diff options
| -rw-r--r-- | .gitattributes | 4 | ||||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 | ||||
| -rw-r--r-- | old/52815-0.txt | 6671 | ||||
| -rw-r--r-- | old/52815-0.zip | bin | 68267 -> 0 bytes | |||
| -rw-r--r-- | old/52815-h.zip | bin | 172399 -> 0 bytes | |||
| -rw-r--r-- | old/52815-h/52815-h.htm | 7193 | ||||
| -rw-r--r-- | old/52815-h/images/cover.jpg | bin | 93329 -> 0 bytes | |||
| -rw-r--r-- | old/52815-h/images/i001.jpg | bin | 11691 -> 0 bytes |
9 files changed, 17 insertions, 13864 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..f388192 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #52815 (https://www.gutenberg.org/ebooks/52815) diff --git a/old/52815-0.txt b/old/52815-0.txt deleted file mode 100644 index 9b1ebe3..0000000 --- a/old/52815-0.txt +++ /dev/null @@ -1,6671 +0,0 @@ -The Project Gutenberg eBook, The Philadelphia Housewife, by Mary Hodgson - - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - - -Title: The Philadelphia Housewife - or, Family Receipt Book - - -Author: Mary Hodgson - - - -Release Date: August 16, 2016 [eBook #52815] - -Language: English - -Character set encoding: UTF-8 - - -***START OF THE PROJECT GUTENBERG EBOOK THE PHILADELPHIA HOUSEWIFE*** - - -E-text prepared by Wayne Hammond and the Online Distributed Proofreading -Team (http://www.pgdp.net) from page images generously made available by -Internet Archive (https://archive.org) - - - -Note: Images of the original pages are available through - Internet Archive. See - https://archive.org/details/philadelphiahous00hodg - - -Transcriber's note: - - Text enclosed by underscores is in italics (_italics_). - - - - - -THE PHILADELPHIA HOUSEWIFE, - -Or, - -Family Receipt Book. - -by - -AUNT MARY. - - - - - - - -[Illustration] - -Philadelphia: -J. B. Lippincott & Co. -1855. - - -Entered according to the Act of Congress, in the year 1855, -By J. P. Lippincott & Co., -In the Clerk’s Office of the District Court, in and for the -Eastern District of Pennsylvania. - - - - -PREFACE. - - -As the health of a family depends more upon the quality of their -food than upon any other cause whatever, it is a public benefaction -to give good advice upon this subject. That this advice may be most -widely beneficial, it should have reference to the material and the -preparation of food; and in both these respects, regard should be had -to economy. The rich, who are able to provide the most choice and -expensive articles of diet, frequently fail in having them prepared -for the table in an agreeable and healthful manner; and the poor, and -even those in moderate circumstances, are not only not generally well -informed as to healthful and nutritious articles of food, which may be -purchased at moderate expense, but when procured, they more generally -err in the healthful preparation of them, mistaking high seasoning and -rich mixtures for delicious and wholesome food. It is to aid the family -in procuring and preparing their food according to their means, and -with a view to elegance, taste, and health, that the authoress of this -book has been induced to publish these receipts and the accompanying -advice and reflections. She does this at the solicitation of many heads -of families, and with the confidence of knowledge founded on long -personal experience. This is the only source of reliable knowledge on -the subject of procuring and preparing healthful food, in good taste, -and with elegance and economy. - -But proper materials may be obtained for food, and the cook may -understand how to prepare them; yet she will fail if she does not have -the kitchen furnished with proper articles for culinary purposes. Each -of these articles should be kept in its proper place, and scrupulously -clean, while every thing should be done with exactness, and at the -proper time. - -The authoress has the greatest confidence that the circulation of this -book will promote elegance and comfort in wealthy families, and economy -and health in families of moderate means. - - - - -THE - -FAMILY RECEIPT BOOK. - - -TO PREPARE AND TO SELECT BEEF, MUTTON, LAMB, VEAL, AND BACON. - -White meats, such as veal, mutton, and lamb, should be washed as -quickly as possible, or the juices of the meat will be extracted by -the water. Fresh beef should never be washed, but well scraped with a -clean knife twice over; any soiled parts which cannot be scraped must -be cut off. If the bones are soiled, saw off the part with the meat -saw. Salted meat should be well washed in three or four waters, and -soaked at least fifteen minutes in cold water, before putting it down -to boil. The pot should be filled with cold water, and boil slowly till -done, according to the size of the meat, or allow a quarter of an hour -for every pound of the meat; quick boiling will make the meat hard and -insipid. Be careful that it does not stop boiling, or the meat will be -injured; remove the scum frequently. People are not generally aware of -the injurious effects from eating the flesh of diseased animals. It -has been my practice to choose beef from the whiteness of the fat, and -always object to it if a dark shade of yellow; let the fat be clear -and thick, and the beef smooth and close; if otherwise, it is old. The -flesh of a young ox should be a good red, and have a smooth and open -grain, and feel tender. Pork may be judged by the thinness of the skin, -and by pinching the lean; if young, it will break. When clammy, it is -not fit for use. Fresh pork will be always cool and smooth. The fat of -mutton should be white and firm, and the lean a good colour. If the -vein in the neck of lamb has a greenish cast, it is stale: it should be -of a bluish hue. - -BACON.--The lean should be of a good colour, and tender, and firm on -the bone, the fat should be firm and of a red tinge, and the rind thin. -Try a ham by putting a sharp knife in under the bone. If the smell -is agreeable, the ham is good; if otherwise, and the knife soiled, -reject it. Veal,--The whitest is the most juicy, having been made so -by frequent bleeding: the flesh of a bull calf is firmest, but of a -darker colour. Old and diseased meat will shrink very much in cooking. -Hams and tongues, if they are old and hard, should be put to soak in -warm water the night before they are boiled. A large ham will take from -four to six hours to boil, and a tongue will take nearly as long. They -should be kept constantly boiling, and well skimmed: put them down in -plenty of cold water. Fish should always be boiled in hot water with a -little salt in it: let them boil slowly. - -Wild fowls do not require as much cooking as tame. They should be done -before a brisk fire, and be constantly basted. Wild ducks will cook -sufficiently in a quarter of an hour; pheasants in twenty minutes. A -large turkey will take from two hours and a half to three hours. Hen -turkeys are the best for boiling. The time will depend on the size: if -a large one, it will take two hours and a half, and should be boiled -in a cloth. All meats when roasting should be put some distance from -the fire, and brought gradually nearer; the more they are turned and -basted, the more juicy they will be. Vegetables should be freshly -gathered; they are much sweeter and more healthy, if cooked as soon as -taken out of the ground. When potatoes are to be fried, throw them in -water with plenty of ice in it after slicing. This will make them crisp. - - -BEEF SOUP, THIN. - -Wash and scrape well a shin of beef, put it down early in the morning -in plenty of cold water, with a piece of veal, and a small piece of -lean ham; let it boil slowly one hour, and skim it well; then add two -carrots, washed, scraped, and cut fine, six potatoes, four onions, and -one turnip; some horse-radish cut in small pieces; season with black -and cayenne pepper, and salt to your taste: about half an hour before -it is done, put in a bunch of sweet herbs, parsley, and a little -celery cut in small pieces. You can either strain it or send it to -table with the vegetables in it. - - -ANOTHER BEEF SOUP. - -Boil a shin of beef the day before it is wanted. The next day put on -your stock, after removing the fat from the top of it; then put in -a tea-cup of barley, wash and cut up two carrots, three onions, one -turnip, three tomatoes, put in parsley and the usual pot herbs, twenty -minutes before it is done; season with cayenne and black pepper and -salt to your taste. - - -VEAL SOUP. - -Put into the soup kettle a small piece of ham; wash and cut up four -onions; put them into the pot with the ham, and six quarts of water; -let it boil slowly an hour and a half, then put in a shin of veal; -let it boil an hour and a half longer; then take out the ham; skim -off the grease as it rises; beat up in a gill of good cream, two -table-spoonsful of flour, and the yolks of two eggs very light; and -then add the soup; season with parsley, pepper, and salt, and serve up. - - -MUTTON BROTH. - -Scrape and wash clean a breast of mutton; put it down in the soup -kettle to boil with five quarts of water, put in a small cup of barley, -or two tablespoonsful of rice; let it boil slowly three hours and -thirty minutes; skim it well; add carrots, a turnip, an onion, and a -little parsley cut up; let it boil forty minutes longer; season with -pepper and salt; serve hot. The carrots should be grated. - - -CHICKEN BROTH. - -Chicken broth may be made in the same way. Some persons prefer rice, -but rice is used in so many ways, that barley is more uncommon as -well as more nutritious. Noodles or vermicelli can be substituted, if -preferred. - - -CHICKEN SOUP. - -Put a pair of chickens in the soup kettle, with five quarts of water, -one large carrot grated, and let it boil; skim off the grease as it -rises: after it has boiled three hours take out the chickens, and -strain the liquor through a sieve; put it in the kettle again; add the -vermicelli after it has boiled an hour, an onion chopped small, some -pepper and salt, a few blades of mace, a little parsley cut fine. If -you like, just before it is served up, add a small bunch of thyme. - - -OYSTER SOUP. - -Strain the liquor from a hundred oysters into the soup kettle; add -a quart of milk, a little mace, cloves, pepper and salt, with a -little rolled cracker; boil 20 minutes; then put in the oysters; stir -frequently: fifteen minutes after the oysters are in, serve it up. - - -MOCK TURTLE SOUP. - -Clean very well a calf’s head, take out the eyes, cut off the nose; let -it soak for ten minutes; then put it down with five quarts of water, -a small piece of ham, four onions, and some salt; let these boil till -tender, or till the meat will leave the bones; then strain it; add -cloves, nutmeg, parsley, and thyme; let it stew slowly for an hour; add -a small piece of butter rubbed in flour, some wine and mushroom catsup. -You can then put the meat in or send the soup to table without it, as -preferred. - - -CALF’S HEAD SOUP. - -Prepare as above. Then put down the head and liver in six quarts of -water; let them boil till tender; take them up; cut the meat in small -pieces; be careful to take out all the bones; then put the meat into -the liquor with three onions, some cloves, mace, and nutmeg, pepper, -black and cayenne, and salt; set this on the fire; let it simmer gently -an hour: just before taking it up, add a little butter rubbed in flour, -and some wine. - - -OX-TAIL SOUP. - -Wash and joint two ox-tails; pour over them in a soup kettle five -quarts of water; when it comes to a boil skim it, and add some salt, -three onions, two carrots cut fine, three turnips, four potatoes, a -large bunch of pot herbs, some cayenne pepper, and a little rice flour; -boil slowly for three hours, but do not put in the vegetables till -after it has been boiling two hours: half an hour before you take it -up, add a little celery cut up fine. - - -MULLAGATAWNY SOUP. - -This soup is always made of the same materials, only varying in -quantity. Brown in some butter six or eight onions; fry some pieces of -rabbits and chicken; lay it upon the onions; have ready some stock, -boiling hot; let it simmer gently for an hour and a quarter; then -strain it through a sieve; add two quarts more of stock, and let it -stew; mix with it three tea-spoonsful of currie powder, and two of -brown flour with a little cold water; let it boil slowly for half an -hour. If preferred, the juice of a lemon may be strained into it. - - -OCHRA SOUP. - -Wash well a dozen and a half young ochras; slice them thin, three -onions chopped fine; pour on these five quarts of water early in the -morning with pepper and salt; let this stew slowly two hours; then -put in a piece of veal and a piece of lean bacon, with seven or eight -tomatoes, skinned and sliced; boil it till it is thick; serve hot to -table. - - -CATFISH SOUP. - -Take one large catfish, clean it well, cut off the head; then cut the -fish in half; put it in a pot with two onions, and a bunch of parsley -cut up fine, and some pepper and salt; put in a quart of water, and -stew slowly till the fish is tender; then add a pint of milk and a -quart of water; let this all simmer for half an hour; roll a piece of -butter in a little flour: in twenty minutes after the butter and flour -go in, it will be sufficiently done. - - -DRIED PEA SOUP. - -Wash a quart of dried peas well; put them in four quarts of water to -soak over night; early in the morning place it over the fire in your -soup kettle; when it has boiled three hours, put in a small piece of -salt pork; add some salt, pepper, and two chopped onions; after it -has boiled some time take out the pork; mash the peas, and strain the -liquor through a sieve into a kettle; put the pork in again; skim off -the fat; let it boil one hour; serve up hot with toast. - - -GREEN PEA SOUP. - -Shell a quart of green peas; wash them, and put them down to boil with -three quarts of water and a little salt; when it has boiled slowly -an hour and a half, season with pepper and a little butter rolled in -flour: boiling a few of the pods with the peas is an improvement. - - -BEAN SOUP. - -Wash the beans and soak them over night; in the morning throw off the -water, and put down the beans with five quarts of water and a small -piece of salt pork; let it boil till the beans are perfectly soft; then -take out the pork and either strain the soup, or send it to table with -the beans in, as preferred. - - -CLAM SOUP. - -Wash the shells of a peck of clams carefully; put them to boil in two -quarts of cold water; when the shells have opened, take off the liquor; -return it to the soup kettle; take the clams out of the shells, put -them in the pot with the seasoning; a little salt and pepper; rub in -a small piece of butter, a dessert spoonful of flour; stir constantly -till boiling hot; add some parsley chopped fine, and a pint of milk. - - -FISH. - -Fresh fish are easily told by the redness of their gills. If the gills -are white or the flesh is not hard to the touch, reject them. They are -not fresh. Fish should be sent to table as soon as cooked. Broiled fish -should be sprinkled with salt before broiling. When boiled, should have -salt in the water. - - -TO BAKE A SHAD. - -Shad should be fat. Clean it well, take out the inside and the gills. -Score and salt the fish, make a dressing of bread, butter, pepper, -salt, parsley, thyme and sweet marjoram; fill the fish with this; tie -it up and put it in a pan with some water: dredge the fish with flour, -let it cook slowly, baste it often; when nearly done, add some mushroom -catsup to the gravy; season to your taste with pepper and salt. Take it -up very carefully: bake half an hour. - - -TO BROIL A SHAD. - -Cut it down the back, sprinkle it with pepper and salt, grease your -gridiron well, and put it down on the flesh side first. Let it be well -done. Send hot to table. - - -FRESH COD BOILED. - -Clean and wash it well; put it down to boil in the fish kettle. It -will cook in half an hour; take it up carefully, garnish the dish with -hard-boiled egg, and serve with egg sauce. All boiled fish should have -salt in the water, or the fish will be insipid. - - -TO BOIL HALIBUT. - -Sprinkle it with salt, tie it up in a cloth, put it in the kettle in -boiling water; let it boil slowly till done, which will depend upon the -size, allowing eight minutes to a pound. - - -TO FRY HALIBUT. - -Cut it into small pieces, season it with pepper and salt, dip it in the -yolk of egg, then into rolled cracker: fry in hot lard, and serve it up. - - -TURBOT. - -Turbot is one of the most delicious fish we have, when properly -prepared and served. It must be washed with the greatest care, and cut -down the middle of the back, on the dark side of the fish. Have your -kettle perfectly clean; put your fish into boiling water, enough to -cover it, with two table spoonsful of salt; let it boil slowly, skim it -frequently. It will cook sufficiently in twenty minutes: drain and dish -it; serve up hot with butter and egg sauce, or any other preferred. - - -TROUT. - -Trout should be fried as perch. - - -TO BOIL STURGEON. - -Sturgeon may be boiled as rock fish, and served up with the same -sauces. It is very good with spiced vinegar poured over when cold. - - -TO PICKLE FRESH HERRING. - -First scale and clean them well, cut off the heads, put salt, pepper -and cloves in the vinegar; boil it, and when cold, pour over the fish -in a stone jar; set the jar on a warm stove for half a day; then put -them in a cold place. - - -TO BOIL SHEEP’S HEAD. - -Sheep’s head is one of the most delicate fish, and should be boiled as -rock fish; to be eaten with egg sauce, walnut catsup, or harvey sauce. - - -SEA BASS. - -Sea bass are good either fried or boiled. - - -HADDOCK. - -Haddock must be well cleaned and emptied of its contents; take out the -gills and wash them inside and out with particular care; lay them in -warm water a little salted; drop in a small piece of saltpetre; skim -the water frequently, and let them simmer from ten to fifteen minutes: -serve hot with egg and other sauces to your taste. - - -TO DRESS A SALT COD. - -Put your fish in water over night to soak; add a little vinegar to the -water; wash it well: it should not boil, but simmer slowly for half an -hour, or till tender: to be eaten with egg sauce and mashed potatoes: -when cold, mix with mashed potatoes: dip them in egg, and fry them in -hot lard. - - -TO PICKLE SALT SALMON. - -Put it to soak over night; in the morning clean the scales and put it -down to boil for ten minutes; take it up, and put it in a stone crock; -boil some vinegar with a little mace, whole pepper and allspice; pour -over the fish, and when perfectly cold, cover and set it away: this -will keep for a length of time, and is a nice relish for tea. - - -TO BOIL FRESH SALMON. - -Tie it up in a cloth and put it in the kettle with boiling water; let -it boil slowly, allowing ten minutes to each pound; sprinkle it with -salt before putting it in the cloth; to be eaten with egg sauce and -walnut catsup, or with fish sauce. - - -TO BOIL FRESH MACKEREL. - -Sprinkle it with salt after cleaning: tie it in a cloth, and boil as -other fish. It will boil sufficiently well in twenty-five minutes; -serve with egg sauce. - - -TO BOIL ROCK FISH. - -Clean and wash it well, tie it up in a cloth, boil it in water and -salt; let it boil gently according to the size: one weighing six pounds -will cook in half an hour. Garnish the dish with hard-boiled egg; to be -eaten with egg sauce. - - -TO FRY ROCK FISH. - -To fry rock fish, dip them in Indian meal and fry in hot lard; score -them and season with pepper and salt before you fry them. - - -TO FRY PERCH. - -Clean them well, and sprinkle with pepper and salt, and fry in lard; -scoring them and dipping them in Indian meal before frying. - - -TO FRY SMELTS. - -These little fish must be drawn at the gills, as they must not be -opened: they are a very delicate fish: season them with salt; beat -up the yolk of egg very light, dip them in the egg; then in grated -cracker; fry in hot lard; serve hot. - - -LOBSTERS AND CRABS. - -After washing them, put them alive in a pot of boiling water. Lobsters -will boil in forty minutes, or longer, if they are very large. Crabs -thirty minutes. Dress them with the yolk of hard-boiled eggs, oil, -pepper, salt, and mustard. - - -TO STEW CLAMS. - -Take equal quantities of the liquor and new milk; stew it, and when -it comes to a boil, stir in the clams; season with pepper, salt and -parsley. - - -TO FRY CLAMS. - -Strain them; then make a batter of the yolks of two eggs, two -table-spoonsful of flour, and a little milk; put them in and fry in hot -lard. - - -TO STEW CRABS. - -Put them into a pot of boiling water for ten minutes; then take out -the meat and put it down with the juice that runs out, and very little -water, pepper, salt, and butter; a few minutes will cook them. - - -LOBSTER STEWED. - -Proceed as for crabs. Cut them into small pieces; then stew for a few -minutes; season with cayenne pepper, salt and butter. - - -OYSTERS BROILED. - -Take them from the shell and broil on an oyster iron; season with a -little pepper, salt, and butter; serve them hot. - - -TO ROAST OYSTERS IN THE SHELL. - -Wash off the shells and place them on a large oyster gridiron; put it -over the coals; turn them once: ten minutes will cook them. - - -TO PICKLE OYSTERS. - -Put the oysters on in the juice, and boil them plump; then take the -oysters out; add half as much vinegar as juice, a little mace, and -some grains of pepper, to your taste; boil this slowly; pour over the -oysters, and they are done. - - -TO STEW OYSTERS. - -Take a hundred oysters; put them in a stew pan, with boiling water -enough to cover them; stir them till they are plump; then take them out -with a strainer; add half as much juice as there is water in the pot, -with some mace, whole grains of pepper, and salt, half pint of cream, -and piece of butter; two crackers rolled very fine, which sprinkle in; -then put in the oysters, and keep stirring for a few minutes, when they -will be done. - - -OYSTER PIE. - -Make a puff paste; put some around the sides of a deep dish. Have a -hundred good oysters; take each oyster out of the liquor with a wooden -spoon or fork; mash as fine as possible the yolks of two hard-boiled -eggs. Put in a layer of oysters, over which strew a little of the egg -with some mace and whole grains of pepper; then another layer of -oysters with the egg, and spice as above, and so fill up the dish till -the oysters are all in; strew a little butter on the top: then place -precisely in the centre of the pie a small egg cup, so as to prevent -the top paste touching the liquor; strain the liquor, and put in -according to your judgment; cut a cross in the centre of the paste, and -open it to let the steam escape; let it bake slowly. If you find the -paste getting too brown, put a sheet of white paper over the top. If -the oysters are fresh, add some salt. - - -OYSTER FRITTERS. - -Make a batter in the usual way; have your lard boiling hot; drop in a -spoonful of batter with an oyster in it, and let them brown; turn them -once, so that each side may brown. - - -SCOLLOPED OYSTERS. - -Put well buttered toasted bread around the sides of a deep dish; put in -the oysters; season with salt, pepper, mace, and butter; strain into it -a little of the liquor; strew bread crumbs over it, and bake in a quick -oven. - - -TERRAPINS. - -Wash them very well; then put them into a pot of boiling water; let -them stay till you can easily take off the toe nails and the skin; take -off the bottom shell; be careful in taking out the sand bag and the -gall; (the gall is in the liver) cut the terrapins up; save all the -juice which runs out in cutting; take out the eggs; put the terrapins -down to stew; season with cayenne pepper, salt; roll a piece of butter -in flour and mix in; add some wine, and drop in the eggs just before -taking them up. The quantity of wine and butter depends very much upon -the taste of the cook; but a quarter of a pound to two terrapins will -be sufficient; and half a pint of wine to four or five terrapins. - - -TO FRY TRIPE. - -Have some lard boiling hot; cut your tripe in pieces three inches -square; dip them in butter and fry. - - -TO PREPARE A RENNET. - -A rennet is the stomach of the calf. As soon as the calf is killed, -take it; wash it very quickly, and cover it with salt; let it lie three -or four days; then stretch it on sticks; hang it up to dry: when dry, -put it in a bag, and set it in a dry place to keep. - - -TO MAKE SMEARCASE OR COTTAGE CHEESE. - -Keep thick milk near the fire till the whey has risen; pour it in a -muslin bag, and hang it in the shade for twelve hours; then take it out -and dress it with pepper, salt, and cream. - - - - -Sauces. - - -MELTED BUTTER. - -Have half a pint of water boiling hot; roll a lump of butter the size -of an egg into three teaspoonsful of flour; when you have the butter -perfectly smooth remove the water from the fire, and stir your butter -in till every particle is dissolved. If this is carefully done, the -sauce will be perfectly smooth; then boil ten minutes. - - -EGG SAUCE. - -Boil two or three eggs hard, cut them up fine, and put them in the -drawn butter as above. - - -CAPER AND NASTURTIAN SAUCE. - -Caper and nasturtian sauce is made in the same way, always remembering -to cut the nasturtians in half: pickled cucumbers may be used in the -same manner, cut up small. - - -OYSTER SAUCE. - -Oyster sauce is made in the same manner, only putting the flour and -butter into the oyster juice instead of water; either cut the oysters -in half or send to table whole; season with mace and whole pepper. - - -ONION SAUCE. - -Take small white onions; put them down to stew with a little water and -salt; when nearly done, which will be in twenty minutes, drain off the -water; then add milk or cream; let them simmer gently; rub a little -flour and butter on a plate, and stir in. - - -MINT SAUCE. - -Wash well a bunch of mint; chop it up fine; put it in your sauce dish -with a little vinegar and sugar; to be eaten with lamb. - - -CELERY SAUCE. - -The celery must be washed, cut up and boiled till it is tender; have -some milk boiling hot, roll very smoothly a little butter and flour, -stir till the butter is all melted, then put in the celery; send hot to -table. - - -LOBSTER SAUCE. - -Put on to boil a pint of water with a little mace, black peppers whole, -and some mustard seed; let it boil until the water is sharp; then -strain off the water and put it on to boil with salt and some butter -rubbed in flour; cut up some lobster, and dress it with this sauce. - - -MUSHROOM SAUCE. - -Pick and wash some mushrooms; cut them up in a stew pan with pepper, -salt and a little water and mace; let them stew twenty or thirty -minutes; rub in very little flour and butter. - - -WINE SAUCE. - -Beat up a piece of butter, then add the yolks of three eggs, and some -sugar, wine and brandy; put this on the fire, stirring it all the time; -as soon as it is boiling hot, take it off: this sauce is for puddings. - - -ANOTHER WINE SAUCE. - -The quantity of the ingredients depends on the quantity of the article -you make. Have equal quantities of wine and water, and a little brandy -boiling hot, into which put some butter and sugar well beaten; season -with nutmeg, and as soon as boiling hot take from the fire, and send to -table. - - -CREAM SAUCE. - -Sweeten to your taste some good sweet cream; season with nutmeg or rose -water; this is good sauce for apple dumplings. - - -PEPPER SAUCE. - -Take twenty-five peppers cut very fine, one root of horse-radish -grated, two tablespoonsful of salt and a tablespoonful of mustard seed, -a tablespoonful of cloves, the same of allspice, a little mace; boil -the spices in the vinegar, and pour over the peppers, mixing all well -together; put in bottles or jars, and cork it. - - -CELERY VINEGAR. - -Bruise a pint of celery seed; after putting it into your bottles, -fill them with strong cider vinegar; set it away for a month, not -forgetting to shake it every day: it will then be fit for use. - - -GRAVY FOR ROAST TURKEY AND CHICKENS. - -Boil the liver and gizzard with a little salt; when done, chop them up -fine; mix with the water they were boiled in, some of the drippings -in the bottom of the oven, a very little brown flour, then add the -giblets: season to your taste. - - -VEAL GRAVY. - -Take some of the drippings in the bottom of your oven, to which add -some boiling water; put it on to boil, season with pepper, salt, and a -little brown sugar and flour; send hot to table. - - -VENISON SAUCE. - -Take equal quantities of claret and currant jelly, and some brown -sugar; put it down and let it stew till thick; send hot to table; this -sauce is very good for venison or roast leg of mutton. - - -APPLE DUMPLING SAUCE ANOTHER WAY. - -Beat loaf sugar and butter to a cream as light as possible, and stir -slowly into it one wine glass of brandy. An excellent cold sauce for -apple dumplings or fritters. - - -APPLE SAUCE. - -Pare a quarter of a peck of ripe green pippins; cut them in quarters -and core them; then put them in a pipkin or earthen pitcher, with a -little water to stew slowly; shake the pipkin or pitcher frequently; -do not put a spoon in; it might break them when nearly done: put in a -little loaf sugar; shake them several times; when done, pour them into -a dish without breaking: serve up cold or hot. - - -CRANBERRY SAUCE. - -Wash and pick four quarts of cranberries; put them in a bell-metal -kettle with one quart of water to stew slowly: when half done, add two -pounds of brown sugar: every berry must be broken with a spoon before -it comes off the fire: stir frequently. Another way would be to add -more sugar and strain it through a fine cullender, and set it away in -forms to cool: this we would call cranberry jelly. - - -TO STEW DRIED FRUIT. - -Dried fruit should be well washed in three or four different waters, -and put to soak over night in the water in which you intend stewing -them; to four quarts of fruit, put water enough to cover them, so that -none need be added while cooking: season and sweeten to your taste. -Some persons like dried orange peel in peaches. - - -TO ROAST BEEF. - -Scrape till clean the fat, the lean, and the bones of the beef. If any -soil remain on the bones, saw it off with a beef saw. It can be more -thoroughly cleaned in this way than in any other. It spoils beef to -wash it. Spit it and put it in a tin kitchen before the fire, with a -half pint of water in the bottom of the kitchen; do not set it close to -the fire at first, but bring it gradually nearer; turn, and baste it -every few minutes. It should be cooked slowly. When nearly done, season -with black and cayenne pepper and salt. The habit of dredging beef with -flour is a very bad one. Flour is no improvement to beef. Ten pounds of -beef will roast, before a good fire, in two hours. For the gravy, pour -off the grease, add a little water, pepper and salt; send to table in a -gravy boat. This receipt will answer for any part of the beef that is -fit to roast. Garnish with horse-radish, grated. All roasts should be -well skewered to the spit. - - -BEEF STEAKS. - -The sirloin is the best. Cut the steak half an inch thick; put it on -a gridiron over clear coals; turn it very often; when half done, put -it on a dish and squeeze as much of the juice out as possible; put it -back; season with pepper and salt. When done, place it in the dish with -the juice; add a spoonful of water, and if you prefer, a small piece of -butter: send to the table immediately. - - -TO STEW BEEF. - -Cut all the meat from cold roast beef; put the bones down with some -water, pepper, salt, onions, carrots and potatoes, all cut up: a little -brown stock will improve it: let it stew till all of the vegetables -are done; then take out the bones, cut your meat in small pieces, rub -a piece of butter in flour and stir in: put the meat in till it is hot -through; then dish it. - - -BEEF A LA MODE. - -Chop fine some parsley, thyme and onions; add some grated bread, -nutmeg, cloves, pepper and salt, with the yolks of three eggs beaten; -take out the bone and fill the space with these ingredients well mixed; -make holes in the lean part and stuff it; bind it firmly with tape; put -it into an iron pot, sufficiently large to hold it, cover it with water -and let it stew slowly for three hours. Make a gravy of the liquor it -was stewed in with a half pint of red wine and mushroom catsup; rub a -little butter in flour, and let it simmer five minutes; then take it up. - - -A BRISKET OF BEEF BAKED. - -Take a brisket, say ten pounds; make a dressing of ham, parsley, -oysters, seasoned with pounded cloves, pepper, salt and nutmeg, and the -yolk of two eggs well beaten; make holes in the beef and stuff it; put -it in a pan with a little water and half a pint of wine; bake it three -hours; send hot to table. Garnish with sliced lemons. - - -BEEF STEAK PIE. - -Stew some tender pieces of beef, cut it up in small pieces, season with -pepper and salt; have some good paste in a deep dish, into which put -the pieces of beef with some gravy; put on a cover and bake. - - -TO BOIL CORN BEEF. - -Wash it well, and soak it thirty or forty minutes; put it down to boil -in plenty of cold water: let it boil slowly, and skim often. - - -A BEEF’S HEART. - -Cut the heart open; let it soak in cold water for a few moments, then -take out the ventricles; put it down to boil; when nearly done, take it -up: make a dressing of small pieces of ham, pepper, salt, parsley, and -some beef chopped fine; make incisions with a knife; stuff and bake it; -pour a pint of the water in which it was boiled in the pan for gravy, -and thicken it with browned flour and butter. - - -DIRECTIONS FOR COOKING THE DIFFERENT PARTS OF VEAL. - -The fore quarter, the rack, and breast, are best boiled. The fillet or -leg is very good stuffed and baked. The loin should be roasted. The -knuckle is proper for soup, also the neck and shoulder. - - -TO ROAST A LOIN OF VEAL. - -Wash it well, and put it in a tin kitchen some distance from the fire; -when it is hot through, place it nearer to the fire; baste it well; -when nearly done, dredge it with flour; add pepper and salt; the time -it takes to cook will depend on the size of the loin; put half a pint -of water in the tin kitchen when you set it to the fire; garnish the -dish with sliced lemons. - - -VEAL CUTLETS. - -Cut the cutlets half an inch thick; have some cracker rolled with -pepper, salt, and nutmeg; dip your cutlets in the yolk of egg well -beaten; then in grated cracker; fry in hot lard slowly till done, then -take them up: make the gravy by pouring a pint of cream with some -chopped parsley in the pan in which it has been cooked; season with -grated nutmeg: garnish your dish with curled parsley. - - -BAKED FILLET OF VEAL. - -Take the leg or fillet of veal; wash it well; cut off the shank and -trim it, so that it will sit nicely in the pan; make a stuffing of -bread crumbs, pepper, salt, parsley and nutmeg, some butter and the -yolks of eggs; stuff the fillet and bake it: put a little water in the -pan, and some mushroom catsup in the gravy. - - -TO STEW VEAL. - -Cut your veal in small pieces; slice three onions; fry them in butter; -then put the veal down with a little water, pepper, salt, nutmeg and -parsley; rub some butter in flour; put in the gravy with lemon juice or -catsup. - - -MOCK TURTLE OR CALF’S HEAD. - -Clean the head well; let it soak for a few minutes in cold water; take -out the lower jaw, the nose and the eyes: then put it down to boil; -skim it well, and when the bones will fall from the meat, cut the meat -in small pieces; take out carefully all the small bones; have some -onions chopped fine, nutmeg, mace, cloves, pepper, salt, bread crumbs, -butter and egg, all well mixed together; put these nicely arranged in -a pan with some of the gravy; put egg and butter on the top; bake it -twenty minutes in an oven; when done, take it up; season the gravy with -red wine and mushroom catsup. - - -TO STEW CALF’S FEET. - -Have your feet nicely cleaned and cut in two; boil them till tender; -take out the large bones; put them down to stew with some of the liquor -they were boiled in, pepper, salt and parsley chopped fine; rub a -dessert spoonful of butter in two of flour, and stir in. Garnish your -dish with curled parsley. - - -SWEET-BREADS. - -Sweet-breads must always be parboiled. Have a dressing of bread crumbs, -pepper, salt, parsley and butter; stuff the sweet breads and roast; or -fry them like oysters, cutting them into small pieces. - - -SWEET-BREAD AND OYSTER PIE. - -Stew the sweet-breads till tender; have a dish lined with a good paste; -cut the sweet-bread up in small pieces; put some in the paste with some -oysters, pepper, salt, butter and the yolks of eggs boiled hard and -mashed fine; then another layer of sweet bread and oysters till your -dish is full; put on a top paste and bake; cut a cross in the middle, -and turn it back to let the steam escape: send hot to table. Have a -small egg-cup in the centre of the pie, to keep the upper crust from -touching the liquor. - - -TO ROAST A LOIN OF MUTTON. - -Wash it well, and put it down in the tin kitchen, with a little water -and salt in the bottom of the kitchen; baste and turn it well; a loin -will cook in an hour and a half: send hot to table, to be eaten with -currant jelly. - - -TO ROAST A LEG OF MUTTON. - -Wash it well; take off the flank; make incisions an inch apart in it -with a sharp knife; stuff it with some onions boiled for five minutes, -and some sage leaves, both chopped fine, with black and cayenne pepper -and salt, and bread crumbs; moisten the crumbs with a little melted -butter; turn and baste it frequently. - - -TO STEW LAMB WITH PEAS. - -Cut the lamb in pieces the size of a chop; put them down to stew with a -little water, pepper, salt and mace; add some young peas; let this cook -slowly till done: add some butter before you take it from the fire. - - -STEAKS OF MUTTON. - -Have your slices a quarter of an inch thick; dip them in boiling lard, -then into grated bread seasoned with pepper and salt, and broil on a -gridiron, first rubbing off the bars with lard, that none may drip or -cause a smell. These are also very good dressed like veal cutlets. - - -MUTTON CHOPS. - -Take off some of the fat and broil quickly, turning them often; when -done, season with pepper and salt, but no butter. - - -TO BOIL A BREAST OF MUTTON. - -Crack the joints; boil slowly; put a little salt in the water; when -done, dish and pour drawn butter, with parsley chopped fine over it. - - -TO SALT A LEG OF MUTTON. - -Rub the leg well with salt; let it remain two or three days; then chip -it fine, and fry in butter like chipped beef. - - -TO DRESS MUTTON LIKE VENISON. - -Rub a leg of mutton well with allspice and black pepper pounded fine; -let it remain four or five days, when it will be fit to cook: wash off -the spices before you put it down to roast; put into the gravy some -wine and currant jelly. - - -MUTTON CHOPS LIKE VENISON. - -Sprinkle your chops with pepper, salt and mustard; have ready some -boiling lard; put your chops in and fry a light brown; make a gravy and -season it with wine and currant jelly; pour the gravy over the chops, -and send hot to the table. - - -TO STEW MUTTON WITH MUSHROOMS. - -Cut some mutton about two inches square; stew it with some mushrooms; -add a little water, pepper, salt, and a small piece of butter rolled in -flour; send hot to the table. - - -TO STEW MUTTON. - -Cut up in small pieces two carrots, one turnip, four potatoes, and -three tomatoes; put them down to stew with a little water, pepper and -salt: when they are nearly done cut up some mutton, and add to the -stew, with some fried onions; let it simmer for a few minutes: serve up -hot. - - -TO BOIL A LEG OF MUTTON. - -Scrape and wash well a leg of mutton; put it on the fire in cold water -and a little salt; when done, (which will be in an hour and a half or -two hours according to the size,) serve with drawn butter and capers, -or pickled cucumbers cut up in small pieces. - - -TO STEW MUTTON LIKE VENISON. - -Take some pieces of tender mutton; put it down to stew with two whole -onions, some cloves, pepper and salt; when half done, add some red -wine, currant jelly and mushroom catsup. - - -KIDNEYS. - -Kidneys must be well washed; boil for ten minutes; take them from the -fire; cut them up; season with pepper, salt, and dredge well with -flour; have some boiling lard; put them in, stirring them often; when -done, make a gravy; add some wine, and pour over the kidneys. - - -ROLOGEE. - -Take the thin piece which comes on the leg or loin of veal; wrap up in -it cloves and mace, pepper and salt; roll it up and tie it tight in a -cloth; boil it well; then put it under a press; when cold, cut it in -thin slices for tea. - - -FONDUS. - -Put in a stew pan a quart of water and a piece of butter; stir in flour -to make a batter; beat it well all the time it is on the fire; have -some grated cheese with five eggs, beat all well; drop with a spoon on -buttered tins and bake. - - -LIVER. - -Liver should not be washed: cut in thin slices, and fried in hot lard. - - -TO ROAST A PIG. - -Let your pig be cleaned very well; boil the liver; chop it up with -onion, sage, bread crumbs, pepper, salt and parsley; moisten with a -little butter; stuff the pig well with it, sew it up, spit it and put -it in a tin kitchen before the fire to roast. Put some salt and water -in the tin kitchen, with which baste the pig well; as soon as the skin -gets hard, baste it well with lard; turn it, but do not baste it with -the water again. A pig will take from two to three hours to cook; pour -off the fat from the gravy; season with pepper and salt; add a little -water, if necessary, and browned flour. - - -TO ROAST PORK. - -Let the piece you intend cooking lie two hours in salt and water; then -cut the skin in squares, set it before the fire with salt water and -finely powdered sage in the bottom of the kitchen, baste, and turn it -often. - - -TO FRY PIG’S FEET. - -Have your feet well cleaned; let them lie over night in salt and water; -then put them on to boil: when they are tender, take out the large -bones; dredge them in flour seasoned with pepper and salt, and fry in -hot lard. Another way to cook pig’s feet is to boil them, and dress -like terrapins. - - -A PIG’S HEAD. - -Clean the head well, cut off the ears and nose, take out the eyes; put -it down to boil with the liver; when done, take it up, put the head -in a dripping pan with some of the liquor; the liver chopped up fine, -seasoned with onions, pepper, salt and parsley; spread some yolk of egg -over the head, upon which sprinkle bread crumbs: bake half an hour; add -some catsup to the gravy. Send hot to the table. - - -TO MAKE SCRAPPLE. - -Some of the pieces that will not do for any other purpose will make -scrapple. Boil them in plenty of water, season with pepper and salt, -take out all the bones, and strain the liquor; put the liquor back in -the pot and thicken with Indian meal; stir it till done; turn it into -bowls to cool; cut in slices and fry. Send hot to the table. - - -TO CURE BEEF. - -Rub the pieces well with saltpetre, salt, and brown sugar; let it -lie two days in a tub; make a pickle and pour over it: it will be -sufficiently cured in eight days. When wanted for summer use, let it -remain in brine between three or four weeks; then hang it up to dry; -smoke very little. - - -TO SOUSE PIG’S FEET. - -Clean well the feet, and let them lie in salt and water over night, -then boil till tender; take out the large bones, cut them down the -middle; dip them in flour and fry in hot lard, or, pick out all the -bones; season with pepper and salt, and if liked, some vinegar; heat -them for a few moments when required. - - -TO CURE BEEF’S TONGUES. - -Rub each tongue well with brown sugar and saltpetre; have ready an -earthen crock or wooden vessel; put into it a layer of salt, then a -tongue, then a layer of salt, and so on till they are all in; after -they have been in three days, remove them and put the tongues which -were in the bottom of the vessel on top: they will make their own -pickle. - - -TO BOIL HAM. - -If a ham is old and hard, it should soak over night; if not, wash it -well, and put it down in plenty of cold water: the water should be well -skimmed while boiling. - - -TO BOIL A STUFFED HAM. - -Make incisions in the ham with a knife; have ready some mint chopped -fine, with which fill them; then boil for five or six hours; trim, but -do not skin it. - - -TO BAKE A BOILED HAM. - -First, boil till done; then skin and trim it; spread the yolk of egg -over, then sprinkle with finely rolled cracker, and put in the oven -for a few minutes; or, you may boil, skin it, and ornament with black -pepper: a ham will keep much better, and will retain the juice, if the -skin is not taken off. - - -TO CURE HAMS AND SHOULDERS. - -Cut up your hogs, take out the chine from the neck to the tail, cut the -hams, shoulders, and middlings; have some finely powdered saltpetre; -rub a tablespoonful in each ham for some minutes, then rub it well with -salt and brown sugar; let them lie on a board some distance apart for -three days, to draw off the blood; have a molasses barrel; sprinkle the -bottom with salt and put in your hams with the skins down; sprinkle -with salt, and so on till you have the barrel full; make a strong -pickle that will bear an egg; pour over them, cover, and let them -remain in pickle for five weeks, then hang them up with the hock down -to preserve the juice. The shoulders will not require to be in pickle -so long; it is not necessary to put saltpetre on the middlings; the -jowls will be ready to hang up in two weeks, shoulders and middlings in -four: they should be smoked but three times a week till done; if smoked -too much, they will be hard. Before the weather gets warm, take them -down and rub well with hickory ashes. - - -TO BOIL AND FREEZE CHINE. - -After the chines have been in pickle a week or ten days, boil them and -let them freeze. They are considered a great delicacy. - - -TO MAKE SAUSAGE MEAT. - -Take the tender pieces of pork, lean and fat, one third fat and two -thirds lean, season with salt and pepper, and those that are for -immediate use are improved by putting in some sage finely pulverized, -but if kept too long, it will have a musty taste. If sausage meat is -put in to skins, laid for ten days in pickle, then hung up and smoked a -little, they will keep all summer. Those that are not put into skins, -should be put into stone crocks, and have lard run over the top to -exclude the air. - - -HOG’S HEAD CHEESE. - -Wash the heads well, take off the ears and nose, and remove the eyes; -boil them till tender, and all the bones come out; then take it up, -carefully taking out all the bones; cut up the meat very fine: then -season with pepper and salt; put this back again into the pot with the -liquor; let it simmer slowly for half an hour, pour into bowls, and set -it away to cool; cut in slices for the table. - - -TO ROAST A GOOSE. - -Wash the goose well; make a stuffing of two thirds onions and one -third sage leaves, pepper, salt and butter; fill the goose, and put it -down to roast in the tin kitchen with some salt and water; baste it -frequently. A large goose will take an hour and a half to cook: make -a gravy with the giblets hashed; season with pepper and salt. Some -persons prefer the dressing made of potatoes. Ducks are done in the -same way, but will cook in half an hour: to be eaten with cranberry -sauce. - - -TO ROAST A TURKEY. - -Wash and clean the turkey well; make a dressing of bread, butter, -pepper and salt; fill your turkey; have some boiling water in the -bottom of the tin kitchen: when half done, sprinkle with pepper and -salt, baste and turn it often, make a gravy with the giblets hashed; -season with pepper and salt; stir a little brown flour in the gravy; -send it to table in a gravy boat. A large turkey will take three hours -to roast. - - -TO BOIL A TURKEY. - -Wash your turkey well, and let it lie a few minutes in salt and water; -put it on in cold water with a little rice; skim it and let it boil -slowly, but constantly, till done; make a filling of bread, butter, -pepper, salt, and some whole oysters, and a few slices of lemon. It is -better to put the turkey in a cloth. A large turkey will boil in two -hours; to be eaten with oyster or celery sauce. - - -TO ROAST CHICKENS. - -Make a dressing, as for turkey; set them some distance from the fire -at first, but move them gradually closer: they will roast in an hour: -baste them well; make a gravy of the giblets, some of the drippings -in the bottom of the kitchen, and some of the water the giblets were -boiled in: season with pepper and salt. - - -TO FRY CHICKENS. - -Wash them well and cut them up; wipe them dry. Have ready some rolled -crackers seasoned with pepper, salt and parsley; first dip the pieces -in the yolk of an egg, then in the cracker; have ready some boiling -lard; put in and fry a light-brown; make a gravy with cream, parsley, -nutmeg, pepper and salt. - - -TO STEW CHICKENS. - -Put the chickens down with a little water, pepper, salt and a little -mace: when half done, add some cream, butter, rolled in flour, and -parsley cut up. Dish the chickens and pour the gravy over them. - - -TO BROIL CHICKENS. - -Wash the chickens well, cut them down the back, and broil on a gridiron -over hot coals: when nearly done, season with pepper and salt, and when -done, baste them with butter. - - -TO BAKE CHICKENS. - -Prepare, as for boiling; put them in a bake pan with water, pepper -and salt; baste them well: when nearly done, baste them with butter -and dredge with flour; make a gravy of the giblets, and add to the -drippings. - - -CHICKEN PIE. - -Wash the chickens; cut them up and stew them with a little water, salt -and mace; when done, make a paste; put it round the sides of the dish; -then put in the chickens; season to your taste, with pepper, salt and -hard-boiled egg, some butter rolled in flour; pour in some of the -liquor, and put on the top paste; cut a hole in the centre, and turn -back the paste to let the steam escape; place a small cup in the middle -of the pie. - - -TO BOIL CHICKENS. - -Make a filling of bread, butter, pepper and salt; put your chickens in -a cloth, and boil them till done, which will be in an hour; make egg -sauce, which pour over the chickens; garnish the dish with parsley; -send some celery sauce in the gravy boat to the table. - - -TO STEW DUCKS. - -Put the ducks down to stew with a little stock and some onions, pepper -and salt; let them simmer gently till they are done, adding a little -cream and butter; make a dressing of sage and onions, with which fill -the ducks: set them in the oven to brown. - - -TO COOK CHICKENS WITH CURRY. - -Cut up the chickens, wash them clean, put them in a stew pan with a -little water and salt; keep them covered closely till they are done; -brown some onions in butter, then put in the chickens with a little -pepper and curry powder; let the chickens brown in the butter; when -brown, put in the liquor, and let all stew for five minutes. - - -TO COOK CHICKENS IN BATTER. - -Make a batter; cut up the chickens; stew them with a little pepper, -salt and parsley: when nearly done, take it up; put it in a buttered -dish; pour the batter round, and bake. - - - - -Game. - - -TO FRY RABBITS. - -Skin the rabbit; cut it up and wash it; dip it in flour seasoned with -pepper and salt; cut up some onions, and fry. - - -TO STEW RABBITS. - -Skin it; cut it up, as for frying; put it down with a little water, -pepper, salt and a little butter rolled in flour. - - -WILD DUCKS. - -When the ducks are picked, wash them as little as possible: roast -twenty minutes. Some persons make a filling of bread, butter, pepper -and salt; but the proper way is to cook them without filling; baste -them very often and turn rapidly; put a little water in the bottom of -the oven. - - -TO ROAST WOODCOCK OR SNIPE. - -Pick them very carefully, but do not draw them; they will cook -sufficiently in ten or fifteen minutes; have some toast on a dish, upon -which put the birds. - - -TO ROAST PHEASANTS. - -Roast them before a brisk fire, turning and basting all the time with a -little butter; have some water in the bottom of the roaster: after they -have cooked five minutes, add some salt. - - -PARTRIDGES. - -Pick them very carefully: draw them, and roast before a quick fire, -fifteen or twenty minutes. - - -PIGEONS. - -Make a filling of bread crumbs, pepper, salt and parsley; baste them -well: they will cook in twenty minutes. - - -PEPPER POT. - -Clean well two sets of calves’ feet; put them into a pot with three or -four pounds of tripe and six quarts of water, and some cayenne pepper; -cover them and let them boil till perfectly tender; strain the liquid, -and cut the tripe in small pieces; put it in the liquid with some salt, -three sliced onions, two potatoes, sweet marjoram, parsley and thyme -cut up fine, and some small round dumplings made of butter and flour; -send hot to the table. - - -TO MAKE NOODLES FOR SOUP. - -Beat three or four eggs, (the yolks only) make them into a stiff paste -with flour; roll out very thin and let it dry; it should be made -several hours before they are wanted for the soup; when quite dry roll -up, and cut in very thin strips; shake them apart, and put them in the -soup. - - -TO MAKE CROQUETS. - -Chop up fine any kind of cold meat, fowl, ham, and pork; mix all well -together; add salt and pepper, and mustard to the taste, some grated -bread, butter and catsup; make them into cakes; dip them in the yolk -of egg, and fry in hot lard. - - -SPANISH OLIO. - -Put into a soup kettle one pound of beef, half a pound of mutton, half -a chicken, salt, pepper and a very little water; let it stew slowly for -two hours; then put in four apples, two pears pared and cut up, three -tomatoes, a bunch of mint chopped, two onions, lima beans and any kind -of vegetables you may prefer; let them all stew slowly two or three -hours longer; send hot to the table. - - -MACARONI. - -Wash a little macaroni, and boil in water till it is tender, which -will be in half an hour; drain it; butter your dish and put a layer of -macaroni in, upon which put salt, cheese, butter and mustard, a little -of each; then macaroni, and so on till the dish is full. Parmesan -cheese is the best, but any other kind will answer. - - -TO MAKE POLENTA. - -Take cold chicken or meat of any kind and stew it; when done cut it up. -Have potatoes mashed, which put around the sides and bottom of the dish -about half an inch thick; then put in your stew with the liquor; season -with pepper and salt; spread some macaroni which has been boiled on the -top of the dish, with grated cheese, butter, pepper and salt; bake, and -bring to table in the dish in which it is baked. - - -CHICKEN SALAD. - -One pair of chickens, eight bunches of celery, six eggs, one dessert -spoonful of mustard, nearly a bottle of oil, pepper and salt. Boil the -chickens; take off the skins: cut them up in small pieces; sprinkle -them with pepper, salt and vinegar, and let them lie three hours; -moisten the mustard with vinegar; then pour in the oil, a few drops -at a time, and keep constantly stirring it; have the eggs boiled -hard; mash them up with a little vinegar, and then mix with the oil; -cut up your celery very fine and throw it into cold water; when the -ingredients are all ready, mix the chicken and celery; (after draining -it) then pour the dressing over it. Curl some pieces of celery by -cutting it up about an inch and throwing it into cold water, with which -garnish the dish. - - -ITALIAN MACARONI. - -Break the macaroni into pieces two inches long; boil it in hot water, -with a little butter, pepper and salt; when done, drain it on a