sugar. Spread the slices on large flat -dishes, with a layer of sugar both under and over them. Let them stand -several hours; then put them up (without any cooking) in large glass -tumblers, with the syrup that has issued from them; and put a thick -layer of sugar at the top of each tumblerful. Cover the glasses closely, -and tie a piece of bladder over each. - -If the sugar is of the best quality, and the pine-apples ripe and -without blemishes, they will keep perfectly well, done as above, and -retain the flavour of the fruit better than when cooked. They must be -kept in a dry cool place. - - -FINE PINE-APPLE MARMALADE.--Take pine-apples of large size, and as ripe -as possible. Having removed the green leaves, cut each pine-apple -(without paring) into four quarters; and then, with a large coarse tin -grater, grate them down as near the rind as you can go. Do this in a -large dish, carefully saving the juice. Then weigh the grated -pine-apple, and to every pound allow three large quarters of a pound of -the best double-refined loaf-sugar, finely powdered. Too much sugar -will, after boiling, cause the marmalade to candy in the jars. Mix with -the sugar the pine-apple and all its juice, and put them into a -preserving kettle over a moderate, but very clear, fire. Boil them -slowly together, skimming them when necessary, and frequently stirring -them up from the bottom with a silver spoon. Let them boil till they -become a very thick smooth mass, of a fine gold colour. Put the -marmalade warm into glass jars. Lay upon the surface a double tissue -paper, cut circular, and fitting exactly; then cover the jars, and tie a -piece of bladder over each. - -Instead of grating the pine-apple, you may pare, core, and cut it into -small thin pieces; but it will require a longer time to boil, and will -be less smooth and beautiful. With a coarse grater the trouble is not -much. - - -MELON MARMALADE.--Take fine large citron melons, and cut them into -quarters, having removed the seeds. Weigh the pieces, and to every pound -allow a pound of the best double-refined loaf-sugar. To every three -pounds of melon allow two lemons, and a tea-spoonful of ground white -ginger. Then grate the melon slices on a coarse grater, but not too -close to the rind. Grate off the yellow rind of the lemons, and add it -with the ginger to the sugar, which must be finely powdered. Then mix -the whole with the grated melons in a preserving kettle. Set it over a -moderate fire, and boil, skim, and stir it till it is a very thick -smooth jam. Put it warm into glass jars, or large tumblers; lay a double -round of tissue paper on the surface of the marmalade; cover the jars -closely, and tie a piece of bladder over each. - -Pumpkin marmalade may be made in the above manner, omitting the ginger. - - -TOMATO MARMALADE.--Take large fully-ripe tomatoes, and scald them in hot -water, so that the skins can be easily peeled off. Weigh the tomatoes; -and to every pound, allow a pound of the best sugar; to every three -pounds, two lemons and a small tea-spoonful of ground ginger. Grate off -the yellow rind of the lemons, and mix it with the sugar and ginger; -then add their juice. Put the tomatoes into a preserving kettle, and -mash them with the back of a wooden ladle. Then mix in the sugar, &c., -stirring the whole very hard. Set the kettle over a moderate fire, and -boil it very slowly for three hours, till it is a smooth mass, skimming -it well; and stirring it to the bottom after each skimming. - -This is an excellent sweet-meat; and as the lemon must on no account be -omitted, it should be made when lemons are plenty. The best time is the -month of August, as lemons are then to be had in abundance, and the -tomatoes are less watery than in the autumn months. For children it may -be made with brown sugar, and with less lemon and more ginger. Like all -preparations of tomato it is very wholesome. - - -YANKEE APPLE PUDDING.--Butter the bottom and inside of a deep tin pan. -Pare, core, and quarter six or eight large, fine, juicy apples; and -strew among them a heaped half-pint or more of broken sugar. Dissolve a -tea-spoonful either of soda, sal-eratus, or pearlash, in a pint of -_sour_ milk. The soda will take off entirely the acid of the milk, and -render the whole very light. Stir the milk, and pour it among the -apples. Have ready a good pie-crust, rolled out thick. Lay it over the -top of the pan of apples, &c.; trim the edge nicely, and notch it -neatly. Put the pudding into a hot oven, and bake it brown. It will -require at least an hour, or more, according to its depth. Eat it warm. - -This is a good plain family pudding. A similar one may be made of -peaches; pared; stoned, and quartered. - -[406-*]FILET GUMBO.--Cut up a pair of fine plump fowls into pieces, as -when carving. Lay them in a pan of cold water, till all the blood is -drawn out. Put into a pot, two large table-spoonfuls of lard, and set it -over the fire. When the lard has come to a boil, put in the chickens -with an onion finely minced. Dredge them well with flour, and season -slightly with salt and pepper; and, if you like it, a little chopped -marjoram. Pour on it two quarts of boiling water. Cover it, and let it -simmer slowly for three hours. Then stir into it two heaped -tea-spoonfuls of sassafras powder. Afterwards, let it stew five or six -minutes longer, and then send it to table in a deep dish; having a dish -of boiled rice to be eaten with it by those who like rice. - -This gumbo will be much improved by stewing with it three or four thin -slices of cold boiled ham, in which case omit the salt in the seasoning. -Whenever cold ham is an ingredient in any dish, no other salt is -required. - -A dozen fresh oysters and their liquor, added to the stew about half an -hour before it is taken up, will also be an improvement. - -If you cannot conveniently obtain sassafras-powder, stir the gumbo -frequently with a stick of sassafras root. - -This is a genuine southern receipt. Filet gumbo may be made of any sort -of poultry, or of veal, lamb, venison, or kid. - - [406-* Pronounced Fee_lay_.] - - -FINE CABBAGE SOUP.--Take a fine large cabbage, and, after removing the -outside leaves, and cutting the stalk short, divide the cabbage into -quarters, more than half way down, but not quite to the stem. Lay the -cabbage in cold water for half an hour or more. Then set it over the -fire in a pot _full_ of boiling water, and let it boil for an hour and a -half, skimming it frequently. Then take it out, drain it, and laying it -in a deep pan, pour on _cold_ water, and let the cabbage remain in it -till cold all through. Next (having drained it from the cold water) cut -the cabbage into shreds or small pieces, and put it into a clean pot -containing three pints of rich boiling milk, into which you have stirred -a quarter of a pound of the best fresh butter; adding a very little salt -and pepper. Boil it in the milk about two hours, or till thoroughly -done, and quite tender. Then cut up some pieces of bread into small -squares. Lay them in a tureen, and pour the soup upon them. - -This, being made without meat, is an excellent soup for Lent or -fast-days. - -It is still better when cauliflowers or broccoli are substituted for -cabbage; adding a few blades of mace, or some grated nutmeg. - - -EXCELLENT PICKLED CABBAGE.--Shred very fine, with a cabbage-cutter, a -large fresh red cabbage. Pack it down (with a little salt sprinkled -between each layer) in a large stone jar. The jar should be three parts -full of the shred cabbage. Then tie up, in a bag of very thin clean -muslin, two table-spoonfuls of whole black pepper; the same quantity of -cloves; and the same of cinnamon, broken very small, but not powdered. -Also a dozen blades of mace. Put two quarts of the best cider-vinegar -into a porcelain-lined kettle; throw in the bag of spices, and boil it. -Five minutes after it has come to a hard boil, take out the bag of -spice, and pour the vinegar hot over the cabbage in the jar; stirring it -up from the bottom, so that the vinegar may get all through the -cabbage. Then lay the bag of spice on the top, and while the pickle is -hot, cover the jar closely. It will be fit for use in two days. - -If you find, after awhile, that the pickle tastes too much of the spice, -remove the spice-bag. - -You may pickle white cabbage in the same way; omitting the cloves, and -boiling in the vinegar a second muslin bag, with three ounces of -turmeric, which will give the cabbage a fine bright yellow colour. -Having put up the cabbage into the jar, lay the turmeric-bag half way -down, and the spice-bag on the top. But the turmeric-bag need not be put -into the jar if the vinegar has sufficiently coloured the cabbage. - -Small onions may be pickled, as above, with turmeric. Always, in -preparing onions, for any purpose, peel off the thin outer skin. - - -MADEIRA HAM.--Take a ham of the very finest sort; a Westphalia one, if -you can obtain it. Soak it in water all day and all night; changing the -water several times. A Westphalia ham should be soaked two days and -nights. Early in the morning of the day it is to be cooked, put it over -the fire in a large pot, and boil it four hours, skimming it well. Then -take it out; remove the skin, and put the ham into a clean boiler, with -sufficient Madeira wine to cover it well. Boil, or rather stew it an -hour longer, keeping the pot covered, except when you remove the lid to -turn the ham. When well stewed take it up, drain it, and strain the -liquor into a porcelain-lined saucepan. Have ready a sufficiency of -powdered white sugar. Cover the ham all over with a thick coating of the -sugar, and set it into a hot oven to bake for an hour. - -Mix some orange or lemon-juice with the liquor, adding sugar and -nutmeg. Give it one boil up over the fire, and serve it up in a tureen, -as sauce to the ham. - -What is left of the ham may be cut next day into thin slices, put into a -stew-pan, with the remains of the liquor or sauce poured over it, and -stewed for a quarter of an hour. Serve it up all together in the same -dish. Instead of Madeira you may use champagne. Bottled cider is also a -good substitute. - -Fresh venison, pheasants, partridges, grouse, or any other game, (also -canvas-back ducks,) cut up and stewed with a mixture of Madeira wine, -orange, or lemon-juice, sugar, nutmeg, and a little butter will be found -very fine. The birds should first be half roasted, and the gravy saved -to add to the stew. - - -NEW WAY OF DRESSING TERRAPINS.--In buying terrapins, select those only -that are large, fat, and thick-bodied. Put them whole into water that is -boiling hard at the time, and (adding a little salt) boil them till -thoroughly done throughout. Then, taking off the shell, extract the -meat, and remove carefully the sand-bag and gall; also _all the -entrails_. They are disgusting, unfit to eat; and are no longer served -up in cooking terrapin for the best tables. Cut the meat into pieces, -and put it into a stew-pan with its eggs, and sufficient fresh butter to -stew it well. Let it stew till quite hot throughout, keeping the pan -carefully covered that none of the flavour may escape; but shake it over -the fire while stewing. In another pan, make a sauce of beaten yolk of -egg, highly flavoured with Madeira or sherry, and powdered nutmeg and -mace, and enriched with a large lump of fresh butter. Stir this sauce -well over the fire, and when it has _almost_ come to a boil, take it -off. Send the terrapin to table hot in a covered dish, and the sauce -_separately_ in a sauce-tureen, to be used by those who like it, and -omitted by those who prefer the genuine flavour of the terrapin when -simply stewed with butter. - -This is now the usual mode of dressing terrapins in Maryland and -Virginia, and will be found superior to any other. - -No dish of terrapins can be good unless the terrapins themselves are of -the best quality. It is mistaken economy to buy poor ones. Besides being -insipid and tasteless, it takes more in number to fill a dish. The -females are the best. - - -A TERRAPIN POT-PIE.--Take several fine large terrapins, the fattest and -thickest you can get. Put them into a large pot of water that is boiling -hard; and boil them half an hour or more. Then take them out of the -shell, pulling off the outer skin and the toe-nails. Remove the sand-bag -and the gall, taking care not to break it, or it will render the whole -too bitter to be eaten. Take out also the entrails, and throw them away; -as the custom of cooking them is now, very properly, exploded. Then cut -up all the meat of the terrapins, taking care to save all the liquid -that exudes in cutting up, and also the eggs. Season the whole with -pepper, mace, and nutmeg, adding a little salt; and lay among it pieces -of fresh butter slightly rolled in flour. - -Have ready an ample quantity of paste, made in the proportion of a pound -of butter to two large quarts (or pounds) of flour, or a pound and a -half of butter to three quarts of flour, and rolled out thick. Butter -the inside of an iron pot, and line the sides with paste, till it -reaches within one-third of the top. Then put in the pieces of terrapin, -with the eggs, butter, &c., and with all the liquid. Lay among the -terrapin, square pieces of paste. Then pour in sufficient water to stew -the whole properly. Next, cover all with a circular lid, or top-crust of -paste, but do not fit it so closely that the gravy cannot bubble up -over the edges while cooking. Cut a slit in the top-crust. Place the -pot-pie over a good fire, and boil it till the whole is thoroughly done, -which will be from three-quarters to an hour, (after it comes to a -boil;) taking care not to let it get too dry, but keeping a kettle of -_hot_ water to replenish it if necessary. When done, take it up in a -deep dish, and serve it hot. Then let every one add what seasoning they -choose. - -It may be much improved by mixing among the pieces of terrapin (before -putting them into the pie) some yolks of hard-boiled eggs, grated or -minced. They will enrich the gravy. - - -A BEEF-STEAK POT-PIE.--Take a sufficiency of tender beef-steaks from the -sirloin, removing all the fat and bone. Season them slightly with pepper -and salt; adding also some nutmeg. Put them into a pot with plenty of -water, and par-boil them. Meanwhile, make a large portion of paste, (a -pot-pie with but little paste is no better than a mere stew,) and roll -it out thick. If you use suet for shortening, allow to every two quarts -or two pounds of flour a large half-pound of suet, divested of the skin -and strings, and minced as finely as possible with a chopping-knife. -Sprinkle in a very little salt. Mix the suet with the flour in a large -pan, rubbing it fine with your hands, and adding gradually sufficient -cold water to make a stiff dough. Then transfer the lump of dough to the -paste-board; knead it well with your hands; and beat it hard on all -sides with the rolling-pin. Next roll it out into sheets. Line the sides -of a pot with a portion of the dough. Then put in the beef; adding for -gravy the liquid in which it was boiled, and a little hot water. Also, -some potatoes sliced or quartered. Intersperse the meat with square -slices of paste. Finish by covering it with a lid of paste, having a -slit in the top: but do not fit the lid too closely. Then placing the -pot over the fire, let it boil from three-quarters to an hour, (after it -comes to a boil,) replenishing it, if necessary, with more hot water. -This will be found an excellent family dish. - - -CHICKEN POT-PIE.--Cut up, and par-boil a pair of large fowls, seasoning -them with pepper, salt, and nutmeg. You may add some small slices of -cold ham; in which case add _no salt_, as the ham will make it salt -enough. Or you may put in some pieces of the lean of fresh pork. You may -prepare a suet-paste; but for a chicken pot-pie it is best to make the -paste of butter, which should be fresh, and of the best quality. Allow -to each quart of flour, a small half-pound of butter. There should be -enough for a great deal of paste. Line the sides of the pot, two-thirds -up, with paste. Put in the chickens, with the liquor in which they were -parboiled. You may add some sliced potatoes. Intersperse the pieces of -chicken with layers of paste in square slices. Then cover the whole with -a lid of paste, not fitting very closely. Make a slit in the top, and -boil the pie about three-quarters of an hour or more. - -This pie will be greatly improved by adding some clams to the chickens -while par-boiling, omitting salt in the seasoning, as the clams will -salt it quite enough. - - -BROILED MUSHROOMS.--Take the largest and finest fresh mushrooms. Peel -them, and cut off the stems as closely as possible. Lay the mushrooms on -their backs, upon a large flat dish; and into the hollow or cup of each -put a piece of fresh butter, and season it with a little black pepper. -Set a clean gridiron over a bed of clear hot coals, and when it is well -heated, put on the mushrooms, and broil them thoroughly. The gridiron -should be one with grooved bars, so as to retain the gravy. When the -first gridiron-full of mushrooms is well broiled, put them with their -liquor into a hot dish, and keep them closely covered while the rest are -broiling. This is an excellent way of cooking mushrooms. - - -AN EASY WAY TO PICKLE MUSHROOMS.--Take two quarts of small -freshly-gathered mushrooms. With a sharp-pointed knife peel off, -carefully, their thin outside skin; and cut off the stalks closely. -Prepare eight little bags of very thin clear muslin, and tie up in each -bag six blades of mace; six slices of root-ginger; and a small nutmeg -(or half a large one) broken small, but not powdered. Have ready four -glass jars, such as are considered to hold a quart. Lay a bag of spice -in the bottom of each; then put in a pint of the mushrooms, laying a -second bag of spice on the top. Have ready a sufficiency of the best -cider-vinegar, very slightly seasoned with salt; allowing to each quart -of vinegar but a salt-spoon of salt. Fill up the jars with the vinegar, -finishing at the top with two table-spoonfuls of sweet oil. Immediately -close up the jars, corking them tightly; and pasting thick paper, or -tying a piece of leather or bladder closely down over the corks. - -These mushrooms will be found very fine; and as they require no cooking, -are speedily and easily prepared. When a jar is once opened, it will be -well to use them fast. They may be put up in small jars, or in glass -tumblers, such as hold but a pint altogether; seeing that the -proportions of spice in each jar or tumbler are duly divided, as above. -Keep them in a very dry place. - -If you wish the mushrooms to be of a dark colour when pickled, add half -a dozen cloves to each bag of spice; but the clove-taste will most -likely overpower that of the mushrooms. On no account omit the oil. - -If you cannot obtain button-mushrooms, cut large ones into four -quarters, first peeling them and removing the stems. - - -BREAKFAST ROLLS.--These rolls must be mixed the night before, near -bed-time. Sift three quarts of flour into a deep pan, and cut up into it -a half-pint cup-full (or a quarter of a pound) of fresh butter. Rub the -butter with your hands into the flour till thoroughly incorporated, and -add a very small tea-spoonful of salt. Make a hole in the middle of the -flour, and pour in four large table-spoonfuls of excellent yeast. Have -ready sufficient warm milk; a pint will generally be enough, (heated but -not boiling,) to make it into a light dough. Add the milk gradually; and -then knead the dough. Put it into a pan, cover it with a clean thick -cloth, and set it in a warm place. Early in the morning, add to the -dough a small tea-spoonful of pearl-ash or sal-eratus, or a large -tea-spoonful of soda, dissolved in a little warm water. Mix it well in, -and knead the dough over again. Then divide it into equal portions, and -make each portion into an _oval-shaped_ roll. Draw a deep mark along the -top-surface of each with a knife. Put them into a hot oven, and bake -them brown. - -If intended for tea, mix them in the forenoon; and previous to baking, -make out the dough into _round cakes_, pricking them with a fork. - - -BUCKWHEAT BATTER PUDDING.--Mix early in the day, a quart of buckwheat -meal with a large tea-cup full of Indian meal or of wheat flour; and add -a tea-spoonful of salt. Have ready some water, warm but not boiling; and -stir it gradually into the pan of meal till it makes a thick batter. -Then add two large table-spoonfuls of fresh strong yeast from the -brewer's. Of home-made yeast you will require three or four spoonfuls. -Stir the whole very hard; cover the pan and set it near the fire to -rise. When quite light, and covered with bubbles, melt a small -tea-spoonful of soda or pearl-ash in a little warm water, and stir it -into the batter. This, added to the yeast, will make the mixture light -enough for a pudding without eggs. Have ready on the fire, a pot of -boiling water. Dip in the pudding-cloth, then shake it out, spread it -into a bread pan, and dredge it with flour. Pour the batter into the -cloth as soon as you have added the soda, and tie it tightly, leaving a -vacancy of about one-third, to allow for the swelling of the pudding. -Put it into the pot while the water is boiling hard, and boil the -pudding fast during an hour or more; buckwheat meal requiring much less -time than indian or wheat. While boiling, turn the pudding several times -in the water. When done, turn it out on a dish, and send it to table -hot. Eat it with butter and sugar, or molasses. - -This is a good plain pudding; but the batter must be _perfectly_ light -before it is tied up in the cloth; and if the water boils away, -replenish the pudding-pot with _boiling_ water from a kettle. To put -_cold_ water into a boiling pot will most certainly spoil whatever -pudding is cooking in it, rendering it heavy, flat, and unfit to eat. - -If you intend having buckwheat cakes at breakfast, and this pudding at -dinner, mix at once sufficient batter for both purposes, adding the soda -at the last, just before you put the pudding into the cloth. - -Yeast-powders will be still better than soda; real yeast having -previously been used when first mixing the batter. To use yeast-powders, -dissolve the contents of the blue paper (super-carbonate of soda) in a -little warm water, and stir it into the batter. Then, directly after, -melt in another cup the powder from the white paper, (tartaric acid,) -and stir that in also. - - -BUCKWHEAT PORRIDGE.--Boil a quart of rich milk, and when it has come to -a hard boil, stir in, gradually, as much buckwheat meal as will make it -of the consistence of very thick mush, adding a tea-spoon of salt, (not -more,) and a table-spoonful of fresh butter. Five minutes after it is -thick enough, remove it from the fire. If the milk is previously boiling -hard, and continues to boil while the meal is going in, but little more -cooking will be necessary. - -Send it to table hot, and eat it with butter and sugar, or with molasses -and butter. - -This is sometimes called a Five Minute Pudding, from its being made so -soon. It is very good for children, as a plain dessert; or for supper. - -Before it goes to table, you may season it with powdered ginger, or -nutmeg. - - -APPLE TAPIOCA.--Take a quart bowl, and half fill it with tapioca: then -fill it very nearly to the top with cold water, allowing a little space -for the tapioca to swell in soaking. Cover it, and let it stand all -night. In the morning, pare and core six or eight fine pippin or -bell-flower apples. Put them into a preserving kettle; filling up the -holes from whence the cores were extracted with powdered sugar, and the -grated yellow rind of one large lemon, or two small ones; and also the -juice. Stew among the apples additional sugar, so as to make them -agreeably sweet. Add about half enough of water to cover them. This will -be sufficient to keep them from burning. Stew them gently till about -half done; turning them carefully several times. Then put in the -tapioca, and let it simmer with them till perfectly clear, and the -apples are tender and well done throughout; but not long enough for them -to break and fall to pieces. The tapioca will form a fine clear jelly -all round the apples. - -This is a nice dessert for children. And also, cooling and nourishing -for invalids. - -Quinces may be done in the same manner. They require more cooking than -apples. For quinces, it is best to use, as flavouring, the grated yellow -rind, and the juice of very ripe oranges. - - -TERRA FIRMA.--Take a piece of rennet about four inches square, and wash -it in two or three cold waters to get off all the salt. Then wipe it -dry, put it into a cup, and pour on sufficient lukewarm water to cover -it well. Let it stand four or five hours, or all night. Then stir the -rennet-water into three pints of rich unskimmed milk, flavoured with -rose or peach-water. Cover the pan of milk, and set it on the hearth -near the fire, till it forms a very firm curd. Then take it out, -(draining off the whey,) put it into a clean sieve, (under which set a -pan to receive the droppings,) and with the back of a broad flat wooden -ladle, press all the remaining whey out of the curd. Next put the mass -of curd into a deep bowl to mould it; and set it on ice till tea-time. -Then transfer it to a deep glass bowl or dish, and pour all round it -some cream sweetened well with sugar, and flavoured with rose or peach -like the curd. On the curd lay circles of small sweetmeats, such as -preserved strawberries, raspberries, or gooseberries. You may add to the -cream that is to surround it, white wine and nutmeg. - - -TO USE COLD PUDDING.--If you have a large piece of boiled pudding left -after dinner, (such as plum pudding, indian pudding, or batter pudding,) -and you wish to cook it next day, tie it up in a cloth, and put it into -a pot of boiling water, and keep it boiling hard for half an hour or -more. It will be found as good as on the first day, and perhaps rather -better; and it will be far more palatable, as well as more wholesome -than if sliced, and fried, or broiled. Eat it with the same sauce as on -the preceding day. - - -TO KEEP EGGS.--Break some glue into pieces, and boil it in sufficient -water to make a thin solution. While warm, dip a brush into it, and go -carefully over every egg. They must all be quite fresh. When the eggs -are thoroughly glazed with the glue, spread them out to dry. When quite -dry, pack them in kegs or boxes, with dry wood-ashes or saw-dust, (of -which there must be a plentiful portion,) putting a thick layer of the -ashes or saw-dust at the bottom and top of the keg. This is an excellent -way of keeping eggs for sea-voyages, and is well worth the trouble. -Before using them, soak them in warm water to get off the coating of -glue. - -Eggs of parrots and other tropical birds preserved in this manner, and -the glue-coating soaked off in _cold_ water, it is said have afterwards -been hatched in the usual way; and the young birds have lived. - - -FINE FRENCH MUSTARD.--Take a sufficient quantity of green tarragon -leaves, (picked from the stalks) and put them into a wide-mouthed glass -jar till it is half full; pressing them down hard. Then fill up the jar -with the best cider-vinegar, and cork it closely. Let it infuse a week -or two. Then pour off the vinegar into a pitcher, remove all the -tarragon from the jar, and put in an equal quantity of fresh leaves of -the plant, and pour back the same vinegar from the pitcher. Cork it -again, and let the last tarragon remain in the jar. In another -fortnight the vinegar will be sufficiently flavoured with tarragon to -use it for French mustard, or for other purposes. Then peel a clove of -garlic, (not more than _one_,) and mince it as fine as possible. Mix it -into four ounces (a quarter of a pound) of the best mustard-powder, in a -deep white pan. Take a jill, or two large wine-glasses of the tarragon -vinegar, (strained from the leaves,) pour it into a mug, and mix with it -thoroughly an equal quantity of salad oil. Then with the mixture of -vinegar and oil, moisten the mustard-powder, gradually, (using a wooden -spoon,) till you get it a very little thicker than the usual consistence -of made mustard. Put it into small clean, white jars, and cork them -closely. - -If you find that the above quantity of oil and vinegar will make the -mustard too thin, you need not use the whole of the liquid. If the -mustard seems too thick, dilute it gradually with a little more of the -oil and vinegar. - -This mustard is very superior to the common preparation, and is -universally liked; particularly with beef and mutton. It must be kept -closely corked. It is usual to bring it to table in the little white -jar, with a small spoon beside it. - -The herb tarragon may be had green and fresh in July and August. It is -much used in French cookery, as a seasoning for stews, soups, &c. - -Tarragon vinegar is very good with boiled cabbage or greens. The -tarragon leaves of the second infusion should be kept remaining in the -jar, pouring off the vinegar from them as it is wanted. A small quantity -may be kept in a cruet; retaining the leaves at the bottom. - - -A WASHINGTON PUDDING.--Pick, and wash clean half a pound of Zante -currants; drain them, and wipe them in a towel, and then spread them out -on a flat dish, and place them before the fire to dry thoroughly. -Prepare about a quarter of a pound or half a pint of finely-grated -bread-crumbs. Have ready a heaping tea-spoonful of powdered mace, -cinnamon, and nutmeg mixed. When the currants are dry, dredge them -thickly on all sides with flour, to prevent their sinking or clodding in -the pudding while baking. Cut up in a deep pan half a pound of the best -fresh butter, and add to it half a pound of fine white sugar, powdered. -Stir the butter and sugar together, with a wooden spaddle, till they are -very light and creamy. Then add a table-spoonful of wine, and a -table-spoonful of brandy. Beat in a shallow pan eight eggs till -perfectly light, and as thick as a good boiled custard. Afterwards, mix -with them, gradually, a pint of rich milk and the grated bread-crumbs, -stirred in alternately. Next, stir this mixture, by degrees, into the -pan of beaten butter and sugar; and add the currants, a few at a time. -Finish with a table-spoonful of strong rose-water, or a wine-glass full, -if it is not very strong. Stir the whole very hard. Butter a large deep -white dish; or two of soup-plate size. Put in the batter. Set it -directly into a brisk oven, and bake it well. When cold, dredge the -surface with powdered sugar. Serve it up in the dish in which it was -baked. You may ornament the top with bits of citron cut into leaves and -forming a wreath; or with circles of preserved strawberries. - -This will be found a very fine pudding. It must be baked in time to -become quite cold before dinner. - -For currants, you may substitute raisins of the best quality; seeded, -cut in half, and well dredged with flour. - -Instead of rose-water you may stir in the yellow rind (finely grated) of -one large lemon, or two small ones, and their juice also. - - -NEW WAY OF WASHING SILK.--For ribbons, cravats, and other small articles -of silk, put a sufficiency of the best fresh camphine oil into a large -basin, and press and squeeze the things well through it, without either -soap or water. Then squeeze them, till as dry as you can get them: open -them out; and having washed the basin, put into it some fresh camphine, -and wash the articles through that in the same manner as before. Have -hot irons ready, and as the things come out of the second camphine, -(after well squeezing and shaking them, but not rinsing,) spread them -open on the ironing-sheet, and iron them smoothly and evenly on the -wrong side. Do each article, as soon as it has had the second washing, -as they should remain wet as short a time as possible. - -There is no way of washing silk things that will make them look so well -as this. It injures no colour, but rather brightens all, and gives the -silk just the right degree of stiffness, besides making it very clean -and fresh. When done, hang them in the open air for a while. A silk -dress may be washed in this manner, putting the camphine into a large -queensware-foot-bath. It should not go into a vessel of either wood or -metal. The dress must first be taken entirely apart; but it will look so -well when washed and ironed, that you will not regret the trouble. - -Camphine generally sells at about fifty cents a gallon, sometimes lower. - - -TO SAVE STAIR-CARPETS.--Stair-carpets always wear out first (and -sometimes very soon) at those parts that go against the edges or ledges -of the stairs. They will last much longer at the edges, (indeed, as long -as any other part of the carpet,) if the following precaution is taken. -Get some old carpeting, (first made very clean,) and cut it into strips -just the width of the stair-carpet. Each strip must be wide enough to -put on double. Nail these strips, carefully and smoothly, on the round -edge of each stair, so as to cover it entirely, above and below. -Afterwards, put down the stair-carpet. When it is taken up to have the -stairs washed, these strips will be found no inconvenience to the -cleaning; taking care, however, if any of the nails or tacks get -loosened, to drive them in again tightly; and if bent, to replace them -by new ones. The slips must have time to get quite dry before the carpet -is put down again. - -Another way to save a stair-carpet, is to buy enough to make it a yard -or more too long. Whenever the carpet is put down again, after it has -been taken up for the purpose of cleaning the stairs, shift its position -every time, so that the same places of the carpet may not always go -against the ledges of the stairs. The extra length must be folded under, -sometimes at the top of the staircase, and sometimes at the bottom. - -Both these methods of saving a stair-carpet we know to be good. The -first is the least expensive; but it is more trouble to nail on all the -double slips of old carpeting, than to buy the additional yard of new. - -In hotels where there is always plenty of old carpeting, and where there -are men who can easily nail on the slips, this is a much better way than -to cover the stairs first with oil-cloth, and then with zinc to save the -oil-cloth; corners of the zinc frequently getting loose and catching and -tearing the ladies' dresses. - -Oil spilt on a stair-carpet can generally be taken away by immediately -wiping off as much as can thus be removed, and then directly washing the -place with cold water; renewing the water with fresh, till the grease -disappears. If it will not come out, cover the place thoroughly with -scraped fuller's earth. Let it rest an hour or two: then brush that off, -and put on a fresh layer of fuller's earth; repeating it till the oil -is entirely expelled. Scraped Wilmington clay is still better than -fuller's earth. - - -SPERMACETI, TO EXTRACT FROM CARPETS OR CLOTHES.--There is no better way -of removing spermaceti, than, (after scraping off with a knife as much -as you can get from the surface of the spot,) to cover it with a piece -of clean blotting paper, or any paper that is soft and thin, and press -it with a warm iron. By repeating this, (taking each time a clean part -of the paper,) any spermaceti spot may be removed from carpets, coats, -ladies' dresses, or other similar articles. - -When spermaceti has been dropped on a table, lay a blotting paper on the -spot, and then hold over it, _carefully_, at a small distance above, a -hot coal in the tongs. Pressing it with a warm iron would mark the -mahogany. - - -CHEAP OIL FOR KITCHEN LAMPS.--Let all scraps of fat (including even -whatever bits are left on the dinner-plates) and all drippings be -carefully saved, and put into an earthen crock, covered, and set in a -cold place. When the crock is full, transfer the fat to an iron pot, -filling it half-way up with fat; and pour in sufficient cold water to -reach the top. Set it over the fire, and boil and skim it till all the -impurities are removed. Next pour the melted fat into a large broad pan -of cold water, and set it away to cool. It will harden into a cake. Then -take out the cake, and put it away in a cool place. When wanted for use, -cut off a sufficient quantity, melt it by the fire till it becomes -liquid, and then fill the lamp with it, as with lard. It will give a -clear bright light, quite equal to that of lard, and better than whale -oil; and it costs nothing but the trouble of preparing the fat. We -highly recommend this piece of economy. - - -RELIEF FOR CORNS.--Experience proves that there is scarcely a -possibility of removing corns on the feet, so that they will never -return. The following remedy _we know_ to be an excellent palliative; it -will for a time diminish their size, and take away their soreness, and -is easily renewed when they again become troublesome. It is peculiarly -excellent for corns between the toes, which, of all others, are the most -painful when they inflame. - -Get at a druggist's a sixpenny box of Simple Cerate, (which is made of -white wax, spermaceti, and lard, melted together, and stewed to a -salve,) and with your finger, apply a small portion of this to each -corn, letting it stay on for two or three hours; and then repeat the -application. Do this several times during the day. For corns between the -toes, add to the cerate a little soft, open white wool, such as you may -pick off the surface of a blanket. Stick this in between the toes--the -salve that adheres to it will keep it in its place. Repeat this through -the day with fresh cerate and wool; putting on your stockings carefully. -At night, before going to bed, wash off the cerate. In the morning renew -it, as before. It gives not the least pain, but is soothing and -pleasant. Proceed in this manner for a few days or a week, and you will -find great relief. Try it, and be convinced. - -Stockings with toes too narrow or pointed, are just as apt to produce -corns, and to increase their pain and inflammation, as the wearing of -narrow-toed shoes. - - -BROILED CANVAS BACK DUCKS.--To have these ducks with their flavour and -juices in perfection, they should be cooked immediately after killing. -If shot early in the morning, let them be broiled for breakfast; if -killed in the forenoon, they should be dressed for that day's dinner. -When they can be obtained quite fresh, broiling is now considered the -best way of cooking them. - -As soon as the ducks have been plucked, and drawn, and washed, split -them down the back, and lay them, spread open, on a very clean gridiron, -set over a bed of clear bright coals. The gridiron should have grooved -bars to retain as much as possible of the gravy. Broil them well and -thoroughly, so that the flesh may not have the least redness when sent -to table. They will generally be done in twenty minutes or more. Serve -them up as hot as possible. They will be found full of gravy, and -require no sauce when cooked in this manner; but you may season them as -you please when on your plate. - - -AUTUMN LEAVES.--The autumnal colours of our American forest trees are -justly admired for the brightness, richness, and variety of their tints. -Some of our fair countrywomen have worn them in Europe, formed into -wreaths for the hair, or trimmings for ball-dresses, and the effect was -considered beautiful. They may be preserved for this purpose by the -following process. Gather as many varieties of autumn foliage as you can -obtain; seeing that every leaf is perfect, and that there is a stem to -each. The best time is in the month of October. Include among them those -of the crimson maple, the purple beech, the willow oak with its -underside of silvery white, the yellow hickory, the aspen, and any -others that are richly tinted by the frost. Also, by way of contrast, -some green pine sprigs. Lay them separately between the leaves of a -large _writing-paper_ book, (an old ledger will do very well,) and do -not put tree-leaves between all the book-leaves successively, but -alternately; otherwise they will not be smooth and flat when pressed. -That is, put tree-leaves between the second and third pages of the -book, and then no more till between the sixth and seventh pages. Lay the -next tree-leaves between the tenth and eleventh pages, and so on, till -they are all in. Place several other heavy books upon the ledger so as -to press well the leaves beneath. - -Stretch a twine across the room, or from the backs of two chairs, and -tie a small twine string to each stem. Have ready some very fine clear -varnish, (such as is used for maps, &c.) and with a large camels' hair -brush, go carefully over both sides of the leaves, including the stem. -Fasten them all, separately, to the stretched twine; seeing that none of -them are near enough to each other to touch. Then lock the door of the -room, that nothing may get in to disturb them, or raise the slightest -dust while the varnish is drying. When perfectly dry, and not in the -least sticky to the touch of the finger, have ready some sheets of -smooth thick white paper. In each sheet cut small double slits to admit -the stems, and in this way secure the leaves from slipping about and -being injured. Write the name of each leaf above it. Let the other half -of the sheet lie upon them. Put these sheets within a double cover of -binders-board, (like a port-folio,) which you must then seal up in -paper, like a large parcel, and the leaves in all their autumn beauty -may be safely transported to any part of the world. - -They will be found very useful to landscape-painters. - - -MADEIRA CHARLOTTE RUSSE.--Take one ounce of gelatine, or of the very -best Russia isinglass, and soak it, near half an hour, in as much cold -water as will barely cover it. It must merely soften, and not dissolve. -Then drain off the water, and put the gelatine or isinglass into a pint -of rich cream; adding a vanilla bean split, cut to pieces, and tied -closely in a very thin muslin bag. Set the cream over a slow fire in a -porcelain preserving-kettle, and let it boil till the gelatine is -entirely dissolved, and thoroughly mixed with the cream. Give it a hard -stirring, down to the bottom, several times while boiling. - -Have ready the yolks only, of eight eggs, beaten till very light and -thick; and then beat, gradually, into the yolk of egg three quarters of -a pound of the best powdered loaf-sugar. Then take the cream off the -fire, and (having first removed the vanilla) stir into it, by degrees, -the mixture of beaten yolk of egg and sugar. Set the kettle again over a -slow fire, and let it simmer till very thick; but do not allow it to -boil hard, or too long, lest it should curdle. - -When the mixture is sufficiently thick, take it off, and set it away to -cool. Have ready the whites of four of the eight eggs beaten to a stiff -froth. Then stir two heaping table-spoonfuls of powdered loaf-sugar into -half a tumbler-full of Madeira wine, and beat it slowly into the white -of egg; adding a little more powdered sugar if the wine seems likely to -curdle the egg. - -When the yellow or yolk-of-egg mixture is quite cold, stir gradually -into it the white mixture, till all is thoroughly amalgamated. Have -ready a mould or moulds lined with very thin slices of almond -sponge-cake. Fill them up with the mixture, and set them on ice till the -charlotte is wanted. Then turn it out. You may cover the top with icing -made in the usual way, and flavoured with extract of vanilla, or extract -of bitter almond--or peach-water. - - -LEMON CHARLOTTE RUSSE.--Is made as in the preceding receipt; -substituting for the vanilla and Madeira, the yellow rind and the juice -of two large whole lemons, or three if not of the largest size. Rub off -the yellow rind (or zest) upon lumps of loaf-sugar, scraping it off with -a knife as you proceed, and saving it on a saucer. Then powder these -lumps, and mix them with half the remainder of the three-quarters of a -pound of sugar, and the scraped yellow rind. Add it (as above) to the -beaten yolk of egg, and boil it slowly with the isinglass and cream. -Then cut the lemons, and squeeze their juice into the remaining sugar. -Having beaten the whites of half the eight eggs to a stiff froth, add to -it the lemon-juice and sugar; and when the mixture of cream, egg, and -isinglass is cold, mix gradually with it the beaten white of egg, &c. -Lastly, line the mould with thin slices of lady-cake, or almond -sponge-cake; put in the mixture, and set it on ice. Before it goes to -table ice the top; flavouring the icing with lemon-juice. - - -ORANGE CHARLOTTE RUSSE.--Is made as above--substituting for the lemons -three fine large oranges, and flavouring the icing with orange-juice. -Line the moulds with almond sponge-cake. Orange cake will be still -better for this purpose. - - -ROSE CHARLOTTE RUSSE.--Take an ounce of Russia isinglass or of gelatine, -and soften it by soaking a while in cold water. Then boil it slowly in a -pint of cream, sweetened with a quarter of a pound of fine loaf-sugar, -(adding a handful of fresh rose-leaves tied in a thin muslin bag,) till -it is thoroughly dissolved, and well mixed. Take it off the fire; set it -to cool; and beat together till very light and thick, four whole eggs, -and the yolks only of four others. Stir the beaten eggs gradually into -the mixture of cream, sugar and isinglass, and set it again over the -fire. Stir it well, and see that it only simmers; taking it off before -it comes quite to a boil. Then, while it is warm, stir in sufficient -extract of roses, to give it a high rose-flavour and a fragrant smell. -Have ready two moulds lined with lady-cake, or almond sponge-cake. Fill -them with the mixture, and set them on ice. Before they go to table, ice -the tops of the charlotte, flavouring the icing with rose. - - -CHOCOLATE CHARLOTTE RUSSE.--Having soaked in cold water an ounce of -Russia isinglass, or of gelatine, shave down three ounces of the best -chocolate, which must have no spice or sugar in it, (Baker's Prepared -Cocoa is excellent for this and all other chocolate purposes,) and mix -it gradually into a pint of cream, adding the soaked isinglass. Set the -cream, chocolate, and isinglass over the fire, in a porcelain kettle; -and boil it slowly till the isinglass is dissolved thoroughly, and the -whole is well mixed. Then take it off the fire and let it cool. Have -ready eight yolks of eggs and four whites, beaten all together till very -light; and stir them gradually into the mixture, in turn with half a -pound of powdered loaf-sugar. Simmer the whole over the fire, but do not -let it quite boil. Then take it off, and with a chocolate-mill, (or with -rods,) whip it to a strong froth. Line your moulds with sponge-cake, and -set them on ice. - -If you like a strong chocolate flavour, take four ounces of the cocoa. - - -ALMOND ICE-CREAM.--To every quart of cream, allow two ounces of shelled -sweet almonds, and two ounces of shelled bitter almonds. Blanch the -almonds in scalding water, and then throw them into cold water; -afterwards, put them, one at a time, (bitter and sweet alternately,) -into a marble mortar, and pound them to a fine, smooth paste, moistening -them with a little cream as you proceed. When the almonds are all done, -stir them gradually into the cream you intend to freeze. Set it over a -fire, and continue to boil it five minutes after it has come to a boil. -Then strain it into a freezer, and while it is warm stir in gradually -sufficient powdered loaf-sugar to make it very sweet, allowing -three-quarters of a pound to every quart of cream. Freeze it in the -usual manner. - - -ALMOND ICE-CREAM--_Another way._ To each quart of cream, allow three -ounces of shelled bitter-almonds, and no sweet ones. Blanch them and -break them up slightly. Put them into a porcelain sauce-pan, and pour on -water, allowing half a pint of water to each ounce of almonds. Boil them -long and slowly, till the water is highly-flavoured, and so reduced in -quantity that it barely covers the almonds. Then strain it off; and when -cool, stir the almond water into the cream, adding sugar by degrees; -allowing three-quarters of a pound to every quart of cream. Put the -mixture into a freezer, and proceed as usual. - - -CHOCOLATE ICE-CREAM.--Chocolate used for this purpose must have neither -sugar nor spice in it. Baker's Prepared Cocoa is the best. For each -quart of cream, scrape down three large ounces of cocoa or chocolate, -put it into a sauce-pan with half a pint of hot water for each ounce, -and mix it into a smooth paste with a spoon. Place it over hot coals, -and when it has come to a boil, take it off the fire and set it to cool. -When it has become lukewarm, stir the chocolate into the cream, and -strain it. When strained, add gradually, for each quart of cream, -three-quarters of a pound of powdered loaf-sugar; and give the whole a -boil up. Then put it into a freezer. - - * * * * * - -_Another way._--To every quart of cream, allow three ounces of Baker's -Prepared Cocoa, and half a pound of powdered loaf-sugar. Scrape the -cocoa very fine, and stir it into the cream, alternately with the sugar, -a little of each at a time. Having well mixed the whole, boil and stir -it, continuing to do so five or six minutes after it has come to a boil. -Then strain it into the freezer. - - -ORANGE ICE-CREAM.--To each quart of cream, allow two fine ripe oranges, -and three-quarters of a pound of loaf-sugar. Rub the yellow rinds of the -oranges upon a large lump of sugar, and scraping it off as you proceed, -transfer it to a saucer. Then powder the lump of sugar, and put it, with -the rest, all of which must be powdered. Squeeze the juice of the -oranges among the sugar, mixing it well in. Then stir it gradually into -the cream. Give it one boil up, and then transfer it to the freezer. - - -LEMON ICE-CREAM.--May be made as in the above receipt. It will require -more sugar, as lemons are more acid than oranges. - -Never use oil of lemon or essence of lemon for any flavouring. This -article is now too generally made of tartaric acid, vitriol, or other -drugs that render it unpalatable and unwholesome. Some of it tastes like -peppermint. All lemon-flavouring should be obtained from the fruit only. - - -WINE JELLY.--Take three ounces of Cooper's isinglass or gelatine, and -soak it in cold water during five minutes. Then take it out and put it -into a preserving kettle, and dissolve it in two quarts of boiling -water. Stir into it a pound of loaf-sugar, on part of which has been -rubbed off the thin yellow rind of four large lemons. Add two large -sticks of cinnamon broken up, and the juice of the lemons mixed with a -pint of white wine, (madeira, sherry, or malaga,) and add also the -broken shells and beaten whites of four eggs. Having mixed all the -ingredients well in the preserving kettle, put on the cover, set the -kettle over the fire, and boil it steadily during twenty minutes. Then -take it off, and let it stand five minutes or more, to settle. Pour the -whole carefully into a thin flannel bag, and let it run into your jelly -moulds. On no account squeeze the bag, as that will injure the clearness -of the jelly. - -This mode of preparing jelly with artificial isinglass saves the trouble -of boiling calves' feet the day before. It can be made in a short time. - - -VERY FINE APPLE JELLY.--Having cut out all blemishes, quarter half a -bushel of the best pippin or bell-flower apples, without peeling or -coring, and as you cut them, throw them into a pan of cold water to -preserve the colour. When all the apples have been thus cut up, take -them out of the water, but do not wipe or dry them. Then weigh the cut -apples, and to each pound, allow a pound of the best loaf-sugar. Put -them with the sugar into a large preserving-kettle and barely enough of -water to prevent their burning, mixing among them the yellow rind of -half a dozen lemons pared off very thin and cut into pieces. Also the -juice of the lemons. When perfectly soft, and boiled to a mash, put the -apples, &c., into a large linen jelly-bag, and run the liquid into -moulds, if wanted for present use; and into jars if intended for -keeping. Lay brandy paper on the top of each jar, and cover them -closely. - - -PEAR MARMALADE.--Take large fine juicy pears. Pare, core, and cut them -up into small pieces. Weigh the pieces; and to every two pounds allow a -pound and a half of sugar, and the grated peel and juice of a large -orange or lemon, adding a tea-spoonful of powdered ginger. Put the whole -into a preserving-kettle and boil it over a moderate fire, till it -becomes a very thick, smooth marmalade, stirring it up from the bottom -frequently, and skimming the surface before each stirring. When quite -done, put it warm into jars--and cover it. - -For children, or for common family use, it may be made with large pound -pears and brown sugar; but it always requires the acid of orange or -lemon to make it palatable; pears, when cooked, having no acid of their -own. - - -FIG-MARMALADE.--Take fine fresh figs that are perfectly ripe, such as -can only be obtained in countries where they are cultivated in -abundance. Weigh them, and to every two pounds of figs allow a pound and -a half of sugar, and the yellow rind of a large orange or lemon, pared -very thin. Cut up the figs, and put them into a preserving-kettle with -the sugar, and orange or lemon-rind, adding the juice. Boil them till -the whole is reduced to a thick, smooth mass, frequently stirring it up -from the bottom. When done, put it warm into jars, and cover it closely. - - -TOMATA MARMALADE.--This is the best sort of tomata sweetmeat. Take ripe -tomatas in the height of the season. In autumn they become watery, and -insipid. Weigh them; and to every pound of tomatas allow a pound of -sugar. Put the tomatas into a large pan, or a small tub, and scald them -with boiling water, so as to make the skin peel off easily. When you -have entirely removed the skins, put the tomatas (without any water) -into a preserving-kettle, mash them, and add the sugar, with spoonfuls -of ground ginger to your taste; also fresh lemon-peel finely grated, and -sufficient lemon-juice to give it a fine flavour. Stir up the whole -together, and set it over a moderate fire. Boil it gently for two or -three hours, till the whole becomes a thick, smooth mass--skimming it -well, and stirring it to the bottom after every skimming. When done, put -it warm into jars; cover it tightly, (pasting paper over the lids,) and -keep it in a dry place. This will be found a very fine sweetmeat. There -should be enough of ginger and lemon to overpower the tomata flavour. - -For children, this sweetmeat is better than any other; and it may be -made for them very economically with good brown sugar, (always allowing -a pound of sugar to a pound of tomatas,) and with no other flavouring -than ginger. The natural taste of the tomatas must not be perceptible, -it is their substance only that is wanted, and their wholesome -properties. - - -RED FLUMMERY.--Boil a pound of ground rice in as much water as will -cover it. When it is thoroughly boiled, and very thick and smooth, stir -into the rice (while hot) a half pound of powdered white sugar, and -about three jills, or six large wine-glasses of fresh currant or cherry -juice, that has been pressed through a linen bag. Next replace it on the -fire, and boil the whole together for about ten minutes, stirring it -well. Then put it into moulds, and set it on ice. When cold, turn it -out, and eat it with sweetened cream, or with boiled custard. - -You may use the juice of fresh strawberries or raspberries, stirred in -while the flummery is hot, but not boiled afterwards. The flavour of -strawberries and raspberries is always impaired and weakened by cooking. - - -RICE BLANCMANGE.--Boil half a pint of whole rice in as little water as -possible, till all the grains lose their form and become a soft mass. -Next put it into a sieve, and drain and press out all the water. Then -return it to the sauce-pan, and mix with it a large half pint of rich -milk, and a quarter of a pound of powdered sugar. Boil it again till the -whole is reduced to a pulp. Then remove it from the fire, and stir in, -(while hot,) a wine-glass of rose-water. Dip your moulds into cold -water, and then fill them with the rice; set them on ice, and when quite -firm and cold, turn out the blancmange, and serve it up on dishes with a -sauce-tureen of sweetened cream flavoured with nutmeg. Or you may eat it -with a boiled custard, or with wine sauce. - -You may mould it in large breakfast cups. Always dip your moulds for a -moment in lukewarm water before you turn out their contents. - - -FARINA.--Farina is a very fine and delicate preparation made from the -inner part of the grain of new wheat. It is exceedingly nutritious, and -excellent, either for invalids or for persons in health. It is now much -in use, and is to be had in packages of a pound or half a pound at the -best grocers' and druggists', or in large quantities at No. 101 South -Front Street, Philadelphia; and 201 Cherry Street, New York. It is -highly recommended by physicians. - -FARINA GRUEL.--Have some water boiling on the fire, and slowly sprinkle -in sufficient farina to thicken it to the desired consistence. Continue -the boiling twenty minutes afterwards. Sweeten it with loaf-sugar. - - -FARINA PANADA.--Soak the farina for several hours in milk. Then drain -it, and put it into a vessel that has a close lid. Set this vessel in a -kettle of water, raising it on a trivet or something similar. Place it -over the fire, and make it boil all round the outside of the inner -vessel. This will cook the farina very nicely. Keep it boiling till it -becomes a thick, smooth mass. When done, sweeten it with white sugar; -and, if permitted, you may flavour it with a little nutmeg and white -wine. Some fresh lemon peel may be boiled with it, to be removed when -the farina is taken up. - - -BAKED FARINA PUDDING.--Boil a quart of milk, gradually stirring into it, -while boiling, a quarter of a pound of farina. Then take it up; and, -while warm, mix into it a quarter of a pound of sugar; half a nutmeg -grated; and a wine-glass of rose-water, or of white wine, or half a -glass of brandy. Then beat four eggs very light, and stir them gradually -into the farina mixture. Bake it in a buttered, deep dish, and grate -sugar over it when done. - - -FARINA FLUMMERY or BLANCMANGE.--From a quart of rich milk take out a -half pint. Put the half-pint into a small sauce-pan, and add to it a -handful of bitter almonds broken up; or a bunch of fresh peach-leaves; -or a vanilla bean split and cut into pieces, and tied up in a bit of -thin muslin. Having boiled the milk till it is very highly-flavoured, -strain it, and add it to the pint and a half. Then set it over the fire -in a porcelain or delft-lined vessel, and boil it well. When it has come -to a boil, begin to sprinkle in gradually a quarter of a pound (or four -large heaping table-spoonfuls) of farina, stirring it well. Let it boil -a quarter of an hour after all the farina is in. When done, remove it -from the fire, and stir in (if you have used bitter almond or peach-leaf -flavouring) a wine-glass of rose-water; add four large table-spoonfuls -of powdered sugar. Put the flummery into a blancmange mould, set it on -ice, and turn it out when wanted for dinner. Have ready to eat with it, -a boiled custard, flavoured either with bitter almond or vanilla. - - * * * * * - -_Another way._--Grate on a lump of sugar the yellow rind of a large -lemon or orange, scraping it off with a tea-spoon as you proceed, and -saving it on a saucer. Then mix it with a quarter of a pound of powdered -loaf-sugar. Boil a quart of water, and when it has come to a boil, stir -in alternately the sugar and four large heaping table-spoonfuls of -farina. Let it boil a quarter of an hour longer. Then add the juice of -the lemon or orange. Then put it into a mould and set it on ice to -congeal. Eat with it boiled custard, flavoured with lemon or orange. - - * * * * * - -_Another way._--Mix with a pint of water a pint of ripe currant-juice, -strained through a sieve or bag, and well sweetened. In winter you may -substitute the juice of stewed cranberries made very sweet. Boil the -water and juice together. Then stir in gradually a quarter of a pound of -farina, and boil it fifteen minutes longer. Transfer it to a mould, and -set it on ice to congeal. Eat it with sweetened cream. - - -FARINA PLUM PUDDING.--Having extracted the seeds from half a pound of -the best raisins, cut them in half, and dredge them well with sifted -flour, to prevent their clodding, or sinking in the pudding. Pick, wash, -and dry half a pound of Zante currants, and dredge them also with flour. -Prepare a heaped teaspoonful of powdered spice; nutmeg, mace, and -cinnamon, mixed together. Boil three pints of milk, and while it is -boiling, sprinkle in a half pound of farina. Next add the spice, and let -it boil a quarter of an hour longer. Then take it up, and set it to -cool. When it is lukewarm, stir in gradually, six well-beaten eggs, in -turn with the raisins and currants; a large piece of fresh butter; and a -small glass of brandy. You may add some slips of citron, dredged with -flour. Stir the mixture very hard. Put it into a buttered pudding-mould. -Tie a double cloth tightly over the top, and place it in a pot of -boiling water. Boil it three or four hours; and then turn it out on a -dish. Eat it with wine-sauce; or with cold butter and sugar stirred -together to a cream, and flavoured with nutmeg and lemon. - - -ROXBURY TEA CAKE.--On bread-making day take a pound or a quart of very -light wheaten bread-dough, just before the loaves are put into the oven. -Lay it in an earthen pan, and mix in, gradually, and alternately, three -well-beaten eggs; a half-pint of powdered white sugar; half a pint of -rich milk or cream; half a pint or a half-pound of fresh butter; and a -tea-spoonful of mixed spice, powdered mace, nutmeg and cinnamon; with a -wine-glass of rose-water. Mix the whole thoroughly, beating and stirring -it well. Lastly, add a yeast powder; dissolving in one cup the portion -of soda in a little lukewarm water, and mixing it into the dough; and -melting in another cup the tartaric acid, and then stirring _that_ in. -Sprinkle some flour on your paste-board, and make the dough into small -round cakes. Having pricked the tops with a fork, lay them in a buttered -pan, set them immediately into the oven, and bake them brown. Eat them -fresh, the day they are baked. You may bake the dough all in one loaf. - -This cake will be improved by the addition of some raisins of the best -quality, seeded and cut in half; and well-dredged with flour to prevent -their sinking into a clod. - -For a larger quantity, you must have two quarts of risen bread-dough; -six eggs; a pint of powdered sugar; a pint of milk; a pound of fresh -butter; and a table-spoonful of mixed spice; two wine-glasses of -rose-water; and two yeast powders, or a full tea-spoonful of soda, and -somewhat less than a tea-spoon of tartaric acid. - - -ALPISTERAS. (_Spanish cakes._)--To one pound of fine flour, (well sifted -and dried,) add half a pound of powdered loaf-sugar, (also sifted,) and -mix them well together. In a shallow pan beat your eggs very light, and -then gradually wet with them the mixed flour and sugar, adding a -wine-glass of rose-water, or orange-flower water, or else the juice of -two large oranges or lemons. Work the whole into a stiff dough, and -knead it well. Roll it out into a very thin sheet, and cut it into -squares of about five inches in size each way. Divide each square (half -way down) into slips, so as to resemble a hand with fingers. Then curl -or bend up the slips or fingers; or twist and twirl them so as to look -like bunches of ribbons. Have ready, in a pot over the fire, a large -portion of boiling lard. Put the alpisteras carefully into it, a few at -a time, and fry them a light brown. Take them up on a perforated -skimmer, draining back the lard into the pot. Spread them to cool on a -large dish; and when cool, sift powdered sugar over them. - - -PISTO OMELETTE.--This is a favourite omelette in Spain. Mince together -cold turkey or chicken, and an equal quantity of cold ham or tongue; -adding a chopped onion or two, and sufficient sweet marjoram and sweet -basil to season it well: also a little cayenne. No salt, as the ham will -render it quite salt enough. Have ready sufficient well-beaten eggs to -make it into a good omelette mixture; and stir the whole very hard at -the last. Have ready over the fire, a broad pan of boiling lard. Put in -the mixture with a ladle, and fry it in flat cakes. Serve it up hot. - - -GUISADA OR SPANISH STEW.--Take hare, rabbit, partridges, pheasants, or -chickens. Cut them up as in carving; and save the giblets. Do not wash -the pieces, but dry them in a cloth. Put them into a pan in which there -is a sufficiency of hot sweet oil, (adding a sliced onion,) and fry them -brown. Then transfer them (with the gravy) to an earthen stew-pan or -pipkin. Add some bits of cold ham cut thin and small, and a bunch of -sweet herbs chopped fine; also a little cayenne. Pour in wine and broth -in equal portions, sufficient to cover the pieces well; adding the -giblets. Let it simmer gently, till thoroughly done, carefully skimming -off all the grease, and stirring the meat up from the bottom with a -wooden spoon. Serve it hot in a covered dish. - -It will be improved by the juice of one or two oranges, squeezed in -toward the last. - - -POLLO VALENCIANO.--This is also a Spanish dish. Cut up a large fine fowl -into pieces. Wipe them clean and dry, but do not wash them or lay them -in water. Put into a broad sauce-pan, a tea-cup of sweet oil, and a bit -of bread. Let it fry, (stirring it about with a wooden spoon,) and when -the bread is browned take it out, and throw it away. Then put in a -sliced onion, and fry that; but take care not to let it burn or it will -become bitter, and spoil the stew. Then put in the pieces of fowl, and -let them brown for a quarter of an hour. Then transfer it to a stew-pan, -adding a little bit of chili or red pepper minced small, and some -chopped sweet herbs. Also half a dozen large tomatas quartered; and two -tea-cups of _boiled_ rice. Add a little salt, and stir the whole well -together, having poured on sufficient hot broth to cover it. Place it -over the fire, and when it has come to a hard boil, put the lid on the -pan and set it aside to simmer till the whole is completely cooked, and -the gravy very thick. About ten minutes before the stew goes to table, -take off the lid of the stew-pan, lest the steam should condense on it -and clod the rice, or render it watery. Serve it up _un_covered. - - -GAZPACHO.--In Spanish countries this is a common luncheon or supper for -working people. Take onions, cucumbers, and a small chili or red pepper. -Peel them, chop them fine, and mix them with plenty of bread crumbs, and -a little salt. Mix equal quantities of vinegar and water, and add an -ample portion of sweet oil. Put the whole into a pipkin, and stir it -well. Set it on hot coals, and simmer it till well cooked. Eat slices of -bread with it. - -In summer it is usual to serve up this mixture in a large bowl without -any cooking. - - -SPANISH SALAD.--A Spanish proverb says that for compounding a _good_ -salad, four persons are required--a spendthrift for oil; a miser for -vinegar; a counsellor for salt, (or a man of judgment;) and a madman for -stirring up the whole, hard and furiously. Get a very large salad-bowl, -that there may be ample room for stirring well. Prepare in separate -vessels the lettuce and the seasoning. They should not be put together -till a few minutes before the salad is to be eaten; otherwise it will be -tough and sodden instead of crisp and fresh. Do not cut it with a knife, -but tear or strip off the leaves of the lettuce, and throw all the stalk -away. Then wash the leaves through several cold waters, and dry them in -a clean napkin. Put them into the large bowl; and in a smaller bowl mix -the seasoning, for which you must have equal quantities of mixed vinegar -and water; a small tea-spoonful of mixed cayenne and salt; and four -times as much sweet oil as the mixed vinegar and water. Mix all the -seasoning thoroughly, stirring it very hard. Have ready on a plate some -tarragon finely minced or powdered. - -Just before the salad is to be eaten, pour the dressing over the lettuce -and strew the surface with tarragon. You may decorate the top with -nasturtion flowers; they are very nice to eat. - - -CAROLINA WAY OF BOILING RICE.--Pick the rice carefully, and wash it -through two or three cold waters till it is quite clean. Then (having -drained off all the water through a cullender) put the rice into a pot -of boiling water, with a very little salt; allowing as much as a quart -of water to half a pint of rice. Boil it twenty minutes or more. Then -pour off the water, draining the rice as dry as possible. Lastly, set it -on hot coals with the lid off, that the steam may not condense upon it -and render the rice watery. Keep it drying thus for a quarter of an -hour. Put it into a deep dish, and loosen and toss it up from the bottom -with two forks one in each hand, so that the grains may appear to stand -alone. - - -A NICE WAY OF COOKING ASPARAGUS.--Where asparagus is plenty, there is no -better way of cooking it than the following. Take it as nearly of a size -as possible, wash it, and cut off the stalks very short; leaving them -not more than half an inch in length. Two quarts of water will be -sufficient to boil one quart of asparagus tops; allow a tea-spoonful of -salt to this quantity of water, and set it over the fire to boil. When -the water is boiling hard, put in the asparagus; and boil it fast for at -least half an hour. To see if it is done, take up two or three of the -largest pieces and taste them. While it is boiling, prepare two slices -of bread cut half an inch thick, and (having removed the crust) toast -the bread brown on both sides. Have ready a large jill of melted (or -drawn) fresh butter. When the asparagus is done, take it up with a -perforated skimmer, and lay it on a sieve to drain. Dip the slices of -toast (one at a time) first in the hot asparagus liquor, and then in the -melted butter. Lay the slices, side by side, in a deep dish and cover it -with the asparagus, laid evenly over and round the toast. Then add the -remainder of the drawn butter, and send the asparagus to table hot, in a -covered dish. - -This is a much nicer way than that of boiling and serving it up with the -long stalks left on. And where you have asparagus in abundance, (for -instance in a country garden,) it may always be cooked in this manner. - -This is from the receipt of Mr. N. Darling of New Haven. - - -FRENCH WAY OF DRESSING ASPARAGUS.--Having boiled the asparagus-tops as -above; drain them on a sieve, and put them into a deep dish with a large -lump of the best fresh butter. Mix the butter well among the asparagus, -till it is melted throughout, and sprinkle in (if you like) a very -little pepper. Cover the dish, and keep it hot by the fire till it is -time to send it to table. You may lay in the bottom, of the dish two -thin slices of toast, spread over with butter, after being first dipped -in the asparagus water. - -Another way is to substitute salad oil for butter, mixed among the -asparagus. - - -ONION EGGS.--Boil a dozen eggs quite hard. Slice and fry in fresh butter -five or six onions. Slice (whites and yolks together) ten of the eggs, -reserving two for the seasoning. Drain the sliced onions, and lay them -on a dish with the sliced eggs placed upon them. Cover the dish, and -keep it hot. Take the two remaining eggs; grate the yolks; and mix them -with cream and grated nutmeg, and a very little cayenne. Put this -mixture into a very small sauce-pan; give it one boil up; pour it over -the eggs and onions; and send it to table hot. For those who have no -objection to onions, this is a nice side dish. - - -EGG BALLS.--Boil eight eggs till quite hard; and when done, throw them -directly into cold water. Then put the yolks into a mortar, and pound -them to a paste, moistening them as you proceed with the beaten yolks of -three _raw_ eggs, seasoned with as much salt as will lie _flat_ upon a -shilling, and a little cayenne, and powdered nutmeg and mace. Mix the -whole well together, and make it up into small, round balls. Throw them -into mock-turtle soup, or into stewed terrapin, about two minutes before -you take it up. - - -CURRY BALLS.--Take a sufficiency of finely-grated bread-crumbs; -hard-boiled yolk of egg, grated; fresh butter; and a little curry -powder. Pound the whole in a mortar, moistening it with raw yolk of egg -(well-beaten) as you proceed. Make it into small balls, and add them to -stewed chicken or stewed rabbit, about five minutes before you take it -up. - - -TOMATA PASTE.--Scald and peel as many ripe tomatas as will fill a large, -deep, stone jar. Set them into a warm oven for an hour. Then skim off -the watery liquid that has risen to the top, and press and squeeze the -tomatas in a sieve. Afterwards add salt, cayenne, pounded mace, and -powdered cloves to your taste; and to every quart of tomatas allow a -half a pint of cider vinegar. Stew the whole slowly in a porcelain -kettle for three hours, (stirring it frequently from the bottom,) till -it becomes a smooth, thick paste. Then put it into small jars or -glasses, and cover it closely; pasting paper over each. It is an -excellent sauce, at the season when fresh tomatas are not to be had, and -is very good to thicken soup. - - -DRIED OCHRAS.--Take fine large fresh ochras; cut them into thin, round -slices; string them on threads, and hang them up in festoons to dry in -the store-room. Before using, they must be soaked in water during -twenty-four hours. They will then be good (with the addition of tomata -paste) to boil in soup or gumbo. - - -BEEF GUMBO.--Put into a large stew-pan some pieces of the lean of fresh -beef, cut up into small bits, and seasoned with a little pepper and -salt. Add sliced ochras and tomatas, (either fresh, or dried ochras and -tomata paste.) You may put in some sliced onions. Pour on water enough -to cover it well. Let it boil slowly, (skimming it well,) till every -thing is reduced to rags. Then strain and press it through a cullender. -Have ready a sufficiency of toasted bread, cut into dice. Lay it in the -bottom of a tureen, and pour the strained gumbo upon it. - - -FRIED CAULIFLOWER.--Having boiled the cauliflower in milk till -thoroughly done; take it out, drain it, and cut it up into very small -pieces, adding a _very little_ salt and cayenne. Have ready in a -frying-pan, sufficient fresh butter; and when it comes to a boil and is -bubbling all over, put in the cauliflower and fry it, but not till it -becomes brown. Make a slice or two of toast, dip it in hot water, butter -it; lay it on a dish; and put the fried cauliflower upon it. - - -FRIED CABBAGE.--Parboil a fine cabbage. Then take it out, drain it, and -lay it a while in cold water to remove the cabbage smell. Next put it -into a clean pot of fresh water, and boil it again till thoroughly done. -Afterwards chop it small, season it with a little pepper and salt, and -fry it in fresh butter. - -A less delicate way is to fry it in boiling lard. - - -TO PREPARE LARD.--As soon it is cut off from the newly-killed pork, put -the fat into a crock; cover it; and let it stand all night in a cool -place. Next day, cut it into small bits, (carefully removing all the -fleshy particles of lean,) and put the fat into a pot without either -water or salt. The pot should not be more than half-full. Let it boil -slowly (stirring it frequently from the bottom lest it burn) till it -becomes quite clear, and transparent. Then ladle it out into clean pans. -When almost cold, put it into stone jars, which must be closely covered, -and kept in a cool place. If to go to a distance, tie it up in -bladders. - -There are two sorts of pork fat for lard. The leaf fat, which is the -best; and the fat that adheres to the entrails. These two fats should be -boiled separately. - -The entrails, whose skins are to be used for sausage-cases, must be well -scraped and cleaned out, and thrown into strong salt and water for two -days, and afterwards into strong lye for twenty-four hours. This lye, -when strained, will afterwards be good to assist in soap-making. - - -BRINE FOR HAM OR BACON.--To every four gallons of water, allow four -pounds of salt; two ounces of salt-petre; three pounds of sugar, and two -quarts of molasses. Boil the whole together; skimming it well. When -clear, let it cool. Rub the meat all over with ground red pepper. Then -put as much meat into the pickling tub as can be very well covered by -the brine, which must be poured on cold. Let it remain six weeks in the -pickle, turning each piece every day. Afterwards, smoke it well for a -fortnight, hanging the large end downward. The fire in the smoke-house -should be well kept up. Hickory or oak is the best wood for this -purpose. On no account use pine, spruce, fir, or hemlock. Corncobs are -excellent for smoking meat. - -Sew up the hams closely in thick cotton cloth--or canvas covers, and -then white-wash them. - -Tongues may be pickled and smoked as above. Also beef. - - -HOG'S HEAD CHEESE.--Hog's head cheese is always made at what is called -"killing-time." To make four cheeses of moderate size, take one large -hog's head, two sets of feet, and the noses of all the pigs that have -been killed that day. Clean them well, and then boil them to rags. -Having drained off the liquid through a cullender, spread out the things -in a large dish, and carefully remove all the bones, even to the -smallest pieces. With a chopper, mince the meat as small as possible, -and season it to your taste with pepper, salt, powdered cloves, and some -chopped sage or sweet marjoram. Having divided the meat into four equal -parts, tie up each portion tightly in a clean coarse towel, and press it -into a compact cake, by putting on heavy weights. It will be fit for use -next day. In a cool dry place it will keep all winter. It requires no -farther cooking, and is eaten sliced at breakfast, or luncheon. - - -FRYING FISH.--Fish should be fried in fresh butter or lard; a large -allowance of which must be put by itself into the frying-pan, and held -over a clear fire till it becomes so hot as to boil hard in the pan. -Till it bubbles, the fish must not be put in. They must first be dried -separately, in a clean cloth, and then scored on the back, and slightly -dredged with flour. Unless the butter or lard for frying is sufficient -in quantity to cover the fish well, and bear them up, they will sink -heavily to the bottom of the pan, and perhaps stick there and burn. -Also, if there is not fat enough, the fish will absorb all of what there -is, and be disagreeably greasy. - - -AXJAR PICKLES.--Take a variety of young fruits or vegetables, and put -them into strong salt and water for three days; stirring them well, -night and morning. Then take them out, and spread them on trays, or old -servers, or large flat dishes; taking care that they do not touch each -other. Set them out in the sun every fine morning, and let them remain -till sunset; but not if it becomes damp, or even cloudy. Do this till -they are perfectly dry. Then wash them well in cold water, drain them, -and wipe them separately with a coarse cloth. Put them into large jars. -To a three gallon jar, put in half a pound of horse-radish, sliced, and -two cloves of garlic; half a hundred small white onions; two ounces of -mace; one ounce of cloves; two nutmegs powdered; two pounds of the best -crushed sugar; half a bottle of the best ground mustard; one pound of -yellow mustard seed; and half a pound of green ginger, sliced or -scraped. Then take half an ounce of turmeric powder; mix it with -sufficient vinegar to render it liquid, and pour it over the pickles in -the jar, which must not be more than half full of them. Have ready some -boiling vinegar of the best cider kind, and pour it scalding hot into -the jar, till it is three parts full. The pickles will expand to their -natural size. When they are perfectly cold, cork the jar tightly, and -seal the cork. These pickles will be fit for use in a month; but they -improve by keeping. - -For this pickle you may use plums, small peaches; grapes picked from the -stems; cherries; barberries; nasturtion seeds; button tomatas; -radish-pods; beans, cauliflowers sliced; white cabbages sliced, small -cucumbers; and limes or small lemons--mixed together in any proportion -you like. The turmeric powder gives the whole a yellow tinge, and is -indispensable to this pickle. - -Axjar is an East Indian word. - - -FINE PEACH MANGOES.--Take fine, large, free-stone peaches. They should -be ripe, but not the least bruised. The best for this purpose are the -large white free-stones. Having rubbed off the down with a clean -flannel, cut the peaches in half, and remove the stones. Prepare a -mixture, in equal portions, of mace, nutmeg, and root-ginger; all -broken up small, but not powdered. Fill with this the cavities of the -peaches whence the stones were extracted. Then put together the two -halves of each peach, (making them fit exactly,) and tie them round with -coarse thread or fine twine. If you choose, you may stick the outside of -the peaches all over with cloves. Put them into stone jars, filling each -jar rather more than three-quarters full; and laying among them little -thin muslin bags of turmeric to colour them yellow. If you prefer to -colour them red, tie up some cochineal in thin muslin bags. - -Fill up the jars to the top with cold vinegar of the best quality--real -white wine vinegar, if you are sure it _is_ real. If the pickles are to -be sent to a distant place, or to a warmer climate, boil the vinegar, -and pour it on, scalding hot. Close the jars immediately; sealing the -corks with red cement, and tie a bladder tightly over the top of each. - -These peach mangoes will be fit for use in two months. - - -TO PICKLE PEPPERS, SMALL CUCUMBERS, AND BEANS.--Put all these vegetables -together into a brine strong enough to bear up an egg to the surface; -and let them stay in it for three days. Then take them out, and lay them -in cold water for an hour. Change that water for fresh, and let them -remain another hour. Do this a third or fourth time. - -Having washed them well in a fresh water, put them into a -preserving-kettle, (one lined with delft-porcelain is best,) and -surround and cover them with fresh cabbage leaves, or vine-leaves. Fill -up the kettle with cider-vinegar mixed with an equal quantity of water; -and during four hours let them simmer without boiling. Then take them -off the fire; take them out of the kettle, transfer them to broad pans, -and pour the vinegar over them. When they are cold, return the pickles -to the kettle, (having first washed it out clean,) and scald them four -times with fresh vinegar boiled for the purpose in another vessel. When -cold, put them into jars, (three parts full,) and pour on fresh vinegar -till it reaches the top. Lay among the pickles, mace; nutmegs broken -small; mustard seed; and whole white-pepper-corns, tied up in thin white -muslin bags. - - -PICKLED ONIONS.--Take small button-onions; remove the outer skin, and -lay the onions in dry salt for twenty-four hours. Then soak off the -salt, in several waters; wash them well; and put them into a porcelain -kettle, with equal quantities of vinegar and water. Simmer them till -tender. Then take them out; drain them; and, returning them to the -kettle, scald them with fresh vinegar boiled in another vessel. When -cold, take them out, drain them again; put them into wide-mouthed jars, -and fill up with cold vinegar. Place among them thin muslin bags with -mace and broken nutmegs. On the top of each jar, put a table-spoonful of -sweet oil. Cover them tightly. - - -PICKLED PLUMS or DAMSONS.--The fruit must be large, fine, fully ripe, -and with no blemishes. To every quart of plums allow a quarter of a -pound of loaf-sugar powdered, and a pint of the best cider vinegar. -Damsons being more acid will require half a pound of sugar. Put the -fruit with the sugar and vinegar into a preserving kettle, adding little -bags with some broken pieces of cinnamon and some blades of mace, and, -if you choose, a few cloves. Give them one boil up, and skim them well. -Put them warm into stone jars, and cover them closely at once. By winter -they will be fit for use. - - * * * * * - -_Another way._--Is to pack a jar more than three-fourths full with -layers of ripe plums or damsons; and thick layers of powdered sugar -between. Fill up with cold vinegar, and cover them tightly. - - -PICKLED CHERRIES.--Take large, fine, red cherries, perfectly ripe, and -cut the stems about an inch long. Put the cherries into jars with layers -of powdered sugar between each layer of fruit, interspersing them with -little, thin muslin bags of broken cinnamon, mace, and nutmeg. The jars -should be three-quarters full of cherries and sugar. Fill up with cold -vinegar, and cover them closely. - - -TO KEEP STRING BEANS AND GREEN PEAS.--String the beans, (which should be -full grown but not old,) and cut them into _three_ pieces--not more. -Pack them in wide-mouthed stone-jars; a layer of beans and a thin layer -of fine salt. The day before they are to be cooked, take out a -sufficient quantity, and soak them at least twenty-four hours in a pan -of cold water, changing the water several times, till it no longer -tastes salt. Having drained them well, boil the beans till quite tender. -Then take them up, drain off the water thoroughly, so as to have the -beans as dry as possible. Next put them into a sauce-pan, with a piece -of fresh butter and a little black pepper. Cover the pan, and stew them -in the butter till they almost come to a boil. - -Green peas may be kept in a similar manner. They should be fresh and -young. When you take them out of the salt, soak them, as above, for -twenty-four hours or more; changing the water till it tastes quite -fresh. Boil them soft; then drain them, and stew them a while with -butter and pepper. - -You may, while boiling, add a _very little_ soda to the peas or beans. -This will green and soften them. Too much soda will give them a -disagreeable taste, and render them unfit to eat. - - -SCOTCH SHORT-CAKE.[453-*]--Take a pound of Zante currants; and, after -they are well picked and washed, dry them on a large dish before the -fire, or on the top of a stove. Instead of currants, you may use sultana -or seedless raisins cut in half. When well dried, dredge the fruit -profusely with flour to prevent its clodding while baking. Have ready a -tea-spoonful of mixed spice, powdered mace, nutmeg, and cinnamon. Sift -two quarts of flour, and spread it to dry at the fire. Cut up a pound of -the best fresh butter; put it into a clean sauce-pan, and melt it over -the fire; shaking it round and taking care that it does not burn. Put -the flour into a large pan, and mix with it a pound of powdered white -sugar. Pour the melted butter warm into the midst of the flour and -sugar; and with a large spoon or a broad knife mix the whole thoroughly -into a soft dough or paste, _without using a drop of water_. Next -sprinkle in the fruit, a handful at a time, (stirring hard between each -handful) and finish with a tea-spoonful of spice, well mixed in. Let all -the ingredients be thoroughly incorporated. - -Strew some flour on your paste-board; lay the lumps of dough upon it, -flour your hands, and knead it a while on all sides. Then cut it in -half, and roll out each sheet about an inch thick. With a jagging-iron -cut it into large squares, ovals, triangles, or any form you please, and -prick the surface handsomely, with a fork. Butter some square pans, put -in the cakes, and bake them brown. - -For currants and raisins, you may substitute citron cut into slips and -floured. This cake will be found very fine if the receipt is _exactly_ -followed. In cold weather it keeps well; and packed in a tin or wooden -box, may be sent many hundred miles, for Thanksgiving-day, Christmas, or -New Year's. - -It is still more Scotch made of fine fresh oatmeal, sifted and dried. -When in London, the author has eaten Scotch cake sent from Edinburgh, -and made as above, but of oatmeal. - - [453-* This receipt, though inserted somewhat out of place, is too - good to be omitted.] - - -RICE WAFFLES.--Take a tea-cup and a half, or a common sized tumbler-full -and a half, of rice that has been well boiled, and warm it in a pint of -rich milk, stirring it till smooth and thoroughly mixed. Then remove it -from the fire, and stir in a pint of cold milk and a small teaspoonful -of salt. Beat four eggs very light, and stir them into the mixture, in -turn with sufficient rice flour to make a thick batter. Bake it in a -waffle-iron. Send them to table hot; butter them; and eat them with -powdered sugar and cinnamon, prepared in a small bowl for the purpose. - - - - -THE INDIAN MEAL BOOK. - - -HINTS ON HEATING OVENS, AND BAKING.--Brick ovens are generally heated -with dry fagots or small branches, or with light split wood. For baking -bread, the oven-wood must be heavier than for pies. A heap of wood -should be placed in the centre of the oven on the brick floor, and then -set on fire. While the wood is burning, the door of the oven must be -left open. When the wood is all burnt down, and reduced to a mass of -small red coals, the oven will be very hot. Then shovel out all the -coals and sweep the oven floor with a broom, till it is perfectly clean, -and entirely free from ashes. Try the heat within. For baking bread, the -floor of the oven should look red; and a little flour thrown in should -burn brown immediately. If you can hold your hand within the mouth of -the oven as long as you can distinctly count twenty, the heat is about -right. Pies, puddings, &c., require less heat. When a brick oven is -used, a peel, or large broad-bladed, long-handled wooden shovel is -necessary for putting in the bread, pies, &c., placing them on the broad -or shovel-end of the peel, and then depositing them on the oven floor. -Then close up the door of the oven, and leave the things to bake. When -done, slip the peel beneath them, and hand them out on it. - -To bake in an iron Dutch oven, (a large deep, cast-iron pan, with a -handle, a close-fitting lid, and standing on three or four feet,) you -must first stand the lid upright before a clear fire to heat the inside; -and it will be best if the oven itself is also stood up before the fire -for the same purpose. This should be done while the article to be baked -is preparing, that it may be put in as soon as it is ready. The oven -may be suspended to the crane, and hung over the fire, or it may be set -on a bed of hot wood-coals in the corner of the hearth. As soon as the -loaf or pie is in, put on the lid of the oven, and cover it all over -with hot coals, replenishing it with more live coals as the baking -proceeds. If you find it too hot on the top, deaden it with ashes. If -the oven stands on the hearth, keep up the heat at the bottom, by -additional live coals placed beneath it. Whether the oven is hung over -the fire, or stood on the hearth, there must always be hot coals all -over the lid, the hottest near the edge. - -To bake on a griddle, you may either hang it over the fire, or set it -over hot coals on the hearth. Most griddles have feet. The fire must be -quite clear and bright, and free from smoke, or the cakes will be -blackened, and have a disagreeable taste. The griddle must be perfectly -clean; and while you are baking, it will require frequent scraping, with -a broad knife. If it is well scraped after every cake is taken off, it -will not want greasing, as there will be no stickiness. Otherwise, some -butter tied up in a clean rag and laid on a saucer, must be kept at hand -all the time, to rub over the griddle between the baking of each cake; -for butter, lard, or nice beef or veal-dripping may be substituted, but -it will not be so fine. Never grease with mutton-fat, as it will -communicate the taste of tallow. A bit of the fat of _fresh_ pork may -do, (stuck on a fork,) but salt pork will give the outside of the cakes -a disagreeable saltiness, and therefore should not be used. - -A griddle may be placed in the oven of a hot stove. Some close stoves -have a hole in the top with a flat lid or cover, which lid can be used -as a griddle. - -The tin-reflecting-ovens (with shelves for the pies and cakes) that are -used for baking in the summer, and that, having a furnace beneath, and a -chimney-pipe, can be set out of doors, so that the kitchen may not be -kept hot, are very good for things that will bake soon, and that do not -require what is called a strong, solid heat. But they are not effective -unless the inside is kept _very bright_; otherwise it will not reflect -the heat. These tin ovens should (as well as tin roasters) be cleaned -thoroughly and scoured bright with sand every time they are used. - -The art of baking with anthracite, (or any other mineral coal,) can only -be acquired by practice. The above hints on baking, refer exclusively to -wood fires. - -When a charcoal furnace is used for baking, stewing, or any sort of -cooking, it should either be set out in the open air, or the door of the -kitchen must be kept open all the time. The vapor of charcoal in a close -room is so deleterious as to cause death. - - -DRIED CORN MEAL YEAST CAKES.--Half a pound of fresh hops.--Four quarts -of water.--A pint of wheat or rye flour.--Half a pint of strong fresh -yeast, from the brewer or baker.--Three pints, or more of Indian meal. -Boil half a pound of fresh hops in four quarts of water, till the liquid -is reduced to two quarts. Strain it into a pan, and mix in sufficient -wheat flour to make a thin batter; adding half a pint of the best yeast -you can procure. Leave it to ferment; and when the fermentation is over, -stir in sufficient Indian meal to make a moderately stiff dough. Cover -it, and set in a warm place to rise. When it has become very light, roll -it out into a square sheet an inch thick, and cut it into flat cakes, -about four inches square. Spread them out separately, on a large dish; -and let them dry slowly, in a cool place where there is no sun. While -drying, turn them five or six times a-day. When they are quite dry and -hard, put them separately into brown paper bags, and keep them in a box -closely covered, and in a place not the least damp. - -When you want them to use for yeast, dissolve in a little warm water, -one or more of the cakes, in proportion to the quantity of bread you -intend making. When it is quite dissolved, stir it hard, thicken it with -a little wheat flour, cover it, and place it near the fire to rise, -before you use it. Then mix it with the flour, according to the usual -manner of making bread. One yeast cake is enough for two quarts of meal -or flour. - -This way of preserving yeast is very convenient for keeping through the -summer; or for conveying to a distance. - - -EXCELLENT HOME-MADE YEAST.--Yeast should always be kept in a glass -bottle or a stone jug, and never in earthen or metal. Before you make -fresh yeast, empty entirely the vessel that has contained the last; and -if of stone, scald it twice with boiling water, in which it will be well -to mix a little clear lye. Then rinse it with cold water, till perfectly -clean. If you have not used lye in scalding it, dissolve some potash or -pearlash in the rinsing-water, to remove any acidity that may linger -about the vessel, and may therefore spoil the new yeast. If you keep -your yeast in glass bottles, the water must be warm, but not hot; as -scalding water may crack them: also melt some potash or pearlash in this -water. The vessel for keeping it being purified, proceed to make your -yeast. Have ready, in a kettle over the fire, two quarts of boiling -water; put into it a very large handful of hops, (as fine and fresh as -possible,) and let the water boil again with the hops in it, for twenty -minutes or more. Sift into a pan three pints of wheat flour. Strain the -liquor from the hops into a large bowl, and pour half of it hot over the -flour. Stir it well, and press out all the lumps till it is quite -smooth. Let the other half of the liquid stand till it is cool, and then -pour it gradually to the rest; mixing it well, by stirring as you -proceed. Then take half a pint of good strong yeast--brewers' or bakers' -yeast, if you can get it fresh; if not, you must use some that has been -left from your last making, provided it is not the least sour; stir this -yeast into the mixture of hop-water and flour; put it immediately into -your jug or bottles, and cork it loosely till the fermentation is over, -(which should be in an hour,) and it will then be fit for use. -Afterwards cork it tightly. It will keep better if you put a raisin or -two into the bottom of each bottle, before you pour in the fresh yeast. -Into a stone jug put half a dozen raisins. - -All yeast is better and more powerful for being fresh. It is better to -make it frequently, (the trouble being little,) than to risk its -becoming sour by endeavouring to keep it too long. When sour, it becomes -weak and watery, and tastes and smells disagreeably, and will never make -light bread; besides being very unwholesome. The acidity may be somewhat -corrected by stirring in some dissolved pearlash, sal-eratus, or soda, -immediately before the yeast is used; but it is better to have it good -and fresh, without the necessity of any corrective. Yeast should always -be kept in a cool place. - -Those who live in towns where there are breweries have no occasion to -make their own yeast during the brewing season; and in summer they can -every day supply themselves with fresh yeast from the baker's. It is -only in country places where there are neither brewers nor bakers that -it is expedient to make it at home. For home-made yeast, we know the -above receipt to be excellent. - -Sweet cakes, buns, rusks, &c., require stronger and fresher yeast than -bread; the sugar will otherwise retard their rising. - - -INDIAN BREAD, OR PONE.--Four quarts of Indian meal sifted.--A large half -pint of wheat flour.--A heaping table-spoonful of salt.--Half a pint of -strong-fresh yeast.--A quart of warm water.--Sift into a large deep pan, -the Indian meal and the wheat flour; mixing them well. Make a hole in -the centre. The water must be warm, but not hot. Mix it with the yeast, -and pour them into the hole in the midst of the meal. Take a spoon, and -with it mix into the liquid enough of the surrounding meal to make a -thin batter, which you must stir till it is quite smooth, and free from -lumps. Then strew a handful of wheat flour over the surface, scattering -it thinly, so as to cover the whole. Warm a clean cloth, and lay it -folded over the top of the pan. Then set it in a warm place to rise, -nearer the fire in winter than in summer. When it is quite light; and -has risen so that the flour on the surface is cracked, strew on the -salt, and begin to form the whole mass into a dough; commencing round -the hole that contains the batter, and adding, gradually, sufficient -lukewarm water (which you must have ready for the purpose) to mix it of -the proper consistence. When the whole is completely mixed, and the -batter in the centre is thoroughly incorporated with the dough, knead it -hard for at least half an hour. Then, having formed the dough into a -round lump in the middle of the pan, strew a little more flour thinly -over it. Cover it, and set it again in a warm place for half an hour. -Then flour your paste-board, divide the dough equally, and make it into -two loaves. Have the oven ready. Put in the loaves directly, and bake -them about two hours or more. Indian meal requires always more baking -than wheat. When you take them out, it is well to wrap each loaf in a -clean, coarse towel, previously sprinkled with cold water; and rolled up -damp till the bread is baked. Having thus wrapped up the loaves, stand -them on end to cool slowly. The damp cloths will prevent the crust from -hardening too much while the loaves are cooling. - -All Indian bread, and every sort of Indian cake is best when quite -fresh. - -Excellent bread may be made of equal proportions of wheat, rye flour, -and Indian; or of three parts wheat and one part Indian. All bread -should be kept closely secluded from the air, wrapped in cloths, and put -away in boxes or baskets with tightly-fitting lids. - -Should you find the dough sour, (either from the heat of the weather, or -from standing too long,) you may recover it, by dissolving in a little -lukewarm water, a tea-spoonful of pearlash, sal-eratus, or soda. -Sprinkle this water all over the dough. Then knead it in, so that it may -be dispersed throughout. Then put it into the oven as soon as possible; -first tasting the dough, to discover if the sourness is entirely -removed. If not, mix in a little more pearlash, and then taste it again. -Take care not to put too much of any of these alkaline substances, lest -they communicate a disagreeable, soapy taste to the bread. - -When you buy corn meal, it will keep better if the whole is sifted as -soon as you get it. Avoid buying much at a time, unless you can keep it -in a very cool place. When sour it is unfit to eat. - - -INDIAN RYE BREAD.--Two quarts of Indian meal. Two quarts of rye -meal.--Three pints of milk or water. Two teaspoonfuls of salt.--Half a -pint of strong fresh yeast. Having sifted the rye and Indian meal into a -large pan, mix them well together, adding the salt. Boil the milk or -water in a sauce-pan, and when scalding hot pour it on the meal, and -stir the whole very hard. If too stiff, add a little more warm water. -Let it stand till it becomes only of a lukewarm heat, and then stir in -the yeast. Knead the mixture into a stiff dough, and knead it long and -hard for at least half an hour. Then cover the pan with a thick cloth -that has been previously warmed, and set it near the fire to rise. When -the dough is quite light, and cracked all over the top, take it out of -the pan; divide the mass in half; make it into two loaves; knead each -loaf well for ten minutes or more; and then cover and set them again -near the fire, for about half an hour. By this time have the oven ready, -put in the loaves directly, and bake them at least an hour and a half. -This bread is considered very wholesome. - -Should you find the dough sour, you may rectify it by kneading in a -tea-spoonful of soda or pearlash, dissolved in a little warm water. - - -INDIAN WHEAT BREAD.--This is made in the above manner, substituting -wheat for rye flour. - -In any sort of home-made bread (either white or brown) a handful or more -of Indian meal will be found an improvement, rendering it moist and -sweet. - - -BOSTON RYE AND INDIAN BREAD.--Two quarts of Indian meal.--Two quarts of -rye meal.--Half a pint of strong fresh yeast.--Half a pint of West India -molasses.--A small table-spoonful of salt. Sift the rye and Indian meal -into a large pan or wooden bowl; and mix them, well together, adding the -salt. Have ready half a pint of water, warm but not hot. Mix with it the -molasses, and then stir into it the yeast. Make a hole in the middle of -the pan of meal; pour in the liquid; and then with a spoon work into it -a portion of the flour that surrounds the hole, till the liquid in the -centre becomes a thick batter. Sprinkle the top with rye meal; lay a -thick cloth over the pan; and set it in a warm place to rise. In three -or four hours it should be light enough to appear cracked all over the -surface. Then pour into the middle (by degrees) about a pint of warm -water, (it must not be hot,) and as you pour, mix it well all through -the dough, till the whole becomes a round mass. Sprinkle some rye flour -on the dough, and having floured your hands, knead it long and hard, (at -least half an hour, and after it ceases to stick to your hands,) turning -it over as you proceed. Then sprinkle the dough again with flour, cover -it, and again set it in a warm place to rise. Have the oven ready, and -of the proper heat, so that the bread may be put in as soon as it has -completely risen the second time. When perfectly light, the dough will -stand high, and the surface will be cracked all over. This quantity will -be sufficient for a common-sized loaf. Set it directly into the oven, -and bake it about two hours. When bread has done rising, it will fall -again if not put into the oven. As soon as it is done, wrap it -immediately in a clean coarse towel wrung out of cold water, and stand -it up on end till it is cool. - -This is a palatable, cheap, and wholesome bread. - -It may be mixed thinner, with a larger portion of water, and baked in a -deep tin or iron pan. - -If the dough should have stood so long as to become sour (which it will, -if mixed over night) restore it by kneading in a small tea-spoonful of -pearlash or sal-eratus melted in a little warm water. - - -EGG PONE.--Three eggs.--A quart of Indian meal.--A large table-spoonful -of fresh butter.--A small tea-spoonful of salt.--A half-pint (or more) -of milk. Beat the eggs very light, and mix them with the milk. Then stir -in, gradually, the Indian meal; adding the salt and butter. It must not -be a batter, but a soft dough, just thick enough to be stirred well -with a spoon. If too thin, add more Indian meal; if too stiff, thin it -with a little more milk. Beat or stir it _long and hard_. Butter a tin -or iron pan. Put the mixture into it; and set the pan immediately into -an oven, which must be moderately hot at first, and the heat increased -afterward. A Dutch oven is best for this purpose. It should bake an hour -and a half or two hours, in proportion to its thickness. Send it to -table hot, and cut into slices. Eat it with butter, or molasses. - - -INDIAN MUSH.--Have ready on a clear fire, a pot of boiling water. Stir -into it, by degrees, (a handful at a time,) sufficient Indian meal to -make a very thick porridge, and then add a very small portion of salt, -allowing not more than a level tea-spoonful to a quart of meal. You must -keep the pot boiling all the time you are stirring in the meal; and -between every handful stir hard with the mush-stick, (a round stick -about half a yard long, flattened at the lower end,) as, if not well -stirred, the mush will be lumpy. After it is sufficiently thick and -smooth, keep it boiling an hour longer, stirring it occasionally. Then -cover the pot closely, and hang it higher up the chimney, or set it on -hot coals on the hearth, so as to simmer it slowly for another hour. The -goodness and wholesomeness of mush depends greatly on its being long and -thoroughly boiled. It should also be made very thick. If well made, and -well cooked, it is wholesome and nutritious; but the contrary, if thin, -and not sufficiently boiled. It is not too long to have it three or four -hours over the fire, first boiling, and then simmering. On the contrary -it will be better for it. The coarser the corn meal the less cooking it -requires. Send it to table hot, and in a deep dish. Eat it with sweet -milk, buttermilk, or cream; or with butter and sugar, or with butter and -molasses; making a hole in the middle of your plate of mush; putting -some butter into the hole, and then adding the sugar or molasses. - -Cold mush that has been left, may be cut into slices, or mouthfuls, and -fried next day, in butter, or in nice drippings of veal, beef, or pork; -but not mutton or lamb. - - -INDIAN HASTY PUDDING.--Put two quarts of milk into a clean pot or -sauce-pan. Set it over the fire, adding a level tea-spoonful of salt, -and, when it comes to a boil, stir in a lump of fresh butter about the -size of a goose-egg. Then add (a handful at a time) sufficient Indian -meal to make it very thick, stirring it all the while with a mush-stick. -Keep it boiling well, and continue to throw in Indian meal till it is so -thick that the stick stands upright in it. Then send it to table hot, -and eat it with milk, cream, or molasses and butter. What is left may be -cut into slices, and fried next day, or boiled in a bag. - - -INDIAN MEAL GRUEL.--This is an excellent food for the sick. Having -sifted some Indian meal, mix in a quart bowl three table-spoonfuls of -the meal with six of cold water. Stir it smooth, and press out the lumps -against the side of the bowl. Have ready a very clean sauce-pan, -entirely free from grease, with a pint of boiling water. Pour this, -scalding hot, on the mixture in the bowl, a little at a time, and stir -it well, adding a pinch of salt. Then put the whole back into the -sauce-pan. Set it on hot coals, and stir it till it boils, making the -spoon go down to the bottom, to prevent the gruel from burning. After it -has come to a boil, let it continue boiling half an hour, stirring it -frequently, and skimming it. Give it to the invalid warm, in a bowl or -tumbler, to be eaten with a teaspoon. It may be sweetened with a little -sugar. When the physician permits, some grated nutmeg may be added; also -a very little wine. - - -RYE MUSH.--To make smooth rye mush, sift a quart or more of rye meal -into a pan, and gradually pour in sufficient cold water to make a very -thick batter, stirring it hard with a spoon as you proceed, and -carefully pressing out all the lumps against the side of the pan. Add a -very little salt. The batter must be so thick at the last that you can -scarcely stir it. Then thin it with a little more water, and see that it -is quite smooth. Rye, and also wheat flour, have a disposition to be -more lumpy than corn meal, when made into mush. When thoroughly mixed -and stirred, put it into a pot, place it over the fire, and boil it -well, stirring it with a mush-stick till it comes to a hard boil; then -place it in a diminished heat, and simmer it slowly till you want to -dish it up. Eat it warm, with butter and molasses, or with sweet milk, -or fresh buttermilk. Rye mush is considered very wholesome, particularly -in cases of dyspepsia. - - -COMMON HOE-CAKE.--Take an earthen or tin pan, and half fill it with -coarse Indian meal, which had best be sifted in. Add a little salt. Have -ready a kettle of boiling water. Pour into the Indian meal sufficient -hot water (a little at a time) to make a stiff dough, stirring it with a -spoon as you proceed. It must be thoroughly mixed, and stirred hard. If -you want the cakes for breakfast, mix this dough over night; cover the -pan, and set it in a _cool_ place till morning. If kept warm, it may -turn sour. Early next morning, as soon as the fire is burning well, set -the griddle over it, and take out the dough, a handful at a time. -Flatten and shape it by patting it with your hands, till you form it -into cakes about the size of a common saucer, and half an inch thick. -When the griddle is quite hot, lay on it as many cakes as it will hold, -and bake them brown. When the upper side is done, slip a bread knife -beneath, and turn them over. They must be baked brown on both sides. Eat -them warm, with buttermilk, sweet milk, butter, molasses, or whatever is -most convenient. If you intend these cakes for dinner or supper, mix -them as early in the day as you can, and (covering the pan) let them -stand in a cool place till wanted for baking. In cold weather you may -save trouble by mixing over night enough to last the next day for -breakfast, dinner, and supper; baking them as they are wanted for each -meal. Or they may be all baked in the morning, and eaten cold; but they -are then not so palatable as when warm. They will be less liable to -stick, if before each baking the griddle is dredged with wheat flour, or -greased with a bit of fat pork stuck on a fork. You may cover it all -over with one large cake, instead of several small ones. - -In America there is seldom a house without a griddle. Still, where -griddles are not, these cakes may be baked on a board standing nearly -upright before the fire, and supported by a smoothing-iron or a stone -placed against the back. Where wood fires are used, a good way of baking -these cakes is to clear a clean place in the hottest part of the hearth, -and, having wrapped the cake in paper, lay it down there, and cover it -up with hot red ashes. It will bake very well, (replenishing the heat by -throwing on from time to time a fresh supply of hot ashes,) and when -taken out of the paper they will be found sweet and good. The early -settlers of our country frequently baked their Indian cakes under the -ashes of their wood fires; and the custom is still continued by those -who cannot yet obtain the means of cooking them more conveniently. - -This cake is so called, because in some parts of America it was -customary to bake it on the iron of a hoe, stood up before the fire. It -is better known by that name than by any other. - - -COMMON GRIDDLE CAKE.--A quart of Indian meal.--Sufficient warm water to -make a soft dough.--A small tea-spoonful of salt.--Put the Indian meal -into a pan, and add the salt. Make a hole in the centre of the meal, and -pour in a little warm water. Then mix it with a large, strong spoon, -adding, by degrees, water enough to make a soft dough. Flour your hands, -and knead it into a large lump--divide it into two equal portions. Flour -your paste-board, lay on it the first lump of dough, and roll it out -about an inch thick. Then, (having already heated your griddle,) lay the -cake upon it, spreading it evenly, and make it a good round shape. It -should cover the whole surface of the griddle, which must first be -greased, either with butter or lard tied in a rag, or with a bit of fat -fresh pork. Butter it well; and when one side is well browned, turn it -on the other, taking care not to break it. Send it to table hot, cut -into three-cornered pieces--split and butter them. As soon as the first -cake is sent in, put the other to bake. - -This is one of the plainest and simplest preparations of Indian cake, -and is very good when warm. - - -PLAIN JOHNNY CAKE.--A quart of Indian meal.--A pint of warm water.--A -level tea-spoonful of salt.--Sift a quart of Indian meal into a pan. -Make a hole in the middle, and pour in a pint of warm water, adding the -salt. With a spoon mix the meal and water gradually into a soft dough. -Stir it very hard for a quarter of an hour or more, till it becomes -light and spongy. Then spread the dough; smooth and evenly, on a stout, -flat board. A piece of the head of a flour barrel will serve for this -purpose. Place the board nearly (but not quite) upright, and set a -smoothing-iron or a stone against the back to support it. Bake it well. -When done, cut it into squares, and send it hot to table, split and -buttered. You may eat molasses with it. - - -NICE JOHNNY CAKE.--A quart of sifted Indian meal.--A small teacup of -molasses, (West India is best.)--Two large table-spoonfuls of fresh -butter.--A tea-spoonful of ground ginger.--Some boiling water. Having -sifted the meal into a pan, rub the butter into it; add the molasses and -ginger, and pour on, by degrees, sufficient boiling water to make a -moderately soft dough. It must be stirred very hard. Then grease with -fresh butter a board of sufficient size, spread the dough thickly upon -it, and stand it nearly upright to bake before the fire, placing a -flat-iron against the back of the board. The cake must be very well -baked, taking care that the surface does not burn, while the inside is -soft and raw. Cut it into squares when done, and send them hot to table, -split and buttered. - -The johnny-cake board had best be placed so as _slightly_ to slant -backwards; otherwise the upper part of the cake, being opposite to the -hottest part of the fire, may bake too fast for the lower part. - - -VERY PLAIN INDIAN DUMPLINGS.--Sift some Indian meal into a pan; add -about a salt-spoon of salt to each quart of meal; and scald it with -sufficient boiling water to make a stiff dough. Pour in the water -gradually; stirring as you pour. When the dough becomes a stiff lump, -divide it into equal portions; flour your hands, and make it into thick, -flat dumplings about as large round as the top of a glass tumbler, or a -breakfast cup. Dredge the dumplings on all sides with flour, put them -into a pot of boiling water (if made sufficiently stiff they need not be -tied in cloths,) and keep them boiling hard till thoroughly done. Try -them with a fork, which must come out quite clean, and with no -clamminess sticking to it. They are an excellent appendage to salt pork -or bacon, serving them up with the meat; or they may be eaten afterwards -with butter and molasses, or with milk sweetened well with brown sugar, -and flavoured with a little ground spice. - - -VERY PLAIN INDIAN BATTER CAKES.--A quart of warm water, or of skim -milk.--A quart of Indian meal and half a pint of wheat flour, sifted.--A -level tea-spoonful of salt. Pour the water into a pan; add the salt; and -having mixed together the wheat and Indian meal, stir them gradually -into the water, a handful at a time. It should be about the consistence -of buckwheat cake or muffin batter. Beat it long and hard. If you find -it too thick, add a little more water. Have ready a hot griddle, grease -it, and bake the cakes on it. They should not be larger than the top of -a tumbler, or a small saucer. Send them to table hot, in even piles, and -eat them with butter or molasses. - -These are the plainest sort of Indian batter cakes; but if well beaten -and properly baked, they will be found very good, as well as economical. -It is an improvement to mix them with milk instead of water. - - -INDIAN MUFFINS.--A pint and a half of yellow Indian meal, sifted.--A -handful of wheat flour.--A quarter of a pound of fresh butter.--A quart -of milk.--Four eggs.--A very small tea-spoonful of salt. Put the milk -into a saucepan. Cut the butter into it. Set it over the fire and warm -it till the butter is very soft, but not till it melts. Then take it -off, stir it well, till all mixed, and set it away to cool. Beat four -eggs very light; and when the milk is cold, stir them into it, -alternately with the meal, a little at a time, of each. Add the salt. -Beat the whole very hard after it is all mixed. Then butter some -muffin-rings on the inside. Set them in a hot oven, or on a heated -griddle; pour some of the batter into each; and bake the muffins well. -Send them hot to table, continuing to bake while a fresh supply is -wanted. Pull them open with your fingers, and eat them with butter, to -which you may add molasses or honey. These muffins will be found -excellent, and can be prepared in a very short time; for instance, in -three quarters or half an hour before breakfast or tea. - -This mixture may be baked in waffle-irons, as waffles. Butter them, and -have on the table a glass bowl with powdered sugar and powdered -cinnamon, to eat with these waffles. - - -VIRGINIA GRIDDLE CAKES.--A quart of Indian meal.--Two large -table-spoonfuls of wheat flour.--A heaped salt-spoon of salt.--A piece -of fresh butter, about two ounces.--Four eggs.--A pint, or more, of -milk. Sift the Indian meal into a large pan; mix with it the wheat -flour; and add the salt. Warm the milk in a small saucepan, but do not -let it come to a boil. When it begins to simmer, take it off, and put -the butter into it, stirring it about till well mixed. Then stir in the -meal, a little at a time, and let it cool while you are beating the -eggs. As soon as they are beaten very light, add them gradually to the -mixture, stirring the whole very hard. It must be a light batter, and -may require more milk. - -Having heated the griddle well by placing it over the fire or in the -oven of a hot stove, rub it over with some fresh butter, tied in a -clean white rag, and pour on a large ladle-full of the batter. When the -cake has baked brown, turn it, with a cake-turner, and bake the other -side. Then take it off, and put it on a hot plate. Grease the griddle -again, and put on another cake; and so on till you have three or four -ready to send to table for a beginning. Continue to bake, and send in -hot cakes as long as they are wanted. Eat them with butter; to which you -may add molasses or honey. - - -MISSOURI CAKES.--Three large pints of yellow Indian meal.--A pint of -cold water.--A tea-spoonful of salt.--A level tea-spoonful of sal-eratus -or soda dissolved in a little warm water.--A large table-spoonful of -beef-dripping, or lard.--A small pint and a half of warm water. Sift -three large pints (a little more than three pints) of Indian meal into a -pan; add a tea-spoonful of salt, a large table-spoonful of lard, or nice -dripping of roast-beef; and a tea-spoonful of sal-eratus or soda melted -in a little warm water. Make it into a soft dough with a pint of cold -water. Then thin it to the consistence of a moderate batter, by adding, -gradually, not quite a pint and a half of warm water. When it is all -mixed, beat or stir it well, for half an hour. Then have a griddle ready -over the fire. When hot, grease it with beef-suet, or with lard or -butter tied in a clean white rag. Put on a large ladle-full of the -batter, and bake the cakes fast. Send them hot to table, about half a -dozen at a time, seeing that the edges are nicely trimmed. Eat them with -butter, to which you may add honey or molasses. - -These cakes are excellent; and very convenient, as they require neither -eggs, milk, nor yeast. They may be baked as soon as mixed, or they may -stand an hour or more. - - -INDIAN SLAP-JACKS.--A quart of yellow Indian meal.--Half a pint or more -of boiling water.--Half a pint of wheat flour.--Three large -table-spoonfuls of strong fresh yeast.--A heaping salt-spoon of salt.--A -level tea-spoonful of pearlash, soda, or sal-eratus, dissolved in warm -water.--Lard for frying. Sift the Indian meal into a pan, and add the -salt. Then pour on the boiling water, and stir it well. When it has -cooled a little, and become only milk-warm, stir in the wheat flour, and -add the yeast. Stir it long and hard. Cover the pan, and set it near the -fire. When the mixture has risen quite light, and is covered with -bubbles, add the dissolved pearlash to puff it still more. Have ready a -hot frying-pan over the fire; grease it with a little lard, and put in a -portion of the mixture, sufficient for one large cake nearly the size of -the pan, or two small ones. Spread the mixture thin, and fry it brown. -Send the cakes hot to table, and eat them with butter or molasses. - -This is one of the plainest sorts of Indian cake, but if properly made, -and baked, will be found very good. - - -INDIAN FLAPPERS.--A quart of sifted Indian meal.--A handful of wheat -flour.--A quart of milk.--Four eggs.--A heaping salt-spoon of salt. Mix -together the Indian and wheat meal, adding the salt. Beat the eggs light -in another pan, and then stir them a little at a time into the milk, -alternately with the meal, a handful at a time. Stir the whole very hard -at the last. Have ready a hot griddle, and bake the cakes on it in the -manner of buckwheat cakes, or crumpets; greasing or scraping the griddle -always before you put on a fresh ladle-full of batter. Make all the -cakes the same size, and when done trim the edges nicely with a knife. -Send them to table hot, laid one on another evenly, buttered and cut in -half. Or they may be buttered after they go to table. - - -INDIAN CRUMPETS.--A quart of Indian meal.--Half a pint of wheat -flour.--A quart of milk.--A heaping salt-spoonful of salt.--Three -eggs.--Two large table-spoonfuls of strong fresh yeast.--Warm the milk. -Sift the Indian meal and the flour into a pan, and mix them well. Then -stir them into the milk, a handful at a time; adding the salt. Beat the -eggs very light in another pan, and then stir them, gradually, into the -milk and meal. Lastly, add the yeast. Stir the whole well; then cover -it, and set it to rise in a warm place, such as a corner of the hearth. -When it has become very light, and is covered with bubbles, have the -griddle ready heated to begin to bake the cakes; first greasing the -griddle. For each crumpet pour on a large ladle-full of batter. Send -them to table several on a plate, and as hot as possible. Eat them with -butter, to which you may add molasses or honey. - -If the batter should chance to become sour by standing too long, you may -remedy it by stirring in a level tea-spoonful of pearlash, soda, or -sal-eratus, dissolved in a very little lukewarm water. Then bake it. - - -CORN MEAL BREAKFAST CAKES.--A quart of Indian meal.--A handful, or more, -of wheat flour.--A large salt-spoon of salt.--A quart of warm water.--An -additional pint of lukewarm water.--A bit of pearlash the size of a -hazel-nut, or the same quantity of soda or sal-eratus. Mix over night, -in a large pan, the Indian meal, the wheat flour and salt. Pour on -gradually a quart of warm water, (warm but not hot,) and stir it in with -a large wooden or iron spoon, so as to form a very soft dough. Cover -the pan, and set it on the dresser till morning. In the morning thin the -dough with another pint of warm water, so as to make it into a batter, -having first dissolved in the water a salt-spoonful of powdered pearlash -or sal-eratus, or a bit the size of a hazel-nut. Beat the mixture hard. -Then cover it, and let it stand near the fire for a quarter of an hour -before you begin to bake it. Bake it in thin cakes on a griddle. Send -them to table hot, and eat them with butter, and molasses or honey. - - -INDIAN RICE CAKES.--Take equal quantities of yellow Indian meal and well -boiled rice. Mix them together in a pan, the meal and rice alternately, -a little at a time of each. The boiled rice may be either hot or cold; -but it will be rather best to mix it hot. Having first mixed it with a -spoon, knead it well with your hands; moistening it with a little milk -or water, if you find it too stiff. Have ready, over the fire, a heated -griddle. Grease it with fresh butter tied in a clean white rag; and -having made the mixture into flat round cakes, bake them well on both -sides. Eat them with butter and sugar, or butter and molasses, or with -butter alone. - - -PUMPKIN INDIAN CAKES.--Take equal portions of Indian meal, and stewed -pumpkin that has been well mashed and drained very dry in a sieve or -cullender. Put the stewed pumpkin into a pan, and stir the meal -gradually into it, a spoonful at a time, adding a little butter as you -proceed. Mix the whole thoroughly, stirring it very hard. If not thick -enough to form a stiff dough, add a little more Indian meal. Make it -into round, flat cakes, about the size of a muffin, and bake them over -the fire on a hot griddle greased with butter. Or lay them in a square -iron pan, and bake them in an oven. - -Send them to table hot, and eat them with butter. - - -EXCELLENT BUCKWHEAT CAKES.--A quart of buckwheat meal, sifted.--A level -tea-spoonful of salt.--A small half-pint, or a large handful of Indian -meal.--Two large table-spoonfuls of strong fresh brewer's yeast, or four -table-spoonfuls of home-made yeast.--Sufficient lukewarm water to make a -moderate batter. Mix together the buckwheat and Indian meal, and add the -salt. Make a hole in the centre of the meal, and pour in the yeast. Then -stir in gradually, from a kettle, sufficient tepid or lukewarm water to -make a moderately thick batter when united with the yeast. Cover the -pan, set it in a warm place, and leave it to rise. It should be light in -about three hours. When it has risen high and is covered with bubbles, -it is fit to bake. Have ready a clean griddle well heated over the fire. -Grease it well with a bit of fresh butter tied in a clean white rag, and -kept on a saucer near you. Then dip out a large ladle-full of the -batter, and bake it on the griddle; turning it when brown, with the -cake-turner, and baking it brown on the other side. Grease the griddle -slightly between baking each cake; or scrape it smooth with a broad -knife. As fast as you bake the cakes, lay them, several in a pile, on a -hot plate. Butter them, and if of large size cut them across into four -pieces. Or send them to table to be buttered there. Trim off the edges -before they go in. - -If your batter has been mixed over night, and is found sour in the -morning, dissolve a salt-spoon of pearlash or sal-eratus in a little -lukewarm water, stir it into the batter, let it stand a quarter of an -hour, and then bake it. The alkali will remove the acidity, and increase -the lightness of the batter. If you use soda for this purpose it will -require a tea-spoonful. - -If the batter is kept at night in so cold a place as to freeze, it will -be unfit for use. Do not grease the griddle with meat-fat of any sort. - - -NICE RYE BATTER CAKES.--A quart of lukewarm milk.--Two eggs.--A large -table-spoonful of fresh brewer's yeast, or two of home-made -yeast.--Sufficient sifted rye meal to make a moderate batter.--A -salt-spoon of salt. Having warmed the milk, beat the eggs very light, -and stir them gradually into it, alternately with the rye meal, adding -the salt. Put in the meal, a handful at a time, till you have the batter -about as thick as for buckwheat cakes. Then stir in the yeast, and give -the batter a hard beating, seeing that it is smooth and free from lumps. -Cover the pan, and set it in a warm place to rise. When risen high, and -covered with bubbles, the batter is fit to bake. Have ready over the -fire a hot griddle, and bake the cakes in the manner of buckwheat. Send -them to table hot, and eat them with butter, molasses, or honey. - -Yeast powders, used according to the directions that accompany them, and -put in at the last, just before baking, are an improvement to the -lightness of all batter cakes, provided that real yeast or eggs are also -in the mixture. But it is not well to depend on the powders exclusively, -particularly when real yeast is to be had. The lightness produced by -yeast powders alone, is not the right sort; and though the cakes are -eatable, they are too tough and leathery to be wholesome. As -_auxiliaries_ to genuine yeast, and to beaten eggs, yeast powders are -excellent. - -Indian batter cakes may be made as above--or rye and Indian may be mixed -in equal proportions. - - -INDIAN LIGHT BISCUIT.--A quart of sifted Indian meal.--A pint of sifted -wheat flour.--A very small tea-spoonful of salt.--Three pints of -milk.--Four eggs. Sift the Indian and wheat meal into a pan, and add the -salt. Mix them well. Beat the whites and the yolks of the eggs -separately in two pans. The yolks must be beaten till very thick and -smooth; the whites to a stiff froth that will stand alone of itself. -Then stir the yolks gradually, (a little at a time,) into the milk. Add -by degrees the meal. Lastly, stir in the beaten white of egg, and give -the whole a long and hard stirring. Butter a sufficient number of cups, -or small, deep tins--nearly fill them with the batter. Set them -immediately into a hot oven, and bake them fast. Turn them out of the -cups. Send them warm to table, pull them open, and eat them with butter. - -They will puff up finely if, at the last, you stir in a level -tea-spoonful of soda, melted in a little warm water. - - -INDIAN CUPCAKES.--A pint and a half of yellow Indian meal.--Half a pint -of wheat flour.--A pint and a half of _sour_ milk; buttermilk is -best.--A small tea-spoonful of sal-eratus or soda, dissolved in warm -water.--Two eggs.--A level tea-spoonful of salt. Sift the Indian and -wheat meal into a pan and mix them well, adding the salt. If you have no -butter-milk or other sour milk at hand, turn some sweet milk sour by -setting a pan of it in the sun, or stirring in a spoonful of vinegar. -Take out a small teacupful of the sour milk, and reserve it to be put in -at the last. Beat the eggs very light, and then stir them, gradually, -into the milk, alternately with the meal, a little at a time of each. -Lastly, dissolve the soda or sal-eratus, and stir it into the cup of -sour milk that has been reserved for the purpose. It will effervesce; -stir it while foaming into the mixture, which should be a thick batter. -Have ready some teacups, or little deep tins. Butter them well; nearly -fill them with the batter, and set them immediately into a rather brisk -oven. The cakes must be thoroughly baked all through. When done, turn -them out on large plates, and send them hot to the breakfast or -tea-table. Split them into three pieces, and eat them with butter. - -The soda will entirely remove the acidity of the milk, which will -effervesce the better for being sour at first, adding therefore to the -lightness of the cake. Taste the milk, and if you find that the -slightest sourness remains, add a little more dissolved soda. - -All the alkalies, pearlash, sal-eratus, soda, and sal-volatile, will -remove acidity, and increase lightness; but if too much is used they -will impart a disagreeable taste. It is useless to put lemon or orange -juice into any mixture that is afterwards to have one of these alkalies, -as they will entirely destroy the flavour of the fruit. - - -KENTUCKY SWEET CAKE.--A pint of fine yellow Indian meal, sifted.--Half a -pint of wheat flour.--Half a pound of powdered white sugar.--Half a -pound of fresh butter.--Eight eggs.--A powdered nutmeg.--A large -tea-spoonful of powdered cinnamon.--A glass of white wine.--A glass of -brandy. Having powdered the spice, and mixed together the wine and -brandy, put the spice to steep in the liquor. Mix well the Indian meal -and the wheat flour, putting them into a broad pan. In another pan, stir -together the butter and sugar (as for a pound cake) till they are very -light and creamy. Break the eggs into a shallow earthen pan, and beat -them till very thick and light. Then, by degrees, stir into the beaten -butter and sugar, the spice and the liquor, a little at a time of each. -Afterwards, add alternately the meal and the beaten egg, also a little -of each at a time. Stir the whole very hard when all the ingredients are -in. Butter a straight-sided tin pan, put the mixture into it; set it -immediately into a rather brisk oven; and bake it well for three or four -hours or more, in proportion to its thickness. - -This is a very nice cake. It should be eaten the same day that it is -baked; as when stale (even one day old) all Indian cakes become dry, -hard, and rough. - -It will be improved by the addition of a pound of raisins, stoned, cut -in half, and well dredged with wheat flour to prevent their sinking to -the bottom. Sultana or seedless raisins are best for all sorts of cakes -and puddings. - - -CAROLINA RICE CAKES.--Having picked and washed half a pint of rice, boil -it by itself till the grains lose all form and are dissolved into a -thick mass, or jelly. While warm, mix into it a large lump of the best -fresh butter, and a salt-spoonful of salt. Pour into a bowl, a moderate -sized teacupful of ground rice-flour; and add to it as much milk as will -make a tolerably stiff batter. Stir it till it is quite smooth, and free -from lumps. Then mix it thoroughly with the boiled rice. Beat six eggs -as light as possible, and stir them, gradually, into the mixture. Bake -it on a griddle, in cakes about as large round as a saucer. Eat them -warm with butter; and have on the table, in a small bowl, some powdered -white sugar and nutmeg, for those who like it. - - -CAROLINA CORN CAKES.--Mix together in a pan, a pint and a half of sifted -corn meal, and a half pint of wheat flour, adding a heaped salt-spoon of -salt. Beat three eggs very light. Have ready a quart of _sour_ milk. -(You can turn sweet milk sour by stirring into it a very little -vinegar.) Put into a teacup a small tea-spoonful of carbonate of soda, -and dissolve it in a little lukewarm water. In another teacup melt a -salt-spoonful of tartaric acid. Add, alternately, to the milk, the -beaten eggs and the mixed meal, a little at a time of each; stirring -very hard. Then stir in the melted soda, and lastly the dissolved -tartaric acid. Having stirred the whole well together, butter some -square pans; fill them with the batter; set them immediately into a hot -oven; and bake them well. Serve them up hot, and eat them with butter or -molasses, or both. These cakes may be baked in muffin rings. All hot -cakes in the form of muffins should be pulled open with the fingers when -about to be eaten; and not split with a knife, the pressure of the knife -tending to make them heavy. - - -MADISON CAKE.--A pint and a half of sifted yellow corn meal.--Half a -pint of wheat flour.--Half a pint of sour milk.--Half a pint of powdered -white sugar.--Half a pound of fresh butter.--Six eggs.--A gill, or two -wine-glasses of brandy.--A pound of raisins of the best quality.--A -large tea-spoonful of mixed spice, powdered mace, nutmeg, and -cinnamon.--A large salt-spoon of sal-eratus, or a small tea-spoonful of -soda. If you have no sour milk at hand, turn half a pint of rich milk -sour by setting it in the sun, or stirring in a tea-spoonful of vinegar. -For this cake the milk must be sour, that the sal-eratus or soda may act -more powerfully by coming in contact with an acid. The acidity will then -be entirely removed by the effervescence, and the cake will be rendered -very light, and perfectly sweet. Having powdered the spice, put it into -the brandy, and let it infuse till wanted. Prepare the raisins by -stoning them, and cutting them in half; dredging them well with flour. -They should be muscadel, or bloom raisins, or sultana; if the latter, -they will require no seeding. Low-priced raisins, of inferior quality, -should never be used for cooking or for any purpose, as they are -unwholesome. - -Sift the corn meal and the wheat flour into a pan, and mix them well. In -another pan mix the butter and sugar, and stir them together with a -hickory spaddle (which is like a short mush-stick, only broader at the -flattened end) till they are light and creamy. Then add the brandy and -spice. In a broad, shallow pan, beat the eggs till very thick and -smooth. Then stir them gradually into the butter and sugar in turn with -the meal. Dissolve the sal-eratus or soda in a very little lukewarm -water, and stir it into the sour milk. Then, while foaming, add the milk -to the rest of the mixture, and stir very hard. Lastly, throw in the -raisins, a few at a time, and give the whole a hard stirring. - -Butter a deep square pan or a turban-mould. Put in the mixture. Set it -_directly_ into a brisk oven, and bake it at least three hours; or four -if in a turban-mould. When half done, the heat should be increased. This -cake should be eaten the day it is baked. - - -NANTUCKET PUDDING.--Six large ears of Indian corn; full grown, but young -and soft.--A pint of milk.--A quarter of a pound of fresh butter.--A -quarter of a pound of sugar.--Four eggs.--Half a nutmeg grated, and five -or six blades of mace powdered.