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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 ******* - 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