napkin; -then put a layer of macaroni on the bottom of a dish; pour over it some -hot tomato sauce; then some grated cheese, and so on, until the dish is -full; the cheese being on the top; put it in the oven a few minutes, -and serve it hot. - - -MACARONI WITH CREAM. - -Boil half a pound of macaroni in hot water, and when done cut it into -pieces; put it into a pan with a quarter of a pound of butter, two -ounces of grated cheese, and half a gill of cream; add a little pepper, -salt and mustard; shake it over the fire until well mixed and quite -hot; dish it, and garnish with pieces of puff paste cut in diamonds. - - -OMELETTE WITH CHEESE. - -Beat six eggs very light; add to them two tablespoonsful of cream, -butter the size of a walnut, a spoonful of chopped parsley, some pepper -and salt, two ounces of grated cheese; beat all well together, and pour -into a pan in which butter is melting; let it cook until a light brown; -then fold up and dish for the table. Shake the pan while the omelet is -doing. - - -OMELETTE WITH OYSTERS. - -Beat six eggs separately, very light; add to the yolks a little -mustard, cayenne pepper and salt; mix this with the whites; pour it -into a pan in which butter is melting, and cook till a light brown. -Before folding, have a few nicely scolloped oysters and lay between; -shake the pan about till the omelet is done. - - -EGG TOAST. - -Toast four slices of bread, a light brown; butter them well, and -sprinkle on a little salt. Poach four eggs in muffin rings to retain -their shape; place one on each slice of toast, and send to the table. - - -CROQUETTES OF SWEET-BREADS. - -Take six sweet-breads, and after being well washed stew them until -done; when cold cut them into small pieces; season with pepper, salt, -a grated nutmeg, and a little mushroom catsup; stir them over the fire -a few minutes; then spread them on a dish to cool; the croquettes must -then be shaped; rolled in egg and bread crumbs, and fried in lard. - - -TO BOIL EGGS. - -Boiling eggs depends upon the person for whom you cook. Two minutes and -a half will boil to suit most persons: if you want them very soft, two -minutes will answer. If hard, they will take ten minutes. - - -TO FRY EGGS. - -Have the lard hot, but not boiling; put in the eggs one at a time; when -done, send hot to table. - - -TO POACH EGGS. - -Have ready a pan of boiling water with muffin rings, into which put the -eggs, one in each ring; let them remain on the fire till the whites are -firm. - - -SCRAMBLED EGGS. - -Beat the eggs with pepper, salt, parsley and chives; have some butter -in a saucepan; as soon as it has melted put in the eggs; stir till they -are done. - - -OMELET SOUFFLE. - -Beat the eggs separately till very light; then mix them: add sugar and -lemon peel to your taste; have some melted butter in a pan; pour in the -eggs; and when baked, sift some powdered sugar over it and send it hot -to the table. - - -OMELET. - -Separate five eggs; beat them very light; season the yolks with pepper, -salt and parsley; have some butter hot in a pan; put in the omelet; -stir the whites in just before you put it in the pan; you can put in -ham, oysters, onions, chives, or any thing you prefer. Keep the pan -moving till the omelet is done; a little cream is an improvement. - - - - -Vegetables. - - -TO DRESS SALAD. - -The lettuce should be gathered early in the morning; pick and wash it -well; let it lie in water till required: then drain the water from it. -Have eggs boiled hard, oil, mustard, pepper and salt, according to -taste. Ornament with slices of hard-boiled eggs. - - -CAULIFLOWER. - -Get those that are hard and white; cut off the stalk; take off the -outside leaves; put it down to boil in hot water, with a little salt: -a large one will take half an hour. Do not let it boil too much: eat -with drawn butter. - - -PARSNIPS. - -Scrape and wash them: cover them with water, and let them boil till -tender, which will be from one to two hours: send to table with butter, -pepper and salt, or fry them brown. - - -CARROTS. - -Let them be scraped and washed; boil them; try them with a fork; if -they are tender, they are done; dress with drawn butter. - - -TURNIPS. - -Pare, wash and cut up; put them on to boil; when done, take them up; -mash them in a tin pan: season with pepper, salt, and butter; send hot -to table. - - -SALSIFY OR OYSTER PLANT. - -Wash and scrape them well; put them down to boil; when soft, mash and -season with pepper and salt: make a batter of milk, flour and egg. Mix -all well together; drop them the size of oysters with a tablespoon, and -fry them a light brown. - - -TO BOIL POTATOES. - -Have the water boiling. Put in the potatoes; let them boil till nearly -done, then pour off the water and throw in some salt; uncover the -saucepan and set them on the back part of the stove. If the potatoes -are boiled fast, the skin will crack before they are done. For mashed -potatoes, pare them before you boil them; when done, mash them with a -small piece of butter, a cup of cream, and a little salt. Another way -to boil old potatoes is to pare them around the middle, before you boil -them, and throw in a little salt. When potatoes are young, scrape and -boil them; when done, pour off the water and dress them with a little -cream, butter, pepper and salt. - - -TO FRY POTATOES. - -Pare large potatoes; cut them lengthwise: cut them into four pieces, -of about a quarter of an inch thick. Have some butter boiling hot into -which put the potatoes; keep turning them till they are done. Sprinkle -a little salt on them before sending them to table. - - -TO STEW POTATOES. - -Slice the potatoes and put them down to boil, with just enough water to -cover them; when nearly done, pour off the water, and add milk and a -lump of butter rolled in flour, parsley and salt. - - -MASHED POTATOES. - -You can make mashed potatoes into any shape you wish them. Touch them -over with the yolk of egg, and put them in an oven to brown. - - -TO ROAST POTATOES. - -Large potatoes will roast in an hour. Do not put them too near the -fire, or they will burn before they are cooked. Sweet potatoes, if they -are large, will take an hour and a half to roast. - - -TO FRY SWEET POTATOES. - -Parboil them, then peel; cut them in slices, and fry in butter: send -them hot to table. - - -TO BOIL SWEET POTATOES. - -Have them as nearly of a size as possible. Put them in boiling water; -as soon as they are done, (which will depend upon the size,) pour off -the water; then lay them on the back part of the stove, where they will -dry, but not burn. Some persons parboil them, cut them in two, and -broil them over a gridiron. - - -SPINACH. - -Take great care in picking it; wash it well, and put it in a steamer -with a little salt. It will cook in twenty minutes. Have some toast on -a dish; put your spinach on the toast, and some poached eggs on the top. - - -TO BOIL GREENS. - -Cabbage sprouts are better boiled with a piece of pork or bacon. Eat -with hard-boiled eggs, and if cooked without the meat, have drawn -butter or vinegar. - - -LIMA BEANS. - -Lima beans will require about three quarters of an hour to boil. Put -them on in cold water; when done, drain them: season with pepper, salt -and butter. - - -STRING BEANS. - -String and cut them down the middle; put them down in as little water -as you can cook them in, without burning them: do not strain off the -water, but let them cook till nearly all the water has evaporated: -season with butter, pepper and salt, and send to table. - - -PEAS. - -Shell and wash the peas. Cook them just as the beans. This is the best -way to cook peas and beans; or you can boil them in the common way, and -drain off the water: season with butter, pepper and salt. - - -ASPARAGUS. - -Scrape and wash the asparagus; tie it up in bunches; and put it on to -boil in water in which there is some salt; it requires about fifteen -minutes to boil it, and it must not remain in the water after it is -done. Have some bread nicely toasted, on which place it, and pour over -drawn butter. A better way is to cook it in just as little water as -possible; do not pour off the water, but let it evaporate as much as -possible; then season with butter, pepper and salt, and send to table -with the liquor around it. This is the German manner of cooking beans, -peas, and asparagus. - - -TO FRICASEE CORN. - -Have young corn cut from the cob. Save the juice; put it down to stew -with pepper, salt, and a little cream; roll a lump of butter in flour, -and stir in. If the corn is young, it will cook in twenty minutes. Corn -will boil in half an hour; put it in boiling water, and take it up as -soon as done. - - -TO KEEP CORN FOR WINTER. - -Get the corn when young. Boil it ten minutes; a longer time would -injure it; cut it from the cob; spread it on dishes, and put it in the -oven after the bread comes out; be careful the oven is not too hot; if -it is, the corn will be spoiled. If not dry enough, put it in the sun -for a few days, stirring it frequently. When perfectly dry, tie it up -in bags and keep it in a dry place. When you cook it, wash it well: put -it down with a little water, butter, pepper and salt. It will require -much longer to cook than it does in summer. - - -HOMINY. - -Wash it well, and soak it over night in the water you intend to boil it -in; put it on early in the morning with a few beans and a piece of salt -pork. Let it boil slowly for three hours or more, if not soft. - - -TO FRY HOMINY. - -After your hominy is boiled and cold, mash and season with pepper and -salt; have some lard hot in a pan, into which put your hominy. Cover -it for five minutes, then stir it well, and cover again, and let it fry -a light brown. Fried hominy is very good for breakfast. - - -TO FRY EGG PLANT. - -Pare and let them lie ten or fifteen minutes in salt and water, to take -away the bitter taste; wipe them perfectly dry; have ready cracker -rolled fine, and seasoned with pepper and salt; dip each piece in the -yolk of an egg beaten, then in the rolled cracker, and fry in hot lard. - - -TO STEW EGG PLANT. - -Cut in half with the skin on, then soak in vinegar to extract the -bitter taste, say half an hour, then boil till quite tender; scrape out -the pulp and fill them with bread crumbs, butter, cayenne pepper and -salt; lay them open in your bake pan with a little water in the bottom, -put them in the oven and baste them often so that they will not be dry; -rub a little flour and butter together for the gravy. - - -ANOTHER WAY. - -Prepare as above, and mix with pepper, salt, butter, and bread crumbs; -fry in sweet oil. - - -TO STEW TOMATOES. - -Take off the skins by pouring boiling water over them; then stew them -with butter, pepper and salt; put in a little soda to correct the -acidity; pour in some cream, and stew for a few minutes longer. Some -persons prefer them without cream, and then it is not necessary to use -the soda. - - -ANOTHER WAY. - -Wash and boil your tomatoes whole; then pass them through a hair sieve; -season with butter, pepper and salt; let them stew some twenty minutes, -and serve. Or dress them with sugar and a little wine. - - -TO BROIL TOMATOES. - -Wash some large ripe tomatoes: wipe them dry; put them on a gridiron -over hot coals to broil; when they are hot through, they are done; send -them hot to table: to be eaten with butter, pepper and salt. - - -TO BAKE TOMATOES. - -Have some large ripe tomatoes; wash and peel them; cut them up in -a dish--have ready bread, butter, pepper and salt; put a layer of -tomatoes, then the bread crumbs, butter, pepper and salt, and so on, -till your dish is full; bake, and send them to table in the dish in -which they were baked. - - -ANOTHER WAY. - -Take some large tomatoes; peel them, cut the top off, and take out some -of the seeds; have ready some mushrooms chopped fine to fill them; -season with butter, pepper and salt; then put them in a pan, and bake -them; serve up hot. - - -ANOTHER WAY. - -Peel your tomatoes; slice them and put down to stew; season with some -onions cut fine, bread crumbs, butter, pepper and salt; they will be -sufficiently done in twenty minutes. Some persons prefer a little flour -rolled in butter. - - -TO BOIL CORN. - -Take off carefully all the silk and all the husks. Put the corn in -boiling water: if young and tender, it will boil in half an hour. Some -persons serve it up in a napkin on the dish, but if it is sufficiently -cooked, and can be served hot, it is better not to be steamed in a -napkin. - - -TOMATOES AND OCHRAS. - -Take some tomatoes; skin and cut them up with equal quantities of -ochras; season with pepper, salt and butter; stew them till tender; -which will be nearly an hour. Ochras may be stewed alone, seasoned with -butter, pepper and salt: add very little water when you put them down. - - -EGGS AND TOMATOES. - -Skin some tomatoes; slice and fry them with butter, pepper and salt; -cut up two onions, and put in with four eggs; stir all well together, -and send hot to table. - - -TO DRY OCHRAS FOR WINTER. - -Get the young ochras; slice and string them; hang them up to dry; when -dry, put them away for soup in winter. - - -CUCUMBERS. - -Gather them fresh. Pare, slice and lay them in salt and water; just -before dinner, pour off the water; season with pepper, salt, vinegar -and onions. - - -SQUASHES. - -Squashes should be young and tender; try them with a fork; if they are -old, do not use them. Peel them and take out the seed; cut them in -pieces and boil till tender; when done, pass them through a cullender. -Stew with butter, pepper, salt and a little cream; send them hot to -table. - - -TO BOIL BEETS. - -The early turnip beet is best in summer: wash them, but do not cut the -tops too close, as they are much sweeter with some of the tops boiled -on them. They will boil in three quarters of an hour; when done, take -them up, put them in cold water for a moment, so that the skin will -easily peel off. Slice them, and season with pepper, salt and butter. -Old, or winter beets, will take much longer. They will take from two to -three hours to boil. It is better to put them to soak over night, if -they are very solid: cut them in slices, and pour vinegar over them. - - -TO COOK ONIONS. - -The small white onions are preferred. Peel them, and put them down in -a little water and salt; when nearly done, pour off the water, and add -milk and a little flour mixed with butter. - - -TO KEEP VEGETABLES FOR WINTER. - -Salsify, parsnips, beets, and carrots should be gathered in the early -part of November. Those you want to use during the winter should be put -in boxes, and covered with sand. Celery should be put in a box with the -roots down, covered with sand. Some gardeners keep it in the ground all -winter, and dig it as they wish it, for use. - - -TO STEW MUSHROOMS. - -Wash and peel the mushrooms; put them down in a stew pan with a little -water, pepper, salt and butter; let them stew slowly for ten or fifteen -minutes; then take them up. They are very good broiled. - - -HOT OR COLD SLAW. - -The hard white cabbage is the best for slaw. Wash it well, and cut it -fine; have some butter boiling hot; put in the slaw and keep stirring -till it is shrivelled: then beat up some vinegar and the yolk of an -egg: season with pepper and salt; pour this in the pan over the slaw, -and stir in till quite hot: send to table either hot or cold, as -preferred. - - -COLD SLAW. - -Cut fine some hard cabbage; dress with hard-boiled eggs, oil, vinegar, -mustard, pepper and salt. - - -TO BOIL CABBAGE. - -Wash your cabbage well; cut it in two, and boil till tender in salt and -water. Some persons prefer it boiled with a piece of pork or bacon. -If it is boiled with bacon, the pot should be well skimmed before the -cabbage goes in. - - -BROCOLI. - -Pick and wash it well; tie it up in bunches and boil it; when done, -drain it and serve it up with drawn butter. Put a little salt in the -water when nearly boiled. - - -SEA KALE. - -Sea kale is cooked in the same way as brocoli. - - -BUTTER. - -In winter the pans should be scalded before the milk is strained into -them; in summer the pans and strainer should be rinsed with cold water. -Do not cover the milk until it is perfectly cold; a stone crock is the -best for keeping the cream in, and it should be stirred two or three -times a day; if the cream is not stirred, the butter will have a bad -taste; do not let your milk stand too long, or this will make the -butter taste very unpleasant. Be particular to put cold water in your -churn the night before you wish to use it; pour it out in the morning, -and rinse it again; before the butter comes, or while it is gathering, -take off the lid of the churn; have your butter-bowl scalded and -cooled; work the milk out well, but do not put in any water; add salt -to your taste. Everything connected with milk or butter should be kept -very carefully clean. - - -TO KEEP BUTTER. - -Butter, to keep, should be well worked; pack it in stone jars, and tie -it up tight, and set it in a cool place. - - -TO KEEP EGGS. - -Get eggs as fresh as possible; put a layer of salt in a jar; then put -in some eggs, the small end down, then another layer of salt, then the -eggs; be careful not to let the eggs touch each other; set them in a -dry cool place, and they will keep all winter. - - -TO MAKE COFFEE. - -Coffee should be roasted with great care, to a dark brown colour, -stirring it all the time it is on the fire, with a long-handled iron -spoon; when it is done, put it in a stone jar, and cover it up. Freshly -roasted coffee is much the best; grind it into a bowl, beat it up -with part of the white of an egg, and cold water; put it into the tin -coffee-pot, and pour on it boiling water, out of a tea-kettle, stirring -it all the while; set it on the fire, and let it boil fifteen minutes; -stir it frequently from the sides of the pot; when it is done, set it -a moment on the hearth, and it will settle; do not pour into it either -cold or warm water, or coffee, to settle it: this spoils the coffee. -Pour it into your silver or china coffee pot, and send to table. - - -TO MAKE TEA. - -Black tea should be boiled fifteen or twenty minutes. Green tea should -not boil: but have boiling water poured on about five minutes before -it comes to table. - - -TO MAKE CHOCOLATE. - -Have a quart of good milk boiling; grate a piece of chocolate three -inches square; mix it with a little cold milk; then stir it gradually -into the milk on the fire. If preferred thinner, use less chocolate. It -should boil at least half an hour. - - -YEAST. - -Pare six good-sized potatoes; put them on to boil with three pints of -water and a handful of hops; pour the water through a sieve on a pint -of flour; stir it until perfectly smooth; mash your potatoes through -a cullender into the yeast; stir all well together, and let it stand -till nearly cold; then stir into it a pint bowl half full of dry yeast, -dissolved in water; put the water on the dry yeast as soon as you mix -your flour and potatoes, and when it has sufficiently cooled, your -yeast will be ready to go in. Set it in a warm place to rise. When it -is light enough, keep it in a cool place; cover it close. Yeast should -be made the day before you bake; then it is good and fresh. - - -TO MAKE DRY YEAST. - -Make as directed above. When perfectly light, stir in corn meal till -it is quite dry; spread it on dishes to dry. Be careful not to let it -be in the sun, as this would sour it. When dry, put it in a bag, in a -dry, cool place. In summer time, when the flies are numerous, spread a -thin piece of gauze over to keep them off when it is drying. - - -BREAD. - -Sift the flour; put it in an earthen vessel; the quantity of flour you -take will depend upon the number of loaves you want. Four loaves of -bread will require two quarts of water; pour the water, which may be as -warm as milk just from the cow, upon the flour, enough to make a thick -batter; put in two tablespoonsful of salt, and a pint of home-made -yeast; do not beat it after the yeast goes in. Set it in a warm place -to rise; when it is light, work it very well with flour. The more you -knead it, the better. If the flour is running, the bread will require -to be made stiffer than when it is superfine flour. Let it rise again, -covering it, and set it in a warm place. When it is broken on top, make -it into loaves, with as little flour as possible. Put each loaf into a -basket: cover it over, and set it to rise again. When quite light, bake -it in a brick oven, from three quarters to one hour. - - -TO BAKE IN A BRICK OVEN. - -A brick oven will require one hour to heat. The wood should be split -fine; make a little fire at first, then add more wood; when the oven -is white at the top, it is sufficiently hot. Spread the coals over the -bottom of the oven, and let them remain a quarter of an hour. - -Rusk or biscuit, if they are very light, will bake in from ten to -fifteen minutes. Bread requires one hour. - - -PHILADELPHIA BUNNS. - -One pound of flour, and a half pound of sugar, one pint of milk, with -one teaspoonful of soda, a few currants, and half a pound of butter, a -tea-cup full of yeast. Mix all well, and let it rise; when well risen, -put in six eggs, beaten separately: pour it in the pans, and let it -rise again; then bake. - - -BREAD ROLLS. - -When your bread is very light, take a piece of dough, into which rub a -small piece of butter; make them into rolls a quarter of an inch thick: -let them rise, and bake. - - -DIET BREAD. - -Rub into a pound of flour, one tablespoonful of butter, and a -teaspoonful of salt: work it very well, or beat it; roll very thin: -stick with a fork, and bake. - - -MUSH ROLLS. - -Have a pint of corn mush; when a little warm, add a little salt and -flour, enough to make a dough; add a tea-cup full of yeast; let it -rise, and when quite light, make into rolls; let them rise again, and -bake. You can put a little butter with them, if you prefer: but they -are very palatable without. - - -RISEN MUFFINS. - -Warm a quart of milk, into which put a quarter pound of butter, enough -flour to make a batter, two eggs, well beaten, and a cup of yeast, a -little salt; when quite light, bake in rings. Do not beat them after -the yeast is in: they will be light enough in three hours. - - -SODA CAKES, VERY SUPERIOR. - -Sift into three pints of flour, three teaspoonsful of cream of tartar; -rub one quarter of a pound of butter in the flour; dissolve one -teaspoonful of soda in as much milk as will make a dough, thick enough -to roll out; then take a large spoonful, sift flour on the board, roll -out and bake: do not touch them with the hands. - - -PHILADELPHIA MILK BISCUIT. - -Rub half a pound of butter in three pounds of flour, a teaspoonful of -salt; warm the milk and pour on enough to make a thick batter; beat it -well, then add a cup of good yeast. Do not beat it after the yeast goes -in; let it rise; when quite light mix in flour, enough to make it out, -but as little as possible: roll it out and cut into cakes with a small -tumbler: let them rise again, and bake as soon as light. - - -TWIST ROLLS. - -Twist rolls are made in the same way, only make in small twists or -rings, and bake. - - -LIGHT BISCUIT. - -Have a quart of milk a little warm, into which put two spoonsful of -butter; pour this on flour, enough to make a dough; add a tea-cup full -of yeast, and a little salt; let it rise three hours, when roll into -cakes: put them in pans: let them rise again, and bake. - - -TEA BISCUIT. - -Warm a pint of good milk, into which put a piece of butter, the size of -an egg; pour this on some flour, with a little salt and a tea-cup full -of yeast. When quite light, knead it well; roll out and bake in pans. -When done, pull them open and butter them. - - -GERMAN CAKES. - -Cut up into a pound of flour, lard the size of an egg, and a little -salt; milk sufficient to make a dough; roll out very thin, and bake. -These cakes can be fried in lard, in round cakes, and are then called -snow-balls. - - -MARYLAND BISCUIT. - -Cut up a quarter of a pound of lard and butter, into two pounds of -flour; add a little salt and water enough to make a stiff dough; beat -very light with an axe, till it will break off short: stick with a -fork, and bake in a quick oven. To be made up in small cakes. - - -BUCKWHEAT CAKES. - -In a quart of buckwheat meal, put a cup of Indian or wheat flour, -whichever is preferred. Make this into a batter, with water, a little -warm, a cup of yeast and a little salt. Set it to rise, and when quite -light, pour it on the griddle. It is better to set them to rise in a -pitcher, as stirring the batter spoils them. - - -FLANNEL CAKES. - -Make a batter of a pint of milk, sufficiently warm to melt in it a -piece of butter the size of an egg, two eggs, a little salt and flour; -put in a cup of yeast, and set it to rise three hours: bake on the -griddle. If you wish them quick, make them of soda and cream of tartar, -one third soda, and two thirds cream of tartar, or yeast powder. - - -SALLY LUNN. - -Take a pint of milk and water mixed; warm it, and melt a small piece -of butter in it. Put in flour enough to make a stiff batter. Two eggs -and a cup of good yeast, a little salt, but no sugar. Set it in a warm -place to rise. Send to table whole. This quantity will take near an -hour to bake: do not beat it after the yeast goes in. - - -POTATO BREAD OR ROLLS. - -Take some mealy potatoes, mash them fine in some flour, a small piece -of butter, a little salt and some yeast; when light, roll out in cakes: -put them in pans, and set them away to rise, and when light, bake. - - -MUSH MUFFINS. - -Take a pint of corn mush, and when milk warm, put in a lump of butter, -a little milk, two eggs, and flour enough to make a batter; add a -little salt and one cup full of yeast. Set to rise for three hours: -bake in rings. - - -RICE MUFFINS. - -Take a cup full of boiled rice, and a piece of butter, the size of an -egg; pour upon this a quart of boiling milk; add a little salt and two -eggs well beaten; when cool, a tea-cup full of yeast and flour, enough -to make a stiff batter: when light, bake in rings. - - -QUICK MUFFINS. - -One and a half pints of milk to a quart of flour, an even tablespoonful -of butter, two eggs; sift with the flour two teaspoonsful of cream of -tartar, and dissolve with a little milk and a teaspoon three quarters -full of soda: bake immediately. - - -QUICK WAFFLES. - -Quick waffles are made with sour cream. To one quart of sour cream add -flour enough to make a batter, two eggs well beaten, a small piece of -butter, and one teaspoonful of soda; just before baking, a little salt; -bake immediately: a little boiled rice will be a great improvement. - - -REMARKS ON MAKING INDIAN BREAD. - -It is better in making Indian bread to pour the liquid, either water or -milk, boiling hot on the Indian meal. Indian takes more salt than wheat. - - -TO MAKE MUSH. - -Have a pot of boiling water. Stir in gradually corn meal to make it -thick. Salt it to your taste: let it boil one hour. When it is cold, -slice it and fry it a light brown: send to table hot. - - -CORN BATTER CAKES. - -Pour boiling milk on meal, enough to make a batter; add a little salt -and two eggs. The eggs will prevent them breaking when they are turned: -send hot to table. If this batter is made thick and baked in a pan, it -is called pone. - - -JOURNEY CAKE. - -Mix well some corn meal with water, and a little salt. Have ready the -middle board of a flour barrel-head; wet the board, upon which put the -dough with a large spoon; smooth it over; bake before the fire; when -baked brown, turn the other side. Send hot to table. - - -LIGHTENED PONE. - -Pour either milk or water boiling hot on a pint of corn meal; add salt, -and, when it is cool, some yeast and two eggs; when it is light, it -will open at top: bake in pans an inch thick. - - -INDIAN BREAKFAST CAKES. - -Upon one quart of corn meal, pour one quart of boiling milk, with a -small piece of butter, a spoonful of salt, a spoonful of cream of -tartar, and a half one of soda sifted with the meal; when well mixed -drop them into a pan, and bake in an oven: these cakes must be rough on -top. - - -POTATO CAKES. - -Boil ten mealy potatoes, put to them a piece of butter the size of an -egg, some salt and flour, enough to roll them out; bake them in cakes, -on the griddle: send hot to table. - - -TO MAKE PUFF PASTE. - -Take one pound and a half of flour; sift half of it into a tin pan. The -remainder keep for rolling out the paste; take a pound of butter which -has been washed and well worked the night before, and kept in a cold -place. Cut up half of it with two knives into the flour, then mix it -with a tumbler of ice water. Then roll it out very thin, and spread on -it in small thin pieces a quarter of a pound of butter, and sift flour -over it. Cut it in strips, about four inches wide, and six long; lay -one upon another till they are all on; then roll again, and put the -remaining quarter of butter on as before; roll and cut it in strips, -and those strips in squares, and lay one upon another. When you make -the pie do not take one of the strips, but cut it down, so as to have -as many layers as possible in each pie. Always use the knives: never -touch the paste with the hand. - - -ANOTHER VERY SUPERIOR PUFF PASTE. - -One pound and a quarter of flour, and one of butter. The butter should -be divided into four parts, and the salt well washed out of it in three -different waters, the night before, and set in a cold place to become -hard, the harder the better. Weigh a pound and a quarter of flour; -sift half a pound of the flour into a tin pan, (such a pan as should -be always kept for making pastry,) keep the rest of the flour in the -sieve. Cut up in the pan with the half pound of flour, a quarter of -a pound of butter with two knives. (The hands should never touch the -pastry.) Then pour slowly into the pan half a pint of ice water; mixing -it with the knives. Sift some of the flour on your board, and roll it -out very thin, with a floured rolling pin; sufficient flour must be -used to prevent it sticking to the board; put over the paste in small -pieces as regularly as possible, one quarter of butter; then sift flour -over and cut it in strips about three inches wide; then cut across as -many times, placing one piece upon another till it makes quite a high -mound. Flour it and roll it out again as thin as possible. Then put on -in very small pieces the third quarter of butter, and proceed as above, -with the last quarter; roll out very thin, cutting it as before. The -flour is now all rolled in except half of a pound, reserved for rolling -out the paste when making up. It should be made in a cold place, and -near an open window. When you make up your pies cut a piece from top -to bottom of the pile, and roll out thin. The fire should be under -pastry to make it puff up. There is nothing better for baking pastry -than a ten plate stove. - - -VERY SUPERIOR MINCE PIES. - -Take a fresh tongue and some of the neck, four pounds in all; two -pounds of suet, four pounds of raisins, two of currants, two of citron, -six pounds of sugar, one quart of brandy, one of Madeira wine, and half -a peck of apples. Cinnamon, nutmeg, cloves, and very little salt. - - -CURRANT PIES. - -Pick and scald your currants; let them stand a few minutes, then -pour off the water. Some prefer them stewed. Sugar to your taste. -Gooseberries are prepared in the same way. - - -RHUBARB PIE. - -Take off the skin; cut in small pieces; sugar them and put them in the -paste, and bake. Some prefer them stewed. - - -BLACKBERRY PIE. - -Wash your blackberries; put them in the paste, with sugar to your -taste: bake, and send hot to table. These pies are not good, if they -stand long after being baked. - - -PEACH PIES. - -Pare your peaches; cut them in slices; put them in your paste with -sugar and a little water, and bake slowly. - - -FLORENDINES. - -Boil a quart of milk; stir into it four tablespoonsful of rice flour; -let it boil ten minutes, then add a tea-cup full of powdered loaf -sugar, grated nutmeg, a gill of cream, and five eggs beaten very light. -Make a puff paste, and bake. - - -CREAM PUDDING. - -To one cup of cream, add two tablespoonsful of rice flour, and two -eggs; a few currants, sugar, and rose water, to your taste: bake in -paste. - - -INDIAN PUDDING. - -Pour one quart of boiling milk over a half pint of corn meal; add two -tablespoonsful of butter, and four of molasses; beat four eggs very -light; and, when perfectly cool, add them, with a glass of brandy, and -mace and nutmeg: bake, and send to table hot with wine sauce. - - -RICE PUDDING. - -Take half a pint of rice; wash it well; put it on to boil with very -little water, and let it boil dry; then stir in a piece of butter the -size of a goose egg; a grated nutmeg, a tea-cup full of loaf sugar, a -quart of milk, and two eggs well beaten: pour it into a pudding dish, -and bake. - - -COCOANUT PUDDING. - -Grate one cocoanut; pour the milk on some sugar, then boil it, and -throw in the cocoanut; let it come to a boil again. When cold, add four -eggs well beaten: bake in puff paste. - - -BREAD PUDDING. - -Take the inside of a stale loaf of baker’s bread; pour over it one -quart of boiling milk; when perfectly cold, add five eggs well beaten, -one cup full of sugar, a small piece of butter, a little brandy, -mace, and nutmeg: bake in buttered pans. A few raisins would be an -improvement. - - -POOR MAN’S PUDDING. - -Have a pan well buttered; on which put a layer of bread crumbs; then a -layer of apples, pared and sliced, and some sugar and cinnamon; then -bread and butter; then apples, sugar and cinnamon, till your dish is -full. The apples should be juicy: bake, and eat, with wine sauce. - - -SAGO PUDDING. - -Wash a tea-cup full of sago well, in two waters; then pour over it one -quart of boiling milk; a small piece of butter. Set it on the stove to -simmer, slowly, for a few moments; then take it off. Beat four eggs -very light; add sugar and rose water, to your taste: bake in a crust, -or in a buttered dish. - - -TAPIOCA PUDDING. - -Wash well the tapioca; one cup to a quart of milk; put it on the stove; -let it boil till soft; stir in while hot a little butter; let it get -cold; beat three eggs very light: season to your taste, with sugar and -lemon peel: bake in a paste. - - -ARROW ROOT PUDDING. - -Boil one quart of milk; dissolve one tablespoonful of arrowroot; and -when the milk boils, stir it in as you would starch. Let it cool, and -then mix a half pound of butter, and the same of sugar; add six eggs -beaten very light; the rind of a lemon grated, and some grated nutmeg; -put a paste in your dish, and bake: this quantity will make four -puddings. - - -ORANGE PUDDING. - -Orange pudding is made like lemon pudding: using the oranges instead of -the lemons. - - -JERSEY RICE PUDDING. - -Wash well half a tea-cup full of rice; put it in a bake pan with two -quarts of milk; sugar and cinnamon to your taste: bake in a slow oven -till it is as thick as custard. - - -SPONGE CAKE PUDDING. - -Make a sponge cake batter. Boil it in a pyramid form. Make a sauce -of the white of egg and loaf sugar beaten up together. Pour over the -pyramid. - - -MUNSEY PUDDING. - -Take half a loaf of bread crumbled fine; a cup full of suet chopped -fine; some pippin apples cut in thin slices. Have a tin pan well -buttered; put the bread around it; then put in alternately the apples, -bread and suet, with some sugar and nutmeg; to be baked, and eaten with -wine sauce. - - -PEACH PUDDING. - -One quart of dried peaches. Wash them well in four waters; then pour -three pints of boiling milk on one quart of bread crumbs, made fine; -five large tablespoonsful of flour, three spoonsful of cinnamon, one -wine-glass full of brandy, half a pound of suet, two tablespoonsful of -brown sugar, eight or nine eggs beaten separately: boil three hours, -and eat with wine sauce. - - -PLUM PUDDING. - -Take the crumbs of a five cent loaf of bread; one quart of rich milk -boiled and poured over the bread while hot, one quarter of a pound of -suet cut fine, two pounds of raisins stoned, half a pound of currants -washed and dried, one quarter of citron cut in thin slices, six eggs -beaten very light, one tablespoonful of flour. Mix these ingredients, -and boil, or bake slowly. Make a rich sauce, half wine and half brandy. - - -SWEET POTATO PUDDING. - -Boil one pound of sweet potatoes till half done; then skin and grate -them; add half of a pound of butter, the same of powdered sugar, beaten -to a cream; add six eggs well beaten, a grated nutmeg, and lemon -peel with a glass of brandy; bake in a paste, and when the pudding -is done, sprinkle the top with sugar, and cover with bits of citron. -Irish potato pudding is made in the same way. A little cream is an -improvement to the Irish potato pudding. - - -PUMPKIN PUDDING. - -Stew a fine sweet pumpkin till soft and dry; rub it through a sieve; -add half a pound of butter beaten to a cream, with half a pound of -sugar, half a pint of new milk, and a wine-glass full of brandy, some -cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and -bake. - - -LEMON PUDDING. - -One pound of butter; the same of sugar beaten to a cream; ten eggs -beaten to a froth, one wine-glass full of brandy and rose water mixed; -the rind of one lemon and the juice; add one tablespoonful of grated -cracker, or Indian meal: bake in a paste. - - -LEMON PUDDING ANOTHER WAY. - -One cup full of sugar, one egg, the rind and juice of one lemon. This -will make one pudding: or mix with a little rice flour, and make two -with two eggs. - - -A FANCY DISH. - -Get some small-sized oranges; take out all the pulp very carefully, -by cutting a round piece out of the top; scrape out the pulp with a -spoon. Make a jelly with the juice of the oranges; wash and wipe dry -the skins of the oranges. Have some blanc-mange of Irish moss: fill -half of the oranges with the blanc-mange, and the rest with the jelly; -let it get perfectly cold, then cut them in halves or quarters, just as -you fancy; pile them in a dish, and ornament with orange or any kind of -long leaves. - - -MERANG AUX POMME IN PASTE. - -Have a good under crust; cover with stewed apples seasoned with lemon -peel; make an icing as for cake; spread thick over the apples: put it -in the oven for a few moments. - - -MERANG AUX POMME WITH CREAM. - -Have some good cooking apples; pare, core, and stew them slowly till -they are tender; then take them out, and fill the centre with any kind -of marmalade. Arrange them in any fanciful manner you may prefer. Have -some apples stewed and mashed fine; fill all the uneven spaces; cover -this with icing, and decorate with blanched almonds, or macaroon. Set -it in a moderate oven for a few minutes: to be eaten with cream, when -perfectly cold. - - -SPONGE CAKE CUSTARD. - -Grate some stale sponge cake; upon which put some thin slices. Whisk -three eggs very light; pour on them one pint of boiling milk: season -with lemon peel and sugar to the taste. Mix all well together: bake -twenty minutes in a slow oven. Cover the top with sponge cake, and pile -the icing up high in the centre. - - -SWISS CUSTARD. - -Take a quart of thick cream. Mix very smoothly eight teaspoonsful of -the finest flour, with some of the quart of cream: season to your taste -with lemon peel and sugar. Then put the remainder of the cream on the -fire, and when it simmers slowly, put in the cream and flour, stirring -it very gently till it is thick; then pour it out: when perfectly cool, -add some lemon juice. Place in a dish some macaroons, upon which pour -some of the custard. And so proceed, till all of the custard is in. -Ornament the top with any kind of preserves you prefer. - - -STRAWBERRY WHIPS. - -You can make a basket of macaroons any shape you like, by dipping the -edges of the macaroons in barley sugar, and putting them over a mould. -Whip some cream with strawberry juice, fill your basket very high, and -ornament with strawberries and rose leaves. - - -A GOOD DESSERT. - -Take half a pound of loaf sugar; rub on it the rind of a lemon; add -half a pint of boiling water; let it stand till quite cold; beat the -whites of three eggs very light, and one yolk. Mix all together with -a little lemon juice. Put this in a pitcher and set it in a pan of -boiling water, stirring it till it is thick: when quite cold, put it in -cups. If you find it difficult to thicken, add two teaspoonsful of rice -flour, with the boiling water. - - -APPLE DUMPLINGS. - -Boil some potatoes; mash them with salt and a small piece of butter; -add flour, enough to make a paste; pare and core your apples; have -small dumpling-cloths, on each of which place a tablespoonful of dough, -and roll it out; then tie up an apple in each one; scald and flour your -cloth. They should be put in when the water boils, and will take from -half to three quarters of an hour to boil, if the apples are good. - - -PEACH DUMPLINGS. - -Make a paste of one pound of flour, and a quarter of suet; cut the suet -up fine: put in water enough to make a paste; pare your peaches, and -put each one in a cloth; tie up and boil: have a small cloth for each -dumpling. - - -FRUIT DUMPLINGS. - -Pour some boiling water on flour; beat it very light; roll it on a -cloth; put in your fruit; tie it up, and boil. - - -INDIAN MEAL FRITTERS. - -Make a batter of a pint of milk, some Indian meal, and two eggs; have -ready some hot lard, and fry them. - - -APPLE FRITTERS. - -Make a batter of one pint of milk, and three eggs, and flour; chop four -pippin apples up fine; stir them into the batter; drop in a spoonful at -a time. - - -PANCAKES. - -Make a batter of eggs, and milk, and flour; pour a little in the pan, -sufficient to cover the bottom: when a light brown, turn on the other -side. - - -A QUICK PUDDING. - -Mix one table-spoonful of arrow-root with a pint of milk; beat up two -eggs very light; while the milk is boiling, add the arrow root, and -stir all the time: when it comes to a boil, take it off; let it cool; -then add the eggs, some lemon peel, and a little juice: bake in a paste. - - -BOILED MILK FRITTERS. - -Have a quart of new milk boiling hot; stir into it flour enough to make -a stiff dough: then take it off, and let it get perfectly cold; beat -seven eggs very light, and stir them in: drop them in hot lard, and fry -a light brown. - - -A BAKED FLOUR PUDDING. - -To one quart of milk, add eight tablespoonsful of flour. Stir till the -flour is perfectly well mixed; then add six eggs, beaten separately, -very light: butter your pan, and bake in a quick oven; or bake in cups; -these are then called puffs. - - -A FARINA PUDDING. - -Boil a quart of milk; stir into it four tablespoonsful of farina; let -it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a -cup full of powdered sugar, and four eggs; bake, and eat hot with wine -sauce. - - -CORN STARCH PUDDING. - -Put three table-spoonsful of corn starch into a quart of boiling milk; -let it boil ten minutes: then add four eggs, sugar and nutmeg to the -taste. Bake and serve with wine sauce. - - -MACARONI PUDDING. - -Boil a quart of milk, and when quite cold, beat up four eggs very -light, and add to the milk, with sugar to the taste. Boil three ounces -of macaroni, and when the pan is buttered, put in the macaroni, and -pour the custard around; when it begins to bake stir it well; season -with lemon: send hot to table. - - -VERMICELLI PUDDING. - -Vermicelli pudding is made in the same way, only add a quarter of a -pound of vermicelli to a quart of milk, and five eggs. - - -RICE PUDDING. - -Wash well three ounces of rice; put it in sufficient water to cover it: -when it has boiled a few minutes, pour off the water, and add a pint of -milk: stir it; and when done, take it up; put in it a piece of butter -the size of an egg, some sugar and nutmeg; beat very light four eggs, -and when cold, add to the rice, and if thick, some milk; a few raisins -will improve it very much: when nearly done, have some white of egg and -sugar beaten up very light; arrange on the top, and set it for a few -moments in the oven. - - -ALMOND PUDDING. - -To one quart of cream, add half a pound of almonds, blanched and -pounded in a mortar, with rose water; sweeten to your taste; beat to a -stiff froth the whites of six eggs, with three table-spoonsful of rice -flour: bake in a paste. - - -A BOILED RICE PUDDING. - -Take four ounces of rice; wash it and put it in a bag, with some -raisins; let the rice have plenty room to boil in the bag; turn it -while boiling. It will take an hour and a half. To be eaten with wine -sauce. - - -RICE FLOUR FRITTERS. - -Rice flour fritters are made the same as wheat flour fritters: six -eggs, a quart of milk and flour enough to make a batter. - - -RICE MILK. - -Take any quantity of rice you wish; wash it well; put it down to boil; -when half done, pour off the water: then add milk; season with vanilla -and sugar. - - -COLD CUSTARD. - -Take three quarts of new milk; have a piece of rennet about an inch -square, which put into two table-spoonsful of water; let it soak over -night; in the morning, pour this in the milk; keep it in a warm place -till it turns; then set it on the ice to become cold: eat with cream -and sugar. - - -TRIFLE. - -Place some slices of sponge cake in a dish; put on them preserves -of any kind; pour over this some boiled custard, then ornament the -top with the whites of eggs beaten up with loaf sugar, or whips, if -preferred. - - -WHIPS. - -To one pint of cream, two whites of eggs, one wine-glass full of wine, -and sugar to your taste; churn the cream, and take off the top as it -rises; put in lemonade or other glasses, and ornament with macaroons. - - -CARRAGEEN, OR IRISH MOSS. - -Take one ounce of moss; wash it very well, and let it soak for a few -minutes: put on to boil four quarts of milk; when boiling, put in the -moss; let it boil for four or five minutes, then strain it into moulds; -season with sugar, rose water, or any thing you prefer; if vanilla is -preferred, boil part of a bean in the milk. - - -FLOATING ISLAND. - -Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar; -add currant jelly or strawberry syrup to colour it; sweeten some -cream, upon which put the float. You may season the cream with white -wine, or the extract of vanilla, if preferred; it is then called -syllabub. Ornament with ripe strawberries. - - -GOOSEBERRY FOOL. - -Take a quart of gooseberries; put them in a pan with two pounds of loaf -sugar, and a little water; when quite soft, pass them through a sieve; -when cold, add boiled custard till it is thick. Put it in the dish you -intend to send to table, with whipped cream on top. - - -APPLE FLOAT. - -Stew and mash very well some good cooking apples; sweeten the apples; -make a float of the whites of eggs and sugar, mixed well together, and -cool on the ice. To be eaten with cream. - - -ICED APPLES. - -Have some good cooking apples; stew and mash them; sweeten to your -taste; beat the whites of four eggs to a stiff froth with sugar; cover -the apples, (which must be in the dish you intend to send them to table -in;) set them in a moderate oven to brown for a few moments; take them -out, and keep in a cold place till they are required. - - -FREEZING CREAM. - -Put the freezer containing the cream into the bucket with the ice and -salt; put the ice closely around, so as to touch every part of it; as -soon as the ice is formed, scrape it from the sides to the centre. The -freezer must be kept moving constantly during the process. - - -ICE CREAM. - -Take four quarts of good cream; sweeten with loaf sugar very sweet, as -the sugar loses its strength by freezing; boil a vanilla bean in a pint -of milk; then pour it in the cream and freeze it. - - -LEMON CREAM. - -The lemon must be rolled in sugar to extract the oil; use the sugar for -sweetening the cream. Then freeze it. - - -RASPBERRY CREAM. - -Mash the berries; press them through a sieve; sweeten the juice, and -mix it with the cream. Strawberry ice cream is made in the same way. - - -COCOANUT CREAM. - -Pare and grate it; boil it with half a pint of cream; then add it to -the cream you wish to freeze. Strain the boiled cream before you put it -in the freezer. - - -ALMOND CREAM. - -Blanch the almonds by pouring boiling water on them till the skins -will peel off easily; then pound them fine and put them in the cream; -sweeten with loaf sugar and freeze. - - -CHOCOLATE CREAM. - -Scrape two ounces of chocolate; put it on to boil in a pint of milk; -boil it till the chocolate dissolves. Sweeten it and add it to the -cream and freeze. - - -PEACH ICE. - -Get soft ripe peaches; mash them through a sieve; then sweeten and -freeze. Apples may be stewed and mashed and frozen also. - - -FRENCH PUFFS. - -Mix together four ounces of butter, and two ounces of sugar, three -eggs beaten separately, and five ounces of sifted flour; cut a sheet -of paper into four pieces; spread them with batter; drop the batter -with a tea spoon in the form of balls on the paper; immerse the paper -into boiling lard; and as they cook drop them off, and fry them a light -brown; drain them on a sieve covered with paper, to absorb the grease; -dust fine sugar over them; and eat them with sugar, butter, and wine, -beaten together. - - -JELLY PUFFS. - -Make puff paste; roll it out half an inch thick; cut it out with a -large tumbler; double them over; lay them in rows on sheet irons; egg -them over, and sift sugar on them; then bake, and, before serving, -place on them some currant or plum jelly. - - -ICED CUSTARD WITH FRUIT. - -Line the sides and bottom of a round mould with macaroons, fastened -together with hot sugar; when cool, place it on a dish. Then make a -custard with the yolk of ten eggs, and one quart of milk, half a pound -of sugar, and a vanilla bean. Freeze the custard; fill the macaroon -mould with it; forming it in a pyramid; and ornament with strawberries, -cherries, or any fruit in season. - - -APPLES AND RICE. - -Pare and core a dozen apples; place them in a pan with a little butter, -loaf sugar, and lemon peel; add a little water, and bake them slowly, -without allowing them to become brown. Boil some rice with milk, sugar, -a little butter, and a nutmeg; when perfectly done, mash it with a -spoon, and put into a round mould to cool; then turn it out, and -arrange the apples neatly upon it; eat it with wine sauce. - - -SPONGE CAKE IN THE FORM OF A HAM. - -Make a sponge cake, and bake in an oval tin pan; when cold, shape it -with a sharp knife in the form of a ham; hollow it out on the under -part; and fill with whipped cream. Pin a paper ruffle on the hock; and -cover all over with broken calf’s foot jelly. - - -APPLE CHARLOTTE. - -Have a tin pan well buttered, and spread around the sides and bottom -nicely stewed apples. Make a rich custard; place some savoury cakes in -the pan; with raspberry jam between each layer of cake; fill up with -the custard, and steam a few minutes. - - -TO CLARIFY ISINGLASS. - -Cooper’s isinglass is the best. Wash it well, and put it in a pan; and -to a half pound, add a pint and a half of water, a quarter of a pound -of sugar, and the juice of three lemons; let it boil slowly about -fifteen minutes; removing the scum as it rises. When cold, the whites -of two eggs may be added, and boiled again for a few minutes; then -passed through a jelly strainer. - - -TO CLARIFY SUGAR. - -To two pounds of loaf sugar, add one quart of water; and when the sugar -is dissolved, add the whites of two eggs well beaten; let it boil -slowly, until the scum has ceased rising, then pour through a strainer. - - -STRAWBERRY JELLY. - -Pour one pint of boiling syrup upon two quarts of strawberries; let it -remain until cold; then press through a jelly bag. Let it boil again, -and stir in it a pint of clarified isinglass; then pour into moulds to -cool. - -Pine apples, oranges, or any other fruit can be made into jelly in the -same way. - - -MADEIRA JELLY. - -To one quart of syrup add one quart of clarified isinglass, the juice -of four lemons, and a pint of good Madeira wine. Pour it into moulds, -and place them in ice. - - -RASPBERRY CREAM. - -Bruise in a bowl two quarts of ripe raspberries, with half a pound of -powdered sugar; rub them through a sieve. Mix with the juice, one pint -of whipped cream, and one pint of clarified isinglass. Pour it into a -mould which has been rubbed with sweet oil; set it in ice; and when -cold turn it out on a dish. - - -CHOCOLATE CREAM. - -Make a quart of rich vanilla chocolate; add to it one quarter of a -pound of sugar, and the yolks of six eggs. Stir all together over the -fire a few minutes. Then add a half pint of whipped cream, and a pint -and a half of clarified isinglass. Mix well together, and pour into -moulds. - - -PEACH CHEESE. - -Stone and pare a quarter of a peck of ripe peaches; put them into a -porcelain lined kettle, with one pound of loaf sugar, and a little -water; stir over the fire until all is dissolved; rub it through a -hair sieve into a bowl; add one pint of clarified isinglass; fill the -moulds, and place them in the ice; when it is firm turn it out; and -cover the top with whipped cream. - - -CALF’S FEET JELLY. - -Take two sets of calves’ feet, and one of pigs’ feet; put them in a -kettle with two gallons of water; let it boil down one-half; strain -it and set it away till the next day; before you put it on the fire, -skim it well; add half a gallon of wine and a pint of brandy, the juice -of eight lemons, the skins of four, pared from the rind, four sticks -of cinnamon, sugar to your taste, the whites of ten eggs beaten to a -froth; mix all in the stock when cold. Let it boil twenty minutes. If -the stock is very stiff, ten will be sufficient; then strain it through -a jelly-strainer. - - -A HEN’S NEST. - -Put some calf’s feet jelly in a deep dish, upon which make a nest with -some skins of lemons cut in strips and preserved in syrup. Take some -eggs; make a small hole, through which empty them; wash and drain, and -fill them with blanc-mange; when perfectly cold, take off the shell and -put them in the nest. - - -CHARLOTTE RUSSE. - -Make a rich boiled custard of a quart of milk and six eggs; sweeten -with sugar and season with vanilla; while warm stir into it a quart -of calf’s feet jelly; whip a pint of cream, and mix with it; make -a Turk’s cap sponge cake; cut out the centre and fill it with the -mixture; put on the top, and ice it when perfectly cold. - - -CHOCOLATE CUSTARD. - -Boil one and a half ounces of gelatine in two quarts of good milk; add -three ounces of the best French chocolate; vanilla and sugar to your -taste; beat very light twelve eggs, omitting the whites of four; pour -the boiling mixture very slowly on the eggs; put it in a tin saucepan, -and set it in a pot of boiling water; stir it till thick; pour it in -moulds. - - -BOILED CUSTARD. - -Put a quart of milk on to boil with half of a vanilla bean or eight -peach leaves, when they are in season; beat the yolks of six eggs and -the whites of three; pour the milk boiling hot upon the eggs, stirring -all the time; then put it in a pitcher, and set the pitcher in a pot -of boiling water; stir it well till it is as thick as good cream; then -pour it from one pitcher to another till it is nearly cold, when put it -in cups, and ornament the tops with the whites of eggs and sugar beaten -very light, on which put a strawberry, or a rosebud, or jelly. - - -TRANSPARENT PUDDING. - -Half a pound of butter and one pound of sugar beaten to a cream; the -yolks of sixteen eggs beaten very light; lay in the dish, either with -or without pastry, some West India preserves. Then pour over them the -mixed ingredients, and put it in the oven, which must be well heated. -Try it with a knife; when done, ice it. Rose water or wine will improve -it. - - -A BOILED FLOUR PUDDING. - -Mix together three pints of milk and six eggs, well beaten; stir in as -much