--Having first boiled the corn for a -quarter of an hour, grate the grains off the cob with a coarse grater. -Then add the butter (cut into little bits) and the sugar. Having stirred -them well into the corn, thin it with milk. Beat the eggs very light, -and add them to the mixture, a little at a time, and finish with the -spice. Stir the whole very hard. Butter a deep white dish, put in the -pudding, set it directly into the oven, and bake it two hours. Send it -to table warm, and eat it with butter and sugar, or molasses. It is not -good cold. What is left may be put into a small dish, and baked over -again next day, for half an hour; or tied in a cloth, and boiled a -while. - - -SAMP PUDDING.--A pint of samp that has been boiled, and grown cold.--A -pint of milk.--Three large table-spoonfuls of fresh butter.--Three large -table-spoonfuls of sugar, or half a pint of West India molasses.--Six -eggs.--A table-spoonful of powdered cinnamon and nutmeg mixed, or a -table-spoonful of ground ginger. Boil the milk; and just after you take -it from the fire stir in the butter and sugar; or instead of the sugar -half a pint of West India molasses. Then add the spice, and set the -milk, &c., to cool. Beat the eggs till thick and smooth. Then stir them, -gradually, into the mixture, a little at a time, in turn with the samp. -Butter a deep dish; put in the mixture, and bake it well. Eat it warm, -with butter, sugar, and nutmeg beaten together to a cream; or with -molasses and butter. - -A rice pudding may be made as above; the rice being previously boiled by -itself, and well drained. - -A samp pudding may be tied in a cloth and boiled. - - -A FARMER'S INDIAN PUDDING.--Three small pints of sifted Indian meal, the -yellow sort.--A quart of rich milk.--A pint of West India molasses.--A -table-spoonful of ground cinnamon, or ginger. Before you begin, set over -the fire a large pot filled with water, which must boil hard by the time -the pudding is mixed. Put the milk by itself, into another pot or -sauce-pan, and give it a boil. When it has come to a boil, pour it into -a deep pan, and stir into it a pint of the best West India molasses. -Then add, by degrees, the Indian meal, a handful at a time; and lastly, -the spice. Stir the whole very hard. Have ready a square pudding-cloth; -dip it in boiling water; shake it out; dredge it with flour, and spread -it open in a broad pan. Then pour the pudding-batter into the cloth; -and, leaving near one-third vacant, as room for it to swell, tie it -firmly with tape. Make a morsel of stiff dough with flour and a little -water, and with it stop closely the little aperture at the tying-place, -to prevent water from getting in there. Plaster it on well. Put the -pudding into the large pot of boiling water; cover it closely with the -lid; and let it boil steadily for at least three hours; four will not be -too long. While boiling, turn it frequently. As the water boils away, -replenish it with some more water, kept boiling hard for this purpose, -in a kettle. On no account pour in _cold_ water, as that will render the -pudding heavy. Turn it out of the cloth immediately before it goes to -table, and eat it with butter and molasses. It will be found excellent. -The West India molasses will make it as light as if it had eggs. - -You may add with the spice, the yellow rind of a large lemon or orange, -finely grated. - - -A VERY NICE BOILED INDIAN PUDDING.--Three pints of sifted Indian -meal.--Half a pound of beef-suet, minced as fine as possible.--A quart -of milk.--Half a pint of West India molasses.--Six eggs.--Three or four -sticks of cinnamon, broken small.--A grated nutmeg. Having cleared the -suet from the skin and strings, chop it as fine as possible, and mix it -with the Indian meal. Boil the cinnamon in the milk till it is highly -flavoured. Then strain the milk (boiling hot) into the pan of Indian -meal and suet, and add the molasses. Stir the mixture very hard. Cover -it and set it away in a cool place. Beat the eggs till quite light, and -add them, gradually, to the mixture as soon as it is quite cold. Then -grate in the nutmeg. Dip a thick square cloth into boiling water, shake -it out, dredge it with flour, and then spread it open in a deep pan, and -pour in the mixture. Leaving one-third of the space vacant allowing for -the pudding to swell, tie the cloth very securely, and to guard against -water getting into it, plug up the little crack at the tying place by -plastering on a bit of dough made of flour and water. Put the pudding -into a large pot of boiling water, (having an old plate in the bottom,) -and boil it six hours or more, turning it often, and replenishing the -pot, when necessary, with boiling water from a kettle. If you dine -early, the pudding should be mixed before breakfast. Serve it up hot. - -Eat it with wine sauce, with butter and molasses, or with a sauce of -butter, sugar, lemon-juice and nutmeg, beaten together to a cream. What -is left of the pudding, may next day be tied in a cloth, and boiled over -again for an hour. - - -BAKED CORN MEAL PUDDING.--A pint of sifted Indian meal.--Half a pint of -West India molasses.--A quarter of a pound of fresh butter.--A pint of -milk.--Four eggs.--The yellow rind of a large fresh orange or lemon -grated.--A tea-spoonful of powdered cinnamon and nutmeg mixed. Boil the -milk. Sift the Indian meal into an earthen pan, pour the boiling milk -over it, and stir them well together. Cut up the butter into a small -sauce-pan; pour the molasses over it; set it on the fire, and let them -warm together till the butter is soft, but not oiled. Stir them well, -and mix them with the milk and Indian meal. Set the pan in a cool place. -In a separate pan beat the eggs very light, and when the mixture has -become cold, add the eggs to it, gradually. Then stir in the spice, and -grated orange or lemon peel. Stir the whole very hard. Put the mixture -into a buttered white dish, and bake it well. Serve it up hot, and eat -it with a sauce made of powdered white sugar, and fresh butter seasoned -with nutmeg and lemon or orange juice, and stirred together to a cream; -or with a liquid sauce of melted butter, wine and nutmeg. - -This quantity of ingredients will make a small pudding. For a large one, -allow a double portion of each article, and bake it longer. - -It will be improved by gradually stirring in at the last, a pound of -Zante currants or of sultana raisins, well dredged with flour. - - -PUMPKIN INDIAN PUDDING.--Take a pint and a half of cold stewed pumpkin, -and mix into it a pint and a half of Indian meal, adding a -table-spoonful of ground ginger. Boil a quart of milk, and as soon as -you take it from the fire, stir into it a pint of West India molasses. -Then add to it gradually the mixture of pumpkin and corn meal, and stir -the whole very hard. It will be much improved by adding the grated -yellow rind of a large orange or lemon. Have ready over the fire a large -pot of boiling water. Dip your pudding-cloth into it; shake it out; -spread out the cloth in a broad pan: dredge it with flour; pour the -mixture into it, and tie it fast, leaving about one-third of the space -for the pudding to swell. Boil it three hours or more--four hours will -not be too long. Turn it several times while boiling. Replenish the pot -as it boils, with hot water from a kettle kept boiling for the purpose. -Take up the pudding immediately before it is wanted for table--dip it a -moment in cold water, and turn it out into a dish. Eat it with butter -and molasses. - -This pudding requires no eggs in the mixture. The molasses, if West -India, will make it sufficiently light. - -What is left may be tied in a cloth, and re-boiled next day. - - -A BACKWOODS POT-PIE.--Put a large portion of yellow Indian meal, (with a -very little salt,) into a deep pan, and pour on scalding water, -(stirring it in as you proceed,) till you have a soft dough. Beat and -stir it long and hard, adding more corn meal, till the dough becomes -stiff. It will be improved by mixing in a little wheat flour. When it is -cool enough to handle, knead it a while with your hands. Take off -portions of the dough or paste, and form them into flat, square cakes. -Take a large pot; grease the sides with a little good dripping or lard, -and line them with the cakes of corn meal. Have ready some fresh venison -cut into pieces, and seasoned with a little salt and pepper. Put some of -it into the pot, (adding some water to assist in the gravy,) and cover -it with a layer of corn cakes. Then more venison, and then more cakes, -till the pot is nearly full. The last layer must be a large cake with a -slit in the middle. Set it over the fire, and let it boil steadily till -the whole is thoroughly done. Then take it up, and dish it together, -meat and paste. - -The paste that is to line the sides of the pot should be thinner than -that which is to be laid among the meat. Put no paste at the bottom. - -If you have any cold drippings of roast venison, you may mix some of it -with the corn meal, as shortening. - -Sweet potatoes sliced, and laid among the meat, will improve this pie. - - -TO BOIL INDIAN CORN.--Corn for boiling should be full grown, but young -and tender, and the grains soft and milky. If its grains are becoming -hard and yellow, it is too old for boiling. Strip the ears of their -leaves and the silk. Put them into a large pot of boiling water, and -boil it rather fast for half an hour or more, in proportion to its size -and age. When done, take it up, drain it, dish it under a cover, or -napkin, and serve it up hot. Before eating it, rub each ear with salt -and pepper, and then spread it with butter. Epicures in corn consider it -sweetest when eaten off the cob. And so it is; but _before company_ few -persons like to hold an ear of Indian corn in their hands, and bite the -grains off the cob with their teeth. Therefore, it is more frequently -cut off the cob into a dish; mixed with salt, pepper, and butter, and -helped with a spoon. - -It is said that young green corn will boil sufficiently in ten minutes, -(putting it _of course_ into a pot of boiling water.) Try it. - - * * * * * - -_Another way._--Having pulled off the silk, boil the corn, without -removing the leaves that enclose the cob. With the leaves or husk on, it -will require a longer time to cook, but is sweeter and more nutritious. - - -GREEN CORN DUMPLINGS.--A quart of young corn grated from the cob.--Half -a pint of wheat flour, sifted.--Half a pint of milk.--Six -table-spoonfuls of butter.--Two eggs.--A salt-spoonful of salt.--A -salt-spoonful of pepper.--Butter for frying. Having grated as fine as -possible, sufficient young fresh corn to make a quart, mix with it the -wheat flour, and add the salt and pepper. Warm the milk in a small -saucepan, and soften the butter in it. Then add them gradually to the -pan of corn, stirring very hard; and set it away to cool. Beat the eggs -light, and stir them into the mixture when it has cooled. Flour your -hands and make it into little dumplings. Put into a frying-pan a -sufficiency of fresh butter, (or lard and butter in equal proportions,) -and when it is boiling hot, and has been skimmed, put in the dumplings; -and fry them ten minutes or more, in proportion to their thickness. Then -drain them, and send them hot to the dinner-table. - - -CORN PORRIDGE.--Take young corn, and cut the grains from the cob. -Measure it, and to each heaping pint of corn, allow not quite a quart of -milk. Put the corn and milk into a pot; stir them well together: and -boil them till the corn is perfectly soft. Then add some bits of fresh -butter dredged with flour, and let it boil five minutes longer. Stir in -at the last, some beaten yolk of egg; and in three minutes remove it -from the fire. Take up the porridge, and send it to table hot, and stir -some fresh butter into it. You may add sugar and nutmeg. - - -CORN OYSTERS.--Three dozen ears of large young Indian corn.--Six -eggs.--Lard and butter in equal portions for frying. The corn must be -young and soft. Grate it from the cob as fine as possible, and dredge it -with wheat flour. Beat very light the six eggs, and mix them gradually -with the corn. Then let the whole be well incorporated by hard beating. -Add a salt-spoon of salt. - -Have ready, in a frying pan, a sufficient quantity of lard and fresh -butter mixed together. Set it over the fire till it is boiling hot, and -then put in portions of the corn-mixture, so as to form oval cakes about -three inches long, and nearly an inch thick. Fry them brown, and send -them to table hot. In taste they will be found to have a singular -resemblance to fried oysters, and are universally liked if properly -done. They make nice side-dishes at dinner, and are very good at -breakfast. - - -SUMMER SACCATASH.--String a quarter of a peck of young green beans, and -cut each bean into three pieces (not more) and do not split them. Have -by you a pan of cold water, and throw the beans into it as you cut them. -Have ready over the fire a pot or saucepan of boiling water, put in the -beans, and boil them hard near twenty minutes. Afterwards take them up, -and drain them well through a cullender. Take half a dozen ears of young -but full-grown Indian corn (or eight or nine if they are not all large) -and cut the grains down from the cob. Mix together the corn and the -beans, adding a very small tea-spoonful of salt, and boil them about -twenty minutes. Then take up the saccatash, drain it well through a -sieve, put it into a deep dish, and while hot mix in a large piece of -butter, (at least the size of an egg,) add some pepper, and send it to -table. It is generally eaten with salted or smoked meat. - -Fresh Lima beans are excellent cooked in this manner, with green corn. -They must be boiled for half an hour or more before they are cooked with -the corn. - -Dried beans and dried corn will do very well for saccatash, but they -must be soaked all night before boiling. The water poured on them for -soaking should be hot. - - -WINTER SACCATASH.--This is made of dried shelled beans, and hard corn. -Take equal quantities of shelled beans and corn; put them over night -into separate pans, and pour boiling water over them. Let them soak till -morning. Then pour off that water, and scald them again. First boil the -beans by themselves. When they are soft, add the corn, and let them boil -together till the corn is quite soft, which will require at least an -hour. Take them up, drain them in a sieve; then put them into a deep -dish, and mix in a large piece of fresh butter, and a little pepper and -salt. - -This is an excellent accompaniment to pickled pork, bacon; or corned -beef. The meat must be boiled by itself in a separate pot. - - -HOMINY.--Hominy is Indian Corn shelled from the cob, divested of the -yellow or outer skin by scalding in hot lye, and then winnowed and -dried. It is perfectly white. Having washed it through two or three -waters, pour boiling water on it, cover it, and let it soak all night, -or for several hours. Then put it into a pot or saucepan, allow two -quarts of water to each quart of hominy, and boil it till perfectly -soft. Then drain it, put it into a deep dish, add some butter to it, and -send it to table hot, (and _uncovered_,) to eat with any sort of meat; -but particularly with corned beef or pork. What is left may be made next -day into thick cakes, and fried in butter. To be _very good_, hominy -should boil four or five hours. - - -CAROLINA GRITS, or SMALL HOMINY.--The small-grained hominy must be -washed and boiled in the same manner as the large, only allow rather -less water for boiling. For instance, put a pint and a half of water to -a quart of small hominy. Drain it well, send it to table in a deep dish -_without a cover_, and eat it with butter and sugar, or molasses. If -covered after boiling, the vapour will condense within the lid, and make -the hominy thin and watery. - - -SAMP.--This is Indian corn skinned, and then pounded or ground till it -is still smaller and finer than the Carolina grits. It must be cooked -and used in the same manner. It is very nice eaten with cream and sugar. - -For invalids it may be made thin, and eaten as gruel. - - -HOMINY CAKES.--A pint of small hominy, or Carolina grits.--A pint of -white Indian meal, sifted.--A salt-spoonful of salt.--Three large -table-spoonfuls of fresh butter.--Three eggs, or three table-spoonfuls -of strong yeast.--A quart of milk. Having washed the small hominy, and -left it soaking all night, boil it soft, drain it, and while hot, mix it -with the Indian meal; adding the salt, and the butter. Then mix it -gradually with the milk, and set it away to cool. Beat the eggs very -light, and add them, gradually, to the mixture. The whole should make a -thick batter. Then bake them on a griddle, in the manner of buckwheat -cakes, greasing or scraping the griddle, always before you put on a -fresh cake. Trim off their edges nicely, and send them to table hot. Eat -them with butter. - -Or you may bake them in muffin rings. - -If you prefer making these cakes with yeast, you must begin them -earlier, as they will require time to rise. The yeast should be strong -and fresh. If _not_ very strong, use four table-spoonfuls instead of -two. Cover the pan, set it in a warm place; and do not begin to bake -till it is well risen, and the surface of the mixture is covered with -bubbles. - - -TO KEEP INDIAN CORN FOR COOKING.--Take the corn when it is young and -tender, and barely full-grown. Let it remain on the cob till you have -boiled it ten or fifteen minutes (not more) in a large pot of -slightly-salted water that must be boiling hard when the corn is put in. -When thus parboiled, take it out, and when cool enough to handle, cut -down the grains from the cob, into a deep pan, with a knife. Then spread -out the grains in large flat dishes or shallow pans, and set them in an -oven, after the bread, pies, &c., are done, and have been taken out. Let -the corn remain in the oven till it is all well dried. If your oven is -heated every day, you may put the corn into it a second time. When -quite dry, and after it has cooled, put it into a large thick bag; tie -the bag tightly, and hang it up in a cool store-room. When wanted for -use, corn thus prepared will be found excellent for boiling in winter -soup; or boiled by itself and drained, and sent to table in a -vegetable-dish to eat with meat; first mixing with it some butter, and a -little pepper and salt. It will boil as soft, and taste as well as when -fresh from the garden. It will be better for soaking all night in water, -before cooking. - -Bakers who heat their ovens every day, would find it profitable to buy -Indian corn in large quantities, and prepare it as above, to sell -afterwards for table use. If the corn is not young and fresh, it will -require half an hour's boiling before it is dried in the oven. - -What is called sweet corn is excellent for this purpose. - - -EXCELLENT RECEIPT FOR PORK AND BEANS.--Take a good piece of pickled pork -(not very fat) and to each pound of pork allow a quart of dried white -beans. The bone should be removed from the pork, and the beans well -picked and washed. The evening before they are wanted for cooking, put -the beans and pork to soak in _separate pans_; and just before bed-time, -drain off the water, and replace it with fresh. Let them soak all night. -Early in the morning, drain them well from the water, and wash first the -beans, and then the pork in a cullender. Having scored the skin in -stripes or diamonds, put the pork into a pot with fresh cold water, and -the beans into another pot with sufficient cold water to cook them well. -Season the pork with a little pepper, but of course no salt. Boil them -separately and slowly till the pork is thoroughly done (skimming it -well) and till the beans have all burst open. Afterwards take them out, -and drain them well from the water. Then lay the pork in the middle of a -tin pan, (there must be no liquid fat about it) and the beans round it; -and over it, so as nearly to bury it from sight. Pour in a very little -water, and set the dish into a hot oven, to bake or brown for half an -hour. If kept too long in the oven the beans will become dry and hard. -If sufficiently boiled when separate, half an hour will be long enough -for the pork and beans to bake together. Carefully skim off any liquid -fat that may rise to the surface. Cover the dish, and send it to table -hot. - -For a small dish, two quarts of beans and two pounds of pork will be -enough. To this quantity when put to bake in the oven you may allow half -a pint of water. - -This is a good plain dish, very popular in New England, and generally -liked in other parts of the country. - - - - -INDEX. - - - Albany cake, 195. - - Alkanet colouring, 250. - - Almond icing, 221. - - Almond pudding, boiled, 112. - - Almond rice pudding, 112. - - Almond soup, 16. - - Altona fritters, 133. - - American chintzes, to wash, 307. - - American citron, 165. - - American prunes, 183. - - Anchovy toast, 29. - - Ants,--to destroy garden ants, 280. - - Ants,--to expel small ants, 280. - - Antique oil, 253. - - Apple cake, 221. - - Apples, to keep, 248. - - Apple marmalade, 171. - - Apples meringued, 154. - - Apples (dried,) 184. - - Apple water, 243. - - Artichokes, fried, 42. - - Artificial flowers, fine colouring for, 337. - - Arsenic, remedy for, 290. - - Asparagus loaves, 46. - - Asparagus omelet, 46. - - Atmosphere of a room, to purify, 268. - - Austrian cake, 196. - - Autumn soup, 8. - - - Baked tongue, 76. - - Barberry jam, 174. - - Bathing the feet, 284. - - Batter cakes, (Indiana,) 186. - - Batter cakes, (Kentucky,) 186. - - Batter cakes, (rye,) 187. - - Beans, stewed, 49. - - Bed-bugs, to destroy, 279. - - Bee-miller, to destroy, 281. - - Beef,--cold corned, to stew, 73. - - Beef, (French,) 74. - - Beef, minced, 72. - - Beef olives, 75. - - Beef, round of, stewed brown, 69. - - Beef,--smoked, to stew, 74. - - Beef-steaks with mushrooms, 72. - - Beef-steak pot-pie, 71. - - Beef's tongue, stewed, 76. - - Beets, to keep, 248. - - Bergamot water, 254. - - Biscuit ice-cream, 161. - - Biscuit pudding, 113. - - Biscuit sandwiches, 85. - - Birds in a grove, (French dish,) 99. - - Birds with mushrooms, (French,) 98. - - Black lace, to wash, 305. - - Black-currant jelly, (fine,) 174 - - Blackberry syrup, 294. - - Blackberry wine, 233. - - Blanc-mange, (chocolate,) 150. - - Blanc-mange, (coffee,) 151. - - Blanc-mange, (gelatine,) 151. - - Blanc-mange, (maccaroon,) 149. - - Blanc-mange, (Spanish,) 147. - - Blanc-mange, (vanilla,) 148. - - Blue wash for walls, 264. - - Bobbinet, (to hem,) 325. - - Boned turkey, 104. - - Bonnets, 320. - - Bonnet, to keep white, 323. - - Boot-bag, to make, 317. - - Boston cake, 194. - - Brandy grapes, 182. - - Brandy green gages, 181. - - Brandy peaches, (excellent,) 179. - - Brandy peaches, (fine,) 179. - - Brandy peaches, (the French way,) 181. - - Brandy pears, 180. - - Bread fritters, 136. - - Bread muffins, 188, 229. - - Bread, (rice,) 189. - - Bread, (rice-flour,) 190. - - Breakfasts for spring and summer, 365. - - Breakfasts for autumn and winter, 367. - - Breakfast parties, 368. - - Britannia metal,--to keep it bright, 272. - - Broccoli and eggs, 41. - - Broken cork, to get out of a bottle, 268. - - Brown fricassee, 94. - - Brown mixture for a cough, 288. - - - Cabbage, an excellent way of boiling, 38. - - Cabbage, (red, to stew,) 39. - - Cake, Albany, 195. - - Cake, apple, 221. - - Cake, Austrian, 196. - - Cake, Boston, 194. - - Cake, carraway, 215. - - Cake, chocolate, 201. - - Cakes, cinnamon, 222. - - Cake, cocoa-nut, (West India,) 210. - - Cakes, ginger pound, 223. - - Cakes, Harlem, 188. - - Cake, honey, 200. - - Cakes, ice-cream, 205. - - Cake, lemon, 200. - - Cakes, light seed, 214. - - Cake, Madison, 197. - - Cakes, molasses, 227. - - Cakes, palmer, 214. - - Cakes, peach, 199. - - Cake, rice-flour pound, 210. - - Cake, rice sponge, 211. - - Cakes, strawberry, 198. - - Cake, sweet-potatoe, 212. - - Cakes, sugar, 227. - - Cakes, to freshen them, 229. - - Cake-syllabub, 151. - - Calf's head, stewed, 61. - - Calves' feet jelly, (hints on,) 164. - - Camphor spirits, 290. - - Caper sauce, substitutes for, 17. - - Carbonated syrup-water, 238. - - Carraway gingerbread, 226. - - Carrots, to keep, 248. - - Carrots, stewed, 49. - - Case for combs, brushes, &c., 318. - - Cassia, (oil of,) 253. - - Caterpillars, to destroy, 281. - - Cauliflower, fried, 40. - - Cauliflower omelet, 40. - - Cauliflower maccaroni, 40. - - Cauliflowers and sweetbread, 67. - - Celery, fried, 42. - - Cement for jars and bottles, 258. - - Chafed upper-lip, (cure for,) 288. - - Champagne, (gooseberry,) 230. - - Charlotte, (French,) 145. - - Charlotte, (Italian,) 144. - - Charlotte russe, (very fine,) 142. - - Charlotte russe, another way, 143. - - Charlotte pudding, 126. - - Cherry pudding, 118. - - Cherry-water ice, 159. - - Chicken gumbo, 90. - - Chicken patties, 91. - - Chicken pie, (French,) 89. - - Chicken salad, (Italian,) 53. - - Chicken salad, (lettuce,) 52. - - Chicken rice pudding, 91. - - Chickens, stewed whole, 88. - - Chickens with tomatoes, 90. - - Chocolate blanc-mange, 150. - - Chocolate cream, 155. - - Chocolate cream, another way, 155. - - Chocolate ice-cream, 160. - - Chocolate maccaroons, 207. - - Chocolate puffs, 213. - - Cider,--to keep it sweet, 247. - - Citron, (American,) 165. - - Citron melons, preserved, 167. - - Clam fritters, 32. - - Clam pie, 31. - - Clam soup, (fine,) 13. - - Clam soup, (excellent,) 14. - - Clam sweetbreads, 68. - - Closets, to clear from cockroaches, 276. - - Coal-fire, to extinguish, 295. - - Coat, dress, or gown, to make it set closely to the waist, 327. - - Cochineal colouring, 250. - - Cockroaches, 277. - - Cocoa, 245. - - Cocoa-nut cake, (West India,) 210. - - Cocoa-nut cream, 157. - - Cocoa-nut pudding, 110. - - Cocoa-nut puffs, 214. - - Cocoa-nut soup, 15. - - Cod-fish, fried, 24. - - Cod-fish, stewed, 24. - - Coffee, an excellent way of making it, 243. - - Coffee blanc-mange, 151. - - Cold corned beef, to stew, 73. - - Cold potatoes, to stew, 50. - - Cold starch for linen, 298. - - Colouring for cheese, 250. - - Colours of dresses, to preserve, 308. - - Coloured water, 251. - - Coloured silks, French mode of washing, 300. - - Columbian pudding, 107. - - Columbian soap, 255. - - Columbus eggs, 92. - - Combs and brushes, 318. - - Company dinners for spring, 383. - - Company dinners for summer, 384. - - Company dinners for autumn, 386. - - Company dinners for winter, 387. - - Connecticut sausage meat, 80. - - Corks, covering for, 258. - - Corns, to remove from between the toes, 283. - - Corn meal pudding, 114. - - Corrosive sublimate, (antidote for,) 291. - - Cottage pudding, 117. - - Cream cocoa-nut pudding, 110. - - Cream, (pistachio,) 156. - - Cream trout, 23. - - Cream tarts, 204. - - Cream, (vanilla,) 157. - - Crickets, to destroy, 278. - - Croquettes of rice, 92. - - Croquettes of sweetbreads, 65. - - Cross buns, 217. - - Crossing the sea, 356. - - Crullers, (soft,) 216. - - Cucumber catchup, 56. - - Curds and whey, flavoured, 161. - - Currant ice, 158. - - Currant jelly, (excellent,) 173. - - Currant pudding, 118. - - Custard, (green,) 130. - - Custard, (red,) 131. - - - Damson jam, 175. - - Damson-water ice, 159. - - Dark stains, to remove from silver, 270. - - Directions for embroidering merino, 332. - - Directions for working slippers, 327. - - Directions for making a tabouret, 339. - - Domestic Frontiniac, 231. - - Domestic Tokay, 233. - - Dried apples, 184. - - Dried peaches, stewed, 184. - - Ducks, (canvas-back, dressed plain,) 95. - - Ducks, (canvas-back, roasted,) 95. - - Ducks, (canvas-back, stewed,) 96. - - Ducks, (wild ducks, stewed,) 94. - - Duck soup, 12. - - Dumplings, (sweetmeat,) 133. - - Dusting furniture, 275. - - - Eggs, to beat, 193. - - Eggs and broccoli, 41. - - Embroidery on both sides, 335. - - Embroidering standards, 336. - - Excoriated nostrils, (cure for,) 287. - - Eye-stone, to apply one, 286. - - - Fillet of mutton, 59. - - Fillet of pork, 77. - - Frontiniac wine, (domestic,) 231. - - Flavoured curds and whey, 161. - - Fleas, to expel, 278. - - Flemington gingerbread, 223. - - Flies, to destroy, 279. - - Four fruit jelly, 174. - - Fowl and oysters, 88. - - French beef, 74. - - French brandy peaches, 181. - - French charlotte, 145. - - French chicken pie, 89. - - French hungary water, 254. - - French icing for cakes, 220. - - French oyster pie, 30. - - French peas, 48. - - French lamb cutlets, 58. - - French pie, (raised,) 100. - - French stew of rabbits, 84. - - French way of dressing a shoulder of veal, 62. - - French method of washing coloured silks, 300. - - Fresh butter, to keep for frying, 248. - - Fritters, (Altona,) 133. - - Fritters, (bread,) 136. - - Fritters, (green,) 136. - - Fritters, (indian,) 137. - - Fritters, (sweetmeat,) 135. - - Fritters, (Washington,) 134. - - Fritters, (wine,) 135. - - Fruit stains, to remove them from doilies, napkins, &c., 276. - - - Game, a nice way of cooking it, 98. - - Garden ants, to destroy, 280. - - Gelatine blanc-mange, 151. - - Gelatine custard, 132. - - Giblet pie, 103. - - Gingerbread, (carraway,) 226. - - Ginger crackers, 224. - - Gingerbread, (Flemington,) 223. - - Gingerbread, (molasses,) 226. - - Gingerbread for a sea-voyage, 225. - - Gingerbread, spiced, 225. - - Glass-stopper, to loosen, 267. - - Gold or silver embroidery, to clean, 307. - - Gooseberry champagne, 230. - - Gooseberry pudding, 118. - - Gooseberry-water ice, 159. - - Grapes, iced, 183. - - Grapes in brandy, 182. - - Grease, to extract with camphine oil, 263. - - Grease-balls, to make, 263. - - Grease, to remove from a stove-hearth, 274. - - Green custard, 130. - - Green currant wine, 230. - - Green fritters, 136. - - Green gages, preserved, 178. - - Green gages in brandy, 181. - - Ground-nut maccaroons, 209. - - Ground rice pudding, (excellent,) 124. - - Grouse or moorfowl pudding, 103. - - Gumbo, (chicken,) 90. - - Gum arabic paste, 258. - - - Hair, an excellent way of improving, 259. - - Hair, to have it very good, 260. - - Hair-brushes, convenient ones, 318. - - Halibut, stewed, 25. - - Ham pie, (French,) 85. - - Ham, potted, 85. - - Ham toast, 86. - - Hands, to make them smooth and white, 281. - - Hanover pudding, 109. - - Harlem cakes, 188. - - Hearth in summer, 341. - - Hem of a silk dress, to strengthen, 326. - - Hints on calves' feet jelly, 164. - - Hippocras, 234. - - Hoarhound candy, (fine,) 292. - - Honey cake, (fine,) 200. - - Household tools, 347. - - - Ice-cream, (biscuit,) 161. - - Ice-cream cakes, 205. - - Ice-cream, (chocolate,) 160. - - Ice-cream, (peach,) 160. - - Icing, (almond,) 221. - - Icing for cakes, (French,) 220. - - Icing for a large cake, 218. - - Iced grapes, 183. - - Iced jelly, 158. - - Imitation lemon syrup, 238. - - Indian fritters, 137. - - Indian pudding, (fine,) 116. - - Indian pudding, (peach,) 115. - - Indian puffs, 132. - - Ink, to carry while travelling, 319. - - Ink, durable--to use, 265. - - Ink, (very fine,) 266. - - Ink, (sumach,) 266. - - - Jam, (barberry,) 174. - - Jam, (damson,) 175. - - Jars, to clean, 268. - - Jelly, (black currant, fine,) 174. - - Jelly, (red currant, excellent,) 173. - - Jelly, (four fruit,) 174. - - Jelly, (iced,) 158. - - Jelly, (orange, very fine,) 171. - - Jelly puffs, or Sunderlands, 146. - - Jug of molasses, to prevent its running over, 294. - - - Kentucky batter-cakes, 186. - - Knives, paste for cleaning, 272. - - - Lace, (black,) to wash, 305. - - Lace, (thread,) to make it look like new, 301. - - Lady's pudding, 128. - - Lady's shoe bag, 317. - - Lamb cutlets, French way, 58. - - Lamb, stewed, 58. - - Lavender compound, (fine,) 293. - - Lavender water, (fine,) 254. - - Laudanum, remedy for an overdose, 291. - - Lemon cakes, (small,) 200. - - Lemon juice, to preserve, 246. - - Lemon kisses, 206. - - Lemons and oranges, to keep, 247. - - Lemon pickle, (fine,) 55. - - Lemon puffs, 201. - - Lemon syrup, (imitation,) 238. - - Letters, 350. - - Lettuce peas, 48. - - Lettuce peas, (plain,) 49. - - Light paste, 140. - - Light seed cake, 214. - - Linen, cold starch for, 298. - - Lip glue, 256. - - Lip salve, red, 289. - - Lobster patties, 32. - - Lobster rissoles, 34. - - Looking-glasses, to clean, 269. - - - Maccaroni, (cauliflower,) 40. - - Maccaroni pudding, 128. - - Maccaroon blanc-mange, 149. - - Maccaroons, (chocolate,) 207. - - Maccaroons, (ground-nut,) 209. - - Maccaroons, (lemon,) 209. - - Macassar oil, 252. - - Mahogany, to take out white marks from, 274. - - Marmalade, (pine apple,) 168. - - Marmalade pudding, 113. - - Marrow pudding, 123. - - Medicated prunes, 291. - - Meringued apples, 154. - - Meringues, (rose,) 202. - - Meringues, (whipt cream,) 203. - - Merino, to braid, 330. - - Merino dresses, to work in cross stitch, 330. - - Merino, to embroider, 332. - - Mice, 280. - - Milk of roses, 259. - - Millefleurs perfume, 253. - - Minced beef, 72. - - Minced veal, (excellent,) 62. - - Mince meat, (very fine,) 137. - - Mince meat, (temperance,) 138. - - Mince pudding, 121. - - Molasses cake, 227. - - Molasses bread-cake, 228. - - Molasses gingerbread, 226. - - Molasses, to prevent a jug of it from running over, 294. - - Muff, to keep, 312. - - Muffins, (bread,) 188, 229. - - Mushrooms, with birds, 98. - - Mushroom omelet, 43. - - Mutton cutlets, stewed, 60. - - Mutton, (fillet of,) 59. - - - Nectar, 235. - - Nice family dinners for spring, 377. - - Nice family dinners for summer, 378. - - Nice family dinners for autumn, 379. - - Nice family dinners for winter, 381. - - Nice way of cooking game, 98. - - Notions, 217. - - - Oil, (antique,) 253. - - Oil of cassia, 253. - - Oil, (Macassar,) 252. - - Oil, to extract it from a floor or hearth, 274. - - Olives, (beef,) 75. - - Olives, (pork,) 79. - - Onion custard, 57. - - Opodeldoc, 290. - - Orange flummery, 152. - - Orange jelly, (fine,) 171. - - Orange juice, to keep, 245. - - Oranges and lemons, to keep, 247. - - Orange marmalade, (fine,) 170. - - Orange milk, 236. - - Orange puffs, 202. - - Orange syrup, 237. - - Orange tarts, 141. - - Orleans pudding, 108. - - Oysters, broiled, 30. - - Oysters and fowls, 88. - - Oyster loaves, 28. - - Oyster omelet, 28. - - Oyster pie, (French,) 30. - - Oysters and sweetbreads, 68. - - Oyster suppers, 393. - - Oyster toast, 30. - - - Pain in the feet, to allay, 283. - - Paint, to remove from the wall of a room, 275. - - Palmer cakes, 214. - - Paper knife, to use, 346. - - Parchment glue, 256. - - Parsnips, to keep fresh, 248. - - Partridges in pears, 96. - - Partridge salmi, 97. - - Paste, (gum Arabic,) 258. - - Paste, (light,) 140. - - Paste, (transparent,) 139. - - Paste, (perpetual,) 257. - - Patterns, cutting them out, 325. - - Patties, (chicken and turkey,) 63. - - Patties, (lobster,) 32. - - Peaches, (brandy, fine,) 179. - - Peaches, (brandy, excellent,) 179. - - Peaches, (brandy, the French way,) 181. - - Peach cakes, 199. - - Peaches, (dried,) to stew, 184. - - Peach ice cream, 160. - - Peach jam, 177. - - Peach pickles, 56. - - Peaches, preserved, (very fine,) 177. - - Peach wine, 231. - - Pears, (brandy,) 180. - - Peas, with lettuce, 48. - - Peas, (French way,) 48. - - Peas, stewed, 47. - - Perfume, (millefleurs,) 253. - - Perpetual paste, 257. - - Persicot, 235. - - Phials, to remove the odour from, 267. - - Piano, marking its keys, 345. - - Pictures, taking care of, 313. - - Pie, (clam,) 31. - - Pie, (French ham,) 85. - - Pie, (giblet,) 103. - - Pie, (raised French,) 100. - - Pie, (rice,) 100. - - Pie, (thatched house,) 99. - - Pie, (tongue,) 86. - - Pigeons with ham, 102. - - Pigeon soup, 13. - - Pigs' feet, fried, 79. - - Pine-apples, an easy way of preserving, 168. - - Pine-apples, the best way of preserving, 169. - - Pine-apple marmalade, 168. - - Pine-apple pudding, 111. - - Pistachio cream, 156. - - Plate powder, 271. - - Plain dinners for spring, 369. - - Plain dinners for summer, 371. - - Plain dinners for autumn, 373. - - Plain dinners for winter, 375. - - Plum-water ice, 158. - - Pomatum, (excellent,) 259. - - Pork, (Italian,) 78. - - Pork olives, 79. - - Portrait painter's travelling box, 314. - - Potatoes, to stew, 50. - - Potatoes, to improve when old, 51. - - Potatoe-flour pudding, 130. - - Pot-pie, (beef steak,) 71. - - Potted ham, 85. - - Powder for cleaning gold lace, 271. - - Prickly-heat, cure for, 288. - - Prunes, (American,) 183. - - Prunes, (medicated,) 291. - - Pudding, (almond rice), 112. - - Pudding, almond, boiled, 112. - - Pudding, biscuit, 113. - - Pudding, charlotte, 126. - - Pudding, cherry, 118. - - Pudding, chicken, (rice,) 91. - - Pudding, chocolate, 127. - - Pudding, Columbian, 107. - - Pudding, corn meal, (excellent,) 114. - - Pudding, cottage, 117. - - Pudding, cream cocoa-nut, 110. - - Pudding, currant, 118. - - Pudding, gooseberry, 118. - - Pudding, ground rice, (excellent,) 124. - - Pudding, Hanover, 109. - - Pudding, indian, (fine,) 116. - - Pudding, lady's, 128. - - Pudding, lemon, boiled, 129. - - Pudding, maccaroni, 128. - - Pudding, Marietta, 108. - - Pudding, marmalade, 113. - - Pudding, marrow, 123. - - Pudding, mince, 121. - - Pudding, moorfowl, or grouse, 103. - - Pudding, Orleans, 108. - - Pudding, potatoe-flour, 130. - - Pudding, raspberry, 117. - - Pudding, raisin, 120. - - Pudding, tapioca, 123. - - Pudding, temperance, (plum,) 120. - - Pudding, transparent, 123. - - Pudding, Turkish, (rice,) 110. - - Pudding, venison, 82. - - Pudding, venison and chestnut, 83. - - Pumpkin mush, 368. - - Putting away woollens, 310. - - - Quinces, 170. - - - Rabbit soup, 10. - - Rabbits, (French stew,) 84. - - Raisin pudding, 120. - - Raspberry cordial, (fine,) 239. - - Raspberry pudding, 117. - - Raspberry vinegar, (fine,) 240. - - Raspberry vinegar, (French,) 241. - - Red cabbage, stewed, 39. - - Red custard, 131. - - Red lip-salve, 289. - - Remedy for arsenic, 290. - - Rennets, 163. - - Rheumatic pains, relief for, 284. - - Rhubarb bitters, 294. - - Rhubarb cups, 147. - - Ribbon sack, 316. - - Rice-bread, 189. - - Rice-flour bread, 190. - - Rice-flour batter cakes, 190. - - Rice croquettes, 92. - - Rice-flour pound cake, 210. - - Rice sponge cake, 211. - - Rice pie, 100. - - Rice pudding, (chicken,) 91. - - Rice pudding, (Turkish,) 110. - - Rings, brooches, &c., to clean, 270. - - Ripe currant pudding, 118. - - Rissoles, (lobster,) 34. - - Rissoles, (veal,) 64. - - Rock-fish, stewed, 25. - - Rolls, (long,) 191. - - Rolls, (potatoe,) 191. - - Rose meringues, 202. - - Rosolis, 234. - - Run-round, cure for, 285. - - Rye batter cakes, 187. - - - Salmon, baked, 20. - - Salmon, stewed, 19. - - Salmon, roasted, 20. - - Salmon-trout, baked, 23. - - Salt of lemon or stain-powder, 262. - - Sandwiches, (biscuit,) 85. - - Sauce for mutton that has been boiled in soup, 17. - - Scolloped tomatoes, 44. - - Sea-bass with tomatoes, 22. - - Sea-voyage gingerbread, 225. - - Shad, to keep without corning, 26. - - Sheep's-head fish, (or turbot,) baked, 22. - - Sheep's-head fish, (or turbot,) boiled, 21. - - Shoe-bag, (a lady's,) 317. - - Shoes or boots, to render water-proof, 274. - - Shoulder of veal, (French way,) 62. - - Silk dress, to clean, 300. - - Silk shawls or scarfs, to wash, 299. - - Silks, French method of washing them, 300. - - Silk dress, to strengthen its hem, 326. - - Silver, to clean expeditiously, 272. - - Silver, a good way of cleaning, 271. - - Silver, a wash for cleaning, 271. - - Smoked beef, to stew, 74. - - Soap, (Columbian,) 255. - - Soap, to perfume, 255. - - Soufflé pudding, 125. - - Soup, almond, 16. - - Soup, autumn, 4. - - Soup, chicken, 11. - - Soup, clam, (excellent,) 14. - - Soup, clam, (fine,) 13. - - Soup, cocoa-nut, 15. - - Soup, duck, 12. - - Soup, French white soup, 15. - - Soup, rabbit, 10. - - Soup, spring, 7. - - Soup, summer, 8. - - Soup, turtle, 34. - - Soup, winter, 9. - - Soup-meat, 16. - - Spanish blanc-mange, 147. - - Spiced gingerbread, 225. - - Spermaceti, to take out of a hearth or floor, 274. - - Spinach, (French way,) 45. - - Spinach, stewed, 45. - - Sprained ankle, relief for, 284. - - Stains, to remove from silver, 270. - - Standards, to embroider, 336. - - Stove-hearth, to remove grease from, 274. - - Strawberries, an excellent way of preserving, 176. - - Strawberry cakes, 198. - - Strawberry-water ice, 159. - - Sugar cake, 227. - - Summer hearth, 341. - - Sunderlands, or jelly-puffs, 146. - - Suppers, (oyster,) 393. - - Supper-parties, 392. - - Sweetbreads with cauliflowers, 67. - - Sweetbreads with clams, 68. - - Sweetbread croquettes, 65. - - Sweetbread omelet, 69. - - Sweetbreads with oysters, 68. - - Sweetbreads with tomatoes, 66. - - Sweetmeat dumplings, 133. - - Sweetmeat fritters, 135. - - Sweet omelet, 145. - - Sweet potatoe cake, 212. - - Sweet potatoe pone, 189. - - Syllabub cake, 151. - - Sydney Smith's salad-dressing, 51. - - - Tabouret, (directions for making one,) 339. - - Tapioca pudding, 123. - - Tarragon sauce, 54. - - Tea parties, 390. - - Temperance mince-meat, 138. - - Temperance plum pudding, 121. - - Terrapin veal, 63. - - Tetter, cure for, 287. - - Thatched house pie, 99. - - Thread lace, to make it look always new, 301. - - Toast water, 243. - - Tokay wine, (domestic,) 233. - - Tomato chickens, 90. - - Tomato sweetbreads, 66. - - Tongue pie, 86. - - Tongue, toast, 84. - - Tooth-powder, 256. - - Towel-case, to make, 318. - - Transparent paste, 139. - - Transparent pudding, 123. - - Trout with cream, 23. - - Turkey, boned, 104. - - Turkey patties, 91. - - Turkish rice pudding, 110. - - Turtle, to dress, 34. - - - Vanilla blanc-mange, 148. - - Vanilla cream, 157. - - Vanilla flummery, 153. - - Vanilla syrup, 236. - - Veal, (fillet of,) corned, 61. - - Veal loaf, 60. - - Veal, minced, (excellent,) 62. - - Veal olives, 64. - - Veal, shoulder of, (French way,) 62. - - Veal dressed as terrapin, 63. - - Venison pie, 80. - - Venison pie, (plain,) 81. - - Venison pudding, 82. - - Venison chestnut pudding, 83. - - Vial, to remove the odour from, 267. - - Vinegar, (good,) 241. - - Vinegar, (molasses,) 242. - - Vinegar, (raspberry, French,) 241. - - Vinegar, (raspberry, very fine,) 240. - - - Wall paper, to take off, 275. - - Washing chintzes, 307. - - Washing black-lace, 305. - - Washing coloured cravats, &c., 300. - - Washington fritters, 134. - - Water-ice, (cherry,) 159. - - Water-ice, (damson,) 159. - - Water-ice, (gooseberry,) 159. - - Water-ice, (plum,) 158. - - Water-ice, (strawberry,) 159. - - West India cocoa-nut cake, 210. - - Whalebone and hooks, 324. - - White fricassee, 93. - - White lace scarf, to wash, 306. - - White fur, to clean, 312. - - White satin ribbon, to wash, 298. - - White-wash brushes, to clean, 264. - - Whipt cream meringues, 203. - - Wild ducks, stewed, 94. - - Wine fritters, 135. - - Winter soup, 9. - - Wonders, 215. - - Woollens, to put away, 310. - - Working slippers, 327. - - Worms in garden walks, to destroy, 281. - - - Yellow colouring for walls, 263. - - Young corn omelet, 39. - - - - -ADDITIONAL RECEIPTS. - - - Almond ice-cream, 429. - -- Another way, 430. - - Alpisteras, (Spanish cake,) 439. - - Apple jelly, (excellent,) 432. - - Apple pudding, (Yankee,) 405. - - Apple tapioca, 416. - - Asparagus, (a nice way of cooking,) 443. - - Asparagus, (French way of dressing,) 443. - - Autumn leaves, 425. - - Axjar pickles, 448. - - - Backwoods pot-pie, 487. - - Beans, (pickled,) 450. - - Beans and peas, (to keep,) 452. - - Beef gumbo, 445. - - Beef-steak pot-pie, 411. - - Boston rye and Indian bread, 462. - - Breakfast rolls, 414. - - Brine for bacon and ham, 447. - - Buckwheat batter pudding, 414. - - Buckwheat cakes, (excellent,) 476. - - Buckwheat porridge, 416. - - Buena Vista cake, 395. - - - Cabbage, (fried,) 446. - - Cabbage, pickled, (excellent,) 407. - - Cabbage soup, (fine,) 406. - - Canvas-back ducks,--to broil, 424. - - Carolina grits, or small hominy, 491. - - Carolina corn cakes, 480. - - Carolina rice cakes, 480. - - Carolina way of boiling rice, 442. - - Cauliflower, to fry, 446. - - Cherries, (pickled,) 452. - - Chocolate ice cream, 430. - -- Another way, 431. - - Charlotte russe, (chocolate,) 429. - - Charlotte russe, (lemon,) 428. - - Charlotte russe, (Madeira,) 427. - - Charlotte russe, (orange,) 428. - - Charlotte russe, (rose,) 428. - - Chicken pot-pie, 412. - - Cinnamon bread, 399. - - Cold pudding,--to cook, 417. - - Corn, (Indian,) to boil, 487. - - Corn-meal breakfast cakes, 474. - - Corn-meal pudding, (baked,) 485. - - Corn-meal yeast cakes, (dried,) 457. - - Corn oysters, 489. - - Corn porridge, 489. - - Corns,--relief for, 424. - - Currant raisin jam, 402. - - Curry balls, 444. - - - Damsons or plums, (pickled,) 451. - - Dumplings, (green corn,) 488. - - - Egg balls, 444. - - Egg pone, 463. - - Eggs, to keep, 418. - - Farina, 435. - - Farina flummery, 436. - -- Another way, 437. - -- Another way, 437. - - Farina gruel, 436. - - Farina panada, 436. - - Farina pudding, (baked,) 436. - - Farina plum-pudding, 437. - - Farmer's Indian pudding, 483. - - Fig marmalade, 433. - - Filet gumbo, 406. - - Flummery, (red,) 434. - - French mustard, (fine,) 418. - - Frying fish, 448. - - - Gazpacho, (Spanish,) 441. - - Green corn dumplings, 488. - - Guisada, (a Spanish stew,) 440. - - - Hog's head cheese, 447. - - Hoe cake, (common,) 466. - - Hominy, 491. - - Hominy cakes, 491. - - - Ice-cream, (almond,) 429, 430. - - Ice-cream, (lemon,) 431. - - Ice-cream, (orange,) 431. - - Icing,--warm, 399. - - Indian batter cakes, (very plain,) 470. - - Indian bread, or pone, 460. - - Indian rye bread, 461. - - Indian wheat bread, 462. - - Indian corn, (for keeping,) 492. - - Indian crumpets, 474. - - Indian cup-cakes, 478. - - Indian griddle cake, 468. - - Indian dumplings, (very plain,) 469. - - Indian flappers, 473. - - Indian-meal gruel, 465. - - Indian hasty pudding, 465. - - Indian light biscuit, 478. - - Indian mush, 464. - - Indian muffins, 470. - - Indian boiled pudding, (very nice,) 484. - - Indian rice cakes, 475. - - Indian slap-jacks, 473. - - - Johnny cake, (plain,) 468. - - Johnny cake, (very nice,) 469. - - - Kentucky sweet cake, 479. - - - Lancaster gingerbread, 398. - - Lard, (to prepare,) 446. - - Lemon honey, 401. - - - Madison cake, 481. - - Madeira cake, 427. - - Madeira ham, 408. - - Melon marmalade, 404. - - Missouri cakes, 472. - - Mushrooms,--broiled, 412. - - Mushrooms pickled, (an easy way,) 413. - - - Nantucket pudding, 482. - - - Ochras, dried, 445. - - Oil for kitchen lamps, (cheap,) 423. - - Onion eggs, 444. - - Onions, to pickle, 451. - - Orange honey, 402. - - Ovens, hints on heating, 455. - - - Peach mangoes, (fine,) 449. - - Pear marmalade, 433. - - Peppers, to pickle, 450. - - Pine-apples,--to keep without cooking, 403. - - Pine-apple marmalade, (fine,) 403. - - Pisto omelette, (Spanish,) 440. - - Plums and damsons, (to preserve,) 451. - - Pollo valenciano, (Spanish,) 440. - - Pork and beans, (excellent,) 493. - - Pumpkin Indian cakes, 475. - - Pumpkin Indian pudding, 486. - - - Raisin currants, 402. - - Red flummery, 434. - - Rice blancmange, 435. - - Rice waffles, 454. - - Rye batter cakes, (nice,) 477. - - Rye mush, 466. - - Roxbury tea cakes, 438. - - - Saccatash, (for summer,) 489. - - Saccatash, (for winter,) 490. - - Samp, 491. - - Samp pudding, 483. - - Scotch short cake, 453. - - Silk,--new way of washing, 421. - - Snow cream, 400. - - Spanish salad, 441. - - Spermaceti,--to extract, 423. - - Stair-carpets,--to save, 421. - - - Terra firma, 417. - - Terrapin pot-pie, 410. - - Terrapins,--a new way of dressing, 409. - - Tomato marmalade, 405. - - Tomato marmalade, 433. - - Tomato paste, 445. - - - Virginia griddle cakes, 471. - - - Wafer cakes, (fine,) 397. - - Washington pudding, 419. - - Wine jelly, 431. - - - Yeast cakes, (dried corn-meal,) 457. - - Yeast, (excellent home-made,) 458. - - Yeast powders, 396. - - - - - A. HART, LATE CAREY & HART, - - HAS RECENTLY PUBLISHED THE 10TH EDITION OF - - THE HOUSE BOOK: - - A MANUAL OF DOMESTIC ECONOMY. - - BY MISS LESLIE. - - PRICE ONE DOLLAR. - - - THE FOLLOWING IS A LIST OF ITS CONTENTS: - - Accidents from fire, 147. - - Alabaster, (to clean,) 199. - - Anthracite coal, 129. - - Anthracite coal grates, 129. - - Ants, (to destroy,) 114. - - Aronetta dye, 98. - - Astral lamps, 156. - - Astral lamps, (management of,) 157. - - Attics, (the) 325. - - - Baskets, 239. - - Beaver hats, (to take care of,) 70. - - Bed-bugs or chinches, (remedies for,) 105. - - Bedding, 308. - - Bed-covers, 311. - - Bed-curtains, 306. - - Bed feathers, (to wash,) 64. - - Bed-rooms, (to clean,) 318. - - Beds, (to make up,) 316. - - Beds, (to warm,) 321. - - Bedsteads, 303. - - Bedsteads, (to put up,) 305. - - Bees, (to keep,) 370. - - Bells, 332. - - Bishop's lawn, (to wash,) 46. - - Bituminous or English coal, 141. - - Blacking, (fine--to make,) 73. - - Blacking that will preserve the leather, 73. - - Blacking for stoves, 216. - - Black crape, (to remove water-stains from,) 85. - - Black dye, 99. - - Black dye for yarn, 104. - - Black silk, (to wash,) 45. - - Black silk sleeves, (to restore when faded,) 79. - - Black silk stockings, (to wash,) 58. - - Black worsted stockings, (to wash,) 34. - - Blankets, (to keep through the summer,) 310. - - Blankets, (to wash,) 34. - - Block tin dish covers, (to clean,) 207. - - Blond, (to wash,) 54. - - Blue composition, 96. - - Blue dye, 95. - - Blue dye, (dark,) 96. - - Blue dye for yarn, 103. - - Bobbinet, (to shrink,) 62. - - Bobbinet or cotton lace, (to wash,) 51. - - Body of a dress, (to make,) 410. - - Bonnet cover, (to make,) 353. - - Bonnets, (gingham--to wash,) 48. - - Bonnets, (straw or Leghorn--to clean,) 67. - - Book muslin dresses, (to wash,) 43. - - Boots and shoes, (to clean,) 72. - - Boots and shoes, (French polish for,) 74. - - Boot tops, (wash for,) 74. - - Brass, (to clean,) 218. - - Brass kettles, (to clean,) 219. - - Bread seals, (to make,) 375. - - Breakfast table, (to set,) 274. - - Brick hearths, (to clean,) 201. - - Brick oven, (to heat,) 145. - - Britannia metal, (to clean,) 207. - - Broken dishes, (to mend,) 291. - - Broken glass, (to mend,) 292. - - Brown dye, 100. - - Brown dye for yarn, 101. - - Brown linen, (fine--to wash,) 47. - - Brushing a coat, 75. - - Brushes, 241. - - Brushes, (to clean,) 72. - - Buff colour, (to dye,) 102. - - Buff dye, (excellent,) 97. - - Burn salve, (to make,) 150. - - Butter knives, 254. - - - Candles, 167. - - Candles, (common mould--to make,) 168. - - Candles, (fine home-made,) 169. - - Candles, (dip--to make,) 170. - - Candles, (small wax--to make,) 169. - - Candlesticks, (japanned--to clean,) 209. - - Candlesticks, (silver and plated--to clean,) 206. - - Carpets, 173. - - Carpet-bags, 352. - - Carpets, (to beat,) 181. - - Carpets, (bed-room,) 178. - - Carpets, (stair,) 179. - - Carpets, (to sweep,) 180. - - Carpets, (to wash,) 181. - - Carpets, (to extract oil from,) 83. - - Carpets, (rag,) 185. - - Castors, 251. - - Carving, 268. - - Cask, (an old one--to sweeten,) 226. - - Cellars, 245. - - Cement for alabaster, &c., 293. - - Cement cakes, 294. - - Cement, (common,) 293. - - Cement for iron, 293. - - Chairs, sofas, &c., 296. - - Chairs, (to clean,) 198, 340. - - Chair-screens, 153. - - Chandeliers, (to clean,) 212. - - Charcoal, 127. - - Chemises, (to make,) 394. - - Chimneys, 334. - - Chimneys on fire, 146. - - China-ware, 290. - - China, (to pack,) 347. - - Chinches, or bed-bugs, (to destroy,) 105. - - Chintz, (dark--to wash,) 39. - - Chintz, (furniture--to wash,) 49. - - Cinnamon brown, (to dye,) 100. - - Clipping bags, 196. - - Cloak, (a lady's--to fold,) 77. - - Clothes balls, 91. - - Cloth clothes, (to wash,) 35. - - Clothes brushes, (to clean,) 72. - - Coal, (anthracite,) 129. - - Coal grates, (anthracite,) 129. - - Coal grate fires, 132. - - Coal stove fires, 139. - - Coal spark, (to extract from the eye,) 150. - - Coffee starch, 21. - - Cockroaches, (to destroy,) 109. - - Coke fires, 142. - - Collar, (false one--to make,) 392. - - Coloured dresses, (to wash,) 37. - - Colours, (liquid--to prepare,) 379. - - Combs, (to clean,) 72. - - Combs, (tortoise-shell--to mend,) 71. - - Cotton comfortables, (to make,) 313. - - Cotton stockings, (unbleached--to wash,) 59. - - Cotton cord, (to shrink,) 62. - - Counterpanes, (to wash,) 313. - - Court-plaster, (to make,) 381. - - Cow, (to keep,) 355. - - Cream oysters, 288. - - Crickets, (to destroy,) 112. - - Crockery, (kitchen,) 233. - - Curtains, 188. - - Curtains, (to clean,) 189. - - - Dairy, 359. - - Dampness in beds, (to detect,) 321. - - Damp walls, 335. - - Decanters, (to clean,) 209. - - Dip candles, (to make,) 170. - - Dining-tables, (to polish,) 197. - - Dinner table, (to set,) 256. - - Dinner table, (to wait on,) 261. - - Doilies, 256. - - Doors and windows, (to stop their cracks,) 322. - - Door locks, 333. - - Down feathers, (to clean,) 64. - - Double wrappers, (to make,) 401. - - Dresses, (coloured--to wash,) 37. - - Dress, (book muslin--to wash,) 43. - - Dress, (painted muslin--to wash,) 42. - - Dress, (a lady's--to fold,) 75. - - Dresses, (to fold for packing,) 347. - - Dress-making, (hints on,) 406. - - Dress, (a lady's--to make the body,) 410. - - Dress, (to make the sleeves,) 416. - - Dress, (to make the skirt,) 420. - - Ducks, (to keep,) 369. - - Durable ink, (to make,) 378. - - Dust, (to remove from a dress,) 86. - - Dyes, (domestic--remarks on,) 93. - - Dyes for yarn, (country manner,) 101. - - - Enamelled kettles, (to clean,) 220. - - Entrance halls, 328. - - Entry lamps, 160. - - Evening parties, (hints on,) 280. - - - Faded dress, (to bleach,) 26. - - False collars, (to make,) 392. - - False shirt-bosoms, (to make,) 393 - - Feathers, (bed--to wash,) 64. - - Filtering jars, 244. - - Finger glasses, 254. - - Fire irons, (to clean,) 216. - - Fire irons, (to prevent from rusting,) 217. - - Fire screens, 151. - - Flannel, (to make up,) 396. - - Flannel, (new--to shrink,) 31, 32. - - Flannel, (to wash,) 32. - - Fleas, 111. - - Flies, 112. - - Floating tapers, 163. - - Floating tapers, (cheap ones,) 166 - - Floating tapers, (to renew,) 164. - - Flower stands, 194. - - Folding clothes for ironing, 26. - - Folding a coat, 75. - - Folding a coat for packing, 348. - - Folding a lady's dress, 75. - - Folding a dress for packing, 347. - - Folding a lady's cloak, 77. - - Floors, 335. - - Forks, (to clean,) 213. - - Fowls, (to keep,) 363. - - Front doors, 330. - - Fruit stains, (to remove,) 79. - - Furniture, (black walnut,) 193 - - Furniture, (curled maple,) 193. - - Furniture, (mahogany,) 192. - - Furniture, (rose wood,) 193. - - Furniture, (varnished mahogany, to clean,) 196. - - Furniture, (kitchen,) 228. - - Furniture, (to take care when the house is repairing,) 343. - - - Geese, (to keep,) 368. - - German silver, (to clean,) 206. - - Gingham bonnets, (to wash,) 48. - - Gilt chandeliers, (to clean,) 212. - - Glass, (broken--to mend,) 292. - - Glass, (to pack,) 347. - - Glass, (to clean,) 210. - - Glass stoppers, (to get out,) 210. - - Gloves, (kid or hoskin--to wash,) 61. - - Gloves, (white French thread--to clean,) 59. - - Gloves, (gentlemen's--to clean,) 62. - - Gloves, (wash-leather--to wash,) 60. - - Glue stiffening, 22. - - Glue, (common,) 295. - - Glue, (of rice,) 295. - - Gold fish, (to take care of,) 375. - - Gold muslin, (to wash,) 44. - - Gold ornaments, (to clean,) 70. - - Gown dress, (to make,) 425. - - Grates for anthracite coal, 129. - - Grease, (to extract from a dress,) 80. - - Grease spots, (to remove from books,) 83. - - Grease, (to remove from wall paper,) 84. - - Green dye, 96. - - Green dye for yarn, 103. - - Green colouring for maps, 379. - - - Hard soap, (to make,) 17. - - Hard soap, (fine--to make,) 18. - - Hats, (beaver--to take care of,) 70. - - Head-brushes, (to clean,) 72. - - Hearths, (stone--to clean,) 201. - - Hearths, (brick--to clean,) 201. - - Heat marks, (to remove from a table,) 88. - - Hints on evening parties, 280. - - Hints on dress-making, 406. - - Hoskin gloves, (to clean,) 61. - - Hood, (a lady's--to make,) 403. - - House-cleaning, (preparations for,) 336. - - House-cleaning, (finishing,) 342. - - Household articles, (to pack,) 354. - - Hydrants, 247. - - - Ink, (black--to make,) 376. - - Ink, (durable--to make,) 378. - - Ink, (red--to make,) 378. - - Ink-stains, (to remove from a carpet,) 87. - - Ink-stains, (to take out of mahogany,) 88. - - Ink-stains, (to take out of a table-cover,) 86. - - Ink-stains, (to take out of white clothes,) 87. - - Ink-stains, (to take out of unpainted wood,) 88. - - Ink, (marking--to take out,) 87. - - Italian or patent iron, 29. - - Ironing, 26. - - Ironing silk, 31. - - Ironing velvet, 30. - - Iron, (polished--to preserve from rust,) 218. - - Iron ware, 234. - - Iron, (cement for when broken,) 293. - - - Japanned candlesticks, (to clean,) 209. - - Japanned waiters, (to clean,) 208. - - Jars, (to purify,) 224. - - - Keeping a cow, 355. - - Kettles, (brass--to clean,) 219. - - Kettles, (tea--to clean,) 221. - - Kettles, (porcelain,) 220. - - Kitchen clothes, 240. - - Kitchen crockery, 233. - - Kitchen furniture, 228. - - Kitchen lamps, 163. - - Knife rests, 254. - - Knives, (to clean,) 213. - - - Lace, (cotton or bobbinet--to wash,) 51. - - Lace, (thread--to wash,) 52, 53. - - Lace, (gold--to clean,) 45. - - Lace veil, (black--to wash,) 56. - - Lace veil, (white--to wash,) 55. - - Lamps, (astral,) 156. - - Lamps, (astral--to manage,) 157. - - Lamps, (chamber,) 162. - - Lamps, (entry,) 160. - - Lamps, (kitchen,) 163. - - Lamps, (night,) 165. - - Lamp oil, 155. - - Lamp oil, (to take out of a carpet,) 83. - - Lamp oil, (to take out of a floor,) 82. - - Lamp-oil, (to extract from a dress,) 81. - - Lamp oil, (to extract from a sofa,) 82. - - Lamp rugs, 161. - - Lanterns, 163. - - Laundry work, 7. - - Lawn, (bishop's--to wash,) 46. - - Leghorn bonnets, (to clean,) 67. - - Linen, (to make up,) 386. - - Linen, (mildewed--to restore,) 88. - - Linen, (scorched--to restore,) 89. - - Linen, (stained--to restore,) 90. - - Linen window-blinds, 190. - - Linen, (to whiten,) 89. - - Looking-glasses, (to clean,) 211. - - Lye, (to make,) 13. - - - Mahogany furniture, 192. - - Mahogany furniture, (varnished--to clean,) 196. - - Mahogany tables, (unvarnished--to clean,) 197. - - Mahogany, (to remove ink-spots from,) 88. - - Mahogany chairs and sofas, 198. - - Maps, (to colour,) 380. - - Marble, (white--to clean,) 199. - - Marble, (coloured--to clean,) 200 - - Marble, (cement for,) 293. - - Marabout feathers, (to clean,) 64. - - Marking ink, (to take out,) 87. - - Marseilles quilt, (to wash,) 313. - - Mattresses, (to renew,) 66. - - Mats for the table, 253. - - Matting, (straw,) 184. - - Merino dresses, (to wash,) 41. - - Mice, 117. - - Mildew, (to take out of linen,) 88 - - Mirrors, 300. - - Mixture for stains, 91. - - Moths, 115. - - Mould candles, (to make,) 168. - - Mourning chintz, (to wash,) 39. - - Mousseline de laine, (to wash,) 41. - - Mud, (to take out of a dress,) 86. - - Muslin, (book--to wash,) 43. - - Muslin, (gold or silver--to wash,) 44. - - Muslin, (painted--to wash,) 42. - - Muslins, (small--to do up,) 49. - - Musquitoes, 112. - - - Nankeen, (to wash,) 48. - - Nankeen colour, (to dye,) 99. - - Napkins, 255. - - New tin, (to remove its taste,) 225. - - New wood, (to remove its taste,) 225. - - Night gowns, (to make,) 398. - - Night capes, (to make,) 403. - - Nurseries, 323. - - - Oil cans, (to clean,) 155. - - Oil cloths or painted carpets, 183. - - Olive dye, 100. - - Orange dye, 102. - - Ornaments of gold, (to clean,) 70. - - Oysters, (with cream,) 288. - - Oyster patties, 289. - - - Packing a carpet bag, 352. - - Packing glass and china, 347. - - Packing household articles, 354. - - Packing a large trunk, 349. - - Paint, (to clean,) 339. - - Paint, (to remove from a dress,) 84. - - Paint, (to remove from a coat,) 85. - - Paint, (to remove its smell,) 343. - - Painted muslin, (to wash,) 42. - - Pantry, 251. - - Paper, (to make transparent,) 380. - - Paper window-blinds, 190. - - Paste, (common--for paper,) 294. - - Paste, (cold,) 295. - - Paste, (rye,) 295. - - Pearls, (to clean,) 71. - - Pelerines, (to make,) 426. - - Pencil marks, (to preserve,) 381. - - Pictures, 186. - - Pink dye, 94. - - Phials, (to wash,) 211. - - Plate mixture, (fine,) 204. - - Plate mixture, (another,) 204. - - Plated candlesticks, (to clean,) 206. - - Plated ware, (to clean,) 205. - - Plates and dishes, (to wash,) 223. - - Polishing dining-tables, 197. - - Porcelain kettles, 220. - - Poultry, (to draw,) 272. - - Pounce, (to make,) 381. - - Preparations for house-cleaning, 336. - - Preparing rooms for summer, 344. - - Pumps, 247. - - Putty, (old--to soften,) 292. - - - Quilts, (to wash,) 312. - - Quilts, (Marseilles--to wash,) 313 - - Quilts, (silk--to make,) 314. - - Quilted wrappers, 402. - - - Rabbit skins, (to prepare,) 120. - - Rag carpets, 185. - - Rats, 117. - - Receptacles for dresses, 298. - - Refrigerators, 243. - - Red dye, 94. - - Red dye for yarn, 103. - - Red colouring for maps, 379. - - Remarks on bed-chambers, 296. - - Remarks on domestic dyes, 93. - - Remarks on dyeing yarn, 101. - - Remarks on kitchens, 227. - - Remarks on sewing-work, 382. - - Remedies for stings, &c., 116. - - Rennets, (to prepare,) 362. - - Reticules, (travelling,) 352. - - Ribbons, (to wash,) 56. - - Rice glue, 295. - - Rocking-chairs, 194. - - Rush lights, 170. - - Rust, (to take out of steel,) 217. - - - Safes, 244. - - Salmon colour, (to dye,) 98. - - Salt of lemon, 92. - - Satin shoes, (white--to clean,) 91. - - Scorched linen, (to restore,) 89. - - Scrap jars, 195. - - Scrubbing floors, 341. - - Setting the dinner table, 256. - - Sewing, 382. - - Silk, (black--to wash,) 45. - - Silk sleeves, (black--to restore,) 79. - - Silk, (to iron,) 31. - - Silk, (to keep,) 90. - - Silk quilt, (to make,) 314. - - Silver, (to clean,) 201. - - Silver, (German--to clean,) 206. - - Shirts, (to fold,) 349. - - Shirts, (plain ones--to make,) 388. - - Shirts with bosom pieces, 390. - - Shirts open at the back of the neck, 391. - - Shirt bosoms, (false--to make,) 393. - - Shirt collars, (false--to make,) 392. - - Short blinds for windows, 191. - - Shrinking bobbinet, 62. - - Shrinking cotton cord, 62. - - Shrinking new flannel, 31, 32. - - Skirt of a dress, (to make,) 420. - - Skylights, 327. - - Slate colour, (to dye,) 99. - - Sleeves of a dress, (to make,) 416. - - Slop buckets, (to purify,) 224. - - Small muslins, (to wash,) 49. - - Small wax candles, (to make,) 169. - - Soap fat, (to keep from moulding,) 14, 15. - - Soap, (common hard--to make,) 17. - - Soap, (fine hard--to make,) 18. - - Soft soap, (to make,) 15. - - Soda, (for washing,) 24. - - Sofas and mahogany chairs, 198. - - Spark, (to extract from the eye,) 150. - - Spermaceti, (to take out,) 85. - - Spots of tar and turpentine, (to remove,) 81. - - Sprinkling and folding clothes, 26. - - Squirrel-skins, (to prepare,) 120. - - Stains, (to remove from black crape,) 85. - - Stains, (to remove from table-linen,) 78. - - Stains, (to remove from silk,) 79. - - Stains, (to remove from silver spoons,) 204. - - Stains of stove pipes, or soot, 83. - - Stair carpets, 179. - - Stair rods, (to clean,) 219. - - Starch, (common--to prepare,) 20. - - Starch, (gum-arabic,) 21. - - Starch of home manufacture, 20. - - Starch made with coffee, 21. - - Steel, (to remove its rust,) 217. - - Stockings, (black worsted--to wash,) 34. - - Stockings, (black silk--to wash,) 58. - - Stockings, (white silk--to wash,) 57. - - Stockings, (silk--to tinge pink,) 58. - - Stockings, (French thread--to wash,) 59. - - Stockings, (unbleached cotton--to wash,) 59. - - Stockings, (woollen--to wash,) 33. - - Stone hearths, (to clean,) 201. - - Stopping door and window cracks, 322. - - Store-rooms, 248. - - Stoves, (blacking for,) 216. - - Stoves, (close,) 125. - - Stoves for coal, 125. - - Stoves for wood, 127. - - Straw bonnets, (to clean,) 67. - - Straw matting, 184. - - Supper parties, 287. - - Swansdown capes or tippets, (to clean,) 63. - - - Table, (breakfast--to set,) 274. - - Table, (dinner--to set,) 256. - - Table, (to wait on,) 261. - - Table-linen, 255. - - Table mixture, 197. - - Tapers, (floating,) 163. - - Tapers, (floating--very cheap,) 166. - - Tapers, (floating--to renew,) 164. - - Tar or turpentine spots, (to remove,) 81. - - Tea-kettles, (to clean,) 221. - - Tea-table, (to set,) 279. - - Tea things, (to wash,) 222. - - Tea urns, (to clean,) 208. - - Tin dish-covers, (to clean,) 207. - - Tins, (common--to clean,) 208. - - Tin, (new--to remove its taste of rosin,) 225. - - Tin ware, 236. - - Thread gloves and stockings, (to wash,) 59. - - Toilet tables, 300. - - Tortoise shell, (to clean, and mend,) 71. - - Trunks, (to pack,) 349. - - Turkeys, (to keep,) 367. - - - Venetian blinds, 190. - - Vials, (to wash,) 211. - - - Waiting on table, 261. - - Walls, 171. - - Washing bed-feathers, 64. - - Washing with soda, 24. - - Washing white clothes, 22. - - Washing-stands, 301. - - Wax, (to take out of cloth,) 85. - - Wax candles, (small ones--to make,) 169. - - Wax-polish, (for furniture,) 197. - - Whiting, (very fine,) 205. - - Whitening clothes, 25. - - White satin shoes, (to clean,) 91. - - White-washing, 338. - - Wilmington clay balls, 92. - - Window cracks, (to stop,) 322. - - Window-blinds of linen, 190. - - Window blinds of paper, 190. - - Window panes, (to mend,) 292. - - Window washing, 340. - - Wood, 121. - - Wood fires, 122. - - Wood stove fires, 123. - - Wooden ware, 238. - - Woollen shawls, (to wash,) 37. - - Woollen stockings, (to wash,) 33. - - Woollen table-covers, (to wash,) 36. - - Woollen yarn, (to wash,) 34. - - Worsted stockings, (black--to wash,) 34. - - Wrappers, (double--to make,) 401 - - Wrappers, (quilted--to make,) 402 - - - Yellow dye, 95. - - Yellow dye for yarn, 103. - - - - -Transcriber's Note - - -The following typographical errors were corrected: - - Page Error - 17 tarrigon changed to tarragon - 30 in a seive changed to in a sieve - FN 25-* at the bottom changed to at the bottom. - 43 made in the preportion changed to made in the proportion - 88 POULTRY, GAME, ETC changed to POULTRY, GAME, ETC. - 92 till it become changed to till it becomes - 103 moistened with water changed to moistened with water. - 119 has been in fiifteen changed to has been in fifteen - 119 render them tough changed to render them tough. - 123 eight eggs a slight changed to eight eggs as light - 136 GREEN FRITTERS changed to GREEN FRITTERS. - 227 black-cake changed to black-cake. - 256 thoroughly incorporaied. changed to thoroughly incorporated. - 273 is a coal fire changed to is a coal fire. - 285 foot bath, ill changed to foot bath, till - 353 Massachusets; changed to Massachusetts; - 366 ham omelet; cucumbers: changed to ham omelet; cucumbers; - 377 Stewed rock-fish: changed to Stewed rock-fish; - 378 peas; aspargus changed to peas; asparagus - 379 egg-plant--Peach pie: changed to egg-plant--Peach pie; - 384 stewed beets: potatoe snow changed to stewed beets; potatoe snow - 385 plovers; scolloped tomatoes changed to plovers; scolloped tomatoes; - 385 lemon ice-crean. changed to lemon ice-cream. - 386 There are two menus numbered 3 - 391 enough to accomodate changed to enough to accommodate - 403 you can procure changed to you can procure. - 407 brocoli changed to broccoli - 464 a handful at at changed to a handful at - 468 Then, having changed to Then, (having - 474 hazle-nut changed to hazel-nut - 490 must be soked changed to must be soaked - 495 gardenants, changed to garden ants, - 495 Apple marmalade, 191. changed to Apple marmalade, 171. - 495 Austrian cake, 146. changed to Austrian cake, 196. - 495 Autumn soup, 4. changed to Autumn soup, 8. - 495 stewed brown, 69 changed to stewed brown, 69. - 495 Bergamot water, 113. changed to Bergamot water, 254. - 495 jelly, (fine,) 171. changed to jelly, (fine,) 174. - 496 188-299 changed to 188, 229 - 496 Bread, (rice.) 189. changed to Bread, (rice,) 189. - 496 Brown fricassee, 24. changed to Brown fricassee, 94. - 496 Cabbage, (red, to stew,) 37. changed to Cabbage, (red, to - stew,) 39. - 496 Cake, lemon, 210. changed to Cake, lemon, 200. - 496 Cakes, light seed, 215. changed to Cakes, light seed, 214. - 496 Charlotte pudding, 127. changed to Charlotte pudding, 126. - 496 keep it sweet, 249. changed to keep it sweet, 247. - 497 Cocoa, 244. changed to Cocoa, 245. - 497 to preserve, 303. changed to to preserve, 308. - 497 Columbian soup changed to Columbian soap - 497 between the toes, 327. changed to between the toes, 283. - 497 (antidote for,) 231. changed to (antidote for,) 291. - 497 Custard, (green,) 131. changed to Custard, (green,) 130. - 497 both sides, 336. changed to both sides, 335. - 497 Embroidering standards, 335. changed to Embroidering - standards, 336. - 498 French chicken pie, 85. changed to French chicken pie, 89. - 498 Green custard, 131. changed to Green custard, 130. - 498 Ham toast, 87. changed to Ham toast, 86. - 499 Indian pudding, (fine,) 115. changed to Indian pudding, - (fine,) 116. - 499 Jam, (damson,) 174. changed to Jam, (damson,) 175. - 499 look like new, 302. changed to look like new, 301. - 499 Lip salve, red, 287. changed to Lip salve, red, 289. - 499 Maccaroni blanc-mange, 149. changed to Maccaroon blanc-mange, - 149. - 499 Muffins, (bread,) 188--229. changed to Muffins, (bread,) - 188, 229. - 500 Notions, 235. changed to Notions, 217. - 500 Opodeldoc, 270. changed to Opodeldoc, 290. - 500 Orange tarts, 14. changed to Orange tarts, 141. - 500 and turkey,) 62. changed to and turkey,) 63. - 500 (very fine,) 179. changed to (very fine,) 177. - 500 Perpetual paste, 251. changed to Perpetual paste, 257. - 501 Pudding, lady's, 127. changed to Pudding, lady's, 128. - 501 Putting away woollens, 309. changed to Putting away woollens, 310. - 501 Red lip-salve, 284. changed to Red lip-salve, 289. - 501 Rennets, 63. changed to Rennets, 163. - 501 Rhubarb cups, 147 changed to Rhubarb cups, 147. - 501 Rice-flour bread, 196. changed to Rice-flour bread, 190. - 501 Rolls, (long,) 19. changed to Rolls, (long,) 191. - 502 Soup, spring, 3. changed to Soup, spring, 7. - 502 Soup, summer, 4. changed to Soup, summer, 8. - 502 Soup, winter, 5. changed to Soup, winter, 9. - 502 Soup-meat, 17. changed to Soup-meat, 16. - 502 Spinach, (French way,) 48. changed to Spinach, (French way,) 45. - 502 Sweetmeat dumplings, 248. changed to Sweetmeat dumplings, 133. - 502 Sweetmeat fritters, 133. changed to Sweetmeat fritters, 135. - 503 always new, 302. changed to always new, 301. - 503 Tokay wine, (domestic,) 333. changed to Tokay wine, (domestic,) - 233. - 503 cravats, &c., 309. changed to cravats, &c., 300. - 503 Water-ice, (cherry, changed to Water-ice, (cherry,) - 503 Winter soup, 5. changed to Winter soup, 9. - 503 Woollens, to put away, 309. changed to Woollens, to put away, - 310. - 503 for walls, 264. changed to for walls, 263. - 505 Bed-rooms, to changed to Bed-rooms, (to - 504 home-made,) 456. changed to Yeast, home-made,) 458. - 507 (varnished mahogany changed to (varnished mahogany, - 509 to extract from a dress changed to (to extract from a dress - 509 Mattrasses changed to Mattresses - 512 Washing white clothes, 22 changed to Washing white clothes, 22. - - -The following words were inconsistently spelled. - - A-la-mode / Alamode - band-boxes / bandboxes - Blanc-mange / Blancmange - BLANC-MANGE / BLANCMANGE - brick-dust / brickdust - butter-milk / buttermilk - chesnut / chestnut - force-meat / forcemeat - goose-berries / gooseberries - Indian / indian - madeira / Madeira - moor-fowl / moorfowl - nasturtian / nasturtion - parboil / par-boil - parboiling / par-boiling - paste-board / pasteboard - pearlash / pearl-ash - salt-petre / saltpetre - saucepan / sauce-pan - soufflé / soufflée - sweet-meat / sweetmeat - sweet-meats / sweet-meats - teacup / tea-cup - teacupful / tea-cupful / tea-cupfull / teacup-full / teacupful - tomato / tomatoe / tomata - tomatoes / tomatas - tea-cups / teacups - tea-spoon / teaspoon - tea-spoonful / teaspoonful - tea-spoonfuls / teaspoonfuls - tomato / tomata / tomatoe - under-done / underdone - white-wash / whitewash - white-washing / whitewashing - - - - - -End of the Project Gutenberg EBook of Miss Leslie's Lady's New Receipt-Book, by -Eliza Leslie - 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You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: Miss Leslie's Lady's New Receipt-Book - 3rd ed. - -Author: Eliza Leslie - -Release Date: February 22, 2013 [EBook #42154] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S NEW RECEIPT BOOK *** - - - - -Produced by Julia Miller and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive/American Libraries.) - - - - - - -</pre> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 42154 ***</div> <p><span class="pagenum"><a name="Page_1" id="Page_1">[1]</a></span></p> @@ -20860,383 +20822,6 @@ Table, (breakfast—to set,) 274.</div> </p> </div> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Miss Leslie's Lady's New Receipt-Book, by -Eliza Leslie - -*** END OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S NEW RECEIPT BOOK *** - -***** This file should be named 42154-h.htm or 42154-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/2/1/5/42154/ - -Produced by Julia Miller and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive/American Libraries.) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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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: Miss Leslie's Lady's New Receipt-Book - 3rd ed. - -Author: Eliza Leslie - -Release Date: February 22, 2013 [EBook #42154] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S NEW RECEIPT BOOK *** - - - - -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. Footnotes have been -moved to follow the recipes in which they appear. - - - - - MISS LESLIE'S - - LADY'S NEW RECEIPT-BOOK; - - A Useful Guide for Large or Small Families, - - CONTAINING DIRECTIONS FOR - - COOKING, PRESERVING, PICKLING, - - AND - - PREPARING THE FOLLOWING ARTICLES ACCORDING TO THE MOST - NEW AND APPROVED RECEIPTS, VIZ.: - - SOUPS, - FISH, - MEATS, - VEGETABLES, - POULTRY, - OYSTERS, - GAME, - PUDDINGS, - PIES, - TARTS, - CUSTARDS, - ICE CREAMS, - BLANC-MANGE, - CAKES, - CONFECTIONARY, - SWEETMEATS, - JELLIES, - SYRUPS, - CORDIALS, - CANDIES, - PERFUMERY, ETC. - - THIRD EDITION, ENLARGED, - - WITH ONE HUNDRED AND TWENTY ADDITIONAL RECEIPTS FOR PREPARING - FARINA, INDIAN MEAL, FANCY TEA CAKE, MARMALADES, ETC. - BEING A SEQUEL TO HER "COMPLETE COOKERY." - - "Let these receipts be fairly and faithfully tried, and I trust that - few, if any, will cause disappointment in the result."--_Preface_ - - PHILADELPHIA: - A. HART, LATE CAREY & HART - 1850. - - - - - ENTERED according to Act of Congress, in the year 1850, by - A. HART, - in the Clerk's Office of the District Court for the Eastern District - of Pennsylvania. - - Printed by T. K. & P. G. Collins. - - - - -PREFACE. - - -The present volume is designed as a sequel to my book, entitled -"Directions for Cookery in all its Branches." Since the first appearance -of that work, I have introduced into the new editions so many -improvements and additional receipts that its size can no longer be -conveniently increased. While obtaining fresh accessions of valuable -knowledge on this and other subjects connected with the domestic -improvement of my young countrywomen, I have been induced to note down, -as they presented themselves, these new items of information. And I now -offer them, arranged in due form, to that most efficient of all patrons, -the public. - -Families who possess the means and the inclination to keep an excellent -table, and to entertain their guests in a handsome and liberal manner, -will, most probably, find in this book and its predecessor all that may -be wanted for such purposes. A large number of these new receipts are of -French origin; obtained from French cooks, or from persons instructed by -them. And I have endeavoured to render the directions as intelligible -and practicable as possible; so as to be easily understood, and easily -followed. I have not thought it necessary to give their titles in -French, as foreign designations can rarely be comprehended, or indeed -accurately pronounced, except by those who are familiar with the -language. Let these and the other receipts be fairly and faithfully -tried, and I trust that few, if any, will cause disappointment in the -result. - - ELIZA LESLIE. - - _Philadelphia, Oct. 15th, 1846._ - - - - -GENERAL CONTENTS. - - - Page - - SOUPS, &C. 9 - FISH, &C. 19 - VEGETABLES, &C. 38 - MEATS, &C. 58 - POULTRY, GAME, &C. 88 - PUDDINGS, &C. 107 - SWEETMEATS, &C. 165 - BREAKFAST AND TEA CAKES 186 - CAKES, &C. 193 - DOMESTIC LIQUORS, &C. 230 - PERFUMERY, REMEDIES, &C. 252 - LAUNDRY-WORK, NEEDLE-WORK, &C. 297 - BREAKFASTS, DINNERS, SUPPERS, &C. 365 - ADDITIONAL RECEIPTS 395 - THE INDIAN MEAL BOOK 455 - INDEX 495 - INDEX TO ADDITIONAL RECEIPTS 503 - - - - -WEIGHT AND MEASURE. - - - Wheat flour one pound of 16 ounces is one quart. - Indian meal one pound 2 ounces is one quart. - Butter, when soft, one pound 1 ounce is one quart. - Loaf-sugar, broken up, one pound is one quart. - White sugar, powdered, one pound 1 ounce is one quart. - Best brown sugar one pound 2 ounces is one quart. - Eggs ten eggs weigh one pound. - - -LIQUID MEASURE. - - Four large table-spoonfuls are half a jill. - Eight large table-spoonfuls are one jill. - Two jills are half a pint. - A common-sized tumbler holds half a pint. - A common-sized wine-glass holds about half a jill. - Two pints are one quart. - Four quarts are one gallon. - -About twenty-five drops of any thin liquid will fill a common-sized -tea-spoon. - -Four table-spoonfuls will generally fill a common-sized wine-glass. - -Four wine-glasses will fill a half-pint tumbler, or a large coffee-cup. - -A quart black bottle holds in reality about a pint and a half; sometimes -not so much. - -A table-spoonful of salt is about one ounce. - - -DRY MEASURE. - - Half a gallon is a quarter of a peck. - One gallon is half a peck. - Two gallons are one peck. - Four gallons are half a bushel. - Eight gallons are one bushel. - -Throughout this book, the pound is avoirdupois weight--sixteen ounces. - - - - -THE -LADY'S RECEIPT-BOOK. - - - - -SOUPS, ETC. - - -SPRING SOUP.--Unless your dinner hour is very late, the stock for this -soup should be made the day before it is wanted, and set away in a stone -pan, closely covered. To make the stock, take a knuckle of veal, break -the bones, and cut it into several pieces. Allow a quart of water to -each pound of veal. Put it into a soup-pot, with a set of calves-feet, -and some bits of cold ham, cut off near the hock. If you have no ham, -sprinkle in a table-spoonful of salt, and a salt-spoon of cayenne. Place -the pot over a _moderate_ fire, and let it simmer slowly (skimming it -well) for several hours, till the veal is all to rags and the flesh of -the calves-feet has dropped in shreds from the bones. Then strain the -soup; and if not wanted that day, set it away in a stone pan, as above -mentioned. - -Next day have ready-boiled two quarts or more of green peas, (they must -on no account be old,) and a pint of the green tops cut off from -asparagus boiled for the purpose. Pound a handful of raw spinach till -you have extracted a teacup-full of the juice. Set the soup or stock -over the fire; add the peas, asparagus, and spinach-juice, stirring them -well in; also a quarter of a pound of fresh butter, divided into four -bits, and rolled in flour. Let the whole come to a boil; and then take -it off and transfer it to a tureen. It will be found excellent. - -In boiling the peas for this soup, you may put with them half a dozen -sprigs of green mint, to be afterwards taken out. - -Late in the spring you may add to the other vegetables two cucumbers, -pared and sliced, and the whitest part or heart of a lettuce, boiled -together; then well-drained, and put into the soup with the peas and -asparagus. It must be very thick with vegetables. - - -SUMMER SOUP.--Take a large neck of mutton, and hack it so as nearly to -cut it apart, but not quite. Allow a small quart of water to each pound -of meat, and sprinkle on a table-spoonful of salt and a very little -black pepper. Put it into a soup-pot, and boil it _slowly_ (skimming it -well) till the meat is reduced to rags. Then strain the liquid, return -it to the soup-pot, and carefully remove all the fat from the surface. -Have ready half a dozen small turnips sliced thin, two young onions -sliced, a table-spoonful of sweet-marjoram leaves picked from the -stalks, and a quart of shelled Lima beans. Put in the vegetables, and -boil them in the soup till they are thoroughly done. You may add to them -two table-spoonfuls of green nasturtian seeds, either fresh or pickled. -Put in also some little dumplings, (made of flour and butter,) about ten -minutes before the soup is done. - -Instead of Lima beans, you may divide a cauliflower or two broccolis -into sprigs, and boil them in the soup with the other vegetables. - -This soup may be made of a shoulder of mutton, cut into pieces and the -bones cracked. - - -AUTUMN SOUP.--Begin this soup as early in the day as possible. Take six -pounds of the lean of fine fresh beef; cut it into small pieces; -sprinkle it with a tea-spoonful of salt, (not more); put it into a -soup-pot, and pour on six quarts of water. The hock of a cold ham will -greatly improve it. Set it over a moderate fire, and let it boil slowly. -After it comes to a boil skim it well. Have ready a quarter of a peck of -ochras cut into very thin round slices, and a quarter of a peck of -tomatoes cut into pieces; also a quart of shelled Lima beans. Season -them with pepper. Put them in; and after the whole has boiled three -hours _at least_, take six ears of young Indian corn, and having grated -off all the grain, add them, to the soup and boil it an hour longer. -Before you serve up the soup remove from it all the bits of meat, which, -if the soup is sufficiently cooked, will be reduced to shreds. - -You may put in with the ochras and tomatoes one or two sliced onions. -The soup, when done, should be as thick as a jelly. - -Ochras for soup may be kept all winter, by tying them separately to a -line stretched high across the store-room. - - -WINTER SOUP.--The day before you make the soup, get a fore-leg or shin -of beef. Have the bone sawed through in several places, and the meat -notched or scored down to the bone. This will cause the juice or essence -to come out more freely, when cooked. Rub it slightly with salt; cover -it, and set it away. Next morning, early as possible, as soon as the -fire is well made up, put the beef into a large soup-pot, allowing to -each pound a small quart of water. Then taste the water, and if the salt -that has been rubbed on the meat is not sufficient, add a very little -more. Throw in also a tea-spoonful of whole pepper-corns; and you may -add half a dozen blades of mace. Let it simmer slowly till it comes to a -boil; then skim it well. After it boils, you may quicken the fire. At -nine o'clock put in a large head of cabbage cut fine as for cold-slaw; a -dozen carrots sliced; the leaves stripped from a bunch of -sweet-marjoram; and the leaves of a sprig of parsley minced fine. An -hour afterwards, add six turnips, and three potatoes, all cut into four -or eight pieces. Also two onions, which will be better if previously -roasted brown, and then sliced. Keep the soup boiling steadily, but not -hard, unless the dinner hour is very early. For a late dinner, there -will be time to boil it slowly all the while; and all soups are the -better for long and slow boiling. See that it is well skimmed, so that, -when done, there will be not a particle of fat or scum on the surface. -At dinner-time take it up with a large ladle, and transfer it to a -tureen. In doing so, carefully avoid the shreds of meat and bone. Leave -them all in the bottom of the pot, pressing them down with the ladle. A -mass of shreds in the tureen or soup-plate looks slovenly and -disgusting, and should never be seen at the table; also, they absorb too -much of the liquid. Let the vegetables remain in the soup when it is -served up, but pick out every shred of meat or bone that may be found in -the tureen when ready to go to table. - -In very cold weather, what is left of this soup will keep till the -second day; when it must be simmered again over the fire, till it just -comes to a boil. Put it away in a tin or stone vessel. The lead which is -used in glazing earthen jars frequently communicates its poison to -liquids that are kept in them. - - -RABBIT SOUP.--Begin this soup six hours before dinner. Cut up three -large, but young and tender rabbits, or four small ones, (scoring the -backs,) and dredge them with flour. Slice six mild onions, and season -them with half a grated nutmeg; or more, if you like it. Put some fresh -butter into a hot frying pan, (you may substitute for the butter some -cold roast-veal gravy that has been carefully cleared from the fat,) -place it over the fire, and when it boils, put in the rabbits and -onions, and fry them a light brown. Then transfer the whole to a -soup-pot; season it with a very small tea-spoonful of salt, a -tea-spoonful of whole pepper, a large tea-spoonful of sweet-marjoram -leaves stripped from the stalks, and four or five blades of mace, adding -three large carrots in slices. Pour on, slowly, four quarts of hot water -from a kettle already boiling hard. Cover the soup-pot, and let it -simmer slowly (skimming it well) till the meat of the rabbits is reduced -to shreds, and drops from the bones, which will not be in less than five -hours, if boiled as gently as it ought. When quite done, strain the soup -into a tureen. Have ready the grated yolks of six hard boiled eggs, and -stir them into the soup immediately after it is strained, and while it -is very hot. Add, also, some bread cut into dice or small squares, and -fried brown in fresh butter. Or substitute for the fried bread, buttered -toast, with all the crust removed, and cut into very small bits or -mouthfuls. - -Hare soup may be made in this manner. It is also an excellent way of -disposing of old fowls. A similar soup may be made of fresh-killed -venison. - -For hare or venison soup, add, (after straining it,) about half an hour -before you take it up, two glasses of sherry or Madeira, and a lemon -sliced thin. - - -CHICKEN SOUP.--Cut up two large fine fowls, as if carving them for the -table, and wash the pieces in cold water. Take half a dozen thin slices -of cold ham, and lay them in a soup-pot, mixed among the pieces of -chicken. Season them with a very little cayenne, a little nutmeg, and a -few blades of mace, but no salt, as the ham will make it salt enough. -Add a head of celery, split and cut into long bits, a quarter of a pound -of butter, divided in two, and rolled in flour. Pour on three quarts of -milk. Set the soup-pot over the fire, and let it boil rather slowly, -skimming it well. When it has boiled an hour, put in some small round -dumplings, made of half a pound of flour mixed with a quarter of a pound -of butter; divide this dough into equal portions, and roll them in your -hands into little balls about the size of a large hickory nut. The soup -must boil till the flesh of the fowls is loose on the bones, but not -till it drops off. Stir in, at the last, the beaten yolks of three or -four eggs; and let the soup remain about five minutes longer over the -fire. Then take it up. Cut off from the bones the flesh of the fowls, -and divide it into mouthfuls. Cut up the slices of ham in the same -manner. Mince the livers and gizzards. Put the bits of fowl and ham in -the bottom of a large tureen, and pour the soup upon it. - -This soup will be found excellent, and may be made of large old fowls, -that cannot be cooked in any other way. If they are so old that when the -soup is finished they still continue tough, remove them entirely, and do -not serve them up in it. - -Similar soup may be made of a large old turkey. Also of four rabbits. - - -DUCK SOUP.--Half roast a pair of fine large tame ducks; keeping them -half an hour at the fire, and saving the gravy, the fat of which must be -carefully skimmed off. Then cut them up; season them with black pepper; -and put them into a soup-pot with four or five small onions sliced thin, -a small bunch of sage, a thin slice of cold ham cut into pieces, a -grated nutmeg, and the yellow rind of a lemon pared thin, and cut into -bits. Add the gravy of the ducks. Pour on, slowly, three quarts of -boiling water from a kettle. Cover the soup-pot, and set it over a -moderate fire. Simmer it slowly (skimming it well) for about four hours, -or till the flesh of the ducks is dissolved into small shreds. When -done, strain it through a sieve into a tureen over a quart of young -green peas, that have been boiled by themselves. If peas are not in -season, substitute half a dozen hard boiled eggs cut into round slices, -white and yolk together. - -If wild ducks are used for soup, three or four will be required for the -above quantity. Before you put them on the spit to roast, place a large -carrot in the body of each duck, to remove the sedgy or fishy taste. -This taste will be all absorbed by the carrot, which, of course, must be -thrown away. - - -PIGEON SOUP may be made as above. It will require one dozen tame -pigeons, or two dozen wild ones. - -Wild pigeons may be made very fat by catching them alive in nets, at the -season when they abound; clipping their wings to prevent their flying -away; putting them into a field where there is a stream of water -convenient for them to drink, or into a large yard; and feeding them -twice a day with corn. When fattened in this manner, they will be found -profitable articles for sale; the objection to wild pigeons being that -they are usually so poor and lean. - - -FINE CLAM SOUP.--Take half a hundred or more small sand clams, and put -them into a pot of hard-boiling water. Boil them about a quarter of an -hour, or till all the shells have opened wide. Then take them out, and -having removed them from the shells, chop them small and put them with -their liquor into a pitcher. Strain a pint of the liquor into a bowl, -and reserve it for the soup. Put the clams into a soup-pot, with a -gallon of water, and a half pint of the liquor; a dozen whole -pepper-corns, half a dozen blades of mace; but no salt, as the -clam-liquor will be salt enough; add a pint of grated bread-crumbs, and -the crusts of the bread cut very small; also a tea-spoonful of -sweet-marjoram leaves. Let the soup boil two hours. Then add a quarter -of a pound of fresh butter, divided into half a dozen pieces, and each -piece rolled slightly in flour. Boil it half an hour longer, and then -about five minutes before you take up the soup, stir in the beaten yolks -of three eggs. - -As the flavour will be all boiled out of the chopped clams, it will be -best to leave them in the bottom of the soup-pot, and not serve them up -in the tureen. Press them down with a broad wooden ladle, so as to get -as much liquor out of them as possible, while you are taking up the -soup. - -This soup will be better still, if made with milk instead of water; milk -being an improvement to all fish-soups. - - -EXCELLENT CLAM SOUP.--Take forty or fifty clams, and wash and scrub the -outsides of the shells till they are perfectly clean. Then put them into -a pot with just sufficient water to keep them from burning. The water -must boil hard when you put in the clams. In about a quarter of an hour -the shells will open, and the liquor run out and mix with the water, -which must be saved for the soup, and strained into a soup-pot, after -the clams are taken out. Extract the clams from their shells, and cut -them up small. Then put them into the soup-pot, adding a minced onion, a -saucer of finely chopped celery, or a table-spoonful of celery seed, and -a dozen blades of mace, with a dozen whole pepper-corns. No salt, as the -clam-liquor will be quite salt enough. If the liquid is not in -sufficient quantity to fill a large tureen, add some milk. Thicken the -soup with two large table-spoonfuls of fresh butter rolled in flour. Let -it boil a quarter of an hour or twenty minutes. Just before you take it -from the fire, stir in, gradually, the beaten yolks of five eggs; and -then take up the soup, and pour it into a tureen, the bottom of which -is covered with toasted bread, cut into square dice about an inch in -size. - - -FRENCH WHITE SOUP.--Boil a knuckle of veal and four calves' feet in five -quarts of water, with three onions sliced, a bunch of sweet herbs, four -heads of white celery cut small, a table-spoonful of whole pepper, and a -_small_ tea-spoonful of salt, adding five or six large blades of mace. -Let it boil very slowly, till the meat is in rags and has dropped from -the bone, and till the gristle has quite dissolved. Skim it well while -boiling. When done, strain it through a sieve into a tureen, or a deep -white-ware pan. Next day, take off all the fat, and put the jelly (for -such it ought to be) into a clean soup-pot with two ounces of -vermicelli, and set it over the fire. When the vermicelli is dissolved, -stir in, gradually, a pint of thick cream, while the soup is quite hot; -but do not let it come to a boil after the cream is in, lest it should -curdle. Cut up one or two French rolls in the bottom of a tureen, pour -in the soup, and send it to table. - - -COCOA-NUT SOUP.--Take eight calves' feet (two sets) that have been -scalded and scraped, but not skinned; and put them into a soup-kettle -with six or seven blades of mace, and the yellow rind of a lemon pared -thin. Pour on a gallon of water; cover the kettle, and let it boil very -slowly (skimming it well) till the flesh is reduced to rags and has -dropped entirely from the bones. Then strain it into a broad white-ware -pan, and set it away to get cold. When it has congealed, scrape off the -fat and sediment, cut up the cake of jelly, (or stock,) and put it into -a clean porcelain or enamelled kettle. Have ready half a pound of very -finely grated cocoa-nut. Mix it with a pint of cream. If you cannot -obtain cream, take rich unskimmed milk, and add to it three ounces of -the best fresh butter divided into three parts, each bit rolled in -arrow-root or rice-flour. Mix it, gradually, with the cocoa-nut, and add -it to the calves-feet-stock in the kettle, seasoned with half a grated -nutmeg. Set it over the fire, and boil it, slowly, about a quarter of an -hour; stirring it well. Then transfer it to a tureen, and serve it up. -Have ready small French rolls, or light milk biscuit to eat with it; -also powdered sugar in case any of the company should wish to sweeten -it. - - -ALMOND SOUP is made in the above manner, substituting pounded almonds -for the grated cocoa-nut. You must have half a pound of shelled sweet -almonds, mixed with two ounces of shelled bitter almonds. After -blanching them in hot water, they must be pounded to a smooth paste (one -at a time) in a marble mortar; adding frequently a little rose-water to -prevent their oiling, and becoming heavy. Or you may use peach-water for -this purpose; in which case omit the bitter almonds, as the peach water -will give the desired flavour. When the pounded almonds are ready, mix -them with the other ingredients, as above. - -The calves' feet for these soups should be boiled either very early in -the morning, or the day before. - - -SOUP-MEAT.--To make the soup _very good_, the meat (of which there -should be a large proportion, rather more than a pound to a quart of -water) must remain in, till it drops entirely from the bones and is -boiled to rags. But none of these fragments and shreds should be found -in the tureen when the soup is sent to table. They should all be kept at -the bottom of the pot, pressing down the ladle hard upon them when you -are dipping out the soup. If any are seen in the soup after it is taken -up, let them be carefully removed with a spoon. To send the soup to -table with bits of bone and shreds of meat in it, is a slovenly, -disgusting, and vulgar practice, and should be strictly forbidden; as -some indifferent cooks will do so to save themselves the trouble of -removing it. A mass of shreds left at the bottom of the tureen, absorbs -so much of the liquid as to diminish the quantity of the soup; and if -eaten is very unwholesome, all the nourishment being boiled out of it. - -Mutton, however, need not be boiled to pieces in the soup, which will -have sufficient strength if the meat is left whole. A piece of loin of -mutton, that has been cooked in soup, is to many persons very palatable. -It is well worth sending to table. - - -SAUCE FOR MUTTON THAT HAS BEEN BOILED IN SOUP.--Mutton that has been -boiled in soup is very generally liked, particularly the loin. Take two -large boiled onions; cut them up, and put them into a saucepan with a -piece of fresh butter, slightly rolled in flour; a table-spoonful of -mustard, (French or tarragon mustard will be best); a very little salt -and cayenne; and some pickled cucumbers, chopped small; green nasturtian -seeds will be still better than cucumbers. Put all these ingredients -into a small saucepan, and add to them a little of the soup. Set the -sauce over the fire, and when it has come to a boil, take it off, and -keep it warm till the meat goes to table; then send it in a sauce-boat. - - -SUBSTITUTES FOR CAPER-SAUCE.--Take some pickled string-beans, or pickled -cucumbers, or gherkins; cut them into small bits, and put them thickly -into a sauce-tureen of melted butter, adding a spoonful of vinegar; or, -what is still better, the juice of a lemon Serve it up as sauce to -boiled mutton. - -A still better substitute will be found in nasturtian seeds plucked from -the stems, and pickled by simply putting them (when green, but -full-grown) into a jar of cider-vinegar. Add a few table-spoonfuls of -these to the melted butter before it goes to table. Their flavour is -superior to that of capers. - - - - -FISH, ETC. - - -FRESH SALMON STEWED.--Having cleaned and washed the fish, cut it into -round slices or fillets, rather more than an inch in thickness. Lay them -in a large dish; sprinkling a very little salt evenly over the slices; -and in half an hour turn them on the other side. Let them rest another -half hour; then wash, drain, and wipe them dry with a clean towel. -Spread some of the best fresh butter thickly over the strainer of a -large fish-kettle; and lay the pieces of salmon upon it. Cover them -nearly all over with very thin slices of fresh lemon, from which the -seeds have been removed. Intersperse among the lemon a few slices of -shalots, or very small mild onions; a few sprigs of parsley and some -whole pepper-corns. Set the kettle over a large bed of live coals; and -spread very hot ashes thickly over the lid; which must be previously -well-heated on the _inside_ by standing it up before the fire. The heat -should be regularly kept up, while the fish is stewing, both above and -below it. It will require an hour to cook thoroughly. When dishing it, -remove the sliced lemon, shalots, parsley, &c., leaving them in the -bottom of the kettle. Put a cover over the fish, and set the dish that -contains it over a large vessel of hot water, while you are preparing -the sauce. For this sauce, mix thoroughly a quarter of a pound of fresh -butter with a table-spoonful of flour. Put it into a quart tin vessel -with a lid, and add a table-spoonful of water, and the seasoning that -was left in the bottom of the fish-kettle. Cover the vessel closely, and -set it in a larger sauce-pan or pot of boiling water. Shake it about -over the fire till it comes to a boil. If you _set it down_ on hot coals -the butter will oil. When it has boiled, remove the lemon, onion, &c.; -pour the sauce into a sauce-boat, and send it to table with the stewed -fish, garnished with sprigs of curled parsley. - -This is a French mode of cooking salmon. Fresh cod, or halibut, may be -stewed in the same manner. - - -ROASTED SALMON.--Take a large piece of fine fresh salmon, cut from the -middle of the fish, well cleaned and carefully scaled. Wipe it dry in a -clean coarse cloth. Then dredge it with flour, put it on the spit, and -place it before a clear bright fire. Baste it with fresh butter, and -roast it well; seeing that it is thoroughly done to the bone. Serve it -up plain; garnishing the dish with slices of lemon, as many persons like -a little lemon-juice with salmon. This mode of cooking salmon will be -found excellent. A small one or a salmon-trout may be roasted whole. - - -BAKED SALMON.--A small salmon may be baked whole. Stuff it with -forcemeat made of bread-crumbs; chopped oysters, or minced lobster; -butter; cayenne; a little salt, and powdered mace,--all mixed well, and -moistened with beaten yolk of egg. Bend the salmon round, and put the -tail into the mouth, fastening it with a skewer. Put it into a large -deep dish; lay bits of butter on it at small intervals; and set it into -the oven. While baking, look at it occasionally, and baste it with the -butter. When one side is well browned, turn it carefully in the dish, -and add more butter. Bake it till the other side is well browned. Then -transfer it to another dish with the gravy that is about it, and send it -to table. - -If you bake salmon in slices, reserve the forcemeat for the outside. Dip -each slice first in beaten yolk of egg, and then in the forcemeat, till -it is well coated. If in one large piece, cover it in the same manner -thickly with the seasoning. - -The usual sauce for baked salmon is melted butter, flavoured with the -juice of a lemon, and a glass of port wine, stirred in just before the -butter is taken from the fire. Serve it up in a sauce-boat. - - -BOILED TURBOT OR SHEEP'S-HEAD FISH.--Having cleaned and washed the fish, -soak it an hour or two in salt and water to draw off the slime. Then let -it lie half an hour or more in cold water. Afterwards drain, and wipe it -dry. Score the back deeply with a knife. The whiteness of the fish will -be much improved by rubbing it over with a cut lemon. The fish-kettle -must be large, and nicely clean. Lay the fish with its back downward, on -the strainer of the kettle. Cover it well with cold water, (milk and -water in equal portions will be better still,) and add a small -table-spoonful of salt. Do not let it come to a boil too fast, and skim -it carefully. When the scum has ceased to rise, diminish the heat under -the kettle, and let it simmer for about half an hour or more; not -allowing it to boil hard. When the fish is done, take it up carefully -with a fish-slice; and having prepared the sauce, pour it over the fish -and send it to table hot. - -For the sauce mix together very smoothly, with a broad bladed knife, a -quarter of a pound of fresh butter, two tea-spoonfuls of flour. Put them -into a clean sauce-pan, and hold it over the fire, and stir them till -melted. Then add a large salt-spoonful of powdered mace, and as much -cayenne as will lie on a sixpence. It will be much improved by the -addition of some boiled lobster, chopped small. When the sauce has -simmered two or three minutes, add very gradually, half a pint of rich -cream, and let it come almost to a boil, stirring all the time. After -the fish is taken up, pour the sauce over it hot. Or you may send it to -table in a sauce-boat. In this case ornament the fish with the coral of -the lobster put on in a handsome figure. - -Another way of dressing this fish is, after it has been boiled to set it -on ice to get cold; and then, having carefully removed the bones, cut -the flesh into small squares, put it into a stew-pan, and having mixed -the above sauce, add it to the fish, and let it stew slowly in the -sauce; but do not let it come to a boil. When thoroughly hot, take it -up, and send it to table in a deep dish. - - -BAKED TURBOT OR SHEEP'S-HEAD FISH.--Having cleaned the fish, soak it an -hour or two in salt and water, and afterwards wash it well through two -or three fresh waters. Then dry it in a clean towel. Score it deeply, -across the back; and then lay it in a deep white baking-dish. Mix -together a large tea-spoonful of powdered mace and nutmeg; add a -salt-spoon of cayenne; a few sprigs of sweet-marjoram and sweet basil -finely minced; two large table-spoonfuls of fresh butter; and two -table-spoonfuls of grated bread-crumbs. Stir this mixture into a pint of -rich cream. Pour this marinade over the fish, cover it, and let it stand -half an hour. Then bake it in the marinade; and send it hot to table. - -If the fish is too large to be baked whole, cut it into fillets; -extracting the bone. - -Salmon-trout may be baked in this manner. - - -SEA BASS WITH TOMATOES.--Take three large fine sea-bass, or black-fish. -Cut off their heads and tails, and fry the fish in plenty of lard till -about half done. Have ready a pint of tomatoes, that have been pickled -cold in vinegar flavoured with a muslin bag of mixed spices. Drain the -tomatoes well from the vinegar; skin them, and mash them in a pan; -dredging them with about as much flour as would fill a large table-spoon -heaped up. Pour the mixture over the fish while in the frying pan; and -continue frying till they are thoroughly done. - -Cutlets of halibut may be fried in this manner with tomatoes: also, any -other pan-fish. - -Beef-steaks or lamb-chops are excellent fried thus with tomatoes. - - -BAKED SALMON-TROUT.--Having cleaned the fish, and laid it two hours in -weak salt and water, dry it in a cloth, and then rub both the inside and -outside with a seasoning of cayenne pepper, powdered mace, nutmeg, and a -little salt mixed well together. Then lay it in a deep baking pan, turn -the tail round into the mouth, and stick bits of fresh butter thickly -over the fish. Put it into an oven, and bake it well; basting it -frequently with the liquid that will soon surround it. When you suppose -it to be nearly done, try it by sticking down to the back-bone a -thin-bladed knife. When you find that the flesh separates immediately -from the bone, it is done sufficiently. Serve it up with lobster-sauce. - -Any large fresh fish may be baked in this way. - - -CREAM TROUT.--Having prepared the trout very nicely, and cut off the -heads and tails, put the fish into boiling water that has been slightly -salted, and simmer them for five minutes. Then take them out, and lay -them to drain. Put them into a stew-pan, and season them well with -powdered mace, nutmeg, and a little cayenne, all mixed together. Put in -as much rich cream as will cover the fish, adding some bits of the fresh -yellow rind of a small lemon. Keep the pan covered, and let the fish -stew for about ten minutes after it has begun to simmer. Then dish the -fish, and keep them hot till you have finished the sauce. Mix, very -smoothly, a small tea-spoonful of arrow-root with a little milk, and -stir it into the cream. Then add the juice of the lemon. Pour the sauce -over the fish, and then send them to table. - -Turbot or sheep's-head fish may be dressed as above; of course it will -require a large proportion of seasoning, &c., and longer time to cook. - -Carp is very nice stewed in this manner. - - -STEWED COD-FISH.--Take a fine _fresh_ cod, and cut into slices an inch -thick, separated from the bones. Lay the pieces of fish in the bottom of -a stew-pan: season them with a grated nutmeg; half a dozen blades of -mace; a salt-spoonful of cayenne pepper, and a small saucer-full of -chopped celery, or a bunch of sweet herbs tied together. Pour on half a -pint of oyster liquor diluted with two wine glasses or a jill of water, -and the juice of a lemon. Cover it close, and let it stew gently till -the fish is almost done, shaking the pan frequently. Then take a piece -of fresh butter the size of an egg; roll it in flour, and add it to the -stew. Also, put in two dozen large fine oysters, with what liquor there -is about them. Cover it again; quicken the fire a little, and let the -whole continue to stew five minutes longer. Before you send it to table -remove the bunch of sweet herbs. - -Rock-fish may be stewed in this manner. Fresh salmon also. - - -FRIED COD-FISH.--Take the middle or tail part of a fresh cod-fish, and -cut it into slices not quite an inch thick, first removing the skin. -Season them with a little salt and cayenne pepper. Have ready in one -dish some beaten yolk of egg, and in another some grated bread-crumbs. -Dip each slice of fish twice into the egg, and then twice into the -crumbs. Fry them in fresh butter, and serve them up with the gravy about -them. - -Halibut may be fried as above. - - -STEWED HALIBUT.--Cut the fish into pieces about four inches square, of -course omitting the bone. Season it very slightly with salt, and let it -rest for half an hour. Then take it out of the salt, put it into a large -deep dish, and strew over it a mixture of cayenne pepper, ground white -ginger, and grated nutmeg. Lay among it some small bits of fresh butter -rolled in grated cracker. Add half a pint of vinegar, (tarragon vinegar -if you have it.) Place the dish in a slow oven, and let the halibut cook -till thoroughly done, basting it very _frequently_ with the liquid. When -nearly done, add a large table-spoonful or more of capers, or pickled -nasturtians. - - -STEWED ROCK-FISH.--Take a large rock-fish, and cut it in slices near an -inch thick. Sprinkle it _very slightly_ with salt, and let it remain for -half an hour. Slice very thin a dozen large onions. Put them into a -stew-pan with a quarter of a pound of fresh butter, cut into bits. Set -them over a slow fire, and stir them continually till they are quite -soft, taking care not to let them become brown. Then put in the sliced -fish in layers; seasoning each layer with a mixture of white ground -ginger, cayenne pepper, and grated nutmeg; add some chopped parsley, and -some bits of butter rolled in flour. Pour in a pint of water, and, if -you choose, a small wine-glass of vinegar, (tarragon vinegar will be -best.[25-*]) Set it over a good fire and let it cook about an hour. -When done, take out the fish carefully, to avoid breaking the slices. -Lay it in a deep dish that has been made hot, and cover it immediately. -Have ready the beaten yolks of two eggs. Stir them into the gravy. Give -it one boil up; and then either pour it over the fish, or serve it up in -a sauce-boat. - -Halibut, fresh cod, or any other large fish may be stewed in this -manner. - - [25-* To make this vinegar,--half fill a bottle with tarragon - leaves, and fill it quite up with the best cider vinegar. Cork it - tightly, and do not remove the tarragon, but let it remain always at - the bottom. The flavour is very fine.] - - -TO KEEP A SHAD WITHOUT CORNING.--By the following process, (which we can -highly recommend from experience,) a shad may be kept twenty-four hours, -or indeed longer, so as to be perfectly fresh in taste and appearance. -For instance, if brought _fresh_ from market on Saturday morning, it may -be broiled for breakfast on Sunday, and will seem like a fresh shad just -from the water. Immediately on bringing it in, let it be scaled, -cleaned, washed, split, and wiped dry; cutting off the head and tail. -Spread the shad open on a large flat dish. Mix well together in a cup, a -heaped table-spoonful of brown sugar; a heaped tea-spoonful of cayenne -pepper, and a tea-spoonful of fine salt; and then rub the mixture, -thoroughly and evenly, all over the inside of the fish; which, of -course, must be spread with the skin or outside downwards. Cover it -closely with a large tin cover or with another dish, and set it -immediately on ice or in a very cold place, and let it rest till next -morning, or till it is wanted for cooking. Immediately before you put it -on the gridiron, take a clean towel and carefully wipe off the whole of -the seasoning, not letting a particle of it remain round the edges, or -anywhere else. Then put the shad on a previously heated gridiron, over -hot coals, and broil it well. Butter it, and send it hot to table, where -every one can season it again, according to their taste. If these -directions are _exactly_ followed, no one, without being told, could -possibly guess that the shad was not fresh from market that morning. - -Any fresh fish intended for splitting and broiling may be kept till next -day in this manner, which will be found very superior to what is called -corning. - - -EXCELLENT STEWED OYSTERS.--Take fifty fine large fresh oysters, and -strain the liquor from them into a saucepan. Season it with equal -portions of cayenne, black pepper, and salt, all mixed together in a -small tea-spoon, and add half a dozen blades of mace. Set it over the -fire, and let it come to a hard boil, skimming it well. Mix together in -a pan or bowl, a quarter of a pound of fresh butter and a table-spoonful -and a half (not more) of flour. Beat and stir the butter and flour till -it is quite smooth, and free from lumps. Having taken the oyster-liquor -from the fire, stir into it the beaten butter and flour. Set the -sauce-pan again over the fire, and give it another boil up. Then put in -the oysters, and when they come to a hard boil take them off. Have ready -in the bottom of a deep dish, two nice slices of toasted bread with all -the crust trimmed off. Cut the toast into dice or small squares. Pour -the oysters and their gravy hot into the dish. Cover them closely, and -send them to table. There is no better way of stewing oysters than this, -when you cannot conveniently do them with cream. If you _have_ cream, -(which for this purpose must be very rich,) add half a pint of it to the -gravy, and season it with grated nutmeg. The cream must be stirred in at -the last, just before the oysters are taken from the fire. - - -FRENCH STEWED OYSTERS.--Take a hundred large fine oysters. Set them over -the fire in their own liquor, (skimming them well,) and when they begin -to simmer take them out with a perforated ladle, and throw them directly -into a pan of cold water to plump them. When they are quite cold, place -them in a sieve, and drain them well. Having saved their liquor, add to -it a quarter of a pound of fresh butter divided into four pieces, (each -piece rolled in flour,) a dozen blades of mace, a powdered nutmeg, and a -small salt-spoon of cayenne. Set this mixture over the fire, and stir it -till the butter and flour is well mixed all through. Then put in the -oysters, and as soon as they have come to a boil, take off the -sauce-pan, and stir in immediately the beaten yolks of three eggs. Serve -them up hot. - - -OYSTER LOAVES.--Take some tall fresh rolls, or small loaves. Cut nicely -a round or oval hole in the top of each, saving the pieces that come -off. Then carefully scoop out the crumb from the inside, leaving the -crust standing. Have ready a sufficient quantity of large fresh oysters. -Put the oysters with one-fourth of their liquor into a stew-pan; adding -the bread-crumbs; a large piece of fresh butter; some powdered nutmeg; -and a few blades of mace. Stew them about ten minutes. Then stir in two -or three large table-spoonfuls of cream; take them off just as they are -coming to a boil. If cooked too long the oysters will become tough and -shrivelled, and the cream will curdle. Fill the inside of your scooped -loaves with the oysters, reserving as many large oysters as you have -loaves. Place the bit of upper-crust carefully on the top of each, so as -to cover the whole. Arrange them on a dish, and lay on each lid one of -the large oysters kept out for the purpose. These ornamental oysters -must be well drained from any liquid that is about them. - - -OYSTER OMELET.--Having strained the liquor from twenty-five oysters of -the largest size, mince them small; omitting the hard part or gristle. -If you cannot get large oysters, you should have forty or fifty small -ones. Break into a shallow pan six, seven, or eight eggs, according to -the quantity of minced oysters. Omit half the whites, and, (having -beaten the eggs till very light, thick, and smooth,) mix the oysters -gradually into them, adding a little cayenne pepper, and some powdered -nutmeg. Put three ounces or more of the best fresh butter into a small -frying-pan, if you have no pan especially for omelets. Place it over a -clear fire, and when the butter (which should be previously cut up) has -come to a boil, put in the omelet-mixture; stir it till it begin to set; -and fry it a light brown, lifting the edge several times by slipping a -knife under it, and taking care not to cook it too much or it will -shrivel and become tough. When done, clap a large hot plate or dish on -the top of the omelet, and turn it quickly and carefully out of the pan. -Fold it over; and serve it up immediately. It is a fine breakfast dish. -This quantity will make one large or two small omelets. - -Clam omelets may be made as above. - -An omelet-pan should be smaller than a common frying-pan, and lined with -tin. In a large pan the omelet will spread too much, and become thin -like a pancake. - -Never turn an omelet while frying, as that will make it heavy and tough. -When done, brown it by holding a red-hot shovel or salamander close -above the top. - -Excellent omelets may be made of cold boiled ham, or smoked tongue; -grated or minced small, mixed with a sufficiency of beaten eggs, and -fried in butter. - - -ANCHOVY TOAST.--Cut four slices of bread and toast them; having first -pared off the crust. Butter the toast on both sides. Wash, scrape, and -chop ten anchovies and put them thickly between the slices of toast. -Beat the yolks of four eggs, and then mix them with half a pint of -cream. Put the mixture into a sauce-pan, and set it over the fire to -simmer till thick; but do not allow it to boil. Stir it well, lest it -should curdle. When it is _near_ boiling, take it off, and pour it hot -over the toast. - -Tongue toast may be made in this way. - - -OYSTER TOAST may be made as above; substituting minced oysters for the -anchovy; seasoning them with cayenne; and boiling a few blades of mace -with the egg and cream. - - -BROILED OYSTERS.--Take the largest and finest oysters. See that your -gridiron is very clean. Rub the bars with fresh butter, and set it over -a clear steady fire, entirely clear from smoke; or on a bed of bright -hot wood coals. Place the oysters on the gridiron, and when done on one -side, take a fork and turn them on the other; being careful not to let -them burn. Put some fresh butter in the bottom of a dish. Lay the -oysters on it, and season them slightly with pepper. Send them to table -hot. - - -FRENCH OYSTER PIE.--Having buttered the inside of a deep dish, line it -with puff-paste rolled out rather thick, and prepare another sheet of -paste for the lid. Put a clean towel into the dish (folded so as to -support the lid) and then put on the lid; set it into the oven, and bake -the paste well. When done, remove the lid, and take out the folded -towel. While the paste is baking, prepare the oysters. Having picked off -carefully any bits of shell that may be found about them, lay them in a -sieve and drain off the liquor into a pan. Put the oysters into a -skillet or stew-pan, with barely enough of the liquor to keep them from -burning. Season them with whole pepper; blades of mace; some grated -nutmeg; and some grated lemon-peel, (the yellow rind only,) and a little -finely minced celery. Then add a large portion of fresh butter, divided -into bits, and very slightly dredged with flour. Let the oysters simmer -over the fire, but do not allow them to come to a boil, as that will -shrivel them. Next beat the yolks only, of three, four, or five eggs, -(in proportion to the size of the pie,) and stir the beaten egg into the -stew a few minutes before you take it from the fire. Keep it warm till -the paste is baked. Then carefully remove the lid of the pie; and -replace it, after you have filled the dish with the oysters and gravy. - -The lid of the pie may be ornamented with a wreath of leaves cut out of -paste, and put on before baking. In the centre, place a paste-knot or -flower. - -Oyster pies are generally eaten warm; but they are very good cold. - - -CLAM PIE.--Take a sufficient number of clams to fill a large pie-dish -when opened. Make a nice paste in the proportion of a pound of fresh -butter to two quarts of flour. Paste for shell-fish, or meat, or chicken -pies should be rolled out double the thickness of that intended for -fruit pies. Line the sides and bottom of your pie-dish with paste. Then -cover the bottom with a thin beef-steak, divested of bone and fat. Put -in the clams, and season them with mace, nutmeg, and a few whole -pepper-corns. No salt. Add a spoonful of butter rolled in flour, and -some hard-boiled yolks of eggs crumbled fine. Then put in enough of the -clam-liquor to make sufficient gravy. Put on the lid of the pie, (which -like the bottom crust should be rolled out thick,) notch it handsomely, -and bake it well. It should be eaten warm. - - -CLAM FRITTERS.--Put a sufficient quantity of clams into a pot of boiling -water. The small sand-clams will be best. When the shells open wide, -take them out, extract the clams from the shells, and put them into a -stew-pan. Strain their liquor, and pour about half of it over the clams; -adding a little black pepper. They will require no salt. Let them stew, -slowly, for half an hour; then take them out; drain off all the liquor; -and mince the clams as fine as possible, omitting the hardest parts. You -should have as many clams as will make a large pint when minced. Make a -batter of seven eggs, beaten till very thick and light; and then mixed -gradually with a quart of milk, and a pint of sifted flour, stirred in -by degrees, and made perfectly smooth and free from lumps. Then, -gradually, mix the minced clams with the batter, and stir the whole very -hard. Have ready in a frying pan over the fire a sufficiency of boiling -lard. Put in, with a spoon, the batter so as to form fritters, and fry -them light brown. Drain them well when done, and serve them up hot. - -Oyster fritters may be made as above; except that the oysters must be -minced raw, and mixed into the batter without having been stewed. - - -LOBSTER PATTIES.--Make some puff-paste, and spread it on very deep -patty-pans. Bake it empty. Having boiled well two or three fine -lobsters, extract all their meat, and mince it very small, mixing it -with the coral smoothly mashed, and some yolk of hard-boiled egg, -grated. Season it with a little salt; some cayenne; and some powdered -mace or nutmeg; adding a little yellow lemon-rind grated. Moisten the -mixture well with cream, or fresh butter, or salad oil. Put it into a -stew-pan; add a very little water, and let it stew till it just comes to -a boil. Take it off the fire, and the patties being baked, remove them -from the tin-pans, place them on a large dish, and fill them up to the -top with the mixture. - -Similar patties may be made of prawns, or crabs. - - -A SEA-COAST PIE.--Having boiled a sufficient number of crabs or -lobsters, extract all the meat from the shells, and cut it into -mouthfuls. Have ready some fine large oysters drained from the liquor. -Cover the bottom and sides of a deep dish with puff-paste; and put in a -thick layer of crab or lobster, seasoned with a little cayenne pepper, -and a little grated lemon-peel; and mixed with some hard-boiled yolk of -egg, crumbled fine, and moistened with fresh butter. Next, put a close -layer of oysters, seasoned with pounded mace and grated nutmeg. Lay some -bits of butter rolled in flour on the top of the layer. Proceed in this -manner with alternate layers of crab or lobster, and of oysters, till -the dish is nearly full. Then pour in, at the last, a tea-cupfull of -more of the oyster liquor, with an equal quantity of rich cream. Have -ready a thick lid of puff-paste. Put it on the pie; pressing the edges -closely so as to unite them all round; and notch them handsomely. Make a -wreath of leaves cut out of paste, and a flower or knot for the centre; -place them on the top-crust; and bake the pie well. While it is baking, -prepare some balls made of chopped oysters; grated bread-crumbs; -powdered nutmeg, or mace; and grated lemon-peel; with a little beaten -yolk of egg to bind together the other ingredients. Having fried these -balls in butter, drain them, and when the pie is baked, lay a circle of -them round the top; between the border of paste-leaves and the -centre-knot. - -This pie will be found so fine that it ought to be baked in a dish which -will contain a large quantity. - - -LOBSTER RISSOLES.--Extract the meat of a boiled lobster; mince it as -fine as possible; mix with it the coral pounded smooth, and some yolks -of hard-boiled eggs pounded also. Season it with cayenne pepper, -powdered mace, and a very little salt. Make a batter of beaten egg, -milk, and flour. To each egg allow two large table-spoonfuls of milk, -and a large tea-spoonful of flour. Beat the batter well, and then mix -the lobster with it gradually, till it is stiff enough to make into oval -balls, about the size of a large plum. Fry them in the best salad oil, -and serve them up either warm or cold. - -Similar rissoles may be made of raw oysters minced fine; or of boiled -clams. These should be fried in lard. - -Very young Indian corn, grated from the cob, prepared in the above -manner, made into balls, and fried in fresh butter, is excellent. -Previous to grating it is best to boil the ears of corn. - - -TO DRESS A TURTLE.--The turtle should be taken out of water, and killed -over night in winter, and early in the morning in summer. Hang it up by -the hind fins, and before it has had time to draw in its neck, cut off -its head with a very sharp knife, and leave the turtle suspended. It -should bleed two or three hours or more, before you begin to cut it up. -Then lay it on its back upon a table: have at hand several vessels of -cold water, in which to throw the most important parts as you separate -them; also a large boiler of hot water. Take off the fins at the joint, -and lay them by themselves in cold water; next divide the back-shell -from the under-shell. The upper part of the turtle is called the -calipash--the under part the calipee. In cutting open the turtle, be -very careful not to break the gall, which should be taken out and -thrown away; if broken, its bitterness will spoil all around it. Take -out the entrails, and throw them into a tub of cold water. When well -washed, open them from end to end with a small penknife, scrape off the -inside skin, and, to cleanse them thoroughly, draw them several times -through a woollen cloth. Wash, also, the liver, lungs, heart, kidneys, -&c., and lay them in cold water; the liver in a pan by itself. If there -are eggs, put them also into cold water. Having extracted the -intestines, stand up the turtle on end, to let the blood run out. -Afterwards cut out all the flesh from the upper and under shells, and -remove the bones. Cut the calipee (or meat belonging to the under-shell) -into pieces about as large as the palm of your hand, and break the -shell. The calipash, or meat next the back-shell, may be cut -smaller--the green fat into pieces about two inches square. Put all the -meat into a large pan, sprinkle it slightly with salt, and cover it up. -Lay the shells and fins in a tub of boiling water, and scald them till -the scales can be scraped off with a knife, and all the meat that still -adheres to the shells easily removed, as it is worth saving. Clean the -fins nicely, (taking off the dark skin,) and lay them in cold water. -Wipe the back-shell dry, and set it aside. Then proceed to make the -soup. For this purpose, take the coarser pieces of flesh with the bones -and entrails. Put them into a pot with a pound of ham cut into pieces, -and eight large calves'-feet (two sets) that have been singed and -scraped but not skinned. If you cannot conveniently obtain calves'-feet, -substitute a large fore-leg or knuckle of veal. Add four onions sliced -thin; two table-spoonfuls of sweet-marjoram leaves; a large bunch of -parsley; a dozen blades of mace; and a salt-spoon of cayenne. The ham -will make any other salt unnecessary. Pour on as much water as will -completely cover the whole, and let it simmer slowly over a steady fire -during five hours, skimming it well. If after a while the soup seems to -be boiling away too much, replenish it with a little hot water from a -kettle, kept boiling hard for the purpose. When it has simmered five -hours, take up the whole, and strain the soup through a sieve into a -deep pan. Wash out the soup-pot with hot water, and return the strained -soup to it, with the entrails cut into small pieces, and some of the -best of the meat and a portion of the green fat. Have ready two or three -dozen force-meat balls about the size of a boy's marble, and made of the -usual proportions of minced veal, bread-crumbs, butter, grated -lemon-peel, mace, nutmeg, and beaten yolk of egg. Put them into the -soup, and let it boil an hour longer; also the eggs of the turtle, or -some hard-boiled yolks of eggs. After it has thus boiled another hour, -add two sliced lemons and a pint of Madeira. Boil the soup a quarter of -an hour longer, and it will then be ready for the tureen. It must never -boil hard. - -In the mean time, stew in another pot the finest of the turtle-meat, -seasoned with a little salt, and cayenne, and a liberal allowance of -sweet-marjoram leaves rubbed fine, and mixed with powdered mace and -nutmeg. Add a pound of fresh butter, cut into quarters and rolled in -flour. When the turtle-meat has stewed an hour, put in the green fat, -add the grated peel, and the juice of two lemons, and a pint or more of -Madeira, and let the whole stew slowly an hour longer. While the meat is -stewing, take the shell off the back; wash it clean, and wipe it dry, -lay a band of puff-paste all round the inside of the shell, two inches -below the edge, and two inches above it. Notch the paste handsomely, and -fill the shell with the stewed turtle. Have ready the oven, heated as if -for bread. Lay a large iron baking-sheet or a square pan upon four -bricks (one at each corner) to elevate the shell from the floor of the -oven. Place on it the turtle-shell with its contents, and let it bake -till well browned on the surface. Send it to table in the shell placed -on a large dish. At the other end set the tureen of soup. Have ready as -two side dishes the fins stewed tender in a little of the soup; and the -liver fried in butter. Garnish with lemons cut in half. - -This receipt is for a turtle of moderate size. A large one will of -course require an increased proportion of all the articles used in -seasoning it--more wine, &c. In serving up turtle at a dinner-party, let -it constitute the first course, and have no other dishes on table with -it. There is no need of any other fish or soup. - - - - -VEGETABLES, ETC. - - -AN EXCELLENT WAY OF BOILING CABBAGE.--Having trimmed the cabbage, and -washed it well in cold water, (examining the leaves to see that no -insects are lurking among them,) cut it almost into quarters, but do not -divide it entirely down at the stem, which should be cut off just below -the termination of the leaves. Let it lie an hour in a pan of cold -water. Have ready a pot _full_ of boiling water, seasoned with a small -tea-spoonful of salt. Put the cabbage into it, and let it boil for an -hour and a half, skimming it occasionally. Then take it out; put it into -a cullender to drain, and when all the hot water has drained off, set it -under the hydrant. Let the hydrant run on it, till the cabbage has -become perfectly cold all through. If you have no hydrant, set it under -a pump, or keep pouring cold water on it from a pitcher. Then, having -thrown out all the first water, and washed the pot, fill it again, and -let the second water boil. During this time the cabbage under the -hydrant will be growing cold. Then put it on again in the second water, -and boil it two hours, or two and a half. Even the thickest part of the -stalk must be perfectly tender all through. When thoroughly done, take -up the cabbage, drain it well through the cullender, pressing it down -with a broad ladle to squeeze out all the moisture; lay it in a deep -dish, and cut it _entirely_ apart, dividing it into quarters. Lay some -bits of fresh butter among the leaves, add a little pepper, cover the -dish, and send it to table hot. - -This receipt for boiling cabbage was obtained from a physician, and on -trial has been found very superior to any other. Cabbage cooked in this -manner loses its unpleasant odour, and its unwholesome properties, and -may be eaten without apprehension, except by persons decidedly -dyspeptic. The usual cabbage-smell will not be perceptible in the -house--either while the cabbage is boiling or afterwards. - -If you like it boiled with corned pork or bacon, the _second boiling_ -(after the cabbage has been made cold under the hydrant) may be in the -pot with the meat--skimming it well. - - -TO STEW RED CABBAGE.--Having stripped off the outer leaves, and washed -the cabbage, quarter it, remove all the stalk, and cut the cabbage into -shreds. Slice some cold ham as thin as possible, and put it into a -stew-pan, alternately with layers of shred cabbage; having first laid -some bits of fresh butter in the bottom of the pan. Add about half a -pint of boiling water. Cover the pan closely, and let it stew steadily -for three hours, till the cabbage is very tender, and the liquid all -wasted; taking care not to let it burn. If you find it so dry as to be -in danger of scorching, add a little more _boiling_ water. When done, -press and drain it through a cullender, and serve it up with the cabbage -heaped in the middle of the dish, and the ham laid round. - -It may be improved by adding, before it begins to stew, a jill of red -beet vinegar. - -White cabbage may be stewed as above. Also cauliflower or broccoli, -omitting the vinegar. - - -YOUNG CORN OMELET.--To a dozen ears of fine young Indian corn allow five -eggs. Boil the corn a quarter of an hour; and then, with a large grater, -grate it down from the cob. Beat the eggs very light, and then stir -gradually the grated corn into the pan of eggs. Add a small salt-spoon -of salt, and a very little cayenne. Put into a hot frying-pan equal -quantities of lard and fresh butter, and stir them well together, over -the fire. When they boil, put in the mixture thick, and fry it; -afterwards browning the top with a red-hot shovel, or a salamander. -Transfer it, when done, to a heated dish, but do not fold it over. It -will be found excellent. This is a good way of using boiled corn that -has been left from dinner the preceding day. - - -CAULIFLOWER OMELET.--Take the white part of a boiled cauliflower after -it is cold; chop it very small, and mix with it a sufficient quantity of -well-beaten egg, to make a very thick batter. Then fry it in fresh -butter in a small pan, and send it hot to table. - - -FRIED CAULIFLOWER.--Having laid a fine cauliflower in cold water for an -hour, put it into a pot of boiling water that has been slightly salted, -(milk and water will be still better,) and boil it twenty-five minutes, -or till the large stalk is perfectly tender. Then divide it, equally, -into small tufts, and spread it on a dish to cool. Prepare a sufficient -quantity of batter made in the proportion of a table-spoonful of flour, -and two table-spoonfuls of milk to each egg. Beat the eggs very light; -then stir into them the flour and milk alternately; a spoonful of flour, -and two spoonfuls of milk at a time. When the cauliflower is cold, have -ready some fresh butter in a frying-pan over a clear fire. When it has -come to a boil and has done bubbling, dip each tuft of cauliflower twice -into the pan of batter, and fry them a light brown. Send them to table -hot. - -Broccoli may be fried in this manner. - - -CAULIFLOWER MACCARONI.--Having removed the outside leaves, and cut off -the stalk, wash the cauliflower, and examine it thoroughly to see if -there are any insects about it. Next lay it for an hour in a pan of cold -water. Then put it into a pot of boiling milk and water that has had a -little fresh butter melted in it. Whatever scum may float on the top of -the water must be removed before the cauliflower goes in. Boil it, -steadily, half an hour, or till it is quite tender. Then take it out, -drain it, and cut it into short sprigs. Have ready three ounces of rich, -but not strong cheese, grated fine. Put into a stew-pan a quarter of a -pound of fresh butter; nearly half of the grated cheese; two large -table-spoonfuls of cream or rich milk; and a very little salt and -cayenne. Toss or shake it over the fire, till it is well mixed, and has -come to a boil. Then add the tufts of cauliflower; and let the whole -stew together about five minutes. When done, put it into a deep dish; -strew over the top the remaining half of the grated cheese, and brown it -with a salamander or a red hot shovel held above the surface. - -This will be found very superior to real maccaroni. - - -BROCCOLI AND EGGS.--Take several heads of broccoli, and cut the stalks -short, paring off from the stalks the tough outside skin. Trim off the -small outside shoots or blossoms, and tie them together in bunches. -After all the broccoli has been washed, and lain half an hour or more in -a pan of fresh, cold water, put the large heads, with a salt-spoonful of -salt, into a pot of boiling water, and let them boil till thoroughly -done, and the stalk perfectly tender. When the large heads have boiled -about a quarter of an hour, put in the small tufts, which of course -require less time to cook. In the meanwhile have ready six beaten eggs. -Put a quarter of a pound of butter into a sauce-pan, and stir it over -the fire till it is all melted; then add gradually the beaten eggs, and -stir the mixture, or shake it over the fire till it becomes very thick. -Toast sufficient bread to cover entirely the bottom of a deep dish, -cutting it to fit exactly, having removed the crust. Pour the egg and -butter over the hot toast. Then place upon it the broccoli; the largest -and finest head in the middle, the lesser ones round it; and having -untied the small sprigs, lay them, in a circle close to the edge. - - -FRIED CELERY.--Take fine large celery; cut it into pieces three or four -inches in length, and boil it tender; having seasoned the water with a -very little salt. Then drain the pieces well, and lay them, separately, -to cool on a large dish. Make a batter in the proportion of three -well-beaten eggs stirred into a pint of rich milk, alternately with half -a pint of grated bread-crumbs, or of sifted flour. Beat the batter very -hard after it is all mixed. Put into a hot frying-pan, a sufficiency of -fresh lard; melt it over the fire, and when it comes to a boil, dip each -piece of celery _twice_ into the batter, put them into the pan, and fry -them a light brown. When done, lay them to drain on an inverted sieve -with a broad pan placed beneath it. Then dish the fried celery, and send -it to table hot. - -Parsnips, and salsify (or oyster plant) may be fried in butter according -to the above directions. Also the tops of asparagus cut off from the -stalk; and the white part or blossom of cauliflower. Cold sweet potatoes -are very nice, peeled, cut into long slips, and fried in this way. - - -FRIED ARTICHOKES.