flour as will make a thick batter; have a pudding bag, which wash -and flour well; pour in the batter, tie the bag tight, but far enough -from the batter to give it room to swell; turn the bag frequently, and -do not allow it to cease boiling until done. To be eaten with wine -sauce. - - -APPLE PUDDING. - -Pare and core half a peck of apples; stew and mash them fine; add lemon -peel, sugar, and nutmeg to the taste; beat five eggs very light, and -mix all together, and bake in a paste. - - -A RICH CUSTARD PUDDING. - -Make a custard of one quart of milk and three eggs, and sugar to the -taste; cut some slices of bread, butter them, and lay them in the -bottom of the pan, which cover with raisins: do this till the pan is -half full, then pour over the custard, and bake slowly. - - -A BIRD’S NEST PUDDING. - -Pare and core some good cooking apples; make a batter of one quart of -milk, a little flour, four eggs, and sugar to the taste; pour this -around the apples and bake. - - -GREEN CORN PUDDING. - -Grate one dozen ears of corn; then make a batter of a quart of milk and -four eggs, a little flour, and sugar to the taste, and a very small -piece of butter; bake slowly one hour. To be eaten with sugar and -butter beaten up very light. - - -A GOOD CUSTARD. - -To three pints of milk, sweetened to your taste, add two eggs, well -beaten; cut some bread in squares, very thin, and put over the top, -upon which grate nutmeg; bake very slowly, and be careful the milk does -not curdle. - - -CAKES. - -The flour for making cakes should always be sifted before using it, and -of superfine quality, and dry. The butter must be the best, and the -salt and water well worked out of it. The eggs should always be fresh. - - -ICING FOR CAKES. - -Whip the whites of four eggs to a stiff froth; add gradually some fine -white sugar till it will not run: season as you prefer, with vanilla or -lemon. - - -LIGHT GINGER-BREAD. - -Beat to a cream half a pound of butter, and two of sugar; beat five -eggs very light; add them to the sugar and butter. Have ten cups full -of flour in a pan, into which put six cups full of molasses; season -with half a cup full of ginger, and one tablespoonful of cloves; -dissolve one and a half teaspoonsful of soda in sour milk, and put it -in just before baking: bake in small pans. - - -CRISP GINGER-BREAD. - -Beat to a cream half a pound of butter, the same of sugar; add ginger -and some cayenne pepper; add two cups full of molasses, and flour -enough to roll out. Cut in small cakes, and bake. - - -GINGER-BREAD NUTS. - -Beat to a cream half a pound of butter, and the same of sugar; add a -pint of molasses, cloves, ginger, and cinnamon to your taste; flour -enough to make a stiff dough. Roll out thin; cut in small cakes: bake -on pans in a quick oven. - - -SHAVINGS. - -Beat the whites of four eggs to a stiff froth; add four or five -tablespoonsful of white sugar, to one of butter; flour enough to roll -out. Fry in hot lard: cut them in long strips and curl, before frying. - - -SOFT MOLASSES GINGER-BREAD. - -Six cups full of flour, two of sugar, two of molasses, one of milk, two -of butter; beat the sugar and butter together, to which add four eggs -well beaten; then add one dessert spoonful of cloves, and three of good -ginger, and the molasses and flour, till all is mixed; dissolve one -teaspoonful of soda and three of cream of tartar,--each in half a cup -full of milk, which mix in just before you put it in the oven. This -cake will take at least an hour and a half to bake. - - -SPICED GINGER-BREAD. - -To three pints of flour, and one pound of brown sugar, add three -tablespoonsful of ginger, and one and a half of cloves mixed. Melt half -a pound of butter in a quart of molasses; knead all up; roll in thin -cakes, and bake in a quick oven. - - -A VERY GOOD GINGER-BREAD. - -Mix well with a pound and a half of flour, a half tea-cup full of good -ginger. Melt in a pint of molasses half a pound of butter; when the -molasses is hot, pour it over the flour, stirring it well to keep it -from becoming lumpy; let it stand till quite cold, then beat two eggs -very light, and stir in with flour, enough to make a stiff dough. Roll -out and bake. - - -LEMON CAKE. - -Beat to a cream one cup full of butter, and two of white sugar; add -three eggs well beaten, one lemon grated and a little juice; one -teaspoonful of soda dissolved in a little milk, and three of cream of -tartar dissolved in water. Put in, after these ingredients are well -beaten, three cups full of flour: bake in tins an inch thick. Ice them. - - -QUEEN CAKE. - -Cream, half a pound of butter, and the same of loaf sugar; beat very -light four eggs; flour, a few currants, and put them in; stir in seven -ounces of flour: mix well, and bake in small tins. - - -ALMOND CAKE. - -Blanch a quarter of a pound of almonds, and rub them fine in a mortar -with a little rose water; beat five eggs separately till very light; -beat the sugar with the yolks of eggs; almonds with the whites of eggs, -and a quarter of a pound of flour: bake an hour and a half in small -tins. - - -MACAROONS. - -Take half a pound of almonds, a few of them bitter; blanch them and -pound in a mortar, with a little rose water; beat the whites of three -eggs to a stiff froth, and add half a pound of white sugar, rolled very -fine. Stir all together; drop on buttered paper, and bake in a slow -oven, or on paper with grated rusk or bread; this will keep them from -sticking to the paper. Some persons add a spoonful of rice flour. - - -GOOD JUMBLES. - -Beat to cream one pound of sugar, and the same of butter. Beat six eggs -separately, the yolks with the sugar and butter; add flour enough to -roll out: season to your taste. Cut them in rings, and bake: sift sugar -over them when they are hot. - - -COMMON JUMBLES. - -Beat to a cream half a pound of butter, and the same of sugar; add four -eggs, a little brandy and nutmeg; flour enough to roll out: bake in -pans: cut them in round rings. - - -CRULLERS. - -One cup full of butter, two cups full of sugar, one cup full of -sour cream, four eggs, half a nutmeg, and a little cinnamon, half a -teaspoonful of soda; flour enough to make a dough. Roll out, and fry in -hot lard. - - -DOUGH NUTS. - -Melt in a quart of boiling hot milk, a quarter of a pound of butter, -into which beat flour enough to make a stiff dough, and one pound of -brown sugar. When nearly cold, put in four eggs well beaten, and a -tea-cup full of yeast. Let them rise, and when quite light, drop them -with a spoon into boiling lard. Spices to your taste, and a little -brandy. - - -MERANGUES. - -Have a pound of fine white sugar, to which add the whites of twelve -eggs beaten very stiff, and two tablespoonsful of rice flour. When -well beaten, lay the mixture on thick white paper well buttered, or -bread grated on it, to prevent the cakes sticking. Make the cakes in -the shape of a half egg. When they are a light brown, and firm to the -touch, take them out. Scoop out the middle, into which put preserves. -Put them again in the oven to dry; when done, fasten two together with -a little white of egg. Send to table on a fancy dish. For dessert, -whipped cream is very excellent, in merangues. - - -COMPOSITION CAKE. - -One pound of flour, one pound of sugar, the same of butter, seven eggs, -half a pint of cream, and a gill of brandy, one tea-spoonful of soda -and three of cream of tartar. Dissolve each separately and put in last. -This cake will take an hour and three quarters to bake. - - -LOAF CAKE. - -Two pounds of flour, one of sugar, half a pound of butter, one pint -of yeast, eight eggs, one quart of milk; cream the sugar and butter -together: add the raisins and spices after the first rising. This cake -will take an hour and three quarters to bake. - - -SEED CAKE. - -Three pints of sifted flour, one pound of brown sugar, one -tablespoonful of caraway seed, mixed together. Then melt half a pound -of butter, and pour it into as much cold milk as will make them soft -enough to roll out. Three teaspoonsful of cream of tartar. Put in the -flour before it is sifted. Dissolve one teaspoonful of soda in the -milk: roll out; cut with a tumbler: bake in a quick oven. - - -JELLY CAKE. - -Jelly cake is made of either cup or sponge cake, as preferred. Bake -in round tin pans on buttered paper; the pans should be as large as a -dinner plate, and the cakes a quarter of an inch in thickness, when -baked. Spread jelly upon each cake; place one upon another, till you -have four or five, and then ice it. - - -SPONGE CAKE. - -Beat ten eggs separately, very light; mix the whites and yolks -together; add a pound of loaf sugar; then put in half a pound of flour. -Do not beat it after the flour goes in, as this will make it tough: -season to your taste, with lemon or vanilla. - - -ANOTHER SPONGE CAKE. - -One pint of flour, and one of sugar, half a tea-cup full of water; beat -six eggs very light; put in the water before the whites of the eggs, -and stir as little as possible after all the ingredients are in. - - -LADY FINGERS. - -Beat to a stiff froth the whites of four eggs, and the yolks of four, -with a pound of sugar. Mix with this two or three spoonsful of flour: -season with rose water or lemon: bake on buttered paper. - - -ALBONNIE CAKE. - -Put three teaspoonsful of cream of tartar into three pints of flour, -and sift it; beat half a pound of butter to a cream, with two large -cups full of sugar; add five eggs, well beaten, a teaspoonful of soda, -dissolved in a small quantity of milk, and some caraway seed. Roll very -thin: bake on tins. - - -CUP CAKE. - -Beat to a cream half a tea-cup full of butter, and one and a half -of sugar; add three eggs beaten very light, two cups full of flour, -one teaspoonful of soda, and three teaspoonsful of cream of tartar. -Dissolve each separately in a little milk; mix them just before putting -them in the pan: bake an hour and a half. - - -KISSES. - -Beat till very light the whites of four eggs; add one teaspoonful of -flour, either wheat or rice: season with rose water or lemon: bake on -buttered tins or paper. - - -RICE SPONGE CAKE. - -Rice flour sponge cake, is made like flour sponge cake, only add a -little more of the rice than you would of the wheat flour: bake in -small tins. Ice them. - - -WAFERS. - -Beat three eggs to a stiff froth; two cups full of flour, a small piece -of butter, and milk enough to make a batter; add four tablespoonsful of -sugar. Roll out thin as possible, and bake: roll them up while hot. - - -WHITE CAKE. - -One pound and a quarter of butter, one and a half pounds of sugar, the -whites of twenty eggs, two teaspoonsful of cream of tartar, and a third -as much soda; dissolve each in a tablespoonful of cream; put in the -cream of tartar the last; one and a half pounds of flour; season to -your taste: an hour and a half will bake it. - - -CAROLINA CAKE. - -Beat to a cream one cup full of butter, and two of sugar, three cups -full of flour, the whites of eight eggs, half a cup full of sweet milk, -one teaspoonful of cream of tartar, and the third of that quantity of -soda; dissolve each separately in the milk; add them the last; season -to your taste; bake an hour and a half. - - -BUNNS. - -Beat to a cream half a pound of butter, and the same of sugar, four -eggs, half a pound of currants, a glass of brandy, a pint of milk, -flour enough to make a stiff batter; stir in a cup full of yeast. When -light, bake in small pans, or in a large one, and cut them out in -squares. - - -SASSAFRAS CAKE. - -Beat to a cream half a pound of butter, and the same of sugar; whisk -till very light six eggs; add them to the butter and sugar, with a -glass of brandy, the peel and juice of a lemon; add flour enough to -make a dough: roll out, and bake on tins. - - -WARWICK CAKE. - -Beat to a cream two tea-cups full of sugar, and one of butter; add half -a pound of currants floured, one glass of rose water, and six eggs -beaten separately; dissolve one teaspoonful of soda, and three of cream -of tartar in a little cream; and add, just before putting the cake in -the pan, flour enough to make a stiff batter. - - -POUND CAKE. - -Beat to a cream one pound of butter, with one pound of sugar; separate -ten eggs, and beat them very light; have a pound of flour sifted; add -the eggs and flour alternately; beat till the cake looks light just -before going in the pan; put in a glass of brandy, rose water or lemon -peel, or anything you prefer. This cake will take an hour and three -quarters to bake. - - -PLUM OR FRUIT CAKE. - -Fruit cake is made as the above; with the addition of a pound of -currants, a pound of raisins, and half a pound of citron; flour the -currants, raisins, and citron before putting them in. Raisins should -always be seeded. - - -A VERY CHEAP CAKE. - -One tin cup full of flour, with two teaspoonsful of cream of tartar -sifted with the flour; a piece of butter the size of an egg, half a cup -full of sugar rubbed in the butter, and half of a teaspoonful of soda; -dissolve in a small cup full of milk; bake in a pound cake form. - - -RUSKS. - -Take a pint of milk, a quarter of a pound of butter; warm the butter -in the milk with half a tea-cup full of sugar; stir in enough flour to -make a very soft dough; beat three eggs very light, and add; lastly, -put in a tea-cup full of yeast; do not beat it or any cake after the -yeast goes in; set it in a warm place to rise; when light add more -flour by stirring it in, but do not beat it; let it rise again; flour -your board, and pour out your dough; cut in cakes, and put in pans; -handle as little as possible, and do not put any more flour to them; -set them to rise again, and as soon as light, bake. - - -TO MAKE COCOA-NUT CAKE. - -To two whites of egg, take one cocoa-nut; after it has been peeled and -grated, sugar to the taste; make them high in middle, and bake a few -minutes. - - -COCOA-NUT AND ALMOND CAKE. - -Blanch half a pound of almonds, and pound them in a mortar, with a -little rose water, to prevent them oiling; add an equal quantity of -grated cocoa-nut, three whites of eggs beaten to a froth, and sugar to -the taste; bake ten minutes. - - -LADY CAKE. - -Beat to a stiff froth the whites of ten eggs, add one pound of loaf -sugar, blanch half a pound of almonds, and pound them very well with -some rose water; beat to a cream a quarter of a pound of butter, then -add the sugar; stir in alternately with half a pound of flour, the eggs -and the almonds; bake one hour and a half. - - -SMALL ALMOND CAKE. - -Blanch and pound, with rose water, a quarter of a pound of almonds; -beat very stiff the whites of four eggs; add three tablespoonsful of -rice-flour, and sugar to the taste; bake in fancy shapes on buttered -paper, in a slow oven, ten minutes. - - -DROP CAKE. - -Beat to a cream half a pound of butter, and a quarter of a pound of -loaf sugar; three eggs and the third of a cup of cream, half a pound of -flour, rose water to the taste; drop them in buttered pans, and bake -fifteen minutes. If preferred, they can be seasoned with chocolate. - - -FEDERAL CAKE. - -Two pounds of flour, one pound of sugar, three quarters of butter, four -eggs, the juice of one lemon, three teaspoonsful of cream of tartar, -sifted with the flour, one of soda; dissolve in milk enough to make a -dough; cut the cakes in the shape of a diamond. - - -HARD GINGERBREAD. - -One and a half pounds of flour, half a pound of butter, half a pound of -sugar, a pint of molasses, a tea-cup full of ginger, a tablespoonful of -ground orange peel, and cloves; roll them very thin, and bake. - - -BUTTER DROPS. - -One quarter of a pound of butter, one pound of flour, two spoonsful of -rose water, three eggs, well beaten, a little nutmeg; dissolve a small -lump of pearlash in a little milk, and stir in just before baking; drop -them on tins, and bake. - - -OHIO CAKES. - -One and three-quarters of a pound of flour, three-quarters of a -pound of sugar, four eggs, five tablespoonsful of thick cream, and a -teaspoonful of soda; spice to your taste. Roll them about a quarter of -an inch thick, and bake. - - -SUGAR CAKES. - -Three pounds of flour, and half a pound of sugar, thirteen ounces of -butter, and a teaspoonful of soda dissolved in half a pint of water; -rub the butter in the flour; mix the sugar and water, then knead all -well together; roll thin, and bake. - - -ANOTHER COCOA-NUT CAKE. - -One pound of cocoa-nut, one pound of flour, three quarters of a pound -of sugar, half a pound of butter, six eggs, well beaten; mix all -together, and bake. - - -NEW YORK COOKIES. - -Two pounds flour, one of sugar, one quarter of a pound of butter, a -large cup full of milk, a teaspoonful of soda, two of cream of tartar, -two tablespoonsful of caraway seeds; roll them, and bake on tins. - - -DIAMOND CAKES. - -Beat to a cream half a pound of butter, and the same of sugar; add four -eggs, well beaten, half a pound of flour, and the same of currants, -washed and dried, and well floured, to keep them from sinking, a small -teaspoonful of soda, and two of cream of tartar dissolved separately in -milk; bake them in small pans, diamond shape. - - -A SPANISH CAKE. - -Beat to a cream half a pound of butter; with the same quantity of -sugar, four eggs, well beaten, a quarter of a pound of currants, a -glass of wine and brandy mixed, two tablespoonsful of rose water, and -half a pound of prepared flour, (which can be bought at any grocery -store in the city;) bake in small tin pans, any shape preferred. Ice -them. - - -A. P. S. - -Beat to a cream half a pound of butter, with same of sugar, a few -caraway seed, three eggs, rose water, and nutmeg, and flour enough to -make a dough; roll out thin, and bake. - - -SPANISH BUNNS. - -Three quarters of a pound of flour, a pint of good milk or cream, three -eggs, two tablespoonsful of rose water, half a nutmeg, half a pound of -butter, and the same of sugar; warm the butter in the milk; when milk -warm, stir in the flour and eggs; then beat in the sugar, a little at a -time, and some currants; put in the yeast, and set it to rise in square -tin pans; when very light, bake for fifteen or twenty minutes. - - -SCOTCH CAKES. - -Beat to a cream half a pound of butter, and three quarters of a pound -of sugar, a tablespoonful of caraway seed, one tablespoonful of rose -water or essence of lemon, a pound of flour, and five eggs, beaten very -light; roll half an inch thick, stick them with a fork, and bake. - - -A GOOD SMALL CAKE. - -Beat to a cream three quarters of a pound of butter, and the same of -sugar; whisk three eggs very light; season with rose water; add flour -enough to roll out; cut them half an inch thick, and bake. - - -CREAM CAKE. - -One and a half cups full of butter, two of sugar, four eggs, one cup -full of sour cream, into which dissolve one teaspoonful of soda, four -cups full of flour; season as you like; beat very light, and bake. - - -LEMON DROP CAKES. - -Grate the rinds of six lemons; add six heaping tablespoonsful of -the best white sugar and two of flour; work all well together; beat -very light the whites of two eggs; drop the mixture from a spoon on -buttered paper. When cold, take them off very carefully with a knife. - - -ORNAMENTAL ICING FOR CAKES. - -Put the icing on any way you prefer with a syringe, which must be -kept for the purpose. It is better to put it on plain first, and then -ornament it. - - -POTATO PUFFS. - -Take a pint bowl of white potatoes, mashed as fine as possible; then -add two eggs and one tablespoonful of flour; drop them from a spoon -into hot lard, and fry: when done, sprinkle sugar over them. - - -SAVOY CAKES. - -Separate twelve eggs, and beat them very light; add a pound of the best -loaf sugar; stir in three quarters of a pound of flour, essence of -lemon, or rose water to the taste; do not beat it after the flour goes -in, as this will make it tough: bake in small tin pans in a quick oven. - - -COCOA-NUT POUND CAKE. - -Beat to a cream a quarter of a pound of butter and half a pound of the -best white sugar; add four tablespoonsful of cream, one tablespoonful -of the essence of lemon, one of flour, and three eggs; beat till very -light: then grate the white meat of a cocoa-nut; stir it lightly, and -bake in tin pans. Some persons omit the flour. - - -ALMOND POUND CAKE. - -Blanch the almonds by throwing them into boiling water: take them out; -drain and pound them in a mortar with a little rose water, and proceed -as for cocoa-nut pound cake. Ice them, if preferred. - - -EVERY DAY CAKE. - -Beat to a cream half a pound of butter, and the same of sugar, some -grated nutmeg and rose water, two eggs well beaten; stir in a pound of -flour: roll out, and bake. - - -COMMON RUSK. - -One cup full of butter, the same of sugar, one pint of milk, flour -enough to make a batter; beat it well, and then put in a cup full of -yeast; (but never beat any cake after the yeast goes in;) when very -light, add more flour; make into cakes, and set them to rise; as soon -as they are light, bake them. - - -A VERY CHEAP AND GOOD CAKE. - -One cup full of lard, two of molasses, two of sour milk, one egg, three -tablespoonsful of cinnamon, half a nutmeg, essence of lemon, and flour -enough to make a thick batter; beat a great deal, and bake in a tin -pan, one hour and a half or two hours. - - -HOME-MADE POUND CAKE. - -One pound of patent flour, one of pulverized sugar, one cup full of -butter, one of milk, and four eggs; bake in a quick oven: if it gets -too brown, put paper over the top. - - -A VERY GOOD HOME-MADE GINGER-BREAD. - -One pint of molasses, one tea-cup full of sugar, three quarters of a -pound of butter and lard mixed. Spices,--one tablespoonful of good -ginger, three of cinnamon, a whole nutmeg, a teaspoonful of cloves. -Roll out thin, and bake in a quick oven. - - -CINNAMON CAKE. - -Take one pint of risen dough; work into it one cup full of butter, and -two of sugar, one tablespoonful of cinnamon; set it in a dripping pan, -and pour over it a little melted butter and some cinnamon; set it to -rise, and when light, add more cinnamon, and butter, and bake. Cut them -in square cakes. - - -PRESERVES. - -A porcelain kettle is the best for preserves. Have a ladle with a long -handle, and pierced with holes. The sugar should be the best loaf -sugar. All soft fruit should be done gently, and not allowed to remain -longer than half an hour after it begins to cook, till it is laid on -dishes. This makes the fruit more firm. - - -TO PRESERVE CLING-STONE PEACHES. - -Get the finest cling-stone peaches; take out the stone without -disfiguring them; lay them after they are pared in half of their -weight of sugar, allowing a pound of sugar to a pound of peaches; let -them remain two hours: then put both sugar and peaches in the kettle -together; let them boil till clear, skimming them frequently. Have -some of the kernels cracked, and preserve them with the peaches. - - -TO PRESERVE PEACHES IN BRANDY. - -The heath cling-stone are the best for this purpose. Half a pound of -sugar to a pound of peaches. Throw into boiling pearl-ash water for a -moment: then take them out and rub the skin off with a coarse towel, -and throw them into cold water; make a syrup with as little water as -possible; put in the peaches to boil, until they begin to look clear; -then take up the peaches, and let the syrup boil ten minutes longer, -mixing equal quantities of the syrup and the best white brandy. Put the -peaches in jars: pour over the syrup, and seal them. - - -PEACH MARMALADE. - -Take free-stone peaches; pare and slice them, allowing half a pound of -sugar to one of the peaches. Sprinkle the sugar over them and let them -stand two hours: then put them down to cook. Stir and mash them; let -them cook gently, till they are a transparent pulp; then take it off, -put into jars, and seal them. - - -QUINCES. - -Take fine large quinces; pare and core them; cut them round half an -inch thick; then put them in the preserving kettle with the skins and -cores, with water enough to cover them; let them boil till they look -clear: take them up; strain the juice; put it back again into the -kettle with the sugar, allowing three quarters of a pound to a pound -of quinces: let the syrup boil slowly; skim it, and put it in the -quinces for twenty minutes. - - -QUINCE JELLY. - -Put down the quinces, after mashing and quartering them, in sufficient -water to cover them; let them boil slowly more than half a day: then -strain the juice, and add a pound of sugar to a pint of the juice. Let -it boil till it jellies. - - -QUINCE MARMALADE. - -Boil your quinces till soft: when cool, pass them through a cullender; -add half a pound of sugar to a pint of the pulp; let it boil till it -will jelly. - - -PEARS. - -Leave the stems on, and stick a clove in the blossom end, after paring -them; make a syrup of a pint of water to half a pound of sugar; skim -it, and put in the pears: let them boil till clear. - - -TO PRESERVE GREEN TOMATOES. - -Gather those that look clear, not very large; put them down to boil -with plenty of water. Throw this water off; then add more water and -some green ginger; let this boil till the water tastes of the ginger -very strong: allow three quarters of a pound of sugar to a quart of -juice; make a syrup and put in the tomatoes; let them boil till clear. -The syrup, when boiled down, will make a nice jelly. - - -TO PRESERVE CITRON MELON. - -Pare the melon, and cut it in any shape you fancy; put it down to boil -in a strong ginger water; after it has boiled ten minutes take it up; -make a syrup, allowing a pound of sugar to a quart of the water; add -slices of lemon; cut them; put in your citron: when clear, it is done. - - -SPICED PEACHES. - -To nine pounds of peaches, take three pounds of sugar, and one pint of -vinegar; make a syrup; then put in the fruit. Soft free-stone peaches -are the best; let them boil ten minutes. - - -PLUMS. - -Plums are prepared in the same way as peaches, also cantelopes before -they are ripe; add cloves, mace and allspice, to the taste: make the -syrup; put in the plums, and let boil ten minutes; or pour the boiling -vinegar and spices over the plums. - - -BLACKBERRY FLUMMERY. - -Put the blackberries down to stew, with sugar to the taste; thicken -with a little flour; keep stirring till it is done, which will be in -ten minutes. This is sometimes called blackberry mush. - - -CURRANT JELLY. - -Wash the currants; then spread them on a dish in the sun to dry; then -put them in a stone crock, and set the crock in boiling water till the -currants are soft; then strain them through a flannel bag or a hair -sieve; press all the juice out; allow a pound of the best loaf sugar to -a pint of the juice; boil twenty minutes, not longer. Another way is to -pour the boiling juice on the sugar: this makes much prettier jelly, -but not so rich. - - -APPLE JELLY. - -Cut up some fine pippin apples; do not pare them; let them boil till -quite tender: then strain the juice and put it down with sugar, -allowing three quarters of a pound to a pint of juice; put in while -boiling, some lemon peel: when the jelly is done, which will be as soon -as it is thick, take out the lemon peel. Put the jelly in half-pint -tumblers. - - -GREEN GRAPE JELLY. - -Put the grapes on to boil with a little water; mash them, and when the -juice is well out, strain it; add a pint of juice to a pound of sugar; -boil until it jellies. - - -MORELLA CHERRIES OR CARNATION. - -Allow one pound of sugar to a pound of cherries; take out the stones -with a quill; boil the juice and the sugar; skim it well, and then put -in the fruit: when clear, they are done. - - -RASPBERRY JAM. - -Allow a pound of sugar to a pound of fruit; stir it well, and when it -is a thick jelly, it is done. - - -TO PRESERVE STRAWBERRIES. - -The medium size are the best and the firmest; allow a pound of sugar to -a quart of the fruit; sprinkle them with sugar for a couple of hours; -then put all into the kettle together; skim it well, and let them boil -twenty minutes; be very careful not to mash them. - - -MAGNUM BONUM PLUMS. - -Stick them with a large needle; make a syrup of a pound of the fruit to -three quarters of sugar; then put in the fruit; let them boil slowly -till they clear. - - -STRAWBERRY JAM. - -Strawberry jam is made in the same manner as raspberry jam. - - -PINE APPLES. - -Grate them; allow a pound of sugar to a pint of the fruit; after it has -been grated, half an hour will cook it sufficiently. - - -APRICOTS. - -Scald and wipe them dry; a pound of fruit to a pound of sugar; water -sufficient to make a syrup; boil and take off the skum; put in the -apricots: boil slowly till the fruit is clear. - - -GREEN GAGE PLUMS. - -Take a pound of sugar to a pint of the fruit; scald the plums and wipe -them; pierce them with a needle; put very little water to the sugar; -when the syrup boils, put in the plums. Have a slow fire, and let them -boil till they are clear; take out the plums, and spread them on dishes -to cool; put the syrup in a tureen, and set all away till perfectly -cold. Then put some of the plums in half pint tumblers, nearly filling -them full of the syrup, which will be very rich; pour on the top of -each tumbler a dessert spoonful of good brandy. Cut a round piece of -white paper the size of the top of the tumbler; soak it in brandy, and -lay it on top; then cover it tight by pasting paper over. Preserves -properly done and put up in this way will be as good at the end of -three years as the first. Glass tumblers are excellent for putting up -jelly and preserves. Prune plums, egg plums, and the common blue plums -may all be done in the same way. - - -WATER MELON RINDS. - -The rinds are cut in various fancy forms; make a strong salt and water; -put them in with cabbage leaves as for greening; keep them near the -fire, turning them very often, till they become yellow; have a kettle -of alum water ready; wash the rinds, and put them in the kettle with -cabbage leaves over and under them and between every layer; put the -kettle on the fire; do not let them come to a boil, but keep them -scalding over two hours; when they are green, put them in cold water -for three days; change the water several times. Some persons make two -syrups; but one will be sufficient, by making a syrup of a pound and a -quarter of sugar to one of melon; drop in some ginger; boil twenty-five -minutes. - - -PINE APPLE PRESERVES. - -Pack the pine apple, after it is peeled and cut into slices, in a jar -with a layer of sugar on every layer of the fruit; set the jar for -fifteen minutes in a kettle of boiling water; cover it tight, and keep -it in a dry place. - - -TO PRESERVE CRAB APPLES. - -Make a syrup of a pound of sugar for a pound of fruit; put in the -apples after skimming the syrup; let them boil till they are clear. -Some persons make a second syrup, and keep the first for cordial. - - -TO DRY PEACHES LIKE FIGS. - -Pare and cut the peaches in slices; make a syrup of half a pound of -sugar to one of fruit; put the peaches in and let them scald; then take -them out, put them on a flat dish, and set the syrup away; next day -repeat the process; then put them in the oven, after the bread comes -out, on a flat dish; do this till they are dry; pack them in jars, -sprinkling sugar over each layer. The syrup will make cordial. - - -TO PRESERVE LIMES. - -Get the limes green; take out all the inside very carefully with a -pen-knife, then lay them for twenty-four hours in salt and water; take -them out, wash and scald them till all of the salt is out; make a syrup -with three quarters of a pound of sugar to a pound of limes; skim it, -and put in the fruit; let them boil till clear. It is better to boil -the limes in water for twenty minutes before they go in the syrup. - - - - -Pickles. - -The vinegar for pickling should be the best kind of cider vinegar. - - -MANGOES. - -Have the melons of a good size, solid, but not large; put them in a -crock, and pour over them salt and water, boiling hot; let them remain -for three days; take them out of the pickle, cut a hole in the side, -scrape out the inside; make a dressing of the following articles; some -cucumbers cut fine, some cabbage, onions, horse-radish, race ginger, -mustard seed, mace, and cloves; mix all well together and fill the -mangoes; sew up the mangoes, put the top on, lay them in a jar, and -pour over them boiling vinegar. They will be fit for use in three -months. - - -TO PICKLE ONIONS. - -The small white onions are the best; pour boiling salt and water over -them, and let them stand till cold; repeat this several times; then -put them in a jar and pour boiling vinegar over them; cover tight, and -put them away for three weeks, when they are fit to use. - - -TO PICKLE CUCUMBERS. - -Gather the small cucumbers; put in brine for a day and night; then pour -off the water, put them in jars, and pour boiling vinegar over them, -with whole ears of pepper and allspice if you like. - -Gherkins, radish pods, and beans may be pickled according to the above -receipt. - - -TO PICKLE NASTURTIONS. - -Nasturtions should be young: pour boiling salt and water over them; let -them stand till cold; pour it off and repeat it; let it stand two days, -then pour off the water; add cold vinegar with a little mace. - - -TO PICKLE TOMATOES. - -Have ripe tomatoes; the small ones are the best; put them in a jar, -with salt over each layer; next day take them out, and wipe them off; -wash the jar; wipe it perfectly dry; put them in again in the same -manner; let them stand another day; then drain and wipe them; put them -in a clean jar with mustard seed, cloves, and whole grains of pepper; -and if preferred some onions sliced; pour cold vinegar over them, and -put them away. - - -TO PICKLE PEPPERS. - -Get some good green peppers; cut a hole at the top, and take out the -seed; lay them in salt and water for two days; then wash them; fill -them with cabbage, horse-radish, mustard seed, and onions, all chopped -fine with pepper and cloves. Boil the vinegar and pour over them. - - -TO PICKLE BUTTER NUTS. - -Gather the nuts in the beginning of July; put them in strong salt and -water for a week; take them out, wash and drain them; lay them in a -stone jar; boil some good vinegar with pepper grains, mustard seed, -mace, and cloves; pour this boiling hot over the nuts, and let them -stand a week; then take them and put on fresh vinegar with the spices -which were in the first vinegar; in a month look at them; if the -vinegar has lost its strength, boil fresh and pour over: this will be -fit to use in six months. - - -TO PICKLE MUSHROOMS. - -Gather the small mushrooms; peel and mash them; put them in a jar; add -a little mace and white mustard; cold vinegar sufficient to cover them. - - -TO PICKLE GREEN TOMATOES. - -Wash them and cut them in slices, with an equal number of white onions; -put in a jar with a layer of tomatoes, then a layer of onions and -salt; let them remain twenty-four hours; take them out; have some good -vinegar and pepper, white mustard seed, and cloves; mix some mustard, -flour, and turmeric, with the vinegar; and when boiling hot, put in the -tomatoes and onions; let them boil ten minutes; then take them up, and -put them away; in two weeks they will be fit for use; at the end of -that time boil the vinegar again, and pour over them. - - -PICCALILLE. - -Piccalille is made in the same manner, only the vinegar must be cold -when it is poured on: omit the cloves, as they will make them dark, and -use white vinegar. - - -CAULIFLOWER. - -Cut the cauliflower in small pieces, but long, so as to show the -flower; lay them twenty-four hours in salt and water; then take out and -wash and drain them for two hours; add to the vinegar, mustard seed, -horse-radish, ginger, allspice, and mace; boil for ten minutes, and -pour over the cauliflower. - - -TO PICKLE RED CABBAGE. - -Cut up the cabbage with a slaw cutter; sprinkle it with salt in -alternate layers; let it stand twenty-four hours; then take it out and -drain it; put it in a jar, and pour boiling vinegar, with horse-radish, -black pepper, and cloves; cover it; when nearly cold, tie up the jar. - - -TOMATO CATSUP. - -Wash the tomatoes; cut them in slices; put them into a stone jar, with -alternate layers of tomatoes and salt, till the jar is nearly full. Set -them in the sun every day for a week. Bring them in at night, or if -it is cloudy at the end of that time, put them in a bell metal kettle, -which must be very clean; let them get well heated; take them up, and -strain them through a sieve; let some of the pulp pass through, but not -the seeds or the skins; boil it for two hours, with whole grains of -black pepper and cloves. Otherwise, you may add mustard seed, cayenne -pepper, mace, nutmeg, cinnamon, allspice, and ginger. When cold, -bottle: cork tight, and rosin the tops. - - -MUSHROOM CATSUP. - -Take full grown mushrooms; put them in a stone jar with layers of salt. -Break up the mushrooms, and cover the jar close. Let them remain ten -days. Stir several times a day. Then strain off the liquor and boil it, -and season with the following ingredients, whole pepper, mustard seed, -cloves and ginger. Boil thirty minutes; when quite cold, bottle it; put -into each bottle a gill of vinegar. They should be corked tightly. - - -WALNUT CATSUP. - -Put them in salt and water for eight days. Take them out and mash them -well; to fifteen walnuts allow one quart of vinegar; let it stand for -eight or ten days, stirring it very often. Then strain it; season -with mace, cloves and pepper; boil twenty minutes, and when cold, -bottle. This receipt will answer for either English or the common black -walnuts. - - -ELDER-BERRY WINE. - -Gather and pick the berries. To every quart of the berries add a -quart of water; after they have been mashed in a clean tub, let them -lie three days, stirring it very often. Then strain it; sweeten to -your taste; put the juice in a kettle, and boil it an hour and twenty -minutes, with a little ginger and cloves; then put it in a cask, and -when cold, if you have four gallons, stir in a tea-cup full of yeast: -after it has fermented, add a little brandy. - - -WILD-CHERRY BRANDY. - -To two gallons of brandy, add three quarts of wild cherries; mash a -pint of them, and break the stone. In two weeks they will be fit for -use. - - -BLACK-BERRY CORDIAL. - -Take three pints of the juice of the black-berry, three pounds of the -best loaf sugar, one pint of good brandy, one ounce of cinnamon and -cloves, each: boil half an hour, and skim it well. This is very good -for children. - - -ROSE BRANDY. - -Fill a jar with rose leaves; pour over some good French brandy; let it -stand twenty-four hours; take out the leaves, and add fresh ones. Do -this till the brandy is sufficiently strong with the roses. The jar -must be kept covered: when done, bottle it. - - -ORGEAT. - -Blanch two pounds of almonds; pound them in a marble mortar, adding a -little rose water to keep them from oiling. Then boil one quart of milk -with a small piece of cinnamon, and when cold, put in the almonds: let -it boil for ten minutes, then strain, and when cold, bottle it. - - -TO KEEP LEMON JUICE. - -To one pint of lemon juice, add a pound of sugar. Strain the juice -before you put in the sugar, then let it stand till the sugar is -dissolved; stir it often. Then bottle it; add a gill of French brandy -to each bottle; cork it up tight: cover with rosin. To be kept in a -cool place. - - -COLOGNE. - -To a quart of alcohol, add two drachms of essence of bergamot, and the -same of essence of lemon; one drachm of oil of rosemary and lavender; -put all into a bottle, shake well together, and cork up tight. - - -CURRANT SHRUB. - -To one quart of currant juice, take two pounds of loaf sugar; put the -sugar in the juice, and let it stand all night; then put in half a pint -of spirits, and the juice of three lemons. Bottle, and set it away for -use. - - -RASPBERRY VINEGAR. - -To a pint of English raspberries, take a pint of white wine vinegar; -pour the vinegar on the raspberries, and let it stand all night, then -strain it through a bag; add another pint of raspberries, and let it -stand a day; then strain it; to each pint of the liquor, add a pound of -sugar; put it into a jar, and set the jar in a pan of boiling water for -half an hour. When it is cold, bottle it. - - -BLACK-BERRY CORDIAL, ANOTHER. - -Take two quarts of black-berry juice, one and a half pounds of best -loaf sugar, a half ounce of nutmeg, one ounce cinnamon, a quarter of an -ounce of mace, and the same of cloves and allspice pounded fine; boil -all together for twenty minutes; when cold, add one pint of the best -French brandy. The berries should be fresh, and if kept more than a -year, add a little more brandy. - - -CHERRY SHRUB. - -Morella cherries are the best. Pick, and mash them; put them in a jar, -and set the jar in a pot of boiling water, for two hours, then strain -through a flannel bag. Sweeten with the best loaf sugar; bottle it, and -put a little brandy in each bottle. Sealed air tight. Keep in a cool -place. - - -TO MAKE CHERRY BRANDY. - -Have some good morella cherries. Get a small cask, one holding about -five quarts; fill it nearly with cherries; add two quarts of water; the -water should be hot; let it stand full three hours, then add one quart -of brandy; let it stand four days; add two quarts more of water, and -one of brandy; let it stand two more days, then drain it off: wash -out the cask well. Put your juice on the fire with sugar, (say half a -pound of sugar to two quarts of the juice) let it boil fifteen minutes; -skim it; take it off, and let it get perfectly cold, then put it in the -cask, and set it away. If it is too strong of the brandy, add water. - - -SPRUCE BEER. - -Boil some sassafras root, cut fine, and half as much hops, in five -gallons of water; add, while hot, two quarts of molasses, one -tablespoonful of spruce, and the same of powdered ginger, and a little -allspice; when perfectly cold, put it into a cask; add a gill of good -yeast; mix it well. After it has fermented, bottle it. - - -MEAD. - -To prepare mead, take two pounds and a half of honey; add three quarts -and a pint of warm water. Mix it well, and when it is dissolved in the -water, pour it into the cask. After it has fermented and is clear, -bottle in stone bottles, and cork tight. - - - - -Soup. - - -CALF’S HEAD SOUP. - -Take a calf’s head; wash and soak it for one hour. Then put it down -early in the morning with four quarts of water to boil. When you can -separate the meat from the bones easily, take it up. Be careful to -take out all the bones, and chop the meat very fine. Then put on your -soup to boil again, with two onions, a bunch of parsley and thyme, -seasoned with pepper and salt, with a little flour made very smooth in -water, allspice, cloves, and mace. Have ready a small piece of butter -boiling hot, into which put white sugar and half a tumbler full of -claret wine; put this in a pitcher; add as much of this as you wish; -when you first put on the soup (the quantity will depend upon the -colour you wish the soup,) boil three eggs hard; take the yolks and one -of the whites, mash them up fine with a little flour; fry them a light -brown. Keep the pan moving all the time. Before you put on the head -take out the brains; boil them for a few minutes. Then chop them up, -and put them in with the eggs and half a tumbler full of Madeira wine, -just before you dish the soup. A little mushroom catsup will improve -this soup very much. Beef soup made in this way is very good. - - -CALF’S HEAD SOUP ANOTHER WAY. - -After cleaning it well, put it down to boil with one gallon of water. -When it is half done, take up the meat; cut it up in small pieces, -carefully removing all the bones. Put the meat in the soup with a quart -of beef stock: season with black and cayenne pepper and salt. Fry two -onions; cut in thin slices, in butter, and stir in a little flour to -thicken the gravy; put this in the soup. About ten minutes before -serving it up, put in some chives and parsley chopped fine, with egg -balls made as in the above receipt, with two spoonsful of mushroom -catsup and one of soy, and a pint of white wine. Squeeze a lemon in the -tureen, and pour the soup upon it. This is very good. - - -CALF’S HEAD SOUP ANOTHER WAY. - -Take a large calf’s head, wash it very clean, and let it boil an hour -and a half. Then take it up, removing all the meat from the bones; skim -the soup well; add two quarts of veal stock, and put in the meat after -cutting it in small square pieces; add three large onions, half an -ounce of cloves, and nutmeg and mace; chop very fine all kinds of sweet -herbs. Strain off the liquor. Put a quarter of a pound of butter in a -pan on the fire, and when it is hot, stir in some flour and a little -sugar. Put this in the soup, stirring it well: season it to your taste: -add eggs, balls fried, and a pint of wine. Serve it up hot. - - -TURTLE SOUP. - -In most of the markets the turtle can be bought cleaned and ready for -cooking. If not, place it on its back to make it extend itself. Then -cut off its head and fins; let it bleed freely; when quite dead, cut -the belly part clean off, take out the gall and the sand bag. Draw and -wash the entrails well. Scald the black meat, so that the skin will -come off, which must be done very carefully. Cut the meat in joints -like a chicken, then put it down with five quarts of water. Let it -boil till soft, (which will depend upon the turtle; if it is old, it -will take a long time.) Make forcemeat balls of one pound and a half -of veal, chopped fine, with parsley, thyme, pepper, salt, and two eggs -and flour to thicken; fry them in butter and lard; put half a pound of -butter in the pan, and when hot, stir in enough flour to thicken it. -Put these all in the soup, and season with pepper, cayenne and black, -with salt to your taste; let it simmer, till the flour is well cooked: -put in just as you dish it up, one quart of Madeira wine. This is very -superior. - - -EGG SOUP. - -Boil a small piece of beef or the scrag end of the neck of veal: season -it with pepper and salt, and let it boil very gently till the meat is -well cooked. Then strain it. Beat the yolks of two eggs well, with some -chopped parsley, and pour the soup in the tureen on the eggs. Keep -stirring it all the time. A little rice will improve this soup very -much: put the soup in the boiler again, after it is strained, and cook -till done. - - -CLAM SOUP. - -Take two quarts of clams. After they are opened, cut off the beards -and put them down to cook, with equal quantities of the water and the -liquor. Take four crackers pounded fine and rolled in butter; stir in -very gently: season with pepper, salt, chopped parsley, a little mace, -and add a pint of sweet cream, just before you take it up. - - -OYSTER SOUP. - -Oyster soup is made as clam soup, only omitting parsley and -substituting a little mace. - - -SOUP FOR THE SICK. - -In a pint of boiling water put half a wine-glass full of wine; beat up -the yolk of one egg; when the water and wine boils, pour it out into a -bowl; then on the egg; continue to pour it from one bowl to another, -two or three times; then add a small piece of butter, a little sugar -and nutmeg. - - -TERRAPINS. - -Take the terrapins one at a time, and immerse them in boiling water for -half a minute; take them out and remove the skin; put them back into -hot water, and watch them carefully that they do not boil too much; -(some will be done in half an hour, others will take much longer. They -are sufficiently done when the feet are soft to the touch.) Take off -the shell and remove the sand bag and the gall, (which will be found -in the liver; the sand bag is full of water;) then put them down to -stew with one pound of best butter to three good-sized terrapins: -season with red and a little black pepper; (no salt;) when they are -perfectly heated through, put in the following dressing, and when it -boils furnish the seasoning with a little salt, &c., if required. -Dressing,--Take three yolks of hard-boiled eggs, to one large terrapin; -mash them up fine, and add the best Madeira, a little at a time, until -you make a thin paste; stir this into the terrapins, and add more wine, -if necessary. There should be just dressing enough to float near to the -top of your terrapin in the saucepan. - - -ROMAN PUNCH. - -One gallon of water, one quart of cream, the juice of a dozen lemons, -one pint of the best brandy, and a pint of rum; sugar to the taste; to -be frozen before the cream goes in. The cream stirred in and frozen -again. - - -APPLE TODDY. - -One bushel of apples baked on white paper, and strained next day -through a sieve, three gallons of water, one gallon of brandy, three -quarts of Jamaica spirits; sweeten to your taste. - - -TO MAKE A VEAL POT-PIE. - -Half boil some veal; then cut it in small pieces; season it with -cayenne pepper, salt, nutmeg, parsley and a little butter: make a -good paste; line the sides of a deep dish; put in the meat, and add -some cream; have a small cup in the middle of the pie; cut across the -centre, and turn back the sides to let the steam escape: bake slowly. - - -GUINEA FOWL. - -They are very good cooked as pheasants or stewed like chickens. - - -SUCCOTASH. - -Boil some string beans in as little water as they can be cooked in, -with salt; when nearly done, have some corn cut from the ears put in, -and season with pepper, salt, butter and a little cream; twenty minutes -will be long enough for the corn to cook; but the beans will require -an hour and a half. In winter, succotash can be made with dried corn -and beans; let them both soak all night in the water you boil them in, -after washing them well. - - -POTTED SHAD. - -Take fine large shad, and when they are thoroughly cleaned and washed, -_split_ them in two and cut them in square pieces. Place a layer of -fish in a stone crock; (a glazed one will not answer;) sprinkle over it -salt, cloves, whole pepper and mace; thus continue till your crock is -filled; pour over it the best pure cider vinegar; cover the mouth of -the crock with a bladder, which should be tied down sufficiently tight, -to prevent the steam from escaping; place it in a moderately warm oven, -and let it bake for several hours. It is a good plan to send it to a -bake-house, and let it be put in a brick oven, after the bread is taken -out. If properly done, the bones will all be dissolved, and it will be -almost equal to salmon. - - -TO MAKE STOCK FOR SOUPS AND GRAVY. - -To one shin of beef and one of veal, add eight quarts of water, and -salt to the taste; skim it well, and let it boil till it is quite -thick: take out all the meat, and pour off the stock; set it away till -next day: you can add some of this to your soup, and it will improve -it very much. Geese, ducks, and chickens are very good stewed in stock -made after the above receipt, and then browned in an oven. - - -TO STEW SWEET-BREADS. - -Parboil them; then cut in small pieces; season with pepper, salt, and -nutmeg; put them down to stew in some veal gravy, and just before you -take them up, add some mushroom catsup and a glass of wine. - - -TO ROAST SWEET-BREADS. - -Half boil them; then take them up; lard them with ham, and roast before -the fire: season with cayenne pepper, salt and mushroom catsup. - - -TO HASH MUTTON. - -Cut in small pieces; have two onions fried brown; put it down in a -little good gravy; just before you dish it, season with pepper, salt, a -little currant jelly and wine, or a spoonful of walnut pickle. - - -SUGAR DROPS. - -Beat to a cream a quarter of a pound of butter and half a pound of -sugar, rose water to the taste, half a pound of flour; stir all well -together, and drop them on buttered paper, and bake: ornament with -sugar plums. - - -CURRANT CAKE. - -One pound of butter, one and a half of sugar, two pounds of flour, nine -eggs, two pounds of currants, and a little soda dissolved in milk. - - -ANOTHER SPONGE CAKE. - -Flour, one pound; sugar, one pound and a half, ten eggs, and a large -tea-cup full of water. The water must be poured over the sugar and put -on the fire to dissolve, and come nearly to the boil; meanwhile, beat -the eggs separately very light; then mix them together, and add the -dissolved sugar, beating it in the egg very hard; lastly, stir in the -flour very _slowly_. - - -PIGNOLATTIS. - -One pound of sugar, three quarters of a pound of flour, five eggs, five -ounces of almonds or ground-nuts, blanched and pounded. Cut into cakes -and bake. - - -COCOA-NUT CAKE, No. 4. - -Half a pound of butter, one of sugar, six eggs, and one large cocoa-nut -grated. - - -COTTAGE PUDDING. - -Half a pound of butter warmed, four eggs well beaten, four tea-cups -full of fine white sugar, two quarts of flour, four teaspoonsful of -cream of tartar, two of soda, four tea-cups full of milk; stir all well -together; flavour with grated lemon peel, and bake in a moderate oven. - - -APPLES IN JELLY. - -Have some moderate-sized cooking apples; pare and core without cutting -them open. Let them boil slowly till they are tender, with some slices -of lemon; when they are done, take them up, and add sugar enough to -the liquor to make a syrup; put the apples in, and let them boil till -clear; put in half an ounce of isinglass dissolved; lay a slice of -lemon on each apple, and pour the jelly around them. - - -SYLLABUB. - -Take the juice and peel of one large lemon, two glasses of wine, and -one of brandy; sugar to the taste; to this add a pint of whipped cream; -arrange it in glasses. - - -A DISH OF SNOW. - -Grate the white part of the cocoa-nut, and pile it up in the middle; -this is nice to eat with preserves or fruit, and is a delicate relish -for tea. - - -CHEESE CAKE. - -To two bowls of cottage cheese, add ten eggs, and half a pint of cream, -mace, cinnamon, sugar, and nutmeg, to the taste; add a little brandy; -bake in puff paste. - - -ALMOND CHEESE CAKE. - -Blanch a pound of sweet almonds, and a few bitter; pound them in a -mortar, with a little rose-water; add ten eggs, beaten very light, and -sugar to the taste; a glass of brandy, and some lemon peel; bake in -puff paste. You may take equal quantities of almonds and cocoa-nut. - - -TO PRESERVE LEMON PEEL. - -Take out all the inside, and lay them in salt and water for two days; -then wash them well; put them in fresh water; let them boil till -tender; then take them up; throw off the water; and make a syrup with -half their weight of sugar; put in the peel for twenty minutes; then -take them up; and when the syrup is thick, pour over the peel; put them -in jars, and cover tightly. This may be used as citron. - - -TO COOK CHEESE AND EGGS. - -To half a pound of grated cheese, add the yolks of six eggs, and half a -pound of butter; stir all together; add some cayenne pepper, and bake. - - -TO PICKLE CUCUMBERS. - -Scald the cucumbers in brine; let them stand till cold; repeat this -three times; then put them in jars, pouring on vinegar, with a small -quantity of whisky in each jar; let them stand for three months; they -will be hard and green. - - -TO MAKE MOLASSES CANDY. - -Grease the saucepan with butter; then put in the molasses, with a -little brown sugar; let it boil for half an hour, stirring it all the -while; when it is brittle, it is done. If you like, add the kernels of -any kind of nuts you prefer: just before taking up, pour into buttered -tin pans, and set away to cool. - - -TO MAKE CANDY WITH THE KERNELS OF NUTS. - -Make a thick syrup; then throw in the kernels of any kind of nuts you -prefer; have buttered tin pans, and pour it out. - - -JELLY. - -Three quarts of water, four of gelatine, three pounds of sugar, the -whites of five eggs, one pint of wine, and six tablespoonsful of -brandy, and six lemons, peel and juice. The gelatine must be soaked in -one quart of water for half an hour; stir all the ingredients, except -the brandy, well together, before it is put on the fire; first beating -the white very light. Let it boil ten minutes without disturbing it; -then strain it through a jelly strainer. - - -CARRAGEEN, OR IRISH MOSS JELLY FOR THE SICK. - -One ounce of moss, one quart of water, three tablespoonsful of sugar, -half a pint of wine; boil ten minutes, and strain. - - -OINTMENT FOR MORTIFICATION. - -Make a salve of raw carrots; grate and stew them in lard; when done, -strain it. Another salve can be made of the leaves and bark of black -alder, stewed in lard. Raw cranberries, cut in half and mashed, are an -excellent application. - - -ELDER-BERRY JAM. - -Put two quarts of elder-berries in a kettle, with some water, say a -pint; stir and mash them well; when the juice is all extracted, strain -it, and add two pounds of the best loaf sugar; let this simmer twenty -minutes. This is good for colds, and sore throat, and is a great -purifier of the blood. - - -BLACK CURRANT JELLY. - -Mash your currants well, and strain them through a sieve; to one pint -of juice, put one pound of loaf sugar; boil twenty minutes. Quince -jelly is also very good for the throat. The seeds should always be -kept, as they are very good for sore mouth or throat. - - -TO PRESERVE ORANGE PEEL. - -Take out all the inside; then let them soak in salt and water -twenty-four hours; take them out; wash them well, and let them boil for -ten minutes; throw off the water; make a rich syrup; after boiling the -peel till they are tender, put them in the syrup; let them boil for ten -minutes; and when the syrup is thick, pour it over the peel. - - -SCOTCH CAKE. - -Beat to a cream one pound of sugar, and three quarters of a pound of -butter; beat separately nine eggs; put them into the cake; add the -juice and grated rind of a lemon, and a wine-glass full of brandy; -then add one pound of sifted flour; and just before it is put in the -pans, a pound of seeded raisins. - - -HARD GINGER BREAD. - -One quart of molasses, one pound of brown sugar, three quarters of a -pound of butter, cloves, and ginger, to the taste; with very little -cayenne pepper; flour enough to roll it out. The cake must be very -thin, and bake in a slow oven. - - -GINGER JUMBLES. - -One cup full of butter, two cups full of sugar, and one cup full of -molasses, one of cream, and a teaspoonful of soda; dissolve in a small -quantity of thick milk a tablespoonful of ginger, two eggs, a glass of -wine, and flour sufficient to roll out thin. - - -SPICE NUTS. - -Two pounds of butter, and the same of flour, one quarter of a pound of -ginger, an ounce of cake seed, the same of cloves, and cinnamon, one -quart of molasses, three quarters of a pound of sugar, and nutmeg; roll -out thin, and bake. - - -QUAKER CAKE. - -Three cups full of sugar, one cup full of butter, six eggs, five cups -full of flour, one teaspoonful of soda; season with lemons or almonds -to the taste. - - -A. P. S. - -Cut fine half a pound of butter, in three quarters of flour, half a -pound of sugar, a glass of wine and brandy, rose water, and spice to -your taste; then mix in two ounces of flour, reserving two ounces to -mould them in. - - -DOVER CAKE. - -Take one pound of sugar, half a pound of butter, six eggs, one -teaspoonful of soda, one cup full of sour milk, one pound of flour; -season to the taste. - - - - -Articles of Diet for the Sick. - -Here we may observe that neatness in serving up, as well as care and -cleanliness in the preparation, makes food for the sick room more -likely to be attractive to the fastidious appetite of the invalid. - - -BARLEY WATER. - -Wash well a tea-cup full of pearl barley; put it in a sauce pan, with -two quarts of water, and a small cup full of raisins; boil it to a -quart; then strain, and add sugar, nutmeg, and lemon juice, to your -taste. - - -OATMEAL GRUEL. - -Mix smoothly a dessert spoonful of meal, with two of cold water; pour -on a pint of boiling water, and let it boil for fifteen minutes, -stirring all the time; sugar or salt may be added as preferred. Wine is -sometimes used. - - -CORN MEAL GRUEL. - -Wash several times in cold water, three tablespoonsful of corn meal; -pouring off the water as it settles; then pour on a quart of water, -and boil, stirring all the time; add a little salt; strain and sweeten, -adding butter, wine, and nutmeg. - - -ARROW ROOT. - -Mix a dessert spoonful of arrow root smoothly, in a little cold water; -pour on it a pint of boiling water; let it boil five minutes; then -sweeten to your taste, and add nutmeg and wine. If richer food is -required, this can be made in the same way, with milk instead of water. - - -WINE WHEY. - -To half a pint of boiling milk, add one glass full of sherry wine, and -a little sugar; let it boil until the curd has separated, and strain -through a fine sieve. - - -RICE GRUEL. - -Stir into a pint of boiling water, a tablespoonful of rice flour, -which has been mixed with a little water; let it boil fifteen minutes, -stirring all the time; then season with sugar and nutmeg, or a little -cream. - - -TAMARIND WATER. - -Upon a gill of good tamarinds, pour a pint of boiling water; cover it, -and let it stand until cold, with a lump of ice: it is very grateful to -a feverish person. Both currant and quince jelly make pleasant drinks, -prepared in the same way. - - -CREAM OF TARTAR PUNCH. - -Pour on a teaspoonful of cream of tartar, a tumbler full of boiling -water; sweeten to your taste, with loaf sugar, and drink as hot as -possible, upon getting into bed; a teaspoonful of nitre in it is -excellent for a fever, or a cold. - - -LEMONADE. - -Squeeze and strain the juice of six lemons into three pints of ice -water; sweeten to your taste: by adding a gill of good French brandy, -it will be lemon punch. Some persons prefer it made with boiling water, -and then cooled with ice. - - -VEGETABLE SOUP. - -Slice one potato, one turnip, one onion, one carrot, and a little -celery; boil in a quart of water one hour; toast some bread nicely; cut -in small pieces, and lay in a bowl: add salt to the soup, and pour over -the toast. - - -TOAST WATER. - -Let the water be boiled and cooled; then toast bread of a deep brown, -and pour over it the water; let it stand half an hour. A small piece of -dried lemon or orange peel gives it a pleasant taste. - - -SAGO. - -Sago should be well washed; put a tablespoonful in a pint of milk, and -boil it until it is quite soft; sweeten to the taste, and add wine or -lemon juice. Tapioca is made in the same way, but does not require so -much washing. - - -CARRAGEEN MOSS. - -Pour upon one ounce of carrageen (after it has been well washed) one -quart of warm water; cover it, and let it stand on top of a stove -all night: it will form a tasteless jelly, which when sweetened and -seasoned with lemon, is palatable and strengthening. - - -CRACKER JELLY. - -Take a quarter of a pound of crackers; pour on them two quarts of -water; boil down to one quart; strain it: add one pound of sugar, one -pint of Madeira wine, and a little nutmeg. - - -BEEF TEA. - -Take a tender, juicy piece of beef; cut into small pieces; put into -a bottle with a little salt, and a tablespoonful of water: place the -bottle in a pan of hot water, and let it boil three quarters of an hour. - - -BEEF TEA. - -Cut up into small pieces a pound of juicy beef; cover it with a quart -of water, and let it stand for two hours: then boil it until it is -reduced to a pint; let it cool: skim off all the grease; then boil -again; drink it while warm. - - -BALM TEA. - -Pour upon a tea-cup full of the leaves of dried balm, a pint of boiling -water; let it stand fifteen minutes, when it is ready for use. - - -CHICKEN TEA. - -Wash in cold water the leg and wing of a young chicken; put it in a -stew pan, with a pint of water and a little salt; cover it, and let it -boil twenty minutes; then skim and strain it. - - -MILK TOAST. - -Cut a thin slice from a loaf of stale baker’s bread; toast it a light -brown. Boil half a pint of milk, and a small piece of butter ten -minutes; then sprinkle in a little salt, and pour over the toast. Cream -toast is made in the same way. - - -TO KEEP FLOWERS FOR A LONG TIME. - -To one quart of water, add one teaspoonful of carbonate of soda: do not -change the water. - - -TO KEEP FURS FROM MOTHS. - -Get the gum camphor; as soon as you can do without the furs, beat them, -and put small pieces of camphor rolled in paper, in, and around them; -sew them up tightly in linen, and keep in a cool place. Black pepper -will not prevent the moths getting in, nor will it kill them. - - -TO WASH FLANNELS. - -Wash them in clean suds as hot as you can bear the hands in; then in -water of the same temperature, with a little soap in, but not so much -as the first; rinse in hot water, and hang up immediately. - - -TO WASH WINDOWS. - -Never put soap on the windows, but wash them off with a shammy, and -then dry them with the same; if the shammy cannot be obtained, paper -will answer, but it is not so good. - - -TO WASH BOTTLES BELONGING TO THE CASTOR. - -Wash them well with water, with a little soap and soda in it, also some -clean coarse sand or rice to get the marks out. - - -TO WASH CALICOES. - -Wash out the grease spots before putting the dress in, as the spots -cannot be seen after it is wet; wash them well through two suds; then -rinse them, throwing a little salt in the water to set the colours; -starch and hang them in the shade, as the sun will fade them. If the -calico is black, make the starch water as blue as possible. Wash, and -hang up quickly. - - -TO GATHER GARDEN HERBS. - -Herbs should be gathered on a dry day, just before they blossom. Wash -them and hang them in a dry place; as soon as they are dry, put them -in a paper bag. Sage, sweet marjoram, summer savoury, and thyme should -be pounded fine, and kept in bottles corked tight. When parsley is dry, -cut it fine, and keep in bottles. - - -FOR A COUGH. - -Make a strong tea of hoarhound; then strain it, and add half a pound of -the best loaf sugar, to a pint of the tea: let it simmer till thick; -then bottle it, and take a little two or three times a day. - - -FOR A SORE THROAT OR MOUTH. - -Make a sage tea by boiling some sage leaves; when strong, add honey and -some alum or borax. Gargle the throat with this often through the day. - - -FOR THE STING OF A BEE OR WASP. - -Rub the part with hot tallow, or with hartshorn, or wet clay. - - -FOR POISON. - -Mix in a tumbler full of warm water one teaspoonful of the flour of -mustard; drink while warm: it will make the patient throw off the -poison. This is good for the cramp. - - -FOR BURNS. - -When the skin is not off, apply scraped raw potatoes. When the skin is -off, apply sweet oil and cotton, or linseed oil and lime water made -into a paste. Elder ointment is very good: make the ointment of the -green bark of the elder; stew in lard. - -Linseed oil and lime water mixed in a paste, is also an excellent cure. - - -TO PICK DUCKS AND GEESE. - -Dip them in boiling water; then wrap them for a few moments in flannel, -and pick them, holding them by the feet, with the head down; be careful -to dry the feathers as soon as possible. A very good way to cure -feathers is to put them several times in a brick oven after the bread -comes out: then let them lie on the ground for several days, bringing -them in at night. This will take away all the disagreeable smell which -is so unpleasant in feathers when they are not properly dried. - - -TO TAKE INK STAINS OUT OF LINEN. - -Rub the stain with lemon juice and salt, or a little hot tallow; when -the lemon juice and salt are used, it must go in the sun for several -hours; then rinse it: new milk boiling hot will take out most kinds of -fruit stains; dip in them when dry, and repeat it often. - - -TO CLEAN CARPETS. - -Shake them well; then spread them on a clean floor, and rub them with a -soft brush dipped in camphine, or with a piece of cloth: when they are -dry, if the grease is not out, repeat the operation. - - -TO TAKE GREASE SPOTS OUT OF SILK OR WOOLLEN. - -Rub the spots with a sponge dipped in camphine; rub, or if the article -soiled be silk, spread magnesia on the wrong side; let it remain for a -day or two; then brush it off, and the spot will have disappeared. - - -TO CLEAN KNIVES AND FORKS. - -The iron filings from the blacksmith shop are excellent to clean knives -and forks with. Rotten stone or fine brick dust is also very good. Do -not put the handles in hot water, as this injures them; wipe them dry, -and keep them rolled in brown paper. - - -TO CLEAN BRASS AND COPPER UTENSILS. - -All brass and copper utensils should be well cleaned before using them, -with hot vinegar and salt, then washed in hot water; keep the vessel -warm till ready for use; when done with it, clean it well, and keep in -a dry place. - - -TO CLEAN BRITANNIA. - -Rub them well with sweet oil and whitening; when dry, rub them off with -buckskin. If they are well washed in hot soap suds, and rinsed in clean -hot water every day, and let dry quickly near the fire or in the sun, -they will seldom require rubbing. - - -TO CLEAN STOVES. - -Mix some British lustre with alum water; put it on with a brush, and -with a dry brush rub it off. - - -TO PRESERVE CORN FOR WINTER USE. - -Take off all the outside husks; fasten the inside ones down tight, and -pack in barrels or boxes with salt in alternate layers; keep in a cool -place, or the corn will heat and spoil. - - -TO PRESERVE GRAPES. - -Gather the bunches on a dry day; be careful that the grapes are all -sound; pack them in sawdust or cotton: put them in a box; fasten it up, -and keep in a dry place. - - - - -INDEX. - - - A. - - Albonnie Cake, 105 - - Almond Cake, 102, 115 - - Almond Cream, 91 - - Almond Pudding, 81 - - Apple Charlotte, 94 - - Apple Dumplings, 85 - - Apple Dumpling Sauce, 29 - - Apple Float, 90 - - Apple Fritters, 86 - - Apples, Iced, 90 - - Apple Jelly, 120 - - Apples in Jelly, 141 - - Apple Pudding, 98 - - Apple Sauce, 29 - - Apples and Rice, 93 - - Apple Toddy, 137 - - Apricots, 121 - - Arrow Root (for the sick,) 147 - - Arrow Root Pudding, 80 - - Asparagus, 58 - - A. P. S., 112, 145 - - - B. - - Balm Tea, 150 - - Barley Water, 144 - - Bass, Sea, 19 - - Batter Cakes, Corn, 74 - - Bean Soup, 16 - - Beans, Lima, 58 - - Beans, String, 58 - - Beef, To roast, 30 - - Beef, To stew, 31 - - Beef, To boil Corned, 33 - - Beef, To cure, 41 - - Beef Soup, 11, 12 - - Beef Steak Pie, 32 - - Beef Steaks, 31 - - Beef a La Mode, 23 - - Beef Brisket, (baked,) 32 - - Beef’s Heart, 33 - - Beef Tea, 149 - - Beef Tongues, To cure, 42 - - Beer, Spruce, 132 - - Beets, To boil, 63 - - Biscuit, Light, 71 - - Biscuit, Maryland, 71 - - Biscuit, Philadelphia Milk, 70 - - Biscuit, Tea, 71 - - Blackberry Flummery, 119 - - Blackberry Pie, 77 - - Brandy, Cherry, 131 - - Brandy, Wild Cherry, 129 - - Brandy, Rose, 129 - - Bread, 68 - - Bread in a Brick Oven, To bake, 68 - - Bread, Diet, 69 - - Bread, Indian, 74 - - Bread, Potato, 72 - - Bread Pudding, 79 - - Bread Rolls, 69 - - Breakfast Cakes, Indian, 75 - - Brocoli, 65 - - Broth, Chicken, 137 - - Broth, Mutton, 21 - - Buckwheat Cakes, 72 - - Burns, For, 152 - - Butter, 65 - - Butter Drops, 111 - - Butter, Melted, 26 - - Butter, To keep, 66 - - Butternuts, To pickle, 126 - - Bunns, 107 - - Bunns, Philadelphia, 69 - - Bunns, Spanish, 112 - - - C. - - Cabbage, To boil, 64 - - Cabbage, To pickle, 127 - - Cakes, 99 - - Cake, A very cheap, 108, 115 - - Cake, A good small, 113 - - Cake, Albonnie, 105 - - Cake, Almond, 112, 115 - - Cake, Almond (Small,) 110 - - Cakes, Buckwheat, 72 - - Cake, Carolina, 107 - - Cake, Cheese, 141 - - Cake, Cinnamon, 116 - - Cake, Cocoanut, 109, 111, 140 - - Cake, Cocoanut Pound, 114 - - Cake, Cocoanut and Almond, 109 - - Cake, Composition, 104 - - Cake, Corn Batter, 74 - - Cake, Cream, 113 - - Cake, Cup, 106 - - Cake, Currant, 140 - - Cake, Diamond, 112 - - Cake, Dover, 146 - - Cake, Drop, 110 - - Cake, Every day, 115 - - Cake, Federal, 110 - - Cake, Flannel, 72 - - Cake, German, 71 - - Cake, Home made Pound, 115 - - Cake, Icing for, 99, 114 - - Cake, Indian Breakfast, 75 - - Cake, Jelly, 105 - - Cake, Journey, 74 - - Cake, Lady, 109 - - Cake, Lemon, 101 - - Cake, Lemon Drop, 113 - - Cake, Loaf, 104 - - Cake, Ohio, 111 - - Cake, Plum or Fruit, 108 - - Cake, Potato, 75 - - Cake, Pound, 108, 115 - - Cake, Quaker, 145 - - Cake, Queen, 102 - - Cake, Sassafras, 107 - - Cake, Savoy, 114 - - Cake, Scotch, 113, 144 - - Cake, Seed, 104 - - Cake, Soda, 70 - - Cake, Spanish, 112 - - Cake, Sponge, 105, 140 - - Cake, Sugar, 111 - - Cake, White, 107 - - Cake, Warwick, 108 - - Calf’s Feet Jelly, 96 - - Calf’s Feet, To stew, 35 - - Calf’s Head or Mock Turtle, 34 - - Calf’s Head Soup, 14, 132, 133, 134 - - Calicoes, To wash, 151 - - Candy, Molasses, 142 - - Candy with Kernels of Nuts, 143 - - Caper and Nasturtion Sauce, 26 - - Carrageen or Irish Moss Jelly, 143, 149 - - Carrots, 55 - - Castor Bottles, To wash, 151 - - Catfish Soup, 15 - - Catsup, Mushroom, 128 - - Catsup, Tomato, 127 - - Catsup, Walnut, 128 - - Cauliflower, 54, 127 - - Celery Sauce, 27 - - Celery Vinegar, 28 - - Charlotte Russe, 96 - - Cheese Cake, 141 - - Cheese and Eggs, To cook, 142 - - Cherries, (Morella,) or Carnation, 120 - - Cherry Shrub, 131 - - Cherry Brandy, 131 - - Chicken, To fry, 45 - - Chicken, To roast, 45 - - Chicken, To stew, 46 - - Chicken, To broil, 46 - - Chicken, To bake, 46 - - Chicken, To boil, 47 - - Chicken Broth, 13 - - Chicken Pie, 46 - - Chicken Tea, 150 - - Chicken with Curry, To cook, 47 - - Chicken in Batter, To cook, 47 - - Chicken Salad, 51 - - Chicken Soup, 13 - - Chine, To boil and freeze, 43 - - Chocolate, To make, 67 - - Chocolate Cream, 92, 95 - - Chocolate Custard, 97 - - Chops, Mutton, 37 - - Citron Melon, To preserve, 119 - - Clam Soup, 17, 135 - - Clams, To fry, 22 - - Clams, To stew, 22 - - Cocoanut Cream, 91 - - Cocoanut Pound Cake, 114 - - Cocoanut Pudding, 79 - - Cod, To boil fresh, 18 - - Cod, To dress salt, 20 - - Coffee, To make, 66 - - Cologne, 130 - - Composition Cake, 104 - - Cookies, New York, 111 - - Cordial, Blackberry, 129, 131 - - Corn, To boil, 62 - - Corn, To fricassee, 59 - - Corn, for Winter, To keep, 59 - - Corn Batter Cakes, 74 - - Cornmeal Gruel, 146 - - Cottage Cheese, 25 - - Cottage Pudding, 140 - - Cough, For a, 152 - - Crab Apples, To preserve, 123 - - Crabs, To boil, 22 - - Crabs, To stew, 22 - - Cracker Jelly, 149 - - Cranberry Sauce, 30 - - Cream, To freeze, 90 - - Cream, Almond, 91 - - Cream, Chocolate, 92 - - Cream, Cocoanut, 91 - - Cream, Ice, 91 - - Cream, Lemon, 91 - - Cream, Raspberry, 91, 95 - - Cream Sauce, 28 - - Croquettes, To make, 49 - - Croquettes of sweet Breads, 53 - - Crullers, 103 - - Cucumbers, 63 - - Cucumbers, To pickle, 125, 142 - - Cup-Cake, 106 - - Currant Cake, 140 - - Currant Jelly, 119, 144 - - Currant Pies, 77 - - Currant Shrub, 130 - - Custard, A good, 99 - - Custard, Boiled, 97 - - Custard, Cold, 89 - - Custard, Chocolate, 97 - - Custard Pudding, 98 - - Custard, Swiss, 84 - - Custard with Fruit, Iced, 93 - - Custard, Sponge Cake, 83 - - - D. - - Dessert, 84 - - Diet for the Sick, 146 - - Doughnuts, 103 - - Dried Fruit, To stew, 30 - - Ducks, To stew, 47 - - Ducks, Wild, 48 - - Dumplings, Apple, 85 - - Dumplings, Fruit, 85 - - Dumplings, Peach, 85 - - - E. - - Eggs, To boil, 53 - - Eggs, To fry, 53 - - Eggs, To poach, 53 - - Eggs and Tomatoes, 62 - - Eggs, To keep, 66 - - Eggs, Scrambled, 53 - - Egg Plant, To fry, 60 - - Egg Plant, To stew, 60 - - Egg Sauce, 26 - - Egg Soup, 135 - - Egg Toast, 52 - - Elderberry Jam, 144 - - Elderberry Wine, 129 - - - F. - - Fish, 17 - - Flannel Cakes, 72 - - Flannels, To wash, 151 - - Floating Island, 89 - - Florendines, 78 - - Flowers, To keep, 150 - - Fondus, 39 - - Freezing Cream, 90 - - Fritters, Apple, 86 - - Fritters, Boiled Milk, 86 - - Fritters, Indian Meal, 85 - - Fritters, Rice Flour, 88 - - Furs from Moths, To keep, 150 - - - G. - - German Cakes, 71 - - Gingerbread, A very good, 101, 116 - - Gingerbread, Crisp, 100 - - Gingerbread, Hard, 110, 145 - - Gingerbread, Light, 99 - - Gingerbread Nuts, 100 - - Gingerbread, Soft Molasses, 100 - - Gingerbread, Spiced, 101 - - Ginger Jumbles, 145 - - Goose, To roast, 44 - - Gooseberry Fool, 90 - - Grape Jelly, Green, 120 - - Gravy, 29 - - Greens, To boil, 57 - - Gruel, Cornmeal, 146 - - Gruel, Oatmeal, 146 - - Gruel, Rice, 147 - - Guinea Fowl, 137 - - - H. - - Haddock, 19 - - Halibut, To boil, 18 - - Halibut, To fry, 18 - - Ham, To boil, 42 - - Ham, To boil Stuffed, 42 - - Ham, To bake, 42 - - Hams and Shoulders, To cure, 42 - - Hen’s Nest, 96 - - Herbs, To gather, 151 - - Herring, To pickle, 19 - - Hog’s Head Cheese, 44 - - Hominy, 59 - - Hominy, To fry, 59 - - - I. - - Ice Cream, 91 - - Icing for Cakes, 99, 114 - - Indian Bread, 74 - - Indian Breakfast Cakes, 75 - - Indian Meal Fritters, 85 - - Indian Pudding, 78 - - Irish Moss, 89 - - Isinglass, To clarify, 94 - - Italian Macaroni, 51 - - - J. - - Jam, Elderberry, 144 - - Jam, Raspberry, 120 - - Jam, Strawberry, 121 - - Jelly, 143 - - Jelly, Apple, 120 - - Jelly Cake, 105 - - Jelly, Calf’s Feet, 96 - - Jelly, Cracker, 149 - - Jelly, Currant, 119, 144 - - Jelly, Green Grape, 120 - - Jelly, (Irish Moss) or Carrageen, 143 - - Jelly, Madeira, 95 - - Jelly Puffs, 92 - - Jelly, Quince, 118 - - Jelly, Raspberry, 120 - - Jelly, Strawberry, 94 - - Journey Cake, 74 - - Jumbles, Common, 103 - - Jumbles, Good, 102 - - Jumbles, Ginger, 145 - - - K. - - Kidneys, 39 - - Kisses, 106 - - - L. - - Lady Fingers, 105 - - Lamb with Peas, To stew, 36 - - Lemonade, 148 - - Lemon Cake, 101 - - Lemon Cream, 91 - - Lemon Juice, To keep, 130 - - Lemon Peel, To preserve, 142 - - Lemon Pudding, 82 - - Lima Beans, 58 - - Limes, To preserve, 123 - - Liver, 39 - - Loaf Cake, 104 - - Lobsters, To boil, 22 - - Lobster Sauce, 27 - - Lobsters, Stewed, 22 - - - M. - - Macaroni, 50 - - Macaroni with Cream, 51 - - Macaroni, Italian, 51 - - Macaroni Pudding, 87 - - Macaroons, 102 - - Mackerel, To boil, 21 - - Mangoes, To pickle, 124 - - Marmalade, Peach, 117 - - Marmalade, Quince, 118 - - Mead, 132 - - Melted Butter, 26 - - Merang aux Pomme, in Paste, 83 - - Merang aux Pomme, with Cream, 83 - - Merangues, 103 - - Mince Pies, 77 - - Mint Sauce, 27 - - Mock Turtle Soup, 14 - - Mock Turtle or Calf’s Head, 34 - - Muffins, Mush, 73 - - Muffins, Quick, 73 - - Muffins, Rice, 73 - - Muffins, Risen, 70 - - Mullagatawny Soup, 15 - - Munsey Pudding, 80 - - Mush, To make, 74 - - Mush Rolls, 69 - - Mushrooms, To pickle, 126 - - Mushrooms, To stew, 64 - - Mushroom Sauce, 27 - - Mutton, To hash, 139 - - Mutton, To roast a Loin of, 36 - - Mutton, To roast a Leg of, 36 - - Mutton, To boil a Breast of, 37 - - Mutton, To boil a Leg of, 38 - - Mutton, To salt a Leg of, 37 - - Mutton, To stew, 38 - - Mutton with Mushrooms, To stew, 38 - - Mutton like Venison, To dress, 37 - - Mutton like Venison, To stew, 39 - - Mutton Broth, 12 - - Mutton Chops, 37 - - Mutton Chops like Venison, 38 - - Mutton Steaks, 37 - - - N. - - Nasturtions, To pickle, 125 - - Noodles for Soup, 49 - - - O. - - Ochras for Winter, To dry, 62 - - Ochra Soup, 15 - - Ointment for Mortification, 143 - - Omelet, 54 - - Omelet Souffle, 54 - - Omelette with Cheese, 52 - - Omelette with Oysters, 52 - - Onions, To cook, 63 - - Onion Sauce, 27 - - Onions, To pickle, 124 - - Orange Pudding, 80 - - Oranges, A fancy dish of, 82 - - Orange Peel, To preserve, 144 - - Orgeat, 130 - - Ox Tail Soup, 14 - - Oysters, Broiled, 22 - - Oyster Fritters, 24 - - Oysters, Pickled, 23 - - Oyster Pie, 23 - - Oyster Plant or Salsify, 55 - - Oysters, Roasted, 23 - - Oyster Sauce, 26 - - Oysters, Scalloped, 24 - - Oyster Soup, 13, 136 - - Oysters, Stewed, 23 - - - P. - - Pancakes, 86 - - Parsnips, 55 - - Partridges, 49 - - Peaches, To preserve, 116 - - Peaches in Brandy, To preserve, 117 - - Peach Cheese, 95 - - Peach Dumplings, 85 - - Peach Ice, 92 - - Peach Marmalade, 117 - - Peaches, Spiced, 119 - - Peaches like Figs, To dry, 123 - - Peas, 58 - - Pea Soup, 16 - - Pears, 118 - - Perch, To fry, 21 - - Pepper Sauce, 28 - - Pepper-pot, 49 - - Peppers, To pickle, 125 - - Pheasants, To roast, 48 - - Piccalille, 127 - - Pickles, 124 - - Pie, Blackberry, 77 - - Pie, Currant, 77 - - Pies, Mince, 77 - - Pies, Peach, 78 - - Pies, Rhubarb, 77 - - Pig, To roast, 40 - - Pig’s Feet, To fry, 40 - - Pig’s Feet, To souse, 41 - - Pig’s Head, 40 - - Pigeons, 49 - - Pignolattis, 140 - - Pine Apples, 121 - - Pine Apple Preserves, 123 - - Plums, 119 - - Plums, Green Gage, 121 - - Plums, Magnum Bonum, 121 - - Poison, For, 152 - - Polenta, To make, 50 - - Pone, Lightened, 74 - - Pork, To roast, 40 - - Potatoes, To boil, 55 - - Potatoes, To fry, 56 - - Potatoes, To stew, 56 - - Potatoes, Mashed, 56 - - Potatoes, To roast, 57 - - Potato Cakes, 75 - - Potato Rolls, 72 - - Potato Puffs, 114 - - Preserves, 116 - - Preserves, Pine Apple, 123 - - Pudding, Almond, 88 - - Pudding, Apple, 98 - - Pudding, Arrow Root, 80 - - Pudding, Bird’s Nest, 98 - - Pudding, Bread, 79 - - Pudding, Cocoanut, 79 - - Pudding, Corn Starch, 87 - - Pudding, Cottage, 140 - - Pudding, Cream, 78 - - Pudding, Custard, 98 - - Pudding, Farina, 87 - - Pudding, Flour (baked,) 86 - - Pudding, Flour (boiled,) 98 - - Pudding, Green Corn, 99 - - Pudding, Indian, 78 - - Pudding, Lemon, 82 - - Pudding, Macaroni, 87 - - Pudding, Munsey, 80 - - Pudding, Orange, 80 - - Pudding, Peach, 81 - - Pudding, Plum, 81 - - Pudding, Poor Man’s, 79 - - Pudding, Pumpkin, 82 - - Pudding, Quick, 86 - - Pudding, Rice, 78, 87 - - Pudding, Rice (Jersey,) 80 - - Pudding, Rice (boiled,) 88 - - Pudding, Sago, 79 - - Pudding, Sponge Cake, 80 - - Pudding, Sweet Potato, 81 - - Pudding, Tapioca, 79 - - Pudding, Transparent, 97 - - Pudding, Vermicelli, 87 - - Puff Paste, 75, 76 - - Puffs, French, 92 - - Puffs, Jelly, 92 - - Puffs, Potato, 114 - - Punch, Cream of Tartar, 148 - - Punch, Roman, 137 - - - Q. - - Queen Cake, 102 - - Quinces, 117 - - Quince Jelly, 118 - - Quince Marmalade, 118 - - - R. - - Rabbits, To fry, 48 - - Rabbits, To stew, 48 - - Raspberry Cream, 91, 95 - - Raspberry Jam, 120 - - Raspberry Vinegar, 130 - - Rennet, To prepare, 25 - - Rice Flour Fritters, 88 - - Rice Gruel, 147 - - Rice Milk, 88 - - Rice Pudding, 78, 80, 87, 88 - - Rice Sponge Cake, 106 - - Rock Fish, To boil, 21 - - Rock Fish, To fry, 21 - - Rolls, Bread, 69 - - Rolls, Mush, 69 - - Rolls, Potato, 72 - - Rolls, Twist, 70 - - Rologee, 39 - - Rose Brandy, 129 - - Rusks, 109 - - Rusks, (Common,) 115 - - - S. - - Sago, 148 - - Salad, To dress, 54 - - Salad, Chicken, 51 - - Sally Lunn, 72 - - Salmon, To boil, 20 - - Salmon, To pickle, 20 - - Salsify or Oyster Plant, 55 - - Sauce, Venison, 29 - - Sauce, Wine, 28 - - Sausage Meat, To make, 43 - - Scrapple, To make, 41 - - Sea Bass, 19 - - Sea Kale, 65 - - Seed Cake, 104 - - Shad, To bake, 17 - - Shad, To broil, 18 - - Shad, Potted, 138 - - Shavings, 100 - - Sheep’s Head, To boil, 19 - - Slaw, Cold, 64 - - Slaw, Hot or Cold, 64 - - Smearcase, or Cottage Cheese, 25 - - Smelts, To fry, 21 - - Snipe or Woodcock, To roast, 48 - - Snow, A dish of, 141 - - Soda Cakes, 70 - - Soup, Clam, 135 - - Soup, Egg, 135 - - Soup, Oyster, 136 - - Soup, Turtle, 134 - - Soup, Veal, 12 - - Soup, Vegetable, 148 - - Soup for the Sick, 136 - - Spanish Olio, 50 - - Spice Nuts, 145 - - Spinach, 57 - - Sponge Cake, 105, 140 - - Sponge Cake in form of a Ham, 93 - - Sponge Cake, Custard, 83 - - Sponge Cake, Rice, 106 - - Spruce Beer, 132 - - Squashes, 63 - - Sting of a Bee, or Wasp, 152 - - Stock for Soups and Gravy, 138 - - Strawberries, To preserve, 121 - - Strawberry Jam, 121 - - Strawberry Jelly, 94 - - Strawberry Whips, 84 - - Sturgeon, To boil, 19 - - Succotash, 138 - - Sugar, To clarify, 94 - - Sugar Drops, 139 - - Sweet Breads, 35 - - Sweet Breads, To stew, 139 - - Sweet Breads, To roast, 139 - - Sweet Breads and Oyster Pie, 35 - - Sweet Potatoes, To fry, 57 - - Sweet Potatoes, To boil, 57 - - Syllabub, 141 - - - T. - - Tamarind Water, 147 - - Tea, To make, 66 - - Tea, Balm, 150 - - Terrapins, 24, 136 - - Throat, For a Sore, 152 - - Toast Water, 148 - - Toast, Milk, 150 - - Toddy, Apple, 137 - - Tomatoes, To stew, 60, 61 - - Tomatoes, To broil, 61 - - Tomatoes, To bake, 61, 62 - - Tomatoes and Ochras, 62 - - Tomatoes, To pickle, 125 - - Tomatoes, To pickle green, 126 - - Tomatoes, To preserve green, 118 - - Trifle, 89 - - Tripe, To fry, 25 - - Trout, 19 - - Turbot, 18 - - Turkey, To roast, 44 - - Turkey, To boil, 45 - - Turnips, 55 - - Turtle Soup, 134 - - - V. - - Veal, 33 - - Veal, To stew, 34 - - Veal, To roast a Loin of, 33 - - Veal, To bake a Fillet of, 34 - - Veal Cutlets, 34 - - Veal Gravy, 29 - - Veal Potpie, 137 - - Veal Soup, 12 - - Vegetables for Winter, To keep, 64 - - Venison Sauce, 29 - - Vinegar, Celery, 28 - - Vinegar, Raspberry, 130 - - - W. - - Wafers, 106 - - Waffles, Quick, 73 - - Water Melon Rinds, 122 - - Whips, 89 - - White Cake, 107 - - Wild Cherry Brandy, 129 - - Windows, To wash, 151 - - Wine, Elderberry, 129 - - Wine Sauce, 28 - - Wine Whey, 147 - - Woodcock, or Snipe, To roast, 48 - - - Y. - - Yeast, 67 - - - - - * * * * * * - - - - -Transcriber’s note: - -Inconsistent spelling and hyphenation are as in the original. - - - -***END OF THE PROJECT GUTENBERG EBOOK THE PHILADELPHIA HOUSEWIFE*** - - -******* This file should be named 52815-0.txt or 52815-0.zip ******* - - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/dirs/5/2/8/1/52815 - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law 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. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world 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. If you are not located in the - United States, you'll have to check the laws of the country where you - are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - -Section 3. Information about the Project Gutenberg Literary -Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - diff --git a/old/52815-0.zip b/old/52815-0.zip Binary files differdeleted file mode 100644 index 8c9139e..0000000 --- a/old/52815-0.zip +++ /dev/null diff --git a/old/52815-h.zip b/old/52815-h.zip Binary files differdeleted file mode 100644 index b9cde9b..0000000 --- a/old/52815-h.zip +++ /dev/null diff --git a/old/52815-h/52815-h.htm b/old/52815-h/52815-h.htm deleted file mode 100644 index 89d1eae..0000000 --- a/old/52815-h/52815-h.htm +++ /dev/null @@ -1,7193 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.1//EN" - "http://www.w3.org/TR/xhtml11/DTD/xhtml11.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml"> -<head> -<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> -<title>The Project Gutenberg eBook of The Philadelphia Housewife, by Mary Hodgson</title> - <style type="text/css"> - -a { - text-decoration: none} - -.antiqua { - font-family: Blackletter, Fraktur, Textur, "Old English Mt", "Old English", Gothic, arial} - -#coverpage { - text-align: center; - max-width: 600px; - margin: 2em auto} - -body { - padding: 4px; - margin: auto 10%} - -p { - text-align: justify} - -.small { - font-size: small} - -.medium { - font-size: medium} - -h1, h2 { - page-break-before: always} - -h1, h2, h3 { - text-align: center; /* all headings centered */ - clear: both; - font-weight: normal; - margin: 2em auto 1em auto} - -.ph1 { - text-align: center; /* all headings centered */ - clear: both; - font-weight: normal; - font-size: xx-large; - margin: 2em auto 1em auto} - -ul {list-style-type: none} - -.index { - list-style: none} - -.ifrst { - font-weight: bold; - margin: 2em auto auto auto;} - -.indx { - font-weight: bold; - margin-left: 0em; - padding-left: 3em; - text-indent: -3em;} - -/* Tables */ -.table { - display: table; - margin: auto} - -.smcap { - font-variant: small-caps;} - -.caption { - text-align: center} - -/* Images */ -img { - border: none; - max-width: 100%} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - color: #004200; - position: absolute; - right: 5px; - font-weight: normal; - font-size: small; - text-align: right; -} /* page numbers */ - -/* Transcriber's notes */ -.transnote { - background-color: #E6E6FA; - border: #004200 double 4px; - color: black; - margin: 2em auto; - padding: 1em} - - h1.pg { font-weight: bold; - margin-top: 0em; } - h2.pg,h3.pg { font-weight: bold; } - h4 { text-align: center; - clear: both; } - hr.full { width: 100%; - margin-top: 3em; - margin-bottom: 0em; - margin-left: auto; - margin-right: auto; - height: 4px; - border-width: 4px 0 0 0; /* remove all borders except the top one */ - border-style: solid; - border-color: #000000; - clear: both; } - </style> -</head> -<body> -<h1 class="pg">The Project Gutenberg eBook, The Philadelphia Housewife, by Mary Hodgson</h1> -<p>This eBook is for the use of anyone anywhere in the United States -and most other parts of the world 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 <a -href="http://www.gutenberg.org">www.gutenberg.org</a>. If you are not -located in the United States, you'll have to check the laws of the -country where you are located before using this ebook.</p> -<p>Title: The Philadelphia Housewife</p> -<p> or, Family Receipt Book</p> -<p>Author: Mary Hodgson</p> -<p>Release Date: August 16, 2016 [eBook #52815]</p> -<p>Language: English</p> -<p>Character set encoding: UTF-8</p> -<p>***START OF THE PROJECT GUTENBERG EBOOK THE PHILADELPHIA HOUSEWIFE***</p> -<p> </p> -<h4>E-text prepared by Wayne Hammond<br /> - and the Online Distributed Proofreading Team<br /> - (<a href="http://www.pgdp.net">http://www.pgdp.net</a>)<br /> - from page images generously made available by<br /> - Internet Archive<br /> - (<a href="https://archive.org">https://archive.org</a>)</h4> -<p> </p> -<table border="0" style="background-color: #ccccff;margin: 0 auto;" cellpadding="10"> - <tr> - <td valign="top"> - Note: - </td> - <td> - Images of the original pages are available through - Internet Archive. See - <a href="https://archive.org/details/philadelphiahous00hodg"> - https://archive.org/details/philadelphiahous00hodg</a> - </td> - </tr> -</table> -<p> </p> -<hr class="full" /> -<p> </p> - -<div id="coverpage"> -<img src="images/cover.jpg" alt="" /> -</div> - -<p><span class="pagenum" id="Page_i">i</span></p> - -<h1> -<span class="small">THE</span><br /> - -PHILADELPHIA HOUSEWIFE,<br /> - -<span class="small">OR,</span><br /> - -<span class="antiqua">Family Receipt Book.</span><br /> - -<span class="small">BY</span><br /> - -AUNT MARY.<br /> - -<img src="images/i001.jpg" alt="" /><br /><br /> - -<span class="medium table">PHILADELPHIA:<br /> -J. B. LIPPINCOTT & CO.<br /> -1855.</span></h1> -<p><span class="pagenum" id="Page_ii">ii</span></p> - -<p class="caption"> -Entered according to the Act of Congress, in the year 1855,<br /> -<span class="smcap">By</span> J. B. LIPPINCOTT & CO.,<br /> -<br /> -In the Clerk’s Office of the District Court, in and for the Eastern District of<br /> -Pennsylvania. -<span class="pagenum" id="Page_iii">iii</span></p> - -<h2 id="PREFACE">PREFACE.</h2> - -<p>As the health of a family depends more -upon the quality of their food than upon any -other cause whatever, it is a public benefaction -to give good advice upon this subject. -That this advice may be most widely beneficial, -it should have reference to the material -and the preparation of food; and in both -these respects, regard should be had to economy. -The rich, who are able to provide the -most choice and expensive articles of diet, -frequently fail in having them prepared for -the table in an agreeable and healthful manner; -and the poor, and even those in moderate -circumstances, are not only not generally -well informed as to healthful and nutritious -articles of food, which may be purchased at -moderate expense, but when procured, they -more generally err in the healthful preparation -of them, mistaking high seasoning and -rich mixtures for delicious and wholesome -food. It is to aid the family in procuring -<span class="pagenum" id="Page_iv">iv</span> -and preparing their food according to their -means, and with a view to elegance, taste, -and health, that the authoress of this book -has been induced to publish these receipts -and the accompanying advice and reflections. -She does this at the solicitation of many -heads of families, and with the confidence of -knowledge founded on long personal experience. -This is the only source of reliable -knowledge on the subject of procuring and -preparing healthful food, in good taste, and -with elegance and economy.</p> - -<p>But proper materials may be obtained for -food, and the cook may understand how to -prepare them; yet she will fail if she does -not have the kitchen furnished with proper -articles for culinary purposes. Each of these -articles should be kept in its proper place, -and scrupulously clean, while every thing -should be done with exactness, and at the -proper time.</p> - -<p>The authoress has the greatest confidence -that the circulation of this book will promote -elegance and comfort in wealthy families, and -economy and health in families of moderate -means. -<span class="pagenum" id="Page_9">9</span></p> - -<p class="ph1"><span class="small">THE</span><br /> - -FAMILY RECEIPT BOOK.</p> - -<h3>TO PREPARE AND TO SELECT BEEF, MUTTON, -LAMB, VEAL, AND BACON.</h3> - -<p>White meats, such as veal, mutton, and lamb, -should be washed as quickly as possible, or the juices -of the meat will be extracted by the water. Fresh -beef should never be washed, but well scraped with -a clean knife twice over; any soiled parts which -cannot be scraped must be cut off. If the bones -are soiled, saw off the part with the meat saw. -Salted meat should be well washed in three or four -waters, and soaked at least fifteen minutes in cold -water, before putting it down to boil. The pot -should be filled with cold water, and boil slowly till -done, according to the size of the meat, or allow a -quarter of an hour for every pound of the meat; -quick boiling will make the meat hard and insipid. -Be careful that it does not stop boiling, or the meat -will be injured; remove the scum frequently. People -are not generally aware of the injurious effects -<span class="pagenum" id="Page_10">10</span> -from eating the flesh of diseased animals. It has -been my practice to choose beef from the whiteness -of the fat, and always object to it if a dark shade -of yellow; let the fat be clear and thick, and the -beef smooth and close; if otherwise, it is old. The -flesh of a young ox should be a good red, and have -a smooth and open grain, and feel tender. Pork -may be judged by the thinness of the skin, and by -pinching the lean; if young, it will break. When -clammy, it is not fit for use. Fresh pork will be always -cool and smooth. The fat of mutton should -be white and firm, and the lean a good colour. If -the vein in the neck of lamb has a greenish cast, it -is stale: it should be of a bluish hue.</p> - -<p><span class="smcap">Bacon.</span>—The lean should be of a good colour, -and tender, and firm on the bone, the fat should be -firm and of a red tinge, and the rind thin. Try a -ham by putting a sharp knife in under the bone. If -the smell is agreeable, the ham is good; if otherwise, -and the knife soiled, reject it. Veal,—The whitest -is the most juicy, having been made so by frequent -bleeding: the flesh of a bull calf is firmest, but of a -darker colour. Old and diseased meat will shrink -very much in cooking. Hams and tongues, if they -are old and hard, should be put to soak in warm -water the night before they are boiled. A large -ham will take from four to six hours to boil, and a -tongue will take nearly as long. They should be -kept constantly boiling, and well skimmed: put -them down in plenty of cold water. Fish should -<span class="pagenum" id="Page_11">11</span> -always be boiled in hot water with a little salt in it: -let them boil slowly.</p> - -<p>Wild fowls do not require as much cooking as -tame. They should be done before a brisk fire, and -be constantly basted. Wild ducks will cook sufficiently -in a quarter of an hour; pheasants in -twenty minutes. A large turkey will take from -two hours and a half to three hours. Hen turkeys -are the best for boiling. The time will depend -on the size: if a large one, it will take two -hours and a half, and should be boiled in a cloth. -All meats when roasting should be put some distance -from the fire, and brought gradually nearer; -the more they are turned and basted, the more juicy -they will be. Vegetables should be freshly gathered; -they are much sweeter and more healthy, if cooked -as soon as taken out of the ground. When potatoes -are to be fried, throw them in water with plenty of -ice in it after slicing. This will make them crisp.</p> - -<h3>BEEF SOUP, THIN.</h3> - -<p>Wash and scrape well a shin of beef, put it down -early in the morning in plenty of cold water, with -a piece of veal, and a small piece of lean ham; let -it boil slowly one hour, and skim it well; then add -two carrots, washed, scraped, and cut fine, six -potatoes, four onions, and one turnip; some horse-radish -cut in small pieces; season with black and -cayenne pepper, and salt to your taste: about half -an hour before it is done, put in a bunch of sweet -<span class="pagenum" id="Page_12">12</span> -herbs, parsley, and a little celery cut in small pieces. -You can either strain it or send it to table with the -vegetables in it.</p> - -<h3>ANOTHER BEEF SOUP.</h3> - -<p>Boil a shin of beef the day before it is wanted. -The next day put on your stock, after removing the -fat from the top of it; then put in a tea-cup of barley, -wash and cut up two carrots, three onions, one -turnip, three tomatoes, put in parsley and the usual -pot herbs, twenty minutes before it is done; season -with cayenne and black pepper and salt to your -taste.</p> - -<h3>VEAL SOUP.</h3> - -<p>Put into the soup kettle a small piece of ham; wash -and cut up four onions; put them into the pot with the -ham, and six quarts of water; let it boil slowly an -hour and a half, then put in a shin of veal; let it -boil an hour and a half longer; then take out the -ham; skim off the grease as it rises; beat up in -a gill of good cream, two table-spoonsful of flour, -and the yolks of two eggs very light; and then -add the soup; season with parsley, pepper, and -salt, and serve up.</p> - -<h3>MUTTON BROTH.</h3> - -<p>Scrape and wash clean a breast of mutton; put -it down in the soup kettle to boil with five quarts of -water, put in a small cup of barley, or two tablespoonsful -of rice; let it boil slowly three hours and -<span class="pagenum" id="Page_13">13</span> -thirty minutes; skim it well; add carrots, a turnip, -an onion, and a little parsley cut up; let it boil -forty minutes longer; season with pepper and salt; -serve hot. The carrots should be grated.</p> - -<h3>CHICKEN BROTH.</h3> - -<p>Chicken broth may be made in the same way. -Some persons prefer rice, but rice is used in so -many ways, that barley is more uncommon as well -as more nutritious. Noodles or vermicelli can be -substituted, if preferred.</p> - -<h3>CHICKEN SOUP.</h3> - -<p>Put a pair of chickens in the soup kettle, with five -quarts of water, one large carrot grated, and let it -boil; skim off the grease as it rises: after it has -boiled three hours take out the chickens, and strain -the liquor through a sieve; put it in the kettle -again; add the vermicelli after it has boiled an -hour, an onion chopped small, some pepper and -salt, a few blades of mace, a little parsley cut fine. -If you like, just before it is served up, add a small -bunch of thyme.</p> - -<h3>OYSTER SOUP.</h3> - -<p>Strain the liquor from a hundred oysters into the -soup kettle; add a quart of milk, a little mace, cloves, -pepper and salt, with a little rolled cracker; boil -20 minutes; then put in the oysters; stir frequently: -fifteen minutes after the oysters are in, serve it up. -<span class="pagenum" id="Page_14">14</span></p> - -<h3>MOCK TURTLE SOUP.</h3> - -<p>Clean very well a calf’s head, take out the eyes, -cut off the nose; let it soak for ten minutes; then -put it down with five quarts of water, a small piece -of ham, four onions, and some salt; let these boil -till tender, or till the meat will leave the bones; -then strain it; add cloves, nutmeg, parsley, and -thyme; let it stew slowly for an hour; add a small -piece of butter rubbed in flour, some wine and -mushroom catsup. You can then put the meat in -or send the soup to table without it, as preferred.</p> - -<h3>CALF’S HEAD SOUP.</h3> - -<p>Prepare as above. Then put down the head and -liver in six quarts of water; let them boil till tender; -take them up; cut the meat in small pieces; -be careful to take out all the bones; then put the -meat into the liquor with three onions, some cloves, -mace, and nutmeg, pepper, black and cayenne, and -salt; set this on the fire; let it simmer gently an -hour: just before taking it up, add a little butter -rubbed in flour, and some wine.</p> - -<h3>OX-TAIL SOUP.</h3> - -<p>Wash and joint two ox-tails; pour over them in -a soup kettle five quarts of water; when it comes to a -boil skim it, and add some salt, three onions, two -carrots cut fine, three turnips, four potatoes, a -large bunch of pot herbs, some cayenne pepper, -and a little rice flour; boil slowly for three hours, -<span class="pagenum" id="Page_15">15</span> -but do not put in the vegetables till after it has -been boiling two hours: half an hour before you -take it up, add a little celery cut up fine.</p> - -<h3>MULLAGATAWNY SOUP.</h3> - -<p>This soup is always made of the same materials, -only varying in quantity. Brown in some butter -six or eight onions; fry some pieces of rabbits and -chicken; lay it upon the onions; have ready some -stock, boiling hot; let it simmer gently for an hour -and a quarter; then strain it through a sieve; add -two quarts more of stock, and let it stew; mix with -it three tea-spoonsful of currie powder, and two of -brown flour with a little cold water; let it boil slowly -for half an hour. If preferred, the juice of a lemon -may be strained into it.</p> - -<h3>OCHRA SOUP.</h3> - -<p>Wash well a dozen and a half young ochras; -slice them thin, three onions chopped fine; pour on -these five quarts of water early in the morning with -pepper and salt; let this stew slowly two hours; -then put in a piece of veal and a piece of lean bacon, -with seven or eight tomatoes, skinned and sliced; -boil it till it is thick; serve hot to table.</p> - -<h3>CATFISH SOUP.</h3> - -<p>Take one large catfish, clean it well, cut off the -head; then cut the fish in half; put it in a pot with -two onions, and a bunch of parsley cut up fine, and -some pepper and salt; put in a quart of water, and -<span class="pagenum" id="Page_16">16</span> -stew slowly till the fish is tender; then add a pint -of milk and a quart of water; let this all simmer -for half an hour; roll a piece of butter in a little -flour: in twenty minutes after the butter and flour -go in, it will be sufficiently done.</p> - -<h3>DRIED PEA SOUP.</h3> - -<p>Wash a quart of dried peas well; put them in four -quarts of water to soak over night; early in the morning -place it over the fire in your soup kettle; when it -has boiled three hours, put in a small piece of salt -pork; add some salt, pepper, and two chopped onions; -after it has boiled some time take out the pork; mash -the peas, and strain the liquor through a sieve into -a kettle; put the pork in again; skim off the fat; -let it boil one hour; serve up hot with toast.</p> - -<h3>GREEN PEA SOUP.</h3> - -<p>Shell a quart of green peas; wash them, and put -them down to boil with three quarts of water and a -little salt; when it has boiled slowly an hour and a -half, season with pepper and a little butter rolled -in flour: boiling a few of the pods with the peas is -an improvement.</p> - -<h3>BEAN SOUP.</h3> - -<p>Wash the beans and soak them over night; in the -morning throw off the water, and put down the -beans with five quarts of water and a small piece of -salt pork; let it boil till the beans are perfectly -soft; then take out the pork and either strain the -<span class="pagenum" id="Page_17">17</span> -soup, or send it to table with the beans in, as preferred.</p> - -<h3>CLAM SOUP.</h3> - -<p>Wash the shells of a peck of clams carefully; -put them to boil in two quarts of cold water; when -the shells have opened, take off the liquor; return -it to the soup kettle; take the clams out of the shells, -put them in the pot with the seasoning; a little salt -and pepper; rub in a small piece of butter, a dessert -spoonful of flour; stir constantly till boiling hot; -add some parsley chopped fine, and a pint of milk.</p> - -<h3>FISH.</h3> - -<p>Fresh fish are easily told by the redness of their -gills. If the gills are white or the flesh is not hard -to the touch, reject them. They are not fresh. -Fish should be sent to table as soon as cooked. -Broiled fish should be sprinkled with salt before -broiling. When boiled, should have salt in the -water.</p> - -<h3>TO BAKE A SHAD.</h3> - -<p>Shad should be fat. Clean it well, take out the -inside and the gills. Score and salt the fish, make -a dressing of bread, butter, pepper, salt, parsley, -thyme and sweet marjoram; fill the fish with this; -tie it up and put it in a pan with some water: dredge -the fish with flour, let it cook slowly, baste it often; -when nearly done, add some mushroom catsup to the -gravy; season to your taste with pepper and salt. -Take it up very carefully: bake half an hour. -<span class="pagenum" id="Page_18">18</span></p> - -<h3>TO BROIL A SHAD.</h3> - -<p>Cut it down the back, sprinkle it with pepper -and salt, grease your gridiron well, and put it down -on the flesh side first. Let it be well done. Send hot -to table.</p> - -<h3>FRESH COD BOILED.</h3> - -<p>Clean and wash it well; put it down to boil in -the fish kettle. It will cook in half an hour; take -it up carefully, garnish the dish with hard-boiled -egg, and serve with egg sauce. All boiled fish should -have salt in the water, or the fish will be insipid.</p> - -<h3>TO BOIL HALIBUT.</h3> - -<p>Sprinkle it with salt, tie it up in a cloth, put it -in the kettle in boiling water; let it boil slowly -till done, which will depend upon the size, allowing -eight minutes to a pound.</p> - -<h3>TO FRY HALIBUT.</h3> - -<p>Cut it into small pieces, season it with pepper and -salt, dip it in the yolk of egg, then into rolled -cracker: fry in hot lard, and serve it up.</p> - -<h3>TURBOT.</h3> - -<p>Turbot is one of the most delicious fish we have, -when properly prepared and served. It must be -washed with the greatest care, and cut down the -middle of the back, on the dark side of the fish. -Have your kettle perfectly clean; put your fish into -<span class="pagenum" id="Page_19">19</span> -boiling water, enough to cover it, with two table -spoonsful of salt; let it boil slowly, skim it frequently. -It will cook sufficiently in twenty minutes: -drain and dish it; serve up hot with butter and egg -sauce, or any other preferred.</p> - -<h3>TROUT.</h3> - -<p>Trout should be fried as perch.</p> - -<h3>TO BOIL STURGEON.</h3> - -<p>Sturgeon may be boiled as rock fish, and served -up with the same sauces. It is very good with -spiced vinegar poured over when cold.</p> - -<h3>TO PICKLE FRESH HERRING.</h3> - -<p>First scale and clean them well, cut off the heads, -put salt, pepper and cloves in the vinegar; boil it, and -when cold, pour over the fish in a stone jar; set the -jar on a warm stove for half a day; then put them -in a cold place.</p> - -<h3>TO BOIL SHEEP’S HEAD.</h3> - -<p>Sheep’s head is one of the most delicate fish, and -should be boiled as rock fish; to be eaten with egg -sauce, walnut catsup, or harvey sauce.</p> - -<h3>SEA BASS.</h3> - -<p>Sea bass are good either fried or boiled.</p> - -<h3>HADDOCK.</h3> - -<p>Haddock must be well cleaned and emptied of -its contents; take out the gills and wash them inside -<span class="pagenum" id="Page_20">20</span> -and out with particular care; lay them in warm -water a little salted; drop in a small piece of saltpetre; -skim the water frequently, and let them simmer -from ten to fifteen minutes: serve hot with egg -and other sauces to your taste.</p> - -<h3>TO DRESS A SALT COD.</h3> - -<p>Put your fish in water over night to soak; add a -little vinegar to the water; wash it well: it should -not boil, but simmer slowly for half an hour, or -till tender: to be eaten with egg sauce and mashed -potatoes: when cold, mix with mashed potatoes: dip -them in egg, and fry them in hot lard.</p> - -<h3>TO PICKLE SALT SALMON.</h3> - -<p>Put it to soak over night; in the morning clean -the scales and put it down to boil for ten minutes; -take it up, and put it in a stone crock; boil some -vinegar with a little mace, whole pepper and allspice; -pour over the fish, and when perfectly cold, -cover and set it away: this will keep for a length of -time, and is a nice relish for tea.</p> - -<h3>TO BOIL FRESH SALMON.</h3> - -<p>Tie it up in a cloth and put it in the kettle with -boiling water; let it boil slowly, allowing ten minutes -to each pound; sprinkle it with salt before -putting it in the cloth; to be eaten with egg sauce -and walnut catsup, or with fish sauce. -<span class="pagenum" id="Page_21">21</span></p> - -<h3>TO BOIL FRESH MACKEREL.</h3> - -<p>Sprinkle it with salt after cleaning: tie it in a -cloth, and boil as other fish. It will boil sufficiently -well in twenty-five minutes; serve with egg sauce.</p> - -<h3>TO BOIL ROCK FISH.</h3> - -<p>Clean and wash it well, tie it up in a cloth, boil -it in water and salt; let it boil gently according to -the size: one weighing six pounds will cook in half -an hour. Garnish the dish with hard-boiled egg; -to be eaten with egg sauce.</p> - -<h3>TO FRY ROCK FISH.</h3> - -<p>To fry rock fish, dip them in Indian meal and fry -in hot lard; score them and season with pepper and -salt before you fry them.</p> - -<h3>TO FRY PERCH.</h3> - -<p>Clean them well, and sprinkle with pepper and -salt, and fry in lard; scoring them and dipping them -in Indian meal before frying.</p> - -<h3>TO FRY SMELTS.</h3> - -<p>These little fish must be drawn at the gills, as -they must not be opened: they are a very delicate -fish: season them with salt; beat up the yolk of egg -very light, dip them in the egg; then in grated -cracker; fry in hot lard; serve hot. -<span class="pagenum" id="Page_22">22</span></p> - -<h3>LOBSTERS AND CRABS.</h3> - -<p>After washing them, put them alive in a pot of -boiling water. Lobsters will boil in forty minutes, -or longer, if they are very large. Crabs thirty minutes. -Dress them with the yolk of hard-boiled -eggs, oil, pepper, salt, and mustard.</p> - -<h3>TO STEW CLAMS.</h3> - -<p>Take equal quantities of the liquor and new milk; -stew it, and when it comes to a boil, stir in the -clams; season with pepper, salt and parsley.</p> - -<h3>TO FRY CLAMS.</h3> - -<p>Strain them; then make a batter of the yolks of -two eggs, two table-spoonsful of flour, and a little -milk; put them in and fry in hot lard.</p> - -<h3>TO STEW CRABS.</h3> - -<p>Put them into a pot of boiling water for ten minutes; -then take out the meat and put it down with -the juice that runs out, and very little water, pepper, -salt, and butter; a few minutes will cook them.</p> - -<h3>LOBSTER STEWED.</h3> - -<p>Proceed as for crabs. Cut them into small pieces; -then stew for a few minutes; season with cayenne -pepper, salt and butter.</p> - -<h3>OYSTERS BROILED.</h3> - -<p>Take them from the shell and broil on an oyster -iron; season with a little pepper, salt, and butter; -serve them hot. -<span class="pagenum" id="Page_23">23</span></p> - -<h3>TO ROAST OYSTERS IN THE SHELL.</h3> - -<p>Wash off the shells and place them on a large -oyster gridiron; put it over the coals; turn them -once: ten minutes will cook them.</p> - -<h3>TO PICKLE OYSTERS.</h3> - -<p>Put the oysters on in the juice, and boil them -plump; then take the oysters out; add half as much -vinegar as juice, a little mace, and some grains of -pepper, to your taste; boil this slowly; pour over -the oysters, and they are done.