--The artichokes must be young and tender. Cut them -into quarters, remove the choke part, and strip off the leaves. Having -washed the artichokes well, and laid them an hour in cold water, put -them into a pot of boiling water, and keep them boiling steadily for a -long time, till you find by trying them with a fork that they are tender -all through. Then take them out immediately, and drain them. Have ready -a sufficiency of batter, made in the proportion of the yolk of one egg -to a large table-spoonful of milk, and a tea-spoonful of flour. The eggs -must be well beaten before they are mixed with the milk; then beat in -the flour a spoonful at a time. Have ready over the fire some fresh -butter, or lard, in a frying-pan. When it has boiled hard, dip the -artichokes into the batter, (each piece should be twice dipped,) and fry -them brown. Then drain them well, and send them to table hot. - -Parsnips may be fried as above. Salsify also. - -Another way of frying artichokes, parsnips, and salsify, is, after they -have been boiled tender, to dip each piece first in beaten yolk of egg, -(without milk or flour,) and then roll it in finely-grated bread-crumbs. -Then put them into the pan and fry them in butter or lard, or a mixture -of both. - -In boiling artichokes, observe to take them out as soon as they are -tender. If they remain in the water after they are done, they turn -blackish and lose their flavour. - - -MUSHROOM OMELET.--Take some fresh-gathered mushrooms; remove the stalks, -and rub the flaps or heads very slightly with a little salt, mixed with -cayenne. Then stew the mushrooms in a small sauce-pan, with barely -sufficient cream or rich milk to cover them. Put in with them a small -onion; and if the onion is found to turn blackish, throw away the whole; -it being proof that there is among them a false or poisonous mushroom. -Stir them with a silver spoon, and keep on the lid of the pan closely; -unless when you are stirring. If the spoon turns black, the mushrooms -should not be eaten. - -After they have come to a boil, take them off the fire; drain them, and -when cool, chop them small. To a pint or more of the minced mushrooms, -allow six or seven eggs. Beat the eggs till very light and thick, -(omitting the whites of two,) and then mix in, gradually, the mushrooms; -stirring the whole very hard. Put three ounces of fresh butter into a -hot omelet-pan, or a _small_ frying-pan; place it over the fire, and -stir the butter as it melts. When it has boiled hard, put in the omelet -mixture, and as it fries, stir it till it begins to set. Do not turn the -omelet; but brown the top by holding close above it a red-hot shovel. -When done, drain off the butter; fold over or double the omelet; and -serve it up immediately, on a hot dish. - -In gathering mushrooms, those that are fit to eat may be known by their -being of a pale pearl colour, or of a grayish white, instead of what is -called a dead white; and the under side of the flap or head (if good) is -of a light pink, or a pinkish salmon colour. The best mushrooms grow on -uplands, or in high open fields where the air is pure and good, and they -should be gathered early in the morning before the dew is off. All that -are found in low swampy ground, or in the woods, or under large trees -are poisonous. - - -SCOLLOPED TOMATOES.--Take fine large tomatoes, perfectly ripe. Scald -them to loosen the skins, and then peel them. Cover the bottom of a deep -dish thickly with grated bread-crumbs, adding a few bits of fresh -butter. Then put in a layer of tomatoes, seasoned slightly with a little -salt and cayenne, and some powdered mace or nutmeg. Cover them with -another layer of bread-crumbs and butter. Then another layer of seasoned -tomatoes; and proceed thus till the dish is full, finishing at the top -with bread-crumbs. Set the dish into a moderate oven, and bake it near -three hours. Tomatoes require long cooking, otherwise they will have a -raw taste, that to most persons is unpleasant. - - -FRENCH SPINACH.--Having picked them from the stalks, wash the leaves -carefully in two or three cold waters, till they are quite free from -grit. Put the spinach into a sauce-pan of hot water, in which a very -small portion of salt has been boiled. There must be sufficient water to -allow the spinach to float. Stir it frequently, that all the leaves may -be equally done. Let it boil for a quarter of an hour. Then take it out, -lay it in a sieve, and drain it well; pressing it thoroughly with your -hands. Next chop it as fine as possible. For a large dish of spinach, -put two ounces of butter into a stew-pan; dredge in a table-spoonful of -flour and four or five table-spoonfuls of rich cream, mixed with a -tea-spoonful of powdered loaf-sugar. Mix all well, and when they have -come to a boil, add, gradually, the spinach. Stew it about ten minutes, -(stirring it frequently,) till the superfluous moisture is all absorbed. -Then serve it up very hot, garnishing it all round with leaves of -puff-paste, that have been handsomely formed with a tin cutter, and are -fresh from the oven. - - -STEWED SPINACH.--Pick the spinach very clean, and wash it through two or -three waters. Then drain it, and put it into a sauce-pan, with only the -water that remains about it after the washing. Add a very little salt -and pepper, and let it stew for twenty minutes, or till it is quite -tender; turning it often, and pressing it down with a broad wooden spoon -or flat ladle. When done, drain it through a sieve, pressing out all the -moisture, till you get it as dry as you can. Then put it on a flat dish, -and chop or mince it well. Set it again over the fire; add to it some -bits of butter dredged with flour, and some beaten yolk of egg. Let it -simmer five minutes or more, and when it comes to a boil, take it off. -Have ready some thin slices of buttered toast, cut into triangular or -three-cornered pieces, without any crust. Lay them in regular order -round a flat dish, and heap the spinach evenly upon them, smoothing the -surface with the back of a spoon, and scoring it across in diamonds. - - -ASPARAGUS LOAVES.--Having scraped the stalks of three bundles of fine, -large asparagus, (laying it, as you proceed, in a pan of cold water,) -tie it up again in bunches, put them into a pot with a great deal of -boiling water, and a little salt, and boil them about twenty minutes, or -till quite tender. Then take out the asparagus, and drain it. Cut off -the green tops of two-thirds of the asparagus, and on the remainder -leave about two inches of the white stalk; this remaining asparagus must -be kept warm. Put the tops into a stew-pan with a pint of cream, or rich -milk, sufficient to cover them well; adding three table-spoonfuls of -fresh butter, rolled in flour, half a grated nutmeg, and the well-beaten -yolks of three eggs. Set the stew-pan over hot coals, and stir the -mixture till it comes to a boil. Then immediately remove it. Have ready -some tall fresh rolls or penny loaves; cut the tops carefully off, in a -nice circular or oval piece, and then scoop out the inside of the rolls, -and fill them with the stewed asparagus while it is hot. Make small -holes very nicely in the tops or lids. Fit the lids again on the rolls, -and stick in the holes (of which you must make as many as you can) the -remaining asparagus, that has had the bit of stalk left on for this -purpose. Send them to table warm, as side-dishes. - - -ASPARAGUS OMELET.--Take two bunches of the largest and finest asparagus. -Put it into a pot of boiling water, with a tea-spoonful of salt, and -boil it about twenty-five minutes, or till perfectly tender. Then drain -it, and chop small all the green part. Beat four eggs very light, and -add to them a wine-glass of cream. Mix the chopped asparagus thoroughly -with the egg and cream, adding a salt-spoon of salt, and a very little -cayenne. Melt a large slice of fresh butter in a frying-pan over the -fire; and when it has boiled, and the bubbling has ceased, put in the -mixture, and fry it till light and firm. Then slip it from the -frying-pan to a hot dish, and fold it over. - -For a soft omelet, put the mixture into a skillet, with a piece of fresh -butter. Let it stew slowly for ten minutes. Lay a thin slice of buttered -toast in the bottom of a hot dish, and cut the toast into small squares, -but let them remain close together. With a spoon heap the soft omelet -upon the toast, and serve it up. - -Any omelet mixture may be kept soft by stewing instead of frying it, and -it will be found far more wholesome. - - -STEWED PEAS.--Take young, tender green peas, and put into a stew-pan, -with sufficient fresh butter to keep them from burning, but no water. -Season them with a little black pepper, and a very little salt. Set them -over a moderate fire, and stir them about till the butter is well mixed -through them. Let them simmer till quite soft and slightly broken; -taking off the lid occasionally, and giving them a stir up from the -bottom. If you find them becoming too dry, add some more butter. When -done, drain off what superfluous butter may be about the peas, and send -them to table hot. They will be found excellent. - -To the taste of many persons, they will be improved by a lump or two of -loaf-sugar put in with the butter; and also by a few sprigs of mint, to -be removed before the peas go to table. - -Lima beans may be stewed in butter, as above: also, asparagus tops, cut -off from the white stalk. - - -FRENCH PEAS.--The peas should be young, freshly gathered, and shelled -immediately before they are cooked. Boil them in water slightly salted, -till they are perfectly tender. Then put them into a sieve, and drain -them as dry as possible. To each quart of peas allow an ounce and a half -of the best fresh butter; a large tea-spoonful of flour; and six -table-spoonfuls or a tea-cup of rich cream; with a small tea-spoonful of -powdered sugar. Put the butter into a stew-pan; place it over the fire; -and when it comes to a boil, stir in the flour, making it quite smooth, -and free from lumps. Having mixed the sugar with the cream, add it, -gradually, to the butter and flour; and when it boils hard stir in the -peas, and let them stew till they are all hot through. While stewing, -stir them occasionally to prevent their burning. If the pan is small it -is better to shake it over the fire. - - -LETTUCE PEAS.--Having washed four lettuces, and stripped off the outside -leaves, take their hearts, and (having chopped them well) put them into -a stew-pan with two quarts of young green peas, freshly shelled; a lump -or two of loaf-sugar; and three or four leaves of green mint minced as -finely as possible. Then put in a slice of cold ham, and a quarter of a -pound of butter divided into four bits and rolled in flour; and two -table-spoonfuls of water. Add a little black pepper, and let the whole -stew for about twenty-five minutes, or till the peas are thoroughly -done. Then take out the ham, and add to the stew half a pint of cream. -Let it continue stewing five minutes longer. Then send it to table. - - -PLAIN LETTUCE PEAS.--Cover the bottom and sides of a stew-pan with large -fresh leaves taken from lettuces. Have ready the peas, which should be -young and green. To each quart of shelled peas allow two table-spoonfuls -of fresh butter, and a lump of loaf sugar. Add a very little pepper and -salt, and a sprig of green mint. Cover the pan closely, and let it stew -for half an hour, or till the peas are thoroughly done. Then take them -out from the lettuce leaves, and send only the peas to table. - - -TO STEW CARROTS.--Half-boil the carrots; then scrape them nicely, and -cut them into thick slices. Put them into a stew-pan with as much milk -as will barely cover them, a very little salt and pepper, and a sprig or -two of chopped parsley. Simmer them till they are perfectly tender, but -not broken. When nearly done, add a piece of fresh butter rolled in -flour. Send them to table hot. Carrots require long cooking. - -Parsnips and salsify may be stewed in the above manner, substituting a -little chopped celery for the parsley. - - -STEWED BEANS, (_French way._)--Take fresh young green beans, and string -them. Do not split them; but merely cut them in half. It destroys the -flavour of string-beans to divide them into small pieces. If very young, -do not even cut them in half, but merely string them and leave them -whole. Have by you a pan of cold water to drop the beans in, as you -proceed. Then, having washed and drained them, put them into a stew-pan -of boiling water, and let them boil twenty minutes or more, till they -are all tender. Then drain them well. Afterwards melt two ounces of -butter in a stew-pan, and then stir smoothly into it a tea-spoonful of -flour, adding a little powdered mace and a salt-spoon of salt. When it -comes to a boil, add a tea-cup of rich cream. Then put in the beans, and -stir or shake them over the fire till they are all thoroughly heated. A -moment before you take them from the fire, stir in the beaten yolks of -two eggs, and send them hot to table. - -For this dish, you must have beans enough to absorb nearly all the -liquid. They must on no account float about in it, as it is intended for -a seasoning, not a gravy. - -Stewed beans will be improved by adding a small piece of cold ham, to be -removed before they go to table. If ham is used, omit any salt in the -seasoning, as the ham will make it quite salt enough. - - -TO STEW COLD POTATOES.--Take cold potatoes, (either white or sweet -ones,) and cut them into round or circular slices. Have ready some nice -gravy of roast beef, veal, or fresh pork, that has been left from the -preceding day, and well skimmed. Care should every day be taken to save -whatever gravy is left of roast meat, skimming off _all_ the fat from -the surface, and putting away the gravy in a covered vessel set in a -cool place. The gravy of cold mutton or lamb is so like tallow that it -is unfit to use in any sort of cookery, and should always be consigned -to the crock of soap-fat. - -Season the sliced potatoes slightly with pepper, and putting them into a -skillet with the cold gravy among them, stew them in that only, without -a drop of water. Let them stew but a quarter of an hour. They are nice -at breakfast, done in this manner; sweet potatoes especially. - - -TO IMPROVE OLD POTATOES.--In the spring when the potatoes of the -preceding autumn have become old, and deteriorated in quality, they will -be greatly improved if, previous to boiling, a piece about the size of a -shilling or a twelve-cent-piece, is cut off from each end; like "topping -and tailing" them. Afterwards boil these potatoes with the skins on, and -see that they are thoroughly done. _Old_ potatoes require very long -boiling, and are unfit to eat if hard in the centre, being then -extremely indigestible. Their specks and blemishes make them so -unsightly when sent to table whole, that it is best when sufficiently -boiled, to peel and mash them. Mash them with milk or cream, if you -cannot obtain good fresh butter. Salt butter will spoil their flavour -instead of improving it, and all bad butter (whether salt or fresh) is -unwholesome, as well as unpalatable, and should never be used for any -purpose. - - -SYDNEY SMITH'S SALAD-DRESSING.--Have ready two well-boiled potatoes, -peeled and rubbed through a sieve; they will give peculiar smoothness to -the mixture. Also, a very small portion of raw onion, not more than a -_quarter_ of a tea-spoonful, (as the presence of the onion is to be -scarcely hinted,) and the pounded yolks of two hard-boiled eggs. Mix -these ingredients on a deep plate with two small tea-spoonfuls of salt; -one of made mustard; three table-spoonfuls of olive oil; and one -table-spoonful of vinegar. Add, lastly, a tea-spoonful of essence of -anchovy; mash, and mix the whole together (using a boxwood spoon) and -see that all the articles are thoroughly amalgamated. Having cut up a -sufficiency of lettuce, (that has been well washed in cold water, and -drained,) add to it the dressing immediately before dinner, mixing the -lettuce through it with a boxwood fork. - -This salad dressing was invented by the Rev. Sydney Smith, whose genius -as a writer and a wit is well-known on both sides the Atlantic. If -_exactly_ followed, it will be found very fine on trial; no peculiar -flavour predominating, but excellent as a whole. The above directions -are taken from a manuscript receipt given by Mr. Smith to an American -gentleman then in London. - -In preparing this, or any other salad-dressing, take care not to use -that excessively pungent and deleterious combination of drugs which is -now so frequently imposed upon the public, as _the best white wine -vinegar_. In reality, it has no vinous material about it, and it may be -known by its violent and disagreeable sharpness, which overpowers and -destroys the taste (and also the substance) of whatever it is mixed -with. And it is also very unwholesome. Its colour is always very pale, -and it is nearly as clear as water. No one should buy or use it. The -first quality of _real_ cider vinegar is good for all purposes. - -The above receipt may be tried for lobster-dressing. - - -LETTUCE CHICKEN SALAD.--Having skinned a pair of cold fowls, remove the -fat, and carve them as if for eating, cut all the flesh entirely from -the bones, and either mince it or divide it into small shreds. Mix with -it a little smoked tongue or cold ham, grated rather than chopped. Have -ready one or two fine fresh lettuces, picked, washed, drained, and cut -small. Put the cut lettuce on a dish, (spreading it evenly,) or into a -large bowl, and place upon it the minced chicken in a close heap in the -centre. For the dressing, mix together the following ingredients, in the -proportion of the yolks of four eggs well beaten; a tea-spoonful of -powdered white sugar; a salt-spoon of cayenne; (no salt if you have ham -or tongue with the chicken;) two tea-spoonfuls of made mustard; two -table-spoonfuls of vinegar, and four table-spoonfuls of salad oil. Stir -this mixture well: put it into a small sauce-pan, set it over the fire, -and let it boil three minutes, (not more,) stirring it all the time. -Then set it to cool. When quite cold, cover with it thickly the heap of -chicken in the centre of the salad. To ornament it, have ready half a -dozen or more hard-boiled eggs, which after the shell is peeled off, -must be thrown directly into a pan of cold water to prevent their -turning blue. Cut each egg (white and yolk together) lengthways into -four long pieces of equal size and shape; lay the pieces upon the salad -all round the heap of chicken, and close to it; placing them so as to -follow each other round in a slanting direction, something in the form -of a circular wreath of leaves. Have ready, also, some very red cold -beet, cut into small cones or points all of equal size; arrange them in -a circle upon the lettuce, outside of the circle of cut egg. To be -decorated in this manner, the salad should be placed in a dish rather -than a bowl. In helping it, give each person a portion of every thing, -and they will mix them together on their plates. - -This salad should be prepared immediately before dinner or supper, as -standing long will injure it. The colder it is the better. - - -ITALIAN CHICKEN SALAD.--Make a dressing in the proportion of the yolks -of three hard-boiled eggs, mashed or pounded fine; a salt-spoon of salt; -and the same quantity of mustard, and of cayenne; and a salt-spoon of -powdered white sugar; four table-spoonfuls of salad-oil; and two -table-spoonfuls of vinegar, (tarragon vinegar will be best.) Simmer this -dressing over the fire, but do not let it come to a boil. Stir it all -the time. Take a sufficiency of the white meat of cold fowls, and pull -or cut it into flakes. Pile it in the middle of a dish, and pour the -salad-dressing over it. Have ready two fine fresh lettuces that have -been laid in cold water. Strip off the outside leaves; cut up the best -part of the lettuces, and arrange it evenly in a ridge, or circular heap -all round the pile of chicken in the centre. On the top of the ridge of -lettuce, place the whites of the eggs, cut into rings and laid round so -as to form a chain. Of course, a portion of the lettuce is to be helped -with the chicken. - -A lobster salad may be made as above; also a salad of minced prawns or -crabs. - -Persons who have no dislike to a very slight flavour of garlic, will -find this chicken-salad improved, by a clove of garlic being lightly -rubbed over the dish while empty. - -In dressing and helping every sort of salad, use a boxwood spoon and -fork. - - -TARRAGON SAUCE.--Take a large handful of tarragon leaves, stripped from -the stalks: put them into a small sauce-pan with half a pint of boiling -water, and four blades of mace. Cover the sauce-pan, and let it stew -slowly till the liquid is reduced to one half, and the flavour of the -tarragon is well drawn out. Then strain it; and put the liquid into a -clean sauce-pan. Mix together a table-spoonful of flour, and six ounces -of butter, and when it has been well-stirred, and beaten smoothly, stir -it into the tarragon water. Place the sauce-pan over the fire, and watch -it closely. When it has simmered well, and is just beginning to boil, -take it off immediately and transfer it to a sauce-boat. Eat it with any -sort of boiled meat or poultry, or with boiled fish. The tarragon will -give it a fine flavour. - -You may add to the tarragon, while stewing, a small white onion cut in -slices. - -This sauce may be coloured a fine green, by pounding in a mortar a -sufficient quantity of young parsley or spinach. Then take some of the -juice, and add it to the liquid after you have strained it from the -tarragon leaves, and before you put in the butter. - -Tarragon is an herb well worth cultivating. It grows from a slip or -root, and is easily raised. The leaves are fit to gather in July and -August. They impart a fine and peculiar flavour to sauces, soups, and -salad; and are indispensable in making French mustard. Tarragon may be -kept a year or more by drying it in bunches. Also by filling a bottle -half with tarragon leaves, and half with good vinegar. - - -FINE LEMON PICKLE.--Take some fresh ripe lemons, and (having first -rolled each one under your hand upon the table) cut them into quarters, -and remove all the seeds. Put the pieces of lemon, with all the juice, -into a stone jar. Have ready a sufficient quantity of excellent vinegar -to cover the lemon well; the vinegar being boiled with a clove or two of -garlic; some blades of mace; a broken up nutmeg; whole pepper, (the -white or peeled pepper-corns will be best;) some cayenne or bird-pepper; -and a very little salt. The proportion of these ingredients may be -according to your taste, but the seasoning should be high, yet not so as -to overpower the lemon-flavour. Having boiled the vinegar, with all -these articles, about ten minutes, pour the whole boiling hot upon the -lemon in the jar, and immediately cover it closely. Let the jar stand -three weeks in the chimney-corner, stirring it frequently, and setting -it occasionally in the oven after the baking is done. Then roll a sheet -of blotting paper into a cone, pinning up the side, and folding the -cone so as to close up the pointed end. Have ready some small clean -black bottles. Set the paper cone into the mouth of the bottle, and -through it filter the liquid. Seal the corks. This will be found an -excellent sauce for fish, or any sort of white meat; and will keep for -years. - - -PEACH PICKLES.--Stir two pounds of white sugar into two quarts of the -best cider vinegar. Boil it ten minutes, skimming it well. Have ready -some large fully-ripe peaches; rub them with a clean flannel to take off -the down, and stick four cloves into each. Put them into glass or -white-ware jars, (rather more than half-full,) and pour on them the -vinegar boiling hot. Cover them closely, set them in a cool place, and -let them rest for a week. Then pour off the liquid, and give it another -boiling. Afterwards pour it again on the peaches; cover them closely, -corking the jars, and tying leather over each, and put them away till -wanted for use. - -Instead of cloves you may stick the peaches with blades of mace, six -blades to each peach. - -Apricots may be pickled as above. Morella cherries also, using mace -instead of cloves. - -If you find a coat of mould on the top of a jar of pickles, remove it -carefully, and do not throw away the pickles, as they may still be quite -good beneath. - - -CUCUMBER CATCHUP.--For a small quantity, take twelve fine full-grown -cucumbers, and lay them an hour in cold water. Then pare them, and grate -them down into a deep dish. Grate also six small onions, and mix them -with the grated cucumber. Season the mixture to your taste, with pepper, -salt, and vinegar; making it of the consistence of rich marmalade or -jam. When thoroughly incorporated, transfer it to a glass jar, cover it -closely, tying down over the top a piece of bladder, so as to make it -perfectly air-tight. - -It will be found very nice (when fresh cucumbers are not in season) to -eat with beef or mutton, and if properly made and tightly covered will -keep well. It should be grated very fine, and the vinegar must be of -excellent quality--real cider vinegar. - - -ONION CUSTARD.--Peel and slice some mild onions, (ten or twelve, in -proportion to their size,) and fry them in fresh butter; draining them -well when you take them up. Then mince them as fine as possible. Beat -four eggs very light, and stir them gradually into a pint of milk, in -turn with the minced onions. Season the whole with plenty of grated -nutmeg, and stir it very hard. Then put it into a deep, white dish, and -bake it about a quarter of an hour. Send it to table as a side dish to -be eaten with meat or poultry. It is a French preparation of onions, and -will be found very fine. - - - - -MEATS, ETC. - - -STEWED LAMB.--Take a fine quarter of lamb, and for a large dish, cut the -whole of it into steaks; for a small dish, cut up the loin only; or -slice only the leg. Remove the skin, and all the fat. Place at the -bottom of a large stew-pot a fresh lettuce split into long quarters. -Having seasoned the steaks with a little salt and cayenne, and some -powdered nutmeg and mace, lay them upon the lettuce, pour on just -sufficient water to cover the whole, and let it stew gently for an hour, -skimming it occasionally. Then put in a quart or two of young green -peas, (in proportion to the quantity of meat,) a sprig of fresh green -mint, a lump of loaf-sugar, and some bits of fresh butter. Let it cook -slowly about half an hour longer, or till the peas are all soft and -well-done. In sending it to table, place the meat upon the lettuce, and -the peas round it. - -Cold ham sliced, and stewed in this manner, will be found excellent. The -ham having been already cooked, half an hour will be sufficient to stew -it with the lettuce, and another half-hour after the peas are in. - - -LAMB CUTLETS, (_a French dish_.)--Cut a loin of lamb into chops. Remove -all the fat, trim them nicely, scrape the bone, and see that it is the -same length in all the cutlets. Lay them in a deep dish, and cover them -with salad oil. Let them steep in the oil for an hour. Mix together a -sufficiency of finely grated bread-crumbs, and a little minced parsley, -seasoned with a very little pepper and salt, and some grated nutmeg. -Having drained the cutlets from the oil, cover them with the mixture, -and broil them over a bed of hot, live coals, on a previously heated -gridiron, the bars of which have been rubbed with chalk. The cutlets -must be thoroughly cooked. When half done, turn them carefully. You may -bake them in a dutch-oven, instead of broiling them. Have ready some -boiled potatoes, mashed smooth and stiff with cream or butter. Heap the -mashed potatoes high on a heated dish, and make it into the form of a -dome or bee-hive. Smooth it over with the back of a spoon, and place the -lamb cutlets all round it, so that they stand up and lean against it, -with the broad end of each cutlet downward. In the top of the dome of -potatoes, stick a handsome bunch of curled parsley. - - -FILLET OF MUTTON.--Cut a fillet or round from a leg of mutton; remove -all the fat from the outside, and take out the bone. Beat it well on all -sides with a meat-beetle or a rolling-pin, to make it more tender, and -rub it slightly all over with a very little pepper and salt. Have ready -a stuffing made of finely-minced onions, bread-crumbs, and butter; -seasoned with a little salt, pepper, and nutmeg, and well-mixed. Fill, -with some of this stuffing, the place of the bone. Make deep incisions -or cuts all over the surface of the meat, and fill them closely with the -same stuffing. Bind a tape round the meat to keep it in shape. Put it -into a stew-pan, with just water enough to cover it, and let it stew -slowly and steadily during four, five, or six hours, in proportion to -its size; skimming it frequently. When done, serve it up with its own -gravy. - -Tomato sauce is an excellent accompaniment to stewed mutton. - -A thick piece of a round of fresh beef will be found very good, stuffed -and stewed in the above manner. It will require much longer stewing than -the mutton. - - -STEWED MUTTON CUTLETS.--Having removed all the fat and the bone, beat -the cutlets to make them tender, and season them with pepper, salt, and -nutmeg. Put them into a circular tin kettle, with some bits of fresh -butter that have been rolled in flour. Set the kettle (closely covered) -upon a trivet inside of a flat-bottomed pot or stew-pan. Pour boiling -water all round, but not so as to come up to the top of the inner -kettle. Set the pot over a slow fire, and let the stew simmer for two -hours. Then lift up the meat, and put under it a lettuce cut in four; -and three cucumbers, pared, split, and quartered; two onions sliced; and -four young turnips cut small. Add a few blades of mace, a salt-spoon of -salt, and a little more butter rolled in flour. Set it again in boiling -water, taking care that the water does not reach the top of the inner -kettle, the lid of which must be kept very tight. Let it boil slowly, or -rather simmer, two hours longer. Then dish it, placing the meat upon the -vegetables, and laying all round a ridge of green peas that have been -boiled in the usual way. - -The bone (nicely trimmed and scraped) may be left in each cutlet; in -which case, when dishing them, stand them up in a circle, with the ends -of the bones leaning against each other at the top, somewhat as we see -poles placed in circles for lima-bean vines. - - -VEAL LOAF.--Take a cold fillet of veal, and (omitting the fat and skin) -mince the meat as fine as possible. Mix with it a quarter of a pound of -the fattest part of a cold ham, also chopped small. Add a tea-cupful of -grated bread-crumbs; a grated nutmeg; half a dozen blades of mace -powdered; the grated yellow rind of a lemon; and two beaten eggs. Season -with a salt-spoon of salt, and half a salt-spoon of cayenne. Mix the -whole well together, and make it into the form of a loaf. Then glaze it -over with beaten yolk of egg; and strew the surface evenly, all over, -with bread raspings, or with pounded cracker. Set the dish into a -dutch-oven, and bake it half an hour, or till hot all through. Have -ready a gravy made of the trimmings of the veal, stewed in some of the -gravy that was left when the fillet was roasted the day before. When -sufficiently cooked, take out the meat, and thicken the gravy with -beaten yolk of egg, stirred in about three minutes before you take it -from the fire. - -Send the veal loaf to table in a deep dish, with the gravy poured round -it. - -Chicken loaf, or turkey loaf, may be made in this manner. - - -STEWED CALF'S HEAD.--Take a fine, large calf's head; empty it; wash it -clean, and boil it till it is quite tender, in just water enough to -cover it. Then carefully take out the bones, without spoiling the -appearance of the head. Season it with a little salt and cayenne, and -a grated nutmeg. Pour over it the liquor in which it has been boiled, -adding a jill of vinegar, and two table-spoonfuls of capers, or of -green nasturtian-seeds, that have been pickled. Let it stew very -slowly for half an hour. Have ready some force-meat balls made of -minced veal-suet, grated bread-crumbs, grated lemon-peel, and shred -sweet-marjoram,--adding beaten yolk of egg to bind the other -ingredients together. Put in the force-meat balls, and stew it slowly -a quarter of an hour longer, adding some bits of butter rolled in -flour to enrich the gravy. Send it to table hot. - - -CORNED FILLET OF VEAL.--Take a large fillet of veal, and make deep -incisions or cuts all over it with a sharp knife, and insert a slip of -the fat into each, pressing it down well to keep it in. Mix a -table-spoonful of powdered saltpetre with half a pound of fine salt, -and rub the meat all over with it. Make a brine of salt and water strong -enough to swim an egg on its surface, adding a lump of saltpetre about -the size of a walnut. Put the veal into the brine, (of which there must -be enough to more than cover it,) and let it remain ten days; turning it -every day. Then take it out, wash off the brine, and boil the veal till -thoroughly done and tender all through. It is best to eat it cold, and -sliced thin. - - -FRENCH WAY OF DRESSING A SHOULDER OF VEAL.--Cut the veal into nice -square pieces or mouthfuls, and parboil them. Put the bone and trimmings -into another pot, and stew them slowly a long time, in a very little -water, to make the gravy. Then put the meat into the dish in which it is -to go to table, and season it with a very little salt and cayenne -pepper, the yellow rind of a large lemon grated, and some powdered mace -and nutmeg. Add some bits of fresh butter rolled in flour, or some cold -dripping of roast veal. Strain the gravy and pour it in. Set it in a hot -dutch-oven, and bake it brown. When nearly done, add two glasses of -white wine, and serve it up hot. - -Any piece of veal may be cooked in this way. - - -EXCELLENT MINCED VEAL.--Take three or four pounds of the lean only of a -fillet or loin of veal, and mince it very finely, adding a slice or two -of cold ham, minced also. Add three or four small young onions, chopped -small, a tea-spoonful of sweet-marjoram leaves rubbed from the stalks, -the yellow rind of a small lemon grated, and a tea-spoonful of mixed -mace and nutmeg powdered. Mix all well together, and dredge it with a -little flour. Put it into a stew-pan, with sufficient gravy of cold -roast veal to moisten it, and a large table-spoonful or more of fresh -butter. Stir it well, and let it stew till thoroughly done. If the veal -has been previously cooked, a quarter of an hour will be sufficient. It -will be much improved by adding a pint or more of small button -mushrooms, cut from the stems, and then put in whole. Also, by stirring -in two table-spoonfuls of cream about five minutes before it is taken -from the fire. - - -MINCED TURKEY OR CHICKEN.--Take a cold turkey, or one or two cold fowls; -remove all the skin, and cut the flesh from the bones. Then mince it -fine, with two or three thin slices of cold smoked tongue, and from half -a pint to a pint of button mushrooms well chopped. Add some mace and -nutmeg, and put the whole into a stew-pan, with a piece of fresh butter -rolled in flour, and sufficient cream to moisten it well. Let it stew -ten minutes. Then serve it up in a deep dish. - -Instead of mushrooms, you may mix two or three dozen oysters, chopped, -and seasoned with pepper and powdered mace. - - -VEAL WITH OYSTERS.--Take two fine cutlets of about a pound each. Divide -them into several pieces, cut thin. Put them into a frying-pan, with -boiling lard, and let them fry awhile. When the veal is about half done, -add to it a quart of large, fine oysters,--their liquor thickened with a -few grated bread-crumbs, and seasoned with mace and nutmeg powdered. -Continue the frying till the veal and oysters are thoroughly done. Send -it to table in a covered dish. - - -TERRAPIN VEAL.--Take some cold roast veal (the fillet or the loin) and -cut it into _very small_ mouthfuls. Put into a skillet or stew-pan. Have -ready a dressing made of six or seven hard-boiled eggs minced fine; a -small tea-spoonful of made mustard; a salt-spoonful of salt; and the -same of cayenne pepper; a large tea-cupfull (half a pint) of cream, and -two glasses of sherry or Madeira wine. The dressing must be thoroughly -mixed. Pour it over the veal, and then give the whole a hard stir. Cover -it, and let it stew over the fire for ten minutes. Then transfer it to a -deep dish, and send it to table hot. - -Cold roast duck or fowl may be drest as above. Also venison. - - -VEAL OLIVES.--Take some cold fillet of veal and cold ham, and cut them -into thin square slices of the same size and shape, trimming the edges -evenly. Lay a slice of veal on every slice of ham, and spread some -beaten yolk of egg over the veal. Have ready a thin force-meat, made of -grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and -grated lemon-peel, seasoned with nutmeg and a little cayenne pepper. -Spread this over the veal, and then roll up each slice tightly with the -ham. Tie them round securely with coarse thread or fine twine; run a -bird-spit through them, and roast them well. For sauce, simmer in a -small sauce-pan, some cold veal gravy with two spoonfuls of cream, and -some mushroom catchup. - - -VEAL RISSOLES.--Take as much fine wheat bread as will weigh one pound, -after all the crust is cut off. Slice it; put it into a pan and pour -over it as much rich milk as will soak it thoroughly. After it has -soaked a quarter of an hour, lay it in a sieve and press it dry. Mince -as finely as possible a pound of veal cutlet with six ounces of veal -suet; then mix in gradually the bread; adding a salt-spoonful of salt, a -slight sprinkling of cayenne, and a small tea-spoonful of powdered mace -and nutmeg mixed; also the yellow rind of a lemon grated. Beat two eggs, -and moisten the mixture with them. Then divide it into equal portions, -and with a little flour on your hands roll it into oval balls rather -smaller than an egg. Strew over them some dry bread-crumbs; then fry -them in lard or fresh butter--drain them well, and send them to table -hot. For gravy (which should be commenced before the rissoles) put some -bits and trimmings of veal into a small sauce-pan, with as much water as -will cover them; a very little pepper and salt; and three or four blades -of mace. Cover the sauce-pan closely, and let the meat stew till all the -strength is extracted; skimming it well. Then strain it; return the -liquid to the sauce-pan; add a bit of butter rolled in flour; and -squeeze in the juice of a lemon. Give it a boil up; and then, at the -last, stir in the beaten yolk of an egg. Serve up this gravy in a -sauce-boat, to eat with the rissoles. - -Instead of stewing meat for the purpose you may make this gravy with the -drippings of roast veal saved from the day before. You have then only to -melt it over the fire; adding the seasoning; and giving it one boil. - -Similar rissoles may be made of minced chicken or turkey. - - -SWEETBREAD CROQUETTES.--Having trimmed some sweetbreads nicely, and -removed the gristle, parboil them, and then mince them very fine. Add -grated bread, and season with a _very little_ salt and pepper; some -powdered mace and nutmeg; and some grated lemon-rind. Moisten the whole -with cream, and make them up into small cones or sugar-loaves; forming -and smoothing them nicely. Have ready some beaten egg, mixed with grated -bread-crumbs. Dip into it each croquette, and fry them slowly in fresh -butter. Serve them hot; standing up on the dish, and with a sprig of -parsley in the top of each. - -Sweetbreads should never be used unless perfectly fresh. They spoil very -rapidly. As soon as they are brought from market they should be split -open, and laid in cold water. Never attempt to keep sweetbreads till -next day, except in cold weather. - -Similar croquettes may be made of cold boiled chicken; or cold roast -veal; or of oysters, minced raw, and seasoned and mixed as above. - - -FRICASSEED SWEETBREADS.--Take half a dozen sweetbreads; clean them -thoroughly, and lay them for an hour or two in a pan of water, having -first removed the strings and gristle. Then put them into a stew-pan -with as much rich milk or cream as will cover them well, and a very -little salt. Stew them slowly, till tender throughout, and thoroughly -done, saving the liquid. Then take them up; cover them; and set them -near the fire to keep warm. Prepare a quarter of a pound of fresh -butter, divided into four pieces, and rolled in flour. Put the butter -into the milk in which the sweetbreads were boiled, and add a few sprigs -of parsley cut small; five or six blades of mace; half a nutmeg grated; -and a very little cayenne pepper. Have ready the yolks of three eggs -well-beaten. Return the sweetbreads to the gravy; let it just come to a -boil; and then stir in the beaten egg _immediately before_ you take the -fricassee from the fire, otherwise it will curdle. Serve it up in a deep -dish with a cover. - -Chickens, cut up, may be fricasseed in this manner. - - -TOMATO SWEETBREADS.--Cut up a quarter of a peck (or more) of fine ripe -tomatoes; set them over the fire, and let them stew with nothing but -their own juice till they go entirely to pieces. Then press them through -a sieve, to clear the liquid from the seeds and skins. Have ready four -or five sweetbreads that have been trimmed nicely, cleared from the -gristle, and laid open to soak in warm water. Put them into a stew-pan -with the tomato-juice, seasoned with a little salt and cayenne. Add two -or three table-spoonfuls of butter rolled in flour. Set the sauce-pan -over the fire, and stew the sweetbreads in the tomato-juice till they -are thoroughly done. A few minutes before you take them off, stir in two -beaten yolks of eggs. Serve up the sweetbreads in a deep dish, with the -tomato poured over them. - - -SWEETBREADS AND CAULIFLOWERS.--Take four large sweetbreads, and two fine -cauliflowers. Split open the sweetbreads and remove the gristle. Soak -them awhile in lukewarm water. Then put them into a sauce-pan of boiling -water, and let them boil ten minutes over the fire. Afterwards, lay them -in a pan of very cold water. The parboiling will render them white; and -putting them directly from the hot water into the cold will give them -firmness. Having washed and drained the cauliflowers, quarter them, and -lay them in a broad stew-pan with the sweetbreads upon them, seasoned -with a very little cayenne, two or three blades of mace, and some -nutmeg. Add as much water as will cover them; put on closely the lid of -the pan; and let the whole stew for about an hour. Then take a quarter -of a pound of fresh butter, and roll it in a table-spoonful of flour. -Add it to the stew with a tea-cupfull of rich milk or cream; and give it -one boil up--not more, or the milk may curdle. Serve it hot in a deep -dish; the sweetbreads in the middle with the gravy poured over them, and -the quartered cauliflowers laid handsomely round. This stew will be -found delicious. - -Broccoli may be thus stewed with sweetbreads. - - -STEWED SWEETBREADS WITH OYSTERS.--Take four fine sweetbreads; cut them -open; extract the gristle, and lay them in warm water till all the blood -is soaked out. Then transfer them to another vessel, and scald them with -boiling water, to render them white and firm. Cover them closely, and -let them boil ten minutes in the hot water. Then throw them directly -into a pan of cold water. Take them out when quite cold; drain them; and -put them into a stew-pan with the liquor of three dozen large fine -oysters seasoned with half a grated nutmeg, or more; and eight or ten -blades of mace. Add two ounces of fresh butter, mixed very smoothly with -a tea-spoonful of flour. Cover the pan; and let them stew gently for -half an hour or more. Then put in the oysters, and let them stew with -the sweetbreads a little more than five minutes. Lastly stir in a jill -(two wine-glasses) of cream, immediately before you take the stew from -the fire. Sent it to table in a deep dish with a slice of buttered toast -at the bottom. - - -CLAM SWEETBREADS may be stewed exactly as above, only that clams must be -substituted for oysters; the clams being cut up very small, and put in -at the _beginning_ along with the liquor, &c. The flavour they impart to -the stew is by many persons considered superior to that of oysters. - -In stewing sweetbreads you may either divide them into halves or -quarters. - -When cooked with oysters or clams they require no salt. - -Sweetbreads should be large, fine, of a delicate colour, and _perfectly -fresh_; otherwise they are unfit to eat. They spoil sooner than any part -of the calf. - - -SWEETBREAD OMELET.--For an omelet of six or seven eggs, take two fine -sweetbreads. Split them; take out the gristle; and soak them in two -lukewarm waters, to extract all the blood. Then put them into very hot -water; boil them ten minutes; take them out; set them away to cool; and -afterwards mince them small, and season them with a very little salt and -cayenne pepper, and some grated nutmeg. Beat the eggs (omitting the -whites of two) till very light. Then mix in the chopped sweetbreads. Put -three ounces or more of fresh butter into a small frying-pan, and place -it over the fire. Stir the butter with a spoon, as it melts; and when it -comes to a boil, put in the mixture, stirring it awhile after it is all -in. Fry it a rich brown. Heat the plate or dish in which you turn it out -of the pan. An omelet should never be turned while frying. The top may -be well browned by holding about it a salamander or a red-hot shovel. - -If you wish it very thick have _three_ sweetbreads. - -While frying the omelet, lift the edge occasionally by slipping a -knife-blade under it, that the butter may get well beneath. - -If the omelets are cooked too much they will become tough, and -leather-like. Many persons prefer having them sent to table as _soft -omelets_, before they have set, or taken the form of a cake. In this -case, serve up the omelet in a deep dish, and help it with a spoon. - - -A ROUND OF BEEF STEWED BROWN.--Take a round of fresh beef; the larger it -is the more tender it will be: a small round is always, comparatively, -hard and tough. Remove the fat; with a sharp knife make deep cuts or -incisions all over the meat, and stuff into them a seasoning of finely -minced onions, mixed with powdered mace, nutmeg, and a little pepper and -salt. Then go all over the meat with the drippings or cold gravy of -roast beef, and dredge it slightly with flour. Have ready an iron -dutch-oven and its lid, well heated by standing up both lid and oven -before the fire. Then put the meat into the oven, cover it, and let it -brown on all sides. Have ready, cut into small pieces, two turnips; four -carrots; four oyster plants or salsify; three stalks of celery; two -small onions; and two large tomatoes, or a large table-spoonful of -tomato catchup. After the meat is browned, raise it up, and place the -vegetables underneath it, and pour on three half-pints of water, or more -if the round is very large. Let it cook slowly in the oven, with a -regular fire, for several hours, till it is entirely done all through; -taking care to keep it closely covered. After the meat is taken out, -place it on a large hot dish, with the vegetables round it. Cover it, -and keep it hot while you thicken the gravy with a small tea-spoonful of -flour, and the beaten yolk of an egg. Simmer this gravy a few minutes, -then put it into a sauce-boat, and serve it up with the meat. - -What is left will be very good stewed over again the next day, with -fresh vegetables; letting the meat cook no longer than till the -vegetables are sufficiently done. Observe this rule with all stews, -soups, hashes, &c., when cooked the second time. - - -STEWED BEEF STEAKS.--Take beef steaks from the sirloin. Cut them thin; -remove the fat and bone, and trim them nicely. Beat them well with a -beetle or a rolling-pin. Season them slightly with pepper and salt, and -spread them over some finely minced onions, or some chopped mushrooms. -Lay among them some bits of fresh butter rolled in flour. Put them into -a stew-pan with a very close cover, and without any water. Set the pan -not on the fire, but before it or beside it, (turning it round -frequently,) and let them stew slowly for two or three hours, or till -they are thoroughly done. Then serve them up in their own gravy. - - -A BEEF STEAK POT-PIE.--Remove the fat and bone from two pounds or more -of fine, tender beef steaks, and cut them into small pieces. Season them -slightly with a very little salt and pepper; put them into a pot with a -piece of fresh butter rolled in flour, and just water enough to cover -them. Let them stew slowly (skimming them as soon as the water comes to -a boil) for an hour. Boil in another pot some white potatoes, (a dozen -small or eight large ones,) cut into quarters. While the steak is -stewing, make a paste of finely minced beef-suet and flour, in the -proportion of a pound and a half of suet to three pounds of flour. For a -large pot-pie, you should have more than the above quantity of paste; -the paste being always considered the best part of the pie, and much -liked by those who eat it at all. Having rubbed the minced suet into the -pan of flour, add a very little salt, and as little water as will -suffice to make it into a lump of dough. Beat the dough hard on both -sides with the rolling-pin, to assist in making it light and flaky. -Divide the dough into two portions; roll out one sheet thicker than the -other. Line the sides of a clean iron pot about half-way or two-thirds -up with the thin paste. Then, having poured a little of the gravy into -the bottom of the pot, put in a layer of the half-stewed beef; then a -layer of the thick paste, cut into long squares. Then a layer of the -quartered potatoes; then meat; then paste; then potatoes, and so on till -the whole is in. Pour on the remainder of the gravy, and add also a pint -of warm water. Cover the whole with a sheet of thin paste for a top -crust, which must not fit closely round the edge, as there must be room -for the gravy to boil up over it. Then place the pot over a moderate -fire, and boil it for an hour and a half. Send it to table on a large -dish,--the meat, and potatoes, and soft crust in the middle, and the -hard crust cut into pieces and laid round. Serve up the gravy in a boat. - -This pie will be much improved by a few fresh mushrooms, cut from the -stalks, peeled, and put in when the stewed meat is transferred to the -pie-pot. - -A pot-pie of fowls or rabbits may be made as above. - -If you prefer butter to suet for making the paste, allow half a pound of -fresh butter to each pound of flour. Cut up the butter into the pan of -flour, rub it fine with your hands, wet it with as little water as -possible, beat and roll it out as above. - - -BEEF STEAKS WITH MUSHROOMS.--Take four pounds of the best sirloin -steaks, cut thin. Season them with black pepper, and a very little salt. -Put four table-spoonfuls of butter into a frying-pan, and set it over -the fire. When it is quite hot, put in the steaks and let them brown. -Have ready a quart of mushrooms, stemmed and skinned, and moistened with -a pint of water, seasoned with a little pepper and salt, and thickened -slightly with a good dredging of flour. Pour it over the steaks in the -frying-pan, and then let them cook till thoroughly done. - -Venison steaks will be found excellent dressed in this manner, but the -venison must be fresh. - - -MINCED BEEF.--Take the lean of some cold roast beef. Chop it very fine, -adding a small minced onion; and season it with pepper and salt. Put it -into a stew-pan, with some of the gravy that has been left from the day -before, and let it stew for a quarter of an hour. Then put it -(two-thirds full) into a deep dish. Fill up the dish with mashed -potatoes, heaped high in the centre, smoothed on the surface, and -browned with a salamander or a red-hot shovel. - -Cold roast mutton or lamb may be minced as above, adding some -sweet-marjoram to the seasoning, and filling up the dish with mashed -turnips instead of potatoes. - -Also, cold roast pork; flavouring the seasoning with a little chopped -sage. Cover the top with sweet potatoe, boiled and mashed, or with -apple-sauce, that has been stewed as thick as possible. - - -TO STEW COLD CORNED BEEF.--Cut about four pounds of lean from a cold -round of beef, that tastes but little of the salt. Lay it in a stew-pan, -with a quarter of a peck of tomatoes quartered, and the same quantity of -ochras sliced; also, two small onions peeled and sliced, and two ounces -of fresh butter rolled in flour. Add a tea-spoonful of whole -pepper-corns, (_no salt_,) and four or five blades of mace. Place it -over a steady but moderate fire. Cover it closely, and let it stew three -or four hours. The vegetables should be entirely dissolved. Serve it up -hot. - -This is an excellent way of using up the remains of a cold round of beef -at the season of tomatoes and ochras, particularly when the meat has -been rather under-boiled the first day of cooking it. - -A few pounds of the lean of a _fresh_ round of beef, will be still -better cooked in this manner, increasing the quantity of ochras and -tomatoes, and stewing it six hours. - -Cold fillet of veal is very good stewed with tomatoes, ochras, and an -onion or two. Also, the thick or upper part of a cold leg of mutton; or -of pork, either fresh or corned. - - -TO STEW SMOKED BEEF.--The dried beef, for this purpose, must be fresh -and of the very best quality. Cut it (or rather shave it) into very -thin, small slices, with as little fat as possible. Put the beef into a -skillet, and fill up with boiling water. Cover it, and let it soak or -steep till the water is cold. Then drain off that water, and pour on -some more, but merely enough to cover the chipped beef, which you may -season with a little pepper. Set it over the fire, and (keeping on the -cover) let it stew for a quarter of an hour. Then roll a few bits of -butter in a little flour, and add it to the beef, with the yolk of one -or two beaten eggs. Let it stew five minutes longer. Take it up on a hot -dish, and send it to the breakfast or tea-table. - -Cold ham may be sliced thin, and stewed in the same manner. Dried -venison also. - - -FRENCH BEEF.--Take a circular piece from the round, (having removed the -bone,) and trim it nicely from the fat, skin, &c. Then lard it all over -with long slips of fat pork or bacon. The place from whence the bone was -taken must be filled with a force-meat, made of minced suet; grated -bread-crumbs; sweet-marjoram rubbed fine; and grated lemon-peel; add a -little salt and pepper, and mix in the beaten yolk of an egg to bind -together the other ingredients. Tie a twine or tape closely round the -outside of the beef, to keep it compact, and in shape. Put it into a -broad earthen jar with a cover; or into an iron bake-oven. Add some -whole pepper; a large onion stuck over with a dozen cloves; a bunch of -sweet herbs; three bay-leaves; a quarter of a pound of butter, divided -into small bits, (each piece rolled in flour,) and half a pint of -claret, or port-wine. Bake or stew it thus in its own liquor, for five, -six, or seven hours, (in proportion to its size,) for it must be -thoroughly done, quite tender, and brown all through the inside. Serve -it up hot with the gravy round it. It is also very good when cold. - -A fillet of veal may be cooked in this manner. Also a fillet of fresh -pork, cut from the upper part of a hind leg; or a fillet of fresh -venison. - - -BEEF OLIVES.--Take the lean of some cold roast beef; cut it into slices -about half an inch thick, and four inches square. They must all be of -the same size and shape. Trim the edges nicely. Make a force-meat of -grated bread-crumbs, finely-chopped beef-suet; minced onion; grated -nutmeg or powdered mace; sweet-marjoram leaves rubbed fine; a _very -little_ salt and pepper; and some beaten yolk of egg. Having mixed all -thoroughly together, spread very thickly a portion of the force-meat -upon each slice of the cold beef. Then roll them up, and tie every one -securely round with coarse thread or fine twine. Have ready some -roast-beef gravy left from the day before, or make a fresh gravy by -boiling, or rather stewing the beef bones with as little water as -possible. When the gravy is ready, strain it into a clean stew-pan; put -in the beef olives; cover the pan, and let them stew slowly for half an -hour. Serve them up with their gravy. Remove the strings before the -olives go to table. - -Veal olives may be made in the above manner, with a cold roast fillet of -veal, and veal gravy. - - -A PLAIN STEW.--Cut steaks from a sirloin or a tender round of beef, -omitting the fat and bone. Season them with pepper and a little salt. -Put them into a pot, and to three pounds of meat allow a quart of water. -When it has simmered for an hour, and been well skimmed, mix among it a -dozen potatoes, and half a dozen turnips, all pared and quartered; and -(if you like them) two onions sliced thin. If the stew appears too dry, -pour in a little _boiling_ water from a kettle. Let it stew slowly with -the vegetables another hour, or till the whole is perfectly tender. -Serve it up with the vegetables round it on a large dish. - -Beef stewed with parsnips only is very good. - -Lamb or veal cutlets may be stewed in this manner. - -A fillet or round of fresh pork is excellent stewed with sweet potatoes, -which must be scraped or pared, and split in half. - - -BEEF'S TONGUE STEWED.--Take a fresh beef's tongue of the largest size. -Remove the little bones, skin, &c., from about the root, and trim it -nicely. Take a table-spoonful each of salt, pepper, and powdered cloves, -and mix them all together. Rub the tongue well all over with this -seasoning. Lay it in a deep earthen pan, cover it with the best cider -vinegar, and let it stand three days, turning it frequently, and keeping -it closely covered. Then (having wiped off all the seasoning) put the -tongue into a stew-pot, and add half a pint of water--not more--and stew -it slowly till quite done. Have ready some force-meat balls, made with -minced veal, mixed with the ingredients usual in force-meat. Put in the -balls about twenty minutes before you take up the tongue. When it is -thoroughly done, and tender all through, peel it, and send it to table -with the force-meat balls round it. - - -BAKED TONGUE.--Take a large smoked tongue, put it into warm water and -soak it all day. Change the water in the evening, and then let it remain -in soak all night. Before you cook it, trim the root handsomely. Make a -coarse paste or dough, merely of flour and water, as it is not to be -eaten. Roll it out thin, and enclose the tongue in it. Put it into an -oven, and bake it slowly. It will require four hours or more. When you -think it is done, break a little of the paste just over the thickest -part, and try it by sticking a fork through it. If not perfectly tender, -let it bake a while longer. When quite done, remove the paste, and -either serve up the tongue, or set it away to get cold. This is the best -way of cooking a tongue to be eaten cold. If to be eaten warm, send it -to table surrounded with mashed potatoes, and the root concealed with -parsley sprigs. The best way to carve a tongue, is to cut it across in -round slices, beginning at the middle. If cut lengthways the flavour -will be impaired. Nevertheless, if you have two tongues, and wish to -make a large handsome-looking dish of them, (having first removed the -root,) split one lengthways, and lay the two halves spread open and near -together on a bed of mashed potatoes; and cut the other tongue into -circular slices. Arrange these slices in a handsome form or pattern all -round the split tongue that occupies the centre of the mashed potatoe; -and decorate the whole with sprigs of double parsley. If the tongues are -cold, instead of mashed potatoe, lay them on a bed of salad-dressed -lettuce, cut or chopped very small; or on chopped celery, dressed as -lettuce. - - -FILLET OF PORK.--Cut a fillet or round, handsomely and evenly, from a -fine leg of fresh pork. Remove the bone. Make a stuffing or force-meat -of grated bread-crumbs; butter; a tea-spoonful of sweet-marjoram or -tarragon leaves; and sage leaves enough to make a small table-spoonful, -when minced or rubbed fine; all well mixed, and slightly seasoned with -pepper and salt. Add some beaten yolk of egg to bind the whole together; -then stuff it closely into the hole from whence the bone was taken. -Score the skin of the pork in circles to go all round the fillet. These -circles should be very close together, or not quite half an inch apart. -Rub into them, slightly, a little powdered sage. Put it on the spit, and -roast it well, till it is thoroughly done throughout; as pork, if the -least underdone, is not fit to eat. Place it for the first hour not very -close to the fire, that the meat may get well heated all through, before -the skin begins to harden so as to prevent the heat from penetrating -sufficiently. Then set it as near the fire as it can be placed without -danger of scorching. Keep it roasting steadily with a bright, good, -regular fire, for two or three hours, or longer still if it is a large -fillet. It may require near four hours. Baste it at the beginning with -sweet oil (which will make the skin very crisp) or with lard. -Afterwards, baste it with its own gravy. When done, skim the fat from -the gravy, and then dredge in a little flour to thicken it. Send the -pork to table with the gravy in a boat; and a small tureen of -apple-sauce, made very thick, flavoured with lemon, and sweetened well. - -A fillet of pork is excellent stewed slowly in a very little water, -having in the same stew-pot some sweet potatoes, peeled, split, and cut -into long pieces. If stewed, put _no sage_ in the stuffing; and remove -the skin of the pork. This is an excellent family dish in the autumn. - - -ITALIAN PORK.--Take a nice leg of fresh pork; rub it well with fine -salt, and let it lie in the salt for a week or ten days. When you wish -to cook it, put the pork into a large pot with just sufficient water to -cover it; and let it simmer, slowly, during four hours; skimming it -well. Then take it out, and lay it on a large dish. Pour the water from -the pot into an earthen pan; skim it, and let it cool while you are -skinning the pork. Then put into the pot, a pint of good cider vinegar, -mixed with half a pound of brown sugar, and a pint of the water in -which the pork has been boiled, and from which all the fat has been -carefully skimmed off. Put in the pork with the upper side towards the -bottom of the pot. Set it again over the fire, (which must first be -increased,) and heat the inside of the pot-lid by standing it upright -against the front of the fire. Then cover the pot closely, and let the -pork stew for an hour and a half longer; basting it frequently with the -liquid around it, and keeping the pot-lid as hot as possible that the -meat may be well browned. When done, the pork will have somewhat the -appearance of being coated with molasses. Serve up the gravy with it. -What is left of the meat may be sliced cold for breakfast or luncheon. - -You may stew with it when the pork is put into the pot a second time, -some large chesnuts, previously boiled and peeled. Or, instead of -chesnuts, sweet potatoes, scraped, split, and cut into small pieces. - - -PORK OLIVES.--Cut slices from a fillet or leg of cold fresh pork. Make a -force-meat in the usual manner, only substituting for sweet herbs some -sage-leaves chopped fine. When the slices are covered with the -force-meat, and rolled up and tied round, stew them slowly either in -cold gravy left of the pork, or in fresh lard. Drain them well before -they go to table. Serve them up on a bed of mashed turnips or potatoes, -or of mashed sweet potatoes, if in season. - - -PIGS' FEET FRIED.--Pigs' feet are frequently used for jelly, instead of -calves' feet. They are very good for this purpose, but a larger number -is required (from eight to ten or twelve) to make the jelly sufficiently -firm. After they have been boiled for jelly, extract the bones, and put -the meat into a deep dish; cover it with some good cider-vinegar, -seasoned with sugar and a little salt and cayenne. Then cover the dish, -and set it away for the night. Next morning, take out the meat, and -having drained it well from the vinegar, put it into a frying-pan in -which some lard has just come to a boil, and fry it for a breakfast -dish. - - -CONNECTICUT SAUSAGE-MEAT.--To fifteen pounds of the lean of fresh pork, -allow five pounds of the fat. Having removed the skin, sinews, and -gristle, chop both the fat and lean as fine as possible, and mix them -well together. Rub to a powder sufficient sage-leaves to make four -ounces when done. Mix the sage with three ounces of fine salt, two -ounces of brown sugar, an ounce of powdered black pepper, and a quarter -of an ounce of cayenne. Add this seasoning to the chopped pork, and mix -it thoroughly. Pack the sausage-meat down, hard and closely, into stone -jars, which must be kept in a cool place, and well covered. When wanted -for use, make some of it into small, flat cakes, dredge them with flour, -and fry them well. The fat that exudes from the sausage-cakes, while -frying, will be sufficient to cook them in. - - -A FINE VENISON PIE.--Cut steaks from a loin, or haunch of venison, which -should be as freshly killed as you can get it. The strange prejudice in -favour of hard, black-looking venison, that has been kept till the -juices are all dried up, is fast subsiding; the preference is now given -to that which has been newly killed, whenever it can be obtained. Those -who have eaten venison fresh from the woods, will never again be able to -relish it in the state in which it is brought to the Atlantic cities. - -Having removed the bones, and seasoned it with a little salt and pepper, -put the venison into a pot, with barely as much water as will cover it, -and let it stew till perfectly tender, skimming it occasionally. Then -take it out, and set it to cool, saving the gravy in a bowl. Make a -light paste, in the proportion of three quarters of a pound of fresh -butter to a pound and a half of flour. Divide the paste into two -portions, and roll it out rather thick. Butter a deep dish, and line it -with one of the sheets of paste. Then put in the venison. Season the -gravy with a glass of _very good_ wine, either red or white, a few -blades of mace, and a powdered nutmeg. Stir into it the crumbled yolks -of some hard-boiled eggs. Pour the gravy over the meat, and put on the -other sheet of paste as the lid of the pie. Notch it handsomely round -the edges, and bake it well. If a steady heat is kept up, it will be -done in an hour. Send it to table hot. - -Instead of wine, you may put into the gravy a glass of currant-jelly. - -Any sort of game may be made into a pie, in the above manner. - - -A VERY PLAIN VENISON PIE.--Cut from the bone some good pieces of fresh -venison; season them a little with salt and pepper, and put them into a -pot, with plenty of sliced potatoes, (either white or sweet,) and barely -as much water as will cover the whole. Set it over the fire, and let it -stew slowly, till the meat is tender, and the potatoes also. Make a -paste of flour shortened with cold gravy, or drippings saved from roast -venison. The fat must be removed from the surface of the cold gravy, of -which you may allow half a pint to each pound of flour. Mix half the -shortening with the flour, using a broad knife or a spoon for the -purpose, and adding gradually sufficient cold water to make it into a -stiff dough. Beat the lump of dough well on all sides, with the -rolling-pin. Then take it out of the pan, roll it into a thick sheet, -and spread evenly over it with a knife the remainder of the drippings. -Flour it, fold it up, beat it with the rolling-pin, let it rest a short -time, and then roll it out again. Divide it into two sheets; grease a -pie-dish, and line the bottom and sides with one sheet. Put in the -venison and potatoes, with a portion of the gravy. Lay on the other -sheet of paste, as a lid, and crimp the edges. Set the pie into the -oven, and bake it brown. Eat it either hot or cold. - -If you have no cold venison drippings, use drippings of cold roast-beef; -or an equal mixture of lard and butter. - -A beef-pie may be made as above. - -Mutton-pies are not recommended; as mutton cooked in a pie is entirely -too strong. The fat or drippings of mutton should _never_ be used in any -sort of cooking, as it tastes exactly like tallow, which it really is. - -The above quantity of paste is only sufficient for a small pie. Paste -for meat-pies should be made very thick. - -An excellent pot-pie may be made with venison and potatoes previously -stewed together. Boiled paste is always best when shortened with minced -suet. Beef-suet is superior to any other. - - -A VENISON PUDDING.--Take nice steaks of _fresh_ venison; season them -slightly with salt and pepper; put them into a pot, with a piece of -fresh butter, and stew them in barely sufficient water to keep them from -scorching. When they are quite tender, take them, up; cut all the meat -from the bones, and set it to cool. Save the gravy, and when cold -carefully remove all the fat from the surface. Prepare a paste, in the -proportion of three quarters of a pound of beef-suet, finely minced, to -two pounds of flour. Rub the suet thoroughly into the flour, adding a -small salt-spoon of salt, and sufficient cold water to moisten it into -a stiff dough. Beat the lump of dough, on all sides, with the -rolling-pin, to increase the lightness of the paste. Roll it out thick; -put the venison into it; and pour on enough of the gravy to wet the meat -all through. Then close over the paste, so as to form a large dumpling, -with the venison in the middle. Have ready a thick pudding-cloth, that -has been dipped in boiling water, shaken out, dredged with flour, and -spread open in a broad pan. Place the pudding in the cloth, tie it -firmly, leaving room for the pudding to swell; and, to prevent the water -getting in, stop up the tying-place with a bit of coarse dough. Lay an -old plate at the bottom of a large pot of boiling water; put in the -pudding, and keep it boiling steadily for an hour or more, turning it -several times. When done, dip it into cold water, untie the cloth, and -turn out the pudding. Send it to table hot. - -A beef-steak pudding may be made as above. - -You may make the crust of fresh butter, instead of suet; allowing a -pound of butter to two pounds, or two quarts of flour. - - -VENISON CHESNUT PUDDING.--Take some steaks of fresh-killed venison; -season them slightly with pepper and salt. Have ready a sufficient -quantity of large chesnuts, boiled and peeled. Make a crust of flour and -suet, in the proportion of three quarters of a pound of finely minced -suet to two pounds of flour. Roll it out thick, in two pieces, and place -on one piece the venison and chesnuts, in alternate layers. Pour on a -little water. Cover it with the other piece of paste, uniting it closely -round the edges. Put it into a strong pudding-cloth; tie it tightly, and -plaster the tying-place with a lump of flour and water. Put the pudding -into a pot of boiling water, and boil it four hours. - -For the chesnuts, you may substitute cold, boiled sweet potatoes, cut -into round, thick slices. - -This is an excellent pudding in a venison country; but the meat must be -very fresh and juicy. The paste may be made with butter. - - -FRENCH STEW OF RABBITS.--Having cut up the rabbits, lay the pieces in -cold water, to soak out the blood. Then wash them through another water. -Season them with a little pepper, some powdered mace and nutmeg, and the -yellow rind of a lemon grated. Put them into a jar, or a wide-mouthed -pitcher, adding some chopped celery, sweet-marjoram, and tarragon -leaves. Intersperse them with a few small thin slices of cold ham or -smoked tongue, and add a tea-cup full of water and two glasses of white -wine. Cover the jar very closely, so that none of the flavour may escape -with the steam; set it over the fire in a large kettle of cold water, -and let it stew slowly two hours. When nearly done, add some pieces of -butter rolled in flour. - -Hares may be stewed in the same manner; also, fresh venison. - -For the wine, you may substitute two wine-glasses of rich cream. - - -TONGUE TOAST.--Take a cold smoked tongue that has been well boiled; and -grate it with a coarse grater, or mince it fine. Mix it with cream, and -beaten yolk of egg; and give it a simmer over the fire. Having first cut -off all the crust, toast very nicely some slices of bread; and then -butter them rather slightly. Lay them in a flat dish that has been -heated before the fire; and cover each slice of toast thickly with the -tongue-mixture, spread on hot; and send them to table covered. This is a -nice breakfast or supper dish. - -For tongue, you may substitute cold ham finely minced. - - -BISCUIT SANDWICHES.--Split some light _soft_ milk biscuits (or small -French rolls) and butter them. Cover the lower half thickly with grated -ham, or smoked tongue; pressing it down upon the butter. Then put on the -upper half or lid; pressing that on, to make it stick. Pile the biscuits -handsomely in a pyramid upon a flat dish, and place among them, at -regular distances, green sprigs of pepper-grass, corn-salad, -water-cresses, or curled parsley, allowing four or six to each biscuit. -Put in the sprigs between the upper and lower halves of the biscuits, so -that they may stick out at the edges. - -To make more space for the grated ham, you may scoop out a little of the -inside of the upper-half of each milk biscuit or roll. They should be -fresh, of that day's baking. - -This is a nice supper-dish. - - -POTTED HAM.--Take some cold ham, slice it, and mince it small, fat and -lean together. Then pound it in a mortar; seasoning it as you proceed -with cayenne pepper, powdered mace, and powdered nutmeg. Then fill with -it a large deep pan, and set it in an oven for half an hour. Afterwards -pack it down hard in a stone jar, and fill up the jar with lard. Cover -it closely, and paste down a thick paper over the jar. If sufficiently -seasoned, it will keep well in winter; and is convenient for sandwiches, -or on the tea-table. A jar of this will be found useful to travellers in -remote places. - - -A FRENCH HAM PIE.--Having soaked and boiled a small ham, and taken out -the bone, trim the ham nicely so as to make it a good shape; and of the -bone and trimmings make a rich gravy, by stewing them in a sauce-pan -with a little water; carefully skimming off the fat. Make a sufficient -quantity of force-meat, out of cold roast chicken or veal, minced suet, -grated bread-crumbs, butter, pepper, chopped sweet-marjoram or tarragon; -and grated lemon-peel, adding the lemon-juice, and some beaten egg. Mix -the ingredients thoroughly. You may add some chopped oysters. - -Having made a standing crust, allowing to two pounds of flour half a -pound of butter, and a pound of minced suet, wetted to a paste with -boiling water, put in the ham, (moistening it with the gravy,) and fill -in all the vacancies with the force-meat, having a layer of force-meat -at the bottom and top. Then put on the lid, pinching the edges together -so as to close them well. Brush the paste all over with beaten yolk of -egg; then put on the ornamental flowers and leaves that have been cut -out of the dough. Bake it three or four hours. It may be eaten warm, but -is generally preferred cold. It keeps well, if carefully secluded from -the air. - - -TONGUE PIE is made as above; only substituting a smoked tongue for the -ham. The tongue must be nicely trimmed and peeled, and the root minced -fine, and mixed with the veal or chicken force-meat. - -Either of these pies may be made and baked in deep dishes, and with -paste made in the usual way of butter and flour, wetted with a little -cold water. - - -HAM TOAST.--Grate a sufficiency of the lean of cold ham. Mix some beaten -yolk of egg with a little cream, and thicken it with the grated ham. -Then put the mixture into a sauce-pan over the fire, and let it simmer -awhile. Have ready some slices of bread nicely toasted (all the crust -being pared off) and well buttered. Spread it over thickly with the ham -mixture, and send it to table warm. - - - - -POULTRY, GAME, ETC. - - -CHICKENS STEWED WHOLE.--Having trussed a pair of fine fat young fowls or -chickens, (with the liver under one wing, and the gizzard under the -other,) fill the inside with large oysters, secured from falling out, by -fastening tape round the bodies of the fowls. Put them into a tin -butter-kettle with a close cover. Set the kettle into a larger pot or -sauce-pan of boiling water, (which must not reach quite to the top of -the kettle,) and place it over the fire. Keep it boiling till the fowls -are well done, which they should be in about an hour after they begin to -simmer. Occasionally take off the lid to remove the scum; and be sure to -put it on again closely. As the water in the outside pot boils away, -replenish it with more _hot_ water from a tea-kettle that is kept -boiling hard. When the fowls are stewed quite tender, remove them from -the fire; take from them all the gravy that is about them, and put it -into a small sauce-pan, covering closely the kettle in which they were -stewed, and leaving the fowls in it to keep warm. Then add to the gravy -two table-spoonfuls of butter rolled in flour; two table-spoonfuls of -chopped oysters; the yolks of three hard-boiled eggs minced fine; half a -grated nutmeg; four blades of mace; and a small tea-cup of cream. Boil -this gravy about five minutes. Put the fowls on a dish, and send them to -table, accompanied by the gravy in a sauce-boat. This is an excellent -way of cooking chickens. - - -FOWL AND OYSTERS.--Take a fine fat young fowl, and having trussed it for -boiling, fill the body and crop with oysters, seasoned with a few blades -of mace; tying it round with twine to keep them in. Put the fowl into a -tall strait-sided jar, and cover it closely. Then place the jar in a -kettle of water; set it over the fire, and let it boil at least an hour -and a half after the water has come to a hard boil. When it is done, -take out the fowl, and keep it hot while you prepare the gravy, of which -you will find a quantity in the jar. Transfer this gravy to a sauce-pan; -enrich it with the beaten yolks of two eggs, mixed with three -table-spoonfuls of cream; and add a large table-spoonful of fresh butter -rolled in flour. If you cannot get cream, you must have a double portion -of butter. Set this sauce over the fire; stirring it well; and when it -comes to a boil, add twenty oysters chopped small. In five minutes take -it off; put it into a sauce-boat, and serve it up with the fowl, which -cooked in this manner will be found excellent. - -Clams may be substituted for oysters; but they should be removed from -the fowl before it is sent to table. Their flavour being drawn out into -the gravy, the clams themselves will be found tough, tasteless, and not -proper to be eaten. - - -FRENCH CHICKEN PIE.--Parboil a pair of full-grown, but fat and tender -chickens. Then take the giblets, and put them into a small sauce-pan -with as much of the water in which the chickens were parboiled as will -cover them well, and stew them for gravy; add a bunch of sweet herbs and -a few blades of mace. When the chickens are cold, dissect them as if for -carving. Line a deep dish with thick puff-paste, and put in the pieces -of chicken. Take a nice thin slice of cold ham, or two slices of smoked -tongue, and pound them one at a time in a marble mortar, pounding also -the livers of the chickens, and the yolks of half a dozen hard-boiled -eggs. Make this force-meat into balls, and intersperse them among the -pieces of chicken. Add some bits of fresh butter rolled in flour, and -then (having removed the giblets) pour on the gravy. Cover the pie with -a lid of puff-paste, rolled out thick; and notch the edges handsomely; -placing a knot or ornament of paste on the centre of the top. Set it -directly into a well-heated oven, and bake it brown. It should be eaten -warm. - -This pie will be greatly improved by a pint of mushrooms, cut into -pieces. Also by a small tea-cup of cream. - -Any pie of poultry, pigeons, or game may be made in this manner. - - -CHICKEN GUMBO.--Cut up a young fowl as if for a fricassee. Put into a -stew-pan a large table-spoonful of fresh butter, mixed with a -tea-spoonful of flour, and an onion finely minced. Brown them over the -fire, and then add a quart of water, and the pieces of chicken, with a -large quarter of a peck of ochras, (first sliced thin, and then -chopped,) and a salt-spoon of salt. Cover the pan, and let the whole -stew together till the ochras are entirely dissolved, and the fowl -thoroughly done. If it is a very young chicken, do not put it in at -first; as half an hour will be sufficient to cook it. Serve it up hot in -a deep dish. - -A cold fowl may be used for this purpose. - -You may add to the ochras an equal quantity of tomatoes cut small. If -you use tomatoes, no water will be necessary, as their juice will supply -a sufficient liquid. - - -TOMATO CHICKEN.--Take four small chickens or two large ones, and cut -them up as for carving. Put them into a stew-pan, with one or two large -slices of cold boiled ham cut into little bits; eight or ten large -tomatoes; an onion sliced; a bunch of pot-herbs, (cut up;) a small green -pepper, (the seeds and veins first extracted;) half a dozen blades of -mace; a table-spoonful of lard, or of fresh butter rolled in flour; and -two pounded crackers, or a handful of grated bread-crumbs. Add a tumbler -or half a pint of water. Cover the sauce-pan closely with a cloth -beneath the lid; set it on hot coals, or over a moderate fire; and let -it stew slowly till the chickens are thoroughly done, and the tomatoes -entirely dissolved. Turn it out into a deep dish. - -Rabbits may be stewed in this manner. Also, veal steaks, cut thin and -small. - - -TURKEY AND CHICKEN PATTIES.--Take the white part of some cold turkey or -chicken, and mince it very fine. Mince also some cold boiled ham or -smoked tongue, and then mix the turkey and ham together. Add the yolks -of some hard-boiled eggs, grated or minced; a very little cayenne; and -some powdered mace and nutmeg. Moisten the whole with cream or fresh -butter. Have ready some puff-paste shells, that have been baked empty in -patty-pans. Place them on a large dish, and fill them with the mixture. - -Cold fillet of veal minced, and mixed with chopped ham, and grated yolk -of egg, and seasoned as above, will make very good patties. - - -CHICKEN RICE PUDDING.--Parboil a fine fowl, and cut it up. Boil, till -soft and dry, a pint of rice; and while warm, mix with it a large -table-spoonful of fresh butter. Beat four eggs very light; and then mix -them, gradually, with the rice. Spread a coating of the rice, &c., over -the bottom and sides of a deep dish. Place on it the pieces of the -parboiled fowl, with a little of the liquid in which it was -boiled--seasoned with powdered mace and nutmeg. Add some bits of fresh -butter rolled in flour, and a little cream. Cover the dish closely with -the remainder of the rice; set the pudding immediately into the oven and -bake it brown. - -Cold chicken or turkey cooked the day before may be used for this -purpose. The pudding may be improved by the addition of a few very thin, -small slices of cold ham or smoked tongue. - - -RICE CROQUETTES.--Boil half a pound of rice till it becomes quite soft -and dry. Then mix with it two table-spoonfuls of rich (but not strong) -grated cheese, a small tea-spoonful of powdered mace, and sufficient -fresh butter to moisten it. Mince very fine six table-spoonfuls of the -white part of cold chicken or turkey, the soft parts of six large -oysters, and a sprig or two of tarragon or parsley; add a grated nutmeg, -and the yellow rind of a lemon. Mix the whole well, moistening it with -cream or white wine. Take of the prepared rice a portion about the size -of an egg, flatten it, and put into the centre a dessert-spoonful of the -mixture; close the rice round it as you would the paste round a -dumpling-apple. Then form it into the shape of an egg. Brush it over -with some beaten yolk of egg, and then dredge it with pounded crackers. -In this way make up the whole into oval balls. Have ready, in a -sauce-pan over the fire, a pound of boiling lard. Into this throw the -croquettes, two at a time, so as to brown them. Let them brown for a few -minutes; then take them out with a perforated skimmer. Drain them from -the lard, and serve them up hot, garnished with curled parsley. - - -COLUMBUS EGGS.--Take twelve hard-boiled eggs. Peel off the shells, and -cut the eggs into equal halves; cutting off also a little piece from -each of the ends to enable them to stand alone, in the form of cups. -Chop the yolks, and with them mix cold ham or smoked tongue, minced as -finely as possible. Moisten the mixture with cream, (or a little fresh -butter,) and season it with powdered mace or nutmeg. Fill with it the -cups or empty whites of the eggs, (being careful not to break them;) -pressing the mixture down, and smoothing it nicely. Arrange them on a -dish; putting two halves close together, and standing them upright, so -as to look like whole eggs. - - -WHITE FRICASSEE.--Cut a pair of chickens into pieces, as for carving; -and wash them through two or three waters. Then lay them in a large pan, -sprinkle them slightly with salt, and fill up the pan with boiling -water. Cover it, and let the chickens stand for half an hour. Then put -them immediately into a stew-pan; adding a few blades of mace, and a few -whole pepper-corns, and a handful of celery, split thin and chopped -finely; also, a small white onion sliced. Pour on cold milk and water -(mixed in equal portions) sufficient to cover the chickens well. Cover -the stew-pan, set it over the fire, and let it stew till the chickens -are thoroughly done, and quite tender. While the chickens are stewing, -prepare, in a smaller sauce-pan, a gravy or sauce made as follows:--Mix -two tea-spoonfuls of flour with as much cold water as will make it like -a batter, and stir it till quite smooth and free from lumps. Then add to -it, gradually, half a pint of boiling milk. Next put in a quarter of a -pound of fresh butter, cut into small pieces. Set it over hot coals, and -stir it till it comes to a boil, and the butter is well melted and mixed -throughout. Then take it off the fire, and, while it is hot, stir in a -glass of madeira or sherry, and four table-spoonfuls of rich cream, and -some grated nutmeg. Lastly, take the chickens out of the stew-pan, and -pour off all the liquor, &c. Return the chicken to the stew-pan, and -pour over it, hot, the above-mentioned gravy. Cover the pan closely, and -let it stand in a hot place, or in a kettle of boiling water for ten -minutes. Then send it to table in a covered dish. - -To the taste of many persons, this fricassee will be improved by adding -to the chicken, while stewing, some small, thin slices of cold boiled -ham. - -Rabbits or veal may be fricasseed in the above manner. - - -BROWN FRICASSEE.--Half roast a pair of ducks. Then cut them apart, as -for carving. If they are wild-ducks, parboil them with a large carrot -(cut to pieces) inside of each, to draw out the fishy or sedgy taste. -Having thrown away the carrot, cut the ducks into pieces, as for -carving. Put them into a clean stew-pan, and season them with pepper and -salt. Mix in a deep dish a very small onion minced fine, a -table-spoonful of minced or powdered tarragon-leaves, (for which you may -substitute sage and sweet-marjoram, if you cannot procure tarragon,) and -two or three large tomatoes, scalded, peeled, and quartered, or two -large table-spoonfuls of thick tomato catchup. Put in, also, two -table-spoonfuls of fresh butter rolled in grated bread-crumbs, and a -glass of port wine, claret, or brandy, with a small tea-spoonful of -powdered mace. Cover the pieces of duck with this mixture, and then add -barely as much water as will keep the whole from burning. Cover the pan -closely, and let the fricassee stew slowly for an hour, or till the -duck, &c., are thoroughly done. - -Venison or lamb cutlets may be fricasseed in this manner. Likewise, tame -fat pigeons, which must previously be split in two. This, also, is a -very nice way of dressing hares or rabbits. - - -STEWED WILD DUCKS.--Having rubbed them slightly with salt, and parboiled -them for about twenty minutes with a large carrot (cut to pieces) in -each, to take off the sedgy or fishy taste, remove the carrots, cut up -the ducks, and put them into a stew-pan with just sufficient water to -cover them, and some bits of butter rolled slightly in flour. Cover the -pan closely; and let the ducks stew for a quarter of an hour or more. -Have ready a mixture in the proportion of a wine-glass of sherry or -madeira; the grated yellow rind and the juice of a large lemon or -orange, and one large table-spoonful of powdered loaf-sugar. Pour this -over the ducks, and let them stew in it about five minutes longer. Then -serve them up in a deep dish with the gravy about them. Eat the stewed -duck on hot plates with heaters under them. - -Cold roast duck that has been under-done is very fine stewed as above. -Venison also, and wild geese. - - -TO ROAST CANVAS-BACK DUCKS.--Having trussed the ducks, put into each a -thick piece of soft bread that has been soaked in port wine. Place them -before a quick fire and roast them from three quarters to an hour. -Before they go to table, squeeze over each the juice of a lemon or -orange; and serve them up very hot with their own gravy about them. Eat -them with currant jelly. Have ready also a gravy made by stewing slowly -in a sauce-pan the giblets of the ducks in butter rolled in flour and as -little water as possible. Serve up this additional gravy in a boat. - - -CANVAS-BACK DUCKS DRESSED PLAIN.--Truss the ducks without washing; but -wipe them inside and out with a clean dry cloth. Roast them before a -rather quick fire for half an hour. Then send them to table hot, upon a -large dish placed on a heater. There must also be heaters under each -plate, and currant jelly on both sides of the table, to mix with the -gravy, on your plate; claret or port wine also, for those who prefer it -as an improvement to the gravy. - - -TO STEW CANVAS-BACK DUCKS.--Put the giblets into a sauce-pan with the -yellow rind of a lemon pared thin, a very little water, and a piece of -butter rolled in flour, and a very little salt and cayenne. Let them -stew gently to make a gravy; keeping the sauce-pan covered. In the mean -time, half roast the ducks, saving the gravy that falls from them. Then -cut them up; put them into a large stew-pan, with the gravy (having -first skimmed off the fat) and merely water enough to keep them from -burning. Set the pan over a moderate fire, and let them stew gently till -done. Towards the last (having removed the giblets) pour over the ducks -the gravy from the small sauce-pan, and stir in a large glass of port -wine, and a glass of currant jelly. Send them to table as hot as -possible. - -Any ducks may be stewed as above. The common wild-ducks, teal, &c., -should always be parboiled with a large carrot in the body to extract -the fishy or sedgy taste. On tasting this carrot before it is thrown -away, it will be found to have imbibed strongly that disagreeable -flavour. - - -PARTRIDGES IN PEARS.--Cut off the necks of the partridges close to the -breast. Truss them very tight and round, and rub over them a little salt -and cayenne pepper mixed. Cut off one of the legs, and leave the other -on. Make a rich paste of flour, butter, and beaten yolk of egg, with as -little water as possible. Roll it out thin and evenly, and put a portion -of it nicely round each partridge, pressing it on closely with your -hand, and forming it into the shape of a large pear. Leave one leg -sticking out at the top to resemble the stem. Set them in a pan; and -bake them in a dutch oven. In the mean time, make in a small sauce-pan, -a rich brown gravy of the livers, and other trimmings of the partridges, -and some drippings of roast veal or roasted poultry. It will be better -still if you reserve one or two small partridges to cut up, and stew for -the gravy. Season it with a little salt and cayenne. When it has boiled -long enough to be very thick and rich, take it off, strain it, and put -the liquid into a clean sauce-pan. Add the juice of a large orange or -lemon, made very sweet with powdered white sugar. Set it over the fire; -and when it comes to a boil, stir in the beaten yolks of two eggs. Let -it boil two or three minutes longer; then take it off, and keep it hot -till the partridges and their paste are thoroughly well-baked. When -done, stand up the partridges in a deep dish, and serve up the gravy in -a sauce-boat. Ornament the partridge-pears by sticking some orange or -lemon leaves into the end that represents the stalk. This is a nice and -handsome side dish, of French origin. - -Pigeons and quails may be dressed in this manner. - - -SALMI OF PARTRIDGES, (_French dish_.)--Having covered two large or four -small partridges with very thin slices of fat cold ham, secured with -twine, roast them; but see that they are not too much done. Remove the -ham, skin the partridges, cut them into pieces, and let them get quite -cold. Partridges that have been roasted the preceding day are good for -this purpose. Cut off all the meat from the bones, season it with a -little cayenne, and put it into a stew-pan. Mix together three -table-spoonfuls of sweet oil; a glass of excellent wine (either red or -white) and the grated peel and juice of a lemon. Pour this gravy over -the partridges, and let them stew in it during ten minutes; the add the -beaten yolk of an egg, and stew it about three or four minutes longer. -All the time it is stewing, continue to shake or move the pan over the -fire. Serve it up hot. - - -A NICE WAY OF COOKING GAME.--Pheasants, partridges, quails, grouse, -plovers, &c., are excellent stuffed with chesnuts: boiled, peeled, and -mashed or pounded. Cover the birds with very thin slices of cold ham; -then enclose them in vine-leaves tied on securely so as to keep in the -gravy. Lay them in a deep dish, and bake them in a close oven that has -nothing else in it, (for instance an iron dutch oven,) that the game may -imbibe no other flavour. When done, remove the ham and the vine leaves, -and dish the birds with the gravy that is about them. - -Pheasants are unfit to eat after the first snow, as they then, for want -of other food, are apt to feed on wild laurel berries, which give their -flesh a disagreeably bitter taste, and are said to have sometimes -produced deleterious effects on persons who have eaten it. - - -BIRDS WITH MUSHROOMS.--Take two dozen reed-birds, (or other nice small -birds,) and truss them as if for roasting. Put into each a -button-mushroom; of which you should have a heaping pint after the -stalks are all removed. Put the birds, and the remaining mushrooms into -a stew-pan. Season them with a very little salt and pepper, and add -either a quarter of a pound of fresh butter (divided into four, and -slightly rolled in flour) or a pint of rich cream. If cream is not -plenty, you may use half butter and half cream, well mixed together. -Cover the stew-pan closely, and set it over a moderate fire, to stew -gently till the birds and mushrooms are thoroughly done and tender all -through. Do not open the lid to stir the stew; but give the pan, -occasionally, a hard shake. Have ready on a dish a thin slice of -buttered toast with the crust all cut off. When done, lay the birds on -the toast with the mushrooms all round. - -If you cannot get button-mushrooms, divide large ones into quarters. - -Plovers are very nice stewed with mushrooms. - - -BIRDS IN A GROVE, (_French dish._)--Having roasted some reed-birds, -larks, plovers, or any other small birds, such as are usually eaten, -mash some potatoes with butter or cream. Spread the mashed potatoe -thickly over the bottom, sides, and edges of a deep dish. Nick or crimp -the border of potatoe that goes round the edge; or scollop it with a tin -cutter. You may, if you choose, brown it by holding over it a -salamander, or a red-hot shovel. Then lay the roasted birds in the -middle of the dish, and stick round them and among them, very thickly a -sufficient number of sprigs of curled or double parsley. - - -THATCHED HOUSE PIE, (_French dish._)--Rub the inside of a deep dish with -two ounces of fresh butter, and spread over it two ounces of vermicelli. -Then line the dish with puff-paste. Have ready some birds seasoned with -powdered nutmeg and a very little salt and pepper. Place them with their -breasts downward. They will be much improved by putting into each a -mushroom or an oyster chopped fine. Lay them on the paste. Add some -gravy of roast veal, (cold gravy saved from veal roasted the preceding -day will do very well,) and cover the pie with a lid of puff-paste. Bake -it in a moderate oven, and when done, turn it out _carefully_ upon a -flat dish, and send it to table. The vermicelli which was originally at -the bottom, will now be at the top, covering the paste like thatch upon -a roof. Trim off the edges so as to look nicely. You may, if you choose, -use a larger quantity of vermicelli. The yellow sort will be best for -this purpose. - - -RICE PIE.--Pick clean a quart of rice, and wash it well through two or -three waters. Tie it in a cloth, put it into a pot of boiling water, and -boil it till perfectly soft. Then drain and press it till as dry as -possible, and mix with it two ounces of fresh butter, and two -table-spoonfuls of mild grated cheese. Take a small tin butter-kettle; -wet the inside, put in the rice, and stand it in a cool place till quite -cold. Then turn it carefully out of the kettle, (of which it will retain -the form,) rub it over with the beaten yolk of an egg, and set it in an -oven till lightly browned. Cut out from the top of the mass of rice an -oval lid, about two inches from the edge, so as to leave a flat rim or -border all round. Then excavate the mould of rice; leaving a standing -crust all round and at the bottom, about two inches thick. Have ready -some hot stewed oysters or birds, or brown or white fricassee. Fill up -the pie with it--adding the gravy. Lay on the lid, and decorate it with -sprigs of green curled parsley, stuck in all round the crack where the -lid is put on. - -This pie may be filled with curried chickens. - - -A RAISED FRENCH PIE.--These pies have standing crust or walls, and may -be filled with game or poultry, previously boned, seasoned, and stewed. -They are generally made very large, and in winter will keep a week or -two if closely covered. They are frequently sent a considerable -distance, as Christmas presents; well packed in a close tin box. - -To make the paste for a large pie:--Sift three pounds of flour into a -pan, and make a hole in the centre. Cut up a pound of fresh butter, and -two pounds of beef-suet, finely chopped. Put them into a clean pot, with -as much boiling water as will cover them. Set them over the fire; and -when the butter and suet are entirely dissolved, stir the whole with a -spoon, and pour it into the hole in the middle of the flour; mix it with -a spoon into a stiff paste, till it becomes cold enough for you to knead -with your hands into a lump of dough. Sprinkle some flour on your -paste-board, and on your hands; make the dough into the form of a cone -or sugar-loaf, and with your hands smooth and flatten the sides of it. -Then squeeze or press down the point of the cone; straighten the sides; -and flatten the top, so as to give it the shape of a hat crown. Next, -cut off from the top a thick, round slice, and lay it aside for the lid, -and another slice for the ornaments. With one hand make a hollow in the -large mass of dough, and with the other shape out and smooth the sides, -leaving enough for a crust at the bottom. In this manner, hollow it into -the shape of a straight-sided pan, leaving the wall or crust so thick -that it will stand alone. Then fill it with the bones of the poultry or -game, and some crusts of bread to keep it in shape. The portion of dough -reserved for the lid must then be moulded on the inverted bottom of a -deep plate, previously buttered. The lid may be a little larger than the -top of the pie. The paste reserved for the ornaments should be rolled -out, and cut with tin cutters into the form of leaves and flowers, or -vine-leaves and grapes. These should be carefully placed in a wreath -round the middle of the standing crust of the pie. A smaller wreath may -be laid like a border round the lid, at the top of which place a large -flower of paste, to look like a handle by which to lift it. Before you -put on the ornaments, have ready the beaten yolks of two eggs; and -dipping in a clean brush, glaze with it the whole outside of the pie, -including the lid. Then stick on the decorations. Put the pie into a -moderate oven, and bake it brown. The lid must be baked separately. -When both are done, remove the bones, &c., from the inside of the pie, -and fill it with the ingredients prepared, which must be previously -stewed in their own gravy, with the addition of some bits of butter -rolled in flour. Put on the lid, and cement the edges by glazing them -with a little beaten egg. These pies are usually made with slices of ham -or smoked tongue at the bottom; then partridges, pheasants, moor-fowl, -and other large game, all boned; and the spaces between filled up with -force-meat, or with mushrooms stewed and chopped. They may be made with -venison, wild turkeys, or wild ducks. Whatever is put into these pies -must have no bone about it, and should be well seasoned. - -The ingredients may be put into the pie, and the lid laid on at -once,--pinching the edges together. In this case, it must bake three or -four hours, in proportion to its size. - - -PIGEONS WITH HAM.--Take fine fat tame pigeons. For stuffing, boil some -chesnuts till quite soft; and having peeled them, mash or pound them -smooth. Mix with them a little fat of cold ham, finely minced and -pounded. For chesnuts, may be substituted boiled sweet potatoe, mashed -with butter. Fill the pigeons with the stuffing, having first slightly -peppered their insides. Cover them with very thin slices of cold ham, -(fat and lean together,) and wrap them in fresh vine-leaves, tied round -with twine. Put them on a spit, and roast them three quarters of an -hour. When done, carefully remove the strings, and serve up the pigeons, -still wrapped in the ham and vine-leaves. They will be found very nice. - -Partridges and quails may be drest in this manner. - -Wild pigeons are so seldom fat, and have so little meat upon their -bones, that except for soups and gravies, they are scarcely worth -buying. In places where they abound, they may be turned to good account -by catching them in nets; clipping their wings; and keeping them in an -enclosure till they are fattened by feeding them well with corn, or -Indian meal moistened with water. When managed thus, they will be found -quite equal, if not superior, to tame pigeons. - - -A GIBLET PIE.--Clean, very nicely, the giblets of two geese or four -ducks. Put them into a stew-pan, with a sliced onion; a bunch of -tarragon, or sweet-marjoram and sage; half a dozen pepper-corns; and -four or five blades of mace. Add a very little water; cover the pan -closely, and let them stew till the giblets are tender. Then take them -out, and save all the gravy; having strained it from the seasoning -articles. Make a rich paste, and roll it out into two sheets. With one -sheet cover the bottom and sides of a deep dish. Put in the -giblets,--mixing among them a few cold boiled potatoes sliced, the -chopped yolks of some hard-boiled eggs, and some bits of butter rolled -in flour. Pour the gravy over the giblets, &c. Cover the pie with the -other sheet of paste, and notch the edges. Bake it brown, and send it to -table hot. - -A pigeon pie may be made in a similar manner: also, a rabbit pie. - - -MOOR-FOWL OR GROUSE PUDDING.--Having skinned the moor-fowls, cut them up -as for carving, and season them slightly with salt and pepper. Have -ready a sufficient quantity of paste, made in the proportion of a pound -of fresh butter to two pounds of sifted flour. Roll it out thick, and -line with it a pudding mould, which must first be buttered; reserving -sufficient paste for the lid. Then put in the pieces of moor-fowl, and -place between each layer a layer of small mushrooms, or of fresh -oysters cut small. Next pour in a little water, (about half a pint,) and -add a piece of fresh butter rolled in flour. Then cover it with the -remaining paste, pressing it down very closely round the edge. Dip a -strong clean cloth into boiling water, dredge it with flour, and tie it -tightly over the mould or pudding-basin. Put it into a pot of boiling -water, and boil it three hours or more, according to its size. - -A similar pudding may be made of pheasants, partridges, or quails; and -is a delicious way of cooking game of any sort: rabbits, also, are very -nice, cut up and put into a crust for boiling. - - -A BONED TURKEY.--For this purpose you must have a fine, large, tender -turkey; and after it is drawn, and washed, and wiped dry, lay it on a -clean table, and take a very sharp knife, with a narrow blade and point. -Begin at the neck; then go round to the shoulders and wings, and -carefully separate the flesh from the bone, scraping it down as you -proceed. Next loosen the flesh from the breast, and back, and body; and -then from the thighs. It requires care and patience to do it nicely, and -to avoid tearing or breaking the skin. The knife should always penetrate -quite to the bone; scraping loose the flesh rather than cutting it. When -all the flesh has been completely loosened, take the turkey by the neck, -give it a pull, and the whole skeleton will come out entire from the -flesh, as easily as you draw your hand out of a glove. The flesh will -then fall down, a flat and shapeless mass. With a small needle and -thread, carefully sew up any holes that have accidentally been torn in -the skin. - -Have ready a large quantity of stuffing, made as follows:--Take three -sixpenny loaves of stale bread; grate the crumb; and put the crusts in -water to soak. When quite soft, break them up small into the pan of -grated bread-crumbs, and mix in a pound of fresh butter, cut into -little pieces. Take two large bunches of sweet-marjoram; the same of -sweet-basil; and one bunch of parsley. Mince the parsley very fine, and -rub to a powder the leaves of the marjoram and basil. You should have -two large, heaping table-spoonfuls of each. Chop, also, two very small -onions or shalots, and mix them with the herbs. Pound to powder a -quarter of an ounce of mace; a quarter of an ounce of cloves; and two -large nutmegs. Mix the spices together, and add a tea-spoonful of salt -and a tea-spoonful of ground black pepper. Then mix the herbs, spice, -&c., thoroughly into the bread-crumbs; and add, by degrees, four beaten -eggs to bind the whole together. - -Take up a handful of this filling; squeeze it hard, and proceed to stuff -the turkey with it,--beginning at the wings; next do the body; and then -the thighs. Stuff it very hard, and as you proceed, form the turkey into -its natural shape, by filling out, properly, the wings, breast, body, -&c. When all the stuffing is in, sew up the body, and skewer the turkey -into the usual shape in which they are trussed; so that, if skilfully -done, it will look almost as if it had not been boned. Tie it round with -tape, and bake it three hours or more; basting it occasionally with -fresh butter. Make a gravy of the giblets, chopped, and stewed slowly in -a little water. When done, add to it the gravy that is in the dish about -the turkey, (having first skimmed off the fat,) and enrich it with a -glass of white wine, and two beaten yolks of eggs, stirred in just -before you take it from the fire. - -If the turkey is to be eaten cold at the supper-table, drop -table-spoonfuls of currant or cranberry jelly all over it at small -distances, and in the dish round it. - -A very handsome way of serving it up cold is, after making a sufficiency -of nice clear calves'-foot jelly, (seasoned, as usual, with wine, lemon, -cinnamon, &c.,) to lay the turkey in the dish in which it is to go to -table, and setting it under the jelly-bag, let the jelly drip upon it, -so as to form a transparent coating all over it; smoothing the jelly -evenly with the back of a spoon, as it congeals on the turkey. Apple -jelly may be substituted. - -Large fowls may be boned and stuffed in the above manner: also a young -roasting pig. - - - - -PUDDINGS, ETC. - - -COLUMBIAN PUDDING.--Tie up closely in a bit of very thin white muslin, a -vanilla bean cut into pieces; and a broken-up stick of cinnamon. Put -this bag with its contents into half a pint of rich milk, and boil it a -long time till very highly flavoured. Then take out the bag; set the -milk near the fire to keep warm in the pan in which it was boiled, -covering it closely. Slice thin a pound of almond sponge-cake, and lay -it in a deep dish. Pour over it a quart of rich cream, with which you -must mix the vanilla-flavoured milk, and leave the cake to dissolve in -it. Blanch, in scalding water, two ounces of shelled bitter almonds or -peach-kernels; and pound them (one at a time) to a smooth paste in a -marble mortar; pouring on each a few drops of rose-water or peach-water -to prevent their oiling. When the almonds are done, set them away in a -cold place till wanted. Beat eight eggs till very light and thick; and -having stirred together, hard, the dissolved cake and the cream, add -them, gradually, to the mixture in turn with the almond, and half a -pound of powdered loaf sugar, a little at a time of each. Butter a deep -dish, and put in the mixture. Set the pudding into a brisk oven and bake -it well. Have ready a star nicely cut out of a large piece of candied -citron, a number of small stars all of equal size, as many as there are -states in the Union: and a sufficiency of rays or long strips also cut -out of citron. The rays should be wide at the bottom and run to a point -at the top. As soon as the pudding comes out of the oven, while it is -smoking, arrange these decorations. Put the large star in the centre, -then the rays so that they will diverge from it, widening off towards -the edge of the pudding. Near the edge place the small stars in a -circle. - -Preserved citron-melon will be still better for this purpose than the -dry candied citron. - -This is a very fine pudding; suitable for a dinner party, or a Fourth of -July dinner. - - -A MARIETTA PUDDING.--Take a teacup-full of loaf-sugar broken up. On some -of the largest lumps rub off the yellow rind of a large lemon. Then put -all the sugar into a pint of rich cream; when the sugar is melted, set -it over the fire, and when it comes to a boil, pour it hot over half a -pound of fresh savoy biscuits or lady-fingers, (maccaroons will be still -better,) laid in a deep dish. Cover the dish, and when the cakes are -quite dissolved, stir the cream well among them. Beat eight eggs very -light; and when the mixture is quite cold, stir the beaten eggs -gradually into it. Add, by degrees, four peels of candied citron, cut -into slips, and dredged with flour to prevent their sinking to the -bottom. Put the mixture into a deep dish, and bake it. When done, sift -sugar over the top. It may be eaten warm or cold. Send to table with it -a sauce, made of fresh butter and white sugar, beaten together till very -light, and flavoured with the juice of the lemon, whose rind was rubbed -on the lumps of sugar, and also with some grated nutmeg. - -Instead of citron you may put into this pudding a pound of Zante -currants, (picked, washed, dried, and floured,) stirred gradually in at -the last. - - -AN ORLEANS PUDDING.--Half fill a deep dish with almond sponge-cake -sliced thin, or with sliced lady-cake. Grate the yellow rind of a lemon, -and mix it among the cake; adding also the juice of the lemon, and -sufficient white wine to moisten the cake, so that after standing -awhile it can be easily mashed. For wine you may substitute brandy; or -wine and brandy mixed. Beat six eggs very light, and stir them gradually -into a pint of cream or rich milk; adding four table-spoonfuls of -powdered white sugar, and half a nutmeg grated. Mix the eggs, &c., by -degrees, with the dissolved cake; stirring it very hard. The dish should -be full. Set it into the oven, and bake it brown. When cold, have ready -a meringue, made of beaten white of egg thickened with powdered -loaf-sugar, and flavoured with lemon-juice or rose-water. Spread this -evenly over the top of the pudding, putting one layer of the meringue -over another till it is very thick. Then set it for a few minutes into -the oven to brown slightly on the top. - -Any very nice baked pudding will be improved by covering the surface -with a meringue. - - -HANOVER PUDDING.--Cut up half a pound of fresh butter in half a pint of -milk. Set them over the fire till the butter is soft enough to mix -thoroughly with the milk. Then take it off, and let it stand till -lukewarm. Have ready four well-beaten eggs. Stir them hard into the -butter and milk. Then add very gradually a pound of sifted flour. Last -stir in two large table-spoonfuls of strong fresh yeast. Beat the whole -very hard. Cover the pan, and let it stand near the fire for three hours -or till the mixture is quite light. Have ready half a pound of Zante -currants, picked, washed, and dried; or half a pound of fine raisins, -seeded and cut in half. Dredge the fruit thickly with flour to prevent -its sinking. Then mix it, gradually, into the pudding with two large -table-spoonfuls of sugar, and a tea-spoonful of powdered cinnamon; and a -salt-spoon of sal-eratus, or small tea-spoonful of bi-carbonate of soda, -dissolved in a very little lukewarm water. Stir the whole very hard. -Transfer it to a deep tin pan, well-buttered, and bake it thoroughly. -Before it goes to table, turn it out on a dish, and serve it up warm -with any sort of nice sweet sauce. - - -TURKISH RICE PUDDING.--Pick and wash half a pound of rice. Prepare also -half a pound of Zante currants, which must be carefully picked clean, -washed through two waters, drained well, and then spread out to dry on a -flat dish before the fire. Put the rice into a sauce-pan, with a quart -of rich milk. Having dredged the currants with flour, stir them a few at -a time into the rice and milk. Then add four ounces of broken up -loaf-sugar, on which you have rubbed off the yellow rind of a large ripe -lemon or orange, and squeezed the juice. Stir in two ounces of fresh -butter divided into bits. When the rice is well swollen and quite soft, -take it from the fire, and mix with it gradually eight well-beaten yolks -of eggs. Transfer it to a deep china dish, and put it into an oven for -half an hour. Then sift powdered sugar thickly over the top, and brown -it by holding above it a red-hot shovel or salamander. Serve it up warm. - -This pudding may be made with ground rice, or rice flour. - - -CREAM COCOA-NUT PUDDING.--Take two cocoa-nuts of large size. Break them -up, and pare off the brown skin from the pieces. Then grate them very -fine. Stir together a quarter of a pound of the best fresh butter, and a -quarter of a pound of finely-powdered loaf-sugar, till perfectly light. -Beat six eggs till very thick and smooth: afterwards mix them, -gradually, with a pint of rich cream. Add this mixture, by degrees, to -the beaten butter and sugar, in turn with the grated cocoa-nut; a little -at a time of each, stirring very well as you proceed. Then give the -whole a hard stirring. Put the mixture into a deep white dish and bake -it well. Send it to table _cold_, with loaf-sugar sifted over the top. - -You may season the mixture by stirring in, at the last, a tea-spoonful -of mixed nutmeg and cinnamon finely powdered. And you may add a -table-spoonful of rose-brandy. - -This pudding may be baked in puff-paste in two deep plates, with a broad -border of paste round the edge, handsomely notched. Or it may be done -without any paste _beneath_ the mixture; but merely a paste border round -the edge of the dish, which last is the better way. Paste at the bottom -of these soft pudding-mixtures is usually tough and clammy, from the -almost impossibility of getting it thoroughly done; and therefore it is -best omitted, as is now generally the case. If there is no paste under -it, the pudding should be baked in the dish in which it is to go to -table. Unless the oven is so hot as to burn the pudding, no dish will be -injured by baking. No pie or pudding should be sent to table in any -thing inferior to white-ware. - - -PINE-APPLE PUDDING.--Take half a pound of grated pine-apple; half a -pound of powdered white sugar, and a quarter of a pound of fresh butter. -Put the sugar into a deep pan, cut up the butter among it, and stir them -together till very light. Then add, by degrees, the grated pine-apple. -Grate a small two-penny sponge-cake, and mix it with a large tea-cup of -rich cream, and grate into it a small nutmeg, or half a large one. Add -this to the pine-apple mixture in the pan. Beat six eggs very light, and -stir them in gradually a little at a time. Stir the whole very hard, -after all the ingredients are put together. Butter a deep dish, put in -the mixture, and bake it well. - -If your dish has a broad rim, lay round the edge a border of puff-paste, -cut into leaves resembling a wreath. - - -AN ALMOND RICE PUDDING.--Blanch, in boiling water, three ounces of -shelled bitter almonds, afterwards throwing them into cold water. Pound -them, one at a time, in a mortar, till they become a smooth paste; -adding frequently, as you pound them, a few drops of rose-water, to make -them white and light, and to prevent their oiling. Take a quart of rich, -unskimmed milk, and stir into it, gradually, three large, heaping -table-spoonfuls of ground rice flour, alternately with the pounded -almonds, and four heaping table-spoonfuls of powdered loaf-sugar. Set -the mixture over the fire, and boil and stir it till very thick. Then -put it into a deep dish, and set it away to cool. When cold, have ready -the whites of two eggs beaten to a stiff froth, and thickened with -powdered sugar, that has been melted in rose-water. Cover with this the -surface of the pudding. Set it in an oven just long enough to be -slightly coloured of a light brown. Send it to table cold. - - -BOILED ALMOND PUDDING.--Blanch, in boiling water, a quarter of a pound -of shelled sweet almonds, and two ounces of shelled bitter almonds. -Throw them into a pan of cold water, as you blanch them. Afterwards -pound them, one at a time, in a mortar; adding to them, as you proceed, -the beaten whites of two or three eggs, a little at a time. They must be -pounded till they become a smooth paste; mixing together the sweet and -the bitter almonds, and removing them, as you go on, from the mortar to -a plate. Then set them in a cool place. Boil slowly a quart of cream, or -rich, unskimmed milk, with half a dozen blades of mace, whole; and half -a nutmeg, powdered. It may simmer half an hour, and when it comes to a -boil, take it off, remove the mace, and set the milk to cool. Beat eight -eggs very light, (omitting the whites of three,) and then add to them a -heaped table-spoonful of flour. Stir the beaten eggs and the pounded -almonds, alternately, into the pan of milk, (after it has become quite -cold,) add a table-spoonful of orange-flower or rose-water, and stir the -whole very hard. Have ready, over the fire, a pot of boiling water. Dip -into it a thick pudding-cloth, shake it out, spread it open in a large -empty pan, dredge it well with flour, and pour the pudding-mixture into -it. Tie it very closely, leaving sufficient space for the pudding to -swell, and plug the tying-place with a small lump of flour-and-water -dough. Lay an old plate in the bottom of the pot of boiling water. Put -in the pudding, and turn it over in a quarter of an hour. Boil it very -fast for an hour, or more, after it has commenced boiling; replenishing -the pot from a kettle of _boiling_ water. When the pudding is done, dip -it a moment into cold water; then turn it out on a dish. Send it to -table immediately, with a sauce of sweetened cream, flavoured with rose -or orange-flower water. - - -BISCUIT PUDDINGS.--Grate some stale milk-biscuits, till you have six -heaping table-spoonfuls of fine crumbs. Then sift them through a coarse -sieve. Beat six eggs very light, and stir them into a pint of cream, or -rich, unskimmed milk, alternately with the biscuit crumbs, a little of -each at a time. Beat the mixture very hard, and then butter some large -breakfast-cups, such as hold near half a pint. Nearly fill them with the -batter. Set them immediately into a brisk oven, and bake them half an -hour, or more. This quantity will make five puddings. Serve them up hot -in the cups, and eat them with wine-sauce, or with sauce of butter and -sugar, stirred to a cream, and flavoured with nutmeg and lemon. - - -MARMALADE PUDDINGS.--Make the above mixture, and, when they are baked, -turn the puddings out of the cups, make a slit or opening in the side -of each, and fill up the inside or cavity of each pudding with any sort -of nice marmalade or jam; taking care to fill them well. Then close the -slit with your fingers. They may be eaten warm or cold, and require no -other sauce than sweetened cream. - - -AN EXCELLENT CORN-MEAL PUDDING.--Boil a quart of rich milk, and pour it -scalding hot into a large pan. Stir in, gradually, a quart of sifted -Indian meal, and a quarter of a pound of fresh butter; adding the grated -yellow rind of a lemon or orange. Squeeze the juice upon a quarter of a -pound of brown sugar, and stir that in also. Add a large tea-spoonful of -powdered cinnamon. Have ready a pound of raisins, seeded, and cut in -half, and dredged thickly with wheat flour, to prevent their sinking. -Beat six eggs very light, and stir them gradually into the mixture. -Lastly, stir in the raisins, a few at a time, and stir the whole very -hard. Have ready a large pot of boiling water; dip into it a square -pudding-cloth, shake it out, and dredge it with flour. Spread out the -cloth in a deep, empty pan, and pour into it the pudding-mixture. Tie it -firmly, leaving room for the pudding to swell. Put it into the pot of -hot water, and boil it four hours, or five; turning it several times, -while boiling; and replenishing the water, as it boils away, with water -kept hot, for the purpose, in a kettle. When done, take out the pudding -from the pot; dip it, for a minute into cold water, before you untie the -cloth; then turn it out into a dish, and send it to table. It should not -be taken out of the pot till a minute or two before it is wanted. - -Eat it with wine-sauce; or with butter, white sugar nutmeg, and lemon or -orange-juice, beaten together to a light cream. - -What is left, may be tied again in a cloth, and boiled for an hour, next -day. - -Instead of butter, you may use a quarter of a pound of beef-suet, minced -as fine as possible. - - -PEACH INDIAN PUDDING.--Wash a pint, or more, of dried peaches; then -drain them well; spread them on a large dish, and set them in the sun, -or near the fire, till all the water that remains about them is entirely -exhaled. Boil a quart of rich milk; mix it, while hot, with a pint of -West India molasses, and then set it away to cool. Chop, very fine, a -quarter of a pound of beef-suet, (veal-suet will do,) and stir it -gradually into the milk, a little at a time. Beat six eggs very light, -and stir them, by degrees, into the mixture, in turn with as much yellow -Indian meal (sifted) as will make a moderately thick batter. Having -dredged the peaches thickly with wheat flour, to prevent their sinking, -add them, one at a time, to the mixture, stirring it well; and, lastly, -stir in a table-spoonful of ground ginger, or a tea-spoonful of powdered -cinnamon. Dip a thick, square pudding-cloth into boiling water, then -shake it out, spread it open in a large pan, dredge it with flour, and -pour in the pudding-mixture. Tie it fast; leaving room for it to swell; -and plaster the tying-place with a bit of dough, made of flour and -water. Put the pudding into a large pot of boiling water, with an old -plate laid at the bottom, and boil it from four to five or six hours, -filling up the pot, as it boils away, with hot water from a tea-kettle, -and turning the pudding frequently. When done, dip it in cold water, lay -it in a pan, and turn it out of the cloth. Eat it with butter and sugar, -beaten to a cream, and seasoned with powdered nutmeg. - -If there is not time to boil the pudding several hours, on the day you -want it for dinner, prepare it the day before; boil it then all the -afternoon, and boil it again the following day. Indian puddings can -scarcely be boiled too long. They will be the better, indeed, for eight -hours' boiling. - - -A FINE INDIAN PUDDING.--Take a pound of raisins, and cut them in half, -having first removed the seeds. Then spread them on a large dish, and -dredge them thickly with fine wheat flour, turning them about, that both -sides may be well floured. Boil a quart of rich milk, and when it has -come to a boil, take it off the fire, and set it to cool. Transfer the -half of this milk (one pint) to another pan, and, while it is still -warm, stir into it a quarter of a pound of butter, cut into bits; a -quarter of a pound of brown sugar, (or else a half pint of West India -molasses,) mixed with the grated yellow rind of a large lemon or orange, -and also the juice. Add a large tea-spoonful of powdered cinnamon and -nutmeg, mixed, and a glass of brandy. Beat eight eggs very light; and, -when it is quite cold, stir the eggs, gradually, into the other pint of -milk. Then mix the ingredients of both pans together; adding eight large -table-spoonfuls of Indian meal, or enough to make a thick batter. -Lastly, mix in the floured raisins, a few at a time, stirring the whole -very hard. Have ready, over the fire, a large pot of boiling water. Dip -a square pudding-cloth into it; shake it out; spread it open over the -inside of an empty pan, and dredge it with flour; pour the batter into -it, and tie it firmly; leaving room for the pudding to swell. Plaster a -small lump of flour-and-water dough upon the crevice of the tying-place, -to assist in keeping out the water, which, if it gets in, will render -the pudding heavy. Put it into the pot of hot water, and boil it -steadily for four, five, or six hours, turning it frequently in the -water. It can scarcely be boiled too long. Keep at the fire a kettle of -_hot_ water, to replenish the pudding-pot, as it boils away. Do not -take up the pudding, till immediately before it is to go to table. Dip -it into cold water, and then turn it out of the cloth upon a dish. Eat -it with wine-sauce, or with butter, sugar, and nutmeg. If enough of the -pudding is left, it may, next day, be tied in a cloth, and re-boiled for -an hour. - - -RASPBERRY PUDDING.--Fill a deep dish with a quart of ripe raspberries, -well mixed with four or five large table-spoonfuls of powdered sugar. As -you put in the raspberries mash them slightly with the back of a spoon. -Beat six eggs as light as possible, and mix them with a pint of cream or -rich unskimmed milk, and four more spoonfuls of sugar, adding some -grated nutmeg. Pour this over the raspberries. Set the dish immediately -into a moderate oven, and bake the pudding about half an hour. When -done, set the dish on ice, or where it will become quite cold before it -goes to table. - -A similar pudding may be made with ripe currants, picked from the -stalks; or with ripe cherries stoned. - -A pine-apple pudding made in this way is excellent. There must be as -much pine-apple as will measure a quart, after it is pared, sliced, and -grated fine. Sweeten it well with loaf-sugar. - - -A COTTAGE PUDDING.--Take ripe currants, and having stripped them from -the stalks, measure as many as will make a heaping quart. Cover the -bottom of a deep dish with slices of bread, slightly buttered, and with -the crust cut off. Put a thick layer of currants on the bread; and then -a layer of sugar. Then other layers of bread, currants, and sugar, till -the dish is full; finishing at the top with very thin slices of bread. -Set it into the oven, and bake it half an hour. Serve it either warm or -cold; and eat it with sweetened cream. - -Instead of currants you may take cherries, (first stoning them all,) -raspberries, ripe blackberries, or barberries, plums, (first extracting -the stones,) stewed cranberries, or stewed gooseberries. If the fruit is -previously stewed, the pudding will require but ten minutes' baking. -When it is sent to table have sugar at hand in case it should not be -sweet enough. - - -RIPE CURRANT PUDDING.--Take two quarts of fine ripe currants, strip them -from the stalks, and mix with them a quarter of a pound of sugar. Make a -paste of a pound and a half of sifted flour, and three-quarters of a -pound of the best fresh butter. Cut up half a pound of the butter into -the pan of flour, and rub the butter into the flour with your hands till -it is thoroughly mixed all through. Mix with it barely as much cold -water as will make it into a stiff dough. If you use too much water the -paste will be tough. Beat the lumps of dough on both sides with the -rolling-pin. Then transfer it to your paste-board; roll it out into a -thin sheet, and spread over it with a knife another quarter of a pound -of butter. Then flour it, fold it up, and beat it again with the -rolling-pin. Afterwards roll it out thicker. Put the currants into it, -and close the paste over the top in the manner of a large dumpling. Boil -it in a cloth in the usual manner. It will require two hours or more. -Eat it with sugar. - -You may make the paste of minced suet instead of butter. - - -CHERRY PUDDING may be made as above, first stoning the cherries, which -should be ripe and red, and made very sweet with sugar. - - -GOOSEBERRY PUDDING.--Take a quart or more of full-grown green -gooseberries. Pick off the tops and tails, and as you do so, lay the -gooseberries in a pan. Then pour on sufficient boiling water to scald -them thoroughly, cover the pan, and let the gooseberries stand till they -grow cold. Next put them into a sieve and drain off the water. While the -gooseberries are cooling, prepare a paste for them. Take six ounces of -fresh beef-suet; weighed after you have trimmed it, and removed the -strings. Mince it as finely as possible. Sift a pound of flour into a -pan, and rub the minced suet into it; adding half a pint of cold water, -or barely enough to make it into a dough, and a small salt-spoon of -salt. Beat the lump of dough on all sides with the rolling-pin; this -will add to its lightness. Then transfer it to your paste-board, and -roll it out very evenly into a circular sheet. When the gooseberries are -cold, mix with them half a pound of the best brown sugar, and lay them -in a heap in the middle of the sheet of paste. Close the paste over them -in the manner of a large dumpling. Have ready a pot of boiling water. -Dip your pudding cloth into it; shake it out; spread it open in a broad -pan; and dredge it with flour. Then lay the pudding in it, and tie the -cloth very firmly, but leaving room for the pudding to swell. Stop up -the crevice at the tying-place with a small lump of stiff dough made of -flour and water. Put the pudding into the pot, (which should be boiling -hard at the time,) having placed an old plate at the bottom as a -preventive to the pudding sticking there, and scorching. After it has -been in fifteen minutes, turn it with a fork. If the water boils away -replenish it with more hot water from a kettle. Boil the pudding three -hours or more. Then take it up, dip it into cold water and turn it out -into a dish. Send it to table hot, and eat it with additional sugar. If -too much sugar is put in with the gooseberries at first, and boiled with -them, it will render them tough. It is best to depend chiefly on -sweetening them at table. - -A similar pudding may be made of currants either green or ripe. They -will not require scalding. The paste may be of fresh butter instead of -suet. - - -A RAISIN PUDDING.--Stone a pound of large fine fresh raisins, and cut -them in half. If using the sultana, or seedless raisins, you may leave -them whole. Spread the raisins on a large flat dish; and mix with them -the yellow rind of a large fresh lemon, or orange. This rind must be -pared off as thin as possible, and cut into very small slips. Dredge the -raisins and peel thickly with flour to prevent their sinking or -clodding, tumbling them about with your hands that they may be well -floured all over. Mix the juice of the lemon or orange with five or six -large table-spoonfuls of sugar heaped up. Mince, as finely as possible, -half a pound of beef-suet. Beat six eggs very light, and then stir into -them, gradually, the suet and the sugar, in turn with six heaped -table-spoonfuls of sifted flour. Then add by degrees the fruit and a -powdered nutmeg. Lastly, stir in gradually a pint of rich milk. Stir the -whole very hard. Scald a large square pudding-cloth; shake it out; -spread it open in a deep pan; dredge it with flour; put in the -pudding-mixture, and tie the cloth firmly. It should be little more than -three-quarters full, that the pudding may have room to swell. Mix with -flour and water a small lump of stiff dough, and plaster it on the -tying-place to prevent the water getting inside. Have ready a pot full -of boiling water; and put in the pudding, having laid an old plate at -the bottom of the pot, to keep it from burning if it should sink. Turn -the pudding several times while boiling. It should boil hard at least -four hours, (five will not be too long,) and if the water boils away so -as not entirely to cover the whole of the bag it must be replenished -from a boiling kettle. Take up the pudding immediately before it is to -go to table. Dip it in cold water for an instant, then turn it out of -the cloth into a dish, and serve it up hot. Eat it with wine-sauce; or -with butter and sugar beaten to a cream. - - -MINCE PUDDING.--Take a pound and a half of mince-meat, and sift -three-quarters of a pound of flour. Beat six eggs very light, and stir -into them, alternately, the mince-meat and the flour, a little at a time -of each. Stir the whole very hard. Have ready a pudding-cloth dipped -into a pot of boiling water, then shook out, and dredged with flour. -Spread out the cloth in a large pan, and pour into it the pudding. Tie -it tightly, leaving room for the pudding to swell; and stop up the -tying-place with a small bit of dough made of flour and water. Put it -immediately into a large pot of boiling water, having an old plate at -the bottom to keep the pudding from scorching. Boil it steadily five or -six hours, turning it in the pot every hour. As the water boils away, -replenish it from a kettle of water that is kept boiling hard. Do not -turn out the pudding till immediately before it is sent to table. Eat it -with wine-sauce. - -This pudding is excellent. The mince-meat is the same that is prepared -for mince-pies. - - -A TEMPERANCE PLUM PUDDING.--Take a pound of the best raisins, and cut -them in half, after removing the seeds. Or use sultana raisins that have -no seeds. Pick, and wash clean, a pound of currants, and dry them before -the fire, spread out on a large flat dish. Cut into slips half a pound -of citron. Then mix together, on the same dish, the currants, the -raisins, and the citron, and dredge them thickly with flour to prevent -their sinking or clodding in the pudding; tumbling them about with your -hands till they are all over well-covered with the flour. Mince very -fine a pound of beef-suet. Mix a pint of West India molasses with a pint -of rich milk. Sift into a pan a pound of flour. In another pan beat -eight eggs very light. Stir the beaten eggs, gradually, into the mixed -molasses and milk; alternately with the flour, and half a pound of -sugar, (which should previously be crushed smooth by roiling it with a -rolling-pin,) a little at a time of each. Then add, by degrees, the -fruit and the suet, a little of each alternately. Beat and stir the -whole very hard, till all the ingredients are thoroughly mixed. Take a -large clean square cloth of coarse strong linen, dip it in boiling -water, shake it, spread it out in a large pan, and dredge it with flour -to prevent the pudding from sticking to it when boiled. Then pour the -pudding-mixture into the cloth; leave room for it to swell, and tie it -firmly, plastering up the tying-place with a bit of coarse dough made of -flour and water. Have ready a large pot _full_ of water, and boiling -hard. Put in the pudding, and boil it well from six to eight hours. Less -than six will not be sufficient, and eight hours will not be too long. -Turn it several times while boiling, and keep at hand a kettle of _hot_ -water to replenish the pot as it boils away. Do not take it up till -immediately before it is wanted on the table. Then dip it for a moment -into cold water, untie the cloth, and turn out the pudding. Serve it up -with a sauce-boat of sweetened cream, seasoned with nutmeg; or with -butter and sugar beaten together till light and white, and flavoured -with lemon. What is left of the pudding may be tied up in a cloth and -boiled again next day for an hour or more. It will be equally as nice as -on the first day. This is a much better way of re-cooking than to slice -and fry it. - -This pudding may be made with sifted yellow Indian meal, instead of -wheat flour. - - -MARROW PUDDING.--Grate a quarter of a pound of sponge-cake, and mix with -it a quarter of a pound of beef-marrow, finely minced. Add the grated -peel and the juice of a large lemon or orange; half a grated nutmeg; and -four table-spoonfuls of sugar. Stone half a pound of very good fresh -raisins, cut them in half, and dredge them well with flour. Beat four -eggs very light, and stir them gradually into half a pint of cream or -rich milk. Mix it, by degrees, with the other ingredients. Lastly add -the raisins, a few at a time; and stir the whole very hard. Butter a -deep dish; put in the mixture; bake it an hour or more, and send it to -table warm, with slips of candied citron stuck all over the top, so as -to stand upright. For sauce have white wine, mixed with sugar and lemon -juice. - -This pudding may be boiled in a cloth. It will require three hours' -boiling. - - -TRANSPARENT PUDDING.