</p> - -<h3>TO STEW OYSTERS.</h3> - -<p>Take a hundred oysters; put them in a stew pan, -with boiling water enough to cover them; stir them -till they are plump; then take them out with a strainer; -add half as much juice as there is water in the pot, -with some mace, whole grains of pepper, and salt, -half pint of cream, and piece of butter; two crackers -rolled very fine, which sprinkle in; then put in the -oysters, and keep stirring for a few minutes, when -they will be done.</p> - -<h3>OYSTER PIE.</h3> - -<p>Make a puff paste; put some around the sides of -a deep dish. Have a hundred good oysters; take -each oyster out of the liquor with a wooden spoon -or fork; mash as fine as possible the yolks of two -hard-boiled eggs. Put in a layer of oysters, over -which strew a little of the egg with some mace and -<span class="pagenum" id="Page_24">24</span> -whole grains of pepper; then another layer of -oysters with the egg, and spice as above, and so fill -up the dish till the oysters are all in; strew a little -butter on the top: then place precisely in the centre -of the pie a small egg cup, so as to prevent the -top paste touching the liquor; strain the liquor, -and put in according to your judgment; cut a -cross in the centre of the paste, and open it to -let the steam escape; let it bake slowly. If you -find the paste getting too brown, put a sheet of -white paper over the top. If the oysters are fresh, -add some salt.</p> - -<h3>OYSTER FRITTERS.</h3> - -<p>Make a batter in the usual way; have your lard -boiling hot; drop in a spoonful of batter with an -oyster in it, and let them brown; turn them once, -so that each side may brown.</p> - -<h3>SCOLLOPED OYSTERS.</h3> - -<p>Put well buttered toasted bread around the sides -of a deep dish; put in the oysters; season with salt, -pepper, mace, and butter; strain into it a little of -the liquor; strew bread crumbs over it, and bake -in a quick oven.</p> - -<h3>TERRAPINS.</h3> - -<p>Wash them very well; then put them into a pot -of boiling water; let them stay till you can easily -take off the toe nails and the skin; take off the bottom -shell; be careful in taking out the sand bag -<span class="pagenum" id="Page_25">25</span> -and the gall; (the gall is in the liver) cut the terrapins -up; save all the juice which runs out in cutting; -take out the eggs; put the terrapins down to -stew; season with cayenne pepper, salt; roll a piece -of butter in flour and mix in; add some wine, and -drop in the eggs just before taking them up. The -quantity of wine and butter depends very much -upon the taste of the cook; but a quarter of a pound -to two terrapins will be sufficient; and half a pint of -wine to four or five terrapins.</p> - -<h3>TO FRY TRIPE.</h3> - -<p>Have some lard boiling hot; cut your tripe in -pieces three inches square; dip them in butter and -fry.</p> - -<h3>TO PREPARE A RENNET.</h3> - -<p>A rennet is the stomach of the calf. As soon -as the calf is killed, take it; wash it very quickly, -and cover it with salt; let it lie three or four days; -then stretch it on sticks; hang it up to dry: when -dry, put it in a bag, and set it in a dry place to keep.</p> - -<h3>TO MAKE SMEARCASE OR COTTAGE CHEESE.</h3> - -<p>Keep thick milk near the fire till the whey -has risen; pour it in a muslin bag, and hang it in -the shade for twelve hours; then take it out and -dress it with pepper, salt, and cream. -<span class="pagenum" id="Page_26">26</span></p> - -<h2 class="antiqua">Sauces.</h2> - -<h3>MELTED BUTTER.</h3> - -<p>Have half a pint of water boiling hot; roll a lump -of butter the size of an egg into three teaspoonsful -of flour; when you have the butter perfectly smooth -remove the water from the fire, and stir your butter -in till every particle is dissolved. If this is carefully -done, the sauce will be perfectly smooth; then -boil ten minutes.</p> - -<h3>EGG SAUCE.</h3> - -<p>Boil two or three eggs hard, cut them up fine, and -put them in the drawn butter as above.</p> - -<h3>CAPER AND NASTURTIAN SAUCE.</h3> - -<p>Caper and nasturtian sauce is made in the same -way, always remembering to cut the nasturtians in -half: pickled cucumbers may be used in the same -manner, cut up small.</p> - -<h3>OYSTER SAUCE.</h3> - -<p>Oyster sauce is made in the same manner, only -putting the flour and butter into the oyster juice -instead of water; either cut the oysters in half or -send to table whole; season with mace and whole -pepper. -<span class="pagenum" id="Page_27">27</span></p> - -<h3>ONION SAUCE.</h3> - -<p>Take small white onions; put them down to stew -with a little water and salt; when nearly done, -which will be in twenty minutes, drain off the water; -then add milk or cream; let them simmer gently; -rub a little flour and butter on a plate, and stir in.</p> - -<h3>MINT SAUCE.</h3> - -<p>Wash well a bunch of mint; chop it up fine; put -it in your sauce dish with a little vinegar and -sugar; to be eaten with lamb.</p> - -<h3>CELERY SAUCE.</h3> - -<p>The celery must be washed, cut up and boiled -till it is tender; have some milk boiling hot, roll -very smoothly a little butter and flour, stir till the -butter is all melted, then put in the celery; send hot -to table.</p> - -<h3>LOBSTER SAUCE.</h3> - -<p>Put on to boil a pint of water with a little mace, -black peppers whole, and some mustard seed; let it -boil until the water is sharp; then strain off the -water and put it on to boil with salt and some butter -rubbed in flour; cut up some lobster, and dress it -with this sauce.</p> - -<h3>MUSHROOM SAUCE.</h3> - -<p>Pick and wash some mushrooms; cut them up in -a stew pan with pepper, salt and a little water and -mace; let them stew twenty or thirty minutes; rub -in very little flour and butter. -<span class="pagenum" id="Page_28">28</span></p> - -<h3>WINE SAUCE.</h3> - -<p>Beat up a piece of butter, then add the yolks of -three eggs, and some sugar, wine and brandy; put -this on the fire, stirring it all the time; as soon as -it is boiling hot, take it off: this sauce is for puddings.</p> - -<h3>ANOTHER WINE SAUCE.</h3> - -<p>The quantity of the ingredients depends on the -quantity of the article you make. Have equal -quantities of wine and water, and a little brandy -boiling hot, into which put some butter and sugar -well beaten; season with nutmeg, and as soon as -boiling hot take from the fire, and send to table.</p> - -<h3>CREAM SAUCE.</h3> - -<p>Sweeten to your taste some good sweet cream; -season with nutmeg or rose water; this is good sauce -for apple dumplings.</p> - -<h3>PEPPER SAUCE.</h3> - -<p>Take twenty-five peppers cut very fine, one root -of horse-radish grated, two tablespoonsful of salt -and a tablespoonful of mustard seed, a tablespoonful -of cloves, the same of allspice, a little mace; boil -the spices in the vinegar, and pour over the peppers, -mixing all well together; put in bottles or jars, -and cork it.</p> - -<h3>CELERY VINEGAR.</h3> - -<p>Bruise a pint of celery seed; after putting it into -your bottles, fill them with strong cider vinegar; -<span class="pagenum" id="Page_29">29</span> -set it away for a month, not forgetting to shake it -every day: it will then be fit for use.</p> - -<h3>GRAVY FOR ROAST TURKEY AND CHICKENS.</h3> - -<p>Boil the liver and gizzard with a little salt; -when done, chop them up fine; mix with the water -they were boiled in, some of the drippings in the -bottom of the oven, a very little brown flour, then -add the giblets: season to your taste.</p> - -<h3>VEAL GRAVY.</h3> - -<p>Take some of the drippings in the bottom of -your oven, to which add some boiling water; put it -on to boil, season with pepper, salt, and a little brown -sugar and flour; send hot to table.</p> - -<h3>VENISON SAUCE.</h3> - -<p>Take equal quantities of claret and currant jelly, -and some brown sugar; put it down and let it stew -till thick; send hot to table; this sauce is very good -for venison or roast leg of mutton.</p> - -<h3>APPLE DUMPLING SAUCE ANOTHER WAY.</h3> - -<p>Beat loaf sugar and butter to a cream as light as -possible, and stir slowly into it one wine glass of -brandy. An excellent cold sauce for apple dumplings -or fritters.</p> - -<h3>APPLE SAUCE.</h3> - -<p>Pare a quarter of a peck of ripe green pippins; -cut them in quarters and core them; then put them -<span class="pagenum" id="Page_30">30</span> -in a pipkin or earthen pitcher, with a little water -to stew slowly; shake the pipkin or pitcher frequently; -do not put a spoon in; it might break them -when nearly done: put in a little loaf sugar; shake -them several times; when done, pour them into a dish -without breaking: serve up cold or hot.</p> - -<h3>CRANBERRY SAUCE.</h3> - -<p>Wash and pick four quarts of cranberries; put -them in a bell-metal kettle with one quart of water -to stew slowly: when half done, add two pounds of -brown sugar: every berry must be broken with a -spoon before it comes off the fire: stir frequently. -Another way would be to add more sugar and strain -it through a fine cullender, and set it away in forms -to cool: this we would call cranberry jelly.</p> - -<h3>TO STEW DRIED FRUIT.</h3> - -<p>Dried fruit should be well washed in three or four -different waters, and put to soak over night in the -water in which you intend stewing them; to four -quarts of fruit, put water enough to cover them, -so that none need be added while cooking: season -and sweeten to your taste. Some persons like -dried orange peel in peaches.</p> - -<h3>TO ROAST BEEF.</h3> - -<p>Scrape till clean the fat, the lean, and the bones -of the beef. If any soil remain on the bones, saw -it off with a beef saw. It can be more thoroughly -cleaned in this way than in any other. It spoils -<span class="pagenum" id="Page_31">31</span> -beef to wash it. Spit it and put it in a tin kitchen -before the fire, with a half pint of water in the bottom -of the kitchen; do not set it close to the fire at -first, but bring it gradually nearer; turn, and baste -it every few minutes. It should be cooked slowly. -When nearly done, season with black and cayenne -pepper and salt. The habit of dredging beef with -flour is a very bad one. Flour is no improvement -to beef. Ten pounds of beef will roast, before a -good fire, in two hours. For the gravy, pour off -the grease, add a little water, pepper and salt; send -to table in a gravy boat. This receipt will answer -for any part of the beef that is fit to roast. Garnish -with horse-radish, grated. All roasts should -be well skewered to the spit.</p> - -<h3>BEEF STEAKS.</h3> - -<p>The sirloin is the best. Cut the steak half an -inch thick; put it on a gridiron over clear coals; -turn it very often; when half done, put it on a dish -and squeeze as much of the juice out as possible; -put it back; season with pepper and salt. When -done, place it in the dish with the juice; add a -spoonful of water, and if you prefer, a small piece -of butter: send to the table immediately.</p> - -<h3>TO STEW BEEF.</h3> - -<p>Cut all the meat from cold roast beef; put the -bones down with some water, pepper, salt, onions, -carrots and potatoes, all cut up: a little brown stock -<span class="pagenum" id="Page_32">32</span> -will improve it: let it stew till all of the vegetables -are done; then take out the bones, cut your meat -in small pieces, rub a piece of butter in flour and -stir in: put the meat in till it is hot through; then -dish it.</p> - -<h3>BEEF A LA MODE.</h3> - -<p>Chop fine some parsley, thyme and onions; add -some grated bread, nutmeg, cloves, pepper and salt, -with the yolks of three eggs beaten; take out the -bone and fill the space with these ingredients well -mixed; make holes in the lean part and stuff it; bind -it firmly with tape; put it into an iron pot, sufficiently -large to hold it, cover it with water and let it -stew slowly for three hours. Make a gravy of the -liquor it was stewed in with a half pint of red wine -and mushroom catsup; rub a little butter in flour, -and let it simmer five minutes; then take it up.</p> - -<h3>A BRISKET OF BEEF BAKED.</h3> - -<p>Take a brisket, say ten pounds; make a dressing -of ham, parsley, oysters, seasoned with pounded -cloves, pepper, salt and nutmeg, and the yolk of two -eggs well beaten; make holes in the beef and stuff -it; put it in a pan with a little water and half a -pint of wine; bake it three hours; send hot to table. -Garnish with sliced lemons.</p> - -<h3>BEEF STEAK PIE.</h3> - -<p>Stew some tender pieces of beef, cut it up in small -pieces, season with pepper and salt; have some -<span class="pagenum" id="Page_33">33</span> -good paste in a deep dish, into which put the pieces -of beef with some gravy; put on a cover and bake.</p> - -<h3>TO BOIL CORN BEEF.</h3> - -<p>Wash it well, and soak it thirty or forty minutes; -put it down to boil in plenty of cold water: let it boil -slowly, and skim often.</p> - -<h3>A BEEF’S HEART.</h3> - -<p>Cut the heart open; let it soak in cold water for -a few moments, then take out the ventricles; put it -down to boil; when nearly done, take it up: make a -dressing of small pieces of ham, pepper, salt, parsley, -and some beef chopped fine; make incisions with a -knife; stuff and bake it; pour a pint of the water -in which it was boiled in the pan for gravy, and -thicken it with browned flour and butter.</p> - -<h3>DIRECTIONS FOR COOKING THE DIFFERENT PARTS OF VEAL.</h3> - -<p>The fore quarter, the rack, and breast, are best -boiled. The fillet or leg is very good stuffed and -baked. The loin should be roasted. The knuckle -is proper for soup, also the neck and shoulder.</p> - -<h3>TO ROAST A LOIN OF VEAL.</h3> - -<p>Wash it well, and put it in a tin kitchen some distance -from the fire; when it is hot through, place it -nearer to the fire; baste it well; when nearly done, -dredge it with flour; add pepper and salt; the -time it takes to cook will depend on the size of the -<span class="pagenum" id="Page_34">34</span> -loin; put half a pint of water in the tin kitchen when -you set it to the fire; garnish the dish with sliced -lemons.</p> - -<h3>VEAL CUTLETS.</h3> - -<p>Cut the cutlets half an inch thick; have some -cracker rolled with pepper, salt, and nutmeg; dip -your cutlets in the yolk of egg well beaten; then in -grated cracker; fry in hot lard slowly till done, -then take them up: make the gravy by pouring a -pint of cream with some chopped parsley in the pan -in which it has been cooked; season with grated -nutmeg: garnish your dish with curled parsley.</p> - -<h3>BAKED FILLET OF VEAL.</h3> - -<p>Take the leg or fillet of veal; wash it well; cut -off the shank and trim it, so that it will sit nicely in -the pan; make a stuffing of bread crumbs, pepper, -salt, parsley and nutmeg, some butter and the yolks -of eggs; stuff the fillet and bake it: put a little water -in the pan, and some mushroom catsup in the gravy.</p> - -<h3>TO STEW VEAL.</h3> - -<p>Cut your veal in small pieces; slice three onions; -fry them in butter; then put the veal down with a little -water, pepper, salt, nutmeg and parsley; rub some -butter in flour; put in the gravy with lemon juice -or catsup.</p> - -<h3>MOCK TURTLE OR CALF’S HEAD.</h3> - -<p>Clean the head well; let it soak for a few minutes -in cold water; take out the lower jaw, the -<span class="pagenum" id="Page_35">35</span> -nose and the eyes: then put it down to boil; skim it -well, and when the bones will fall from the meat, -cut the meat in small pieces; take out carefully all -the small bones; have some onions chopped fine, -nutmeg, mace, cloves, pepper, salt, bread crumbs, -butter and egg, all well mixed together; put these -nicely arranged in a pan with some of the gravy; -put egg and butter on the top; bake it twenty minutes -in an oven; when done, take it up; season the -gravy with red wine and mushroom catsup.</p> - -<h3>TO STEW CALF’S FEET.</h3> - -<p>Have your feet nicely cleaned and cut in two; -boil them till tender; take out the large bones; put -them down to stew with some of the liquor they -were boiled in, pepper, salt and parsley chopped -fine; rub a dessert spoonful of butter in two of flour, -and stir in. Garnish your dish with curled parsley.</p> - -<h3>SWEET-BREADS.</h3> - -<p>Sweet-breads must always be parboiled. Have -a dressing of bread crumbs, pepper, salt, parsley -and butter; stuff the sweet breads and roast; or -fry them like oysters, cutting them into small pieces.</p> - -<h3>SWEET-BREAD AND OYSTER PIE.</h3> - -<p>Stew the sweet-breads till tender; have a dish -lined with a good paste; cut the sweet-bread up in -small pieces; put some in the paste with some oysters, -<span class="pagenum" id="Page_36">36</span> -pepper, salt, butter and the yolks of eggs boiled -hard and mashed fine; then another layer of sweet -bread and oysters till your dish is full; put on a -top paste and bake; cut a cross in the middle, and -turn it back to let the steam escape: send hot to -table. Have a small egg-cup in the centre of the -pie, to keep the upper crust from touching the liquor.</p> - -<h3>TO ROAST A LOIN OF MUTTON.</h3> - -<p>Wash it well, and put it down in the tin kitchen, -with a little water and salt in the bottom of the -kitchen; baste and turn it well; a loin will cook in -an hour and a half: send hot to table, to be eaten -with currant jelly.</p> - -<h3>TO ROAST A LEG OF MUTTON.</h3> - -<p>Wash it well; take off the flank; make incisions an -inch apart in it with a sharp knife; stuff it with some -onions boiled for five minutes, and some sage leaves, -both chopped fine, with black and cayenne pepper -and salt, and bread crumbs; moisten the crumbs -with a little melted butter; turn and baste it frequently.</p> - -<h3>TO STEW LAMB WITH PEAS.</h3> - -<p>Cut the lamb in pieces the size of a chop; put -them down to stew with a little water, pepper, salt -and mace; add some young peas; let this cook slowly -till done: add some butter before you take it from -the fire. -<span class="pagenum" id="Page_37">37</span></p> - -<h3>STEAKS OF MUTTON.</h3> - -<p>Have your slices a quarter of an inch thick; dip -them in boiling lard, then into grated bread seasoned -with pepper and salt, and broil on a gridiron, first -rubbing off the bars with lard, that none may drip -or cause a smell. These are also very good dressed -like veal cutlets.</p> - -<h3>MUTTON CHOPS.</h3> - -<p>Take off some of the fat and broil quickly, turning -them often; when done, season with pepper and salt, -but no butter.</p> - -<h3>TO BOIL A BREAST OF MUTTON.</h3> - -<p>Crack the joints; boil slowly; put a little salt in -the water; when done, dish and pour drawn butter, -with parsley chopped fine over it.</p> - -<h3>TO SALT A LEG OF MUTTON.</h3> - -<p>Rub the leg well with salt; let it remain two or -three days; then chip it fine, and fry in butter like -chipped beef.</p> - -<h3>TO DRESS MUTTON LIKE VENISON.</h3> - -<p>Rub a leg of mutton well with allspice and black -pepper pounded fine; let it remain four or five days, -when it will be fit to cook: wash off the spices before -you put it down to roast; put into the gravy some -wine and currant jelly. -<span class="pagenum" id="Page_38">38</span></p> - -<h3>MUTTON CHOPS LIKE VENISON.</h3> - -<p>Sprinkle your chops with pepper, salt and mustard; -have ready some boiling lard; put your chops -in and fry a light brown; make a gravy and season -it with wine and currant jelly; pour the gravy over -the chops, and send hot to the table.</p> - -<h3>TO STEW MUTTON WITH MUSHROOMS.</h3> - -<p>Cut some mutton about two inches square; stew -it with some mushrooms; add a little water, pepper, -salt, and a small piece of butter rolled in flour; -send hot to the table.</p> - -<h3>TO STEW MUTTON.</h3> - -<p>Cut up in small pieces two carrots, one turnip, -four potatoes, and three tomatoes; put them down to -stew with a little water, pepper and salt: when they -are nearly done cut up some mutton, and add to the -stew, with some fried onions; let it simmer for a -few minutes: serve up hot.</p> - -<h3>TO BOIL A LEG OF MUTTON.</h3> - -<p>Scrape and wash well a leg of mutton; put it on -the fire in cold water and a little salt; when done, -(which will be in an hour and a half or two hours -according to the size,) serve with drawn butter -and capers, or pickled cucumbers cut up in small -pieces. -<span class="pagenum" id="Page_39">39</span></p> - -<h3>TO STEW MUTTON LIKE VENISON.</h3> - -<p>Take some pieces of tender mutton; put it down -to stew with two whole onions, some cloves, pepper -and salt; when half done, add some red wine, currant -jelly and mushroom catsup.</p> - -<h3>KIDNEYS.</h3> - -<p>Kidneys must be well washed; boil for ten minutes; -take them from the fire; cut them up; season -with pepper, salt, and dredge well with flour; have -some boiling lard; put them in, stirring them often; -when done, make a gravy; add some wine, and pour -over the kidneys.</p> - -<h3>ROLOGEE.</h3> - -<p>Take the thin piece which comes on the leg or -loin of veal; wrap up in it cloves and mace, pepper -and salt; roll it up and tie it tight in a cloth; boil -it well; then put it under a press; when cold, cut it -in thin slices for tea.</p> - -<h3>FONDUS.</h3> - -<p>Put in a stew pan a quart of water and a piece -of butter; stir in flour to make a batter; beat it -well all the time it is on the fire; have some grated -cheese with five eggs, beat all well; drop with a -spoon on buttered tins and bake.</p> - -<h3>LIVER.</h3> - -<p>Liver should not be washed: cut in thin slices, -and fried in hot lard. -<span class="pagenum" id="Page_40">40</span></p> - -<h3>TO ROAST A PIG.</h3> - -<p>Let your pig be cleaned very well; boil the liver; -chop it up with onion, sage, bread crumbs, pepper, -salt and parsley; moisten with a little butter; stuff -the pig well with it, sew it up, spit it and put it in a -tin kitchen before the fire to roast. Put some salt -and water in the tin kitchen, with which baste the -pig well; as soon as the skin gets hard, baste it well -with lard; turn it, but do not baste it with the water -again. A pig will take from two to three hours to -cook; pour off the fat from the gravy; season with -pepper and salt; add a little water, if necessary, and -browned flour.</p> - -<h3>TO ROAST PORK.</h3> - -<p>Let the piece you intend cooking lie two hours in -salt and water; then cut the skin in squares, set it -before the fire with salt water and finely powdered -sage in the bottom of the kitchen, baste, and turn -it often.</p> - -<h3>TO FRY PIG’S FEET.</h3> - -<p>Have your feet well cleaned; let them lie over -night in salt and water; then put them on to boil: -when they are tender, take out the large bones; -dredge them in flour seasoned with pepper and salt, -and fry in hot lard. Another way to cook pig’s -feet is to boil them, and dress like terrapins.</p> - -<h3>A PIG’S HEAD.</h3> - -<p>Clean the head well, cut off the ears and nose, -take out the eyes; put it down to boil with the liver; -<span class="pagenum" id="Page_41">41</span> -when done, take it up, put the head in a dripping -pan with some of the liquor; the liver chopped up -fine, seasoned with onions, pepper, salt and parsley; -spread some yolk of egg over the head, upon which -sprinkle bread crumbs: bake half an hour; add some -catsup to the gravy. Send hot to the table.</p> - -<h3>TO MAKE SCRAPPLE.</h3> - -<p>Some of the pieces that will not do for any other -purpose will make scrapple. Boil them in plenty of -water, season with pepper and salt, take out all the -bones, and strain the liquor; put the liquor back in the -pot and thicken with Indian meal; stir it till done; -turn it into bowls to cool; cut in slices and fry. -Send hot to the table.</p> - -<h3>TO CURE BEEF.</h3> - -<p>Rub the pieces well with saltpetre, salt, and -brown sugar; let it lie two days in a tub; make a -pickle and pour over it: it will be sufficiently cured -in eight days. When wanted for summer use, let -it remain in brine between three or four weeks; -then hang it up to dry; smoke very little.</p> - -<h3>TO SOUSE PIG’S FEET.</h3> - -<p>Clean well the feet, and let them lie in salt and -water over night, then boil till tender; take out the -large bones, cut them down the middle; dip them in -flour and fry in hot lard, or, pick out all the bones; -season with pepper and salt, and if liked, some vinegar; -heat them for a few moments when required. -<span class="pagenum" id="Page_42">42</span></p> - -<h3>TO CURE BEEF’S TONGUES.</h3> - -<p>Rub each tongue well with brown sugar and saltpetre; -have ready an earthen crock or wooden vessel; -put into it a layer of salt, then a tongue, then -a layer of salt, and so on till they are all in; after -they have been in three days, remove them and put -the tongues which were in the bottom of the vessel -on top: they will make their own pickle.</p> - -<h3>TO BOIL HAM.</h3> - -<p>If a ham is old and hard, it should soak over night; -if not, wash it well, and put it down in plenty of cold -water: the water should be well skimmed while boiling.</p> - -<h3>TO BOIL A STUFFED HAM.</h3> - -<p>Make incisions in the ham with a knife; have -ready some mint chopped fine, with which fill them; -then boil for five or six hours; trim, but do not -skin it.</p> - -<h3>TO BAKE A BOILED HAM.</h3> - -<p>First, boil till done; then skin and trim it; spread -the yolk of egg over, then sprinkle with finely -rolled cracker, and put in the oven for a few minutes; -or, you may boil, skin it, and ornament with black -pepper: a ham will keep much better, and will retain -the juice, if the skin is not taken off.</p> - -<h3>TO CURE HAMS AND SHOULDERS.</h3> - -<p>Cut up your hogs, take out the chine from the -neck to the tail, cut the hams, shoulders, and middlings; -<span class="pagenum" id="Page_43">43</span> -have some finely powdered saltpetre; rub a -tablespoonful in each ham for some minutes, then -rub it well with salt and brown sugar; let them lie -on a board some distance apart for three days, to -draw off the blood; have a molasses barrel; sprinkle -the bottom with salt and put in your hams with the -skins down; sprinkle with salt, and so on till you -have the barrel full; make a strong pickle that will -bear an egg; pour over them, cover, and let them -remain in pickle for five weeks, then hang them up -with the hock down to preserve the juice. The -shoulders will not require to be in pickle so long; it -is not necessary to put saltpetre on the middlings; -the jowls will be ready to hang up in two weeks, -shoulders and middlings in four: they should be -smoked but three times a week till done; if smoked -too much, they will be hard. Before the weather -gets warm, take them down and rub well with hickory -ashes.</p> - -<h3>TO BOIL AND FREEZE CHINE.</h3> - -<p>After the chines have been in pickle a week or -ten days, boil them and let them freeze. They are -considered a great delicacy.</p> - -<h3>TO MAKE SAUSAGE MEAT.</h3> - -<p>Take the tender pieces of pork, lean and fat, one -third fat and two thirds lean, season with salt and -pepper, and those that are for immediate use are -improved by putting in some sage finely pulverized, -but if kept too long, it will have a musty taste. If -<span class="pagenum" id="Page_44">44</span> -sausage meat is put in to skins, laid for ten days in -pickle, then hung up and smoked a little, they will -keep all summer. Those that are not put into -skins, should be put into stone crocks, and have -lard run over the top to exclude the air.</p> - -<h3>HOG’S HEAD CHEESE.</h3> - -<p>Wash the heads well, take off the ears and nose, -and remove the eyes; boil them till tender, and all the -bones come out; then take it up, carefully taking out -all the bones; cut up the meat very fine: then season -with pepper and salt; put this back again into -the pot with the liquor; let it simmer slowly for half -an hour, pour into bowls, and set it away to cool; -cut in slices for the table.</p> - -<h3>TO ROAST A GOOSE.</h3> - -<p>Wash the goose well; make a stuffing of two -thirds onions and one third sage leaves, pepper, salt -and butter; fill the goose, and put it down to roast -in the tin kitchen with some salt and water; baste -it frequently. A large goose will take an hour and a -half to cook: make a gravy with the giblets hashed; -season with pepper and salt. Some persons prefer -the dressing made of potatoes. Ducks are done -in the same way, but will cook in half an hour: to -be eaten with cranberry sauce.</p> - -<h3>TO ROAST A TURKEY.</h3> - -<p>Wash and clean the turkey well; make a dressing -of bread, butter, pepper and salt; fill your turkey; -<span class="pagenum" id="Page_45">45</span> -have some boiling water in the bottom of the tin -kitchen: when half done, sprinkle with pepper and -salt, baste and turn it often, make a gravy with the -giblets hashed; season with pepper and salt; stir a -little brown flour in the gravy; send it to table in -a gravy boat. A large turkey will take three hours -to roast.</p> - -<h3>TO BOIL A TURKEY.</h3> - -<p>Wash your turkey well, and let it lie a few minutes -in salt and water; put it on in cold water with a little -rice; skim it and let it boil slowly, but constantly, -till done; make a filling of bread, butter, pepper, -salt, and some whole oysters, and a few slices of lemon. -It is better to put the turkey in a cloth. A -large turkey will boil in two hours; to be eaten with -oyster or celery sauce.</p> - -<h3>TO ROAST CHICKENS.</h3> - -<p>Make a dressing, as for turkey; set them some -distance from the fire at first, but move them gradually -closer: they will roast in an hour: baste them -well; make a gravy of the giblets, some of the drippings -in the bottom of the kitchen, and some of the -water the giblets were boiled in: season with pepper -and salt.</p> - -<h3>TO FRY CHICKENS.</h3> - -<p>Wash them well and cut them up; wipe them dry. -Have ready some rolled crackers seasoned with pepper, -salt and parsley; first dip the pieces in the yolk -<span class="pagenum" id="Page_46">46</span> -of an egg, then in the cracker; have ready some -boiling lard; put in and fry a light-brown; make -a gravy with cream, parsley, nutmeg, pepper and -salt.</p> - -<h3>TO STEW CHICKENS.</h3> - -<p>Put the chickens down with a little water, pepper, -salt and a little mace: when half done, add some -cream, butter, rolled in flour, and parsley cut up. -Dish the chickens and pour the gravy over them.</p> - -<h3>TO BROIL CHICKENS.</h3> - -<p>Wash the chickens well, cut them down the back, -and broil on a gridiron over hot coals: when nearly -done, season with pepper and salt, and when done, -baste them with butter.</p> - -<h3>TO BAKE CHICKENS.</h3> - -<p>Prepare, as for boiling; put them in a bake pan -with water, pepper and salt; baste them well: when -nearly done, baste them with butter and dredge -with flour; make a gravy of the giblets, and add to -the drippings.</p> - -<h3>CHICKEN PIE.</h3> - -<p>Wash the chickens; cut them up and stew them -with a little water, salt and mace; when done, make -a paste; put it round the sides of the dish; then put -in the chickens; season to your taste, with pepper, -salt and hard-boiled egg, some butter rolled in flour; -pour in some of the liquor, and put on the top paste; -<span class="pagenum" id="Page_47">47</span> -cut a hole in the centre, and turn back the paste -to let the steam escape; place a small cup in the -middle of the pie.</p> - -<h3>TO BOIL CHICKENS.</h3> - -<p>Make a filling of bread, butter, pepper and salt; -put your chickens in a cloth, and boil them till done, -which will be in an hour; make egg sauce, which pour -over the chickens; garnish the dish with parsley; -send some celery sauce in the gravy boat to the table.</p> - -<h3>TO STEW DUCKS.</h3> - -<p>Put the ducks down to stew with a little stock -and some onions, pepper and salt; let them simmer -gently till they are done, adding a little cream and -butter; make a dressing of sage and onions, with -which fill the ducks: set them in the oven to brown.</p> - -<h3>TO COOK CHICKENS WITH CURRY.</h3> - -<p>Cut up the chickens, wash them clean, put them -in a stew pan with a little water and salt; keep them -covered closely till they are done; brown some onions -in butter, then put in the chickens with a little pepper -and curry powder; let the chickens brown in -the butter; when brown, put in the liquor, and let all -stew for five minutes.</p> - -<h3>TO COOK CHICKENS IN BATTER.</h3> - -<p>Make a batter; cut up the chickens; stew them -with a little pepper, salt and parsley: when nearly -done, take it up; put it in a buttered dish; pour the -batter round, and bake. -<span class="pagenum" id="Page_48">48</span></p> - -<h2 class="antiqua">Game.</h2> - -<h3>TO FRY RABBITS.</h3> - -<p>Skin the rabbit; cut it up and wash it; dip it in -flour seasoned with pepper and salt; cut up some -onions, and fry.</p> - -<h3>TO STEW RABBITS.</h3> - -<p>Skin it; cut it up, as for frying; put it down with -a little water, pepper, salt and a little butter rolled -in flour.</p> - -<h3>WILD DUCKS.</h3> - -<p>When the ducks are picked, wash them as little -as possible: roast twenty minutes. Some persons -make a filling of bread, butter, pepper and salt; -but the proper way is to cook them without filling; -baste them very often and turn rapidly; put a little -water in the bottom of the oven.</p> - -<h3>TO ROAST WOODCOCK OR SNIPE.</h3> - -<p>Pick them very carefully, but do not draw them; -they will cook sufficiently in ten or fifteen minutes; -have some toast on a dish, upon which put the birds.</p> - -<h3>TO ROAST PHEASANTS.</h3> - -<p>Roast them before a brisk fire, turning and -basting all the time with a little butter; have some -water in the bottom of the roaster: after they have -cooked five minutes, add some salt. -<span class="pagenum" id="Page_49">49</span></p> - -<h3>PARTRIDGES.</h3> - -<p>Pick them very carefully: draw them, and roast -before a quick fire, fifteen or twenty minutes.</p> - -<h3>PIGEONS.</h3> - -<p>Make a filling of bread crumbs, pepper, salt and -parsley; baste them well: they will cook in twenty -minutes.</p> - -<h3>PEPPER POT.</h3> - -<p>Clean well two sets of calves’ feet; put them into a -pot with three or four pounds of tripe and six quarts -of water, and some cayenne pepper; cover them -and let them boil till perfectly tender; strain the -liquid, and cut the tripe in small pieces; put it in the -liquid with some salt, three sliced onions, two potatoes, -sweet marjoram, parsley and thyme cut up fine, -and some small round dumplings made of butter and -flour; send hot to the table.</p> - -<h3>TO MAKE NOODLES FOR SOUP.</h3> - -<p>Beat three or four eggs, (the yolks only) make -them into a stiff paste with flour; roll out very thin -and let it dry; it should be made several hours before -they are wanted for the soup; when quite dry -roll up, and cut in very thin strips; shake them apart, -and put them in the soup.</p> - -<h3>TO MAKE CROQUETS.</h3> - -<p>Chop up fine any kind of cold meat, fowl, ham, -and pork; mix all well together; add salt and pepper, -and mustard to the taste, some grated bread, -<span class="pagenum" id="Page_50">50</span> -butter and catsup; make them into cakes; dip them -in the yolk of egg, and fry in hot lard.</p> - -<h3>SPANISH OLIO.</h3> - -<p>Put into a soup kettle one pound of beef, half a -pound of mutton, half a chicken, salt, pepper and a -very little water; let it stew slowly for two hours; then -put in four apples, two pears pared and cut up, three -tomatoes, a bunch of mint chopped, two onions, -lima beans and any kind of vegetables you may -prefer; let them all stew slowly two or three hours -longer; send hot to the table.</p> - -<h3>MACARONI.</h3> - -<p>Wash a little macaroni, and boil in water till it is -tender, which will be in half an hour; drain it; butter -your dish and put a layer of macaroni in, upon -which put salt, cheese, butter and mustard, a little of -each; then macaroni, and so on till the dish is full. -Parmesan cheese is the best, but any other kind will -answer.</p> - -<h3>TO MAKE POLENTA.</h3> - -<p>Take cold chicken or meat of any kind and stew -it; when done cut it up. Have potatoes mashed, -which put around the sides and bottom of the dish -about half an inch thick; then put in your stew with -the liquor; season with pepper and salt; spread some -macaroni which has been boiled on the top of the -dish, with grated cheese, butter, pepper and salt; -bake, and bring to table in the dish in which it is -baked. -<span class="pagenum" id="Page_51">51</span></p> - -<h3>CHICKEN SALAD.</h3> - -<p>One pair of chickens, eight bunches of celery, six -eggs, one dessert spoonful of mustard, nearly a bottle -of oil, pepper and salt. Boil the chickens; take -off the skins: cut them up in small pieces; sprinkle -them with pepper, salt and vinegar, and let them -lie three hours; moisten the mustard with vinegar; -then pour in the oil, a few drops at a time, and -keep constantly stirring it; have the eggs boiled -hard; mash them up with a little vinegar, and then -mix with the oil; cut up your celery very fine and -throw it into cold water; when the ingredients are -all ready, mix the chicken and celery; (after draining -it) then pour the dressing over it. Curl some -pieces of celery by cutting it up about an inch and -throwing it into cold water, with which garnish the -dish.</p> - -<h3>ITALIAN MACARONI.</h3> - -<p>Break the macaroni into pieces two inches long; -boil it in hot water, with a little butter, pepper and -salt; when done, drain it on a napkin; then put a -layer of macaroni on the bottom of a dish; pour -over it some hot tomato sauce; then some grated -cheese, and so on, until the dish is full; the cheese -being on the top; put it in the oven a few minutes, -and serve it hot.</p> - -<h3>MACARONI WITH CREAM.</h3> - -<p>Boil half a pound of macaroni in hot water, and -when done cut it into pieces; put it into a pan with -<span class="pagenum" id="Page_52">52</span> -a quarter of a pound of butter, two ounces of grated -cheese, and half a gill of cream; add a little pepper, -salt and mustard; shake it over the fire until well -mixed and quite hot; dish it, and garnish with pieces -of puff paste cut in diamonds.</p> - -<h3>OMELETTE WITH CHEESE.</h3> - -<p>Beat six eggs very light; add to them two tablespoonsful -of cream, butter the size of a walnut, a -spoonful of chopped parsley, some pepper and salt, -two ounces of grated cheese; beat all well together, -and pour into a pan in which butter is melting; let -it cook until a light brown; then fold up and dish -for the table. Shake the pan while the omelet is -doing.</p> - -<h3>OMELETTE WITH OYSTERS.</h3> - -<p>Beat six eggs separately, very light; add to the -yolks a little mustard, cayenne pepper and salt; -mix this with the whites; pour it into a pan in which -butter is melting, and cook till a light brown. Before -folding, have a few nicely scolloped oysters and -lay between; shake the pan about till the omelet is -done.</p> - -<h3>EGG TOAST.</h3> - -<p>Toast four slices of bread, a light brown; butter -them well, and sprinkle on a little salt. Poach -four eggs in muffin rings to retain their shape; place -one on each slice of toast, and send to the table. -<span class="pagenum" id="Page_53">53</span></p> - -<h3>CROQUETTES OF SWEET-BREADS.</h3> - -<p>Take six sweet-breads, and after being well washed -stew them until done; when cold cut them into small -pieces; season with pepper, salt, a grated nutmeg, -and a little mushroom catsup; stir them over the -fire a few minutes; then spread them on a dish to -cool; the croquettes must then be shaped; rolled in -egg and bread crumbs, and fried in lard.</p> - -<h3>TO BOIL EGGS.</h3> - -<p>Boiling eggs depends upon the person for whom -you cook. Two minutes and a half will boil to suit -most persons: if you want them very soft, two minutes -will answer. If hard, they will take ten minutes.</p> - -<h3>TO FRY EGGS.</h3> - -<p>Have the lard hot, but not boiling; put in the -eggs one at a time; when done, send hot to table.</p> - -<h3>TO POACH EGGS.</h3> - -<p>Have ready a pan of boiling water with muffin -rings, into which put the eggs, one in each ring; -let them remain on the fire till the whites are firm.</p> - -<h3>SCRAMBLED EGGS.</h3> - -<p>Beat the eggs with pepper, salt, parsley and -chives; have some butter in a saucepan; as soon -as it has melted put in the eggs; stir till they are -done. -<span class="pagenum" id="Page_54">54</span></p> - -<h3>OMELET SOUFFLE.</h3> - -<p>Beat the eggs separately till very light; then mix -them: add sugar and lemon peel to your taste; have -some melted butter in a pan; pour in the eggs; and -when baked, sift some powdered sugar over it and -send it hot to the table.</p> - -<h3>OMELET.</h3> - -<p>Separate five eggs; beat them very light; season -the yolks with pepper, salt and parsley; have some -butter hot in a pan; put in the omelet; stir the -whites in just before you put it in the pan; you can -put in ham, oysters, onions, chives, or any thing -you prefer. Keep the pan moving till the omelet -is done; a little cream is an improvement.</p> - -<h2 class="antiqua">Vegetables.</h2> - -<h3>TO DRESS SALAD.</h3> - -<p>The lettuce should be gathered early in the morning; -pick and wash it well; let it lie in water till -required: then drain the water from it. Have eggs -boiled hard, oil, mustard, pepper and salt, according -to taste. Ornament with slices of hard-boiled eggs.</p> - -<h3>CAULIFLOWER.</h3> - -<p>Get those that are hard and white; cut off the -stalk; take off the outside leaves; put it down to -<span class="pagenum" id="Page_55">55</span> -boil in hot water, with a little salt: a large one will -take half an hour. Do not let it boil too much: -eat with drawn butter.</p> - -<h3>PARSNIPS.</h3> - -<p>Scrape and wash them: cover them with water, -and let them boil till tender, which will be from one -to two hours: send to table with butter, pepper and -salt, or fry them brown.</p> - -<h3>CARROTS.</h3> - -<p>Let them be scraped and washed; boil them; try -them with a fork; if they are tender, they are done; -dress with drawn butter.</p> - -<h3>TURNIPS.</h3> - -<p>Pare, wash and cut up; put them on to boil; when -done, take them up; mash them in a tin pan: season -with pepper, salt, and butter; send hot to table.</p> - -<h3>SALSIFY OR OYSTER PLANT.</h3> - -<p>Wash and scrape them well; put them down to -boil; when soft, mash and season with pepper and -salt: make a batter of milk, flour and egg. Mix all -well together; drop them the size of oysters with a -tablespoon, and fry them a light brown.</p> - -<h3>TO BOIL POTATOES.</h3> - -<p>Have the water boiling. Put in the potatoes; -let them boil till nearly done, then pour off the water -<span class="pagenum" id="Page_56">56</span> -and throw in some salt; uncover the saucepan and -set them on the back part of the stove. If the potatoes -are boiled fast, the skin will crack before they -are done. For mashed potatoes, pare them before you -boil them; when done, mash them with a small piece -of butter, a cup of cream, and a little salt. Another -way to boil old potatoes is to pare them around the -middle, before you boil them, and throw in a little -salt. When potatoes are young, scrape and boil -them; when done, pour off the water and dress them -with a little cream, butter, pepper and salt.</p> - -<h3>TO FRY POTATOES.</h3> - -<p>Pare large potatoes; cut them lengthwise: cut -them into four pieces, of about a quarter of an inch -thick. Have some butter boiling hot into which put -the potatoes; keep turning them till they are done. -Sprinkle a little salt on them before sending them -to table.</p> - -<h3>TO STEW POTATOES.</h3> - -<p>Slice the potatoes and put them down to boil, -with just enough water to cover them; when nearly -done, pour off the water, and add milk and a lump -of butter rolled in flour, parsley and salt.</p> - -<h3>MASHED POTATOES.</h3> - -<p>You can make mashed potatoes into any shape -you wish them. Touch them over with the yolk of -egg, and put them in an oven to brown. -<span class="pagenum" id="Page_57">57</span></p> - -<h3>TO ROAST POTATOES.</h3> - -<p>Large potatoes will roast in an hour. Do not -put them too near the fire, or they will burn before -they are cooked. Sweet potatoes, if they are large, -will take an hour and a half to roast.</p> - -<h3>TO FRY SWEET POTATOES.</h3> - -<p>Parboil them, then peel; cut them in slices, and -fry in butter: send them hot to table.</p> - -<h3>TO BOIL SWEET POTATOES.</h3> - -<p>Have them as nearly of a size as possible. Put -them in boiling water; as soon as they are done, -(which will depend upon the size,) pour off the water; -then lay them on the back part of the stove, where -they will dry, but not burn. Some persons parboil -them, cut them in two, and broil them over a -gridiron.</p> - -<h3>SPINACH.</h3> - -<p>Take great care in picking it; wash it well, and -put it in a steamer with a little salt. It will cook -in twenty minutes. Have some toast on a dish; -put your spinach on the toast, and some poached -eggs on the top.</p> - -<h3>TO BOIL GREENS.</h3> - -<p>Cabbage sprouts are better boiled with a piece of -pork or bacon. Eat with hard-boiled eggs, and if -cooked without the meat, have drawn butter or -vinegar. -<span class="pagenum" id="Page_58">58</span></p> - -<h3>LIMA BEANS.</h3> - -<p>Lima beans will require about three quarters of -an hour to boil. Put them on in cold water; when -done, drain them: season with pepper, salt and butter.</p> - -<h3>STRING BEANS.</h3> - -<p>String and cut them down the middle; put them -down in as little water as you can cook them in, -without burning them: do not strain off the water, -but let them cook till nearly all the water has evaporated: -season with butter, pepper and salt, and -send to table.</p> - -<h3>PEAS.</h3> - -<p>Shell and wash the peas. Cook them just as the -beans. This is the best way to cook peas and beans; -or you can boil them in the common way, and drain -off the water: season with butter, pepper and salt.</p> - -<h3>ASPARAGUS.</h3> - -<p>Scrape and wash the asparagus; tie it up in bunches; -and put it on to boil in water in which there is -some salt; it requires about fifteen minutes to boil it, -and it must not remain in the water after it is done. -Have some bread nicely toasted, on which place it, -and pour over drawn butter. A better way is to -cook it in just as little water as possible; do not -pour off the water, but let it evaporate as much as -possible; then season with butter, pepper and salt, -and send to table with the liquor around it. This -is the German manner of cooking beans, peas, and -asparagus. -<span class="pagenum" id="Page_59">59</span></p> - -<h3>TO FRICASEE CORN.</h3> - -<p>Have young corn cut from the cob. Save the -juice; put it down to stew with pepper, salt, and a -little cream; roll a lump of butter in flour, and stir -in. If the corn is young, it will cook in twenty minutes. -Corn will boil in half an hour; put it in -boiling water, and take it up as soon as done.</p> - -<h3>TO KEEP CORN FOR WINTER.</h3> - -<p>Get the corn when young. Boil it ten minutes; -a longer time would injure it; cut it from the cob; -spread it on dishes, and put it in the oven after the -bread comes out; be careful the oven is not too hot; -if it is, the corn will be spoiled. If not dry enough, -put it in the sun for a few days, stirring it frequently. -When perfectly dry, tie it up in bags and keep it -in a dry place. When you cook it, wash it well: -put it down with a little water, butter, pepper and -salt. It will require much longer to cook than it -does in summer.</p> - -<h3>HOMINY.</h3> - -<p>Wash it well, and soak it over night in the water -you intend to boil it in; put it on early in the morning -with a few beans and a piece of salt pork. Let -it boil slowly for three hours or more, if not soft.</p> - -<h3>TO FRY HOMINY.</h3> - -<p>After your hominy is boiled and cold, mash and -season with pepper and salt; have some lard hot in -<span class="pagenum" id="Page_60">60</span> -a pan, into which put your hominy. Cover it for -five minutes, then stir it well, and cover again, and -let it fry a light brown. Fried hominy is very good -for breakfast.</p> - -<h3>TO FRY EGG PLANT.</h3> - -<p>Pare and let them lie ten or fifteen minutes in -salt and water, to take away the bitter taste; wipe -them perfectly dry; have ready cracker rolled fine, -and seasoned with pepper and salt; dip each piece -in the yolk of an egg beaten, then in the rolled -cracker, and fry in hot lard.</p> - -<h3>TO STEW EGG PLANT.</h3> - -<p>Cut in half with the skin on, then soak in vinegar -to extract the bitter taste, say half an hour, then -boil till quite tender; scrape out the pulp and fill -them with bread crumbs, butter, cayenne pepper and -salt; lay them open in your bake pan with a little -water in the bottom, put them in the oven and baste -them often so that they will not be dry; rub a little -flour and butter together for the gravy.</p> - -<h3>ANOTHER WAY.</h3> - -<p>Prepare as above, and mix with pepper, salt, butter, -and bread crumbs; fry in sweet oil.</p> - -<h3>TO STEW TOMATOES.</h3> - -<p>Take off the skins by pouring boiling water over -them; then stew them with butter, pepper and salt; -put in a little soda to correct the acidity; pour in -<span class="pagenum" id="Page_61">61</span> -some cream, and stew for a few minutes longer. -Some persons prefer them without cream, and then -it is not necessary to use the soda.</p> - -<h3>ANOTHER WAY.</h3> - -<p>Wash and boil your tomatoes whole; then pass -them through a hair sieve; season with butter, pepper -and salt; let them stew some twenty minutes, -and serve. Or dress them with sugar and a little -wine.</p> - -<h3>TO BROIL TOMATOES.</h3> - -<p>Wash some large ripe tomatoes: wipe them dry; -put them on a gridiron over hot coals to broil; when -they are hot through, they are done; send them hot -to table: to be eaten with butter, pepper and salt.</p> - -<h3>TO BAKE TOMATOES.</h3> - -<p>Have some large ripe tomatoes; wash and peel -them; cut them up in a dish—have ready bread, -butter, pepper and salt; put a layer of tomatoes, -then the bread crumbs, butter, pepper and salt, and -so on, till your dish is full; bake, and send them to -table in the dish in which they were baked.</p> - -<h3>ANOTHER WAY.</h3> - -<p>Take some large tomatoes; peel them, cut the top -off, and take out some of the seeds; have ready some -mushrooms chopped fine to fill them; season with -butter, pepper and salt; then put them in a pan, and -bake them; serve up hot. -<span class="pagenum" id="Page_62">62</span></p> - -<h3>ANOTHER WAY.</h3> - -<p>Peel your tomatoes; slice them and put down to -stew; season with some onions cut fine, bread crumbs, -butter, pepper and salt; they will be sufficiently -done in twenty minutes. Some persons prefer a little -flour rolled in butter.</p> - -<h3>TO BOIL CORN.</h3> - -<p>Take off carefully all the silk and all the husks. -Put the corn in boiling water: if young and tender, -it will boil in half an hour. Some persons serve it -up in a napkin on the dish, but if it is sufficiently -cooked, and can be served hot, it is better not to be -steamed in a napkin.</p> - -<h3>TOMATOES AND OCHRAS.</h3> - -<p>Take some tomatoes; skin and cut them up with -equal quantities of ochras; season with pepper, salt -and butter; stew them till tender; which will be -nearly an hour. Ochras may be stewed alone, seasoned -with butter, pepper and salt: add very little -water when you put them down.</p> - -<h3>EGGS AND TOMATOES.</h3> - -<p>Skin some tomatoes; slice and fry them with butter, -pepper and salt; cut up two onions, and put in with -four eggs; stir all well together, and send hot to table.</p> - -<h3>TO DRY OCHRAS FOR WINTER.</h3> - -<p>Get the young ochras; slice and string them; hang -them up to dry; when dry, put them away for soup -in winter. -<span class="pagenum" id="Page_63">63</span></p> - -<h3>CUCUMBERS.</h3> - -<p>Gather them fresh. Pare, slice and lay them in -salt and water; just before dinner, pour off the -water; season with pepper, salt, vinegar and onions.</p> - -<h3>SQUASHES.</h3> - -<p>Squashes should be young and tender; try them -with a fork; if they are old, do not use them. Peel -them and take out the seed; cut them in pieces and -boil till tender; when done, pass them through a -cullender. Stew with butter, pepper, salt and a -little cream; send them hot to table.</p> - -<h3>TO BOIL BEETS.</h3> - -<p>The early turnip beet is best in summer: wash -them, but do not cut the tops too close, as they are -much sweeter with some of the tops boiled on them. -They will boil in three quarters of an hour; when -done, take them up, put them in cold water for a -moment, so that the skin will easily peel off. Slice -them, and season with pepper, salt and butter. Old, -or winter beets, will take much longer. They will -take from two to three hours to boil. It is better -to put them to soak over night, if they are very solid: -cut them in slices, and pour vinegar over them.</p> - -<h3>TO COOK ONIONS.</h3> - -<p>The small white onions are preferred. Peel -them, and put them down in a little water and salt; -when nearly done, pour off the water, and add milk -and a little flour mixed with butter. -<span class="pagenum" id="Page_64">64</span></p> - -<h3>TO KEEP VEGETABLES FOR WINTER.</h3> - -<p>Salsify, parsnips, beets, and carrots should be -gathered in the early part of November. Those -you want to use during the winter should be put in -boxes, and covered with sand. Celery should be -put in a box with the roots down, covered with sand. -Some gardeners keep it in the ground all winter, -and dig it as they wish it, for use.</p> - -<h3>TO STEW MUSHROOMS.</h3> - -<p>Wash and peel the mushrooms; put them down -in a stew pan with a little water, pepper, salt and -butter; let them stew slowly for ten or fifteen minutes; -then take them up. They are very good -broiled.</p> - -<h3>HOT OR COLD SLAW.</h3> - -<p>The hard white cabbage is the best for slaw. -Wash it well, and cut it fine; have some butter -boiling hot; put in the slaw and keep stirring till it -is shrivelled: then beat up some vinegar and the -yolk of an egg: season with pepper and salt; pour -this in the pan over the slaw, and stir in till quite -hot: send to table either hot or cold, as preferred.</p> - -<h3>COLD SLAW.</h3> - -<p>Cut fine some hard cabbage; dress with hard-boiled -eggs, oil, vinegar, mustard, pepper and salt.</p> - -<h3>TO BOIL CABBAGE.</h3> - -<p>Wash your cabbage well; cut it in two, and boil -till tender in salt and water. Some persons prefer -<span class="pagenum" id="Page_65">65</span> -it boiled with a piece of pork or bacon. If it is -boiled with bacon, the pot should be well skimmed -before the cabbage goes in.</p> - -<h3>BROCOLI.</h3> - -<p>Pick and wash it well; tie it up in bunches and -boil it; when done, drain it and serve it up with -drawn butter. Put a little salt in the water when -nearly boiled.</p> - -<h3>SEA KALE.</h3> - -<p>Sea kale is cooked in the same way as brocoli.</p> - -<h3>BUTTER.</h3> - -<p>In winter the pans should be scalded before the -milk is strained into them; in summer the pans and -strainer should be rinsed with cold water. Do not -cover the milk until it is perfectly cold; a stone -crock is the best for keeping the cream in, and it -should be stirred two or three times a day; if the -cream is not stirred, the butter will have a bad taste; -do not let your milk stand too long, or this will -make the butter taste very unpleasant. Be particular -to put cold water in your churn the night before -you wish to use it; pour it out in the morning, and -rinse it again; before the butter comes, or while it is -gathering, take off the lid of the churn; have your -butter-bowl scalded and cooled; work the milk out -well, but do not put in any water; add salt to your -taste. Everything connected with milk or butter -should be kept very carefully clean. -<span class="pagenum" id="Page_66">66</span></p> - -<h3>TO KEEP BUTTER.</h3> - -<p>Butter, to keep, should be well worked; pack it -in stone jars, and tie it up tight, and set it in a cool -place.