--Warm half a pound of fresh butter, but do not -allow it to melt. Mix with it half a pound of powdered loaf-sugar, and -stir them together till they are perfectly light. Add a small nutmeg -grated, or half a large one. Beat eight eggs as light as possible; and -stir them gradually into the butter and sugar. Finish with sufficient -extract of roses to give it a fine flavour. Stir the whole very hard; -butter a deep dish, put in the mixture, and bake it half an hour. Serve -it up cold. - -You may bake this pudding in puff-paste. - - -TAPIOCA PUDDING.--Put four large table-spoonfuls of tapioca into a quart -of milk, and let it stand all night. In the morning put half a pint of -milk into a small sauce-pan, and boil in it a large stick of cinnamon -broken up, and a handful of bitter almonds or peach-kernels broken -small. Keep it covered and boil it slowly, till highly flavoured with -the cinnamon and almond, which must then be strained out, and the milk -mixed with that which has the tapioca in it. Put it into a tin vessel or -one lined with porcelain, and boil it till it becomes very thick with -the dissolved tapioca; stirring it frequently down to the bottom. Add a -piece of fresh butter as large as an egg; a quarter of a pound of sugar, -and four well-beaten eggs stirred in gradually; a table-spoonful of -brandy; and a grated nutmeg. Stir the whole well together, put it into a -deep dish, and bake it an hour. - -Instead of boiling bitter almonds with the cinnamon in the extra half -pint of milk, you may boil the cinnamon only. And when you are -afterwards finishing the whole mixture, stir in a table-spoonful of -peach-water at the last. - -Tapioca is to be bought at the grocer's, and also at the druggist's. - - -EXCELLENT GROUND RICE PUDDING.--Take half a pint from a quart of rich -milk, and boil in it a large handful of bitter almonds or peach kernels, -blanched and broken up; also half a dozen blades of mace, keeping the -sauce-pan closely covered. When the milk is highly flavoured and reduced -to one half the quantity, take it off and strain it. Stir, gradually, -into the remaining pint and a half of milk, five heaping table-spoonfuls -of ground rice; set it over the fire in a sauce-pan, and let it come to -a boil. Then take it off, and while it is warm, mix in gradually a -quarter of a pound of fresh butter and a quarter of a pound of white -sugar. Afterwards, beat eight eggs as light as possible, and stir them, -gradually, into the mixture. Add some grated nutmeg. Stir the whole very -hard; put it into a deep dish; and set it immediately into the oven. -Keep it baking steadily for an hour. It should then be done. It may be -eaten either warm or cold. - -To ornament it, have ready some sweet almonds blanched whole, and then -split in half. Place six of them on the centre of the pudding, so as to -form a star. Lay others in lines like rays diverging from the star, and -place the remainder in a circle near the edge of the pudding. - -Any pudding may be ornamented as above. - - -A SOUFFLE PUDDING.--Take eight rusks, or soft sugar-biscuits, or plain -buns. Lay them in a large deep dish, and pour on a pint of milk, -sufficient to soak them thoroughly. Cover the dish, and let them stand, -undisturbed, for about an hour and a half before dinner. In the mean -time, boil half a pint of milk in a small sauce-pan with a handful of -bitter-almonds or peach-kernels, broken small; or a small bunch of fresh -peach-leaves, with two large sticks of cinnamon broken up. Boil this -milk slowly, (keeping it covered,) and when it tastes strongly of the -flavouring articles, strain it, and set it away to cool. When cold, mix -it into another pint of milk, and stir in a quarter of a pound of -powdered loaf-sugar. Beat eight eggs very light, and add them gradually -to the milk, so as to make a rich custard. After dinner has commenced, -beat and stir the soaked rusk very hard till it becomes a smooth mass, -and then, by degrees, add to it the custard. Stir the whole till -thoroughly amalgamated. Set the dish into a brisk oven, and bake the -pudding rather more than ten minutes. The yeast, &c., in the rusk will -cause it to puff up very light. When done, send it to table warm, with -white sugar sifted over it. You may serve up with it as sauce, sweetened -thick cream flavoured with rose-water, and grated nutmeg. Or powdered -loaf-sugar and fresh butter stirred together in equal portions, and -seasoned with lemon and nutmeg. - -Another way in making a souffle pudding, instead of boiling the -flavouring in a separate half pint of milk, is, after making the custard -of cold milk, sugar, and eggs, to stir into it a wine-glass of -peach-water, rose-water, or orange-flower water; or else two -table-spoonfuls of Oliver's extract of vanilla. Or you may flavour it -with the yellow rind of a large lemon rubbed off upon some lumps of the -sugar before it is powdered. - - -A CHARLOTTE PUDDING.--Have ready a sufficiency of dried peaches that -have been stewed very soft, and flavoured, while stewing, with the -yellow rind of one or two oranges, pared very thin and cut into small -slips. The stewed peaches must be mashed very smooth. Take a deep dish, -and cover the inside with a layer of brown sugar mixed with powdered -cinnamon or nutmeg. Upon this put a layer of thin slices of bread and -butter with all the crust pared off; turning the buttered side downward. -Next put on a thick layer of the stewed peaches. Then more sugar and -spice; then more bread and butter, and then another layer of peach. -Proceed thus till the dish is full; and cover the top slightly with -grated bread-crumbs. Put it into a moderate oven; and bake it brown. - -It may be eaten either warm or cold. - -Instead of peaches, you may make this pudding of stewed apple flavoured -with lemon; or with stewed goose-berries made very sweet with brown -sugar. If you use goose-berries, the spice should be nutmeg, not -cinnamon. - - -A NOVICE'S PUDDING.--Beat to a stiff froth the whites only of eight -eggs. Then beat into them half a pound of powdered white sugar--a -tea-spoonful at a time. Stir into a pint of rich cream or unskimmed -milk a wine-glass of rose-water, or a table-spoonful of extract of -roses. You may substitute two table-spoonfuls of extract of vanilla; or -two of peach water. Stir the beaten egg and sugar into the milk, -alternately with four ounces of sifted flour, a spoonful at a time. Beat -the whole very hard; put it into a deep dish, well-buttered, and set it -immediately into a rather quick oven, and bake it well. Serve it up -warm; and eat it with butter and white sugar beaten to a cream, and -flavoured in the same manner as the pudding. - -This pudding will be found very white and delicate. It is peculiarly -excellent made with melted ice-cream that has been left. - - -CHOCOLATE PUDDING.--Have the best and strongest American chocolate or -cocoa. Baker's prepared cocoa will be found excellent for all chocolate -purposes; better indeed than any thing else, as it is pure, and without -any adulteration of animal fat, being also very strong, and -communicating a high flavour. Of this, scrape down, very fine, two -ounces or more. Add to it a tea-spoonful of mixed spice, namely, -powdered nutmeg and cinnamon. Put it into a very clean sauce-pan, and -pour on a quart of rich milk, stirring it well. Set it over the fire, or -on hot coals; cover it; and let it come to a boil. Then remove the lid; -stir up the chocolate from the bottom, and press out all lumps. Then -return it to the fire, and when thoroughly dissolved and very smooth, it -is done. Next stir in, gradually, while the chocolate is still -boiling-hot, a quarter of a pound or more of powdered loaf-sugar. If you -use such white sugar as is bought ready powdered, you must have near -half a pound, as that sugar has very little strength, being now -adulterated with ground starch. When the chocolate is well sweetened, -set it away to cool. Beat eight eggs very light, and pour them through a -strainer into the pan of chocolate, when it is quite cold. Stir the -whole very hard. Then put it into the oven, and bake it well. Try it -when you think it done, with the twig from a broom. If on putting the -twig into the middle of the pudding, and sticking it quite down to the -bottom, the twig comes out clean, and with nothing clammy adhering to -it, the pudding is then sufficiently baked. It should be eaten cold. -Sift white sugar thickly over it before it goes to table. It will be -found very nice. - -This pudding will bake best by sitting the pan in a dutch oven -half-filled with boiling water. - - -MACCARONI PUDDING.--Boil a quarter of a pound of maccaroni in a pint of -rich unskimmed milk, with a handful of blanched bitter almonds or -peach-kernels, and two sticks of cinnamon broken into pieces. It must -boil till the maccaroni is soft, and dissolving. Then remove the bitter -almonds and the cinnamon; stir in, while it is hot, a quarter of a pound -of fresh butter, a quarter of a pound of powdered sugar, and half a pint -of rich cream. Mix all well, and beat it hard. Then beat four eggs till -very thick and light, and stir them gradually into the mixture after it -has cooled. Add a grated nutmeg, and a table-spoonful of brandy. Butter -a deep dish; put in the mixture; set it directly into the oven, and bake -it. - -Vermicelli pudding may be made as above. Also a ground rice pudding. - - -A LADY'S PUDDING.--Rub off on lumps of loaf sugar the yellow rind of one -large lemon, or two small ones. Then crush that sugar, and add more to -it till you have four heaped table-spoonfuls. Beat to a stiff froth the -whites only of four eggs. Then gradually add the sugar (a little at a -time) to the beaten white of egg. Have ready in a pan, a pint of cream -or rich unskimmed milk. Stir into it by degrees the mixture of white of -egg and sugar, alternately with four heaped table-spoonfuls or four -ounces of sifted flour. When the whole is mixed, stir it long and hard; -and then transfer it to a deep dish, the inside of which must be -slightly buttered. Bake it from half an hour to three quarters; and when -done sift powdered sugar over the top. Send it to table warm, with a -sauce of equal quantities of fresh butter and powdered white sugar -stirred together to a light cream, and flavoured with lemon-juice and -grated nutmeg. - -This pudding will be found very delicate. For a large one, take the -whites of eight eggs, the rind of two large lemons, half a pound of -sugar, a quart of cream or rich milk, and eight heaped table-spoonfuls -of flour. - - -BOILED LEMON PUDDING.--Grate very fine as many bread-crumbs as will -weigh half a pound. Take half a pound of broken up loaf-sugar, and on -some of the lumps rub off the yellow rind of two large lemons, or three -small ones, having first rolled the lemons under your hand upon a table -to increase the juice. Then powder finely all the sugar, including the -lumps on which the lemon-rind has been rubbed. Cut up in a deep pan a -quarter of a pound of fresh butter. Add to it half the powdered sugar, -and stir them hard together till very light and thick. Beat six eggs -till as light as possible; and then (having stirred in two -table-spoonfuls of sifted flour) add them gradually to the beaten butter -and sugar, in turn with the bread crumbs, a little at a time of each. -Squeeze the juice of the lemons through a strainer, and mix it with the -remaining sugar. Then add that sugar, gradually, to the other -ingredients, and stir the whole very hard. Have ready a pudding-cloth -dipped in boiling water, shaken out, spread open over a pan, and then -dredged with flour. Put in the pudding-mixture, and tie it firmly, -leaving room for it to swell, and not forgetting to stop up the little -aperture at the tying-place with a bit of flour-and-water dough. Put the -pudding into a large pot of boiling water, and keep it boiling steadily -for two hours or more, turning it several times in the pot. Serve it up -hot, accompanied by a cold sauce of equal portions of powdered white -sugar and fresh butter, beaten together to a cream, and flavoured with -lemon-juice and nutmeg. - -You may boil it in a pudding-mould, with a hole or cavity in the centre. -After turning it out on the dish, fill up the hole with the -above-mentioned sauce, heaping high in the middle. For this purpose the -sauce should be made rather stiff, allowing more sugar and less butter. - -A boiled orange pudding may be made in the same manner. - - -POTATOE-FLOUR PUDDING.--Boil a quart of rich milk; and while boiling, -stir in gradually a quarter of a pound of potatoe-flour well pulverized; -add a quarter of a pound of sugar, three ounces of butter, and a -tea-spoonful of powdered nutmeg and cinnamon. When it has thoroughly -boiled, set it to cool. When cold, stir in, by degrees, four eggs well -beaten. Put it into a deep dish, and bake it half an hour. Send it to -table cold with white sugar sifted over the top. - - -GREEN CUSTARD.--Pound in a marble or white-ware mortar a sufficient -quantity of fresh spinach, till you have extracted as much green juice -as will half fill a half-pint tumbler, or two common-sized wine-glasses. -Mix this quantity of spinach juice with a quart of rich unskimmed milk, -and a quarter of a pound of loaf-sugar, broken very small. Flavour it -with a wine-glass of peach water, or with the yellow rind of two large -lemons grated off on some of the largest lumps of the sugar. Or, for the -flavouring, you may use a vanilla bean, or a handful of bitter almonds -or peach-kernels, boiled a long time in half a pint of milk, which must -then be strained, and mixed with the other milk. Beat very light eight -eggs, or the yolks only of sixteen; mix them with the milk, &c., (having -first strained the beaten eggs,) and having stirred the whole very hard, -pour it into a white-ware pitcher, and set it into a pot rather more -than half-full of boiling water. Place it on a stove or a bed of hot -coals on the hearth, and stir it to the bottom, and watch it continually -till it has almost come to a boil. When very near boiling, take it off -the fire immediately; for if it _quite_ boils, it will curdle. Set it -away to get cold. When lukewarm it will be an improvement to stir into -it two table-spoonfuls or more of rose-water. Cover the bottom of a -large glass-bowl or a deep dish, with slices of sponge-cake or Naples -biscuit. Then put on green sweetmeats, such as preserved goose-berries, -green gages, green grapes, or green citron melon. When the custard is -quite cold pour it on, and fill up the bowl with it. If made as above, -this will be found both delicious and ornamental for a dessert, or -supper table. - -It may be served up in glass cups; putting into the bottom of each cup a -portion of sponge-cake, then a portion of green sweetmeats, and then -filling up with the green custard after it has become cold. - -Pistachio-nuts pounded in a mortar will give a fine green colour. - - -RED CUSTARD--May be made according to the foregoing receipt, only -colouring it red by adding a teacup-full of milk, in which has been -steeped a small thin muslin bag filled with alkanet. Instead of _green_ -sweet-meats, use preserved cherries, strawberries, or raspberries. - -Alkanet is to be bought at the druggists, is very cheap, perfectly -innoxious, and is now much used for colouring confectionary. The colour -it imparts is more beautiful than any other red. - -You may obtain a good red colouring by pounding boiled beets in a -mortar. Pounded beet-leaves will also furnish a juice for colouring red. - - -GELATINE CUSTARD.--Soak half an ounce of gelatine for three or four -hours in a pan of cold water. Have ready a quart of milk. Boil in half a -pint of it a bunch of peach-leaves, or a handful of bitter almonds -broken up; also, a stick of cinnamon broken in pieces. When it is highly -flavoured, strain this milk into the pan that contains the rest. Beat -four eggs very light, and mix them gradually with the milk, adding, by -degrees, the gelatine, (well drained,) and four heaping table-spoonfuls -of sugar. Set it over a slow fire and boil it, stirring it frequently. -As soon as the gelatine is entirely dissolved, and thoroughly mixed, the -custard will be done. Transfer it to a deep dish or to cups, and set it -on ice or in a cold place till wanted. - - -INDIAN PUFFS.--Boil a quart of milk; and when it has come to a boil, -stir into it, gradually, eight large table-spoonfuls of Indian meal; -four large table-spoonfuls of powdered sugar; and a grated nutmeg. Stir -it hard; letting it boil a quarter of an hour after all the Indian meal -is in. Then take it up, and set it to cool. While cooling, beat eight -eggs as light as possible, and stir them, gradually, into the batter -when it is quite cold. Butter some large tea-cups; nearly fill them with -the mixture; set them into a moderate oven; and bake them well. Send -them to table warm, and eat them with butter and molasses; or with -butter, sugar, lemon-juice, and nutmeg stirred to a cream. They must be -turned out of the cups. - - -SWEETMEAT DUMPLINGS.--Make a paste of half a pound of fresh butter, or -finely minced suet, and a pound of flour, moistened with a very little -cold water. Beat the lump of paste on all sides with a rolling-pin. Then -roll it out into a sheet, and divide it into equal portions. Lay on the -middle of each two halves (laid on each other) of preserved peaches, or -quinces, or large preserved plums. Then close the paste round the -sweetmeat, so as to form a dumpling. Have ready a pot of boiling water. -Throw the dumplings into it, tied up in little cloths, and let them boil -twenty-five minutes or half an hour. Try one first, to see if they are -done. When quite done, take them up, dip them in cold water, turn them -out of the cloths, and send the dumplings to table immediately. Eat them -with sugar only, or with sweetened cream. - -These dumplings may be made with jam or marmalade, formed into a heap or -lump, and laid in the centre of each piece of paste. - - -ALTONA FRITTERS.--Pare some fine pippin or bell-flower apples that are -quite ripe, and of the largest size. Then extract the cores with a tin -apple-corer, so as to leave the hole in the centre smooth and even. -Spread the sliced apples on a large flat dish, and squeeze on each slice -some lemon-juice. Then sprinkle them thickly with powdered white sugar. -Prepare a batter, made in the proportion of eight eggs to a quart of -rich milk, and a pint and a half of sifted flour. Having beaten the eggs -till very light and thick, add them gradually to the milk in turn with -the flour, a little at a time of each, and stir the whole very hard. -Have ready, over hot coals, a skillet with a plentiful portion of the -best fresh butter, melted and boiling hard. Dip the slices of apple -twice into the batter, and then put them into the skillet of butter; as -many at a time as it will contain without danger of running into each -other as they spread. While they are frying, keep shaking the skillet -about, holding it by the handle. They will puff up very light, and must -be done of a bright brown. Take them out with a perforated skimmer, that -will drain off the butter. Have ready some powdered sugar, flavoured -with nutmeg or cinnamon. Roll the fritters in this, and send them to -table hot. This is a German preparation of fritters, and will be found -excellent on trial. They may be made of large peaches instead of apples; -paring the peaches, and cutting them in two, having removed the stones. -Allow half a peach (well sugared) to each fritter. - -You may fry these fritters in lard, but they will not be so nice as if -done in fresh butter. - - -WASHINGTON FRITTERS.--Boil four large potatoes; peel them; and, when -cold, grate them as fine as possible. Mix well together two large -table-spoonfuls of cream, two table-spoonfuls of sweet white wine, half -a grated nutmeg, two table-spoonfuls of powdered sugar, and the juice of -a lemon. Beat eight eggs very light, (omitting the whites of two,) and -then mix them gradually with the cream, wine, &c., alternately with the -grated potatoe, a little at a time of each. Beat the whole together at -least a quarter of an hour after all the ingredients are mixed. Have -ready, in a frying-pan over the fire, a large quantity of boiling lard; -and when the bubbling has subsided, put in spoonfuls of the batter, so -as to make well-formed fritters. Fry them a light brown, and take them -up with a perforated skimmer, so as to drain them from the lard. Lay -them on a hot dish, and send them immediately to table. Serve up with -them, in a boat, a sauce made in the proportion of two glasses of white -wine, the juice of two lemons, and a table-spoonful of peach-water, or a -glass of rose-water. Make the sauce very sweet with powdered white -sugar, and grate nutmeg into it. - -These fritters may be made with boiled sweet potatoes, grated when cold. - - -WINE FRITTERS.--Beat six eggs till very thick and smooth; and when they -are quite light, beat into them, gradually, six table-spoonfuls of sweet -malaga or muscadel wine, and six table-spoonfuls of powdered white -sugar. Have ready a sufficient number of large fresh milk biscuits, -split in two, soaked in a bowl of sweet wine about five minutes, and -drained on a sieve. Put some fresh lard into a frying-pan, and when it -boils, and has been skimmed, dip each piece of the split biscuit into -the batter of wine, eggs, and sugar, and fry them a light brown. When -done, take them up with a perforated skimmer, and drain them well from -the lard. Strew powdered white sugar over them. - - -SWEETMEAT FRITTERS.--Having boiled a large beet till it is tender all -through, and scraped off the outside, cut the beet into pieces, and -pound them in a marble mortar till you have extracted the juice. Then -stir into a quart of milk enough of the beet-juice to give it a deep red -colour. Beat seven eggs till very smooth and light, and stir them -gradually into the milk; alternately with a pint and a half of sifted -flour. The red colour will look paler after the egg is mixed with the -milk. If you find it too pale, add more beet-juice. Have ready some -boiling lard in a frying-pan over the fire; and when it has ceased to -bubble, and the surface has become smooth, put in the mixture by -spoonfuls, so as to form round or oval cakes of an equal size, and fry -them a light brown. If you find the batter too thin, stir in a very -little more flour. As the fritters are done, take them out, on a -perforated skimmer, draining the lard back into the frying-pan. Dredge -the fritters thickly with powdered sugar, and lay on each some preserved -peach, plum, or other sweetmeat. You may heap on every one a -table-spoonful or more of marmalade. Send them to table hot. - - -GREEN FRITTERS.--Are made as above; but coloured with the juice of -spinach, extracted by pounding in a mortar. - - -BREAD FRITTERS.--Pick, wash, and dry half a pound of Zante currants, and -having spread them out on a flat dish, dredge them well with flour. -Grate some bread into a pan, till you have a pint of crumbs. Pour over -the grated bread a pint of boiling milk, into which you have stirred, as -soon as taken from the fire, a piece of fresh butter, the size of an -egg. Cover the pan, and let it stand an hour. Then beat it hard, and add -nutmeg, and a quarter of a pound of powdered white sugar, stirred in -gradually, and two table-spoonfuls of the best brandy. Beat six eggs -till very light, and then stir them, by degrees, into the mixture. -Lastly, add the currants, a few at a time; and beat the whole very hard. -It should be a thick batter. If you find it too thin, add a little -flour. Have ready over the fire a hot frying-pan with boiling lard. Put -in the batter in large spoonfuls, (so as not to touch,) and fry the -fritters a light brown. Drain them on a perforated skimmer, or an -inverted sieve placed in a deep pan, and send them to table hot. Eat -them with wine, and powdered sugar. - -Instead of currants, you may use sultana raisins, cut in half and well -floured. - - -INDIAN FRITTERS.--Having beaten eight eggs very light, stir them -gradually into a quart of rich milk, in turn with twelve large -table-spoonfuls of yellow Indian meal, adding a salt-spoon of salt. When -all is in, stir the whole very hard. Have ready over a clear fire, in a -pot or a large frying-pan, a pound of fresh lard, boiling fast. Drop the -batter into it, a ladleful at a time. If you find the batter too thin, -stir into it a little more Indian meal. As the lard boils away, -replenish it with more. As fast as they are done, take out each fritter -with a perforated skimmer; through the holes of which let the lard drip -back into the pot. The fritters must all be well drained. Send them to -table hot, and eat them with wine and sugar, or with molasses. - -In cooking these fritters, you may drop in three or four, one -immediately after another; and they will not run, if the lard is boiling -fast, and the batter thick enough, and made with the proper number of -eggs. - - -VERY FINE MINCE-MEAT.--Boil two beef's tongues, (perfectly fresh,) and, -when cold, skin and mince them; including the fat about the roots. -Mince, also, one pound of beef-suet, and mix it with the chopped -tongues. Add four nutmegs powdered; two ounces of powdered cinnamon; and -an ounce of powdered mace, with a table-spoonful of powdered cloves. -Pick clean, wash, and dry three pounds of Zante currants. Seed and chop -three pounds of the _best_ raisins. Mix the fruit with the other -ingredients, adding a pound of citron sliced, and the grated yellow -rind, and the juice of three large lemons or oranges. Sweeten the -mixture with two pounds of sugar, and moisten it with a quart of -excellent brandy, and a quart of sherry or Madeira wine. Having -thoroughly mixed the whole, pack it down, hard, into small stone jars, -covering them closely, and pasting strong white paper over the lids. Do -not add the apples till you take out the mince-meat for use, as it keeps -better without them. Then take a sufficient number of pippins or -bell-flowers, pare, core and chop them, and mix them with the -mince-meat, allowing three large apples to a pint of mince-meat. Their -freshness will improve the flavour. - -It is best to make mince-meat two or three times during the winter; as -it will not continue very good longer than five or six weeks. Whenever -you take any out of the jars, put some additional brandy to the -remainder. - -For mince-meat, and all other purposes, use none but the _best_ raisins. -What are called _cooking_ raisins, (like _cooking_ butter and _cooking_ -wine,) injure instead of improving the articles with which they are -mixed. All things of bad quality are unwholesome as well as unpalatable. -It is better to do without mince-pies, plum-puddings and plum-cakes, -than to spoil them with hard, dried up, indigestible raisins; to say -nothing of the trouble of stoning and stemming them, when they are -nearly all seeds and stems. - - -TEMPERANCE MINCE-MEAT.--Take three pounds of the lean of a round of -fresh beef, that has been boiled the day before. It must be thoroughly -boiled, and very tender. Mince it, as finely as possible, with a -chopping-knife; and add to it two pounds of beef-suet, cleared from the -skin and filaments, and minced very small. Mix the suet and the lean -beef well together; and add a pound of brown sugar. Pick, wash, and dry -before the fire, two pounds of Zante currants. Seed and chop two pounds -of the best raisins. Sultana raisins have no seeds, and are therefore -the most convenient for all cookery purposes. Grate the yellow rind of -three large lemons or oranges into a saucer, and squeeze upon it their -juice, through a strainer. Mix this with the currants and raisins. -Prepare a heaped-up table-spoonful of powdered cinnamon; the same -quantity of powdered ginger; a heaped tea-spoonful of powdered nutmeg; -the same of powdered cloves; and the same of powdered mace. Mix all -these spices into a quart of the best _West India_ molasses. Then mix -well together the meat and the fruit; and wet the whole with the spiced -molasses; of which you must have enough to make the mixture very moist, -but not too thin. If you want the mince-meat for immediate use, add to -it four pounds of minced apple. The apples for this purpose should be -pippins or bell-flowers, pared, cored, quartered, and chopped fine. Add, -also, half a pound of citron, not minced, but cut into long slips. - -If you intend the mince-meat for keeping, do not add the apple and -citron until you are about to make the pies, as it will keep better -without them. Mix all the other articles thoroughly, and pack down the -mince-meat, hard, in small stone jars. Lay upon the top of it, a round -of thin white paper, dipped in molasses, and cut exactly to fit the -inside circumference of the jar. Secure the jars closely with flat, -tight-fitting corks, and then with a lid; and paste paper down over the -top on the outside. - -West India molasses will be found a good substitute for the wine and -brandy generally used to moisten mince-meat. - - -TRANSPARENT PASTE.--Take twelve ounces (or a pint and a half) of the -best fresh butter. Wash and squeeze it through several cold waters, and -press out whatever milk may remain about it. Then set it over the fire -to soften all through; but do not allow it to melt, so as to become -liquid or oily. Beat two eggs till very light and smooth; and when the -butter is cool, stir the eggs into it, adding, very gradually, a pound -of sifted flour that has been dried before the fire. Mix the whole into -a lump of soft dough, and beat it well on all sides with the -rolling-pin. Then transfer it to a paste-board, and roll it out thin. As -quickly as possible butter some tart-pans, and line them with the paste; -then brush it lightly with a little cold water, and sift on, thickly, -some powdered sugar. They must be baked empty. Set them immediately in a -rather brisk oven, and bake them a light brown. When cool, turn them -out, and fill them with marmalade, jam, or any very nice sweetmeats. If -properly made and baked, this paste looks very handsome. It may be baked -in large patty-pans the size of soup-plates. - - -LIGHT PASTE.--Sift into a pan three quarters of a pound of flour, and -another quarter on a plate. Beat the whites of two eggs to a stiff -froth, and mix them with a wine-glass or more of cold water. With this -wet the flour to a stiff paste; and when it is formed into a lump, beat -it on all sides with the rolling-pin. Then lay it on the paste-board, -and roll it out into a thin sheet. Use the extra quarter of flour for -sprinkling and rolling. Have ready three quarters of a pound of the best -fresh butter, divided into three portions. Cover the sheet with one -portion of the butter, placed all over it in bits of equal size, and -laid on at equal distances. Then sprinkle on a little flour; fold up the -sheet of paste; flour it slightly when folded; roll it out again; and -put on in the same manner another portion of the butter; then flour it -slightly; fold it up; roll it out again; and add the third division of -butter. Then fold it, flour it, and give it a hard final rolling, always -moving the rolling-pin _from_ you instead of _towards_ you. The paste -will then be ready for any nice purpose. - - -ORANGE TARTS.--Take six or seven fine large sweet oranges; roll them -under your hand on a table to increase the juice, and then squeeze them -through a strainer over half a pound or more of powdered loaf-sugar. Mix -the orange-juice and the sugar thoroughly together. Use _none_ of the -peel. Break twelve eggs into a large shallow pan, and beat them till -thick and smooth. Then stir in, gradually, the orange-juice and sugar. -Have ready a sufficiency of the best puff-paste, roll it out thin, and -line some patty-pans with it, having first buttered them inside. Then -fill them with the orange-mixture, and set them immediately into a -rather brisk oven. Bake the tarts a light brown; and when done, set them -to cool. When quite cold, take them out of the patty-pans, put them on a -large dish, and grate sugar over their tops. - -Lemon tarts may be made in a similar manner, but they require double the -quantity of sugar. - -For baking tarts it is well to use (instead of tin patty-pans) small -deep plates of china or white-ware, with broad flat edges, like little -soup-plates. You can then have all round the edge a rim of paste -ornamentally notched. In notching the edge of a tart, (this must, of -course, be done before it goes into the oven,) use a sharp knife. Make -the cuts at equal distances about an inch broad, so as to form squares. -Turn upwards one square, and leave the next one down; and so on all -round the edge. This is the _chevaux-de-frize_ pattern. For the -shell-pattern, having notched the edge of the paste into squares, turn -up one half of _every_ square, giving the corner a fold down. The paste -should always be thickest round the rim or edge. - -All tarts are best the day they are baked; but they should never be sent -to table warm. - - -A VERY FINE CHARLOTTE RUSSE.--Boil a vanilla bean and a few blades of -mace in half a pint of rich milk till it is highly flavoured. Then take -out the bean; wipe it; and put it away for another time, and remove the -mace also. Mix the flavoured milk with a large half-pint of cream. Beat -four or five eggs till very light and thick; strain them, and add them -gradually to the cream, (when it is entirely cold,) to make a rich -custard. Set this custard over the fire, (stirring it all the time,) and -before it comes to a hard boil, take it off, and set it on ice. Have -ready, in another sauce-pan, an ounce of the best Russia isinglass -boiled to a thick jelly in a half pint of water. When the custard and -isinglass are both cold, (but not hard,) mix them well together, and add -four table-spoonfuls of powdered loaf-sugar. Then take half a pound of -loaf-sugar in lumps, and rub on them the yellow rind of two lemons. Mix -together the strained juice of the lemons, and two glasses of sherry or -madeira, and a glass of brandy; pour it upon the sugar; and when the -sugar is entirely dissolved, mix it with a quart of rich cream, and whip -it with rods or a whisk to a stiff froth. Take off the froth as it -stiffens, and add it gradually to the custard, stirring it very hard, at -the time; and also after the whole is mixed. Then set it on ice. - -Cover the bottom of a handsome china dish or a glass bowl, with sliced -almond sponge-cake cut to fit. Then place round the sides slices of the -cake all of the same shape and size, making them wrap a little over each -other. Pour in the mixture. Cover the top with a layer of cake cut very -thin. Have ready an icing made in the usual manner of beaten white of -egg and powdered loaf-sugar; and flavoured with rose or lemon. Spread it -thickly and evenly over the surface of the top, smoothing it with a -broad knife dipped in cold water. Then set it on ice till wanted. This -Charlotte Russe is not to be turned out of the dish. It may be made in -two dishes. - -Instead of vanilla, you may flavour the custard with a handful of -peach-leaves, or of broken up bitter almonds, boiled in the first -half-pint of milk, and two large sticks of cinnamon broken in pieces. - -When the icing on the top has about half-dried, you may ornament it by -sticking on ripe strawberries of equal size in circles, stars, or any -fanciful figures. Or it may be decorated with white grapes, each grape -standing on end, if oval or long shaped. - - -ANOTHER CHARLOTTE RUSSE.--Take a large circular or oval lady cake, and -with a sharp knife cut out nicely the inside, leaving the sides and -bottom standing, (about half an inch thick,) in the form of a mould. -Make a rich boiled custard, allowing eight eggs to a quart of unskimmed -milk, half a pint of which has been previously flavoured by boiling in -it half a dozen blades of mace with a vanilla bean, or a handful of -shelled bitter almonds or peach-kernels blanched and broken up. Strain -this flavoured milk and add it to the other. Then beat the eggs very -light and stir them gradually into the milk. Set it over hot coals, -stirring it all the time, but take it off before it comes to a boil, or -it will curdle. Have ready an ounce of isinglass boiled to a jelly in a -little water. When the custard and the isinglass are both cold (not -hard) mix them well together and add sufficient powdered loaf-sugar to -make it very sweet. Take a quart of rich cream that has been seasoned -with extract of roses, and whip it to a stiff froth. Take off the froth -as it stiffens, and add it gradually to the custard, stirring it very -hard after it is all in to prevent its separating. Fill with the mixture -the scooped-out sponge cake. Then cover the whole with an icing made in -the usual way of white of egg and sugar, flavoured with rose or lemon. -Then set it on ice till wanted. - - -AN ITALIAN CHARLOTTE.--Take a pint of rich cream; set it on ice, and -beat and stir it till it becomes a solid froth. Then boil a vanilla bean -in half a pint of rich milk till it is highly flavoured. Strain the -milk, and when cold mix with it six ounces of loaf-sugar and the beaten -yolks of four eggs, and set it over the fire, or rather on a bed of hot -coals. Boil it ten minutes, stirring it frequently. When it comes to a -boil, add half a pint of clear firm jelly-stock that has been made of -calves' feet, or else an ounce of isinglass that has been melted in -barely as much boiling water as will cover it. Stir the mixture well, -and let it remain five minutes over the fire. Then take it off, and -place it on ice, stirring it till it begins to thicken. When it is about -the consistence of very thick gruel, add the whipped cream. Have ready -an almond sponge cake, baked in the form of a circular loaf. With a -sharp knife cut out the inside of this cake carefully and smoothly; -leaving the sides and bottom together, so as to form a mould not quite -an inch thick. Fill this up to the top with the Charlotte mixture; and -placing a large plate beneath it, set it on ice to congeal. In the mean -time, prepare a meringue or icing of beaten white of egg, thickened with -powdered loaf-sugar, and flavoured with extract of orange-flowers. Cover -the top and sides of the Charlotte with this icing; spread on evenly, -and smoothed with a knife dipped in cold water. Ornament it with -coloured sugar-jelly rings, handsomely arranged, or any other nice -bonbons. - - -A FRENCH CHARLOTTE.--Lay in a deep dish or pan half a pound of bitter -almond maccaroons (chocolate maccaroons will be still better) and pour -on sufficient white wine to cover them well, and let them stand till -entirely dissolved. Whip to a stiff froth a pint of rich cream, -sweetened with sugar and flavoured with rose or lemon. Have ready a -large circular almond sponge cake with the inside cut out, so as to -leave the sides and bottom standing in the form of a mould, not quite an -inch thick. Ornament the edge with a handsome border of icing. In the -bottom of this mould put the dissolved maccaroons; over them a layer of -thick jelly, made of some very nice fruit; and fill up with the whipped -cream, heaping it high in the centre. - -This is a very fine Charlotte, and is easily made, no cooking being -required, after the materials are collected. - - -A SWEET OMELET.--Break small in an earthen pan six maccaroons made with -bitter almonds, and mix with them a dozen orange-blossoms pounded to a -paste. If the orange-flowers are not quite blown, the fragrance and -flavour will be finer. If more convenient, substitute for the blossoms a -large wine-glass of orange-flower water. Add six ounces of powdered -loaf-sugar, and mix all well together. Separate the whites from the -yolks of six eggs. Beat the yolks in a broad earthen pan till very light -and smooth, and add to them, gradually, the other ingredients. Have -ready the whites beaten to a stiff froth, and stir them in at the last, -a little at a time. Put four ounces of fresh butter into an omelet pan -(or a small, clean, short-handled frying-pan, tinned or enamelled -inside.) Set it over hot coals, and when the butter is all melted put in -the omelet-batter; which some one should continue to beat till the last -minute. When the omelet has become hot and has begun to colour, transfer -it to a well-buttered dish. Place it instantly in a rather brisk oven -and bake it from five to ten minutes, till it is a light-yellowish -brown, and puffed up high. Sift powdered sugar over it as quickly as -possible, and carry it immediately to the dinner-table; handing it round -rapidly for every one to take a piece, as it falls very soon. - -These omelets are served up at dinner-parties immediately on the removal -of the meats. - -They must be made, cooked, served up, and eaten with great celerity. -Therefore it is not usual to commence mixing a sweet or soufflee omelet, -till after the company has set down to dinner. - -If exactly followed, this receipt will be found excellent. - - -SUNDERLANDS OR JELLY PUFFS.--Take a broad pan, and put into it a pint of -rich milk, and half a pound of the best fresh butter. Cut up the butter -in the milk, and, if in cold weather, set it in a warm place, on the -stove, or on the hearth near the fire, till the butter is quite soft; -but do not allow it to melt or oil; it must be merely warmed so as to -soften. Then take it off, and with a knife stir the butter well through -the milk till thoroughly mixed. Have ready half a pound of fine flour -sifted into a deep dish. In a broad pan beat eight eggs, with a whisk, -till they are very thick and light. Then stir the beaten egg into the -pan of milk and butter, in turn with the sifted flour, a little at a -time of each. Stir the whole very hard, and then put the mixture into -buttered tea-cups, filling them only two-thirds. Set them _immediately_ -into a brisk oven, and bake them twenty minutes or more, till they are -well browned, and puffed up very light. Then take them from the oven, -and with a knife open a slit in the side of each puff, and carefully put -in, with a spoon, sufficient fruit jelly or marmalade to fill up the -whole inside or cavity. Afterwards close the slit, and press it -together with your fingers. As you fill them, lay each on a large dish; -and before they go to table, sift powdered white sugar over them. Eat -them cold. If properly made they will be found delicious. - -Instead of jelly or marmalade, you may fill the Sunderlands with a rich -boiled custard, flavoured with vanilla or bitter almonds; and made with -yolk of egg, omitting the whites. - -Or the filling may be of thick cream, made very sweet with loaf sugar, -and flavoured with rose or peach water, or with orange-flower water, or -with white wine. - - -RHUBARB CUPS.--Take twenty stalks of green rhubarb; cut them, and boil -them in a quart of water. When it comes to a hard boil, take it from the -fire; strain off the water; drain the rhubarb as dry as possible, and -then mash it, and make it very sweet with brown sugar. Have ready half a -pint of rice, that has been boiled in a quart of water, till soft and -dry. Mix the rhubarb and the rice well together; beating them hard. Then -mould it in cups slightly buttered, and set them on ice, or in a very -cold place. Just before dinner, turn them out on a large dish. Serve up -with them, in a bowl, cream and sugar, into which a nutmeg has been -grated; or else a sauce made of equal portions of fresh butter and -powdered white sugar, beaten together till very light, and flavoured -with powdered cinnamon, or nutmeg, and oil of lemon or lemon-juice. - - -SPANISH BLANC-MANGE.--Weigh half a pound of broken-up loaf-sugar of the -best quality. On one of the pieces rub off the yellow rind of a large -lemon. Then powder all the sugar, and mix with it a pint of rich cream, -the juice of the lemon, and half a pint (not less) of madeira or sherry. -Stir the mixture very hard, till all the articles are thoroughly -amalgamated. Then stir in, gradually, a second pint of cream. - -Put into a small sauce-pan an ounce of the best isinglass, with one jill -(or two common-sized wine-glass-fulls) of cold water. Set the pan over -hot coals, and boil it till the isinglass is completely dissolved, and -not the smallest lump remaining. Frequently, while boiling, stir it down -to the bottom; taking care not to let it scorch. When the melted -isinglass has become lukewarm, stir it, gradually, into the mixture of -other ingredients; and then give the whole a hard stirring. Have ready -two or three white-ware moulds, that have just been dipped and rinsed in -cold water. Fill them with the mixture, and set them immediately on ice, -and in about two hours (or perhaps more) the blanc-mange will be -congealed. Do not remove it from the ice till _perfectly_ firm. Dip the -moulds for a moment in lukewarm water; then turn out the cream on glass -dishes. - -This will be found a delicious article for a dessert, or an evening -party, provided the receipt is _exactly_ followed. We highly recommend -it, and _know_ that if fairly tried, precisely according to the above -directions, there can be no failure. It is superior to any of the usual -preparations of blanc-mange. The wine (which must be of excellent -quality) gives it a delicate and beautiful colour, and a fine flavour. - - -VANILLA BLANC-MANGE.--Chip fine an ounce of the best isinglass, and put -it into a small sauce-pan, with a jill of cold water, and boil it till -entirely dissolved. In another sauce-pan boil half a pint of rich milk -and a vanilla bean. Boil it, (with the lid on,) till the flavour of the -vanilla is well extracted. Whip a quart of rich cream to a stiff froth. -Separate the whites and yolks of four eggs. Beat the whites till they -stand alone. Then, in another pan, beat the yolks, and when they are -very light and smooth, add to them, gradually, a quarter of a pound of -powdered loaf-sugar, beaten in very hard. Then (having strained out the -bean) mix with the cream the milk in which it was boiled. Then beat in, -by degrees, the yolk of egg and sugar; then the white of egg; and, -lastly, the melted isinglass. When all the ingredients are united, beat -and stir the whole very hard. Rinse your moulds in cold water. Then put -in the mixture, and set it on ice, for two hours or more, to congeal. -When quite firm, (and just before it is wanted,) dip each mould down, -into a pan of lukewarm water, (taking care that the water does not reach -the top,) and turn out the blanc-mange on glass or china dishes. Keep it -on ice, till the minute before it is served up. It will be found very -fine. - - -MACCAROON BLANC-MANGE.--Chip small an ounce of the best Russia -isinglass; put it into a small sauce-pan; pour on it a jill of cold -water; and boil it till the isinglass is entirely melted, stirring and -skimming it well. Then strain it; cover it; and set it away. Have ready -a quart of cream, or very rich milk, boiling hot. Crush half a pound or -more of _bitter_-almond maccaroons; mix them well with the boiling -cream; cover the vessel, and let it stand (stirring it occasionally) -till the maccaroons are all dissolved. Next add the lukewarm isinglass; -stir the whole very hard, and then transfer it to blanc-mange moulds, -that have been slightly rubbed on the inside with a little sweet oil. -Set it on ice, (or in a very cold place,) and stir it occasionally till -it begins to congeal; then let it rest. When quite firm all through, -loosen it in the moulds, by slipping a knife beneath the edge of the -blanc-mange, and warm a clean cloth, and lay it a minute over the top. -This will render it easy to turn out. Or you may loosen the blanc-mange -by setting the mould in a pan of lukewarm water. Turn it out into a -glass dish. Lay on the top of the blanc-mange a sufficient number of -whole maccaroons, handsomely arranged in a large star, or in a circle, -and place another circle on the dish, round the bottom. - - -CHOCOLATE BLANC-MANGE.--The day before you want the blanc-mange, take -four calves' feet, (singed but not skinned,) or eight or ten pigs' feet. -Boil them slowly, (with frequent skimming,) in four quarts of water, -till all the meat drops from the bones. Then strain the liquid, through -a sieve, into a broad tin pan, cover it, and set it away in a cold, dry -place. Next day it should be a solid cake of clear jelly. Then scrape -off all the fat and sediment; cut the jelly into small bits; and put it -into a porcelain kettle or preserving pan, and melt it over the fire. -Have ready six ounces, or more, of cocoa or chocolate, that has been -scraped fine, and melted, over the fire, in a pint of boiling cream, -with six ounces of powdered loaf-sugar. When the chocolate, cream, and -sugar have boiled together five minutes after coming to a boil, mix them -with the melted jelly, and let the whole come to a boil again; and then -boil them together five minutes more, stirring it occasionally. Next put -it into moulds that have set all night in cold water. Do not wipe the -moulds, but leave them damp. Stir their contents well; and when the -blanc-mange is thickening, so that it is hard to stir, set the moulds on -ice, or place them in the cellar, in pans of cold water. When the -blanc-mange has quite congealed, and is very firm, turn it out of the -moulds, first setting them in lukewarm water, and serve it up on china -dishes. - -Instead of calves' or pigs' feet, you may substitute an ounce of the -best Russia isinglass, or an ounce and a half of the common sort. The -isinglass must be previously dissolved, by boiling it in as much water -as will cover it, taking care not to let it burn. It must be melted -quite smooth. Mix it, while warm, with the chocolate, cream, and sugar. - - -COFFEE BLANC-MANGE may be made as above, substituting, for the -chocolate, six ounces of the best coffee, freshly roasted and ground, -and boiled in a pint of rich, unskimmed milk; or of cream, into which -there has been stirred an ounce or an ounce and a half of isinglass, -previously melted by boiling in water; and, also, six ounces of powdered -sugar. Boil all together, and then strain the liquid into moulds, and -set them on ice. - - -GELATINE BLANC-MANGE.--From two quarts of rich milk take a pint, and put -the pint into a small saucepan, with the yellow rinds of three lemons, -pared thin, and half a beaten nutmeg. For the lemon-rind, you may -substitute a handful of bitter almonds or peach-kernels, broken up; or -else a vanilla bean. Having boiled the pint of milk long and slowly, -till it tastes strongly of the flavouring articles, (keeping it closely -covered,) strain it, and mix it, in a larger sauce-pan, with the other -three pints of milk. Add an ounce and a half of gelatine, (that has -first been soaked in cold water,) and a quarter of a pound of fine -loaf-sugar. Set it over the fire, and continue to boil and stir it five -minutes after it has come to a boil. Then strain it, and transfer it to -blanc-mange moulds, first wetting the inside of each mould with cold -water. Place the moulds on ice, or in a very cold place, till the -blanc-mange has thoroughly congealed. Then turn it out on dishes. - - -CAKE SYLLABUB.--Half fill a glass bowl with thin slices of sponge-cake -or almond-cake. Pour on sufficient white wine to dissolve the cake. -Then rub off, on pieces of loaf-sugar, the yellow rind of two lemons, -and dissolve the sugar in a pint of rich cream. Squeeze the juice of the -lemons on some powdered loaf-sugar, and add it, gradually, to the cream. -Whip or mill the cream to a stiff froth; and then pile it on the -dissolved cake in the glass bowl. It should be heaped high above the -edge of the bowl. You may ornament the top of the syllabub with a circle -of real roses or other flowers,--a large one in the centre, and smaller -ones placed round in a ring. - - -ORANGE FLUMMERY.--Begin the day before, by boiling four large calves' -feet or eight small ones in three quarts of water. The best feet for -this purpose are those that are scalded and scraped, but not skinned. -After they have boiled slowly about five hours, put in the yellow rind -of four large oranges, pared very thin and cut small, and several sticks -of cinnamon broken up; and, if you choose, a dozen bitter almonds or -peach-kernels slightly pounded. Then let it boil an hour longer, till -the meat all drops from the bones, and is reduced to shreds, and till -the liquid is little more than a quart. Strain it through a sieve over a -broad white pan, and set it in a cold place till next morning, when it -ought to be a solid cake. Scrape off all the fat and sediment carefully; -otherwise it will not be clear when melted. Cut the cake into pieces; -put it into a porcelain kettle, with half a pound of double-refined -loaf-sugar, broken up, and melt it over the fire, adding, when it has -entirely dissolved, the juice of six large oranges. Next stir in, -gradually, the yolks of six eggs well-beaten, and continue stirring till -it has boiled ten minutes. Then take it off the fire, transfer it to a -broad pan, and set it on ice or in cold water. Continue stirring till it -is quite cold but not set. Wet some moulds with cold water, put the -mixture into them, and set it in a cold place or on ice to congeal. -When perfectly firm, wrap a cloth dipped in warm water round the moulds, -and turn it out on glass dishes. - -Lemon flummery may be made in the same manner. - - -VANILLA FLUMMERY.--Take two quarts of rich milk. Put a pint of it into a -clean sauce-pan, and boil in it a vanilla bean, (keeping it closely -covered,) till the milk is highly flavoured. Then strain it into a pan, -and stir into it, gradually, half a pound of ground rice flour, mixing -it smoothly and free from lumps, till it becomes a thick batter. If you -find it too stiff, thin it with a little milk. Put the rest of the milk -(about three pints) into a larger sauce-pan, and set it over the fire. -When it comes to a boil, stir in, gradually, the rice-flour-batter, -alternately with a quarter of a pound of powdered loaf-sugar. Let it -continue boiling five minutes after all the batter has been put in. Then -take it off, and stir in two table-spoonfuls of rose-water. Wet some -moulds with cold water; put in the flummery and set it on ice or in a -very cold place to congeal. When quite firm, set the moulds for an -instant into a pan of lukewarm water. - -Have ready a rich boiled custard, flavoured by boiling in the milk the -same vanilla bean that was previously used for the flummery. The custard -should be made in the proportion of a pint of milk to four eggs, and -four table-spoonfuls of sugar. Stir it all the time it is over the fire, -and take it off just as it begins to boil hard. When it is quite cold, -send it to table in a glass pitcher or bowl to eat with the flummery. - -Rice flummery may be flavoured by boiling in the first pint of milk a -stick of cinnamon and a handful of bitter almonds or peach-kernels all -broken up. - -The custard should then be flavoured also with cinnamon and bitter -almonds boiled in the custard milk. - -Flummery may be coloured green by boiling in the last milk, spinach -juice extracted by pounding in a mortar some raw spinach, or some -pistachio nuts. - -To colour it red, mix with the milk the juice of a beet that has been -boiled, scraped, cut up and pounded. Or boil in the milk a very small -muslin bag with alkanet tied up in it. - - -MERINGUED APPLES.--Pare and core (with a tin apple-corer) some fine -large pippin apples, but do not quarter or slice them. Wash them -separately in cold water, and then with the water still remaining about -the surface of the apples, stand them up in a deep baking-dish, but do -not place them so near each other as to touch. Pour into the bottom of -the dish just water enough to prevent their burning, set them into a -close oven, and bake them till they are perfectly tender all through, -but not to break; as they must on no account lose their shape. When -done, take them out; remove them to a flat china dish; and set them -immediately to cool, clearing off any juice that may be about them. When -quite cold, fill up the hole from whence the cores were extracted with -thick marmalade or fruit jelly. Have ready a meringue or icing made of -beaten white of egg, thickened with finely powdered loaf-sugar and -flavoured with lemon-juice, or extract of roses. In making a meringue -the usual proportion is the whites of four eggs to a pound of powdered -sugar. The white of egg must first be whisked to a stiff firm froth, and -the sugar then beaten into it, gradually, a spoonful at a time; the -flavouring being added at the last. When the apples are quite cold cover -them all over with the meringue, put on in table-spoonfuls, beginning at -the top of each apple and then spreading it down evenly with a -broad-bladed knife dipped frequently into a bowl of cold water. The -meringue must be put on very smoothly and of equal thickness all over. -Then dredge the surface with finely powdered loaf-sugar sifted in from a -very small sieve. Set them into a rather cool oven, and as soon as the -meringue is hardened, take them out. - -Fine large free-stone peaches may be meringued in this manner. To -extract the stones of peaches loosen them carefully all round with a -sharp, narrow-pointed knife. You may then easily thrust them out, -without breaking the peaches, which for this purpose should not be -over-ripe. - - -CHOCOLATE CREAM.--Scrape down a quarter of a pound of the best -chocolate, or of Baker's prepared cocoa. Put it into a marble mortar. -Pour on by degrees as much boiling water as will dissolve it, and beat -it well for about a quarter of an hour. Then sweeten it with four -table-spoonfuls of powdered loaf-sugar. Add, gradually, a pint and a -half of rich cream. Mill it with a chocolate mill, or a little tin -churn; or beat it hard with rods. As the froth rises, take it off and -lay it on the inverted bottom of a sieve that is placed in a deep pan. -When done, take the liquid that has drained through the sieve, and put a -portion of it in the bottom of each glass. Then fill the glasses with -the froth, heaping it high on the top, and set it in a cool dry place -till wanted. - - -ANOTHER WAY.--Boil a vanilla bean in half a pint of milk till the -flavour is well-extracted. Then take out the bean, wipe it dry, and put -it away. It may be used a second time for a slight vanilla flavouring. -Scrape down a quarter of a pound of excellent chocolate, or of Baker's -prepared cocoa, and mix with it the vanilla-milk. Put it into a -chocolate pot or a sauce-pan, and pour on it a pint and a half of rich -milk. Set it over the fire, or on a bed of hot coals, and boil it -slowly; stirring it till the chocolate is entirely dissolved and -thoroughly incorporated with the milk. Beat six eggs very light, and -stir them, gradually, into the mixture; continuing to stir, lest it -should curdle. When the egg is all in, and it begins to boil up, take it -off, and when cool enough transfer it to glasses, or to a bowl. - - -PISTACHIO CREAM.--Take half a pound of pistachio nuts. Throw them into -scalding water, and peel off the skins. Put the nuts (not more than two -at a time) into a marble mortar, and pound them to a smooth paste, -adding frequently, as you proceed, a few drops of rose-water. Sweeten a -quart of cream with half a pound of powdered loaf-sugar, and stir into -it, gradually, the pistachio paste. Set the mixture over the fire; and -let it just come to a boil. Then take it out; stir in two -table-spoonfuls of rose-water or peach-water, and set on ice to cool. -Either serve it up liquid in a glass bowl, or put it into a freezer, and -freeze it as ice-cream. If you freeze it, you must substitute for the -rose-water or peach-water, a table-spoonful of extract of roses, or the -same quantity of extract of bitter almonds. The process of freezing -diminishes the strength of every sort of flavouring; and of sweetening -also. - -If you serve it up as frozen, stick it all over with slips of pistachio -nut, peeled and sliced. - - -ALMOND CREAM.--Take a pound of shelled sweet almonds, and two ounces or -more of shelled bitter almonds, or peach-kernels. Blanch them in -scalding water, throwing them as you proceed into a bowl of cold water. -Then pound them (one at a time) in a mortar, till each becomes a smooth -paste; pouring in, as you proceed, a little rose-water to make the -almonds white and light, and transferring the paste to a plate as you -go on. Then when they are all done, mix the almonds with a quart of rich -cream, and a quarter of a pound of powdered loaf-sugar. Add half a dozen -blades of mace; put the mixture into a porcelain kettle, and boil it, -slowly, stirring it frequently down to the bottom. Having given it one -boil up, remove it from the fire, take out the mace, and when it has -cooled a little, put the cream into glass cups, grating nutmeg over -each. Serve it up quite cold. You may ornament each cup of this cream -with white of egg, beaten to a stiff froth, and heaped on the top. - - -COCOA-NUT CREAM may be made as above; substituting for the almonds a -pound of cocoa-nut grated finely. When it has boiled, and is taken from -the fire, stir into the cream a wine-glass of rose-water. - -A similar cream may be made with pounded pistachio nuts. - -Pecan nuts, blanched and pounded, (adding occasionally a little cold -water to take off the oiliness,) may be boiled as above, with cream, -sugar, and spice. - -All these creams may be frozen, and served up as ice-cream. - - -VANILLA CREAM.--Boil a vanilla bean in half a pint of rich milk, till -the milk is highly flavoured with the vanilla. Then (having taken out -the bean) strain the milk into a pint of thick cream. Beat the yolks of -five eggs till very light, and then mix gradually with the beaten egg a -quarter of a pound of powdered loaf-sugar, beating it in very hard. Set -the cream over hot coals, and add to it by degrees the egg and sugar. -Stir it continually till it is on the point of coming to a boil. It must -be very thick and smooth. Cover the bottom and sides of a glass bowl or -dish, with three quarters of a pound of lady-cake, cut into nice even -slices. Pour on the mixture, and then set the bowl on ice or snow till -wanted. - -For lady-cake, you may substitute finger-biscuit, or slices of almond -sponge-cake. - -You may ornament the bowl by beating to a stiff froth the whites of two -or three of the eggs, and heaping it on the top. - - -ICED JELLY.--Make calves' feet jelly in the usual way. Then put it into -a freezer, and freeze it as you would ice-cream. Serve it up in a glass -bowl or in jelly-glasses. You cannot mould it this way; but the taste of -jelly when broken up is much more lively than when moulded; also it -sparkles and looks handsomer. - - -CURRANT ICE.--Pick a sufficiency of ripe currants from their stems. Then -squeeze the currants through a linen bag, and to each quart of the juice -allow a pound of powdered loaf-sugar. Mix them together, and when the -sugar is thoroughly melted, put it into a freezer, and freeze it in the -manner of ice-cream. Serve it up in glass bowls. It will be found -delicious in warm weather. - - -PLUM-WATER ICE.--Take some fine ripe plums. Wash them; cut them in half, -and stone them. Crack the stones, and take out the kernels. Weigh the -plums, and to every pound allow a pound and a half of loaf-sugar, and -the white of an egg beaten to a stiff froth. Mix, in a preserving -kettle, the white of egg with the sugar, which should be finely -powdered; and allow to each pound and a half of sugar, half a pint of -water. Having stirred it well, set on the fire, (but not till all the -sugar is melted,) add the plum-kernels, and boil and skim it. When the -scum ceases to rise, take the syrup off the fire, pour it into a -white-ware vessel, and remove the kernels. While you are boiling the -sugar, put the plums into another vessel and boil them by themselves to -draw out the juice. Then put them into a linen bag, and squeeze all the -juice into a deep pan or pitcher placed beneath. Afterwards mix the -plum-juice with the syrup; stirring them thoroughly together; and put it -into a freezer. Freeze it well, and when done, serve it in a glass bowl, -and eat it in saucers. - - -DAMSON-WATER ICE may be made as above; except that you boil the damsons -whole and make no use of the kernels. When the damsons have all burst -open, put them into a linen bag; squeeze it well, mix the juice with the -syrup which you have previously prepared, and freeze it. The juice of -damsons is much thicker and richer than that of plums; but it requires -still more sugar. - - -CHERRY-WATER ICE is made nearly as above; except that the cherries must -be stoned, but not boiled. Put them raw into the bag, and squeeze them. -The cherries should be of the best and most juicy red sort, and -thoroughly ripe. - - -STRAWBERRY ICE is made of ripe strawberries put into a linen bag, and -the juice squeezed out. Then measure it, and to each pint of juice allow -half a pound of powdered loaf-sugar. Having mixed thoroughly the juice -and the sugar, put it into a freezer and freeze it. In this manner ices -(without cream) may be made of currant and raspberry juice, mixed raw -with sugar. - - -GOOSEBERRY-WATER ICE.--Having stewed the gooseberries, squeeze out the -juice through a linen bag. To every pint, allow a pound of loaf-sugar. -Mix it well, and freeze it. - - -PEACH ICE-CREAM.--Take fine soft free-stone peaches, perfectly ripe. -Pare them, and remove the stones. Crack about half the stones, and -extract the kernels, which must be blanched by putting them into a bowl, -and pouring on boiling water to loosen the skins. Then break them up, or -pound them slightly; put them into a little sauce-pan, and boil the -kernels in a small quantity of rich milk, till it is highly flavoured -with them; keeping the sauce-pan covered. Strain out the kernels, and -set the milk to cool. Cut up the peaches in a large, broad, shallow pan, -or a flat dish, and chop them very small. Mix with the chopped peaches -sufficient powdered loaf-sugar to make them very sweet, and then mash -them to a smooth jam with a silver spoon. Measure the peach jam; and to -each quart allow a pint of cream, and a pint of rich unskimmed milk. Mix -the whole well together, and put it into the freezer; adding when the -mixture is about half-frozen, the milk in which you boiled the kernels, -and which will greatly improve the peach-flavour. When well frozen, turn -out the cream and serve it in a glass bowl. If you wish to have it in a -shape, transfer it to a mould, and give it a second freezing. Before you -turn it out, wash the outside of the mould all over with cold water, or -wrap a wet cloth round it. Then open it, and the ice-cream will come out -easily. - -Apricot ice-cream may be made as above. - - -CHOCOLATE ICE-CREAM.--Scrape down half a pound of the best chocolate or -of Baker's prepared cocoa. Put it into a sauce-pan, and pour on it a -pint of boiling milk. Stir, and mix it well, and smoothly. Then set it -over the fire, and let it come to a boil. Mix together in a pan, a -quarter of a pound of powdered loaf-sugar, and a pint of rich cream. In -another pan beat very light the yolks of nine eggs. Afterwards gradually -stir the beaten egg into the cream and sugar, and then put the mixture -into a sauce-pan; stir in, by degrees, the chocolate; set it over the -fire, and simmer it till it is just ready to come to a boil. Strain it -through a sieve, transfer it to a freezer, and freeze it in the usual -manner of ice-cream. - - -BISCUIT ICE-CREAM.--Take some pieces of broken loaf-sugar, and rub off -on them the yellow rind of four lemons. Then pulverize the sugar and mix -it with half a pound of loaf-sugar already powdered. Have ready eight -small Naples biscuits or sponge-cakes, grated fine; stir them, in turn -with the sugar, into a quart of cream. Give the whole one boil up. Then -put it into a freezer, and freeze it in the usual manner. Afterwards -transfer it to a pyramid mould, and freeze it a second time. - -Similar ice-cream may be made with maccaroons broken small and dissolved -in the cream, from whence half a pint must be previously taken and -boiled with a handful of broken up bitter almonds. Afterwards strain -this, and mix it with the rest. - - -FLAVOURED CURDS AND WHEY.--To turn two quarts of milk, take a piece of -dried rennet about the size of the palm of your hand; wash it well -through several cold waters to get the salt entirely off, and then wipe -it dry. Put it into a small bowl, and pour on it half a tumbler (a -quarter of a pint) of lukewarm water. The water must on no account be -hot, as to scald rennet weakens it and diminishes its power of -converting milk into curd. Cover the bowl; and let it stand to infuse at -least four hours. A longer time will do no harm; therefore, if you -intend making the curd early in the day, you may put the rennet in soak -over night. For lemon-flavouring--to two quarts of milk allow two -lemons, using only the _yellow_ rind or surface of the skin, and grating -it as finely as possible. Reserve the juice of the lemons for some other -purpose. Mix the grated rind with the rennet-water, first removing the -piece of rennet that has been soaking in it. Have ready in a large china -or glass bowl two quarts of rich milk, and stir into it the rennet-water -and lemon-rind. Cover the bowl, and set it in a moderately warm place -till the curd has become a firm, smooth, unbroken mass, and the whey -looks clear and greenish. Then set the bowl on ice, and keep it there -till wanted for the table. Accompany it with a small pitcher of rich -cream, and a little bowl of powdered loaf-sugar and nutmeg. Send it -round on saucers. It is a delicious article for summer dessert, or for a -summer tea-table. - -To flavour curds and whey with vanilla--boil a vanilla bean slowly in -half a pint of milk, keeping the saucepan closely covered. When the milk -is highly flavoured with the vanilla, strain it; and when cold, mix it -with the milk you intend for the curds. Afterwards add the rennet-water. -Or you may use instead of the bean, extract of vanilla, allowing four -table-spoonfuls to two quarts of milk. Oliver's extract of vanilla is of -excellent quality, and may be obtained in small bottles at most of the -drug stores in Philadelphia. - -To give curds and whey a peach-flavour--stir into the milk some -peach-water, as soon as you have added the rennet-water; allowing two -table-spoonfuls of the peach-water to each quart of milk. If you have no -peach-water, take a handful of peach-kernels, (saved from the stones,) -pound them, and boil them slowly in half a pint of milk till it tastes -strongly of them. Then strain the milk, and when cold, mix it with the -rest, and add the rennet-water. A handful of _fresh_ peach-leaves boiled -long and slowly in a small portion of milk will produce a similar -flavour. - -For a rose taste, stir into two quarts of milk a tea-spoonful of extract -of roses; or more if it is not very strong; or add four table-spoonfuls -of rose-water. - -Curds and whey that has _not_ been previously flavoured, should be sent -to table with a small pitcher containing white wine, loaf-sugar, and -powdered nutmeg. - - -RENNETS.--Milk turned into a curd with wine, is by no means so good as -that which is done with rennet-water alone. The curd and whey do not -separate so completely: the curd is less firm, and the whey less clear; -the latter being thick and white, instead of thin and greenish as it -ought to be. Neither is it so light and wholesome as when turned with -rennet. - -Rennets of the best quality can be had at all seasons in Philadelphia -market; particularly in the lower part, called the Jersey market. They -are sold at twelve, eighteen, or twenty-five cents, according to their -size, and will keep a year or two; but have most strength when fresh. -You may prepare excellent rennets yourself at a very trifling expense, -by previously bespeaking them of a veal butcher; a rennet being the -stomach of a calf. Its form is a bag. As soon as you get the rennet, -empty out all its contents, and wipe it very clean, inside and out; then -rinse it with cold water; but do not wash it much, as washing will -weaken its power of turning milk into curd. When you have made it quite -clean, lay the rennet in a broad pan, strew it over on both sides with -plenty of fine salt; cover it, and let it rest five days. When you take -it out of the pan, do not wipe or wash it, for it must be stretched and -dried with the salt on. For this purpose hold it open like a bag, and -slip within it a long, thick, smooth rod, bent into the form of a large -loop; wide at the top, and so narrow at the bottom as to meet together. -Stretch the rennet tightly and smoothly over this bent rod, on which it -will be double, and when you have brought the two ends of the rod -together at the bottom, and tied them fast, the form will somewhat -resemble that of a boy's kite. Hang it up in a dry place, and cut out a -bit as you want it. A piece about two inches square will turn one quart -of milk, a piece of four inches two quarts. Having first washed off all -the salt in several cold waters, and wiped the bit of rennet dry; pour -on it sufficient _lukewarm_ water to cover it well. Let it stand several -hours; then pour the rennet-water into the milk you intend for the curd, -and set it in a warm place. When the curd is entirely formed, set the -vessel on ice. - -Rennet may be used with good effect before it has _quite_ dried. - - -HINTS ON CALVES' FOOT JELLY.--In making calves' foot jelly, if you -intend it for moulds, put in two or three pieces of isinglass when you -are boiling the ingredients. If you wish it a deep rich colour, put into -the bottom of the straining-bag a large tea-spoonful of _brown_ sugar, -before you pour in the jelly. After all the jelly has run through the -bag, (which must on no account be squeezed,) let it, gradually, become -perfectly cold before you remove it to a colder place to congeal. - - - - -SWEETMEATS, ETC. - - -AMERICAN CITRON.--Pare a sufficient number of citron-melons, and cut -each melon into four thick quarters. Weigh them, and put them over-night -into a tureen, or a large white-ware pan or basin. Prepare some very -weak brine, allowing a table-spoonful of salt to a quart of water, for -every pound of citron. Pour the salt and water over the citron; cover -it, and let it stand all night to draw out the sliminess. Prepare some -alum-water, allowing to each quart of water a bit of alum about the size -of a grain of Indian corn. In the morning, drain the citron from the -brine, and wash every piece separately in the alum-water, which will -green and clear it. After it has lain half an hour in the alum-water, -drain the citron, and put it into a porcelain preserving-kettle, -allowing to every four pounds of the citron a large half pint of clear -fresh water. There must be water enough to cover the citron, and keep it -from burning. Add to every four pounds, the yellow rind of a large -lemon, grated, or pared off very thin, and cut into shreds. Set the -kettle over a clear fire, and boil it slowly, till the citron is tender -enough to be easily pierced through with a large needle. If it seems to -be boiling dry, add a little more cold water. When all are quite tender, -take out each piece separately with a fork. Spread them out on a large -dish. Then strain and measure the liquid; and to each pint allow a pound -of the best double-refined _loaf-sugar_; not the sugar that is sold -ready-powdered, as that is so adulterated with ground starch, that it -has little or no strength, and sweetmeats made with it are sure to -spoil, unless four times the usual quantity is put in. - -Having broken up the loaf-sugar, add it to the liquid in the -preserving-kettle, and let it boil (skimming it well) till it becomes a -thick, rich, jelly-like syrup. It will most probably be boiled -sufficiently in about half an hour. Next put in the pieces of citron, -one at a time, and boil them ten minutes, or more, in the syrup, till it -has thoroughly penetrated them. Afterwards take out the citron; spread -it on a dish to cool; and transfer the syrup to a large pitcher. When -cold, put the citron into glass jars, and pour the syrup over it. Cover -the tops with white paper, dipped in brandy, and tie closely over each -another covering of bladder, that has been previously soaked in water. -The covers of lacquered tin, that belong to glass jars, seldom fit -perfectly tight, and are not to be trusted without another covering over -them. - -This will be found a very fine sweetmeat. To dry it, in imitation of -foreign citron, select some of the finest pieces; spread them on a dish; -and set them for three days in the hot sun, turning each piece several -times a-day. Then make a hole near the end of each piece; run a twine -string through them, and hang them on lines, across an open, sunny -window. When sufficiently dry, put them into tight jars, or boxes, and -keep them to use, as citron, in cakes or mince-pies. - -Preserved citron may be candied, (after it has lain five or six months -in the syrup,) by taking out the pieces, spreading them on a dish, and -boiling the syrup again, till it is as thick as possible. It may require -some additional sugar. Then pour it on the citron; and when it has grown -cold, and has dried on the pieces, put them into a jar. - -When giving the citron its first boiling, in the lemon-peel and water, -you may add, to every four pounds of citron, half an ounce of -root-ginger, (if green and tender, it will be better,) or else a few -pieces of preserved ginger. - -To increase the lemon-flavour, rub off, upon some lumps of sugar, -(before you make the syrup,) the yellow rind of two or three other -lemons. - - -PRESERVED CITRON-MELONS.--Take some fine citron-melons; pare, core, and -cut them into slices. Then weigh them; and, to every six pounds of -melon, allow six pounds of the best double-refined loaf-sugar; and the -juice and yellow rind (pared off very thin) of four large, fresh lemons; -also, half a pound of race-ginger. - -Put the slices of melon into a preserving-kettle, and boil them half an -hour, or more, till they look _quite_ clear, and are so tender that a -broom-twig will pierce through them. Then drain them; lay them in a -broad pan of cold water; cover them; and let them stand all night. In -the morning, tie the race-ginger in a thin muslin cloth, and boil it in -three pints of clear spring or pump-water, till the water is highly -flavoured. Then take out the bag of ginger. Having broken up the sugar, -put it into a clean preserving-kettle, and pour the ginger-water over -it. When the sugar is all melted, set it over the fire; put in the -yellow peel of the lemons; and boil and skim it till no more scum rises. -Then remove the lemon-peel; put in the sliced citrons, and the juice of -the lemons; and boil them in the syrup till all the slices are quite -transparent, and so soft that a straw will go through them; but do not -allow them to break. When quite done, put the slices (while still warm) -into wide-mouthed glass or white-ware jars; and gently pour on the -syrup. Lay inside of each jar, upon the top of the syrup, a double white -tissue-paper, cut exactly to fit the surface. Put on the lids of the -jars, and paste thick paper over them. - -This will be found a delicious sweetmeat; equal to any imported from the -West Indies, and far less expensive. We recommend it highly. -Citron-melons are brought to Philadelphia market in the month of August. - - -AN EASY WAY OF PRESERVING PINE-APPLES.--Take pine-apples, as ripe as -you can possibly get them; pare them, and cut them into thin, circular -slices. Weigh them, and to each pound of pine-apple allow a pound of -the best double-refined loaf-sugar. Place a layer of the pine-apple -slices in the bottom of a large, deep dish, or white-ware pan, and -sprinkle it thickly with a layer of the sugar, which must first be -powdered. Then put another layer of the pine-apple, and sugar it well; -and so on, till the dish is full; finishing with a layer of sugar on -the top. Cover the dish, and let it stand all night. In the morning -remove the slices of pine-apple to a tureen. Pour the syrup into a -porcelain preserving-kettle, and boil and skim it at least half an -hour. Do not remove it from the fire, till the scum has entirely -ceased to rise. Then pour the syrup, _boiling hot_, over the slices of -pine-apple in the tureen. Cover it, and let it stand till cold. Then -transfer the sliced pine-apple and the syrup to wide-mouthed glass -jars, or to large tumblers. Cover them well, pasting down thick white -paper over the top. - - -FINE PINE-APPLE MARMALADE.--Take the largest, ripest, and most perfect -pine-apples. Pare them, and cut out whatever blemishes you may find. -Weigh each pine-apple, balancing the other scale with an equal weight of -the best double-refined sugar, finely powdered, _at home_. The white -sugar, that is sold ready-powdered, is generally so adulterated with -finely pulverized starch, as to have very little strength or sweetness, -and is, therefore, unfit for sweetmeats, as, when made with it, they -will not keep. Grate the pine-apples on a large dish; using a large, -coarse grater, and omitting the hard core that goes down the centre of -each. Put the grated pine-apple and the sugar into a preserving-kettle, -mixing them thoroughly. Set it over a moderate and very clear fire, and -boil and skim it well, stirring it after skimming. After the scum has -ceased to appear, stir the marmalade frequently till it is done, which -will generally be in an hour, or an hour and a half after it has come to -a boil. But if it is not smooth, clear, and bright, in that time, -continue the boiling till it is. Put it, warm, into tumblers, or -broad-mouthed glass jars. Lay inside the top of each, doubled white -tissue-paper, cut exactly to fit, and press it down lightly with your -finger, round the edge, so as to cover smoothly the surface of the -marmalade. Then paste strong white paper over the top of each glass, and -set them in a cool, dry place. - -This is a very delicious preparation of pine-apple. - - -THE BEST WAY OF PRESERVING PINE-APPLES.--Take six large, fine, ripe -pine-apples. Make them very clean, but do not pare off the rind, or cut -off the leaves. Put them, whole, into a very large and very clean pot or -kettle. Fill it up with cold water, and boil the pine-apples till they -are so tender that you can penetrate them all through with a twig from a -broom. Then take them out and drain them. When cool enough to handle -without inconvenience, remove the leaves, and pare off the rind. The -rind and leaves being left on, while boiling, will _keep in_ the flavour -of the fruit. Cut the pine-apples into round slices, about half an inch -thick, extracting the core from the centre, so as to leave a round hole -in the middle of every slice. Weigh them; and to each pound allow a -pound of double-refined loaf-sugar, broken up and powdered. Cover the -bottom of a large dish, or dishes, with a layer of the sugar. On this, -place a layer of pine-apple slices; then a layer of sugar; then one of -pine-apple; and so till the pine-apple slices are all covered; finishing -with a layer of sugar. Let them stand twenty-four hours. Then drain the -slices from the syrup, and lay them in wide jars. Put the syrup into a -clean preserving-kettle, and boil and skim it till the scum ceases to -rise. Then pour it hot upon the pine-apple. While still warm, cover the -jars closely, and paste paper over them. They will be found very fine. - - -QUINCES may be preserved in a similar manner; first boiling them whole, -with the skin on; then peeling them, and extracting the cores; then -slicing the quinces into round, thin pieces, and letting them stand -twenty-four hours in layers of sugar. Boil the syrup, and pour it over -the quinces, after they are in the jars. - -Save the parings and cores, and also some of the water in which the -quinces were boiled. Weigh the boiled cores and parings, and to each -pound allow a half-pint of the quince-water. Set them over the fire, in -a clean kettle, and boil them, till dissolved as much as possible. Then -strain them through a linen bag. To each pint of juice allow a pound of -loaf-sugar, powdered. Having washed the kettle, put in the sugar; pour -on it the quince-liquor; and boil it till it becomes a jelly. Try it, by -holding a spoonful in the open air, and, if all is right, it will -congeal very soon. - - -FINE ORANGE MARMALADE.--Quarter some large, ripe oranges, and remove the -rind, the seeds, and the strings, or filaments; taking care, as you do -so, to save all the juice. Put the pulp and juice into a porcelain -sauce-pan, and mix with it an equal quantity of strained honey. If not -sweet enough, add some powdered loaf-sugar. Boil them together slowly, -stirring it frequently. Try if it is done, by taking out a spoonful, -and placing it in the cold air. If, in cooling, it becomes a very thick -marmalade, it is sufficiently boiled. Put it into wide-mouth glass jars, -and cover it closely; first, with a double white tissue-paper, cut -exactly to fit the surface of the marmalade, and then with thick white -paper, pasted down, carefully, over the top of the jar. A cover of -bladder, soaked in water, and put on wet, that it may contract in -drying, is still better. - - -APPLE MARMALADE.--Break up four pounds of fine loaf-sugar. Put it into a -preserving-kettle, and pour on a quart of clear, cold water. When the -sugar has melted, stir it; set the kettle over the fire, and let it boil -for a quarter of an hour after it has come to a boil; skimming it well. -Have ready some fine, ripe pippin or bell-flower apples, pared, cored -and sliced. There must be apple enough to weigh four pounds, when cut -up. Put it into the syrup, adding the grated rinds of four large lemons. -Let it simmer, stirring it well, till the apple is all dissolved, and -forming a smooth mass. Then add the juice of the lemons; boil it fast; -and continue boiling and stirring, till it becomes a very thick -marmalade. It will generally require _simmering_ an hour and a half, and -_boiling fast_ half an hour, or more. When it is done, put it, warm, -into deep white-ware jars; cover it closely, and paste paper over the -top, or tie a piece of bladder closely; and put it away in a dry, cool -place. If you want any for immediate use, put some into a handsome -mould, and, when cold and firm, turn it out on a glass dish; first -dipping the mould in warm water. - - -FINE ORANGE JELLY.--Take four large calves' feet, that have been singed, -but not skinned. Boil them in a gallon of clear, soft water, till the -liquid is reduced to one quart, and all the meat has dropped from the -bones. Strain it into a pan, cover it, and let it stand till next -morning. It should then be a firm cake. Take a knife, and carefully -remove all the fat from the top of the cake, and all the sediment from -the bottom, and press some clean, soft, blotting-paper (or white paper) -upon it, to clear it from all remains of greasiness. Then cut the cake -of jelly into slices, and put it into a preserving-kettle. Add to it a -pound and a half of loaf-sugar, broken up, a pint and a half of strained -orange-juice, and the yellow rinds of four oranges, pared thin, and cut -in pieces. Beat, slightly, the whites of six eggs, and add them to the -mixture, with three of their shells, crushed small. Set the kettle over -a clear fire, and stir till you see indications of the scum begin to -rise. Then cease stirring, immediately, or the jelly will be cloudy. -After it has come to a boil, simmer it ten minutes. Then take it off the -fire. Let it stand about five minutes, and then pour the whole into a -jelly-bag; place a white pan beneath, for the jelly to drip into. Take -care not to squeeze the bag, or the clearness of the jelly will be -irrecoverably destroyed. If it is not clear, on first running through, -empty the bag, wash it clean, and return the jelly to it, and let it -drip again. Repeat this, if necessary, till it is quite bright and -transparent. When it has congealed, and become firm, put it into a glass -bowl, and break it up. If you wish it in moulds, put it into them, of -course, while it is liquid; but not till it is quite clear. - -It will be clear much sooner, and with certainty, if you add two or -three blades of isinglass, when it first begins to boil. - -The oranges should be ripe, high-coloured, and rolled under the hand, to -increase the juice. - - -EXCELLENT CURRANT-JELLY.--The currants should be quite ripe, but not -_over_-ripe. Having picked them from the stems, put the fruit into a -large stone jar, or pitcher, and tie closely over the top a very thick -paper, (for instance, sugar-loaf paper, or coarse brown.) Set the jar -into a kettle of boiling water, the water not quite reaching the top -of the jar; and let the currants remain over a moderate fire an hour -after they have begun to boil. Then pour them into a linen bag, and -let the juice drip into a vessel beneath. Do not squeeze the bag, or -the jelly will not be clear. When the juice has ceased to drip, -measure it; and to each quart allow a pound of the best double-refined -loaf-sugar, broken up. Crush the sugar small, by rolling it on a clean -paste-board, with a rolling-pin. Put the juice (_without the sugar_) -into a preserving-kettle, and let it just come to a boil. Then take it -off; and, while it is very hot, immediately stir into it the sugar, a -handful at a time, using a wooden spoon to stir it with. If the sugar -is of the best sort, it will require no skimming, and will have no -sediment. Therefore, as nothing of it will be lost or wasted, it is -more economical than sugar of inferior quality. Put the jelly -immediately into tumblers, or white jars, and cover it at once; first, -with double white tissue-paper, cut to fit exactly the inside of the -top; and then with writing-paper, cut larger, so as to turn downward, -round the outside of the top. Paste the paper firmly on, and set the -jelly away in a dry, cool place. Notch the edge of the paper, with -scissors. - -White currant-jelly may be made as above. It will be a clear, bright, -amber colour. - -Raspberry, strawberry, grape, gooseberry, and cranberry-jelly, can be -made in this manner. For the gooseberry, allow a pound and a half of -sugar to every pint of juice; for the cranberry, a pound and a half, -also. - - -FINE BLACK CURRANT-JELLY.--Make black currant-jelly according to the -above receipt; except that when you have stemmed the black currants, and -put them into the jar, to boil, you must add a little water; allowing a -small half-pint of water to each quart of the stemmed currants. The -juice of black currants is so very thick, that, if undiluted, the jelly -would be tough and ropy. - - -FOUR FRUIT JELLY.--Take equal quantities of ripe strawberries, -raspberries, currants, and red cherries. All should be fully ripe, and -the cherries must be stoned, taking care to save the juice that comes -from them in stoning. Add it, afterwards, to the rest. Mix the fruit -together, and put it in a linen bag. Squeeze it well into a tureen -placed beneath. When it has ceased to drip, measure the juice; and to -every pint, allow a pound and two ounces of the best double-refined -loaf-sugar, finely powdered. Mix together the juice and the sugar. Put -them into a porcelain preserving-kettle; set it over the fire, and let -it boil half an hour--skimming it frequently. Try the jelly by dipping -out a spoonful, and holding it in the open air. If it congeals readily, -it is sufficiently done. Put the jelly warm into tumblers or other -wide-topped glasses. Cover it with double-tissue paper, which must be -white, and cut exactly to fit the surface of the jelly. Lay it nicely -and smoothly inside the top of the glass, pressing it down with your -fingers all round the edge. Then paste white paper over the top, and a -little way down the sides of the glass, notching it round with scissors -to make it fit the better. - -Set away the jelly in a cool dry closet. - - -BARBERRY JAM.--Take barberries that are perfectly ripe. Pick them from -the stems; and to each quart of berries, allow three-quarters of a pound -of clean rich brown sugar. Mash the barberries, and put them with all -their juice into a preserving-kettle, mixing with them the sugar, and -stirring it well in. Boil and skim till the scum ceases to rise, and the -jam has become a thick mass, which it will not be in less than an hour. -Put it warm into stone or glass jars. Cover them immediately and paste -down paper over their tops. It is a cheap and good sweetmeat for family -use, either on the tea-table or in tarts. - -Barberries in bunches may be put loosely into jars, and sufficient cold -molasses poured in to fill up the vessels, which must be kept tightly -covered. Frost grapes, also, can be kept in this homely manner. - - -DAMSON JAM.--Fill a stone jar with fine ripe damsons that have been -washed in cold water but not dried. Cover it, set it in an open kettle -with water which must not quite reach the neck of the jar, and place it -over a hot fire. Let the water boil round the jar, till the stones of -the damsons are all loose, and falling out from the pulp. Then transfer -the damsons and their juice, to a broad pan, and carefully pick out all -the stones. Next mash the pulp with a broad flat wooden ladle, or with a -potatoe-masher, till it is all smooth and of an even consistence -throughout. Then measure it; and to every quart of the pulp allow a -pound and a half, or three large closely-packed pints of the best brown -sugar. Stir the sugar and pulp well together, till it becomes a thick -jam. Put the jam into a clean preserving-kettle, and boil it slowly an -hour or more, skimming it well. When done, put it into broad flat stone -jars, pressing it down, and smoothing the surface with the back of a -large spoon. Cover the jars closely, and put them away in a cool dry -place. If more convenient, you can put the jam into tumblers, pasting -thick white paper closely over each. If properly made it will be so -firm that you may cut it down in slices like cheese. - -Plum jam may be made as above; but damsons are better for this purpose, -and also for jelly, as the juice is much thicker and richer than that of -plums. - -It is an old-fashioned error to use unripe fruit for any sort of -sweet-meat. When the fruit is thoroughly ripe it has more flavour, is -far more wholesome, and keeps better. - - -AN EXCELLENT WAY OF PRESERVING STRAWBERRIES.--Select the largest and -finest strawberries. Having hulled them, or removed the green tops, -weigh the strawberries; and allow to each pound a pound of the best -double-refined loaf-sugar, finely powdered. Divide the sugar into two -equal portions. Put a layer of strawberries into the bottom of a -preserving-kettle, and cover them with a layer of sugar; then a layer of -strawberries; then a layer of sugar; until half the sugar is in. Next -set the kettle over a moderate fire, and let it boil slowly, till all -the sugar is melted. Then put in, gradually, the remainder of the sugar; -and after it is all in, let it boil hard for five minutes, taking off -the scum with a silver spoon; but there will be little or no scum if the -sugar is of the very best quality. Afterwards remove the kettle from the -fire, and take out the strawberries, one at a time, in a tea-spoon. -Spread out the strawberries on large flat dishes, so as not to touch -each other, and set them immediately in a cold place or on ice. Hang the -kettle again on the fire and give the syrup one boil up; skimming it, if -necessary. Place a fine strainer over the top of a mug or pitcher, and -pour the syrup through it. Then put the strawberries into glass jars or -tumblers; pour into each an equal portion of the syrup. Lay at the top a -round piece of white paper dipped in brandy. Close the jars tightly, -and paste paper over them. - -Raspberries may be preserved as above. Also large ripe gooseberries. To -each pound of gooseberries allow a pound and a half of sugar. - - -VERY FINE PRESERVED PEACHES.--Take fine ripe free-stone peaches; pare -them; cut them in half and remove the stones. Have ready a sufficiency -of the best double-refined loaf-sugar, finely powdered. Weigh the sugar -and the peaches together, putting the sugar into one scale and the -peaches into the other, and balancing them evenly. Put the peaches into -a large pan or tureen, and strew among them one-half of the sugar. Cover -them, and let them stand in a cool place till next morning. Then take -all the juice from them, and put it into a porcelain preserving-kettle -with the remainder of the sugar. Set it over a moderate fire, and boil -and skim it. When it is boiling well, and the scum has ceased to rise, -put in the peaches and boil them till they are perfectly clear, but not -till they break; carefully skimming them. Boil with them a handful of -fresh clean peach-leaves tied in a bunch. When quite clear take the -peaches out of the syrup, and put them on a flat sloping dish to drain -into a deep dish placed below it. Take this syrup that has drained from -the peaches, put it to the syrup in the kettle, and give it one more -boil up. Then throw away the leaves. Lay the peaches flat in small glass -jars. Pour an equal portion of the hot syrup into each jar, and put on -the top a table-spoonful of the best white brandy. Cork the jars, and -paste down paper closely over the mouth of each. - - -COMMON PEACH JAM.--Take good ripe free-stone peaches, pare them, and cut -them into small pieces, seeing that none are blemished in the least. -Cover the bottom of a stone jar with a _thick_ layer of powdered sugar, -(very good brown sugar will do when strict economy is expedient,) then -put in a layer of the cut peaches, (without any cooking;) then another -of sugar; then one of peaches, and so on till the jar is filled; packing -the contents down as closely as possible. The top layer must be of -sugar, spread on thickly. Cover the jar immediately, and paste paper -down closely over the cover. This jam will be found very good for -children; and for family use when fresh peaches are not to be had. It -may be put into plain pies, or spread over the paste of a rolled-up -pudding. If the peaches are free from decay-spots, and the sugar in -sufficient abundance, the jam will keep many months; always excluding -the air from the jar. - - -TO PRESERVE GREEN GAGES.--Take gages that are perfectly ripe. Weigh -them; and to each pound of fruit allow a pound of the best -double-refined loaf-sugar, broken up. Put a layer of grape-leaves in the -bottom and round the sides of your preserving-kettle. Then put in the -gages, interspersing them thickly with vine-leaves, and covering them -with a thick layer. Pour in just enough of water to keep them from -burning. Set the kettle over the fire, cover it, and let it simmer -slowly till the gages are well greened. Then take them out, and spread -them on a large dish to cool. Afterwards prick them in several places -with a needle. Having washed the kettle clean, put the sugar into it -with a very little water,--about half a pint to each pound of sugar. Set -it over the fire, and boil and skim it till no more scum rises. Then put -in the gages, and boil them half an hour. When done, and cold, put them -into glass jars, and pour the syrup over them. Paste paper closely down -over the lids of the jars. - - -FINE BRANDY PEACHES.--Take large ripe free-stone peaches: the white ones -are best for this purpose. Having rubbed off the wool with a clean -flannel, put the peaches whole into boiling water, just to scald, but -not to boil them. Having remained in about five minutes, take them out, -and put them into cold water for an hour or more. After which, drain -them in a sieve, and wipe them dry. While the peaches are cooling, -prepare a syrup for them; allowing two pounds of the best double-refined -loaf-sugar, and the white of two eggs, and a pint of water, to two dozen -large peaches. Having broken up the sugar, put it into a preserving -kettle. Beat the white of egg to a stiff froth, and stir it into the -water. Then pour the water on the sugar, and let it dissolve before you -set the kettle over the fire; stirring it several times. Boil and skim -it well. When it is nearly up to the top, throw in a small tea-cup of -cold water. When it rises again, take it off the fire, and let it stand -close to it for a quarter of an hour; then skim it well, and pour it -carefully into a pitcher, taking care not to disturb any sediment that -may remain at the bottom of the preserving kettle. Put the peaches into -wide-mouthed glass jars, and pour into every jar an equal portion of the -syrup. Then fill up the jars with the best white brandy. Cork them -tightly, and paste paper closely over the tops; or tie on each a piece -of bladder, that has first been soaked to make it contract and fit the -closer when dry. - - -EXCELLENT BRANDY PEACHES.--Take fine large free-stone peaches, quite -ripe, but not too soft. Put them into a pan containing a weak solution -of sal-eratus and water; and let them lie in it till you find, upon -trial, that the wool can be easily rubbed off with a coarse clean towel. -Weigh them; and to each pound of peaches allow a pound of broken-up -loaf-sugar,--the best double-refined. Then crush the sugar by rolling it -with a rolling-pin. Have ready some large glass jars, with lacquered tin -covers. Put a layer of sugar into the bottom of each jar; then a layer -of peaches; then sugar; then peaches; and so on till the jar is very -nearly full,--the upper layer being of sugar. Then pour in some of the -best white brandy till the jars are filled quite to the top. Cover them -closely, and set them into a large flat-bottomed kettle of cold water. -The water must be a little below the tops of the jars. Place the kettle -over a moderate fire, and keep the peach-jars boiling in it half an hour -after they have come to a boil. Then set them away in your sweetmeat -closet. - -As the lids of glass jars seldom fit tightly, put beneath each lid a -round of thick, soft white paper, and cover the top of the outside with -a piece of bladder tied down. - - -BRANDY PEARS may be done as above. It is customary to leave the stems -on. Rub off, upon some lumps of the sugar before crushing it, the yellow -rind of several fresh lemons, and squeeze the lemon-juice among the -crushed sugar. Allow the rind and juice of one large lemon to a small -jar of pears. In whatever way pears are cooked, they should always be -flavoured with lemon; otherwise they will be insipidly sweet. - -To colour them a fine red, tie up a little cochineal, or some -well-picked alkanet, in a very thin muslin or bobbinet bag, and boil it -with the pears. When done, take out the bag. - - -BRANDY PEACHES THE FRENCH WAY.--Put large white peaches (a few at a -time) into scalding lye. Let them rest for a minute or two, till the -skin loosens so that it can be easily peeled off. Next put the peaches -into cold water, and let them remain till you have hot water ready to -scald them. After scalding, put into a large, broad preserving kettle as -many peaches as will lie side by side in the bottom. Pour on as much -cold water as will rather more than cover them; set the kettle over a -clear fire; and let them boil till they are soft enough to be easily -dented when pressed by your finger. Take them out; place them with the -stem end downward, on an inverted sieve set on a large dish. Then put -some more peaches into the kettle; add more cold water; boil them; and -put them to drain afterwards. Repeat this till all your peaches have had -a boil. Spread them on large dishes, and let them stand all night in a -cold place. Mix together some of the best white brandy and the best -loaf-sugar, powdered fine,--allowing a pound of sugar to every pint of -brandy. Stir it well while the sugar is dissolving; and when melted, set -it also in a cold place, and let it stand all night. In the morning, put -the peaches into glass jars, which should be all of the same size, and -fill them up with the brandy syrup; allowing an equal portion to each -jar. Cover the jars closely, and paste white paper over their tops. - - -BRANDY GREEN GAGES.--Take the largest and finest green gages, quite -ripe. Prick every one with a needle in several places. Spread fresh -grape-leaves over the bottom, and round the sides of a preserving -kettle. Put in a layer of green gages and a layer of grape-vine leaves, -alternately, adding to each layer a bit of alum but little larger than a -grain of indian corn. Cover the last layer of fruit thickly with -vine-leaves; fill up the kettle with cold water, and place it over a -moderate fire. Simmer the fruit slowly, but do not let it break. When -the gages are hot all through, take them out, and throw them into _cold_ -water. Afterwards weight them; and to every pound of fruit, allow a -pound of the best double-refined loaf-sugar, powdered. Remove the -vine-leaves from the preserving-kettle, and put into it the sugar, with -barely sufficient water to keep it from burning. Stir the sugar well -with the water till it is dissolved, adding to every three pounds the -beaten white of an egg. Place the kettle over the fire, and boil and -skim till very clear, and the scum ceases to rise. Then take it off, -measure it, and to every pint of syrup allow a large half-pint of the -best and clearest brandy. Mix the syrup and brandy together. Having well -drained the green gages from the cold water, put them (two-thirds full) -into glass jars. Fill the jars up to the top with the liquor, poured on -warm. Cover them closely, pasting paper over the lids, and set them in a -dry, cool closet. - -If the gages are not green enough with the first simmering, get fresh -vine-leaves, and simmer them again very slowly, hanging the kettle high. - -Instead of vine-leaves, you may green any preserves by boiling them with -layers of the green husks that surround the ears of young indian corn. - - -BRANDY GRAPES.--For this purpose the grapes should be in large close -bunches, and quite ripe. Remove every grape that is the least -shrivelled, or in any way defective. With a needle prick each grape in -three places. Have ready a sufficiency of double-refined loaf-sugar, -powdered and sifted. Put some of the sugar into the bottom of your jars. -Then put in a bunch of grapes, and cover it thickly with sugar. Then -another bunch; then more sugar, and so on till the jar is nearly full; -finishing with a layer of sugar. Then fill up to the top with the best -white brandy. Cover the jars as closely as possible, and set them away. -They must not go over the fire. The grapes should be of the best -quality, either white or purple. - - -ICED GRAPES.--Take large close bunches of fine ripe thin-skinned grapes, -and remove any that are imperfect. Tie a string in a loop to the top of -the stem. Strain into a deep dish a sufficient quantity of white of egg. -Dip the bunches of grapes into it, immersing them thoroughly. Then drain -them, and roll them about in a flat dish of finely-powdered loaf-sugar -till they are completely coated with it, using your fingers to spread -the sugar into the hollows between the grapes. Hang up the bunches by -the strings till the icing is entirely dry. They should be dried in a -warm place. Send them to the supper-table at a party, on glass dishes. - -Ripe currants may be iced as above. Raspberries, strawberries, ripe -gooseberries, plums and cherries, may be thus dipped in white of egg, -and rolled in sugar. - - -AMERICAN PRUNES.--Take the largest and finest purple plums, (oval or -long-shaped if you can get them.) They must be quite ripe. Spread them -separately on flat dishes, and set them in a large oven, directly after -the bread, pies, &c., have been taken out. Let the plums stay in till -the oven is cool; taking them out and turning them over two or three -times. If you bake every day, put in the plums as before, till they are -sufficiently dry. Otherwise; set the dishes in a balcony, or on the roof -of an out-house, or in some place where they will be exposed to the hot -sun. It will be well to cover them with thin gauze, to keep off wasps, -flies, &c. Continue to set them every day in the sun till they are well -dried, and look like prunes. Then pack them down in jars or boxes; -laying orange or lemon-leaves among them. - - -TO STEW DRIED PEACHES.--Dried peaches can be used for no purpose without -first being thoroughly stewed. They should be soaked for some hours -before cooking. Take a sufficient quantity, and put them over night into -a pan, (having first picked out all that are defective,) and wash them -well through two cold waters. Drain them, lay them in a clean pan, and -fill it up with scalding water. Cover them closely, and let them stand -all night. In the morning pour off the water, leaving just enough of it -about the peaches to keep them from burning when stewed, and transfer -them to a clean earthen pipkin or a sauce-pan. Set them over a moderate -fire, or on a bed of hot coals, (renewing the live coals when -necessary,) and let them stew till thoroughly done, and quite soft, so -that every piece can be mashed to a jam. While stewing, stir them up -frequently from the bottom, mashing them with the back of the spoon -against the sides of the pipkin. Keep them well covered, except when you -are stirring. When quite done, transfer them to a deep dish, and mix -with them, while they are smoking hot, a large portion of brown sugar, -so as to make them very sweet. Set them away to cool. They will then be -ready to use for pies, puddings, or as sauce to roast meat. - - -DRIED APPLES should be soaked and stewed as above. They will be much -improved by stewing with them some thin slips of the yellow rind of -lemon or orange; or by the addition of a few cloves. - -Sugar should always be added after the fruit is done stewing, and while -still hot. If put in at first, it renders the fruit hard and tough; -besides that much of the sweetness is wasted in evaporation. - - - - -BREAKFAST AND TEA CAKES. - - -INDIANA BATTER CAKES.--Sift into a pan three large pints of yellow -corn-meal; and add a large table-spoonful of fresh lard; or of nice -drippings of roast beef, well cleared from fat. Add a small tea-spoonful -of sal-eratus, or a large one of soda, dissolved in a little warm water. -Next make the whole into a soft dough, with a pint of cold water. -Afterwards thin it to the consistence of a moderate batter, by adding, -gradually, not quite a pint and a half of warm water. When it is all -mixed, continue to stir it well for half an hour. Have ready a griddle -heated over the fire, and bake the batter in the manner of -buckwheat-cakes; send them to table hot, and eat them with butter or -molasses. - -These cakes are very light and good, and convenient to make; as they -require neither eggs, milk, nor yeast. They may either be baked as soon -as mixed, or they may stand for an hour or more. - - -KENTUCKY BATTER CAKES.--Sift a quart of yellow indian meal into a large -pan; mix with it two large table-spoonfuls of wheat flour, and a -salt-spoonful of salt. Warm a pint and a half of rich milk in a small -sauce-pan, but do not let it come to a boil. When it begins to simmer, -take it off the fire, and put into it two pieces of fresh butter, each -about the size of a hen's egg. Stir the butter into the warm milk till -it melts, and is well mixed. Then stir in the meal, gradually, and set -the mixture to cool. Beat four eggs, very light, and add them, by -degrees, to the mixture, stirring the whole very hard. If you find it -too thin, add a little more corn-meal. Have ready a griddle heated over -the fire, and bake the batter on it, in the manner of buckwheat-cakes. -Send them to table hot, and eat them with butter, to which you may add -molasses or honey. - - -RYE BATTER-CAKES.--Beat two eggs very light. Mix them, gradually, with a -quart of lukewarm milk, and sufficient rye-meal to make a batter about -as thick as for buckwheat-cakes. Then stir in a large table-spoonful of -the best brewer's yeast; or twice that quantity, if the yeast is -home-made. Cover it, and set it to rise in a warm place. If too thin, -add more rye-meal. When quite light, and covered on the surface with -bubbles, bake it on a griddle, in the manner of buckwheat cakes. Butter -them, and eat them warm, at breakfast or tea. - -If you cannot obtain good yeast, and wish to have the cakes ready with -as much expedition as possible, you may use patent yeast-powders, -according to the directions that accompany them. In this case, the cakes -must be baked in half an hour after the powders are mixed into the -batter. - -Yeast-powders, put in at the last, are an improvement to all sorts of -batter-cakes that have been previously raised with good _real_ yeast; -also to cakes made light by eggs. But to depend _entirely_ on the -powders, without either real yeast, or eggs, is not well; as the cakes, -though _eatable_, are generally too tough and leathery to be wholesome. -In cities, fresh yeast, from the brewers, can be obtained every day, at -a very trifling cost, during the brewing season; which is usually from -October till April. At other seasons, it can be procured from the -bakers, or made at home; and should always be used in preference to -depending solely on yeast-powders. Though they improve the lightness of -batter, for which real yeast or beaten eggs have already been used, -they will not, of themselves alone, give it a wholesome degree of either -lightness or crispness. Too much dependence on yeast-powders is one -reason that the buckwheat-cakes of the present day are so inferior to -those of former times, when they were always made with real yeast. - -Indian batter-cakes may be made as above. - - -HARLEM CAKES.--Sift into a pan three pints of flour. Warm, in a -sauce-pan, a pint of milk, and cut up in it half a pound of fresh -butter. When the butter is soft enough to mix with the milk, stir them -well together, and remove the sauce-pan from the fire. Beat three eggs, -very light, and mix them with the milk and butter, after they have -cooled. Then make a hole in the middle of the flour, and pour in the -mixture, and two large table-spoonfuls of strong fresh yeast. With a -spoon, mix the flour into the liquid, till the whole is thoroughly -incorporated. Then cover the pan with a thick woollen cloth, and set it -near the fire, to rise. It should be light in about five hours; perhaps -sooner. When quite light, mix in a tea-spoonful of soda, dissolved in a -very little warm water; divide the dough into long oval cakes, or rolls; -knead each separately. Sprinkle an iron baking-pan with flour; put in -the cakes; cover the pan, and let it stand half an hour before baking. -Bake the cakes in a moderate oven. Eat them fresh, with butter. They are -excellent tea cakes. Of course, they must be mixed in the forenoon. - - -BREAD MUFFINS.--Take four thick slices of _baker's bread_, and cut off -all the crust. Lay them in a pan, and pour boiling water over them; but -barely enough to soak them well. Cover the bread, and after it has stood -an hour, drain off the water, and stir the soaked bread till it is a -smooth mass; then mix in two table-spoonfuls of sifted flour, and a -half-pint of milk. Having beaten two eggs very light, stir them, -gradually, into the mixture. Grease some muffin-rings; set them on a hot -griddle, and pour into each a portion of the mixture. Bake them brown; -send them to table hot; pull them open with your fingers, and spread on -butter. They will be found an excellent sort of muffin; very light and -nice. - - -SWEET POTATOE PONE.--Stir together, till very light and white, three -quarters of a pound of fresh butter, and three quarters of a pound of -powdered white sugar, adding two table-spoonfuls of ginger. Grate a -pound and a half of sweet potatoe. Beat eight eggs, very light, and stir -them, gradually, into the butter and sugar, in turn with the grated -sweet potatoe. Dissolve a tea-spoonful of sal-eratus or soda, in a gill -of sour milk, and stir it in at the last, beating the whole very hard. -Butter the inside of a tin pan. Put in the mixture, and bake it four -hours, or more. It should be eaten fresh. - - -RICE BREAD.--To a pint of well-boiled rice, add half a pint of -wheat-flour, mixing them well together. Take six eggs, and beat the -whites and yolks separately. Having beaten the whites to a stiff froth, -mix them, gradually, with a pint of rich milk, and two large -table-spoonfuls of fresh butter, softened at the fire. Mix, by degrees, -the yolks of the eggs with the rice and flour. Then add the white-of-egg -mixture, a little at a time. Stir the whole very hard. Put it into a -buttered tin pan, with straight or upright sides. Set it in a moderate -oven, and bake it an hour or more. Then turn it out of the pan, put it -on a dish, and send it warm to the breakfast-table, and eat it with -butter. - -This cake may be baked, by setting the pan that contains it, into an -iron dutch-oven, placed over hot coals. Heat the lid of the oven on the -inside, by standing it up, before the fire, while the rice-bread is -preparing, and, after you put it on, keep the lid covered with hot -coals. - -Rice-bread may be made of ground rice-flour, instead of whole rice. - - -RICE-FLOUR BREAD.--Sift into a pan a pint and a half of rice-flour, and -a pint and a half of fine wheat-flour. Add two large table-spoonfuls of -fresh butter, or lard; and mix in a pint and a half of milk. Beat four -eggs, very light, and then stir them, gradually, into the mixture. When -the whole has been well-mixed, add, at the last, a small tea-spoonful of -soda, or sal-eratus, dissolved in as much warm water as will cover it. -Put the whole into a buttered tin pan; set it, immediately, into a quick -oven, and bake it well. It is best when eaten fresh. Slice and butter -it. - - -RICE-FLOUR BATTER-CAKES.--Melt a quarter of a pound of fresh butter, or -lard, in a quart of milk; but be careful not to let it begin to boil. -Divide the milk equally, by putting it into two pans. Beat three eggs, -very light, and stir them into one half of the milk, with the addition -of a large table-spoonful of wheat-flour. Stir in as much ground -rice-flour as will make a thick batter. Then put in a _small_ tea-cupful -of strong, fresh yeast, and thin the batter with the remainder of the -milk. Cover it, and set it to rise. When it has risen high, and is -covered with bubbles, bake it on a griddle, in the manner of -buckwheat-cakes. Send them to table hot, and butter them. - -Similar cakes may be made with indian-meal, instead of rice-flour. - - -LONG ROLLS.--Sift three quarts of flour into a large pan, and mix with -it a tea-spoonful of salt. Warm half a pint of water, but do not let it -become hot. Mix with it six table-spoonfuls of strong, fresh yeast. Make -a deep hole in the middle of the pan of flour. Pour in the liquid, and, -with a spoon, work into it the flour, round the edge of the hole; -proceeding gradually till you have all the flour mixed in, so as to form -a batter. Stir it well, for two or three minutes. Then strew the top all -over with a handful of dry flour. Cover the dough with a thick, double -cloth, and set it in a warm place, to rise. When it is quite light, and -the surface cracked all over, mix in three table-spoonfuls (not more) of -lard, or fresh butter. Knead it long and hard, and make it into long, -oval-shaped rolls, making, with a knife, a cleft in the top of each. -Sprinkle some square baking-pans with flour; lay the rolls in them, at -equal distances; cover them, as before; and set them in a warm place, -for half an hour. In the meantime, have the oven ready; put in the -rolls, and bake them brown. - -Their lightness may be improved by mixing in (while kneading the dough, -previous to forming it into cakes) a heaping tea-spoonful of soda, or -sal-eratus, dissolved in as much warm water as will cover it. - -In cold weather, you may mix these rolls with milk, instead of water; -but in summer the milk may turn sour, and spoil the dough. This, -however, may be corrected, by adding the soda, or sal-eratus; always a -good remedy for sour dough or batter. - - -POTATOE ROLLS.--Take fine large potatoes. Boil, peel, and mash them. -Then rub the mashed potatoe through a sieve. To each potatoe allow a -pint of sifted flour; a table-spoonful of strong fresh yeast; a jill of -milk-warm water; a salt-spoon of salt; the yolk of an egg; and a bit of -fresh butter about the size of a large hickory-nut. Mix together in a -large broad pan the flour, the mashed potatoe, and the salt. Make a hole -in the centre of the mixture, and pour into it the yeast mixed with the -warm water. Sprinkle a little flour over the top, and mix in a little -from round the sides of the hole. Cover it with a clean towel, and over -that a flannel, and set it near the fire to rise. When the dough is -quite light, and cracked all over the surface, knead in the butter and -also the yolks of eggs, having previously beaten them well, and add a -small tea-spoonful of soda dissolved in a little warm water. Then divide -the dough into equal parts, make it into long-shaped rolls, and lay them -in a tin or iron pan sprinkled with flour. Cover them, and again set -them to rise in a warm place. When perfectly light, (which should be in -about an hour,) set the pan into the oven, and bake the rolls brown. -They are best when quite fresh. Pull them open with your fingers, and -eat them with butter. - - - - -CAKES, ETC. - - -TO BEAT EGGS.--In making cakes it is of the utmost importance that the -eggs should be properly and sufficiently beaten; otherwise the cakes -will most certainly be deficient in the peculiar lightness -characterizing those that are made by good confectioners. Home-made -cakes, if good in other respects, are too frequently (even when not -absolutely heavy or streaked) hard, solid and tough. This often proceeds -from too large a portion of flour, and too small an allowance of butter -and eggs. The richest cake that can be made (provided it is light and -well baked) is less unwholesome than what are called plain cakes, if -they are solid or leathery. Cakes cannot be crisp and light without a -due proportion of the articles that are to make them so; and even then, -the ingredients must be thoroughly stirred or beaten; and of course -thoroughly baked afterwards. - -Persons who do not know the right way, complain much of the fatigue of -beating eggs, and therefore leave off too soon. There will be no -fatigue, if they are beaten with the proper stroke, and with _wooden_ -rods, and in a shallow, flat-bottomed _earthen_ pan. The coldness of a -tin pan retards the lightness of the eggs. For the same reason do not -use a metal egg-beater. In beating them do not move your elbow, but keep -it close to your side. Move only your hand at the wrist, and let the -stroke be quick, short, and horizontal; putting the egg-beater always -down to the bottom of the pan, which should therefore be shallow. Do not -leave off as soon as you have got the eggs into a foam; they are then -only _beginning_ to be light. But persist till after the foaming has -ceased, and the bubbles have all disappeared. Continue till the surface -is smooth as a mirror, and the beaten egg as thick as a rich boiled -custard; for till then it will not be really light. It is seldom -necessary to beat the whites and yolks separately, if they are -afterwards to be put together. The article will be quite as light, when -cooked, if the whites and yolks are beaten together, and there will then -be no danger of their going in streaks when baked. The justly-celebrated -Mrs. Goodfellow, of Philadelphia, always taught her pupils to beat the -whites and yolks together, even for sponge-cake; and lighter than hers -no sponge-cake could possibly be. - -When white of egg is to be used without any yolk, (as for lady-cake, -maccaroons, meringues, icing, &c.,) it should be beaten till it stands -alone on the rods; not falling when held up. - -Hickory rods for egg-beating are to be had at the wooden-ware shops, or -at the turner's. For stirring butter and sugar together, nothing is -equal to a wooden spaddle. It should be about a foot long, and flattened -at the end like that of a mush-stick, only broader. Spoons are very -tedious and inconvenient either for beating eggs or stirring butter and -sugar, and do not produce the proper lightness. - - -BOSTON CAKE.--Put a pound of powdered white sugar into a deep pan, and -cut up in it a pound of fresh butter. Stir the butter and sugar together -till perfectly light. Then add a powdered nutmeg, a table-spoonful of -powdered mace and cinnamon mixed together, and a large wine-glass of -excellent brandy. If the brandy is of bad quality it will give the cake -a disagreeable taste. If very good, it will highly improve the flavour, -and also add to the lightness of the cake. Sift into a pan a pound of -flour. In another pan beat six eggs till very thick and smooth. Stir -them gradually into the butter and sugar, alternately with the flour, -and a pint of rich milk or cream, a little of each at a time. Have ready -a level tea-spoonful (not heaped) of pearlash, or sal-eratus, (or a full -tea-spoonful of bi-carbonate of soda,) dissolved in as much warm water -as will cover it. Add this at the last, and then give the whole a very -hard stirring. Butter a large square pan. Put in the mixture. Set it -immediately into the oven, and bake it thoroughly. It requires very long -baking. A thick square Boston cake will scarcely be done in less than -three hours. At the end of the first hour, increase the heat of the -oven, and also at the second. When cool, sift powdered sugar over it, -and cut it into squares. - -If properly made, and well-baked, (following exactly the above -directions,) this cake will be found excellent, and will seem fresh -longer than any other; the milk keeping it soft. - -Milk turned sour is very good for Boston cake; as by stirring the -dissolved pearlash or soda into the milk, the acidity will be entirely -removed, and the alkali rendered more effective in increasing the -lightness of the cake. Still great care will be necessary in baking it. - -The best confectioners make this cake every day without any failure. - - -ALBANY CAKE.--Sift three pounds of flour into a pan. Stir together a -pound of fresh butter, and a pound of brown sugar. Mix together a pint -of West India molasses, and half a pint of rich milk. Have ready a pound -and a half of raisins, seeded, cut in two, and well dredged with flour -to prevent their sinking. Beat five eggs very light, and mix them -gradually with the milk and molasses, adding a glass of brandy, and a -table-spoonful of cinnamon powdered. Add the mixture gradually to the -beaten butter and sugar, alternately with the flour, a little at a time -of each. Next stir in a small teacup-full of strong fresh yeast. Then -sprinkle in the raisins. Lastly, stir in a very small tea-spoonful of -bi-carbonate of soda, or a still smaller portion of sal-eratus, -dissolved in as much lukewarm water as will cover it. Stir the whole -mixture long and hard. Cover it, and set it in a warm place to rise. -When quite light, butter a deep tin pan, put in the mixture, and bake it -in a loaf. It will require very long and steady baking. - -Like all others that have yeast in them, this cake is best when fresh. - - -AUSTRIAN CAKE.--Take a thick straight-sided pound cake about the -circumference of a large dinner-plate, and cut it horizontally into -slices, the whole breadth of the cake, and rather more than half an inch -thick. Spread each slice, thickly and smoothly, with marmalade of peach, -raspberry, strawberry, or orange. The marmalade may be all the same, or -of a different sort on each slice. Lay the slices, nicely, and evenly, -one upon another, taking care that none of the marmalade oozes down from -between the edges. Then make a thick icing of white of egg and powdered -loaf-sugar, and flavour it with rose or orange-flower water. Heap a -large portion of it on the centre of the cake, and with a broad knife -(dipped frequently in cold water) spread it smoothly all over the top -and sides. Then set it away to harden. You may ornament it by putting -icing into a small syringe and pressing it out into the form of a -centre-piece and border of flowers. To do this requires practice, taste, -and ingenuity. - -When the cake is to be eaten, cut it down into triangular pieces; each -including a portion of the different layers of marmalade. - -Instead of marmalade you may use for this cake, fresh strawberries, -mashed smoothly and sweetened with white sugar. - - -MADISON CAKE.--Pick clean two pounds of sultana raisins, (those that -have no seeds,) and cut them in half. If you cannot procure the sultana, -use the bloom or muscatel raisins, removing all the seeds. When the -raisins are cut in two, dredge them _thickly_ on all sides with flour, -to prevent their sinking or clodding in the cake while baking. Sift into -a pan a pound and three quarters (_not more_) of flour. Cut up a pound -of fresh butter into a deep pan. Mix with it a pound of white lump-sugar -finely powdered; and stir them together till they become a thick, white, -cream. Have ready a tea-spoonful of powdered nutmeg, and a -table-spoonful of powdered cinnamon, and mix these spices, gradually, -with the butter and sugar. Beat fourteen eggs (_not fewer_) till very -light and thick. Then stir them, gradually, into the beaten butter and -sugar, alternately with the flour and a pint of rich milk, (sour milk -will be best.) Add at the last a very small tea-spoonful of pearlash, or -of bi-carbonate of soda, dissolved in a large wine-glass of brandy. Give -the whole a hard stirring, and then put it immediately into a deep -circular tin pan, the sides and bottom of which have been first well -greased with fresh butter. Set it directly into a well-heated oven, and -let it bake from five to six hours, according to its size. It requires -long and steady baking. When cool, cover it (top and sides) with a thick -icing, made in the usual way of beaten white of egg and sugar, and -flavoured with rose-water or lemon. - -If the above directions are closely followed this will be found a very -fine cake, and it will keep soft and fresh a week if the air is -carefully excluded from it. - -It will be still better, if in addition to the two pounds of raisins, -you mix in two pounds of Zante currants, picked, washed, dried before -the fire, and then well floured. Half a pound of citron cut into slips -and floured, may also be added. - - -STRAWBERRY CAKES.--Sift a small quart of flour into a pan, and cut up -among it half a pound of the best fresh butter; or mix in a pint of -butter if it is soft enough to measure in that manner. Rub with your -hands the butter into the flour, till the whole is crumbled fine. Beat -three eggs very light; and then mix with them three table-spoonfuls of -powdered loaf-sugar. Wet the flour and butter with the beaten egg and -sugar, so as to form a dough. If you find it too stiff, add a very -little cold water. Knead the dough till it quits your hands, and leaves -them clean. Spread some flour on your paste-board, and roll out the -dough into a rather thick sheet. Cut it into round cakes with the edge -of a tumbler, or something similar; dipping the cutter frequently into -flour to prevent its sticking. Butter some large square iron pans or -baking sheets. Lay the cakes in, not too close to each other. Set them -in a brisk oven, and bake them light brown. Have ready a sufficient -quantity of ripe strawberries, mashed and made very sweet with powdered -white sugar. Reserve some of your finest strawberries whole. When the -cakes are cool, split them, place them on flat dishes, and cover the -bottom piece of each with mashed strawberry, put on _thickly_. Then lay -on the top pieces, pressing them down. Have ready some icing, and spread -it thickly over the top and down the sides of each cake, so as to -enclose both the upper and lower pieces. Before the icing has quite -dried, ornament the top of every cake with the whole strawberries, a -large one in the centre, and the smaller ones placed round in a close -circle. - -These are delicious and beautiful cakes if properly made. The -strawberries, not being cooked, will retain all their natural flavour. -Instead of strawberries you may use raspberries. The large white or -buff-coloured raspberry is the finest, if to be eaten uncooked. - - -PEACH CAKES.--Pick clean and wash a quart of dried peaches, and let them -stew all night in as much clear water as will cover them. In the -morning, drain off most of the water, leaving only as much of it about -the peaches as will suffice to prevent them from burning after they are -set over the fire. It will be best to have them soaked in the vessel in -which you intend to stew them. Keep them covered while stewing, except -when you take off the lid to stir them up from the bottom. When they are -all quite soft, and can be mashed into a smooth jam or marmalade, mix in -half a pound of brown sugar, and set the peaches to cool. In the mean -time, soften a quarter of a pound of the best fresh butter in half a -pint of warm milk, heated on the stove, but not allowed to come to a -simmer. Sift a pound of flour into a pan; pour in the warm milk and -butter (first stirring them well together) and a wine-glass of strong, -fresh yeast. Mix the whole into a dough. Cover it, and set it in a warm -place to rise. When quite light and cracked all over the surface, flour -your paste-board, put the dough upon it; mix in a small tea-spoonful of -sub-carbonate of soda, and knead it well; set it again in a warm place -for half an hour. Then divide the dough into equal portions, and make it -up into round cakes about the size in circumference of the top of a -tumbler. Knead each cake. Then roll them out into a thin sheet. Have -ready the peach jam, mashed very smooth, and with a portion of it cover -thickly the half of each cake. Fold over the other half, so as to -enclose the peach jam in the form of a half-moon. Bring the two edges -closely together and crimp them neatly. Lay the cakes in buttered square -pans, and bake them brown. When done grate sugar over the top. These -cakes are nice for children, being very light, if properly made and -baked. They are by no means rich, and are good substitutes for tarts. - -Similar cakes may be made with stewed apple, flavoured with lemon and -sweetened. Or with raspberries, or any other convenient fruit stewed to -a jam. - - -SMALL LEMON CAKES.--Break up a pound of fine loaf-sugar, and on some of -the lumps rub off all the yellow rind of four lemons. Then powder all -the sugar. Beat to a stiff froth the whites of three eggs. Mix the -sugar, gradually (a tea-spoonful at a time) with the beaten white of -egg, so as to make a paste, stirring it very hard. Spread some white -paper (cut exactly to fit) on the bottom of a square shallow baking-pan. -Place equal portions of the paste at regular distances on this paper, -making them into round heaps, and smoothing their surfaces with the back -of a spoon or a broad-bladed knife, dipped frequently in cold water. Put -the cakes into a moderate oven and bake them a light brown. When cool -take them off the paper. - -You may make orange cakes in this manner. - -Strawberry cakes may be made as above, mixing the juice of ripe -strawberries with the sugar. Raspberry cakes also. - - -FINE HONEY CAKE.--Mix a quart of strained honey with half a pound of -powdered white sugar, and half a pound of fresh butter, and the juice of -two oranges or lemons. Warm these ingredients slightly, just enough to -soften the butter. Then stir the mixture very hard, adding a grated -nutmeg. Mix in, gradually, two pounds (or less) of sifted flour. Make it -into a dough, just stiff enough to roll out easily. Beat it well all -over with a rolling-pin. Then roll it out into a large sheet, half an -inch thick; cut it into round cakes with the top of a tumbler, (dipped -frequently in flour,) lay them in shallow tin pans, (slightly buttered,) -and bake them well. - - -CHOCOLATE CAKE.--Scrape down three ounces of the best and purest -chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of -a pound of fresh butter; add to it a pound of powdered loaf-sugar; and -stir the butter and sugar together till very light and white. Have ready -fourteen ounces (two ounces _less_ than a pound) of sifted flour; a -powdered nutmeg; and a tea-spoonful of powdered cinnamon--mixed -together. Beat the whites of ten eggs till they stand alone; then the -yolks till they are very thick and smooth. Then mix the yolks and whites -gradually together, beating very hard when they are all mixed. Add the -eggs, by degrees, to the beaten butter and sugar, in turn with the flour -and the scraped chocolate,--a little at a time of each; also the spice. -Stir the whole very hard. Put the mixture into a buttered tin pan with -straight sides, and bake it at least four hours. If nothing is to be -baked afterwards, let it remain in till the oven becomes cool. When -cold, ice it. - - -LEMON PUFFS.--Take a pound of the best loaf-sugar, and powder it. Grate -upon lumps of the same sugar the yellow rind of four large ripe lemons; -having first rolled each lemon under your hand, upon a table, to -increase the juice. Then powder these pieces of sugar also, and add them -to the rest. Strain the juice of the lemons over the sugar, mixing it -well in. Have ready in a saucer some extra powdered sugar. Beat to a -stiff froth the whites of four eggs, and then gradually and thoroughly -beat into it the lemon and sugar, till the mixture is very thick and -smooth. If too thin, add more sugar; if too thick, more beaten white of -egg. Take a sheet of nice white paper, and lay it smoothly in a square -tin pan; having first cut it to fit exactly. Put on it, at equal -distances, a round spot of thinly-spread powdered loaf-sugar, about the -size of a half-dollar or a little larger. Upon each spot place with a -spoon a pile of the mixture; smoothing it with a knife dipped in water, -and making the surface even. Sift over each a little powdered sugar. Set -the pan in a quick oven, and bake the puffs of a light brown. A few -minutes' baking will suffice. They should rise very high. When cool, -loosen them carefully from the paper by inserting a broad knife beneath. -Then spread them out on a large flat dish, and keep them in a dry, cool -place till wanted. - - -ORANGE PUFFS may be made in the same manner, omitting the rind, and -using the juice only of _five_ oranges; unless they are all of a very -large size, and then four may suffice. Very nice puffs can be made with -the juice of strawberries, raspberries, currants, or cherries; mixed, as -above, with beaten white of egg and sugar. - - -ROSE MERINGUES.--Beat to a stiff froth the whites of six eggs, and then -beat in by degrees, a spoonful at a time, a pound or more of -finely-powdered loaf-sugar, till it is of the consistence of very thick -icing or meringue. Have ready a sufficient quantity of freshly-gathered -rosebuds, about half grown. Having removed the stalks and green leaves, -take as many of the buds as will weigh three ounces. With a pair of -sharp scissors clip or mince them as small as possible into the pan of -meringue; stirring them in with a spoon. Then stir the whole very hard. -Have ready some sheets of white paper, laid on baking tins. Drop the -meringues on it, in heaps all of the same size, and not too close -together. Smooth them with the back of a spoon or broad knife, dipped in -cold water. Set them in a moderate cool oven, and bake them about twenty -minutes. Take out one and try it, and if not thoroughly done, continue -them longer in the oven. - -To heighten the red colour, add to the white of egg, before you beat it, -a very little water, in which has been steeped a thin muslin bag of -alkanet-root; or you may colour it with a little cochineal powder. - -Orange-blossom meringues may be made as above. - - -WHIPPED CREAM MERINGUES.--Take the whites of eight eggs, and beat them -to a stiff froth, that will stand alone. Then beat into them, gradually, -a tea-spoonful at a time, two pounds or more of finely-powdered -loaf-sugar; continuing to add sugar till the mixture is very thick, and -finishing with a little lemon-juice or extract of rose. Have ready some -sheets of white paper, laid on a baking-board, and with a spoon drop the -mixture on it in long oval heaps, about four inches in length. Smooth -and shape them with a broad-bladed knife, dipped occasionally in cold -water. The baking-board used for this purpose should be an inch thick, -and must have a slip of iron beneath each end to elevate it from the -floor of the oven, so that it may not scorch, nor the bottoms of the -meringues be baked too hard. This baking-board must not be of pine wood, -as a pine board will communicate a disagreeable taste of turpentine. The -oven must be moderate. Bake the meringues of a light brown. When done, -take them off the paper by slipping a knife nicely beneath the bottom -of each. Then push back or scoop out carefully a portion of the inside -of each meringue, taking care not to break them. Have ready some nice -whipped cream, made in the following proportion:--Take a quarter of a -pound of broken-up loaf-sugar, and on some of the lumps rub off the -yellow rind of two large lemons. Powder the sugar, and then mix with it -the juice of the lemons, and grate in some nutmeg. Mix the sugar with a -half-pint of sweet white wine. Put into a pan a pint of rich cream, and -whip it with rods or a wooden whisk, or mill it with a chocolate mill, -till it is a stiff froth. Then mix in, gradually, the other ingredients; -continuing to whip it hard a while after they are all in. As you -proceed, lay the froth on an inverted sieve, with a dish underneath to -catch the droppings; which droppings must afterwards be whipped, and -added to the rest. Fill the inside of each meringue with a portion of -the whipped cream. Then put two together, so as to form one long oval -cake, joining them nicely, so as to unite the flat parts that were next -the paper, leaving the inside filled with the whipped cream. Set them -again in the oven for a few minutes. They must be done with great care -and nicety, so as not to break. Each meringue should be about the usual -length of a middle finger. In dropping them on the paper, take care to -shape the oval ends handsomely and smoothly. They should look like very -long kisses. - - -CREAM TARTS.--Put into a tea-cup a large table-spoonful of arrow-root -flour. Pour on it a very little cold milk, and mix it very smooth with a -spoon; seeing that it is entirely free from lumps. Boil, in a sauce-pan, -a quart of cream or rich unskimmed milk, with the yellow rind of a large -lemon or orange, pared thin, or cut into slips; or use for flavouring a -handful of bitter almonds or peach kernels, blanched and broken up; or, -what is still better, a vanilla bean. The milk must boil slowly -(keeping it closely covered) till it is highly flavoured. Then strain -out the lemon-peel or other flavouring, and set away the milk to cool. -Beat the yolks of eight eggs till very thick and smooth, and stir them -gradually into the milk, alternately with four heaped table-spoonfuls of -powdered loaf-sugar. Add some grated nutmeg. Put the whole into a -sauce-pan, and place it on hot coals or on the stove, and continue to -stir it till it begins to boil. Then remove it immediately, lest it -should curdle, and keep stirring it till it begins to cool. Afterwards -set it in a cold place. - -Sift into a pan a pound and a half of flour; mix in a quarter of a pound -of white sugar; cut up in it half a pound of fresh butter, and rub it -well into the flour and sugar. Beat two eggs very light, and with them -wet the flour, &c., to a dough, adding a very small level tea-spoonful -of soda, dissolved in a very little cold water. Mix the paste well till -it becomes a lump of dough. Then beat it on all sides with the -rolling-pin. Transfer it to the paste-board, and roll it out thin. -Divide it equally into _square_ pieces. Put thickly on each piece a -portion of the cream or custard mixture, and fold over it the four -corners of the paste, so that they approach each other in the centre. -Dredge each tart with powdered loaf-sugar. Set them into the oven, and -let them bake of a light brown. They are best when fresh, but not warm; -and will be found delicious. - -The custard may be coloured green by boiling pistachio nuts in the milk, -with the flavouring. - - -ICE-CREAM CAKES.--Stir together, till very light, a quarter of a pound -of powdered sugar and a quarter of a pound of fresh butter. Beat six -eggs very light, and stir into them half a pint of rich milk. Add, -gradually, the eggs and milk to the butter and sugar, alternately with -a half pound of sifted flour. Add a glass of sweet wine, and some grated -nutmeg. When all the ingredients are mixed, stir the batter very hard. -Then put it into small, deep pans, or cups, that have been -well-buttered, filling them about two-thirds with the batter. Set them, -immediately, into a brisk oven, and bake them brown. When done, remove -them from the cups, and place them, to cool, on an inverted sieve. When -quite cold, make a slit or incision in the side of each cake. If very -light, and properly baked, they will be hollow in the middle. Fill up -this cavity with ice-cream, carefully put in with a spoon, and then -close the slit, with your fingers, to prevent the cream running out. -Spread them on a large dish. Either send them to table immediately, -before the ice-cream melts, or keep them on ice till wanted. - - -LEMON OR ORANGE KISSES.--Take three large, ripe lemons, or oranges, and -rub off the yellow rind, upon some pieces belonging to a pound of fine -loaf-sugar. Then powder all the pound of sugar, and squeeze among the -sugar (through a strainer) the juice of the lemons or oranges; mixing it -well in. Beat the whites of four eggs to a stiff froth, that will stand -alone. Then beat in, very hard, the sugar, &c., a tea-spoonful at a -time. Lay a sheet of white paper on a board. Drop the mixture on it, in -oval piles, smoothing them with a broad-bladed knife, dipped frequently -in cold water. Set them in a moderate oven, and when they are coloured a -light brown, take them out, slip a knife carefully under each, to remove -them from the papers, and place two bottoms together, so as to give them -the form of an egg. If you use oranges, scoop out a small hollow in the -bottom of each half-kiss, as soon as they are baked, and fill the -cavity with orange-pulp, sweetened. Then join the two halves together. - -Instead of lemon or orange, they may be finely flavoured, by mixing with -the powdered sugar a sufficient quantity of extract of vanilla. - - -CHOCOLATE MACCAROONS.--Blanch half a pound of shelled sweet almonds, by -scalding them with boiling water, till the skin peels off easily. Then -throw them into a bowl of cold water, and let them stand awhile. Take -them out and wipe them, separately. Afterwards set them in a warm place, -to dry thoroughly. Put them, one at a time, into a marble mortar, and -pound them to a smooth paste; moistening them, as you proceed, with a -few drops of rose-water, to prevent their oiling. When you have pounded -one or two, take them out of the mortar, with a tea-spoon, and put them -into a deep plate, beside you, and continue removing the almonds to the -plate, till they are all done. Scrape down, as fine as possible, half a -pound of the best chocolate, or of Baker's prepared cocoa, and mix it, -thoroughly, with the pounded almonds. Then set the plate in a cool -place. Put the whites of eight eggs into a shallow pan, and beat them to -a stiff froth, that will stand alone. Have ready a pound and a half of -finely-powdered loaf-sugar. Stir it, hard, into the beaten white-of-egg, -a spoonful at a time. Then stir in, gradually, the mixture of almond and -chocolate; and beat the whole very hard. Drop the mixture, in equal -portions, upon thin white paper, laid on square tin pans, smoothing -them, with a spoon, into round cakes, about the size of a half-dollar. -Dredge the top of each, lightly, with powdered sugar. Set them into a -quick oven, and bake them a light brown. When done, take them off the -paper. - -For the first experiment, in making these maccaroons, it may be well to -try a smaller quantity. For instance, a quarter of a pound of shelled -almonds; a quarter of a pound of chocolate; four eggs; and -three-quarters of a pound of sugar. - - -LEMON MACCAROONS.--Take four large ripe lemons, and rub off the yellow -surface of the rind, upon a lump of sugar. Then powder that sugar, and -add to it not quite a pound of loaf-sugar, already powdered. Break four -eggs into a shallow pan, and beat them till very thick and light. Then -add the juice of the lemons, squeezed through a strainer, and a -tea-spoonful of powdered nutmeg and cinnamon, and stir in the sugar, a -little at a time, alternately with three large heaped-up table-spoonfuls -of sifted flour. A little more flour may, probably, be found necessary. -Mix the whole, thoroughly, so as to form a soft paste. Have ready some -shallow, square baking-pans, or sheets of iron, the bottoms covered with -white paper, laid smoothly in. Moisten your hands with water, and then -take up portions of the mixture, and roll them into balls, about the -size of a large plum, laying them, as you proceed, upon the paper, but -rather more than an inch apart. Lastly, with the blade of a knife, -dipped in water, smooth the surface of each. Set them into a moderate -oven, and bake them brown. Try one, when you think they are done. If not -sufficiently baked, let them remain longer in the oven. As soon as they -are cold, loosen them from the paper, by slipping under them a -broad-bladed knife. Orange maccaroons may be made in this manner, using -the grated rind of two oranges only, but the juice of four. To make -vanilla maccaroons, boil, in a covered vessel, a vanilla bean, with as -much milk as will barely cover it. When the milk is strongly flavoured -with the vanilla, strain it, and, when cold, add it to the beaten egg. -Then stir in, gradually, the sugar, spice, and flour, and proceed as -above. - - -GROUND-NUT MACCAROONS.--Take a sufficiency of ground-nuts, that have -been roasted in an iron pot, over the fire; remove the shells; and weigh -a pound of the nuts. Put them into a pan of cold water, and wash off the -skins. Have ready some beaten white of egg. Pound the ground-nuts, (two -or three at a time,) in a marble mortar, adding, frequently, a little -cold water, to prevent their oiling. They must be pounded to a smooth, -light paste; and, as you proceed, remove the paste to a saucer or a -plate. Beat, to a stiff froth, the whites of four eggs, and then beat -into it, gradually, a pound of powdered loaf-sugar, and a large -tea-spoonful of powdered mace and nutmeg mixed. Then stir in, by -degrees, the pounded ground-nuts, till the mixture becomes very thick. -Flour your hands, and roll, between them, portions of the mixture, -forming each portion into a little ball. Lay sheets of white paper on -flat baking-tins, and place on them the maccaroons, at equal distances, -flattening them all a little, so as to press down the balls into cakes. -Then sift powdered sugar over each. Place them in a brisk oven, with -more heat at the top than in the bottom. Bake them about ten minutes. - -Almond maccaroons may be made as above, mixing one-quarter of a pound of -shelled bitter almonds with three-quarters of shelled sweet almonds. For -almond maccaroons, instead of flouring your hands, you may dip them in -cold water; and when the maccaroons are formed on the papers, go -slightly over every one, with your fingers wet with cold water. - -Maccaroons may be made, also, of grated cocoa-nut, mixed with beaten -white of egg and powdered sugar. - - -WEST INDIA COCOA-NUT CAKE.--Cut up and peel some pieces of a very ripe -cocoa-nut. Lay the pieces for awhile in cold water. Then take them out; -wipe them very dry; and grate, very finely, as much as, when grated, -will weigh half a pound. Powder half a pound of the best loaf-sugar. -Beat eight eggs, till very light, thick, and smooth. Then stir the -grated cocoa-nut and the powdered sugar, alternately, into the pan of -beaten egg, a little at a time of each; adding a handful of sifted -flour, a powdered nutmeg, and a glass of sweet wine. Stir the whole very -hard. Butter a square tin pan. Put in the mixture, set it immediately -into a quick oven, and bake it well; seeing that the heat is well kept -up all the time. When cool, cut it into squares. Have ready a thick -icing, made of powdered sugar and white of egg, flavoured with -rose-water, or extract of roses. Ice each square of the cake, all over -the top and sides. - -You may bake it in a loaf, in a deep, circular pan. Ice the whole -surface, and ornament it. - -For a large cake, baked in a loaf, allow a pound of grated cocoa-nut; a -pound of sugar; sixteen eggs; two handfuls of flour; two nutmegs, and -two glasses of wine. It will require very long baking. - - -RICE-FLOUR POUND-CAKE.--Weigh a pound of broken up loaf-sugar of the -best quality. Upon some of the largest lumps rub off the yellow rind of -three large ripe lemons that have been previously rolled under your -hand, on a table, to increase the juice. Then powder finely all the -pound of sugar. Cut up into a deep pan a pound of the best fresh butter; -mix with it the powdered sugar, and stir them together, with a wooden -spaddle, till perfectly light. Squeeze the juice of the lemons through a -strainer into a bowl, mix with it half a grated nutmeg, and add it to -the butter and sugar. Sift a pound (or a quart) of rice-flour into a -pan, and in another shallow pan beat twelve eggs till they are smooth -and thick. Then stir the beaten egg and the rice-flour, alternately, -into the butter and sugar, a little at a time of each. Having stirred -the whole long and hard, put the mixture into a buttered tin pan that -has straight or upright sides; set it immediately into a well-heated -oven, and bake it thoroughly. It will require four or five hours, in -proportion to its thickness. When done, it will shrink a little from the -sides of the pan; and a twig from a corn-broom, or a wooden skewer -plunged down to the bottom of the cake, will come out dry and clean. -When cool, ice it; adding a little rose-water or lemon-juice to the -icing. Heap the icing first on the centre of the top, and then with a -broad-bladed knife, (dipped occasionally into a bowl of cold water,) -spread it evenly all over the surface of the cake. - -Instead of lemons, you may use for flavouring this cake, the yellow rind -of _two_ oranges grated on the sugar, and the juice of _three_ mixed -with the spice. Orange-rind being stronger and more powerful in taste -than that of lemon, a smaller quantity of it will suffice. - -You may bake the above mixture in little tins, like queen-cakes; taking -care to grease them with _fresh_ butter. - -This mixture will make a nice pudding; using only _half_ a pound of -rice-flour, but the above quantities of all the other ingredients. Bake -it in china or handsome white-ware, as it must go to table in the dish -it is baked in. - - -RICE SPONGE-CAKE.--Put twelve eggs into a scale, and balance them in the -other scale with their weight in broken loaf-sugar. Take out four of the -eggs, remove the sugar, and balance the remaining eight eggs with an -equal quantity of rice-flour. Rub off on some lumps of the sugar, the -yellow rind of three fine large ripe lemons. Then powder all the sugar. -Break the eggs, one at a time, into a saucer, and put all the whites -into a pitcher, and all the yolks into a broad shallow earthen pan. -Having poured the whites of egg from the pitcher through a strainer into -a rather shallow pan, beat them till so stiff that they stand alone. -Then add the powdered sugar, gradually, to the white of egg, and beat it -in well. In the other pan, beat the yolks till very smooth and thick. -Then mix them, gradually, a little at a time, with the white of egg and -sugar. Lastly, stir in, by degrees, the rice-flour, adding it lightly, -and stirring it slowly and gently round till the surface is covered with -bubbles. Transfer it directly to a butter tin pan; set it _immediately_ -into a brisk oven; and bake it an hour and a half or more, according to -its thickness. Ice it when cool; flavouring the icing-with lemon or -rose. This cake will be best the day it is baked. - -In every sort of sponge-cake, Naples-biscuit, lady-fingers, and in all -cakes made without butter, it is important to know that though the egg -and sugar is to be beaten very hard, the flour, which must _always_ go -in at the last, must be stirred in very slowly and lightly, holding the -whisk or stirring-rods perpendicularly or upright in your hand; and -moving it gently round and round on the surface of the batter without -allowing it to go down deeply. If the flour is stirred in _hard and -fast_, the cake will certainly be tough, leathery, and unwholesome. -Sponge-cake when cut should look coarse-grained and rough. - - -SWEET POTATOE CAKE.--Half-boil some fine sweet potatoes; peel them; and -when cold, grate as much as will weigh half a pound. If boiled long -enough to become soft, they will render the cake heavy. Stir together -in a deep pan, half a pound of fresh butter, and half a pound of -powdered loaf-sugar, till quite light and creamy. Then add a -tea-spoonful of powdered mace, nutmeg, and cinnamon, all mixed together; -and the juice and grated rind of two large lemons or oranges. Beat in a -shallow pan six eggs till very smooth and thick; and stir them into the -pan of butter and sugar in turn with the grated sweet-potatoe, a little -of each at a time. Then stir the whole very hard. Butter a deep tin pan -with straight sides. Put in the mixture, and bake it well. If you want -more cake than the above quantity, double the proportions of _each_ -ingredient; but bake the mixture in two pans, rather than in one. Ice it -when cold, adding a little lemon or orange-juice to the icing. In -spreading the icing, begin by heaping it on the centre of the cake, and -then gradually bringing it all over the top and sides, dipping the -knife, frequently, into a bowl of cold water. - - -CHOCOLATE PUFFS.--Beat very stiff the whites of two eggs, and then beat -in, gradually, half a pound of powdered loaf-sugar. Scrape down very -fine, an ounce and a half of the best chocolate, (prepared cocoa is -better still,) and dredge it with flour to prevent its oiling; mixing -the flour well among it. Then add it, gradually, to the mixture of white -of egg and sugar, and stir the whole very hard. Cover the bottom of a -square tin pan with a sheet of fine white paper, cut to fit exactly. -Place upon it thin spots of powdered loaf-sugar about the size of a -half-dollar. Pile a portion of the mixture on each spot, smoothing it -with the back of a spoon or a broad knife, dipped in cold water. Sift -white sugar over the top of each. Set the pan into a brisk oven, and -bake them a few minutes. When cold, loosen them from the paper with a -broad knife. - - -COCOA-NUT PUFFS.--Break up a large ripe cocoa-nut. Pare the pieces, and -lay them awhile in cold water. Then wipe them dry, and grate them as -finely as possible. Lay the grated cocoa-nut in well-formed heaps on a -large handsome dish. It will require no cooking. The heaps should be -about the circumference of a dollar, and must not touch each other. -Flatten them down in the middle, so as to make a hollow in the centre of -each heap; and upon this pile some very nice sweetmeat. Make an -excellent whipped cream, well sweetened and flavoured with lemon and -wine, and beat it to a stiff froth. Pile some of this cream high upon -each cake over the sweetmeats. If on a supper-table you may arrange them -in circles round a glass stand. - - -PALMER CAKES.--Sift a pound of flour into a pan, and rub into it half a -pound of butter, and a quarter of a pound of powdered loaf-sugar. Add a -tea-spoonful of mixed spice, powdered cinnamon, nutmeg, and mace. Wet -the mixture with two well-beaten eggs; the juice of a large lemon or -orange; and sufficient rose-water to make it into a dough just stiff -enough to roll out easily. Sprinkle a little flour on the paste-board; -lay the lump of dough upon it, roll it out rather thin, and cut it into -round cakes with the edge of a tumbler dipped every time in flour to -prevent stickiness. Lay the cakes in buttered square pans. Set them in a -rather brisk oven, and bake them brown. - - -LIGHT SEED CAKE.--Sift into a pan a pound and a half of flour; cut up in -it a pound of fresh butter, and rub it well into the flour with your -hands. Mix in six table-spoonfuls of strong fresh yeast; add gradually -as much warm milk as will make it a soft dough, and knead it well. Cover -it with a double cloth and set it in a warm place to rise. When quite -light, and cracked all over the surface, mix in, alternately, a quarter -of a pound of powdered white sugar, and a quarter of a pound of carraway -seeds, a little of each at a time. Knead the dough well a second time, -adding a small tea-spoonful of soda dissolved in a very little warm -water. Cover it and set it to rise again. It will probably require now -but half an hour. Transfer it to a circular tin pan, slightly buttered, -and bake it in a loaf. It is best when eaten fresh, but not warm. It may -be baked in a square pan, and cut into square pieces when cool. - - -CARRAWAY CAKE.--Sift half a pound of rice flour into a dish. In a deep -pan cut up half a pound of fresh butter, and mix with it half a pound of -powdered loaf-sugar. Having warmed them slightly, stir together the -butter and sugar till very light and creamy. Break five eggs, and beat -them in a shallow pan till thick and smooth. Then stir them, gradually, -into the pan of beaten sugar and butter, alternately with the flour; a -little of each at a time. Add, by degrees, a tea-spoonful of powdered -cinnamon and nutmeg mixed; a wine-glass of rose water or of rose-brandy, -and half an ounce or more of carraway seeds thrown in a few at a time, -stirring hard all the while. Butter a square iron pan; put in the -mixture; set it in a rather brisk oven, and bake it well. When done, -sift powdered sugar over it; and when cool, cut it into long squares. - - -WONDERS.--Cut up half a pound of fresh butter into a pound of sifted -flour, and rub them well together with your hands. Mix in three-quarters -of a pound of white sugar, and a large tea-spoonful of cinnamon. Add a -glass of good white wine, and a glass of rose-water. Beat six eggs very -light, and mix them gradually with the above ingredients, so as to form -a dough. If you find the dough too soft, add by degrees a little more -flour. Roll out the dough into a thick sheet, and cut it into long slips -with a jagging-iron. Then form each strip into the figure 8. Have ready -over the fire a pot of boiling lard. Throw the cakes into it, a few at a -time, and let them cook till they are well browned all over. Then take -them out, with a perforated skimmer, draining back into the pot the lard -that is about them. As you take them out lay them on a flat dish, the -bottom of which is strewed with powdered sugar. They will keep a week, -but like most other cakes are best the day they are baked. - - -SOFT CRULLERS.--Sift three quarters of a pound of flour, and powder half -a pound of loaf-sugar. Heat a pint of water in a round-bottomed -sauce-pan, and when quite warm, mix the flour with it gradually. Set -half a pound of fresh butter over the fire in a small vessel; and when -it begins to melt, stir it gradually into the flour and water. Then add -by degrees the powdered sugar, and half a grated nutmeg. Take the -sauce-pan off the fire, and beat the contents, with a wooden spaddle or -spatula, till they are thoroughly mixed. Then beat six eggs very light, -and stir them gradually into the mixture. Beat the whole very hard, till -it becomes a thick batter. Flour a paste-board very well, and lay out -the batter upon it in rings, (the best way is to pass it through a screw -funnel.) Have ready, on the fire, a pot of boiling lard of the very best -quality. Put in the crullers, removing them from the board by carefully -taking them up, one at a time, on a broad-bladed knife. Boil but a few -at a time. They must be of a fine brown. Lift them out on a perforated -skimmer, draining the lard from them back into the pot. Lay them on a -large dish, and sift powdered white sugar over them. - -Soft crullers cannot be made in warm weather. - - -NOTIONS.--Put into a sauce-pan a pint of milk, and two table-spoonfuls -of fresh butter. Set it over the fire, and when the butter begins to -melt, stir it well through the milk. As soon as it comes to a boil, -begin to stir in a pint of sifted flour, a little at a time; making the -mixture very smooth, and pressing out all the lumps. Let it continue to -boil five minutes after the flour is all in. Then pour it into a deep -pan, and set it to cool. In another pan beat six eggs very light. When -it is nearly cool, stir the beaten egg into the mixture, a little at a -time; stirring the whole very hard, till it is as light as possible. - -Have ready, over the fire, a pot with a pound or more of fresh lard -melting in it. When the lard comes to a boil, take up portions of the -batter in a large spoon, or a small ladle, and drop them into the -boiling lard, so as to form separate balls. When they are well browned, -take them out with a perforated skimmer, draining the lard from them -back into the pot. Lay them on a flat dish, and when all are done, sift -over them a mixture of powdered sugar and powdered cinnamon or nutmeg. -They should be eaten quite fresh. - - -CROSS-BUNS.--Pick clean a pound and a half of Zante currants; wash, -drain, and dry them; spreading them on a large flat dish, placed in a -slanting position near the fire or in the sun. When they are perfectly -dry, dredge them thickly with flour to prevent their sinking or clodding -in the cakes. Sift into a deep pan two pounds of fine flour, and mix -thoroughly with it a table-spoonful of powdered cinnamon, (or of mixed -nutmeg and cinnamon,) and half a pound of powdered white sugar. Cut up -half a pound of the best fresh butter in half a pint of rich milk. Warm -it till the butter is quite soft, but not till it melts. While warm, -stir into the milk and butter two wine-glasses (or a jill) of strong -fresh yeast. Make a hole in the centre of the pan of flour; pour in the -mixed liquid; then, with a spoon or a broad knife, mix the flour -gradually in; beginning round the edge of the hole. Proceed thus till -you have the entire mass of ingredients thoroughly incorporated; -stirring it hard as you go on. Cover the pan with a clean flannel or a -thick towel, and set it in a warm place near the fire to rise. When it -has risen well, and the surface of the dough is cracked all over, mix in -a small tea-spoonful of soda, dissolved; flour your paste-board; divide -the dough into equal portions, and mixing in the currants, knead it into -round cakes about the size of a small saucer. Place them on a large flat -dish, cover them, and set them again in a warm place for about half an -hour. Then butter some square tin or iron baking-pans; transfer the buns -to them; and brush each bun lightly over with a glazing of beaten white -of eggs, sweetened with a little sugar. Then, with the back of a knife, -mark each bun with a cross, deeply indented in the dough, and extending -entirely from one edge to another. Let the oven be quite ready; set in -it the buns; and bake them of a deep brown colour. In England, and in -other parts of Europe, it is customary to have hot cross-buns at -breakfast on the morning of Good Friday. They are very good cakes at any -time; but are best when fresh. - - -TO ICE A LARGE CAKE.--It requires practice to ice cakes smoothly. It is -a good rule to allow a _large_ quarter of a pound of powdered loaf-sugar -to the white of every egg. The whites of four eggs and a pound of sugar -will ice a large cake. Having strained the white of egg into a broad, -shallow pan, beat it to a stiff froth with hickory rods or a large -silver fork. It must be beaten till it stands alone. Have ready the -powdered sugar in a bowl beside you; add it, gradually, to the beaten -white of egg, a tea-spoonful at a time, and beat it very hard. Perhaps -some additional sugar may be required to make the icing sufficiently -thick. Flavour it by beating in at the last a few drops of oil of lemon, -or a spoonful of fresh lemon or orange-juice, or a few drops of extract -of vanilla, or extract of roses. Lemon-juice will make it more adhesive, -so that it will stick on better. Turn bottom-upwards the empty pan in -which the cake was baked, and place this pan on a large flat dish, or an -old server. Dredge the cake all over with flour, to take off the -greasiness of the outside, which greasiness may otherwise prevent the -icing from sticking well. Then wipe off the flour with a clean towel. -Take up the icing with a spoon, and begin by heaping a large quantity of -it on the middle of the top of the cake. Then, with a broad-bladed -knife, spread it down evenly and smoothly, till the top and sides are -all covered with it of an equal thickness. Have beside you a bowl of -cold water, into which dip the knife-blade, occasionally, as you go on -spreading and smoothing the icing. Put it into a warm place to harden. -When nearly dry, have ready sufficient icing to ornament or flower the -cake. This must be done by means of a small syringe. By working and -moving this syringe skilfully, the icing will fall from it so as to form -borders, beadings, wreaths, and centre-pieces, according to your taste. -If you cannot procure a syringe, a substitute may be formed by rolling -or folding a piece of thick, smooth writing paper into a conical or -sugar-loaf form. At the large end of this cone leave paper enough to -turn down all round, so as to prevent the side opening, and the icing -escaping. The pointed end must be neatly cut off with scissors, leaving -a small round hole, through which the icing is to be pressed out when -ornamenting the cake. The hole must be cut perfectly even; otherwise the -icing will come out crooked and unmanageable. These paper cones, in -skilful hands, may succeed tolerably; but they must be continually -renewed, and are far less convenient than a syringe, which can be bought -at a small cost, and is always ready for use. Where much icing is to be -done, it is well to have a set of syringes with the points of different -patterns. - -To decorate cakes with ornamental icing, requires practice, skill, and -taste. A person that has a good knowledge of drawing can generally do it -very handsomely. - -To colour it of a beautiful pink, tie up a little alkanet in a thin -muslin bag, and let it infuse in the icing after it is made, squeezing -the bag occasionally. When sufficiently coloured, take out the bag, and -give the icing a hard stirring or beating before you put it on. Cover -the cake all over with the pink icing, and then have ready some white -icing for the border and other ornaments,--to be put on with the -syringe. - -Icing may be made stiffer and more adhesive by mixing with it, -gradually, a small portion of dissolved gum tragacanth. This solution is -prepared by melting gum tragacanth in _boiling_ water, (if wanted for -immediate use,) having first picked the gum quite clean. The proportion -is half an ounce of the gum to half a pint of water. It is slow in -dissolving. To keep it from spoiling, add to the gum (before the water) -a few drops of strong oil of lemon, or oil of cinnamon. - - -FRENCH ICING FOR CAKES.--Dissolve some fine white gum arabic (finely -powdered) in rose-water. The proportion should be, as much of the -gum-arabic powder as will lie on a ten-cent piece to a tea-spoonful of -rose-water. Beat some white of egg to a stiff froth that will stand -alone. Stir in, gradually, sufficient double-refined powdered loaf-sugar -to make it very thick, (a good proportion is four ounces of sugar to -the white of one egg,) add to this quantity a tea-spoonful of the -rose-water with the gum arabic dissolved in it, and beat the whole very -hard. Instead of rose-water you may dissolve the gum in fresh -lemon-juice. Previous to icing the cake, dredge it with flour, and in a -few minutes wipe it off with a clean towel. This, by removing the -greasiness of the outside, will make the icing stick on the better. Heap -the icing first on the middle of the top of the cake; then with a -broad-bladed knife spread it evenly all over the surface. Dip the knife -frequently in a bowl of cold water as you proceed, and smooth the icing -well. If not thick enough, wait till it dries, and then add a second -coat. - - -ALMOND ICING.--Take half a pound of shelled sweet almonds, and three -ounces of shelled bitter almonds. Put them, a few at a time, into a -large bowl, and pour on boiling water to loosen the skins. As you peel -them, throw the almonds into a bowl of cold water. When they are all -blanched, pound them one at a time in a marble mortar, adding frequently -a few drops of rose-water to prevent their oiling. They must be pounded -to a smooth paste without the smallest particles of lumps. As you pound -the almonds, remove this paste with a tea-spoon to a deep plate. Beat -the whites of four eggs to a stiff froth. Then, gradually beat in a -pound of the best double-refined sugar. Lastly, add, by degrees, the -almond paste, a little at a time, and beat the whole very hard. If too -thick, thin it with lemon-juice. - - -APPLE CAKE.--Make a nice light paste with the proportion of three -quarters of a pound of fresh butter to a pound and a quarter of sifted -flour. Roll it out into a large round sheet. Have ready a sufficiency of -fine juicy apples, pared, cored, and sliced thin; mixed with one or two -sliced quinces; and half a pound, or more, of the best raisins, seeded -and cut in half. Make the mixture very sweet with brown sugar; and add -some grated nutmeg; and a wine-glass, or more, of rose-water; or else -the juice and grated yellow rind of one or two lemons. Mix all -thoroughly, and put it on the sheet of paste; which must then be closed -over the heap of mixture so as to form a very large dumpling. Put it -into a small dutch-oven, and set it over hot coals, having previously -heated the oven-lid by standing it upright before the fire. Then lay on -the lid, with hot coals spread over it. Have ready a sufficient quantity -of butter, brown sugar, and powdered cinnamon, stirred together till -very light. Spread a portion of it on the bottom of the oven. While the -cake is baking, remove the oven-lid frequently, and baste the cake with -this mixture, which will form a sort of thick brown crust, covering it -all over. It should bake from two to three hours; or longer if it is -large. When thoroughly done, turn it out on a dish. It should be eaten -fresh, the day it is baked; either warm or cold. - -This is a German cake, and will be found very good. - - -CINNAMON CAKES.--Make a paste as above, and roll it out thin into a -square sheet. Have ready a mixture of brown sugar; fresh butter; and a -large portion of ground cinnamon; all stirred together till very light. -Spread this mixture thickly over the sheet of paste; then roll it up, as -you would a rolled up marmalade pudding. After it is rolled up, cut it -down into pieces or cakes of equal size, and press them rather flat. -Have ready over the fire a skillet or frying-pan with plenty of fresh -butter boiling hard. Put in some of the cakes and fry them brown. As -fast as they are done, take them out on a perforated skimmer; drain off -the butter, and lay them on a hot dish. Then put in more cakes, till all -are fried. They should be eaten warm, first sifting powdered white -sugar over them. - -These cakes, also, are German. They may be conveniently prepared when -you are making pies, as the same paste will do for both. - - -GINGER POUND CAKE.--Cut up in a pan three quarters of a pound of butter; -mix with it a pint of West India molasses, and a tea-cup of brown sugar. -If in winter, set it over the fire till the butter has become soft -enough to mix easily with the molasses and sugar. Then take it off, and -stir them well together. Sift into a pan a pound of flour. In another -pan, beat five eggs very light. Add gradually the beaten eggs and the -flour, to the mixture of butter, sugar, and molasses, with two large -table-spoonfuls of ground ginger, and a heaped tea-spoonful of powdered -cinnamon. Then stir in a glass of brandy, and lastly a small -tea-spoonful of sal-eratus or sub-carbonate of soda melted in a very -little milk. Stir the whole very hard. Transfer the mixture to a -buttered tin-pan, and bake it in a moderate oven from two to three -hours, in proportion to its thickness. - -This cake will be much improved by the addition of a pound of sultana or -seedless raisins, well dredged with flour to prevent their sinking, and -stirred in, gradually, at the last. - -You may add also the yellow rind of a lemon or orange grated fine. - - -FLEMINGTON GINGERBREAD.--Stir together till quite light, a quarter of a -pound of fresh butter, and a quarter of a pound of brown sugar. Then mix -in half a pint of West India molasses. Sift rather less than a pint and -a half of flour. Beat four eggs till very light, and stir them gradually -into the mixture, alternately with the sifted flour. Add a heaping -table-spoonful of ginger, and a tea-spoonful of powdered cinnamon. Stir -all well. Dissolve a level tea-spoonful of soda or pearlash in as much -warm water as will melt it; then stir it in at the last. Put the mixture -into a buttered tin-pan, (either square or round,) set it _immediately_ -into the oven, which must be brisk but not too hot; and bake it well. -When you think it done, probe it to the bottom with a knife or a -broom-twig, stuck down into the centre; and do not take the cake from -the oven unless the knife comes out clean and dry. It requires long -baking. - - -GINGER CRACKERS.--Mix together in a deep pan, a pint of West India -molasses; half a pound of butter; and a quarter of a pound of brown -sugar; two large table-spoonfuls of ginger; a tea-spoonful of powdered -cinnamon; a small tea-spoonful of pearlash or soda, dissolved in a -little warm water; and sufficient sifted flour to make a dough just -stiff enough to roll out conveniently. Let the whole be well -incorporated into a large lump. Knead it till it leaves your hands -clean; then beat it hard with a rolling-pin, which will make it crisp -when baked. Divide the dough, and roll it out into sheets half an inch -thick. Cut it into cakes with a tin cutter about the usual size of a -cracker-biscuit, or with the edge of a teacup dipped frequently into -flour to prevent its sticking. Lay the cakes at regular distances in -square pans slightly buttered. Set them directly into a moderately brisk -oven, and bake them well, first pricking them with a fork. - -Ginger crackers are excellent on a sea voyage. If made exactly as above -they will keep many weeks. - -In greasing all cake-pans use only the best fresh butter: otherwise the -outside of a thick cake will taste disagreeably, and the whole of a thin -cake will have an unpleasant flavour. - - -SEA-VOYAGE GINGERBREAD.--Sift two pounds of flour into a pan, and cut up -in it a pound and a quarter of fresh butter; rub the butter well into -the flour, and then mix in a pint of West India molasses and a pound of -the best brown sugar. Beat eight eggs till very light. Stir into the -beaten egg two glasses or a jill of brandy. Add also to the egg a -teacup-full of ground ginger, and a table-spoonful of powdered cinnamon, -with a tea-spoonful of soda melted in a little warm water. Wet the -flour, &c., with this mixture till it becomes a soft dough. Sprinkle a -little flour on your paste-board, and with a broad knife spread portions -of the mixture thickly and smoothly upon it. The thickness must be equal -all through; therefore spread it carefully and evenly, as the dough will -be too soft to roll out. Then with the edge of a tumbler dipped in -flour, cut it out into round cakes. Have ready square pans, slightly -buttered; lay the cakes in them sufficiently far apart to prevent their -running into each other when baked. Set the pans into a brisk oven, and -bake the cakes well, seeing that they do not burn. - -You may cut them out small with the lid of a cannister (or something -similar) the usual size of gingerbread nuts. - -These cakes will keep during a long voyage, and are frequently carried -to sea. Many persons find highly-spiced gingerbread a preventive to -sea-sickness. - - -SPICED GINGERBREAD.--Sift into a deep pan a pound and a half of flour, -and cut up in it half a pound of the best fresh butter. Rub them -together, with your hands, till thoroughly incorporated. Then add half a -pound of brown sugar, crushed fine with the rolling-pin; a -table-spoonful of mixed spice, consisting of equal quantities of -powdered cloves, mace, and cinnamon. Also, a table-spoonful of ground -ginger, and two table-spoonfuls of carraway seeds. Mix the whole -together, and wet it with a pint of West India molasses. Dissolve a -small tea-spoonful of pearlash or soda in a very little warm water. Mix -it into the other ingredients. Spread some flour on your paste-board, -take the dough out of the pan, flour your hands, and knead the dough -till it ceases entirely to be sticky. Roll it out into a very thick -square sheet; cut it into long straight slips; twist every two slips -together, rounding off the ends nicely. Lay them (not too closely) in -buttered square pans, and bake them well. As gingerbread burns easily, -take care not to have the oven too hot. Instead of forming it into -twisted strips, you may cut the sheet of gingerbread-dough into round -cakes with the edge of a tumbler, which, as you proceed, must be -frequently dipped in flour. - - -CARRAWAY GINGERBREAD.--Cut up half a pound of fresh butter in a pint of -West India molasses and warm them together slightly, till the butter is -quite soft. Then stir them well, and add, gradually, a pound of good -brown sugar, a table-spoonful of powdered cinnamon, and two heaped -table-spoonfuls of ground ginger, or three, if the ginger is not very -strong. Sift two pounds or two quarts of flour. Beat four eggs till very -thick and light, and stir them, gradually, into the mixture, in turn -with the flour, and five or six large table-spoonfuls of carraway seeds, -a little at a time. Dissolve a very small tea-spoonful of pearlash or -soda in as much lukewarm water as will cover it. Then stir it in at the -last. Stir all very hard. Transfer it to a buttered tin pan with -straight sides, and bake it in a loaf in a moderate oven. It will -require a great deal of baking. - - -MOLASSES GINGERBREAD.--Mix together a quart of West India molasses, and -a pint of milk. Cut up in them a pound of fresh butter. Set the pan on -a stove, or in a warm place till the butter becomes soft enough to stir -and mix well into the molasses and milk. They must be merely warmed but -not made hot. Then stir in a small teacup of ginger, and a -table-spoonful of powdered cinnamon. Add, gradually, a little at a time, -three pounds of sifted flour. The whole should be a thick batter. -Lastly, stir in a large tea-spoonful of soda, or a smaller one of -pearlash or sal-eratus, dissolved in a very little lukewarm water. Bake -the mixture either in little tins, or in a large loaf. If the latter, it -will require very long baking; as long as a black-cake. - - -MOLASSES CAKE.--Cut up a quarter of a pound of fresh butter into a pint -of West India molasses. Warm it just sufficiently to soften the butter, -and make it mix easily. Stir it well into the molasses, and add a -table-spoonful of powdered cinnamon. Beat three eggs very light, and -stir them, gradually, into the mixture, in turn with barely enough of -sifted flour (not more than a pint and a half) to make it about as thick -as pound-cake batter. Add, at the last, a small or level tea-spoonful of -pearlash, or a full one of soda, dissolved in a very little warm water. -Butter some small tin cake-pans, or patty-pans, put in the mixture, and -set them immediately into the oven, which must not be too hot, as all -cakes made with molasses are peculiarly liable to scorch on the outside. - - -SUGAR CAKE.--Sift two pounds of flour into a pan, and cut up in it a -pound of fresh butter. Rub with your hands the butter into the flour -till it is thoroughly mixed. Then rub in a pound of sugar, and a grated -nutmeg. Wet the whole with half a pint of rich milk (or a jill of -rose-water, and a jill of milk) mixed with a well-beaten egg. Add, at -the last, a very small tea-spoonful of pearlash or soda, dissolved in a -little vinegar or warm water. Roll out the dough thick, and beat it well -on both sides with the rolling-pin. Then roll it thin, and cut it into -square cakes, notching the edges with a knife. Put them into a shallow -pan slightly buttered, (taking care not to place them too near, lest -they run into each other,) and bake them a light brown. - -You may mix into the dough two table-spoonfuls of carraway seeds. - - -MOLASSES BREAD CAKE.--On a bread-making day, when the wheat-bread has -risen perfectly light and is cracked on the surface, take as much of the -dough as will fill a quart bowl, and place it in a broad pan. Cut up a -quarter of a pound of fresh butter, and set it over the fire to warm and -soften, but do not let it melt to an oil. When quite soft, mix with it -half a pint of West India molasses, a small table-spoonful of powdered -cinnamon, and the finely-grated yellow rind of a large orange or lemon; -adding also the juice. Have ready three eggs, well beaten, and add them -gradually to the mixture. It must form a lump of soft dough; but not too -thin to knead with your hands. Knead it well on the paste-board for a -quarter of an hour. Butter some tin pans; put an equal portion of the -dough into each; cover them; and set them in a warm but not a hot place -for a quarter of an hour before baking. Then bake the cakes well. -Instead of small pans you may bake the whole of the dough in one large -one. This cake should be eaten the day it is baked; fresh but not warm. -All _sweet_ cakes in which yeast is an ingredient are best and most -wholesome when fresh, as the next day they become hard, dry, and -comparatively heavy. - - -BREAD MUFFINS.--Take some bread dough that has risen as light as -possible, and knead into it some well-beaten egg in the proportion of -two eggs to about a pound of dough. Then mix in a tea-spoonful of soda -that has been dissolved in a very little lukewarm water. Let the dough -stand in a warm place for a quarter of an hour. Then bake it in -muffin-rings. You can thus, with very little trouble, have muffins for -tea whenever you bake bread in the afternoon. - - -TO FRESHEN CAKES.--Cakes when stale may be much improved, if about an -hour before they are wanted for tea, you enclose them in a circular -_wooden_ box with a tight-fitting lid, and place it on the marble hearth -before a good coal fire; but not so close as to be in danger of -scorching the box, which must be turned round, occasionally, so as to -receive the heat equally on all sides. A tin or stone-ware box will not -answer at all for this purpose, being too cold. If you burn wood-fires, -set the box with the cake into a plate-warmer, or place it on a tall -skillet, so as to be out of the way of coals or ashes falling on it, -should the sticks break on the fire. - - - - -DOMESTIC LIQUORS, ETC. - - -GOOSEBERRY CHAMPAGNE.--Take large, fine gooseberries, that are -full-grown, but not yet beginning to turn red; and pick off their tops -and tails. Then weigh the fruit, and allow a gallon of clear, soft water -to every three pounds of gooseberries. Put them into a large, clean tub; -pour on a little of the water; pound and mash them, thoroughly, with a -wooden beetle; add the remainder of the water, and give the whole a hard -stirring. Cover the tub with a cloth, and let it stand four days; -stirring it frequently and thoroughly, to the bottom. Then strain the -liquid, through a coarse linen cloth, into another vessel; and to each -gallon of liquid add four pounds of fine loaf-sugar; and to every five -gallons a quart of the best and clearest French brandy. Mix the whole -well together; and put it into a clean cask, that will just hold it, as -it should be filled full. Place the cask on its side, in a cool, dry -part of the cellar; and lay the bung loosely on the top. Secure the cask -firmly in its place, so that it cannot, by any chance, be shaken or -moved; as the least disturbance will injure the wine. Let it work for a -fortnight, or more; till the fermentation is quite over, and the hissing -has ceased. Then bottle it; driving in the corks tightly. Lay the -bottles on their sides. In six months, it will be fit for drinking, and -will be found as brisk as real champagne. - - -GREEN CURRANT WINE.--The currants must be full-grown, but not yet -beginning to redden. Strip them from the stems; weigh them; and to every -three pounds allow a gallon of soft water. Mash them well, and proceed -exactly as in the receipt for gooseberry champagne; except that you may -use the best light-coloured brown sugar, instead of loaf. Instead of -bottling it, as soon as it has done fermenting, you may, whenever the -hissing is over, put in the bung tightly; and let the wine remain in the -cask. In six months, it will be fit for drinking. - - -PEACH WINE.--Take eight pounds of ripe, juicy, free-stone peaches, of -the best kind. Slice them into two gallons of soft water; and add five -pounds of loaf-sugar, broken small. Crack all the stones; extract the -kernels; break them up; and lay them in the bottom of a clean tub. Put -the peaches, with the dissolved sugar, into a kettle; and boil and skim -it, until the scum ceases to rise. Then strain it, through a large -sieve, into the tub that has the kernels in the bottom. Stir all well -together, and cover it closely till it grows quite cool. Then put in a -large slice of toasted bread, covered all over with strong, fresh yeast. -Leave it to ferment; and, when the fermentation is over, strain it into -a keg, and add a bottle of muscadel or sweet malaga wine. Let it stand -six months. Then draw off a little in a glass, and, if it is not quite -clear, take out a pint of the wine; mix with it an ounce of powdered -gum-arabic; dissolve it in a slow heat; and then add an ounce of -powdered chalk. When they are dissolved, return the pint of wine to the -keg, stirring it in, lightly, with a stick; but taking care not to let -the stick go down to the bottom, lest it should disturb the lees, or -sediment. Let it stand three days longer, and then bottle it. It will be -fit for use in another six months. - -Apricot wine may be made in the same manner. - - -DOMESTIC FRONTINIAC.--Put into a large kettle, twelve pounds of -broken-up loaf-sugar; and pour on it six gallons of clear, soft water, -and let the sugar dissolve. Take seven pounds of the best raisins, and -chop them small, having first removed the seeds. Mix the raisins with -the dissolved sugar; set the kettle over the fire, and let it boil for -an hour, skimming it well. Have ready half a peck of full-blown -elder-blossoms, gathered just before they are ready to fall from the -branches. Take the kettle from the fire; pour the liquor into a clean -tub; and as soon as it has cooled, (so as to be merely lukewarm,) stir -in the elder-flowers. Cover it closely. Next day, add six large -table-spoonfuls of lemon-syrup, and four of strong, fresh yeast. After -the wine has fermented two days, strain it into a clean cask; and, after -it has stood two months, bottle it. Next summer, it will be in fine -order for drinking, and will be found a delicious wine; very similar to -the real Frontiniac. - - -MORELLA WINE.--Take a sufficiency of large, fine morella cherries. They -must all be perfectly ripe, and free from blemish. Extract the stones; -carefully saving all the juice. Return it to the cherries; put them into -a clean tub; and let them stand, in a cold place, undisturbed, till next -morning. Then mash and press them through a cullender, or sieve, or put -them into a thin linen bag, and squeeze out all the juice; then measure -it. To every quart of juice, allow a large half-pound of fine -loaf-sugar, and mix them well together, in a clean cask. Crack the -stones; tie them up in a thin bag; and suspend the bag in the cask, in -the midst of the liquor. Leave it to ferment; and, when the fermentation -ceases, stop it closely. Let it stand four months, leaving the bag of -cherry-stones in the cask. Then bottle it, and in three months it will -be fit to drink. - - -DOMESTIC TOKAY.--Take fine grapes, that are all _perfectly_ ripe; pick -them carefully from the stalks, omitting all that are blemished; put -them into a large hair sieve, placed over a large, deep pan, or a clean -tub. Mash the grapes, with your hand, squeezing and pressing out all the -juice. To every quart of juice, allow a pound of sultana raisins, -chopped small, or of bloom raisins, seeded and chopped. Let the -grape-juice and raisins stand twelve days; stirring it twice or three -times every day. Then strain the liquor into a cask; but do not stop it -closely till after three days. Let it stand eight months; then bottle -it. If it is not clear, take out a pint of the wine; mix with it half an -ounce of isinglass, shaved fine, or an ounce of powdered gum-arabic. Set -it in a warm place, and, when dissolved, add an ounce of fine chalk. -This will be sufficient to fine a barrel of wine. Stir it lightly into -the rest. Let it stand three or four days, and then bottle it. - - -BLACKBERRY WINE.--The blackberries must all be full ripe, and without -blemish. Measure them; and to every quart of fruit allow a quart of -clear, soft water. Boil the water by itself. Put the blackberries into a -clean tub, and mash them with a wooden beetle, or a mallet. When the -water has boiled, pour it on the blackberries, and let it stand, till -next morning, in a cool place, stirring it occasionally. Then press out -all the juice, measure it, and to every quart of liquid allow half a -pound of sugar. Put the sugar into a cask, and strain the liquid upon -it, through a linen bag. Stir it frequently, till the sugar is -thoroughly dissolved. Let the cask remain unstopped, till the liquor has -done working. Then add half an ounce of isinglass, or an ounce of -gum-arabic, dissolved in a little hot water. You may substitute, for the -isinglass, or gum-arabic, the beaten whites of four eggs. Keep it open -till next day. Then bung it. It may be bottled in two months. - -Raspberry wine may be made as above. - -Black currant wine, also. - - -ROSOLIS.--Put four pounds of the best loaf-sugar into a large porcelain -kettle; and pour on it three quarts of water. When it has melted, set it -over the fire, and boil and skim it, till the scum ceases to rise. Then -add the whites of three eggs, whisked to a froth; and put in the shells -also, broken small. Let it again come to a boil. Then take it off the -fire; and, when it is only lukewarm, throw in a quart of fresh -rose-leaves, stirring them well through the liquid. Cover the vessel, -and let it stand till next day, till the fragrance of the roses is -extracted. Then remove the first rose-leaves, with a skimmer, and put -into it a second, and afterwards, a third supply. When the syrup has a -fine rose-flavour, strain it through a linen bag. If not perfectly -clear, filter it through blotting-paper, pinned inside the bottom of a -sieve. Then add half a pint of spirits of wine, that has been coloured -red, by infusing in it some alkanet root, tied up in a thin muslin bag. -Bottle the mixture; and it will be a delicate liqueur. Instead of -rose-leaves, you may flavour it immediately, by stirring in a large -portion of extract of roses. - -This liqueur can be made very conveniently, where there is a garden -abounding in roses. - - -HIPPOCRAS.--Put into a jar a quart of the best port wine. Beat, -separately, in a mortar, a quarter of an ounce of cinnamon, two nutmegs, -twelve blades of mace, and a tea-spoonful of coriander seeds. Then mix -them all together; and put them into the wine. Add the yellow rind of -four large lemons, pared thin, and their juice, mixed with half a pound -of powdered loaf-sugar. Cover the vessel closely, and let it infuse a -week, or more. Then strain the liquid through a linen bag, and bottle -it. - - -PERSICOT.--Blanch, in scalding water, a pound and a half of bitter -almonds, and pound them in a mortar, till they are broken very small. -Then put them into two quarts of the best French white brandy. Let them -remain twenty-four hours in the brandy; shaking the mixture frequently. -Boil one quart of rich milk; and, when it has boiled, take it off the -fire, and mix with it two pounds of white sugar-candy, pounded fine. -Then mix the whole together, almonds, brandy, milk, and sugar-candy; and -let it stand for a week or two, or till very highly flavoured; shaking -or stirring it frequently. Afterwards strain it through a linen bag, and -bottle it. Drink it from small liqueur-glasses, with a bit of ice in -each. - - -NECTAR.--Take a pound of the best raisins, seeded and chopped; four -lemons, sliced thin, and the yellow rind pared off from two other -lemons; and two pounds of powdered loaf-sugar. Put into a porcelain -preserving-kettle two gallons of water. Set it over the fire, and boil -it half an hour. Then, while the water is boiling hard, put in the -raisins, lemons, and sugar; and continue the boiling for ten minutes. -Pour the mixture into a vessel with a close cover, and let it stand four -days; stirring it twice a-day. Then strain it through a linen bag, and -bottle it. It will be fit for use in a fortnight. Drink it from -wine-glasses, with a small bit of ice in each. - - -MINT JULEP.--Put into the bottom of a tumbler, about a dozen sprigs of -young and tender mint. Upon them place a large tea-spoonful of fine -white sugar; and then pour on peach-brandy, so as to reach nearly -one-third the height of the tumbler. Fill up with ice, pounded fine; and -lay on the top a thin slice of pine-apple, cut across into four pieces. -As an ornament, stick into the centre a handsome cluster of mint-sprigs, -so as to rise far above the edge of the tumbler. It will be the better -for standing awhile, in a vessel of finely-broken ice. - - -VANILLA SYRUP.--Put four or five vanilla beans into a very small, clean -sauce-pan, with half a pint of boiling water. Set it over the fire, -(closely covered,) and boil it, till the flavour of the vanilla is -thoroughly extracted, and the water tastes of it very strongly. Then -take out the vanilla, and strain the liquid. Break up three pounds of -the best double-refined loaf-sugar, and put it into a preserving-kettle, -with a quart of hot water. When thoroughly melted, set it on the fire, -and boil and skim it well; till the whole is reduced to nearly a quart. -Then stir in the vanilla liquid, and let it boil five or six minutes -longer. After taking it from the fire, pour it into a pitcher, till it -is cool enough to transfer to small bottles. Then cork it tightly, and -seal the corks. - -It will be found excellent for flavouring custards, creams, &c., or to -mix with ice-water, for a summer beverage. - -The extract will be stronger if the vanilla beans are split and cut into -pieces before boiling, and tied up in a very thin muslin bag. - - -ORANGE MILK.--Take two dozen large ripe oranges. Cut them in two; remove -the seeds; and squeeze the juice into a very large and clean _stone_ -jar. Never use earthen-ware, to hold any thing acid, as the lead glazing -may produce the most deleterious effects. Have ready four pounds of the -finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour -it into the jar that contains the orange-juice; stir the mixture well; -and add the yellow rind of the oranges, cut into little slips. Cover the -jar, and let it stand four days; stirring it frequently. Then take a -gallon of new, unskimmed milk, (the morning's milk of that day,) boil -it, and, when it has come to a hard boil, pour it, hot, into the -mixture. Cover it closely, and let it stand till it gets quite cold. -Then strain it into another vessel, through a linen jelly-bag. Bottle it -immediately, and seal the corks. It improves by keeping, and will -continue good for many years. - -To use it, mix a sufficient quantity, in a tumbler, with ice-water; or -take it, undiluted, in a small cordial glass. - - -ORANGE SYRUP.--Take large fine ripe oranges, with smooth thin rinds, and -roll each orange under your hand upon the table to increase the juice. -Set a very clean sieve upon a large bowl, and cut the oranges over it; -first halving them, and then notching each half to let out as much juice -as possible when squeezing them. Press them with all your strength in a -wooden squeezer, letting the juice drain through the sieve into the -bowl. To each pint of juice allow a pound and a half (a quart and a -pint) of the best double-refined loaf-sugar broken up. Put the sugar -into a preserving-kettle; pour the juice upon it; cover it, and let it -stand till all the sugar is quite soft, and can be easily mixed with the -juice. Next set the kettle over a moderate fire that has no blaze or -smoke, and boil it slowly; skimming it carefully till the scum ceases to -rise. Then take it off, remove the syrup from the kettle, and when it is -milk-warm, put it into very clean bottles, (new ones will be best,) cork -them tightly, and seal the corks. Keep it in a dry, cool place. It is -very fine for flavouring cakes, puddings, sweet sauces, &c. Or for -mixing with ice-water as a pleasant beverage. Also for ice-cream or -water-ice, when oranges are not to be had. Or for mixing with powdered -sugar to make the confection called orange-drops. Some persons, to -increase the strength of orange syrup, add the yellow rind of the -oranges grated on lumps of the sugar. This will do very well if the -syrup is to be used up soon. But by long keeping, the peel will give it -a very disagreeable taste and odour, resembling turpentine; unfitting it -for all purposes. - -Lemon syrup may be made as above. To _this_ the addition of the yellow -rind of the lemons grated on sugar will be an improvement; as lemon rind -never acquires a turpentine taste. - - -IMITATION LEMON SYRUP.--Break up twelve pounds of the best -double-refined loaf-sugar. Put it into a preserving-kettle, and pour on -it a gallon of very clear soft water. When it has dissolved set it over -a moderate fire, and boil and skim it till the scum ceases to rise. Then -take it off, and stir in immediately, while the syrup is hot, six large -tea-spoonfuls of the best oil of lemon, and a quarter of an ounce of -tartaric acid. When cold, bottle the liquid, and cork it tightly. The -bottles for this purpose should either be quite new, or such as have -been used before for lemon syrup. Mixed with ice-water it is a wholesome -and refreshing beverage, and if you stir into a half tumbler of the -mixture a half tea-spoonful, or more, of carbonate of soda, it will foam -up, and be just like the soda-water you buy in the shops at six cents -per glass. - -The above is the lemon syrup generally used for this purpose by the -druggists and confectioners. - - -CARBONATED SYRUP WATER.--Put into a tumbler lemon, raspberry, -strawberry, pine-apple, or any other _acid_ syrup, sufficient in -quantity to flavour the beverage very highly. Then pour in _very cold -ice-water_ till the glass is half full. Add _half_ a tea-spoonful of -bi-carbonate of soda, (to be obtained at the druggists',) and stir it -well in with a tea-spoon. It will foam up to the top immediately, and -must be drank during the effervescence. - -By keeping the syrup, and the carbonate of soda in the house, and mixing -them as above with ice-water, you can at any time have a glass of this -very pleasant drink; precisely similar to that which you get at the -shops. The cost will be infinitely less. - - -FINE RASPBERRY CORDIAL.--Fill a large stone jar with ripe raspberries. -Cover the jar closely, and let it stand in a corner of the hearth near -the fire, or on the top of a stove, till the fruit is heated so as to -break. Then put the raspberries into a linen bag, and squeeze the juice -into a pan beneath. Measure the juice, and to every quart allow a pound -of loaf-sugar, broken very small. Do not use the white sugar that is -sold ready-powdered; it is generally so adulterated with pulverized -starch, as to be unfit for any thing that is to be set away for keeping. -Put the juice and sugar (well mixed) into a preserving-kettle. Give it a -boil, and skim it well. When it has come to a boil, and the scum has -ceased to appear, take off the kettle; measure the liquid; and pour it -carefully into a large vessel; allowing an equal quantity of the best -French brandy. Stir it well, and when cold, put it into a demijohn, or a -large stone jug, and cork it tightly. Let it stand undisturbed a -fortnight; then, if it is not perfectly clear, filter it through -blotting-paper pinned inside the bottom of a sieve. Bottle it, and seal -the corks. Instead of brandy, you may use the best Jamaica spirits. - -Currant or cherry cordial may be made in the above manner: first stoning -all the cherries, which should be fully ripe, and of the largest and -best kind; either red or black, or a mixture of both. The flavour will -be much improved by cracking the stones, and putting them into the -demijohn before you pour on the liquid. - -Peach cordial, also, may be made as above. The peaches should be fine, -ripe, juicy free-stones; cut in pieces, and the stones removed. -Afterwards, crack the stones, and put the kernels (broken up) into the -bottom of the demijohn, to infuse with the liquid. - - -FINE RASPBERRY VINEGAR.--Put a sufficient quantity of ripe raspberries -into a large wooden or stone vessel, and pour on as much of the best -_genuine_ white wine vinegar as will cover them well. Cover the vessel, -and let it stand undisturbed during twenty-four hours; or longer, if the -juice is not entirely extracted; when it is, the raspberries will look -whitish and shrunk. You must, on no account, bruise or stir them. Then -strain the whole liquid through a large hair sieve placed over a broad -stone pan. Let the juice run through of itself, without any mashing or -squeezing. The least pressing will cause the liquid, when finished, to -look cloudy and dull. Have ready, in another vessel, the same quantity -of fresh raspberries that you put in at first; and pour the strained -liquid over them. Cover it, and let it again stand undisturbed for -twenty-four hours or more. Then again pass it through a sieve, without -any squeezing. A third time pour the liquid over the original quantity -of fresh raspberries in another vessel, and let it stand untouched -during twenty-four hours. Afterwards measure the liquid, and to every -pint allow a pound of the best double-refined loaf-sugar, broken small. -Put the whole into a large preserving-kettle, and boil and skim it about -twenty minutes. Then pour it into a clean stone vessel, and set it to -cool. Cover it, and let it stand all night. Next day, transfer it to -bottles, which must be perfectly dry and clean. Cork them closely, and -seal the corks. It will keep for years if made exactly according to the -above directions. - -To use it as a beverage, put a large wine-glass of the raspberry vinegar -into a tumbler, and fill it up with ice-water. Mixed with hot water, and -drank as warm as possible immediately on going to bed, it is an -excellent palliative for a cold; and, by producing a perspiration, will -sometimes effect a cure. - - -FRENCH RASPBERRY VINEGAR.--Take a sufficiency of fine ripe raspberries. -Put them into a deep pan, and mash them with a wooden beetle. Then pour -them, with all their juice, into a large linen bag, and squeeze and -press out the liquid into a vessel beneath. Measure it; and to each -quart of the raspberry-juice allow a pound of powdered white sugar, and -a pint of the best cider vinegar. First mix together the juice and the -vinegar, and give them a boil in a preserving-kettle. When they have -boiled well, add gradually the sugar, with a beaten white of egg to -every two pounds; and boil and skim it till the scum ceases to rise. -When done, put it into clean bottles, and cork them tightly. It is a -very pleasant and cooling beverage in warm weather, and for invalids who -are feverish. To use it, pour out half a tumbler of raspberry vinegar, -and fill it up with ice-water. - -It is a good palliative for a cold, mixed with hot water, and taken as -hot as possible immediately on going to bed, so as to produce -perspiration. - - -GOOD VINEGAR.--Take five gallons of soft, clear water, two quarts of -whisky, two quarts of the best West India molasses, and half a pint of -the best fresh yeast. Lay a sheet of white foolscap paper at the bottom -of a very clean keg, and pour in the mixture. Place it in the sun the -first warm weather at the close of May, or beginning of June. In six -weeks it will be fit for use. Put in the bung loosely, and do not stop -it tight till the fermentation is over. If you make it in winter, keep -it in a place where there is a stove or furnace. - -Much of the vinegar that is offered for sale is excessively and -disagreeably sharp; overpowering the taste of every thing with which it -is combined. This vinegar is deleterious in its effects, and should -never be used; it is made entirely of drugs. Oysters and pickled -vegetables have been entirely destroyed or eaten up by it in a few -hours, so that nothing was left but a whitish liquid. To avoid all risk -from the unwholesome vinegar offered for sale, families would do well to -make their own. A keg of hard cider kept in a warm kitchen in winter, -and exposed to the hot sun in summer, will become excellent vinegar. - - -COMMON MOLASSES VINEGAR.--Mix together a gallon of West India molasses, -and four gallons of lukewarm water. Pour it into a clean five-gallon -cask, and place it in the chimney-corner; standing the cask on end, and -leaving the bung out. To give it, occasionally, some additional heat, -set the cask in the mouth of the oven on baking-days, after the bread is -drawn, and let it remain while the oven continues warm. In three months -it will be excellent and wholesome vinegar, at a very trifling -cost,--only that of the gallon of molasses. When the liquid is -sufficiently acid, stop the bung-hole closely, and remove the cask to a -cool place. In summer, you may make this vinegar by letting the cask -stand three or four months exposed to the hot sun; taking care to cover -the bung-hole in damp or rainy weather. - - -APPLE-WATER.--Take three large, juicy pippin apples; pare, core, and cut -them into very thin slices. Put them into a pitcher, (the yellow rind of -a lemon, pared thin, will be an improvement,) and pour on a pint of -boiling water. Cover the pitcher closely, and let it stand four hours. -Then pour the liquid into a glass, and sweeten it with loaf-sugar. - -This is a cooling drink in a fever. - - -TOAST-WATER.--Take _thin_ slices of wheat bread, and toast it very brown -on both sides, but do not let it burn or blacken. Put the toast into a -pitcher that has straining holes at the spout, and pour over it, from a -tea-kettle, as much boiling water as you wish to make into drink. The -water must be actually boiling at the time. Cover the pitcher, and let -it stand till the water is cold. Then pour it off into a decanter. Made -in this way, toast-water is very wholesome and refreshing, and is -frequently drank at table by persons in health, as well as by invalids. - - -AN EXCELLENT WAY OF MAKING COFFEE.--For this purpose you should have a -percolator, or coffee-pot with strainers inside. The coffee will be much -stronger and better, if roasted and ground just before it is put in the -pot. There are no coffee-roasters so good as those of sheet-iron, made -somewhat in the form of a large long candle-box; standing before the -fire on feet; and turned round by a handle, so as to give all the coffee -that is inside an equal chance of heat. When about half done, put among -the coffee a piece of fresh butter. It should be roasted evenly -throughout, of a fine brown colour, and not allowed to blacken or burn. -Grind it while warm; and put into the percolator a sufficient quantity -of coffee, placing it _between_ the two strainers. Then (having stopped -up the spout) pour into the upper strainer a due proportion of _cold_ -water; allowing a quart of water to half a pint or more of ground -coffee. Cold water is now found to make a stronger infusion than hot -water, as there is less evaporation, and none of the strength of the -coffee is carried off in steam. As soon as the water is all in, put on -the lid closely, and set away the pot. It is well to put the coffee to -infuse over night, if wanted for breakfast; and in the morning, if -required for evening. But, when necessary, it may be done in a much -shorter time. A little before the coffee is to go to table, lift off the -upper half of the percolator, (the part that contains the strainers,) -transfer the lid to the lower part; set the pot over the fire, and give -it one boil up--not more. As soon as it has come to a boil it is ready -for drinking; being already strained, and drawn. It will be found clear, -strong, and in all respects superior to that prepared in any other -manner. A short boil is sufficient to take off all taste of rawness. -Long boiling weakens coffee, and frequently turns it sour. - -The above method will, we are confident, be highly approved on trial. -Also, it saves the expense of isinglass, white of egg, and other -articles generally used in clearing coffee. Percolators for making -coffee in this manner, can be obtained of all sizes at the large tin -manufactory of Messrs. Williams & Co., 276 Market street, between -Seventh and Eighth streets, Philadelphia. - -A china or metal coffee-pot should always be scalded twice before coffee -is transferred to it, from the vessel in which it has been made. - - -COCOA.--The cocoa which is put up solid in close packages, and usually -sold at a shilling a paper, is far superior to the chocolate that is -manufactured into squares or cakes, and which is too frequently -adulterated with lard and meal. Baker's prepared cocoa is excellent. -When you intend having it for drinking, shave down, or cut fine a -sufficient quantity of the cocoa; allowing about half the contents of a -paper to a quart of water, if you wish it very strong, and three pints -of water for moderate strength. Then put the cocoa into a clean -sauce-pan or a tin pot with a spout. Measure the water from a kettle -that is boiling hard at the time; and when you have the proper quantity -pour it scalding hot on the cocoa. Cover it closely; place it over the -fire; and let it boil till it is all dissolved into the same -consistence, and quite smooth, and free from the smallest lumps. While -boiling, you must several times take off the lid, and with a spoon stir -the cocoa down to the bottom. Then transfer it to your chocolate pot, -which must be twice scalded with boiling water. Send it to table as hot -as possible, adding milk and sugar to the cups when poured out. Eat with -it dry toast; _unbuttered_ rolls; milk-biscuit; or sponge-cake. - - -TO KEEP ORANGE-JUICE.--The oranges must be large and ripe. To increase -the quantity of juice, roll each orange under your hand on a table, or -with your foot upon a clean hearth-stone. Then cut them in half, and -score each half with four deep notches, so that when squeezed the juice -may run out more freely. Squeeze them through a strainer into a large -bowl. To each pint of juice allow a pound of the best loaf-sugar, broken -small. Cover the bowl, and let it stand undisturbed all night. In the -morning remove all the scum that has risen to the surface, and pour the -liquid through a funnel into clean, well-dried pint bottles; into each -of which you have previously put a table-spoonful of the best white -brandy. Cork each bottle tightly, and tie down a thin wet leather -closely over each cork. Keep the bottles in a dry place. You will find -this preparation excellent for flavouring, when fresh oranges are not to -be had. - -Lemon-juice may be kept in the same manner, for flavouring or for punch. - - -TO PRESERVE LEMON-JUICE FOR A VOYAGE.--Select only the best and freshest -lemons. One that is in the least tainted will spoil the whole. Roll -every lemon under your hand upon a table to increase the juice. Then -squeeze them well through a strainer. To every quart of juice add an -ounce of cream of tartar. Let it stand three days, (stirring it -frequently,) and then filter it through thin muslin pinned tightly on -the bottom of a sieve. Put it into pint-bottles; filling up the neck of -each bottle with a little of the best olive oil. The corks must be put -in very tightly, and then sealed. When you open a bottle, avoid shaking -it; and carefully pour off the olive oil that is on the top of the -lemon-juice. - - -FINE MEAD.--Beat to a strong froth the whites of three eggs, and mix -them with six gallons of water; sixteen quarts of strained honey; and -the yellow rind of two dozen large lemons, pared very thin. Boil all -together, during three-quarters of an hour; skimming it well. Then put -it into a tub; and when lukewarm, add three table-spoonfuls of the best -fresh yeast. Cover it, and leave it to ferment. When it has done -working, transfer it to a barrel, with the lemon-peel in the bottom. Let -it stand six months. Then bottle it. - - -TO KEEP CIDER SWEET.--When barreling the cider, put into each barrel or -keg a jill (eight large table-spoonfuls) of white mustard-seed. This -will retard its becoming hard or sour. - - -TO MAKE BOTTLED CIDER VERY BRISK.--When you are bottling the cider, put -a large raisin into the bottom of each bottle before you pour in the -cider. Then cork it tightly. - -In bottling spruce or molasses beer put in also a raisin. - - -TO KEEP ORANGES AND LEMONS.--Take a sufficiency of fine sand, and make -it very dry by exposing it to the heat of the sun or the fire, stirring -it frequently. Afterwards let it become quite cold, and then put a -quantity of it in a close box or barrel. Bury your oranges (which must -all be perfectly good) in this sand; placing them so as not to touch -each other, and with the stem-end downwards. At the top put a thick -layer of sand quite two inches deep. Cover the box closely, and keep it -in a cool place. - - -TO KEEP GRAPES.--See that there are no imperfect grapes on any of the -bunches. They must not be too ripe. Put in the bottom of a keg a layer -of bran that has been dried in the sun, or in an oven, and afterwards -become quite cold. Upon the bran, place a layer of grapes with bran -between the bunches so that they may not touch each other. Proceed thus -with alternate layers of bran and grapes till the keg is full; seeing -that the last is a thick layer of bran. Then close the keg, nailing on -the head so that no air can penetrate. - -Grapes may also be packed in fine wood-ashes that has been well sifted. - - -TO KEEP APPLES.--Wipe every apple dry with a cloth, and see that no -blemished ones are left among them. Have ready a very dry tight barrel, -and cover the bottom with dry pebbles. These will attract the damp of -the apples. Then put in the fruit; head up the barrel; and plaster the -seams with mortar, taking care to have a thick rim of mortar all round -the top. Let the barrel remain undisturbed in the same place till you -want the apples for use. Pippins, bell-flowers, or other apples of the -best sorts, may be kept in this way till July. - - -TO KEEP CARROTS, PARSNIPS, BEETS, AND SWEET POTATOES.--These should all -be housed before the first frost. Range them side by side, and bury them -in dry sand; a bed of sand at the bottom; another between each layer of -the vegetables, and a thick sand covering for the whole. When wanted for -use, begin at one end, and draw them out in regular order, and not out -of the middle till you come to it. - - -TO KEEP FRESH BUTTER FOR FRYING, STEWING, &c.--Take several pounds of -the _very best_ fresh butter. Cut it up in a large tin sauce-pan, or in -any clean cooking vessel lined with tin. Set it over the fire, and boil -and skim it during half an hour. Then pour it off, carefully, through a -funnel into a stone jar, and cover it closely with a bladder or leather -tied down over the lid. The butter having thus been separated from the -salt and sediment, (which will be found remaining at the bottom of the -boiling-vessel,) if kept closely covered and set in a cool place, will -continue good for a year, and be found excellent for frying, and -stewing, and other culinary purposes. Prepare it thus in May or June, -and you may use it in winter, if living in a place where fresh butter -is not to be obtained in cold weather. Try it. - - -AN EASY WAY OF MAKING BUTTER IN WINTER.--The following will be found an -excellent method of making butter in cold weather for family use. We -recommend its trial. Take, in the morning, the unskimmed milk of the -preceding evening, (after it has stood all night in a _tin_ pan,) and -set it over a furnace of hot coals, or in a stove; being careful not to -disturb the cream that has risen to the surface. Let it remain over the -fire till it simmers, and begins to bubble round the edges; but on no -account let it come to a boil. Then take the pan carefully off, (without -disturbing the cream) and carry it to a cool place, but not where it is -cold enough to freeze. In the evening, take a spoon, and loosen the -cream round the sides of the pan. If very rich it will be almost a solid -cake. Slip off the sheet of cream into another and larger pan; letting -as little milk go with it as possible. Cover it, and set it away. Repeat -the process for several days, till you have thus collected a sufficiency -of clotted cream to fill the pan. Then scald a wooden ladle, and beat -the cream hard with it during ten minutes. You will then have excellent -butter. Take it out of the pan; lay it on a flat dish; and with the -ladle, squeeze and press it hard, till all the butter-milk is entirely -extracted and drained off. Then wash the butter in cold water, and work -a very little salt into it. Set it away in a cool place for three hours. -Then squeeze and press it again; also washing it a second time in cold -water. Make it up into pats, and keep it in a cool place. - -The unskimmed morning's milk, of course, may also be used for this -purpose, after it has stood twelve hours. The simmering over the fire -adds greatly to the quantity of cream, by throwing all the oily part of -the milk to the surface; but if allowed to boil, this oleaginous matter -will again descend, and mix with the rest, so as not to be separated. - -This is the usual method of making winter butter in the south of -England; and it is very customary in the British provinces of America. -Try it. - - -COCHINEAL COLOURING.--Take an ounce of cochineal, and pound it to a fine -powder. Put it into an earthen or porcelain vessel, that is quite clean, -and entirely free from grease. Add a small salt-spoonful of potash, or -soda, and pour in a pint of clear, soft water. Set it over the fire; -and, when it has come to a boil, add a quarter of an ounce of cream of -tartar, with a quarter of an ounce of powdered alum; and let it boil ten -minutes. Then, while it is boiling hot, stir in three ounces of powdered -loaf-sugar. Bottle it, when cold, and keep it closely corked. You can -then have it always at hand, as a fine red colouring for icings, -blanc-mange, creams, jellies, and other sweetmeats. - - -COLOURING FOR CHEESE.--An ounce of real Spanish arnotta will colour -fifty pounds of cheese. Tie up the arnotta, in a thin linen rag, and put -it, over-night, into half a pint of warm water. In the morning, put the -arnotta-water into the tub of milk, along with the infusion of rennet, -indispensable in making cheese. For a deeper tint, dip the bag into the -milk, and squeeze it as long as any colour runs out. - - -ALKANET COLOURING.--Alkanet is now much used for giving a beautiful red -colour to confectionary. It is much cheaper than cochineal, and more -easily prepared. It has no peculiar taste, and no unwholesome -properties. You can purchase it at any druggist's, and at a trifling -cost. It comes in small, dark-red chips. Before using it, pick it clean, -and see that there is none of the dust or powder remaining about it. Tie -up some of the alkanet chips, in a bit of very thin, clean muslin, like -a small bag, and let it infuse with the mixture you wish to colour. It -either may, or may not be boiled. - - -FINE RED OIL FOR LAMPS.--Infuse, for two or three hours, (or till the -colour is well communicated,) a muslin bag of alkanet chips, in the -clearest and best winter-strained lamp-oil. Then remove the bag of -alkanet, (which may be used again for the same purpose,) and put the oil -into clear glass lamps. It will be coloured of a beautiful red. -According to the quantity of alkanet, or the length of time it remains -steeping in the oil, you may have it of different tints, from light pink -to deep crimson. Oil thus coloured is beautiful for illuminations; -ball-rooms; or dispersed among the shrubbery, at a garden entertainment. -The price of alkanet does not exceed six cents per ounce; and an ounce -will do a great deal of colouring. - - -COLOURED WATER.--Slice a fresh red cabbage, and pour boiling water upon -it. Cover it, and let it stand till cold. Then strain off the water, and -put a portion of the infusion into three glasses. Pour into one glass a -little alum-water; into the second, a little dissolved potash; and into -the third, a few drops of muriatic acid. The liquid in the first glass -will be turned of a purple colour, by the alum-water; that in the second -will be changed to a green, by the solution of potash; and the third -will assume a fine crimson, from the muriatic acid. This water is used -by druggists, for the coloured jars in their shop-windows. - - - - -PERFUMERY, REMEDIES, ETC. - - -MACASSAR OIL.--This popular and pleasant unguent for the hair can (_as -we know_) be prepared at home, so as to equal, in efficacy and -appearance, any that is for sale in the shops; and at less than -one-third the expense. Take half an ounce of chippings of alkanet root, -which may be bought at a druggist's, for a few cents. Divide this -quantity into two portions, and having cleared away any dust that may be -about the alkanet, put each portion of the chips into a separate bit of -new bobbinet, or very clear muslin. In tying it, use white thread, or -fine white cotton cord; as a coloured string may communicate a dirty -tinge to the oil. Put these little bags into a large glass tumbler, or a -straight-sided white-ware jar, and pour on half a pint of the best fresh -olive oil. Cover the vessel, and leave it undisturbed, for several days, -or a week; taking care not to shake or stir it; and do not press or -squeeze the bags. Have ready some small, flat-bottomed phials, or one -large one, that will hold half a pint. Take out carefully the bags of -alkanet, and lay them on a saucer. You will find that they have coloured -the oil a bright, beautiful crimson. The bags will serve a second time -for the same purpose. Put into the bottom of each phial a small quantity -of any pleasant perfume; such as oil of orange-flowers; jessamine; rose; -carnation; bergamot; oil of rhodium; oil of ambergris; or oil of cloves, -mixed with a little tincture of musk. Then fill up each phial with the -coloured oil, poured in through a small funnel; and, corking them -tightly, tie a piece of white kid leather over the top. - -To use macassar oil, (observing _never to shake the bottle_,) pour a -little into a saucer, and, with your finger, rub it through the roots of -the hair. - - -ANTIQUE OIL.--This is a fine oil for the hair. Mix together, in a clean -glass vessel, half a pint of oil of sweet almonds, and half a pint of -the best olive oil. Then scent it with any sort of perfume. - -To give it the colour and odour of roses, infuse, in the mixed oil, a -small, thin muslin bag of alkanet chips, and set it in a warm place, -till coloured of a beautiful pink. Then remove the bag of alkanet, and -perfume the oil with ottar of roses. Put it immediately into a bottle, -and cork it well. - -For a violet perfume, infuse, in the above quantity of the mixed oils, -an ounce of the best orris powder. Let it stand, in a warm place, for a -week; then pour the whole into a strainer, press out the liquid, and -bottle it. - -For an orange perfume, scent the oil with essence of neroli, or -orange-flowers. - -For jasmine, with extract of jasmine. - -For bergamot, with essence of bergamot. - - -OIL OF CASSIA.--Put into a wide-mouthed glass vessel, an ounce of ground -cassia. Heat three ounces of the best oil of cloves; and, while warm, -pour it on the cassia. Cover it closely, and let it stand a week. Then -press it through a sieve, placed over a bowl. Transfer it to small -bottles, and cork them closely. It is a fine perfume. To weaken it, add -a little _inodorous_ alcohol, which, on inquiring for, you can obtain at -the druggists'. - - -MILLEFLEURS PERFUME.--Mix together an ounce of oil of lavender; an ounce -of essence of lemon; an ounce and a quarter of oil of ambergris; and -half an ounce of oil of carraway. Add half a pint of alcohol, or -spirits of wine, which should be of the inodorous sort. Shake all well -together. Let it stand a week, closely corked, in a large bottle. You -may then divide it in small bottles. - -By mixing this perfume with equal quantities of olive oil, and oil of -sweet almonds, instead of alcohol, you will have what is called -millefleurs antique oil, which is used to improve the hair of young -persons. - - -FRENCH HUNGARY WATER.--Take two large handfuls of the flowers and young -leaves of rosemary; with a handful of lavender-blossoms; half a handful -of thyme-blossoms; and half a handful of sage. Mix them well; put them -into a large glass jar or bottle, and pour on a quart of inodorous -spirits of wine. Then put in, as a colouring, some small bits of alkanet -tied in a thin muslin bag. Cork the bottle closely, and shake it about -for a while. Let it infuse during a month, exposed to the heat of the -sun. Then strain it, and transfer it to smaller bottles. - - -FINE LAVENDER WATER.--Mix together, in a clean bottle, a pint of -inodorous spirit of wine; an ounce of oil of lavender; a tea-spoonful of -oil of bergamot; and a table-spoonful of oil of ambergris. - - -BERGAMOT WATER.--Melt a pound of the best broken-up loaf-sugar in a pint -of water; add the yellow rind of six lemons or oranges, pared very thin. -Set it over the fire, and boil and skim it till the scum ceases to rise. -Then add the juice of the lemons or oranges; having squeezed it through -a strainer into a bowl. After stirring in the juice, take the syrup from -the fire, remove the pieces of rind, and stir in a tea-spoonful of -genuine essence of bergamot. Bottle it, and it will be immediately fit -for drinking. Pour some of it into a glass, and add a little ice-water. -It will be found very fine. - - -TO PERFUME SOAP.--Take half a pound or more of the best white soap. -Shave it down with a knife. Put the shavings into a clean white-ware -jar; cover the top closely, and secure the cover by tying down a cloth -over it. Set it into a large kettle or sauce-pan of hot water. The water -must not come up near the top of the jar. It is well to place a trivet -in the bottom of the kettle for the jar to stand on, so that a portion -of the water may go under it. Place the kettle over the fire, or in a -hot stove, and keep it boiling hard, till the soap in the jar within is -thoroughly dissolved. It must become liquid all through, and have no -lumps in it. Stir it well when done; and add, while warm, a sufficient -portion of any nice perfume to scent it highly. For instance, oil of -bitter almonds; extract of verbena; tincture of musk, or ambergris; oil -of rhodium; oil of bergamot, lavender, jessamine, rose, cinnamon, -cloves, &c. Having well stirred in the perfume, transfer the melted soap -to gallicups, or little square tin-pans, and set it away to cool and -harden. Afterwards, take out the cakes of soap, and wrap each cake -closely in soft paper. Put them away where the air cannot reach them. - - -COLUMBIAN SOAP.--Blanch, in scalding water, two ounces of bitter -almonds. Beat them in a mortar with an ounce of gum camphor, till -completely mixed; putting in, with every almond, a morsel of the -camphor. Then beat in an ounce and a quarter of tincture of benjamin, -and remove the mixture to a bowl. Afterwards, having shaved down a pound -of the best white soap, beat that also in the mortar; mixing with it, -gradually, as you proceed, the above ingredients, till the whole is -thoroughly incorporated. Divide it into equal portions, and roll it -with your hands into the form of balls. This soap will be found very -fine. - -If you wish to have it in cakes, after you have shaved down the white -soap, put it into a clean jar, cover it, and set the jar into a pot of -boiling water, placed over the fire. When the soap is melted, remove it -from the fire; and when it begins to cool, (but is still liquid,) stir -in the other ingredients that have been mixed together as above. Then -mould it in little square tin pans, and set it to cool. When quite cold, -take it out of the pan, and wrap each cake in paper. - - -GOOD TOOTH-POWDER.--Procure, at a druggist's, half an ounce of powdered -orris-root, half an ounce of prepared chalk finely pulverized, and two -or three small lumps of dutch pink. Let them all be mixed in a mortar, -and pounded together. The dutch pink is to impart a pale reddish colour. -Keep it in a close box. - - -ANOTHER TOOTH-POWDER.--Mix together, in a mortar, half an ounce of red -Peruvian bark, finely powdered; a quarter of an ounce of powdered myrrh; -and a quarter of an ounce of prepared chalk. - - -PARCHMENT GLUE.--Take half a pound of clean parchment cuttings, and boil -it in three quarts of soft water till reduced to one pint. Then strain -it from the dregs, and boil it again, till of the consistence of strong -glue. - - -LIP GLUE.--Take of isinglass and parchment glue, of each one ounce; -sugar-candy and gum tragacanth, each two drachms. Boil them in an ounce -of water, till the mixture is of the consistence of thick glue. When -cold, roll it between your hands, till you get it into the form of small -sticks, like sealing-wax. - -By wetting it with your tongue, and rubbing the moistened end of the -stick on the edges of the paper that you wish to unite, it will, when -dry, form a firm cement. A stick of lip-glue is very convenient to take -with you when travelling, in case you should have occasion for some sort -of paste. - - -PERPETUAL PASTE.--Buy, at a druggist's, an ounce of the best gum -tragacanth, (sometimes called gum dragon,) and six cents' worth of -powdered corrosive sublimate. Pick the gum tragacanth clean, and put it -into a wide-mouthed glass or white-ware vessel, that will hold a quart. -Add as much corrosive sublimate as will lie on a five-cent piece. Pour -on a pint and a half of clear cold, soft water. Cover the vessel, and -let it stand till next day. The gum tragacanth will then be much -swelled, and nearly to the top of the vessel. Stir it down to the bottom -with a stick, as the corrosive sublimate will blacken a metal spoon. -Stir it several times during that day; but afterwards, do not stir it at -all; leaving it to form a smooth white mass, like a very thick jelly. -Then cover it closely, and set it away for use; taking care to keep it -out of the way of children, as the corrosive sublimate will render it -poisonous if swallowed. - -This paste will keep to an indefinite period, if the air is carefully -excluded from it, and if it is not transferred to a vessel made of any -sort of metal. It forms a strong, colourless, and firm cement for paper, -&c.; and when once made, may be kept always at hand; and is most -convenient for all sorts of pasting; particularly little things, for -which it would seem scarcely worth while to take the trouble of boiling -flour-paste. It only spoils when kept in metal, or from long exposure to -the air. - -We can certify to its superiority over all other paste, having the -experience of using it continually. The advantage of its being always -ready is an important recommendation. Try it, and you will be induced to -keep it constantly in the house. - - -GUM-ARABIC PASTE.--Take a common-sized tea-cup of cold, soft water, and -dissolve in it a large tea-spoonful of the best and cleanest powdered -gum-arabic. When the gum is entirely melted, stir in, by degrees, a -table-spoonful of fine wheat flour; carefully pressing out all the -lumps, and making it as smooth as possible. Keep it closely covered, and -in a cool place. If, after a few days, it should appear spotted or -mouldy on the top, remove the surface, and the paste beneath will still -be fit for use. This is a good cement for artificial flowers, and for -ornamental pasteboard work. - - -CEMENT FOR JARS AND BOTTLES.--According to the quantity of cement -required, take one-third bees-wax and two-thirds rosin. Pound the rosin -to a fine powder, and then put it, with the bees-wax, into any sauce-pan -or skillet suited to the purpose, and set them over the fire to melt. -When it becomes thoroughly liquid, take it off the fire, and stir in -some finely-powdered brickdust, till the mixture becomes as thick as -melted sealing-wax. Then plaster it, warm, round the covers of your -preserve or pickle-jars. If you use it for bottles, first cork them -tightly, and then dip their tops into the cement. It will dry in a few -minutes. This cement is very strong and very cheap, and especially -useful for articles that are to be carried to sea. - - -COVERING FOR CORKS.--The odour of a cologne bottle, or of any other -scented liquid, may be prevented from escaping by keeping the cork and -the neck of the bottle covered with the finger-end or thumb of an old -kid glove, cut off, for the purpose, at a suitable length and breadth, -and stretched or drawn down closely and tightly. This is more convenient -than the usual kid-leather covers, that must be untied and tied again -whenever the bottles are opened. - - -MILK OF ROSES.--Mix together a pint of rose-water, and an ounce of oil -of sweet almonds. Then add ten drops of oil of tartar. Bottle it, and -shake it well. It is good for the hands. - - -EXCELLENT POMATUM.--Melt some beef's marrow on a slow fire, being -careful not to let it burn; then strain it several times over, that it -may be well purified. When partially cool, beat in some _castor_ oil, a -table-spoonful at a time. The proportion should be two-thirds of melted -marrow to one-third of oil. Perfume it by stirring in, as you proceed, -any sort of essential oil that is not too pungent. You may give it a -fine red colouring by putting in, after the marrow has melted, some -chips of alkanet tied in a very thin muslin bag, letting it remain till -the tint is thoroughly infused. Keep it in covered gallicups. A little -rubbed every day, or twice or three times a week, with the finger among -the roots of the hair, will greatly improve its growth and softness. - - -AN EXCELLENT WAY OF IMPROVING THE HAIR.--Once in three days take some -rich _unskimmed_ milk that has been made sour by standing in the sun. -Stir it up, so as to mix all through it the cream that has collected on -the surface. Wash the hair with this, rubbing it well into the roots. -Let it remain on the hair about a quarter of an hour or more. Then wash -it off, with a lather of white soap and warm water; rinsing the hair, -afterwards, with fresh water, either warm or cold, according to the -season. This is an Asiatic process; and if continued every third day, -seldom fails to render the hair of young people thick, soft, and glossy. - - -TO HAVE GOOD HAIR.--The women of Germany have remarkably fine and -luxuriant hair. The following is their most usual method of managing it. -About once a fortnight, boil for half an hour or more, a large handful -of bran in a quart of soft water. Strain it into a basin, and let it -cool till it is merely tepid or milk-warm. Rub into it a little white -soap; then dip in the corner of a soft linen towel, and wash your head -with it, thoroughly; dividing or parting aside the hair all over; so as -to reach the roots. Next take the yolk of an egg, (slightly beaten in a -saucer,) and with your fingers rub it well into the roots of the hair. -Let it rest a few minutes; and then wash it off entirely, with a cloth -dipped in pure water; and rinse your hair well, till all the yolk of egg -has disappeared from it. Afterwards, wipe and rub it dry with a towel, -and comb the hair up from your head, parting it with your fingers. In -winter it is best to do all this near the fire. - -Have ready some soft pomatum, made of fresh beef-marrow, boiled with a -little almond oil or olive oil, stirring it all the time till it is well -amalgamated, and as thick as an ointment. When you take it from the fire -(and not before) stir into it a little mild perfume; such as rose-water, -orange-flower water, extract of roses, oil of carnations, or essence of -violets. Put it into gallicups that have lids, and keep it for use; -always well-covered. Take a very small quantity of this pomatum, and rub -it among your hair on the skin of your head, after it has been washed as -above. - -At any time you may make your hair curl more easily by rubbing into it -some beaten yolk of egg, (washed off, afterwards with clear water,) and -then putting on a little pomatum before you pin up your curls. It is -well always to go through this process when you resume curls after -having worn your hair plain. - -All hair should be combed every morning with a fine-toothed comb, to -remove the dust which insensibly gets into it during the preceding day, -and to keep the skin of the head always clean. - -To prevent your bonnet being injured by any oiliness about your hair, -baste a piece of white or yellow oiled silk inside of that part of the -bonnet where the crown unites with the brim, carrying the silk some -distance up into the crown, and some distance down into the brim or -front. - -Clean your head-brushes by washing them thoroughly with a bit of soft -sponge tied on the end of a stick, and dipped into a warm solution of -pearlash, prepared by dissolving a large table-spoonful of pearlash in a -pint of boiling water. When the bristles have thus been made quite -clean, rinse the brushes in hot water; letting them remain in it till it -becomes cool, or cold. Afterwards, drain the brushes; wipe them with a -clean cloth; and set them upright before the fire to dry. - -The most convenient way of cleaning combs is with a strong silk thread, -made fast to the handle of a bureau-drawer--in front of which, seat -yourself with a towel spread over your lap to catch whatever impurities -may fall from the comb. Holding the comb in your left hand, and the -thread in your right, pass the thread hard between each of the -comb-teeth. Afterwards wash the comb in soap-suds, rinse it in cold -water, and dry it with a clean cloth. - - -SALT OF LEMON OR STAIN POWDER.--This powder, which is erroneously called -salt of lemon, is in reality composed simply of equal portions of finely -pulverized salt of sorrel and cream of tartar, (for instance an ounce of -each,) mixed together in a mortar, and afterwards put into small covered -boxes, or gallipots. It will immediately remove ink spots, fruit stains, -&c., from the hands or from any articles of _white_ linen or muslin; -first wetting the place with water (warm water is best) and then with -your finger rubbing on the powder, till the stain disappears. -Immediately afterwards wash it off with soap-suds. If applied to a -_coloured_ article that has been inked or stained, the powder in -removing the stain will take out the colour. But the colour -(particularly if black) may in most cases be restored by rubbing the -place with hartshorn; which if very strong should be somewhat diluted -with water, or it will leave a tinge of its own. If the hartshorn fails -to restore the colour, it is on account of some peculiarity in the dye. -It is always worth trying. We have seen a large splash of ink taken out -of a carpet by first wetting it with warm water and rubbing on some of -the above-mentioned stain powder. The colours were all restored to their -former brightness by afterwards applying hartshorn. Next day, the place -where the ink had been spilled on the carpet could not be distinguished. -We have also known the same experiment tried with perfect success on a -mousseline de laine dress on which an ink-stand had been overset. - -Ink spots can be removed from _white_ clothes by the simple application -of a bit of clean tallow picked from the bottom of a mould candle, -rubbed on the ink spot, and left sticking there when the article goes -into the wash-tub. It will come out of the wash freed from the ink -stain. - -This stain powder should be kept out of the way of children, as if -swallowed it is poisonous. - -Fresh lemon-juice mixed with a little salt is excellent for removing -stains of ink, iron mould, &c. - - -TO MAKE GREASE BALLS.--Shave down half a pound of white soap, and mix it -with three ounces of fuller's earth, powdered. Then mix together three -ounces of ox-gall, and two ounces of spirits of turpentine. With this, -moisten the soap and fuller's earth, till you have a stiff paste. Mix it -thoroughly, and beat it well. Make it into balls with your hands, and -place the balls where they will dry slowly. To use it, scrape down a -sufficiency, and spread it on the grease spot. Let it rest awhile; then -brush it off, and scrape and apply some more. A few applications will -generally remove the grease. - - -TO EXTRACT GREASE WITH CAMPHINE OIL.--Grease of the very worst sort (for -instance whale oil) may be extracted successfully even from silks, -ribbons, and other delicate articles, by means of camphine oil, which -can always be procured at the lamp-stores. As this oil is best when -fresh, get but a small quantity at a time. Pour some camphine into a -clean cup, and dip lightly into it a bit of clean, soft, white rag. With -this rub the grease spot. Then take a fresh rag dipped in the camphine, -and continue rubbing till the grease is extracted, which will be very -soon. You will find the colour of the article uninjured. To remove the -turpentine odour of the camphine, rub the place with cologne water or -strong spirits of wine, and expose it to the open air. If any of the -camphine-scent remains, repeat the cologne. We have known lamp oil -removed from white satin by this process. - - -FINE YELLOW COLOURING FOR WALLS.--Procure from a paint-shop one pound of -chrome yellow, and three pounds of whiting. Mix and grind them -thoroughly together; and then add a quart of boiling water, and stir it -well in. Next boil a quarter of a pound of glue in a quart of water, and -when completely dissolved, add it immediately to the mixture, and stir -the whole very hard. Thin it with more water till you get it of the -desired consistence. It will be a beautiful yellow, approaching to lemon -colour. - - -BLUE WASH FOR WALLS.--Get a pound of blue vitriol from a drug or paint -store, and have it powdered very finely in a mortar. Provide also two -quarts of lime. Take six cents' worth of glue, and boil it in a quart of -soft water till thoroughly dissolved. Put the powdered vitriol into a -wooden bucket, and when the glue-water is cold, pour it on the vitriol, -and mix and stir it well. When the vitriol is dissolved in the -glue-water, stir in by degrees the two quarts of lime. Then try the tint -of the mixture by dipping a piece of white paper into it; and when it -dries, you can judge if it is the colour you want. It should be a clear -light beautiful blue. If you think it too dark, add some more lime. If -too pale, stir in a little more of the powdered vitriol. It is well to -provide an extra quantity of each of the articles, in case a little more -of one or the other should be required on trial of the colour. - - -TO CLEAN WHITEWASH BRUSHES.--Wash off, with cold water, the lime from -the bristles of the brush; and scrub well with a hard scrubbing-brush -the part where the bristles are fixed into the wood. This should be done -at once, as soon as the whitewashing for that day is finished. It is far -better than to let them soak all night. - - -AN EASY WAY TO MAKE INK.--Take two ounces of the best and most perfect -nut-galls, and bruise them to pieces with a hammer. Put them into a -large mug, with half an ounce of copperas, and a quarter of an ounce of -powdered gum-arabic. Pour on a pint of boiling water. Cover the vessel, -and let it stand in a warm place for a week; frequently stirring the -contents with a stick. Afterwards leave it one day undisturbed; and then -pour off the liquid through a funnel into a bottle; in the bottom of -which you have put half a dozen cloves or a spoonful of brandy, either -of which will prevent the ink from moulding. Keep the bottle closely -corked. - - -TO USE DURABLE INK.--It is an error (rectified by experience) to wash as -soon as possible articles that have been marked with durable ink. On the -contrary, they should be kept _without washing_ for at least a week. If -washed too soon, the soap and water will disturb the ink before it is -thoroughly dried in, causing the letters to spread and look rough. Also, -it will not be so good a black. Every time, before using it, set the -little bottle with the marking liquid in the sun, or before a bright -fire; and then stir it up from the bottom. This will increase its -blackness. After putting the wash or gum-liquid on the place to be -marked, dry it by the fire or in the hot sun, and then iron it smoothly. -Do not write the name till next day, and then, as above mentioned, set -the marking ink in the sun, and stir it up from the bottom. When the -name is written, dry it as soon as possible, and then iron it again. - -Durable ink may be extracted by wetting the writing with hot water, and -then rubbing on a little sal-ammonia. - -After making durable ink, set the marking liquid or lunar caustic -preparation for three or four days in the hot sun; otherwise it will not -become black. - - -SUMACH INK.--The milk or gum that exudes from the sumach is a good -substitute for durable ink. Break off the stalks that support the -leaves. Squeeze them into a cup, and write with the liquid. Expose it to -the sun and it will become a fine black. - - -VERY FINE INK.--Into a large jar or pitcher put half a pound of the best -Aleppo galls, broken up with a hammer or flat-iron; but not pounded. -Pour on two quarts of soft water, nearly of boiling heat. Cover the -vessel; and let it stand on a warm hearth or in the hot sun for a -fortnight; stirring it to the bottom twice a day, with a stick. At the -end of the fortnight, add two ounces of green copperas; two ounces of -logwood chips; two ounces of gum-arabic; half an ounce of alum; and half -an ounce of sugar-candy. Let the whole remain in a moderate heat a -fortnight longer; stirring it twice a day. Keep the mouth of the vessel -covered with paper only, tied down over it. On the last day, do not stir -it, but pour the ink through a strainer into another vessel, and then -with a funnel transfer it to bottles. Pour a small tea-spoonful or more -of brandy into the top of each bottle, if small. To a pint bottle there -should be a table-spoonful of brandy. This will preserve the ink from -moulding. Cork the bottles well, and seal the corks. Keep them in a -place of temperate heat. - -In buying Aleppo galls get those that are dark coloured, heavy, and free -from holes. - - -GOOD INK.--Bruise two ounces of Aleppo galls; put them into a pitcher -with half an ounce of copperas, and a quarter of an ounce of gum arabic. -Pour on a pint of soft water at boiling heat. Cover it, and let it stand -a week; stirring it several times a day, except on the last day. Then -pour it through a funnel into a bottle that has half a dozen cloves in -it. In pouring, see that you do not disturb the sediment at the bottom -of the pitcher. Cork the bottle tightly. - - -TO SOFTEN SPONGES.--A sponge, when first purchased, is frequently hard, -stiff, and gritty. To soften it, and dislodge the particles of sea-sand -from its crevices, (having first soaked and squeezed it through several -cold waters,) put the sponge into a clean tin sauce-pan, set it over the -fire, and boil it a quarter of an hour. Then take it out, put it into a -bowl of cold water, and squeeze it well. Wash out the sauce-pan, and -return the sponge to it, filling up with clean cold water, and boil it -another quarter of an hour. Repeat the process, giving it three boils in -fresh water; or more than three if you find it still gritty. Take care -not to boil it too long, or it will become tender, and drop to pieces. -You may bleach it by adding to the water a few drops of oil of vitriol. - -The Mediterranean sponges are the best. - -After using a sponge, always wash it immediately in clean water, squeeze -it out, and put it to dry. - - -TO REMOVE THE ODOUR FROM A VIAL.--The odour of its last contents may be -removed from a vial by filling it with cold water, and letting it stand -in any airy place uncorked for three days; changing the water every day. - - -TO LOOSEN A GLASS STOPPER.--The manner in which apothecaries loosen -glass stoppers when there is difficulty in getting them out, is to press -the thumb of the right hand very hard against the lower part of the -stopper, and then give the stopper a twist the other way, with the thumb -and fore-finger of the left hand; keeping the bottle stiff in a steady -position. - - -TO GET A BROKEN CORK OUT OF A BOTTLE.--If in drawing a cork it breaks, -and the lower part falls down into the liquid, tie a long loop in a bit -of twine, or small cord, and put it in; holding the bottle so as to -bring the piece of cork near to the lower part of the neck. Catch it in -the loop, so as to hold it stationary. You can then easily extract it -with a cork-screw. - - -TO PURIFY THE ATMOSPHERE OF A ROOM.--Mix, in a cup, some brown sugar, -with sufficient water to make it a thick liquid. Put a hot coal on a -shovel; pour on the coal a tea-spoonful, or more, of the sugar, and -carry it carefully about the room. The smoke will entirely remove any -disagreeable odour. If the sugar is thrown dry upon the hot coal, it -will blaze up, and burn out immediately, without effecting the desired -purpose; but if mixed with a little water, it will not blaze at all, but -the vapour arising from it will continue to smoke, till the unpleasant -smell is entirely dispelled. - -A few sprigs of lavender, laid on hot coals, and carried round the room, -on a shovel, is a good remedy for a disagreeable odour. - -Chloride of lime, sprinkled on dry, will, _unfailingly_, dispel the -effluvia of any ill-scented substance. It is very cheap. A jar of it -should be kept in every house; as, for this purpose, there is nothing -more effectual. - - -TO CLEAN JARS.--There is frequently much trouble in cleaning the inside -of jars that have contained sweet-meats, pickles, mince-meat, &c., so as -entirely to remove all the odour of their former contents, before they -can be used for another purpose. If the jars are of stone, fill them up -with scalding water, and let them stand awhile. If of white-ware, or -glass, the water must be merely warm; for if hot, it will crack them. -Then stir in a large tea-spoonful, or more, of pearlash. Whatever of -the former contents has remained sticking about, and adhering to the -sides and bottom, will immediately disengage itself, and float loose -through the water. Afterwards empty the jar, and if any odour lingers -about its inside, fill it again with warm water and a spoonful of -pearlash, and let it stand, undisturbed, a few hours, or till next day. -Then empty it again, and rinse it with cold water. Wash phials in the -same manner. Also, the inside of tea, coffee, and chocolate-pots. If you -cannot, conveniently, obtain pearlash, the same purpose may be answered, -nearly as well, by filling the vessels with strong lye, poured off clear -from the wood-ashes. For kegs, buckets, crocks, or other large vessels, -lye may always be used. - - -TO CLEAN LOOKING-GLASSES.--Take a newspaper, or a part of one, according -to the size of the glass. Fold it small, and dip it into a basin of -clean, cold water. When thoroughly wetted, squeeze it out in your hand, -as you would a sponge; and then rub it, hard, all over the face of the -glass; taking care that it is not so wet that the moisture will stream -down the glass. Also, if any drops get beneath the frame, and behind the -glass, they will remain there, in bubbles, and cannot be dislodged, -without removing the board at the back. There is no danger of any such -accidents, if the newspaper is merely moistened, or damped throughout; -without being so wet as to drip. After the glass has been well rubbed, -with the damp paper, let it rest a minute. Then go over it with a fresh -newspaper, (folded small in your hand,) till it looks clear and bright; -which it will, almost immediately. Finish with a fresh piece of -newspaper, thoroughly dry. - -This method, simple as it is, will be found, on trial, the best and -most expeditious way of cleaning mirrors, or any plate-glass; giving a -clearness and polish, that cannot be so soon produced by any other -process. The inside of window-panes may be cleaned in this manner; the -windows having been first washed on the _outside_. Also, the glasses of -spectacles, &c. The glass globe of a lamp may thus be cleaned with -newspapers. - -The efficacy is attributed to the materials used in making the -printing-ink. - - -TO REMOVE DARK STAINS FROM SILVER.--There are many substances that -communicate a dark, inky stain to silver spoons, forks, &c.; a stain -sometimes so inveterate as to resist all common applications. A certain -remedy is, to pour a little sulphuric acid into a saucer; wet with it a -soft linen rag; and rub it on the blackened silver, till the stain -disappears. Then brighten the article with whiting, finely powdered and -sifted, and moistened with spirits of wine. When the whiting has dried -on, and rested a quarter of an hour, or more, wipe it off with a silk -handkerchief, and polish with a soft buckskin. - - -TO CLEAN RINGS, BROOCHES, AND OTHER JEWELRY.--Put a little hartshorn -into a saucer; dip into it a clean, soft rag, from an old cambric -handkerchief. With the rag, go carefully over the jewelry, on both -sides. Then dry and polish, with another bit of soft rag; and, finally, -with a soft piece of old silk. Precious stones, mosaics and cameos may -be cleaned in this manner. To brighten pearls, tear off a small bit of -pin-paper, (such as rows of pins are stuck in,) roll it up, and, with -the end of the roll, rub each pearl, separately; renewing the paper -frequently. - -The application of hartshorn, rubbed on with the finger, will generally -remove the stain-spots that are sometimes found on new silk, and on new -kid gloves. There are few stains, indeed, that may not be obliterated by -hartshorn. If too strong, dilute it with a little water. Pour out, into -your saucer, but very little hartshorn, at a time, as it evaporates -almost immediately. - -Reddish stains, on black silk, or worsted, can, almost always, be -removed by hartshorn; and the original black colour will immediately -re-appear. - - -TO KEEP SILVER ALWAYS BRIGHT.--Silver, in constant use, should be washed -every day in a pan of suds made of good white soap and warm water; -drying it with old soft linen cloths. Twice a week, (after this -washing,) give it a thorough brightening with finely-powdered whiting, -mixed to a thin paste with alcohol; rubbing longer and harder where -there are stains. Then wipe this off, and polish with clean soft old -linen. Silver is cleaned in this manner at the best hotels. - - -PLATE POWDER.--Buy, at a druggist's, an ounce of levigated oxide of -iron, and four ounces of prepared chalk, finely pulverized. Mix them -well together, and put the mixture into small boxes. Rub it, dry, on the -silver, and then polish with a clean buckskin; finishing with an old -silk handkerchief. This is the composition usually sold as plate powder. -Its colour is a reddish brown. - - -POWDER FOR CLEANING GOLD LACE.--Of burnt roche-alum, powdered as fine as -possible, take two ounces and a half. Mix, thoroughly, with it, half an -ounce of finely-powdered chalk. Take a small, clean, dry brush; dip it -into the mixture, and rub it, carefully, on gold lace, or gold -embroidery, that has become tarnished. Finish with a clean piece of new -canton flannel. Keep a box or bottle of this mixture, that it may be -ready to use on occasion. It is equally good for silver lace, and for -jewelry. - - -TO KEEP BRITANNIA-METAL BRIGHT.--Dip a clean woollen cloth into the best -and cleanest lamp oil, and rub it, hard, all over the outside of your -Britannia-ware. Then wash it well in strong soap-suds, and afterwards -polish with finely-powdered whiting and a buckskin. The inside of -Britannia vessels should be washed with warm water, in which a little -pearlash has been dissolved. They should then be set, open, to dry in -the sun and air. If not kept very nice, this metal will communicate a -disagreeable taste. There is so much copper in its composition, that -tea-pots or coffee-pots of china, or white-ware, are far preferable to -Britannia-metal. - - -TO CLEAN SILVER EXPEDITIOUSLY.--Put some powdered magnesia into a -saucer. Have ready a few bits of new canton flannel. It is well, in -cutting out canton flannel, to save the small shavings, or clippings, -for this purpose. Dip a bit of the flannel into the magnesia, and with -it rub the silver, very hard. It will brighten, immediately, if there -are no black stains on it. Finish, by polishing with a clean piece of -the flannel, without magnesia. - -Dark stains on silver are best removed by rubbing them with flannel, -dipped in sulphuric acid. This should be done before any brightening -substance is applied. - - -PASTE FOR CLEANING KNIVES.--Make a mixture, one part emery, and three -parts crocus martis, in very fine powder. Mix them to a thick paste, -with a little lard or sweet oil. Have your knife-board covered with a -thick buff-leather. Spread this paste on your leather, to about the -thickness of a quarter-dollar. Rub your knives in it, and it will make -them much sharper and brighter, and will wear them out less, than the -common method of cleaning with brick-dust, on a bare board. - - -A GOOD WAY OF CLEANING SILVER.--Mix in a cup or saucer a paste of -powdered magnesia, and the best and clearest lamp oil, (whale oil,) and -cover with this paste the silver that is to be cleaned. Let it rest a -quarter of an hour or more; applying the paste to all the articles you -intend cleaning before you begin to remove it from any one of them. -Afterwards wipe it off, entirely, with a soft linen rag, and then -proceed to polish the plate with a soft buckskin, and some dry magnesia. -Finish with a silk handkerchief. The longer you rub, the brighter will -be the silver, but you must change frequently to clean parts of the -buckskin. If the silver has much chasing or ornamental frost-work, it -may be necessary to take a small soft brush to clean out all the hollows -and crevices. But, if possible, avoid using a brush, as it wears the -silver thin. - -Silver may be kept continually bright with very little trouble, by -cleaning it three times a-week, or every day, with dry magnesia rubbed -on with a bit of clean shaggy canton flannel that has never been washed. -Scraps and clippings of woollen flannel should never be used for -cleaning plate, as its roughness may scratch it. - -Dark stains on silver or gold may be immediately removed (however bad) -by the application of a little sulphuric acid poured into a saucer and -rubbed on with a soft rag. Then polish with magnesia and canton flannel. - -The colour of silver will always be injured by keeping it in a room -where there is a coal fire. - -The cases of gold or silver watches may be cleaned, as above, with -powdered magnesia and canton flannel. - - -TO TAKE WHITE MARKS FROM MAHOGANY.--If a white mark has been left on a -mahogany table by carelessly setting down on it a vessel of hot water, -rub the place hard with a rag dipped in lamp oil; and afterwards pour on -a little cologne water, or a little alcohol, and rub it dry with a clean -rag. - -The dish-marks left on a dining-table can of course be taken off in the -same manner. - -If brandy is spilt on mahogany, and leaves a whitish mark, that mark can -be removed by rubbing it hard with a rag dipped in more brandy. Try it. - - -TO TAKE SPERMACETI OUT OF A HEARTH OR FLOOR.--First scrape off the drops -of spermaceti with a knife. Then take a live coal in the tongs and hold -it carefully and closely over the place. Afterwards wipe it with a rag, -and then wash it with hot soap-suds. - - -TO REMOVE GREASE FROM A STOVE HEARTH.--When oil or any other grease has -been dropped on a stove hearth, immediately cover the place with _very -hot_ ashes. Afterwhile, clear away the ashes; and if the grease has not -quite disappeared, repeat the process. - - -TO MAKE SHOES OR BOOTS WATER-PROOF.--Melt together, in a pipkin, equal -quantities of bees-wax and mutton suet. While liquid, rub it over the -leather, including the soles. - - -TO EXTRACT OIL FROM THE FLOOR OR HEARTH.--Mix together two heaped -table-spoonfuls on powdered fuller's earth; one large table-spoonful of -potash or pearlash; and one large table-spoonful of soft soap. Add -sufficient boiling water to make it into a thick paste. Spread it hot on -the oil spot, with a broad flat stick; let it remain an hour or two. -Then brush it off, and renew the application. When the grease has -disappeared, scrub the place with soap and water. - -This mixture is equally good for boards, stone, or marble. - - -TO TAKE OFF WALL PAPER.--To clear a wall from paper previous to painting -or white-washing it, wet the old paper thoroughly with a long-handled -brush dipped in a bucket of water, (warm water is best.) Let it rest -till the water has penetrated it, and the paper blisters and loosens, so -that you can peel it off with your hands. Do not wet too much at a time. -If any small bits are found still adhering, wet them afresh, and scrape -them off with a strong knife. - - -TO REMOVE PAINT FROM THE WALL OF A ROOM.--If you intend papering a -painted wall, you must first get off the paint, otherwise the paper will -not stick. To do this mix in a bucket with warm water a sufficient -quantity of pearlash, or potash, so as to make a strong solution. Dip a -brush into this, and with it scour off all the paint, finishing with -cold water and a flannel. - - -DUSTING FURNITURE.--If a hand-brush is employed for dusting furniture it -should always be followed by a cloth; and the cloth should be so used as -to _wipe up_ the dust; and not merely flirted about it, so as to drive -the particles from one place to another. The cloth in wiping up the dust -should hold it _in_, and then be shaken frequently out of a back window. -A brush or a bunch of feathers will keep the dust floating about the -room; dislodging but not absorbing it; and only removing it from one -article to settle it on another. Therefore a cloth is indispensable in -_really_ freeing the furniture from dust. A yard of sixpenny calico, or -of strong unbleached muslin, will make two small dusters or one large -one. They should be hemmed or whipped over the edges, that servants may -have no pretext for regarding them as mere rags, to be thrown away or -torn up when dirty. It is difficult to dust well with a ragged -dusting-cloth. - - -TO TAKE FRUIT STAINS FROM WHITE DOILIES OR NAPKINS.--The use of coloured -doilies for wiping the fingers after eating fruit being nearly exploded, -and small white napkins being now substituted for that purpose, let -them, as soon as taken from table, be thrown _immediately_ into a large -vessel of clean water. If hot water is at hand it will be better than -cold. Leave them to soak during the remainder of the day. Then take them -out, put them where they will dry; and you will generally find that the -fruit stains have disappeared. If any remain, wet the stains with hot -water, and then rub on some lemon-juice, or salt-of-lemon stain-powder; -washing it off as soon as it has removed the stain. Cream of tartar will -sometimes produce this effect. It is scarcely possible to get a stain -out of any sort of linen after it has been previously washed with soap. - - -TO CLEAR CLOSETS FROM COCKROACHES.--Remove every article from the -closet, scrub the shelves with lye, and then whitewash the closet walls. -Next take a sufficiency of _black_ wadding, and soak it in spirits of -turpentine or camphor, or a mixture of both. Then with a fork or the -point of a knife, stuff it close and hard into every crevice, crack, -and hole, however small. United with the copperas dye of the black -wadding, the camphor and turpentine will destroy or expel the -cockroaches, so that for a long time you will see no more of them. If -they return, repeat the remedy; which of course will be as effective if -applied to the crevices about the kitchen walls or floors. Let the -closet remain empty for several days. Then place on each shelf a small -plate with dry chloride of lime to dissipate the smell of the -turpentine. - -The preparation of phosphorus called Levy's Exterminator, and which is -to be had at the druggists', is very destructive to cockroaches, rats, -and mice. Cover with it a slice of bread and butter, then sprinkle on -some brown sugar, and lay it in places where these vermin have been -seen. - -A mixture in the proportion of three table-spoonfuls of meal, and one -table-spoonful of red lead, wetted to a thin paste with West India -molasses, if laid on old plates, and set about their haunts, is very -efficacious in expelling cockroaches. - -These remedies are all good; and if used perseveringly and always -resumed, as soon as the cockroaches begin to appear again, there will be -but little trouble with these detestable insects. Nothing has yet been -found that can banish them from a house so effectually as to preclude -all danger of their ever returning. But much comfort is gained by even a -temporary relief from them. - -If an insect gets into the ear it may be destroyed by pouring in a -little sweet oil. They have been sometimes enticed out, by applying to -the ear a piece of ripe peach or apple. - - -SMALL COCKROACHES.--Many houses are much infested with small brown -cockroaches, which are especially troublesome and disgusting from their -disposition to get into bureaus, wardrobes, trunks, and even band-boxes. -They will soon depart, if bunches of pennyroyal (as fresh as you can get -it, and frequently renewed) are laid in all the places where they have -appeared, or are likely to come. Pennyroyal is to be generally bought in -market at the very trifling cost of one cent a bunch. At any season it -can be had at the druggists', and at the garden stores. Rags dipped in -oil of pennyroyal, and laid about their haunts, will frequently expel -these cockroaches. But every one that is seen should be immediately -killed, and not merely brushed off, to run to another place. There is -little difficulty in keeping a house free from cockroaches and all other -vermin, if the remedies are applied in time, and with perseverance. - -The very bad practice of using old bricks for cellar-walls and -back-buildings, is the chief cause of new houses becoming immediately -infested with cockroaches, &c. They have in this way been introduced at -once into some very elegant mansions in Philadelphia, where old bricks -have been used for the cellars; these bricks having originally belonged -to old almshouses, long since pulled down. To buy such bricks, however -cheap, is a miserable economy. - - -TO DESTROY CRICKETS.--Mix some powdered arsenic with roasted apple, and -put it into the cracks and holes whence the crickets issue. It will -effectually destroy them. And cockroaches also. - - -TO EXPEL FLEAS.--Get some pennyroyal. Having stripped the leaves from -the stalks, stuff them into little bags, made of muslin or thin calico, -and sewed up all round. Lay these bags among the bedding, and the -pennyroyal will send away the fleas. If more convenient, sprinkle the -bedding with oil or essence of pennyroyal. When travelling, it is well -to take with you some little bags of pennyroyal, in case you should have -to sleep in a bed infested with fleas. - -Camphor is also a good remedy against fleas. - -Pennyroyal will generally expel the small brown cockroaches, if bunches -of it are kept constantly in the closets, wardrobes, bureaus, &c. It is -likewise an excellent remedy against wood-ticks; keeping some of it -about you, if obliged to go into places where these intolerable insects -abound. When the wood-ticks fasten on the skin, brush them with a bunch -of pennyroyal, and they will fall off immediately. - - -TO DESTROY BED-BUGS.--Among the numerous ways of destroying bugs, there -is none better than to wash carefully, with a solution of corrosive -sublimate in spirits of wine, all the cracks and crevices of the -bedstead, at least once a week; taking care to throw out directly -whatever may remain in the bowl or saucer, which should at once be -washed clean in hot water. Corrosive sublimate is a most deadly poison, -if even a small quantity is swallowed. One of the best remedies for it, -is to take _immediately_ a large quantity of sweet oil. - -Mercurial ointment, rubbed once a week into all the joints and crevices -of the bedstead, is an excellent destroyer of bugs. It can best be -rubbed in with the finger. Leave it on the bedstead without wiping off; -and do not put on the bedding till evening. - - -TO DESTROY FLIES.--Get, at a druggist's, some Egyptian or Fly-killing -paper. Lay a piece of it on an old plate, and keep it moist by wetting -it frequently with water. It will soon be found covered with dead flies. -Shake them off, and wet the paper again. - -Or mix together a table-spoonful of powdered black pepper, the same -quantity of brown sugar, and as much milk as will make it into a thin -paste. Set it about on saucers. It will attract the flies, and they will -die on eating it. - - -TO DESTROY GARDEN ANTS.--Mix together half a pound of flour of -brimstone, and four ounces of potash. Put them into an iron pot or pan, -and stir it over the fire till they are dissolved, and well -incorporated. Then pound them to a powder. Put the powder into a glass -jar, with a cover, and keep it for use. Infuse some of this powder in a -cup of water, and sprinkle with it the places that are infested by ants. -They will soon disappear. - - -TO EXPEL SMALL ANTS.--Mix a tea-spoonful of tartar emetic in two -table-spoonfuls of molasses. Stir this into a small saucer of water, and -set it where you have seen the ants. Let it remain all night; and in the -morning you will find a great number of ants lying dead on the surface -of the water, and the others will have been frightened away. Skim off -the dead ants, and set the saucer in any other place where these insects -have appeared. This we know, by experience, to be an excellent remedy -for the little ants with which so many houses are infested, and which -swarm over sweet things. - - -MICE.--An excellent preparation for expelling mice and rats is Levy's -Exterminator, spread upon bread or cheese, and laid about the places -they frequent. It is a preparation of phosphorus; and after one mouse -has eaten it and (of course) died, the others will disappear. It is to -be had of most druggists; and will also destroy cockroaches, by -spreading it on bits of cake or something similar, and laying it at -night on the kitchen hearth, and in the closets. We highly recommend it. - -If you propose to destroy a mouse by arsenic spread on bread and butter, -sprinkle on the arsenic a drop or two of oil of rhodium, and the mouse -will unfailingly be attracted to the poison. Place beside it a saucer of -water, and as soon as he has eaten of the poisoned bread and butter, he -will drink, and then die on the spot. - -Oil of aniseed, spread on the bait, will attract them into a trap. - - -TO DESTROY CATERPILLARS.--Mix together twelve ounces of powdered -quick-lime, two ounces of snuff, two ounces of fine salt, and two ounces -of powdered sulphur. Strew this mixture over the caterpillars, or -dissolve it in five gallons of water; keep it in a convenient vessel, -and sprinkle with it places where they abound. - -Any garden insects may be destroyed in this manner. - - -TO DESTROY WORMS IN GARDEN WALKS.--Pour into the worm-holes a strong -lye, made of wood-ashes, lime, and water. Or, if more convenient, use, -for this purpose, strong salt and water. - - -TO DESTROY THE BEE-MILLER.--This insect, whose night-visits are so -destructive to bees, may be destroyed by mixing a large wine-glass of -vinegar with a pint of water, that has been made very sweet with honey. -Set it in a bowl on the top of the hive, or beside it. It will attract -the miller, and then drown him. - - -TO MAKE THE HANDS SMOOTH AND SOFT.