</p> - -<h3>TO KEEP EGGS.</h3> - -<p>Get eggs as fresh as possible; put a layer of salt -in a jar; then put in some eggs, the small end down, -then another layer of salt, then the eggs; be careful -not to let the eggs touch each other; set them -in a dry cool place, and they will keep all winter.</p> - -<h3>TO MAKE COFFEE.</h3> - -<p>Coffee should be roasted with great care, to a dark -brown colour, stirring it all the time it is on the fire, -with a long-handled iron spoon; when it is done, put -it in a stone jar, and cover it up. Freshly roasted -coffee is much the best; grind it into a bowl, beat it -up with part of the white of an egg, and cold water; -put it into the tin coffee-pot, and pour on it boiling -water, out of a tea-kettle, stirring it all the while; -set it on the fire, and let it boil fifteen minutes; stir -it frequently from the sides of the pot; when it is -done, set it a moment on the hearth, and it will settle; -do not pour into it either cold or warm water, or -coffee, to settle it: this spoils the coffee. Pour it -into your silver or china coffee pot, and send to -table.</p> - -<h3>TO MAKE TEA.</h3> - -<p>Black tea should be boiled fifteen or twenty minutes. -Green tea should not boil: but have boiling -<span class="pagenum" id="Page_67">67</span> -water poured on about five minutes before it comes -to table.</p> - -<h3>TO MAKE CHOCOLATE.</h3> - -<p>Have a quart of good milk boiling; grate a piece -of chocolate three inches square; mix it with a little -cold milk; then stir it gradually into the milk on -the fire. If preferred thinner, use less chocolate. -It should boil at least half an hour.</p> - -<h3>YEAST.</h3> - -<p>Pare six good-sized potatoes; put them on to boil -with three pints of water and a handful of hops; -pour the water through a sieve on a pint of flour; stir -it until perfectly smooth; mash your potatoes through -a cullender into the yeast; stir all well together, and -let it stand till nearly cold; then stir into it a pint -bowl half full of dry yeast, dissolved in water; put -the water on the dry yeast as soon as you mix your -flour and potatoes, and when it has sufficiently cooled, -your yeast will be ready to go in. Set it in a warm -place to rise. When it is light enough, keep it in -a cool place; cover it close. Yeast should be made -the day before you bake; then it is good and fresh.</p> - -<h3>TO MAKE DRY YEAST.</h3> - -<p>Make as directed above. When perfectly light, -stir in corn meal till it is quite dry; spread it on -dishes to dry. Be careful not to let it be in the sun, -as this would sour it. When dry, put it in a bag, in -<span class="pagenum" id="Page_68">68</span> -a dry, cool place. In summer time, when the flies -are numerous, spread a thin piece of gauze over to -keep them off when it is drying.</p> - -<h3>BREAD.</h3> - -<p>Sift the flour; put it in an earthen vessel; the -quantity of flour you take will depend upon the number -of loaves you want. Four loaves of bread will -require two quarts of water; pour the water, which -may be as warm as milk just from the cow, upon -the flour, enough to make a thick batter; put in two -tablespoonsful of salt, and a pint of home-made yeast; -do not beat it after the yeast goes in. Set it in a -warm place to rise; when it is light, work it very -well with flour. The more you knead it, the better. -If the flour is running, the bread will require to be -made stiffer than when it is superfine flour. Let it -rise again, covering it, and set it in a warm place. -When it is broken on top, make it into loaves, with -as little flour as possible. Put each loaf into a -basket: cover it over, and set it to rise again. -When quite light, bake it in a brick oven, from three -quarters to one hour.</p> - -<h3>TO BAKE IN A BRICK OVEN.</h3> - -<p>A brick oven will require one hour to heat. The -wood should be split fine; make a little fire at first, -then add more wood; when the oven is white at the -top, it is sufficiently hot. Spread the coals over -the bottom of the oven, and let them remain a quarter -of an hour. -<span class="pagenum" id="Page_69">69</span></p> - -<p>Rusk or biscuit, if they are very light, will bake in -from ten to fifteen minutes. Bread requires one hour.</p> - -<h3>PHILADELPHIA BUNNS.</h3> - -<p>One pound of flour, and a half pound of sugar, -one pint of milk, with one teaspoonful of soda, a few -currants, and half a pound of butter, a tea-cup full of -yeast. Mix all well, and let it rise; when well risen, -put in six eggs, beaten separately: pour it in the pans, -and let it rise again; then bake.</p> - -<h3>BREAD ROLLS.</h3> - -<p>When your bread is very light, take a piece of -dough, into which rub a small piece of butter; make -them into rolls a quarter of an inch thick: let them -rise, and bake.</p> - -<h3>DIET BREAD.</h3> - -<p>Rub into a pound of flour, one tablespoonful of -butter, and a teaspoonful of salt: work it very well, -or beat it; roll very thin: stick with a fork, and -bake.</p> - -<h3>MUSH ROLLS.</h3> - -<p>Have a pint of corn mush; when a little warm, -add a little salt and flour, enough to make a dough; -add a tea-cup full of yeast; let it rise, and when quite -light, make into rolls; let them rise again, and bake. -You can put a little butter with them, if you prefer: -but they are very palatable without. -<span class="pagenum" id="Page_70">70</span></p> - -<h3>RISEN MUFFINS.</h3> - -<p>Warm a quart of milk, into which put a quarter -pound of butter, enough flour to make a batter, two -eggs, well beaten, and a cup of yeast, a little salt; -when quite light, bake in rings. Do not beat them -after the yeast is in: they will be light enough in -three hours.</p> - -<h3>SODA CAKES, VERY SUPERIOR.</h3> - -<p>Sift into three pints of flour, three teaspoonsful -of cream of tartar; rub one quarter of a pound of -butter in the flour; dissolve one teaspoonful of soda -in as much milk as will make a dough, thick enough -to roll out; then take a large spoonful, sift flour on -the board, roll out and bake: do not touch them with -the hands.</p> - -<h3>PHILADELPHIA MILK BISCUIT.</h3> - -<p>Rub half a pound of butter in three pounds of -flour, a teaspoonful of salt; warm the milk and pour -on enough to make a thick batter; beat it well, then -add a cup of good yeast. Do not beat it after the -yeast goes in; let it rise; when quite light mix in -flour, enough to make it out, but as little as possible: -roll it out and cut into cakes with a small tumbler: -let them rise again, and bake as soon as light.</p> - -<h3>TWIST ROLLS.</h3> - -<p>Twist rolls are made in the same way, only make -in small twists or rings, and bake. -<span class="pagenum" id="Page_71">71</span></p> - -<h3>LIGHT BISCUIT.</h3> - -<p>Have a quart of milk a little warm, into which -put two spoonsful of butter; pour this on flour, -enough to make a dough; add a tea-cup full of yeast, -and a little salt; let it rise three hours, when roll -into cakes: put them in pans: let them rise again, -and bake.</p> - -<h3>TEA BISCUIT.</h3> - -<p>Warm a pint of good milk, into which put a piece -of butter, the size of an egg; pour this on some flour, -with a little salt and a tea-cup full of yeast. When -quite light, knead it well; roll out and bake in pans. -When done, pull them open and butter them.</p> - -<h3>GERMAN CAKES.</h3> - -<p>Cut up into a pound of flour, lard the size of an -egg, and a little salt; milk sufficient to make a dough; -roll out very thin, and bake. These cakes can be -fried in lard, in round cakes, and are then called -snow-balls.</p> - -<h3>MARYLAND BISCUIT.</h3> - -<p>Cut up a quarter of a pound of lard and butter, -into two pounds of flour; add a little salt and water -enough to make a stiff dough; beat very light with -an axe, till it will break off short: stick with a fork, -and bake in a quick oven. To be made up in small -cakes. -<span class="pagenum" id="Page_72">72</span></p> - -<h3>BUCKWHEAT CAKES.</h3> - -<p>In a quart of buckwheat meal, put a cup of Indian -or wheat flour, whichever is preferred. Make -this into a batter, with water, a little warm, a cup -of yeast and a little salt. Set it to rise, and when -quite light, pour it on the griddle. It is better to -set them to rise in a pitcher, as stirring the batter -spoils them.</p> - -<h3>FLANNEL CAKES.</h3> - -<p>Make a batter of a pint of milk, sufficiently warm -to melt in it a piece of butter the size of an egg, -two eggs, a little salt and flour; put in a cup of yeast, -and set it to rise three hours: bake on the griddle. -If you wish them quick, make them of soda and -cream of tartar, one third soda, and two thirds cream -of tartar, or yeast powder.</p> - -<h3>SALLY LUNN.</h3> - -<p>Take a pint of milk and water mixed; warm it, -and melt a small piece of butter in it. Put in flour -enough to make a stiff batter. Two eggs and a -cup of good yeast, a little salt, but no sugar. Set -it in a warm place to rise. Send to table whole. This -quantity will take near an hour to bake: do not beat -it after the yeast goes in.</p> - -<h3>POTATO BREAD OR ROLLS.</h3> - -<p>Take some mealy potatoes, mash them fine in some -flour, a small piece of butter, a little salt and some -yeast; when light, roll out in cakes: put them in pans, -and set them away to rise, and when light, bake. -<span class="pagenum" id="Page_73">73</span></p> - -<h3>MUSH MUFFINS.</h3> - -<p>Take a pint of corn mush, and when milk warm, -put in a lump of butter, a little milk, two eggs, and -flour enough to make a batter; add a little salt and -one cup full of yeast. Set to rise for three hours: -bake in rings.</p> - -<h3>RICE MUFFINS.</h3> - -<p>Take a cup full of boiled rice, and a piece of butter, -the size of an egg; pour upon this a quart of boiling -milk; add a little salt and two eggs well beaten; -when cool, a tea-cup full of yeast and flour, enough to -make a stiff batter: when light, bake in rings.</p> - -<h3>QUICK MUFFINS.</h3> - -<p>One and a half pints of milk to a quart of flour, -an even tablespoonful of butter, two eggs; sift with -the flour two teaspoonsful of cream of tartar, and -dissolve with a little milk and a teaspoon three -quarters full of soda: bake immediately.</p> - -<h3>QUICK WAFFLES.</h3> - -<p>Quick waffles are made with sour cream. To one -quart of sour cream add flour enough to make a -batter, two eggs well beaten, a small piece of butter, -and one teaspoonful of soda; just before baking, a -little salt; bake immediately: a little boiled rice will -be a great improvement. -<span class="pagenum" id="Page_74">74</span></p> - -<h3>REMARKS ON MAKING INDIAN BREAD.</h3> - -<p>It is better in making Indian bread to pour the -liquid, either water or milk, boiling hot on the Indian -meal. Indian takes more salt than wheat.</p> - -<h3>TO MAKE MUSH.</h3> - -<p>Have a pot of boiling water. Stir in gradually -corn meal to make it thick. Salt it to your taste: -let it boil one hour. When it is cold, slice it and -fry it a light brown: send to table hot.</p> - -<h3>CORN BATTER CAKES.</h3> - -<p>Pour boiling milk on meal, enough to make a batter; -add a little salt and two eggs. The eggs will prevent -them breaking when they are turned: send hot -to table. If this batter is made thick and baked in -a pan, it is called pone.</p> - -<h3>JOURNEY CAKE.</h3> - -<p>Mix well some corn meal with water, and a little -salt. Have ready the middle board of a flour barrel-head; -wet the board, upon which put the dough -with a large spoon; smooth it over; bake before the -fire; when baked brown, turn the other side. Send -hot to table.</p> - -<h3>LIGHTENED PONE.</h3> - -<p>Pour either milk or water boiling hot on a pint of -corn meal; add salt, and, when it is cool, some yeast -and two eggs; when it is light, it will open at top: -bake in pans an inch thick. -<span class="pagenum" id="Page_75">75</span></p> - -<h3>INDIAN BREAKFAST CAKES.</h3> - -<p>Upon one quart of corn meal, pour one quart of -boiling milk, with a small piece of butter, a spoonful -of salt, a spoonful of cream of tartar, and a half -one of soda sifted with the meal; when well mixed -drop them into a pan, and bake in an oven: these -cakes must be rough on top.</p> - -<h3>POTATO CAKES.</h3> - -<p>Boil ten mealy potatoes, put to them a piece of -butter the size of an egg, some salt and flour, enough -to roll them out; bake them in cakes, on the griddle: -send hot to table.</p> - -<h3>TO MAKE PUFF PASTE.</h3> - -<p>Take one pound and a half of flour; sift half of it -into a tin pan. The remainder keep for rolling out -the paste; take a pound of butter which has been -washed and well worked the night before, and kept -in a cold place. Cut up half of it with two knives -into the flour, then mix it with a tumbler of ice -water. Then roll it out very thin, and spread on -it in small thin pieces a quarter of a pound of butter, -and sift flour over it. Cut it in strips, about four -inches wide, and six long; lay one upon another till -they are all on; then roll again, and put the remaining -quarter of butter on as before; roll and cut it -in strips, and those strips in squares, and lay one upon -another. When you make the pie do not take one of -the strips, but cut it down, so as to have as many -layers as possible in each pie. Always use the -knives: never touch the paste with the hand. -<span class="pagenum" id="Page_76">76</span></p> - -<h3>ANOTHER VERY SUPERIOR PUFF PASTE.</h3> - -<p>One pound and a quarter of flour, and one of -butter. The butter should be divided into four parts, -and the salt well washed out of it in three different -waters, the night before, and set in a cold place to -become hard, the harder the better. Weigh a pound -and a quarter of flour; sift half a pound of the flour -into a tin pan, (such a pan as should be always kept -for making pastry,) keep the rest of the flour in the -sieve. Cut up in the pan with the half pound of -flour, a quarter of a pound of butter with two knives. -(The hands should never touch the pastry.) Then -pour slowly into the pan half a pint of ice water; -mixing it with the knives. Sift some of the flour -on your board, and roll it out very thin, with a -floured rolling pin; sufficient flour must be used to -prevent it sticking to the board; put over the -paste in small pieces as regularly as possible, one -quarter of butter; then sift flour over and cut it in -strips about three inches wide; then cut across as -many times, placing one piece upon another till it -makes quite a high mound. Flour it and roll it out -again as thin as possible. Then put on in very -small pieces the third quarter of butter, and proceed -as above, with the last quarter; roll out very thin, -cutting it as before. The flour is now all rolled in -except half of a pound, reserved for rolling out the -paste when making up. It should be made in a cold -place, and near an open window. When you make -<span class="pagenum" id="Page_77">77</span> -up your pies cut a piece from top to bottom of the -pile, and roll out thin. The fire should be under -pastry to make it puff up. There is nothing better -for baking pastry than a ten plate stove.</p> - -<h3>VERY SUPERIOR MINCE PIES.</h3> - -<p>Take a fresh tongue and some of the neck, four -pounds in all; two pounds of suet, four pounds of -raisins, two of currants, two of citron, six pounds of -sugar, one quart of brandy, one of Madeira wine, and -half a peck of apples. Cinnamon, nutmeg, cloves, -and very little salt.</p> - -<h3>CURRANT PIES.</h3> - -<p>Pick and scald your currants; let them stand a few -minutes, then pour off the water. Some prefer them -stewed. Sugar to your taste. Gooseberries are -prepared in the same way.</p> - -<h3>RHUBARB PIE.</h3> - -<p>Take off the skin; cut in small pieces; sugar them -and put them in the paste, and bake. Some prefer -them stewed.</p> - -<h3>BLACKBERRY PIE.</h3> - -<p>Wash your blackberries; put them in the paste, -with sugar to your taste: bake, and send hot to -table. These pies are not good, if they stand long -after being baked. -<span class="pagenum" id="Page_78">78</span></p> - -<h3>PEACH PIES.</h3> - -<p>Pare your peaches; cut them in slices; put them -in your paste with sugar and a little water, and bake -slowly.</p> - -<h3>FLORENDINES.</h3> - -<p>Boil a quart of milk; stir into it four tablespoonsful -of rice flour; let it boil ten minutes, then add a -tea-cup full of powdered loaf sugar, grated nutmeg, a -gill of cream, and five eggs beaten very light. Make -a puff paste, and bake.</p> - -<h3>CREAM PUDDING.</h3> - -<p>To one cup of cream, add two tablespoonsful of -rice flour, and two eggs; a few currants, sugar, and -rose water, to your taste: bake in paste.</p> - -<h3>INDIAN PUDDING.</h3> - -<p>Pour one quart of boiling milk over a half pint -of corn meal; add two tablespoonsful of butter, and -four of molasses; beat four eggs very light; and, when -perfectly cool, add them, with a glass of brandy, -and mace and nutmeg: bake, and send to table hot -with wine sauce.</p> - -<h3>RICE PUDDING.</h3> - -<p>Take half a pint of rice; wash it well; put it on -to boil with very little water, and let it boil dry; -then stir in a piece of butter the size of a goose egg; -a grated nutmeg, a tea-cup full of loaf sugar, a quart -of milk, and two eggs well beaten: pour it into a -pudding dish, and bake. -<span class="pagenum" id="Page_79">79</span></p> - -<h3>COCOANUT PUDDING.</h3> - -<p>Grate one cocoanut; pour the milk on some sugar, -then boil it, and throw in the cocoanut; let it come -to a boil again. When cold, add four eggs well -beaten: bake in puff paste.</p> - -<h3>BREAD PUDDING.</h3> - -<p>Take the inside of a stale loaf of baker’s bread; -pour over it one quart of boiling milk; when perfectly -cold, add five eggs well beaten, one cup full of -sugar, a small piece of butter, a little brandy, mace, -and nutmeg: bake in buttered pans. A few raisins -would be an improvement.</p> - -<h3>POOR MAN’S PUDDING.</h3> - -<p>Have a pan well buttered; on which put a layer -of bread crumbs; then a layer of apples, pared and -sliced, and some sugar and cinnamon; then bread -and butter; then apples, sugar and cinnamon, till -your dish is full. The apples should be juicy: -bake, and eat, with wine sauce.</p> - -<h3>SAGO PUDDING.</h3> - -<p>Wash a tea-cup full of sago well, in two waters; then -pour over it one quart of boiling milk; a small piece -of butter. Set it on the stove to simmer, slowly, for -a few moments; then take it off. Beat four eggs very -light; add sugar and rose water, to your taste: bake -in a crust, or in a buttered dish.</p> - -<h3>TAPIOCA PUDDING.</h3> - -<p>Wash well the tapioca; one cup to a quart of milk; -put it on the stove; let it boil till soft; stir in while -<span class="pagenum" id="Page_80">80</span> -hot a little butter; let it get cold; beat three eggs -very light: season to your taste, with sugar and -lemon peel: bake in a paste.</p> - -<h3>ARROW ROOT PUDDING.</h3> - -<p>Boil one quart of milk; dissolve one tablespoonful -of arrowroot; and when the milk boils, stir it in -as you would starch. Let it cool, and then mix a -half pound of butter, and the same of sugar; add -six eggs beaten very light; the rind of a lemon grated, -and some grated nutmeg; put a paste in your dish, -and bake: this quantity will make four puddings.</p> - -<h3>ORANGE PUDDING.</h3> - -<p>Orange pudding is made like lemon pudding: -using the oranges instead of the lemons.</p> - -<h3>JERSEY RICE PUDDING.</h3> - -<p>Wash well half a tea-cup full of rice; put it in a bake -pan with two quarts of milk; sugar and cinnamon -to your taste: bake in a slow oven till it is as thick -as custard.</p> - -<h3>SPONGE CAKE PUDDING.</h3> - -<p>Make a sponge cake batter. Boil it in a pyramid -form. Make a sauce of the white of egg and loaf -sugar beaten up together. Pour over the pyramid.</p> - -<h3>MUNSEY PUDDING.</h3> - -<p>Take half a loaf of bread crumbled fine; a cup -full of suet chopped fine; some pippin apples cut in -<span class="pagenum" id="Page_81">81</span> -thin slices. Have a tin pan well buttered; put the -bread around it; then put in alternately the apples, -bread and suet, with some sugar and nutmeg; to be -baked, and eaten with wine sauce.</p> - -<h3>PEACH PUDDING.</h3> - -<p>One quart of dried peaches. Wash them well in -four waters; then pour three pints of boiling milk -on one quart of bread crumbs, made fine; five large -tablespoonsful of flour, three spoonsful of cinnamon, -one wine-glass full of brandy, half a pound of suet, -two tablespoonsful of brown sugar, eight or nine -eggs beaten separately: boil three hours, and eat -with wine sauce.</p> - -<h3>PLUM PUDDING.</h3> - -<p>Take the crumbs of a five cent loaf of bread; one -quart of rich milk boiled and poured over the bread -while hot, one quarter of a pound of suet cut fine, -two pounds of raisins stoned, half a pound of currants -washed and dried, one quarter of citron cut in -thin slices, six eggs beaten very light, one tablespoonful -of flour. Mix these ingredients, and boil, or -bake slowly. Make a rich sauce, half wine and -half brandy.</p> - -<h3>SWEET POTATO PUDDING.</h3> - -<p>Boil one pound of sweet potatoes till half done; -then skin and grate them; add half of a pound of -butter, the same of powdered sugar, beaten to a -cream; add six eggs well beaten, a grated nutmeg, -<span class="pagenum" id="Page_82">82</span> -and lemon peel with a glass of brandy; bake in a -paste, and when the pudding is done, sprinkle the -top with sugar, and cover with bits of citron. Irish -potato pudding is made in the same way. A little -cream is an improvement to the Irish potato pudding.</p> - -<h3>PUMPKIN PUDDING.</h3> - -<p>Stew a fine sweet pumpkin till soft and dry; rub -it through a sieve; add half a pound of butter beaten -to a cream, with half a pound of sugar, half a pint -of new milk, and a wine-glass full of brandy, some -cinnamon, and nutmeg, six eggs beaten very light: -put in a paste, and bake.</p> - -<h3>LEMON PUDDING.</h3> - -<p>One pound of butter; the same of sugar beaten -to a cream; ten eggs beaten to a froth, one wine-glass -full of brandy and rose water mixed; the rind -of one lemon and the juice; add one tablespoonful -of grated cracker, or Indian meal: bake in a paste.</p> - -<h3>LEMON PUDDING ANOTHER WAY.</h3> - -<p>One cup full of sugar, one egg, the rind and juice -of one lemon. This will make one pudding: or mix -with a little rice flour, and make two with two -eggs.</p> - -<h3>A FANCY DISH.</h3> - -<p>Get some small-sized oranges; take out all the -pulp very carefully, by cutting a round piece out -of the top; scrape out the pulp with a spoon. Make -<span class="pagenum" id="Page_83">83</span> -a jelly with the juice of the oranges; wash and wipe -dry the skins of the oranges. Have some blanc-mange -of Irish moss: fill half of the oranges with -the blanc-mange, and the rest with the jelly; let -it get perfectly cold, then cut them in halves or -quarters, just as you fancy; pile them in a dish, -and ornament with orange or any kind of long -leaves.</p> - -<h3>MERANG AUX POMME IN PASTE.</h3> - -<p>Have a good under crust; cover with stewed -apples seasoned with lemon peel; make an icing as -for cake; spread thick over the apples: put it in the -oven for a few moments.</p> - -<h3>MERANG AUX POMME WITH CREAM.</h3> - -<p>Have some good cooking apples; pare, core, and -stew them slowly till they are tender; then take -them out, and fill the centre with any kind of marmalade. -Arrange them in any fanciful manner -you may prefer. Have some apples stewed and -mashed fine; fill all the uneven spaces; cover this -with icing, and decorate with blanched almonds, or -macaroon. Set it in a moderate oven for a few -minutes: to be eaten with cream, when perfectly -cold.</p> - -<h3>SPONGE CAKE CUSTARD.</h3> - -<p>Grate some stale sponge cake; upon which put -some thin slices. Whisk three eggs very light; -pour on them one pint of boiling milk: season with -<span class="pagenum" id="Page_84">84</span> -lemon peel and sugar to the taste. Mix all well -together: bake twenty minutes in a slow oven. -Cover the top with sponge cake, and pile the icing -up high in the centre.</p> - -<h3>SWISS CUSTARD.</h3> - -<p>Take a quart of thick cream. Mix very smoothly -eight teaspoonsful of the finest flour, with some of -the quart of cream: season to your taste with lemon -peel and sugar. Then put the remainder of the -cream on the fire, and when it simmers slowly, put -in the cream and flour, stirring it very gently till it -is thick; then pour it out: when perfectly cool, add -some lemon juice. Place in a dish some macaroons, -upon which pour some of the custard. And so proceed, -till all of the custard is in. Ornament the top -with any kind of preserves you prefer.</p> - -<h3>STRAWBERRY WHIPS.</h3> - -<p>You can make a basket of macaroons any shape -you like, by dipping the edges of the macaroons -in barley sugar, and putting them over a mould. -Whip some cream with strawberry juice, fill your -basket very high, and ornament with strawberries -and rose leaves.</p> - -<h3>A GOOD DESSERT.</h3> - -<p>Take half a pound of loaf sugar; rub on it the -rind of a lemon; add half a pint of boiling water; -let it stand till quite cold; beat the whites of three -eggs very light, and one yolk. Mix all together -<span class="pagenum" id="Page_85">85</span> -with a little lemon juice. Put this in a pitcher and -set it in a pan of boiling water, stirring it till it is -thick: when quite cold, put it in cups. If you find -it difficult to thicken, add two teaspoonsful of rice -flour, with the boiling water.</p> - -<h3>APPLE DUMPLINGS.</h3> - -<p>Boil some potatoes; mash them with salt and -a small piece of butter; add flour, enough to make -a paste; pare and core your apples; have small -dumpling-cloths, on each of which place a tablespoonful -of dough, and roll it out; then tie up an -apple in each one; scald and flour your cloth. They -should be put in when the water boils, and will take -from half to three quarters of an hour to boil, if -the apples are good.</p> - -<h3>PEACH DUMPLINGS.</h3> - -<p>Make a paste of one pound of flour, and a quarter -of suet; cut the suet up fine: put in water enough -to make a paste; pare your peaches, and put each -one in a cloth; tie up and boil: have a small cloth -for each dumpling.</p> - -<h3>FRUIT DUMPLINGS.</h3> - -<p>Pour some boiling water on flour; beat it very -light; roll it on a cloth; put in your fruit; tie it up, -and boil.</p> - -<h3>INDIAN MEAL FRITTERS.</h3> - -<p>Make a batter of a pint of milk, some Indian meal, -and two eggs; have ready some hot lard, and fry them. -<span class="pagenum" id="Page_86">86</span></p> - -<h3>APPLE FRITTERS.</h3> - -<p>Make a batter of one pint of milk, and three -eggs, and flour; chop four pippin apples up fine; stir -them into the batter; drop in a spoonful at a time.</p> - -<h3>PANCAKES.</h3> - -<p>Make a batter of eggs, and milk, and flour; pour -a little in the pan, sufficient to cover the bottom: -when a light brown, turn on the other side.</p> - -<h3>A QUICK PUDDING.</h3> - -<p>Mix one table-spoonful of arrow-root with a pint -of milk; beat up two eggs very light; while the milk -is boiling, add the arrow root, and stir all the time: -when it comes to a boil, take it off; let it cool; -then add the eggs, some lemon peel, and a little -juice: bake in a paste.</p> - -<h3>BOILED MILK FRITTERS.</h3> - -<p>Have a quart of new milk boiling hot; stir -into it flour enough to make a stiff dough: then -take it off, and let it get perfectly cold; beat seven -eggs very light, and stir them in: drop them in hot -lard, and fry a light brown.</p> - -<h3>A BAKED FLOUR PUDDING.</h3> - -<p>To one quart of milk, add eight tablespoonsful -of flour. Stir till the flour is perfectly well mixed; -then add six eggs, beaten separately, very light: -butter your pan, and bake in a quick oven; or -bake in cups; these are then called puffs. -<span class="pagenum" id="Page_87">87</span></p> - -<h3>A FARINA PUDDING.</h3> - -<p>Boil a quart of milk; stir into it four tablespoonsful -of farina; let it boil fifteen minutes: when cold, -add a cup of cream, a nutmeg, a cup full of powdered -sugar, and four eggs; bake, and eat hot with wine -sauce.</p> - -<h3>CORN STARCH PUDDING.</h3> - -<p>Put three table-spoonsful of corn starch into a -quart of boiling milk; let it boil ten minutes: then -add four eggs, sugar and nutmeg to the taste. Bake -and serve with wine sauce.</p> - -<h3>MACARONI PUDDING.</h3> - -<p>Boil a quart of milk, and when quite cold, beat -up four eggs very light, and add to the milk, with -sugar to the taste. Boil three ounces of macaroni, -and when the pan is buttered, put in the macaroni, -and pour the custard around; when it begins to -bake stir it well; season with lemon: send hot to -table.</p> - -<h3>VERMICELLI PUDDING.</h3> - -<p>Vermicelli pudding is made in the same way, -only add a quarter of a pound of vermicelli to a -quart of milk, and five eggs.</p> - -<h3>RICE PUDDING.</h3> - -<p>Wash well three ounces of rice; put it in sufficient -water to cover it: when it has boiled a few minutes, -pour off the water, and add a pint of milk: stir it; -and when done, take it up; put in it a piece of butter -<span class="pagenum" id="Page_88">88</span> -the size of an egg, some sugar and nutmeg; -beat very light four eggs, and when cold, add to -the rice, and if thick, some milk; a few raisins will -improve it very much: when nearly done, have -some white of egg and sugar beaten up very light; -arrange on the top, and set it for a few moments in -the oven.</p> - -<h3>ALMOND PUDDING.</h3> - -<p>To one quart of cream, add half a pound of almonds, -blanched and pounded in a mortar, with -rose water; sweeten to your taste; beat to a stiff -froth the whites of six eggs, with three table-spoonsful -of rice flour: bake in a paste.</p> - -<h3>A BOILED RICE PUDDING.</h3> - -<p>Take four ounces of rice; wash it and put it in -a bag, with some raisins; let the rice have plenty -room to boil in the bag; turn it while boiling. It -will take an hour and a half. To be eaten with wine -sauce.</p> - -<h3>RICE FLOUR FRITTERS.</h3> - -<p>Rice flour fritters are made the same as wheat -flour fritters: six eggs, a quart of milk and flour -enough to make a batter.</p> - -<h3>RICE MILK.</h3> - -<p>Take any quantity of rice you wish; wash it well; -put it down to boil; when half done, pour off the -water: then add milk; season with vanilla and sugar. -<span class="pagenum" id="Page_89">89</span></p> - -<h3>COLD CUSTARD.</h3> - -<p>Take three quarts of new milk; have a piece of -rennet about an inch square, which put into two -table-spoonsful of water; let it soak over night; in -the morning, pour this in the milk; keep it in a -warm place till it turns; then set it on the ice to -become cold: eat with cream and sugar.</p> - -<h3>TRIFLE.</h3> - -<p>Place some slices of sponge cake in a dish; put -on them preserves of any kind; pour over this some -boiled custard, then ornament the top with the whites -of eggs beaten up with loaf sugar, or whips, if preferred.</p> - -<h3>WHIPS.</h3> - -<p>To one pint of cream, two whites of eggs, one -wine-glass full of wine, and sugar to your taste; -churn the cream, and take off the top as it rises; -put in lemonade or other glasses, and ornament with -macaroons.</p> - -<h3>CARRAGEEN, OR IRISH MOSS.</h3> - -<p>Take one ounce of moss; wash it very well, and -let it soak for a few minutes: put on to boil four -quarts of milk; when boiling, put in the moss; let it -boil for four or five minutes, then strain it into moulds; -season with sugar, rose water, or any thing you prefer; -if vanilla is preferred, boil part of a bean in the milk.</p> - -<h3>FLOATING ISLAND.</h3> - -<p>Beat to a stiff froth the whites of six eggs; -sweeten with loaf sugar; add currant jelly or strawberry -<span class="pagenum" id="Page_90">90</span> -syrup to colour it; sweeten some cream, upon -which put the float. You may season the cream -with white wine, or the extract of vanilla, if preferred; -it is then called syllabub. Ornament with -ripe strawberries.</p> - -<h3>GOOSEBERRY FOOL.</h3> - -<p>Take a quart of gooseberries; put them in a pan -with two pounds of loaf sugar, and a little water; -when quite soft, pass them through a sieve; when -cold, add boiled custard till it is thick. Put it in -the dish you intend to send to table, with whipped -cream on top.</p> - -<h3>APPLE FLOAT.</h3> - -<p>Stew and mash very well some good cooking apples; -sweeten the apples; make a float of the -whites of eggs and sugar, mixed well together, -and cool on the ice. To be eaten with cream.</p> - -<h3>ICED APPLES.</h3> - -<p>Have some good cooking apples; stew and mash -them; sweeten to your taste; beat the whites of -four eggs to a stiff froth with sugar; cover the apples, -(which must be in the dish you intend to send -them to table in;) set them in a moderate oven to -brown for a few moments; take them out, and keep -in a cold place till they are required.</p> - -<h3>FREEZING CREAM.</h3> - -<p>Put the freezer containing the cream into the -bucket with the ice and salt; put the ice closely -<span class="pagenum" id="Page_91">91</span> -around, so as to touch every part of it; as soon as -the ice is formed, scrape it from the sides to the -centre. The freezer must be kept moving constantly -during the process.</p> - -<h3>ICE CREAM.</h3> - -<p>Take four quarts of good cream; sweeten with -loaf sugar very sweet, as the sugar loses its strength -by freezing; boil a vanilla bean in a pint of milk; -then pour it in the cream and freeze it.</p> - -<h3>LEMON CREAM.</h3> - -<p>The lemon must be rolled in sugar to extract the -oil; use the sugar for sweetening the cream. Then -freeze it.</p> - -<h3>RASPBERRY CREAM.</h3> - -<p>Mash the berries; press them through a sieve; -sweeten the juice, and mix it with the cream. Strawberry -ice cream is made in the same way.</p> - -<h3>COCOANUT CREAM.</h3> - -<p>Pare and grate it; boil it with half a pint of -cream; then add it to the cream you wish to freeze. -Strain the boiled cream before you put it in the -freezer.</p> - -<h3>ALMOND CREAM.</h3> - -<p>Blanch the almonds by pouring boiling water on -them till the skins will peel off easily; then pound -them fine and put them in the cream; sweeten with -loaf sugar and freeze. -<span class="pagenum" id="Page_92">92</span></p> - -<h3>CHOCOLATE CREAM.</h3> - -<p>Scrape two ounces of chocolate; put it on to -boil in a pint of milk; boil it till the chocolate -dissolves. Sweeten it and add it to the cream and -freeze.</p> - -<h3>PEACH ICE.</h3> - -<p>Get soft ripe peaches; mash them through a -sieve; then sweeten and freeze. Apples may be -stewed and mashed and frozen also.</p> - -<h3>FRENCH PUFFS.</h3> - -<p>Mix together four ounces of butter, and two -ounces of sugar, three eggs beaten separately, and -five ounces of sifted flour; cut a sheet of paper into -four pieces; spread them with batter; drop the -batter with a tea spoon in the form of balls on the -paper; immerse the paper into boiling lard; and as -they cook drop them off, and fry them a light brown; -drain them on a sieve covered with paper, to absorb -the grease; dust fine sugar over them; and eat them -with sugar, butter, and wine, beaten together.</p> - -<h3>JELLY PUFFS.</h3> - -<p>Make puff paste; roll it out half an inch thick; -cut it out with a large tumbler; double them over; -lay them in rows on sheet irons; egg them over, -and sift sugar on them; then bake, and, before -serving, place on them some currant or plum jelly. -<span class="pagenum" id="Page_93">93</span></p> - -<h3>ICED CUSTARD WITH FRUIT.</h3> - -<p>Line the sides and bottom of a round mould with -macaroons, fastened together with hot sugar; when -cool, place it on a dish. Then make a custard with -the yolk of ten eggs, and one quart of milk, half a -pound of sugar, and a vanilla bean. Freeze the -custard; fill the macaroon mould with it; forming -it in a pyramid; and ornament with strawberries, -cherries, or any fruit in season.</p> - -<h3>APPLES AND RICE.</h3> - -<p>Pare and core a dozen apples; place them in a -pan with a little butter, loaf sugar, and lemon peel; -add a little water, and bake them slowly, without -allowing them to become brown. Boil some rice -with milk, sugar, a little butter, and a nutmeg; -when perfectly done, mash it with a spoon, and put -into a round mould to cool; then turn it out, and -arrange the apples neatly upon it; eat it with wine -sauce.</p> - -<h3>SPONGE CAKE IN THE FORM OF A HAM.</h3> - -<p>Make a sponge cake, and bake in an oval tin -pan; when cold, shape it with a sharp knife in the -form of a ham; hollow it out on the under part; -and fill with whipped cream. Pin a paper ruffle on -the hock; and cover all over with broken calf’s foot -jelly. -<span class="pagenum" id="Page_94">94</span></p> - -<h3>APPLE CHARLOTTE.</h3> - -<p>Have a tin pan well buttered, and spread around -the sides and bottom nicely stewed apples. Make -a rich custard; place some savoury cakes in the -pan; with raspberry jam between each layer of -cake; fill up with the custard, and steam a few -minutes.</p> - -<h3>TO CLARIFY ISINGLASS.</h3> - -<p>Cooper’s isinglass is the best. Wash it well, and -put it in a pan; and to a half pound, add a pint -and a half of water, a quarter of a pound of sugar, -and the juice of three lemons; let it boil slowly -about fifteen minutes; removing the scum as it -rises. When cold, the whites of two eggs may be -added, and boiled again for a few minutes; then -passed through a jelly strainer.</p> - -<h3>TO CLARIFY SUGAR.</h3> - -<p>To two pounds of loaf sugar, add one quart of -water; and when the sugar is dissolved, add the -whites of two eggs well beaten; let it boil slowly, -until the scum has ceased rising, then pour through -a strainer.</p> - -<h3>STRAWBERRY JELLY.</h3> - -<p>Pour one pint of boiling syrup upon two quarts of -strawberries; let it remain until cold; then press -through a jelly bag. Let it boil again, and stir in -it a pint of clarified isinglass; then pour into moulds -to cool. -<span class="pagenum" id="Page_95">95</span></p> - -<p>Pine apples, oranges, or any other fruit can be -made into jelly in the same way.</p> - -<h3>MADEIRA JELLY.</h3> - -<p>To one quart of syrup add one quart of clarified -isinglass, the juice of four lemons, and a pint of -good Madeira wine. Pour it into moulds, and place -them in ice.</p> - -<h3>RASPBERRY CREAM.</h3> - -<p>Bruise in a bowl two quarts of ripe raspberries, -with half a pound of powdered sugar; rub them -through a sieve. Mix with the juice, one pint of -whipped cream, and one pint of clarified isinglass. -Pour it into a mould which has been rubbed with -sweet oil; set it in ice; and when cold turn it out -on a dish.</p> - -<h3>CHOCOLATE CREAM.</h3> - -<p>Make a quart of rich vanilla chocolate; add to -it one quarter of a pound of sugar, and the yolks of -six eggs. Stir all together over the fire a few minutes. -Then add a half pint of whipped cream, -and a pint and a half of clarified isinglass. Mix -well together, and pour into moulds.</p> - -<h3>PEACH CHEESE.</h3> - -<p>Stone and pare a quarter of a peck of ripe peaches; -put them into a porcelain lined kettle, with one -pound of loaf sugar, and a little water; stir over -the fire until all is dissolved; rub it through a hair -sieve into a bowl; add one pint of clarified isinglass; -<span class="pagenum" id="Page_96">96</span> -fill the moulds, and place them in the ice; when it -is firm turn it out; and cover the top with whipped -cream.</p> - -<h3>CALF’S FEET JELLY.</h3> - -<p>Take two sets of calves’ feet, and one of pigs’ feet; -put them in a kettle with two gallons of water; let it -boil down one-half; strain it and set it away till -the next day; before you put it on the fire, skim it -well; add half a gallon of wine and a pint of -brandy, the juice of eight lemons, the skins of four, -pared from the rind, four sticks of cinnamon, sugar -to your taste, the whites of ten eggs beaten to a -froth; mix all in the stock when cold. Let it boil -twenty minutes. If the stock is very stiff, ten will -be sufficient; then strain it through a jelly-strainer.</p> - -<h3>A HEN’S NEST.</h3> - -<p>Put some calf’s feet jelly in a deep dish, upon -which make a nest with some skins of lemons -cut in strips and preserved in syrup. Take some -eggs; make a small hole, through which empty -them; wash and drain, and fill them with blanc-mange; -when perfectly cold, take off the shell and -put them in the nest.</p> - -<h3>CHARLOTTE RUSSE.</h3> - -<p>Make a rich boiled custard of a quart of milk -and six eggs; sweeten with sugar and season with -vanilla; while warm stir into it a quart of calf’s -feet jelly; whip a pint of cream, and mix with it; -<span class="pagenum" id="Page_97">97</span> -make a Turk’s cap sponge cake; cut out the centre -and fill it with the mixture; put on the top, and -ice it when perfectly cold.</p> - -<h3>CHOCOLATE CUSTARD.</h3> - -<p>Boil one and a half ounces of gelatine in two -quarts of good milk; add three ounces of the best -French chocolate; vanilla and sugar to your taste; -beat very light twelve eggs, omitting the whites of -four; pour the boiling mixture very slowly on the -eggs; put it in a tin saucepan, and set it in a pot -of boiling water; stir it till thick; pour it in moulds.</p> - -<h3>BOILED CUSTARD.</h3> - -<p>Put a quart of milk on to boil with half of a -vanilla bean or eight peach leaves, when they are -in season; beat the yolks of six eggs and the whites -of three; pour the milk boiling hot upon the eggs, -stirring all the time; then put it in a pitcher, and set -the pitcher in a pot of boiling water; stir it well till -it is as thick as good cream; then pour it from one -pitcher to another till it is nearly cold, when put it -in cups, and ornament the tops with the whites of -eggs and sugar beaten very light, on which put a -strawberry, or a rosebud, or jelly.</p> - -<h3>TRANSPARENT PUDDING.</h3> - -<p>Half a pound of butter and one pound of sugar -beaten to a cream; the yolks of sixteen eggs beaten -very light; lay in the dish, either with or without -pastry, some West India preserves. Then pour -<span class="pagenum" id="Page_98">98</span> -over them the mixed ingredients, and put it in -the oven, which must be well heated. Try it with -a knife; when done, ice it. Rose water or wine -will improve it.</p> - -<h3>A BOILED FLOUR PUDDING.</h3> - -<p>Mix together three pints of milk and six eggs, well -beaten; stir in as much flour as will make a thick -batter; have a pudding bag, which wash and flour -well; pour in the batter, tie the bag tight, but far -enough from the batter to give it room to swell; turn -the bag frequently, and do not allow it to cease -boiling until done. To be eaten with wine sauce.</p> - -<h3>APPLE PUDDING.</h3> - -<p>Pare and core half a peck of apples; stew and -mash them fine; add lemon peel, sugar, and nutmeg -to the taste; beat five eggs very light, and mix -all together, and bake in a paste.</p> - -<h3>A RICH CUSTARD PUDDING.</h3> - -<p>Make a custard of one quart of milk and three -eggs, and sugar to the taste; cut some slices of -bread, butter them, and lay them in the bottom of -the pan, which cover with raisins: do this till the -pan is half full, then pour over the custard, and -bake slowly.</p> - -<h3>A BIRD’S NEST PUDDING.</h3> - -<p>Pare and core some good cooking apples; make -a batter of one quart of milk, a little flour, four -<span class="pagenum" id="Page_99">99</span> -eggs, and sugar to the taste; pour this around the -apples and bake.</p> - -<h3>GREEN CORN PUDDING.</h3> - -<p>Grate one dozen ears of corn; then make a batter -of a quart of milk and four eggs, a little flour, -and sugar to the taste, and a very small piece of -butter; bake slowly one hour. To be eaten with -sugar and butter beaten up very light.</p> - -<h3>A GOOD CUSTARD.</h3> - -<p>To three pints of milk, sweetened to your taste, -add two eggs, well beaten; cut some bread in -squares, very thin, and put over the top, upon -which grate nutmeg; bake very slowly, and be careful -the milk does not curdle.</p> - -<h3>CAKES.</h3> - -<p>The flour for making cakes should always be sifted -before using it, and of superfine quality, and dry. -The butter must be the best, and the salt and water -well worked out of it. The eggs should always be -fresh.</p> - -<h3>ICING FOR CAKES.</h3> - -<p>Whip the whites of four eggs to a stiff froth; add -gradually some fine white sugar till it will not run: -season as you prefer, with vanilla or lemon.</p> - -<h3>LIGHT GINGER-BREAD.</h3> - -<p>Beat to a cream half a pound of butter, and two -of sugar; beat five eggs very light; add them to the -<span class="pagenum" id="Page_100">100</span> -sugar and butter. Have ten cups full of flour in a -pan, into which put six cups full of molasses; season -with half a cup full of ginger, and one tablespoonful -of cloves; dissolve one and a half teaspoonsful of soda -in sour milk, and put it in just before baking: bake -in small pans.</p> - -<h3>CRISP GINGER-BREAD.</h3> - -<p>Beat to a cream half a pound of butter, the same -of sugar; add ginger and some cayenne pepper; add -two cups full of molasses, and flour enough to roll -out. Cut in small cakes, and bake.</p> - -<h3>GINGER-BREAD NUTS.</h3> - -<p>Beat to a cream half a pound of butter, and the -same of sugar; add a pint of molasses, cloves, ginger, -and cinnamon to your taste; flour enough to make -a stiff dough. Roll out thin; cut in small cakes: -bake on pans in a quick oven.</p> - -<h3>SHAVINGS.</h3> - -<p>Beat the whites of four eggs to a stiff froth; add -four or five tablespoonsful of white sugar, to one of -butter; flour enough to roll out. Fry in hot lard: -cut them in long strips and curl, before frying.</p> - -<h3>SOFT MOLASSES GINGER-BREAD.</h3> - -<p>Six cups full of flour, two of sugar, two of molasses, -one of milk, two of butter; beat the sugar and -butter together, to which add four eggs well beaten; -then add one dessert spoonful of cloves, and three -of good ginger, and the molasses and flour, till all -<span class="pagenum" id="Page_101">101</span> -is mixed; dissolve one teaspoonful of soda and three -of cream of tartar,—each in half a cup full of milk, -which mix in just before you put it in the oven. -This cake will take at least an hour and a half to -bake.</p> - -<h3>SPICED GINGER-BREAD.</h3> - -<p>To three pints of flour, and one pound of brown -sugar, add three tablespoonsful of ginger, and one -and a half of cloves mixed. Melt half a pound of -butter in a quart of molasses; knead all up; roll in -thin cakes, and bake in a quick oven.</p> - -<h3>A VERY GOOD GINGER-BREAD.</h3> - -<p>Mix well with a pound and a half of flour, a half -tea-cup full of good ginger. Melt in a pint of molasses -half a pound of butter; when the molasses is -hot, pour it over the flour, stirring it well to keep -it from becoming lumpy; let it stand till quite cold, -then beat two eggs very light, and stir in with flour, -enough to make a stiff dough. Roll out and bake.</p> - -<h3>LEMON CAKE.</h3> - -<p>Beat to a cream one cup full of butter, and two of -white sugar; add three eggs well beaten, one lemon -grated and a little juice; one teaspoonful of soda -dissolved in a little milk, and three of cream of tartar -dissolved in water. Put in, after these ingredients -are well beaten, three cups full of flour: bake -in tins an inch thick. Ice them. -<span class="pagenum" id="Page_102">102</span></p> - -<h3>QUEEN CAKE.</h3> - -<p>Cream, half a pound of butter, and the same of -loaf sugar; beat very light four eggs; flour, a few -currants, and put them in; stir in seven ounces of -flour: mix well, and bake in small tins.</p> - -<h3>ALMOND CAKE.</h3> - -<p>Blanch a quarter of a pound of almonds, and rub -them fine in a mortar with a little rose water; beat -five eggs separately till very light; beat the sugar -with the yolks of eggs; almonds with the whites of -eggs, and a quarter of a pound of flour: bake an -hour and a half in small tins.</p> - -<h3>MACAROONS.</h3> - -<p>Take half a pound of almonds, a few of them -bitter; blanch them and pound in a mortar, with a -little rose water; beat the whites of three eggs to a -stiff froth, and add half a pound of white sugar, -rolled very fine. Stir all together; drop on buttered -paper, and bake in a slow oven, or on paper -with grated rusk or bread; this will keep them -from sticking to the paper. Some persons add a -spoonful of rice flour.</p> - -<h3>GOOD JUMBLES.</h3> - -<p>Beat to cream one pound of sugar, and the same -of butter. Beat six eggs separately, the yolks with -the sugar and butter; add flour enough to roll out: -season to your taste. Cut them in rings, and bake: -sift sugar over them when they are hot. -<span class="pagenum" id="Page_103">103</span></p> - -<h3>COMMON JUMBLES.</h3> - -<p>Beat to a cream half a pound of butter, and the -same of sugar; add four eggs, a little brandy and -nutmeg; flour enough to roll out: bake in pans: cut -them in round rings.</p> - -<h3>CRULLERS.</h3> - -<p>One cup full of butter, two cups full of sugar, one -cup full of sour cream, four eggs, half a nutmeg, and -a little cinnamon, half a teaspoonful of soda; flour -enough to make a dough. Roll out, and fry in hot -lard.</p> - -<h3>DOUGH NUTS.</h3> - -<p>Melt in a quart of boiling hot milk, a quarter -of a pound of butter, into which beat flour enough -to make a stiff dough, and one pound of brown -sugar. When nearly cold, put in four eggs well -beaten, and a tea-cup full of yeast. Let them rise, -and when quite light, drop them with a spoon -into boiling lard. Spices to your taste, and a little -brandy.</p> - -<h3>MERANGUES.</h3> - -<p>Have a pound of fine white sugar, to which add -the whites of twelve eggs beaten very stiff, and two -tablespoonsful of rice flour. When well beaten, lay -the mixture on thick white paper well buttered, or -bread grated on it, to prevent the cakes sticking. -Make the cakes in the shape of a half egg. When -they are a light brown, and firm to the touch, take -<span class="pagenum" id="Page_104">104</span> -them out. Scoop out the middle, into which put preserves. -Put them again in the oven to dry; when -done, fasten two together with a little white of egg. -Send to table on a fancy dish. For dessert, whipped -cream is very excellent, in merangues.</p> - -<h3>COMPOSITION CAKE.</h3> - -<p>One pound of flour, one pound of sugar, the same -of butter, seven eggs, half a pint of cream, and a -gill of brandy, one tea-spoonful of soda and three of -cream of tartar. Dissolve each separately and put -in last. This cake will take an hour and three -quarters to bake.</p> - -<h3>LOAF CAKE.</h3> - -<p>Two pounds of flour, one of sugar, half a pound -of butter, one pint of yeast, eight eggs, one quart -of milk; cream the sugar and butter together: add -the raisins and spices after the first rising. This -cake will take an hour and three quarters to bake.</p> - -<h3>SEED CAKE.</h3> - -<p>Three pints of sifted flour, one pound of brown -sugar, one tablespoonful of caraway seed, mixed together. -Then melt half a pound of butter, and pour -it into as much cold milk as will make them soft -enough to roll out. Three teaspoonsful of cream -of tartar. Put in the flour before it is sifted. Dissolve -one teaspoonful of soda in the milk: roll out; -cut with a tumbler: bake in a quick oven. -<span class="pagenum" id="Page_105">105</span></p> - -<h3>JELLY CAKE.</h3> - -<p>Jelly cake is made of either cup or sponge cake, -as preferred. Bake in round tin pans on buttered -paper; the pans should be as large as a dinner -plate, and the cakes a quarter of an inch in thickness, -when baked. Spread jelly upon each cake; -place one upon another, till you have four or five, -and then ice it.</p> - -<h3>SPONGE CAKE.</h3> - -<p>Beat ten eggs separately, very light; mix the -whites and yolks together; add a pound of loaf -sugar; then put in half a pound of flour. Do not -beat it after the flour goes in, as this will make it -tough: season to your taste, with lemon or vanilla.</p> - -<h3>ANOTHER SPONGE CAKE.</h3> - -<p>One pint of flour, and one of sugar, half a tea-cup -full of water; beat six eggs very light; put in the water -before the whites of the eggs, and stir as little as -possible after all the ingredients are in.</p> - -<h3>LADY FINGERS.</h3> - -<p>Beat to a stiff froth the whites of four eggs, and -the yolks of four, with a pound of sugar. Mix with -this two or three spoonsful of flour: season with rose -water or lemon: bake on buttered paper.</p> - -<h3>ALBONNIE CAKE.</h3> - -<p>Put three teaspoonsful of cream of tartar into -three pints of flour, and sift it; beat half a pound of -butter to a cream, with two large cups full of sugar; -<span class="pagenum" id="Page_106">106</span> -add five eggs, well beaten, a teaspoonful of soda, -dissolved in a small quantity of milk, and some caraway -seed. Roll very thin: bake on tins.</p> - -<h3>CUP CAKE.</h3> - -<p>Beat to a cream half a tea-cup full of butter, and one -and a half of sugar; add three eggs beaten very -light, two cups full of flour, one teaspoonful of soda, -and three teaspoonsful of cream of tartar. Dissolve -each separately in a little milk; mix them just before -putting them in the pan: bake an hour and a -half.</p> - -<h3>KISSES.</h3> - -<p>Beat till very light the whites of four eggs; add -one teaspoonful of flour, either wheat or rice: season -with rose water or lemon: bake on buttered tins or -paper.</p> - -<h3>RICE SPONGE CAKE.</h3> - -<p>Rice flour sponge cake, is made like flour sponge -cake, only add a little more of the rice than you -would of the wheat flour: bake in small tins. Ice -them.</p> - -<h3>WAFERS.</h3> - -<p>Beat three eggs to a stiff froth; two cups full of -flour, a small piece of butter, and milk enough to -make a batter; add four tablespoonsful of sugar. -Roll out thin as possible, and bake: roll them up -while hot. -<span class="pagenum" id="Page_107">107</span></p> - -<h3>WHITE CAKE.</h3> - -<p>One pound and a quarter of butter, one and a -half pounds of sugar, the whites of twenty eggs, two -teaspoonsful of cream of tartar, and a third as much -soda; dissolve each in a tablespoonful of cream; -put in the cream of tartar the last; one and a half -pounds of flour; season to your taste: an hour and -a half will bake it.</p> - -<h3>CAROLINA CAKE.</h3> - -<p>Beat to a cream one cup full of butter, and two of -sugar, three cups full of flour, the whites of eight -eggs, half a cup full of sweet milk, one teaspoonful -of cream of tartar, and the third of that quantity -of soda; dissolve each separately in the milk; add -them the last; season to your taste; bake an hour -and a half.</p> - -<h3>BUNNS.</h3> - -<p>Beat to a cream half a pound of butter, and the -same of sugar, four eggs, half a pound of currants, -a glass of brandy, a pint of milk, flour enough to -make a stiff batter; stir in a cup full of yeast. When -light, bake in small pans, or in a large one, and cut -them out in squares.</p> - -<h3>SASSAFRAS CAKE.</h3> - -<p>Beat to a cream half a pound of butter, and the -same of sugar; whisk till very light six eggs; add -them to the butter and sugar, with a glass of brandy, -the peel and juice of a lemon; add flour enough to -make a dough: roll out, and bake on tins. -<span class="pagenum" id="Page_108">108</span></p> - -<h3>WARWICK CAKE.</h3> - -<p>Beat to a cream two tea-cups full of sugar, and one -of butter; add half a pound of currants floured, one -glass of rose water, and six eggs beaten separately; -dissolve one teaspoonful of soda, and three of cream -of tartar in a little cream; and add, just before -putting the cake in the pan, flour enough to make -a stiff batter.</p> - -<h3>POUND CAKE.</h3> - -<p>Beat to a cream one pound of butter, with one -pound of sugar; separate ten eggs, and beat them -very light; have a pound of flour sifted; add the -eggs and flour alternately; beat till the cake looks -light just before going in the pan; put in a glass of -brandy, rose water or lemon peel, or anything you -prefer. This cake will take an hour and three -quarters to bake.