--For this purpose there is nothing -nicer than the beautiful, fragrant, and delicate composition called -Almond Cream, (Creme d'Amandes.) This almond cream (which must not be -confounded with another preparation called Amandine) is, when fresh, -very soft and white, and resembles ice-cream in appearance. To use -it--first dip your hands into a basin of water, and then put on one of -the palms a very small portion of the almond cream, (not larger than a -grain of indian corn,) and with the other hand rub it to a lather. Rub -it well into your hands and all over them before you wash it off. We -know, by experience, that this is the best of all preparations for -keeping the hands in nice order. If used every day, it will effectually -prevent the skin from chapping in cold weather; and will remove any -roughness caused by incidental employments, or by putting the hands into -salt water. We earnestly recommend it. Keep it closely covered. If you -live where it can be easily procured, do not get more than one gallicup -at a time, as almond cream is always best when freshly made. Exposure to -the air hardens and discolours it. - -Another very excellent article for the hands is sand-soap, or sand -wash-balls,--a preparation of soap mixed with fine sea-sand. There is -nothing superior to it for washing the hands of boys, and of all persons -whose business obliges them to use much manual exertion. Also, the hands -of the most delicate lady will be rendered still softer and smoother by -the daily use of sand-soap. Try it--but not for the face or neck. - -Sand-soap is made by shaving down and melting some white soap, and then -stirring into it, while warm, an equal quantity of fine dry sea-sand. -Put it, warm, into square moulds, or roll portions of the mixture -between your hands, so as to form balls. Set them in a dark place to dry -gradually. - - -TO REMOVE CORNS FROM BETWEEN THE TOES.--These corns are generally more -painful than any others, and are frequently situated as to be almost -inaccessible to the usual remedies. Wetting them several times a day -with hartshorn will in most cases cure them. Try it. - - -TO ALLAY PAIN IN THE FEET WHEN CAUSED BY FATIGUE.--If your feet become -painful from walking or standing too long, put them as soon as you can -into warm salt and water, mixed in the proportion of two large handfuls -of salt to a gallon of water. Sea-water made warm is still better, if -you can conveniently procure it. Keep your feet and ankles in the salt -water till it begins to feel cool, rubbing them well with your hands. -Then wipe them dry, and rub them long and hard with a coarse thick -towel, or with a hair glove. Where the feet are tender and easily -fatigued, it is an excellent practice to go through this process -regularly every night, or every morning, or both; also employing it -without fail always on coming home from a walk. With perseverance this -has cured neuralgia in the feet. - -To prevent any roughness that may ensue after taking your hands out of -the brine, wash them immediately with soap; or what is still better, -with almond cream, first dipping them into cold water, and then rubbing -on a little of the above composition till it forms a lather. Almond -cream is much used by gentlemen as a shaving soap, but it is also a very -pleasant and useful article for a ladies washing-stand, being excellent -for smoothing the hands, and preventing their chopping in cold weather. -It is well to get but a small box at a time, as exposure to the air -somewhat dries and discolours it. It should be kept closely covered. - -Chilblains or frost-bitten feet may be cured or prevented by dipping the -feet night and morning into _cold_ water. Then taking them out and -wiping them dry with a coarse towel. Persevere, and you will find the -remedy effectual. - - -RELIEF FOR RHEUMATIC PAINS.--Bathe the afflicted part at night and -morning, and frequently through the day, with warm salt and water, -(mixed in the proportion of two handfuls of salt to a quart of water,) -rubbing it well into the skin. Do this near the fire, or in a warm room; -avoiding exposure to a draught of air. Sea-water heated over the fire -will answer the purpose still better. - -A table-spoonful of Hopkins's Compound Syrup of Sarsaparilla, taken -thrice a day, and persevered in for six or eight weeks, has frequently -cured a chronic rheumatism. - -Swaim's Panacea has effected wonderful cures in rheumatism of long -standing. - - -RELIEF FOR A SPRAINED ANKLE.--Wash the ankle very frequently with _cold_ -salt and water, which is far better than warm vinegar or decoctions of -herbs. Keep your foot as cool as possible to prevent inflammation; and -sit with it elevated on a high cushion. Live on very low diet, and take -every day some cooling medicine; for instance epsom salts. By observing -these directions _only_, a sprained ankle has been cured in a few days. - - -BATHING THE FEET.--In bathing the feet of a sick person, use at the -beginning, tepid or lukewarm water. Have ready in a tea-kettle or -covered pitcher, some _hot_ water, of which pour in a little at -intervals; so as gradually to increase the temperature of the foot -bath, till it becomes as warm as it can be borne with comfort; after -which, the feet should be taken out before the water cools. This is a -much better way than to put them at first into very warm water, and let -it grow cool before they are taken out. Clean stockings, well warmed, -should be ready to put on the feet as soon as they are out of the water, -and have been rubbed dry with a flannel. - - -CURE FOR A RUN-ROUND.--That disease of the finger or toe commonly called -a _run-round_, may be easily cured by a remedy so simple that persons -who have not seen it tried are generally incredulous as to its efficacy. -The first symptoms of the complaint are heat, pain, swelling, and -redness at the top of the nail. The inflammation, if not checked, will -soon go round the whole of the nail, causing intense pain, accompanied -by a festering or gathering of yellow matter, and ending in the loss of -the nail. To prevent all this, as soon as the first symptoms of swelling -and inflammation commence, lay the finger flat on the table, and let the -nail be scratched, all over with the sharp point of a pair of scissors, -or a penknife. This excoriation must be done first crossways, and then -lengthways, so as thoroughly to scratch up the _whole surface_ of the -nail, leaving it rough and white. This little operation does not give -the slightest pain; and we have never, _in a single instance_, known it -fail. By next morning the finger will be well. If done before the -festering commences, it is a _certain_ and speedy cure. And it will even -succeed at a later stage of the disease, by first opening with a needle -that part of the swelling where the yellow matter has begun to appear; -and afterwards by scratching up the surface of the nail with scissors or -penknife. - -Hard horny warts on the hands can be cured _positively_, and without -pain, by touching their tops twice a day or more with a clean quill pen, -dipped in aquafortis. The wart, after a few applications of the -aquafortis, will turn brown, and crumble till it falls off. - -For ring-worms there is no remedy so good as mercurial ointment, rubbed -on it at night, and not washed off till morning. It causes no pain, and -by repetition will _always_ effect a cure. - - -TO APPLY AN EYE-STONE.--Eye-stones are frequently used to extract motes -from the eye, sparks from steam-engines, and other extraneous -substances. They are to be procured at the druggists'. They cost but two -or three cents a piece; and it is well to get several, that in case one -fails you may try another. To give an eye-stone activity, lay it for -about five minutes in a saucer of vinegar and water; and if it is a good -one it will soon begin to move or swim round in the liquid. Then wipe it -dry, and let it be introduced beneath the eye-lid, binding a -handkerchief closely round the eye. The eye-stone will make the circuit -of the eye, and in its progress take up the mote, which it will bring -with it, when on the pain ceasing, the handkerchief is removed. -Eye-stones are the eyes of lobsters. - -When a mote or spark gets into your eye, immediately pull down the lower -eye-lash; and, at the same moment with a handkerchief in your hand, blow -your nose violently. This will frequently expel the mote without further -trouble. A mote will sometimes come out by merely holding your eye wide -open in a cup or glass filled to the brim with clear cold water. Or, -take a pin, and wrapping its head in the corner of a soft cambric -handkerchief, sweep carefully round the eye with it, above and below, -inserting it under the lid. This should be done with a firm and steady -hand, and will often bring out the mote. Another way is to take a long -clean bristle from a brush, tie the ends together with a bit of thread -so as to form a loop, and sweep round the eye with it, so that the loop -may catch the mote and bring it out. - -A particle of iron or steel, has, _we know_, been extracted from the -eye, by holding near it a powerful magnet. - -Rail-road sparks, &c., have frequently been removed from the eye by -introducing the feather-end of a quill, and sweeping it round beneath -the edge of the lid. If done with care and dexterity it will generally -succeed. - - -CURE FOR THE TETTER.--Obtain at a druggist's an ounce of sulphur_et_ of -potash. Be careful to ask for this article _precisely_. It is a -preparation of sulphur and potash. Put the sulphuret into a large glass -jar; pour on it a quart of cold soft water; and leave it to dissolve, -having first corked it tightly. Afterwards add to it a wine-glass of -rose-water. It may be more convenient afterwards to transfer it to -smaller bottles, taking care to leave them closely corked. Pour into -each a table-spoonful or more of rose-water. To use it, pour a little -into a saucer, and dipping in a soft sponge, bathe the eruption five or -six times a day. Persist, and, in most cases, it will very soon effect a -cure. It is, indeed, a safe and most excellent remedy. Should the tetter -re-appear with the return of cold weather, immediately resume the use of -this solution. A bath in which sulphuret of potash was dissolved in -water (in the above proportions) has succeeded in curing the tetter -after the eruption had spread all over the body of a child. - - -CURE FOR EXCORIATED NOSTRILS.--If, after a severe cold in the head, the -inside of the nostrils continue sore and inflamed, rub them lightly with -a little kreosote ointment, applied to the interior of your nose with -the finger. Do this at night, and several times during the day. It will -very soon effect a cure; often in twenty-four hours. - - -FOR A CHAFED UPPER LIP.--For a chafed upper lip and soreness of the end -of the nose, such as generally accompanies a cold in the head or -influenza, much relief may be found from the homely remedy of greasing -the excoriation, at night on going to bed, with a bit of mutton tallow -(that of a candle will do) held to the fire to soften. Extend the -application over all the nose and even between the eyes. It is well to -keep always in the house some nice tallow, prepared by boiling and -skimming a sufficient quantity of fresh mutton fat, (there must not be a -particle of salt about it,) and then pouring it warm into gallicups, -which should be closely covered as soon as the liquid has congealed. - - -CURE FOR PRICKLY HEAT.--Mix a _large_ portion of wheat bran with either -cold or lukewarm water, and use it as a bath twice or thrice a day. -Children who are covered with prickly heat in warm weather will be thus -effectually relieved from that tormenting eruption. As soon as it begins -to appear on the neck, face, or arms, commence using the bran-water on -these parts repeatedly through the day, and it may probably spread no -farther. If it does, the bran-water bath will certainly cure it, if -persisted in. - - -BROWN MIXTURE FOR A COUGH.--Mix in a large bottle, half an ounce of -liquorice; a quarter of an ounce of gum-arabic; two tea-spoonfuls of -antimonial wine; sixty drops of laudanum; and half a pint of water. -Shake it well, and when the ingredients are thoroughly amalgamated it -will be fit for use. For a cold and cough, take a dessert-spoonful three -or four times a day, shaking or stirring it first. - - -RED LIP SALVE.--Mix together equal portions of the best suet and the -best lard. There must be no salt about them. Boil slowly, and skim and -stir the mixture. Then add a small thin bag of alkanet chips; and when -it has coloured the mixture of a fine deep red, take it out. While -cooling, stir in, very hard, sufficient rose or orange-flower water to -give it a fine perfume. A few drops of oil of rhodium will impart to it -a very agreeable rose-scent. - -Cold cream for excoriated nostrils, chafed upper lips, or chapped hands -may be made nearly as above, but with one-third suet, and two-thirds -lard, and no alkanet. When it has boiled thoroughly, remove it from the -fire, and stir in, gradually, a large portion of rose-water, or a little -oil of rhodium, beating very hard. Put it into small gallicups, with -close covers. - - -MUSTARD PLASTERS.--Mustard plasters are frequently very efficacious in -rheumatic or other pains occasioned by cold. It is best to make them -entirely of mustard and vinegar without any mixture of flour. They -should be spread between two pieces of thin muslin, and bound on the -part affected. As soon as the irritation or burning becomes -uncomfortable, take off the plaster. They should never remain on longer -than twenty minutes; as by that time the beneficial effect will be -produced, if at all. When a mustard plaster has been taken off, wash the -part tenderly with a sponge and warm water. If the irritation on the -skin continues troublesome, apply successive poultices of grated -bread-crumbs wetted with lead water. - -A mustard plaster behind the ear will often remove a toothache, earache, -or a rheumatic pain in the head. Applied to the wrists they will -frequently check an ague-fit, if put on as soon as the first symptoms of -chill evince themselves. - - -OPODELDOC.--Take an ounce of gum camphor; half a drachm of oil of -rosemary; half a drachm of oil of origanum; two ounces of castile soap -cut small; and half a pint of spirits of wine. Boil these all together -for half an hour after the boiling has commenced. Let the mixture cool -in the vessel, and then bottle it for use. It is a good embrocation for -bruises, sprains, stiffness of the neck and shoulder, and for rheumatic -pains. - - -CAMPHOR SPIRITS.--Break up into small bits an ounce of gum camphor, and -put it into a pint glass bottle. Then fill up with spirits of wine, cork -it, and leave the camphor to dissolve, shaking it occasionally. This -will be found quite as good as the camphor spirits obtained at the -druggist's, and the cost will be far less. It is well to keep a bottle -of it always in the house. When taken to remove faintness or nervous -affections, pour a few drops into a wine-glass of water. Camphor kept -for external use is best when dissolved in whisky, as it produces less -irritation of the skin than when melted in alcohol. - -The pain of a fly-blister will be much alleviated by sprinkling powdered -gum camphor thickly over the surface of the plaster before it is put on. -This should always be done. - - -REMEDY FOR ARSENIC.--Dissolve a few scruples of sulphuret of potash in -half a pint, or a pint of water, and administer it a little at a time, -as the patient can bear it; having first given the white of an egg. - -Another remedy is to mix two tea-spoonfuls of made mustard with -sufficient warm water to thin it, so as to make it easy to swallow. It -acts as an emetic, and is good for any poison. - - -ANTIDOTE TO CORROSIVE SUBLIMATE.--If corrosive sublimate (one of the -worst poisons) has been swallowed, immediately drink a large quantity of -olive oil, even the whole contents of a flask; or more, indeed, if that -is not found sufficient. This remedy, if taken in time, is always -efficacious. If it cannot be _immediately_ obtained, try white of egg. - - -REMEDY FOR AN OVER-DOSE OF LAUDANUM.--A cup of the _strongest possible_ -coffee has been known to keep the patient awake, and effect a positive -cure when all other means have failed. After the fatal sleep has been -thus prevented, and the patient is thoroughly roused and excited, let an -emetic be administered. - - -MEDICATED PRUNES.--Take a quarter of an ounce of senna and manna -(obtained ready mixed from the druggists') and pour on it not quite a -pint of boiling water. Cover it; set it by the fire; and let it infuse -for an hour. If the vessel in which you prepare it has a spout, stop up -the spout with a roll or wad of soft paper. This should always be done -in making herb teas, or other decoctions; as a portion of the strength -evaporates at the spout. When the infusion of senna and manna has thus -stood an hour at the fire, strain it into a skillet or sauce-pan (one -lined with porcelain will be best) and stir in a large wine-glass or a -small teacup-full of West India molasses. Add about half a pound or more -of the best prunes; putting in sufficient prunes to absorb all the -liquid during the process of stewing. Then cover the vessel closely, -and let it stew (stirring it up occasionally) for an hour; or till you -find the stones of the prunes are all loose. If stewed too long, the -prunes will taste weak and insipid. When done, put it into a dish to -cool; and pick out all the stones. If properly prepared there will be no -perceptible taste of the senna and manna. It may be given to children at -their lunch or supper. - - -FINE HOARHOUND CANDY.--Take a large bunch of the herb hoarhound, as -green and fresh as you can get it. Having picked it clean, and washed -it, cut it up (leaves and stalks) with scissors. Scald, twice, a china -tea-pot or a covered pitcher; then empty it of the hot water. Put in the -hoarhound, pressing it down with your hands. The pot should be about -two-thirds full of the herb. Then fill it up with boiling water; cover -it closely, and wedge a small roll of paper tightly into the mouth of -the spout, to prevent any of the strength escaping with the steam. Set -it close to the fire to infuse, and keep it there till it begins to -boil. Then immediately take it away, and strain it into another vessel. -Mix with the liquid sufficient powdered loaf-sugar to make it a very -thick paste. When the sugar is in, set it over the fire, and give it a -boil, stirring and skimming it well. Take a shallow, square tin pan, -grease it slightly with sweet oil, and put into it the candy, as soon as -it is well boiled; smoothing the surface with a wet knife-blade. Sift -over it some powdered sugar. Set it away to cool; and when nearly -congealed, score it in squares. It is a well-known remedy for coughs and -hoarseness. - -If you find it too thin, you may stir in, while boiling, a spoonful of -flour, of arrow-root, or of finely-powdered starch. - -Another way of making this candy is, to boil the hoarhound in barely as -much water as will cover it, and till all the juice is extracted. Then -squeeze it through a cloth, and give the strained liquid another boil, -stirring in, gradually, sugar enough to make it very thick and stiff. -Afterwards sift sugar over a shallow tin pan, fill it with the paste, -and leave it to congeal; scoring it in squares before it is quite hard. - -Any herb-candy may be made as above. - - -FINE LAVENDER COMPOUND.--For this purpose, use lavender buds, gathered -just before they are ready to blow. As soon as the blossom expands into -a flower, a portion of its strength and fragrance immediately -evaporates. This is also the case with roses; which, for rose-water, -should always be gathered, not after they are blown, but when just about -to open. - -Having stripped the lavender buds from the stalks, measure a pint of the -buds, and mix with them half an ounce of whole mace; half an ounce of -whole cloves; two nutmegs broken up, but not grated; and half an ounce -of powdered cochineal. Put the whole into a large glass jar, and pour in -a quart of the best French brandy. Cover the jar closely; making it -completely air-tight by the addition of strong paper, pasted down over -the cover. Set it away, and leave the ingredients to infuse, -undisturbed, for a month. Then strain it into a pitcher; and from the -pitcher pour it through a funnel into bottles; corking them tightly. It -is a well-known remedy for flatulence, and pains and sickness of the -stomach. To use it, put some loaf-sugar into a spoon, and pour on -sufficient lavender to soften the sugar; then eat it. - -Instead of cochineal, you may give a fine red colour to lavender -compound by tying up a quarter of an ounce of alkanet in a thin muslin -bag, (seeing that the alkanet is free from dust,) and putting the bag -into the jar while the other ingredients are infusing in the brandy. - - -BLACKBERRY SYRUP.--Take a sufficient quantity of fine, ripe, sweet -blackberries. Put them into a sieve placed over a large broad pan; and -with a clean potatoe-masher, (or something similar,) mash the -blackberries, and press out all their juice. Or (having bruised them -first) put the blackberries into a linen bag, and squeeze out all the -juice into a vessel placed beneath. Measure it; and to every quart of -the strained juice allow half a pound of powdered loaf-sugar; a heaped -tea-spoonful of powdered cinnamon; the same of powdered cloves; and a -large nutmeg grated. Mix the spices with the juice and sugar, and boil -all together in a porcelain preserving-kettle; skimming it well. When -cold, stir into each quart of the syrup half a pint of fourth-proof -brandy. Then bottle it for use. This is a good family medicine; and is -beneficial in complaints incident to summer. It should be administered, -(at proper intervals,) from a tea-spoonful to a wine-glassful, according -to the age of the patient. - - -RHUBARB BITTERS.--Take two ounces of rhubarb root; half an ounce of -cardamom seeds; one drachm of Virginia snake-root; and half a drachm of -gentian root. Put these articles into a large bottle, and pour on it a -quart of good brandy. - -It is excellent for children in complaints incident to summer weather. - - -TO PREVENT A JUG OF MOLASSES FROM RUNNING OVER.--A jug or bottle of -molasses frequently causes inconvenience by working over at the top, -after coming from the grocer's, and being set in a room or closet that -is warmer than the place from which it was brought. To prevent this--as -soon as you receive it, pour out a portion into another vessel; for -instance, into a pitcher or bowl. Then set the jug of molasses into a -deep pan or basin, and leave it _uncorked_ till next day. By that time, -all danger from fermentation will have subsided. Then cork it tightly, -and set it away. Keep always under the bottom of the jug an old plate, -or a double piece of thick paper to receive any drippings that may run -down the sides. Never bring molasses to table without a plate or saucer -under the vessel that contains it. - -West India molasses is far more wholesome and nourishing than any other, -and is decidedly the best for gingerbread, molasses-candy, -indian-puddings, &c. Sugar-house molasses, if used for those articles, -will render them hard and tough. - - -TO EXTINGUISH A COAL FIRE.--Many persons who burn anthracite coal in -their chambers, have suffered great inconvenience from not knowing how -to extinguish it before they go to bed. The process is very simple, and -always successful. Lift off with the tongs any large coals that may lie -on the top, and lay them on the iron hearth of the grate; they will make -good cinders to burn next day in a close-stove or furnace. Then shut up -the tongs, and with them make a hollow or deep cavity just in the centre -of the fire, heaping up the coals like a hill on each side, and making -the tongs go down to the bottom of the grate. If there are not many -coals, you may do this with the poker. The fire will immediately begin -to fade and deaden; and in less than ten minutes, it will be entirely -out, without farther trouble; unless it has been very large, and then it -may require a second stirring. - -In the morning, let the grate be cleared _entirely_ of all the cinders -and ashes, and swept out clean with a brush. Cover the bottom of the -grate with a sort of flooring of small fresh coal, before you put in the -kindlings; otherwise, after the kindlings (wood or charcoal) are -lighted, they will burn away immediately, and fall through the bottom -bars of the grate, before they have had time to ignite the coal that has -been laid above them; so that the grate will have to be again cleared -out, fresh kindlings brought, and the fire built up anew, before it can -possibly succeed. - -The above way of extinguishing a coal-fire answers equally well for a -close-stove or a furnace. - -The heat of a grate may be considerably diminished by standing up the -blower against it; the bottom of the blower resting on the hearth. To -lessen the heat of a close-stove, leave open the large door of the -stove. In the same manner diminish the heat of a furnace. - - - - -LAUNDRY-WORK, NEEDLE-WORK, ETC. - - -SODA SOAP.--Take six pounds of the best brown soap, and cut it into -pieces. Put it into a large wash-kettle, and pour on seven gallons and a -half of clear soft water. Next stir in six pounds of washing-soda, -(sub-carbonate,) set it over the fire, and let it boil two hours after -it has come to a boil. Then strain it into stone jars; cover it, and put -it away. It must be used for _white clothes only_, as it will fade -coloured things. Put the clothes in soak the night before, in tubs of -cold water; having first rubbed the grease spots with wet fuller's -earth, (scraped fine,) and the stains with wet cream of tartar. Allow a -pound of the soda soap to a bucket of water, and put it over the fire in -a wash-kettle. When the water is warm, put in as many white clothes as -convenient; seeing that there is water enough to cover them well. Boil -them an hour; occasionally moving them up and down with the -clothes-stick. Then take them out, and finish washing them in the usual -way. The soda soap will whiten them very much; but if used in a larger -quantity than the above proportion, it will injure them greatly. We do -not recommend any soda preparation for washing, unless it can be used -under the immediate inspection of a good housekeeper; most servants and -washerwomen being very apt to employ it too freely, if left to -themselves. - - -SOFT SOAP MADE WITH POTASH.--Put twelve pounds of potash into a barrel, -and then pour in water till the barrel is half full. Stir the potash -several times, while it is dissolving in the water. Have ready twelve -pounds of good soap-fat, and melt it over the fire in a large kettle. -Then stir it, gradually, into the barrel with the dissolved potash. -After standing a quarter of an hour, fill up the barrel with cold water; -and stir it hard. This process will form an excellent soft soap. - - -COLD STARCH FOR LINEN.--Take a quarter of a pint, or as much of the best -raw starch as will half fill a common-sized tumbler. Fill it nearly up -with very clear cold water. Mix it well with a spoon, pressing out all -the lumps, till you get it thoroughly dissolved, and very smooth. Next -add a tea-spoonful of salt to prevent its sticking. Then pour it into a -broad earthen pan; add, gradually, a pint of clear cold water; and stir -and mix it well. Do not boil it. - -The shirts having been washed and dried, dip the collars and wristbands -into this starch, and then squeeze them out. Between each dipping, stir -it up from the bottom with a spoon. Then sprinkle the shirts, and fold -or roll them up, with the collars and wristbands folded evenly inside. -They will be ready to iron in an hour. - -This quantity of cold starch is amply sufficient for the collars and -wristbands of half a dozen shirts. Any article of cambric muslin may be -done up with cold starch made as above. - -Poland starch is better than any other. It is to be had at most grocery -stores. - -Cold starch will not do for thin muslin, or for any thing that is to be -clapped and cleared. It is very convenient for linen, &c., in summer, as -it requires no boiling over the fire. Also, it goes farther than boiled -starch. - - -TO WASH WHITE SATIN RIBBON.--Make a strong lather of clear cold water -and the best white soap. Squeeze and press the ribbon through this, till -it looks quite clean; but do not rub it, as that will cause it to fray. -Then make a fresh lather of white soap and cold water, and squeeze the -ribbon through that. Do not rinse it, as the suds remaining in the -ribbon will give it the proper stiffness. Pull and stretch it evenly; -and then iron it on the wrong side while it is still damp. When quite -dry, roll it on a ribbon-block; wrap it closely in coarse brown paper; -and put it away till you want to use it. None but plain unfigured white -satin ribbon of very good quality, can be washed to advantage. The day -before washing it, rub some magnesia upon any grease that may be on the -ribbon, and some cream of tartar on the stains. - -In winding several pieces of ribbon on the same block, always put the -end of each successive piece _under_ that of the last, instead of _over_ -it; and wind the whole tight and smoothly. Secure the last end with two -very small minikin pins; as large pins will make conspicuous holes all -through, and probably leave a brassy or greenish stain. The ribbon-block -should on no account be narrower than the ribbon. - -A small white silk handkerchief may be washed as above, if thick and -unfigured. - - -TO CLEAN SILK SHAWLS OR SCARFS.--Mix together a quarter of a pound of -soft soap; a tea-spoonful of brandy; and a pint of whisky or gin; -stirring them hard. Spread the shawl on a clean _linen_ cloth, and with -a clean sponge dipped in the mixture, go carefully over it on both -sides. The shawl should be kept even, by placing weights along the -edges. Dry it in the shade. Then wash (or rather squeeze it) in two or -three cold waters without soap; stretch it, and hang it out again; and -when almost dry, iron it. - - -TO CLEAN A SILK DRESS.--Rip the dress entirely apart. Take large raw -potatoes, and allow a pint of cold water to each potatoe. Having pared -the potatoes, grate them into the basin of water. Cover it; and let it -stand three hours, or more. Then pour it carefully off, into a broad -pan; leaving the sediment or coarse part of the grated potatoes at the -bottom of the basin. Having spread a clean linen cloth on a large -ironing table, and put some irons down to the fire, lay the silk (a -breadth at a time) upon the cloth, and with a clean sponge dipped in the -potatoe-water, go all over it, on the wrong side. Then hang that breadth -out upon a line; stretch it evenly, and leave it to dry. Take another -breadth; sponge it with the potatoe-water; hang it out; and proceed in -the same manner till all the silk is done. By the time the whole has -been sponged and hung out, the first breadths will in all probability be -dry enough to iron. It must be ironed on the wrong side. - -The sleeves must be taken out and ripped open, before sponging them. -Each piece of the body must, of course, be done separately. - - -FRENCH METHOD OF WASHING COLOURED SILK CRAVATS, SCARFS, SHAWLS, -&c.--Make a mixture of the following articles in a large flat dish. A -large table-spoonful of soft soap, or of hard _brown_ soap shaved fine, -(white soap will not do,) a small tea-spoonful of strained honey, and a -pint of spirits of wine. Have ready a large brush (for instance a -clothes-brush) made perfectly clean. Lay the silk on a board or on an -ironing-table; stretching the article evenly, and securing it in its -place by weights set round upon its edges. Then dip the brush into the -mixture, and with it go all over the silk, lengthways of the texture; -beginning at that part of the silk which is least seen when worn; and -trying a little at a time till you have ascertained the effect. If you -find the colour of the silk changed by the liquid, weaken it by adding a -little more spirits of wine. Brocaded silks cannot be washed this way. - -Having gone carefully over the whole of the article, dip it, up and -down, in a bucket of clean water, but do not squeeze or wring it. Repeat -this through another clean water, and then through a third. Afterwards -spread it on a line to dry, but without any squeezing or wringing. Let -it dry slowly. While still damp, take it down; pull it, and stretch it -even; then roll or fold it up; and let it rest a few minutes. Have irons -ready, and iron the silk; taking care that the iron is not so hot as to -change the colour. - -The above quantity of the washing-mixture is sufficient for about half a -dozen silk handkerchiefs; for a silk apron; or for one shawl; or for two -scarfs, if not very long. If there is fringe on the scarfs it is best to -take it off and replace it with new; or else to gather the ends of the -scarfs, and finish them with a tassel or ball. - -Gentlemen's silk or chaly cravats may be made to look very well washed -in this manner. Ribbons also, if thick and rich. Indeed whatever is -washed by this process should be of excellent quality. A dress must be -previously taken apart. - -This is also a good method for washing a white blond veil or scarf; -using a soft sponge instead of a brush, and making the mixture with -rather less soap and honey. When dry, lay the blond in smooth even -folds, within a large sheet of smooth nankeen paper. Press it for a few -days in a large quarto or folio book. Do not iron it. - - -TO MAKE THREAD LACE LOOK ALWAYS NEW.--Thread lace should never be sewed -fast, or washed upon the article of which it forms the trimming. It -should be merely run on, or basted with short stitches; so as to draw -out the thread easily, when the lace is taken off for washing. The -trouble is nothing in comparison to the advantage. In the first place, -thread lace, to look well and last long, should never be touched with -starch. Starching thread lace injures the texture, (causing the threads -to break,) and gives it a hard, stiff appearance. If sewed fast, and -washed and done up with the muslin collar or pelerine, it shrinks and -thickens up among the gathers, and partakes of the starch that has been -used for the muslin; and, of course, can have no resemblance to new lace -that has never been washed at all. Again, it will not last half so long, -as if always taken off, and done up separately from the muslin. - -Every lady should have at least two lace bottles, as it is not well to -wind more than three or four yards of lace upon one bottle. They should -be straight black bottles of the largest size, and it is well to buy -them new for the purpose; otherwise something of their former contents -may come out when boiling, and injure the lace. Also there may be -remains of wax, rosin, or some other cement, lingering about the place -where the cork was; and this will melt in the water, and cause the lace -to look streaked. The bottles being perfectly clean, (inside and out,) -cover them with thick, strong, new white linen, sewed on tightly and -smoothly, with coarse thread. When not in use, keep them wrapped up in -clean paper. - -Having taken off the lace from the article on which it was basted, begin -near the bottom of the bottle; tack one end of the lace with a needle -and strong thread to the linen; and wind it smoothly round with the edge -downward; and all the scollops smooth, so that none may be creased or -curled inward. Wind the lace on the bottle in such a manner as to leave -the scolloped or pattern-edge visible all round; and finish just below -the neck of the bottle. Then tack down with the needle and thread the -last or terminating end of the lace. Early in the evening put the bottle -with the lace into a clean _earthen_ or white-ware vessel, filled with -clear cold water, and let it soak till bed-time. Then change the water, -and let it soak all night. - -In the morning, fill a clean porcelain kettle, or a deep earthen pipkin, -with a strong suds of clear soft water and the best white soap. Into -this, put the bottle with the lace on it; having tied a twine string -round the neck of the bottle so as to make it fast to the handles or the -rim of the vessel, that it may be kept as steady as possible while -boiling. It must on no account be boiled in a tin or iron vessel, as the -lace will then certainly be discoloured. Set the vessel over hot coals -or in a stove; and keep it boiling regularly till the lace looks quite -white. If very dirty, it will be necessary to change the water for a -clean fresh suds. It may boil from an hour to an hour and a half; but -take it out as soon as it looks clean and white. Then turn up the bottle -to drain off the suds, and set it (without rinsing) in the sun. Keep it -in the sun till the lace dries on the bottle. When _quite_ dry, take it -off; stretch or pull down each scollop separately with your thumb and -finger; and then wind the lace evenly and smoothly on a ribbon-block of -somewhat broader width. You can get ribbon-blocks at the stores where -ribbons are sold, and you will find them very useful. Wrap the block -with the lace on it in soft _brown_ paper, and put it away till you want -it for use. If you have no ribbon-block, fold or roll up a piece of -smooth clean paper, and roll the lace round it. Never wrap any thing in -printed paper. - -The above method of cleaning thread lace, (without rubbing, squeezing, -rinsing, starching, or ironing,) as it is the most simple and easy, is -also the most certain of success. In fact we can confidently assert -that there is no other so good; and we only ask a trial of its efficacy; -well-assured that every lady who has once had her lace washed in this -manner will continue it; as it makes it look always new. Of course, it -should be done on a clear bright day, and the hotter the sun the better. -If you have more than one lace bottle to boil, they may be put into a -brass or bell-metal wash-kettle, (previously made very clean,) but -remember that no tin or iron must be used for this purpose. If the -coating or lining of an enamelled or porcelain kettle is the least -cracked or scaled off, do not boil the lace in it, or it will be stained -with iron mould. - -Thread lace done _exactly_ according to these directions, has the look, -feel, transparency, and consistence of new lace that has never been -washed at all; and may easily be mistaken for it. Drying in the -soap-suds gives it just the right stiffness, and it will last much -longer than if washed in the old manner with squeezing, rinsing, -starching, clapping, and ironing. - -Before your lace is sewed on the bottle, look over it, and see if it -requires any mending. There is a lace-stitch done with _very fine_ -thread, that, when neatly executed, renders a mended place -imperceptible. It may be learned in a few minutes by seeing it done, but -cannot be described intelligibly. Those who have had no opportunity of -learning this stitch may mend lace very neatly by darning it with the -finest possible thread; taking care not to make the darn too thick, or -close, but imitating as nearly as possible the open texture of the lace. -In quilling or setting on the lace, endeavour to conceal the darns under -the pleats. - -Cotton lace cannot be cleaned in the foregoing manner, as it is too soft -and fuzzy, and shrinks up too much. It requires squeezing, starching, -clapping, and ironing. - - -WASHING BLACK LACE.--Every description of black _silk_ lace (or of black -Scotch blond) may be made to look extremely well by the following -process; either veils, shawls, scarfs, capes, sleeves, or trimming-lace. -A black lace dress, must be previously taken apart, and all the loose -threads or stitches carefully picked out. We will suppose the article -that requires washing to be a veil that has been worn long enough to -look soiled and rusty. By exactly observing the following directions, it -may be made to appear fresh, new, and of an excellent black; provided -always that it was originally of good quality, with no mixture of cotton -in it. All lace articles of that brownish black, falsely called jet, are -now mixed with cotton; and frequently have no silk at all about them. - -In a large clean earthen pan, or a small tub, make a strong lather of -white soap and clear soft water, warm but not hot. Mix with the suds a -large table-spoonful of ox-gall. No family should be without a bottle of -ox-gall, which can always be obtained from the butcher at a very -trifling cost. The gall as soon as brought home should be opened, its -liquid poured through a funnel into a clean black bottle, and tightly -corked. You may perfume it by putting in a grain of musk. It is useful -in washing all sorts of coloured things, as it materially assists in -preventing them from fading. Having stirred the gall well into the suds, -put in the black lace veil, and work and squeeze it up and down through -the lather for five minutes or more; taking care not to rub it. Then -squeeze it out well, open it loose, and shake it a little. Next, -transfer it to a second suds of clean warm water and white soap; adding -a tea-spoonful of gall. Into this second lather infuse _a large -quantity_ of blue, pressed into the water from the indigo bag, and well -stirred in. Having worked the veil up and down through this second suds -for about ten minutes, alternately loosening it out, and squeezing it -up, but not rubbing it. Squeeze it finally as dry as you can, and then -open it out widely. - -Have ready in another pan some glue-stiffening, made as follows: On a -bit of glue about the size of a shilling pour two jills, or a half-pint, -of boiling water, and let it dissolve. After the glue is entirely -melted, add to it a quart of _cold_ water; and then make it _very blue_ -by squeezing into it a large portion of indigo from the blue-bag. Stir -it well, and then put in the veil, rinsing and squeezing it up and down -through the stiffening water. Having done this sufficiently, squeeze out -the veil as dry as you can get it; then open it, stretch it, and clap it -all over. Next, fold it evenly; roll it up in a thick clean towel; and -let it rest for a quarter of an hour or more. - -Spread a large clean _linen_ cloth on your clothes-line, and hang the -veil (well spread out) upon the cloth. When nearly, but not quite dry, -take down the veil, and clap and stretch it again. Have warm irons -ready. Lay a clean linen cloth over your blanket, and press the veil -smoothly on the wrong side; first trying the irons on an old piece of -thin black silk, crape, or gauze; lest they should be too hot for the -lace, and scorch or discolour it. - -The foregoing process (followed exactly) will restore to any article of -_good_ black silk lace that has become brown and soft by wearing, the -deep black colour and consistence it had when new. - -Be careful not to have too much glue, and to put plenty of indigo-blue -into the second suds and into the stiffening water. - -Before washing the veil, rip open the casing at the top, and remove the -string. Afterwards, make a new case, and draw it with a new ribbon. - - -TO WASH A WHITE LACE SCARF.--Fold up the scarf, and lay it in a thin -cambric handkerchief, folded over so as to enclose the scarf, and -secured by basting it slightly with a needle and thread. Dip it in cold -water. Make a strong lather with white soap and warm water; put the -scarf, &c., into it, and let it rest all day. In the evening, make a -fresh lather, and leave the scarf in it all night, (having first -squeezed it well.) Next morning, make some thin starch. Shave small a -quarter of a cake of white wax, and put it into two quarts of soft -water; adding six lumps of loaf-sugar, and a table-spoonful of thin-made -starch. Put these articles into an earthen pipkin or a porcelain kettle, -and set it over the fire. On no account use, for this purpose, a vessel -of any sort of metal, as it will discolour the lace. When the mixture -has come to a boil, put in the scarf, (still folded in the -handkerchief,) and boil it ten minutes. Then take it out, open the -handkerchief, and if you do not find it perfectly white, return it to -the pipkin, and boil it longer. Afterwards, take it out of the -handkerchief, and throw the scarf into cold water. Squeeze and press it, -till it drips no longer. Then open it out; stretch it even; and hang it -in the sun. When almost dry, take it in, and iron it carefully on a -linen cloth. - -A veil, a shawl, or a pelerine of white lace may be washed in this -manner. - - -TO CLEAN GOLD OR SILVER EMBROIDERY.--Warm some spirits of wine, and -apply it with a bit of clean sponge. Then dry it, by rubbing it with -soft, new canton flannel. Gold or silver lace may be cleaned thus. Also, -jewelry. - - -WASHING AMERICAN CHINTZES.--American chintzes, of good quality, (such as -are sold at twelve or fourteen cents per yard,) can be washed so as to -retain their colours, and look as bright as when quite new. The water -must be quite clean, and merely warm, but by no means hot. Rub the soap -into the water, so as to form a strong lather, before you put in the -dress. Add to the lather a handful of fine salt. Wash the chintz through -two warm waters, making a lather in the second also, and adding salt. -The salt will keep the colours from running. Then rinse it through two -cold waters; putting a table-spoonful of vinegar into each, before the -dress goes in. This will brighten the colours. Immediately, wring out -the dress, and hang it up to dry; but not in the sun. When nearly dry, -(so as to be just damp enough to iron,) have irons ready heated; bring -in the dress; stretch it well, and iron it on the wrong side. If allowed -to become _quite_ dry on the line, and then sprinkled and rolled up, and -laid aside to be ironed next day, the colours may run from remaining -damp all night. - -An imported chintz, a gingham, or a mousseline de laine, may be washed -in the above manner; which _we know_ to be excellent; substituting, for -the salt, a table-spoonful of ox-gall in each water. All sorts of -coloured dresses should be washed and ironed as quickly as possible, -when once begun. It is well to allot a day purposely to coloured -dresses, rather than to do them with all the other things on the regular -washing-day. If washed in half-dirty suds, and left soaking in the -rinsing-water, the colours will _most assuredly_ run and fade, and the -dress look dingy all over. - -Of course, nothing that has any colour about it should be either -scalded, or boiled, or washed in _hot_ water. Scalding, boiling, and -hot-water washing are only for things _entirely_ white. - - -PRESERVING THE COLOURS OF DRESSES.--Before washing a new dress, try a -small piece of the material, and see if the colours are likely to stand -of themselves. They are generally fast, if the article is so well -printed that the wrong side is difficult to distinguish from the right. -If you obtain from the store a small slip for testing the durability of -the colours, give it a fair trial, by washing it through two warm waters -with soap, and then rinsing it through two cold waters. No colours -whatever will stand, if washed in _hot_ water. Some colours, (very -bright pinks and light greens particularly,) though they may bear -washing perfectly well, will change as soon as a warm iron is applied to -them; the pink turning purplish, and the green bluish. - -The colours of merinoes, mousselines de laine, ginghams, chintzes, -printed lawns, &c., may be preserved in washing by mixing a -table-spoonful of ox-gall in the first and second waters, (which should -not be more than lukewarm,) and making a lather of the soap and water -_before_ you put in the dress, instead of rubbing the soap on it -afterwards. At the last, to brighten the colours, stir into the second -rinsing-water a _small_ tea-spoonful of oil of vitriol, if the dress is -that of a grown person; for a child's dress, half a tea-spoonful will -suffice. If washed at home, one of the ladies of the family should -herself put in the vitriol, as, if left to the servants, they may injure -the dress by carelessly putting in too much. Vitriol is excellent for -preserving light or delicate colours. - -The colours of a common calico or mousseline de laine may be set by -putting into each of the two warm waters a large handful of salt, and -into each rinsing water a tea-spoonful of vinegar. - -No coloured articles should be allowed to remain in the water, as -soaking will cause the colours to run in streaks. As soon as the dress -is washed and rinsed, let it be immediately wrung out, hung in the -shade, and, as soon as dry enough, taken in and ironed at once. Each -dress should be washed separately. The washing of dresses should only -be undertaken in fine weather. - - -PUTTING AWAY WOOLLENS.--The introduction of furnaces, for the purpose of -warming houses, is supposed to be one cause of the great increase of -moths, cockroaches, and other insects that now, more than ever, infest -our dwellings. For moths, particularly, the usual remedies of camphor, -tobacco, pepper, cedar-shavings, &c., seem no longer sufficiently -powerful; perhaps because their odour so soon evaporates. Still it is -well to try them when nothing better can be done; and they are sometimes -successful. Camphor and tobacco-shreds will be found much more -efficacious if (after interspersing them among the furs or woollens) -each fur or woollen article is carefully and closely pinned up in -newspapers; so closely as to leave no aperture or opening, however -small. The printing-ink has a tendency to keep off moths and other small -insects. The papers used for this purpose should be those that are -printed with ink of a good quality, not liable to rub off, and soil the -things enclosed. We highly recommend this mode of preserving furs and -woollens. - -But the following method of putting away all the woollen, worsted, and -fur articles of the house, will be found an _infallible_ preservative -against moths; and the cost is trifling, in comparison with the security -it affords of finding the things in good order when opened for use on -the return of cold weather. Procure at a distiller's, or elsewhere, a -tight empty hogshead that has held whisky. Have it well cleaned, -(_without washing_,) and see that it is quite dry. Let it be placed in -some part of the house that is little used in the summer, where there is -no damp, and where it can be shut up in entire darkness. - -After the carpets have been taken up, and well shaken and beaten, and -the grease spots all removed, let them be folded and packed closely down -in the cask, which can be reached by means of a step-ladder. Put in, -also, the blankets; having first washed all that were not clean; also -the woollen table-covers. If you have worsted or cloth curtains and -cushion-covers, pack them in likewise, after they have been thoroughly -freed from dust. Also, flannels, merinos, cloaks, coats, furs, and, in -short, every thing that is liable to be attacked by the moths. It is -well to rip the cloaks from the collars, and the skirts of pelisses from -the bodies, before packing, as they can be folded more smoothly, and so -as to occupy less space. Fold and pack all the articles closely, and -arrange them to advantage, so as to fit in well, and fill up all hollows -and vacancies evenly. If well-packed, one hogshead will generally hold -all the woollen and fur articles belonging to a house of moderate size, -and to a moderate-sized family. But if _one_ is not enough, it is easy -to get another. When the cask is filled, nail the head on tightly, and -let the whole remain undisturbed till the warm weather is over. If the -house is shut up, and the family out of town in the summer, you may -safely leave your woollens, &c., put away in this manner. Choose a -clear, dry day for unpacking them in the autumn; and, when open, expose -them all separately to the air, till the odour of the whisky is gone -off. If they have been put away clean, and free from dust, it will be -found that the whisky-atmosphere has brightened their colours. As soon -as the things are all out of the cask, head it up again _immediately_, -and keep it for the same use next summer. If more convenient, you may -have the cask sawed in two before you pack it. In this case, you must -get an extra head for one of the halves. - -In putting away woollens for the season, always keep out a blanket for -each bed, and some flannel for each member of the family, in case of -occasional cold days, or easterly rains in the summer. - -Have no _hair_ trunks about the house; they always produce moths. - - -TO CLEAN WHITE FUR.--Take a sufficiency of dry starch, very finely -powdered, and sift it, through a fine sieve, into a broad, clean, tin -pan. Set the pan near enough the fire for the powdered starch to get -warm, stirring it frequently. Then roll and tumble about the white fur -among the powdered starch, till it is well saturated. Shut it up closely -in a bandbox, and let it remain unopened for a fortnight. It will then -look clean. - -When you put away white fur in the spring, proceed as above, (using a -very large quantity of the pulverized starch,) and put into the box some -lumps of camphor tied up in thin white papers. Keep the box closely shut -through the summer, and do not open it to look at the fur till you want -it for cold weather. It will then be found a good clean white. - -In joining pieces of fur or swans-down, lay the two edges together, and -pass the needle and thread back and forward on the wrong side, (in the -way that carpet-seams are sewed,) so as to unite the edges evenly and -flat without making a ridge. Then line every seam by sewing or running -strong tape along it, of course on the wrong side. Unless they are -strengthened in this manner with tape, the stitches are liable, after a -while, to give way, and the seams or joins to gape open, making rents -inside that are very difficult to repair. - - -TO KEEP A MUFF. Always when returning a muff to its box, give it several -hard twirls round. This will smooth the fur, and make all the hairs lie -the same way. To prevent the wadding inside the muff from sinking -downwards, and falling into clods, keep the muff-box always lying on the -side, instead of standing it upright. When you put it away till next -winter, place within it some lumps of camphor wrapped in papers, and -sprinkle the outside of the fur with powdered camphor. Then enclose the -muff, completely, in one or two large newspapers, sewing or pinning them -entirely over it, sides and ends, so that nothing can possibly get in. -Do the same with all your furs; and after putting them away with these -precautions, open them no more till the return of cold weather. The -printing ink on the papers will assist in keeping out moths. - - -TAKING CARE OF PICTURES.--An excellent way to preserve an oil-picture -from the injuries of damp, mould, and mildew, is to take the precaution -of covering the _back_ of the canvas (before nailing it on the straining -frame) with a coating of common white lead paint; and when that is dry, -give it a second coat. If you buy a picture that has been framed without -this precaution, do not neglect having the back of it coated as above, -before you hang it up. - -The simplest way of cleaning an oil-picture, is to mix some whisky and -water _very weak_. If the mixture is too strong of the liquid, it may -take off the paint, or otherwise injure it. Dip into the mixture a very -soft and very clean sponge, which you must first ascertain to be -perfectly free from sand, grit, or any extraneous object. A good way to -soften and clean a sponge, is to boil it in several successive waters, -till there is no longer any appearance of sand at the bottom of the -vessel. Having carefully washed the picture with the sponge and -whisky-water, dry it by going over it with a clean soft _silk_ -handkerchief. This is all that can be safely attempted by any one who -is not a regular picture cleaner. Therefore, if the picture is smoked or -much soiled, it is best to send it to a person who makes -picture-cleaning his profession. Many a good picture has been destroyed -by injudicious cleaning. - -Till it has been made _perfectly clean_, no picture should be -re-varnished; otherwise the fresh varnish will work up the dirt, and -make it look worse than ever. As long as a picture is the least wet -(either with paint or varnish) it should be carefully guarded from dust; -the smallest particles of which by drying into the surface will injure -it irreparably. No sweeping or dusting should be permitted where there -is a picture not _perfectly and thoroughly_ dry. If there is a fire in -the room it should not be stirred, replenished, or touched in any way -till the picture has been previously carried out, lest some of the -flying ashes might stick to it. - -When a picture is finished, it would always be well for the artist to -inscribe on the back of the canvas the subject of the painting, the date -of its completion, his own name and that of the person for whom it was -painted. In short, a concise history of the picture, arranged somewhat -like the title-page of a book. Had this excellent practice always -prevailed, there would be no occasion for any doubts and controversies -concerning the works of the old masters. - - -A PORTRAIT PAINTER'S TRAVELLING BOX.--The large wooden box for the easel -and other things indispensable to a portrait painter, when travelling -professionally, should be made broad, low, and square, so that it may be -used as a platform on which to place the chair of the sitter. When -unpacked of its contents, and appropriated to this purpose, the box must -be turned bottom upwards, and concealed under a cover of carpeting or -drugget brought along with it. The cover should fit smoothly and -closely, and be so made that it can be lifted off, and folded up, -whenever the platform is again to be used as a box. - - -TRAVELLING BOXES.--As bandboxes are no longer visible among the -baggage-articles of _ladies_, the usual way of carrying bonnets, caps, -muslins, &c., is in tall square wooden boxes, covered with black canvas -or leather, edged with strips of iron and brass nails, and furnished -with a tray for small things. They are usually lined with paper or -calico pasted all over the inside. This lining, however, is apt to peel -off in places where most rubbed; and is then very troublesome; catching -the corners of the tray so as to prevent its being lifted out. To -obviate this inconvenience, when you bespeak the box, direct that the -inside, instead of being lined with pasted paper or calico, shall be -planed smooth, and either stained of some colour, or left the natural -tint of the wood. It is best that the tray should have a _close_ bottom -of strong linen. When there are only strips nailed across, (like open -lattice-work,) the small articles laid upon them are always falling -through. - -A small bandbox can be easily carried _inside_ of a trunk or box, -keeping it steady by filling in heavy articles closely round it. The -best way of securing a bandbox-lid, is to have a hole made in the rim or -top of the lid, and a corresponding hole in the side of the bandbox, -near its cover. Through each of these holes pass a string of ribbon or -ferret; securing one end by a large knot inside, and leaving the other -end outside; so that you can tie them together in a bow-knot. It is best -to have two pair of these strings, one pair on each side of the bandbox. - -Let your whole name (not merely the initials) be painted in white or -yellow letters on each of your travelling trunks or boxes; and also the -name of the town in which you live. Have also your name and residence -painted in black on the leather part of your carpet-bag. - -If you are clever at lettering, you can mark your trunks yourself with a -small brush and a saucer of ready-mixed paint, which you may buy at a -paint-shop for a few cents. The more conspicuously your baggage is -lettered, the less liable you are to lose it. To make it still more -easily distinguished, tie on the handles of each article a bit of -ribbon; the same colour on every one--for instance, all blue or all red. - -On returning home, let all the travelling cases, bags, straps, keys, -&c., be kept together in one trunk; so that when preparing for your next -journey you may know exactly where to find them. - - -A RIBBON SACK.--These bags are quite pretty, and very convenient for a -short journey, or a visit of a day or two in the country. While on the -journey, they are to be carried in the hand, and may contain whatever is -necessary for a short absence from home; for instance, clean -night-clothes, tightly rolled up; stockings; handkerchiefs; sewing -materials; books, &c. To make a ribbon sack, take five or six pieces of -_very_ broad, very thick, strong ribbon; each piece at least -three-quarters of a yard in length. Sew all these stripes closely -together, with very strong sewing-silk. Then fold or double this piece -of joined ribbons, leaving one end half a finger longer than the other. -Sew up the two sides as you would a pillow-case, so as to form a square -sack with a flap to turn over at the top. Round off, with your scissors, -both corners of this flap, so as to make its edge semicircular. Then -bind the top or mouth all round (flap and straight-sides) with thick -velvet ribbon of a dark colour. Cover, with the same velvet ribbon, a -very thick strong cotton cord about three quarters of a yard in length; -and sew its two ends to the tops of the side-seams; so as to form an -arched handle like that of a basket. Work an upright button-hole near -the edge of the flap, and sew on a handsome button to meet it, a little -below the straight edge of the bag's mouth. If the ribbon is very thick -and strong (broad belt-ribbon for instance) no lining will be necessary. -Also, no lining is required if the sack is of stout old-fashioned -brocade. No other sort of silk will be strong enough without a lining. - - -A LADY'S SHOE-BAG.--Take a piece of strong linen or ticking. Fold or -double it so as to leave a flap to turn over at the top. Then, with very -strong thread, stitch the bag into compartments--each division large -enough to contain, easily, a pair of shoes. Next sew up the sides, and -bind the flap with broad tape. Put strings or buttons to the flap so as -to tie it down. The shoes, when put in, must be laid together with the -heel of one to the toe of the other; and if they are slippers with -strings, tie the strings closely round both. These shoe-bags are very -convenient when you are travelling. - - -A BOOT-BAG.--Take a piece of very strong brown linen or Russia sheeting; -about a yard in length, and three-quarters wide. Fold it in the form of -a pillow-case, and sew up the sides; leaving it at the open or top-end -about a finger's length (or four inches) longer at the back than at the -front, so as to turn over like a flap. Hem this flap. Take two pieces of -strong twilled tape, each about a yard or more in length. Double each -tape in the middle, so as to make a double string. Sew these strings on -one edge of the turn-over or flap, about half a quarter of a yard apart. -Having rolled up each boot, put them, side by side, into the bag. Pull -down the flap over the opening or mouth; bring round the strings; and -tie them tightly. The boots can thus be carried in a trunk or -carpet-bag, without injuring other articles. - - -A TOWEL-CASE.--Travellers often complain much of the difficulty of -procuring nice towels, in steamboats, at country inns, and at taverns in -remote places. This inconvenience may easily be obviated by putting a -few of your own towels into your trunk. In case of being obliged to -proceed on your journey before your towels are dry, take with you, on -leaving home, a square oil-cloth or oiled silk case or bag, made like a -large pocket-book with a flap to fold over, and to fasten down with two -or more buttons and loops. Having squeezed your wet towels as dry as you -can, fold or roll them into as small a compass as possible; and put them -into the case. Before you go to bed, take them out, and hang them about -your room to dry. - -In this towel-case there maybe separate compartments for tooth-brushes, -soap, and a sponge. - - -CONVENIENT HAIR-BRUSHES.--We highly recommend to travellers those -hair-brushes that have a looking-glass at the back, with a comb fixed on -a pivot, and concealed beneath the mirror, so as to be drawn out when -wanted. Those of black buffalo horn are the strongest. With one of these -you may always have a comb and a small mirror at hand, all three -occupying no more space than a simple hair-brush. - - -A TRAVELLING-CASE FOR COMBS AND BRUSHES.--Get about three-quarters of a -yard of strong oiled silk of the best quality--double it--leaving one -side, at the top, about half a quarter longer than the other, so as to -fold over like a flap. Sew it strongly up, at the bottom and sides, with -a felled seam. Then stitch it lengthways into compartments, like an -old-fashioned thread-case--except that the divisions must differ in -size; taking care to make each division rather large, that the articles -may go in easily, and not rub against each other. Make one compartment -large enough to contain a hair-brush; allot another to a comb; others to -tooth-brushes; one to a nail-brush; one to a clasp-knife; one to a pair -of scissors; one to a vial of lavender or camphor; one to a sponge; and -another to a cake of soap; and a large one to hold a towel. In short, -make the divisions according to the size and number of useful articles -you require in travelling. Sew two pair of strings to the flap, and tie -them fast when the articles are all in. Let your name be marked on the -outside of the flap. - -This bag may be made of strong linen, or ticking. But oiled silk is -better, as you can then put into it tooth-brushes and sponges when quite -wet. If of oiled silk, let there be one compartment large enough to hold -a wet towel. It is well in travelling always to take with you some -towels of your own; and if after using them there is no time for drying, -you can roll them up and carry them away wet, if you have furnished -yourself with an oiled silk bag. - - -TO CARRY INK WHEN TRAVELLING.--Have ready a small square bag of oiled -silk, or thick buckskin, with a narrow tape string sewed on near the -top. Buy a small six-cent vial of good ink. The vial must be broad and -short with a flat bottom; so that it will stand alone, and answer the -purpose of an ink-stand. If the seal on the cork has been cut away, get -a longer and better cork, and wedge it in as tightly as possible. Cut -off a finger-end from an old kid glove; put it over the cork, and draw -it down closely till it covers both the top and the neck of the bottle, -tying it on tightly with narrow tape. Then wrap the bottle in double -blotting-paper, and put it into the little oil-cloth bag, securing the -top well. To prevent all possibility of accidents, from ink stains, do -not pack the ink-bottle in a trunk with your clothing, but keep it in -your travelling-basket or reticule. _We know_ that ink thus secured has -been carried many hundred miles, with the convenience of being always at -hand to write with, whenever wanted, in a steamboat or at a -stopping-place. The best way of carrying quill-pens is in a pasteboard -pen-case, to be had at the stationers for a trifle. Steel-pens may be -wrapped in soft paper twisted at each end. - -We highly recommend a neat and convenient article called a travelling -escritoir. It occupies no more space than a cake of scented soap, and is -so ingeniously contrived as to contain a small ink-bottle with a lid so -close-fitting as to be perfectly safe; a pen-holder; a piece of -sealing-wax; a wax taper; and some lucifer matches with sand-paper to -ignite them on the bottom of the box. The whole apparatus can be safely -carried in the pocket, or in a ladies reticule, or it may be put into a -travelling-desk. It is to be purchased in Philadelphia, at Maurice -Bywater's stationery store, No. 151 Walnut street, near Fifth. We know -nothing better for the purpose; and the cost is trifling. - - -BONNETS.--Before you send a straw bonnet to be whitened, it will be well -to remove whatever stains or grease marks may be upon it. Do this -_yourself_, as many professed bonnet-cleaners are either unacquainted -with the best methods, or careless of taking the trouble; and will tell -you, afterwards, that these blemishes _would not_ come out. You can -easily remove grease marks from a straw, leghorn, or Florence braid -bonnet, by rubbing the place with a sponge dipped in _fresh_ camphine -oil; or by wetting it with warm water, and then plastering on some -scraped Wilmington clay, or grease-ball; letting it rest half an hour, -and then repeating the application till the grease has disappeared. -Magnesia rubbed on dry will frequently remove grease spots, if not very -bad. To take out stains, discoloured marks, or mildew, moisten slightly -with warm water some stain powder composed of equal portions of salt of -sorrel and cream of tartar, well mixed together. Rub on this mixture -with your finger. Let it rest awhile; then brush it off, and rub on more -of the powder. When the stain has disappeared, wash off the powder, -immediately, and thoroughly, with warm water. By previously using these -applications, no trace of grease or stain will remain on the bonnet, -after it has undergone the process of whitening and pressing in the -usual manner. - -In cleaning straw bonnets it is best to give them as much gloss and -stiffening as possible. The gloss will prevent dust from sticking to the -surface, and the stiffness will render them less liable to get out of -shape when worn in damp weather. For a similar reason, the wire round -the inside of the edge should _in all bonnets_ be very thick and stout. -If the wire is too thin, even the wind will blow the brim out of shape. - -An excellent way of cleaning and whitening straw or leghorn bonnets may -be found in the House Book, page 67. - -In lining bonnets, always fit the lining on the _outside_ of the brim. -It is not only the least troublesome way, but the most certain of -success. Nothing is more disfiguring to a bonnet than an uneven puckered -lining--left too loose in some places, and stretched too tight in -others. If the lining is drawn more to one side than the other, the -brim will always set crookedly round the face. The best way, is first to -fit upon the _outside_ of the bonnet-front, a piece of thin, soft, white -paper, pinning it on smoothly and evenly, with numerous pins. Then cut -it the proper shape; allowing it rather more than an inch all round -larger than the brim. From this paper cut out the silk lining; allowing -still more for turning in at the edges, on account of the silk -ravelling. Then (having notched the edge of the lining all round) baste -it on the inside of the brim, and try it on before the glass, previous -to sewing it in permanently. See that it is perfectly smooth and even -throughout. A white silk bonnet-lining should be of the most decided -white, (a dead white, as it is called,) for if it has the least tinge of -pearl, rose, blue or yellowish-white, it will be unbecoming to any face -or complexion. Straw bonnets are frequently lined with white crape or -tarletane. - -The lining of a silk or velvet bonnet should always be put in _before_ -the brim is sewed to the crown. - -In trimming a bonnet, after the bows, bands, &c., have all been arranged -with pins, sew them on with a needle and thread; and afterwards withdraw -the pins. If pins are allowed to remain in, they leave a greenish speck -wherever they have been; besides denting the straw, and probably tearing -it. Also, sew on the flowers, after you have arranged them to your -satisfaction. - -Bonnet strings when somewhat soiled may be cleaned by rubbing them with -scraped Wilmington clay, or grease-ball, or else magnesia. Roll them on -a ribbon-block with the clay upon them; let them rest a few hours; then -brush off that clay, and put on some fresh. Roll the ribbon again on the -block, and leave it till next day. You will find it look much cleaner. -It is well always to buy an extra yard, or yard and a half of ribbon, to -replace with new ones the bonnet strings when soiled. - -To keep the bows of a bonnet in shape when put away in the bandbox, fill -out each bow by placing rolls of wadding inside of all the loops. - -A piece of thin oiled silk introduced between the lining and the -outside, partly beneath the upper part of the brim, and partly at the -lower part of the crown, will prevent any injury to the bonnet from -perspiration of the head, or oiliness of the hair. - -In bespeaking a bonnet of a milliner, always request her to send you the -frame to try on, before she covers it; that you may see if it fits. - -When a bonnet is to be sent to a distant place in wooden box, -(_bandboxes_ should never _visibly_ travel,) to keep the bonnet steady, -and prevent its tumbling or knocking about, sew very securely to the -brim and back, some bits of strong tape, and fasten the other end of -each bit of tape to the floor of the box, with _very small_ tack nails. -Fill all the loops and bows with wadding as above mentioned. A bonnet -thus secured may travel uninjured from Maine to Texas. - - -TO KEEP A BONNET WHITE.--If you have a white velvet or silk bonnet that -looks well enough to wear a second season, lay beside it in the bandbox -a cake of white wax, (such as you get at an apothecary's for sixpence or -a shilling,) cover the bandbox closely, and do not on any account open -it till you are about to take the bonnet again into wear. You will then -find the cake of wax much discoloured, but the bonnet as white as ever. -Shawls of white silk or canton crape, or indeed any white articles, may -be kept in the same manner by putting a cake of white wax in the box -with them, and not opening it so as to admit the external air, till the -season for wearing them has returned. - -In bespeaking bandboxes, desire that they shall not be lined with white -paper. A lining of the coarsest brown paper is far preferable for -preserving either the colours or the whiteness of any articles that are -kept in them. The chloride of lime used in manufacturing white paper is -very injurious to the colours of silks, and frequently causes in them -spots and stains. The very coarse thick brown paper made of old ropes is -far better; as the tar remaining about it partakes somewhat of the -qualities of turpentine, and is therefore a preservative to colours. - -White ribbons, blonds, &c., should be kept wound on ribbon-blocks, and -wrapped in the coarse brown iron-monger's paper. - - -WHALEBONES AND HOOKS.--The whalebones for dresses should always be -perfectly straight, for if crooked they draw the body crooked wherever -they are, and give it a warped or puckered look. Let them be stout also; -for if thin, they curve and break. In cutting them of the desired -length, round off and smooth the edge of both ends; for if left rough, -square, or sharp they will very soon pierce through the dress. If you -case them in linen or twilled tape, make the covering double, for about -an inch at each end; and sew them on to the body-lining with very strong -thread or silk. Secure them firmly and steadily at both ends, so that -they may not slip up and down, and rub through to the outside of the -body. For fastening dresses never use those hooks that have a sort of -bulb, or that spread out near the point. They catch very badly, and are -troublesome both to fasten and unfasten. Do not put black hooks on -dresses that are to be washed, as they cause iron-mould. When a dress -comes home from the wash with any of the hooks flattened in ironing, -raise or open them by inserting beneath the hook the points of your -scissors. - -See that not a particle of _coloured_ lining is introduced anywhere -about a dress that is to be washed. No coloured lining-muslin will wash -at all; but its colour or dye will run and streak the outside of the -dress so as to spoil it. However dark a washable dress may be, the -lining should be _entirely_ of white linen or brown holland; the -smallest bit of coloured muslin will spoil it when washed. - -On no consideration let even a dark or black chintz dress have any black -cotton cord about it; as when it comes from the wash it will be ruined -with black streaks, from the dye of the cord. - - -CUTTING OUT PATTERNS.--In taking the pattern or cutting out the shape of -a cape, pelerine, mantilla, or any other article of dress, instead of -using a newspaper for that purpose, (according to the general custom,) -cut the pattern in coarse, low-priced muslin or calico. Then with a -needle and thread sew or run all the different parts together, so that -you can try it on and see if it fits, or if any alteration will be -necessary in suiting it to your own figure. Cut out the _whole_ of the -pattern, and not merely the half; otherwise you will not be able to try -it on conveniently. The stiffness of paper and its liability to tear, -render it far less suitable for pattern-cutting than coarse muslin; -which, if not already in the house, can be bought for a mere trifle. - - -TO HEM BOBBINET.--In making a collar, pelerine, cape, scarf, or any -article of bobbinet, you may hem it so as to prevent the usual -inconvenience and disfigurement of the edges stretching out of shape -after being washed, starched, and ironed. After turning down the hem, -lay a _very small_ cotton cord into the upper or extreme edge of the -hem, and with a fine needle and thread secure the cord by running it -closely along with short stitches. Having done this, lay a second small -cord into the other edge, or the edge that is to be hemmed down. It is -well worth the trouble of thus going twice round with a cord at each -edge of the hem; which in consequence will remain ever firm and straight -after the article has been washed. - -When any part of a bobbinet article is cut bias, or rounded in a -semicircle, it will be best, instead of hemming, to face the edge with a -bias slip of the same material, having a covered cording sewed in; as in -binding or facing the edge of a cape or pelerine. Without this -precaution, the bias or rounded edge will lose all shape in being -ironed. If new bobbinet is very stiff and full of creases, let it be -damped and ironed before it is cut out. As bobbinet shrinks much in -washing, every thing made of it should be allowed full large. It may be -shrunk before cutting out, by dipping it into a pan or tub of cold -water. As soon as it is wet all through, take it out and squeeze it with -your hands till it ceases entirely to drip. Then open, stretch, and pull -it, till you get it all straight and even. Next, fold it up smoothly, -and wrap it in a clean towel. It will be ready for ironing by the time -an iron can be heated; first trying the iron on something very thin. - -A bobbinet, or any clear muslin dress should have the hems and tucks -drawn out before washing; renewing them after the dress is done up. The -dress will never look well, if washed and clear-starched with the hem, -&c., remaining in. - - -TO STRENGTHEN THE HEM OF A SILK DRESS.--In silk dresses the edge of the -hem at the bottom of the skirt is apt to wear out (or cut as it is -called) very soon, and look faggled or ravelled. To prevent this, get -some broad strong silk braid of the same colour as the dress, or a -little darker, (but on no account lighter,) and run it on to the edge, -on both sides, like a binding; with strong silk, and short close -stitches. - - -TO MAKE A COAT-DRESS OR GOWN SIT IN CLOSELY TO THE WAIST.--On finishing -the dress, take about a yard and a half (more or less) of rather broad -twilled tape. Sew the tape strongly in three places to the lower -extremity of the inside of the back, exactly where the body joins the -skirt; using sewing-silk the colour of the dress. The tape must be -fastened precisely in the middle, and at each of the side seams of the -back. When you put on the dress, bring the tape round (pulling it -downwards as you do so) and tie it in front under the skirt, and just -below the termination of the fore-body. By drawing the dress closely -into the waist, it makes the back look hollow, and is a great -improvement to the figure. - - -CORDING DRESSES.--A dress that is to be washed, should be corded with -the same material. A merino or mousseline de laine, if corded with silk, -will be disfigured, after washing, by the silk _always_ fading and -making the dress look old. But a balzorine or barege had best be corded -with silk, as they rarely bear washing, and the material is so slight -that, if used for cording, it will fray and wear off almost directly. -The silk should be of the darkest colour in the dress. Satin should -always be corded with silk, (and silk of the best quality,) as satin -cording ravels and frays immediately. Velvet also should have silk -cording. - - -DIRECTIONS FOR WORKING SLIPPERS.--Half a yard of canvas is a full -pattern for a large pair of slippers. If the canvas is of extra width, -three quarters of a yard will make two pair. It is well to get your -shoemaker to cut out for you the size and form, in a piece of paper. -They will look _immensely large_ before they are made up, but will not -be found so afterwards. - -Coloured engravings of slipper patterns are for sale in all the worsted -and trimming stores. In making your selections, it is best to avoid -those patterns that have white in them; as the white crewel will look -soiled very soon, and give a dirty appearance to the whole slipper. You -may, however, contrive to substitute for the white stitches the palest -possible tints of pink, blue, or yellow. - -To work one pair of slippers, you will require from fifteen to twenty -skeins of crewel. In selecting the crewel, place beside you the pattern, -that you may match the tints with it; choosing them so as to correspond -precisely with those in the coloured engraving. It is best to go -_exactly_ by the pattern. If varied according to your own fancy, they -will rarely look as well as when done in precise conformity to the taste -and judgment of the practised artist, who has designed the plate and its -colouring. Generally speaking, you should have _at least_ from four to -six shades of each colour; the darkest to be nearly black, the lightest -nearly white; otherwise the effect will be dull and indistinct. Strong -lights and shades are always of importance to brightness and beauty; -even in worked slippers. - -Wind the crewels, separately, in balls; and have a sufficient number of -needles, so as to appropriate a needle to every shade. The needles must -be large and blunt-pointed. Keep beside you, while working, something in -which to stick the needles you are not using at the moment. A very -simple and convenient thing for this purpose, is an empty gallicup, with -a blank piece of canvas stretched flat, and tied tightly over the top. -Stick the needles into this canvas; it is better than a pin-cushion. - -Slippers (like all other worsted work) should be done in a frame, the -canvas stretched tightly; and tacked firmly in, with strong thread. Keep -the pattern beside you all the time you are working; and follow every -stitch precisely. Do the central part first; next the heel part; and -then fill up with groundwork all the vacant space within the outline. -The usual way is to work them in common cross-stitch; but if done in -tent-stitch or queen-stitch, the slippers will be more elastic, much -softer, and will take a smaller quantity of crewel. When you have -finished working them, have the slippers made up by a very good -shoemaker. They will last a long time. - -Instead of canvas, you may work slippers on fine broad-cloth, such as is -used for gentlemen's coats. Cloth slippers require no filling up with -groundwork; having only a cluster of flowers in the centre, and a small -running-pattern round the heel. You must baste upon the cloth a bit of -canvas, a little larger than the space to be occupied by the flowers. -Work the flowers upon this; taking every stitch quite through both the -canvas and the cloth beneath it. When done, pull out the threads of the -canvas from under the stitches, (they can be drawn out very easily,) and -the flowers will remain in their proper form upon the cloth. This method -of working slippers saves time, trouble, and crewel; yet they will be -found less durable than if worked entirely on canvas, and with the whole -ground filled up by crewel-stitches; cloth wearing out much sooner than -worked canvas. - -When preparing to work slippers, do not have them previously cut out, as -it will cause the canvas or cloth to stretch all round, and will spoil -their shape; besides being very troublesome to keep straight and even -while working. Having obtained from your shoemaker a paper or shape, -(allowed _extremely_ large,) lay it down on the canvas, and mark out the -form and size by a pen or pencil outline. - -Cloth slippers braided in a handsome pattern with coloured braid, look -much better and are done far more expeditiously than when worked in -crewel. - -Bands or rims for velvet caps look very well when braided. The braid may -be gold or silver. - - -TO WORK MERINO IN CROSS-STITCH.--If you determine to work merino in -cross-stitch, in the common manner of worsted work, have ready a pattern -accurately drawn and coloured, so as to represent the place and tint of -every stitch; and keep it before you to look at. Having marked out, with -a dot, the place for every sprig, baste _over_ each place a bit of very -fine canvas, leaving the raw edge. On this canvas work the sprigs; -carefully taking up with every stitch the merino beneath, as well as the -canvas above it. Avoid drawing your hand too tight. When done, pull out, -thread by thread, the canvas from under the needle-work; so as to leave -the sprig resting on the merino only. This you will find a much more -easy process than it appears on description. Have a number of needles, -one for every different shade, and thread them all in advance. A tumbler -or gallicup with a piece of canvas stretched tightly, and tied down over -the top, is a very convenient thing to have beside you to stick your -threaded needles in, when working worsted. - - -TO BRAID MERINO DRESSES OR CLOAKS FOR CHILDREN.--Patterns for braiding -should be as continuous as possible, so as to avoid frequent cutting off -and fastening on of the braid. These patterns should have nothing in -them that stops short; all the parts following and entwining, so as to -connect with each other. - -For braiding, the dress must be cut out first, and the breadths sewed -together, so that the border may run smoothly and regularly along, -without any breaks or ill-joined places. Wind your braid upon cards or -corks, and reserve a sufficiency for raveling to sew on the rest with; -which is far better than to sew it on with silk thread, as, of course, -the raveling matches the colour so exactly as to render the stitches -imperceptible. The braid reserved for raveling should be cut into the -usual length of needle-fulls; then ravelled, and put into long -thread-papers. - -Having drawn the pattern on a strip of stiff white paper, prick it all -along, according to its form or outline, with large, close pin-holes. -Then lay or baste it on the merino. Take some pounce, (gum-sandarac -finely powdered and sifted,) and with your finger rub it along the -pricked outline of the paper-pattern. On removing the paper, you will -find that the pounce-powder, going through the pin-holes, will have -traced the pattern in small dots on the merino. This will be a guide in -sewing on the braid, which should be run on, with short, close stitches. -A double row of braid, the inner or right-hand row a _much darker_ shade -than the first, has a raised or relieved look, which is very pretty; -particularly when the second row is of the same colour as the merino or -ground, but of an infinitely darker shade. - -If you cannot match the merino with a braid exactly similar, select, -always, one of a darker rather than a lighter shade. A light-coloured -merino looks very well with a braiding of the same colour, but of a -shade _considerably_ darker. Gray, fawn-colour, or scarlet merino -appears to advantage braided with black; so, also, does light blue or -pale lilac. Salmon-colour looks well with purple braiding; and dark -brown braided with light blue or pink. The lining of a child's cloak -should be of the same colour as the braiding. - -Braiding can be done with great ease and expedition. A child's dress or -cloak may be braided in two days, or less. - -Cloth slippers look very well braided in shaded patterns, with the rows -of braid so close as to touch each other. - -Cloth covers for tabourets or stools can be braided so as to look -infinitely handsomer and richer than those worked in worsted on canvas. -They should have a border all round, with corner-pieces, and a central -pattern in the middle; all which can be done beautifully in close -braiding. The pattern must be defined on the cloth by first drawing it -with a pen and ink on white paper; then pricking the outline with a -large pin, and laying pounce-powder along the pricked outline, so that -the powder may fall through the holes, and thus trace it on the cloth, -in the manner before mentioned. - - -DIRECTIONS FOR EMBROIDERING MERINO.--Merino dresses are usually worked -in small sprigs, representing a little flower or bud, with two or three -green leaves. Blue, lilac, or purple flowers have generally a more -tasteful effect for this purpose than red or yellow ones. They will be -sufficiently brightened by a shaded yellow spot in the centre. A -beautiful sprig may be formed entirely of leaves, some of them -comprising different tints of green, and others of brown. Three green -leaves, with two brown ones at the bottom of the sprig, look exceedingly -well on a gray merino; also, on a scarlet, crimson, or cherry-coloured -ground. Mourning-gray should have black sprigs only. Gold-coloured -flowers, if properly shaded, look well on purple, dark brown, or dark -slate-coloured merino; but blue or lilac will look better still. Blue -and brown harmonize well; also very light blue and very dark purple. -Pink flowers look best on a dark olive ground. Blue and red should never -come together in a dress. The effect of all sprigs, spots, or stars will -be greatly improved by working, on the _right hand_ of each, a shadow of -a colour similar to the merino, but of a _much darker_ shade. This dark -shade along the right-hand side will give the sprig a relieved or raised -appearance; and, if well done, will make it look almost as if you could -take it up with your fingers. Executed by a skilful embroidress, or by -one who is a proficient in drawing, this mode of producing a shadow, -that seems to come from behind the sprig, will be found extremely -beautiful. We are surprised that is not more generally known and -practised. - -Previous to working a dress, it is well to have the breadths of the -skirts measured, and cut apart. The remainder, of course, is to be -reserved for the body, sleeves, and pelerine; but do not have these -parts fitted and cut out before embroidering. Though by that means you -may save the trouble of doing a few unnecessary sprigs, you will lose -more than you will gain; for the pieces, if cut out, will stretch out of -shape, and ravel at the edges, so that it will be very difficult to put -them _well_ together when wanted. Also, if previously cut out into their -respective shapes, the pieces cannot well be worked in a frame, which is -always the best way of doing embroidery. - -You may work the dress with either soft-twisted silk, (not too fine,) or -with Berlin wool or crewel. If worked with silk, it cannot possibly be -washed to look well. _Floss_ silk should never be used for this or any -other embroidery, as, though it fills up well, and looks beautifully at -first, it almost immediately wears rough and fuzzy. Embroidery-stitch is -far more elegant than cross-stitch, having none of its stiffness, -hardness, and ungracefulness; and being, besides, more easy, -expeditious, and manageable; and capable of a far greater diversity of -forms. - -Prepare on a pasteboard drawing-card, an exact pattern of the sprig, -drawn and coloured precisely as it is to be worked; and you may put a -dark back-ground behind one side of the sprig, of exactly the same tint -as the merino. Mark the distances of the sprigs by measuring their -places on the merino with a pair of compasses, (often called dividers,) -or by means of a piece of card. Designate the place of each sprig by a -dot with a red or white chalk pencil; the dot being the centre of the -sprig. Rub, on a saucer, some water-colour paint of any colour that will -show plainly on the merino, (which should first be stretched in a -frame.) If you cannot get a frame, or prefer working on your hand, -baste, under the place occupied by each sprig, a small circular bit of -stiff writing-paper; and be careful, while working, not to catch up the -paper with the stitches of your needle. When done, remove the paper, and -the sprigs will look smooth and even. If you attempt to work it merely -on your hand, with no paper beneath, it is impossible to prevent its -puckering and drawing up. - -Fine embroidery must be worked with extremely close stitches in rows or -ridges. Every other stitch should be short, and every other one long. In -every row, the alternate long and short stitches should fit in, by -extending a little beyond those of the neighbouring row, so as to blend -well. If you have no knowledge of drawing, get your pattern-sprig done -by some person that draws well, and that is familiar with the effect of -lights and shades. - -If your dress is to have a belt of the same, you may work a long strip -of merino for that purpose; the pattern being so arranged that the -flowers will form a close row or straight wreath. Allow this strip of -merino full wide, so that there may be an ample sufficiency for turning -in at the edges. Sleeve-bands, also, may be worked in this way. - -A two-yard-square of merino, embroidered in coloured flowers, and -trimmed with a deep fringe, makes a beautiful shawl. On a dark brown or -purple merino, flowers entirely of shaded blue, with light brown leaves -and stalks interspersed among the green ones, will have a beautiful -effect; very superior to the common tasteless and gaudy calico-style of -introducing flowers of all colours--red, blue, and yellow. An olive -merino shawl may have pink flowers entirely; a slate, or dark gray, or a -purple will look well with rich gold-coloured flowers. In all -flower-borders, the introduction of brown leaves among the green will be -a decided improvement. If the merino is _light_ brown, or light gray, or -_pale_ olive, the flowers may be scarlet, cherry-colour, or crimson. For -a black merino, the embroidery should be of shaded gray. - -Keep beside you, while working, a number of needles threaded with all -the different shades of silk, and stuck in a flat pin-cushion, or -something similar, so as to be always ready for use. - - -EMBROIDERY ON BOTH SIDES.--For this purpose, the embroidery-frame must -be placed in a perpendicular or upright position, and two persons -employed together; both equally skilled in needle-work. Get a carpenter -to make an upright stand, somewhat in the form of a towel-rail, and -about the usual height of a work-table; having broad feet, that it may -stand steadily, and a broad cross-bar just above them, and a shelf at -the top, on which to lay the needle-cushions, silk balls, &c., with a -raised ledge on each side of the shelf, to prevent their rolling off. -At each end of this shelf there must be slits down, into which put the -upright ends of the embroidery-frame, secured with wooden pegs. - -We will suppose that the article to be embroidered the same on both -sides, is a plain canton-crape shawl, or a square of merino _intended_ -for a shawl. Stretch the shawl tightly in the embroidery-frame, sewing -it strongly to the linen; the pattern having been drawn on both sides -with a camel's-hair pencil dipped in water-colour paint, of a tint a -little darker than the shawl. The two ladies who are to work it, must -sit one on each side; and as one sticks in the needle, the other must -draw it through, and stick it in for the next stitch; to be drawn -through by her companion. The fastenings on and off must be neatly -concealed under the stitches. By thus working together, (each -alternately sticking in and drawing out the same needle,) both sides -will, of course, be embroidered _exactly_ alike, so that not the -slightest difference can be perceptible. It is in this manner that -canton-crape shawls are embroidered in China. The sewing-silk must be of -the best quality, not too fine or slack-twisted. Floss-silk will not do -at all. - - -EMBROIDERING STANDARDS.--Military standards have been successfully -embroidered in the above manner. They should be made of _very thick_, -strong India silk, satin not being the same on both sides. Instead of -sewing-silk, standards had best be worked with chenille, such as comes -on purpose for embroidering. Have a needle for every shade. An -embroidered standard should always be copied from a painted model, -executed by an artist; the model to stand in such a position that each -of the two embroiderers may see it all the time. An outline of the model -must be drawn on the silk. The most durable colour for a standard is -deep blue. Part of the embroidery (stars, for instance) may be done in -gold or silver thread. - - -FINE COLOURING FOR ARTIFICIAL FLOWERS.--For light blue and pink, buy, at -a drug or paint store, what are called blue saucers and pink saucers. -They contain the most beautiful tints of these colours. To use them, -take a large clean camel's-hair pencil, and dipping it into some water, -liquefy a portion of the paint that is on the saucer, till you get the -exact tint you desire. When you have enough, pour off the liquid into a -teacup, and add a _small_ drop of lemon-juice to each tea-spoonful of -the colour. The lemon-juice (if used properly) will brighten and set the -colour; and is indeed superior to any thing else for this purpose. But -_too much_ of this, or any other acid, will destroy the colour entirely. -Therefore be very careful in employing it; though no colouring for -artificial flowers will be bright and clear without the addition of -_some little_ acid. Put the book-muslin, jaconet, white silk, or -whatever materials the flowers are to be made of, into the cup of liquid -dye; and when the muslin has thoroughly imbibed the colour, take it out, -stretch it evenly, and dry it in the shade. Then press it with an iron -_entirely cold_. A mixture of colour from both the blue and pink saucers -will make lilac. - -_For a yellow colour._--Get six cents' worth of saffron; put it into a -bowl, and pour on cold water, in quantity according to the deepness or -vividness of the tint that you wish. When it has infused sufficiently, -pour off the liquid; and, in proportion to its quantity, add to it, -carefully, four, five, or six drops of lemon-juice. - -_For green._--Buy, at a druggist's, one ounce of French berries. Put a -tea-spoonful of them into a common-sized tea-cup of boiling water. -Cover it, and let it infuse half an hour or more. Then (having poured it -off) add to the liquid (according to its quantity) about five or six -drops of lemon-juice. This infusion of French berries makes a bright -grass-green. To render it lighter, add some saffron yellow. To make it -darker, put to it some blue from the blue saucer. - -_For a brown dye._--Infuse, in cold water, some pieces of bark from the -white or black walnut tree; exposing it for several days to the sun and -air, while it is soaking. - -_Crimson._--You may make a beautiful crimson for shading artificial -flowers with a camel's-hair pencil, by taking some of the fresh petals -of the piony, when the flower is in full bloom. Lay them on a plate, and -mash and press them with the back of a silver spoon, till you have -extracted as much of their red juice as you want. To about twelve drops -of the piony-juice, add one small drop of lemon-juice; and use the -colour for _shading_ the flowers, not for dyeing them. - -_For a bright red shading._--Press out, in the above manner, the juice -of full-blown bergamot flowers; adding, also, (as above,) a drop of -lemon-juice to brighten and set the colour. - -_Blue shading._--A beautiful blue shading can be obtained by pressing -and mashing on a plate, the flower-leaves of the common blue flag or -iris; adding, always, a very little lemon-juice. With this, and a -camel's-hair pencil, you can put the shades and streaks into blue -flowers, whose first tint has been dyed from the blue saucer. - -A mixture of crimson piony-juice, and blue flag-juice, will make a fine -purple for shading. - -When a little touch of dark brown or black is required for flowers, dip -into water the end of a cake of umber, bistre, or indian ink, from a -colour-box; rub the paint on a plate, and apply it with a camel's-hair -pencil. - -All these dyes and shading colours for artificial flowers will (_as we -know_) be found beautiful on trial. An exact knowledge of the precise -proportions of the colouring materials cannot, however, be correctly -obtained without a little practice. - - -DIRECTIONS FOR MAKING A TABOURET.--A tabouret is a square stool, tall -enough for a grown person to sit on, and about the usual height of a -chair. Get a carpenter to make a strong square box of well-seasoned -wood, planed smooth both inside and out. Instead of having the lid or -cover-piece _exactly_ at the top, it should be placed below it, four or -five inches down the inside, so as to leave a vacant space between -itself and the upper edges of the box; to the sides of which it must be -well secured, either with glue, or with small headless tack-nails. The -wooden bottom of the box must be placed two or three inches up, so as to -leave a space at each end of the lower corners for concealed castors, -that will cause the tabouret to be moved easily on the carpet. - -The carpenter's part of the work being thus accomplished, the remainder -of the tabouret can be easily completed by the ladies of the family, and -at far less cost than if done by an upholsterer. We have seen beautiful -tabourets made in this manner, and looking as if made entirely at a -shop. - -Get about seven or eight yards of strong, broad, very stout webbing, -such as is used by saddlers or trunk-makers. You may either procure it -of _them_, or at one of the large fringe stores. Nail the webbing to the -upper edges of the box, across the vacant top, so as to interlace in -small open squares. This is to give elasticity to the seat when -finished. Make a square cushion of thick, strong brown linen; allowing -it, each way, three or four inches larger than the top of the box; as -the linen will take up that much, at least, in sewing and stuffing. Sew -the linen strongly round three sides, and leave the fourth open, for -putting in the stuffing. Then stuff it, hard and evenly, with curled -horse-hair, which you may obtain at a cabinet-maker's or an -upholsterer's. Afterwards, cover this cushion with damask, cloth, -velvet, or some other handsome and durable article, and bind the edges -all round. Next cover the four sides of the exterior of the box with the -same material as the outside covering of the cushion; stretching it on -very tightly and smoothly, and securing it to the wood with small -tack-nails. While one person is driving in the nails, another must hold -the box fast, and stretch and smooth the covering. When this has been -neatly accomplished, nail on the cushion to the top edge of the box, -above the webbing; hammering the tacks into the binding. Finish by -tacking a handsome fringe all round the cushion, so as to conceal the -binding. If you cannot get a fringe _exactly_ the colour of the outside -cover, choose one that is a good contrast,--either much darker or much -lighter. A light blue tabouret may have purple, brown, black, or deep -orange-coloured fringe. One of crimson or scarlet may have a fringe of -black, dark green, or gold-colour. For a green tabouret, the fringe may -be black, purple, or lilac. A brown or purple tabouret may have a light -blue or gold-coloured fringe. A gray one may be fringed with dark brown, -dark green, or purple. Light blue may be fringed with a very dark blue; -light green with a very dark green; pink with crimson; light brown with -a very dark brown; and bright scarlet with _very deep_ crimson. You may -suspend, all round, deep festoons of thick, rich cord, corresponding -with the fringe; one festoon to hang at each of the four sides. The -corners may be finished with long tassels. - -In a similar manner, you can make an excellent and handsome footstool, -employing a carpenter to construct the frame or box. - -The footstool may be covered with rich carpeting, trimmed with worsted -fringe. - - -THE SUMMER HEARTH.--Summer blowers, of handsomely ornamented iron, are -now much used to conceal the empty coal-grates, during the season of -warm weather. Like chimney-boards, they render the room very close, by -entirely excluding the fresh air that may enter from the chimney. -Certainly, in a bed-chamber, it is best that the fire-place should -always be left entirely open. A frame made to fit in exactly, and having -open slats, like a Venetian door, is a good screen for a summer-hearth. -These screens are best when divided down the middle, like a pair of -Venetian shutters; one or both of which may be left open at night, if in -a sleeping room. To sleep in a room from whence all external air is -entirely excluded, cannot be otherwise than prejudicial to health; and -rarely fails, sooner or later, to undermine the constitution. Many -people accustom themselves to sleep with the window-sash farthest from -the bed a little open all the year round, (except when the rain or snow -comes in that direction;) and in consequence of having acquired this -salutary habit, these persons rarely take cold from any exposure to a -draught of air. On this subject, the author can adduce the evidence of -her personal experience. - -Another good chimney-screen is a maple or walnut-wood frame, filled up -with open wire-work, painted green like a wire fender, and fitting -exactly into the fire-place. These frames should have two brass knobs -near the top, for lifting them in and out. Chimney-boards, of course, -can only be put into open fire-places, where wood is burnt in cold -weather. On the hearth of a vacant Franklin stove it is usual to keep a -large jar of flowers, which should be renewed every day or two. - -Where there is no summer-blower, it is usual to decorate the empty grate -with cut paper. This may be done in a very pretty manner by obtaining a -sufficient quantity of coloured, glossy writing-paper, of such tints as -will harmonize best with each other. For instance, green and lilac; -green and light pink; light blue and dark brown; blue and buff, or -cream-colour; purple and yellow; two shades of green--one very dark, the -other very light; or two shades of blue--one much lighter than the -other. Cut this paper, lengthways, into long, straight strips; in -breadth, about three or four inches. Fold these slips lengthways, and -evenly; and, while doubled, cut their edges with sharp scissors into a -fringe. Then wreathe these double fringes thickly and closely round the -bars of the grate, securing them with pins. On each bar there should be -two wreaths, each of a different colour or shade. Twist or wrap these -two wreaths together, so as to conceal the iron entirely; beginning the -first twist or fringe from the left hand, and crossing or entwining it -with one of another shade or colour commencing from the right. If well -arranged, this mode of decorating an empty grate has an excellent -effect. The bars should previously be well cleaned, and the back and -whole interior of the grate completely blacked. Tissue-paper is too soft -and thin for wreathing the bars of grates. Coloured writing-paper will -be found much better; or, indeed, any nice paper that is thick and -smooth, and of the same colour on both sides. - - -TISSUE-PAPER HEARTH CURTAINS.--There is an infinite variety of patterns -for tissue-paper drapery to conceal empty coal-grates. The most simple -is to take a sufficient number of long sheets of this paper; fold each -sheet, lengthways, in four or six; and with scissors cut through the -edges of the folds, so as to form scollops or points when opened out; -leaving at the bottom of each sheet a space to be cut into a deep -fringe. Having opened out the sheets, have ready part of the handle or -stick of an old broom, cut to fit the length of the aperture or slit -left open at the back of the grate for the draught. This stick must be -covered with baize or cloth sewed on tightly. Sew to this covering the -long streamers of cut tissue-paper, gathering them at the top so that -they may hang down full and double. Then lay the stick nicely in the -aperture at the top of the grate-back; fasten it securely, and let the -drapery fall over the outside of the bars, so as to conceal them. - -The following is a very handsome way of arranging hearth curtains. Have -ready a sufficient number of long sheets of tissue-paper. Some of them -may be white, others of a delicate pink. They are to be cut out in a -handsome open-work pattern. You may take your pattern from muslin-work, -flowered ribbon, furniture chintz, wall-paper, or table-covers. The more -open it is the better. To render it accurate, first draw the outline on -stiff paper, and then cut out that paper accordingly. Lay this cut out -model upon a sheet of the pink tissue-paper spread out on a smooth -common table, and kept down by weights at each corner. With a pencil, go -round the model, and trace its outline upon the tissue-paper. Then with -a sharp penknife or scissors, cut it out with great care and nicety. If -you use a penknife, keep the tissue-paper stretched out smoothly upon -the table, all the time you are doing it. - -Next, take two more sheets of the pink paper, and cut the upper part of -each sheet into the form of curtain-falls; festooned at the top, and -descending long and low at the side. Ornament them with a handsome cut -pattern, and scollop the edges. - -The white tissue-paper is not to be cut or decorated with an open -pattern or flowering. It is to form a lining for the pink, through the -open work of which the white is to appear. The form or arrangement of -this white paper is to fit or correspond with that of the pink, only -that the white must be allowed two or three inches deeper at the edge, -that it may project out beyond the pink. These projecting white edges -are to be cut into a fringe. Additional fringe must be made of white -tissue-paper, and twisted together so as to represent cords; the cords -to be finished with tassels made of rolls of white paper fringe, -fastened to the cords very neatly by sewing them on with a needle and -thread. Observe that none of the _white_ paper is to be cut out in -flower patterns, or any sort of open work. It is only to furnish lining, -fringe, cords, and tassels for the pink. Observe, also, that the fringed -edge of this white lining is to appear beyond the scolloped edge of the -pink outside. - -When all is ready, arrange it handsomely in the fire-place, so as -entirely to conceal the whole of the grate. It must be fixed at the top -by sewing it to a covered piece of broom-handle, made to fit the draught -aperture. The two long straight pieces of pink paper, with their white -lining underneath, are to go on first. Then put up the festoons with -their falls, having their white lining beneath, with its fringe -appearing beyond the pink scollops. Then put on, at proper distances, -the white cords and tassels. The effect, when complete, will represent -at the back, closed pink curtains, with their white lining appearing -through the cut-out flower pattern; over them, two festoons and falls -of pink lined with white, opening in front with their white fringe, and -white cords and tassels. In these festoons and falls, the cut-out -flowers of the pink paper outside, show the white paper lining beneath. -If well executed, these hearth curtains will (as we have seen) have a -most beautiful effect. The pattern or flowering of the cut work is -displayed to great advantage by the white lining. In one parlour you may -have hearth curtains of pink and white; in the other of green and white, -or blue and white. - -Hearth curtains of tissue-paper may be fixed to the front ledge or slab -that goes along the top of the grate, provided this ledge is wide -enough. Leave, uncut, at the top of the sheets of paper, a plain piece -to fit the ledge. To keep down this paper upon the ledge, prepare three -heavy weights (for instance smooth stones) covered with thick silk or -satin, and decorated with large bows of ribbon of the same colour. In -this way, by keeping it down with weights on the top, we have seen a -very handsome drapery of cut out tissue-paper entirely concealing a -Franklin stove. - - -MARKING THE KEYS OF A PIANO.--Beginners on the piano (children -especially) sometimes find much difficulty in learning the affinity -between the keys and the notes. After acquiring the gamut theoretically, -it is frequently a long time before they can apply it practically to the -keys of the instrument, so as at once to find the right key on looking -at the corresponding note. The process may be much accelerated (and -indeed made perfectly easy) by some grown person marking on the keys the -letters that designate the notes. By the following simple method this -can be done without any injury or defacement of the ivory. Take a sheet -of thick smooth writing-paper, and cut out of it as many little square -pieces as there are white keys on the piano. Paste these papers on the -ivory; and when _perfectly_ dry, mark on each with common _blue_ ink the -letter belonging to that key. It will be best to do this in Roman -capitals. If the natural keys are thus distinctly designated, the -learner will find little difficulty from the flats and sharps, or black -keys, being left unmarked. - -The learner will thus in a very short time become familiar with the -correspondence of the keys of the piano and the notes in the music book; -and will soon be at no loss in finding them. It is well, however, not to -remove the marks in less than a month or two. Then loosen the papers by -wetting them with a little water; take them off, and wipe the keys first -with a wet and then with a dry cloth. Blue ink of the common sort will -leave no trace upon the ivory; but good black ink might probably leave a -slight stain, unless the paper was very thick. Therefore do not use it. - -The learner having thus become thoroughly acquainted with the keys while -they were lettered, will not find the least difficulty in remembering -them after the marks are taken off. - - -TO USE A PAPER-KNIFE.--In using a paper-knife to cut open the leaves of -a new book, keep your left hand firmly pressed down upon the open page, -while you hold the knife in your right. This will prevent the edges of -the leaves from cutting rough and jagged. Cut open the tops of the -leaves before you run the knife up the side-edges, and cut with a short, -quick, hard stroke. The most serviceable paper-knives are of ivory, and -without a handle; the handles being very apt to break. - -The best way of writing your name in a book is on the inside of the -cover; but if the paper that lines it seems likely to cause the ink to -run or spread, cut out a handsome slip of fine smooth paper, write your -name upon that, and paste it on nicely. If you put your name on one of -the fly-leaves, it may be torn out; and if written on the corner of the -title-page, that corner may be snipped off, should the book fall into -the hands of a dishonest person. - - -HOUSEHOLD TOOLS.--Much inconvenience and considerable expense would be -saved, if it was the universal custom to keep in every house a few -tools, for the purpose of performing at home what are called small jobs; -instead of being always obliged to send for a mechanic, and pay him for -executing little things that might be very well done by a man or boy -belonging to the family; provided that the proper instruments were at -hand. The cost of these articles is very trifling, and the advantages of -having them always in the house (particularly in the country) are beyond -all price. In a small private family it may not be necessary to keep -more than a few of these things; but that few are almost indispensable -to comfort. For instance, there should be an axe, a saw, a claw-hammer, -a mallet, a screw-driver, a bed-screw, a gimlet, one or two jack-knives, -a pair of large scissors or shears, and a trowel. If there were two -gimlets, and two screw-drivers, (large and small,) it would be better -still. Likewise, an assortment of hooks, and of nails of different -sizes, from large spikes down to small tacks; not forgetting a supply of -brass-headed nails, some large and some small. Screws, also, will be -found very convenient. The nails and screws should be kept in a wooden -box, with divisions or partitions to separate the various sorts; for it -is very troublesome to select them when all mixed together. - -No house should be without glue, chalk, putty, paint, cord, twine, and -wrapping-paper of different sorts. And care should be taken that the -supply is not suffered to run out, lest the deficiency might cause delay -and inconvenience at a time when most wanted. - -It is well to have, in the lower part of the house, a deep closet -appropriated entirely to tools and things of equal utility, for -performing at once such little repairs as convenience may require, -without the delay or expense of sending for an artisan. This closet may -have one large, broad shelf; and that not more than three feet above the -floor. Beneath the shelf may be a deep drawer, divided in two. This -drawer may contain cakes of glue; pieces of chalk; hanks of -manilla-grass cord; and balls of twine, of different size and thickness. -At the sides of the closet may be small shelves for glue-pots, -paste-pots, and brushes; pots for black, white, green, and red paint; -cans of painting-oil, &c. On the wall above the large shelf, let the -tools be suspended, or laid across nails or hooks of proper size to -support them. This is much better than to keep them all in a box, where -they may be injured by rubbing against each other, and the hand may be -hurt by feeling among them to find the one that is wanted. When hung up -against the closet-wall, each tool may be seen at a glance. We have been -shown an excellent and simple contrivance for designating the exact -places of these things. On the wall, directly under the nails that -support the tools, is drawn, with a small brush dipped in black paint or -ink, an outline representation of the tool or instrument appropriated to -that particular place. For instance, under each saw is sketched the -outline of the saw; under each gimlet is a sketch of the gimlet; under -the screw-drivers are slight drawings of the screw-drivers. So that when -any tool is brought back after being taken away for use, the exact spot -to which it belongs may be seen in a moment by its representation on the -wall; and all confusion in putting them up, or finding them again, is -thus prevented. We highly recommend this plan. - -Wrapping-paper may be piled on the floor beneath the large shelf. It can -be bought very low, by the ream, at the wholesale paper stores; and -every house should be supplied with it in several varieties. For -instance, coarse brown paper for common things. That denominated -ironmongers' paper, being strong, thick, and in large sheets, is useful -for enclosing heavy articles. Nankeen-paper is best for putting up nice -parcels, such as books, or things of fine quality that are to be sent to -a distance. What is called shoe-paper (each ream generally containing a -variety of colours, red, blue, buff, &c.) is also very useful for -wrapping small articles, as, though soft, it is not brittle. This paper -is very cheap, the usual price seldom exceeding 56 cents per ream, -(twenty quires.) - -Old waste newspapers are unfit for wrapping any articles that can be -soiled by the printing-ink rubbing off upon them. But they may be used -for packing china, glass, brass, tin, &c. Also for lighting fires, -singeing poultry, and cleaning mirrors or windows. Waste written-paper -is of little use, except for allumettes or lamp-lighters. It is well to -keep a large jar or bag to receive scraps of waste paper, as it sells -for a cent a pound, and these cents may be given to poor children. - -We have seen persons, when preparing for a journey, or putting up things -to send away, "at their wits' end" for want of a sheet of good -wrapping-paper; a string of twine; a few nails; or a little paint to -mark a box. We have seen a door standing ajar during a whole week, (and -in cold weather too,) for want of a screw-driver to fix a disordered -lock, the locksmith not coming when he was sent for. - -It seems scarcely credible that any respectable house should be without -a hammer; yet we have known genteel families, whose sole dependence for -that indispensable article was on borrowing it of their neighbours. And -when the hammer was obtained, there were, perhaps, no nails in the -house; at least none of the requisite size. - -The attention of boys should be early directed to the use of common -tools. And if there were tools at hand, there are few American boys that -would not take pleasure in learning to use them. By seeing carpenters, -locksmiths, bell-hangers, &c., at work, they may soon learn to be -passably expert in those arts; and a smart and observant boy will soon -acquire considerable amateur proficiency in them. Many useful jobs can -be done by servant-men, if there are proper tools in the house. - - -LETTERS.--For letter-writing, always use good paper; it should be fine, -smooth, white, and sufficiently thick not to let the writing show -through on the other side. Very good letter-paper can seldom be -purchased at less than twenty-five cents per quire. That which is lower -in price is inferior in quality. If you cannot trust yourself to write -straightly without some guide, have printed ruled lines to slip beneath -the page; for a letter does not look well if written on paper that is -already ruled with pale blue ink. If you write a small hand, your lines -should be closer together than if your writing is large. It is well to -have several sorts of ruled lines; they are to be bought at any -stationer's for a few cents a page. - -If you are writing to a relative, or to an intimate friend, and have -much to say, and expect to fill the sheet, begin near the top of the -first page. But if your letter is to be a short one, commence lower -down, several inches from the top. If a _very_ short letter, of only a -few lines, begin but a little above the middle of the page. - -Write the date near the right-hand side, and place it about a line -higher than the two or three words of greeting or accosting with which -letters usually commence. Begin the first sentence a little below these -words, and farther towards the right than the lines that are to follow -it. It is well, in dating _every_ letter, to give always your exact -residence,--not only the town, but the street also, and the number of -your house. If your correspondent has had but one notification of your -present place of abode, the number, and even the street may have been -forgotten; the letter containing it may not be at hand as a reference; -and the reply may, in consequence, be misdirected; or directed in so -vague a manner that it may never reach you. We have known much trouble, -inconvenience, and indeed loss, ensue from not specifying, in the date -of _each_ letter, the exact dwelling-place of the writer. But if it is -always designated at the top of _every one_, a reference to any of your -letters will furnish the proper address. It is customary to date letters -at the top, and notes at the bottom. If your letter is so long as to -fill more than one sheet, number the pages. - -As important words are frequently lost by being torn off with the seal -in opening a letter, leave always, in the third or last page, two blank -spaces where the seal is to come. These spaces should be left rather too -large than too small. You can write in short lines between them. If you -cannot otherwise ascertain where the sealing is likely to be, fold your -sheet into the form of a letter before you begin to write it; and then, -with the point of a pin, (or something similar,) trace, as faintly as -possible, two circles, one on the turn-over, the other on the -corresponding part of the paper that comes beneath it. These faint -circles, when you are writing the last page, will show you where the -seal is to go, and what space you are to leave for it. In opening a -letter, it is best to cut round the seal; rather than to break it, and -_tear_ the letter open. - -In folding a letter let the breadth (from right to left) far exceed the -height. A letter the least verging towards squareness looks very -awkward. It is well to use a folding-stick (or ivory paper-knife) to -press along the edges of the folds, and make them smooth and even. Take -care in folding a letter to make _all_ the creases _exactly straight_ -and even. If one is looser than another, or if there is the slightest -widening out or narrowing in towards the edge of the turn-over, the -letter will have a crooked, unsightly appearance. You may direct it -before sealing; slipping your ruled paper under the back of the letter, -that you may run no risk of writing the direction crooked. Begin the -address rather nearer to the bottom than the top of the folded letter. -Write the name of the person to whom you send it about the middle, and -very clearly and distinctly. Then give the number and street on the next -line a little nearer to the right. Then the town in _large_ letters, and -extending almost close to the extreme right. Just under the town, add -the abbreviation of the name of the state--as, Pa. for Pennsylvania, N. -Y. for New York. But if the letter is to go to New York _city_, put the -words New York in full, written large. Much confusion is caused by this -state and its metropolis having both the same name. It has been well -suggested that the name of the state might be changed to Ontario--a -beautiful change. - -If the letter is to go to a provincial town, put the name of the county -in which that town is situated, immediately over the designation of the -state. We believe that throughout the union there are more than fifty -towns called Washington. If your letter is for the _city_ of Washington, -direct for Washington, D. C.--these initials implying the District of -Columbia. - -Another reason for the propriety of designating the state is, that many -of our towns are called after places in Europe: and it has chanced -(though not very often) that letters not explicitly and fully directed, -have found their way into the mail-bags of packet vessels, and been -carried across the Atlantic. We know an instance of a gentleman who -directed an important letter simply to Boston, without any indication of -the state of Massachusetts; and the letter went from Philadelphia to the -small town of Boston in Lincolnshire, England. In writing _from_ Europe, -it is well always to finish the direction with the words United States -of North America. - -If you send the letter by a private opportunity, it will be sufficient -to introduce close to the lower edge of the left-hand corner on the -back, simply the name of the gentleman who takes it, written small. It -is now considered old fashioned to insert on the back of such a letter, -"Politeness of Mr. Smith," "Favoured by Mr. Jones," "Honoured by Mr. -Brown." If to cross the sea, write the name of the vessel on the left -hand corner of the outside. - -If you make a mistake in a word, it will be better to draw your pen -through the error, so as to render it entirely illegible, and then -interline the correction, rather than attempt scratching out the mistake -with a penknife, and afterwards trying to write another word in the -identical place; a thing that is rarely, if ever, done well. - -At the end of the letter, nearly on a line with your signature, (which -should be close to the right side,) it is usual to put, near the -extremity of the _left_ side of the page, the name of the person to whom -the letter is addressed. Write your signature rather larger than your -usual hand; and put a dot or period after your name. - -In writing a ceremonious and very respectful note, or in addressing a -person with whom you are not very intimate, enclose it in an envelope, -and put the direction _on the cover only_. It is now customary always to -enclose in envelopes invitations to parties; visiting cards sent to -strangers; cards left previous to a marriage; and farewell cards on -leaving the place. On the latter it is usual to put the initials _t. t. -l._ (to take leave,) or _p. p. c._ (_pour prendre conge_, which has the -same signification.) We have also seen _p. d. a._ (_pour dire adieu_, to -bid adieu.) For a note, always use a very small seal. There are -varieties of beautiful little wafers for notes; also of beautiful -note-paper. It is not necessary in addressing an intimate friend to -follow, particularly, any of these conventional observances. - -For sealing letters no light is so convenient as a wax taper. A lamp or -candle may smoke and blacken the wax. To seal well, your wax should be -of the finest quality. Good red wax is generally the best, and its -colour should be of a brilliant scarlet. Inferior red wax consumes very -fast; and always, when melted, looks purplish or brownish. When going to -melt sealing-wax, rest your elbow on the table to keep your hand steady. -Take the stick of wax between your thumb and finger, and hold it a -little above the light, so that it barely touches the point of the -flame. Then insert a little of the melted wax _under_ the turn-over part -of the letter, just where the seal is to come. This will make it more -secure than if the sole dependence was on the outside seal. Or instead -of this little touch of wax, you may slip under the turn-over a small -wafer, either white or of the same colour as the wax. Take the stick of -wax, hold it over the flame just so as to touch the tip; next turn it -round till the end of the stick is equally softened on every side. Then -apply it to your letter, beginning on the outer edge of the place you -intend for the seal; and moving the wax round in a circle, which must -gradually diminish till it terminates in the centre. Put the seal -exactly into the middle of the soft wax, and press it down hard, but do -not screw it round. Then withdraw it suddenly. Do not use motto seals -unless writing to a member of your own family, or to an intimate friend. -For common use, (and particularly for letters of business, or in -addressing strangers,) a plain seal with the initials of your name will -be best. - -We subjoin the usual abbreviations of the states, &c.:-- - -Maine, _Me._ New Hampshire, _N. H._ Vermont, _Vt._ Massachusetts, -_Mass._ Rhode Island, _R. I._ Connecticut, _Ct._ New York, _N. Y._ New -Jersey, _N. J._ Pennsylvania, _Pa._ Delaware, _Del._ Maryland, _Md._ -Virginia, _Va._ North Carolina, _N. C._ South Carolina, _S. C._ Georgia, -_Geo._ or _Ga._ Alabama, _Ala._ Mississippi, _Mi._ Louisiana, _La._ -Tennessee, _Ten._ Kentucky, _Ky._ Ohio, _O._ Indiana, _Ind._ Illinois, -_Ill._ Missouri, _Mo._ District of Columbia, _D. C._ Michigan, _Mich._ -Arkansas, _Ark._ Florida, _Fl._ Wisconsin, _Wis._ Iowa, _Io._ Texas, -_Tex._ Oregon, _Or._ - -To these may be added the abbreviations of the British possessions in -North America. Upper Canada, _U. C._ Lower Canada, _L. C._ Nova Scotia, -_N. S._ New Brunswick, _N. B._ New Providence, _N. P._ - -The name of the town to which the letter is to go, should always be -superscribed in full. If a country town or village, it will be necessary -to designate the county in which it is situated, as there are so many -provincial towns of the same name. Finish with the designation of the -state under the whole, close to the right-hand corner. - -In directing to a clergyman, put _Rev._ (Reverend) before his name. To -an officer, immediately after his name, and on the same line with it, -put _U. S. A._ for United States Army; _U. S. N._ for United States -Navy. To a member of Congress, precede his name with _Hon._ -(Honourable.) - -In putting up packets to send away, either tie them round and across -with red tape (sealing them also) or seal them without tying. Twine or -cord may cut through the paper, and is better omitted. Never put up any -thing in newspaper. Beside the danger of soiling the articles inside, it -looks mean and disrespectful. Keep yourself provided with different -sorts of wrapping-paper. A large parcel should have more than one seal, -and the seal may be rather larger than for a letter. - - -CROSSING THE SEA.