</p> - -<h3>PLUM OR FRUIT CAKE.</h3> - -<p>Fruit cake is made as the above; with the addition -of a pound of currants, a pound of raisins, and -half a pound of citron; flour the currants, raisins, -and citron before putting them in. Raisins should -always be seeded.</p> - -<h3>A VERY CHEAP CAKE.</h3> - -<p>One tin cup full of flour, with two teaspoonsful of -cream of tartar sifted with the flour; a piece of butter -the size of an egg, half a cup full of sugar rubbed -in the butter, and half of a teaspoonful of soda; -dissolve in a small cup full of milk; bake in a pound -cake form. -<span class="pagenum" id="Page_109">109</span></p> - -<h3>RUSKS.</h3> - -<p>Take a pint of milk, a quarter of a pound of -butter; warm the butter in the milk with half a tea-cup -full of sugar; stir in enough flour to make a very -soft dough; beat three eggs very light, and add; -lastly, put in a tea-cup full of yeast; do not beat it -or any cake after the yeast goes in; set it in a warm -place to rise; when light add more flour by stirring -it in, but do not beat it; let it rise again; flour -your board, and pour out your dough; cut in cakes, -and put in pans; handle as little as possible, and -do not put any more flour to them; set them to rise -again, and as soon as light, bake.</p> - -<h3>TO MAKE COCOA-NUT CAKE.</h3> - -<p>To two whites of egg, take one cocoa-nut; after -it has been peeled and grated, sugar to the taste; -make them high in middle, and bake a few minutes.</p> - -<h3>COCOA-NUT AND ALMOND CAKE.</h3> - -<p>Blanch half a pound of almonds, and pound -them in a mortar, with a little rose water, to prevent -them oiling; add an equal quantity of grated -cocoa-nut, three whites of eggs beaten to a froth, -and sugar to the taste; bake ten minutes.</p> - -<h3>LADY CAKE.</h3> - -<p>Beat to a stiff froth the whites of ten eggs, add -one pound of loaf sugar, blanch half a pound of -almonds, and pound them very well with some rose -<span class="pagenum" id="Page_110">110</span> -water; beat to a cream a quarter of a pound of -butter, then add the sugar; stir in alternately with -half a pound of flour, the eggs and the almonds; -bake one hour and a half.</p> - -<h3>SMALL ALMOND CAKE.</h3> - -<p>Blanch and pound, with rose water, a quarter of -a pound of almonds; beat very stiff the whites of -four eggs; add three tablespoonsful of rice-flour, -and sugar to the taste; bake in fancy shapes on -buttered paper, in a slow oven, ten minutes.</p> - -<h3>DROP CAKE.</h3> - -<p>Beat to a cream half a pound of butter, and a -quarter of a pound of loaf sugar; three eggs and the -third of a cup of cream, half a pound of flour, rose -water to the taste; drop them in buttered pans, and -bake fifteen minutes. If preferred, they can be -seasoned with chocolate.</p> - -<h3>FEDERAL CAKE.</h3> - -<p>Two pounds of flour, one pound of sugar, three -quarters of butter, four eggs, the juice of one lemon, -three teaspoonsful of cream of tartar, sifted with the -flour, one of soda; dissolve in milk enough to make -a dough; cut the cakes in the shape of a diamond.</p> - -<h3>HARD GINGERBREAD.</h3> - -<p>One and a half pounds of flour, half a pound -of butter, half a pound of sugar, a pint of molasses, -a tea-cup full of ginger, a tablespoonful of ground -<span class="pagenum" id="Page_111">111</span> -orange peel, and cloves; roll them very thin, and -bake.</p> - -<h3>BUTTER DROPS.</h3> - -<p>One quarter of a pound of butter, one pound of -flour, two spoonsful of rose water, three eggs, well -beaten, a little nutmeg; dissolve a small lump of -pearlash in a little milk, and stir in just before -baking; drop them on tins, and bake.</p> - -<h3>OHIO CAKES.</h3> - -<p>One and three-quarters of a pound of flour, three-quarters -of a pound of sugar, four eggs, five tablespoonsful -of thick cream, and a teaspoonful of -soda; spice to your taste. Roll them about a quarter -of an inch thick, and bake.</p> - -<h3>SUGAR CAKES.</h3> - -<p>Three pounds of flour, and half a pound of sugar, -thirteen ounces of butter, and a teaspoonful of soda -dissolved in half a pint of water; rub the butter -in the flour; mix the sugar and water, then knead -all well together; roll thin, and bake.</p> - -<h3>ANOTHER COCOA-NUT CAKE.</h3> - -<p>One pound of cocoa-nut, one pound of flour, -three quarters of a pound of sugar, half a pound -of butter, six eggs, well beaten; mix all together, -and bake.</p> - -<h3>NEW YORK COOKIES.</h3> - -<p>Two pounds flour, one of sugar, one quarter of a -pound of butter, a large cup full of milk, a teaspoonful -<span class="pagenum" id="Page_112">112</span> -of soda, two of cream of tartar, two tablespoonsful -of caraway seeds; roll them, and bake on tins.</p> - -<h3>DIAMOND CAKES.</h3> - -<p>Beat to a cream half a pound of butter, and the -same of sugar; add four eggs, well beaten, half a -pound of flour, and the same of currants, washed -and dried, and well floured, to keep them from sinking, -a small teaspoonful of soda, and two of cream -of tartar dissolved separately in milk; bake them in -small pans, diamond shape.</p> - -<h3>A SPANISH CAKE.</h3> - -<p>Beat to a cream half a pound of butter; with the -same quantity of sugar, four eggs, well beaten, a -quarter of a pound of currants, a glass of wine and -brandy mixed, two tablespoonsful of rose water, and -half a pound of prepared flour, (which can be bought -at any grocery store in the city;) bake in small tin -pans, any shape preferred. Ice them.</p> - -<h3>A. P. S.</h3> - -<p>Beat to a cream half a pound of butter, with -same of sugar, a few caraway seed, three eggs, -rose water, and nutmeg, and flour enough to make -a dough; roll out thin, and bake.</p> - -<h3>SPANISH BUNNS.</h3> - -<p>Three quarters of a pound of flour, a pint of -good milk or cream, three eggs, two tablespoonsful -of rose water, half a nutmeg, half a pound of butter, -and the same of sugar; warm the butter in the -<span class="pagenum" id="Page_113">113</span> -milk; when milk warm, stir in the flour and eggs; -then beat in the sugar, a little at a time, and some -currants; put in the yeast, and set it to rise in square -tin pans; when very light, bake for fifteen or twenty -minutes.</p> - -<h3>SCOTCH CAKES.</h3> - -<p>Beat to a cream half a pound of butter, and three -quarters of a pound of sugar, a tablespoonful of -caraway seed, one tablespoonful of rose water or -essence of lemon, a pound of flour, and five eggs, -beaten very light; roll half an inch thick, stick -them with a fork, and bake.</p> - -<h3>A GOOD SMALL CAKE.</h3> - -<p>Beat to a cream three quarters of a pound of butter, -and the same of sugar; whisk three eggs very -light; season with rose water; add flour enough to -roll out; cut them half an inch thick, and bake.</p> - -<h3>CREAM CAKE.</h3> - -<p>One and a half cups full of butter, two of sugar, -four eggs, one cup full of sour cream, into which dissolve -one teaspoonful of soda, four cups full of flour; -season as you like; beat very light, and bake.</p> - -<h3>LEMON DROP CAKES.</h3> - -<p>Grate the rinds of six lemons; add six heaping -tablespoonsful of the best white sugar and two of -flour; work all well together; beat very light the -whites of two eggs; drop the mixture from a spoon -<span class="pagenum" id="Page_114">114</span> -on buttered paper. When cold, take them off very -carefully with a knife.</p> - -<h3>ORNAMENTAL ICING FOR CAKES.</h3> - -<p>Put the icing on any way you prefer with a syringe, -which must be kept for the purpose. It is -better to put it on plain first, and then ornament it.</p> - -<h3>POTATO PUFFS.</h3> - -<p>Take a pint bowl of white potatoes, mashed as -fine as possible; then add two eggs and one tablespoonful -of flour; drop them from a spoon into hot -lard, and fry: when done, sprinkle sugar over them.</p> - -<h3>SAVOY CAKES.</h3> - -<p>Separate twelve eggs, and beat them very light; -add a pound of the best loaf sugar; stir in three -quarters of a pound of flour, essence of lemon, or -rose water to the taste; do not beat it after the -flour goes in, as this will make it tough: bake in -small tin pans in a quick oven.</p> - -<h3>COCOA-NUT POUND CAKE.</h3> - -<p>Beat to a cream a quarter of a pound of butter -and half a pound of the best white sugar; add four -tablespoonsful of cream, one tablespoonful of the -essence of lemon, one of flour, and three eggs; beat -till very light: then grate the white meat of a cocoa-nut; -stir it lightly, and bake in tin pans. Some -persons omit the flour. -<span class="pagenum" id="Page_115">115</span></p> - -<h3>ALMOND POUND CAKE.</h3> - -<p>Blanch the almonds by -throwing them into boiling water: take them out; -drain and pound them in a mortar with a little rose -water, and proceed as for cocoa-nut pound cake. -Ice them, if preferred.</p> - -<h3>EVERY DAY CAKE.</h3> - -<p>Beat to a cream half a pound of butter, and the -same of sugar, some grated nutmeg and rose water, -two eggs well beaten; stir in a pound of flour: roll -out, and bake.</p> - -<h3>COMMON RUSK.</h3> - -<p>One cup full of butter, the same of sugar, one pint -of milk, flour enough to make a batter; beat it -well, and then put in a cup full of yeast; (but never -beat any cake after the yeast goes in;) when very -light, add more flour; make into cakes, and set -them to rise; as soon as they are light, bake them.</p> - -<h3>A VERY CHEAP AND GOOD CAKE.</h3> - -<p>One cup full of lard, two of molasses, two of sour -milk, one egg, three tablespoonsful of cinnamon, -half a nutmeg, essence of lemon, and flour enough -to make a thick batter; beat a great deal, and bake -in a tin pan, one hour and a half or two hours.</p> - -<h3>HOME-MADE POUND CAKE.</h3> - -<p>One pound of patent flour, one of pulverized -sugar, one cup full of butter, one of milk, and four -eggs; bake in a quick oven: if it gets too brown, -put paper over the top. -<span class="pagenum" id="Page_116">116</span></p> - -<h3>A VERY GOOD HOME-MADE GINGER-BREAD.</h3> - -<p>One pint of molasses, one tea-cup full of sugar, -three quarters of a pound of butter and lard mixed. -Spices,—one tablespoonful of good ginger, three -of cinnamon, a whole nutmeg, a teaspoonful of -cloves. Roll out thin, and bake in a quick oven.</p> - -<h3>CINNAMON CAKE.</h3> - -<p>Take one pint of risen dough; work into it one -cup full of butter, and two of sugar, one tablespoonful -of cinnamon; set it in a dripping pan, and pour -over it a little melted butter and some cinnamon; -set it to rise, and when light, add more cinnamon, -and butter, and bake. Cut them in square cakes.</p> - -<h3>PRESERVES.</h3> - -<p>A porcelain kettle is the best for preserves. -Have a ladle with a long handle, and pierced with -holes. The sugar should be the best loaf sugar. -All soft fruit should be done gently, and not allowed -to remain longer than half an hour after it -begins to cook, till it is laid on dishes. This makes -the fruit more firm.</p> - -<h3>TO PRESERVE CLING-STONE PEACHES.</h3> - -<p>Get the finest cling-stone peaches; take out the -stone without disfiguring them; lay them after they -are pared in half of their weight of sugar, allowing -a pound of sugar to a pound of peaches; let them -remain two hours: then put both sugar and peaches -in the kettle together; let them boil till clear, skimming -<span class="pagenum" id="Page_117">117</span> -them frequently. Have some of the kernels -cracked, and preserve them with the peaches.</p> - -<h3>TO PRESERVE PEACHES IN BRANDY.</h3> - -<p>The heath cling-stone are the best for this purpose. -Half a pound of sugar to a pound of peaches. -Throw into boiling pearl-ash water for a moment: -then take them out and rub the skin off with a -coarse towel, and throw them into cold water; make -a syrup with as little water as possible; put in the -peaches to boil, until they begin to look clear; then -take up the peaches, and let the syrup boil ten minutes -longer, mixing equal quantities of the syrup -and the best white brandy. Put the peaches in -jars: pour over the syrup, and seal them.</p> - -<h3>PEACH MARMALADE.</h3> - -<p>Take free-stone peaches; pare and slice them, -allowing half a pound of sugar to one of the peaches. -Sprinkle the sugar over them and let them stand -two hours: then put them down to cook. Stir and -mash them; let them cook gently, till they are a -transparent pulp; then take it off, put into jars, and -seal them.</p> - -<h3>QUINCES.</h3> - -<p>Take fine large quinces; pare and core them; cut -them round half an inch thick; then put them in -the preserving kettle with the skins and cores, with -water enough to cover them; let them boil till they -look clear: take them up; strain the juice; put it -back again into the kettle with the sugar, allowing -<span class="pagenum" id="Page_118">118</span> -three quarters of a pound to a pound of quinces: -let the syrup boil slowly; skim it, and put it in the -quinces for twenty minutes.</p> - -<h3>QUINCE JELLY.</h3> - -<p>Put down the quinces, after mashing and quartering -them, in sufficient water to cover them; let -them boil slowly more than half a day: then strain -the juice, and add a pound of sugar to a pint of -the juice. Let it boil till it jellies.</p> - -<h3>QUINCE MARMALADE.</h3> - -<p>Boil your quinces till soft: when cool, pass them -through a cullender; add half a pound of sugar to a -pint of the pulp; let it boil till it will jelly.</p> - -<h3>PEARS.</h3> - -<p>Leave the stems on, and stick a clove in the blossom -end, after paring them; make a syrup of a pint -of water to half a pound of sugar; skim it, and put -in the pears: let them boil till clear.</p> - -<h3>TO PRESERVE GREEN TOMATOES.</h3> - -<p>Gather those that look clear, not very large; put -them down to boil with plenty of water. Throw this -water off; then add more water and some green ginger; -let this boil till the water tastes of the ginger -very strong: allow three quarters of a pound of -sugar to a quart of juice; make a syrup and put in -the tomatoes; let them boil till clear. The syrup, -when boiled down, will make a nice jelly. -<span class="pagenum" id="Page_119">119</span></p> - -<h3>TO PRESERVE CITRON MELON.</h3> - -<p>Pare the melon, and cut it in any shape you fancy; -put it down to boil in a strong ginger water; after -it has boiled ten minutes take it up; make a syrup, -allowing a pound of sugar to a quart of the water; -add slices of lemon; cut them; put in your citron: -when clear, it is done.</p> - -<h3>SPICED PEACHES.</h3> - -<p>To nine pounds of peaches, take three pounds of -sugar, and one pint of vinegar; make a syrup; then -put in the fruit. Soft free-stone peaches are the -best; let them boil ten minutes.</p> - -<h3>PLUMS.</h3> - -<p>Plums are prepared in the same way as peaches, -also cantelopes before they are ripe; add cloves, -mace and allspice, to the taste: make the syrup; -put in the plums, and let boil ten minutes; or pour -the boiling vinegar and spices over the plums.</p> - -<h3>BLACKBERRY FLUMMERY.</h3> - -<p>Put the blackberries down to stew, with sugar to -the taste; thicken with a little flour; keep stirring -till it is done, which will be in ten minutes. This -is sometimes called blackberry mush.</p> - -<h3>CURRANT JELLY.</h3> - -<p>Wash the currants; then spread them on a dish -in the sun to dry; then put them in a stone crock, -and set the crock in boiling water till the currants -<span class="pagenum" id="Page_120">120</span> -are soft; then strain them through a flannel bag or a -hair sieve; press all the juice out; allow a pound of -the best loaf sugar to a pint of the juice; boil twenty -minutes, not longer. Another way is to pour the -boiling juice on the sugar: this makes much prettier -jelly, but not so rich.</p> - -<h3>APPLE JELLY.</h3> - -<p>Cut up some fine pippin apples; do not pare -them; let them boil till quite tender: then strain -the juice and put it down with sugar, allowing -three quarters of a pound to a pint of juice; put in -while boiling, some lemon peel: when the jelly is -done, which will be as soon as it is thick, take out -the lemon peel. Put the jelly in half-pint tumblers.</p> - -<h3>GREEN GRAPE JELLY.</h3> - -<p>Put the grapes on to boil with a little water; -mash them, and when the juice is well out, strain it; -add a pint of juice to a pound of sugar; boil until -it jellies.</p> - -<h3>MORELLA CHERRIES OR CARNATION.</h3> - -<p>Allow one pound of sugar to a pound of cherries; -take out the stones with a quill; boil the juice and -the sugar; skim it well, and then put in the fruit: -when clear, they are done.</p> - -<h3>RASPBERRY JAM.</h3> - -<p>Allow a pound of sugar to a pound of fruit; stir -it well, and when it is a thick jelly, it is done. -<span class="pagenum" id="Page_121">121</span></p> - -<h3>TO PRESERVE STRAWBERRIES.</h3> - -<p>The medium size are the best and the firmest; -allow a pound of sugar to a quart of the fruit; -sprinkle them with sugar for a couple of hours; -then put all into the kettle together; skim it well, -and let them boil twenty minutes; be very careful -not to mash them.</p> - -<h3>MAGNUM BONUM PLUMS.</h3> - -<p>Stick them with a large needle; make a syrup -of a pound of the fruit to three quarters of sugar; -then put in the fruit; let them boil slowly till they -clear.</p> - -<h3>STRAWBERRY JAM.</h3> - -<p>Strawberry jam is made in the same manner as -raspberry jam.</p> - -<h3>PINE APPLES.</h3> - -<p>Grate them; allow a pound of sugar to a pint of -the fruit; after it has been grated, half an hour -will cook it sufficiently.</p> - -<h3>APRICOTS.</h3> - -<p>Scald and wipe them dry; a pound of fruit to a -pound of sugar; water sufficient to make a syrup; -boil and take off the skum; put in the apricots: -boil slowly till the fruit is clear.</p> - -<h3>GREEN GAGE PLUMS.</h3> - -<p>Take a pound of sugar to a pint of the fruit; -scald the plums and wipe them; pierce them with -a needle; put very little water to the sugar; when -<span class="pagenum" id="Page_122">122</span> -the syrup boils, put in the plums. Have a slow -fire, and let them boil till they are clear; take out -the plums, and spread them on dishes to cool; put -the syrup in a tureen, and set all away till perfectly -cold. Then put some of the plums in half pint -tumblers, nearly filling them full of the syrup, which -will be very rich; pour on the top of each tumbler -a dessert spoonful of good brandy. Cut a round -piece of white paper the size of the top of the tumbler; -soak it in brandy, and lay it on top; then -cover it tight by pasting paper over. Preserves -properly done and put up in this way will be as -good at the end of three years as the first. Glass -tumblers are excellent for putting up jelly and preserves. -Prune plums, egg plums, and the common -blue plums may all be done in the same way.</p> - -<h3>WATER MELON RINDS.</h3> - -<p>The rinds are cut in various fancy forms; make -a strong salt and water; put them in with cabbage -leaves as for greening; keep them near the fire, -turning them very often, till they become yellow; -have a kettle of alum water ready; wash the rinds, -and put them in the kettle with cabbage leaves -over and under them and between every layer; put -the kettle on the fire; do not let them come to a -boil, but keep them scalding over two hours; when -they are green, put them in cold water for three -days; change the water several times. Some persons -make two syrups; but one will be sufficient, by -<span class="pagenum" id="Page_123">123</span> -making a syrup of a pound and a quarter of sugar -to one of melon; drop in some ginger; boil twenty-five -minutes.</p> - -<h3>PINE APPLE PRESERVES.</h3> - -<p>Pack the pine apple, after it is peeled and cut -into slices, in a jar with a layer of sugar on every -layer of the fruit; set the jar for fifteen minutes in -a kettle of boiling water; cover it tight, and keep -it in a dry place.</p> - -<h3>TO PRESERVE CRAB APPLES.</h3> - -<p>Make a syrup of a pound of sugar for a pound -of fruit; put in the apples after skimming the syrup; -let them boil till they are clear. Some persons -make a second syrup, and keep the first for cordial.</p> - -<h3>TO DRY PEACHES LIKE FIGS.</h3> - -<p>Pare and cut the peaches in slices; make a syrup -of half a pound of sugar to one of fruit; put the -peaches in and let them scald; then take them out, -put them on a flat dish, and set the syrup away; -next day repeat the process; then put them in the -oven, after the bread comes out, on a flat dish; do -this till they are dry; pack them in jars, sprinkling -sugar over each layer. The syrup will make cordial.</p> - -<h3>TO PRESERVE LIMES.</h3> - -<p>Get the limes green; take out all the inside very -carefully with a pen-knife, then lay them for twenty-four -<span class="pagenum" id="Page_124">124</span> -hours in salt and water; take them out, wash -and scald them till all of the salt is out; make a -syrup with three quarters of a pound of sugar to a -pound of limes; skim it, and put in the fruit; let -them boil till clear. It is better to boil the limes in -water for twenty minutes before they go in the syrup.</p> - -<h2 class="antiqua">Pickles.</h2> - -<p>The vinegar for pickling should be the best kind of cider vinegar.</p> - -<h3>MANGOES.</h3> - -<p>Have the melons of a good size, solid, but not -large; put them in a crock, and pour over them salt -and water, boiling hot; let them remain for three -days; take them out of the pickle, cut a hole in -the side, scrape out the inside; make a dressing of -the following articles; some cucumbers cut fine, -some cabbage, onions, horse-radish, race ginger, -mustard seed, mace, and cloves; mix all well together -and fill the mangoes; sew up the mangoes, put -the top on, lay them in a jar, and pour over them -boiling vinegar. They will be fit for use in three -months.</p> - -<h3>TO PICKLE ONIONS.</h3> - -<p>The small white onions are the best; pour boiling -salt and water over them, and let them stand till -<span class="pagenum" id="Page_125">125</span> -cold; repeat this several times; then put them in a -jar and pour boiling vinegar over them; cover tight, -and put them away for three weeks, when they are -fit to use.</p> - -<h3>TO PICKLE CUCUMBERS.</h3> - -<p>Gather the small cucumbers; put in brine for a -day and night; then pour off the water, put them -in jars, and pour boiling vinegar over them, with -whole ears of pepper and allspice if you like.</p> - -<p>Gherkins, radish pods, and beans may be pickled -according to the above receipt.</p> - -<h3>TO PICKLE NASTURTIONS.</h3> - -<p>Nasturtions should be young: pour boiling salt -and water over them; let them stand till cold; pour -it off and repeat it; let it stand two days, then pour -off the water; add cold vinegar with a little mace.</p> - -<h3>TO PICKLE TOMATOES.</h3> - -<p>Have ripe tomatoes; the small ones are the best; -put them in a jar, with salt over each layer; next -day take them out, and wipe them off; wash the jar; -wipe it perfectly dry; put them in again in the -same manner; let them stand another day; then -drain and wipe them; put them in a clean jar with -mustard seed, cloves, and whole grains of pepper; -and if preferred some onions sliced; pour cold vinegar -over them, and put them away.</p> - -<h3>TO PICKLE PEPPERS.</h3> - -<p>Get some good green peppers; cut a hole at the -top, and take out the seed; lay them in salt and -<span class="pagenum" id="Page_126">126</span> -water for two days; then wash them; fill them with -cabbage, horse-radish, mustard seed, and onions, -all chopped fine with pepper and cloves. Boil the -vinegar and pour over them.</p> - -<h3>TO PICKLE BUTTER NUTS.</h3> - -<p>Gather the nuts in the beginning of July; put -them in strong salt and water for a week; take -them out, wash and drain them; lay them in a -stone jar; boil some good vinegar with pepper grains, -mustard seed, mace, and cloves; pour this boiling -hot over the nuts, and let them stand a week; then -take them and put on fresh vinegar with the spices -which were in the first vinegar; in a month look at -them; if the vinegar has lost its strength, boil fresh -and pour over: this will be fit to use in six months.</p> - -<h3>TO PICKLE MUSHROOMS.</h3> - -<p>Gather the small mushrooms; peel and mash -them; put them in a jar; add a little mace and -white mustard; cold vinegar sufficient to cover them.</p> - -<h3>TO PICKLE GREEN TOMATOES.</h3> - -<p>Wash them and cut them in slices, with an equal -number of white onions; put in a jar with a layer -of tomatoes, then a layer of onions and salt; let -them remain twenty-four hours; take them out; -have some good vinegar and pepper, white mustard -seed, and cloves; mix some mustard, flour, and turmeric, -with the vinegar; and when boiling hot, put -in the tomatoes and onions; let them boil ten minutes; -<span class="pagenum" id="Page_127">127</span> -then take them up, and put them away; in -two weeks they will be fit for use; at the end of -that time boil the vinegar again, and pour over -them.</p> - -<h3>PICCALILLE.</h3> - -<p>Piccalille is made in the same manner, only the -vinegar must be cold when it is poured on: omit -the cloves, as they will make them dark, and use -white vinegar.</p> - -<h3>CAULIFLOWER.</h3> - -<p>Cut the cauliflower in small pieces, but long, -so as to show the flower; lay them twenty-four hours -in salt and water; then take out and wash and -drain them for two hours; add to the vinegar, mustard -seed, horse-radish, ginger, allspice, and mace; -boil for ten minutes, and pour over the cauliflower.</p> - -<h3>TO PICKLE RED CABBAGE.</h3> - -<p>Cut up the cabbage with a slaw cutter; sprinkle -it with salt in alternate layers; let it stand twenty-four -hours; then take it out and drain it; put it in -a jar, and pour boiling vinegar, with horse-radish, -black pepper, and cloves; cover it; when nearly -cold, tie up the jar.</p> - -<h3>TOMATO CATSUP.</h3> - -<p>Wash the tomatoes; cut them in slices; put them -into a stone jar, with alternate layers of tomatoes -and salt, till the jar is nearly full. Set them in the -sun every day for a week. Bring them in at night, -<span class="pagenum" id="Page_128">128</span> -or if it is cloudy at the end of that time, put them -in a bell metal kettle, which must be very clean; -let them get well heated; take them up, and strain -them through a sieve; let some of the pulp pass -through, but not the seeds or the skins; boil it for -two hours, with whole grains of black pepper and -cloves. Otherwise, you may add mustard seed, -cayenne pepper, mace, nutmeg, cinnamon, allspice, -and ginger. When cold, bottle: cork tight, and rosin -the tops.</p> - -<h3>MUSHROOM CATSUP.</h3> - -<p>Take full grown mushrooms; put them in a stone -jar with layers of salt. Break up the mushrooms, -and cover the jar close. Let them remain ten days. -Stir several times a day. Then strain off the liquor -and boil it, and season with the following ingredients, -whole pepper, mustard seed, cloves and ginger. Boil -thirty minutes; when quite cold, bottle it; put into -each bottle a gill of vinegar. They should be corked -tightly.</p> - -<h3>WALNUT CATSUP.</h3> - -<p>Put them in salt and water for eight days. Take -them out and mash them well; to fifteen walnuts -allow one quart of vinegar; let it stand for eight or -ten days, stirring it very often. Then strain it; season -with mace, cloves and pepper; boil twenty minutes, -and when cold, bottle. This receipt will answer -for either English or the common black walnuts. -<span class="pagenum" id="Page_129">129</span></p> - -<h3>ELDER-BERRY WINE.</h3> - -<p>Gather and pick the berries. To every quart -of the berries add a quart of water; after they have -been mashed in a clean tub, let them lie three days, -stirring it very often. Then strain it; sweeten to -your taste; put the juice in a kettle, and boil it an -hour and twenty minutes, with a little ginger and -cloves; then put it in a cask, and when cold, if you -have four gallons, stir in a tea-cup full of yeast: -after it has fermented, add a little brandy.</p> - -<h3>WILD-CHERRY BRANDY.</h3> - -<p>To two gallons of brandy, add three quarts of -wild cherries; mash a pint of them, and break the -stone. In two weeks they will be fit for use.</p> - -<h3>BLACK-BERRY CORDIAL.</h3> - -<p>Take three pints of the juice of the black-berry, -three pounds of the best loaf sugar, one pint of good -brandy, one ounce of cinnamon and cloves, each: -boil half an hour, and skim it well. This is very -good for children.</p> - -<h3>ROSE BRANDY.</h3> - -<p>Fill a jar with rose leaves; pour over some good -French brandy; let it stand twenty-four hours; take -out the leaves, and add fresh ones. Do this till the -brandy is sufficiently strong with the roses. The -jar must be kept covered: when done, bottle it. -<span class="pagenum" id="Page_130">130</span></p> - -<h3>ORGEAT.</h3> - -<p>Blanch two pounds of almonds; pound them in a -marble mortar, adding a little rose water to keep them -from oiling. Then boil one quart of milk with a small -piece of cinnamon, and when cold, put in the almonds: -let it boil for ten minutes, then strain, and -when cold, bottle it.</p> - -<h3>TO KEEP LEMON JUICE.</h3> - -<p>To one pint of lemon juice, add a pound of sugar. -Strain the juice before you put in the sugar, then -let it stand till the sugar is dissolved; stir it often. -Then bottle it; add a gill of French brandy to each -bottle; cork it up tight: cover with rosin. To be -kept in a cool place.</p> - -<h3>COLOGNE.</h3> - -<p>To a quart of alcohol, add two drachms of essence -of bergamot, and the same of essence of lemon; -one drachm of oil of rosemary and lavender; put all -into a bottle, shake well together, and cork up -tight.</p> - -<h3>CURRANT SHRUB.</h3> - -<p>To one quart of currant juice, take two pounds of -loaf sugar; put the sugar in the juice, and let it stand -all night; then put in half a pint of spirits, and the -juice of three lemons. Bottle, and set it away for -use.</p> - -<h3>RASPBERRY VINEGAR.</h3> - -<p>To a pint of English raspberries, take a pint of -white wine vinegar; pour the vinegar on the raspberries, -<span class="pagenum" id="Page_131">131</span> -and let it stand all night, then strain it through -a bag; add another pint of raspberries, and let it -stand a day; then strain it; to each pint of the liquor, -add a pound of sugar; put it into a jar, and -set the jar in a pan of boiling water for half an hour. -When it is cold, bottle it.</p> - -<h3>BLACK-BERRY CORDIAL, ANOTHER.</h3> - -<p>Take two quarts of black-berry juice, one and a -half pounds of best loaf sugar, a half ounce of nutmeg, -one ounce cinnamon, a quarter of an ounce of -mace, and the same of cloves and allspice pounded -fine; boil all together for twenty minutes; when cold, -add one pint of the best French brandy. The berries -should be fresh, and if kept more than a year, -add a little more brandy.</p> - -<h3>CHERRY SHRUB.</h3> - -<p>Morella cherries are the best. Pick, and mash -them; put them in a jar, and set the jar in a pot of -boiling water, for two hours, then strain through a -flannel bag. Sweeten with the best loaf sugar; bottle -it, and put a little brandy in each bottle. Sealed -air tight. Keep in a cool place.</p> - -<h3>TO MAKE CHERRY BRANDY.</h3> - -<p>Have some good morella cherries. Get a small -cask, one holding about five quarts; fill it nearly -with cherries; add two quarts of water; the water -should be hot; let it stand full three hours, then add -one quart of brandy; let it stand four days; add -two quarts more of water, and one of brandy; let -<span class="pagenum" id="Page_132">132</span> -it stand two more days, then drain it off: wash out -the cask well. Put your juice on the fire with sugar, -(say half a pound of sugar to two quarts of -the juice) let it boil fifteen minutes; skim it; take it -off, and let it get perfectly cold, then put it in the -cask, and set it away. If it is too strong of the -brandy, add water.</p> - -<h3>SPRUCE BEER.</h3> - -<p>Boil some sassafras root, cut fine, and half as -much hops, in five gallons of water; add, while hot, -two quarts of molasses, one tablespoonful of spruce, -and the same of powdered ginger, and a little allspice; -when perfectly cold, put it into a cask; add -a gill of good yeast; mix it well. After it has fermented, -bottle it.</p> - -<h3>MEAD.</h3> - -<p>To prepare mead, take two pounds and a half of -honey; add three quarts and a pint of warm water. -Mix it well, and when it is dissolved in the water, -pour it into the cask. After it has fermented and -is clear, bottle in stone bottles, and cork tight.</p> - -<h2 class="antiqua">Soup.</h2> - -<h3>CALF’S HEAD SOUP.</h3> - -<p>Take a calf’s head; wash and soak it for one hour. -Then put it down early in the morning with four -quarts of water to boil. When you can separate -the meat from the bones easily, take it up. Be careful -<span class="pagenum" id="Page_133">133</span> -to take out all the bones, and chop the meat -very fine. Then put on your soup to boil again, -with two onions, a bunch of parsley and thyme, seasoned -with pepper and salt, with a little flour made -very smooth in water, allspice, cloves, and mace. -Have ready a small piece of butter boiling hot, into -which put white sugar and half a tumbler full of claret -wine; put this in a pitcher; add as much of this as -you wish; when you first put on the soup (the quantity -will depend upon the colour you wish the soup,) -boil three eggs hard; take the yolks and one of the -whites, mash them up fine with a little flour; fry -them a light brown. Keep the pan moving all the -time. Before you put on the head take out the -brains; boil them for a few minutes. Then chop -them up, and put them in with the eggs and half a -tumbler full of Madeira wine, just before you dish the -soup. A little mushroom catsup will improve this soup -very much. Beef soup made in this way is very good.</p> - -<h3>CALF’S HEAD SOUP ANOTHER WAY.</h3> - -<p>After cleaning it well, put it down to boil with -one gallon of water. When it is half done, take up -the meat; cut it up in small pieces, carefully removing -all the bones. Put the meat in the soup -with a quart of beef stock: season with black and -cayenne pepper and salt. Fry two onions; cut in -thin slices, in butter, and stir in a little flour to -thicken the gravy; put this in the soup. About ten -minutes before serving it up, put in some chives and -<span class="pagenum" id="Page_134">134</span> -parsley chopped fine, with egg balls made as in the -above receipt, with two spoonsful of mushroom catsup -and one of soy, and a pint of white wine. Squeeze -a lemon in the tureen, and pour the soup upon it. -This is very good.</p> - -<h3>CALF’S HEAD SOUP ANOTHER WAY.</h3> - -<p>Take a large calf’s head, wash it very clean, and -let it boil an hour and a half. Then take it up, removing -all the meat from the bones; skim the soup -well; add two quarts of veal stock, and put in the -meat after cutting it in small square pieces; add -three large onions, half an ounce of cloves, and nutmeg -and mace; chop very fine all kinds of sweet -herbs. Strain off the liquor. Put a quarter of a -pound of butter in a pan on the fire, and when it is -hot, stir in some flour and a little sugar. Put this -in the soup, stirring it well: season it to your taste: -add eggs, balls fried, and a pint of wine. Serve it -up hot.</p> - -<h3>TURTLE SOUP.</h3> - -<p>In most of the markets the turtle can be bought -cleaned and ready for cooking. If not, place it on -its back to make it extend itself. Then cut off its -head and fins; let it bleed freely; when quite dead, -cut the belly part clean off, take out the gall and -the sand bag. Draw and wash the entrails well. -Scald the black meat, so that the skin will come off, -which must be done very carefully. Cut the meat -in joints like a chicken, then put it down with five -quarts of water. Let it boil till soft, (which will depend -<span class="pagenum" id="Page_135">135</span> -upon the turtle; if it is old, it will take a long -time.) Make forcemeat balls of one pound and a half -of veal, chopped fine, with parsley, thyme, pepper, -salt, and two eggs and flour to thicken; fry them in -butter and lard; put half a pound of butter in the -pan, and when hot, stir in enough flour to thicken -it. Put these all in the soup, and season with pepper, -cayenne and black, with salt to your taste; let -it simmer, till the flour is well cooked: put in just as -you dish it up, one quart of Madeira wine. This -is very superior.</p> - -<h3>EGG SOUP.</h3> - -<p>Boil a small piece of beef or the scrag end of the -neck of veal: season it with pepper and salt, and -let it boil very gently till the meat is well cooked. -Then strain it. Beat the yolks of two eggs well, -with some chopped parsley, and pour the soup in the -tureen on the eggs. Keep stirring it all the time. -A little rice will improve this soup very much: -put the soup in the boiler again, after it is strained, -and cook till done.</p> - -<h3>CLAM SOUP.</h3> - -<p>Take two quarts of clams. After they are opened, -cut off the beards and put them down to cook, with -equal quantities of the water and the liquor. Take -four crackers pounded fine and rolled in butter; stir -in very gently: season with pepper, salt, chopped -parsley, a little mace, and add a pint of sweet cream, -just before you take it up. -<span class="pagenum" id="Page_136">136</span></p> - -<h3>OYSTER SOUP.</h3> - -<p>Oyster soup is made as clam soup, only omitting -parsley and substituting a little mace.</p> - -<h3>SOUP FOR THE SICK.</h3> - -<p>In a pint of boiling water put half a wine-glass full -of wine; beat up the yolk of one egg; when the -water and wine boils, pour it out into a bowl; then -on the egg; continue to pour it from one bowl to -another, two or three times; then add a small piece -of butter, a little sugar and nutmeg.</p> - -<h3>TERRAPINS.</h3> - -<p>Take the terrapins one at a time, and immerse -them in boiling water for half a minute; take them -out and remove the skin; put them back into hot -water, and watch them carefully that they do not -boil too much; (some will be done in half an -hour, others will take much longer. They are sufficiently -done when the feet are soft to the touch.) -Take off the shell and remove the sand bag and the -gall, (which will be found in the liver; the sand -bag is full of water;) then put them down to stew -with one pound of best butter to three good-sized -terrapins: season with red and a little black pepper; -(no salt;) when they are perfectly heated -through, put in the following dressing, and when it -boils furnish the seasoning with a little salt, &c., if -required. Dressing,—Take three yolks of hard-boiled -eggs, to one large terrapin; mash them up -<span class="pagenum" id="Page_137">137</span> -fine, and add the best Madeira, a little at a time, -until you make a thin paste; stir this into the terrapins, -and add more wine, if necessary. There -should be just dressing enough to float near to the -top of your terrapin in the saucepan.</p> - -<h3>ROMAN PUNCH.</h3> - -<p>One gallon of water, one quart of cream, the -juice of a dozen lemons, one pint of the best brandy, -and a pint of rum; sugar to the taste; to be frozen -before the cream goes in. The cream stirred in and -frozen again.</p> - -<h3>APPLE TODDY.</h3> - -<p>One bushel of apples baked on white paper, and -strained next day through a sieve, three gallons of -water, one gallon of brandy, three quarts of Jamaica -spirits; sweeten to your taste.</p> - -<h3>TO MAKE A VEAL POT-PIE.</h3> - -<p>Half boil some veal; then cut it in small pieces; -season it with cayenne pepper, salt, nutmeg, parsley -and a little butter: make a good paste; line the -sides of a deep dish; put in the meat, and add some -cream; have a small cup in the middle of the pie; -cut across the centre, and turn back the sides to -let the steam escape: bake slowly.</p> - -<h3>GUINEA FOWL.</h3> - -<p>They are very good cooked as pheasants or -stewed like chickens. -<span class="pagenum" id="Page_138">138</span></p> - -<h3>SUCCOTASH.</h3> - -<p>Boil some string beans in as little water as they -can be cooked in, with salt; when nearly done, have -some corn cut from the ears put in, and season -with pepper, salt, butter and a little cream; twenty -minutes will be long enough for the corn to cook; -but the beans will require an hour and a half. In -winter, succotash can be made with dried corn and -beans; let them both soak all night in the water you -boil them in, after washing them well.</p> - -<h3>POTTED SHAD.</h3> - -<p>Take fine large shad, and when they are thoroughly -cleaned and washed, <i>split</i> them in two and -cut them in square pieces. Place a layer of fish -in a stone crock; (a glazed one will not answer;) -sprinkle over it salt, cloves, whole pepper and mace; -thus continue till your crock is filled; pour over it -the best pure cider vinegar; cover the mouth of the -crock with a bladder, which should be tied down sufficiently -tight, to prevent the steam from escaping; -place it in a moderately warm oven, and let it bake -for several hours. It is a good plan to send it to -a bake-house, and let it be put in a brick oven, -after the bread is taken out. If properly done, the -bones will all be dissolved, and it will be almost equal -to salmon.</p> - -<h3>TO MAKE STOCK FOR SOUPS AND GRAVY.</h3> - -<p>To one shin of beef and one of veal, add eight -quarts of water, and salt to the taste; skim it well, -<span class="pagenum" id="Page_139">139</span> -and let it boil till it is quite thick: take out all the -meat, and pour off the stock; set it away till next -day: you can add some of this to your soup, and it -will improve it very much. Geese, ducks, and -chickens are very good stewed in stock made after -the above receipt, and then browned in an oven.</p> - -<h3>TO STEW SWEET-BREADS.</h3> - -<p>Parboil them; then cut in small pieces; season -with pepper, salt, and nutmeg; put them down to -stew in some veal gravy, and just before you take -them up, add some mushroom catsup and a glass of -wine.</p> - -<h3>TO ROAST SWEET-BREADS.</h3> - -<p>Half boil them; then take them up; lard them -with ham, and roast before the fire: season with -cayenne pepper, salt and mushroom catsup.</p> - -<h3>TO HASH MUTTON.</h3> - -<p>Cut in small pieces; have two onions fried brown; -put it down in a little good gravy; just before you -dish it, season with pepper, salt, a little currant -jelly and wine, or a spoonful of walnut pickle.</p> - -<h3>SUGAR DROPS.</h3> - -<p>Beat to a cream a quarter of a pound of butter -and half a pound of sugar, rose water to the taste, -half a pound of flour; stir all well together, and -drop them on buttered paper, and bake: ornament -with sugar plums. -<span class="pagenum" id="Page_140">140</span></p> - -<h3>CURRANT CAKE.</h3> - -<p>One pound of butter, one and a half of sugar, -two pounds of flour, nine eggs, two pounds of currants, -and a little soda dissolved in milk.</p> - -<h3>ANOTHER SPONGE CAKE.</h3> - -<p>Flour, one pound; sugar, one pound and a half, -ten eggs, and a large tea-cup full of water. The -water must be poured over the sugar and put on the -fire to dissolve, and come nearly to the boil; meanwhile, -beat the eggs separately very light; then mix -them together, and add the dissolved sugar, beating -it in the egg very hard; lastly, stir in the flour -very <i>slowly</i>.</p> - -<h3>PIGNOLATTIS.</h3> - -<p>One pound of sugar, three quarters of a pound -of flour, five eggs, five ounces of almonds or ground-nuts, -blanched and pounded. Cut into cakes and -bake.</p> - -<h3>COCOA-NUT CAKE, No. 4.</h3> - -<p>Half a pound of butter, one of sugar, six eggs, and -one large cocoa-nut grated.</p> - -<h3>COTTAGE PUDDING.</h3> - -<p>Half a pound of butter warmed, four eggs well -beaten, four tea-cups full of fine white sugar, two -quarts of flour, four teaspoonsful of cream of tartar, -two of soda, four tea-cups full of milk; stir all well -together; flavour with grated lemon peel, and bake -in a moderate oven. -<span class="pagenum" id="Page_141">141</span></p> - -<h3>APPLES IN JELLY.</h3> - -<p>Have some moderate-sized cooking apples; pare -and core without cutting them open. Let them -boil slowly till they are tender, with some slices of -lemon; when they are done, take them up, and -add sugar enough to the liquor to make a syrup; -put the apples in, and let them boil till clear; put -in half an ounce of isinglass dissolved; lay a slice -of lemon on each apple, and pour the jelly around -them.</p> - -<h3>SYLLABUB.</h3> - -<p>Take the juice and peel of one large lemon, two -glasses of wine, and one of brandy; sugar to the -taste; to this add a pint of whipped cream; arrange -it in glasses.</p> - -<h3>A DISH OF SNOW.</h3> - -<p>Grate the white part of the cocoa-nut, and pile it -up in the middle; this is nice to eat with preserves -or fruit, and is a delicate relish for tea.</p> - -<h3>CHEESE CAKE.</h3> - -<p>To two bowls of cottage cheese, add ten eggs, and -half a pint of cream, mace, cinnamon, sugar, and -nutmeg, to the taste; add a little brandy; bake in -puff paste.</p> - -<h3>ALMOND CHEESE CAKE.</h3> - -<p>Blanch a pound of sweet almonds, and a few -bitter; pound them in a mortar, with a little rose-water; -add ten eggs, beaten very light, and sugar -<span class="pagenum" id="Page_142">142</span> -to the taste; a glass of brandy, and some lemon peel; -bake in puff paste. You may take equal quantities -of almonds and cocoa-nut.</p> - -<h3>TO PRESERVE LEMON PEEL.</h3> - -<p>Take out all the inside, and lay them in salt and -water for two days; then wash them well; put them -in fresh water; let them boil till tender; then take -them up; throw off the water; and make a syrup -with half their weight of sugar; put in the peel for -twenty minutes; then take them up; and when the -syrup is thick, pour over the peel; put them in jars, -and cover tightly. This may be used as citron.</p> - -<h3>TO COOK CHEESE AND EGGS.</h3> - -<p>To half a pound of grated cheese, add the yolks -of six eggs, and half a pound of butter; stir all together; -add some cayenne pepper, and bake.</p> - -<h3>TO PICKLE CUCUMBERS.</h3> - -<p>Scald the cucumbers in brine; let them stand till -cold; repeat this three times; then put them in jars, -pouring on vinegar, with a small quantity of whisky -in each jar; let them stand for three months; they -will be hard and green.</p> - -<h3>TO MAKE MOLASSES CANDY.</h3> - -<p>Grease the saucepan with butter; then put in -the molasses, with a little brown sugar; let it boil -for half an hour, stirring it all the while; when it is -brittle, it is done. If you like, add the kernels of -<span class="pagenum" id="Page_143">143</span> -any kind of nuts you prefer: just before taking up, -pour into buttered tin pans, and set away to cool.</p> - -<h3>TO MAKE CANDY WITH THE KERNELS OF NUTS.</h3> - -<p>Make a thick syrup; then throw in the kernels of -any kind of nuts you prefer; have buttered tin pans, -and pour it out.</p> - -<h3>JELLY.</h3> - -<p>Three quarts of water, four of gelatine, three -pounds of sugar, the whites of five eggs, one pint of -wine, and six tablespoonsful of brandy, and six -lemons, peel and juice. The gelatine must be soaked -in one quart of water for half an hour; stir all the -ingredients, except the brandy, well together, before -it is put on the fire; first beating the white very -light. Let it boil ten minutes without disturbing it; -then strain it through a jelly strainer.</p> - -<h3>CARRAGEEN, OR IRISH MOSS JELLY FOR THE SICK.</h3> - -<p>One ounce of moss, one quart of water, three -tablespoonsful of sugar, half a pint of wine; boil -ten minutes, and strain.</p> - -<h3>OINTMENT FOR MORTIFICATION.</h3> - -<p>Make a salve of raw carrots; grate and stew them -in lard; when done, strain it. Another salve can -be made of the leaves and bark of black alder, stewed -in lard. Raw cranberries, cut in half and mashed, -are an excellent application. -<span class="pagenum" id="Page_144">144</span></p> - -<h3>ELDER-BERRY JAM.</h3> - -<p>Put two quarts of elder-berries in a kettle, with -some water, say a pint; stir and mash them well; -when the juice is all extracted, strain it, and add -two pounds of the best loaf sugar; let this simmer -twenty minutes. This is good for colds, and sore -throat, and is a great purifier of the blood.</p> - -<h3>BLACK CURRANT JELLY.</h3> - -<p>Mash your currants well, and strain them through -a sieve; to one pint of juice, put one pound of loaf -sugar; boil twenty minutes. Quince jelly is also -very good for the throat. The seeds should always -be kept, as they are very good for sore mouth or -throat.</p> - -<h3>TO PRESERVE ORANGE PEEL.</h3> - -<p>Take out all the inside; then let them soak in salt -and water twenty-four hours; take them out; wash -them well, and let them boil for ten minutes; throw -off the water; make a rich syrup; after boiling the -peel till they are tender, put them in the syrup; let -them boil for ten minutes; and when the syrup is -thick, pour it over the peel.</p> - -<h3>SCOTCH CAKE.</h3> - -<p>Beat to a cream one pound of sugar, and three -quarters of a pound of butter; beat separately nine -eggs; put them into the cake; add the juice and -grated rind of a lemon, and a wine-glass full of brandy; -<span class="pagenum" id="Page_145">145</span> -then add one pound of sifted flour; and just before -it is put in the pans, a pound of seeded raisins.</p> - -<h3>HARD GINGER BREAD.</h3> - -<p>One quart of molasses, one pound of brown sugar, -three quarters of a pound of butter, cloves, and -ginger, to the taste; with very little cayenne pepper; -flour enough to roll it out. The cake must be very -thin, and bake in a slow oven.</p> - -<h3>GINGER JUMBLES.</h3> - -<p>One cup full of butter, two cups full of sugar, and -one cup full of molasses, one of cream, and a teaspoonful -of soda; dissolve in a small quantity of thick -milk a tablespoonful of ginger, two eggs, a glass -of wine, and flour sufficient to roll out thin.</p> - -<h3>SPICE NUTS.</h3> - -<p>Two pounds of butter, and the same of flour, one -quarter of a pound of ginger, an ounce of cake seed, -the same of cloves, and cinnamon, one quart of molasses, -three quarters of a pound of sugar, and nutmeg; -roll out thin, and bake.</p> - -<h3>QUAKER CAKE.</h3> - -<p>Three cups full of sugar, one cup full of butter, -six eggs, five cups full of flour, one teaspoonful of -soda; season with lemons or almonds to the taste.</p> - -<h3>A. P. S.</h3> - -<p>Cut fine half a pound of butter, in three quarters -of flour, half a pound of sugar, a glass of wine and -<span class="pagenum" id="Page_146">146</span> -brandy, rose water, and spice to your taste; then -mix in two ounces of flour, reserving two ounces to -mould them in.</p> - -<h3>DOVER CAKE.</h3> - -<p>Take one pound of sugar, half a pound of butter, -six eggs, one teaspoonful of soda, one cup full of sour -milk, one pound of flour; season to the taste.</p> - -<h2 class="antiqua">Articles of Diet for the Sick.</h2> - -<p>Here we may observe that neatness in serving up, as well as care and -cleanliness in the preparation, makes food for the sick room more -likely to be attractive to the fastidious appetite of the invalid.</p> - -<h3>BARLEY WATER.</h3> - -<p>Wash well a tea-cup full of pearl barley; put it -in a sauce pan, with two quarts of water, and a small -cup full of raisins; boil it to a quart; then strain, -and add sugar, nutmeg, and lemon juice, to your -taste.</p> - -<h3>OATMEAL GRUEL.</h3> - -<p>Mix smoothly a dessert spoonful of meal, with -two of cold water; pour on a pint of boiling water, -and let it boil for fifteen minutes, stirring all the -time; sugar or salt may be added as preferred. Wine -is sometimes used.</p> - -<h3>CORN MEAL GRUEL.</h3> - -<p>Wash several times in cold water, three tablespoonsful -of corn meal; pouring off the water as it -<span class="pagenum" id="Page_147">147</span> -settles; then pour on a quart of water, and boil, -stirring all the time; add a little salt; strain and -sweeten, adding butter, wine, and nutmeg.</p> - -<h3>ARROW ROOT.</h3> - -<p>Mix a dessert spoonful of arrow root smoothly, -in a little cold water; pour on it a pint of boiling -water; let it boil five minutes; then sweeten to your -taste, and add nutmeg and wine. If richer food is -required, this can be made in the same way, with -milk instead of water.</p> - -<h3>WINE WHEY.</h3> - -<p>To half a pint of boiling milk, add one glass full of -sherry wine, and a little sugar; let it boil until the -curd has separated, and strain through a fine sieve.</p> - -<h3>RICE GRUEL.</h3> - -<p>Stir into a pint of boiling water, a tablespoonful -of rice flour, which has been mixed with a little -water; let it boil fifteen minutes, stirring all the -time; then season with sugar and nutmeg, or a little -cream.</p> - -<h3>TAMARIND WATER.</h3> - -<p>Upon a gill of good tamarinds, pour a pint of -boiling water; cover it, and let it stand until cold, -with a lump of ice: it is very grateful to a feverish -person. Both currant and quince jelly make pleasant -drinks, prepared in the same way. -<span class="pagenum" id="Page_148">148</span></p> - -<h3>CREAM OF TARTAR PUNCH.</h3> - -<p>Pour on a teaspoonful of cream of tartar, a tumbler -full of boiling water; sweeten to your taste, with -loaf sugar, and drink as hot as possible, upon getting -into bed; a teaspoonful of nitre in it is excellent -for a fever, or a cold.</p> - -<h3>LEMONADE.</h3> - -<p>Squeeze and strain the juice of six lemons into -three pints of ice water; sweeten to your taste: by -adding a gill of good French brandy, it will be -lemon punch. Some persons prefer it made with -boiling water, and then cooled with ice.</p> - -<h3>VEGETABLE SOUP.</h3> - -<p>Slice one potato, one turnip, one onion, one carrot, -and a little celery; boil in a quart of water one -hour; toast some bread nicely; cut in small pieces, -and lay in a bowl: add salt to the soup, and pour -over the toast.</p> - -<h3>TOAST WATER.</h3> - -<p>Let the water be boiled and cooled; then toast -bread of a deep brown, and pour over it the water; -let it stand half an hour. A small piece of dried -lemon or orange peel gives it a pleasant taste.</p> - -<h3>SAGO.</h3> - -<p>Sago should be well washed; put a tablespoonful -in a pint of milk, and boil it until it is quite soft; -sweeten to the taste, and add wine or lemon juice. -<span class="pagenum" id="Page_149">149</span> -Tapioca is made in the same way, but does not require -so much washing.</p> - -<h3>CARRAGEEN MOSS.</h3> - -<p>Pour upon one ounce of carrageen (after it has -been well washed) one quart of warm water; cover -it, and let it stand on top of a stove all night: it -will form a tasteless jelly, which when sweetened -and seasoned with lemon, is palatable and strengthening.</p> - -<h3>CRACKER JELLY.</h3> - -<p>Take a quarter of a pound of crackers; pour on -them two quarts of water; boil down to one quart; -strain it: add one pound of sugar, one pint of Madeira -wine, and a little nutmeg.</p> - -<h3>BEEF TEA.</h3> - -<p>Take a tender, juicy piece of beef; cut into small -pieces; put into a bottle with a little salt, and a -tablespoonful of water: place the bottle in a pan of -hot water, and let it boil three quarters of an hour.</p> - -<h3>BEEF TEA.</h3> - -<p>Cut up into small pieces a pound of juicy beef; -cover it with a quart of water, and let it stand for -two hours: then boil it until it is reduced to a pint; -let it cool: skim off all the grease; then boil again; -drink it while warm. -<span class="pagenum" id="Page_150">150</span></p> - -<h3>BALM TEA.</h3> - -<p>Pour upon a tea-cup full of the leaves of dried -balm, a pint of boiling water; let it stand fifteen -minutes, when it is ready for use.</p> - -<h3>CHICKEN TEA.</h3> - -<p>Wash in cold water the leg and wing of a young -chicken; put it in a stew pan, with a pint of water -and a little salt; cover it, and let it boil twenty minutes; -then skim and strain it.</p> - -<h3>MILK TOAST.</h3> - -<p>Cut a thin slice from a loaf of stale baker’s bread; -toast it a light brown. Boil half a pint of milk, -and a small piece of butter ten minutes; then sprinkle -in a little salt, and pour over the toast. Cream -toast is made in the same way.