--The most usual voyage made by American ladies is -across the Atlantic; and the time chosen for that voyage is generally in -the spring or autumn. A winter passage is seldom attempted by ladies; -and few that have tried it once are willing to undertake it a second -time. To those who are preparing to traverse the ocean that separates us -from Europe, we hope the following hints may not be unacceptable. - -We earnestly recommend that every lady who can afford to pay the -additional price, should engage, at an early period, a state-room -exclusively to herself; unless, indeed, she can share it with a near -relation. She will find the money well spent in securing the privacy and -comfort of an apartment into which no one has a right to intrude; -besides the additional space she will thus obtain for such articles as -she would like to have with her in her room. No one who has not been at -sea can imagine the perpetual and mutual annoyance of being confined to -the small limits of a state-room with a stranger; each incommoding the -other all the time, and each feeling herself under the continual -_surveillance_ of her companion; both expected to make incessant -sacrifices to the convenience of each other, and perhaps only one of -them having a disposition to submit to these sacrifices; in which case -she that is the most amiable is always the sufferer. We believe it to be -the rule in packet-ships that the first applicant for a passage is -allowed the privilege of being the last to have a stranger put into her -apartment. And if the passengers are not numerous, the fortunate first -applicant may in this manner have a whole state-room without the extra -charge. But by offering this additional price on taking her passage, she -can _always_ secure the exclusive possession of an entire state-room. - -If you have an apartment exclusively to yourself, the place of the -second bed can be filled with boxes, books, &c., for which you would not -otherwise have room. But as no ship state-room is large enough to -contain _much_ baggage, you should make your arrangements to wear during -the voyage such articles of outside dress as will least require washing. -Therefore, let all light-coloured or white dresses be packed away in the -trunks that are to remain below, and not to be opened till the close of -the voyage. - -As ladies can have no washing done at sea, it will be well to begin with -such dresses as can be worn all the passage. French silks are not good -sea dresses, (even when black,) for the salt-air shrivels, spots, and -turns them rusty. Dark-coloured india silks, or dark mousselines de -laine, or merinoes, are much better. Dark chintzes, with no white in the -figure, are convenient for common wear, at sea as well as on shore. - -Muslin or bobbinet collars, to be worn in the ever-damp sea-air, should -have no other trimming than an edging sewed on plain; as quilled or -pleated frills lose their stiffening immediately. Silk neck-kerchiefs, -or little shawls for the neck, will be found very convenient as -substitutes for collars; and, if of white silk, they are extremely -becoming. Or you may wear a broad, thick white ribbon, shaped with three -diminishing pleats, to fit in closely the back of the neck, and crossed -in front. Quilled or fluted cap-borders soon become limp and formless -with the damp; so also do gauze or _glace_ ribbons. Sea-caps should have -borders either simply gathered or laid on plain; and their ribbons -should be mantua, lutestring, or soft satin. A cap lined all through -with silk of a pretty colour, will be very convenient at sea, as it not -only assists in keeping the damp air from the head, but conceals the -hair effectually; and there are rough days when the motion of the ship -renders it impossible to arrange the hair nicely. A silk or madras -handkerchief, pinned up into a sort of small turban, is sometimes worn -at sea, instead of caps. They are very convenient, but only becoming to -pretty ladies. - -It is colder at sea than on shore; and even in summer, the atmosphere of -the Atlantic is liable to be chilled for several days by the vicinity of -floating icebergs,--even when these icebergs are not seen. Therefore, be -careful at any season, to have in your state-room a sufficiency of warm -clothing. A spring-passage is generally colder than an autumn one; and -even in May it is sometimes found necessary, when on the open ocean, to -dress as if it were winter. Flannel, of course, is indispensable; so, -also, is a large thick woollen shawl, and a second shawl of lighter -texture for mild weather. A very convenient outside sea-dress is the -garment or coat that is sometimes called a mandarine. It should be made -of very dark India silk, which is soft, strong, and not liable to stain -or spot like the silks of Europe. This dress should be very long and -wide; wadded and lined all through; and made with large, loose sleeves, -large sleeve-holes, and a wrapper-body, confined at the waist by a broad -ribbon run into a casing, and tied in front. A mandarine can be put on -over another dress without rumpling it; and is far better than a cloak, -as it is warmer and more compact, sits closer, and is not so liable to -be blown about by the wind. At sea, there are always days when a -mandarine will be found very comfortable to wear, even in the cabin. - -No dress intended to be worn on a voyage should fasten _behind_, as it -is not always that a lady can procure the assistance of another person -to do this for her. Gowns, (or coat-dresses, as they are frequently -called,) such as fasten in front, are the best habits for sea; and there -is now a well-known way of making wrappers that is both handsome and -convenient, and universally becoming. Fortunately, corsets are now -exploded; and as they are no longer worn on shore, of course no one -would be so absurd as to endure them at sea. Jackets of flannel, lined -silk, thick cotton, or jean, made without whalebones, and to fasten in -front, are best suited to a voyage. A flannel gown and a dark -double-wrapper are indispensable in case of sickness. Your upper -petticoat should be of dark linen, worsted, or silk. If you have no -mandarine, take with you, by all means, a wadded silk petticoat, and a -pair of slightly-wadded silk inside-sleeves, to be tied in beneath your -gown-sleeves in chilly weather. For this purpose, have four tapes sewed -to the top of each sleeve, at equal distances, and four corresponding -tapes sewed to the inside of each arm-hole of your gowns. - -The best sea-stockings are those of substantial, _unbleached_ cotton. No -others are so comfortable. Dark satin-ribbed cotton stockings are also -good; so are the black raw silk, such as are shaggy inside. Take with -you some _very thick_ gray yarn stockings, to put on when your feet are -cold in bed, and to draw on, occasionally, over your shoes and other -stockings. Gaiter-boots, and boots lined with fur, are very comfortable -when once on; but at sea, there is often some trouble in lacing or -buttoning them. Shoes worn on ship-board should be thin-soled and roomy, -so that you may walk the deck easier, and keep your feet better when the -vessel rolls. Shoes of wadded silk are very pleasant at sea; so are -Indian moccasins, or carpet moccasins lined with wool. Take with you two -or three pairs of woolly sheep-skin soles, such as are coated on the -under side with india-rubber varnish. They are warm, dry, and -water-proof; can be slipped into your shoes or taken out, as occasion -may require; and either for sea or shore, are far superior to the cork -soles also in use. - -A sea-bonnet should have a deep, close front, and a cape or ruffle at -the back of the neck. The complexion is always liable to be injured by -the salt air, the glare of the sun, and the bleak wind. A quilted close -bonnet of dark silk or satin, lined with pink, blue, or lemon-colour, -may be made to look very pretty. Cane or whalebone being very apt to -break in the wind, it is best to run wired-satin piping-cord into the -cases of a sea-bonnet, and round the edge. This will stiffen it -sufficiently; and being very elastic, will keep it in shape without -danger of breaking. These bonnets should, by all means, have a large -wadded cape attached to them. At sea, it is important to keep the back -of the neck always covered, for its exposure to the air may produce -rheumatic pains in the head, shoulders, and face. Even in the cabin, and -at all times when on ship-board, (except in decidedly warm weather,) it -is prudent to wear a handkerchief of silk, cashmere, or velvet, tied or -pinned round the neck, with a corner covering it closely behind. - -Provide yourself, also, with a pair or two of warm gloves. On days -when fire is most needed, it is most difficult to have it in the cabin -of a ship. If the wind is strong, it impedes the draught of the stove, -and fills the cabin with the smoke that is beaten down the chimney. -And if the vessel rolls much, (as she always will in rough weather,) -there is danger of the fire falling about the floor; and to prevent -accidents from this cause, it is deemed safest to extinguish it -entirely, or else not to kindle it at all. The passengers must depend -chiefly on their clothing for warmth enough to make them tolerably -comfortable,--particularly if they cross the ocean early in the spring -or late in the autumn. But, as we before observed, a spring-passage is -always the coldest. In the autumn, there is no danger of meeting with -icebergs. Also, the ocean-water still retains a portion of the warmth -communicated to it by the summer sun; while, in the spring, it remains -a long while chilled from the cold of the preceding winter. - -As dressing on ship-board is always more or less troublesome and -inconvenient, on account of the motion of the vessel, and must generally -be done in a sitting posture, it is well to make one dressing suffice -for the day. - -When packing to go on board, select such articles as are indispensable -for use during the voyage, and put them all into one trunk, which must -not be too large to keep in your state-room. You will find drawers -there, in which you can place your caps, collars, handkerchiefs, and -other light articles. Have a strong linen clothes-bag, with a -drawing-string at the top, to hang up on one of the pegs or hooks in -your apartment. The remainder of your baggage must be put below, in the -place appropriated to stowing away the trunks of the passengers, with -the understanding that they are to remain there all the voyage. - -However pleasant you may find it to stay on deck, it is best, as soon as -you get on board, to go to your state-room, and make your arrangements -there, lest you should be rendered incapable of doing so by the approach -of sea-sickness; an event that may usually be expected within an hour -after the vessel gets under-way, if she sails from New York or Boston, -or any port in the vicinity of the ocean. Take out of your trunk your -night-clothes, your easiest slippers, and whatever articles you may -require for immediate use; and place them where they can be directly -accessible. - -Some few ladies, as well as gentlemen, cross the ocean without being in -the least troubled with sea-sickness; and very many only suffer from it -during the first two or three days, and are then perfectly well during -the remainder of the passage, however stormy it may be. If you should -incline to be sick, it will be nearly useless to struggle against it the -first day or two. You may try as a preventive, or as an early remedy -when the first symptoms come upon you, a lump of loaf-sugar placed in -the bottom of a wine-glass, with just as much brandy poured on as will -be sufficient to dissolve it, so that it can be eaten with a tea-spoon. -If taken in time, this frequently succeeds; and it rarely fails in the -short sickness that is sometimes felt in excursions down in the bay of -New York; or in Boston harbour, when the water is rough; or in going -round Point Judith; or in a trip by sea to any of the coast -bathing-places. - -If you find your sickness increasing, give up to it for a day or two; -and you will afterwards feel much the better for it. For the first two -days you need take no nourishment but chicken-water. Avoid lemonade, -oranges, all other acids, and every sort of warm drink. Be careful, -while you are sick, not to taste any thing that you may like to eat -afterwards, as it will give you a disgust to it during the remainder of -the voyage. For the same reason, it is well not to use cologne-water, or -any very fine perfume during your sickness. Liquid camphor, sprinkled -over the bed and floor, will be found more refreshing and purifying to -the atmosphere than any thing else that you can take with you. - -The third day (if not before) you ought to make every possible exertion -to go on deck, as you will be losing strength by remaining in bed; and -as long as you keep your head in a recumbent posture, you will not -become accustomed to the motion of the vessel. Also, on the third day, -endeavour to eat a small portion of solid, relishing food--such as a -piece of broiled ham, or the lean of salt beef, with a slice of dry -toast. We have known what is called the tone of the stomach restored -after sea-sickness by a little of the sailors' salt beef and biscuit. -Something of this sort is always more effective than light or delicate -food. - -It will be well before you embark, to provide yourself with a box of -that excellent medicine known as Lady Webster's (or Lady Crespigny's) -pills. They are called by both names; probably because both these ladies -patronized them in England. You may take one every night _immediately -after_ supper. In Philadelphia they are made according to the best -recipe by J. C. Turnpenny, druggist, corner of Spruce and Tenth streets. - -You may find a clay-ball for the removal of grease spots very useful to -keep in your room; as, when the ship is rolling, greasy substances are -frequently spilt on dresses. - -Take with you and keep always in your apartment, a life-preserver, in -case of being wrecked in sight of land; and it may really save your life -by buoying you up, and floating you to the shore. It is said that a -man's hat, laid brim downwards, and tied up in a shawl or -pocket-handkerchief, and then fastened round the waist, will keep a -person above water long enough to prevent drowning, if not far from the -beach. The ladies of New York and Boston, and of other cities on the -sea-board, have it in their power to learn, without danger or -difficulty, the art of swimming; by subscribing to the salt-water baths, -and visiting them daily during the summer. - -Nothing will make a sea-voyage seem shorter or less monotonous, than to -be well provided with occupation--such as amusing and interesting books, -and a due portion of needle-work or knitting. By all means take with you -one or more blank-books for the purpose of noting down whatever you may -wish to remember. If you can keep a regular journal, so much the better. -Also, the first day that you are able to write after getting to sea, -commence on a _large_ sheet of paper, a letter to one of your relations -or friends, having previously folded and directed it. Write but a few -lines at first; and every day add a little more to it, giving the fresh -dates. It will always be ready (requiring only a wafer to seal it) in -case you should have an opportunity of sending it by any vessel you may -chance to meet, on her way to the land you have left. If no such chance -offers during the voyage, this diary-letter will at least be ready to -transmit with those you write home directly after arriving at your -destined post. And your friends will be glad to have this concise -transcript of your sea-life. - - - - -BREAKFAST, DINNERS, SUPPERS, ETC. - - -At the earnest request of numerous young housekeepers, the author has -been induced to offer the following hints for the selection of suitable -articles in preparing breakfasts, dinners, and suppers. They, of course, -may be varied according to convenience, taste, and the size and -circumstances of the family. Receipts for them all may be found either -in the present work, or in its predecessor, "Miss Leslie's Directions -for Cookery." - - -BREAKFASTS FOR SPRING AND SUMMER.--Fresh shad broiled; hashed mutton; -boiled eggs; potatoes fried--Indian cakes; rolls. - -Hashed veal; broiled ham; poached eggs; mashed potatoes--Milk toast; -rolls. - -Fried cat-fish; omelet; cold boiled ham, or smoked tongue--Rolls; -buttered toast. - -Veal cutlets; stewed clams; ham and eggs; potatoes mashed--Rye batter -cakes; rolls. - -Clam fritters; hashed veal; cold ham; potatoes--Milk toast; muffins. - -Fresh shad broiled; stewed chickens; cream cheese--Indian batter cakes; -rolls. - -Mutton chops; omelet; boiled potatoes--Rice batter cakes; muffins. - -Minced veal; broiled ham; poached eggs; cream cheese--Milk toast; -rolls. - -Pickled salmon; broiled chickens; eggs--Indian cakes; milk toast. - -Stewed chickens; broiled ham with eggs; mashed potatoes--Rye batter -cakes; rolls. - -Fried egg-plant; tongue or ham toast; pepper-grass--Indian batter cakes; -rolls. - -Broiled chickens; pork cheese; potatoes sliced and fried--Rye batter -cakes; muffins. - -Stewed pigeons; young corn omelet; mashed potatoes--Flannel cakes; -toast. - -Clam fritters; stewed egg-plant; broiled tomatoes--Rice cakes; rolls. - -Broiled chickens; mock oysters of corn; cold ham--Milk toast; muffins. - -Hashed veal; ham omelet; cucumbers; pepper-grass--Rice cakes; muffins. - -Birds with mushrooms; soft omelet; sliced ham or tongue--Flannel cakes; -toast. - -Tongue or ham toast; stewed mushrooms; cucumbers--Indian batter cakes; -rolls. - -Fresh mackerel broiled; potatoes; young corn omelet--Rice cakes; rolls. - -Broiled ham with poached eggs; fried chickens; cucumbers--Rye batter -cakes; toast. - -Stewed chickens; fried sweet potatoes; broiled tomatoes--Flannel cakes; -rolls. - - * * * * * - -In warm weather fresh fruit (thoroughly ripe, and eaten with sugar) is -an agreeable and wholesome addition to the breakfast table. Fruit-jam, -marmalade, and honey may be introduced at any season. - - -AUTUMN AND WINTER BREAKFASTS.--Pigeons stewed with mushrooms; fried -sweet potatoes; broiled tomatoes--Muffins; milk toast. - -Fresh fish broiled; cold ham; potatoes--Indian cakes; rolls. - -Oysters stewed or fried; broiled ham with poached eggs--Toast; rolls. - -Broiled chickens; ham omelet; broiled tomatoes--Indian cakes; toast. - -Stewed chickens; egg-plant sliced and fried; potatoes--Rice batter -cakes; rolls. - -Hashed duck; ham broiled; poached eggs--Flannel cakes; toast. - -Oyster fritters; cold ham or tongue; sweet potatoes sliced and -broiled--Indian cakes; rolls. - -Mutton chops; broiled tomatoes; pickled salmon--Rice batter cakes; -toast. - -Beef-steaks; stewed oysters; boiled potatoes--Indian cakes; muffins. - -Stewed chickens; sausages; mashed potatoes--Rolls; toast. - -Broiled chickens; liver pudding sliced; potatoes--Buckwheat cakes; -rolls. - -Hashed veal; pig's feet fried; potatoes--Buckwheat cakes; toast. - -Venison steaks; broiled sweet potatoes; eggs--Indian batter cakes; -rolls. - -Venison pasty; fried smelts; mashed potatoes--Buckwheat cakes; toast. - -Minced cod-fish, drest with eggs, parsnips, onions, butter, &c.; -sausages; boiled potatoes--Indian cakes; rolls. - - * * * * * - -In cold weather, small hominy, boiled, is often introduced at breakfast -tables--also indian mush, to be eaten with butter and molasses. We -subjoin a receipt for pumpkin mush, an excellent and wholesome breakfast -dish. - - -PUMPKIN MUSH.--Pour into a clean pot, two quarts or more of good milk, -and set it over the fire. Have ready some pumpkin stewed very soft and -dry; mashed smooth, and pressed in a cullender till all the liquid has -drained off. Then measure a large pint of the stewed pumpkin; mix with -it a piece of fresh butter, and a tea-spoonful of ground ginger. Stir it -gradually into the milk, as soon as it has come to a boil. Add, by -degrees, a large pint or more of indian-meal, a little at a time, -stirring it in, very hard, with the mush-stick. If you find the mush too -thin, as you proceed, add, in equal portions, more pumpkin and more -indian-meal, till it becomes so thick you can scarcely stir it round. -After it is all thoroughly mixed, and has boiled well, it will be -greatly improved by diminishing the fire a little, or hanging the pot -higher up, so as to let it simmer an hour or more. Mush can scarcely be -cooked too much. Eat it warm with butter and molasses, or with rich -milk. It is very good at luncheon in cold weather. - -After boiling small hominy, drain off the water, and leave the dish -uncovered. If covered up, the condensation of the steam will render the -hominy thin and washy. - - -BREAKFAST PARTIES.--Black tea; green tea; coffee; chocolate; hot cakes -of various sorts; omelets; birds; game; oysters, stewed, fried, and -pickled; cold tongue; cold ham; biscuit sandwiches; boned turkey, cold; -potted or pickled lobster; raised French pie; pigeon, partridge, or -moorfowl pie; mushrooms fried, broiled, or stewed; jellies; marmalade; -honey; fresh fruit, or sweetmeats, according to the season; a large -almond sponge-cake. The table decorated with flowers. - - * * * * * - -At a breakfast party the dress of the ladies should be more simple than -at a dinner or a supper party. - - -ECONOMICAL DINNERS FOR SMALL FAMILIES.--The receipts for these plain -dishes are generally to be found in Miss Leslie's "Directions for -Cookery," a work to which the present book is supplemental. - - -SPRING.--Boiled ham; spinach; asparagus; poke; potatoes[369-*]--Rhubarb -pie. - - [369-* There is no necessity for repeating the mention of potatoes. - It will of course be understood that potatoes should constitute a - portion of every dinner. Also that pickles should always be on the - table with beef and mutton.] - -Veal cutlets; cold ham; spinach; turnips; poke; asparagus--Baked batter -pudding. - -Broiled halibut cutlets; cold ham; spinach; turnips; asparagus--Boiled -indian pudding. - -Calf's liver fried with ham; asparagus; turnips; poke; spinach--Rhubarb -pudding. - -Boiled leg of mutton; stewed onions; turnips; carrots--Baked rice -pudding. - -Family soup; fried ham and eggs; asparagus; beets; spinach--Baked indian -pudding. - -Corned beef; cabbage; carrots; stewed onions; beets--Fritters. - -Broiled shad; cold corned beef; carrots; spinach; asparagus--Eastern -pudding. - -Veal pie; fried ham and eggs; asparagus; spinach; turnips--Gooseberry -fool. - -Roast veal; peas; asparagus; spinach--Gooseberry pudding. - -Boiled rock-fish; hashed veal; peas; spinach; asparagus--Farmer's rice -pudding. - -Boiled ham; peas; beans; spinach--Gooseberry pie. - -Veal soup; cold ham; stewed onions; beans; peas--Currant pie. - -Roast beef; horse-radish; peas; beans; asparagus--Custard in a dish. - -Fresh cod-fish boiled; cold roast beef; horse-radish; peas; beans; -spinach--Eastern pudding. - -Mutton soup; the meat that was boiled in it; stewed onions; turnips; -suet dumplings--Currant pie. - -Roast lamb with mint-sauce; asparagus; peas; spinach--Custard in a dish. - -Boiled black-fish; cold roast lamb; spring salad; beans; -peas--Gooseberry pudding. - -Green pea-soup; veal cutlets; salad; peas; beans--Currant pie. - -Boiled ham; fried chickens; peas; beans; salad--Fritters or pancakes. - -Roast fillet of veal; cold ham; peas; beans; salad--Gooseberry pie. - -Hashed veal; broiled ham with eggs; peas; beans--Boiled indian pudding. - -Boiled sea-bass; beef-steaks; onions; beans; peas--Currant pie. - -Stewed breast of veal; fried ham with eggs; peas; beans--Gooseberry -pudding. - -Fresh cod-fish boiled; mutton chops; stewed onions; beans; peas--Baked -batter pudding. - -Baked beef with a batter pudding under it; beans; peas--Gooseberry pie. - -Broiled mackerel; stewed mutton; stewed onions; beans; peas--Boiled rice -pudding. - -Boiled halibut; beef-steaks; onions; beans; peas--Currant pudding. - -Salt cod-fish; stewed onions; veal cutlets; beans; peas--Baked rice -pudding. - - -PLAIN DINNERS FOR SUMMER.--Clam soup; beef-steaks; stewed onions; peas; -beans; summer cabbage--Cherry pie. - -Boiled ham; veal cutlets; cucumbers; beans; peas--Custard pudding. - -Cat-fish soup; cold ham; cucumbers; peas; beans--Cherry pie. - -Stewed fillet of veal; cold ham; squashes; beans; beets--Batter pudding, -baked. - -Boiled black-fish; beef-steak pie; squashes; beans; beets--Cherry -pudding. - -Fried sea-bass; stewed knuckle of veal; cucumbers; squashes; -beans--Raspberry pudding. - -Boiled mackerel; beef-steaks; onions; cucumbers; beans; squashes--Baked -rice pudding. - -Clam soup; stewed fillet of veal; cucumbers; beets; fried -egg-plant--Sweet potatoe pudding. - -Beef-steaks with stewed onions; boiled crabs; cucumbers; squashes; -boiled corn--Raspberry pie. - -Stewed leg of mutton; turnips; squashes; beets; cucumbers--Blackberry -pie. - -Boiled ham; clam fritters; beans; summer cabbage; corn--Custard pudding. - -Clam pie; cold ham; sweet potatoes; lima beans; squashes--Boiled batter -pudding. - -Boiled fowls; fried ham and eggs; lima beans; sweet potatoes; -beets--Raspberry pie. - -Roast ducks; stewed egg-plant; lima beans; sweet potatoes; -turnips--Custard. - -Boiled leg of mutton; nasturtian sauce; turnips; tomatoes; -beets--Blackberry pie. - -Pilau; clam pie; lima beans; mashed turnips; tomatoes--Boiled indian -pudding. - -Beef-steak pie; stewed egg-plant; turnips; lima beans; boiled -corn--Boiled rice pudding. - -Boiled rock-fish; stewed breast of veal; sweet potatoes; tomatoes; lima -beans--Green corn pudding. - -Roast pig with apple sauce; turnips; lima beans; sweet -potatoes--Raspberry pie. - -Boiled ham; fried chickens; lima beans; tomatoes; boiled corn--Green -gage pie. - -Pot-pie; mashed turnips; lima beans; sweet potatoes; -cucumbers--Fritters. - -Fried sea-bass; boiled fowls; cauliflower; tomatoes; lima beans--Peach -pie. - -Roast ducks; cauliflower; tomatoes; lima beans--Green gage pudding. - -Boiled ham; clam fritters; summer cabbage; lima beans--Apple pie. - -Fried chickens; cold ham; cauliflower; tomatoes; sweet potatoes--Sweet -potatoe pudding. - -Fried calf's liver; cold ham; chitterlings or calf's tripe; tomatoes; -cauliflower; sweet potatoes--Peach pie. - -Stewed beef's heart; clam fritters; sweet potatoes; tomatoes; -squashes--Squash pudding. - -Corned beef; cabbage; carrots; stewed onions; tomatoes--Plum pie. - -Veal cutlets; cold corned beef; tomatoes; squashes; boiled -corn--Blackberry pudding. - -Harico of mutton; fried chickens; sweet potatoes; lima beans; beets; -boiled corn--Peach pudding. - -Chowder; mutton chops; turnips; stewed tomatoes; boiled -corn--Huckleberry pudding. - -Stewed breast of veal; tomatoes; cauliflower; lima beans--Green gage -pudding. - -Clam pie; veal cutlet; lima beans; boiled corn--Boiled indian pudding. - -Halibut cutlets; roasted beef's heart; tomatoes; sweet potatoes; boiled -corn--Plum pie. - -Cat-fish soup; chicken pie; beans; peas; tomatoes--Raspberry pudding -boiled. - - * * * * * - -_Sea-shore dinner._--Chowder; crabs; broiled mackerel; potatoes--Raisin -pudding. - - -PLAIN DINNERS FOR AUTUMN.--Fresh pork, stewed with sweet potatoes; lima -beans; tomatoes; corn--Plum pie. - -Roast ducks; stewed egg-plant; tomatoes; lima beans; squashes; -turnips--Peach pie. - -Ochra soup; beef-steaks; tomatoes; lima beans; sweet potatoes--Sweet -potatoe pudding. - -Roast leg of pork, with apple sauce; sweet potatoes; lima -beans--Custard. - -Rabbit soup; boiled ham; cauliflower; lima beans; tomatoes--Peach pie. - -Ham pie; veal cutlets; salsify; sweet potatoes; lima beans--Peach -pudding. - -Rabbit pot-pie; broiled ham with eggs; lima beans; sweet potatoes--Baked -bread pudding. - -Pigeon soup; beef-steaks; onions; tomatoes; lima beans; sweet -potatoes--Apple pie. - -Stewed beef; tomatoes; turnips; salsify; sweet potatoes; turnips--Bread -and butter pudding. - -Ox-tail soup; fried rabbits; lima beans; beets; sweet potatoes--Peach -pie. - -Roast leg of mutton; stewed onions; russian turnips; beets--Apple rice -pudding. - -Mutton harico; fried chickens; turnips; salsify; lima beans--Eastern -pudding. - -Pork and beans; stewed rabbits; tomatoes; sweet potatoes; russian -turnips--Boiled indian pudding. - -Oyster soup; roast goose with apple sauce; turnips; sweet -potatoes--Sweet potatoe pudding. - -Boiled fowls with celery sauce; oyster fritters; turnips; sweet -potatoes; winter-squash--Apple pie. - -Roast pork with apple sauce; turnips; salsify; tomatoes; sweet -potatoes--Baked batter pudding. - -Roast beef with horse-radish; sweet potatoes; turnips; tomatoes; -cold-slaw--Baked apple pudding. - -Mutton soup; the meat that was boiled in it; hashed beef; turnips; -beets; tomatoes--Baked rice pudding. - -Fresh pork stewed with parsnips; turnips; winter-squash or cashaw--Apple -dumplings. - -Beef bouilli; oyster fritters; turnips; stewed onions; -winter-squash--Apple pie. - -Stewed leg of mutton; russian turnips; sweet potatoes; salsify--Baked -bread pudding. - -Hashed mutton; fried ham with eggs; turnips; tomatoes; -winter-squash--Apple pudding, boiled. - -Beef-steak pot-pie; turnips; tomatoes; stewed pumpkin--Fritters or -pancakes. - -Boiled corned pork; cabbage; winter-squash; turnips--Bread and butter -pudding. - -Roast mutton; turnips; cold-slaw; beets; tomatoes--Boiled rice pudding. - -Bean soup; cassarole of mutton; turnips; beets; cold-slaw--Apple pie. - -Pork pie with apples in it; veal cutlets; turnips; beets; -tomatoes--Boiled indian pudding. - -Corned beef; cale cannon; tomatoes; beets; turnips; carrots--Indian -fritters. - -Cold corned beef; tripe and oysters; stewed onions; cold-slaw--Pumpkin -pudding. - -Fresh beef stewed with parsnips; tomatoes; turnips; beets--Baked rice -pudding. - -Boiled ham; cabbage; tomatoes; stewed pumpkin; turnips--Apple pie. - -Stewed beef's-heart; cold ham; winter-squash; beets--Eastern pudding. - -Pigeon pie; smoked tongue; winter-squash; turnips--Apple rice pudding. - -Ox-tail soup; veal cutlets; turnips; tomatoes; winter-squash--Dried -peach pudding. - - -PLAIN DINNERS FOR WINTER.--Boiled ham; cabbage; beets; cold-slaw; -hominy--Apple pie. - -Chicken pie; cold ham; turnips; beets; hominy--Boiled batter pudding. - -Pease soup; beef-steaks; onions; turnips; beets; cold-slaw--Baked rice -pudding. - -Roast goose with apple sauce; turnips; beets; winter-squash--Cranberry -pie. - -Pork and beans; stewed fowl; winter-squash; turnips--Eastern pudding. - -Salt cod-fish with onions and eggs; parsnips; pigeon dumplings; turnips; -beets--Apple pie. - -Pickled pork with pease-pudding; winter-squash; hominy--Molasses pie. - -Roast turkey with cranberry sauce; turnips; winter-squash; -salsify--Custard pudding. - -Pork pie with apples; oyster fritters; turnips; stewed pumpkin--Boiled -bread pudding. - -Round of beef stewed; parsnips; cale cannon; carrots; turnips--Baked -indian pudding. - -Fried rabbits; cold beef; turnips; winter-squash; hominy--Boiled batter -pudding. - -Pot-pie; winter-squash; turnips; beets--Pumpkin pudding. - -Boiled corned pork with indian dumplings; stewed pumpkin; turnips--Baked -bread pudding. - -Bean soup; beef-steaks; onions; turnips; winter-squash--Squash pudding. - -Boiled leg of mutton with nasturtian sauce; turnips; stewed pumpkin; -hominy--Pumpkin pudding. - -Salt cod-fish; onions; eggs; parsnips; pork-steaks--Apple pot-pie. - -Boiled ham; cabbage; winter-squash; hominy--Dried peach pie. - -Pilau; mutton chops; turnips; winter-squash; cold-slaw--Apple bread -pudding. - -Roast fowls; turnips; winter-squash; salsify--Cranberry pie. - -Roast beef; horse-radish; winter-squash; turnips; cold-slaw--Pumpkin -pudding. - -Family soup; veal cutlets; turnips; winter-squash; parsnips--Dried apple -pie. - -Roast pork; apple sauce; turnips; stewed pumpkin; parsnips--Baked rice -pudding. - -Beef-steak pudding; fried ham and eggs; turnips; winter-squash--Rice -custard. - -Boiled fowls; oyster fritters; turnips; winter-squash--Carrageen -blanc-mange. - -Beef-steak pot-pie; turnips; parsnips; winter-squash--Apple bread -pudding. - -Corned beef; cabbage; turnips; carrots; beets--Indian fritters. - -Stewed rabbits; cold corned beef; cale cannon; winter-squash; -parsnips--Boiled indian pudding. - -Ox-tail soup; roast leg of mutton; turnips; winter-squash; -parsnips--Apple dumplings. - -Beef-steaks broiled; mutton harico; onions; hominy; turnips; -beets--Indian fritters. - - * * * * * - -_Christmas dinner._--Roast turkey; cranberry sauce; boiled ham; turnips; -beets; winter-squash--Mince pies. - - * * * * * - -_New Year's dinner._--A pair of roast geese with apple sauce; smoked -tongue; turnips; cold-slaw; winter-squash--Plum pudding. - - -VERY NICE FAMILY DINNERS FOR SPRING.--Spring soup; roast fillet of veal; -(potatoes always;) peas; stewed spinach--Rhubarb pie; custards. - -Stewed rock-fish; roast lamb with mint sauce; peas; asparagus; -poke--Gooseberry pie; boiled custard. - -Clam soup; roast loin of veal; stewed peas; spinach; asparagus--Tapioca -pudding; gooseberry fool. - -Stewed sea-bass; roast beef; stewed spinach; stewed peas; asparagus; -beets--Currant pie; custards. - -Stewed halibut; chicken pie; stewed peas; stewed beans; -asparagus--Boiled lemon pudding; gooseberry pie. - -Green pea soup; roast fillet of veal; beans; peas; asparagus--Gooseberry -pudding; boiled custard. - -Boiled ham; roast ducks with apple sauce; stewed peas; beans; -asparagus--Currant pie; green custard. - -Cat-fish soup; roast lamb with mint sauce; peas; asparagus; -spinach--Ground rice pudding; gooseberry fool. - -Clam pie; roast loin of veal; stewed peas; asparagus; stewed -spinach--Currant pudding; red custard. - -Maccaroni soup; roast ducks with apple sauce; peas; asparagus; -spinach--Currant pie; gelatine custard. - -Baked shad; stewed fillet of veal; peas; asparagus; spinach--Souffle -pudding; gooseberry pie. - -Roast lamb with mint sauce; clam-sweetbreads; peas; beans; -asparagus--Ground rice pudding; currant pie. - -Corned fillet of veal; clam pie; stewed peas; spinach; beans; -asparagus--Gooseberry pudding; green fritters. - -Roast beef; stewed sweetbreads with oysters; beans; peas; -asparagus--Gelatine blanc-mange; gooseberry fool. - -Halibut cutlets; stewed lamb; peas; beans; asparagus; beets--Maccaroni -pudding; currant pie. - -Boiled ham; fowl and oysters; asparagus; spinach; peas--Gooseberry pie; -custards. - -Green pea soup; chicken pie; broiled ham; peas; asparagus; -beans--Biscuit pudding; gooseberry fool. - - -FAMILY DINNERS FOR SUMMER--VERY NICE.--Fresh salmon stewed; roast ducks -with stewed currant sauce; beans; peas; turnips--Cherry pie; custards. - -Clam soup; roast fowls; peas; turnips; beans--Raspberry charlotte; green -fritters. - -Boiled ham; sweetbreads with cauliflowers; lima beans; tomatoes; baked -egg-plant--Sunderlands; strawberries and cream. - -Roast fillet of veal; smoked tongue; lima beans; tomatoes; stewed -egg-plant--Sweet potatoe pudding; flavoured curds and whey. - -Baked salmon; terrapin veal; chicken pie; sweet potatoes; lima beans; -tomatoes--Charlotte pudding; strawberries and cream. - -Chickens stewed whole; boiled ham; summer cabbage; beans; sweet -potatoes--Maccaroni pudding; raspberries and cream. - -Roast beef; fried chickens; cauliflowers; tomatoes; lima beans; sweet -potatoes--Cherry pie; custards. - -Roast ducks with currant sauce; smoked tongue; stewed onions; lobster -salad; stewed beans; peas--Boiled lemon pudding; strawberries and cream. - -Boiled ham; tomato chickens; beans; turnips; egg-plant; sweet -potatoes--Sweet potatoe pudding; raspberries and cream. - -Clam pie; stewed wild ducks; sweet potatoes; turnips; squashes; -egg-plant--Peach pie; custards. - -Salmon cutlets; chicken pie; smoked tongue; lima beans; sweet potatoes; -squashes--Sweet potatoe pudding; floating island. - -Chicken gumbo; boiled ham; young corn omelet; lima beans; sweet -potatoes--Peach pie; flavoured curds and whey. - -Roast pig with apple sauce; chicken pie; lima beans; tomatoes; young -corn omelet--Charlotte pudding; custard. - -Ochra soup; roast beef; tomatoes; lima beans; squashes; turnips--Squash -pudding; fritters. - -Stewed sea-bass; boiled ham; clam fritters; sweet potatoes; tomatoes; -lima beans--Peach pie; boiled custard. - -Baked salmon-trout; pigeon pie; tomatoes; lima beans; sweet potatoes; -cucumbers--Sweet potatoe pudding; peaches and cream. - - * * * * * - -_Sea-shore dinner._--Oyster soup; clam pie; stewed rock-fish; crabs; -mashed potatoes--Boiled lemon pudding. - - -VERY NICE AUTUMN DINNERS FOR FAMILIES.--Autumn soup; Roast fowls; smoked -tongue; lima beans; squashes; sweet potatoes--Sweet potatoe pudding; -apple pie. - -Italian pork; roast ducks with apple sauce; squashes; egg-plant; lima -beans--Peach pie; gelatine custard. - -Oyster soup; roast beef; sweet potatoes; squashes; egg-plant; lima -beans--Quince pudding; bread fritters. - -Sea-bass with tomatoes; boiled ham; pigeon pie; sweet potatoes; stewed -red cabbage; lima beans--Squash pudding; preserved peaches. - -Ham pie; sweetbreads with oysters; sweet potatoes; lima beans; -egg-plant--Boiled lemon pudding; preserved quinces. - -Rabbit soup; roast beef; cold-slaw; lima beans; tomatoes; sweet -potatoes--Sago pudding; preserved tomatoes. - -Roast pork with apple sauce; sweet potatoes; lima beans; -egg-plant--Sweet potatoe pudding; fritters. - -Boiled ham; roast fowls; stewed red cabbage; turnips; sweet potatoes; -lima beans--Squash pudding; apple pie. - -Roast fillet of veal; cold ham; broccoli; turnips; lima beans; sweet -potatoes--Baked rice pudding; preserved peaches. - -Stewed pork with sweet potatoes; fried rabbits; onions; turnips; lima -beans--Peach pudding; custards. - -Roast goose with apple sauce; smoked tongue; onions; turnips; lima -beans; sweet potatoes--Eve's pudding; floating island. - -Oyster soup; chicken pie; beef-steaks; onion sauce; tomatoes; turnips; -sweet potatoes--Sweet potatoe pudding; preserved peaches. - -Roast fowls; corned beef; stewed red cabbage; turnips; tomatoes--Apple -custard; preserved tomatoes. - -Boiled rock-fish; roast pork with apple sauce; sweet potatoes; turnips; -tomatoes--Baked apple pudding; fritters. - -Oyster soup; venison steaks; tomato sweetbreads; turnips; sweet -potatoes--Pumpkin pudding; preserved tomatoes. - -Venison pie; smoked tongue; broccoli; sweet potatoes; turnips; -winter-squash--Eve's pudding; fritters. - -Roast venison; oyster fritters; turnips; sweet potatoes; -winter-squash--Apple pie; boiled custard. - -Ochra soup; roast fowls; smoked tongue; turnips; sweet potatoes; -broccoli--Pumpkin pudding; baked pears. - - -WINTER DINNERS FOR FAMILIES--VERY NICE.--Winter soup; roast beef; stewed -onions; cold-slaw; turnips--Apple pie; custards. - -Boiled ham; oyster pie; turnips; parsnips; stewed pumpkin--Baked rice -pudding; preserved tomatoes. - -Chicken pot-pie; oyster fritters; turnips; parsnips; beets--Pumpkin -pudding; preserved peaches. - -Boiled turkey with oyster sauce; smoked tongue; turnips; salsify; -beets--Cranberry pie; custards. - -Roast fowls with cranberry sauce; oyster fritters; turnips; beets; -winter-squash--Potatoe pudding; preserved quinces. - -Bean soup; roast pork with apple sauce; turnips; pumpkin; beets--Pumpkin -pudding; preserved tomatoes. - -Roast beef; scolloped oysters; turnips; parsnips; stewed beets; -winter-squash--Cranberry pie; boiled custard. - -Pease soup; roast fowls; turnips; beets; cold-slaw; hominy; -winter-squash--Squash pudding; baked apples. - -Roast turkey with cranberry sauce; boiled ham; winter-squash; turnips; -salsify--Mince pudding; lemon custards. - -Ham pie; oyster fritters; turnips; winter-squash; salsify; stewed -beets--Raisin pudding; baked pears. - -Venison soup; roast fowls; stewed beets; turnips; winter-squash--Sago -pudding; baked apples. - -Roast venison with currant jelly; chicken curry; turnips; winter-squash; -salsify--Cranberry pie; custards. - -Roast fowls; boiled corned beef; cabbage; carrots; parsnips; -turnips--Apple pie; boiled custard. - -Roast beef; stewed fowls; cold-slaw; stewed beets; turnips; hominy; -salsify--Plum pudding; cranberry pie. - -Soup a la Julienne; roast goose with apple sauce; scolloped oysters; -turnips; stewed onions; stewed beets--Pumpkin pudding; preserved pears. - -Roast mutton; chicken curry; cold-slaw; beets; turnips; stewed -pumpkin--Eve's pudding; baked apples. - -Venison pasty; fricasseed chickens; turnips; salsify; -winter-squash--Plum pudding; preserved tomatoes. - -Roast beef; fricasseed fowls; cold-slaw; beets; turnips; -winter-squash--Mince pie; custards. - -Boiled turkey with oyster sauce; boiled ham; stewed beets; turnips; -cold-slaw--Pumpkin pudding; baked apples. - -Bean soup; cold ham; roast fillet of veal; stewed beets; turnips; -winter-squash--Mince pie; boiled custard. - -A-la-mode beef; scolloped oysters; turnips; carrots; beets; -cold-slaw--Carrot pudding; preserved pears. - - * * * * * - -_Christmas and New Years' dinners._--Boiled turkey with oyster sauce; -two roast geese with apple sauce; roasted ham; chicken pie; stewed -beets; cold-slaw; turnips; salsify; winter-squash--Plum pudding; mince -pie; lemon custards; cranberry pie. - -Roast turkey with cranberry sauce; boiled fowls with celery sauce; -boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; -beets--Mince pudding boiled; lemon pudding baked; pumpkin pudding. - -Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with -celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; -beets; cold-slaw; winter-squash; salsify; fried celery--Plum pudding; -mince pie; calves'-feet jelly; blanc-mange. - - -COMPANY DINNERS--SPRING.--1. Oyster soup; boiled sheep's-head fish; -roasted ham; white fricassee; chickens stewed whole; terrapin veal; -sweetbread croquettes; asparagus; stewed peas; stewed spinach; fried -celery; maccaroni--Lemon pudding; almond pudding; calves'-feet jelly; -vanilla ice-cream. - -2. Maccaroni soup; stewed rock-fish; boiled ham; brown fricassee; veal -rissoles; chicken rice pudding; larded sweetbreads; asparagus loaves; -asparagus omelet; French spinach; French peas; stewed beets--Rhubarb -cups; transparent pudding; charlotte russe; lemon ice-cream. - -3. French white soup; baked sheep's-head fish; boiled ham; lamb cutlets, -the French way; roasted sweetbreads; beef's tongue stewed; French -chicken pie; maccaroni; stewed peas; stewed beans; asparagus; stewed -spinach--Omelet souffle; orleans pudding; blanc-mange; orange ice-cream. - -4. Fine clam soup; halibut cutlets; roasted ham; brown fricassee; -broiled sweetbreads; pigeon pie; lobster rissoles; asparagus omelet; -maccaroni; lettuce peas; asparagus; French spinach; potatoe snow--Boiled -almond pudding; sweetmeat fritters; vanilla flummery; cake syllabub. - -5. Green pea soup; stewed sea-bass; French ham pie; baked tongue; -cutlets a la Maintenon; fricasseed chickens; maccaroni; asparagus; -stewed peas; stewed beans--Marietta pudding; Spanish blanc-mange; -calves'-feet jelly; lemon ice-cream. - -6. Asparagus soup; stewed halibut; roasted ham; chicken curry; -fricasseed sweetbreads; terrapin veal; chicken patties; maccaroni; -lettuce peas; potatoe snow; stewed beans; stewed beets--Lady's pudding; -green custard; wine fritters; gooseberry water-ice. - -7. Friar's chicken; halibut cutlets; boiled ham; French chicken pie; -sweetbread croquettes; lamb cutlets, French way; lobster patties; -Columbus eggs; French peas; stewed beans; stewed beets; potatoe -snow--Orleans pudding; orange tarts; pistachio cream; iced jelly. - -8. Rich veal soup; stewed carp; boiled ham; sweetbreads stewed with -oysters; roast ducks; soft crabs; chicken rice pudding; stewed peas; -stewed beans; stewed beets; potatoe snow--Maccaroni pudding; red -custard; chocolate cream; almond ice-cream. - - -COMPANY DINNERS--SUMMER.--1. Duck soup; fresh salmon stewed; roasted -ham; French chicken pie; veal olives; sweetbreads with cauliflowers; -baked clams; stewed lobster; fried artichokes; scolloped tomatoes; -lettuce peas; stewed beans; lettuce chicken salad--Pine-apple pudding; -currant ice; iced jelly; strawberries and cream. - -2. Pigeon soup; cream trout; baked tongue; terrapin veal; clam -sweetbreads; chicken curry; roast ducks; fried cauliflower; French peas; -stewed beans; lobster salad--Lady's pudding; pine-apple tarts; raspberry -charlotte; strawberry ice-cream. - -3. The best clam soup; roasted salmon; boiled ham; rice pie; tomato -chickens; sweetbread croquettes; veal olives; lobster patties; -cauliflower maccaroni; lima beans; stuffed egg-plant; sweet -potatoes--Charlotte russe; cherry water-ice; vanilla blanc-mange; iced -jelly. - -4. Lobster soup; baked salmon-trout; tongue pie; roast ducks; fricasseed -chickens; sweetbreads with cauliflowers; reed-birds; lettuce peas; -stewed beans; stewed beets; Sydney Smith's salad--Almond pudding; orange -pudding; vanilla ice-cream; Spanish blanc-mange. - -5. Maccaroni soup; salmon steaks; French ham pie; chickens stewed whole; -white fricassee; lobster rissoles; tomato sweetbreads; lima beans; sweet -potatoes; young corn omelet; potatoe snow; fried cauliflower; -salad--French charlotte; vanilla blanc-mange; lemon custards; raspberry -ice-cream. - -6. Rich white soup; boiled salmon; roasted ham; stewed ducks; boiled -fowls; plovers; scolloped tomatoes; lima beans; sweet potatoes; -cauliflower omelet; lobster salad--Marietta pudding; raspberry -charlotte; iced jelly; pistachio cream. - -7. Normandy soup; roasted salmon; boiled ham; French chicken pie; brown -fricassee; sweetbreads with cauliflowers; lobster patties; birds with -mushrooms; lima beans; scolloped tomatoes; sweet potatoes; turnips; -stewed egg-plant; salad--Orleans pudding; maccaroni pudding; Spanish -blanc-mange; peach ice-cream. - -8. Mock turtle soup; baked salmon; roasted ham; tongue pie; fricasseed -chickens; stewed ducks; plovers; clam sweet breads; broccoli and eggs; -sweet potatoes; onion custard; lima beans; salad--Orange tarts; -charlotte russe; maccaroni blanc-mange; Marlborough pudding; lemon -ice-cream. - - * * * * * - -_Sea-shore dinner._--Clam soup; roast salmon; boiled ham; sea-coast pie; -stewed oysters; fried oysters; stewed lobster; crabs; baked clams; -mashed potatoes--Biscuit pudding; sweetmeat fritters; cake syllabub; -orange flummery. - - -COMPANY DINNERS--AUTUMN.--1. Mock turtle soup; stewed rock-fish; roasted -ham; boiled fowls; stewed ducks; fried rabbits; stuffed egg-plant; -broccoli and eggs; fried artichokes; stewed mushrooms; potatoe snow; -sweet potatoes--Chocolate pudding; meringued apples; cake syllabub; -peach ice-cream. - -2. Venison soup; baked salmon-trout; boiled ham; French chicken pie; -roast ducks with cranberry sauce; veal olives; sweetbread omelet; stewed -red cabbage; turnips; onion custard; sweet potatoes--Boiled almond -pudding; orange tarts; sweetmeat fritters; vanilla ice-cream. - -3. Rich brown soup; sea-bass with tomatoes; ham pie; fricasseed -chickens; roast goose with apple sauce; oyster omelet; birds with -mushrooms; scolloped tomatoes; cold-slaw; sweet potatoes; broccoli and -eggs; fried artichokes; onion custard--Lady's pudding; sweetmeat tarts; -lemon custards; almond ice-cream. - -3. Normandy soup; stewed rock-fish; tongue pie; roast fowls; partridges -in pears; stewed ducks; oyster loaves; lima beans; tomatoes broiled; -stewed mushrooms; cold-slaw; sweet potatoes--Orleans pudding; orange -custards; Spanish blanc-mange; vanilla ice-cream. - -4. Soupe a la Julienne; cream trout; roasted ham; stewed wild ducks; -tomato sweetbreads; French oyster pie; white fricassee; mushroom omelet; -stewed red cabbage; lima beans; winter squash; sweet potatoes; -turnips--Marrow pudding; lemon custards; meringued apples; peach -ice-cream. - -5. The best oyster soup; stewed rock-fish; boiled ham; roast wild ducks -with currant jelly; chicken rice pudding; birds in a grove; terrapin -veal; sweetbread croquettes; turnips; sweet potatoes; onion custard; -broiled tomatoes--Vanilla flummery; omelet souffle; sweetmeat tarts; -lemon ice-cream. - -6. Meg Merrilies soup; boiled rock-fish; roasted ham; stewed wild ducks; -French oyster pie; roasted pheasants; Columbus eggs; mushroom omelet; -lima beans; sweet potatoes; turnips; winter-squash; beets--Orange -flummery; sweet potatoe pudding; calves' feet jelly; lemon ice-cream. - -7. Rich white soup; sea-bass with tomatoes; baked tongue; roast goose -with apple sauce; fricasseed fowls; venison steaks with currant-jelly; -oyster omelet; broiled mushrooms; turnips; sweet potatoes; -winter-squash; lima beans--Cocoa-nut pudding; sweetmeat tarts; lemon -custards; chocolate ice-cream. - -8. Hare or rabbit soup; stewed rock-fish; boiled ham; pigeon pie; roast -fowls; brown fricassee; partridges in pears; woodcocks; oyster loaves; -turnips; sweet potatoes; winter-squash; beets; cold-slaw--Sweet potatoe -pudding; orange tarts; whipped cream; Spanish blanc-mange. - - -COMPANY DINNERS--WINTER.--1. Mulligatawny soup; fresh cod-fish fried; -boiled ham; roast turkey with cranberry sauce; fowls stewed whole; -oyster pie; potatoe snow; turnips; parsnips; winter-squash--Cocoa-nut -pudding; lemon pudding; mince-pie; calves' feet jelly. - -2. Clear gravy soup; stewed rock-fish; roasted ham; boiled turkey with -oyster sauce; venison pie; brown fricassee; sweet potatoes; turnips; -parsnips; beets--Orange pudding; almond pudding; meringued apples; -chocolate cream. - -3. Venison soup; fresh cod-fish boiled; smoked tongue; pair of roast -geese with apple sauce; oyster pie; French stew of rabbits; turnips; -potatoe snow; parsnips; onion custard; beets--Transparent pudding; -orange tarts; mince-pie; floating island. - -4. Mock turtle soup; boiled rock-fish; ham pie; smoked tongue; roast -turkey with cranberry sauce; boiled fowls with celery sauce; oyster -loaves; sweetbread croquettes; turnips; parsnips; beets; -maccaroni--Charlotte russe; mince-pie; calves' feet jelly; blanc-mange. - -5. Rich brown soup; fresh cod-fish stewed; boiled ham; venison roasted; -red-head ducks with currant jelly; oyster patties; veal rissoles; -turnips; parsnips; beets; winter-squash; cold-slaw--Mince-pudding; -omelet souffle; orange flummery; vanilla ice-cream. - -6. Rich white soup; fresh cod-fish fried; roasted ham; venison pie; -boiled turkey with oyster sauce; partridges in pears; chicken rice -pudding; potatoe snow; beets; turnips; winter-squash; stewed red -cabbage--Plum pudding; chocolate blanc-mange; cocoa-nut cream; -apple-jelly. - -7. Meg Merrilies soup; stewed rock-fish; boiled ham; canvas-back ducks -roasted; French oyster pie; fricasseed chickens; veal olives; -winter-squash; potatoe snow; beets; turnips; maccaroni--Orange pudding; -cocoa-nut pudding; cake syllabub; chocolate ice-cream. - -8. Maccaroni soup; fresh cod-fish stewed; smoked tongue; canvas-back -ducks stewed; partridge pie; fricasseed fowls; stewed sweetbreads with -oysters; turnips; potatoe snow; parsnips; beets; cold-slaw--Orleans -pudding; Italian charlotte; apple compote; orange-jelly. - - * * * * * - -_Christmas dinners._--Mock turtle soup; stewed rock-fish; roasted ham; -roasted venison with currant-jelly; boiled turkey with oyster sauce; -roast geese with apple sauce; French oyster pie; fricasseed chickens; -potatoe snow; parsnips; beets; winter-squash; cold-slaw--Plum pudding; -mince-pies; orange tarts; cream cocoa-nut pudding; Spanish blanc-mange; -apple-jelly; vanilla ice-cream. - - * * * * * - -_New Year's dinner._--Venison soup; stewed fresh cod; boiled ham; -roasted turkey with cranberry sauce; roast goose with apple sauce; -partridge pie; winter-squash; beets; potatoe snow; cold-slaw--Columbian -pudding; lemon tarts; charlotte polonaise; vanilla blanc-mange; trifle. - - -LARGE DINNER PARTIES.--1. _Spring._--Rich brown soup at one end; rich -white soup at the other; two dishes of sheep's-head fish, one baked, one -stewed, or else baked salmon-trout and cream trout; roasted ham; smoked -tongue; chickens stewed whole; roast ducks with cranberry-jelly; -sweetbreads with oysters; terrapin veal; white fricassee; brown -fricassee; sweetbread croquettes; lobster rissoles; oyster loaves; -lobster patties; asparagus loaves; French spinach; French peas; -cauliflower maccaroni; stewed beans; fried cauliflower; fried -artichokes; stewed spinach; asparagus omelet; cauliflower -omelet--Columbian pudding; orange tarts; lemon tarts; charlotte -polonaise; green custard; red custard; pistachio cream; maccaroon -blanc-mange; vanilla blanc-mange; gooseberry-water ice; currant-water -ice; almond ice-cream; calves' feet jelly. - - * * * * * - -2. _Summer._--Turtle soup; fresh salmon stewed; salmon steaks; baked -turtle; boiled ham; baked tongue; roast ducks with cherry-jelly; chicken -curry; chicken patties; sweetbreads and cauliflowers; tomatoe -sweetbreads; lobster pie; stewed lobster; birds in a grove; thatched -house pie; plovers roasted; rice pie; mushroom omelets; broccoli and -eggs; fried artichokes; stewed peas; stewed beans; stewed beets; potatoe -snow; lettuce peas; scolloped tomatoes; mashed sweet potatoes; stuffed -egg-plants; stewed egg-plant; Sydney Smith's salad--Pine-apple tarts; -lady's pudding; transparent pudding; marmalade puddings; French -charlotte; Italian charlotte; iced jelly; vanilla blanc-mange; almond -blanc-mange; orange ice-cream; strawberry ice-cream. - - * * * * * - -3. _Autumn._--Meg Merrilies soup; sea-bass with tomatoes; salmon-trout; -roasted ham; smoked tongue; roast fowls; partridge pie; birds with -mushrooms; partridges in pears; terrapin; young geese with apple sauce; -tongue pie; chicken gumbo; woodcocks roasted; rice croquettes; Columbus -eggs; onion custard; mushroom omelet; cauliflower omelet; scolloped -tomatoes; baked egg-plant; potatoe snow; lima beans; fried sweet -potatoes; mashed sweet potatoes--Cream cocoa-nut pudding; chocolate -pudding; sweet omelet; preserved pine-apple; preserved citron-melon; -Spanish blanc-mange; calves' feet jelly; meringued apples; orange-water -ice; peach ice-cream; biscuit ice-cream. - - * * * * * - -4. _Winter._--Mock turtle soup; oyster soup; rock-fish stewed; fresh -cod-fish fried; boiled ham; baked tongue; roast turkey with -cranberry-jelly; boiled turkey with oyster sauce; roasted canvas-back -ducks with currant-jelly; stewed canvas-back ducks; partridges in pears; -salmi of partridges; French oyster pie; turnips; potatoe snow; -winter-squash; fried salsify; fried celery; onion custard--Plum pudding; -mince-pie; charlotte polonaise; charlotte russe; calves' feet jelly; -pistachio cream; cocoa-nut cream; chocolate ice-cream; orange ice-cream. - - -TEA PARTIES.--Have black tea, green tea, and coffee. Immediately after -the first cups are sent in, let fresh tea be put into the pots, that the -second cups may not be weaker than the first. With the cream and sugar, -send round a small pot of boiling water to weaken the tea of those who -do not like it strong; or for the convenience of ladies who drink only -milk and water, and who otherwise may cause interruption and delay by -sending out for it. When tea is handed round, it is not well to have hot -cakes with it; or any thing that is buttered, or any sort of greasy -relishes. Such things are frequently injurious to the gloves and dresses -of the ladies, and can well be dispensed with on these occasions. It is -sufficient to send round a waiter with large cakes of the _best_ sort, -ready sliced but the slices not taken apart. There should be an almond -sponge-cake for those who are unwilling to eat cakes made with butter. - -Immediately on tea being over, let the servants go round to all the -company with waiters having pitchers of cold water and glasses, to -prevent the inconvenience of ladies sending out for glasses of water. - -In less than an hour after tea, lemonade should be brought in, -accompanied by baskets of small mixed cakes, (maccaroons, kisses, &c.,) -which it is no longer customary to send in with the tea. Afterwards, let -the blanc-mange, jellies, sweetmeats, ice-creams, wines, liquors, &c., -be handed round. Next, (after an hour's interval,) the terrapin, -oysters, and chicken salad, &c. These are sometimes accompanied by ale, -porter, or cider; sometimes by champagne. At the close of the evening, -it is usual to send round a large plum-cake. - -If the plan is to have a regular supper table, it is not necessary to -send in any refreshments through the evening, except lemonade and little -cakes. - -When the company is not very numerous, and is to sit round a tea-table, -waffles or other hot articles may there be introduced. Take care to set -a tea-table that will certainly be large enough to accommodate all the -guests without crowding them. - - -SUPPER DISHES FOR A LARGE COMPANY.--[392-*]Boned turkey with jelly; -partridge pie; game dressed in various ways; cold ham glazed thickly all -over with a mixture of bread-crumbs, cream, and yolk of egg; two smoked -tongues, one placed whole in the centre of the dish, the other cut into -circular slices and laid round it; cold alamode beef; French chicken -salad; Italian chicken salad; marbled veal; potted lobster; pickled -lobster; terrapins; cream oysters; fried oysters; pickled oysters; -oyster patties; biscuit sandwiches; charlotte polonaise; charlotte -russe; French charlotte; calves' feet jelly; trifle; Spanish -blanc-mange; chocolate blanc-mange; coffee blanc-mange; maccaroon -blanc-mange; vanilla blanc-mange; pistachio cream; cocoa-nut cream; -chocolate cream; vanilla cream; lemon custards; orange custards; green -custard; red custard; meringued apples; whipt cream meringues; iced -grapes; orange-water ice; damson-water ice; vanilla ice-cream; lemon -ice-cream; almond ice-cream; chocolate ice-cream; biscuit ice-cream; -maccaroon ice-cream; preserved pine-apple; preserved citron-melon; -preserved limes; preserved oranges; brandy peaches; brandy green gages; -port wine-jelly; pink champagne-jelly; frozen punch, &c.; plum-cake; -lady-cake; almond sponge-cake; frothed chocolate with dry toast. - - [392-* From these may be selected supper dishes for a small - assemblage, or for a company of moderate size.] - - * * * * * - -An elegant supper table may be decorated with a profusion of real -flowers tastefully disposed in pyramids and other forms; or with the -sugar temples, obelisks, pagodas, baskets, &c., made by the -confectioners. Unless at a very large and splendid supper it is bad -taste to introduce these sugar ornaments. - - -OYSTER SUPPERS.--It is customary at oyster suppers to have a great -portion of the oysters roasted in the shell and brought in on large -dishes "hot and hot." Near every two chairs should be placed a small -bucket to receive the shells. An oyster knife, and a clean coarse towel -must be laid beside every plate, for the purpose of opening the oysters; -an office that is usually performed by the gentlemen. The oysters should -all be of the largest and best kind. Besides those that are roasted, -there should be other dishes of them, fried, stewed, and pickled. Also, -oysters in pies or patties;--cold-slaw; beets; pickles; and celery; -bread in the form of rolls; and butter made up into handsome basket or -pine-apple shapes. Ale and porter are frequently introduced at oyster -suppers. - - - - -ADDITIONAL RECEIPTS. - - -BUENA VISTA CAKE.--Put half a pound of powdered white sugar into a deep -pan, and cut up in it half a pound of fresh butter. Stir them together -hard, till perfectly light. Add a nutmeg powdered. (This cake should be -highly-flavoured with nutmeg.) Beat four eggs in a shallow pan, till -they are very thick and smooth. Then stir them, gradually, into the pan -of beaten butter and sugar; in turn with three-quarters of a pound of -sifted flour. Add a wine-glass of rose-water. Have ready three large -wine-glasses of cream or rich milk, divided equally in two portions, and -put into two cups. Take one yeast-powder, of the very best sort; -dissolve in one cup of the cream, the contents of the blue paper, (or -the carbonate of soda,) and in the other cup the contents of the white -paper, (tartaric acid,) and mix the first with the cake-batter; and -then, immediately after, stir in the other, lightly and slowly. Transfer -the batter to a large well-buttered square pan, and set it immediately -into a brisk oven. Bake it steadily an hour, or more. If not thoroughly -baked, it will be heavy. When cool, cut it into squares, and sift -powdered sugar over it. It will be still better to ice it, adding -rose-water or lemon-juice to the icing. It is best when fresh, the day -it is baked; though very good the following day. - -This cake will be found excellent, if the foregoing directions are -_exactly_ followed. If wanted fresh for tea, at a short notice, it can -be made and baked in two hours. For instance, if commenced at five -o'clock in the afternoon it may be on the table at seven. The above -quantity of ingredients will make enough to fill a large cake-basket. - -If you wish to have a large Buena Vista cake baked in a loaf, take -double the above quantity of ingredients, viz., one pound of butter, one -pound of powdered sugar, a pound and a half of flour; eight eggs, two -nutmegs, and two wine-glasses of rose water; six wine-glasses of cream -or milk, and two yeast-powders; that is, two of the blue papers and two -of the white. Put the mixture into a circular pan, and setting it -directly in a brisk oven bake it from four to five hours in proportion -to its thickness, keeping up a steady heat all the time. When done, ice -and ornament it; flavouring the icing with rose or lemon. One of the -decorations should be the words Buena Vista. - -All cakes that have milk or cream in them require longer baking than -those that have not; and the heat of the oven must be well kept up. - - -YEAST-POWDERS.--Get at a druggist's a pound of super-carbonate of soda, -and three-quarters of a pound of tartaric acid. Both these articles must -be of the very best quality. Prepare an equal number of square blue -papers, and square white papers; nicely folded. To be very accurate, -weigh the articles alternately. In every blue paper put a hundred grains -of the super-carbonate of soda, and in each white paper ninety grains of -tartaric acid; and then fold them up so as to secure their contents. If -you have not suitable scales and weights, you may guess tolerably well -at the proportions of the articles by measuring a full tea-spoonful of -the soda for each blue paper, and three-quarters of a tea-spoonful of -the acid for each white paper. Put them up in boxes, and keep them in a -dry place. The contents of one blue paper and of one white paper are -considered as one yeast-powder; half the contents of each paper are -called half a yeast-powder. - -Yeast-powders of themselves have not sufficient power to raise bread or -cakes so as to make them light enough to be wholesome. They should only -be employed when real yeast, or eggs, are also used. Then they add -greatly to the lightness of the cake. They are also an improvement to -batter puddings. They must always be added at the last. - -To use them, dissolve first the soda in a wine-glass and a half of milk -or lukewarm water, and when thoroughly melted, stir it into the batter. -Then melt in another cup the acid, with a similar quantity of milk or -water, and stir it in at the last. - -These powders entirely destroy the flavour of lemon or orange-juice. But -they will convert sour milk into sweet. A yeast-powder added to -buckwheat batter that has already been raised by real yeast, will render -it surprisingly light. One blue and one white powder will suffice for -two quarts of batter. - - -FINE WAFER CAKES.--Wash and squeeze half a pound of fresh butter in a -pan of cold water. Then take it out, and cut it up in another pan, into -which you have sifted half a pound of powdered white sugar; and stir -them together with a spaddle (a round stick flattened at one end) till -they are very light and creamy. Then stir in half a grated nutmeg, a -small tea-spoonful of powdered mace, a glass of sherry or Madeira, and a -glass of rose or lemon brandy. Put the whites of four eggs into a deep -plate, beat them to a stiff froth with a whisk, and add the beaten white -of eggs gradually to the mixture. Lastly, stir in as much sifted flour -as will make a light soft dough or paste. Divide it into equal portions; -flour your hands, and roll each portion in your palms till it becomes -round like a small dumpling. Then having heated the wafer-iron, butter -the inside, and put in one of the dumplings, making it to fit well. Put -the wafer-iron into a clear hot fire, and bake each cake five minutes. -When done, take them out carefully and lay them separately on an -inverted sieve to cool. - -This mixture may be more easily baked in thin flat cakes. Roll out the -dough into a thin sheet, and then cut it into round cakes with the edge -of a tumbler, or with a tin cutter of that circumference. Butter large -square iron pans, and lay the cakes in them, but not so close as to -touch. Put them into a quick oven, and bake them brown. - - -LANCASTER GINGERBREAD.--Cut up a quarter of a pound of fresh butter into -two pounds of sifted flour; rub it well in, and add a small teacup of -ground ginger, and a tea-spoonful of powdered cinnamon. Stir in a pint -and a half of West India molasses, and milk enough to make it into a -thick batter. Lastly, add a tea-spoonful of soda dissolved in a little -tepid water; and immediately after dissolve in another cup a -salt-spoonful of tartaric acid, and stir that in. Stir the whole very -hard. Butter square pans, put into them the mixture, and bake it well; -seeing that the oven is not so hot as to scorch it. It requires very -long baking. When cool, cut it into squares. - -Never put allspice into gingerbread or any other cake. It communicates a -disagreeably bitter taste. Allspice is now rarely used for any purpose; -cloves being far better. Either of them will considerably darken the -colour of the cake. - - -WARM ICING FOR CAKES.--Beat to a stiff froth the whites of four eggs; -then beat into them, gradually, (a spoonful at a time,) a pound of -finely-powdered loaf-sugar. Next put the beaten white of egg and sugar -into a very clean porcelain-lined kettle, (or something that will not -discolour it,) and boil and skim it till the scum ceases to rise. Then -remove it from the fire; and while it is warm, stir in the juice of two -large lemons or oranges, or a tea-spoonful of extract of roses, or a -wine-glass of rose-water, or a large table-spoonful of extract of -vanilla. Have ready your cake, which must first be dredged with flour -all over, and the flour wiped off with a clean cloth. This will make the -icing stick. With a spoon, place a large portion of the warm icing on -the centre of the top of the cake; and then with a broad-bladed knife, -(dipped now and then into a bowl of cold water) spread it thick and -evenly all over the surface. When done, let it dry gradually. It is best -that the cake, when iced, should be warm from the oven. - -This warm icing is now much in use. It spreads easily; rises up high and -thick in cooling; and has a fine gloss on the surface. - -To give it a fine red or pink colour, use cochineal. For green -colouring, pound in a mortar some raw spinach till you have extracted a -tea-cup full of green juice. Put the juice into a very clean porcelain -or earthen pan, set it over the fire, and give it one boil up, (not -more,) and when cold it will be fit for use. This is the best way of -preparing green colouring for all culinary purposes. - - -CINNAMON BREAD.--On a bread-baking day, (having made more than your -usual quantity of wheat bread,) when the dough has risen quite light, so -as to be cracked all over the surface, take out as much as would suffice -for a moderate-sized loaf, (for instance, a twelve-cent one,) and make -it into a large round cake. Having dissolved a yeast-powder in two -separate cups in a little lukewarm water, the carbonate of soda in one -cup, and the tartaric acid in another, mix the first with the dough of -the cake, and then mix in the second. Have ready a half-pint of brown -sugar, moistened with fresh butter, so as to make it a thick stiff -paste, and flavoured with a heaping table-spoonful of powdered cinnamon. -Make deep cuts or incisions, at equal spaces, over the cake, and fill -them with the above mixture, pressed in hard; and pinch the dough with -your thumb and finger, so as to close up each cut, to prevent the -seasoning from running out. Set it immediately into the oven with the -other bread, and bake it thoroughly. When cool, brush it over with white -of egg, in which some sugar has been melted. - -This is an excellent plain cake for children, and can be prepared any -bread-baking day. - -It is much improved by mixing with the dough two large heaped -table-spoonfuls of butter that has been melted in a teacup of warm milk, -and also one or two beaten eggs. Do this before you add the -yeast-powder. - - -SNOW CREAM.--Take a large pint of very rich cream, and half a pound of -the best loaf-sugar, powdered. Rub off, on a lump of sugar, the yellow -rind of three large lemons or oranges, (or, four or five, if small;) -scraping it off the sugar with a teaspoon as you proceed, and -transferring it to a saucer. Then powder this lump of sugar, and add it -to the rest. Mix with the sugar the juice of the fruit, and the grated -rind; and then mix the whole with two quarts of clean snow, in a broad -pan. Set the pan into a tub, and pack it closely all round with coarse -salt and snow; taking care that they do not quite reach to the edge of -the pan, lest some of the salt should get in, and spoil the whole. While -packed in the snow and salt, beat the mixture very hard till it is -smooth and stiff. Then set it on ice; or in a very cold place, till -wanted for use. Turn it out into a glass bowl. - -This is a good and easy way of imitating ice-cream in families that are -not provided with the regular apparatus of a freezer and moulds. The -pint of cream must be very rich, and the flavouring very high. All -flavouring loses much strength in freezing. - -You may flavour it with vanilla, by boiling a vanilla bean in half a -pint of milk, till the vanilla taste is well infused. Then strain the -milk, and mix it with the cream. Or, instead of vanilla, you may boil in -the milk a handful of shelled bitter almonds, or peach-kernels, to be -afterwards strained out. - - -LEMON HONEY.--Take three large ripe lemons, (or four or five small -ones,) and (having rolled them under your hand on a table, to increase -the juice,) rub off on a piece of loaf-sugar the yellow rind or zest, -scraping it up with a teaspoon as you proceed, and putting it aside on a -saucer. Then squeeze the juice of the lemons through a strainer, upon a -pound of loaf-sugar, (broken small or powdered,) and add the zest or -grated rind. Cut up, among the sugar, a large quarter of a pound of the -best fresh butter. Break six eggs into a shallow earthen pan, and beat -them till as light as possible. Then mix in, gradually, the sugar and -lemon, stirring all very hard. Put the whole into a porcelain-lined -kettle; set it over a moderate fire that has no blaze, and (stirring it -all the time) let it boil till it becomes of the consistence of very -thick honey. If the weather is warm, you may add to its thickness by -stirring in a table-spoonful of ground arrow-root, or of sifted flour. -When done, put it warm into glass jars; cover them, closely, and seal -the covers. It will keep in a cool dry place a month or more. If made -in winter, it will continue good for two months. - - -ORANGE HONEY is made as above, except that you must have five or six -oranges, all of the largest size, using the juice only and none of the -rind. Orange peel will give it an unpleasant taste after it has been -kept a few days. - - -RAISIN CURRANTS.--Strip as many ripe currants from the stems as will -fill a quart measure when done. Put them into a porcelain-lined kettle; -mash them, and add three quarters of a pound of sugar--brown will do. -Prepare three quarters of a pound of the largest and best raisins, -washed, drained, seeded, and cut in half. Or, use the small sultana or -seedless raisins. When the currants and sugar have come to a boil, and -been skimmed, mix in the raisins, gradually, and let them boil till -quite soft; skimming the surface well; and after each skimming stir the -whole down to the bottom of the kettle. When done, take it up in a deep -dish, and set it to cool. This is a nice, plain dessert. - -For a larger quantity, take two quarts of stripped currants; a pound and -a half of sugar; and a pound and a half of raisins. None but raisins of -the best quality should be used for this or any other purpose. -Low-priced raisins are unwholesome, being always of bad quality. - - -CURRANT-RAISIN JAM.--Wash, drain, seed, and chop fine two pounds of the -best bloom or muscatel raisins, and put them into a large pan till -wanted. Having stripped them from the stems, squeeze through a linen bag -into a large bowl as many ripe currants as will yield three quarts of -juice. Sweeten this juice with two pounds and a half of sugar. Having -put the minced raisins into a preserving kettle, pour the currant-juice -over them, and give the whole a hard stirring. Set it over the fire, and -boil and skim it, (stirring it down after skimming,) till it is -thoroughly done, forming a thick smooth jam or marmalade. When cool, put -it into jars. Cork them closely, covering the corks with paper tied down -over the top, and set them away in a dry place. It is an excellent jam -for common use, and very nice with cream. - - -TO KEEP PINE-APPLES, WITHOUT COOKING.--Take large fine pine-apples--the -ripest you can procure. Pare and slice them thin, removing the hard core -from the centre. Weigh the slices, and to each pound allow a pound of -double-refined powdered loaf-sugar. Spread the slices on large flat -dishes, with a layer of sugar both under and over them. Let them stand -several hours; then put them up (without any cooking) in large glass -tumblers, with the syrup that has issued from them; and put a thick -layer of sugar at the top of each tumblerful. Cover the glasses closely, -and tie a piece of bladder over each. - -If the sugar is of the best quality, and the pine-apples ripe and -without blemishes, they will keep perfectly well, done as above, and -retain the flavour of the fruit better than when cooked. They must be -kept in a dry cool place. - - -FINE PINE-APPLE MARMALADE.--Take pine-apples of large size, and as ripe -as possible. Having removed the green leaves, cut each pine-apple -(without paring) into four quarters; and then, with a large coarse tin -grater, grate them down as near the rind as you can go. Do this in a -large dish, carefully saving the juice. Then weigh the grated -pine-apple, and to every pound allow three large quarters of a pound of -the best double-refined loaf-sugar, finely powdered. Too much sugar -will, after boiling, cause the marmalade to candy in the jars. Mix with -the sugar the pine-apple and all its juice, and put them into a -preserving kettle over a moderate, but very clear, fire. Boil them -slowly together, skimming them when necessary, and frequently stirring -them up from the bottom with a silver spoon. Let them boil till they -become a very thick smooth mass, of a fine gold colour. Put the -marmalade warm into glass jars. Lay upon the surface a double tissue -paper, cut circular, and fitting exactly; then cover the jars, and tie a -piece of bladder over each. - -Instead of grating the pine-apple, you may pare, core, and cut it into -small thin pieces; but it will require a longer time to boil, and will -be less smooth and beautiful. With a coarse grater the trouble is not -much. - - -MELON MARMALADE.--Take fine large citron melons, and cut them into -quarters, having removed the seeds. Weigh the pieces, and to every pound -allow a pound of the best double-refined loaf-sugar. To every three -pounds of melon allow two lemons, and a tea-spoonful of ground white -ginger. Then grate the melon slices on a coarse grater, but not too -close to the rind. Grate off the yellow rind of the lemons, and add it -with the ginger to the sugar, which must be finely powdered. Then mix -the whole with the grated melons in a preserving kettle. Set it over a -moderate fire, and boil, skim, and stir it till it is a very thick -smooth jam. Put it warm into glass jars, or large tumblers; lay a double -round of tissue paper on the surface of the marmalade; cover the jars -closely, and tie a piece of bladder over each. - -Pumpkin marmalade may be made in the above manner, omitting the ginger. - - -TOMATO MARMALADE.--Take large fully-ripe tomatoes, and scald them in hot -water, so that the skins can be easily peeled off. Weigh the tomatoes; -and to every pound, allow a pound of the best sugar; to every three -pounds, two lemons and a small tea-spoonful of ground ginger. Grate off -the yellow rind of the lemons, and mix it with the sugar and ginger; -then add their juice. Put the tomatoes into a preserving kettle, and -mash them with the back of a wooden ladle. Then mix in the sugar, &c., -stirring the whole very hard. Set the kettle over a moderate fire, and -boil it very slowly for three hours, till it is a smooth mass, skimming -it well; and stirring it to the bottom after each skimming. - -This is an excellent sweet-meat; and as the lemon must on no account be -omitted, it should be made when lemons are plenty. The best time is the -month of August, as lemons are then to be had in abundance, and the -tomatoes are less watery than in the autumn months. For children it may -be made with brown sugar, and with less lemon and more ginger. Like all -preparations of tomato it is very wholesome. - - -YANKEE APPLE PUDDING.--Butter the bottom and inside of a deep tin pan. -Pare, core, and quarter six or eight large, fine, juicy apples; and -strew among them a heaped half-pint or more of broken sugar. Dissolve a -tea-spoonful either of soda, sal-eratus, or pearlash, in a pint of -_sour_ milk. The soda will take off entirely the acid of the milk, and -render the whole very light. Stir the milk, and pour it among the -apples. Have ready a good pie-crust, rolled out thick. Lay it over the -top of the pan of apples, &c.; trim the edge nicely, and notch it -neatly. Put the pudding into a hot oven, and bake it brown. It will -require at least an hour, or more, according to its depth. Eat it warm. - -This is a good plain family pudding. A similar one may be made of -peaches; pared; stoned, and quartered. - -[406-*]FILET GUMBO.--Cut up a pair of fine plump fowls into pieces, as -when carving. Lay them in a pan of cold water, till all the blood is -drawn out. Put into a pot, two large table-spoonfuls of lard, and set it -over the fire. When the lard has come to a boil, put in the chickens -with an onion finely minced. Dredge them well with flour, and season -slightly with salt and pepper; and, if you like it, a little chopped -marjoram. Pour on it two quarts of boiling water. Cover it, and let it -simmer slowly for three hours. Then stir into it two heaped -tea-spoonfuls of sassafras powder. Afterwards, let it stew five or six -minutes longer, and then send it to table in a deep dish; having a dish -of boiled rice to be eaten with it by those who like rice. - -This gumbo will be much improved by stewing with it three or four thin -slices of cold boiled ham, in which case omit the salt in the seasoning. -Whenever cold ham is an ingredient in any dish, no other salt is -required. - -A dozen fresh oysters and their liquor, added to the stew about half an -hour before it is taken up, will also be an improvement. - -If you cannot conveniently obtain sassafras-powder, stir the gumbo -frequently with a stick of sassafras root. - -This is a genuine southern receipt. Filet gumbo may be made of any sort -of poultry, or of veal, lamb, venison, or kid. - - [406-* Pronounced Fee_lay_.] - - -FINE CABBAGE SOUP.--Take a fine large cabbage, and, after removing the -outside leaves, and cutting the stalk short, divide the cabbage into -quarters, more than half way down, but not quite to the stem. Lay the -cabbage in cold water for half an hour or more. Then set it over the -fire in a pot _full_ of boiling water, and let it boil for an hour and a -half, skimming it frequently. Then take it out, drain it, and laying it -in a deep pan, pour on _cold_ water, and let the cabbage remain in it -till cold all through. Next (having drained it from the cold water) cut -the cabbage into shreds or small pieces, and put it into a clean pot -containing three pints of rich boiling milk, into which you have stirred -a quarter of a pound of the best fresh butter; adding a very little salt -and pepper. Boil it in the milk about two hours, or till thoroughly -done, and quite tender. Then cut up some pieces of bread into small -squares. Lay them in a tureen, and pour the soup upon them. - -This, being made without meat, is an excellent soup for Lent or -fast-days. - -It is still better when cauliflowers or broccoli are substituted for -cabbage; adding a few blades of mace, or some grated nutmeg. - - -EXCELLENT PICKLED CABBAGE.--Shred very fine, with a cabbage-cutter, a -large fresh red cabbage. Pack it down (with a little salt sprinkled -between each layer) in a large stone jar. The jar should be three parts -full of the shred cabbage. Then tie up, in a bag of very thin clean -muslin, two table-spoonfuls of whole black pepper; the same quantity of -cloves; and the same of cinnamon, broken very small, but not powdered. -Also a dozen blades of mace. Put two quarts of the best cider-vinegar -into a porcelain-lined kettle; throw in the bag of spices, and boil it. -Five minutes after it has come to a hard boil, take out the bag of -spice, and pour the vinegar hot over the cabbage in the jar; stirring it -up from the bottom, so that the vinegar may get all through the -cabbage. Then lay the bag of spice on the top, and while the pickle is -hot, cover the jar closely. It will be fit for use in two days. - -If you find, after awhile, that the pickle tastes too much of the spice, -remove the spice-bag. - -You may pickle white cabbage in the same way; omitting the cloves, and -boiling in the vinegar a second muslin bag, with three ounces of -turmeric, which will give the cabbage a fine bright yellow colour. -Having put up the cabbage into the jar, lay the turmeric-bag half way -down, and the spice-bag on the top. But the turmeric-bag need not be put -into the jar if the vinegar has sufficiently coloured the cabbage. - -Small onions may be pickled, as above, with turmeric. Always, in -preparing onions, for any purpose, peel off the thin outer skin. - - -MADEIRA HAM.--Take a ham of the very finest sort; a Westphalia one, if -you can obtain it. Soak it in water all day and all night; changing the -water several times. A Westphalia ham should be soaked two days and -nights. Early in the morning of the day it is to be cooked, put it over -the fire in a large pot, and boil it four hours, skimming it well. Then -take it out; remove the skin, and put the ham into a clean boiler, with -sufficient Madeira wine to cover it well. Boil, or rather stew it an -hour longer, keeping the pot covered, except when you remove the lid to -turn the ham. When well stewed take it up, drain it, and strain the -liquor into a porcelain-lined saucepan. Have ready a sufficiency of -powdered white sugar. Cover the ham all over with a thick coating of the -sugar, and set it into a hot oven to bake for an hour. - -Mix some orange or lemon-juice with the liquor, adding sugar and -nutmeg. Give it one boil up over the fire, and serve it up in a tureen, -as sauce to the ham. - -What is left of the ham may be cut next day into thin slices, put into a -stew-pan, with the remains of the liquor or sauce poured over it, and -stewed for a quarter of an hour. Serve it up all together in the same -dish. Instead of Madeira you may use champagne. Bottled cider is also a -good substitute. - -Fresh venison, pheasants, partridges, grouse, or any other game, (also -canvas-back ducks,) cut up and stewed with a mixture of Madeira wine, -orange, or lemon-juice, sugar, nutmeg, and a little butter will be found -very fine. The birds should first be half roasted, and the gravy saved -to add to the stew. - - -NEW WAY OF DRESSING TERRAPINS.--In buying terrapins, select those only -that are large, fat, and thick-bodied. Put them whole into water that is -boiling hard at the time, and (adding a little salt) boil them till -thoroughly done throughout. Then, taking off the shell, extract the -meat, and remove carefully the sand-bag and gall; also _all the -entrails_. They are disgusting, unfit to eat; and are no longer served -up in cooking terrapin for the best tables. Cut the meat into pieces, -and put it into a stew-pan with its eggs, and sufficient fresh butter to -stew it well. Let it stew till quite hot throughout, keeping the pan -carefully covered that none of the flavour may escape; but shake it over -the fire while stewing. In another pan, make a sauce of beaten yolk of -egg, highly flavoured with Madeira or sherry, and powdered nutmeg and -mace, and enriched with a large lump of fresh butter. Stir this sauce -well over the fire, and when it has _almost_ come to a boil, take it -off. Send the terrapin to table hot in a covered dish, and the sauce -_separately_ in a sauce-tureen, to be used by those who like it, and -omitted by those who prefer the genuine flavour of the terrapin when -simply stewed with butter. - -This is now the usual mode of dressing terrapins in Maryland and -Virginia, and will be found superior to any other. - -No dish of terrapins can be good unless the terrapins themselves are of -the best quality. It is mistaken economy to buy poor ones. Besides being -insipid and tasteless, it takes more in number to fill a dish. The -females are the best. - - -A TERRAPIN POT-PIE.--Take several fine large terrapins, the fattest and -thickest you can get. Put them into a large pot of water that is boiling -hard; and boil them half an hour or more. Then take them out of the -shell, pulling off the outer skin and the toe-nails. Remove the sand-bag -and the gall, taking care not to break it, or it will render the whole -too bitter to be eaten. Take out also the entrails, and throw them away; -as the custom of cooking them is now, very properly, exploded. Then cut -up all the meat of the terrapins, taking care to save all the liquid -that exudes in cutting up, and also the eggs. Season the whole with -pepper, mace, and nutmeg, adding a little salt; and lay among it pieces -of fresh butter slightly rolled in flour. - -Have ready an ample quantity of paste, made in the proportion of a pound -of butter to two large quarts (or pounds) of flour, or a pound and a -half of butter to three quarts of flour, and rolled out thick. Butter -the inside of an iron pot, and line the sides with paste, till it -reaches within one-third of the top. Then put in the pieces of terrapin, -with the eggs, butter, &c., and with all the liquid. Lay among the -terrapin, square pieces of paste. Then pour in sufficient water to stew -the whole properly. Next, cover all with a circular lid, or top-crust of -paste, but do not fit it so closely that the gravy cannot bubble up -over the edges while cooking. Cut a slit in the top-crust. Place the -pot-pie over a good fire, and boil it till the whole is thoroughly done, -which will be from three-quarters to an hour, (after it comes to a -boil;) taking care not to let it get too dry, but keeping a kettle of -_hot_ water to replenish it if necessary. When done, take it up in a -deep dish, and serve it hot. Then let every one add what seasoning they -choose. - -It may be much improved by mixing among the pieces of terrapin (before -putting them into the pie) some yolks of hard-boiled eggs, grated or -minced. They will enrich the gravy. - - -A BEEF-STEAK POT-PIE.--Take a sufficiency of tender beef-steaks from the -sirloin, removing all the fat and bone. Season them slightly with pepper -and salt; adding also some nutmeg. Put them into a pot with plenty of -water, and par-boil them. Meanwhile, make a large portion of paste, (a -pot-pie with but little paste is no better than a mere stew,) and roll -it out thick. If you use suet for shortening, allow to every two quarts -or two pounds of flour a large half-pound of suet, divested of the skin -and strings, and minced as finely as possible with a chopping-knife. -Sprinkle in a very little salt. Mix the suet with the flour in a large -pan, rubbing it fine with your hands, and adding gradually sufficient -cold water to make a stiff dough. Then transfer the lump of dough to the -paste-board; knead it well with your hands; and beat it hard on all -sides with the rolling-pin. Next roll it out into sheets. Line the sides -of a pot with a portion of the dough. Then put in the beef; adding for -gravy the liquid in which it was boiled, and a little hot water. Also, -some potatoes sliced or quartered. Intersperse the meat with square -slices of paste. Finish by covering it with a lid of paste, having a -slit in the top: but do not fit the lid too closely. Then placing the -pot over the fire, let it boil from three-quarters to an hour, (after it -comes to a boil,) replenishing it, if necessary, with more hot water. -This will be found an excellent family dish. - - -CHICKEN POT-PIE.--Cut up, and par-boil a pair of large fowls, seasoning -them with pepper, salt, and nutmeg. You may add some small slices of -cold ham; in which case add _no salt_, as the ham will make it salt -enough. Or you may put in some pieces of the lean of fresh pork. You may -prepare a suet-paste; but for a chicken pot-pie it is best to make the -paste of butter, which should be fresh, and of the best quality. Allow -to each quart of flour, a small half-pound of butter. There should be -enough for a great deal of paste. Line the sides of the pot, two-thirds -up, with paste. Put in the chickens, with the liquor in which they were -parboiled. You may add some sliced potatoes. Intersperse the pieces of -chicken with layers of paste in square slices. Then cover the whole with -a lid of paste, not fitting very closely. Make a slit in the top, and -boil the pie about three-quarters of an hour or more. - -This pie will be greatly improved by adding some clams to the chickens -while par-boiling, omitting salt in the seasoning, as the clams will -salt it quite enough. - - -BROILED MUSHROOMS.--Take the largest and finest fresh mushrooms. Peel -them, and cut off the stems as closely as possible. Lay the mushrooms on -their backs, upon a large flat dish; and into the hollow or cup of each -put a piece of fresh butter, and season it with a little black pepper. -Set a clean gridiron over a bed of clear hot coals, and when it is well -heated, put on the mushrooms, and broil them thoroughly. The gridiron -should be one with grooved bars, so as to retain the gravy. When the -first gridiron-full of mushrooms is well broiled, put them with their -liquor into a hot dish, and keep them closely covered while the rest are -broiling. This is an excellent way of cooking mushrooms. - - -AN EASY WAY TO PICKLE MUSHROOMS.--Take two quarts of small -freshly-gathered mushrooms. With a sharp-pointed knife peel off, -carefully, their thin outside skin; and cut off the stalks closely. -Prepare eight little bags of very thin clear muslin, and tie up in each -bag six blades of mace; six slices of root-ginger; and a small nutmeg -(or half a large one) broken small, but not powdered. Have ready four -glass jars, such as are considered to hold a quart. Lay a bag of spice -in the bottom of each; then put in a pint of the mushrooms, laying a -second bag of spice on the top. Have ready a sufficiency of the best -cider-vinegar, very slightly seasoned with salt; allowing to each quart -of vinegar but a salt-spoon of salt. Fill up the jars with the vinegar, -finishing at the top with two table-spoonfuls of sweet oil. Immediately -close up the jars, corking them tightly; and pasting thick paper, or -tying a piece of leather or bladder closely down over the corks. - -These mushrooms will be found very fine; and as they require no cooking, -are speedily and easily prepared. When a jar is once opened, it will be -well to use them fast. They may be put up in small jars, or in glass -tumblers, such as hold but a pint altogether; seeing that the -proportions of spice in each jar or tumbler are duly divided, as above. -Keep them in a very dry place. - -If you wish the mushrooms to be of a dark colour when pickled, add half -a dozen cloves to each bag of spice; but the clove-taste will most -likely overpower that of the mushrooms. On no account omit the oil. - -If you cannot obtain button-mushrooms, cut large ones into four -quarters, first peeling them and removing the stems. - - -BREAKFAST ROLLS.--These rolls must be mixed the night before, near -bed-time. Sift three quarts of flour into a deep pan, and cut up into it -a half-pint cup-full (or a quarter of a pound) of fresh butter. Rub the -butter with your hands into the flour till thoroughly incorporated, and -add a very small tea-spoonful of salt. Make a hole in the middle of the -flour, and pour in four large table-spoonfuls of excellent yeast. Have -ready sufficient warm milk; a pint will generally be enough, (heated but -not boiling,) to make it into a light dough. Add the milk gradually; and -then knead the dough. Put it into a pan, cover it with a clean thick -cloth, and set it in a warm place. Early in the morning, add to the -dough a small tea-spoonful of pearl-ash or sal-eratus, or a large -tea-spoonful of soda, dissolved in a little warm water. Mix it well in, -and knead the dough over again. Then divide it into equal portions, and -make each portion into an _oval-shaped_ roll. Draw a deep mark along the -top-surface of each with a knife. Put them into a hot oven, and bake -them brown. - -If intended for tea, mix them in the forenoon; and previous to baking, -make out the dough into _round cakes_, pricking them with a fork. - - -BUCKWHEAT BATTER PUDDING.--Mix early in the day, a quart of buckwheat -meal with a large tea-cup full of Indian meal or of wheat flour; and add -a tea-spoonful of salt. Have ready some water, warm but not boiling; and -stir it gradually into the pan of meal till it makes a thick batter. -Then add two large table-spoonfuls of fresh strong yeast from the -brewer's. Of home-made yeast you will require three or four spoonfuls. -Stir the whole very hard; cover the pan and set it near the fire to -rise. When quite light, and covered with bubbles, melt a small -tea-spoonful of soda or pearl-ash in a little warm water, and stir it -into the batter. This, added to the yeast, will make the mixture light -enough for a pudding without eggs. Have ready on the fire, a pot of -boiling water. Dip in the pudding-cloth, then shake it out, spread it -into a bread pan, and dredge it with flour. Pour the batter into the -cloth as soon as you have added the soda, and tie it tightly, leaving a -vacancy of about one-third, to allow for the swelling of the pudding. -Put it into the pot while the water is boiling hard, and boil the -pudding fast during an hour or more; buckwheat meal requiring much less -time than indian or wheat. While boiling, turn the pudding several times -in the water. When done, turn it out on a dish, and send it to table -hot. Eat it with butter and sugar, or molasses. - -This is a good plain pudding; but the batter must be _perfectly_ light -before it is tied up in the cloth; and if the water boils away, -replenish the pudding-pot with _boiling_ water from a kettle. To put -_cold_ water into a boiling pot will most certainly spoil whatever -pudding is cooking in it, rendering it heavy, flat, and unfit to eat. - -If you intend having buckwheat cakes at breakfast, and this pudding at -dinner, mix at once sufficient batter for both purposes, adding the soda -at the last, just before you put the pudding into the cloth. - -Yeast-powders will be still better than soda; real yeast having -previously been used when first mixing the batter. To use yeast-powders, -dissolve the contents of the blue paper (super-carbonate of soda) in a -little warm water, and stir it into the batter. Then, directly after, -melt in another cup the powder from the white paper, (tartaric acid,) -and stir that in also. - - -BUCKWHEAT PORRIDGE.--Boil a quart of rich milk, and when it has come to -a hard boil, stir in, gradually, as much buckwheat meal as will make it -of the consistence of very thick mush, adding a tea-spoon of salt, (not -more,) and a table-spoonful of fresh butter. Five minutes after it is -thick enough, remove it from the fire. If the milk is previously boiling -hard, and continues to boil while the meal is going in, but little more -cooking will be necessary. - -Send it to table hot, and eat it with butter and sugar, or with molasses -and butter. - -This is sometimes called a Five Minute Pudding, from its being made so -soon. It is very good for children, as a plain dessert; or for supper. - -Before it goes to table, you may season it with powdered ginger, or -nutmeg. - - -APPLE TAPIOCA.--Take a quart bowl, and half fill it with tapioca: then -fill it very nearly to the top with cold water, allowing a little space -for the tapioca to swell in soaking. Cover it, and let it stand all -night. In the morning, pare and core six or eight fine pippin or -bell-flower apples. Put them into a preserving kettle; filling up the -holes from whence the cores were extracted with powdered sugar, and the -grated yellow rind of one large lemon, or two small ones; and also the -juice. Stew among the apples additional sugar, so as to make them -agreeably sweet. Add about half enough of water to cover them. This will -be sufficient to keep them from burning. Stew them gently till about -half done; turning them carefully several times. Then put in the -tapioca, and let it simmer with them till perfectly clear, and the -apples are tender and well done throughout; but not long enough for them -to break and fall to pieces. The tapioca will form a fine clear jelly -all round the apples. - -This is a nice dessert for children. And also, cooling and nourishing -for invalids. - -Quinces may be done in the same manner. They require more cooking than -apples. For quinces, it is best to use, as flavouring, the grated yellow -rind, and the juice of very ripe oranges. - - -TERRA FIRMA.--Take a piece of rennet about four inches square, and wash -it in two or three cold waters to get off all the salt. Then wipe it -dry, put it into a cup, and pour on sufficient lukewarm water to cover -it well. Let it stand four or five hours, or all night. Then stir the -rennet-water into three pints of rich unskimmed milk, flavoured with -rose or peach-water. Cover the pan of milk, and set it on the hearth -near the fire, till it forms a very firm curd. Then take it out, -(draining off the whey,) put it into a clean sieve, (under which set a -pan to receive the droppings,) and with the back of a broad flat wooden -ladle, press all the remaining whey out of the curd. Next put the mass -of curd into a deep bowl to mould it; and set it on ice till tea-time. -Then transfer it to a deep glass bowl or dish, and pour all round it -some cream sweetened well with sugar, and flavoured with rose or peach -like the curd. On the curd lay circles of small sweetmeats, such as -preserved strawberries, raspberries, or gooseberries. You may add to the -cream that is to surround it, white wine and nutmeg. - - -TO USE COLD PUDDING.--If you have a large piece of boiled pudding left -after dinner, (such as plum pudding, indian pudding, or batter pudding,) -and you wish to cook it next day, tie it up in a cloth, and put it into -a pot of boiling water, and keep it boiling hard for half an hour or -more. It will be found as good as on the first day, and perhaps rather -better; and it will be far more palatable, as well as more wholesome -than if sliced, and fried, or broiled. Eat it with the same sauce as on -the preceding day. - - -TO KEEP EGGS.--Break some glue into pieces, and boil it in sufficient -water to make a thin solution. While warm, dip a brush into it, and go -carefully over every egg. They must all be quite fresh. When the eggs -are thoroughly glazed with the glue, spread them out to dry. When quite -dry, pack them in kegs or boxes, with dry wood-ashes or saw-dust, (of -which there must be a plentiful portion,) putting a thick layer of the -ashes or saw-dust at the bottom and top of the keg. This is an excellent -way of keeping eggs for sea-voyages, and is well worth the trouble. -Before using them, soak them in warm water to get off the coating of -glue. - -Eggs of parrots and other tropical birds preserved in this manner, and -the glue-coating soaked off in _cold_ water, it is said have afterwards -been hatched in the usual way; and the young birds have lived. - - -FINE FRENCH MUSTARD.--Take a sufficient quantity of green tarragon -leaves, (picked from the stalks) and put them into a wide-mouthed glass -jar till it is half full; pressing them down hard. Then fill up the jar -with the best cider-vinegar, and cork it closely. Let it infuse a week -or two. Then pour off the vinegar into a pitcher, remove all the -tarragon from the jar, and put in an equal quantity of fresh leaves of -the plant, and pour back the same vinegar from the pitcher. Cork it -again, and let the last tarragon remain in the jar. In another -fortnight the vinegar will be sufficiently flavoured with tarragon to -use it for French mustard, or for other purposes. Then peel a clove of -garlic, (not more than _one_,) and mince it as fine as possible. Mix it -into four ounces (a quarter of a pound) of the best mustard-powder, in a -deep white pan. Take a jill, or two large wine-glasses of the tarragon -vinegar, (strained from the leaves,) pour it into a mug, and mix with it -thoroughly an equal quantity of salad oil. Then with the mixture of -vinegar and oil, moisten the mustard-powder, gradually, (using a wooden -spoon,) till you get it a very little thicker than the usual consistence -of made mustard. Put it into small clean, white jars, and cork them -closely. - -If you find that the above quantity of oil and vinegar will make the -mustard too thin, you need not use the whole of the liquid. If the -mustard seems too thick, dilute it gradually with a little more of the -oil and vinegar. - -This mustard is very superior to the common preparation, and is -universally liked; particularly with beef and mutton. It must be kept -closely corked. It is usual to bring it to table in the little white -jar, with a small spoon beside it. - -The herb tarragon may be had green and fresh in July and August. It is -much used in French cookery, as a seasoning for stews, soups, &c. - -Tarragon vinegar is very good with boiled cabbage or greens. The -tarragon leaves of the second infusion should be kept remaining in the -jar, pouring off the vinegar from them as it is wanted. A small quantity -may be kept in a cruet; retaining the leaves at the bottom. - - -A WASHINGTON PUDDING.--Pick, and wash clean half a pound of Zante -currants; drain them, and wipe them in a towel, and then spread them out -on a flat dish, and place them before the fire to dry thoroughly. -Prepare about a quarter of a pound or half a pint of finely-grated -bread-crumbs. Have ready a heaping tea-spoonful of powdered mace, -cinnamon, and nutmeg mixed. When the currants are dry, dredge them -thickly on all sides with flour, to prevent their sinking or clodding in -the pudding while baking. Cut up in a deep pan half a pound of the best -fresh butter, and add to it half a pound of fine white sugar, powdered. -Stir the butter and sugar together, with a wooden spaddle, till they are -very light and creamy. Then add a table-spoonful of wine, and a -table-spoonful of brandy. Beat in a shallow pan eight eggs till -perfectly light, and as thick as a good boiled custard. Afterwards, mix -with them, gradually, a pint of rich milk and the grated bread-crumbs, -stirred in alternately. Next, stir this mixture, by degrees, into the -pan of beaten butter and sugar; and add the currants, a few at a time. -Finish with a table-spoonful of strong rose-water, or a wine-glass full, -if it is not very strong. Stir the whole very hard. Butter a large deep -white dish; or two of soup-plate size. Put in the batter. Set it -directly into a brisk oven, and bake it well. When cold, dredge the -surface with powdered sugar. Serve it up in the dish in which it was -baked. You may ornament the top with bits of citron cut into leaves and -forming a wreath; or with circles of preserved strawberries. - -This will be found a very fine pudding. It must be baked in time to -become quite cold before dinner. - -For currants, you may substitute raisins of the best quality; seeded, -cut in half, and well dredged with flour. - -Instead of rose-water you may stir in the yellow rind (finely grated) of -one large lemon, or two small ones, and their juice also. - - -NEW WAY OF WASHING SILK.--For ribbons, cravats, and other small articles -of silk, put a sufficiency of the best fresh camphine oil into a large -basin, and press and squeeze the things well through it, without either -soap or water. Then squeeze them, till as dry as you can get them: open -them out; and having washed the basin, put into it some fresh camphine, -and wash the articles through that in the same manner as before. Have -hot irons ready, and as the things come out of the second camphine, -(after well squeezing and shaking them, but not rinsing,) spread them -open on the ironing-sheet, and iron them smoothly and evenly on the -wrong side. Do each article, as soon as it has had the second washing, -as they should remain wet as short a time as possible. - -There is no way of washing silk things that will make them look so well -as this. It injures no colour, but rather brightens all, and gives the -silk just the right degree of stiffness, besides making it very clean -and fresh. When done, hang them in the open air for a while. A silk -dress may be washed in this manner, putting the camphine into a large -queensware-foot-bath. It should not go into a vessel of either wood or -metal. The dress must first be taken entirely apart; but it will look so -well when washed and ironed, that you will not regret the trouble. - -Camphine generally sells at about fifty cents a gallon, sometimes lower. - - -TO SAVE STAIR-CARPETS.--Stair-carpets always wear out first (and -sometimes very soon) at those parts that go against the edges or ledges -of the stairs. They will last much longer at the edges, (indeed, as long -as any other part of the carpet,) if the following precaution is taken. -Get some old carpeting, (first made very clean,) and cut it into strips -just the width of the stair-carpet. Each strip must be wide enough to -put on double. Nail these strips, carefully and smoothly, on the round -edge of each stair, so as to cover it entirely, above and below. -Afterwards, put down the stair-carpet. When it is taken up to have the -stairs washed, these strips will be found no inconvenience to the -cleaning; taking care, however, if any of the nails or tacks get -loosened, to drive them in again tightly; and if bent, to replace them -by new ones. The slips must have time to get quite dry before the carpet -is put down again. - -Another way to save a stair-carpet, is to buy enough to make it a yard -or more too long. Whenever the carpet is put down again, after it has -been taken up for the purpose of cleaning the stairs, shift its position -every time, so that the same places of the carpet may not always go -against the ledges of the stairs. The extra length must be folded under, -sometimes at the top of the staircase, and sometimes at the bottom. - -Both these methods of saving a stair-carpet we know to be good. The -first is the least expensive; but it is more trouble to nail on all the -double slips of old carpeting, than to buy the additional yard of new. - -In hotels where there is always plenty of old carpeting, and where there -are men who can easily nail on the slips, this is a much better way than -to cover the stairs first with oil-cloth, and then with zinc to save the -oil-cloth; corners of the zinc frequently getting loose and catching and -tearing the ladies' dresses. - -Oil spilt on a stair-carpet can generally be taken away by immediately -wiping off as much as can thus be removed, and then directly washing the -place with cold water; renewing the water with fresh, till the grease -disappears. If it will not come out, cover the place thoroughly with -scraped fuller's earth. Let it rest an hour or two: then brush that off, -and put on a fresh layer of fuller's earth; repeating it till the oil -is entirely expelled. Scraped Wilmington clay is still better than -fuller's earth. - - -SPERMACETI, TO EXTRACT FROM CARPETS OR CLOTHES.--There is no better way -of removing spermaceti, than, (after scraping off with a knife as much -as you can get from the surface of the spot,) to cover it with a piece -of clean blotting paper, or any paper that is soft and thin, and press -it with a warm iron. By repeating this, (taking each time a clean part -of the paper,) any spermaceti spot may be removed from carpets, coats, -ladies' dresses, or other similar articles. - -When spermaceti has been dropped on a table, lay a blotting paper on the -spot, and then hold over it, _carefully_, at a small distance above, a -hot coal in the tongs. Pressing it with a warm iron would mark the -mahogany. - - -CHEAP OIL FOR KITCHEN LAMPS.--Let all scraps of fat (including even -whatever bits are left on the dinner-plates) and all drippings be -carefully saved, and put into an earthen crock, covered, and set in a -cold place. When the crock is full, transfer the fat to an iron pot, -filling it half-way up with fat; and pour in sufficient cold water to -reach the top. Set it over the fire, and boil and skim it till all the -impurities are removed. Next pour the melted fat into a large broad pan -of cold water, and set it away to cool. It will harden into a cake. Then -take out the cake, and put it away in a cool place. When wanted for use, -cut off a sufficient quantity, melt it by the fire till it becomes -liquid, and then fill the lamp with it, as with lard. It will give a -clear bright light, quite equal to that of lard, and better than whale -oil; and it costs nothing but the trouble of preparing the fat. We -highly recommend this piece of economy. - - -RELIEF FOR CORNS.--Experience proves that there is scarcely a -possibility of removing corns on the feet, so that they will never -return. The following remedy _we know_ to be an excellent palliative; it -will for a time diminish their size, and take away their soreness, and -is easily renewed when they again become troublesome. It is peculiarly -excellent for corns between the toes, which, of all others, are the most -painful when they inflame. - -Get at a druggist's a sixpenny box of Simple Cerate, (which is made of -white wax, spermaceti, and lard, melted together, and stewed to a -salve,) and with your finger, apply a small portion of this to each -corn, letting it stay on for two or three hours; and then repeat the -application. Do this several times during the day. For corns between the -toes, add to the cerate a little soft, open white wool, such as you may -pick off the surface of a blanket. Stick this in between the toes--the -salve that adheres to it will keep it in its place. Repeat this through -the day with fresh cerate and wool; putting on your stockings carefully. -At night, before going to bed, wash off the cerate. In the morning renew -it, as before. It gives not the least pain, but is soothing and -pleasant. Proceed in this manner for a few days or a week, and you will -find great relief. Try it, and be convinced. - -Stockings with toes too narrow or pointed, are just as apt to produce -corns, and to increase their pain and inflammation, as the wearing of -narrow-toed shoes. - - -BROILED CANVAS BACK DUCKS.--To have these ducks with their flavour and -juices in perfection, they should be cooked immediately after killing. -If shot early in the morning, let them be broiled for breakfast; if -killed in the forenoon, they should be dressed for that day's dinner. -When they can be obtained quite fresh, broiling is now considered the -best way of cooking them. - -As soon as the ducks have been plucked, and drawn, and washed, split -them down the back, and lay them, spread open, on a very clean gridiron, -set over a bed of clear bright coals. The gridiron should have grooved -bars to retain as much as possible of the gravy. Broil them well and -thoroughly, so that the flesh may not have the least redness when sent -to table. They will generally be done in twenty minutes or more. Serve -them up as hot as possible. They will be found full of gravy, and -require no sauce when cooked in this manner; but you may season them as -you please when on your plate. - - -AUTUMN LEAVES.--The autumnal colours of our American forest trees are -justly admired for the brightness, richness, and variety of their tints. -Some of our fair countrywomen have worn them in Europe, formed into -wreaths for the hair, or trimmings for ball-dresses, and the effect was -considered beautiful. They may be preserved for this purpose by the -following process. Gather as many varieties of autumn foliage as you can -obtain; seeing that every leaf is perfect, and that there is a stem to -each. The best time is in the month of October. Include among them those -of the crimson maple, the purple beech, the willow oak with its -underside of silvery white, the yellow hickory, the aspen, and any -others that are richly tinted by the frost. Also, by way of contrast, -some green pine sprigs. Lay them separately between the leaves of a -large _writing-paper_ book, (an old ledger will do very well,) and do -not put tree-leaves between all the book-leaves successively, but -alternately; otherwise they will not be smooth and flat when pressed. -That is, put tree-leaves between the second and third pages of the -book, and then no more till between the sixth and seventh pages. Lay the -next tree-leaves between the tenth and eleventh pages, and so on, till -they are all in. Place several other heavy books upon the ledger so as -to press well the leaves beneath. - -Stretch a twine across the room, or from the backs of two chairs, and -tie a small twine string to each stem. Have ready some very fine clear -varnish, (such as is used for maps, &c.) and with a large camels' hair -brush, go carefully over both sides of the leaves, including the stem. -Fasten them all, separately, to the stretched twine; seeing that none of -them are near enough to each other to touch. Then lock the door of the -room, that nothing may get in to disturb them, or raise the slightest -dust while the varnish is drying. When perfectly dry, and not in the -least sticky to the touch of the finger, have ready some sheets of -smooth thick white paper. In each sheet cut small double slits to admit -the stems, and in this way secure the leaves from slipping about and -being injured. Write the name of each leaf above it. Let the other half -of the sheet lie upon them. Put these sheets within a double cover of -binders-board, (like a port-folio,) which you must then seal up in -paper, like a large parcel, and the leaves in all their autumn beauty -may be safely transported to any part of the world. - -They will be found very useful to landscape-painters. - - -MADEIRA CHARLOTTE RUSSE.--Take one ounce of gelatine, or of the very -best Russia isinglass, and soak it, near half an hour, in as much cold -water as will barely cover it. It must merely soften, and not dissolve. -Then drain off the water, and put the gelatine or isinglass into a pint -of rich cream; adding a vanilla bean split, cut to pieces, and tied -closely in a very thin muslin bag. Set the cream over a slow fire in a -porcelain preserving-kettle, and let it boil till the gelatine is -entirely dissolved, and thoroughly mixed with the cream. Give it a hard -stirring, down to the bottom, several times while boiling. - -Have ready the yolks only, of eight eggs, beaten till very light and -thick; and then beat, gradually, into the yolk of egg three quarters of -a pound of the best powdered loaf-sugar. Then take the cream off the -fire, and (having first removed the vanilla) stir into it, by degrees, -the mixture of beaten yolk of egg and sugar. Set the kettle again over a -slow fire, and let it simmer till very thick; but do not allow it to -boil hard, or too long, lest it should curdle. - -When the mixture is sufficiently thick, take it off, and set it away to -cool. Have ready the whites of four of the eight eggs beaten to a stiff -froth. Then stir two heaping table-spoonfuls of powdered loaf-sugar into -half a tumbler-full of Madeira wine, and beat it slowly into the white -of egg; adding a little more powdered sugar if the wine seems likely to -curdle the egg. - -When the yellow or yolk-of-egg mixture is quite cold, stir gradually -into it the white mixture, till all is thoroughly amalgamated. Have -ready a mould or moulds lined with very thin slices of almond -sponge-cake. Fill them up with the mixture, and set them on ice till the -charlotte is wanted. Then turn it out. You may cover the top with icing -made in the usual way, and flavoured with extract of vanilla, or extract -of bitter almond--or peach-water. - - -LEMON CHARLOTTE RUSSE.--Is made as in the preceding receipt; -substituting for the vanilla and Madeira, the yellow rind and the juice -of two large whole lemons, or three if not of the largest size. Rub off -the yellow rind (or zest) upon lumps of loaf-sugar, scraping it off with -a knife as you proceed, and saving it on a saucer. Then powder these -lumps, and mix them with half the remainder of the three-quarters of a -pound of sugar, and the scraped yellow rind. Add it (as above) to the -beaten yolk of egg, and boil it slowly with the isinglass and cream. -Then cut the lemons, and squeeze their juice into the remaining sugar. -Having beaten the whites of half the eight eggs to a stiff froth, add to -it the lemon-juice and sugar; and when the mixture of cream, egg, and -isinglass is cold, mix gradually with it the beaten white of egg, &c. -Lastly, line the mould with thin slices of lady-cake, or almond -sponge-cake; put in the mixture, and set it on ice. Before it goes to -table ice the top; flavouring the icing with lemon-juice. - - -ORANGE CHARLOTTE RUSSE.--Is made as above--substituting for the lemons -three fine large oranges, and flavouring the icing with orange-juice. -Line the moulds with almond sponge-cake. Orange cake will be still -better for this purpose. - - -ROSE CHARLOTTE RUSSE.--Take an ounce of Russia isinglass or of gelatine, -and soften it by soaking a while in cold water. Then boil it slowly in a -pint of cream, sweetened with a quarter of a pound of fine loaf-sugar, -(adding a handful of fresh rose-leaves tied in a thin muslin bag,) till -it is thoroughly dissolved, and well mixed. Take it off the fire; set it -to cool; and beat together till very light and thick, four whole eggs, -and the yolks only of four others. Stir the beaten eggs gradually into -the mixture of cream, sugar and isinglass, and set it again over the -fire. Stir it well, and see that it only simmers; taking it off before -it comes quite to a boil. Then, while it is warm, stir in sufficient -extract of roses, to give it a high rose-flavour and a fragrant smell. -Have ready two moulds lined with lady-cake, or almond sponge-cake. Fill -them with the mixture, and set them on ice. Before they go to table, ice -the tops of the charlotte, flavouring the icing with rose. - - -CHOCOLATE CHARLOTTE RUSSE.--Having soaked in cold water an ounce of -Russia isinglass, or of gelatine, shave down three ounces of the best -chocolate, which must have no spice or sugar in it, (Baker's Prepared -Cocoa is excellent for this and all other chocolate purposes,) and mix -it gradually into a pint of cream, adding the soaked isinglass. Set the -cream, chocolate, and isinglass over the fire, in a porcelain kettle; -and boil it slowly till the isinglass is dissolved thoroughly, and the -whole is well mixed. Then take it off the fire and let it cool. Have -ready eight yolks of eggs and four whites, beaten all together till very -light; and stir them gradually into the mixture, in turn with half a -pound of powdered loaf-sugar. Simmer the whole over the fire, but do not -let it quite boil. Then take it off, and with a chocolate-mill, (or with -rods,) whip it to a strong froth. Line your moulds with sponge-cake, and -set them on ice. - -If you like a strong chocolate flavour, take four ounces of the cocoa. - - -ALMOND ICE-CREAM.--To every quart of cream, allow two ounces of shelled -sweet almonds, and two ounces of shelled bitter almonds. Blanch the -almonds in scalding water, and then throw them into cold water; -afterwards, put them, one at a time, (bitter and sweet alternately,) -into a marble mortar, and pound them to a fine, smooth paste, moistening -them with a little cream as you proceed. When the almonds are all done, -stir them gradually into the cream you intend to freeze. Set it over a -fire, and continue to boil it five minutes after it has come to a boil. -Then strain it into a freezer, and while it is warm stir in gradually -sufficient powdered loaf-sugar to make it very sweet, allowing -three-quarters of a pound to every quart of cream. Freeze it in the -usual manner. - - -ALMOND ICE-CREAM--_Another way._ To each quart of cream, allow three -ounces of shelled bitter-almonds, and no sweet ones. Blanch them and -break them up slightly. Put them into a porcelain sauce-pan, and pour on -water, allowing half a pint of water to each ounce of almonds. Boil them -long and slowly, till the water is highly-flavoured, and so reduced in -quantity that it barely covers the almonds. Then strain it off; and when -cool, stir the almond water into the cream, adding sugar by degrees; -allowing three-quarters of a pound to every quart of cream. Put the -mixture into a freezer, and proceed as usual. - - -CHOCOLATE ICE-CREAM.--Chocolate used for this purpose must have neither -sugar nor spice in it. Baker's Prepared Cocoa is the best. For each -quart of cream, scrape down three large ounces of cocoa or chocolate, -put it into a sauce-pan with half a pint of hot water for each ounce, -and mix it into a smooth paste with a spoon. Place it over hot coals, -and when it has come to a boil, take it off the fire and set it to cool. -When it has become lukewarm, stir the chocolate into the cream, and -strain it. When strained, add gradually, for each quart of cream, -three-quarters of a pound of powdered loaf-sugar; and give the whole a -boil up. Then put it into a freezer. - - * * * * * - -_Another way._--To every quart of cream, allow three ounces of Baker's -Prepared Cocoa, and half a pound of powdered loaf-sugar. Scrape the -cocoa very fine, and stir it into the cream, alternately with the sugar, -a little of each at a time. Having well mixed the whole, boil and stir -it, continuing to do so five or six minutes after it has come to a boil. -Then strain it into the freezer. - - -ORANGE ICE-CREAM.--To each quart of cream, allow two fine ripe oranges, -and three-quarters of a pound of loaf-sugar. Rub the yellow rinds of the -oranges upon a large lump of sugar, and scraping it off as you proceed, -transfer it to a saucer. Then powder the lump of sugar, and put it, with -the rest, all of which must be powdered. Squeeze the juice of the -oranges among the sugar, mixing it well in. Then stir it gradually into -the cream. Give it one boil up, and then transfer it to the freezer. - - -LEMON ICE-CREAM.--May be made as in the above receipt. It will require -more sugar, as lemons are more acid than oranges. - -Never use oil of lemon or essence of lemon for any flavouring. This -article is now too generally made of tartaric acid, vitriol, or other -drugs that render it unpalatable and unwholesome. Some of it tastes like -peppermint. All lemon-flavouring should be obtained from the fruit only. - - -WINE JELLY.--Take three ounces of Cooper's isinglass or gelatine, and -soak it in cold water during five minutes. Then take it out and put it -into a preserving kettle, and dissolve it in two quarts of boiling -water. Stir into it a pound of loaf-sugar, on part of which has been -rubbed off the thin yellow rind of four large lemons. Add two large -sticks of cinnamon broken up, and the juice of the lemons mixed with a -pint of white wine, (madeira, sherry, or malaga,) and add also the -broken shells and beaten whites of four eggs. Having mixed all the -ingredients well in the preserving kettle, put on the cover, set the -kettle over the fire, and boil it steadily during twenty minutes. Then -take it off, and let it stand five minutes or more, to settle. Pour the -whole carefully into a thin flannel bag, and let it run into your jelly -moulds. On no account squeeze the bag, as that will injure the clearness -of the jelly. - -This mode of preparing jelly with artificial isinglass saves the trouble -of boiling calves' feet the day before. It can be made in a short time. - - -VERY FINE APPLE JELLY.--Having cut out all blemishes, quarter half a -bushel of the best pippin or bell-flower apples, without peeling or -coring, and as you cut them, throw them into a pan of cold water to -preserve the colour. When all the apples have been thus cut up, take -them out of the water, but do not wipe or dry them. Then weigh the cut -apples, and to each pound, allow a pound of the best loaf-sugar. Put -them with the sugar into a large preserving-kettle and barely enough of -water to prevent their burning, mixing among them the yellow rind of -half a dozen lemons pared off very thin and cut into pieces. Also the -juice of the lemons. When perfectly soft, and boiled to a mash, put the -apples, &c., into a large linen jelly-bag, and run the liquid into -moulds, if wanted for present use; and into jars if intended for -keeping. Lay brandy paper on the top of each jar, and cover them -closely. - - -PEAR MARMALADE.--Take large fine juicy pears. Pare, core, and cut them -up into small pieces. Weigh the pieces; and to every two pounds allow a -pound and a half of sugar, and the grated peel and juice of a large -orange or lemon, adding a tea-spoonful of powdered ginger. Put the whole -into a preserving-kettle and boil it over a moderate fire, till it -becomes a very thick, smooth marmalade, stirring it up from the bottom -frequently, and skimming the surface before each stirring. When quite -done, put it warm into jars--and cover it. - -For children, or for common family use, it may be made with large pound -pears and brown sugar; but it always requires the acid of orange or -lemon to make it palatable; pears, when cooked, having no acid of their -own. - - -FIG-MARMALADE.--Take fine fresh figs that are perfectly ripe, such as -can only be obtained in countries where they are cultivated in -abundance. Weigh them, and to every two pounds of figs allow a pound and -a half of sugar, and the yellow rind of a large orange or lemon, pared -very thin. Cut up the figs, and put them into a preserving-kettle with -the sugar, and orange or lemon-rind, adding the juice. Boil them till -the whole is reduced to a thick, smooth mass, frequently stirring it up -from the bottom. When done, put it warm into jars, and cover it closely. - - -TOMATA MARMALADE.--This is the best sort of tomata sweetmeat. Take ripe -tomatas in the height of the season. In autumn they become watery, and -insipid. Weigh them; and to every pound of tomatas allow a pound of -sugar. Put the tomatas into a large pan, or a small tub, and scald them -with boiling water, so as to make the skin peel off easily. When you -have entirely removed the skins, put the tomatas (without any water) -into a preserving-kettle, mash them, and add the sugar, with spoonfuls -of ground ginger to your taste; also fresh lemon-peel finely grated, and -sufficient lemon-juice to give it a fine flavour. Stir up the whole -together, and set it over a moderate fire. Boil it gently for two or -three hours, till the whole becomes a thick, smooth mass--skimming it -well, and stirring it to the bottom after every skimming. When done, put -it warm into jars; cover it tightly, (pasting paper over the lids,) and -keep it in a dry place. This will be found a very fine sweetmeat. There -should be enough of ginger and lemon to overpower the tomata flavour. - -For children, this sweetmeat is better than any other; and it may be -made for them very economically with good brown sugar, (always allowing -a pound of sugar to a pound of tomatas,) and with no other flavouring -than ginger. The natural taste of the tomatas must not be perceptible, -it is their substance only that is wanted, and their wholesome -properties. - - -RED FLUMMERY.--Boil a pound of ground rice in as much water as will -cover it. When it is thoroughly boiled, and very thick and smooth, stir -into the rice (while hot) a half pound of powdered white sugar, and -about three jills, or six large wine-glasses of fresh currant or cherry -juice, that has been pressed through a linen bag. Next replace it on the -fire, and boil the whole together for about ten minutes, stirring it -well. Then put it into moulds, and set it on ice. When cold, turn it -out, and eat it with sweetened cream, or with boiled custard. - -You may use the juice of fresh strawberries or raspberries, stirred in -while the flummery is hot, but not boiled afterwards. The flavour of -strawberries and raspberries is always impaired and weakened by cooking. - - -RICE BLANCMANGE.--Boil half a pint of whole rice in as little water as -possible, till all the grains lose their form and become a soft mass. -Next put it into a sieve, and drain and press out all the water. Then -return it to the sauce-pan, and mix with it a large half pint of rich -milk, and a quarter of a pound of powdered sugar. Boil it again till the -whole is reduced to a pulp. Then remove it from the fire, and stir in, -(while hot,) a wine-glass of rose-water. Dip your moulds into cold -water, and then fill them with the rice; set them on ice, and when quite -firm and cold, turn out the blancmange, and serve it up on dishes with a -sauce-tureen of sweetened cream flavoured with nutmeg. Or you may eat it -with a boiled custard, or with wine sauce. - -You may mould it in large breakfast cups. Always dip your moulds for a -moment in lukewarm water before you turn out their contents. - - -FARINA.--Farina is a very fine and delicate preparation made from the -inner part of the grain of new wheat. It is exceedingly nutritious, and -excellent, either for invalids or for persons in health. It is now much -in use, and is to be had in packages of a pound or half a pound at the -best grocers' and druggists', or in large quantities at No. 101 South -Front Street, Philadelphia; and 201 Cherry Street, New York. It is -highly recommended by physicians. - -FARINA GRUEL.--Have some water boiling on the fire, and slowly sprinkle -in sufficient farina to thicken it to the desired consistence. Continue -the boiling twenty minutes afterwards. Sweeten it with loaf-sugar. - - -FARINA PANADA.--Soak the farina for several hours in milk. Then drain -it, and put it into a vessel that has a close lid. Set this vessel in a -kettle of water, raising it on a trivet or something similar. Place it -over the fire, and make it boil all round the outside of the inner -vessel. This will cook the farina very nicely. Keep it boiling till it -becomes a thick, smooth mass. When done, sweeten it with white sugar; -and, if permitted, you may flavour it with a little nutmeg and white -wine. Some fresh lemon peel may be boiled with it, to be removed when -the farina is taken up. - - -BAKED FARINA PUDDING.--Boil a quart of milk, gradually stirring into it, -while boiling, a quarter of a pound of farina. Then take it up; and, -while warm, mix into it a quarter of a pound of sugar; half a nutmeg -grated; and a wine-glass of rose-water, or of white wine, or half a -glass of brandy. Then beat four eggs very light, and stir them gradually -into the farina mixture. Bake it in a buttered, deep dish, and grate -sugar over it when done. - - -FARINA FLUMMERY or BLANCMANGE.--From a quart of rich milk take out a -half pint. Put the half-pint into a small sauce-pan, and add to it a -handful of bitter almonds broken up; or a bunch of fresh peach-leaves; -or a vanilla bean split and cut into pieces, and tied up in a bit of -thin muslin. Having boiled the milk till it is very highly-flavoured, -strain it, and add it to the pint and a half. Then set it over the fire -in a porcelain or delft-lined vessel, and boil it well. When it has come -to a boil, begin to sprinkle in gradually a quarter of a pound (or four -large heaping table-spoonfuls) of farina, stirring it well. Let it boil -a quarter of an hour after all the farina is in. When done, remove it -from the fire, and stir in (if you have used bitter almond or peach-leaf -flavouring) a wine-glass of rose-water; add four large table-spoonfuls -of powdered sugar. Put the flummery into a blancmange mould, set it on -ice, and turn it out when wanted for dinner. Have ready to eat with it, -a boiled custard, flavoured either with bitter almond or vanilla. - - * * * * * - -_Another way._--Grate on a lump of sugar the yellow rind of a large -lemon or orange, scraping it off with a tea-spoon as you proceed, and -saving it on a saucer. Then mix it with a quarter of a pound of powdered -loaf-sugar. Boil a quart of water, and when it has come to a boil, stir -in alternately the sugar and four large heaping table-spoonfuls of -farina. Let it boil a quarter of an hour longer. Then add the juice of -the lemon or orange. Then put it into a mould and set it on ice to -congeal. Eat with it boiled custard, flavoured with lemon or orange. - - * * * * * - -_Another way._--Mix with a pint of water a pint of ripe currant-juice, -strained through a sieve or bag, and well sweetened. In winter you may -substitute the juice of stewed cranberries made very sweet. Boil the -water and juice together. Then stir in gradually a quarter of a pound of -farina, and boil it fifteen minutes longer. Transfer it to a mould, and -set it on ice to congeal. Eat it with sweetened cream. - - -FARINA PLUM PUDDING.--Having extracted the seeds from half a pound of -the best raisins, cut them in half, and dredge them well with sifted -flour, to prevent their clodding, or sinking in the pudding. Pick, wash, -and dry half a pound of Zante currants, and dredge them also with flour. -Prepare a heaped teaspoonful of powdered spice; nutmeg, mace, and -cinnamon, mixed together. Boil three pints of milk, and while it is -boiling, sprinkle in a half pound of farina. Next add the spice, and let -it boil a quarter of an hour longer. Then take it up, and set it to -cool. When it is lukewarm, stir in gradually, six well-beaten eggs, in -turn with the raisins and currants; a large piece of fresh butter; and a -small glass of brandy. You may add some slips of citron, dredged with -flour. Stir the mixture very hard. Put it into a buttered pudding-mould. -Tie a double cloth tightly over the top, and place it in a pot of -boiling water. Boil it three or four hours; and then turn it out on a -dish. Eat it with wine-sauce; or with cold butter and sugar stirred -together to a cream, and flavoured with nutmeg and lemon. - - -ROXBURY TEA CAKE.--On bread-making day take a pound or a quart of very -light wheaten bread-dough, just before the loaves are put into the oven. -Lay it in an earthen pan, and mix in, gradually, and alternately, three -well-beaten eggs; a half-pint of powdered white sugar; half a pint of -rich milk or cream; half a pint or a half-pound of fresh butter; and a -tea-spoonful of mixed spice, powdered mace, nutmeg and cinnamon; with a -wine-glass of rose-water. Mix the whole thoroughly, beating and stirring -it well. Lastly, add a yeast powder; dissolving in one cup the portion -of soda in a little lukewarm water, and mixing it into the dough; and -melting in another cup the tartaric acid, and then stirring _that_ in. -Sprinkle some flour on your paste-board, and make the dough into small -round cakes. Having pricked the tops with a fork, lay them in a buttered -pan, set them immediately into the oven, and bake them brown. Eat them -fresh, the day they are baked. You may bake the dough all in one loaf. - -This cake will be improved by the addition of some raisins of the best -quality, seeded and cut in half; and well-dredged with flour to prevent -their sinking into a clod. - -For a larger quantity, you must have two quarts of risen bread-dough; -six eggs; a pint of powdered sugar; a pint of milk; a pound of fresh -butter; and a table-spoonful of mixed spice; two wine-glasses of -rose-water; and two yeast powders, or a full tea-spoonful of soda, and -somewhat less than a tea-spoon of tartaric acid. - - -ALPISTERAS. (_Spanish cakes._)--To one pound of fine flour, (well sifted -and dried,) add half a pound of powdered loaf-sugar, (also sifted,) and -mix them well together. In a shallow pan beat your eggs very light, and -then gradually wet with them the mixed flour and sugar, adding a -wine-glass of rose-water, or orange-flower water, or else the juice of -two large oranges or lemons. Work the whole into a stiff dough, and -knead it well. Roll it out into a very thin sheet, and cut it into -squares of about five inches in size each way. Divide each square (half -way down) into slips, so as to resemble a hand with fingers. Then curl -or bend up the slips or fingers; or twist and twirl them so as to look -like bunches of ribbons. Have ready, in a pot over the fire, a large -portion of boiling lard. Put the alpisteras carefully into it, a few at -a time, and fry them a light brown. Take them up on a perforated -skimmer, draining back the lard into the pot. Spread them to cool on a -large dish; and when cool, sift powdered sugar over them. - - -PISTO OMELETTE.--This is a favourite omelette in Spain. Mince together -cold turkey or chicken, and an equal quantity of cold ham or tongue; -adding a chopped onion or two, and sufficient sweet marjoram and sweet -basil to season it well: also a little cayenne. No salt, as the ham will -render it quite salt enough. Have ready sufficient well-beaten eggs to -make it into a good omelette mixture; and stir the whole very hard at -the last. Have ready over the fire, a broad pan of boiling lard. Put in -the mixture with a ladle, and fry it in flat cakes. Serve it up hot. - - -GUISADA OR SPANISH STEW.--Take hare, rabbit, partridges, pheasants, or -chickens. Cut them up as in carving; and save the giblets. Do not wash -the pieces, but dry them in a cloth. Put them into a pan in which there -is a sufficiency of hot sweet oil, (adding a sliced onion,) and fry them -brown. Then transfer them (with the gravy) to an earthen stew-pan or -pipkin. Add some bits of cold ham cut thin and small, and a bunch of -sweet herbs chopped fine; also a little cayenne. Pour in wine and broth -in equal portions, sufficient to cover the pieces well; adding the -giblets. Let it simmer gently, till thoroughly done, carefully skimming -off all the grease, and stirring the meat up from the bottom with a -wooden spoon. Serve it hot in a covered dish. - -It will be improved by the juice of one or two oranges, squeezed in -toward the last. - - -POLLO VALENCIANO.--This is also a Spanish dish. Cut up a large fine fowl -into pieces. Wipe them clean and dry, but do not wash them or lay them -in water. Put into a broad sauce-pan, a tea-cup of sweet oil, and a bit -of bread. Let it fry, (stirring it about with a wooden spoon,) and when -the bread is browned take it out, and throw it away. Then put in a -sliced onion, and fry that; but take care not to let it burn or it will -become bitter, and spoil the stew. Then put in the pieces of fowl, and -let them brown for a quarter of an hour. Then transfer it to a stew-pan, -adding a little bit of chili or red pepper minced small, and some -chopped sweet herbs. Also half a dozen large tomatas quartered; and two -tea-cups of _boiled_ rice. Add a little salt, and stir the whole well -together, having poured on sufficient hot broth to cover it. Place it -over the fire, and when it has come to a hard boil, put the lid on the -pan and set it aside to simmer till the whole is completely cooked, and -the gravy very thick. About ten minutes before the stew goes to table, -take off the lid of the stew-pan, lest the steam should condense on it -and clod the rice, or render it watery. Serve it up _un_covered. - - -GAZPACHO.--In Spanish countries this is a common luncheon or supper for -working people. Take onions, cucumbers, and a small chili or red pepper. -Peel them, chop them fine, and mix them with plenty of bread crumbs, and -a little salt. Mix equal quantities of vinegar and water, and add an -ample portion of sweet oil. Put the whole into a pipkin, and stir it -well. Set it on hot coals, and simmer it till well cooked. Eat slices of -bread with it. - -In summer it is usual to serve up this mixture in a large bowl without -any cooking. - - -SPANISH SALAD.--A Spanish proverb says that for compounding a _good_ -salad, four persons are required--a spendthrift for oil; a miser for -vinegar; a counsellor for salt, (or a man of judgment;) and a madman for -stirring up the whole, hard and furiously. Get a very large salad-bowl, -that there may be ample room for stirring well. Prepare in separate -vessels the lettuce and the seasoning. They should not be put together -till a few minutes before the salad is to be eaten; otherwise it will be -tough and sodden instead of crisp and fresh. Do not cut it with a knife, -but tear or strip off the leaves of the lettuce, and throw all the stalk -away. Then wash the leaves through several cold waters, and dry them in -a clean napkin. Put them into the large bowl; and in a smaller bowl mix -the seasoning, for which you must have equal quantities of mixed vinegar -and water; a small tea-spoonful of mixed cayenne and salt; and four -times as much sweet oil as the mixed vinegar and water. Mix all the -seasoning thoroughly, stirring it very hard. Have ready on a plate some -tarragon finely minced or powdered. - -Just before the salad is to be eaten, pour the dressing over the lettuce -and strew the surface with tarragon. You may decorate the top with -nasturtion flowers; they are very nice to eat. - - -CAROLINA WAY OF BOILING RICE.--Pick the rice carefully, and wash it -through two or three cold waters till it is quite clean. Then (having -drained off all the water through a cullender) put the rice into a pot -of boiling water, with a very little salt; allowing as much as a quart -of water to half a pint of rice. Boil it twenty minutes or more. Then -pour off the water, draining the rice as dry as possible. Lastly, set it -on hot coals with the lid off, that the steam may not condense upon it -and render the rice watery. Keep it drying thus for a quarter of an -hour. Put it into a deep dish, and loosen and toss it up from the bottom -with two forks one in each hand, so that the grains may appear to stand -alone. - - -A NICE WAY OF COOKING ASPARAGUS.--Where asparagus is plenty, there is no -better way of cooking it than the following. Take it as nearly of a size -as possible, wash it, and cut off the stalks very short; leaving them -not more than half an inch in length. Two quarts of water will be -sufficient to boil one quart of asparagus tops; allow a tea-spoonful of -salt to this quantity of water, and set it over the fire to boil. When -the water is boiling hard, put in the asparagus; and boil it fast for at -least half an hour. To see if it is done, take up two or three of the -largest pieces and taste them. While it is boiling, prepare two slices -of bread cut half an inch thick, and (having removed the crust) toast -the bread brown on both sides. Have ready a large jill of melted (or -drawn) fresh butter. When the asparagus is done, take it up with a -perforated skimmer, and lay it on a sieve to drain. Dip the slices of -toast (one at a time) first in the hot asparagus liquor, and then in the -melted butter. Lay the slices, side by side, in a deep dish and cover it -with the asparagus, laid evenly over and round the toast. Then add the -remainder of the drawn butter, and send the asparagus to table hot, in a -covered dish. - -This is a much nicer way than that of boiling and serving it up with the -long stalks left on. And where you have asparagus in abundance, (for -instance in a country garden,) it may always be cooked in this manner. - -This is from the receipt of Mr. N. Darling of New Haven. - - -FRENCH WAY OF DRESSING ASPARAGUS.--Having boiled the asparagus-tops as -above; drain them on a sieve, and put them into a deep dish with a large -lump of the best fresh butter. Mix the butter well among the asparagus, -till it is melted throughout, and sprinkle in (if you like) a very -little pepper. Cover the dish, and keep it hot by the fire till it is -time to send it to table. You may lay in the bottom, of the dish two -thin slices of toast, spread over with butter, after being first dipped -in the asparagus water. - -Another way is to substitute salad oil for butter, mixed among the -asparagus. - - -ONION EGGS.