</p> - -<h3>TO KEEP FLOWERS FOR A LONG TIME.</h3> - -<p>To one quart of water, add one teaspoonful of -carbonate of soda: do not change the water.</p> - -<h3>TO KEEP FURS FROM MOTHS.</h3> - -<p>Get the gum camphor; as soon as you can do -without the furs, beat them, and put small pieces -of camphor rolled in paper, in, and around them; -sew them up tightly in linen, and keep in a cool -place. Black pepper will not prevent the moths -getting in, nor will it kill them. -<span class="pagenum" id="Page_151">151</span></p> - -<h3>TO WASH FLANNELS.</h3> - -<p>Wash them in clean suds as hot as you can bear -the hands in; then in water of the same temperature, -with a little soap in, but not so much as the -first; rinse in hot water, and hang up immediately.</p> - -<h3>TO WASH WINDOWS.</h3> - -<p>Never put soap on the windows, but wash them -off with a shammy, and then dry them with the -same; if the shammy cannot be obtained, paper will -answer, but it is not so good.</p> - -<h3>TO WASH BOTTLES BELONGING TO THE CASTOR.</h3> - -<p>Wash them well with water, with a little soap -and soda in it, also some clean coarse sand or rice -to get the marks out.</p> - -<h3>TO WASH CALICOES.</h3> - -<p>Wash out the grease spots before putting the -dress in, as the spots cannot be seen after it is wet; -wash them well through two suds; then rinse them, -throwing a little salt in the water to set the colours; -starch and hang them in the shade, as the sun will -fade them. If the calico is black, make the starch -water as blue as possible. Wash, and hang up -quickly.</p> - -<h3>TO GATHER GARDEN HERBS.</h3> - -<p>Herbs should be gathered on a dry day, just before -they blossom. Wash them and hang them in -<span class="pagenum" id="Page_152">152</span> -a dry place; as soon as they are dry, put them in a -paper bag. Sage, sweet marjoram, summer savoury, -and thyme should be pounded fine, and kept in bottles -corked tight. When parsley is dry, cut it fine, -and keep in bottles.</p> - -<h3>FOR A COUGH.</h3> - -<p>Make a strong tea of hoarhound; then strain it, -and add half a pound of the best loaf sugar, to a -pint of the tea: let it simmer till thick; then bottle -it, and take a little two or three times a day.</p> - -<h3>FOR A SORE THROAT OR MOUTH.</h3> - -<p>Make a sage tea by boiling some sage leaves; -when strong, add honey and some alum or borax. -Gargle the throat with this often through the day.</p> - -<h3>FOR THE STING OF A BEE OR WASP.</h3> - -<p>Rub the part with hot tallow, or with hartshorn, -or wet clay.</p> - -<h3>FOR POISON.</h3> - -<p>Mix in a tumbler full of warm water one teaspoonful -of the flour of mustard; drink while warm: it will -make the patient throw off the poison. This is good -for the cramp.</p> - -<h3>FOR BURNS.</h3> - -<p>When the skin is not off, apply scraped raw potatoes. -When the skin is off, apply sweet oil and -cotton, or linseed oil and lime water made into a -paste. Elder ointment is very good: make the -<span class="pagenum" id="Page_153">153</span> -ointment of the green bark of the elder; stew in -lard.</p> - -<p>Linseed oil and lime water mixed in a paste, is -also an excellent cure.</p> - -<h3>TO PICK DUCKS AND GEESE.</h3> - -<p>Dip them in boiling water; then wrap them for a -few moments in flannel, and pick them, holding -them by the feet, with the head down; be careful -to dry the feathers as soon as possible. A very -good way to cure feathers is to put them several -times in a brick oven after the bread comes out: -then let them lie on the ground for several days, -bringing them in at night. This will take away all -the disagreeable smell which is so unpleasant in -feathers when they are not properly dried.</p> - -<h3>TO TAKE INK STAINS OUT OF LINEN.</h3> - -<p>Rub the stain with lemon juice and salt, or a -little hot tallow; when the lemon juice and salt are -used, it must go in the sun for several hours; then -rinse it: new milk boiling hot will take out most -kinds of fruit stains; dip in them when dry, and -repeat it often.</p> - -<h3>TO CLEAN CARPETS.</h3> - -<p>Shake them well; then spread them on a clean -floor, and rub them with a soft brush dipped in camphine, -or with a piece of cloth: when they are dry, -if the grease is not out, repeat the operation. -<span class="pagenum" id="Page_154">154</span></p> - -<h3>TO TAKE GREASE SPOTS OUT OF SILK OR WOOLLEN.</h3> - -<p>Rub the spots with a sponge dipped in camphine; -rub, or if the article soiled be silk, spread magnesia -on the wrong side; let it remain for a day or two; -then brush it off, and the spot will have disappeared.</p> - -<h3>TO CLEAN KNIVES AND FORKS.</h3> - -<p>The iron filings from the blacksmith shop are excellent -to clean knives and forks with. Rotten -stone or fine brick dust is also very good. Do not -put the handles in hot water, as this injures them; -wipe them dry, and keep them rolled in brown -paper.</p> - -<h3>TO CLEAN BRASS AND COPPER UTENSILS.</h3> - -<p>All brass and copper utensils should be well -cleaned before using them, with hot vinegar and -salt, then washed in hot water; keep the vessel warm -till ready for use; when done with it, clean it well, -and keep in a dry place.</p> - -<h3>TO CLEAN BRITANNIA.</h3> - -<p>Rub them well with sweet oil and whitening; -when dry, rub them off with buckskin. If they are -well washed in hot soap suds, and rinsed in clean -hot water every day, and let dry quickly near the -fire or in the sun, they will seldom require rubbing.</p> - -<h3>TO CLEAN STOVES.</h3> - -<p>Mix some British lustre with alum water; put it -on with a brush, and with a dry brush rub it off. -<span class="pagenum" id="Page_155">155</span></p> - -<h3>TO PRESERVE CORN FOR WINTER USE.</h3> - -<p>Take off all the outside husks; fasten the inside -ones down tight, and pack in barrels or boxes with -salt in alternate layers; keep in a cool place, or the -corn will heat and spoil.</p> - -<h3>TO PRESERVE GRAPES.</h3> - -<p>Gather the bunches on a dry day; be careful -that the grapes are all sound; pack them in sawdust -or cotton: put them in a box; fasten it up, and -keep in a dry place. -<span class="pagenum" id="Page_156">156</span> -<span class="pagenum" id="Page_157">157</span></p> - -<h2 id="INDEX">INDEX.</h2> - -<ul class="index"><li class="ifrst">A.</li> - -<li class="indx">Albonnie Cake, <a href="#Page_105">105</a></li> - -<li class="indx">Almond Cake, <a href="#Page_102">102</a>, <a href="#Page_115">115</a></li> - -<li class="indx">Almond Cream, <a href="#Page_91">91</a></li> - -<li class="indx">Almond Pudding, <a href="#Page_81">81</a></li> - -<li class="indx">Apple Charlotte, <a href="#Page_94">94</a></li> - -<li class="indx">Apple Dumplings, <a href="#Page_85">85</a></li> - -<li class="indx">Apple Dumpling Sauce, <a href="#Page_29">29</a></li> - -<li class="indx">Apple Float, <a href="#Page_90">90</a></li> - -<li class="indx">Apple Fritters, <a href="#Page_86">86</a></li> - -<li class="indx">Apples, Iced, <a href="#Page_90">90</a></li> - -<li class="indx">Apple Jelly, <a href="#Page_120">120</a></li> - -<li class="indx">Apples in Jelly, <a href="#Page_141">141</a></li> - -<li class="indx">Apple Pudding, <a href="#Page_98">98</a></li> - -<li class="indx">Apple Sauce, <a href="#Page_29">29</a></li> - -<li class="indx">Apples and Rice, <a href="#Page_93">93</a></li> - -<li class="indx">Apple Toddy, <a href="#Page_137">137</a></li> - -<li class="indx">Apricots, <a href="#Page_121">121</a></li> - -<li class="indx">Arrow Root (for the sick,) <a href="#Page_147">147</a></li> - -<li class="indx">Arrow Root Pudding, <a href="#Page_80">80</a></li> - -<li class="indx">Asparagus, <a href="#Page_58">58</a></li> - -<li class="indx">A. P. S., <a href="#Page_112">112</a>, <a href="#Page_145">145</a></li> - -<li class="ifrst">B.</li> - -<li class="indx">Balm Tea, <a href="#Page_150">150</a></li> - -<li class="indx">Barley Water, <a href="#Page_144">144</a></li> - -<li class="indx">Bass, Sea, <a href="#Page_19">19</a></li> - -<li class="indx">Batter Cakes, Corn, <a href="#Page_74">74</a></li> - -<li class="indx">Bean Soup, <a href="#Page_16">16</a></li> - -<li class="indx">Beans, Lima, <a href="#Page_58">58</a></li> - -<li class="indx">Beans, String, <a href="#Page_58">58</a></li> - -<li class="indx">Beef, To roast, <a href="#Page_30">30</a></li> - -<li class="indx">Beef, To stew, <a href="#Page_31">31</a></li> - -<li class="indx">Beef, To boil Corned, <a href="#Page_33">33</a></li> - -<li class="indx">Beef, To cure, <a href="#Page_41">41</a></li> - -<li class="indx">Beef Soup, <a href="#Page_11">11</a>, <a href="#Page_12">12</a></li> - -<li class="indx">Beef Steak Pie, <a href="#Page_32">32</a></li> - -<li class="indx">Beef Steaks, <a href="#Page_31">31</a></li> - -<li class="indx">Beef a La Mode, <a href="#Page_23">23</a></li> - -<li class="indx">Beef Brisket, (baked,) <a href="#Page_32">32</a></li> - -<li class="indx">Beef’s Heart, <a href="#Page_33">33</a></li> - -<li class="indx">Beef Tea, <a href="#Page_149">149</a></li> - -<li class="indx">Beef Tongues, To cure, <a href="#Page_42">42</a></li> - -<li class="indx">Beer, Spruce, <a href="#Page_132">132</a></li> - -<li class="indx">Beets, To boil, <a href="#Page_63">63</a></li> - -<li class="indx">Biscuit, Light, <a href="#Page_71">71</a></li> - -<li class="indx">Biscuit, Maryland, <a href="#Page_71">71</a></li> - -<li class="indx">Biscuit, Philadelphia Milk, <a href="#Page_70">70</a></li> - -<li class="indx">Biscuit, Tea, <a href="#Page_71">71</a></li> - -<li class="indx">Blackberry Flummery, <a href="#Page_119">119</a></li> - -<li class="indx">Blackberry Pie, <a href="#Page_77">77</a></li> - -<li class="indx">Brandy, Cherry, <a href="#Page_131">131</a></li> - -<li class="indx">Brandy, Wild Cherry, <a href="#Page_129">129</a></li> - -<li class="indx">Brandy, Rose, <a href="#Page_129">129</a></li> - -<li class="indx">Bread, <a href="#Page_68">68</a></li> - -<li class="indx">Bread in a Brick Oven, To bake, <a href="#Page_68">68</a></li> - -<li class="indx">Bread, Diet, <a href="#Page_69">69</a></li> - -<li class="indx">Bread, Indian, <a href="#Page_74">74</a></li> - -<li class="indx">Bread, Potato, <a href="#Page_72">72</a></li> - -<li class="indx">Bread Pudding, <a href="#Page_79">79</a></li> - -<li class="indx">Bread Rolls, <a href="#Page_69">69</a></li> - -<li class="indx">Breakfast Cakes, Indian, <a href="#Page_75">75</a></li> - -<li class="indx">Brocoli, <a href="#Page_65">65</a></li> - -<li class="indx">Broth, Chicken, <a href="#Page_137">137</a></li> - -<li class="indx">Broth, Mutton, <a href="#Page_21">21</a> -<span class="pagenum" id="Page_158">158</span></li> - -<li class="indx">Buckwheat Cakes, <a href="#Page_72">72</a></li> - -<li class="indx">Burns, For, <a href="#Page_152">152</a></li> - -<li class="indx">Butter, <a href="#Page_65">65</a></li> - -<li class="indx">Butter Drops, <a href="#Page_111">111</a></li> - -<li class="indx">Butter, Melted, <a href="#Page_26">26</a></li> - -<li class="indx">Butter, To keep, <a href="#Page_66">66</a></li> - -<li class="indx">Butternuts, To pickle, <a href="#Page_126">126</a></li> - -<li class="indx">Bunns, <a href="#Page_107">107</a></li> - -<li class="indx">Bunns, Philadelphia, <a href="#Page_69">69</a></li> - -<li class="indx">Bunns, Spanish, <a href="#Page_112">112</a></li> - -<li class="ifrst">C.</li> - -<li class="indx">Cabbage, To boil, <a href="#Page_64">64</a></li> - -<li class="indx">Cabbage, To pickle, <a href="#Page_127">127</a></li> - -<li class="indx">Cakes, <a href="#Page_99">99</a></li> - -<li class="indx">Cake, A very cheap, <a href="#Page_108">108</a>, <a href="#Page_115">115</a></li> - -<li class="indx">Cake, A good small, <a href="#Page_113">113</a></li> - -<li class="indx">Cake, Albonnie, <a href="#Page_105">105</a></li> - -<li class="indx">Cake, Almond, <a href="#Page_112">112</a>, <a href="#Page_115">115</a></li> - -<li class="indx">Cake, Almond (Small,) <a href="#Page_110">110</a></li> - -<li class="indx">Cakes, Buckwheat, <a href="#Page_72">72</a></li> - -<li class="indx">Cake, Carolina, <a href="#Page_107">107</a></li> - -<li class="indx">Cake, Cheese, <a href="#Page_141">141</a></li> - -<li class="indx">Cake, Cinnamon, <a href="#Page_116">116</a></li> - -<li class="indx">Cake, Cocoanut, <a href="#Page_109">109</a>, <a href="#Page_111">111</a>, <a href="#Page_140">140</a></li> - -<li class="indx">Cake, Cocoanut Pound, <a href="#Page_114">114</a></li> - -<li class="indx">Cake, Cocoanut and Almond, <a href="#Page_109">109</a></li> - -<li class="indx">Cake, Composition, <a href="#Page_104">104</a></li> - -<li class="indx">Cake, Corn Batter, <a href="#Page_74">74</a></li> - -<li class="indx">Cake, Cream, <a href="#Page_113">113</a></li> - -<li class="indx">Cake, Cup, <a href="#Page_106">106</a></li> - -<li class="indx">Cake, Currant, <a href="#Page_140">140</a></li> - -<li class="indx">Cake, Diamond, <a href="#Page_112">112</a></li> - -<li class="indx">Cake, Dover, <a href="#Page_146">146</a></li> - -<li class="indx">Cake, Drop, <a href="#Page_110">110</a></li> - -<li class="indx">Cake, Every day, <a href="#Page_115">115</a></li> - -<li class="indx">Cake, Federal, <a href="#Page_110">110</a></li> - -<li class="indx">Cake, Flannel, <a href="#Page_72">72</a></li> - -<li class="indx">Cake, German, <a href="#Page_71">71</a></li> - -<li class="indx">Cake, Home made Pound, <a href="#Page_115">115</a></li> - -<li class="indx">Cake, Icing for, <a href="#Page_99">99</a>, <a href="#Page_114">114</a></li> - -<li class="indx">Cake, Indian Breakfast, <a href="#Page_75">75</a></li> - -<li class="indx">Cake, Jelly, <a href="#Page_105">105</a></li> - -<li class="indx">Cake, Journey, <a href="#Page_74">74</a></li> - -<li class="indx">Cake, Lady, <a href="#Page_109">109</a></li> - -<li class="indx">Cake, Lemon, <a href="#Page_101">101</a></li> - -<li class="indx">Cake, Lemon Drop, <a href="#Page_113">113</a></li> - -<li class="indx">Cake, Loaf, <a href="#Page_104">104</a></li> - -<li class="indx">Cake, Ohio, <a href="#Page_111">111</a></li> - -<li class="indx">Cake, Plum or Fruit, <a href="#Page_108">108</a></li> - -<li class="indx">Cake, Potato, <a href="#Page_75">75</a></li> - -<li class="indx">Cake, Pound, <a href="#Page_108">108</a>, <a href="#Page_115">115</a></li> - -<li class="indx">Cake, Quaker, <a href="#Page_145">145</a></li> - -<li class="indx">Cake, Queen, <a href="#Page_102">102</a></li> - -<li class="indx">Cake, Sassafras, <a href="#Page_107">107</a></li> - -<li class="indx">Cake, Savoy, <a href="#Page_114">114</a></li> - -<li class="indx">Cake, Scotch, <a href="#Page_113">113</a>, <a href="#Page_144">144</a></li> - -<li class="indx">Cake, Seed, <a href="#Page_104">104</a></li> - -<li class="indx">Cake, Soda, <a href="#Page_70">70</a></li> - -<li class="indx">Cake, Spanish, <a href="#Page_112">112</a></li> - -<li class="indx">Cake, Sponge, <a href="#Page_105">105</a>, <a href="#Page_140">140</a></li> - -<li class="indx">Cake, Sugar, <a href="#Page_111">111</a></li> - -<li class="indx">Cake, White, <a href="#Page_107">107</a></li> - -<li class="indx">Cake, Warwick, <a href="#Page_108">108</a></li> - -<li class="indx">Calf’s Feet Jelly, <a href="#Page_96">96</a></li> - -<li class="indx">Calf’s Feet, To stew, <a href="#Page_35">35</a></li> - -<li class="indx">Calf’s Head or Mock Turtle, <a href="#Page_34">34</a></li> - -<li class="indx">Calf’s Head Soup, <a href="#Page_14">14</a>, <a href="#Page_132">132</a>, <a href="#Page_133">133</a>, <a href="#Page_134">134</a></li> - -<li class="indx">Calicoes, To wash, <a href="#Page_151">151</a></li> - -<li class="indx">Candy, Molasses, <a href="#Page_142">142</a></li> - -<li class="indx">Candy with Kernels of Nuts, <a href="#Page_143">143</a></li> - -<li class="indx">Caper and Nasturtion Sauce, <a href="#Page_26">26</a></li> - -<li class="indx">Carrageen or Irish Moss Jelly, <a href="#Page_143">143</a>, <a href="#Page_149">149</a></li> - -<li class="indx">Carrots, <a href="#Page_55">55</a></li> - -<li class="indx">Castor Bottles, To wash, <a href="#Page_151">151</a></li> - -<li class="indx">Catfish Soup, <a href="#Page_15">15</a></li> - -<li class="indx">Catsup, Mushroom, <a href="#Page_128">128</a></li> - -<li class="indx">Catsup, Tomato, <a href="#Page_127">127</a></li> - -<li class="indx">Catsup, Walnut, <a href="#Page_128">128</a></li> - -<li class="indx">Cauliflower, <a href="#Page_54">54</a>, <a href="#Page_127">127</a></li> - -<li class="indx">Celery Sauce, <a href="#Page_27">27</a></li> - -<li class="indx">Celery Vinegar, <a href="#Page_28">28</a></li> - -<li class="indx">Charlotte Russe, <a href="#Page_96">96</a></li> - -<li class="indx">Cheese Cake, <a href="#Page_141">141</a></li> - -<li class="indx">Cheese and Eggs, To cook, <a href="#Page_142">142</a></li> - -<li class="indx">Cherries, (Morella,) or Carnation, <a href="#Page_120">120</a></li> - -<li class="indx">Cherry Shrub, <a href="#Page_131">131</a></li> - -<li class="indx">Cherry Brandy, <a href="#Page_131">131</a></li> - -<li class="indx">Chicken, To fry, <a href="#Page_45">45</a></li> - -<li class="indx">Chicken, To roast, <a href="#Page_45">45</a></li> - -<li class="indx">Chicken, To stew, <a href="#Page_46">46</a> -<span class="pagenum" id="Page_159">159</span></li> - -<li class="indx">Chicken, To broil, <a href="#Page_46">46</a></li> - -<li class="indx">Chicken, To bake, <a href="#Page_46">46</a></li> - -<li class="indx">Chicken, To boil, <a href="#Page_47">47</a></li> - -<li class="indx">Chicken Broth, <a href="#Page_13">13</a></li> - -<li class="indx">Chicken Pie, <a href="#Page_46">46</a></li> - -<li class="indx">Chicken Tea, <a href="#Page_150">150</a></li> - -<li class="indx">Chicken with Curry, To cook, <a href="#Page_47">47</a></li> - -<li class="indx">Chicken in Batter, To cook, <a href="#Page_47">47</a></li> - -<li class="indx">Chicken Salad, <a href="#Page_51">51</a></li> - -<li class="indx">Chicken Soup, <a href="#Page_13">13</a></li> - -<li class="indx">Chine, To boil and freeze, <a href="#Page_43">43</a></li> - -<li class="indx">Chocolate, To make, <a href="#Page_67">67</a></li> - -<li class="indx">Chocolate Cream, <a href="#Page_92">92</a>, <a href="#Page_95">95</a></li> - -<li class="indx">Chocolate Custard, <a href="#Page_97">97</a></li> - -<li class="indx">Chops, Mutton, <a href="#Page_37">37</a></li> - -<li class="indx">Citron Melon, To preserve, <a href="#Page_119">119</a></li> - -<li class="indx">Clam Soup, <a href="#Page_17">17</a>, <a href="#Page_135">135</a></li> - -<li class="indx">Clams, To fry, <a href="#Page_22">22</a></li> - -<li class="indx">Clams, To stew, <a href="#Page_22">22</a></li> - -<li class="indx">Cocoanut Cream, <a href="#Page_91">91</a></li> - -<li class="indx">Cocoanut Pound Cake, <a href="#Page_114">114</a></li> - -<li class="indx">Cocoanut Pudding, <a href="#Page_79">79</a></li> - -<li class="indx">Cod, To boil fresh, <a href="#Page_18">18</a></li> - -<li class="indx">Cod, To dress salt, <a href="#Page_20">20</a></li> - -<li class="indx">Coffee, To make, <a href="#Page_66">66</a></li> - -<li class="indx">Cologne, <a href="#Page_130">130</a></li> - -<li class="indx">Composition Cake, <a href="#Page_104">104</a></li> - -<li class="indx">Cookies, New York, <a href="#Page_111">111</a></li> - -<li class="indx">Cordial, Blackberry, <a href="#Page_129">129</a>, <a href="#Page_131">131</a></li> - -<li class="indx">Corn, To boil, <a href="#Page_62">62</a></li> - -<li class="indx">Corn, To fricassee, <a href="#Page_59">59</a></li> - -<li class="indx">Corn, for Winter, To keep, <a href="#Page_59">59</a></li> - -<li class="indx">Corn Batter Cakes, <a href="#Page_74">74</a></li> - -<li class="indx">Cornmeal Gruel, <a href="#Page_146">146</a></li> - -<li class="indx">Cottage Cheese, <a href="#Page_25">25</a></li> - -<li class="indx">Cottage Pudding, <a href="#Page_140">140</a></li> - -<li class="indx">Cough, For a, <a href="#Page_152">152</a></li> - -<li class="indx">Crab Apples, To preserve, <a href="#Page_123">123</a></li> - -<li class="indx">Crabs, To boil, <a href="#Page_22">22</a></li> - -<li class="indx">Crabs, To stew, <a href="#Page_22">22</a></li> - -<li class="indx">Cracker Jelly, <a href="#Page_149">149</a></li> - -<li class="indx">Cranberry Sauce, <a href="#Page_30">30</a></li> - -<li class="indx">Cream, To freeze, <a href="#Page_90">90</a></li> - -<li class="indx">Cream, Almond, <a href="#Page_91">91</a></li> - -<li class="indx">Cream, Chocolate, <a href="#Page_92">92</a></li> - -<li class="indx">Cream, Cocoanut, <a href="#Page_91">91</a></li> - -<li class="indx">Cream, Ice, <a href="#Page_91">91</a></li> - -<li class="indx">Cream, Lemon, <a href="#Page_91">91</a></li> - -<li class="indx">Cream, Raspberry, <a href="#Page_91">91</a>, <a href="#Page_95">95</a></li> - -<li class="indx">Cream Sauce, <a href="#Page_28">28</a></li> - -<li class="indx">Croquettes, To make, <a href="#Page_49">49</a></li> - -<li class="indx">Croquettes of sweet Breads, <a href="#Page_53">53</a></li> - -<li class="indx">Crullers, <a href="#Page_103">103</a></li> - -<li class="indx">Cucumbers, <a href="#Page_63">63</a></li> - -<li class="indx">Cucumbers, To pickle, <a href="#Page_125">125</a>, <a href="#Page_142">142</a></li> - -<li class="indx">Cup-Cake, <a href="#Page_106">106</a></li> - -<li class="indx">Currant Cake, <a href="#Page_140">140</a></li> - -<li class="indx">Currant Jelly, <a href="#Page_119">119</a>, <a href="#Page_144">144</a></li> - -<li class="indx">Currant Pies, <a href="#Page_77">77</a></li> - -<li class="indx">Currant Shrub, <a href="#Page_130">130</a></li> - -<li class="indx">Custard, A good, <a href="#Page_99">99</a></li> - -<li class="indx">Custard, Boiled, <a href="#Page_97">97</a></li> - -<li class="indx">Custard, Cold, <a href="#Page_89">89</a></li> - -<li class="indx">Custard, Chocolate, <a href="#Page_97">97</a></li> - -<li class="indx">Custard Pudding, <a href="#Page_98">98</a></li> - -<li class="indx">Custard, Swiss, <a href="#Page_84">84</a></li> - -<li class="indx">Custard with Fruit, Iced, <a href="#Page_93">93</a></li> - -<li class="indx">Custard, Sponge Cake, <a href="#Page_83">83</a></li> - -<li class="ifrst">D.</li> - -<li class="indx">Dessert, <a href="#Page_84">84</a></li> - -<li class="indx">Diet for the Sick, <a href="#Page_146">146</a></li> - -<li class="indx">Doughnuts, <a href="#Page_103">103</a></li> - -<li class="indx">Dried Fruit, To stew, <a href="#Page_30">30</a></li> - -<li class="indx">Ducks, To stew, <a href="#Page_47">47</a></li> - -<li class="indx">Ducks, Wild, <a href="#Page_48">48</a></li> - -<li class="indx">Dumplings, Apple, <a href="#Page_85">85</a></li> - -<li class="indx">Dumplings, Fruit, <a href="#Page_85">85</a></li> - -<li class="indx">Dumplings, Peach, <a href="#Page_85">85</a></li> - -<li class="ifrst">E.</li> - -<li class="indx">Eggs, To boil, <a href="#Page_53">53</a></li> - -<li class="indx">Eggs, To fry, <a href="#Page_53">53</a></li> - -<li class="indx">Eggs, To poach, <a href="#Page_53">53</a></li> - -<li class="indx">Eggs and Tomatoes, <a href="#Page_62">62</a></li> - -<li class="indx">Eggs, To keep, <a href="#Page_66">66</a></li> - -<li class="indx">Eggs, Scrambled, <a href="#Page_53">53</a></li> - -<li class="indx">Egg Plant, To fry, <a href="#Page_60">60</a></li> - -<li class="indx">Egg Plant, To stew, <a href="#Page_60">60</a></li> - -<li class="indx">Egg Sauce, <a href="#Page_26">26</a></li> - -<li class="indx">Egg Soup, <a href="#Page_135">135</a></li> - -<li class="indx">Egg Toast, <a href="#Page_52">52</a></li> - -<li class="indx">Elderberry Jam, <a href="#Page_144">144</a></li> - -<li class="indx">Elderberry Wine, <a href="#Page_129">129</a> -<span class="pagenum" id="Page_160">160</span></li> - -<li class="ifrst">F.</li> - -<li class="indx">Fish, <a href="#Page_17">17</a></li> - -<li class="indx">Flannel Cakes, <a href="#Page_72">72</a></li> - -<li class="indx">Flannels, To wash, <a href="#Page_151">151</a></li> - -<li class="indx">Floating Island, <a href="#Page_89">89</a></li> - -<li class="indx">Florendines, <a href="#Page_78">78</a></li> - -<li class="indx">Flowers, To keep, <a href="#Page_150">150</a></li> - -<li class="indx">Fondus, <a href="#Page_39">39</a></li> - -<li class="indx">Freezing Cream, <a href="#Page_90">90</a></li> - -<li class="indx">Fritters, Apple, <a href="#Page_86">86</a></li> - -<li class="indx">Fritters, Boiled Milk, <a href="#Page_86">86</a></li> - -<li class="indx">Fritters, Indian Meal, <a href="#Page_85">85</a></li> - -<li class="indx">Fritters, Rice Flour, <a href="#Page_88">88</a></li> - -<li class="indx">Furs from Moths, To keep, <a href="#Page_150">150</a></li> - -<li class="ifrst">G.</li> - -<li class="indx">German Cakes, <a href="#Page_71">71</a></li> - -<li class="indx">Gingerbread, A very good, <a href="#Page_101">101</a>, <a href="#Page_116">116</a></li> - -<li class="indx">Gingerbread, Crisp, <a href="#Page_100">100</a></li> - -<li class="indx">Gingerbread, Hard, <a href="#Page_110">110</a>, <a href="#Page_145">145</a></li> - -<li class="indx">Gingerbread, Light, <a href="#Page_99">99</a></li> - -<li class="indx">Gingerbread Nuts, <a href="#Page_100">100</a></li> - -<li class="indx">Gingerbread, Soft Molasses, <a href="#Page_100">100</a></li> - -<li class="indx">Gingerbread, Spiced, <a href="#Page_101">101</a></li> - -<li class="indx">Ginger Jumbles, <a href="#Page_145">145</a></li> - -<li class="indx">Goose, To roast, <a href="#Page_44">44</a></li> - -<li class="indx">Gooseberry Fool, <a href="#Page_90">90</a></li> - -<li class="indx">Grape Jelly, Green, <a href="#Page_120">120</a></li> - -<li class="indx">Gravy, <a href="#Page_29">29</a></li> - -<li class="indx">Greens, To boil, <a href="#Page_57">57</a></li> - -<li class="indx">Gruel, Cornmeal, <a href="#Page_146">146</a></li> - -<li class="indx">Gruel, Oatmeal, <a href="#Page_146">146</a></li> - -<li class="indx">Gruel, Rice, <a href="#Page_147">147</a></li> - -<li class="indx">Guinea Fowl, <a href="#Page_137">137</a></li> - -<li class="ifrst">H.</li> - -<li class="indx">Haddock, <a href="#Page_19">19</a></li> - -<li class="indx">Halibut, To boil, <a href="#Page_18">18</a></li> - -<li class="indx">Halibut, To fry, <a href="#Page_18">18</a></li> - -<li class="indx">Ham, To boil, <a href="#Page_42">42</a></li> - -<li class="indx">Ham, To boil Stuffed, <a href="#Page_42">42</a></li> - -<li class="indx">Ham, To bake, <a href="#Page_42">42</a></li> - -<li class="indx">Hams and Shoulders, To cure, <a href="#Page_42">42</a></li> - -<li class="indx">Hen’s Nest, <a href="#Page_96">96</a></li> - -<li class="indx">Herbs, To gather, <a href="#Page_151">151</a></li> - -<li class="indx">Herring, To pickle, <a href="#Page_19">19</a></li> - -<li class="indx">Hog’s Head Cheese, <a href="#Page_44">44</a></li> - -<li class="indx">Hominy, <a href="#Page_59">59</a></li> - -<li class="indx">Hominy, To fry, <a href="#Page_59">59</a></li> - -<li class="ifrst">I.</li> - -<li class="indx">Ice Cream, <a href="#Page_91">91</a></li> - -<li class="indx">Icing for Cakes, <a href="#Page_99">99</a>, <a href="#Page_114">114</a></li> - -<li class="indx">Indian Bread, <a href="#Page_74">74</a></li> - -<li class="indx">Indian Breakfast Cakes, <a href="#Page_75">75</a></li> - -<li class="indx">Indian Meal Fritters, <a href="#Page_85">85</a></li> - -<li class="indx">Indian Pudding, <a href="#Page_78">78</a></li> - -<li class="indx">Irish Moss, <a href="#Page_89">89</a></li> - -<li class="indx">Isinglass, To clarify, <a href="#Page_94">94</a></li> - -<li class="indx">Italian Macaroni, <a href="#Page_51">51</a></li> - -<li class="ifrst">J.</li> - -<li class="indx">Jam, Elderberry, <a href="#Page_144">144</a></li> - -<li class="indx">Jam, Raspberry, <a href="#Page_120">120</a></li> - -<li class="indx">Jam, Strawberry, <a href="#Page_121">121</a></li> - -<li class="indx">Jelly, <a href="#Page_143">143</a></li> - -<li class="indx">Jelly, Apple, <a href="#Page_120">120</a></li> - -<li class="indx">Jelly Cake, <a href="#Page_105">105</a></li> - -<li class="indx">Jelly, Calf’s Feet, <a href="#Page_96">96</a></li> - -<li class="indx">Jelly, Cracker, <a href="#Page_149">149</a></li> - -<li class="indx">Jelly, Currant, <a href="#Page_119">119</a>, <a href="#Page_144">144</a></li> - -<li class="indx">Jelly, Green Grape, <a href="#Page_120">120</a></li> - -<li class="indx">Jelly, (Irish Moss) or Carrageen, <a href="#Page_143">143</a></li> - -<li class="indx">Jelly, Madeira, <a href="#Page_95">95</a></li> - -<li class="indx">Jelly Puffs, <a href="#Page_92">92</a></li> - -<li class="indx">Jelly, Quince, <a href="#Page_118">118</a></li> - -<li class="indx">Jelly, Raspberry, <a href="#Page_120">120</a></li> - -<li class="indx">Jelly, Strawberry, <a href="#Page_94">94</a></li> - -<li class="indx">Journey Cake, <a href="#Page_74">74</a></li> - -<li class="indx">Jumbles, Common, <a href="#Page_103">103</a></li> - -<li class="indx">Jumbles, Good, <a href="#Page_102">102</a></li> - -<li class="indx">Jumbles, Ginger, <a href="#Page_145">145</a></li> - -<li class="ifrst">K.</li> - -<li class="indx">Kidneys, <a href="#Page_39">39</a></li> - -<li class="indx">Kisses, <a href="#Page_106">106</a></li> - -<li class="ifrst">L.</li> - -<li class="indx">Lady Fingers, <a href="#Page_105">105</a></li> - -<li class="indx">Lamb with Peas, To stew, <a href="#Page_36">36</a></li> - -<li class="indx">Lemonade, <a href="#Page_148">148</a> -<span class="pagenum" id="Page_161">161</span></li> - -<li class="indx">Lemon Cake, <a href="#Page_101">101</a></li> - -<li class="indx">Lemon Cream, <a href="#Page_91">91</a></li> - -<li class="indx">Lemon Juice, To keep, <a href="#Page_130">130</a></li> - -<li class="indx">Lemon Peel, To preserve, <a href="#Page_142">142</a></li> - -<li class="indx">Lemon Pudding, <a href="#Page_82">82</a></li> - -<li class="indx">Lima Beans, <a href="#Page_58">58</a></li> - -<li class="indx">Limes, To preserve, <a href="#Page_123">123</a></li> - -<li class="indx">Liver, <a href="#Page_39">39</a></li> - -<li class="indx">Loaf Cake, <a href="#Page_104">104</a></li> - -<li class="indx">Lobsters, To boil, <a href="#Page_22">22</a></li> - -<li class="indx">Lobster Sauce, <a href="#Page_27">27</a></li> - -<li class="indx">Lobsters, Stewed, <a href="#Page_22">22</a></li> - -<li class="ifrst">M.</li> - -<li class="indx">Macaroni, <a href="#Page_50">50</a></li> - -<li class="indx">Macaroni with Cream, <a href="#Page_51">51</a></li> - -<li class="indx">Macaroni, Italian, <a href="#Page_51">51</a></li> - -<li class="indx">Macaroni Pudding, <a href="#Page_87">87</a></li> - -<li class="indx">Macaroons, <a href="#Page_102">102</a></li> - -<li class="indx">Mackerel, To boil, <a href="#Page_21">21</a></li> - -<li class="indx">Mangoes, To pickle, <a href="#Page_124">124</a></li> - -<li class="indx">Marmalade, Peach, <a href="#Page_117">117</a></li> - -<li class="indx">Marmalade, Quince, <a href="#Page_118">118</a></li> - -<li class="indx">Mead, <a href="#Page_132">132</a></li> - -<li class="indx">Melted Butter, <a href="#Page_26">26</a></li> - -<li class="indx">Merang aux Pomme, in Paste, <a href="#Page_83">83</a></li> - -<li class="indx">Merang aux Pomme, with Cream, <a href="#Page_83">83</a></li> - -<li class="indx">Merangues, <a href="#Page_103">103</a></li> - -<li class="indx">Mince Pies, <a href="#Page_77">77</a></li> - -<li class="indx">Mint Sauce, <a href="#Page_27">27</a></li> - -<li class="indx">Mock Turtle Soup, <a href="#Page_14">14</a></li> - -<li class="indx">Mock Turtle or Calf’s Head, <a href="#Page_34">34</a></li> - -<li class="indx">Muffins, Mush, <a href="#Page_73">73</a></li> - -<li class="indx">Muffins, Quick, <a href="#Page_73">73</a></li> - -<li class="indx">Muffins, Rice, <a href="#Page_73">73</a></li> - -<li class="indx">Muffins, Risen, <a href="#Page_70">70</a></li> - -<li class="indx">Mullagatawny Soup, <a href="#Page_15">15</a></li> - -<li class="indx">Munsey Pudding, <a href="#Page_80">80</a></li> - -<li class="indx">Mush, To make, <a href="#Page_74">74</a></li> - -<li class="indx">Mush Rolls, <a href="#Page_69">69</a></li> - -<li class="indx">Mushrooms, To pickle, <a href="#Page_126">126</a></li> - -<li class="indx">Mushrooms, To stew, <a href="#Page_64">64</a></li> - -<li class="indx">Mushroom Sauce, <a href="#Page_27">27</a></li> - -<li class="indx">Mutton, To hash, <a href="#Page_139">139</a></li> - -<li class="indx">Mutton, To roast a Loin of, <a href="#Page_36">36</a></li> - -<li class="indx">Mutton, To roast a Leg of, <a href="#Page_36">36</a></li> - -<li class="indx">Mutton, To boil a Breast of, <a href="#Page_37">37</a></li> - -<li class="indx">Mutton, To boil a Leg of, <a href="#Page_38">38</a></li> - -<li class="indx">Mutton, To salt a Leg of, <a href="#Page_37">37</a></li> - -<li class="indx">Mutton, To stew, <a href="#Page_38">38</a></li> - -<li class="indx">Mutton with Mushrooms, To stew, <a href="#Page_38">38</a></li> - -<li class="indx">Mutton like Venison, To dress, <a href="#Page_37">37</a></li> - -<li class="indx">Mutton like Venison, To stew, <a href="#Page_39">39</a></li> - -<li class="indx">Mutton Broth, <a href="#Page_12">12</a></li> - -<li class="indx">Mutton Chops, <a href="#Page_37">37</a></li> - -<li class="indx">Mutton Chops like Venison, <a href="#Page_38">38</a></li> - -<li class="indx">Mutton Steaks, <a href="#Page_37">37</a></li> - -<li class="ifrst">N.</li> - -<li class="indx">Nasturtions, To pickle, <a href="#Page_125">125</a></li> - -<li class="indx">Noodles for Soup, <a href="#Page_49">49</a></li> - -<li class="ifrst">O.</li> - -<li class="indx">Ochras for Winter, To dry, <a href="#Page_62">62</a></li> - -<li class="indx">Ochra Soup, <a href="#Page_15">15</a></li> - -<li class="indx">Ointment for Mortification, <a href="#Page_143">143</a></li> - -<li class="indx">Omelet, <a href="#Page_54">54</a></li> - -<li class="indx">Omelet Souffle, <a href="#Page_54">54</a></li> - -<li class="indx">Omelette with Cheese, <a href="#Page_52">52</a></li> - -<li class="indx">Omelette with Oysters, <a href="#Page_52">52</a></li> - -<li class="indx">Onions, To cook, <a href="#Page_63">63</a></li> - -<li class="indx">Onion Sauce, <a href="#Page_27">27</a></li> - -<li class="indx">Onions, To pickle, <a href="#Page_124">124</a></li> - -<li class="indx">Orange Pudding, <a href="#Page_80">80</a></li> - -<li class="indx">Oranges, A fancy dish of, <a href="#Page_82">82</a></li> - -<li class="indx">Orange Peel, To preserve, <a href="#Page_144">144</a></li> - -<li class="indx">Orgeat, <a href="#Page_130">130</a></li> - -<li class="indx">Ox Tail Soup, <a href="#Page_14">14</a></li> - -<li class="indx">Oysters, Broiled, <a href="#Page_22">22</a></li> - -<li class="indx">Oyster Fritters, <a href="#Page_24">24</a></li> - -<li class="indx">Oysters, Pickled, <a href="#Page_23">23</a></li> - -<li class="indx">Oyster Pie, <a href="#Page_23">23</a></li> - -<li class="indx">Oyster Plant or Salsify, <a href="#Page_55">55</a></li> - -<li class="indx">Oysters, Roasted, <a href="#Page_23">23</a></li> - -<li class="indx">Oyster Sauce, <a href="#Page_26">26</a></li> - -<li class="indx">Oysters, Scalloped, <a href="#Page_24">24</a></li> - -<li class="indx">Oyster Soup, <a href="#Page_13">13</a>, <a href="#Page_136">136</a></li> - -<li class="indx">Oysters, Stewed, <a href="#Page_23">23</a> -<span class="pagenum" id="Page_162">162</span></li> - -<li class="ifrst">P.</li> - -<li class="indx">Pancakes, <a href="#Page_86">86</a></li> - -<li class="indx">Parsnips, <a href="#Page_55">55</a></li> - -<li class="indx">Partridges, <a href="#Page_49">49</a></li> - -<li class="indx">Peaches, To preserve, <a href="#Page_116">116</a></li> - -<li class="indx">Peaches in Brandy, To preserve, <a href="#Page_117">117</a></li> - -<li class="indx">Peach Cheese, <a href="#Page_95">95</a></li> - -<li class="indx">Peach Dumplings, <a href="#Page_85">85</a></li> - -<li class="indx">Peach Ice, <a href="#Page_92">92</a></li> - -<li class="indx">Peach Marmalade, <a href="#Page_117">117</a></li> - -<li class="indx">Peaches, Spiced, <a href="#Page_119">119</a></li> - -<li class="indx">Peaches like Figs, To dry, <a href="#Page_123">123</a></li> - -<li class="indx">Peas, <a href="#Page_58">58</a></li> - -<li class="indx">Pea Soup, <a href="#Page_16">16</a></li> - -<li class="indx">Pears, <a href="#Page_118">118</a></li> - -<li class="indx">Perch, To fry, <a href="#Page_21">21</a></li> - -<li class="indx">Pepper Sauce, <a href="#Page_28">28</a></li> - -<li class="indx">Pepper-pot, <a href="#Page_49">49</a></li> - -<li class="indx">Peppers, To pickle, <a href="#Page_125">125</a></li> - -<li class="indx">Pheasants, To roast, <a href="#Page_48">48</a></li> - -<li class="indx">Piccalille, <a href="#Page_127">127</a></li> - -<li class="indx">Pickles, <a href="#Page_124">124</a></li> - -<li class="indx">Pie, Blackberry, <a href="#Page_77">77</a></li> - -<li class="indx">Pie, Currant, <a href="#Page_77">77</a></li> - -<li class="indx">Pies, Mince, <a href="#Page_77">77</a></li> - -<li class="indx">Pies, Peach, <a href="#Page_78">78</a></li> - -<li class="indx">Pies, Rhubarb, <a href="#Page_77">77</a></li> - -<li class="indx">Pig, To roast, <a href="#Page_40">40</a></li> - -<li class="indx">Pig’s Feet, To fry, <a href="#Page_40">40</a></li> - -<li class="indx">Pig’s Feet, To souse, <a href="#Page_41">41</a></li> - -<li class="indx">Pig’s Head, <a href="#Page_40">40</a></li> - -<li class="indx">Pigeons, <a href="#Page_49">49</a></li> - -<li class="indx">Pignolattis, <a href="#Page_140">140</a></li> - -<li class="indx">Pine Apples, <a href="#Page_121">121</a></li> - -<li class="indx">Pine Apple Preserves, <a href="#Page_123">123</a></li> - -<li class="indx">Plums, <a href="#Page_119">119</a></li> - -<li class="indx">Plums, Green Gage, <a href="#Page_121">121</a></li> - -<li class="indx">Plums, Magnum Bonum, <a href="#Page_121">121</a></li> - -<li class="indx">Poison, For, <a href="#Page_152">152</a></li> - -<li class="indx">Polenta, To make, <a href="#Page_50">50</a></li> - -<li class="indx">Pone, Lightened, <a href="#Page_74">74</a></li> - -<li class="indx">Pork, To roast, <a href="#Page_40">40</a></li> - -<li class="indx">Potatoes, To boil, <a href="#Page_55">55</a></li> - -<li class="indx">Potatoes, To fry, <a href="#Page_56">56</a></li> - -<li class="indx">Potatoes, To stew, <a href="#Page_56">56</a></li> - -<li class="indx">Potatoes, Mashed, <a href="#Page_56">56</a></li> - -<li class="indx">Potatoes, To roast, <a href="#Page_57">57</a></li> - -<li class="indx">Potato Cakes, <a href="#Page_75">75</a></li> - -<li class="indx">Potato Rolls, <a href="#Page_72">72</a></li> - -<li class="indx">Potato Puffs, <a href="#Page_114">114</a></li> - -<li class="indx">Preserves, <a href="#Page_116">116</a></li> - -<li class="indx">Preserves, Pine Apple, <a href="#Page_123">123</a></li> - -<li class="indx">Pudding, Almond, <a href="#Page_88">88</a></li> - -<li class="indx">Pudding, Apple, <a href="#Page_98">98</a></li> - -<li class="indx">Pudding, Arrow Root, <a href="#Page_80">80</a></li> - -<li class="indx">Pudding, Bird’s Nest, <a href="#Page_98">98</a></li> - -<li class="indx">Pudding, Bread, <a href="#Page_79">79</a></li> - -<li class="indx">Pudding, Cocoanut, <a href="#Page_79">79</a></li> - -<li class="indx">Pudding, Corn Starch, <a href="#Page_87">87</a></li> - -<li class="indx">Pudding, Cottage, <a href="#Page_140">140</a></li> - -<li class="indx">Pudding, Cream, <a href="#Page_78">78</a></li> - -<li class="indx">Pudding, Custard, <a href="#Page_98">98</a></li> - -<li class="indx">Pudding, Farina, <a href="#Page_87">87</a></li> - -<li class="indx">Pudding, Flour (baked,) <a href="#Page_86">86</a></li> - -<li class="indx">Pudding, Flour (boiled,) <a href="#Page_98">98</a></li> - -<li class="indx">Pudding, Green Corn, <a href="#Page_99">99</a></li> - -<li class="indx">Pudding, Indian, <a href="#Page_78">78</a></li> - -<li class="indx">Pudding, Lemon, <a href="#Page_82">82</a></li> - -<li class="indx">Pudding, Macaroni, <a href="#Page_87">87</a></li> - -<li class="indx">Pudding, Munsey, <a href="#Page_80">80</a></li> - -<li class="indx">Pudding, Orange, <a href="#Page_80">80</a></li> - -<li class="indx">Pudding, Peach, <a href="#Page_81">81</a></li> - -<li class="indx">Pudding, Plum, <a href="#Page_81">81</a></li> - -<li class="indx">Pudding, Poor Man’s, <a href="#Page_79">79</a></li> - -<li class="indx">Pudding, Pumpkin, <a href="#Page_82">82</a></li> - -<li class="indx">Pudding, Quick, <a href="#Page_86">86</a></li> - -<li class="indx">Pudding, Rice, <a href="#Page_78">78</a>, <a href="#Page_87">87</a></li> - -<li class="indx">Pudding, Rice (Jersey,) <a href="#Page_80">80</a></li> - -<li class="indx">Pudding, Rice (boiled,) <a href="#Page_88">88</a></li> - -<li class="indx">Pudding, Sago, <a href="#Page_79">79</a></li> - -<li class="indx">Pudding, Sponge Cake, <a href="#Page_80">80</a></li> - -<li class="indx">Pudding, Sweet Potato, <a href="#Page_81">81</a></li> - -<li class="indx">Pudding, Tapioca, <a href="#Page_79">79</a></li> - -<li class="indx">Pudding, Transparent, <a href="#Page_97">97</a></li> - -<li class="indx">Pudding, Vermicelli, <a href="#Page_87">87</a></li> - -<li class="indx">Puff Paste, <a href="#Page_75">75</a>, <a href="#Page_76">76</a></li> - -<li class="indx">Puffs, French, <a href="#Page_92">92</a></li> - -<li class="indx">Puffs, Jelly, <a href="#Page_92">92</a></li> - -<li class="indx">Puffs, Potato, <a href="#Page_114">114</a></li> - -<li class="indx">Punch, Cream of Tartar, <a href="#Page_148">148</a></li> - -<li class="indx">Punch, Roman, <a href="#Page_137">137</a> -<span class="pagenum" id="Page_163">163</span></li> - -<li class="ifrst">Q.</li> - -<li class="indx">Queen Cake, <a href="#Page_102">102</a></li> - -<li class="indx">Quinces, <a href="#Page_117">117</a></li> - -<li class="indx">Quince Jelly, <a href="#Page_118">118</a></li> - -<li class="indx">Quince Marmalade, <a href="#Page_118">118</a></li> - -<li class="ifrst">R.</li> - -<li class="indx">Rabbits, To fry, <a href="#Page_48">48</a></li> - -<li class="indx">Rabbits, To stew, <a href="#Page_48">48</a></li> - -<li class="indx">Raspberry Cream, <a href="#Page_91">91</a>, <a href="#Page_95">95</a></li> - -<li class="indx">Raspberry Jam, <a href="#Page_120">120</a></li> - -<li class="indx">Raspberry Vinegar, <a href="#Page_130">130</a></li> - -<li class="indx">Rennet, To prepare, <a href="#Page_25">25</a></li> - -<li class="indx">Rice Flour Fritters, <a href="#Page_88">88</a></li> - -<li class="indx">Rice Gruel, <a href="#Page_147">147</a></li> - -<li class="indx">Rice Milk, <a href="#Page_88">88</a></li> - -<li class="indx">Rice Pudding, <a href="#Page_78">78</a>, <a href="#Page_80">80</a>, <a href="#Page_87">87</a>, <a href="#Page_88">88</a></li> - -<li class="indx">Rice Sponge Cake, <a href="#Page_106">106</a></li> - -<li class="indx">Rock Fish, To boil, <a href="#Page_21">21</a></li> - -<li class="indx">Rock Fish, To fry, <a href="#Page_21">21</a></li> - -<li class="indx">Rolls, Bread, <a href="#Page_69">69</a></li> - -<li class="indx">Rolls, Mush, <a href="#Page_69">69</a></li> - -<li class="indx">Rolls, Potato, <a href="#Page_72">72</a></li> - -<li class="indx">Rolls, Twist, <a href="#Page_70">70</a></li> - -<li class="indx">Rologee, <a href="#Page_39">39</a></li> - -<li class="indx">Rose Brandy, <a href="#Page_129">129</a></li> - -<li class="indx">Rusks, <a href="#Page_109">109</a></li> - -<li class="indx">Rusks, (Common,) <a href="#Page_115">115</a></li> - -<li class="ifrst">S.</li> - -<li class="indx">Sago, <a href="#Page_148">148</a></li> - -<li class="indx">Salad, To dress, <a href="#Page_54">54</a></li> - -<li class="indx">Salad, Chicken, <a href="#Page_51">51</a></li> - -<li class="indx">Sally Lunn, <a href="#Page_72">72</a></li> - -<li class="indx">Salmon, To boil, <a href="#Page_20">20</a></li> - -<li class="indx">Salmon, To pickle, <a href="#Page_20">20</a></li> - -<li class="indx">Salsify or Oyster Plant, <a href="#Page_55">55</a></li> - -<li class="indx">Sauce, Venison, <a href="#Page_29">29</a></li> - -<li class="indx">Sauce, Wine, <a href="#Page_28">28</a></li> - -<li class="indx">Sausage Meat, To make, <a href="#Page_43">43</a></li> - -<li class="indx">Scrapple, To make, <a href="#Page_41">41</a></li> - -<li class="indx">Sea Bass, <a href="#Page_19">19</a></li> - -<li class="indx">Sea Kale, <a href="#Page_65">65</a></li> - -<li class="indx">Seed Cake, <a href="#Page_104">104</a></li> - -<li class="indx">Shad, To bake, <a href="#Page_17">17</a></li> - -<li class="indx">Shad, To broil, <a href="#Page_18">18</a></li> - -<li class="indx">Shad, Potted, <a href="#Page_138">138</a></li> - -<li class="indx">Shavings, <a href="#Page_100">100</a></li> - -<li class="indx">Sheep’s Head, To boil, <a href="#Page_19">19</a></li> - -<li class="indx">Slaw, Cold, <a href="#Page_64">64</a></li> - -<li class="indx">Slaw, Hot or Cold, <a href="#Page_64">64</a></li> - -<li class="indx">Smearcase, or Cottage Cheese, <a href="#Page_25">25</a></li> - -<li class="indx">Smelts, To fry, <a href="#Page_21">21</a></li> - -<li class="indx">Snipe or Woodcock, To roast, <a href="#Page_48">48</a></li> - -<li class="indx">Snow, A dish of, <a href="#Page_141">141</a></li> - -<li class="indx">Soda Cakes, <a href="#Page_70">70</a></li> - -<li class="indx">Soup, Clam, <a href="#Page_135">135</a></li> - -<li class="indx">Soup, Egg, <a href="#Page_135">135</a></li> - -<li class="indx">Soup, Oyster, <a href="#Page_136">136</a></li> - -<li class="indx">Soup, Turtle, <a href="#Page_134">134</a></li> - -<li class="indx">Soup, Veal, <a href="#Page_12">12</a></li> - -<li class="indx">Soup, Vegetable, <a href="#Page_148">148</a></li> - -<li class="indx">Soup for the Sick, <a href="#Page_136">136</a></li> - -<li class="indx">Spanish Olio, <a href="#Page_50">50</a></li> - -<li class="indx">Spice Nuts, <a href="#Page_145">145</a></li> - -<li class="indx">Spinach, <a href="#Page_57">57</a></li> - -<li class="indx">Sponge Cake, <a href="#Page_105">105</a>, <a href="#Page_140">140</a></li> - -<li class="indx">Sponge Cake in form of a Ham, <a href="#Page_93">93</a></li> - -<li class="indx">Sponge Cake, Custard, <a href="#Page_83">83</a></li> - -<li class="indx">Sponge Cake, Rice, <a href="#Page_106">106</a></li> - -<li class="indx">Spruce Beer, <a href="#Page_132">132</a></li> - -<li class="indx">Squashes, <a href="#Page_63">63</a></li> - -<li class="indx">Sting of a Bee, or Wasp, <a href="#Page_152">152</a></li> - -<li class="indx">Stock for Soups and Gravy, <a href="#Page_138">138</a></li> - -<li class="indx">Strawberries, To preserve, <a href="#Page_121">121</a></li> - -<li class="indx">Strawberry Jam, <a href="#Page_121">121</a></li> - -<li class="indx">Strawberry Jelly, <a href="#Page_94">94</a></li> - -<li class="indx">Strawberry Whips, <a href="#Page_84">84</a></li> - -<li class="indx">Sturgeon, To boil, <a href="#Page_19">19</a></li> - -<li class="indx">Succotash, <a href="#Page_138">138</a></li> - -<li class="indx">Sugar, To clarify, <a href="#Page_94">94</a></li> - -<li class="indx">Sugar Drops, <a href="#Page_139">139</a></li> - -<li class="indx">Sweet Breads, <a href="#Page_35">35</a></li> - -<li class="indx">Sweet Breads, To stew, <a href="#Page_139">139</a></li> - -<li class="indx">Sweet Breads, To roast, <a href="#Page_139">139</a></li> - -<li class="indx">Sweet Breads and Oyster Pie, <a href="#Page_35">35</a></li> - -<li class="indx">Sweet Potatoes, To fry, <a href="#Page_57">57</a> -<span class="pagenum" id="Page_164">164</span></li> - -<li class="indx">Sweet Potatoes, To boil, <a href="#Page_57">57</a></li> - -<li class="indx">Syllabub, <a href="#Page_141">141</a></li> - -<li class="ifrst">T.</li> - -<li class="indx">Tamarind Water, <a href="#Page_147">147</a></li> - -<li class="indx">Tea, To make, <a href="#Page_66">66</a></li> - -<li class="indx">Tea, Balm, <a href="#Page_150">150</a></li> - -<li class="indx">Terrapins, <a href="#Page_24">24</a>, <a href="#Page_136">136</a></li> - -<li class="indx">Throat, For a Sore, <a href="#Page_152">152</a></li> - -<li class="indx">Toast Water, <a href="#Page_148">148</a></li> - -<li class="indx">Toast, Milk, <a href="#Page_150">150</a></li> - -<li class="indx">Toddy, Apple, <a href="#Page_137">137</a></li> - -<li class="indx">Tomatoes, To stew, <a href="#Page_60">60</a>, <a href="#Page_61">61</a></li> - -<li class="indx">Tomatoes, To broil, <a href="#Page_61">61</a></li> - -<li class="indx">Tomatoes, To bake, <a href="#Page_61">61</a>, <a href="#Page_62">62</a></li> - -<li class="indx">Tomatoes and Ochras, <a href="#Page_62">62</a></li> - -<li class="indx">Tomatoes, To pickle, <a href="#Page_125">125</a></li> - -<li class="indx">Tomatoes, To pickle green, <a href="#Page_126">126</a></li> - -<li class="indx">Tomatoes, To preserve green, <a href="#Page_118">118</a></li> - -<li class="indx">Trifle, <a href="#Page_89">89</a></li> - -<li class="indx">Tripe, To fry, <a href="#Page_25">25</a></li> - -<li class="indx">Trout, <a href="#Page_19">19</a></li> - -<li class="indx">Turbot, <a href="#Page_18">18</a></li> - -<li class="indx">Turkey, To roast, <a href="#Page_44">44</a></li> - -<li class="indx">Turkey, To boil, <a href="#Page_45">45</a></li> - -<li class="indx">Turnips, <a href="#Page_55">55</a></li> - -<li class="indx">Turtle Soup, <a href="#Page_134">134</a></li> - -<li class="ifrst">V.</li> - -<li class="indx">Veal, <a href="#Page_33">33</a></li> - -<li class="indx">Veal, To stew, <a href="#Page_34">34</a></li> - -<li class="indx">Veal, To roast a Loin of, <a href="#Page_33">33</a></li> - -<li class="indx">Veal, To bake a Fillet of, <a href="#Page_34">34</a></li> - -<li class="indx">Veal Cutlets, <a href="#Page_34">34</a></li> - -<li class="indx">Veal Gravy, <a href="#Page_29">29</a></li> - -<li class="indx">Veal Potpie, <a href="#Page_137">137</a></li> - -<li class="indx">Veal Soup, <a href="#Page_12">12</a></li> - -<li class="indx">Vegetables for Winter, To keep, <a href="#Page_64">64</a></li> - -<li class="indx">Venison Sauce, <a href="#Page_29">29</a></li> - -<li class="indx">Vinegar, Celery, <a href="#Page_28">28</a></li> - -<li class="indx">Vinegar, Raspberry, <a href="#Page_130">130</a></li> - -<li class="ifrst">W.</li> - -<li class="indx">Wafers, <a href="#Page_106">106</a></li> - -<li class="indx">Waffles, Quick, <a href="#Page_73">73</a></li> - -<li class="indx">Water Melon Rinds, <a href="#Page_122">122</a></li> - -<li class="indx">Whips, <a href="#Page_89">89</a></li> - -<li class="indx">White Cake, <a href="#Page_107">107</a></li> - -<li class="indx">Wild Cherry Brandy, <a href="#Page_129">129</a></li> - -<li class="indx">Windows, To wash, <a href="#Page_151">151</a></li> - -<li class="indx">Wine, Elderberry, <a href="#Page_129">129</a></li> - -<li class="indx">Wine Sauce, <a href="#Page_28">28</a></li> - -<li class="indx">Wine Whey, <a href="#Page_147">147</a></li> - -<li class="indx">Woodcock, or Snipe, To roast, <a href="#Page_48">48</a></li> - -<li class="ifrst">Y.</li> - -<li class="indx">Yeast, <a href="#Page_67">67</a></li></ul> - -<p> </p> - -<div class="transnote"> - -<h3>Transcriber’s Note:</h3> - -<p>Inconsistent spelling and hyphenation are as in the original.</p> -</div> - -<p> </p> -<p> </p> -<hr class="full" /> -<p>***END OF THE PROJECT GUTENBERG EBOOK THE PHILADELPHIA HOUSEWIFE***</p> -<p>******* This file should be named 52815-h.htm or 52815-h.zip *******</p> -<p>This and all associated files of various formats will be found in:<br /> -<a href="http://www.gutenberg.org/dirs/5/2/8/1/52815">http://www.gutenberg.org/5/2/8/1/52815</a></p> -<p> -Updated editions will replace the previous one--the old editions will -be renamed.</p> - -<p>Creating the works from print editions not protected by U.S. copyright -law 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. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. -</p> - -<h2 class="pg">START: FULL LICENSE<br /> -<br /> -THE FULL PROJECT GUTENBERG LICENSE<br /> -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK</h2> - -<p>To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license.</p> - -<h3 class="pg">Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works</h3> - -<p>1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8.</p> - -<p>1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below.</p> - -<p>1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others.</p> - -<p>1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States.</p> - -<p>1.E. Unless you have removed all references to Project Gutenberg:</p> - -<p>1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed:</p> - -<blockquote><p>This eBook is for the use of anyone anywhere in the United - States and most other parts of the world 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 <a href="http://www.gutenberg.org">www.gutenberg.org</a>. If you - are not located in the United States, you'll have to check the laws - of the country where you are located before using this - ebook.</p></blockquote> - -<p>1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9.</p> - -<p>1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work.</p> - -<p>1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm.</p> - -<p>1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License.</p> - -<p>1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1.</p> - -<p>1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9.</p> - -<p>1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that</p> - -<ul> -<li>You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation."</li> - -<li>You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works.</li> - -<li>You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work.</li> - -<li>You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works.</li> -</ul> - -<p>1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below.</p> - -<p>1.F.</p> - -<p>1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment.</p> - -<p>1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE.</p> - -<p>1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem.</p> - -<p>1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.</p> - -<p>1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions.</p> - -<p>1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. </p> - -<h3 class="pg">Section 2. Information about the Mission of Project Gutenberg-tm</h3> - -<p>Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life.</p> - -<p>Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org.</p> - -<h3 class="pg">Section 3. Information about the Project Gutenberg -Literary Archive Foundation</h3> - -<p>The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws.</p> - -<p>The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact</p> - -<p>For additional contact information:</p> - -<p> Dr. Gregory B. Newby<br /> - Chief Executive and Director<br /> - gbnewby@pglaf.org</p> - -<h3 class="pg">Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation</h3> - -<p>Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS.</p> - -<p>The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit <a href="http://www.gutenberg.org/donate">www.gutenberg.org/donate</a>.</p> - -<p>While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate.</p> - -<p>International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff.</p> - -<p>Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate</p> - -<h3 class="pg">Section 5. General Information About Project Gutenberg-tm electronic works.</h3> - -<p>Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support.</p> - -<p>Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition.</p> - -<p>Most people start at our Web site which has the main PG search -facility: www.gutenberg.org</p> - -<p>This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks.</p> - -</body> -</html> - diff --git a/old/52815-h/images/cover.jpg b/old/52815-h/images/cover.jpg Binary files differdeleted file mode 100644 index ebf3720..0000000 --- a/old/52815-h/images/cover.jpg +++ /dev/null diff --git a/old/52815-h/images/i001.jpg b/old/52815-h/images/i001.jpg Binary files differdeleted file mode 100644 index 0f8d6cc..0000000 --- a/old/52815-h/images/i001.jpg +++ /dev/null |