--Boil a dozen eggs quite hard. Slice and fry in fresh butter -five or six onions. Slice (whites and yolks together) ten of the eggs, -reserving two for the seasoning. Drain the sliced onions, and lay them -on a dish with the sliced eggs placed upon them. Cover the dish, and -keep it hot. Take the two remaining eggs; grate the yolks; and mix them -with cream and grated nutmeg, and a very little cayenne. Put this -mixture into a very small sauce-pan; give it one boil up; pour it over -the eggs and onions; and send it to table hot. For those who have no -objection to onions, this is a nice side dish. - - -EGG BALLS.--Boil eight eggs till quite hard; and when done, throw them -directly into cold water. Then put the yolks into a mortar, and pound -them to a paste, moistening them as you proceed with the beaten yolks of -three _raw_ eggs, seasoned with as much salt as will lie _flat_ upon a -shilling, and a little cayenne, and powdered nutmeg and mace. Mix the -whole well together, and make it up into small, round balls. Throw them -into mock-turtle soup, or into stewed terrapin, about two minutes before -you take it up. - - -CURRY BALLS.--Take a sufficiency of finely-grated bread-crumbs; -hard-boiled yolk of egg, grated; fresh butter; and a little curry -powder. Pound the whole in a mortar, moistening it with raw yolk of egg -(well-beaten) as you proceed. Make it into small balls, and add them to -stewed chicken or stewed rabbit, about five minutes before you take it -up. - - -TOMATA PASTE.--Scald and peel as many ripe tomatas as will fill a large, -deep, stone jar. Set them into a warm oven for an hour. Then skim off -the watery liquid that has risen to the top, and press and squeeze the -tomatas in a sieve. Afterwards add salt, cayenne, pounded mace, and -powdered cloves to your taste; and to every quart of tomatas allow a -half a pint of cider vinegar. Stew the whole slowly in a porcelain -kettle for three hours, (stirring it frequently from the bottom,) till -it becomes a smooth, thick paste. Then put it into small jars or -glasses, and cover it closely; pasting paper over each. It is an -excellent sauce, at the season when fresh tomatas are not to be had, and -is very good to thicken soup. - - -DRIED OCHRAS.--Take fine large fresh ochras; cut them into thin, round -slices; string them on threads, and hang them up in festoons to dry in -the store-room. Before using, they must be soaked in water during -twenty-four hours. They will then be good (with the addition of tomata -paste) to boil in soup or gumbo. - - -BEEF GUMBO.--Put into a large stew-pan some pieces of the lean of fresh -beef, cut up into small bits, and seasoned with a little pepper and -salt. Add sliced ochras and tomatas, (either fresh, or dried ochras and -tomata paste.) You may put in some sliced onions. Pour on water enough -to cover it well. Let it boil slowly, (skimming it well,) till every -thing is reduced to rags. Then strain and press it through a cullender. -Have ready a sufficiency of toasted bread, cut into dice. Lay it in the -bottom of a tureen, and pour the strained gumbo upon it. - - -FRIED CAULIFLOWER.--Having boiled the cauliflower in milk till -thoroughly done; take it out, drain it, and cut it up into very small -pieces, adding a _very little_ salt and cayenne. Have ready in a -frying-pan, sufficient fresh butter; and when it comes to a boil and is -bubbling all over, put in the cauliflower and fry it, but not till it -becomes brown. Make a slice or two of toast, dip it in hot water, butter -it; lay it on a dish; and put the fried cauliflower upon it. - - -FRIED CABBAGE.--Parboil a fine cabbage. Then take it out, drain it, and -lay it a while in cold water to remove the cabbage smell. Next put it -into a clean pot of fresh water, and boil it again till thoroughly done. -Afterwards chop it small, season it with a little pepper and salt, and -fry it in fresh butter. - -A less delicate way is to fry it in boiling lard. - - -TO PREPARE LARD.--As soon it is cut off from the newly-killed pork, put -the fat into a crock; cover it; and let it stand all night in a cool -place. Next day, cut it into small bits, (carefully removing all the -fleshy particles of lean,) and put the fat into a pot without either -water or salt. The pot should not be more than half-full. Let it boil -slowly (stirring it frequently from the bottom lest it burn) till it -becomes quite clear, and transparent. Then ladle it out into clean pans. -When almost cold, put it into stone jars, which must be closely covered, -and kept in a cool place. If to go to a distance, tie it up in -bladders. - -There are two sorts of pork fat for lard. The leaf fat, which is the -best; and the fat that adheres to the entrails. These two fats should be -boiled separately. - -The entrails, whose skins are to be used for sausage-cases, must be well -scraped and cleaned out, and thrown into strong salt and water for two -days, and afterwards into strong lye for twenty-four hours. This lye, -when strained, will afterwards be good to assist in soap-making. - - -BRINE FOR HAM OR BACON.--To every four gallons of water, allow four -pounds of salt; two ounces of salt-petre; three pounds of sugar, and two -quarts of molasses. Boil the whole together; skimming it well. When -clear, let it cool. Rub the meat all over with ground red pepper. Then -put as much meat into the pickling tub as can be very well covered by -the brine, which must be poured on cold. Let it remain six weeks in the -pickle, turning each piece every day. Afterwards, smoke it well for a -fortnight, hanging the large end downward. The fire in the smoke-house -should be well kept up. Hickory or oak is the best wood for this -purpose. On no account use pine, spruce, fir, or hemlock. Corncobs are -excellent for smoking meat. - -Sew up the hams closely in thick cotton cloth--or canvas covers, and -then white-wash them. - -Tongues may be pickled and smoked as above. Also beef. - - -HOG'S HEAD CHEESE.--Hog's head cheese is always made at what is called -"killing-time." To make four cheeses of moderate size, take one large -hog's head, two sets of feet, and the noses of all the pigs that have -been killed that day. Clean them well, and then boil them to rags. -Having drained off the liquid through a cullender, spread out the things -in a large dish, and carefully remove all the bones, even to the -smallest pieces. With a chopper, mince the meat as small as possible, -and season it to your taste with pepper, salt, powdered cloves, and some -chopped sage or sweet marjoram. Having divided the meat into four equal -parts, tie up each portion tightly in a clean coarse towel, and press it -into a compact cake, by putting on heavy weights. It will be fit for use -next day. In a cool dry place it will keep all winter. It requires no -farther cooking, and is eaten sliced at breakfast, or luncheon. - - -FRYING FISH.--Fish should be fried in fresh butter or lard; a large -allowance of which must be put by itself into the frying-pan, and held -over a clear fire till it becomes so hot as to boil hard in the pan. -Till it bubbles, the fish must not be put in. They must first be dried -separately, in a clean cloth, and then scored on the back, and slightly -dredged with flour. Unless the butter or lard for frying is sufficient -in quantity to cover the fish well, and bear them up, they will sink -heavily to the bottom of the pan, and perhaps stick there and burn. -Also, if there is not fat enough, the fish will absorb all of what there -is, and be disagreeably greasy. - - -AXJAR PICKLES.--Take a variety of young fruits or vegetables, and put -them into strong salt and water for three days; stirring them well, -night and morning. Then take them out, and spread them on trays, or old -servers, or large flat dishes; taking care that they do not touch each -other. Set them out in the sun every fine morning, and let them remain -till sunset; but not if it becomes damp, or even cloudy. Do this till -they are perfectly dry. Then wash them well in cold water, drain them, -and wipe them separately with a coarse cloth. Put them into large jars. -To a three gallon jar, put in half a pound of horse-radish, sliced, and -two cloves of garlic; half a hundred small white onions; two ounces of -mace; one ounce of cloves; two nutmegs powdered; two pounds of the best -crushed sugar; half a bottle of the best ground mustard; one pound of -yellow mustard seed; and half a pound of green ginger, sliced or -scraped. Then take half an ounce of turmeric powder; mix it with -sufficient vinegar to render it liquid, and pour it over the pickles in -the jar, which must not be more than half full of them. Have ready some -boiling vinegar of the best cider kind, and pour it scalding hot into -the jar, till it is three parts full. The pickles will expand to their -natural size. When they are perfectly cold, cork the jar tightly, and -seal the cork. These pickles will be fit for use in a month; but they -improve by keeping. - -For this pickle you may use plums, small peaches; grapes picked from the -stems; cherries; barberries; nasturtion seeds; button tomatas; -radish-pods; beans, cauliflowers sliced; white cabbages sliced, small -cucumbers; and limes or small lemons--mixed together in any proportion -you like. The turmeric powder gives the whole a yellow tinge, and is -indispensable to this pickle. - -Axjar is an East Indian word. - - -FINE PEACH MANGOES.--Take fine, large, free-stone peaches. They should -be ripe, but not the least bruised. The best for this purpose are the -large white free-stones. Having rubbed off the down with a clean -flannel, cut the peaches in half, and remove the stones. Prepare a -mixture, in equal portions, of mace, nutmeg, and root-ginger; all -broken up small, but not powdered. Fill with this the cavities of the -peaches whence the stones were extracted. Then put together the two -halves of each peach, (making them fit exactly,) and tie them round with -coarse thread or fine twine. If you choose, you may stick the outside of -the peaches all over with cloves. Put them into stone jars, filling each -jar rather more than three-quarters full; and laying among them little -thin muslin bags of turmeric to colour them yellow. If you prefer to -colour them red, tie up some cochineal in thin muslin bags. - -Fill up the jars to the top with cold vinegar of the best quality--real -white wine vinegar, if you are sure it _is_ real. If the pickles are to -be sent to a distant place, or to a warmer climate, boil the vinegar, -and pour it on, scalding hot. Close the jars immediately; sealing the -corks with red cement, and tie a bladder tightly over the top of each. - -These peach mangoes will be fit for use in two months. - - -TO PICKLE PEPPERS, SMALL CUCUMBERS, AND BEANS.--Put all these vegetables -together into a brine strong enough to bear up an egg to the surface; -and let them stay in it for three days. Then take them out, and lay them -in cold water for an hour. Change that water for fresh, and let them -remain another hour. Do this a third or fourth time. - -Having washed them well in a fresh water, put them into a -preserving-kettle, (one lined with delft-porcelain is best,) and -surround and cover them with fresh cabbage leaves, or vine-leaves. Fill -up the kettle with cider-vinegar mixed with an equal quantity of water; -and during four hours let them simmer without boiling. Then take them -off the fire; take them out of the kettle, transfer them to broad pans, -and pour the vinegar over them. When they are cold, return the pickles -to the kettle, (having first washed it out clean,) and scald them four -times with fresh vinegar boiled for the purpose in another vessel. When -cold, put them into jars, (three parts full,) and pour on fresh vinegar -till it reaches the top. Lay among the pickles, mace; nutmegs broken -small; mustard seed; and whole white-pepper-corns, tied up in thin white -muslin bags. - - -PICKLED ONIONS.--Take small button-onions; remove the outer skin, and -lay the onions in dry salt for twenty-four hours. Then soak off the -salt, in several waters; wash them well; and put them into a porcelain -kettle, with equal quantities of vinegar and water. Simmer them till -tender. Then take them out; drain them; and, returning them to the -kettle, scald them with fresh vinegar boiled in another vessel. When -cold, take them out, drain them again; put them into wide-mouthed jars, -and fill up with cold vinegar. Place among them thin muslin bags with -mace and broken nutmegs. On the top of each jar, put a table-spoonful of -sweet oil. Cover them tightly. - - -PICKLED PLUMS or DAMSONS.--The fruit must be large, fine, fully ripe, -and with no blemishes. To every quart of plums allow a quarter of a -pound of loaf-sugar powdered, and a pint of the best cider vinegar. -Damsons being more acid will require half a pound of sugar. Put the -fruit with the sugar and vinegar into a preserving kettle, adding little -bags with some broken pieces of cinnamon and some blades of mace, and, -if you choose, a few cloves. Give them one boil up, and skim them well. -Put them warm into stone jars, and cover them closely at once. By winter -they will be fit for use. - - * * * * * - -_Another way._--Is to pack a jar more than three-fourths full with -layers of ripe plums or damsons; and thick layers of powdered sugar -between. Fill up with cold vinegar, and cover them tightly. - - -PICKLED CHERRIES.--Take large, fine, red cherries, perfectly ripe, and -cut the stems about an inch long. Put the cherries into jars with layers -of powdered sugar between each layer of fruit, interspersing them with -little, thin muslin bags of broken cinnamon, mace, and nutmeg. The jars -should be three-quarters full of cherries and sugar. Fill up with cold -vinegar, and cover them closely. - - -TO KEEP STRING BEANS AND GREEN PEAS.--String the beans, (which should be -full grown but not old,) and cut them into _three_ pieces--not more. -Pack them in wide-mouthed stone-jars; a layer of beans and a thin layer -of fine salt. The day before they are to be cooked, take out a -sufficient quantity, and soak them at least twenty-four hours in a pan -of cold water, changing the water several times, till it no longer -tastes salt. Having drained them well, boil the beans till quite tender. -Then take them up, drain off the water thoroughly, so as to have the -beans as dry as possible. Next put them into a sauce-pan, with a piece -of fresh butter and a little black pepper. Cover the pan, and stew them -in the butter till they almost come to a boil. - -Green peas may be kept in a similar manner. They should be fresh and -young. When you take them out of the salt, soak them, as above, for -twenty-four hours or more; changing the water till it tastes quite -fresh. Boil them soft; then drain them, and stew them a while with -butter and pepper. - -You may, while boiling, add a _very little_ soda to the peas or beans. -This will green and soften them. Too much soda will give them a -disagreeable taste, and render them unfit to eat. - - -SCOTCH SHORT-CAKE.[453-*]--Take a pound of Zante currants; and, after -they are well picked and washed, dry them on a large dish before the -fire, or on the top of a stove. Instead of currants, you may use sultana -or seedless raisins cut in half. When well dried, dredge the fruit -profusely with flour to prevent its clodding while baking. Have ready a -tea-spoonful of mixed spice, powdered mace, nutmeg, and cinnamon. Sift -two quarts of flour, and spread it to dry at the fire. Cut up a pound of -the best fresh butter; put it into a clean sauce-pan, and melt it over -the fire; shaking it round and taking care that it does not burn. Put -the flour into a large pan, and mix with it a pound of powdered white -sugar. Pour the melted butter warm into the midst of the flour and -sugar; and with a large spoon or a broad knife mix the whole thoroughly -into a soft dough or paste, _without using a drop of water_. Next -sprinkle in the fruit, a handful at a time, (stirring hard between each -handful) and finish with a tea-spoonful of spice, well mixed in. Let all -the ingredients be thoroughly incorporated. - -Strew some flour on your paste-board; lay the lumps of dough upon it, -flour your hands, and knead it a while on all sides. Then cut it in -half, and roll out each sheet about an inch thick. With a jagging-iron -cut it into large squares, ovals, triangles, or any form you please, and -prick the surface handsomely, with a fork. Butter some square pans, put -in the cakes, and bake them brown. - -For currants and raisins, you may substitute citron cut into slips and -floured. This cake will be found very fine if the receipt is _exactly_ -followed. In cold weather it keeps well; and packed in a tin or wooden -box, may be sent many hundred miles, for Thanksgiving-day, Christmas, or -New Year's. - -It is still more Scotch made of fine fresh oatmeal, sifted and dried. -When in London, the author has eaten Scotch cake sent from Edinburgh, -and made as above, but of oatmeal. - - [453-* This receipt, though inserted somewhat out of place, is too - good to be omitted.] - - -RICE WAFFLES.--Take a tea-cup and a half, or a common sized tumbler-full -and a half, of rice that has been well boiled, and warm it in a pint of -rich milk, stirring it till smooth and thoroughly mixed. Then remove it -from the fire, and stir in a pint of cold milk and a small teaspoonful -of salt. Beat four eggs very light, and stir them into the mixture, in -turn with sufficient rice flour to make a thick batter. Bake it in a -waffle-iron. Send them to table hot; butter them; and eat them with -powdered sugar and cinnamon, prepared in a small bowl for the purpose. - - - - -THE INDIAN MEAL BOOK. - - -HINTS ON HEATING OVENS, AND BAKING.--Brick ovens are generally heated -with dry fagots or small branches, or with light split wood. For baking -bread, the oven-wood must be heavier than for pies. A heap of wood -should be placed in the centre of the oven on the brick floor, and then -set on fire. While the wood is burning, the door of the oven must be -left open. When the wood is all burnt down, and reduced to a mass of -small red coals, the oven will be very hot. Then shovel out all the -coals and sweep the oven floor with a broom, till it is perfectly clean, -and entirely free from ashes. Try the heat within. For baking bread, the -floor of the oven should look red; and a little flour thrown in should -burn brown immediately. If you can hold your hand within the mouth of -the oven as long as you can distinctly count twenty, the heat is about -right. Pies, puddings, &c., require less heat. When a brick oven is -used, a peel, or large broad-bladed, long-handled wooden shovel is -necessary for putting in the bread, pies, &c., placing them on the broad -or shovel-end of the peel, and then depositing them on the oven floor. -Then close up the door of the oven, and leave the things to bake. When -done, slip the peel beneath them, and hand them out on it. - -To bake in an iron Dutch oven, (a large deep, cast-iron pan, with a -handle, a close-fitting lid, and standing on three or four feet,) you -must first stand the lid upright before a clear fire to heat the inside; -and it will be best if the oven itself is also stood up before the fire -for the same purpose. This should be done while the article to be baked -is preparing, that it may be put in as soon as it is ready. The oven -may be suspended to the crane, and hung over the fire, or it may be set -on a bed of hot wood-coals in the corner of the hearth. As soon as the -loaf or pie is in, put on the lid of the oven, and cover it all over -with hot coals, replenishing it with more live coals as the baking -proceeds. If you find it too hot on the top, deaden it with ashes. If -the oven stands on the hearth, keep up the heat at the bottom, by -additional live coals placed beneath it. Whether the oven is hung over -the fire, or stood on the hearth, there must always be hot coals all -over the lid, the hottest near the edge. - -To bake on a griddle, you may either hang it over the fire, or set it -over hot coals on the hearth. Most griddles have feet. The fire must be -quite clear and bright, and free from smoke, or the cakes will be -blackened, and have a disagreeable taste. The griddle must be perfectly -clean; and while you are baking, it will require frequent scraping, with -a broad knife. If it is well scraped after every cake is taken off, it -will not want greasing, as there will be no stickiness. Otherwise, some -butter tied up in a clean rag and laid on a saucer, must be kept at hand -all the time, to rub over the griddle between the baking of each cake; -for butter, lard, or nice beef or veal-dripping may be substituted, but -it will not be so fine. Never grease with mutton-fat, as it will -communicate the taste of tallow. A bit of the fat of _fresh_ pork may -do, (stuck on a fork,) but salt pork will give the outside of the cakes -a disagreeable saltiness, and therefore should not be used. - -A griddle may be placed in the oven of a hot stove. Some close stoves -have a hole in the top with a flat lid or cover, which lid can be used -as a griddle. - -The tin-reflecting-ovens (with shelves for the pies and cakes) that are -used for baking in the summer, and that, having a furnace beneath, and a -chimney-pipe, can be set out of doors, so that the kitchen may not be -kept hot, are very good for things that will bake soon, and that do not -require what is called a strong, solid heat. But they are not effective -unless the inside is kept _very bright_; otherwise it will not reflect -the heat. These tin ovens should (as well as tin roasters) be cleaned -thoroughly and scoured bright with sand every time they are used. - -The art of baking with anthracite, (or any other mineral coal,) can only -be acquired by practice. The above hints on baking, refer exclusively to -wood fires. - -When a charcoal furnace is used for baking, stewing, or any sort of -cooking, it should either be set out in the open air, or the door of the -kitchen must be kept open all the time. The vapor of charcoal in a close -room is so deleterious as to cause death. - - -DRIED CORN MEAL YEAST CAKES.--Half a pound of fresh hops.--Four quarts -of water.--A pint of wheat or rye flour.--Half a pint of strong fresh -yeast, from the brewer or baker.--Three pints, or more of Indian meal. -Boil half a pound of fresh hops in four quarts of water, till the liquid -is reduced to two quarts. Strain it into a pan, and mix in sufficient -wheat flour to make a thin batter; adding half a pint of the best yeast -you can procure. Leave it to ferment; and when the fermentation is over, -stir in sufficient Indian meal to make a moderately stiff dough. Cover -it, and set in a warm place to rise. When it has become very light, roll -it out into a square sheet an inch thick, and cut it into flat cakes, -about four inches square. Spread them out separately, on a large dish; -and let them dry slowly, in a cool place where there is no sun. While -drying, turn them five or six times a-day. When they are quite dry and -hard, put them separately into brown paper bags, and keep them in a box -closely covered, and in a place not the least damp. - -When you want them to use for yeast, dissolve in a little warm water, -one or more of the cakes, in proportion to the quantity of bread you -intend making. When it is quite dissolved, stir it hard, thicken it with -a little wheat flour, cover it, and place it near the fire to rise, -before you use it. Then mix it with the flour, according to the usual -manner of making bread. One yeast cake is enough for two quarts of meal -or flour. - -This way of preserving yeast is very convenient for keeping through the -summer; or for conveying to a distance. - - -EXCELLENT HOME-MADE YEAST.--Yeast should always be kept in a glass -bottle or a stone jug, and never in earthen or metal. Before you make -fresh yeast, empty entirely the vessel that has contained the last; and -if of stone, scald it twice with boiling water, in which it will be well -to mix a little clear lye. Then rinse it with cold water, till perfectly -clean. If you have not used lye in scalding it, dissolve some potash or -pearlash in the rinsing-water, to remove any acidity that may linger -about the vessel, and may therefore spoil the new yeast. If you keep -your yeast in glass bottles, the water must be warm, but not hot; as -scalding water may crack them: also melt some potash or pearlash in this -water. The vessel for keeping it being purified, proceed to make your -yeast. Have ready, in a kettle over the fire, two quarts of boiling -water; put into it a very large handful of hops, (as fine and fresh as -possible,) and let the water boil again with the hops in it, for twenty -minutes or more. Sift into a pan three pints of wheat flour. Strain the -liquor from the hops into a large bowl, and pour half of it hot over the -flour. Stir it well, and press out all the lumps till it is quite -smooth. Let the other half of the liquid stand till it is cool, and then -pour it gradually to the rest; mixing it well, by stirring as you -proceed. Then take half a pint of good strong yeast--brewers' or bakers' -yeast, if you can get it fresh; if not, you must use some that has been -left from your last making, provided it is not the least sour; stir this -yeast into the mixture of hop-water and flour; put it immediately into -your jug or bottles, and cork it loosely till the fermentation is over, -(which should be in an hour,) and it will then be fit for use. -Afterwards cork it tightly. It will keep better if you put a raisin or -two into the bottom of each bottle, before you pour in the fresh yeast. -Into a stone jug put half a dozen raisins. - -All yeast is better and more powerful for being fresh. It is better to -make it frequently, (the trouble being little,) than to risk its -becoming sour by endeavouring to keep it too long. When sour, it becomes -weak and watery, and tastes and smells disagreeably, and will never make -light bread; besides being very unwholesome. The acidity may be somewhat -corrected by stirring in some dissolved pearlash, sal-eratus, or soda, -immediately before the yeast is used; but it is better to have it good -and fresh, without the necessity of any corrective. Yeast should always -be kept in a cool place. - -Those who live in towns where there are breweries have no occasion to -make their own yeast during the brewing season; and in summer they can -every day supply themselves with fresh yeast from the baker's. It is -only in country places where there are neither brewers nor bakers that -it is expedient to make it at home. For home-made yeast, we know the -above receipt to be excellent. - -Sweet cakes, buns, rusks, &c., require stronger and fresher yeast than -bread; the sugar will otherwise retard their rising. - - -INDIAN BREAD, OR PONE.--Four quarts of Indian meal sifted.--A large half -pint of wheat flour.--A heaping table-spoonful of salt.--Half a pint of -strong-fresh yeast.--A quart of warm water.--Sift into a large deep pan, -the Indian meal and the wheat flour; mixing them well. Make a hole in -the centre. The water must be warm, but not hot. Mix it with the yeast, -and pour them into the hole in the midst of the meal. Take a spoon, and -with it mix into the liquid enough of the surrounding meal to make a -thin batter, which you must stir till it is quite smooth, and free from -lumps. Then strew a handful of wheat flour over the surface, scattering -it thinly, so as to cover the whole. Warm a clean cloth, and lay it -folded over the top of the pan. Then set it in a warm place to rise, -nearer the fire in winter than in summer. When it is quite light; and -has risen so that the flour on the surface is cracked, strew on the -salt, and begin to form the whole mass into a dough; commencing round -the hole that contains the batter, and adding, gradually, sufficient -lukewarm water (which you must have ready for the purpose) to mix it of -the proper consistence. When the whole is completely mixed, and the -batter in the centre is thoroughly incorporated with the dough, knead it -hard for at least half an hour. Then, having formed the dough into a -round lump in the middle of the pan, strew a little more flour thinly -over it. Cover it, and set it again in a warm place for half an hour. -Then flour your paste-board, divide the dough equally, and make it into -two loaves. Have the oven ready. Put in the loaves directly, and bake -them about two hours or more. Indian meal requires always more baking -than wheat. When you take them out, it is well to wrap each loaf in a -clean, coarse towel, previously sprinkled with cold water; and rolled up -damp till the bread is baked. Having thus wrapped up the loaves, stand -them on end to cool slowly. The damp cloths will prevent the crust from -hardening too much while the loaves are cooling. - -All Indian bread, and every sort of Indian cake is best when quite -fresh. - -Excellent bread may be made of equal proportions of wheat, rye flour, -and Indian; or of three parts wheat and one part Indian. All bread -should be kept closely secluded from the air, wrapped in cloths, and put -away in boxes or baskets with tightly-fitting lids. - -Should you find the dough sour, (either from the heat of the weather, or -from standing too long,) you may recover it, by dissolving in a little -lukewarm water, a tea-spoonful of pearlash, sal-eratus, or soda. -Sprinkle this water all over the dough. Then knead it in, so that it may -be dispersed throughout. Then put it into the oven as soon as possible; -first tasting the dough, to discover if the sourness is entirely -removed. If not, mix in a little more pearlash, and then taste it again. -Take care not to put too much of any of these alkaline substances, lest -they communicate a disagreeable, soapy taste to the bread. - -When you buy corn meal, it will keep better if the whole is sifted as -soon as you get it. Avoid buying much at a time, unless you can keep it -in a very cool place. When sour it is unfit to eat. - - -INDIAN RYE BREAD.--Two quarts of Indian meal. Two quarts of rye -meal.--Three pints of milk or water. Two teaspoonfuls of salt.--Half a -pint of strong fresh yeast. Having sifted the rye and Indian meal into a -large pan, mix them well together, adding the salt. Boil the milk or -water in a sauce-pan, and when scalding hot pour it on the meal, and -stir the whole very hard. If too stiff, add a little more warm water. -Let it stand till it becomes only of a lukewarm heat, and then stir in -the yeast. Knead the mixture into a stiff dough, and knead it long and -hard for at least half an hour. Then cover the pan with a thick cloth -that has been previously warmed, and set it near the fire to rise. When -the dough is quite light, and cracked all over the top, take it out of -the pan; divide the mass in half; make it into two loaves; knead each -loaf well for ten minutes or more; and then cover and set them again -near the fire, for about half an hour. By this time have the oven ready, -put in the loaves directly, and bake them at least an hour and a half. -This bread is considered very wholesome. - -Should you find the dough sour, you may rectify it by kneading in a -tea-spoonful of soda or pearlash, dissolved in a little warm water. - - -INDIAN WHEAT BREAD.--This is made in the above manner, substituting -wheat for rye flour. - -In any sort of home-made bread (either white or brown) a handful or more -of Indian meal will be found an improvement, rendering it moist and -sweet. - - -BOSTON RYE AND INDIAN BREAD.--Two quarts of Indian meal.--Two quarts of -rye meal.--Half a pint of strong fresh yeast.--Half a pint of West India -molasses.--A small table-spoonful of salt. Sift the rye and Indian meal -into a large pan or wooden bowl; and mix them, well together, adding the -salt. Have ready half a pint of water, warm but not hot. Mix with it the -molasses, and then stir into it the yeast. Make a hole in the middle of -the pan of meal; pour in the liquid; and then with a spoon work into it -a portion of the flour that surrounds the hole, till the liquid in the -centre becomes a thick batter. Sprinkle the top with rye meal; lay a -thick cloth over the pan; and set it in a warm place to rise. In three -or four hours it should be light enough to appear cracked all over the -surface. Then pour into the middle (by degrees) about a pint of warm -water, (it must not be hot,) and as you pour, mix it well all through -the dough, till the whole becomes a round mass. Sprinkle some rye flour -on the dough, and having floured your hands, knead it long and hard, (at -least half an hour, and after it ceases to stick to your hands,) turning -it over as you proceed. Then sprinkle the dough again with flour, cover -it, and again set it in a warm place to rise. Have the oven ready, and -of the proper heat, so that the bread may be put in as soon as it has -completely risen the second time. When perfectly light, the dough will -stand high, and the surface will be cracked all over. This quantity will -be sufficient for a common-sized loaf. Set it directly into the oven, -and bake it about two hours. When bread has done rising, it will fall -again if not put into the oven. As soon as it is done, wrap it -immediately in a clean coarse towel wrung out of cold water, and stand -it up on end till it is cool. - -This is a palatable, cheap, and wholesome bread. - -It may be mixed thinner, with a larger portion of water, and baked in a -deep tin or iron pan. - -If the dough should have stood so long as to become sour (which it will, -if mixed over night) restore it by kneading in a small tea-spoonful of -pearlash or sal-eratus melted in a little warm water. - - -EGG PONE.--Three eggs.--A quart of Indian meal.--A large table-spoonful -of fresh butter.--A small tea-spoonful of salt.--A half-pint (or more) -of milk. Beat the eggs very light, and mix them with the milk. Then stir -in, gradually, the Indian meal; adding the salt and butter. It must not -be a batter, but a soft dough, just thick enough to be stirred well -with a spoon. If too thin, add more Indian meal; if too stiff, thin it -with a little more milk. Beat or stir it _long and hard_. Butter a tin -or iron pan. Put the mixture into it; and set the pan immediately into -an oven, which must be moderately hot at first, and the heat increased -afterward. A Dutch oven is best for this purpose. It should bake an hour -and a half or two hours, in proportion to its thickness. Send it to -table hot, and cut into slices. Eat it with butter, or molasses. - - -INDIAN MUSH.--Have ready on a clear fire, a pot of boiling water. Stir -into it, by degrees, (a handful at a time,) sufficient Indian meal to -make a very thick porridge, and then add a very small portion of salt, -allowing not more than a level tea-spoonful to a quart of meal. You must -keep the pot boiling all the time you are stirring in the meal; and -between every handful stir hard with the mush-stick, (a round stick -about half a yard long, flattened at the lower end,) as, if not well -stirred, the mush will be lumpy. After it is sufficiently thick and -smooth, keep it boiling an hour longer, stirring it occasionally. Then -cover the pot closely, and hang it higher up the chimney, or set it on -hot coals on the hearth, so as to simmer it slowly for another hour. The -goodness and wholesomeness of mush depends greatly on its being long and -thoroughly boiled. It should also be made very thick. If well made, and -well cooked, it is wholesome and nutritious; but the contrary, if thin, -and not sufficiently boiled. It is not too long to have it three or four -hours over the fire, first boiling, and then simmering. On the contrary -it will be better for it. The coarser the corn meal the less cooking it -requires. Send it to table hot, and in a deep dish. Eat it with sweet -milk, buttermilk, or cream; or with butter and sugar, or with butter and -molasses; making a hole in the middle of your plate of mush; putting -some butter into the hole, and then adding the sugar or molasses. - -Cold mush that has been left, may be cut into slices, or mouthfuls, and -fried next day, in butter, or in nice drippings of veal, beef, or pork; -but not mutton or lamb. - - -INDIAN HASTY PUDDING.--Put two quarts of milk into a clean pot or -sauce-pan. Set it over the fire, adding a level tea-spoonful of salt, -and, when it comes to a boil, stir in a lump of fresh butter about the -size of a goose-egg. Then add (a handful at a time) sufficient Indian -meal to make it very thick, stirring it all the while with a mush-stick. -Keep it boiling well, and continue to throw in Indian meal till it is so -thick that the stick stands upright in it. Then send it to table hot, -and eat it with milk, cream, or molasses and butter. What is left may be -cut into slices, and fried next day, or boiled in a bag. - - -INDIAN MEAL GRUEL.--This is an excellent food for the sick. Having -sifted some Indian meal, mix in a quart bowl three table-spoonfuls of -the meal with six of cold water. Stir it smooth, and press out the lumps -against the side of the bowl. Have ready a very clean sauce-pan, -entirely free from grease, with a pint of boiling water. Pour this, -scalding hot, on the mixture in the bowl, a little at a time, and stir -it well, adding a pinch of salt. Then put the whole back into the -sauce-pan. Set it on hot coals, and stir it till it boils, making the -spoon go down to the bottom, to prevent the gruel from burning. After it -has come to a boil, let it continue boiling half an hour, stirring it -frequently, and skimming it. Give it to the invalid warm, in a bowl or -tumbler, to be eaten with a teaspoon. It may be sweetened with a little -sugar. When the physician permits, some grated nutmeg may be added; also -a very little wine. - - -RYE MUSH.--To make smooth rye mush, sift a quart or more of rye meal -into a pan, and gradually pour in sufficient cold water to make a very -thick batter, stirring it hard with a spoon as you proceed, and -carefully pressing out all the lumps against the side of the pan. Add a -very little salt. The batter must be so thick at the last that you can -scarcely stir it. Then thin it with a little more water, and see that it -is quite smooth. Rye, and also wheat flour, have a disposition to be -more lumpy than corn meal, when made into mush. When thoroughly mixed -and stirred, put it into a pot, place it over the fire, and boil it -well, stirring it with a mush-stick till it comes to a hard boil; then -place it in a diminished heat, and simmer it slowly till you want to -dish it up. Eat it warm, with butter and molasses, or with sweet milk, -or fresh buttermilk. Rye mush is considered very wholesome, particularly -in cases of dyspepsia. - - -COMMON HOE-CAKE.--Take an earthen or tin pan, and half fill it with -coarse Indian meal, which had best be sifted in. Add a little salt. Have -ready a kettle of boiling water. Pour into the Indian meal sufficient -hot water (a little at a time) to make a stiff dough, stirring it with a -spoon as you proceed. It must be thoroughly mixed, and stirred hard. If -you want the cakes for breakfast, mix this dough over night; cover the -pan, and set it in a _cool_ place till morning. If kept warm, it may -turn sour. Early next morning, as soon as the fire is burning well, set -the griddle over it, and take out the dough, a handful at a time. -Flatten and shape it by patting it with your hands, till you form it -into cakes about the size of a common saucer, and half an inch thick. -When the griddle is quite hot, lay on it as many cakes as it will hold, -and bake them brown. When the upper side is done, slip a bread knife -beneath, and turn them over. They must be baked brown on both sides. Eat -them warm, with buttermilk, sweet milk, butter, molasses, or whatever is -most convenient. If you intend these cakes for dinner or supper, mix -them as early in the day as you can, and (covering the pan) let them -stand in a cool place till wanted for baking. In cold weather you may -save trouble by mixing over night enough to last the next day for -breakfast, dinner, and supper; baking them as they are wanted for each -meal. Or they may be all baked in the morning, and eaten cold; but they -are then not so palatable as when warm. They will be less liable to -stick, if before each baking the griddle is dredged with wheat flour, or -greased with a bit of fat pork stuck on a fork. You may cover it all -over with one large cake, instead of several small ones. - -In America there is seldom a house without a griddle. Still, where -griddles are not, these cakes may be baked on a board standing nearly -upright before the fire, and supported by a smoothing-iron or a stone -placed against the back. Where wood fires are used, a good way of baking -these cakes is to clear a clean place in the hottest part of the hearth, -and, having wrapped the cake in paper, lay it down there, and cover it -up with hot red ashes. It will bake very well, (replenishing the heat by -throwing on from time to time a fresh supply of hot ashes,) and when -taken out of the paper they will be found sweet and good. The early -settlers of our country frequently baked their Indian cakes under the -ashes of their wood fires; and the custom is still continued by those -who cannot yet obtain the means of cooking them more conveniently. - -This cake is so called, because in some parts of America it was -customary to bake it on the iron of a hoe, stood up before the fire. It -is better known by that name than by any other. - - -COMMON GRIDDLE CAKE.--A quart of Indian meal.--Sufficient warm water to -make a soft dough.--A small tea-spoonful of salt.--Put the Indian meal -into a pan, and add the salt. Make a hole in the centre of the meal, and -pour in a little warm water. Then mix it with a large, strong spoon, -adding, by degrees, water enough to make a soft dough. Flour your hands, -and knead it into a large lump--divide it into two equal portions. Flour -your paste-board, lay on it the first lump of dough, and roll it out -about an inch thick. Then, (having already heated your griddle,) lay the -cake upon it, spreading it evenly, and make it a good round shape. It -should cover the whole surface of the griddle, which must first be -greased, either with butter or lard tied in a rag, or with a bit of fat -fresh pork. Butter it well; and when one side is well browned, turn it -on the other, taking care not to break it. Send it to table hot, cut -into three-cornered pieces--split and butter them. As soon as the first -cake is sent in, put the other to bake. - -This is one of the plainest and simplest preparations of Indian cake, -and is very good when warm. - - -PLAIN JOHNNY CAKE.--A quart of Indian meal.--A pint of warm water.--A -level tea-spoonful of salt.--Sift a quart of Indian meal into a pan. -Make a hole in the middle, and pour in a pint of warm water, adding the -salt. With a spoon mix the meal and water gradually into a soft dough. -Stir it very hard for a quarter of an hour or more, till it becomes -light and spongy. Then spread the dough; smooth and evenly, on a stout, -flat board. A piece of the head of a flour barrel will serve for this -purpose. Place the board nearly (but not quite) upright, and set a -smoothing-iron or a stone against the back to support it. Bake it well. -When done, cut it into squares, and send it hot to table, split and -buttered. You may eat molasses with it. - - -NICE JOHNNY CAKE.--A quart of sifted Indian meal.--A small teacup of -molasses, (West India is best.)--Two large table-spoonfuls of fresh -butter.--A tea-spoonful of ground ginger.--Some boiling water. Having -sifted the meal into a pan, rub the butter into it; add the molasses and -ginger, and pour on, by degrees, sufficient boiling water to make a -moderately soft dough. It must be stirred very hard. Then grease with -fresh butter a board of sufficient size, spread the dough thickly upon -it, and stand it nearly upright to bake before the fire, placing a -flat-iron against the back of the board. The cake must be very well -baked, taking care that the surface does not burn, while the inside is -soft and raw. Cut it into squares when done, and send them hot to table, -split and buttered. - -The johnny-cake board had best be placed so as _slightly_ to slant -backwards; otherwise the upper part of the cake, being opposite to the -hottest part of the fire, may bake too fast for the lower part. - - -VERY PLAIN INDIAN DUMPLINGS.--Sift some Indian meal into a pan; add -about a salt-spoon of salt to each quart of meal; and scald it with -sufficient boiling water to make a stiff dough. Pour in the water -gradually; stirring as you pour. When the dough becomes a stiff lump, -divide it into equal portions; flour your hands, and make it into thick, -flat dumplings about as large round as the top of a glass tumbler, or a -breakfast cup. Dredge the dumplings on all sides with flour, put them -into a pot of boiling water (if made sufficiently stiff they need not be -tied in cloths,) and keep them boiling hard till thoroughly done. Try -them with a fork, which must come out quite clean, and with no -clamminess sticking to it. They are an excellent appendage to salt pork -or bacon, serving them up with the meat; or they may be eaten afterwards -with butter and molasses, or with milk sweetened well with brown sugar, -and flavoured with a little ground spice. - - -VERY PLAIN INDIAN BATTER CAKES.--A quart of warm water, or of skim -milk.--A quart of Indian meal and half a pint of wheat flour, sifted.--A -level tea-spoonful of salt. Pour the water into a pan; add the salt; and -having mixed together the wheat and Indian meal, stir them gradually -into the water, a handful at a time. It should be about the consistence -of buckwheat cake or muffin batter. Beat it long and hard. If you find -it too thick, add a little more water. Have ready a hot griddle, grease -it, and bake the cakes on it. They should not be larger than the top of -a tumbler, or a small saucer. Send them to table hot, in even piles, and -eat them with butter or molasses. - -These are the plainest sort of Indian batter cakes; but if well beaten -and properly baked, they will be found very good, as well as economical. -It is an improvement to mix them with milk instead of water. - - -INDIAN MUFFINS.--A pint and a half of yellow Indian meal, sifted.--A -handful of wheat flour.--A quarter of a pound of fresh butter.--A quart -of milk.--Four eggs.--A very small tea-spoonful of salt. Put the milk -into a saucepan. Cut the butter into it. Set it over the fire and warm -it till the butter is very soft, but not till it melts. Then take it -off, stir it well, till all mixed, and set it away to cool. Beat four -eggs very light; and when the milk is cold, stir them into it, -alternately with the meal, a little at a time, of each. Add the salt. -Beat the whole very hard after it is all mixed. Then butter some -muffin-rings on the inside. Set them in a hot oven, or on a heated -griddle; pour some of the batter into each; and bake the muffins well. -Send them hot to table, continuing to bake while a fresh supply is -wanted. Pull them open with your fingers, and eat them with butter, to -which you may add molasses or honey. These muffins will be found -excellent, and can be prepared in a very short time; for instance, in -three quarters or half an hour before breakfast or tea. - -This mixture may be baked in waffle-irons, as waffles. Butter them, and -have on the table a glass bowl with powdered sugar and powdered -cinnamon, to eat with these waffles. - - -VIRGINIA GRIDDLE CAKES.--A quart of Indian meal.--Two large -table-spoonfuls of wheat flour.--A heaped salt-spoon of salt.--A piece -of fresh butter, about two ounces.--Four eggs.--A pint, or more, of -milk. Sift the Indian meal into a large pan; mix with it the wheat -flour; and add the salt. Warm the milk in a small saucepan, but do not -let it come to a boil. When it begins to simmer, take it off, and put -the butter into it, stirring it about till well mixed. Then stir in the -meal, a little at a time, and let it cool while you are beating the -eggs. As soon as they are beaten very light, add them gradually to the -mixture, stirring the whole very hard. It must be a light batter, and -may require more milk. - -Having heated the griddle well by placing it over the fire or in the -oven of a hot stove, rub it over with some fresh butter, tied in a -clean white rag, and pour on a large ladle-full of the batter. When the -cake has baked brown, turn it, with a cake-turner, and bake the other -side. Then take it off, and put it on a hot plate. Grease the griddle -again, and put on another cake; and so on till you have three or four -ready to send to table for a beginning. Continue to bake, and send in -hot cakes as long as they are wanted. Eat them with butter; to which you -may add molasses or honey. - - -MISSOURI CAKES.--Three large pints of yellow Indian meal.--A pint of -cold water.--A tea-spoonful of salt.--A level tea-spoonful of sal-eratus -or soda dissolved in a little warm water.--A large table-spoonful of -beef-dripping, or lard.--A small pint and a half of warm water. Sift -three large pints (a little more than three pints) of Indian meal into a -pan; add a tea-spoonful of salt, a large table-spoonful of lard, or nice -dripping of roast-beef; and a tea-spoonful of sal-eratus or soda melted -in a little warm water. Make it into a soft dough with a pint of cold -water. Then thin it to the consistence of a moderate batter, by adding, -gradually, not quite a pint and a half of warm water. When it is all -mixed, beat or stir it well, for half an hour. Then have a griddle ready -over the fire. When hot, grease it with beef-suet, or with lard or -butter tied in a clean white rag. Put on a large ladle-full of the -batter, and bake the cakes fast. Send them hot to table, about half a -dozen at a time, seeing that the edges are nicely trimmed. Eat them with -butter, to which you may add honey or molasses. - -These cakes are excellent; and very convenient, as they require neither -eggs, milk, nor yeast. They may be baked as soon as mixed, or they may -stand an hour or more. - - -INDIAN SLAP-JACKS.--A quart of yellow Indian meal.--Half a pint or more -of boiling water.--Half a pint of wheat flour.--Three large -table-spoonfuls of strong fresh yeast.--A heaping salt-spoon of salt.--A -level tea-spoonful of pearlash, soda, or sal-eratus, dissolved in warm -water.--Lard for frying. Sift the Indian meal into a pan, and add the -salt. Then pour on the boiling water, and stir it well. When it has -cooled a little, and become only milk-warm, stir in the wheat flour, and -add the yeast. Stir it long and hard. Cover the pan, and set it near the -fire. When the mixture has risen quite light, and is covered with -bubbles, add the dissolved pearlash to puff it still more. Have ready a -hot frying-pan over the fire; grease it with a little lard, and put in a -portion of the mixture, sufficient for one large cake nearly the size of -the pan, or two small ones. Spread the mixture thin, and fry it brown. -Send the cakes hot to table, and eat them with butter or molasses. - -This is one of the plainest sorts of Indian cake, but if properly made, -and baked, will be found very good. - - -INDIAN FLAPPERS.--A quart of sifted Indian meal.--A handful of wheat -flour.--A quart of milk.--Four eggs.--A heaping salt-spoon of salt. Mix -together the Indian and wheat meal, adding the salt. Beat the eggs light -in another pan, and then stir them a little at a time into the milk, -alternately with the meal, a handful at a time. Stir the whole very hard -at the last. Have ready a hot griddle, and bake the cakes on it in the -manner of buckwheat cakes, or crumpets; greasing or scraping the griddle -always before you put on a fresh ladle-full of batter. Make all the -cakes the same size, and when done trim the edges nicely with a knife. -Send them to table hot, laid one on another evenly, buttered and cut in -half. Or they may be buttered after they go to table. - - -INDIAN CRUMPETS.--A quart of Indian meal.--Half a pint of wheat -flour.--A quart of milk.--A heaping salt-spoonful of salt.--Three -eggs.--Two large table-spoonfuls of strong fresh yeast.--Warm the milk. -Sift the Indian meal and the flour into a pan, and mix them well. Then -stir them into the milk, a handful at a time; adding the salt. Beat the -eggs very light in another pan, and then stir them, gradually, into the -milk and meal. Lastly, add the yeast. Stir the whole well; then cover -it, and set it to rise in a warm place, such as a corner of the hearth. -When it has become very light, and is covered with bubbles, have the -griddle ready heated to begin to bake the cakes; first greasing the -griddle. For each crumpet pour on a large ladle-full of batter. Send -them to table several on a plate, and as hot as possible. Eat them with -butter, to which you may add molasses or honey. - -If the batter should chance to become sour by standing too long, you may -remedy it by stirring in a level tea-spoonful of pearlash, soda, or -sal-eratus, dissolved in a very little lukewarm water. Then bake it. - - -CORN MEAL BREAKFAST CAKES.--A quart of Indian meal.--A handful, or more, -of wheat flour.--A large salt-spoon of salt.--A quart of warm water.--An -additional pint of lukewarm water.--A bit of pearlash the size of a -hazel-nut, or the same quantity of soda or sal-eratus. Mix over night, -in a large pan, the Indian meal, the wheat flour and salt. Pour on -gradually a quart of warm water, (warm but not hot,) and stir it in with -a large wooden or iron spoon, so as to form a very soft dough. Cover -the pan, and set it on the dresser till morning. In the morning thin the -dough with another pint of warm water, so as to make it into a batter, -having first dissolved in the water a salt-spoonful of powdered pearlash -or sal-eratus, or a bit the size of a hazel-nut. Beat the mixture hard. -Then cover it, and let it stand near the fire for a quarter of an hour -before you begin to bake it. Bake it in thin cakes on a griddle. Send -them to table hot, and eat them with butter, and molasses or honey. - - -INDIAN RICE CAKES.--Take equal quantities of yellow Indian meal and well -boiled rice. Mix them together in a pan, the meal and rice alternately, -a little at a time of each. The boiled rice may be either hot or cold; -but it will be rather best to mix it hot. Having first mixed it with a -spoon, knead it well with your hands; moistening it with a little milk -or water, if you find it too stiff. Have ready, over the fire, a heated -griddle. Grease it with fresh butter tied in a clean white rag; and -having made the mixture into flat round cakes, bake them well on both -sides. Eat them with butter and sugar, or butter and molasses, or with -butter alone. - - -PUMPKIN INDIAN CAKES.--Take equal portions of Indian meal, and stewed -pumpkin that has been well mashed and drained very dry in a sieve or -cullender. Put the stewed pumpkin into a pan, and stir the meal -gradually into it, a spoonful at a time, adding a little butter as you -proceed. Mix the whole thoroughly, stirring it very hard. If not thick -enough to form a stiff dough, add a little more Indian meal. Make it -into round, flat cakes, about the size of a muffin, and bake them over -the fire on a hot griddle greased with butter. Or lay them in a square -iron pan, and bake them in an oven. - -Send them to table hot, and eat them with butter. - - -EXCELLENT BUCKWHEAT CAKES.--A quart of buckwheat meal, sifted.--A level -tea-spoonful of salt.--A small half-pint, or a large handful of Indian -meal.--Two large table-spoonfuls of strong fresh brewer's yeast, or four -table-spoonfuls of home-made yeast.--Sufficient lukewarm water to make a -moderate batter. Mix together the buckwheat and Indian meal, and add the -salt. Make a hole in the centre of the meal, and pour in the yeast. Then -stir in gradually, from a kettle, sufficient tepid or lukewarm water to -make a moderately thick batter when united with the yeast. Cover the -pan, set it in a warm place, and leave it to rise. It should be light in -about three hours. When it has risen high and is covered with bubbles, -it is fit to bake. Have ready a clean griddle well heated over the fire. -Grease it well with a bit of fresh butter tied in a clean white rag, and -kept on a saucer near you. Then dip out a large ladle-full of the -batter, and bake it on the griddle; turning it when brown, with the -cake-turner, and baking it brown on the other side. Grease the griddle -slightly between baking each cake; or scrape it smooth with a broad -knife. As fast as you bake the cakes, lay them, several in a pile, on a -hot plate. Butter them, and if of large size cut them across into four -pieces. Or send them to table to be buttered there. Trim off the edges -before they go in. - -If your batter has been mixed over night, and is found sour in the -morning, dissolve a salt-spoon of pearlash or sal-eratus in a little -lukewarm water, stir it into the batter, let it stand a quarter of an -hour, and then bake it. The alkali will remove the acidity, and increase -the lightness of the batter. If you use soda for this purpose it will -require a tea-spoonful. - -If the batter is kept at night in so cold a place as to freeze, it will -be unfit for use. Do not grease the griddle with meat-fat of any sort. - - -NICE RYE BATTER CAKES.--A quart of lukewarm milk.--Two eggs.--A large -table-spoonful of fresh brewer's yeast, or two of home-made -yeast.--Sufficient sifted rye meal to make a moderate batter.--A -salt-spoon of salt. Having warmed the milk, beat the eggs very light, -and stir them gradually into it, alternately with the rye meal, adding -the salt. Put in the meal, a handful at a time, till you have the batter -about as thick as for buckwheat cakes. Then stir in the yeast, and give -the batter a hard beating, seeing that it is smooth and free from lumps. -Cover the pan, and set it in a warm place to rise. When risen high, and -covered with bubbles, the batter is fit to bake. Have ready over the -fire a hot griddle, and bake the cakes in the manner of buckwheat. Send -them to table hot, and eat them with butter, molasses, or honey. - -Yeast powders, used according to the directions that accompany them, and -put in at the last, just before baking, are an improvement to the -lightness of all batter cakes, provided that real yeast or eggs are also -in the mixture. But it is not well to depend on the powders exclusively, -particularly when real yeast is to be had. The lightness produced by -yeast powders alone, is not the right sort; and though the cakes are -eatable, they are too tough and leathery to be wholesome. As -_auxiliaries_ to genuine yeast, and to beaten eggs, yeast powders are -excellent. - -Indian batter cakes may be made as above--or rye and Indian may be mixed -in equal proportions. - - -INDIAN LIGHT BISCUIT.--A quart of sifted Indian meal.--A pint of sifted -wheat flour.--A very small tea-spoonful of salt.--Three pints of -milk.--Four eggs. Sift the Indian and wheat meal into a pan, and add the -salt. Mix them well. Beat the whites and the yolks of the eggs -separately in two pans. The yolks must be beaten till very thick and -smooth; the whites to a stiff froth that will stand alone of itself. -Then stir the yolks gradually, (a little at a time,) into the milk. Add -by degrees the meal. Lastly, stir in the beaten white of egg, and give -the whole a long and hard stirring. Butter a sufficient number of cups, -or small, deep tins--nearly fill them with the batter. Set them -immediately into a hot oven, and bake them fast. Turn them out of the -cups. Send them warm to table, pull them open, and eat them with butter. - -They will puff up finely if, at the last, you stir in a level -tea-spoonful of soda, melted in a little warm water. - - -INDIAN CUPCAKES.--A pint and a half of yellow Indian meal.--Half a pint -of wheat flour.--A pint and a half of _sour_ milk; buttermilk is -best.--A small tea-spoonful of sal-eratus or soda, dissolved in warm -water.--Two eggs.--A level tea-spoonful of salt. Sift the Indian and -wheat meal into a pan and mix them well, adding the salt. If you have no -butter-milk or other sour milk at hand, turn some sweet milk sour by -setting a pan of it in the sun, or stirring in a spoonful of vinegar. -Take out a small teacupful of the sour milk, and reserve it to be put in -at the last. Beat the eggs very light, and then stir them, gradually, -into the milk, alternately with the meal, a little at a time of each. -Lastly, dissolve the soda or sal-eratus, and stir it into the cup of -sour milk that has been reserved for the purpose. It will effervesce; -stir it while foaming into the mixture, which should be a thick batter. -Have ready some teacups, or little deep tins. Butter them well; nearly -fill them with the batter, and set them immediately into a rather brisk -oven. The cakes must be thoroughly baked all through. When done, turn -them out on large plates, and send them hot to the breakfast or -tea-table. Split them into three pieces, and eat them with butter. - -The soda will entirely remove the acidity of the milk, which will -effervesce the better for being sour at first, adding therefore to the -lightness of the cake. Taste the milk, and if you find that the -slightest sourness remains, add a little more dissolved soda. - -All the alkalies, pearlash, sal-eratus, soda, and sal-volatile, will -remove acidity, and increase lightness; but if too much is used they -will impart a disagreeable taste. It is useless to put lemon or orange -juice into any mixture that is afterwards to have one of these alkalies, -as they will entirely destroy the flavour of the fruit. - - -KENTUCKY SWEET CAKE.--A pint of fine yellow Indian meal, sifted.--Half a -pint of wheat flour.--Half a pound of powdered white sugar.--Half a -pound of fresh butter.--Eight eggs.--A powdered nutmeg.--A large -tea-spoonful of powdered cinnamon.--A glass of white wine.--A glass of -brandy. Having powdered the spice, and mixed together the wine and -brandy, put the spice to steep in the liquor. Mix well the Indian meal -and the wheat flour, putting them into a broad pan. In another pan, stir -together the butter and sugar (as for a pound cake) till they are very -light and creamy. Break the eggs into a shallow earthen pan, and beat -them till very thick and light. Then, by degrees, stir into the beaten -butter and sugar, the spice and the liquor, a little at a time of each. -Afterwards, add alternately the meal and the beaten egg, also a little -of each at a time. Stir the whole very hard when all the ingredients are -in. Butter a straight-sided tin pan, put the mixture into it; set it -immediately into a rather brisk oven; and bake it well for three or four -hours or more, in proportion to its thickness. - -This is a very nice cake. It should be eaten the same day that it is -baked; as when stale (even one day old) all Indian cakes become dry, -hard, and rough. - -It will be improved by the addition of a pound of raisins, stoned, cut -in half, and well dredged with wheat flour to prevent their sinking to -the bottom. Sultana or seedless raisins are best for all sorts of cakes -and puddings. - - -CAROLINA RICE CAKES.--Having picked and washed half a pint of rice, boil -it by itself till the grains lose all form and are dissolved into a -thick mass, or jelly. While warm, mix into it a large lump of the best -fresh butter, and a salt-spoonful of salt. Pour into a bowl, a moderate -sized teacupful of ground rice-flour; and add to it as much milk as will -make a tolerably stiff batter. Stir it till it is quite smooth, and free -from lumps. Then mix it thoroughly with the boiled rice. Beat six eggs -as light as possible, and stir them, gradually, into the mixture. Bake -it on a griddle, in cakes about as large round as a saucer. Eat them -warm with butter; and have on the table, in a small bowl, some powdered -white sugar and nutmeg, for those who like it. - - -CAROLINA CORN CAKES.--Mix together in a pan, a pint and a half of sifted -corn meal, and a half pint of wheat flour, adding a heaped salt-spoon of -salt. Beat three eggs very light. Have ready a quart of _sour_ milk. -(You can turn sweet milk sour by stirring into it a very little -vinegar.) Put into a teacup a small tea-spoonful of carbonate of soda, -and dissolve it in a little lukewarm water. In another teacup melt a -salt-spoonful of tartaric acid. Add, alternately, to the milk, the -beaten eggs and the mixed meal, a little at a time of each; stirring -very hard. Then stir in the melted soda, and lastly the dissolved -tartaric acid. Having stirred the whole well together, butter some -square pans; fill them with the batter; set them immediately into a hot -oven; and bake them well. Serve them up hot, and eat them with butter or -molasses, or both. These cakes may be baked in muffin rings. All hot -cakes in the form of muffins should be pulled open with the fingers when -about to be eaten; and not split with a knife, the pressure of the knife -tending to make them heavy. - - -MADISON CAKE.--A pint and a half of sifted yellow corn meal.--Half a -pint of wheat flour.--Half a pint of sour milk.--Half a pint of powdered -white sugar.--Half a pound of fresh butter.--Six eggs.--A gill, or two -wine-glasses of brandy.--A pound of raisins of the best quality.--A -large tea-spoonful of mixed spice, powdered mace, nutmeg, and -cinnamon.--A large salt-spoon of sal-eratus, or a small tea-spoonful of -soda. If you have no sour milk at hand, turn half a pint of rich milk -sour by setting it in the sun, or stirring in a tea-spoonful of vinegar. -For this cake the milk must be sour, that the sal-eratus or soda may act -more powerfully by coming in contact with an acid. The acidity will then -be entirely removed by the effervescence, and the cake will be rendered -very light, and perfectly sweet. Having powdered the spice, put it into -the brandy, and let it infuse till wanted. Prepare the raisins by -stoning them, and cutting them in half; dredging them well with flour. -They should be muscadel, or bloom raisins, or sultana; if the latter, -they will require no seeding. Low-priced raisins, of inferior quality, -should never be used for cooking or for any purpose, as they are -unwholesome. - -Sift the corn meal and the wheat flour into a pan, and mix them well. In -another pan mix the butter and sugar, and stir them together with a -hickory spaddle (which is like a short mush-stick, only broader at the -flattened end) till they are light and creamy. Then add the brandy and -spice. In a broad, shallow pan, beat the eggs till very thick and -smooth. Then stir them gradually into the butter and sugar in turn with -the meal. Dissolve the sal-eratus or soda in a very little lukewarm -water, and stir it into the sour milk. Then, while foaming, add the milk -to the rest of the mixture, and stir very hard. Lastly, throw in the -raisins, a few at a time, and give the whole a hard stirring. - -Butter a deep square pan or a turban-mould. Put in the mixture. Set it -_directly_ into a brisk oven, and bake it at least three hours; or four -if in a turban-mould. When half done, the heat should be increased. This -cake should be eaten the day it is baked. - - -NANTUCKET PUDDING.--Six large ears of Indian corn; full grown, but young -and soft.--A pint of milk.--A quarter of a pound of fresh butter.--A -quarter of a pound of sugar.--Four eggs.--Half a nutmeg grated, and five -or six blades of mace powdered.--Having first boiled the corn for a -quarter of an hour, grate the grains off the cob with a coarse grater. -Then add the butter (cut into little bits) and the sugar. Having stirred -them well into the corn, thin it with milk. Beat the eggs very light, -and add them to the mixture, a little at a time, and finish with the -spice. Stir the whole very hard. Butter a deep white dish, put in the -pudding, set it directly into the oven, and bake it two hours. Send it -to table warm, and eat it with butter and sugar, or molasses. It is not -good cold. What is left may be put into a small dish, and baked over -again next day, for half an hour; or tied in a cloth, and boiled a -while. - - -SAMP PUDDING.--A pint of samp that has been boiled, and grown cold.--A -pint of milk.--Three large table-spoonfuls of fresh butter.--Three large -table-spoonfuls of sugar, or half a pint of West India molasses.--Six -eggs.--A table-spoonful of powdered cinnamon and nutmeg mixed, or a -table-spoonful of ground ginger. Boil the milk; and just after you take -it from the fire stir in the butter and sugar; or instead of the sugar -half a pint of West India molasses. Then add the spice, and set the -milk, &c., to cool. Beat the eggs till thick and smooth. Then stir them, -gradually, into the mixture, a little at a time, in turn with the samp. -Butter a deep dish; put in the mixture, and bake it well. Eat it warm, -with butter, sugar, and nutmeg beaten together to a cream; or with -molasses and butter. - -A rice pudding may be made as above; the rice being previously boiled by -itself, and well drained. - -A samp pudding may be tied in a cloth and boiled. - - -A FARMER'S INDIAN PUDDING.--Three small pints of sifted Indian meal, the -yellow sort.--A quart of rich milk.--A pint of West India molasses.--A -table-spoonful of ground cinnamon, or ginger. Before you begin, set over -the fire a large pot filled with water, which must boil hard by the time -the pudding is mixed. Put the milk by itself, into another pot or -sauce-pan, and give it a boil. When it has come to a boil, pour it into -a deep pan, and stir into it a pint of the best West India molasses. -Then add, by degrees, the Indian meal, a handful at a time; and lastly, -the spice. Stir the whole very hard. Have ready a square pudding-cloth; -dip it in boiling water; shake it out; dredge it with flour, and spread -it open in a broad pan. Then pour the pudding-batter into the cloth; -and, leaving near one-third vacant, as room for it to swell, tie it -firmly with tape. Make a morsel of stiff dough with flour and a little -water, and with it stop closely the little aperture at the tying-place, -to prevent water from getting in there. Plaster it on well. Put the -pudding into the large pot of boiling water; cover it closely with the -lid; and let it boil steadily for at least three hours; four will not be -too long. While boiling, turn it frequently. As the water boils away, -replenish it with some more water, kept boiling hard for this purpose, -in a kettle. On no account pour in _cold_ water, as that will render the -pudding heavy. Turn it out of the cloth immediately before it goes to -table, and eat it with butter and molasses. It will be found excellent. -The West India molasses will make it as light as if it had eggs. - -You may add with the spice, the yellow rind of a large lemon or orange, -finely grated. - - -A VERY NICE BOILED INDIAN PUDDING.--Three pints of sifted Indian -meal.--Half a pound of beef-suet, minced as fine as possible.--A quart -of milk.--Half a pint of West India molasses.--Six eggs.--Three or four -sticks of cinnamon, broken small.--A grated nutmeg. Having cleared the -suet from the skin and strings, chop it as fine as possible, and mix it -with the Indian meal. Boil the cinnamon in the milk till it is highly -flavoured. Then strain the milk (boiling hot) into the pan of Indian -meal and suet, and add the molasses. Stir the mixture very hard. Cover -it and set it away in a cool place. Beat the eggs till quite light, and -add them, gradually, to the mixture as soon as it is quite cold. Then -grate in the nutmeg. Dip a thick square cloth into boiling water, shake -it out, dredge it with flour, and then spread it open in a deep pan, and -pour in the mixture. Leaving one-third of the space vacant allowing for -the pudding to swell, tie the cloth very securely, and to guard against -water getting into it, plug up the little crack at the tying place by -plastering on a bit of dough made of flour and water. Put the pudding -into a large pot of boiling water, (having an old plate in the bottom,) -and boil it six hours or more, turning it often, and replenishing the -pot, when necessary, with boiling water from a kettle. If you dine -early, the pudding should be mixed before breakfast. Serve it up hot. - -Eat it with wine sauce, with butter and molasses, or with a sauce of -butter, sugar, lemon-juice and nutmeg, beaten together to a cream. What -is left of the pudding, may next day be tied in a cloth, and boiled over -again for an hour. - - -BAKED CORN MEAL PUDDING.--A pint of sifted Indian meal.--Half a pint of -West India molasses.--A quarter of a pound of fresh butter.--A pint of -milk.--Four eggs.--The yellow rind of a large fresh orange or lemon -grated.--A tea-spoonful of powdered cinnamon and nutmeg mixed. Boil the -milk. Sift the Indian meal into an earthen pan, pour the boiling milk -over it, and stir them well together. Cut up the butter into a small -sauce-pan; pour the molasses over it; set it on the fire, and let them -warm together till the butter is soft, but not oiled. Stir them well, -and mix them with the milk and Indian meal. Set the pan in a cool place. -In a separate pan beat the eggs very light, and when the mixture has -become cold, add the eggs to it, gradually. Then stir in the spice, and -grated orange or lemon peel. Stir the whole very hard. Put the mixture -into a buttered white dish, and bake it well. Serve it up hot, and eat -it with a sauce made of powdered white sugar, and fresh butter seasoned -with nutmeg and lemon or orange juice, and stirred together to a cream; -or with a liquid sauce of melted butter, wine and nutmeg. - -This quantity of ingredients will make a small pudding. For a large one, -allow a double portion of each article, and bake it longer. - -It will be improved by gradually stirring in at the last, a pound of -Zante currants or of sultana raisins, well dredged with flour. - - -PUMPKIN INDIAN PUDDING.--Take a pint and a half of cold stewed pumpkin, -and mix into it a pint and a half of Indian meal, adding a -table-spoonful of ground ginger. Boil a quart of milk, and as soon as -you take it from the fire, stir into it a pint of West India molasses. -Then add to it gradually the mixture of pumpkin and corn meal, and stir -the whole very hard. It will be much improved by adding the grated -yellow rind of a large orange or lemon. Have ready over the fire a large -pot of boiling water. Dip your pudding-cloth into it; shake it out; -spread out the cloth in a broad pan: dredge it with flour; pour the -mixture into it, and tie it fast, leaving about one-third of the space -for the pudding to swell. Boil it three hours or more--four hours will -not be too long. Turn it several times while boiling. Replenish the pot -as it boils, with hot water from a kettle kept boiling for the purpose. -Take up the pudding immediately before it is wanted for table--dip it a -moment in cold water, and turn it out into a dish. Eat it with butter -and molasses. - -This pudding requires no eggs in the mixture. The molasses, if West -India, will make it sufficiently light. - -What is left may be tied in a cloth, and re-boiled next day. - - -A BACKWOODS POT-PIE.--Put a large portion of yellow Indian meal, (with a -very little salt,) into a deep pan, and pour on scalding water, -(stirring it in as you proceed,) till you have a soft dough. Beat and -stir it long and hard, adding more corn meal, till the dough becomes -stiff. It will be improved by mixing in a little wheat flour. When it is -cool enough to handle, knead it a while with your hands. Take off -portions of the dough or paste, and form them into flat, square cakes. -Take a large pot; grease the sides with a little good dripping or lard, -and line them with the cakes of corn meal. Have ready some fresh venison -cut into pieces, and seasoned with a little salt and pepper. Put some of -it into the pot, (adding some water to assist in the gravy,) and cover -it with a layer of corn cakes. Then more venison, and then more cakes, -till the pot is nearly full. The last layer must be a large cake with a -slit in the middle. Set it over the fire, and let it boil steadily till -the whole is thoroughly done. Then take it up, and dish it together, -meat and paste. - -The paste that is to line the sides of the pot should be thinner than -that which is to be laid among the meat. Put no paste at the bottom. - -If you have any cold drippings of roast venison, you may mix some of it -with the corn meal, as shortening. - -Sweet potatoes sliced, and laid among the meat, will improve this pie. - - -TO BOIL INDIAN CORN.--Corn for boiling should be full grown, but young -and tender, and the grains soft and milky. If its grains are becoming -hard and yellow, it is too old for boiling. Strip the ears of their -leaves and the silk. Put them into a large pot of boiling water, and -boil it rather fast for half an hour or more, in proportion to its size -and age. When done, take it up, drain it, dish it under a cover, or -napkin, and serve it up hot. Before eating it, rub each ear with salt -and pepper, and then spread it with butter. Epicures in corn consider it -sweetest when eaten off the cob. And so it is; but _before company_ few -persons like to hold an ear of Indian corn in their hands, and bite the -grains off the cob with their teeth. Therefore, it is more frequently -cut off the cob into a dish; mixed with salt, pepper, and butter, and -helped with a spoon. - -It is said that young green corn will boil sufficiently in ten minutes, -(putting it _of course_ into a pot of boiling water.) Try it. - - * * * * * - -_Another way._--Having pulled off the silk, boil the corn, without -removing the leaves that enclose the cob. With the leaves or husk on, it -will require a longer time to cook, but is sweeter and more nutritious. - - -GREEN CORN DUMPLINGS.--A quart of young corn grated from the cob.--Half -a pint of wheat flour, sifted.--Half a pint of milk.--Six -table-spoonfuls of butter.--Two eggs.--A salt-spoonful of salt.--A -salt-spoonful of pepper.--Butter for frying. Having grated as fine as -possible, sufficient young fresh corn to make a quart, mix with it the -wheat flour, and add the salt and pepper. Warm the milk in a small -saucepan, and soften the butter in it. Then add them gradually to the -pan of corn, stirring very hard; and set it away to cool. Beat the eggs -light, and stir them into the mixture when it has cooled. Flour your -hands and make it into little dumplings. Put into a frying-pan a -sufficiency of fresh butter, (or lard and butter in equal proportions,) -and when it is boiling hot, and has been skimmed, put in the dumplings; -and fry them ten minutes or more, in proportion to their thickness. Then -drain them, and send them hot to the dinner-table. - - -CORN PORRIDGE.--Take young corn, and cut the grains from the cob. -Measure it, and to each heaping pint of corn, allow not quite a quart of -milk. Put the corn and milk into a pot; stir them well together: and -boil them till the corn is perfectly soft. Then add some bits of fresh -butter dredged with flour, and let it boil five minutes longer. Stir in -at the last, some beaten yolk of egg; and in three minutes remove it -from the fire. Take up the porridge, and send it to table hot, and stir -some fresh butter into it. You may add sugar and nutmeg. - - -CORN OYSTERS.--Three dozen ears of large young Indian corn.--Six -eggs.--Lard and butter in equal portions for frying. The corn must be -young and soft. Grate it from the cob as fine as possible, and dredge it -with wheat flour. Beat very light the six eggs, and mix them gradually -with the corn. Then let the whole be well incorporated by hard beating. -Add a salt-spoon of salt. - -Have ready, in a frying pan, a sufficient quantity of lard and fresh -butter mixed together. Set it over the fire till it is boiling hot, and -then put in portions of the corn-mixture, so as to form oval cakes about -three inches long, and nearly an inch thick. Fry them brown, and send -them to table hot. In taste they will be found to have a singular -resemblance to fried oysters, and are universally liked if properly -done. They make nice side-dishes at dinner, and are very good at -breakfast. - - -SUMMER SACCATASH.--String a quarter of a peck of young green beans, and -cut each bean into three pieces (not more) and do not split them. Have -by you a pan of cold water, and throw the beans into it as you cut them. -Have ready over the fire a pot or saucepan of boiling water, put in the -beans, and boil them hard near twenty minutes. Afterwards take them up, -and drain them well through a cullender. Take half a dozen ears of young -but full-grown Indian corn (or eight or nine if they are not all large) -and cut the grains down from the cob. Mix together the corn and the -beans, adding a very small tea-spoonful of salt, and boil them about -twenty minutes. Then take up the saccatash, drain it well through a -sieve, put it into a deep dish, and while hot mix in a large piece of -butter, (at least the size of an egg,) add some pepper, and send it to -table. It is generally eaten with salted or smoked meat. - -Fresh Lima beans are excellent cooked in this manner, with green corn. -They must be boiled for half an hour or more before they are cooked with -the corn. - -Dried beans and dried corn will do very well for saccatash, but they -must be soaked all night before boiling. The water poured on them for -soaking should be hot. - - -WINTER SACCATASH.--This is made of dried shelled beans, and hard corn. -Take equal quantities of shelled beans and corn; put them over night -into separate pans, and pour boiling water over them. Let them soak till -morning. Then pour off that water, and scald them again. First boil the -beans by themselves. When they are soft, add the corn, and let them boil -together till the corn is quite soft, which will require at least an -hour. Take them up, drain them in a sieve; then put them into a deep -dish, and mix in a large piece of fresh butter, and a little pepper and -salt. - -This is an excellent accompaniment to pickled pork, bacon; or corned -beef. The meat must be boiled by itself in a separate pot. - - -HOMINY.--Hominy is Indian Corn shelled from the cob, divested of the -yellow or outer skin by scalding in hot lye, and then winnowed and -dried. It is perfectly white. Having washed it through two or three -waters, pour boiling water on it, cover it, and let it soak all night, -or for several hours. Then put it into a pot or saucepan, allow two -quarts of water to each quart of hominy, and boil it till perfectly -soft. Then drain it, put it into a deep dish, add some butter to it, and -send it to table hot, (and _uncovered_,) to eat with any sort of meat; -but particularly with corned beef or pork. What is left may be made next -day into thick cakes, and fried in butter. To be _very good_, hominy -should boil four or five hours. - - -CAROLINA GRITS, or SMALL HOMINY.--The small-grained hominy must be -washed and boiled in the same manner as the large, only allow rather -less water for boiling. For instance, put a pint and a half of water to -a quart of small hominy. Drain it well, send it to table in a deep dish -_without a cover_, and eat it with butter and sugar, or molasses. If -covered after boiling, the vapour will condense within the lid, and make -the hominy thin and watery. - - -SAMP.--This is Indian corn skinned, and then pounded or ground till it -is still smaller and finer than the Carolina grits. It must be cooked -and used in the same manner. It is very nice eaten with cream and sugar. - -For invalids it may be made thin, and eaten as gruel. - - -HOMINY CAKES.--A pint of small hominy, or Carolina grits.--A pint of -white Indian meal, sifted.--A salt-spoonful of salt.--Three large -table-spoonfuls of fresh butter.--Three eggs, or three table-spoonfuls -of strong yeast.--A quart of milk. Having washed the small hominy, and -left it soaking all night, boil it soft, drain it, and while hot, mix it -with the Indian meal; adding the salt, and the butter. Then mix it -gradually with the milk, and set it away to cool. Beat the eggs very -light, and add them, gradually, to the mixture. The whole should make a -thick batter. Then bake them on a griddle, in the manner of buckwheat -cakes, greasing or scraping the griddle, always before you put on a -fresh cake. Trim off their edges nicely, and send them to table hot. Eat -them with butter. - -Or you may bake them in muffin rings. - -If you prefer making these cakes with yeast, you must begin them -earlier, as they will require time to rise. The yeast should be strong -and fresh. If _not_ very strong, use four table-spoonfuls instead of -two. Cover the pan, set it in a warm place; and do not begin to bake -till it is well risen, and the surface of the mixture is covered with -bubbles. - - -TO KEEP INDIAN CORN FOR COOKING.--Take the corn when it is young and -tender, and barely full-grown. Let it remain on the cob till you have -boiled it ten or fifteen minutes (not more) in a large pot of -slightly-salted water that must be boiling hard when the corn is put in. -When thus parboiled, take it out, and when cool enough to handle, cut -down the grains from the cob, into a deep pan, with a knife. Then spread -out the grains in large flat dishes or shallow pans, and set them in an -oven, after the bread, pies, &c., are done, and have been taken out. Let -the corn remain in the oven till it is all well dried. If your oven is -heated every day, you may put the corn into it a second time. When -quite dry, and after it has cooled, put it into a large thick bag; tie -the bag tightly, and hang it up in a cool store-room. When wanted for -use, corn thus prepared will be found excellent for boiling in winter -soup; or boiled by itself and drained, and sent to table in a -vegetable-dish to eat with meat; first mixing with it some butter, and a -little pepper and salt. It will boil as soft, and taste as well as when -fresh from the garden. It will be better for soaking all night in water, -before cooking. - -Bakers who heat their ovens every day, would find it profitable to buy -Indian corn in large quantities, and prepare it as above, to sell -afterwards for table use. If the corn is not young and fresh, it will -require half an hour's boiling before it is dried in the oven. - -What is called sweet corn is excellent for this purpose. - - -EXCELLENT RECEIPT FOR PORK AND BEANS.--Take a good piece of pickled pork -(not very fat) and to each pound of pork allow a quart of dried white -beans. The bone should be removed from the pork, and the beans well -picked and washed. The evening before they are wanted for cooking, put -the beans and pork to soak in _separate pans_; and just before bed-time, -drain off the water, and replace it with fresh. Let them soak all night. -Early in the morning, drain them well from the water, and wash first the -beans, and then the pork in a cullender. Having scored the skin in -stripes or diamonds, put the pork into a pot with fresh cold water, and -the beans into another pot with sufficient cold water to cook them well. -Season the pork with a little pepper, but of course no salt. Boil them -separately and slowly till the pork is thoroughly done (skimming it -well) and till the beans have all burst open. Afterwards take them out, -and drain them well from the water. Then lay the pork in the middle of a -tin pan, (there must be no liquid fat about it) and the beans round it; -and over it, so as nearly to bury it from sight. Pour in a very little -water, and set the dish into a hot oven, to bake or brown for half an -hour. If kept too long in the oven the beans will become dry and hard. -If sufficiently boiled when separate, half an hour will be long enough -for the pork and beans to bake together. Carefully skim off any liquid -fat that may rise to the surface. Cover the dish, and send it to table -hot. - -For a small dish, two quarts of beans and two pounds of pork will be -enough. To this quantity when put to bake in the oven you may allow half -a pint of water. - -This is a good plain dish, very popular in New England, and generally -liked in other parts of the country. - - - - -INDEX. - - - Albany cake, 195. - - Alkanet colouring, 250. - - Almond icing, 221. - - Almond pudding, boiled, 112. - - Almond rice pudding, 112. - - Almond soup, 16. - - Altona fritters, 133. - - American chintzes, to wash, 307. - - American citron, 165. - - American prunes, 183. - - Anchovy toast, 29. - - Ants,--to destroy garden ants, 280. - - Ants,--to expel small ants, 280. - - Antique oil, 253. - - Apple cake, 221. - - Apples, to keep, 248. - - Apple marmalade, 171. - - Apples meringued, 154. - - Apples (dried,) 184. - - Apple water, 243. - - Artichokes, fried, 42. - - Artificial flowers, fine colouring for, 337. - - Arsenic, remedy for, 290. - - Asparagus loaves, 46. - - Asparagus omelet, 46. - - Atmosphere of a room, to purify, 268. - - Austrian cake, 196. - - Autumn soup, 8. - - - Baked tongue, 76. - - Barberry jam, 174. - - Bathing the feet, 284. - - Batter cakes, (Indiana,) 186. - - Batter cakes, (Kentucky,) 186. - - Batter cakes, (rye,) 187. - - Beans, stewed, 49. - - Bed-bugs, to destroy, 279. - - Bee-miller, to destroy, 281. - - Beef,--cold corned, to stew, 73. - - Beef, (French,) 74. - - Beef, minced, 72. - - Beef olives, 75. - - Beef, round of, stewed brown, 69. - - Beef,--smoked, to stew, 74. - - Beef-steaks with mushrooms, 72. - - Beef-steak pot-pie, 71. - - Beef's tongue, stewed, 76. - - Beets, to keep, 248. - - Bergamot water, 254. - - Biscuit ice-cream, 161. - - Biscuit pudding, 113. - - Biscuit sandwiches, 85. - - Birds in a grove, (French dish,) 99. - - Birds with mushrooms, (French,) 98. - - Black lace, to wash, 305. - - Black-currant jelly, (fine,) 174 - - Blackberry syrup, 294. - - Blackberry wine, 233. - - Blanc-mange, (chocolate,) 150. - - Blanc-mange, (coffee,) 151. - - Blanc-mange, (gelatine,) 151. - - Blanc-mange, (maccaroon,) 149. - - Blanc-mange, (Spanish,) 147. - - Blanc-mange, (vanilla,) 148. - - Blue wash for walls, 264. - - Bobbinet, (to hem,) 325. - - Boned turkey, 104. - - Bonnets, 320. - - Bonnet, to keep white, 323. - - Boot-bag, to make, 317. - - Boston cake, 194. - - Brandy grapes, 182. - - Brandy green gages, 181. - - Brandy peaches, (excellent,) 179. - - Brandy peaches, (fine,) 179. - - Brandy peaches, (the French way,) 181. - - Brandy pears, 180. - - Bread fritters, 136. - - Bread muffins, 188, 229. - - Bread, (rice,) 189. - - Bread, (rice-flour,) 190. - - Breakfasts for spring and summer, 365. - - Breakfasts for autumn and winter, 367. - - Breakfast parties, 368. - - Britannia metal,--to keep it bright, 272. - - Broccoli and eggs, 41. - - Broken cork, to get out of a bottle, 268. - - Brown fricassee, 94. - - Brown mixture for a cough, 288. - - - Cabbage, an excellent way of boiling, 38. - - Cabbage, (red, to stew,) 39. - - Cake, Albany, 195. - - Cake, apple, 221. - - Cake, Austrian, 196. - - Cake, Boston, 194. - - Cake, carraway, 215. - - Cake, chocolate, 201. - - Cakes, cinnamon, 222. - - Cake, cocoa-nut, (West India,) 210. - - Cakes, ginger pound, 223. - - Cakes, Harlem, 188. - - Cake, honey, 200. - - Cakes, ice-cream, 205. - - Cake, lemon, 200. - - Cakes, light seed, 214. - - Cake, Madison, 197. - - Cakes, molasses, 227. - - Cakes, palmer, 214. - - Cakes, peach, 199. - - Cake, rice-flour pound, 210. - - Cake, rice sponge, 211. - - Cakes, strawberry, 198. - - Cake, sweet-potatoe, 212. - - Cakes, sugar, 227. - - Cakes, to freshen them, 229. - - Cake-syllabub, 151. - - Calf's head, stewed, 61. - - Calves' feet jelly, (hints on,) 164. - - Camphor spirits, 290. - - Caper sauce, substitutes for, 17. - - Carbonated syrup-water, 238. - - Carraway gingerbread, 226. - - Carrots, to keep, 248. - - Carrots, stewed, 49. - - Case for combs, brushes, &c., 318. - - Cassia, (oil of,) 253. - - Caterpillars, to destroy, 281. - - Cauliflower, fried, 40. - - Cauliflower omelet, 40. - - Cauliflower maccaroni, 40. - - Cauliflowers and sweetbread, 67. - - Celery, fried, 42. - - Cement for jars and bottles, 258. - - Chafed upper-lip, (cure for,) 288. - - Champagne, (gooseberry,) 230. - - Charlotte, (French,) 145. - - Charlotte, (Italian,) 144. - - Charlotte russe, (very fine,) 142. - - Charlotte russe, another way, 143. - - Charlotte pudding, 126. - - Cherry pudding, 118. - - Cherry-water ice, 159. - - Chicken gumbo, 90. - - Chicken patties, 91. - - Chicken pie, (French,) 89. - - Chicken salad, (Italian,) 53. - - Chicken salad, (lettuce,) 52. - - Chicken rice pudding, 91. - - Chickens, stewed whole, 88. - - Chickens with tomatoes, 90. - - Chocolate blanc-mange, 150. - - Chocolate cream, 155. - - Chocolate cream, another way, 155. - - Chocolate ice-cream, 160. - - Chocolate maccaroons, 207. - - Chocolate puffs, 213. - - Cider,--to keep it sweet, 247. - - Citron, (American,) 165. - - Citron melons, preserved, 167. - - Clam fritters, 32. - - Clam pie, 31. - - Clam soup, (fine,) 13. - - Clam soup, (excellent,) 14. - - Clam sweetbreads, 68. - - Closets, to clear from cockroaches, 276. - - Coal-fire, to extinguish, 295. - - Coat, dress, or gown, to make it set closely to the waist, 327. - - Cochineal colouring, 250. - - Cockroaches, 277. - - Cocoa, 245. - - Cocoa-nut cake, (West India,) 210. - - Cocoa-nut cream, 157. - - Cocoa-nut pudding, 110. - - Cocoa-nut puffs, 214. - - Cocoa-nut soup, 15. - - Cod-fish, fried, 24. - - Cod-fish, stewed, 24. - - Coffee, an excellent way of making it, 243. - - Coffee blanc-mange, 151. - - Cold corned beef, to stew, 73. - - Cold potatoes, to stew, 50. - - Cold starch for linen, 298. - - Colouring for cheese, 250. - - Colours of dresses, to preserve, 308. - - Coloured water, 251. - - Coloured silks, French mode of washing, 300. - - Columbian pudding, 107. - - Columbian soap, 255. - - Columbus eggs, 92. - - Combs and brushes, 318. - - Company dinners for spring, 383. - - Company dinners for summer, 384. - - Company dinners for autumn, 386. - - Company dinners for winter, 387. - - Connecticut sausage meat, 80. - - Corks, covering for, 258. - - Corns, to remove from between the toes, 283. - - Corn meal pudding, 114. - - Corrosive sublimate, (antidote for,) 291. - - Cottage pudding, 117. - - Cream cocoa-nut pudding, 110. - - Cream, (pistachio,) 156. - - Cream trout, 23. - - Cream tarts, 204. - - Cream, (vanilla,) 157. - - Crickets, to destroy, 278. - - Croquettes of rice, 92. - - Croquettes of sweetbreads, 65. - - Cross buns, 217. - - Crossing the sea, 356. - - Crullers, (soft,) 216. - - Cucumber catchup, 56. - - Curds and whey, flavoured, 161. - - Currant ice, 158. - - Currant jelly, (excellent,) 173. - - Currant pudding, 118. - - Custard, (green,) 130. - - Custard, (red,) 131. - - - Damson jam, 175. - - Damson-water ice, 159. - - Dark stains, to remove from silver, 270. - - Directions for embroidering merino, 332. - - Directions for working slippers, 327. - - Directions for making a tabouret, 339. - - Domestic Frontiniac, 231. - - Domestic Tokay, 233. - - Dried apples, 184. - - Dried peaches, stewed, 184. - - Ducks, (canvas-back, dressed plain,) 95. - - Ducks, (canvas-back, roasted,) 95. - - Ducks, (canvas-back, stewed,) 96. - - Ducks, (wild ducks, stewed,) 94. - - Duck soup, 12. - - Dumplings, (sweetmeat,) 133. - - Dusting furniture, 275. - - - Eggs, to beat, 193. - - Eggs and broccoli, 41. - - Embroidery on both sides, 335. - - Embroidering standards, 336. - - Excoriated nostrils, (cure for,) 287. - - Eye-stone, to apply one, 286. - - - Fillet of mutton, 59. - - Fillet of pork, 77. - - Frontiniac wine, (domestic,) 231. - - Flavoured curds and whey, 161. - - Fleas, to expel, 278. - - Flemington gingerbread, 223. - - Flies, to destroy, 279. - - Four fruit jelly, 174. - - Fowl and oysters, 88. - - French beef, 74. - - French brandy peaches, 181. - - French charlotte, 145. - - French chicken pie, 89. - - French hungary water, 254. - - French icing for cakes, 220. - - French oyster pie, 30. - - French peas, 48. - - French lamb cutlets, 58. - - French pie, (raised,) 100. - - French stew of rabbits, 84. - - French way of dressing a shoulder of veal, 62. - - French method of washing coloured silks, 300. - - Fresh butter, to keep for frying, 248. - - Fritters, (Altona,) 133. - - Fritters, (bread,) 136. - - Fritters, (green,) 136. - - Fritters, (indian,) 137. - - Fritters, (sweetmeat,) 135. - - Fritters, (Washington,) 134. - - Fritters, (wine,) 135. - - Fruit stains, to remove them from doilies, napkins, &c., 276. - - - Game, a nice way of cooking it, 98. - - Garden ants, to destroy, 280. - - Gelatine blanc-mange, 151. - - Gelatine custard, 132. - - Giblet pie, 103. - - Gingerbread, (carraway,) 226. - - Ginger crackers, 224. - - Gingerbread, (Flemington,) 223. - - Gingerbread, (molasses,) 226. - - Gingerbread for a sea-voyage, 225. - - Gingerbread, spiced, 225. - - Glass-stopper, to loosen, 267. - - Gold or silver embroidery, to clean, 307. - - Gooseberry champagne, 230. - - Gooseberry pudding, 118. - - Gooseberry-water ice, 159. - - Grapes, iced, 183. - - Grapes in brandy, 182. - - Grease, to extract with camphine oil, 263. - - Grease-balls, to make, 263. - - Grease, to remove from a stove-hearth, 274. - - Green custard, 130. - - Green currant wine, 230. - - Green fritters, 136. - - Green gages, preserved, 178. - - Green gages in brandy, 181. - - Ground-nut maccaroons, 209. - - Ground rice pudding, (excellent,) 124. - - Grouse or moorfowl pudding, 103. - - Gumbo, (chicken,) 90. - - Gum arabic paste, 258. - - - Hair, an excellent way of improving, 259. - - Hair, to have it very good, 260. - - Hair-brushes, convenient ones, 318. - - Halibut, stewed, 25. - - Ham pie, (French,) 85. - - Ham, potted, 85. - - Ham toast, 86. - - Hands, to make them smooth and white, 281. - - Hanover pudding, 109. - - Harlem cakes, 188. - - Hearth in summer, 341. - - Hem of a silk dress, to strengthen, 326. - - Hints on calves' feet jelly, 164. - - Hippocras, 234. - - Hoarhound candy, (fine,) 292. - - Honey cake, (fine,) 200. - - Household tools, 347. - - - Ice-cream, (biscuit,) 161. - - Ice-cream cakes, 205. - - Ice-cream, (chocolate,) 160. - - Ice-cream, (peach,) 160. - - Icing, (almond,) 221. - - Icing for cakes, (French,) 220. - - Icing for a large cake, 218. - - Iced grapes, 183. - - Iced jelly, 158. - - Imitation lemon syrup, 238. - - Indian fritters, 137. - - Indian pudding, (fine,) 116. - - Indian pudding, (peach,) 115. - - Indian puffs, 132. - - Ink, to carry while travelling, 319. - - Ink, durable--to use, 265. - - Ink, (very fine,) 266. - - Ink, (sumach,) 266. - - - Jam, (barberry,) 174. - - Jam, (damson,) 175. - - Jars, to clean, 268. - - Jelly, (black currant, fine,) 174. - - Jelly, (red currant, excellent,) 173. - - Jelly, (four fruit,) 174. - - Jelly, (iced,) 158. - - Jelly, (orange, very fine,) 171. - - Jelly puffs, or Sunderlands, 146. - - Jug of molasses, to prevent its running over, 294. - - - Kentucky batter-cakes, 186. - - Knives, paste for cleaning, 272. - - - Lace, (black,) to wash, 305. - - Lace, (thread,) to make it look like new, 301. - - Lady's pudding, 128. - - Lady's shoe bag, 317. - - Lamb cutlets, French way, 58. - - Lamb, stewed, 58. - - Lavender compound, (fine,) 293. - - Lavender water, (fine,) 254. - - Laudanum, remedy for an overdose, 291. - - Lemon cakes, (small,) 200. - - Lemon juice, to preserve, 246. - - Lemon kisses, 206. - - Lemons and oranges, to keep, 247. - - Lemon pickle, (fine,) 55. - - Lemon puffs, 201. - - Lemon syrup, (imitation,) 238. - - Letters, 350. - - Lettuce peas, 48. - - Lettuce peas, (plain,) 49. - - Light paste, 140. - - Light seed cake, 214. - - Linen, cold starch for, 298. - - Lip glue, 256. - - Lip salve, red, 289. - - Lobster patties, 32. - - Lobster rissoles, 34. - - Looking-glasses, to clean, 269. - - - Maccaroni, (cauliflower,) 40. - - Maccaroni pudding, 128. - - Maccaroon blanc-mange, 149. - - Maccaroons, (chocolate,) 207. - - Maccaroons, (ground-nut,) 209. - - Maccaroons, (lemon,) 209. - - Macassar oil, 252. - - Mahogany, to take out white marks from, 274. - - Marmalade, (pine apple,) 168. - - Marmalade pudding, 113. - - Marrow pudding, 123. - - Medicated prunes, 291. - - Meringued apples, 154. - - Meringues, (rose,) 202. - - Meringues, (whipt cream,) 203. - - Merino, to braid, 330. - - Merino dresses, to work in cross stitch, 330. - - Merino, to embroider, 332. - - Mice, 280. - - Milk of roses, 259. - - Millefleurs perfume, 253. - - Minced beef, 72. - - Minced veal, (excellent,) 62. - - Mince meat, (very fine,) 137. - - Mince meat, (temperance,) 138. - - Mince pudding, 121. - - Molasses cake, 227. - - Molasses bread-cake, 228. - - Molasses gingerbread, 226. - - Molasses, to prevent a jug of it from running over, 294. - - Muff, to keep, 312. - - Muffins, (bread,) 188, 229. - - Mushrooms, with birds, 98. - - Mushroom omelet, 43. - - Mutton cutlets, stewed, 60. - - Mutton, (fillet of,) 59. - - - Nectar, 235. - - Nice family dinners for spring, 377. - - Nice family dinners for summer, 378. - - Nice family dinners for autumn, 379. - - Nice family dinners for winter, 381. - - Nice way of cooking game, 98. - - Notions, 217. - - - Oil, (antique,) 253. - - Oil of cassia, 253. - - Oil, (Macassar,) 252. - - Oil, to extract it from a floor or hearth, 274. - - Olives, (beef,) 75. - - Olives, (pork,) 79. - - Onion custard, 57. - - Opodeldoc, 290. - - Orange flummery, 152. - - Orange jelly, (fine,) 171. - - Orange juice, to keep, 245. - - Oranges and lemons, to keep, 247. - - Orange marmalade, (fine,) 170. - - Orange milk, 236. - - Orange puffs, 202. - - Orange syrup, 237. - - Orange tarts, 141. - - Orleans pudding, 108. - - Oysters, broiled, 30. - - Oysters and fowls, 88. - - Oyster loaves, 28. - - Oyster omelet, 28. - - Oyster pie, (French,) 30. - - Oysters and sweetbreads, 68. - - Oyster suppers, 393. - - Oyster toast, 30. - - - Pain in the feet, to allay, 283. - - Paint, to remove from the wall of a room, 275. - - Palmer cakes, 214. - - Paper knife, to use, 346. - - Parchment glue, 256. - - Parsnips, to keep fresh, 248. - - Partridges in pears, 96. - - Partridge salmi, 97. - - Paste, (gum Arabic,) 258. - - Paste, (light,) 140. - - Paste, (transparent,) 139. - - Paste, (perpetual,) 257. - - Patterns, cutting them out, 325. - - Patties, (chicken and turkey,) 63. - - Patties, (lobster,) 32. - - Peaches, (brandy, fine,) 179. - - Peaches, (brandy, excellent,) 179. - - Peaches, (brandy, the French way,) 181. - - Peach cakes, 199. - - Peaches, (dried,) to stew, 184. - - Peach ice cream, 160. - - Peach jam, 177. - - Peach pickles, 56. - - Peaches, preserved, (very fine,) 177. - - Peach wine, 231. - - Pears, (brandy,) 180. - - Peas, with lettuce, 48. - - Peas, (French way,) 48. - - Peas, stewed, 47. - - Perfume, (millefleurs,) 253. - - Perpetual paste, 257. - - Persicot, 235. - - Phials, to remove the odour from, 267. - - Piano, marking its keys, 345. - - Pictures, taking care of, 313. - - Pie, (clam,) 31. - - Pie, (French ham,) 85. - - Pie, (giblet,) 103. - - Pie, (raised French,) 100. - - Pie, (rice,) 100. - - Pie, (thatched house,) 99. - - Pie, (tongue,) 86. - - Pigeons with ham, 102. - - Pigeon soup, 13. - - Pigs' feet, fried, 79. - - Pine-apples, an easy way of preserving, 168. - - Pine-apples, the best way of preserving, 169. - - Pine-apple marmalade, 168. - - Pine-apple pudding, 111. - - Pistachio cream, 156. - - Plate powder, 271. - - Plain dinners for spring, 369. - - Plain dinners for summer, 371. - - Plain dinners for autumn, 373. - - Plain dinners for winter, 375. - - Plum-water ice, 158. - - Pomatum, (excellent,) 259. - - Pork, (Italian,) 78. - - Pork olives, 79. - - Portrait painter's travelling box, 314. - - Potatoes, to stew, 50. - - Potatoes, to improve when old, 51. - - Potatoe-flour pudding, 130. - - Pot-pie, (beef steak,) 71. - - Potted ham, 85. - - Powder for cleaning gold lace, 271. - - Prickly-heat, cure for, 288. - - Prunes, (American,) 183. - - Prunes, (medicated,) 291. - - Pudding, (almond rice), 112. - - Pudding, almond, boiled, 112. - - Pudding, biscuit, 113. - - Pudding, charlotte, 126. - - Pudding, cherry, 118. - - Pudding, chicken, (rice,) 91. - - Pudding, chocolate, 127. - - Pudding, Columbian, 107. - - Pudding, corn meal, (excellent,) 114. - - Pudding, cottage, 117. - - Pudding, cream cocoa-nut, 110. - - Pudding, currant, 118. - - Pudding, gooseberry, 118. - - Pudding, ground rice, (excellent,) 124. - - Pudding, Hanover, 109. - - Pudding, indian, (fine,) 116. - - Pudding, lady's, 128. - - Pudding, lemon, boiled, 129. - - Pudding, maccaroni, 128. - - Pudding, Marietta, 108. - - Pudding, marmalade, 113. - - Pudding, marrow, 123. - - Pudding, mince, 121. - - Pudding, moorfowl, or grouse, 103. - - Pudding, Orleans, 108. - - Pudding, potatoe-flour, 130. - - Pudding, raspberry, 117. - - Pudding, raisin, 120. - - Pudding, tapioca, 123. - - Pudding, temperance, (plum,) 120. - - Pudding, transparent, 123. - - Pudding, Turkish, (rice,) 110. - - Pudding, venison, 82. - - Pudding, venison and chestnut, 83. - - Pumpkin mush, 368. - - Putting away woollens, 310. - - - Quinces, 170. - - - Rabbit soup, 10. - - Rabbits, (French stew,) 84. - - Raisin pudding, 120. - - Raspberry cordial, (fine,) 239. - - Raspberry pudding, 117. - - Raspberry vinegar, (fine,) 240. - - Raspberry vinegar, (French,) 241. - - Red cabbage, stewed, 39. - - Red custard, 131. - - Red lip-salve, 289. - - Remedy for arsenic, 290. - - Rennets, 163. - - Rheumatic pains, relief for, 284. - - Rhubarb bitters, 294. - - Rhubarb cups, 147. - - Ribbon sack, 316. - - Rice-bread, 189. - - Rice-flour bread, 190. - - Rice-flour batter cakes, 190. - - Rice croquettes, 92. - - Rice-flour pound cake, 210. - - Rice sponge cake, 211. - - Rice pie, 100. - - Rice pudding, (chicken,) 91. - - Rice pudding, (Turkish,) 110. - - Rings, brooches, &c., to clean, 270. - - Ripe currant pudding, 118. - - Rissoles, (lobster,) 34. - - Rissoles, (veal,) 64. - - Rock-fish, stewed, 25. - - Rolls, (long,) 191. - - Rolls, (potatoe,) 191. - - Rose meringues, 202. - - Rosolis, 234. - - Run-round, cure for, 285. - - Rye batter cakes, 187. - - - Salmon, baked, 20. - - Salmon, stewed, 19. - - Salmon, roasted, 20. - - Salmon-trout, baked, 23. - - Salt of lemon or stain-powder, 262. - - Sandwiches, (biscuit,) 85. - - Sauce for mutton that has been boiled in soup, 17. - - Scolloped tomatoes, 44. - - Sea-bass with tomatoes, 22. - - Sea-voyage gingerbread, 225. - - Shad, to keep without corning, 26. - - Sheep's-head fish, (or turbot,) baked, 22. - - Sheep's-head fish, (or turbot,) boiled, 21. - - Shoe-bag, (a lady's,) 317. - - Shoes or boots, to render water-proof, 274. - - Shoulder of veal, (French way,) 62. - - Silk dress, to clean, 300. - - Silk shawls or scarfs, to wash, 299. - - Silks, French method of washing them, 300. - - Silk dress, to strengthen its hem, 326. - - Silver, to clean expeditiously, 272. - - Silver, a good way of cleaning, 271. - - Silver, a wash for cleaning, 271. - - Smoked beef, to stew, 74. - - Soap, (Columbian,) 255. - - Soap, to perfume, 255. - - Souffle pudding, 125. - - Soup, almond, 16. - - Soup, autumn, 4. - - Soup, chicken, 11. - - Soup, clam, (excellent,) 14. - - Soup, clam, (fine,) 13. - - Soup, cocoa-nut, 15. - - Soup, duck, 12. - - Soup, French white soup, 15. - - Soup, rabbit, 10. - - Soup, spring, 7. - - Soup, summer, 8. - - Soup, turtle, 34. - - Soup, winter, 9. - - Soup-meat, 16. - - Spanish blanc-mange, 147. - - Spiced gingerbread, 225. - - Spermaceti, to take out of a hearth or floor, 274. - - Spinach, (French way,) 45. - - Spinach, stewed, 45. - - Sprained ankle, relief for, 284. - - Stains, to remove from silver, 270. - - Standards, to embroider, 336. - - Stove-hearth, to remove grease from, 274. - - Strawberries, an excellent way of preserving, 176. - - Strawberry cakes, 198. - - Strawberry-water ice, 159. - - Sugar cake, 227. - - Summer hearth, 341. - - Sunderlands, or jelly-puffs, 146. - - Suppers, (oyster,) 393. - - Supper-parties, 392. - - Sweetbreads with cauliflowers, 67. - - Sweetbreads with clams, 68. - - Sweetbread croquettes, 65. - - Sweetbread omelet, 69. - - Sweetbreads with oysters, 68. - - Sweetbreads with tomatoes, 66. - - Sweetmeat dumplings, 133. - - Sweetmeat fritters, 135. - - Sweet omelet, 145. - - Sweet potatoe cake, 212. - - Sweet potatoe pone, 189. - - Syllabub cake, 151. - - Sydney Smith's salad-dressing, 51. - - - Tabouret, (directions for making one,) 339. - - Tapioca pudding, 123. - - Tarragon sauce, 54. - - Tea parties, 390. - - Temperance mince-meat, 138. - - Temperance plum pudding, 121. - - Terrapin veal, 63. - - Tetter, cure for, 287. - - Thatched house pie, 99. - - Thread lace, to make it look always new, 301. - - Toast water, 243. - - Tokay wine, (domestic,) 233. - - Tomato chickens, 90. - - Tomato sweetbreads, 66. - - Tongue pie, 86. - - Tongue, toast, 84. - - Tooth-powder, 256. - - Towel-case, to make, 318. - - Transparent paste, 139. - - Transparent pudding, 123. - - Trout with cream, 23. - - Turkey, boned, 104. - - Turkey patties, 91. - - Turkish rice pudding, 110. - - Turtle, to dress, 34. - - - Vanilla blanc-mange, 148. - - Vanilla cream, 157. - - Vanilla flummery, 153. - - Vanilla syrup, 236. - - Veal, (fillet of,) corned, 61. - - Veal loaf, 60. - - Veal, minced, (excellent,) 62. - - Veal olives, 64. - - Veal, shoulder of, (French way,) 62. - - Veal dressed as terrapin, 63. - - Venison pie, 80. - - Venison pie, (plain,) 81. - - Venison pudding, 82. - - Venison chestnut pudding, 83. - - Vial, to remove the odour from, 267. - - Vinegar, (good,) 241. - - Vinegar, (molasses,) 242. - - Vinegar, (raspberry, French,) 241. - - Vinegar, (raspberry, very fine,) 240. - - - Wall paper, to take off, 275. - - Washing chintzes, 307. - - Washing black-lace, 305. - - Washing coloured cravats, &c., 300. - - Washington fritters, 134. - - Water-ice, (cherry,) 159. - - Water-ice, (damson,) 159. - - Water-ice, (gooseberry,) 159. - - Water-ice, (plum,) 158. - - Water-ice, (strawberry,) 159. - - West India cocoa-nut cake, 210. - - Whalebone and hooks, 324. - - White fricassee, 93. - - White lace scarf, to wash, 306. - - White fur, to clean, 312. - - White satin ribbon, to wash, 298. - - White-wash brushes, to clean, 264. - - Whipt cream meringues, 203. - - Wild ducks, stewed, 94. - - Wine fritters, 135. - - Winter soup, 9. - - Wonders, 215. - - Woollens, to put away, 310. - - Working slippers, 327. - - Worms in garden walks, to destroy, 281. - - - Yellow colouring for walls, 263. - - Young corn omelet, 39. - - - - -ADDITIONAL RECEIPTS. - - - Almond ice-cream, 429. - -- Another way, 430. - - Alpisteras, (Spanish cake,) 439. - - Apple jelly, (excellent,) 432. - - Apple pudding, (Yankee,) 405. - - Apple tapioca, 416. - - Asparagus, (a nice way of cooking,) 443. - - Asparagus, (French way of dressing,) 443. - - Autumn leaves, 425. - - Axjar pickles, 448. - - - Backwoods pot-pie, 487. - - Beans, (pickled,) 450. - - Beans and peas, (to keep,) 452. - - Beef gumbo, 445. - - Beef-steak pot-pie, 411. - - Boston rye and Indian bread, 462. - - Breakfast rolls, 414. - - Brine for bacon and ham, 447. - - Buckwheat batter pudding, 414. - - Buckwheat cakes, (excellent,) 476. - - Buckwheat porridge, 416. - - Buena Vista cake, 395. - - - Cabbage, (fried,) 446. - - Cabbage, pickled, (excellent,) 407. - - Cabbage soup, (fine,) 406. - - Canvas-back ducks,--to broil, 424. - - Carolina grits, or small hominy, 491. - - Carolina corn cakes, 480. - - Carolina rice cakes, 480. - - Carolina way of boiling rice, 442. - - Cauliflower, to fry, 446. - - Cherries, (pickled,) 452. - - Chocolate ice cream, 430. - -- Another way, 431. - - Charlotte russe, (chocolate,) 429. - - Charlotte russe, (lemon,) 428. - - Charlotte russe, (Madeira,) 427. - - Charlotte russe, (orange,) 428. - - Charlotte russe, (rose,) 428. - - Chicken pot-pie, 412. - - Cinnamon bread, 399. - - Cold pudding,--to cook, 417. - - Corn, (Indian,) to boil, 487. - - Corn-meal breakfast cakes, 474. - - Corn-meal pudding, (baked,) 485. - - Corn-meal yeast cakes, (dried,) 457. - - Corn oysters, 489. - - Corn porridge, 489. - - Corns,--relief for, 424. - - Currant raisin jam, 402. - - Curry balls, 444. - - - Damsons or plums, (pickled,) 451. - - Dumplings, (green corn,) 488. - - - Egg balls, 444. - - Egg pone, 463. - - Eggs, to keep, 418. - - Farina, 435. - - Farina flummery, 436. - -- Another way, 437. - -- Another way, 437. - - Farina gruel, 436. - - Farina panada, 436. - - Farina pudding, (baked,) 436. - - Farina plum-pudding, 437. - - Farmer's Indian pudding, 483. - - Fig marmalade, 433. - - Filet gumbo, 406. - - Flummery, (red,) 434. - - French mustard, (fine,) 418. - - Frying fish, 448. - - - Gazpacho, (Spanish,) 441. - - Green corn dumplings, 488. - - Guisada, (a Spanish stew,) 440. - - - Hog's head cheese, 447. - - Hoe cake, (common,) 466. - - Hominy, 491. - - Hominy cakes, 491. - - - Ice-cream, (almond,) 429, 430. - - Ice-cream, (lemon,) 431. - - Ice-cream, (orange,) 431. - - Icing,--warm, 399. - - Indian batter cakes, (very plain,) 470. - - Indian bread, or pone, 460. - - Indian rye bread, 461. - - Indian wheat bread, 462. - - Indian corn, (for keeping,) 492. - - Indian crumpets, 474. - - Indian cup-cakes, 478. - - Indian griddle cake, 468. - - Indian dumplings, (very plain,) 469. - - Indian flappers, 473. - - Indian-meal gruel, 465. - - Indian hasty pudding, 465. - - Indian light biscuit, 478. - - Indian mush, 464. - - Indian muffins, 470. - - Indian boiled pudding, (very nice,) 484. - - Indian rice cakes, 475. - - Indian slap-jacks, 473. - - - Johnny cake, (plain,) 468. - - Johnny cake, (very nice,) 469. - - - Kentucky sweet cake, 479. - - - Lancaster gingerbread, 398. - - Lard, (to prepare,) 446. - - Lemon honey, 401. - - - Madison cake, 481. - - Madeira cake, 427. - - Madeira ham, 408. - - Melon marmalade, 404. - - Missouri cakes, 472. - - Mushrooms,--broiled, 412. - - Mushrooms pickled, (an easy way,) 413. - - - Nantucket pudding, 482. - - - Ochras, dried, 445. - - Oil for kitchen lamps, (cheap,) 423. - - Onion eggs, 444. - - Onions, to pickle, 451. - - Orange honey, 402. - - Ovens, hints on heating, 455. - - - Peach mangoes, (fine,) 449. - - Pear marmalade, 433. - - Peppers, to pickle, 450. - - Pine-apples,--to keep without cooking, 403. - - Pine-apple marmalade, (fine,) 403. - - Pisto omelette, (Spanish,) 440. - - Plums and damsons, (to preserve,) 451. - - Pollo valenciano, (Spanish,) 440. - - Pork and beans, (excellent,) 493. - - Pumpkin Indian cakes, 475. - - Pumpkin Indian pudding, 486. - - - Raisin currants, 402. - - Red flummery, 434. - - Rice blancmange, 435. - - Rice waffles, 454. - - Rye batter cakes, (nice,) 477. - - Rye mush, 466. - - Roxbury tea cakes, 438. - - - Saccatash, (for summer,) 489. - - Saccatash, (for winter,) 490. - - Samp, 491. - - Samp pudding, 483. - - Scotch short cake, 453. - - Silk,--new way of washing, 421. - - Snow cream, 400. - - Spanish salad, 441. - - Spermaceti,--to extract, 423. - - Stair-carpets,--to save, 421. - - - Terra firma, 417. - - Terrapin pot-pie, 410. - - Terrapins,--a new way of dressing, 409. - - Tomato marmalade, 405. - - Tomato marmalade, 433. - - Tomato paste, 445. - - - Virginia griddle cakes, 471. - - - Wafer cakes, (fine,) 397. - - Washington pudding, 419. - - Wine jelly, 431. - - - Yeast cakes, (dried corn-meal,) 457. - - Yeast, (excellent home-made,) 458. - - Yeast powders, 396. - - - - - A. HART, LATE CAREY & HART, - - HAS RECENTLY PUBLISHED THE 10TH EDITION OF - - THE HOUSE BOOK: - - A MANUAL OF DOMESTIC ECONOMY. - - BY MISS LESLIE. - - PRICE ONE DOLLAR. - - - THE FOLLOWING IS A LIST OF ITS CONTENTS: - - Accidents from fire, 147. - - Alabaster, (to clean,) 199. - - Anthracite coal, 129. - - Anthracite coal grates, 129. - - Ants, (to destroy,) 114. - - Aronetta dye, 98. - - Astral lamps, 156. - - Astral lamps, (management of,) 157. - - Attics, (the) 325. - - - Baskets, 239. - - Beaver hats, (to take care of,) 70. - - Bed-bugs or chinches, (remedies for,) 105. - - Bedding, 308. - - Bed-covers, 311. - - Bed-curtains, 306. - - Bed feathers, (to wash,) 64. - - Bed-rooms, (to clean,) 318. - - Beds, (to make up,) 316. - - Beds, (to warm,) 321. - - Bedsteads, 303. - - Bedsteads, (to put up,) 305. - - Bees, (to keep,) 370. - - Bells, 332. - - Bishop's lawn, (to wash,) 46. - - Bituminous or English coal, 141. - - Blacking, (fine--to make,) 73. - - Blacking that will preserve the leather, 73. - - Blacking for stoves, 216. - - Black crape, (to remove water-stains from,) 85. - - Black dye, 99. - - Black dye for yarn, 104. - - Black silk, (to wash,) 45. - - Black silk sleeves, (to restore when faded,) 79. - - Black silk stockings, (to wash,) 58. - - Black worsted stockings, (to wash,) 34. - - Blankets, (to keep through the summer,) 310. - - Blankets, (to wash,) 34. - - Block tin dish covers, (to clean,) 207. - - Blond, (to wash,) 54. - - Blue composition, 96. - - Blue dye, 95. - - Blue dye, (dark,) 96. - - Blue dye for yarn, 103. - - Bobbinet, (to shrink,) 62. - - Bobbinet or cotton lace, (to wash,) 51. - - Body of a dress, (to make,) 410. - - Bonnet cover, (to make,) 353. - - Bonnets, (gingham--to wash,) 48. - - Bonnets, (straw or Leghorn--to clean,) 67. - - Book muslin dresses, (to wash,) 43. - - Boots and shoes, (to clean,) 72. - - Boots and shoes, (French polish for,) 74. - - Boot tops, (wash for,) 74. - - Brass, (to clean,) 218. - - Brass kettles, (to clean,) 219. - - Bread seals, (to make,) 375. - - Breakfast table, (to set,) 274. - - Brick hearths, (to clean,) 201. - - Brick oven, (to heat,) 145. - - Britannia metal, (to clean,) 207. - - Broken dishes, (to mend,) 291. - - Broken glass, (to mend,) 292. - - Brown dye, 100. - - Brown dye for yarn, 101. - - Brown linen, (fine--to wash,) 47. - - Brushing a coat, 75. - - Brushes, 241. - - Brushes, (to clean,) 72. - - Buff colour, (to dye,) 102. - - Buff dye, (excellent,) 97. - - Burn salve, (to make,) 150. - - Butter knives, 254. - - - Candles, 167. - - Candles, (common mould--to make,) 168. - - Candles, (fine home-made,) 169. - - Candles, (dip--to make,) 170. - - Candles, (small wax--to make,) 169. - - Candlesticks, (japanned--to clean,) 209. - - Candlesticks, (silver and plated--to clean,) 206. - - Carpets, 173. - - Carpet-bags, 352. - - Carpets, (to beat,) 181. - - Carpets, (bed-room,) 178. - - Carpets, (stair,) 179. - - Carpets, (to sweep,) 180. - - Carpets, (to wash,) 181. - - Carpets, (to extract oil from,) 83. - - Carpets, (rag,) 185. - - Castors, 251. - - Carving, 268. - - Cask, (an old one--to sweeten,) 226. - - Cellars, 245. - - Cement for alabaster, &c., 293. - - Cement cakes, 294. - - Cement, (common,) 293. - - Cement for iron, 293. - - Chairs, sofas, &c., 296. - - Chairs, (to clean,) 198, 340. - - Chair-screens, 153. - - Chandeliers, (to clean,) 212. - - Charcoal, 127. - - Chemises, (to make,) 394. - - Chimneys, 334. - - Chimneys on fire, 146. - - China-ware, 290. - - China, (to pack,) 347. - - Chinches, or bed-bugs, (to destroy,) 105. - - Chintz, (dark--to wash,) 39. - - Chintz, (furniture--to wash,) 49. - - Cinnamon brown, (to dye,) 100. - - Clipping bags, 196. - - Cloak, (a lady's--to fold,) 77. - - Clothes balls, 91. - - Cloth clothes, (to wash,) 35. - - Clothes brushes, (to clean,) 72. - - Coal, (anthracite,) 129. - - Coal grates, (anthracite,) 129. - - Coal grate fires, 132. - - Coal stove fires, 139. - - Coal spark, (to extract from the eye,) 150. - - Coffee starch, 21. - - Cockroaches, (to destroy,) 109. - - Coke fires, 142. - - Collar, (false one--to make,) 392. - - Coloured dresses, (to wash,) 37. - - Colours, (liquid--to prepare,) 379. - - Combs, (to clean,) 72. - - Combs, (tortoise-shell--to mend,) 71. - - Cotton comfortables, (to make,) 313. - - Cotton stockings, (unbleached--to wash,) 59. - - Cotton cord, (to shrink,) 62. - - Counterpanes, (to wash,) 313. - - Court-plaster, (to make,) 381. - - Cow, (to keep,) 355. - - Cream oysters, 288. - - Crickets, (to destroy,) 112. - - Crockery, (kitchen,) 233. - - Curtains, 188. - - Curtains, (to clean,) 189. - - - Dairy, 359. - - Dampness in beds, (to detect,) 321. - - Damp walls, 335. - - Decanters, (to clean,) 209. - - Dip candles, (to make,) 170. - - Dining-tables, (to polish,) 197. - - Dinner table, (to set,) 256. - - Dinner table, (to wait on,) 261. - - Doilies, 256. - - Doors and windows, (to stop their cracks,) 322. - - Door locks, 333. - - Down feathers, (to clean,) 64. - - Double wrappers, (to make,) 401. - - Dresses, (coloured--to wash,) 37. - - Dress, (book muslin--to wash,) 43. - - Dress, (painted muslin--to wash,) 42. - - Dress, (a lady's--to fold,) 75. - - Dresses, (to fold for packing,) 347. - - Dress-making, (hints on,) 406. - - Dress, (a lady's--to make the body,) 410. - - Dress, (to make the sleeves,) 416. - - Dress, (to make the skirt,) 420. - - Ducks, (to keep,) 369. - - Durable ink, (to make,) 378. - - Dust, (to remove from a dress,) 86. - - Dyes, (domestic--remarks on,) 93. - - Dyes for yarn, (country manner,) 101. - - - Enamelled kettles, (to clean,) 220. - - Entrance halls, 328. - - Entry lamps, 160. - - Evening parties, (hints on,) 280. - - - Faded dress, (to bleach,) 26. - - False collars, (to make,) 392. - - False shirt-bosoms, (to make,) 393 - - Feathers, (bed--to wash,) 64. - - Filtering jars, 244. - - Finger glasses, 254. - - Fire irons, (to clean,) 216. - - Fire irons, (to prevent from rusting,) 217. - - Fire screens, 151. - - Flannel, (to make up,) 396. - - Flannel, (new--to shrink,) 31, 32. - - Flannel, (to wash,) 32. - - Fleas, 111. - - Flies, 112. - - Floating tapers, 163. - - Floating tapers, (cheap ones,) 166 - - Floating tapers, (to renew,) 164. - - Flower stands, 194. - - Folding clothes for ironing, 26. - - Folding a coat, 75. - - Folding a coat for packing, 348. - - Folding a lady's dress, 75. - - Folding a dress for packing, 347. - - Folding a lady's cloak, 77. - - Floors, 335. - - Forks, (to clean,) 213. - - Fowls, (to keep,) 363. - - Front doors, 330. - - Fruit stains, (to remove,) 79. - - Furniture, (black walnut,) 193 - - Furniture, (curled maple,) 193. - - Furniture, (mahogany,) 192. - - Furniture, (rose wood,) 193. - - Furniture, (varnished mahogany, to clean,) 196. - - Furniture, (kitchen,) 228. - - Furniture, (to take care when the house is repairing,) 343. - - - Geese, (to keep,) 368. - - German silver, (to clean,) 206. - - Gingham bonnets, (to wash,) 48. - - Gilt chandeliers, (to clean,) 212. - - Glass, (broken--to mend,) 292. - - Glass, (to pack,) 347. - - Glass, (to clean,) 210. - - Glass stoppers, (to get out,) 210. - - Gloves, (kid or hoskin--to wash,) 61. - - Gloves, (white French thread--to clean,) 59. - - Gloves, (gentlemen's--to clean,) 62. - - Gloves, (wash-leather--to wash,) 60. - - Glue stiffening, 22. - - Glue, (common,) 295. - - Glue, (of rice,) 295. - - Gold fish, (to take care of,) 375. - - Gold muslin, (to wash,) 44. - - Gold ornaments, (to clean,) 70. - - Gown dress, (to make,) 425. - - Grates for anthracite coal, 129. - - Grease, (to extract from a dress,) 80. - - Grease spots, (to remove from books,) 83. - - Grease, (to remove from wall paper,) 84. - - Green dye, 96. - - Green dye for yarn, 103. - - Green colouring for maps, 379. - - - Hard soap, (to make,) 17. - - Hard soap, (fine--to make,) 18. - - Hats, (beaver--to take care of,) 70. - - Head-brushes, (to clean,) 72. - - Hearths, (stone--to clean,) 201. - - Hearths, (brick--to clean,) 201. - - Heat marks, (to remove from a table,) 88. - - Hints on evening parties, 280. - - Hints on dress-making, 406. - - Hoskin gloves, (to clean,) 61. - - Hood, (a lady's--to make,) 403. - - House-cleaning, (preparations for,) 336. - - House-cleaning, (finishing,) 342. - - Household articles, (to pack,) 354. - - Hydrants, 247. - - - Ink, (black--to make,) 376. - - Ink, (durable--to make,) 378. - - Ink, (red--to make,) 378. - - Ink-stains, (to remove from a carpet,) 87. - - Ink-stains, (to take out of mahogany,) 88. - - Ink-stains, (to take out of a table-cover,) 86. - - Ink-stains, (to take out of white clothes,) 87. - - Ink-stains, (to take out of unpainted wood,) 88. - - Ink, (marking--to take out,) 87. - - Italian or patent iron, 29. - - Ironing, 26. - - Ironing silk, 31. - - Ironing velvet, 30. - - Iron, (polished--to preserve from rust,) 218. - - Iron ware, 234. - - Iron, (cement for when broken,) 293. - - - Japanned candlesticks, (to clean,) 209. - - Japanned waiters, (to clean,) 208. - - Jars, (to purify,) 224. - - - Keeping a cow, 355. - - Kettles, (brass--to clean,) 219. - - Kettles, (tea--to clean,) 221. - - Kettles, (porcelain,) 220. - - Kitchen clothes, 240. - - Kitchen crockery, 233. - - Kitchen furniture, 228. - - Kitchen lamps, 163. - - Knife rests, 254. - - Knives, (to clean,) 213. - - - Lace, (cotton or bobbinet--to wash,) 51. - - Lace, (thread--to wash,) 52, 53. - - Lace, (gold--to clean,) 45. - - Lace veil, (black--to wash,) 56. - - Lace veil, (white--to wash,) 55. - - Lamps, (astral,) 156. - - Lamps, (astral--to manage,) 157. - - Lamps, (chamber,) 162. - - Lamps, (entry,) 160. - - Lamps, (kitchen,) 163. - - Lamps, (night,) 165. - - Lamp oil, 155. - - Lamp oil, (to take out of a carpet,) 83. - - Lamp oil, (to take out of a floor,) 82. - - Lamp-oil, (to extract from a dress,) 81. - - Lamp oil, (to extract from a sofa,) 82. - - Lamp rugs, 161. - - Lanterns, 163. - - Laundry work, 7. - - Lawn, (bishop's--to wash,) 46. - - Leghorn bonnets, (to clean,) 67. - - Linen, (to make up,) 386. - - Linen, (mildewed--to restore,) 88. - - Linen, (scorched--to restore,) 89. - - Linen, (stained--to restore,) 90. - - Linen window-blinds, 190. - - Linen, (to whiten,) 89. - - Looking-glasses, (to clean,) 211. - - Lye, (to make,) 13. - - - Mahogany furniture, 192. - - Mahogany furniture, (varnished--to clean,) 196. - - Mahogany tables, (unvarnished--to clean,) 197. - - Mahogany, (to remove ink-spots from,) 88. - - Mahogany chairs and sofas, 198. - - Maps, (to colour,) 380. - - Marble, (white--to clean,) 199. - - Marble, (coloured--to clean,) 200 - - Marble, (cement for,) 293. - - Marabout feathers, (to clean,) 64. - - Marking ink, (to take out,) 87. - - Marseilles quilt, (to wash,) 313. - - Mattresses, (to renew,) 66. - - Mats for the table, 253. - - Matting, (straw,) 184. - - Merino dresses, (to wash,) 41. - - Mice, 117. - - Mildew, (to take out of linen,) 88 - - Mirrors, 300. - - Mixture for stains, 91. - - Moths, 115. - - Mould candles, (to make,) 168. - - Mourning chintz, (to wash,) 39. - - Mousseline de laine, (to wash,) 41. - - Mud, (to take out of a dress,) 86. - - Muslin, (book--to wash,) 43. - - Muslin, (gold or silver--to wash,) 44. - - Muslin, (painted--to wash,) 42. - - Muslins, (small--to do up,) 49. - - Musquitoes, 112. - - - Nankeen, (to wash,) 48. - - Nankeen colour, (to dye,) 99. - - Napkins, 255. - - New tin, (to remove its taste,) 225. - - New wood, (to remove its taste,) 225. - - Night gowns, (to make,) 398. - - Night capes, (to make,) 403. - - Nurseries, 323. - - - Oil cans, (to clean,) 155. - - Oil cloths or painted carpets, 183. - - Olive dye, 100. - - Orange dye, 102. - - Ornaments of gold, (to clean,) 70. - - Oysters, (with cream,) 288. - - Oyster patties, 289. - - - Packing a carpet bag, 352. - - Packing glass and china, 347. - - Packing household articles, 354. - - Packing a large trunk, 349. - - Paint, (to clean,) 339. - - Paint, (to remove from a dress,) 84. - - Paint, (to remove from a coat,) 85. - - Paint, (to remove its smell,) 343. - - Painted muslin, (to wash,) 42. - - Pantry, 251. - - Paper, (to make transparent,) 380. - - Paper window-blinds, 190. - - Paste, (common--for paper,) 294. - - Paste, (cold,) 295. - - Paste, (rye,) 295. - - Pearls, (to clean,) 71. - - Pelerines, (to make,) 426. - - Pencil marks, (to preserve,) 381. - - Pictures, 186. - - Pink dye, 94. - - Phials, (to wash,) 211. - - Plate mixture, (fine,) 204. - - Plate mixture, (another,) 204. - - Plated candlesticks, (to clean,) 206. - - Plated ware, (to clean,) 205. - - Plates and dishes, (to wash,) 223. - - Polishing dining-tables, 197. - - Porcelain kettles, 220. - - Poultry, (to draw,) 272. - - Pounce, (to make,) 381. - - Preparations for house-cleaning, 336. - - Preparing rooms for summer, 344. - - Pumps, 247. - - Putty, (old--to soften,) 292. - - - Quilts, (to wash,) 312. - - Quilts, (Marseilles--to wash,) 313 - - Quilts, (silk--to make,) 314. - - Quilted wrappers, 402. - - - Rabbit skins, (to prepare,) 120. - - Rag carpets, 185. - - Rats, 117. - - Receptacles for dresses, 298. - - Refrigerators, 243. - - Red dye, 94. - - Red dye for yarn, 103. - - Red colouring for maps, 379. - - Remarks on bed-chambers, 296. - - Remarks on domestic dyes, 93. - - Remarks on dyeing yarn, 101. - - Remarks on kitchens, 227. - - Remarks on sewing-work, 382. - - Remedies for stings, &c., 116. - - Rennets, (to prepare,) 362. - - Reticules, (travelling,) 352. - - Ribbons, (to wash,) 56. - - Rice glue, 295. - - Rocking-chairs, 194. - - Rush lights, 170. - - Rust, (to take out of steel,) 217. - - - Safes, 244. - - Salmon colour, (to dye,) 98. - - Salt of lemon, 92. - - Satin shoes, (white--to clean,) 91. - - Scorched linen, (to restore,) 89. - - Scrap jars, 195. - - Scrubbing floors, 341. - - Setting the dinner table, 256. - - Sewing, 382. - - Silk, (black--to wash,) 45. - - Silk sleeves, (black--to restore,) 79. - - Silk, (to iron,) 31. - - Silk, (to keep,) 90. - - Silk quilt, (to make,) 314. - - Silver, (to clean,) 201. - - Silver, (German--to clean,) 206. - - Shirts, (to fold,) 349. - - Shirts, (plain ones--to make,) 388. - - Shirts with bosom pieces, 390. - - Shirts open at the back of the neck, 391. - - Shirt bosoms, (false--to make,) 393. - - Shirt collars, (false--to make,) 392. - - Short blinds for windows, 191. - - Shrinking bobbinet, 62. - - Shrinking cotton cord, 62. - - Shrinking new flannel, 31, 32. - - Skirt of a dress, (to make,) 420. - - Skylights, 327. - - Slate colour, (to dye,) 99. - - Sleeves of a dress, (to make,) 416. - - Slop buckets, (to purify,) 224. - - Small muslins, (to wash,) 49. - - Small wax candles, (to make,) 169. - - Soap fat, (to keep from moulding,) 14, 15. - - Soap, (common hard--to make,) 17. - - Soap, (fine hard--to make,) 18. - - Soft soap, (to make,) 15. - - Soda, (for washing,) 24. - - Sofas and mahogany chairs, 198. - - Spark, (to extract from the eye,) 150. - - Spermaceti, (to take out,) 85. - - Spots of tar and turpentine, (to remove,) 81. - - Sprinkling and folding clothes, 26. - - Squirrel-skins, (to prepare,) 120. - - Stains, (to remove from black crape,) 85. - - Stains, (to remove from table-linen,) 78. - - Stains, (to remove from silk,) 79. - - Stains, (to remove from silver spoons,) 204. - - Stains of stove pipes, or soot, 83. - - Stair carpets, 179. - - Stair rods, (to clean,) 219. - - Starch, (common--to prepare,) 20. - - Starch, (gum-arabic,) 21. - - Starch of home manufacture, 20. - - Starch made with coffee, 21. - - Steel, (to remove its rust,) 217. - - Stockings, (black worsted--to wash,) 34. - - Stockings, (black silk--to wash,) 58. - - Stockings, (white silk--to wash,) 57. - - Stockings, (silk--to tinge pink,) 58. - - Stockings, (French thread--to wash,) 59. - - Stockings, (unbleached cotton--to wash,) 59. - - Stockings, (woollen--to wash,) 33. - - Stone hearths, (to clean,) 201. - - Stopping door and window cracks, 322. - - Store-rooms, 248. - - Stoves, (blacking for,) 216. - - Stoves, (close,) 125. - - Stoves for coal, 125. - - Stoves for wood, 127. - - Straw bonnets, (to clean,) 67. - - Straw matting, 184. - - Supper parties, 287. - - Swansdown capes or tippets, (to clean,) 63. - - - Table, (breakfast--to set,) 274. - - Table, (dinner--to set,) 256. - - Table, (to wait on,) 261. - - Table-linen, 255. - - Table mixture, 197. - - Tapers, (floating,) 163. - - Tapers, (floating--very cheap,) 166. - - Tapers, (floating--to renew,) 164. - - Tar or turpentine spots, (to remove,) 81. - - Tea-kettles, (to clean,) 221. - - Tea-table, (to set,) 279. - - Tea things, (to wash,) 222. - - Tea urns, (to clean,) 208. - - Tin dish-covers, (to clean,) 207. - - Tins, (common--to clean,) 208. - - Tin, (new--to remove its taste of rosin,) 225. - - Tin ware, 236. - - Thread gloves and stockings, (to wash,) 59. - - Toilet tables, 300. - - Tortoise shell, (to clean, and mend,) 71. - - Trunks, (to pack,) 349. - - Turkeys, (to keep,) 367. - - - Venetian blinds, 190. - - Vials, (to wash,) 211. - - - Waiting on table, 261. - - Walls, 171. - - Washing bed-feathers, 64. - - Washing with soda, 24. - - Washing white clothes, 22. - - Washing-stands, 301. - - Wax, (to take out of cloth,) 85. - - Wax candles, (small ones--to make,) 169. - - Wax-polish, (for furniture,) 197. - - Whiting, (very fine,) 205. - - Whitening clothes, 25. - - White satin shoes, (to clean,) 91. - - White-washing, 338. - - Wilmington clay balls, 92. - - Window cracks, (to stop,) 322. - - Window-blinds of linen, 190. - - Window blinds of paper, 190. - - Window panes, (to mend,) 292. - - Window washing, 340. - - Wood, 121. - - Wood fires, 122. - - Wood stove fires, 123. - - Wooden ware, 238. - - Woollen shawls, (to wash,) 37. - - Woollen stockings, (to wash,) 33. - - Woollen table-covers, (to wash,) 36. - - Woollen yarn, (to wash,) 34. - - Worsted stockings, (black--to wash,) 34. - - Wrappers, (double--to make,) 401 - - Wrappers, (quilted--to make,) 402 - - - Yellow dye, 95. - - Yellow dye for yarn, 103. - - - - -Transcriber's Note - - -The following typographical errors were corrected: - - Page Error - 17 tarrigon changed to tarragon - 30 in a seive changed to in a sieve - FN 25-* at the bottom changed to at the bottom. - 43 made in the preportion changed to made in the proportion - 88 POULTRY, GAME, ETC changed to POULTRY, GAME, ETC. - 92 till it become changed to till it becomes - 103 moistened with water changed to moistened with water. - 119 has been in fiifteen changed to has been in fifteen - 119 render them tough changed to render them tough. - 123 eight eggs a slight changed to eight eggs as light - 136 GREEN FRITTERS changed to GREEN FRITTERS. - 227 black-cake changed to black-cake. - 256 thoroughly incorporaied. changed to thoroughly incorporated. - 273 is a coal fire changed to is a coal fire. - 285 foot bath, ill changed to foot bath, till - 353 Massachusets; changed to Massachusetts; - 366 ham omelet; cucumbers: changed to ham omelet; cucumbers; - 377 Stewed rock-fish: changed to Stewed rock-fish; - 378 peas; aspargus changed to peas; asparagus - 379 egg-plant--Peach pie: changed to egg-plant--Peach pie; - 384 stewed beets: potatoe snow changed to stewed beets; potatoe snow - 385 plovers; scolloped tomatoes changed to plovers; scolloped tomatoes; - 385 lemon ice-crean. changed to lemon ice-cream. - 386 There are two menus numbered 3 - 391 enough to accomodate changed to enough to accommodate - 403 you can procure changed to you can procure. - 407 brocoli changed to broccoli - 464 a handful at at changed to a handful at - 468 Then, having changed to Then, (having - 474 hazle-nut changed to hazel-nut - 490 must be soked changed to must be soaked - 495 gardenants, changed to garden ants, - 495 Apple marmalade, 191. changed to Apple marmalade, 171. - 495 Austrian cake, 146. changed to Austrian cake, 196. - 495 Autumn soup, 4. changed to Autumn soup, 8. - 495 stewed brown, 69 changed to stewed brown, 69. - 495 Bergamot water, 113. changed to Bergamot water, 254. - 495 jelly, (fine,) 171. changed to jelly, (fine,) 174. - 496 188-299 changed to 188, 229 - 496 Bread, (rice.) 189. changed to Bread, (rice,) 189. - 496 Brown fricassee, 24. changed to Brown fricassee, 94. - 496 Cabbage, (red, to stew,) 37. changed to Cabbage, (red, to - stew,) 39. - 496 Cake, lemon, 210. changed to Cake, lemon, 200. - 496 Cakes, light seed, 215. changed to Cakes, light seed, 214. - 496 Charlotte pudding, 127. changed to Charlotte pudding, 126. - 496 keep it sweet, 249. changed to keep it sweet, 247. - 497 Cocoa, 244. changed to Cocoa, 245. - 497 to preserve, 303. changed to to preserve, 308. - 497 Columbian soup changed to Columbian soap - 497 between the toes, 327. changed to between the toes, 283. - 497 (antidote for,) 231. changed to (antidote for,) 291. - 497 Custard, (green,) 131. changed to Custard, (green,) 130. - 497 both sides, 336. changed to both sides, 335. - 497 Embroidering standards, 335. changed to Embroidering - standards, 336. - 498 French chicken pie, 85. changed to French chicken pie, 89. - 498 Green custard, 131. changed to Green custard, 130. - 498 Ham toast, 87. changed to Ham toast, 86. - 499 Indian pudding, (fine,) 115. changed to Indian pudding, - (fine,) 116. - 499 Jam, (damson,) 174. changed to Jam, (damson,) 175. - 499 look like new, 302. changed to look like new, 301. - 499 Lip salve, red, 287. changed to Lip salve, red, 289. - 499 Maccaroni blanc-mange, 149. changed to Maccaroon blanc-mange, - 149. - 499 Muffins, (bread,) 188--229. changed to Muffins, (bread,) - 188, 229. - 500 Notions, 235. changed to Notions, 217. - 500 Opodeldoc, 270. changed to Opodeldoc, 290. - 500 Orange tarts, 14. changed to Orange tarts, 141. - 500 and turkey,) 62. changed to and turkey,) 63. - 500 (very fine,) 179. changed to (very fine,) 177. - 500 Perpetual paste, 251. changed to Perpetual paste, 257. - 501 Pudding, lady's, 127. changed to Pudding, lady's, 128. - 501 Putting away woollens, 309. changed to Putting away woollens, 310. - 501 Red lip-salve, 284. changed to Red lip-salve, 289. - 501 Rennets, 63. changed to Rennets, 163. - 501 Rhubarb cups, 147 changed to Rhubarb cups, 147. - 501 Rice-flour bread, 196. changed to Rice-flour bread, 190. - 501 Rolls, (long,) 19. changed to Rolls, (long,) 191. - 502 Soup, spring, 3. changed to Soup, spring, 7. - 502 Soup, summer, 4. changed to Soup, summer, 8. - 502 Soup, winter, 5. changed to Soup, winter, 9. - 502 Soup-meat, 17. changed to Soup-meat, 16. - 502 Spinach, (French way,) 48. changed to Spinach, (French way,) 45. - 502 Sweetmeat dumplings, 248. changed to Sweetmeat dumplings, 133. - 502 Sweetmeat fritters, 133. changed to Sweetmeat fritters, 135. - 503 always new, 302. changed to always new, 301. - 503 Tokay wine, (domestic,) 333. changed to Tokay wine, (domestic,) - 233. - 503 cravats, &c., 309. changed to cravats, &c., 300. - 503 Water-ice, (cherry, changed to Water-ice, (cherry,) - 503 Winter soup, 5. changed to Winter soup, 9. - 503 Woollens, to put away, 309. changed to Woollens, to put away, - 310. - 503 for walls, 264. changed to for walls, 263. - 505 Bed-rooms, to changed to Bed-rooms, (to - 504 home-made,) 456. changed to Yeast, home-made,) 458. - 507 (varnished mahogany changed to (varnished mahogany, - 509 to extract from a dress changed to (to extract from a dress - 509 Mattrasses changed to Mattresses - 512 Washing white clothes, 22 changed to Washing white clothes, 22. - - -The following words were inconsistently spelled. - - A-la-mode / Alamode - band-boxes / bandboxes - Blanc-mange / Blancmange - BLANC-MANGE / BLANCMANGE - brick-dust / brickdust - butter-milk / buttermilk - chesnut / chestnut - force-meat / forcemeat - goose-berries / gooseberries - Indian / indian - madeira / Madeira - moor-fowl / moorfowl - nasturtian / nasturtion - parboil / par-boil - parboiling / par-boiling - paste-board / pasteboard - pearlash / pearl-ash - salt-petre / saltpetre - saucepan / sauce-pan - souffle / soufflee - sweet-meat / sweetmeat - sweet-meats / sweet-meats - teacup / tea-cup - teacupful / tea-cupful / tea-cupfull / teacup-full / teacupful - tomato / tomatoe / tomata - tomatoes / tomatas - tea-cups / teacups - tea-spoon / teaspoon - tea-spoonful / teaspoonful - tea-spoonfuls / teaspoonfuls - tomato / tomata / tomatoe - under-done / underdone - white-wash / whitewash - white-washing / whitewashing - - - - - -End of the Project Gutenberg EBook of Miss Leslie's Lady's New Receipt-Book, by -Eliza Leslie - 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